Eggplant appetizer with garlic and herbs

Eggplant appetizer with garlic and herbs

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  1. Eggplant medium 4 pcs.;
  2. Water for marinade 1.5 liters;
  3. Salt 2 tbsp .;
  4. Sugar 1 tbsp;
  5. Vinegar 9% 100 ml .;
  6. Vegetable oil 100 ml .;
  7. Bay leaf 2 pcs.;
  8. Black pepper peas 5 pcs.;
  9. Parsley 1 bunch; taste
  10. Garlic 1 head.
  • Main Ingredients: Eggplant, Garlic
  • Serving 8 servings
  • World Cuisine


knife, board, pan.


Cut eggplant into cubes. Finely chop the parsley, garlic through a press.
Prepare the marinade: add salt, sugar, bay leaf, peppercorns and vinegar with water, boil the marinade.
Place eggplant in boiling marinade and cook for 5-7 minutes, put in a colander, let the liquid drain. Combine warm eggplant with garlic, herbs and vegetable oil, mix well. Allow to cool completely and refrigerate for 1 day.