Pickled eggplants with onions

8 servings

240 minutes

The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.

Energy value per serving

• Calories: 150.7
• Proteins: 2g
• Fats: 11.8g
• Carbohydrates: 10.2g

Ingredients

• Eggplants: 1 kg
• Onion: 200 g
• Sunflower oil: 0.5 glass
• Red wine vinegar: 0.8 glass
• Water: 0.5 glass
• Allspice peas: 10 pc
• Bay leaf: 3 pc
• Salt: 2 tbsp

Cooking steps

1. Peel the eggplants, slice them into rounds, place in a bowl, add a tablespoon of salt and press with a plate. Leave for 3-4 hours, then squeeze out the water, rinse under running water and dry.

   Required ingredients:

   • Eggplants: 1 kg
   • Salt: 2 tablespoons

2. Fry the eggplants in oil on both sides until golden brown. Pile them in a pan, cover with a lid, and simmer on low heat for 10-15 minutes.

   Required ingredients:

   • Eggplants: 1 kg
   • Sunflower oil: 0.5 glass

3. Cut the onion into thin rings.

   Required ingredients:

   • Onion: 200 g

4. Mix wine vinegar with water, add allspice, bay leaf, and a tablespoon of salt. Bring the mixture to a boil and cook covered for 2-3 minutes. Let the marinade cool slightly.

   Required ingredients:

   • Red wine vinegar: 0.8 glass
   • Water: 0.5 glass
   • Allspice peas: 10 pieces
   • Bay leaf: 3 pieces
   • Salt: 2 tablespoons

5. Fill clean jars with vegetables as follows: place onion rings at the bottom, then two layers of eggplants, then another layer of onions, and so on.

   Required ingredients:

   • Onion: 200 g
   • Eggplants: 1 kg

6. Pour in the marinade, add 2 tablespoons of sunflower oil to each jar. Seal the jars and store in a dry, cool place. The eggplants will be ready in about 2-3 weeks.

   Required ingredients:

   • Red wine vinegar: 0.8 glass
   • Water: 0.5 glass
   • Sunflower oil: 0.5 glass