Pickled eggplants

2 servings

60 minutes

The recipe is taken from the book "Holiday salads and appetizers.

Energy value per serving

• Calories: 197.1
• Proteins: 4.5g
• Fats: 0.3g
• Carbohydrates: 43.7g

Ingredients

• Eggplants: 1 pc
• Carrot: 1 pc
• Onion: 1 head
• Sweet pepper: 1 pc
• Garlic: 2 clove
• Vegetable oil: 40 ml
• Tomatoes: 1 pc
• Mixed salad leaves: to taste
• Green: to taste
• Ground black pepper: to taste
• Water: 500 ml
• Sugar: 40 g
• Vinegar 9%: 70 ml
• Salt: 30 g

Cooking steps

1. Wash the eggplant, dry it, slice it thinly lengthwise, and lightly fry in hot oil.

   Required ingredients:

   • Eggplants: 1 piece
   • Vegetable oil: 40 ml

2. Wash the carrot and sweet pepper, dry, peel, cut into strips, and fry until cooked.

   Required ingredients:

   • Carrot: 1 piece
   • Sweet pepper: 1 piece

3. Slice the onion into half rings and fry until golden brown.

   Required ingredients:

   • Onion: 1 head

4. Combine carrots, peppers, and onions, add minced garlic, season with salt and pepper to taste, and mix.

   Required ingredients:

   • Garlic: 2 cloves
   • Ground black pepper:  to taste
   • Salt: 30 g

5. Place vegetable mixture on each slice of eggplant and form rolls.

   Required ingredients:

   • Eggplants: 1 piece
   • Carrot: 1 piece
   • Sweet pepper: 1 piece
   • Onion: 1 head

6. Prepare the marinade.

7. Bring the water to a boil, add sugar, salt, vinegar, stir, bring to a boil again, and remove from heat.

   Required ingredients:

   • Water: 500 ml
   • Sugar: 40 g
   • Vinegar 9%: 70 ml
   • Salt: 30 g

8. Pour marinade over the eggplant rolls.

   Required ingredients:

   • Eggplants: 1 piece

9. Hold for a day.

10. Arrange the cooked eggplants on a plate interspersed with tomato slices.

    Required ingredients:

    • Tomatoes: 1 piece

11. Garnish with salad and greens.

    Required ingredients:

    • Mixed salad leaves:  to taste
    • Green:  to taste