Pickled eggplants
2 servings
60 minutes
The recipe is taken from the book "Holiday salads and appetizers.
1
Wash the eggplant, dry it, slice it thinly lengthwise, and lightly fry in hot oil.
- Eggplant: 1 piece
- Vegetable oil: 40 ml
2
Wash the carrot and sweet pepper, dry, peel, cut into strips, and fry until cooked.
- Carrot: 1 piece
- Bell pepper: 1 piece
3
Slice the onion into half rings and fry until golden brown.
- Onion: 1 head
4
Combine carrots, peppers, and onions, add minced garlic, season with salt and pepper to taste, and mix.
- Garlic: 2 cloves
- Ground black pepper: to taste
- Salt: 30 g
5
Place vegetable mixture on each slice of eggplant and form rolls.
- Eggplant: 1 piece
- Carrot: 1 piece
- Bell 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.
- Water: 500 ml
- Sugar: 40 g
- 9% table vinegar: 70 ml
- Salt: 30 g
8
Pour marinade over the eggplant rolls.
- Eggplant: 1 piece
9
Hold for a day.
10
Arrange the cooked eggplants on a plate interspersed with tomato slices.
- Tomatoes: 1 piece
11
Garnish with salad and greens.
- Mixed salad leaves: to taste
- Fresh herbs: to taste
