Pickled eggplants with onions
8 servings
240 minutes
The recipe is taken from the book "Purmarili. Georgian cuisine dishes" by Elena Kiladze.
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.
- Eggplant: 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.
- Eggplant: 1 kg
- Sunflower oil: 0.5 glass
3
Cut the onion into thin rings.
- 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.
- Red wine vinegar: 0.8 glass
- Water: 0.5 glass
- Allspice berries (whole): 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.
- Onion: 200 g
- Eggplant: 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.
- Red wine vinegar: 0.8 glass
- Water: 0.5 glass
- Sunflower oil: 0.5 glass
