Pickled eggplants
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
Need to marinate for 1 hour
If you like eggplants, then you will probably appreciate them pickled. Eggplant turns out to be insular, tasting a little like mushrooms. As a snack, it's just great, plus active cooking takes only 15 minutes.
See all Eggplant category recipes 
5
Recipe "Pickled eggplants"
Ingredients for 6 servings
eggplants
600 g
garlic
3 cloves
dill and parsley
bunch
apple vinegar
2 tbsp. spoons
coriander whole
1 tsp
allspice peppercorns
10 pcs.
black peppercorns
5-6 pcs.
carnation
2 pcs.
water
3 tbsp. spoons
sugar
1 tbsp. spoon
salt
1 tbsp. spoon
Step 1/5
Cut the eggplants into thick semicircles and blanch in boiling salted water for 3-5 minutes. Place on a sieve.
Step 2/5
Combine salt, sugar, water, vinegar and spices in a small bowl, add crushed garlic.
Step 3/5
Put the aubergines in a bowl, saucepan or container. Pour over the marinade, add the chopped greens.
Step 4/5
Stir and leave to marinate for 1 hour at room temperature.
Step 5/5
Store the pickled aubergines in the fridge.
Ingredients for 6 servings
eggplants
600 g
garlic
3 cloves
dill and parsley
bunch
apple vinegar
2 tbsp. spoons
coriander whole
1 tsp
allspice peppercorns
10 pcs.
black peppercorns
5-6 pcs.
carnation
2 pcs.
water
3 tbsp. spoons
sugar
1 tbsp. spoon
salt
1 tbsp. spoon
Nutritional value per 100 g
Calories
36 kcal
Proteins
1 g
Fats
0 g
Carbohydrates
8 g
Saturated fat
0 g
Dietary fiber
3 g
Added sugar
3 g
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