Quick-Marinated Eggplant
Description
The recipe won't take much time. Quickly marinated eggplants are a very tasty appetizer to serve with meat, for those who like something spicy and tangy. They're quick to make, and the flavor is excellent. If you want the eggplants to be more aromatic, you can boil the brine water with a bay leaf, allspice, and cloves. I don't recommend pouring hot brine over the eggplants. This appetizer goes down very well with shashlik, even when fresh vegetables are on the table. Good luck with your cooking. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients needed for marinating.
- 2
Step 2
Wash the eggplants and slice them into rounds about 0.5 centimeters thick. To remove the bitterness, soak the sliced eggplants in salted water for about 30 minutes.
- 3
Step 3
While the eggplants are soaking, peel the garlic and crush it using whichever method you prefer.
- 4
Step 4
Wash and chop the dill.
- 5
Step 5
Drain the water in which the eggplants were soaked. Rinse them under running water, pat dry, and fry in vegetable oil. Fry the slices on both sides until they reach your preferred level of doneness.
- 6
Step 6
Place the fried eggplants in a deep container and mix with garlic and salt.
- 7
Step 7
Add enough water so it slightly covers them. Add vinegar and dill. Mix well. If you need this dish today, leave it at room temperature for 3–4 hours. If for tomorrow, put it in the refrigerator.