Marinated Eggplants in 6 Hours
Description
Perfect with meals and drinks. This excellent appetizer of marinated eggplant pairs well with hot boiled potatoes, meat, poultry, or fish. The dish is simple and quick to prepare. The whole thing takes 20–25 minutes. The refrigerator will do the rest for you. Serve the appetizer at the table.
Instructions
- 1
Step 1
Place the eggplants in a pot and cover with salted water. Cook for 7–8 minutes until the eggplants are soft enough but not yet overcooked.
- 2
Step 2
Place the cooked eggplants on a plate and let them cool.
- 3
Step 3
Peel the onion, wash it, and slice into half-moons. Place in a deep bowl.
- 4
Step 4
Add the minced garlic to the onion.
- 5
Step 5
Add the salt.
- 6
Step 6
And also sugar.
- 7
Step 7
Pour in apple cider vinegar. If you don't have apple cider vinegar, you can substitute regular 6% table vinegar.
- 8
Step 8
Then add sunflower oil.
- 9
Step 9
Peel the cooled boiled eggplants.
- 10
Step 10
Cut as desired.
- 11
Step 11
Place in the prepared marinade.
- 12
Step 12
Mix well. Then cover with plastic wrap and refrigerate for 6 hours.
- 13
Step 13
In 6 hours, the wonderful summer appetizer will be ready.