Eggplant appetizer without vinegar
Description
This recipe won't take much time. This appetizer is very quick to prepare for marinating. After that, the process takes 12–15 hours, but you won't need to do anything. Eggplants made with this recipe are very similar to salted milk mushrooms. Crispy and aromatic, they go well with boiled or fried potatoes and any meat or poultry dish. They won't be out of place on a holiday table either. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Wash and peel the eggplants.
- 2
Step 2
Cut each eggplant lengthwise into 4 pieces.
- 3
Step 3
Bake the eggplants in the microwave for 4–5 minutes at maximum power. You can also boil or bake them in the oven. The eggplants should stay firm but tender. Do not overcook them.
- 4
Step 4
Prepare the marinade for the eggplants. Pour water into a pot and add a bay leaf.
- 5
Step 5
Add a tablespoon of salt.
- 6
Step 6
And a teaspoon of sugar.
- 7
Step 7
Add one small chopped onion. Bring the marinade to a boil, then cool until warm.
- 8
Step 8
Cut the baked eggplant into cubes. Mince the garlic. Mix the eggplant and garlic. Put in a jar.
- 9
Step 9
Pour the marinade over the eggplants. Keep the jar of eggplants at room temperature for 7–8 hours. Then put it in the refrigerator. In my case, they ended up staying chilled overnight. By morning, they were ready.
- 10
Step 10
A wonderful cold eggplant appetizer is ready.