Eggplant Appetizer
⏳ Time
10 hours
🥕 Ingredients
7
🍽️ Servings
10
Description
Eggplant Appetizer
Ingredients
- Eggplants - 4 lbs
- Water - 3 qt
- Parsley - 3 bunches
- Carrot - 7.1 oz
- Garlic - 1 head
- Apple Cider Vinegar - 2 tablespoons
- Vegetable Oil - 3 fl oz
Step by Step guide
Step 1
Wash, peel, and slice two kilograms of ripe eggplants into rounds.
Step 2
In a large pot with water (3 l), add 200 g of table salt. Once the water boils, add the sliced eggplants. Boil for a short time, just enough to avoid overcooking. Remove to a plate and let cool.
Step 3
Prepare the seasoning. Wash and finely chop three large bunches of parsley. Peel 200 g of young carrots and grate them on a coarse grater. Finely chop the head of garlic. Mix all the ingredients and add 2 tablespoons of apple or grape vinegar.
Step 4
In a glass jar or enamel pot, layer the ingredients: eggplants – seasoning – eggplants... Repeat several times. The top layer should be the seasoning.
Step 5
Bring 100 ml of vegetable oil to a boil, let it cool, and pour it over the prepared eggplants with parsley seasoning. Make it in the evening – it can be eaten in the morning. The longer it sits in the refrigerator, the tastier it becomes!
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