Marinated Eggplants
⏳ Time
1 hour + 1 day
🥕 Ingredients
14
🍽️ Servings
2
Description
Recipe taken from the book 'Festive Salads and Appetizers'.
Ingredients
- Eggplants - 1 piece
- Carrot - 1 piece
- Onion - 1 head
- Orange Bell Peppers - 1 piece
- Garlic - 2 cloves
- Vegetable Oil - 1 fl oz
- Potato - 1 piece
- Mixed salad greens - to taste
- Herbs - to taste
- Ground Black Pepper - to taste
- Water - 17 fl oz
- Sugar - 1.4 oz
- 9% Vinegar - 2 fl oz
- Salt - 1.1 oz
Step by Step guide
Step 1
Wash the eggplant, dry it, cut it lengthwise into thin slices, and lightly fry in hot oil.
Step 2
Wash the carrot and bell pepper, dry them, peel, cut into strips, and fry until cooked.
Step 3
Slice the onion into half-rings and fry until golden brown.
Step 4
Combine the carrot, pepper, and onion, add finely chopped garlic, season with salt and pepper to taste, and mix well.
Step 5
Place the vegetable mixture on each slice of eggplant and roll them up.
Step 6
Prepare the marinade.
Step 7
Bring the water to a boil, add sugar, salt, vinegar, stir, bring to a boil again, and remove from heat.
Step 8
Pour the marinade over the eggplant rolls.
Step 9
Let it sit for 1 day.
Step 10
Serve the finished eggplants on a plate interspersed with tomato wedges.
Step 11
Garnish with salad and herbs.
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