Recipe: Pickled Eggplant With Garlic And Onion On RussianFood.com

Pickled eggplant with garlic and onion

Nоtaliоs 17.09.15

I think many have noticed that among the mass of snacks on the festive table, pickled eggplants with garlic and onions disappear in the first place. That is why I am sharing this recipe with you.

Products Eggplant - 3 pcs. Bulb onions - 2 pcs. Garlic - 2 cloves Hot pepper - 1 pc. Cilantro greens - bunch Coriander - 0.5 tsp Salt to taste Soy sauce - 1 tablespoon

Step by step photo recipe: Pickled eggplant with garlic and onion

Ingredients for making pickled eggplants with garlic and onions: eggplant, onions, garlic, hot peppers, cilantro, coriander, salt, soy sauce.

How to cook pickled eggplants with garlic and onions:

Wash the eggplants, cut off the tails, put them in a saucepan, add a little salt, pour water and set them to cook on the stove. Cook the eggplants for about 20 minutes.

While the eggplants are boiling, peel the onions, garlic and hot peppers. We will also wash the cilantro greens.

Thinly chop the onion in half rings.

Finely chop the cilantro greens.

Hot pepper, finely chop.

Squeeze the garlic through a press.

Put all the products: onions, cilantro, hot peppers, garlic, coriander, soy sauce and salt in a container with which we will marinate the eggplants.

We will mix all the products.

While we were making the marinade, the eggplants should already be boiled. Remove them from the pan, cool them a little and cut them into cubes about 2 cm in size.

Add the eggplants to the marinade container, mix and leave to soak in all the aromas and flavors for about 2 hours.

Before serving the dish, it is advisable to send the pickled eggplants with garlic and onions to the refrigerator to cool for 15-30 minutes.