Vegetables

Garlic Sour Eggplant

Garlic Sour Eggplant



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Ingredients for Making Sour Eggplant with Garlic

  1. Large eggplant 4 pieces
  2. Large carrot 1 piece
  3. Garlic 1 large head
  4. Fresh parsley 1 large bunch
  5. Salt 150 grams
  6. Black peppercorns to taste
  • Main Ingredients: Eggplant, Garlic
  • Serving 8 servings

Inventory:

Cutting board, vegetable cutter, kitchen knife, large pan with a lid, kitchen stove, slotted spoon, toothpick, plate - 2 pieces, coarse grater, small bowl, deep bowl, large flat plate, three-liter bottle, capron lid for a bottle, plastic container with a lid or a sterilized jar with a twisting metal lid, a refrigerator, a serving dish, a fork, a colander

Cooking pickled eggplant with garlic:

Step 1: prepare the eggplant.


We carefully wash the eggplants under running warm water and put them on a cutting board. Using a knife, remove the edges and then move the vegetables into a deep bowl.

Step 2: prepare the garlic.


We put the garlic on a chopping board and with a knife we ​​separate the cloves from the head. Then each is lightly pressed with the tip of the inventory and then peeled. We wash the components under running warm water and lay them back on a flat surface.
With the same knife, finely chop the garlic and at the end pour it into a free plate.

Step 3: prepare the carrots.


Using a vegetable cutter, peel the carrots from the peel. Next, thoroughly wash the vegetable under running warm water to remove residual dirt and earth.
Now, using a coarse grater, we rub the vegetable directly on the cutting board and then move the chips into a small bowl.

Step 4: prepare the parsley.


Wash the parsley well under running warm water, shake off excess liquid and put it on a cutting board. With a knife, cut the stems and throw them away, since they will not be useful to us. We chop the leaves ourselves several times and transfer to a clean plate.

Step 5: cook the pickled eggplant with garlic.


We lay the prepared eggplants in a large saucepan and completely fill with ordinary cold water. We put the container on medium heat and cover it with a lid. When the liquid boils, slightly tighten the burner and add salt to the pan. Having mixed everything well with a tablespoon, boil the vegetables for 8-10 minutes.
After the allotted time, we check the readiness of the components. To do this, using a slotted spoon, we get one of the eggplants and pierce it with a toothpick. It should easily enter the pulp of the vegetable, but closer to the middle, the vegetable should be denser. If so, then turn off the burner and remove all components from boiling water. If not, then put back the eggplant, on which we conducted experiments, and still boil 5-7 minutes.

Next, put all the vegetables in a colander and leave in the sink. Let all excess liquid drain from them and they will become room temperature.
Now gently squeeze each eggplant with clean hands and put it on a cutting board. Using a knife, carefully make an incomplete incision along the components. That is, we get two connected halves, like an open book.

Next, we spread finely chopped garlic on each eggplant, then carrot chips and finally parsley. Sprinkle everything with a small amount of ground black pepper and salt to taste (but this is only if the vegetables are not saturated with salt water while they are cooked).
Now we close the two halves, like a book and put everything on the bottom of the same large, but clean pan (for this, the container must be washed in advance under running warm water). We cover the eggplants with a large flat plate, and put oppression on top. It can be a three-liter bottle, filled almost to the top with plain tap water. By the way, do not forget to tightly close the container with a capron lid so that the liquid does not pour directly into the pan. We put the whole structure somewhere in a quiet, warm place so that the process of acidification of vegetables begins. On the third day, we rearrange the pan with the dish already in the cold (for example, a basement, a cellar or a refrigerator). Across 3-4 days pickled eggplant will be ready!

Therefore, we remove the oppression, and transfer the appetizer using a fork or slotted spoon to a special container or a sterilized jar. We close the container with a lid and put it in the refrigerator for storage. Attention: such eggplants can be stored approximately 1 monthbut this is only if they survive to that time.

Step 6: serve the pickled eggplant with garlic.


When the eggplants are ready, use the fork to remove them from the jar and put them into a deep bowl. Previously, they can be placed on a cutting board and cut into small pieces. Attention: do not forget to slightly sprinkle pickled vegetables with vegetable oil. We serve an appetizer for the festive or dinner table along with various dishes. For example, it can be fried potatoes, baked meat, just boiled rice and much more to your taste.
Bon appetit to all!

Recipe Tips:

- for cooking, be sure to take ripe juicy eggplants, otherwise the snack will turn out rather dry and without a pronounced aroma;

- If desired, parsley can be replaced with celery. It turns out also tasty and piquant;

- before cooking (after cooking) the eggplant can be slightly pressed with a press so that excess liquid is left from the vegetables.