I am telling you how to cook a delicious appetizer that is used in Georgian cuisine. A step-by-step recipe with a photo of cooking eggplants in vinegar marinade. Video recipe.
Fans of spicy cuisine will definitely appreciate the eggplants prepared according to this recipe. Eggplant marinated in vinegar has proven to be a delicious and savory snack. The dish has an extraordinary taste, and due to the presence of vinegar in the composition, it increases the safety of the product. If you like greens like cilantro, parsley or basil, add them to your appetizer, you won't regret it! They are in perfect harmony with various vegetables, adjika, garlic, hot peppers and other additives. The recipe can include coriander, red pepper, carrots, etc. Such products and spices go well with eggplants and emphasize their original taste.
Since the color range of eggplants is wide enough, from white to purple, you can use any of these types for the recipe. But since the blue variety of eggplants is the most common in our territory, we will use them today. For the recipe, eggplant is pre-boiled. But they can be baked in the oven or fried in a pan. The most useful product will be in the oven, and more high-calorie in the pan, because eggplants actively absorb oil.
See also how to cook fried eggplant with mushrooms.
- Caloric content per 100 g - 139 kcal.
- Servings - 3-4
- Cooking time - 45 minutes
Ingredients:
- Eggplant - 3 pcs.
- Vinegar - 1 tablespoon
- Garlic - 2-3 cloves
- Bitter pepper - 1 pod
- Olive oil - 2-3 tablespoons
- Basil - small bunch
- Soy sauce - 2-3 tablespoons
- Ground black pepper - a pinch
- Onions - 1 pc.
- Salt - 1 tsp without top
Step by step cooking eggplant in vinegar marinade, recipe with photo:
1. Wash the eggplants, cut to a convenient size and place in a cooking pot with water. Use eggplants of milk ripeness, in such there is no harmful solanine, which gives bitterness. If the vegetable is old, sprinkle it with salt in sliced form and leave it for half an hour. Then rinse with running water.
2. After boiling, cook the eggplants in salted water for about 20 minutes until tender and soft.
3. Remove the eggplants from the pan, cool and cut to a convenient size: rings, half rings, bars, cubes, etc.
4. Peel the onions, wash and chop into thin quarter rings.
5. Peel the garlic and finely chop it. Peel the hot pepper from seeds, cut off the partitions and chop finely. Wash basil, dry and chop.
6. In a bowl, combine onions, herbs, pepper and garlic.
7. Season food with vinegar, olive oil and soy sauce and stir well.
8. Add the chopped eggplants to the bowl.
9. Toss the eggplant in the vinegar marinade. Close the container with a lid and send it to the refrigerator to marinate for 1-2 hours. Serve the ready-made appetizer with any side dishes, especially it goes well with strong alcohol.
See also the video recipe on how to cook marinated eggplant.
