Pickled eggplants
PREPARATION
1 hour
PORTIONS
4 servings
COMPLEXITY
easily
One time I tried a snack made of pickled eggplants. Fragrant eggplant cubes with onions were served on top of a slice of black bread smeared with butter. Before I cooked eggplants in different ways, but It never crossed my mind that they can be so tasty when pickled.
I immediately thought about cooking this dish for the Holy Supper to diversify the list of holiday dishes. Also this snack will be perfect for Christmas meals.
Ingredients
- 4 medium eggplants
- 1 purple or white onion
- 4 cloves of garlic
- Salt and pepper to taste
- Olive oil
- 2-3 tbsp 9% vinegar
- Cilantro for serving
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Method of cooking
Wash the eggplants. Put them in a large pan so that they lie flat. Fill the pan with water and place a smaller diameter lid or plate on top of the eggplants. Eggplants rise to the surface of the water when submerged and a press is needed on top so they are covered in water.
After the water starts boiling, cook the eggplants for 10 minutes on each side. While cooking, turn the eggplants to the other side.
If the eggplants are large, it will take more time to boil them.
Eggplants should retain their texture, but still be cooked.
Cool the eggplants and carefully remove the skin from the top.
Cut the eggplants into larger or smaller cubes.
Transfer the sliced eggplants to the dish in which you will marinate them. A little tip to make the cooking process easier: if you have ceramic dishes, marinate in them.
Add chopped onions, squeezed garlic, salt, pepper, olive oil and vinegar to the eggplants. Adjust the amount of vinegar depending on your own taste. If you have over-acidified the eggplants, you can always balance the acidity by adding sugar.
Cover with a lid or food film, and put the eggplants in the refrigerator overnight.
Cut the cilantro and shake the dish before serving.
