Amazing appetizer of pickled eggplant with tomatoes! It is perfect for every day and a festive table. It turns out to be very tasty and piquant due to the garlic, and on the table it looks bright, beautiful and tempting. In it, eggplants are ideally combined with tomatoes and aromatic herbs.
This eggplant and tomato appetizer goes well with meat and main daily dishes. In summer, in the heat, she is always snapped up!
Preparing such an eggplant appetizer is a snap. And for pickling in this recipe, instead of vinegar, we will use lemon wedges. This will add a sourness and light citrus aroma to the whole dish. However, vinegar can also be used if desired. In the refrigerator, such a snack can be stored for about a week.
By the way, instead of frying, vegetables can also be baked in the oven, which will further reduce the preparation time.
Be sure to try this version of pickled eggplant with tomato and lemon. It's delicious and fresh!
Ingredients:
- eggplant - 800 g (3 pcs.)
- medium tomatoes - 800 g (6 pcs.)
- lemon - 1 pc.
- parsley - 1 bunch
Marinade:
- boiled water - 200 ml
- olive oil (sunflower) - 6 tbsp. l.
- garlic - 5 cloves
- salt - 2 tsp l.
- tomato juice after roasting
Step by step recipe
1. First, let's prepare all the ingredients.
Wash 700 g of eggplants and cut into slices.
2. Put the prepared eggplant circles in one layer in a dry preheated pan. Fry over medium heat, first on one side, and then turn over to the other side.
Finished eggplants should become soft, they practically do not change color. So we fry all the eggplants.
3. Cut 6 medium dense tomatoes into slices too. The tomato slices should not be very thin, otherwise the tomatoes will fall apart.
4. Grease the preheated pan a little with vegetable oil and lay out the tomato slices.
Fry the tomatoes for about half a minute on both sides. Tomatoes should not lose their shape.
Put the finished tomatoes in a bowl.
5. Cut off the peel from 1 lemon. We try to cut it together with the white part so that only one pulp remains without films.
Cut the peeled lemon in half and cut both halves into thin half-circles. If seeds come across, then take out.
6. Finely chop a bunch of fresh parsley.
7. Preparing a filling for an appetizer.
Pour 200 ml of cold boiled water into a bowl, 6 tbsp. l. vegetable unrefined oil, I added olive oil. Pour in 2 tsp. salt and squeeze 5-6 cloves of garlic through a press.
In the same mixture, add the juice that flows from the fried tomatoes. Mix everything until the salt dissolves.
8. We put the appetizer.
Put some of the prepared eggplant in a bowl with garlic filling.
Put the eggplant circles from the filling in the first layer in the pan. Put a few slices of lemon on the eggplant. Put the tomatoes in the next layer. Sprinkle a layer of tomatoes on top with chopped herbs.
9. And again we repeat everything. Put eggplants soaked in garlic sauce, lemon, tomatoes and herbs. So, alternating layers, lay out all the vegetables.
Instead of lemon, you can use 50 ml of apple cider or wine vinegar by adding it to the pot.
Pour the rest of the filling over the vegetables.
10. Cover the vegetables with a lid and let them marinate for at least 4 hours, or better overnight.
The appetizer can be served in different ways. Set as turrets on a plate or serve as a salad. It can also be laid out on bread.
The appetizer with eggplant and tomatoes turned out to be very tasty and moderately spicy. It is prepared very easily and everyone likes it. Such an appetizer is perfect both for every day and for a festive table.
Video recipe
The recipe is taken from my culinary site. gotovimop.com