✨Hello, my name is Oksana! I am glad to welcome everyone who has looked at my page. Thanks so much for taking the time to read my recipes! I would be grateful for your comments and subscriptions!
✅👌 Today I want to share with you a recipe for a bright, rich in flavors of fresh vegetables snack from ingredients familiar and available in summer.
✨ I really like that you don't need to make a hot marinade to make it. Instead, a cold mixture of water, vinegar, sugar and salt is used.
✨ And the best part is that you can eat such an eggplant appetizer in a couple of hours.
📕To prepare a snack you will need: 🥙
Eggplant - 1 kg
Large carrots - 1 pc.
Large onion - 1 head
Large bell pepper - 1 pc.
Salt - 1 tsp l.
Parsley greens - small bunch
Fresh garlic - 4-5 cloves
Vegetable oil - for frying
Marinade:
Water - 2 tbsp. l.
Table vinegar 9% - 2 tbsp l.
Sugar - 2 tbsp. l.
Salt - 0.5-1 tsp l.
👨🏻🍳 Let's start cooking... ⤵️⤵️⤵️
The first step is to prepare the eggplants... We cut them into circles or longitudinal plates. Transfer to a bowl and sprinkle with 1 teaspoon of salt. Mix well and leave aside for half an hour. This simple procedure will remove the bitterness from the eggplant. Although now most of the blue varieties are not bitter, “surprises” still happen. Also, after a short salting, they will absorb less oil when frying.
We put the eggplants aside for now and work on other vegetables for now... Peel the onion, cut it into half rings or "feathers". The main thing is not very thick.
Peel the carrots and grate them three for Korean salads or cut into thin strips.
Remove the seed box from the pepper, and chop the pulp into strips.
Finely chop clean and dried parsley and garlic.
Pour a little vegetable oil into a frying pan, heat it up and put all the vegetables at once, excluding herbs and garlic. Fry over medium heat, stirring occasionally, for 3-4 minutes. You do not need to bring vegetables to full readiness. We just want them to brown a little, so they will taste better when pickling eggplants. When the vegetables are a little fried, lay the parsley and garlic. Stir, keep on fire for a minute and turn off the heat.
At this point, the eggplants sprinkled with salt will release a little juice, drain this juice, squeeze them out of the liquid a little. No need to rinse! And fry the eggplant on both sides until light brown in vegetable oil. Do not fry too much!
In any convenient bowl or suitable food container, lay out the fried eggplants in layers, and then the vegetable fry.
And now we begin to prepare the marinade - in a bowl we mix water with vinegar, add salt, sugar and stir until the grains dissolve.
Pour the prepared marinade into a container, close the lid or tighten it with cling film. While the appetizer is warm, leave it on the table, and when it cools down, move it to the refrigerator. We marinate from 2 hours to several days - as long as patience is enough. The longer the snack costs, the tastier it turns out. Shake the vegetables periodically for a more even marinating.
Eggplants are very aromatic, piquant and juicy. An excellent summer snack for meat.
SHEET PHOTO ON THE SIDE-> -> -> -> ->
Cook, taste, Bon appetit!
Best regards, Oksana!