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Snacks
Pan-Fried Eggplant Appetizer in Garlic Marinade
A zesty homemade eggplant preserve with bell and hot peppers in a fragrant garlic marinade.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Wash medium-sized eggplants and slice them into uniform rounds, lightly salt, and let sit for a bit to release their bitter juices.
2
Next, rinse, pat dry with a paper towel, and pan-fry in oil until golden brown (eggplants will absorb less oil if soaked in cold water for 10 minutes beforehand).
3
Pass the garlic and both types of pepper through a meat grinder, add vinegar and oil, and boil for 5 minutes (from the moment it comes to a boil).
4
Pack the fried eggplants into prepared jars, evenly soaking each layer with the marinade.
5
Process in a boiling water bath for 7 minutes and seal.
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