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Snacks
Pickled Eggplants
A tangy and juicy appetizer of pan-fried eggplants with vegetables and a spiced dressing.
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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
Slice the eggplants into rings about ½ inch thick. Salt them, toss, and let sit for 30 minutes.
2
Pat the eggplants dry and pan-fry them in vegetable oil on both sides until golden.
3
In the same pan, quickly fry the julienned onion, carrot, and sweet pepper until just tender, about 3-4 minutes.
4
Chop the fresh herbs.
5
Combine everything in a bowl, add sugar, salt, coriander, chili pepper, minced garlic, water, and vinegar.
6
Toss well and refrigerate for 2 to 6 hours.
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