Quick pickled eggplant Bashny.Net

Eggplant is beautiful. And inky dark, and calico-and-white, and white with a slight tinge of old ivory. Round, elongated, thin — they are perfect. And so delicious.

Immediately and do not remember how many dishes they were preparing. One of the fastest and most of our favorite dishes — marinated eggplant. This recipe has long been settled down here with a light hand Ella Martino. Of course, with the passage of time favorite recipes are adapted and acquire other traits, but this remains virtually unchanged.



 

Proportions there are in General no.

We need some eggplant, half a dozen cloves of garlic, hot pepper, dried oregano or thyme, white wine vinegar, olive oil and salt.

Garlic red pepper and finely chop. In a saucepan bring to boil water, to which add salt and vinegar to taste. Eggplant peel and cut into cubes. Boil the sliced eggplant in the brine for 5-7 minutes, remove with a slotted spoon and immediately season with olive oil, garlic, chilli and thyme. Cool, then refrigerate and enjoy. We love it on dried bread, with a slice of roasted stringy pork or halloumi.

An exceptional appetizer, quick and so simple to prepare.



The amount of vinegar you need to choose according to your taste, as well as hot peppers. We have 1 liter of water is 70-100 ml wine vinegar.



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Source: zveruska.livejournal.com/147085.html