Pickled Eggplant with Basil in 2 Days
Marinated eggplant with basil and herbs. Moderately spicy and salty—a delicious appetizer. For 1 kg of eggplant, you'll need a head of garlic, onion, dill and parsley, basil, vegetable oil, vinegar, salt and sugar, and hot pepper. See the recipe at the end of the video or in the description.
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INGREDIENTS:
Eggplant - 1 kg
Garlic - 1 head
Onion - 1 pc.
Dill, parsley - 0.5 bunch
Basil - 5 sprigs
Vegetable oil - 6 tbsp.
Vinegar 9% - 4 tbsp
Sugar - 1 tsp
Salt - 1 tsp
Hot pepper - 0.5 tsp
Black pepper - to taste
PICKLED EGGPLANT WITH BASIL AND HERBS RECIPE:
1) Trim the ends and stems from the eggplants. Cut into quarters lengthwise and cut into large pieces.
2) Place the eggplants in 2 liters of boiling water, cover with a plate, and cook for 5 minutes under pressure.
3) Immediately drain the water and pour the eggplants into a bowl. Cut the onion into half rings and finely chop all the herbs. Finely chop the garlic as well as the herbs.
4) Add the herbs, onion, and garlic to the eggplants, adding 4 tbsp. Add vinegar, vegetable oil, sugar and salt, and hot pepper to taste. Add black pepper for flavor and mix thoroughly. Place a plate on top to speed up the release of juices and refrigerate for 3-4 days.
You can try it in a couple of days, depending on the eggplant and the temperature. 3-4 days is optimal. We recommend it! Enjoy and like this recipe if you liked it, share your feedback in the comments, and subscribe to our channel if you haven't already.
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