Homemade appetizers are perfect for any occasion, adding a touch of culinary magic to your table. Marinated vegetables, in particular, are a favorite because they complement almost everything.
That’s why the editorial team has prepared a recipe for you that deserves to be called one of the best of its kind. The secret? Marinated eggplants with garlic, lovingly pre-fried for that extra touch of flavor.
Ingredients:
- Eggplant — 6 pcs.
- Garlic — 10 cloves
- Water — 500 ml (2 cups)
- Vinegar — 150 ml (2/3 cup)
- Black peppercorns — 8 pcs.
- Bay leaves — 5 pcs.
- Allspice — 4 pcs.
- Cloves — 4 pcs.
- Salt — 1 tbsp
- Sugar — 1 tbsp
- Sunflower oil — 1 tbsp
- Honey — 1 tbsp
Instructions:
- Prepare the marinade. In a saucepan, mix water, vinegar, salt, sugar, honey, and vegetable oil. Add cloves, bay leaves, black and allspice. Bring it to a boil and let it cool.
- Remove bitterness from the eggplants. While the brine is being prepared, slice the peeled eggplants into 1 cm thick slices and sprinkle each with salt. Leave them for 20 minutes.
- Squeeze the eggplants and fry them on both sides until fully cooked. Slice the peeled garlic into thin slices and prepare a deep container for your appetizer.
- Dip the fried eggplants into the marinade and arrange them in tight rows. Place a few pieces of garlic on top of each slice, then move on to the next row. Once all the slices are used, pour the remaining marinade over them.
- Place the container with the eggplants in the refrigerator and marinate for 1 to 5 days.
- Your delicious marinated eggplants will be ready the next day, but we recommend waiting for up to three days before consumption to let all the flavors meld.
Feel free to experiment with different spices, not just those mentioned in the recipe. If you crave a bit more heat, you can cautiously add red pepper. Bon appétit!
