Marinated Eggplant with Garlic
Eggplant provides fiber as it absorbs olive oil, garlic, and a sharp vinegar marinade, becoming a fragrant preserve with a tender texture. Overnight chilling deepens the flavor, while refrigeration keeps it fresh for up to a week.
Read
Video on the topic
Reviews
Notes
741
Servings: 10 (1 serving ≈ 155 gram)
Digestion time: 3 hour
Cut the eggplant (1400 g) and boil it for 4–5 minutes in water with the table salt (30 g), then drain and cool it.
Mix the olive oil (45 g), vinegar 9% (45 g), chopped garlic (12 g), and table salt (30 g).
Combine the eggplant with the marinade and parsley (15 g).
Cover the eggplant and chill it in the refrigerator for at least 12 hours.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Marinated Eggplant with Garlic", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More vegan dishes:More recipes
Watch others fermentation and pickling:
We recommend reading
All articlesFeatures of using vegetable fats in cooking
7min

Smoke point temperature of various types of oils and fats.
9min

What is the difference between dry, wet, and mixed curing for meats, sausages, and deli cuts
8min

Geroprotectors in Food: Which Foods May Help Protect Against Aging
8min

Share:











