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.
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Eggplant, Vinegar 9%, Olive oil, Table salt, Parsley, Garlic
Slice: 5 min. To boil: 5 min. Mix: 5 min. Mix: 5 min. Chill in the refrigerator: 12 h.
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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.


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Keto, LCHF: Recipes, Rules, Description $$$
Odessa