• Home
  • Spicy eggplant mix
0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Serves:
show / hide ingredients
eggplant 500 g
garlic 8 cloves
dill ½ bunch
olive oil 70 g
chili 30 g
salt 2 tbsp
FOR THE MARINADE
water 100 ml
lemon 1 pc
sugar 10 g

Nutritional information

cal
100,03
prot
1,28
fat
7,88
carbs
6,16
Share

Spicy eggplant mix

Spicy eggplant mix

Ingredients

  • FOR THE MARINADE

This recipe has become a family one after many years. We can’t remember if it was taken from somewhere or if it appeared by chance but it’s more than 25 years old. But it’s so good and easy that this hot eggplant mix is going to be at all your festive tables or family reunions. These eggplants may be stored in the fridge up to 3-4 weeks, so they may be considered a good way of conservation as well.

Nastasya Suslina

Recipe author

She was born in photograph's family, so her future profession was chosen since childhood. Nastasya had been working as journalist and photograph in slick magazines and mass media for about 16 years. She is tireless foodie, captured gardener and keen traveller. Nastasya leads three different project about these aspects. She likes simple, but interesting recipes; fit a square peg into a round hole and is fond of cooking during travelling.

Steps

1
Done

Step 1

Prepare the ingredients. Wash the eggplants, chili and dill. Peel the garlic.

2
Done

Step 2

Slice the eggplants 1,5 cm thick. Layer them onto a plate and sprinkle generously with salt – this will help to get rid of the bitterness. Leave for 20-30 mins.

3
Done

Step 3

Mince the garlic or use a special garlic press.

4
Done

Step 4

Finely chop the dill, remove thick stems.

5
Done

Step 5

Slice the chili, leaving the seeds.

6
Done

Step 6

Pat dry the eggplants with a paper towel and fry them with some olive oil over medium heat till golden.

7
Done

Step 7

Make the marinade: combine the water, lemon juice and sugar and mix till fully dissolved.

8
Done

Step 8

Put the eggplants, chili, dill and garlic in layers into a glass jar, pouring each layer with the marinade. When the jar is full; press the mix to tamp it. Store closed tightly in the fridge. Serve in 2 hours but it will be a lot better in 2 days.

9
Done

Step 9

Eggplant mix is done! Enjoy your meal!

10
Done

Step 10

If you want your mix more festive, put it into portioned glasses, refrigerate for a while and serve as portions.

Spicy eggplant mix

This recipe has become a family one after many years. We can’t remember if it was taken from somewhere or if it appeared by chance but it’s more than 25 years old. But it’s so good and easy that this hot eggplant mix is going to be at all your festive tables or family reunions. These eggplants may be stored in the fridge up to 3-4 weeks, so they may be considered a good way of conservation as well.
  • Автор рецепта:
  • После приготовления вы получите 1 jar (600 ml)
  • Время приготовления: 30 mins

Ингредиенты

  • 500 g eggplant
  • 8 cloves garlic
  • ½ bunch dill
  • 70 g olive oil
  • 30 g chili
  • 2 tbsp salt
  • 100 ml water
  • 1 pc lemon
  • 10 g sugar

Способ приготовления

  • Prepare the ingredients. Wash the eggplants, chili and dill. Peel the garlic.

  • Slice the eggplants 1,5 cm thick. Layer them onto a plate and sprinkle generously with salt – this will help to get rid of the bitterness. Leave for 20-30 mins.

  • Mince the garlic or use a special garlic press.

  • Finely chop the dill, remove thick stems.

  • Slice the chili, leaving the seeds.

  • Pat dry the eggplants with a paper towel and fry them with some olive oil over medium heat till golden.

  • Make the marinade: combine the water, lemon juice and sugar and mix till fully dissolved.

  • Put the eggplants, chili, dill and garlic in layers into a glass jar, pouring each layer with the marinade. When the jar is full; press the mix to tamp it. Store closed tightly in the fridge. Serve in 2 hours but it will be a lot better in 2 days.

  • Eggplant mix is done! Enjoy your meal!

  • If you want your mix more festive, put it into portioned glasses, refrigerate for a while and serve as portions.

previous
Vegetable soup with lentils and spinach
next
Pearl barley with red onion and sun-dried tomato
previous
Vegetable soup with lentils and spinach
next
Pearl barley with red onion and sun-dried tomato

Add Your Comment