We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Salted Eggplant Ingredients
- Medium-sized eggplant 6 pieces
- 6 cloves small garlic
- Purified water 3 liters
- Salt 0.5-0.7 cups
- Main Ingredients: Eggplant, Garlic
- Serving 6 servings
Cooker, Cutting board, Knife, Large pan - 2 pieces, Strainer or colander, Kitchen tongs, Plate, Enameled deep bowl, Three liter bottle, Nylon cover, Refrigerator, Large plate, Serving dish, Container with a lid, Table spoon, Kitchen potholders
Cooking salted eggplant:
Step 1: prepare the garlic.
Using a knife, peel the garlic and then rinse it slightly under running water. We spread the garlic cloves on a cutting board and cut them into thin strips with the same sharp inventory. The processed garlic is transferred to a free plate.
Step 2: prepare the brine.
Pour purified water into the pan and pour salt into the pan. Using a tablespoon, mix everything thoroughly and put the container on a large fire. When the water boils, turn off the burner, and set the brine aside to cool to room temperature.
Step 3: prepare the eggplant.
We wash the eggplant under running water and put it on a cutting board. Using a knife, we cut off the ponytails. Meanwhile, pour ordinary water into a free pan and put it on a big fire. Attention: water should not fill the tank more than half. When the liquid boils, carefully lay the eggplants in the pan and cook them for 10 minutes.
The vegetable should become soft, but not boil and keep in shape. After the allotted time, we turn off the burner, and with the help of kitchen tongs we transfer the eggplants to a sieve or colander and, using kitchen taps, pour out the hot water into the sink. Eggplant should cool. As soon as this happens, you can move on to the cooking process itself.
Step 4: prepare salted eggplant.
Using a knife, we make small cuts on each eggplant on all sides. After that, insert a garlic straw into each puncture, and immediately spread the vegetables to the bottom of the enameled bowl. Attention: try eggplant ramming tightly to each other. And now we fill everything with chilled brine and cover with a free clean plate.
Be sure to put weight on top of the dish while it is being salted. Therefore, we pour ordinary water into a three-liter bottle, close the jar tightly with a lid and place it on top of the plate. We put eggplant in the fridge for 1 week. Already after this period of time you will feel this spicy aroma of pickles. It will simply be impossible to resist him.
Step 5: serve the salted eggplant.
After the salted eggplants are ready, with the help of kitchen tongs, put them on a serving dish and cut them into portioned pieces, if desired. These vegetables are obtained as a snack, and as a component for a salad or for a sandwich. To the best of salty and spicy vegetables, they ask directly in the mouth. If you still have salted eggplant (which is unlikely), then they can be tightly packed in a container, covered with a lid and stored in the refrigerator.
- Important: you do not need to make a large amount of solution at once, since 6 eggplants need only less than one glass of this liquid. Therefore, the recipe indicates the proportions of water to salt.
- Eggplants need to choose everything under one height and always medium, then they will be well salted and will be moderately sharp.
- You can make a delicious salad from salted eggplant. To do this, cut the vegetable into cubes, chop the onion, add finely chopped greens, if desired, mix it all with vegetable oil and serve it at the dinner table.
- For one medium eggplant there is one small clove of garlic.