Easy Marinated Eggplant Salad
For a long time I have been planning to try this recipe for marinated eggplant salad, only now has the time come for her too. It is very good, light, aromatic, sour, I say perfect for a garnish of meat, beans, buckwheat or potatoes. It would also be a quick pickling option, especially now that the winter ones are not ready yet.
Cut the eggplants into smaller pieces.
Bring water to a boil, when it starts to boil, add salt and add the eggplant. Let them cook well for 5 minutes. Then take them out in a sieve and let them cool well.
Until the aubergines are cooked and cooled, prepare the other vegetables - cut the onion and pepper into small pieces. Chop the greens and garlic - put them all in a larger salad bowl.
After the eggplants have cooled well, cut them into small pieces - I didn't cut them anymore, I had already cut them into small pieces raw.
Add 0.5 teaspoon of salt, 1 tablespoon of sugar, vinegar and oil to the raw vegetables prepared before.
Add the eggplant and mix everything well, cover the bowl with foil and refrigerate for 3-4 hours.
The salad was very good after 3 hours, but the best is the 2nd day. It can be stored in the refrigerator for a few days.
Good appetite!
