Juicy, crispy, slightly spicy eggplants with vegetables, garlic and herbs. Very tasty and easy eggplant appetizer. The longer it marinates, the tastier it gets.
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To make Pickled Eggplant with Onions, Peppers, Carrots and Garlic:

Eggplant - 1 kg
Salt - 1 tsp
Carrot - 1 pc.
Onion - 1 pc.
Bulgarian pepper - 1 pc.
Parsley - a small bunch
Garlic - 4 cloves

Marinade:
Water - 2 tbsp.
Vinegar 9% - 2 tablespoons
Sugar - 2 tbsp.
Salt - 0.5 tsp or to taste


1. Cut the eggplant into circles. Add 1 tsp. salt, mix and leave for 10-15 minutes.
2. In the meantime, chop the onion, bell pepper. Grate carrots or cut into strips. Finely chop the herbs and garlic.
3. During this time, the eggplants released juice under the influence of salt. Squeeze the eggplant, pat dry with paper towels.
4. Fry eggplant on both sides.
5. Fry onions, bell peppers and carrots for 1-2 minutes. Remove from pan, add garlic and parsley.
6. Layer eggplant, vegetables. For the marinade, mix all the ingredients and pour the eggplants with vegetables.
7. Cover and let marinate for at least 4 hours, and preferably all night. Shake occasionally to coat all vegetables with marinade.

#eggplant

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