Easy Marinated Eggplant Salad

Elena Butuc

This recipe was automatically translated from Romanian. View original here

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.

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Ingredients

Metric US

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Eggplant

1 kg

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Water

2 l

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Salt

4 tbsp

put in the water in which the eggplant will boil

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White onion

2 pieces

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Fresh parsley

1 piece

1 bunch of parsley and a few optional celery leaves

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Garlic cloves

3 pieces

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Red peppers

1 piece

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Sunflower oil

75 ml

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Vinegar

50 ml

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Sugar

1 tbsp

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Salt

0.5 tsp

Step by step

Step 1

Cut the eggplants into smaller pieces.

Step 2

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.

Step 3

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.