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.

Ingredients
Eggplant
1 kg
Water
2 l
Salt
4 tbsp
put in the water in which the eggplant will boil
White onion
2 pieces
Fresh parsley
1 piece
1 bunch of parsley and a few optional celery leaves
Garlic cloves
3 pieces
Red peppers
1 piece
Sunflower oil
75 ml
Vinegar
50 ml
Sugar
1 tbsp
Salt
0.5 tsp
Step by step
Step 1

Cut the eggplants into smaller pieces.

Easy Marinated Eggplant Salad - Step 1
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.

Easy Marinated Eggplant Salad - Step 2
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.

Easy Marinated Eggplant Salad - Step 3
Step 4

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.

Easy Marinated Eggplant Salad - Step 4
Step 5

Add 0.5 teaspoon of salt, 1 tablespoon of sugar, vinegar and oil to the raw vegetables prepared before.

Easy Marinated Eggplant Salad - Step 5
Step 6

Add the eggplant and mix everything well, cover the bowl with foil and refrigerate for 3-4 hours.

Easy Marinated Eggplant Salad - Step 6
Step 7

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!

Easy Marinated Eggplant Salad - Step 7
Quantity: 1 kg (5 servings)
Prep time:
180 min
Difficulty: easy
Ready in: 30 min