Cold Appetizer: Marinated Eggplant with Garlic
A tasty way to marinate eggplant—a wonderful appetizer. A seasonal recipe: DELICIOUS MARINATED EGGPLANT. They disappear fast in our family! They're not hard to make—you just have to wait a bit for them to fully marinate, but the result is worth it!
Natalia Vasilenko
Recipe author
Cold Appetizer: Marinated Eggplant with Garlic
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
1 g
Fats 9 %
1 g
Carbohydrates 82 %
9 g
45 kcal
GI:
60
/
0
/
40
- Peel the eggplants and cut them into slabs. Fry them in vegetable oil until golden. Make the marinade: add the salt, sugar, vinegar, vegetable oil, and spices to the water. Bring it all to a boil, then let it cool. Dip each eggplant slab in the marinade and layer them in a saucepan, alternating with sliced garlic. Pour the marinade over the top. Store in the refrigerator. Ready in 3–5 days.
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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