Voronezh-Style Marinated Eggplant
An amazing eggplant appetizer — pure flavor perfection! This Voronezh-style appetizer is made of marinated eggplant that's first fried to a golden crust. Olive oil is preferred for frying, but you can use any vegetable oil if you like. Store the finished appetizer in the refrigerator for no more than 7 days.
Marta
Recipe author
Voronezh-Style Marinated Eggplant
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 %
1 g
Fats 64 %
14 g
Carbohydrates 32 %
7 g
152 kcal
GI:
86
/
0
/
14
- Pour the water into a saucepan, add the sugar and salt, set it over heat, and bring to a boil. Pour the vinegar into the hot marinade, add the bay leaf, take it off the heat, and let it cool.
- Meanwhile, wash the eggplant, cut it into rounds about ¾ inch (2 cm) thick, and fry them in batches in olive oil until golden on both sides. Set each fried batch on a paper towel to blot off the excess oil.
- Peel the onion and garlic; slice the onion into thin rings and chop the garlic as finely as you can.
- In a deep bowl, lay the eggplant in a single layer, then a layer of onion and garlic, and sprinkle with the mixed peppercorns. Keep layering all the eggplant this way, alternating with onion and garlic.
- Pour the marinade over the contents of the bowl, cover with a plate, and set a weight on top. Refrigerate the whole thing for 24 hours.
- Serve, garnished to taste.
- Help yourself!
Caloric content of the products possible in the composition of the dish
- Eggplant - 24 kcal/100g
- Garlic - 143 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 cider vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Mixed peppercorns - 231 kcal/100g
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