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Appetizer spicy eggplant with garlic

Spicy Garlic Eggplant Appetizer

Quick, easy, delicious. An original, zesty eggplant appetizer. It's not hard to make, and it's so good it's hard to stop. Moderately spicy — give it a try! If it's not spicy enough for you, add more ground red pepper. The eggplant slices come out juicy and soft. Serve this chilled; it pairs beautifully with boiled potatoes.

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Eggplant (small)

Water

0.5

Salt

Vegetable oil

Water

0.5

Vinegar essence (10 drops of 70%)

Garlic

Ground red pepper

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 57 % 8 g

Carbohydrates 36 % 5 g

86 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

Here's everything you need to make the appetizer. The bottle holds 70% vinegar essence. Wash the eggplants.
Step 2:

Trim off the stems and cut the eggplant into round or oval slices about ¼ inch (0.7 cm) thick (you can peel them first if you like).
Step 3:

Pour ½ cup of water into a deep bowl and dissolve 2 teaspoons of salt in it. Add the eggplant and toss so every slice is coated in the salt water (this draws out the bitterness). Leave the eggplant in the brine while you make the marinade.
Step 4:

Make the marinade: pour ½ cup of warm (not hot) boiled water into a bowl. Add 10 drops of vinegar essence (an eyedropper works best), the ground hot pepper, and the garlic pressed through a press, and stir well.
Step 5:

Drain the water off the eggplant. Heat the vegetable oil in a skillet over medium heat. Fry the eggplant slices in batches (I ended up with 3) on both sides until ruddy and golden. If you cook them any darker, they'll turn bitter. Two forks make it easy to flip the slices.
Step 6:

Transfer the fried slices in batches to the bowl of marinade. Toss quickly, then lift them out onto a plate. If the slices sit in the marinade too long, they'll get soggy and lose their shape. The spicy eggplant appetizer is ready to serve right away. Store any leftovers in the fridge — it's especially good chilled. Enjoy!