Marinated Eggplant Appetizer with Garlic and Herbs
A quick, delicious eggplant appetizer. These marinated eggplants with garlic and fresh herbs come together easily and have a texture and flavor that's surprisingly like marinated mushrooms.
Natalia Vasilenko
Recipe author
Marinated Eggplant Appetizer with Garlic and Herbs
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 50 %
4 g
Carbohydrates 50 %
4 g
47 kcal
GI:
75
/
0
/
25
- Cut the eggplant into cubes. Finely chop the parsley and press the garlic through a garlic press. Make the marinade: add the salt, sugar, bay leaves, peppercorns and vinegar to the water and bring it to a boil. Drop the eggplant into the boiling marinade and cook for 5 to 7 minutes, then drain in a colander and let all the liquid run off. While the eggplant is still warm, toss it with the garlic, parsley and vegetable oil until well combined. Let it cool completely, then refrigerate for 1 day. Your marinated eggplant with garlic and herbs is ready — enjoy!
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
- Parsley greens - 45 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
Similar recipes
Related and additional categories: