Marinated Eggplant with Onion
A simple, popular, and always-in-demand appetizer.
Inna Ryabchenko
Recipe author
Marinated Eggplant with Onion
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
1 g
Fats 38 %
6 g
Carbohydrates 56 %
9 g
87 kcal
GI:
78
/
0
/
22
- 1) Peel the eggplants and drop them into boiling salted water; let them boil, covered, for 3 to 5 minutes. Then lift them out and let them cool. 2) Meanwhile, slice the onion into half-moons and finely chop the herbs and garlic. Make the marinade by whisking together the oil, vinegar, salt, and sugar. 3) Dice the cooled eggplant and toss it with the prepared ingredients; add the marinade along with the bay leaf and the black and allspice peppercorns. Mix well and refrigerate for 4 to 6 hours. Enjoy — and good spirits to you!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Allspice - 263 kcal/100g
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