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Garlicky Eggplant "Tongues"

Love a salad with a little something extra? Then this recipe is for you! A friend told me about these canned garlic eggplants, and I've been making them for years now. This appetizer is a perfect match for other dishes, like potatoes or rice. Whenever you're craving something a little different, just open a jar of eggplant in the middle of winter and enjoy!

MastehapAuthor avatar
Recipe author
Eggplant tongue with garlic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 20 % 2 g
Carbohydrates 70 % 7 g
41 kcal
GI: 100 / 0 / 0
    1. Cut the eggplants into long planks, sprinkle them with salt, and let them sit for a couple of hours. This draws out all the bitterness. 2. Peel and finely chop the garlic. Seed the chili pepper and finely chop it. 3. Rinse the salt off the eggplant with water, transfer to a pot, add the oil and vinegar, and simmer for 10 minutes. Stir in the garlic and pepper. 4. Pack the hot appetizer into sterilized jars. Seal and store.

Caloric content of the products possible in the composition of the dish

  • Eggplant - 24  kcal/100g
  • Garlic - 143  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
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g

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