Pickled eggplants in Provence style: an appetizer that can be eaten immediately

Eggplants can be used to make very tasty caviar or rolls with a delicious filling. It can also be stuffed with vegetables. They will also make savory appetizers for the winter.

Culinarian Vita shared on Instagram a recipe for delicious eggplants with Provance herbs, vegetables and a savory marinade.

Ingredients:

• eggplants - 2-3 pcs.
• oil - 50 g
• salt, Provance herbs

Stir-fry:

• onion - 1 pc.
• carrots - 1 pc.
• sweet pepper - 1 pc.
• bitter pepper - 1 pc.
• garlic - 1 tooth.
• parsley - 1 bundle

Marinade:

• water - 100 g
• sugar - 75 g
• apple cider vinegar - 50 g

Method of preparation:

1. Cut the eggplants 1 cm thick. Put on a baking tray, grease with vegetable oil and salt and add Italian or Provance herbs. Bake for 20 minutes at 180 degrees.

2. Cut onion into half rings and fry in oil until transparent. Add grated carrots and fry for 1 minute. Add sweet and bitter peppers and fry for another 5 minutes. Add grated garlic and chopped parsley to the stir-fry.

3. Pour sugar into warm water, stir to melt and pour in apple cider vinegar for marinade.

4. Put the eggplants in a bowl or container, alternating with the stir-fry and pour the marinade over them. Allow to marinate for at least 1 day or more.

Also on OBOZREVATEL you can read the recipes:

• Pickled eggplants with garlic and herbs
• Pickled eggplants without marinade and vinegar
• Eggplants with soy sauce