Marinated Eggplants

Marinated eggplants can be used to prepare delicious salads, sandwiches, canapés, or cold pasta salads. They are also excellent as a side dish for roasted meat or as a cold appetizer served with bread. The oil in which the eggplants are marinated can be used as a salad dressing or to enhance meat, fish, or vegetable dishes.

Details

  • Preparation Time: 140 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1 kg Eggplant, raw

  • 3 dl Vinegar, distilled

  • 5 dl Water

  • 1 teaspoon Spices, pepper, black

  • 6 dl Oil, olive

  • 4 pods Garlic, fresh

  • 0.25 bouquet Thyme, fresh

Steps

  1. Wash the eggplants, clean them, and dry them. Slice them into approximately 0.5 cm thick rounds. Place them in a colander, salt them, and let them sit for at least 2 hours (or overnight) to release water and bitter substances.

  2. Rinse the eggplant slices under running water and drain them well. Dry them with paper towels. Place a pot with vinegar, water, peppercorns, 1 dl of oil, and salt on the stove. When the liquid boils, add a few eggplant slices to the pot and blanch them until they become translucent. Remove them with a slotted spoon and place them on paper kitchen towels to drain thoroughly. Repeat the process until all the eggplants are blanched.

  3. Peel the garlic cloves and finely chop them. Wash the thyme sprigs if necessary and dry them well. In a large bowl, mix the remaining oil, garlic, and thyme. Add the drained eggplant slices and mix everything well with your hands. Then, layer the eggplant slices into prepared jars. Pour the mixture of olive oil, garlic, and thyme over them. Before sealing the jars, tap them firmly on the kitchen counter or another work surface to remove as many air bubbles as possible. Store the marinated eggplants in a dark, dry, and cool place.

Nutrition Information (Per 100g)

  • Calories: 29.49 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 6.03 g
    • Sugars: 1.91 g
  • Protein: 1.15 g
  • Fiber: 2.87 g

Advice

Instead of thyme, you can use oregano, basil, or parsley (a combination of different herbs is also excellent). Adjust the amount of garlic to your taste. Optionally, add a bit of chili.