Pickled Eggplants with Herbs

Print Recipe
Pickled Eggplants with Herbs
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Wonderful as a sandwich spread, side-dish for meats and poultry, and also... dietetic.
  2. Ingredients: 2 kg small eggplants 500gr fresh herbs (parsley, corriander, mint, tarragon, basil) washed and dryed completelt White vinegar Salt, black pepper
  3. Directions: Wash the eggplants and bake in the oven for 20 - 25 minutes over the medium temperature. Allow to cool, then peel away the skin. Place in a strainer, add some salt and leave overnight or for several hours, until all the liquids drained away. Chop very finely. Add some vinegar and boil for 2-3 minutes. Chop the herbs thoroughly, add some vinegar, mix with the eggplants, adding some salt and black pepper. Place in the jar, topping with more vinegar. Store in a cool, dry place for 2 - 3 months. When removing, use clean oil-free spoon.
Recipe Notes

Source: Old CookShare. Recipe ID: 2001

Share this Recipe
 
About CookShare 0 Articles

CookShare.com was created with the goal of serving and sharing the culinary enthusiasts among you with variety of recipes and related content people share here.

Be the first to comment

Leave a Reply

Your email address will not be published.


*