A very tasty and easy-to-prepare cold eggplant appetizer will be a great addition to any table.
It is necessary
- For a snack:
- - 2 medium sized eggplants;
- - 1 large head of garlic;
- - 2 tbsp. tablespoons of vegetable oil;
- - parsley;
- - dill;
- For the marinade:
- - 1.5 liters of water;
- - 2 tbsp. tablespoons of salt;
- - 100 ml of vinegar;
Instructions
Step 1
Rinse the eggplants thoroughly, dry and cut them lengthwise into "petals", not cutting to the end. The thickness of the "petal" should be about 1 cm.
Prepare the marinade: boil water, add vinegar and salt.
Place prepared eggplants in boiling marinade and boil for 15 minutes. Let cool, put them on a plate.
Step 2
Rinse the parsley, dill, shake and chop finely. Combine with garlic, previously chopped on a grater, and vegetable oil.
Step 3
Fill the cooled eggplants with the garlic mass. Squeeze them gently, connecting all the "petals" and giving the eggplants a whole shape, refrigerate for 12 hours.
