I really love this recipe for pickled eggplant with dill and garlic, because it takes a minimum of time. Vegetables do not need to be fried or cooked in any other way. But the taste of this does not lose at all!
Ingredients
Step-by-step cooking recipe
Cut the eggplant into a large cube, and the onion into feathers, and transfer to a jar.
Add finely chopped dill and garlic to the same place.
Mix water, sugar, salt and vegetable oil, and boil for a minute after boiling.
Pour vinegar into the marinade, mix and pour eggplant.
Close the jar and leave it in the refrigerator overnight.
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