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Print Recipe
Instant pickled Eggplant Recipe
I love this recipe. Fast, tasty, healthy. These eggplants are very tasty, both warm and cold.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Eggplant I have this time is quite small, their total weight is not more than 300 grams. Cut them in half and steam them until soft. Depending on the variety and size, this will take from 10 to 30 minutes.
    Eggplant I have this time is quite small, their total weight is not more than 300 grams. Cut them in half and steam them until soft. Depending on the variety and size, this will take from 10 to 30 minutes.
  2. You can use any greens: parsley, coriander, mint, basil. But it is better to have a mix of herbs, so it tastes better. So, we chop the greens not very finely, cut the chili into thin strips. Its number depends entirely on your preferences. Mix the butter, honey, soy sauce, lemon juice, chili and herbs in a bowl.
    You can use any greens: parsley, coriander, mint, basil. But it is better to have a mix of herbs, so it tastes better. So, we chop the greens not very finely, cut the chili into thin strips. Its number depends entirely on your preferences. Mix the butter, honey, soy sauce, lemon juice, chili and herbs in a bowl.
  3. The finished eggplant is slightly cooled, cut into fairly large slices, and immediately dressed with the marinade. Everything! The dish is ready!
    The finished eggplant is slightly cooled, cut into fairly large slices, and immediately dressed with the marinade. Everything! The dish is ready!
  4. I repeat, it is equally delicious, both hot and cold.
    I repeat, it is equally delicious, both hot and cold.

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