Steamed eggplant

Submitted by enr on 10 Aug 2010
5 kg large, fleshy eggplants
400 g salt
2 l vinegar
4-5 cloves garlic
1-2 bunches of parsley and dill
1 liter of sunflower oil
black pepper
Eggplant Wash and without peel cut into discs with a thickness of about an inch (1 cm). Salting with 400 g of salt and allowed to stand for 4-5 hours, then washed. 2 liters of water and 2 liters of vinegar mix and put to boil and then placed eggplants. Simmered for 10 minutes and taken out in a tray to cool easily. The oil is preparzhva and leave to cool. Eggplants are immersed in tepid sunflower oil and arrange in jars, and between them sprinkle peeled and chopped garlic, dill and parsley and black pepper. The jars are covered with the remaining sunflower oil, sealed, and sterilized for 30 minutes.
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10 Aug 2010


This is something I've eaten and very tasty, thanks for the recipe!

It really is very tasty, steffanell! Glad I herb useful.

This recipe is our favorite, but I'm doing it in a slightly different way - eggplants them trouble, put in the marinade except vinegar and salt also oil, then sterilize them only 10-15 minutes.