Products:
- 1 large eggplant
- 500 ml water
- 50 ml vinegar
- 1 tsp. s alt
- few peppercorns
- 1 bay leaf
- soy sauce, olive oil;
- a few sprigs of dill and parsley
- a few leaves of fresh basil (or 1 tbsp pesto)
- 1 clove garlic
- 1 hot pepper
- a few capers
Preparation:
Cut the eggplant into circles about 1 cm thick, sprinkle them with soy sauce and let them stand for 30 minutes (if you use light soy sauce, you can marinate them for 2 hours; for dark soy sauce, leave for half an hour).Then rinse them well with water. Pour the water into a saucepan and add the vinegar, s alt, black peppercorns and bay leaf. When it boils, add the eggplant and let it boil for about 6-7 minutes. Carefully remove them with a slotted spoon to a plate to cool.
Finely chop the parsley, basil, pepper and garlic. Arrange the eggplant circles, and put a small amount of the chopped spices (pesto), capers and season with olive oil. Cover the plate with fresh foil or a lid and put it in the fridge for 30 minutes. Bon appetit!
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