Eggplant “Cooked in the Style of Mushroom”
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Marinated Aubergine (Eggplant) in vinegar, with dill and garlic recipe.
Marinated Eggplant is first cooked in vinegar, so it is much like an eggplant pickle. A bit of garlic and dill will give it plenty of flavour, making it perfect for serving alongside salads or simply spreading on crispy toasts or fresh baguette.
2 large Aubergines (400g each)
2 tablespoons of salt
6 tablespoons 10% distilled white vinegar or cider vinegar
4-5 cloves garlic
100g fresh dill
аbout 60-80g sunflower or vegetable oil
2 litres of filtered water
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