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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/F0RpPfTNsVli_NbMZLrW/7c0c23b6cd68beca580481c75dbff1.jpeg "Pickled Zucchini and Eggplant")
PHOTO RECIPE Pickled Zucchini and Eggplant
PICKLED ZUCCHINI and EGGPLANT ➡️ is a great addition to grilled meat. Moreover, you can prepare it even a week before barbecue, because it's even better when it's well rested 😉
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Ingredients
number of servings
4
- 2 pcs zucchini
- 1 pcs eggplant
- 200 ml olive oil
- 150 ml vinegar
- 6 pcs Clove of garlic
- 1 pcs chili pepper
- Parsley sprig
- salt
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Directions
60 min.
1. Step
I cut the zucchini and eggplant into 0.5 cm slices and fry them in a dry pan until golden brown.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/F0RpPfTNsVli_NbMZLrW/55b6dc354d0f07fe41d30c450b730f.jpeg "Pickled Zucchini and Eggplant - preparation step 1")
2. Step
In the meantime, I will mix olive oil with vinegar in a bowl, add 5-6 cloves of garlic, a chili pepper, parsley - all finely chopped, and a bit of salt.
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/F0RpPfTNsVli_NbMZLrW/a90dd3191cd88f9a51a2fdcb0b461d.jpeg "Pickled Zucchini and Eggplant - preparation step 1")
3. Step
Into this infusion, I then add roasted vegetables so that they are completely submerged. I let it stand overnight at least. It tastes best thoroughly chilled. 😋
:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/F0RpPfTNsVli_NbMZLrW/0133eb03f6718515cdeb455d56d2be.jpeg "Pickled Zucchini and Eggplant - preparation step 1")
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