Boiled eggplants with garlic and herbs
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This easy-to-prepare appetizer is good on both the everyday table and the holiday table. The main advantage is the speed of preparation.
An easy-to-prepare appetizer of boiled eggplants with garlic and herbs will appeal to all those who love eggplant dishes. Juicy pieces of eggplant, soaked in the aroma of garlic and fresh herbs, flavored with vegetable oil, are perfect both as an appetizer and as a side dish for the main dish.
Boiled eggplants with garlic and herbs are good on an everyday table, and will be an excellent decoration for a holiday table, because the main advantage of this dish is the speed and simplicity of its preparation.
We will prepare all the products according to the list. I used to cook these eggplants without lemon, it turned out a little bland, literally 1 tsp. lemon juice gives the eggplants a slight sourness, which my family really likes. You can use greens according to your preference; I used dill, parsley, and cilantro.
Ингредиенты
Eggplants - 400 g
Greens - 50 g
Garlic - 2 cloves
Salt - to taste
Ground black pepper - 10 g
Lemon juice - 1 tsp.
Vegetable oil - 2 tbsp.
Рецепт
1. Wash the eggplants and cut off their tails. Make several punctures with a fork on the surface of the eggplants.
2. Boil 1.5 liters of water in a saucepan, salt the water well and put the eggplants in boiling water to cook over medium heat for 15 minutes - if the eggplants are small, and 20 minutes - if they are large. It is better to check the readiness of the eggplants with a fork; if it easily enters the eggplant, it means it is ready. We take the finished eggplants out of the water.
3. Now we need to get rid of the liquid that the eggplants absorbed during the cooking process. To do this, place the eggplants on a cutting board, put another cutting board on top of them and place a weight (it can be a jar of water or something heavy). Leave the eggplants under pressure for 15 minutes.
4. Meanwhile, prepare the eggplant dressing. To do this, mix vegetable oil (I used olive oil) and a little lemon juice in a bowl.
5. Press the garlic through a press and add it to the bowl.
6. Add salt and pepper to the dressing to taste.
7. Chop the dill, parsley and cilantro with a knife and add to the rest of the dressing ingredients.
8. Cut the cooled eggplants without liquid into bite-sized pieces.
9. Transfer the eggplants to a bowl with the dressing, mix all the ingredients well and leave the eggplants to brew for 20-30 minutes.
10. Serve ready-boiled eggplants with garlic and herbs to the table as a cold appetizer or side dish.
11. We love to eat these eggplants simply on bread. Bon appetit!