How to make quick pickled eggplant
3 Tomatoes, sliced
Half a cup of white vinegar
300 gm eggplant, cubed or sliced
10 Crushed garlic cloves
¼ Teaspoon of salt
Teaspoon ground cumin
¼ Tea spoon of black Pepper
¼ Cup chopped parsley, for garnish
¼ Cup of lemon juice
One cup of vegetable oil
Tablespoon sesame for garnish
- Put a saucepan over a medium heat and fry the eggplant.
- We use a deep bowl, and add the rest of the ingredients except the parsley, and sesame, then add the fried eggplant and mix all the ingredients well.
- Put the pickled eggplant in a serving dish, sprinkle with parsley and sesame, then put it in the refrigerator.
- This dish is served as a type of appetizer.