Eggplant and garlic salad is a zesty, flavorful dish, perfect as a side for any meal. Its refreshing acidity and aromatic garlic notes make it a standout accompaniment for a variety of dishes.
Ingredients:
- 11 lbs eggplants
- 2 cups vegetable oil
- 1 lb salt
- 5 oz garlic, minced
For the marinade:
- 1 ¼ gallons water
- ¾ cup 9% vinegar
Instructions:
- Start by slicing the eggplants and sprinkling them with salt. Mix well and let them sit for about 1 hour to release excess moisture.
- After an hour, rinse the eggplants thoroughly under cold water. Next, place them in boiling marinade and cook for 7-10 minutes.
- Drain the eggplants well, then immediately stir in the vegetable oil and finely chopped garlic. Mix everything together.
- Transfer the eggplant mixture into sterilized jars. Seal with lids, invert the jars, wrap them in a cloth, and allow them to cool completely before storing.
This homemade eggplant and garlic salad is a perfect, tangy addition to your meal prep, offering a unique blend of flavors.
