Description
A zesty and savory spicy eggplant appetizer featuring garlic and jalapenos. This simple side dish offers a bold tangy flavor that improves with time.
Ingredients
- 7 large garlic cloves, peeled and minced
- 1 tbsp sea salt
- 2 cups canola oil (for frying)
- 4.5 lbs eggplant (approx. 2 kg)
- 110 ml white vinegar
- 3 medium jalapenos, seeded and minced
Instructions
- Wash the eggplants and cut them into cubes approximately 1.5 to 2 inches in size, keeping the skin on for texture.
- Heat canola oil in a large pot over medium-high heat until it shimmers and sizzles when a test piece is dropped in.
- Fry the eggplant cubes in batches for about 15 minutes per batch until they are golden brown and tender.
- Remove the fried eggplant with a slotted spoon and place in a colander to drain excess oil until just warm.
- In a small bowl, mix the white vinegar, minced garlic, chopped jalapenos, and sea salt to create the marinade.
- Transfer the drained eggplant to a large bowl, pour the marinade over the top, and toss gently to combine.
Notes
This dish tastes best after marinating in the fridge for a few hours. It can be stored in an airtight container for up to two weeks.
- Prep Time: 15 min
- Marinating Time: 2 hr
- Cook Time: 35 min
- Category: Appetizer
- Method: Frying
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spicy eggplant, eggplant appetizer, garlic eggplant, marinated eggplant, savory side dish