Eggplants marinated with herbs and garlic

Name: Eggplants marinated with herbs and garlic
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 3 eggplant (only about 800 grams); 1 Onion; 2 bell pepper (preferably red; I used green because that was what I had); 3 tomatoes (medium, meaty); 1 large bunch Herbs (parsley, dill, cilantro (if you like)); 2 tsp salt; 2 tsp sugar (depending on the sweetness of the tomatoes you may need a little more or a little less); 3 tbsp Vegetable oil (I used a mixture of mustard and sunflower with spices); 2 tbsp table vinegar; 6-8 cloves garlic

SALADS ≈ 40 minutes 6 servings 25 October 2026 · 0 comments

STEP 9 — Place in the refrigerator overnight.

When I was a child, my parents and I were on vacation at Lake Issyk-Kul. Local cuisine then became a real discovery for me. And the eggplants there were truly fabulous. Over the years, I no longer remember what was in the composition. But I can’t forget the unearthly taste and I’m still trying to find the recipe for the same ones from my childhood.
Today I have another try. No, they are completely different from those same ones. But still delicious. Perhaps the spiciness of the red pepper is missing. Next time I'll definitely add a little. We tried the salad about 3 hours after preparation. But it tasted much better the next day. The eggplant pieces remained intact and did not fall apart or turn into mush. The appetizer is slightly sour, without a strong vinegar taste. I would make this salad for a picnic. Goes great with meat and cognac.

Prep

20 minutes

CookingCooking

20 minutes

Total

40 minutes

INGREDIENTS

Servings

original yield — 6 servings

eggplant (only about 800 grams) 3

Onion 1

bell pepper (preferably red; I used green because that was what I had) 2

tomatoes (medium, meaty) 3

Herbs (parsley, dill, cilantro (if you like)) 1 large bunch

salt 2 tsp

sugar (depending on the sweetness of the tomatoes you may need a little more or a little less) 2 tsp

Vegetable oil (I used a mixture of mustard and sunflower with spices) 3 tbsp

table vinegar 2 tbsp

garlic 6-8 cloves

NUTRITION PER 100 G

kcal

1 g

protein

2 g

fat

6 g

carbs

INSTRUCTIONS

STEP 1 — Wash the eggplants, remove the stem. Cut crosswise into 3 parts. Cut each part into 6-8 slices. Drizzle the eggplants with a small amount of vegetable oil. Place on a baking sheet at a short distance from each other.

Wash the eggplants, remove the stem. Cut crosswise into 3 parts. Cut each part into 6-8 slices. Drizzle the eggplants with a small amount of vegetable oil. Place on a baking sheet at a short distance from each other.

STEP 2 — Bake in a preheated oven at 200°C for about 25 minutes. The eggplant slices should become soft and slightly baked. Remove the eggplants from the oven and let cool.

Bake in a preheated oven at 200°C for about 25 minutes. The eggplant slices should become soft and slightly baked. Remove the eggplants from the oven and let cool.