Materials:
2 eggplants, sliced about 2 cm thick
Half a cup of chopped parsley
1 stalk of green onion, sliced
1 cucumber, cut into small cubes
4 cloves of garlic, sliced
Half a cup of brown sugar
2 tablespoons soy sauce
2 tablespoons vinegar
A pinch of salt
A pinch of pepper
Half a cup of boiling water
How to prepare:
1. In a pot with oil, fry the eggplants until browned.
2. Mix all the vegetables together.
3. Arrange the eggplants in layers in a storage container, sprinkling evenly between each layer the vegetable mixture that includes parsley, garlic, bell pepper, and green onions.
4. In a separate bowl, place the brown sugar, vinegar, soy sauce, salt, black pepper, and boiling water. Mix well until the sugar dissolves.
5. Pour the sauce over the eggplant layers and leave in the refrigerator overnight.
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Tips:
• It is very important that the water is boiling and poured immediately over the eggplants. In this action, we essentially cause all the flavors to penetrate into the eggplant and impart a kind of pickling effect.
• It is always recommended to choose lightweight eggplants. Heavy eggplant indicates the presence of a large amount of seeds and is too bitter.
• Fresh eggplant = better results. How do you identify fresh eggplant? So first you can see by the stem, which should be nice green and slightly spiky. The skin of the eggplant should be smooth and taut without wrinkles. Wrinkled skin indicates that the eggplant is not fresh.
