Pickles and preserves
In this Iraqi-style quick pickle, leftover grilled eggplant is packed in a jar with hot vinegar brine. It does not require a long fermentation and is ready to serve within a few days.
Cut the leftover grilled eggplant into thin strips and place them in a jar.
Bring the vinegar, water, salt, sliced garlic cloves, and Turkish red pepper flakes to a boil in a pot.
Pour the boiling vinegar brine over the eggplant, drizzle with olive oil, and close the lid.
Let the jar sit at room temperature for 15 minutes, until completely cooled, then refrigerate it.
Before pouring the hot vinegar brine over the eggplant, place a metal spoon inside the jar to reduce the risk of the jar cracking.
Kalan ızgara patlıcanları turşuya dönüştürmek dediğiniz kadar pratik olmadı, dilimler zaten yumuşamış olduğu için turşu suyunda daha da ezildi. Sirkeli suyu kaynatırken sarımsak kokusu da fazla baskın çıktı.
Haklısınız, ızgarada iyice yumuşamış patlıcanlar turşu suyunda daha kolay dağılır; bir dahaki sefere ızgara süresini biraz kısaltmanızı öneririm. Sarımsak miktarını da yarıya indirebilirsiniz.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.