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Pickled Eggplants

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Adjust Servings:
1 kg of Aubergine/Eggplant
1 Onion Medium onion
4 cloves of Garlic
1/2 bunch of Dill
1/2 bunch of Parsley leaves
2 or 3 stalks of Chives
2 tsp. of Salt a flat teaspoon
6 tbsp. of Apple vinegar Or more to your taste
to taste Black pepper whole
5 tbsp. of Extra Virgin olive oil

Pickled Eggplants

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 25 min
  • Serves 8
  • Medium


  • Marinade:



Growing up, we had a similar dish called Blue as Mushrooms. Eggplants are called “Blue” in my homeland. Growing up and being kids, we always wondered why we had to make eggplants “like mushrooms” if we could make mushrooms…? The answer has yet to be found, but the dish is wonderful!

In the classic version of Soviet times, the marinade is made of 9% vinegar, sugar and sunflower oil. We won’t use sugar but take a natural apple or raspberry vinegar that also has sweetness and olive oil.

You will get a wonderfully healthy dish while we don’t claim to be related to mushrooms. 🙂

Bon Appétit!

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Wash the eggplants, cut off the tails and dice them into large 1.5 cm cubes. Bring water to a boil in a large pot and dip eggplant cubes in it. Then bring them to a boil and cook for about 3 minutes after they come to a boil. No more than that, otherwise they will be too soft.
Remove the cooked eggplants from the boiling water and drain them using a colander.


While the eggplants are draining, prepare the marinade and the rest of the vegetables. Slice the onions into thin half rings and finely chop the herbs and the garlic. For the marinade, mix all the ingredients.


Drained but still hot eggplants thoroughly mix with the onions, garlic and marinade, cover them with cling plastic wrap and let them cool on the table. Then place eggplants into the fridge to marinate for at least 60 minutes, or better yet, overnight.
Serve them as a cold appetizer.

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