Eggplant Pickles recipe - ingredients, nutrition and when to eat it
These tangy pickles are made by grilling eggplant until golden, then marinating it with vinegar and herbs.
These tangy pickles are made by grilling eggplant until golden, then marinating it with vinegar and herbs. They pair well with rich main dishes when you want to add a fresh, bright flavor.
Side dishes · 25 minutes to cook
Nutrition (per 202.7g serving): 165 kcal · protein 2.1g · carbohydrate 8.1g · fat 14g · sodium 841.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Grill the eggplant in a single layer so it browns nicely without turning mushy.
Tips: For a tangier taste, add vinegar 1 teaspoon at a time and adjust to your liking.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Vinegar — 2 Tbsp
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Basil — 3 sheet
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp