How to properly marinate pork kebab in vinegar

Among the huge variety of existing barbecue sauces, one can highlight marinade with vinegar. In the classic version, kebabs were prepared only from pork meat, with the addition of vinegar essence and a large amount of onions. Pepper and salt were used as seasonings.

As students, we sometimes went on a picnic outside the city. The training camp started long ago. After all, it was necessary not only to buy meat, but also to marinate it in advance. And also, prepare firewood and bricks, between which the fire was lit. At that time, we didn’t even dream about barbecues.

Loaded with backpacks and bags with various food, dishes, and equipment, we took the bus to the final stop. Then we went on foot into the forest.

A fire was lit in a cozy clearing. After waiting for the coals to fade slightly, improvised skewers or cleaning rods were placed on the bricks. They were made from ordinary steel wire.

Now the classic recipe has acquired different variations. In addition to vinegar and onions, there are citrus fruits, honey, and mayonnaise. To soften pieces of meat, add sugar, vegetable oil and mineral water. The essence is replaced with balsamic and fruit vinegar.

Cilantro, parsley, and vegetable salads go well with shish kebab, recipes for which you can find in the section.

Recipe with 70% vinegar

You can also cook pork shish kebab using 70% vinegar diluted with boiled water.

For 2 kg of meat (it is better to take pork neck) you will need:

3-4 small or 2 large onions;
1.5 tbsp. l. spices for barbecue (here everyone can experiment by adding ginger, cilantro or any other herbs to the recipe);
1 partial tbsp. 70% vinegar essence;
½ glass of water;
2 tbsp. l. vegetable oil;
1 tbsp. l. spoon of salt.

Cooking:

The meat and onions are chopped and laid in layers, with thick onion rings on top.
The essence is diluted with water and poured over the kebab.
Spices are poured on top and vegetable oil is added. Mix everything well and leave for an hour at room temperature, and then for another 5 hours in the refrigerator.

The feasibility of soaking eggplants

You can get rid of the bitter taste of eggplants if you cut them into cubes or circles before cooking and soak them in salt water for 20-40 minutes. You can also sprinkle them with salt, wait until they release juice, and rinse it off under running water. Eggplant sadness is most often concentrated in the peel of the eggplant, which can become bitter from overripeness, drought or cold, however, modern varieties of this vegetable are protected from the bitter taste by new breeding developments. With timid care for grown eggplants and timely harvesting, they actually never taste bitter. More often Each sadness is found in unripe or overripe eggplants, which are easily identified by dark seeds and fairly hard fibers. Greenhouse eggplants, grown at optimal temperatures and sufficient moisture, can be purchased throughout the year. They are ideally not bitter, however, unfortunately, they are inferior to ground eggplants in their taste. In total, eggplants can be soaked in salt water, depending on the method of their cultivation, degree of ripening, variety and recipe for preparing the dish for which they are soaked.

Vinegar marinade for pork skewers

This is a classic. The vinegar marinade for pork skewers gives the meat a pleasant sourness. It is believed that it can tenderize any meat due to its aggressive effect on pork fibers. To some extent this is true. However, you should never exaggerate the properties of marinades. If the meat is old and tough, even soaking for 24 hours will not help make it soft and juicy.

When frying kebabs prepared in a vinegar marinade, you must not overdry the meat over the coals. Although many professionals do not recommend spraying shish kebab over the coals when cooking on the grill, it is useful to pour some kind of liquid over pork shish kebab soaked in vinegar. It can be kvass, water or wine. It is better not to pour vinegar brine left over from marinating. This can also cause the meat to dry out.

For marinating in vinegar, it is better to take meat with fat. The neck part fits well. Fat will prevent the meat from drying out. For those who do not like fatty meat, it is better to try other types of marinade for leaner cuts.

Ingredients

1kg pork neck
3 tbsp table vinegar 9%
6 tbsp drinking water
1.5 tbsp sugar
3pcs onions
3/4 tbsp coarse salt per 1 kg of meat
ground black pepper

Cooking:

Dry pork neck with paper towel
Cut the meat into pieces, about 3 cm
Salt and pepper, stir
Cut the onion into half rings and add to the meat
Dilute vinegar in water and pour into container with meat, stir
Close the container and let the meat stand for 1 hour at room temperature, then put the meat in the refrigerator
Place the meat on skewers and fry over coals in the grill

If you take not table vinegar of 9% concentration, but another or essence, then you need to dilute it to a 3% solution. That is, if for 9% the ratio is 1 part vinegar and 2 parts water, then for 6% it will be one to one. You need to be more careful with the essence; it is better to use it for a large volume of meat, it is easier and more accurate to breed. And before pouring the meat, it is better to carefully try the solution on your tongue.

Vinegar marinade is suitable for pork kebabs and other types of meat with high fat content. For example, chicken should not be marinated in vinegar.

Cooking secrets

Any type of meat is suitable for the marinade - lamb, pork, poultry, beef. The main condition when buying it is that the pieces are not too lean. If there is almost no fat, vinegar can dry out the dish, making it too tough. Here are some more tips on how to marinate shish kebab in vinegar to get a delicious, soft and juicy dish:

It is better to choose vinegar in the form of an essence, and before adding it to the meat, dilute it with water in a ratio of approximately 1 to 10.
White or red onions are suitable. If desired, it can be grated, used as part of the marinade, or simply cut into rings, cooking the meat along with onions on skewers.
In addition to onions and vinegar, it is very tasty to diversify the dish with different spices. First of all, ground black pepper adds piquancy to the kebab. Red pepper, bay leaf, dill seeds and greens, coriander, and basil work well.
It is better to remove the veins from the meat. The ideal option is pieces with a little fat, smooth and regular in shape. The scraps will hang down during frying and may burn.
Adding a spoonful of sunflower oil to the marinade will help the components of the composition better penetrate the meat fibers and prevent drying out during heat treatment.
It is recommended to string the meat pieces tightly onto skewers, cook over medium heat, and turn frequently.

Recipe for cooking pork shish kebab with vinegar in 2 hours

Ingredients:

2 kg pork
4 onions
100 grams of table vinegar 6%
Salt
Pepper

Cooking:

Cut the onion into half rings, mash with your hands so that it releases the juice, add salt and pepper, pour in vinegar, and lay out in layers. Cut the meat a little larger than a matchbox. Place in one layer on the onion.
So we cook in layers, it turns out 3-4 layers, each layer of onion needs to be salted and peppered, poured with vinegar, and pieces of meat are placed on it. Mash very well so that the meat and onions release more juice. There is no need to add water in this recipe.
Leave it for 2 hours at room temperature, and you can fry it. Thread the meat onto a skewer and fry over coals. Turn the skewers over. There is no need to string the onion; it will burn and give a bitter taste.
To check for doneness, cut into the largest piece; there should be no blood, there may be clear juice. You can taste a piece of meat. Many people like shish kebab with vinegar marinade; it sends many to the USSR, as it was before. You can always cook and please your family.

Culinary secrets

You may have noticed that the same recipe produces dishes that taste different. Knowing a few culinary secrets allows you to get consistently excellent results.

If you want your kebab to be tender, buy meat from young animals. In any case, it should be a fresh and not a frozen product, since when defrosting, the meat loses some of its moisture and becomes dry and tough when frying.
Try to salt the meat last so that the salt does not have time to draw the liquid out of it.
Do not use aluminum containers for pickling food in vinegar, as aluminum forms harmful substances when oxidized.
Always dilute the vinegar with water before adding it to the meat so that it is evenly distributed and does not make individual pieces too sour.
Do not skimp on onions - they not only give the kebabs a unique taste, but also help soften the meat fibers.

You may be wondering how long to marinate kebabs in vinegar and onions. There is no definite answer to this question; it all depends on the ratio of the components included in the marinade. Usually specific instructions are included in recipes. Just pay attention to them - and your kebabs in vinegar marinade will be a great success.

Recipe with wine vinegar

Pork marinated in wine vinegar will be very tender and aromatic. To prepare this original dish you will need:

115 ml soy sauce;
65 ml wine vinegar;
3 cloves of garlic;
95 g onion;
2 pcs. bay leaf.

Additional Information! This marinade can be used for any type of meat.

Cooking:

To obtain more flavor, chop the onion and garlic in a blender, add vinegar and add bay leaves and spices (salt, pepper).
When the marinade is ready, pour it over the prepared pieces of meat and leave to brew for a while. It can be marinated for 6 to 12 hours.

The best marinade

A very good softener is onion juice. The onion can be chopped, grated or chopped in a blender. And marinate the meat in this. The kebab will turn out very tender. And juicy. Because the onion pulp immediately sets when heated and forms a crust.

Let's get ready for May. Marinades for pork, lamb and beef

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Lamb marinade with balsamic vinegar and onion

Lamb has a specific taste and smell. And if you add balsamic vinegar instead of regular table vinegar, lovers of this type of meat will receive an amazingly tasty and tender kebab with an unsurpassed aroma.

To prepare this dish you will need:

1.5 kg lamb tenderloin;
150 ml balsamic vinegar;
1 head of garlic;
2 pcs. onions;
1 pod of pepper;
salt to taste.

Cooking:

First, garlic is baked in the oven, after wrapping it in foil. Then the foil is removed and the cloves are thoroughly kneaded.
The onion is grated and mixed with garlic. Bite, sugar, spices and pepper are also added there (to taste, depending on its spiciness).
Place the marinade on the fire, bring to a boil and cook over low heat for 3-5 minutes. Then cool and add to meat.
After 4-6 hours you can start grilling the kebab.

Why do you need a marinade?

Previously, we were dealing with low-quality meat, so we marinated it to hide the flaws. And the people got used to it - now we have a cult of pickling. The marinating is partly justified. After all, why do they marinate meat...

Look, the meat must mature. All meat contains lactic acid. When interacting with fresh air, lactic acid bacteria begin their work. They soften the fibers. And the longer this happens, the more tender the meat becomes. We can speed up the process without relying on lactic bacteria and marinate the meat. Any product containing acid will do.

Apple cider vinegar marinade for pork skewers

Compound:

pork – 2 kg;
orange – 1 pc.;
pomegranate – 0.5 pcs.;
honey – 10 ml;
mustard – 10 ml;
dried granulated garlic – 5 g;
apple cider vinegar (6 percent) – 50 ml;
salt, seasonings - to taste.

Cooking:

Prepare the pork by washing, drying and cutting into desired size pieces.
Place mustard and melted honey in a separate container, mix them, adding garlic and seasonings.
Remove the seeds from the pomegranate, place in several layers of gauze, squeeze out the juice, combining it with the honey-mustard mixture.
Squeeze the juice from the orange and grate the zest. Place all this in the same container where mustard, honey and pomegranate juice are already located.
Pour in apple cider vinegar and stir.
Pour the marinade over the meat, stir and leave in the refrigerator for 5-6 hours.

Shish kebab, cooked in a marinade with apple cider vinegar and fruit juice, honey and mustard, has a unique spicy taste and aroma. The recipe differs significantly from the traditional one, combining a classic approach with a modern one.

With wine vinegar and soy sauce

A marinade with soy sauce and wine vinegar will be an excellent addition to any meat, but most of all this taste is in harmony with poultry kebab.

For preparation you need:

1 kg turkey or chicken fillet;
100 ml wine vinegar;
100 ml soy sauce;
100 ml water;
3 cloves of garlic;
100 g onion;
2 bay leaves;
spices and salt to taste.

Cooking process:

Cut the meat into pieces of 40 - 50 g.
Peel the onions and cut thinly into half rings, mash a little to release the juice.
Combine onion with meat pieces and mix.
Add seasonings, cut garlic into thin slices and mix again.
Separately combine soy sauce, vinegar and water. Pour this mixture over the meat and spices.
Let it brew for 2 – 3 hours.

After preparation and marinating, you can begin the frying process. This vinegar marinade recipe is one of the simplest and most versatile, but it allows you to get a tender kebab with a golden, aromatic crust.

How to use vinegar in cooking?

The Right Vinegar for the Job

Salad dressing. Making flavorful dressings for a variety of salads is the most popular way to use vinegar in the Epicurious Test Kitchen. ...
Pan Sauce. ...
White wine sauce. ...
Quick marinating. ...
Japanese sauces and dipping seasonings. ...
Glazing of vegetables. ...
Pie dough. ...
Dessert.

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Mar 2 2015

Recipe with tomatoes

This kebab recipe is considered one of the most delicious. To prepare 1 kg of pork you will need:

5 onions;
10 medium-sized tomatoes;
1 garlic head;
2 bunches of fresh herbs;
2 tbsp. l. 9% vinegar;
spices (salt and pepper) to taste.

Cooking:

The meat is placed in a deep container. Add salt and pepper to it. The onions are cut into rings, and the tomatoes into large slices. All ingredients are thoroughly mixed.
In order for the tomatoes to have time to release their juice to the meat, it takes at least 8 hours. All this time, the kebab with vegetables should remain in the refrigerator.
Before threading the meat onto skewers, add a mixture of vinegar and finely grated garlic to the marinade and mix.

Aroma

The second direction in which marinade works: adding flavor. Let's turn again to the Caucasus: there they use only salt and pepper for barbecue, and no marinades. They chopped it up, salted it, peppered it - that's it. Well, as a last resort, they sprinkled it with onions. All the sets of Caucasian spices that are sold to us at the market for barbecue are actually not used in the Caucasus. Spices are just flavorings; they were designed to take away the unpleasant smell of pork from bad meat. But that was when there was no good meat to buy. Why do we need them now?

Article on the topic Brazier or barbecue? Where is the best place to cook shish kebab?

On kefir with vinegar

Kefir is a product that complements the pork kebab recipe with vinegar and onions. It softens the meat pulp and makes it juicier, and also reduces marinating time. It is recommended not to add a preservative if kefir is used as a marinade.

Have you tried kebab with kefir?YesNo

Ingredients:

meat - 1.5 kg;
vinegar - 1/2 teaspoon;
kefir - 1 l;
onion - 1 kg;
salt, pepper, spices - to taste.

Cooking:

Prepare the meat.
Peel and cut the onion into rings.
Mix the ingredients.
Cover with a lid. It is better to put it under a press so that the meat actively releases juice.
Marinate for 4-8 hours.

Calories:

Calorie content per 100 g. product 230 Kcal.

Cooking shish kebab with vinegar and mineral water

When preparing pork kebab according to a recipe with vinegar, sometimes you end up with tough meat. To avoid this, you need to slightly change the traditional recipe and add mineral water to it.

Ingredients:

3 kg pork
9 percent vinegar - 2 tbsp. l.
mineral water “Essentuki” – 0.5 liters
3 large onions
salt, pepper, spices

How to soak pork kebab:

Pour mineral water into a large bowl, add vinegar, chopped onion, and spices.
Then add the meat cut into medium pieces. Mix.
Mineral water neutralizes the too strong effect of vinegar and makes the meat softer.
After 1.5–2 hours in this marinade, the kebab will be ready and ready to fry.

A few tips to note

If you are going to please family members, friends, and acquaintances with home canning, remember a few basic rules, if you follow which, your preparations will last longer and will not upset you with acceptable “explosions” and swelling of the lids. Always carefully process vegetables and fruits, rinse them in several waters. Strictly remove all damage to the raw materials used in the workpieces. Always sterilize canning jars for at least 10 minutes. Strictly follow the recipes of dishes and the proportions of their components.

Some culinary recipes and articles contain recommendations for soaking eggplants in salt water before frying. This is done in order to remove sadness from them. Some housewives adhere to these recommendations, others claim that bitter eggplants do not exist. So is it necessary to soak the eggplants or will it do just fine?

Recipe with honey

This is a dish for sophisticated gourmets. If you want to surprise your guests with the unusual taste of the usual shish kebab, this recipe is for you!

To prepare it you will need:

1.5 kg pork;
60 ml balsamic vinegar,
3 garlic cloves;
4 tbsp. l. vegetable oil;
1 tbsp. l. mustard and honey;
1 tsp. aromatic mixture (rosemary + oregano);
150 ml mineral water

Cooking:

To prepare the marinade, garlic is crushed and mixed with oil, honey, balsamic, mustard and dry herbs.
All this is added to the meat cut into pieces and mineral water is poured on top.
After thoroughly mixing, the marinated meat is set aside in a cool place for at least 3 hours.

Marinate pork kebab in onion and vinegar with mineral water

I use this marinade very often. For it you will have to tinker a little with the onions, but unlike the previous recipe, in this marinade the meat will be ready for cooking on the grill in almost an hour.

Ingredients

Meat - 1 kg.
Onion - 1 kg.
Mineral water - 1 glass
Mustard - 1 tbsp. l.
Sugar - 1 tsp.
Salt and pepper - to taste
Cognac – 50 grams

Cooking:

Cut the meat into portions as usual. But we will not cut the onion in the traditional way. We will twist it through a meat grinder, or put it through a juicer.
Or you can pass it through a blender and then squeeze the resulting pulp through cheesecloth. Take a lot of onions, you need the onion juice to completely saturate the meat. And for greater effect, add a glass of highly carbonated mineral water.
Next, add salt and pepper to taste, and add a little sugar for balance.
Also in this kebab marinade you need to put a tablespoon of “strong” mustard, preferably homemade, freshly prepared, such that just the smell brings tears to your eyes. There is cognac left, pour out literally one shot glass.
Now mix the whole thing well and leave to marinate for a couple of hours in a cool place.
That’s it, you can light the coals and go fry the meat and don’t forget to invite guests.

Pork shish kebab with mayonnaise, onion and vinegar

Shish kebab marinated with mayonnaise turns out very tasty and tender. It’s just that you need to steep the meat for quite a long time. It is best to put it in the evening and throughout the night.

Ingredients:

Pork – 1 kg
Onions - 3-4 pcs.
Tomato - 1 pc.
Mayonnaise - 300 gr
Vinegar 9% - 2 tablespoons
Salt - 2 teaspoons
Ground black pepper - to taste

Cooking:

The whole process is not much different from that described in previous recipes. You also need to cut the meat into pieces and 2 onions (rings or half rings). Place them in any container, add salt, pepper and mix with your hands. At the same time, mash the onion well so that it gives juice.
Then add vinegar and mayonnaise. Mix well again. Cut the last onion into thick rings (this is for those who want to fry meat along with onions). Also cut the tomato into rings and place them on top, pressing down a little. Then cover the container with cling film or a lid and leave to marinate for 10-12 hours in the refrigerator.
After the meat has been sufficiently marinated, you just need to put it on a skewer, mixing it with round pieces of onion and tomato. Then fry on the grill with coals. This only takes about 15-20 minutes. And be sure to turn the kebabs during the frying process so that they do not burn and are fried on all sides.

Not just vinegar

Vinegar is used quite often, but it is not an exceptional preservative. There are many substitutes for table vinegar, which not only do not affect the quality of the preserve, but can also greatly improve its taste. So, instead of the usual table vinegar, you can use red currant juice or berries in preparations. One tablespoon of 70 percent vinegar is equivalent to a glass of berries or juice squeezed from the same amount of currants. For one three-liter jar, this share is absolutely enough. Of course, for a smaller jar, the number of berries or juice will need to be reduced. Instead of currants, you can use cranberries, which also act as a natural oxidizing agent and preservative. Citric acid is a wonderful substitute for vinegar. It turns out that it can be used with great success not only for preparing salads, sauces, baked goods, but also for canning. For one three-liter jar you will need to add one teaspoon of lemon. It is worth noting that when citric acid is used as a preservative, fruits and vegetables will retain their color. Moreover, the shelf life of the products is as long as in the case of using vinegar, usually 24 months. Freshly squeezed lime and lemon juice have similar properties. They can also be used as a substitute for vinegar. Instead of table vinegar, you can also take wine or apple cider vinegar. Some housewives furiously use acetylsalicylic acid in home preservation, which is more familiar to everyone like aspirin. It is very convenient to dose - one tablet is equivalent to one tablespoon of 70% table vinegar. In addition, aspirin, like citric acid, does not affect the color and taste of canned vegetables and fruits. However, the use of this vinegar substitute does not make canned food harmless for people who suffer from diseases of the gastrointestinal tract, only in the case of inflammation of the mucous membrane of the gastrointestinal tract and duodenum. However, if you carefully observe the proportions, one or two pickled cucumbers will not harm.

With vinegar and mustard

Mustard goes well with any type of meat. Therefore, it is added to the marinade for beef kebab with vinegar, or pork and chicken.

Ingredients:

pork - 2 kg;
onion - 500 g;
mustard powder - 3 tbsp;
sunflower oil - 2 tbsp;
vinegar (9%) - 2 tbsp;
boiled cooled water - 50 ml;
salt, pepper - to taste.

Cooking:

Cut the meat into small pieces.
Chop the onion into rings. Add to pork.
Combine water, vinegar, mustard and oil and stir.
Add marinade to pork.
Add salt and pepper to taste.
Close the container and place in the refrigerator for 3-8 hours.

Calories:

Calorie content per 100 g. product 218 Kcal.

Correct meat packing density

Softness

Everyone wants soft pork, everyone is looking for it. But keep in mind that either soft pork will be fatty, or there will be little fat and the meat will be denser and tougher.

To soften the fibers, you can use mayonnaise, which contains acetic acid, pineapple, which contains a huge amount of acid, lemon, which will also add a citrus smell. Nowadays, marinating in kiwi is very popular, but I think that kiwi is more suitable for beef, it has a slight sweetness.

How to choose quality pork. Pro Tips

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Cooking pork shashlik with onions and lemon juice

If you don't want to marinate meat in vinegar, you don't like the taste or smell of it. You can replace it with lemon juice, which you can make at home from fresh lemons.

Marinade with lemon juice turns out very tasty, try it, you will love this recipe.

Ingredients:

pork – 5 kg
onions – 8 large onions
lemon – 4 pieces
salt - about 4 tablespoons
spices - about 2 tablespoons

Cooking:

We need to take a container in which we will marinate the meat. Peel the onion and cut into rings, place in a container, add spices and salt. You can use any spices, you can add salt and ground black pepper.
For example, I really like to cook pork with ground coriander, salt and pepper. Ground black pepper can be replaced with a mixture of peppers, and for those who like it spicy, add red hot pepper.
We cut the meat into pieces, you don’t need to make them very large, but not small either. Extracting juice from lemons using a citrus juicer.
Mix the meat and onions, pour lemon juice over everything. And again, mix everything.
Cover the kebab tightly with cling film, put it in the refrigerator to marinate for 5-6 hours, during which time we stir the meat 2 times.
We fry the meat not over an open fire, but over coals. Constantly turning over. You can put it on a grill and fry it on skewers.
Be sure to keep an eye on the meat; during frying, you can pour marinade, beer or a sweet drink over it. You must not move away from the fire, otherwise everything will burn. When you hear the aroma and the pieces are browned, try one, and if done, remove from the heat.

Pork skewers in a frying pan with onions and apple bite

We often want to pamper ourselves with tasty and aromatic barbecue, but what to do in winter, when the snowdrifts are waist-deep, and there is no way to go outside, like in the summer, to make a fire and fry. Although, now there are many home appliances, but still, not everyone has them.

Many will condemn, it is understandable, that in a frying pan you get fried meat, not kebab. If you don’t like the recipe, you don’t have to cook it, but for those who want to pamper their family with something delicious, please do so. I will even say more, such meat can be served on a festive table.

Ingredients:

1 kg. pork
2 onions
50 grams apple cider vinegar
1 tbsp. spoon of salt
150 grams of water
50 grams of refined oil
Barbecue seasoning or black pepper to taste
Parsley

Cooking:

It is better to choose meat with a layer of fat, so it will be soft and juicy. Cut it into pieces, they should all be approximately the same size.
We do not salt the meat so that it does not glass. Add spices and vegetable oil to the meat and mix. Cut the onion into half rings.
The parsley must be washed and cut with a sharp knife. Parsley will add a wonderful taste and aroma to the kebab.
In 150 ml. pour 50 ml of water. vinegar. You can use ordinary drinking water.
Pour vegetable oil into a frying pan and add meat, fry for 8 minutes on each side. Shish kebab is meat on a spit; an imitation of kebab is cooked in a frying pan. As soon as the meat is fried, pour water and vinegar into it.
Simmer until the liquid evaporates. At this stage, salt the pork. As soon as the liquid has evaporated, add the onion and immediately add the parsley. Mix everything thoroughly to distribute the onion and parsley.
For those who like spicy sensations, you can add red hot pepper, hot seasonings for cooking meat, or a spoonful of very hot adjika.
Cover everything with a lid and simmer for another 2-3 minutes under the lid. This is such aromatic and beautiful meat, it’s a pity that the aromas are not transmitted through the screen.
You can pamper your family with this dish any day by preparing soft meat at home, or more correctly, without leaving home.

Eggplant cooking tricks you need to know

When buying eggplants, always be careful to choose vegetables with the darkest skin, as they contain less sadness than other eggplants. Also, the fruits must be sparkling, elastic and have a fresh green stalk. Never buy eggplants with spots, wrinkled skin or a chestnut stalk - they were plucked a long time ago and have lost all their useful nutritional properties. Be careful not to cook eggplants with potatoes, since it negatively affects their taste. In addition, eggplants There is one specificity - during frying, they, like a sponge, absorb a huge amount of vegetable oil. To avoid oversaturation with fat, cut them, soak them in salted water for 20 minutes and squeeze them out - after this the eggplants will absorb much less oil. They should be fried in a hot frying pan, and in the first minutes this can be done without any vegetable oil at all, adding it little by little after frying. Fried eggplants harmonize best with peppers and tomatoes, so it’s best to serve them with just such a side dish, one that will highlight their spicy taste.