Stew of eggplant "On all occasions... "
82 20 минут 2 порции
Offer you super versatile and super quick recipe of cooking the eggplant. So in order... versatility is that it can be served as a side dish, hot, cold - as a salad or appetizer, and the most interesting that thus you can prepare the eggplants for the winter.... Will not take you much time... maybe 20 minutes... and would make a great dish - moderately thick, moderately sweet , moderately salty, to the best of... well everything in moderation.... Try not to regret it!!!!!!!!!!! ... for the contest "Fast from Moulinex"...
Ingredients for Stew of eggplant "On all occasions... "
- Eggplant - 1 kg
- Pepper - 1 piece
- Carrots - 1 piece
- Water - 600 ml
- Sugar - 1/3 Stak.
- Salt - 1 tsp.
- Vegetable oil - 1/3 Stak.
- Vinegar - 1 tsp.
- Chili - 1 piece
- Black pepper - 3 PCs
- Carnation - 2 PCs
- Bay leaf - 2 PCs
- Garlic - 4 the tooth.
- Dill - 1 Puig.
Step by step instruction of cooking Stew of eggplant "On all occasions... "
Large slices cut the eggplant.
Coarsely cut the pepper.
Grate on a grater for carrots heh.
Vostrushka put to boil the water. In boiling water add:
- R oil,
- Bay leaf,
- chili pepper.
выкладывае6м eggplant in boiling water. credem fire boil approx 10 minutes.
After 10 minutes add the peppers and boil for 3-4 minutes. Put a slotted spoon in a bowl. Add the garlic. Taste for salt, sharpness, acid. When neobhodimosti salt, vinegar, puree of chili peppers.
In a separate bowl pour the remaining liquid from the saucepan carrots. Leave for a few minutes.
To the eggplant add the carrots.
Using kitchen scissors, cut the herbs directly into the bowl.