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Stuffed eggplant marinated

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Stuffed eggplant marinated

On the website I found the same recipe, but mine is different. Let me share it as an option. This is a very tasty snack.


Cooking time- Number of servings-

Ingredients for Stuffed eggplant marinated




Step-by-step instruction of cooking Stuffed eggplant marinated


Step 1

From Blues to cut only the green stems.
In a deep saucepan boil water, add 2 tablespoons vinegar, 1 teaspoon of salt and sugar, lower the blue in the boiling water, cook until soft about 10 minutes. (To check the readiness with a match, it should enter easily). It is important not to overcook the eggplant.


Step 2

To remove the blue from the water, allow to cool. When cool, make cuts in the middle, not the end of it, put it on a plate, crushing a small load and leave for 30-40 minutes.
At this time, RUB the carrots and garlic on a fine grater, pepper cut into thin half rings, greens grind and add to the vegetables 1 teaspoon of vinegar and vegetable oil, a pinch of salt and sugar, some hot peppers, mix well vegetables.


Step 3

To make the marinade.
In a bowl, mix 2 tbsp. of warm boiled water, vegetable oil, 2 tablespoons vinegar, 0.5 tsp sugar and salt, some hot peppers, all stir well.
Stuff the eggplants with the vegetable mixture, pack tightly in a convenient bowl (I placed in a mold for jelly), pour marinade well.
Leave blue for 1 hour at room temperature, then remove overnight in the refrigerator.
Feeding, watering marinade, which formed.