This is a real BOMB for those who like spicy and presence! A great snack for friendly company.
|Cooking time 60 minutes||Number of servings -|
If 10 kg of eggplant You so much, take less and, consequently, the quantity of all ingredients take in proportion.
Eggplant wash, cut in half-lengthwise and crosswise (4 pieces).
In boiling salted water lay the eggplant, allow to boil and cook on low heat for 3 -5 minutes until soft.
Recline on a sieve, allow to drain and cool.
Garlic and pepper finely chop or scrolled in a meat grinder.
Greens finely chop. Mix the garlic, pepper and herbs, grind a little salt.
Onion cut into rings, carrots - straws.
Take the two halves of the eggplant, sprinkle with mixture of garlic, pepper and herbs, add up one by one and put in a glass or enamel bowl. Layers of eggplant stuffed pour carrots and onions.
Prepare the dressing: mix the vinegar, vegetable oil, sugar and salt.
Pour the dressing on the eggplant and put under oppression for 3 days in a cool place.
After 3 days spread on banks, kuparinen plastic covers, warmed up on a couple and sent in a cellar or refrigerator. Covers use a special plastic for preservation.
Eat eggplant can in two weeks.
Appetizer - super!
All a pleasant appetite!