Caponata (No. 1 )
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Offer recipe appetizer of eggplant. I did it three weeks ago but had not posted the recipe for the same reason that I did this snack for the first time and wanted early to try it myself and then post to you. The appetizer I really liked. The taste is spicy, spicy. I did it a little, but after the test will do more good that the eggplant is still there.
Ingredients for Caponata (No. 1 )
- Eggplant - 1 kg
- Onion - 2-3 PCs
- Garlic - 10 the tooth.
- Honey - 150 ml
- Peppers red hot chilli - 4-5 PCs
- Coriander - 2 tbsp
- Mustard seeds - 2 tbsp
- Fennel - 2 tbsp
- Carnation - 8-10 PCs
- Bay leaf - 10 PCs
- Salt - 5 tsp.
- Vinegar - 5 tbsp
- Vegetable oil - 400 ml
Step by step instruction of cooking Caponata (No. 1 )
First, prepare the eggplant. Wash them well and cut into slices of medium thickness. Heat the oven to 200*. Eggplant spread on a oiled baking sheet and put in oven for 20-30 minutes. They should be soft but not burnt. Eggplant out of the oven I forgot to take a picture.
While the eggplant bakes, prepare the blend of seasonings.
Onion, garlic and chili pepper clean and free from seeds(for pepper). And cut into cubes.
Put on the fire a frying pan+ a little oil. Once the oil has warmed up at the same time put the onion, garlic, pepper, and warmed, 2-3 minutes. Then add mustard seeds, coriander, fennel, cloves and Laurel. Well warmed up another 5 minutes and disable.
Prepare the marinade: heat the honey(on low heat) vegetable oil, vinegar, salt. Stir and bring almost to a boil. As soon as bubbles begin to appear-off.
Now take a jar (make SURE to STERILIZE FIRST) and begin to lay a layer of eggplant-layer seasoning layer of eggplant layer of seasonings and so on until the end, until the Bank is filled.
On top pour the hot brine and immediately close the lid tightly. Allow to cool and store in the fridge. You can eat to start in three weeks.