I think this dish will delight lovers of spicy. On the website there are recipes eggplant "Gruzins Ki", but dobavleniyami herbs, my recipe for the hot ones. Is this recipe one thing: the finished dish should be stored either in the basement or in the refrigerator, because there is no process of sterilization.
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While frying the eggplant, cook the pepper and garlic (pictured more than the recipe).
Grinder to grind the required quantity of garlic and pepper into the paste (it is better to put the fine mesh on the grinder) and add to the mix 0.5 tsp. salt, mix well.
Evenly raspredeleniem laid the mixture on each circle. So put two layers of eggplant. When everything is laid out and smeared, pour the oil that we have left in the pan after frying, and oil, which escaped into the tank where it originally lay the fried eggplants.
A container of eggplant covered with cling film and put into the fridge for 1 or 2 days.
In a day or two tightly stacked one by one into sterilized jars (I wash with detergent and cans and caps and then calcined in the oven at 100 degrees Celsius).
When folding along the banks sometimes even have a little attracivte, because during storage they are deposited, and it turns out half the banks. Laid out on the banks of the eggplant pour the same oil in which they stood in the cold, and on top pour in 1.5 tsp. table 9% vinegar.
Figurename banks roll covers.
BON APPETIT IN THE WINTER!
I have 2 kg of fried eggplant turned out 5 jars.