Pickled eggplant with herbs and onions
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And it is now just my last year recipe dishes of eggplant! Well, at least fresh, and not one of those that I have in the freezer are frozen "orderly". This recipe my mother in law closed the eggplant for the winter. I tried, but I have them for some reason I have not kept. So I started to cook a little, only to be immediately eaten.
Ingredients for Pickled eggplant with herbs and onions
- Vegetable oil - 50-70 ml
- Salt - to taste
- Parsley - 0,5 Puig.
- Red onion - 1 piece
- Vinegar - 2 tbsp
- Dill - 0,5 Puig.
- Eggplant - 7-8 PCs
Step by step instruction of cooking Pickled eggplant with herbs and onions
In his predyduschem your recipe (http://www.povareno k.ru/recipes/show/69 946/) have "bragged" the purchase last year of the eggplant for a penny. They were a rotten crust, but quite good inside.
Eggplant cut into small cubes. About 5 mm.
I usually do not get rid of spice in the eggplant, because love her, but in this recipe it is not needed. So eggplant potseluem, leave for 20-30 minutes and squeeze the separated fluid.
Onion cut into half rings.
Put in jar, add vinegar, cover and leave to marinate, shaking occasionally.
In a skillet or saucepan, heat the oil.
To the oil add the aubergines, mix well.
Cover with a lid and tormented on low heat, stirring occasionally, 30 minutes.
While preparing eggplant, green interrupts the leaves and finely chop. It should be quite a lot.
Add to eggplant greens and onions along with the vinegar and well peremeshayte.
Put in a jar, zakryvat with a lid and put into the fridge for a day.
And you can enjoy!
Well, maybe, apparently not terribly attractive, but very tasty!