Description
Another component Balagan. Winter get 1-2 things, cut, pour oil - and a great appetizer ready.
Ingredients
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Chili
1 piece
-
Garlic
6 tooth
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Cilantro
2 coup
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Eggplant
1 kg
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Vinegar
1 Tbsp
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Salt
Cooking
Eggplants washed, stalk cut.
Blanch eggplant in boiling salted water for 5 minutes.
To get the eggplant to drain fluid and cut along 2/3 of the length from the peduncle.
Make the filling: 2 large bunch cilantro, 1 clove of garlic, 1 hot pepper finely chop. Add 1 tablespoon of vinegar, salt.
Lay the eggplant in the filling.
And put in a container tightly. I have a plastic bucket.
Cover with a plate or small lid to put the yoke, so that the eggplant let the juice. Put in a cool place. After 2 weeks you can try.
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