Description
Love the pickled eggplant, but I do not like to wait long when they zamarinuetsya. So this appetizer, a quick, long stored in the refrigerator for up to 10 days, and it only gets better.
Ingredients
-
Eggplant
-
Onion
2 piece
-
Carrots
3 piece
-
Pepper
1 piece
-
Tomato
3 piece
-
Garlic
4 tooth
-
Dill
-
Salt
-
Vinegar
15 ml
-
Vegetable oil
4 Tbsp
-
Parsley
-
Basil
Cooking
Eggplant will wash, cut the stalk and boil 8 min after boiling or bake in the oven for 25-30 minutes, brushing with oil.
Prepare the vegetables and finely cut.
Fry in a pan a little onion, add carrots, then pepper and tomatoes. Still slightly damp and turn. Now add salt, add the garlic and herbs. Pour vinegar. Vinegar do not overdo it, better pour a little at a time and try. Add a little black pepper. The stuffing is ready.
Gonna cut your eggplant in the middle, and make the incisions on the flesh to the stuffing better soaked eggplant.
Nabem tightly eggplant filling.
And tightly put in a jar with a wide mouth. Let cool down and a little brew. All the eggplants are ready! Now you are not afraid of unexpected guests is a great and tasty snack!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.