Description
It is impossible to imagine any Greek family, which wouldn't cook this dish. Of course there are many ways to prepare pickled, stuffed eggplant, but I often use this recipe. The recipe is simple, easy, does not require a large investment of time with a tasty end result. A great appetizer that can be prepared not only in the post, I recommend.
Ingredients
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Eggplant
2.5 kg
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Carrots
3 piece
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Pepper
1 piece
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Garlic
4 tooth
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Tomato
1 piece
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Cilantro
1.3 coup
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Vegetable oil
2 Tbsp
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Lemon juice
3 piece
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Water
0.5 l
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Salt
1 Tbsp
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Peppers red hot chilli
0.333 tsp
Cooking
Young eggplants to wash, cut off the stems.
Departing 3 cm from both edges make longitudinal through slits.
Put them in a saucepan, fill with boiling water so that water covered the eggplant, cook with open lid for 10 minutes.
Take out eggplant, put them on an inclined surface and cover with a yoke ( not very heavy). Allow to drain excess fluid.
Prepare the stuffing. Cut julienne strips of carrot, pepper, cut the tomatoes into small cubes, finely chop garlic, cilantro. All mix well.
Gently stuff the eggplant.
Prepare the marinade. In half a liter of boiled water add 1 tbsp salt, pepper to taste and juice of 3 lemons or 2 tbsp wine vinegar, stir. Give the marinade to cool to 45-50 degrees and then fill them with the eggplant. On top pour 2 tbsp of sunflower oil, Pour the marinade. The marinade should cover the eggplant. Cover with a lid or a membrane.
After a couple of hours, the eggplant will be ready and on the second day tastes even better.
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