Description
This snack tasted last summer in the Astrakhan region, at the recreation center. It turns out very juicy, sharp and tasty. Time to cook you'll need a day, but then "disappear" in a matter of minutes. Appetizer goes well with meat dishes and simply with boiled or fried potatoes, but can also be a festive table decoration.
Ingredients
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Eggplant
10 piece
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Carrots
2 piece
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Garlic
10 tooth
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Cilantro
0.5 coup
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Dill
0.5 coup
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Olive oil
10 Tbsp
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Water
1 l
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Salt
1 Tbsp
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Sugar
1 Tbsp
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Vinegar essence
1 tsp
Cooking
Eggplant wash, start in boiling water and boil for 7 minutes. Then drain and let cool slightly. And while you prepare the filling.
Carrots to RUB on a large grater.
Coriander and dill are finely chopped.
Garlic to clean.
Cut the eggplant lengthways. They should be still warm.
Now begin to arrange everything for pickling into a small container. It is better to take the pot, it will be convenient state oppression. So, put the eggplants and every lightly drizzle with olive oil. About 1/2 teaspoon on half of the eggplant.
Now on each half to squeeze through garlic press. About poljubaca on half of the eggplant. Slightly push it inside the eggplant.
Then, on each half put the carrots, also a little pushing.
Finally, on each half to put the chopped greens. Then again a layer of eggplant, garlic, carrots and greens - so far. until the end of the ingredients.
Now prepare the marinade: in 1 liter boiled and warm water (about 70 degrees) to dissolve the salt and sugar, then add vinegar.
This marinade pour the eggplant, cover with flat plate and put the yoke. Leave at room temperature for 3-4 hours, and then put a day in the fridge.
I usually make it a day to evening left at room temperature, and in the night put into the refrigerator. By the evening of the next day on your Desk is a ready-made snack. Juicy, spicy pickled eggplants with a pleasant sweetness of the carrots and pikantny taste of cilantro. Bon appetit!!!
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