Description
Very tasty, for lovers of garlic!
Ingredients
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Eggplant
2 kg
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Garlic
3 piece
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Vegetable oil
150 g
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Water
45 g
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Vinegar
120 g
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Onion
2 piece
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The Apium graveolens Dulce
1 coup
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Sugar
2 Tbsp
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Salt
1 tsp
Cooking
Blue, you can choose large, the main thing - not very ripe, so seed was not enough. Peel off the skin.
Boil whole in salted water until, when a well is pierced with a fork. It is better to nagovoriti than to digest! In about 10-15 minutes.
Put under the press. I use a plate, and the top bottle with the salt, for example. To hold it longer, periodically drain the water.
To cook Solomun - all components of the mix and squeeze out the garlic.
Chop the celery and onion. Cutting very big, because, in consequence, it will have to be removed (with the dish is not served, just released), the bigger the easier to separate the necessary from the unnecessary.
Blue cut in half. Smaller is not necessary. When they are ready is appropriate, again, because clear small pieces of onions and celery will take longer.
Select convenient for storing utensils, so as not to interfere then. In butyle, enamelware. I keep in the fridge. Put a layer of blue, onion rings, celery, water salamura, repeat...Ready in 3 days to eat. Volume about 3 litres. Bon appetit.
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