Description
One of my favorite methods of harvesting. Delicious with a touch of smoke and a magical flavor of garlic and parsley. And most importantly, without the large amount of oil that the eggplant is never enough.
Ingredients
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Eggplant
4 kg
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Garlic
6 piece
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Parsley
3 coup
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Vegetable oil
0.5 cup
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Peppers red hot chilli
1 piece
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Water
1 l
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Salt
2 Tbsp
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Sugar
150 g
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Vinegar
1 Tbsp
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Allspice
5 piece
Cooking
Eggplant cut into circles
Pour vegetable oil and fry on coals from both sides.
The parsley coarsely cut, garlic cut plastics
In a jar put layers of eggplant, herbs, garlic, etc until you fill the jar. Put a ring of red hot pepper
To the water add salt, sugar, vinegar, allspice and cook 2 minutes after boiling.
Banks pour boiling marinade, cover with lids or pieces of foil and put in a cold oven. Turn it to 150 * C and keep it in banks 20 minutes. Take out the jars and preserve the lids.
Allow banks to cool down at room temperature and put them in a dark, cool place. Bon appetit!!
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