Description
Girls, you know that online these eggplant - sea. But I can not share, because is very fast!
Ingredients
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Eggplant
1 piece
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Onion
0.5 piece
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Carrots
1 piece
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Salt
1 Tbsp
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Vinegar
100 ml
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Sugar
1 Tbsp
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Black pepper
5 piece
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Bay leaf
3 piece
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Water
1 l
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Olive oil
-
Dill
Cooking
The first thing we put on the fire a pot with a liter of water. add salt. sugar. pepper. Bay leaf I. at will. umbrella of dried dill.
Cut eggplant brusochka. Strongly granulate is not necessary. so it was convenient to take on a fork.
And here is the brine boiling. Add wine vinegar and omit the eggplant. Cook after boiling for exactly TWO minutes.
Recline in a colander and set on top of a small oppression. I adapted a jar from under the jam.
While eggplant cools. three carrots on a grater for carrots in Korean. onion cut into half rings thinly. I love poetry. this bow is still sprinkled with vinegar and add hot pepper on the tip of a knife. But is optional. But prisolit slightly necessary.
Eggplant has cooled to room temperature. Connect everything in a salad bowl and dressed with oil refining. well, it's optional. Just. I think in this salad. the smell of oil somehow interferes. Put in a jar and sent to the refrigerator. Here. Can eat immediately. Well with potatoes... And a glass of...
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