Description
This was handed down from a colleague of her husband, very tasty eggplants. I was impressed with the fact that the recipe is simple, no need to mess with the banks and the vitamins in eggplant are saved (no long heat treatment). Friends who have tried eggplant, cooked in this recipe, very happy.
Ingredients
-
Eggplant
1 kg
-
Tomato
1 kg
-
Garlic
1 piece
-
Dill
1 coup
-
Khmeli-suneli
1 Tbsp
-
Vinegar essence
1 Tbsp
-
Salt
0.5 Tbsp
Cooking
The eggplant and tomatoes to wash, cut the stalk, eggplant remove skin.
Cut into circles 1cm thick and liberally salt. Salt to your taste, I have 1 kg of eggplant left 4 pinches of salt.
Fill the eggplants with boiling water and cover with lid for 20 min.
From tomatoes to cut the attachment of the peduncle and problanshirovat in boiling water for 3-4 minutes. Cooling with cold water and remove the skin of tomatoes.
Finely chop tomatoes, garlic, slice it into strips or skip through the press. Also finely chop dill, add 1 tablespoon Khmeli-suneli. Salt - half a tablespoon of salt, pour 1 tablespoon of vinegar 70%. Mix well.
The eggplant drain in a colander and drain off the water. In a dry clean pot an enamel or stainless steel layers start to lay the eggplant on top of each layer, blend the tomato filling. I did three layers of eggplant.
Put a clean plate on her to deliver the goods. On your plate I put a 750 ml jar with water. And send to the fridge.
After 7-10 days, the eggplant can be eaten. Season with onion, vegetable oil of your taste. Bon appetit.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.