Description
This appetizer can be served as a separate dish or as a Supplement to garnish.
Ingredients
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Eggplant
2 piece
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Onion
1 piece
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Garlic
2 tooth
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Pickled cucumber
5 piece
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Salt
1 Tbsp
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Sugar
1 tsp
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Dill
1 coup
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Vegetable oil
3 Tbsp
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Vinegar
2 Tbsp
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Water
1 l
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Potatoes
3 piece
Cooking
1. Bring water to a boil (1 liter), add vinegar, salt and sugar. Eggplant cut into cubes.
2. Peeled onions cut into strips and pour boiling water. When cooled, drain the water, onions to cool.
3. In a saucepan with the remaining water (0.75 l) lay out the sliced eggplant. Over low heat, bring water to a boil and remove the pan from the heat. Drain the water, eggplant in a bowl.
4. Add the onions.
5. Dill and peeled garlic cloves finely and add to the bowl.
6. Pickles "6 acres" to cut slices.
7. Add the vegetable oil 2-3 tbsp and mix well.
8. Put the salad in a jar, cover and refrigerate for 12 hours. Boil the potatoes in their skins, cool and clean.
9. Chilled eggplant salad spread in a bowl, add the potatoes and stir. Bon appetit!
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