Description
Spicy stuffed eggplants in a spicy marinade, make the perfect cold summer snacks and look great on the table in the winter.
Ingredients
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Eggplant
6 piece
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Carrots
2 piece
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Onion
2 piece
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Pepper
2 piece
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Garlic
8 tooth
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Vegetable oil
150 ml
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Vinegar essence
1 Tbsp
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Spices
Cooking
Boil the eggplants, put them under the press - let them drained of excess fluid.
Carrot RUB on a small grater, finely chop the onion, bell pepper cut into small squares, squeeze out 4 cloves of garlic and all the good stew in vegetable oil on medium heat 15 min.
Add the spices: salt, pepper, Basil, dill, parsley, ginger.
Aubergines cut along, but not until the end, and stuffing our vegetables.
Plump stacked in a saucepan.
Prepare the marinade-the sauce : heat vegetable oil in a skillet, add Basil, oregano, thyme, fragrant Italian herbs, salt - 2 s l, sugar - 2C.l., vinegar essence 1C.l. (not full) and the remaining, finely chopped, garlic. Bring to a boil.
Hot marinade pour our eggplants (who likes to go for the gusto, you can add a pepper "Chile" or "Tabasco"). Leave our eggplant promarinovatsya for 3-4 days at room temperature, they should begin to ferment slightly. After the time stored in the refrigerator...and enjoy your meal!
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