Description
Can only say one thing. Tastier balaganchika I didn't eat... the Taste is fantastic and moderately spicy, spicy, with a finish of lemon and honey. Recipe source - Karina forum (Karina) thank you so much for such a wonderful recipe. And another thanks to Svetlana (svetlana dark), I saw these eggplants in her performance on the forum, then found the original recipe (we have a "Scullion," no, Light is not posted). I waited and waited and just couldn't not share with You this fantastic dish. Prepared already 2 times made some small corrections. Try it!!!
Ingredients
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Eggplant
500 g
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Garlic
5 tooth
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Honey
3 Tbsp
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Lemon juice
50 ml
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Water
50 ml
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Peppers red hot chilli
0.5 tsp
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Coriander
1 tsp
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Greens
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Vegetable oil
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Salt
Cooking
The original recipe stated that you need to take small eggplants and cut them in half lengthwise. The first time I did, but I liked it more the next time I just cut the eggplant slices with a thickness of 0.5-0.7 cm, they absorb the marinade much better little and was still delicious. Liberally season with salt and leave for an hour. It is good to wash off the salt, put on polotenechko and let them drain well.
In vegetable oil fry the garlic, sliced, to light it will turn brown. It is not to throw away, just remove from the oil.
Garlic in oil to fry until cooked eggplants from both sides.
While the eggplant languishing in the salt, I prepared the caramel. To do this, 3 tablespoons of honey mix with lemon juice and water (the first time I added the water as directed in the recipe, the caramel turned out watery, next time I just did lemon and honey, it is thicker and much tastier, and if water, then still have a bunch of water). Bring to a boil these ingredients, 7 minutes allow to simmer on a tiny heat, then add the garlic, coriander and red pepper.
Roasted eggplant mixed with caramel (I put in the trays and watered just every layer) and sprinkle with finely chopped greens. Refrigerate for a few hours for impregnation.
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