Marinated eggplant with celery and nuts

Description

Eggplant - the real king of summer and autumn menu. So, you need to honor him by cooking with eggplant more appetizing!

Ingredients

Cooking

Eggplant wash, cut, but not completely.

Drop into boiling salted water for 5 minutes.

Remove from the boiling water, throwing in a sieve.

Put under a press for 10 minutes. Onion and garlic ( 1 head) clean, finely chop.

Nuts grind. Celery greens, finely chop.

Plug it in, add ground paprika, hops suneli, salt.

Divide the walnut filling into two parts, one for stuffing, one for sauce. Eggplant filled with stuffing, to close, to squeeze.

To combine Apple cider vinegar with water in a ratio of 1:3, add salt to taste, remnants of the filling. Mix well. Pour the eggplant sauce.

Marinate in refrigerator for 2 days.

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