Description
As everywhere in the East, in Georgia eggplant in Vogue; of course, the top of Olympus Georgian eggplant - eggplants with traditional walnut filling, but in addition to the peaks there are also foothills, every day :-D This is one of those "foothills" of recipes prepared very easily, thanks to the marinade like the taste of pickled mushrooms, but it does not cease to be a dish of eggplant
Ingredients
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Eggplant
1 kg
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Onion
2 piece
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Garlic
3 tooth
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Salt
1 tsp
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Sugar
3 tsp
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Vinegar
3 Tbsp
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Black pepper
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Carnation
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Water
2 cup
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Bay leaf
4 piece
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Vegetable oil
Cooking
Eggplant peel, cut the penechki, pour salt. When you let the brown juice, rinse them and squeeze
Every stump fry separately, i.e. without mixing, with the two sides. Ready eggplant spread in a deep bowl, and into it we then fill it with the marinade
Ready eggplant spread sliced onion half rings and sliced garlic. Stir and be accepted for the marinade
In boiling water, put salt, sugar, pepper, cloves, vinegar and Bay leaf. Boil all together for five minutes under the lid. Hot marinade with all the leaves-flowers pour on the eggplant, stir and leave to cool.
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