Someone will be surprised, having learned that eggplants can be eaten in the raw. From crude baklzhan it is possible to make, for example, snack. Crude eggplants, as well as at heat treatment, are well combined with garlic, nuts, greens.
It is required to you
- - an eggplant - 300 g
- - garlic - 2 segments
- - salt - 1 tablespoon.
- - water - 1 l
- - vegetable oil - 2 tablespoons.
- - lemon juice - 1 tablespoon.
- - greens of parsley or cilantro - several branches
- - honey fresh - 1 tsp.
Instruction
1. For a start eggplants need to be cleaned from a thin skin, then to cut fruits lengthways and to remove seeds. Cut eggplants in cubes, put in the enameled or glass capacity, mix with salt and fill in with cold water. In such look to leave eggplants approximately for half an hour. During this time water in which wetted pieces of fruits will darken, and pulp of an eggplant will lose the bitterness.
2. Now water needs to be drained, having shifted eggplants in a colander, to wash a baking plate with flowing water as much as possible to remove salt and also the seeds which remained after preliminary cleaning. The washed-out eggplants need to be wrung out hands to exempt from surplus of water.
3. Thus to put the prepared eggplants in a pan, to sprinkle lemon juice, to mix. Add garlic, previously having passed it through a special press. Here to put small cut greens, then to fill with mix of vegetable oil and honey. Vegetable oil can be taken sunflower not refined or oil of walnut. It is possible to serve to a table snack from a crude eggplant at once, and it is possible to sustain in the fridge within 30 minutes or more.