At all times aubergine dishes, especially on holiday tables enjoyed wide popularity. A great number of hostesses have in the arsenal recipes of snack from eggplants. There are difficult, for example, rolls with caviar and other stuffings, and it is simpler to eat – stewed, fried.
It is required to you
- eggplants – 2.5 kg;
- the Bulgarian paprika – 300 g;
- parsley, basil, fennel – on a bunch;
- carrot – 300 g;
- vegetable oil – 450 ml;
- onions – 250 g;
- acetic acid of 70% - 2 tablespoons;
- the crushed garlic – 130 g;
- boiled water of 5 tablespoons;
- salt – 2 tablespoons.
Instruction
1. Wash a baking plate flowing water all vegetables and cut off tails if those are available. Puncture each fruit with a fork in several places and you cook them in the boiling added some salt water within 7 minutes.
2. Take out, cool and cut on cubes. Peel onions and carrot, remove seeds from pepper. Grate carrots, crumble bulbs cubes or half rings, cut pepper on small squares or long pieces.
3. Lay out all vegetables in the enameled pan, add some chopped greens. Connect vinegar, boiled water, salt in a small cup and pour out this marinade on a vegetable mix. Properly mix everything.
4. Pour in oils and once again mix all ingredients. Place snack with filling in a clean can and cover. Put in the fridge. Approximately in four days, aubergine snack can be eaten. It can be given on a table with any dish, but if you wait even longer, it will become even more tasty.