Despite simplicity of preparation, this snack differs in refined taste and brings benefit for an organism thanks to the content of a large amount of vitamins, antioxidants and other useful minerals. You can regulate sharpness of a dish at discretion.
It is required to you
- - 3 eggplants of the average size;
- - 1 carrots of the average size;
- - 1 bulb;
- - 6-7 tomatoes;
- - 2-6 garlic gloves (to taste);
- - hot pepper (to taste);
- - 1 tsps of vinegar;
- - 1-2 tsps of sugar;
- - salt (to taste);
- - ground black and/or allspice (to taste);
- - any greens to your taste (basil, fennel, parsley, cilantro, etc.);
- - 2 tablespoons of crude sunflower oil
Instruction
1. Wash up eggplants, drain, cut off a fruit stem. Cut everyone in half and put in corresponding the size a bowl with the added some salt water (¼ tsps on liter) - it will allow to remove excessive bitterness.
2. Wash up tomatoes and drain. Peel garlic. Cut each tomato in half. Rub on a small grater so that the skin remained in a hand. Also grate garlic together with tomatoes.
3. Wash up hot pepper, cut off a fruit stem and remove seeds (the greatest sharpness is present at seeds). Cut small pieces and add to tomatoes with garlic. Salt, pepper, add vinegar and sugar. Carefully mix and put in the fridge.
4. Get eggplants from water, slightly wring out, drain a napkin. If there is an opportunity to bake eggplants on a grill, then this option will be more preferable - use it. If you are in the city apartment, then put on the baking tray covered by paper for roasting and put in the warmed oven. Bake at a temperature about 200 °C until ready (25-40 minutes).
5. Peel carrots and onions. Grate carrots or knife feathers - it will turn out more beautiful. Cut onions at discretion. Pour in oil in a frying pan, lay out the prepared vegetables and a spasseruyta until ready (i.e. fry at the minimum temperature). Wash up greens, drain, cut and add right at the end to vegetables, mix and switch off heating. Let's stand 5 minutes.
6. Cut ready eggplants at discretion - ringlets, pieces, etc. Also you can remove a skin. Lay out to vegetables, add adjika and mix. Shift in bank, densely close a cover and let's cool down on a table then remove in the fridge.