The juicy, warming ostrenky snack a baking plate a favourite garnish in winter day or evening. What can be better? Eggplants with fragrant garlic and carrots - this preparation is simple in preparation, it will be pleasant to you. Try.
It is required to you
- - 1 kg of eggplants,
- - 250 g of paprika,
- - 250 g of carrots,
- - 250 g of onions,
- - 50 g of vinegar,
- - 4 tablespoons of sugar,
- - 70 g of vegetable oil,
- - 1 h spoon of a black sprinkling pepper,
- - 1 h spoon of chili powder,
- - 1 h spoon of a ground coriander,
- - salt to taste.
1. Well wash out eggplants, cut off tails (the thin skin doesn't need to be cleaned off). Cut eggplants straws, average by the size, strew with a small amount of salt, mix and put aside (let will infuse).
2. Peel carrots and wash out, dry paper or a kitchen towel, cut thin straws (if desired it is possible to use the Korean grater). Fill in carrot straws with boiled water, leave approximately for three minutes, then drain water.
3. Wash paprika (it is better to use red), clean from sunflower seeds and tails, chop long straws.
4. Chop the peeled onions thin half rings. Mix onions with carrots and paprika. Press through garlic through a press and mix it with vegetables (onions, pepper, carrots). Season with salt, a coriander, pepper (black and red), sugar, mix.
5. Warm in a volume frying pan (in it better to mix) 70 grams vegetable or sunflower flavourless oil on which fry eggplants. Connect the fried eggplants to vegetables (onions, pepper, carrots). Add vinegar and leave vegetables under a cover for 5 hours for pickling.
6. In 5 hours taste salad on salt if it is necessary, then add some salt. Spread out a vegetable salad on the prepared jars, roll up covers, turn, cover with a plaid and leave to cool down, then remove to the storeroom.