Eggplant - a favorite vegetable in our family. But because we are expensive and are not in such large quantities in order to save we do so: my eggplant and clean so that the skin has been with the flesh, that is very thick. Thus, we get fresh meat for the two pieces at once.
Now you can begin to piece. For those and other eggplant needs a lot of onions and garlic (onion finely shinkuem can semirings, straw or whatever you prefer, garlic chops, you can press a), as well as the Bulgarian pepper, cut into strips.
Individually passeruem onions and Bulgarian pepper. This is what we need for both pieces.
Purified 1,111,112. Eggplant [/url] on strips cut into the size and thickness of a finger, salt and leave in the tank until the juice (it's need to make sure to remove excess bitterness of the fruit).
Then press the eggplant and fry batches in vegetable oil. Mix them with the prepared onions and peppers. Add the dry spices (hops-suneli, ground coriander, a little saffron), can be a little bit and pepper, but do not get involved. Put the container with eggplant on the fire, bring to a boil, add vinegar to taste (best wine or table) and omit a lot of garlic.
All mix well and expanded in the banks. Put them sterilized for 10 minutes, rolling.
The taste of these 1,111,114. Eggplant [/url] reminiscent of mushrooms.
In this recipe you can dream up any number, all will be delicious and beautiful. For example, except peppers and onions, you can add fried carrots, grated on a coarse grater or tomato , Peeled, diced and spasserovannye on vegetable oil.
Skin from flesh of peeled eggplant cut into cubes and salted, and stack them in a container. Then press the parties, and fry in vegetable oil. Mix with the prepared onions, Capsicum and finely chopped parsley and cilantro.
Put the container on the fire, bring to a boil, add the taste of wine or vinegar and garlic, spread into prepared cans, cover with lids and sterilize for 10 minutes. Seams .
If there is a cellar, then store these eggplants (both species) and can be under kapron lids.
The question arises about the number of products for blanks . So, if I suppose, 2 kg eggplant, then I take 1 kg of onions and bell pepper (half for each type), 1 large head of garlic (or 2 small).
If using tomatoes and carrots, this is optional, you can more or less, depending on your taste.
To fill to 1 liter of water required for 2 tablespoons. spoons of salt and sugar, 1 tbsp. Spoon 9% On vinegar .
Eggplant clean, cut into slices and put an hour in the water. Then wring out and fry in vegetable oil.
In a saucepan put layers of eggplant, garlic, dill. Pour prepared marinade, top lid, and put the goods. 3:00 to hold at room temperature, then remove the refrigerator. Two days later, ready to eggplant. Bon Appetit!
What to say? Eggplant is not only tasty in any form, but also extremely useful. Modern research has shown that consumption of these vegetables lowers blood cholesterol, so doctors and nutritionists recommend the dishes from them as a prevention and a complement to the basic treatment of many diseases.