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She made an incision along the entire length of eggplants, to treat all the best summer snack!
Bashny.Net
Spicy, sour taste of this snack wins immediately ... Cold pickled vegetables create a special mood in the heat, perfectly fitting into the summer menu! Who or treat you, all asking the original recipe eggplant stuffed with onions and carrots, pickled without vinegar.
Professor Ivan Neumyvakin believes that regular use of pickled products and pickles - the key to good health at any age. It's nice to know but, I feel, would prepare the eggplant is not even aware of their benefits: enjoy the taste ...
Eggplant with morkovyuIngredienty 1 kg eggplant 3 carrots 2 onions 100 g of white roots 1 hour. l. paprika 1 hour. l. black pepper 1 red hot pepper 1 head of garlic Art. spoons of salt parsley and celery
Preparation Wash eggplant and srezh they stalk. In each fruit to make cuts on all length, departing from the edge of 3 cm decoction eggplant for 30 minutes in saline -. 2, Art. spoon of salt in 2 liters of water. Take out the eggplant from the pan, put on a flat sloping surface and flatten the top load, to have drained excess water and left bitterness. Clear the carrots and finely we shall cut parsley or celery. Onion we shall cut slices and fry in oil until golden brown. Grind greens. Stew carrots, parsley and parsley root in sunflower oil, add fried onions. Salt, add paprika. Carefully place the filling in the incisions made on vegetables. Eggplant tie thread and put in a jar as tightly as possible. Pour vegetables brine - 1 liter of water 3 tbsp. l. salt. The neck tie with cheesecloth banks. After one day of storage at room temperature Place the eggplant in the refrigerator. After 12 hours, that is after 1 to 5 days after the start of cooking, pickled eggplant will be ready! Get the eggplant from the brine, a little vegetable oil fields. Keep stuffed eggplant in the refrigerator.
Share with your friends with this recipe surprisingly delicious summer snack! I'm sure they will be delighted.
Professor Ivan Neumyvakin believes that regular use of pickled products and pickles - the key to good health at any age. It's nice to know but, I feel, would prepare the eggplant is not even aware of their benefits: enjoy the taste ...
Eggplant with morkovyuIngredienty 1 kg eggplant 3 carrots 2 onions 100 g of white roots 1 hour. l. paprika 1 hour. l. black pepper 1 red hot pepper 1 head of garlic Art. spoons of salt parsley and celery
Preparation Wash eggplant and srezh they stalk. In each fruit to make cuts on all length, departing from the edge of 3 cm decoction eggplant for 30 minutes in saline -. 2, Art. spoon of salt in 2 liters of water. Take out the eggplant from the pan, put on a flat sloping surface and flatten the top load, to have drained excess water and left bitterness. Clear the carrots and finely we shall cut parsley or celery. Onion we shall cut slices and fry in oil until golden brown. Grind greens. Stew carrots, parsley and parsley root in sunflower oil, add fried onions. Salt, add paprika. Carefully place the filling in the incisions made on vegetables. Eggplant tie thread and put in a jar as tightly as possible. Pour vegetables brine - 1 liter of water 3 tbsp. l. salt. The neck tie with cheesecloth banks. After one day of storage at room temperature Place the eggplant in the refrigerator. After 12 hours, that is after 1 to 5 days after the start of cooking, pickled eggplant will be ready! Get the eggplant from the brine, a little vegetable oil fields. Keep stuffed eggplant in the refrigerator.
Share with your friends with this recipe surprisingly delicious summer snack! I'm sure they will be delighted.
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