20.05.2020
15
Recipe information
Cooking:
8 d.
Complexity:
Insanity
Calorie content:
43.67
Carbohydrates:
4.73
Fats:
2.28
Squirrels:
1.42
Water:
6.1

Ingredients

Title Value
1. Eggplant 1.5 Kg
2. Bulb onions 1 PC.
3. Carrot 2 PC.
4. Garlic 3 clove
5. Petiole celery 20 Column
6. Chilli 1 PC.
7. Vegetable oil 2 art. l
8. Water Brine 1 L
9. Salt Brine 2 art. l
10. Bay leaf Brine 1 PC.
11. Peppercorns Brine 6 PC.

Cooking

1. Stage

In eggplant, remove the tails. Cut in half, but not completely. Boil the eggplant in boiling water for about 5 minutes. Put in a sieve and put not a lot of weight so that the glass liquid.

1. Stage. In eggplant, remove the tails. Cut in half, but not completely. Boil the eggplant in boiling water for about 5 minutes. Put in a sieve and put not a lot of weight so that the glass liquid.

2. Stage

Grate the carrots on a carrot grater in Korean, cut the onion in half rings. Fry vegetables in a pan with vegetable oil until soft. Set them to cool.

1. Stage. Grate the carrots on a carrot grater in Korean, cut the onion in half rings. Fry vegetables in a pan with vegetable oil until soft. Set them to cool.

3. Stage

Boil water for brine, dissolve salt in it, add pepper and bay leaf. Remove from the heat and lower the celery stalks into the water, we need them to become soft.

1. Stage. Boil water for brine, dissolve salt in it, add pepper and bay leaf. Remove from the heat and lower the celery stalks into the water, we need them to become soft.

4. Stage

In carrots, add chopped hot pepper, chopped celery leaves, garlic, passed through a press, take very large or just more. Salt a little bit.

1. Stage. In carrots, add chopped hot pepper, chopped celery leaves, garlic, passed through a press, take very large or just more. Salt a little bit.

5. Stage

Fill the eggplant with the filling and rewind the celery stalks. Put in a deep bowl.

1. Stage. Fill the eggplant with the filling and rewind the celery stalks. Put in a deep bowl.

6. Stage

Pour eggplant with cooled brine. Put under a press and leave for 3 days at room temperature. Then transfer to a sealed container and refrigerate for 5 days.

1. Stage. Pour eggplant with cooled brine. Put under a press and leave for 3 days at room temperature. Then transfer to a sealed container and refrigerate for 5 days.

7. Stage

Serve as a snack to the side dishes.

1. Stage. Serve as a snack to the side dishes.

8. Stage

Bon Appetit!!!