Ingredients:
1 kg aubergines
2 tbsp. l. salt
1 clove garlic
oil
Preparation:
Wash eggplants, cut along the thin plates.
Sprinkle with salt, lay in a bowl and put under pressure. After 1 h to merge the separated juice.
Peel and crush garlic. Fry eggplant chunks in hot oil until golden brown, for 1,5 min. each side. Very tightly pack into the jar, alternating with pressure garlic.
Pour in a jar calcined oil. Close the lid and put in storage.
Tips: Cooked this way eggplants stored all winter. They can be used as an ingredient for salads, as garnish for meat and fish, serve as a cold appetizer
1 kg aubergines
2 tbsp. l. salt
1 clove garlic
oil
Preparation:
Wash eggplants, cut along the thin plates.
Sprinkle with salt, lay in a bowl and put under pressure. After 1 h to merge the separated juice.
Peel and crush garlic. Fry eggplant chunks in hot oil until golden brown, for 1,5 min. each side. Very tightly pack into the jar, alternating with pressure garlic.
Pour in a jar calcined oil. Close the lid and put in storage.
Tips: Cooked this way eggplants stored all winter. They can be used as an ingredient for salads, as garnish for meat and fish, serve as a cold appetizer
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