A spicy, warming spicy snack with your favorite side dish on a winter day or evening. What could be better? Eggplants with aromatic garlic and carrots - this blank is easy to prepare, you will like it. Try it.
It is necessary
- - 1 kg of eggplant,
- - 250 g bell pepper,
- - 250 g carrots,
- - 250 g onions,
- - 50 g vinegar,
- - 4 tbsp. tablespoons of sugar
- - 70 g of vegetable oil,
- - 1 teaspoon of ground black pepper,
- - 1 teaspoon of red ground pepper,
- - 1 teaspoon of ground coriander,
- - salt to taste.
Instructions
Step 1
Rinse the eggplants well, cut off the tails (you do not need to peel off the skin). Cut the eggplant into medium-sized strips, sprinkle with a little salt, stir and set aside (let it steep).
Step 2
Peel and rinse the carrots, dry with paper or kitchen towels, cut into thin strips (if desired, you can use a Korean grater). Pour boiling water over the carrot straws, leave for about three minutes, then drain.
Step 3
Wash the bell pepper (it is better to use red), peel off seeds and tails, chop into long strips.
Step 4
Chop the peeled onion into thin half rings. Combine the onions with carrots and bell peppers. Press the garlic through a press and mix it with vegetables (onions, peppers, carrots). Season with salt, coriander, pepper (black and red), sugar and stir.
Step 5
Heat 70 grams of odorless vegetable or sunflower oil in a large frying pan (it is better to stir in it), in which to fry the eggplant. Combine the fried eggplants with vegetables (onions, peppers, carrots). Add vinegar and marinate for 5 hours, covered.
Step 6
After 5 hours, try the salad with salt, if necessary, add salt. Arrange the vegetable salad in prepared jars, roll up the lids, turn over, cover with a blanket and leave to cool, then put it in the pantry.
