Despite the simplicity of preparation, this appetizer has an exquisite taste and benefits the body due to the content of a large amount of vitamins, antioxidants and other beneficial micronutrients. You can adjust the spiciness of the dish at your discretion.
It is necessary
- - 3 medium sized eggplants;
- - 1 medium-sized carrot;
- - 1 onion;
- - 6-7 tomatoes;
- - 2-6 cloves of garlic (to taste);
- - hot pepper (to taste);
- - 1 tsp vinegar;
- - 1-2 tsp Sahara;
- - salt (to taste);
- - ground black and / or allspice (to taste);
- - any greens of your choice (basil, dill, parsley, cilantro, etc.);
- - 2 tbsp. unrefined sunflower oil
Instructions
Step 1
Wash the eggplants, drain, cut off the stalk. Cut each in half and place in an appropriately sized bowl of salted water (¼ tsp per liter) to remove excess bitterness.
Step 2
Wash and dry the tomatoes. Peel the garlic. Cut each tomato in half. Rub on a fine grater so that the skin stays in your hand. Grate the garlic with the tomatoes as well.
Step 3
Wash hot peppers, cut off the stalk and remove the seeds (the seeds are the most spicy). Cut into small pieces and add to the garlic and tomatoes. Season with salt, pepper, vinegar and sugar. Stir well and refrigerate.
Step 4
Remove the eggplant from the water, squeeze it lightly, dry it with a napkin. If it is possible to grill eggplants, then this option will be preferable - use it. If you are in a city apartment, place it on a baking sheet lined with baking paper and place it in a preheated oven. Bake at about 200 ° C until tender (25-40 minutes).
Step 5
Peel carrots and onions. Grate carrots or cut into feathers with a knife - it will be more beautiful. Slice the onion as you like. Pour the oil into the skillet, place the prepared vegetables and save until tender (i.e. fry at the lowest temperature). Wash the greens, drain, chop and add at the very end to the vegetables, stir and turn off the heat. Let stand for 5 minutes.
Step 6
Cut the finished eggplants at your discretion - into rings, pieces, etc. You can also remove the skin. Place with vegetables, add adjika and stir. Transfer to a jar, close the lid tightly and let cool on the table, then put in the refrigerator.
