Quickly pickled eggplants are ideal for those who love spicy snack of vegetables, but do not have the proper tolerance, which is necessary for exposure of the workpiece.It is particularly noteworthy that this dish should be stored exclusively in the refrigerator up to 10 days.
Quickly pickled eggplant: the recipe step by step preparation
components for harvesting:
- eggplant average (in the size of the selected jar) - 3-5 pcs .;
- small bulb onion - 2 pcs .;
- fresh carrots average - 3 pcs .;
- ripe tomatoes big - 3 pcs .;
- largest Bulgarian pepper - 1 pc .;
- fresh chives - 4 pcs .;
- table vinegar 6% - 15 ml;
- fresh dill, sea salt, fine, ground allspice, dried basil, parsley - to add to taste;
- refined vegetable oil - 4 large spoons.
Preparation main component
Quickly pickled eggplant is desirable to make of the young middle-sized vegetables.They should be washed, and then coat with vegetable oil, salt and bake in the oven for 25 minutes.After that vegetables need to remove the stalk, and then they cool slightly and make a cut exactly in the middle.To further sauce well impregnated core component, it is recommended to slightly loosen the pulp by means of a fork or a knife.
additional processing vegetables
addition to the main ingredient marinated eggplant quickly and include components such as bulb onions, carrots, tomatoes and bell peppers.All these vegetables should be cleaned and chop into small cubes.
cooking process filling
To marinated eggplant (fast) turned more fragrant and tasty toppings for them to be sure to fry.This requires to take a pan, pour back vegetable oil, then lay the carrots, tomatoes, onions and peppers.This should be part of the dish simmer until complete softening products.After that, you must remove the skillet from the heat, and then add a little vinegar to the stuffing, salt, grated garlic, pepper, dried basil, fresh parsley and dill.
Formation blank
After be thermally processed and eggplant and filling, should proceed to the immediate formation of snacks.To do this, place the main notched vegetables on a cutting board, and then put him 3-4 large spoons of roasted vegetables.Next stuffed eggplant is required to put in a jar with a wide mouth and roll screw cap.The preform should be kept at room temperature until it is completely cooled.
How to bring to the table
After a quick pickled eggplant will be ready to be placed in the refrigerator compartment and keep it up to 10 days.It is worth noting that all this delicious blank becomes the 2nd, 3rd or 4th day.
Serve homemade snacks eggplant stuffed with vegetables should be cold with some dishes.This flavorful dish will make your dinner a rich and delicious.
