Eggplant, crushed

-eggplant - one kilogram
-onions - 200 grams
-sunflower oil - 1/2 Cup
-red wine vinegar - 3/4 Cup
-water - 1/2 Cup
-allspice - 2-3 on a can of peas
-Bay leaves - for one thing. on the Bank
-salt - two tablespoons

Preparation:

1. Eggplant peel, cut into slices, season with salt, will issue 30 minutes. The eggplant will prick our fry in butter.

2. An onion we shall cut thin slices.

3. Vinegar will mix with water, add allspice, Bay leaf and salt, cook for 2-3 minutes.

4. Banks fill the vegetables to the top: at the bottom lay onion rings on two layers of eggplant, then again a layer of the onion. Pour some marinade, pour into each jar 2 tablespoons of sunflower oil. Banks caulk and keep in a cool dry place.

Uploaded: Aug 25, 2015

Views: 38

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published 1 year ago
Sashok31
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