Tip 2: How to cook pickled eggplant with tomatoes and peppers
You will need
- - Eggplant - 2 pieces;
- - ripe tomatoes - 2 pieces;
- - garlic - 1-2 cloves;
- - greens of basil and dill - 2–3 branches each;
- - salt, black pepper, vegetable oil, wine vinegar, sugar - to taste.
To make the appetizer more tasty, you should take small cylindrical young eggplants, which have not yet fully formed seeds. Their surface should be glossy and dark. Vegetables wash, wipe and cut into circles, having a thickness of 5-6 mm. To the bitterness of the eggplant, sprinkle them with salt, and then wash thoroughly.
For cooking eggplants with tomatoes, a little oil is heated in a pan, and sliced vegetables are laid out. After a minute, when the oil is absorbed, the eggplants need to be turned over to the other side and immediately add oil.The circles are fried until golden brown, then laid out on a plate.
Tomatoes are scalded with boiling water and peeled. Also removed the seeds and growth part. In a blender, the fruits are crushed to a state of mashed potatoes, for sharpness, you can add a little pepper to them. Greens are washed, garlic is cleaned and everything is crushed in a blender. Only basil leaves are taken from basil, whereas dill has full branches.
Tomato sauce is poured into the pan, chopped greens and garlic are added, it is all salted, pepper, sugar and wine vinegar are added. It should be added if the tomatoes are not quite ripe, one teaspoon will be more than enough. The pan is placed on the fire and the sauce is cooked until it is thick.
Cooked eggplants with tomatoes are layered in a heatproof glass or ceramic dish for baking. The top layer should be tomato sauce. Cookware is placed in the oven, which is heated to 180 degrees. After boiling the sauce, keep the dish in the oven for 15 minutes. This snack is served cold.
Date: 09.10.2018, 02:05 / Views: 72355
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