According to this recipe, you can easily cook eggplants with carrots for the winter. Follow the recommendations, observe the proportions and you will get an incredibly delicious billet. It can be served independently and with second courses.
Ingredients
- Eggplant - 2 kg
- Carrots - 1 kg
- Garlic - half a head
- Vegetable oil (odorless) – 150 ml
- A mixture of peppers with peas - 0,5 tsp.
- Vinegar - 60 ml
- Salt - 1 tbsp.l.
- Water - 4 l
Step-by-step cooking recipe
Cut the eggplants and soak them in salted water for 15 minutes.
Grate the carrots on a coarse grater.
Peel the garlic from the husk and pass it through the press.
Boil water, add eggplant and boil for 3-5 minutes.
Fry the carrots in oil until soft.
Mix eggplant, carrot, garlic, salt, pepper mixture and vinegar.
Fold the workpiece into jars and sterilize for 10 minutes.
Roll up, turn upside down and wrap up with a thick towel for a day.
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