Uzbek style eggplants

Category: Blanks

Ingredients

Eggplant 4 kg
Onion 1 kg
Garlic 100 g
Celery greens 1 large bundle
Sugar, vinegar, vegetable oil, salt,
large saucepan, slotted spoon

Cooking method

  • Cool appetizer, it's a pity that the taste is lost during canning. Therefore, I do not cook the whole portion and keep it in the refrigerator for up to 10 days. You can eat in a couple of hours.
  • Peel the eggplants, cut into 1 cm thick bast shoes and boil for 5 minutes in brine. For such a portion, you need 5-6 liters of water and 2 tablespoons. tablespoons of salt for every liter of water. Eggplants need to be guarded with a slotted spoon in their hands, they still strive to escape from the pan. Therefore, as soon as they start to boil, I stand nearby and guard, heat them up so that everyone boils evenly and does not run away for a walk. Blue ones are desirable to have the same degree of maturity, young ones are quickly digested. The blue ones were boiled, cooled in brine, removed from the brine and allowed to drain.
  • We start to create. We take larger dishes and lay them in layers: Blue-garlic through a garlic, onion rings, crush with chopped celery (generously). Pour on top with cold pouring, cooked from 8 tables. tablespoons of sugar, 2 glasses of rast. oil (I pour less), 100 g of water and according to the recipe there was 1 glass of vinegar, I pour less, try it to your taste.

Note

Bon Appetit!

Merri
Lena, I love eggplants very much, but I haven't cooked them like that yet! I will definitely try!
himichka
Try it, really tasty
mirabellaa
I will definitely cook
Florichka
I think it's very tasty. I will make and put it without closing it in the cellar in the country.

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