Description
Spicy appetizer, very tasty when I was little, our town was sold by the piece in the Bazaar grandmother, a Greek woman, so I think it's from the Pontine cuisine.
Ingredients
-
Eggplant
9 шт
-
Pepper
9 шт
-
Carrots
9 шт
-
Onion
1 шт
-
Vegetable oil
по вкусу
-
Garlic
7 зуб.
-
Parsley
по вкусу
-
Salt
по вкусу
-
Khmeli-suneli
2 ст. л.
Cooking
Make 2 thin eggplants, 4 thick eggplant slits lengthwise, cook for 5-6 minutes in heavily salted water and put them in a colander under a press overnight or for several hours
cut into cubes onion and fry in oil
three on a coarse grater carrots, finely chop the pepper, press out the garlic crusher, the garlic, all mix, add the onions with oil
add 5 tbsp of salt, Khmeli-suneli and parsley. Mix well and fill the slits in eggplants. Fold in a bowl, pour the sauce that was left from the vegetables, put on 2 days under the press in a warm place. Ready. Can now be stored in the refrigerator.
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