Sour aubergines - this is an excellent appetizer for vodka or for hot potatoes. Let's see how to cook it!
Recipe for dried eggplant
Ingredients:
- eggplant - 500 g;
- salt - to taste.
To fill:
- paprika sweet, red hot pepper, rosemary - to taste;
- vegetable oil - 150 ml;
- garlic - 3 cloves;
- basil - 0,5 tsp.
Preparation
Now we will tell you how to cook sun-dried eggplants. Vegetables are cleaned, cut into thin small slices, salt to taste and leave for 20 minutes, so that all bitterness comes out of them. After that, gently drain the secreted juice and blanch the eggplant for a few minutes in slightly salted boiled water. Then gently take them out, lay them on a baking tray and dry in an oven for 3 hours at a temperature of 50 degrees. While the eggplants are being prepared, we prepare the filling: mix the vegetable oil, a little basil, a sweet paprika, rosemary, squeezed through the press garlic and red hot pepper in a separate cup. When our aubergines are properly podvyanut, that is, they become dryish outside, but soft inside, we shift them into a clean jar, fill in the previously prepared filling and put it in the refrigerator for several hours. The longer they stay there, the more delicious and rich they will turn out.
Sun-dried aubergines in Korean
Ingredients:
- eggplant - 300 g;
- green onions - to taste;
- toasted sesame seeds - 1 tbsp. a spoon.
For refueling:
- soy sauce - 1 tbsp. a spoon;
- rice vinegar - 1 tbsp. a spoon;
- vegetable oil - 1 tbsp. a spoon;
- sugar - 1 teaspoon;
- salt - to taste;
- ground red pepper - 0,5 tsp.
Preparation
Eggplants are cut into strips, put in a special microwave dish, slightly add salt and, we cook at full power in the microwave oven for 10 minutes, or boil for a couple.