EGGPLANT SOTT 'OIL
Ingredients: eggplant, red peppers, oil, vinegar, salt, garlic
Procedure: peel the eggplant, cut into thin slices and then into sticks. Take them in salt for 24 hours and remove, then the salt water. Pour the vinegar, eggplant, and if the rating of sliced \u200b\u200bred peppers in a pan without adding water, put out the fire reached a boil. Allow to cool. Pressing the eggplant in a torch. Fill the eggplant a few jars and add the oil to cover them, if like, add a clove of garlic. At this point the eggplant subt 'Oil is ready: bon appetit!
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