Для рецепта потребуется:1,5 кг баклажан, 2 средние луковицы, пучок зелени, половинку стручка красного острого перца, 6-7 зубчиков чеснока и 2 средних болгарских перца.
Для маринада на 750 грамм воды: 100 грамм 6 процентного уксуса, полторы столовые ложки соли, 7-10 горошин черного перца, 2-3 горошины душистого, чайную ложку семян кориандра, 2 лавровых листа и 4-5 столовых ложек растительного масла.
Начнем с маринада. В воду, соответственно перелитую в кастрюльку, добавляем соль, перцы, лавровый лист и кориандр. Ставим на огонь и даем закипеть. После закипания варим 2-3 минуты.Параллельно ставим отваривать баклажаны. Их после закипания варим 5 минут.Прокипевший раствор снимаем с плиты и добавляем в него уксус. Маринад готов. Пусть ждет!Отваренные баклажаны вынимаем из воды и даем им немного остыть, им хватит для остывания ровно столько времени, сколько его (времени) нам потребуется для подготовки остальных овощей.Для нарезки тонкой соломкой перцовмелкой шинковке зелени,тонкими круглешочками острого перца и чеснока и тонкими перьями лука.Все порезанные овощи перекладываем в одну миску и хорошо перемешиваем.Возвращаемся к баклажанам и нарезаем их круглешками приблизительно сантиметровой толщины.Теперь собираем блюдо поочередно выкладывая резанные овощи и отварные баклажаны. Начинаем с овощей, затем слой баклажанов… изавершаем тоже овощами сверху которых выливаем растительное масло и маринад.,
Теперь осталось закрыть крышкой и и отправить минимум на 5 часов в холодильник.
Уже через это время будет очень вкусно, но все таки, хорошо что получается много… у нас есть возможность проверить как блюдо расцветет завтра и послезавтра. Любители остренького точно не разочаруются… Сочные мягкие острые баклажаны и похрустывающие, свеже маринованные лучок и перец. Это очень вкусно! Я бегу варить картошку и приглашаю всех! И пусть всем будет приятного аппетита!
Волшебный баклажан. Маринованные баклажаны.
Источник: fotokulinary.ru
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