Pickle-dolmas with roasted eggplant

Ingredients
eggplant
pepper
chili
carrots
cabbage leaves
garlic, bay leaves, black pepper, allspice, parsley, celery
aspirin
# 1 pickle jar 3l:
2 cup water
1 cup Vinegar
1/2 cup sunflower oil
3 tbsp salt
Method
Cabbage leaves are immersed in boiling water to soften. Cut the eggplant into long strips, add salt and leave to let the bitter water and then fry. The peppers are iztarbushva of seeds, roasted and peeled. Hot peppers slightly opukvat in the oil. Take cabbage leaves and arrange in it: 2 eggplants, 2 peppers, 2 chillies, parsley, garlic and celery. Wrap cabbage leaves as dolmaschka and redim in a 3-liter jar. Put allspice, bay leaf, black pepper. Bottom of the jar and put the top 2 aspirin. Pour cold brine. The jars were sealed and pay. Turn them 2-3 days.
Containers:
Difficulty
Easy
Tested
0 users
Author
tsveti05
12 Sep 2009