Ingredients
3 kg eggplant
150 g sunflower oil
150 g vinegar
salt to taste
2 heads of garlic
1 bunch celery
Method
Eggplant cut into large cubes and put in cold water about an hour (can it change the water if it is very blackened). Drain the water and put in a deep pan. Pour in the oil and vinegar and bake in the oven until the fat remains. Finally, add chopped garlic and celery. Fill into jars and sterilized in five minutes.
Containers:
Difficulty
Easy
Tested
2 users
Comments
Great recipe, bravo, super happened just made it and I will repeat. I loved it. Just changed the recipe a little, instead I put parsley and celery added a little oil.
Wonderful recipe. Was very tasty. Will definitely be repeated. I strongly recommend to all lovers of eggplants. Easy and delicious :)