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summer, hot weather, and you want something "prohladnenko" offer you a prescription "caviar of baklazhanov" or "out of the blue" as they are called in the people, or just a very tasty fresh snack. My Alessandro, ready to sell the home for the eggs, and now is not sure he likes: burgers (the taste of which he had forgotten ...) or caviar. |
So, we need:
2-3 eggplants of medium size and thickness, one red pepper (this is my fad, it is possible and without pepper or any other color, but I like the taste of red), two medium-sized tomato, or a giant (if you can find ox heart, the better!) 2-3 cloves of garlic, parsley, chive small (ideally by putting the bulbs "chipolotto," but I did not, what was the cost sings ....) salt, olive oil (about 200-250 grams).
My vegetables were dried and spread them on a baking sheet. I previously was covered with baking paper, because the water can flow out of the vegetables.
Preheat oven to 200 degrees and go on baking for 20 minutes. 4erez 20 minutes, reduce to 180 degrees and leave for another 20-25 minutes. After this time, I turn off the oven completely and leave for 30-40 minutes.
here they are, baked vegetables
leave for 15 minutes to cool, then remove the skin. It is better to shoot until cooked vegetables, even though I happen to shoot since the cooled and also all turned out.
removing the peel, vegetables neobvodimo leave for 3-4 hours in eёmkosti Tipo container and periodically drain the water they produce.
I have this time been "break" and laying sleeping daughter-pomoshnitsa that does not keep up with me: my mother what you do, let me see, eh ?!
when the vegetables will stop releasing water, it's time to do serious work, ie cutting.
You can send everything in a blender, or ismelchitel "Tritt tutti" but I do not like the consistency, and I think the taste is changing .... sings I pulverized all my ruchenki.
I cut them into thin slices, and cut off the sides of the hide, and then "hack" to complete grinding
mix well all the ingredients and season with salt
adding a first portion of olive oil and chopped parsley
stir again add oil, salt to try and voila!
I leave to cool for an hour about, because I like the cold. Very tasty with toast, but tasty with fresh Yeshe some bread!
Mmmm, I pictured the whole hlebushek in anticipation of how it will taste good!
Cotto e mangiato da Mandarinka Baklazhanovna