Two snacks! Pickled Tomatoes and Pickled Eggplant

Two snacks! Pickled Tomatoes and Pickled Eggplant

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.



  1. tomatoes (not big) 1 kg
  2. sweet pepper 2 pcs
  3. garlic 3 tooth
  4. bitter pepper 1/4 h
  5. sunflower oil 50 ml
  6. vinegar 6% 2 tbsp
  7. sugar 4 tsp
  8. salt 2 tsp
  9. coriander 1 tsp


  1. eggplant 3 pcs
  2. garlic 1 goal
  3. water 500 ml
  4. vinegar 6% 80 ml
  5. sunflower oil 30 ml
  6. sugar 3 tbsp
  7. salt 1 tbsp (with a slide)
  8. coriander 1 tsp
  9. bay leaf 3 pcs
  10. pepper peas. taste
  • Main ingredients: Eggplant, Pepper, Tomato, Garlic
  • Serving 7 servings
  • World Cuisine


Step 2: Tomatoes.

I interrupt pepper, garlic and bitter pepper with a blender. I put in a container layers of tomatoes, which I cut into four parts and on top I put part of ground pepper and so I alternate several layers. In warm sunflower oil I add vinegar, salt, sugar, stir the coriander and water the tomatoes. I cover it and send it overnight in the refrigerator.

Step 3: Eggplant

I clean the eggplants and cut into thin plates, salt, mix well and fry in a minimum amount of oil. I add oil, vinegar, salt, sugar, bay leaf, coriander, peppercorns to the water and put the brine on the fire, let it boil. Sprinkle the fried eggplant with finely chopped garlic and pour in the brine, let the eggplant cool and send it overnight to the refrigerator.