Ingredients
●
Chilli pepper
100 g
put according to taste and preferences
●
Sunflower oil
200 ml
plus eggplant frying oil
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Step by step
Step 1
Eggplants are cut into thicker slices.
Step 2
And brown in oil on both sides.
Step 2
Leave to cool then chop medium cubes.
Step 4
Add the crushed eggplant or crushed garlic or given through a robot / blender.
Step 5
The celery leaves and hot peppers are finely chopped, I chopped them with the robot.
Step 6
Next is a thinly sliced onion.
Step 8
Add vinegar, oil, salt and sugar to the vegetable mixture.
Step 9
Mix well with your hands and more suitable for the taste of salt and sugar.
Step 10
The salad is put in well-pressed jars and kept only in the refrigerator for 2-3 months.
Step 11
It goes perfectly with any food, I recommend you try it.
Good appetite!
Quantity:
5 kg
Prep time:
60 min
Difficulty:
intermediate
Ready in:
120 min
Publish date:
