Eggplant "Tangier"

Eggplant "Tangier"

Category: Cold meals and snacks

Ingredients
eggplant	6 pcs
wine vinegar 5%	1/4 tbsp.
boiling water	2/4 st
sugar	3 tbsp. l
salt in the marinade	1/2 tbsp. l
allspice black pepper	10 peas
Bay leaf	5 pieces
carnation	4 cloves
garlic	12-12 teeth
olive oil	3 tbsp. l.
eggplant dusting salt	50 g

Cooking method

• Mikhail Gendelev
• Eggplant-jan ***
• (*** "Society of Clean Plates" - Israeli newspaper "Vesti" - supplement "3-1 / 2" - August 24, 1994)
• Line up. Hands ready. Do like me! Take 6 medium sized eggplant. Or eggplant. They are very beautiful, tight. Peel them off with a sharp knife. Do it, do it! Do it! I'm with you, my dear.
• Cut the peeled eggplants lengthwise into slices no more than 1 centimeter thick. Did you lay it down? Sprinkle them with coarse rock salt. And put it in the sun for 20 minutes.
• Distraction is unacceptable. For a creative act. Create a marinade.
• Take a glass and a quarter of 5% wine vinegar diluted in half with hot water. And two quarters of a glass of boiling water.
• Take 3 rounded tablespoons of brown sugar. I will teach you to love cooking! So: in a mixture of vinegar and boiling water in sequence: sugar, 1/2 tbsp. tablespoons of table salt, 10 peas of English pepper (allspice), 5 bay leaves, 4 cloves of cloves. And into the fire! Boil for 3 minutes. They turned off the gas. Whole - attention: 10-12 large cloves of garlic, peel and cut into wedges. Postpone.
• We make a sharp turn of the head to the right. What is it we have there ?! There we have discarded the bitterness of layered eggplants. Very good. They should be wiped off from adhered salt and dried with a cloth. And pour 3 tbsp into a Teflon frying pan. tablespoons of olive oil! Not 4, not 2, namely 3, foolish head. Is the oil hot? Take a layer of eggplant and quickly, until a yellow, not brown crust, fry the plate! Fast, fast! And - in the marinade. Sprinkle the formed layer of eggplant with garlic cloves. And again the layer. And again. Are the eggplants dry? Does the marinade cover them on top? Okay. Let cool. And in the refrigerator for 1 long sleepless night, you will not close your eyes, dying, although you try this amazing esophagus dish, which partly resembles pickled mushrooms, but even tastier. What is there to pickle for a long time - it is an excellent appetizer for the hot drink "cold vodka", and also, along with boiled hot potatoes, - a side dish for vegetable oil or chicken schnitzels.
• What have we prepared with you?
• And we cooked "Tangier" eggplant, the only eggplant dish, which in terms of the scale of taste, the power of the idea and the perfection of embodiment, I could put on a par with the fragrant "ajapsandali" - eggplant in Baku! Because all these salads with khatsilim, etc. "eggplant caviar" - although they taste excellent, they are a little bit redneck, if not simple-minded.

Note

the recipe is fully cited from the original source

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how deliciously written! I just want to run and cook !!!

Yes, very appetizing! (y) Perhaps we should try. There were only a couple of questions - is the dish pickled for about a day? How long can it stand in the refrigerator like this? Is it possible to store it by capping it with nylon tight lids in jars in the basement or in the refrigerator? Thanks in advance

Yes, very appetizing! (y) Perhaps we should try.There were only a couple of questions - is the dish pickled for about a day? How long can it stand in the refrigerator like this? Is it possible to store it by capping it with nylon tight lids in jars in the basement or in the refrigerator? Thanks in advance

I stayed for two weeks. and then .. ended
If you want for the winter, it is better to sterilize it?

[Disana]

I did it yesterday. I think that we will also persuade eggplants in a couple of weeks. Smells very tasty In a day, you can already try, right? Disana, thank you (I love eggplant in any form)

The discrepancies between the ingredients and the description are obtained ... The ingredients indicate that you should take 1/4 cup of vinegar, and the description says that you should take 1 cup of vinegar. with a quarter. Therefore, in the ingredients the volume must be indicated "1 + 1/4" ...
I think so
And the recipe is sooo enticing! If there are any eggplants left, I think I'll try to cook it.

I was going to lay out the recipe, but we already have it))
Yes, really delicious eggplants, absolutely not confused cooking process))

in the ingredients the volume must be indicated "1 + 1/4" ...

I have 3-4 tablespoons of vinegar in my recipe, but I did it on the basis of three medium eggplants, although I added 3 tablespoons of sugar and it didn't work out sweetly)) Now I look closely, practically, six or three eggplants.
The author has no pictures, I'll post mine))

[Tanyusha!]

I, too, last year decided to post a recipe and stopped short ... Your photos are incomparable, Tanyusha! And, the eggplants according to this recipe are just great! Oh!

And, the eggplants according to this recipe are just great! Oh!

and what is important, quickly and simply))

and I also add parsley, it tastes better for me ..)

So how much vinegar do you need? Got confused

The author has 1/4 cup of vinegar for six eggplants, I have 2 tbsp. spoons of 9% vinegar for 3 eggplants))

I also crush fresh dill for garlic, do not regret it, the only negative is that it is so amazingly tasty that it is eaten instantly))).

Girls, is frying a prerequisite? Can I just grill it?