Marinated eggplant for the winter, I cook it every autumn, because the result is not just delicious and interesting but great. And if you opened the jar you will stop only in one case: it simply ended. But to go back for another, just have no strength. One thing to advise (from personal experience): all ingredients in this amazing appetizer, multiply at least by two. Work the same, and the result will please you.
That's all, so let's get started.
The first thing you need to roast until eggplant soft. To do this, pierce the skin of each with ordinary fork 10 ... 15 times, and bake them in the oven at a temperature of 160 degrees, half an hour.
But don't hurry at the end of this time to get them, let the hour gone, and cool it.
Carrots peel and slice with a knife for vegetables Korean style to long and thin strips. But if not – never mind ordinary grate on a coarse grater. It change the look of our marinated eggplant, the taste is not affected.
That's all, Bon appetit!