Eggplant Pickle

Ingredients

1 / 2 kilo Bzngan small 3 cloves garlic 1 hot red pepper 3 / 4 teaspoon celery salt 1 promises 1 tablespoon lemon juice 1 / 2 cup white vinegar

Way

- Heat oil in a frying pan to the fire and then put the chopped garlic, pine nuts and stir. - Add the raisins and lemon juice mixture and season with salt and pepper, sugar and bay leaf. - Leaves on the fire until the mixture begins to boil then reduce heat and simmer for 10 minutes. - Wash and dry the eggplant and cut lengthwise in half. - Painted with oil and then placed on a grill until tender. - Annotating Balhacoh previous eggplant and mix the rest Balbazngan. - Lay on a plate and served cold decorated with lettuce leaves. • You can save the refrigerator for more than a month and that placing it in sterile jars and cover with oil. * Eggplant reduces cholesterol and reduces the impact of fatty foods on blood. * Almkdos of the famous dishes of the Levant.