8 eggplant kleine
1 teaspoon salt
1 tablespoon vinegar
A little wild marjoram
A bay leaf
1 tablespoon. olive oil
3 of 4 whole cloves of garlic
½ teaspoon. freshly ground pepper
½ teaspoon. sweet red pepper powder
1
Fry the whole garlic cloves a bit until they are brown.
2
Add freshly ground pepper and the sweet red paprika.
3
Mix well among each other.
4
Cook the eggplant in boiling water.
5
Add a bay leaf and a cubit to the mixture in the pan.
6
Then add a little vinegar and oregano.
7
Let them simmer, care that the aubergines do not break.
8
They can be kept in the sauce for an indefinite period.
9
Serve cold.
Ingredients
8 eggplant kleine
1 teaspoon salt
1 tablespoon vinegar
A little wild marjoram
A bay leaf
1 tablespoon. olive oil
3 of 4 whole cloves of garlic
½ teaspoon. freshly ground pepper
½ teaspoon. sweet red pepper powder