Canned mackerel with eggplant
Recipe information
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Cooking:
3 hour
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Servings per container:
5
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Source:
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Ingredients for - Canned mackerel with eggplant

1. Eggplant - 1 kg
2. Bulb onions - 1 kg
3. Carrot - 2 kg
4. Mackerel - 1.5 kg
5. Vegetable oil - 200 Ml
6. Salt - 3 tbsp
7. Sugar - 5 tbsp
8. Tomato paste - 200 gram
9. Water - 100 Ml
10. Vinegar - 7 tbsp
11. Bay leaf - 3 PC.
12. Black pepper - 3 PC.

How to cook deliciously - Canned mackerel with eggplant

1. Stage

Wash the eggplant. Cut into cubes (1cm×1cm)

1. Stage. Canned mackerel with eggplant: Wash the eggplant. Cut into cubes (1cm×1cm)

2. Stage

Dice the onion. Grate carrots on a coarse grater (I forgot to take a picture. Sorry.) Clean the mackerel from the head and guts. Wash well. Boil until tender. Remove the skin and bones. Tear into pieces with your hands. ( And again I forgot to take a picture)

1. Stage. Canned mackerel with eggplant: Dice the onion. Grate carrots on a coarse grater (I forgot to take a picture. Sorry.) Clean the mackerel from the head and guts. Wash well. Boil until tender. Remove the skin and bones. Tear into pieces with your hands. ( And again I forgot to take a picture)

3. Stage

Mix all ingredients (except fish and vinegar). Bring to a boil over medium heat. Simmer for 15 minutes. After that time, add the mackerel. Braise for another 1 hour. Add vinegar. Braise for another 5 minutes.

1. Stage. Canned mackerel with eggplant: Mix all ingredients (except fish and vinegar). Bring to a boil over medium heat. Simmer for 15 minutes. After that time, add the mackerel. Braise for another 1 hour. Add vinegar. Braise for another 5 minutes.

4. Stage

Place the salad in sterilized jars. Close. Turn over. Wrap until completely cooled.

1. Stage. Canned mackerel with eggplant: Place the salad in sterilized jars. Close. Turn over. Wrap until completely cooled.
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