- Eggplants - 5-6 guda
- Apple vinegar - 150 milliliters
- Ruwa - 2 Kofuna
- Carnation - 4 guda
- Bay ganye - 5 guda
- Peppercorns - 10 guda
- Brown sugar - 3 abubuwa. spoons
- Salt - 1.5 Art. spoons
- Man kayan lambu - 1 st. a spoonful
- Tafarnuwa - 10 hakora
A kai eggplant, bawo, a yanka tare yanka (game da 1 cm a cikin kauri) da kuma toya a cikin kayan lambu mai har sai da zinariya ɓawon burodi. Ga wadanda suka fi son dandano mai ban sha'awa, ina ba da shawarar yin burodi da za a shafa tare da tafarnuwa. Amma zaka iya yin ba tare da shi ba. Wannan ya riga ya kasance a hankali, babu bambanci, abu daya da eggplant ya juya ya zama mafi girma. Mataki na gaba shine shirya marinade. Dukan sinadaran da ake nufi don marinade shine: ruwa, vinegar, cloves, bay ganye, barkono, sugar, gishiri, tafarnuwa don kawo wa tafasa da sanyi. Yanzu dole ne a zubar da eggplant tare da marinade. Amma kana bukatar ka yi haka: na farko a cikin marinade tsoma eggplant yanka daya a lokaci guda. Kuma sanya a saucepan sa'an nan kuma zuba a saman. Saka cikin firiji don nace a kan kwanaki 1-5, a hankali da dandano.
Ayyuka: 8-12