Stuffed Salted Eggplant

Salted tomatoes, pickled cucumbers, sauerkraut – everyone knows and loves. And many undeservedly bypass salted eggplants. Although it is also a very good snack. We offer you a recipe for salted stuffed eggplant.

Ingredients

• Eggplant – 2.5 kg
• Carrots – 0.5 kg
• Garlic (peeled) – 100 g
• Celery – 1 bunch
• Parsley – 1 bunch
• Dill – 1 bunch
• Water – 2 l
• Salt – 100 g

Directions

1. To prepare stuffed salted eggplant, we prepare the ingredients.

   

2. Wash 2.5 kilograms of eggplant and put it in salted boiling water. Bring to a boil and cook, covered for 15 minutes.
3. While the eggplants are boiling, prepare the filling. We pass 500 grams of carrots and 100 grams of garlic through a meat grinder, add a teaspoon of salt and half a teaspoon of ground black pepper. Stir
4. Coarsely chop one bunch of celery, parsley and dill and put in a separate bowl.
5. Take out the eggplants in a colander and cool. We cut the eggplant in half lengthwise, up to the stalk, open and put the filling on the lower half with a layer of 0.7 centimeters.
6. Cover with the top half and twist well with a thread so that the filling does not fall out.
7. We put the eggplants in a bowl for salting.
8. Sprinkle each layer generously with herbs.
9. Cover with a plate and pour in the cooled brine made from two liters of water and 100 grams of salt. We put oppression on a plate, cover with a lid or cloth and leave at room temperature for 7-8 days.

   

10. The eggplants are ready. Put the eggplant on a plate, remove the thread, cut into pieces and serve. KEEP EGGPLANTS IN COLD

Enjoy your meal!