Spicy pickled eggplants with carrots, herbs and garlic
Pickled vegetables and fruits are an essential part of Russian cuisine. Many home cooks are familiar with tomatoes, cucumbers, and even apples prepared this way. But few know that eggplant can also be pickled.
Like cabbage, pickled eggplant is prepared with carrots. Herbs and garlic are also added to the appetizer. This gives the preparation a rich, moderately sour flavor and a spicy aroma that is sure to find its audience.
Ingredients:
- young eggplants – 2.8 kg;
- juicy carrots – 800 gr.;
- garlic – 120 gr.;
- table salt – 80 gr.;
- greens – 1 bunch;
- spices (bay leaf, Korean carrot seasoning) – to taste.
How to make pickled eggplant
Boil the eggplants, washed and stemmed, in salted water for 15 minutes. Use young, roughly uniform-sized eggplants.
Finely grate the carrots and chop the greens. It's best to use fresh, juicy, undamaged carrots.
Press the required amount of garlic through a press. Add the spices, and mix all ingredients in a bowl.
Once cooled, cut the eggplants lengthwise into two or three pieces, but don't cut all the way to the stem. Then, press the vegetables for at least an hour. This will help remove excess bitterness and moisture.
Afterwards, stuff the blue ones with carrot filling, then place them in a saucepan and press them.
To prevent the vegetables from falling apart, you can tie them with string. Leave the preparation for three days at room temperature.
Done. The eggplants are ready to be enjoyed. They'll be a great addition to any side dish.
Preparing pickled eggplants according to this recipe is easy. And everyone will love the results, as after three days, the vegetables will be soft, juicy, aromatic, and pleasantly tart. Plus, they're an inexhaustible source of nutrients for the whole family during the cold season. Give it a try!