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2019-08-012019-07-28 Khrumka
Good afternoon, my dear readers! This time I want to share the recipe for my favorite winter preparation - salted eggplants. They turn out very soft and tasty. The appetizer perfectly complements the winter table, adding pleasant variety to it. It’s so great to open a jar of homemade blueberries!
Whether you need to soak them in salt water depends on the form in which you need the “blue ones” for the recipe. For example, it is better to boil whole vegetables, because... soaking will take too long.
Young fruits with small seeds are best suited for pickling. And before this, vegetables must be thermally treated: baked, fried or boiled so that all the bitterness goes away. For even greater tenderness, I recommend that you peel them first. You can make this appetizer with a salad or stuff whole vegetables. I like to stuff them with carrots: a very unusual and interesting combination. Perfect with almost any meat, poultry or as an independent dish. This product should be stored in a cool place.
The best recipe for cooking salted eggplants with carrots and garlic under pressure
An amazing snack made from fruits stuffed with carrots! And almost everyone loves pickled vegetables, so both family and friends will like it. The indicated proportions are not rigid. If you wish, you can always change the proportions to your liking.
What to prepare:
- 2 kg of eggplants;
- 4 carrots;
- 8 – 10 cloves of garlic;
- a large bunch of parsley;
- 2 tsp ground black pepper;
- brine: for 1 liter of water 2 tablespoons of salt.
How to do:
1. Prepare the filling. Grate the carrots on a coarse grater. Chop the parsley quite finely.
2. Chop the garlic with a knife or grind in a blender. Mix all prepared ingredients in a bowl.
3. Trim the eggplants on both sides. Make a longitudinal cut on each vegetable. There should be a kind of pocket.
Do not cut the vegetable all the way through on both sides or through it. The filling will then be placed there.
4. Dip the prepared “blue ones” into boiling salted water and cook for no longer than 7 minutes. It is very important to constantly immerse floating vegetables in water during cooking so that they are completely cooked.
5. Cool the boiled vegetables and start stuffing them. Try to put more filling, so the snack will be tastier.
6. Prepare the brine: boil 1 liter of water with 2 tablespoons of salt. Cool the liquid and pour it over the eggplants in a suitable container. It should completely cover the workpiece. Cover the top with a plate and put pressure on it.
7. The container with the workpiece should stand for a day at room temperature. Then move the container to a cold place for 2 - 3 days.
The snack should be stored in the refrigerator for 3 months. Over time, its taste will become more intense. The only drawback of the preparation is that it takes a long time to prepare. However, I highly recommend that you still spend time on this, the result is definitely worth it!
And if you have a couple of eggplants left, I recommend making appetizer rolls with cheese and garlic. The taste is amazing and disappears from the plate instantly.
