Eggplants under press
Description
A simple way to prepare ahead for storage. As you can see, such an original appetizer as pressed eggplants made at home is very easy to prepare and inexpensive. The main point is to choose the right salt. It should be coarse-grained but not iodized, otherwise the eggplants will spoil. Otherwise, this is a very simple recipe for pressed eggplants—see for yourself. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
1. Boil the eggplants in lightly salted water, then let them sit until all the water has drained.
- 2
Step 2
2. Then carefully cut the eggplants in half lengthwise, scoop out the center, and stuff with finely chopped garlic.
- 3
Step 3
3. Now layer celery leaves and eggplants alternately in a deep container until you run out of ingredients. Pour hot brine (1 tbsp coarse salt per liter of water) so it covers the eggplants.
- 4
Step 4
4. Place under a press and leave in a cool place for 4–5 days.
- 5
Step 5
5. Drizzle with vegetable oil, add the onion — the appetizer is ready!