Salted Eggplants Stuffed with Vegetables
Description
I want to point out right away that eggplants prepared this way can be made at home as a winter preserve. To do that, simply arrange them in clean jars, pour in previously boiled marinade, add a little vegetable oil, and store in a cool place. But let’s go through everything step by step. 1. First, wash the eggplants and remove the stems. In a large pot, bring water to a boil and add a little salt. Lower the eggplants into the water and cook for about 3 minutes. 2. Carefully remove the eggplants from the water, place a weight on top (a cutting board and a bottle of water will work, for example), and let them cool that way. This will help remove the bitterness characteristic of eggplants. 3. Set aside some parsley sprigs and chop the rest. Peel the carrot and grate it. Press the garlic through a press or dice it into small cubes. 4. Combine all the filling ingredients and mix. Let this mixture stand for a while so it absorbs the garlic aroma. 5. On each eggplant, make a small cut and place the filling inside. Tie tightly with the reserved parsley sprigs (you can use thread). Place them in a suitable container—a container or jar. 6. In a small pot, bring water to a boil and add salt. You can also use allspice, bay leaf, and other spices in this eggplant recipe. Boil the marinade for a couple of minutes, remove from the heat, and cool. 7. Pour the marinade over the vegetables and leave for 3 days in a warm place. After that, you can refrigerate them. That’s the whole secret. Serve with greens and sauce.