Pickled Eggplants with Carrots
Description
This simple recipe for salted eggplants with carrots is a great way to diversify your vegetable menu! These eggplants can be served on their own for dinner or lunch, or as a side dish with meat. Tasty, original, and easy to make. Let me tell you how. The preserve is ready for winter storage.
Instructions
- 1
Step 1
1. Pierce the eggplants with a fork in several places and boil them in boiling lightly salted water until tender. Do not overcook—they should hold their shape. Place them under a weight.
- 2
Step 2
2. Meanwhile, finely shred the carrots and sauté them with the minced garlic until golden. Add the herbs to the same pan. Stir to combine. Season to taste.
- 3
Step 3
3. Cut the cooled eggplants lengthwise, stuff them with carrots, and tie with string. Boil water and dissolve salt in it. When it comes to a boil, add vinegar, stir, and pour over the eggplants. Place a weight on top. Leave the eggplants for 24 hours at room temperature.
- 4
Step 4
4. The next day, remove the threads from the eggplants, drain the remaining marinade, and garnish with fresh herbs. Serve whole or sliced into pieces.