Stuffed Eggplants with Carrots and Cabbage
Description
Perfect for the table and with drinks. Below I will tell you more in detail. Serve with greens and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Wash the eggplants, cut off the stems, and pierce with a fork in several places.
- 3
Step 3
Transfer the eggplants to a pot of water and bring to a boil. Cook the eggplants for 5 minutes. Then let cool.
- 4
Step 4
Shred the cabbage and carrot, add crushed garlic, salt, and pepper. Let the vegetables sit until they release their juice.
- 5
Step 5
For the brine, bring water to a boil with salt, then let it cool.
- 6
Step 6
Make a lengthwise cut in the eggplants and squeeze out the excess liquid.
- 7
Step 7
Stuff the eggplants with a carrot and cabbage filling. Tie with string.
- 8
Step 8
Place the eggplants in a deep container, pour brine over them, and put a weight on top. Leave the eggplants at room temperature for 3 days.
- 9
Step 9
Stuffed eggplants with carrots and cabbage are ready.