Fermented Eggplants with Carrots and Garlic
Description
A simple canning recipe without unnecessary complications. To make tangy pickled eggplants with carrots and garlic, start by boiling peeled eggplants until they reach the desired tenderness. They should rest under a press for a couple of hours; after that, the vegetables can be stuffed. To keep the stuffed eggplants from falling apart, it is recommended to tie them with string. The spicy flavor of the marinated vegetables pairs wonderfully with favorite side dishes as well as meat dishes. Treat those around you to a delicious dish—see, the preserve is ready for winter storage.
Instructions
- 1
Step 1
Wash the eggplants well and trim off the excess parts around the edges (where the stem and blossom end are).
- 2
Step 2
Drop the eggplants into boiling water and cook them on each side for approximately 2 minutes. Check the vegetables with a fork: they should be soft but not overcooked.
- 3
Step 3
Place the prepared eggplants between two wide boards, weight down the top board with something heavy, and leave them like that for a couple of hours.
- 4
Step 4
Then make deep lengthwise cuts along the fruit for the filling.
- 5
Step 5
Grate the peeled carrots on a grater for Korean-style carrots.
- 6
Step 6
Cut the peeled onion into half-moons and sauté in vegetable oil until translucent.
- 7
Step 7
Press the garlic through a garlic press and mix with the carrot, onion, red ground pepper, and spices (as well as salt).
- 8
Step 8
Stuff the eggplants with this filling, tie them with string so they stay intact, and place them in a separate container.
- 9
Step 9
Bring water to a boil for a couple of minutes with a bay leaf, allspice, and salt. Pour the resulting brine over the eggplants. Weigh them down with a small weight and place in a cold spot. There they will ferment and can also be stored going forward.
- 10
Step 10
After 24 hours, delicious fermented eggplants will be ready.