Mansanas
Description
It works for both holidays and everyday meals. I'll tell you more below. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Grate the carrot on a grater, finely chop the parsley, and press the garlic through a garlic press. Season with pepper and mix.
- 3
Step 3
Wash the eggplants, trim off the ends on both sides. Make a cut down the middle without slicing all the way through.
- 4
Step 4
Boil the eggplants in salted water for 5–7 minutes. While boiling, keep submerging them in the water and turning them so they cook through completely.
- 5
Step 5
Cool the eggplants, then fill them with the stuffing.
- 6
Step 6
For the brine, dissolve the salt in hot water. Then let cool.
- 7
Step 7
Completely cover the eggplants with brine. Place a weight on top and leave at room temperature for 24 hours. Then move to a cool place for 2–3 days.
- 8
Step 8
The manzanas are ready—enjoy your meal!