Tatar-Style Marinated Eggplants
Description
Homemade preserves keep for a long time. This is a classic recipe for Tatar-style marinated eggplants. Marinate the eggplants for two days; after that, they can be taken out of the refrigerator. When serving, cut the eggplants into small pieces, drizzle with oil, and garnish with finely chopped fresh herbs. Good luck. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Thoroughly wash all the vegetables. Peel the carrots and garlic.
- 2
Step 2
Cut the eggplants into medium-sized pieces.
- 3
Step 3
Now boil the eggplants in boiling salted water; cook until almost done.
- 4
Step 4
Finely chop the garlic, parsley, and dill. Grate the carrot. Mix everything together in one bowl.
- 5
Step 5
In each piece of eggplant, make a lengthwise cut and place the vegetable filling inside. Then pack the vegetable-stuffed eggplants into a sterilized jar.
- 6
Step 6
Prepare the marinade from water, salt, and vinegar. Place a few peppercorns in the jar, then pour the marinade over them. Seal with the lid, let cool, and refrigerate.
- 7
Step 7
After 2 days, the eggplants are ready!