Pickled Eggplants with Carrots
Description
A winter preserve made at home. I really like this recipe for marinated eggplants with carrots. The flavor is very fresh: the vinegar doesn’t overpower the vegetables, and the eggplants keep their taste and juiciness. Give it a try—you’ll like it. The jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
1. Wash the eggplants thoroughly. On each one, make a lengthwise cut (for the filling) and pierce in several places with a fork. Boil in salted water, drain in a colander, and let the water drain off.
- 2
Step 2
2. While the eggplants are cooling, prepare the filling. Finely shred the cabbage and carrots, cut the pepper into strips, and mince the garlic. Mix everything together, add the spices, and let it rest.
- 3
Step 3
3. Stuff the cooled eggplants with the vegetables, secure with thread, and place them in a pot. Bring water to a boil, dissolve the salt in it, add the vinegar, and let it cool. Pour the cold marinade over the eggplants, then let them stand under weight for 24 hours.
- 4
Step 4
4. When serving, remove the threads and cut the eggplants into pieces. Done!