Eggplants with Carrot for Winter
Description
Winter preserves made at home. To prepare an excellent winter appetizer from stuffed eggplants with carrot, you will need approximately 3 hours. Boil the eggplants, let them stand and get rid of excess bitterness, and then prepare a simple filling. It is recommended to tie the eggplants with thread so they do not fall apart and the filling does not come out. Three days of marinating in a warm place—and you can eat them. In a cold place, such eggplants keep for several months, just in time for winter. I hope my recipe helps—the preserves are ready for winter storage.
Instructions
- 1
Step 1
Boil the previously prepared eggplants in salted water for 15–30 minutes (or until done).
- 2
Step 2
Set up a press for the eggplants and keep them under it for 60–70 minutes. This way excess moisture will drain off, taking the eggplants’ bitterness with it.
- 3
Step 3
Simmer the grated carrots in a frying pan for 10 minutes. Don't forget to use vegetable oil.
- 4
Step 4
Divide the crushed garlic and chopped herbs into portions. Set aside a quarter of each; add the rest to the carrots and mix.
- 5
Step 5
Cut the eggplants lengthwise so they can be opened and closed freely—in other words, do not cut them all the way into two separate pieces.
- 6
Step 6
Fill the eggplants with carrots and tie them with string so they do not fall apart.
- 7
Step 7
Place the vegetables in a pot, sprinkle them with the reserved herbs and garlic.
- 8
Step 8
Make the marinade. To do this, add salt, pepper, bay leaf, and vinegar to boiling water. Continue boiling the marinade for a few more minutes.
- 9
Step 9
Pour the marinade over the stuffed eggplants, place them under a press in a warm place for 3 days. Before serving, rinse the eggplants. This will wash away excess slime and the bitterness of the marinade.