Salted Eggplants Like Mushrooms
Description
The recipe won't take much time. In this recipe, fermentation occurs naturally, which is what gives the eggplants their acidity. Serve the salted eggplants with dill and garlic with sunflower oil and thinly sliced onion. An indispensable appetizer with hot potatoes, meat, poultry, or fish. Serve the appetizer at the table.
Instructions
- 1
Step 1
Wash the eggplants and trim off the stems. Pour brine into a saucepan, using 1 tablespoon of coarse salt per 1 liter of water. Place the eggplants in it.
- 2
Step 2
Boil the eggplants for 15–20 minutes. Be careful not to let them overcook. They should be tender but still firm. A fork should go in easily. Cool the vegetables completely.
- 3
Step 3
Wash the dill and chop it finely. Peel the garlic and mince it. Combine in a bowl and mix.
- 4
Step 4
Cut each eggplant lengthwise, but not all the way through. Fill the eggplants with a mixture of dill and garlic.
- 5
Step 5
Again, prepare the brine, but this time using 2 tablespoons of coarse salt per 1 liter of water. Add a bay leaf. Bring the brine to a boil.
- 6
Step 6
Place the eggplants stuffed with dill and garlic into this brine. Cover the pot with a lid and leave at room temperature for 24 hours. Then refrigerate. After another 24 hours, the eggplants will be ready.
- 7
Step 7
Salted eggplants are ready.