Salted eggplants with garlic and parsley
Description
The appetizer is quick and easy to make. Salted eggplants are prepared very simply. The main thing is not to overcook them so they don’t become too soft. Salted eggplants taste like mushrooms. When serving, slice them, add yellow onion and fragrant sunflower oil. The appetizer is simply superb. Serve it with your meal.
Instructions
- 1
Step 1
Prepare the ingredients for making salted eggplants.
- 2
Step 2
Wash the eggplants and cut off the stems.
- 3
Step 3
Place the eggplants in a pot and cover with brine, using 1 tablespoon of coarse salt per 1 liter of water.
- 4
Step 4
Boil the eggplants for 10–12 minutes from the moment the water comes to a boil. They should not become soft, but they should not be hard either. A fork should go easily into the eggplant flesh.
- 5
Step 5
Peel the garlic and finely chop the parsley.
- 6
Step 6
Mix the garlic with the parsley.
- 7
Step 7
Cool the boiled eggplants and cut them lengthwise, but not all the way through.
- 8
Step 8
Stuff the eggplants with a mixture of garlic and parsley.
- 9
Step 9
Next, transfer to a pot and cover with fresh brine made with 2 level tablespoons of coarse salt per 1 liter of cold boiled water. Cover the pot with a lid. Leave at room temperature for 24 hours, then refrigerate. The eggplants will be ready in two days. If the room is very hot, they will be ready in one day.
- 10
Step 10
Serve the salted eggplants with garlic and parsley with onions and fragrant vegetable oil.