Eggplant Pickles
Description
The recipe won't take much time. The main ingredients in this dish are eggplants and herbs. Other vegetables are added as desired; you can also add carrots, green tomatoes, and cabbage. Add hot pepper to taste if you like spicy flavors. The result is a very tasty and piquant appetizer.
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Wash the eggplants, trim off the stems. Make lengthwise cuts, but do not cut all the way through. Boil in boiling water for about 10–15 minutes until tender. Cooking time depends on the size of the eggplants.
- 3
Step 3
Then let the eggplants cool slightly and place them under a weight for 1 hour so the excess liquid drains off.
- 4
Step 4
Separately, boil the green beans, cut into 3–4 pieces, for about 8 minutes.
- 5
Step 5
Cut the bell pepper into strips and blanch for 1–2 minutes in boiling water.
- 6
Step 6
Cut the tomatoes into cubes.
- 7
Step 7
Grate the garlic on a fine grater. Finely chop the herbs. Add ground hot pepper and mix.
- 8
Step 8
Arrange in layers: eggplant, green beans, bell pepper, and tomatoes.
- 9
Step 9
Sprinkle each layer with a mixture of herbs, garlic, and hot pepper.
- 10
Step 10
For the brine, mix the salt and water until fully dissolved.
- 11
Step 11
Pour the vegetables with cold brine. Place a weight on top and leave for 4–8 days at room temperature.
- 12
Step 12
Serve immediately or slightly chilled.