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Pickled eggplant stuffed with carrot and garlic

Pickled eggplant stuffed with carrot and garlic
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Description

There are among my favorite snacks is one dish that is suitable to almost everything: and mashed potatoes with cutlets, cooked for an ordinary dinner, and the salmon baked with vegetables, and even just sandwiches or other simple snack that accompanies exclusively male gatherings in the garage. And this is a classic pickled eggplant, cook which will almost everybody.

Ingredients

Instructions

Moreover, it is possible not only to prepare andeat in four days, but to make a small stock on the cold season. Although if you really cook a little, then they are not worthy before winter, so as to be not only tasty, but very interesting and always welcome. So quickly move from words to action and do something today these pickled eggplant.
So, we need:
• 10 to 12 medium eggplant,
Pickled eggplant stuffed with carrot and garlic

• four large carrots,
Pickled eggplant stuffed with carrot and garlic

• three cloves of garlic,
Pickled eggplant stuffed with carrot and garlic

• a bunch of greens (preferably parsley, although there is solely a matter of taste),
Pickled eggplant stuffed with carrot and garlic

• a glass (200 ml) of salt and one teaspoon,
Pickled eggplant stuffed with carrot and garlic

• tablespoon of sugar,
Eggplant stuffed with carrot and garlic

• and water. That's all.
With eggplant cut green tail and the spout, pour with salted water, and put on to cook.
Eggplant stuffed with carrot and garlic

After 15 minutes of boiling water, drain it and drop the eggplant in a colander. Let them drain.
Eggplant stuffed with carrot and garlic

Grate the carrot long strips, on a large grater (I have the appropriate knife for carrots in Korean, will be even tastier),
Eggplant stuffed with carrot and garlic

greens make your vertical slices coarsely,
Eggplant stuffed with carrot and garlic

add the garlic, crushed through a press, sugar, teaspoon of salt, and all mix well together. Filling for pickled eggplant ready.
Pickled eggplant

Make a deep cut on the eggplant, abundantly stuffed and stacked closely,
Pickled eggplant

one-by-one.
Pickled eggplant

Fill with leftover stuffing (if any left),
Pickled eggplant

top in a pan put a flat plate, a slightly smaller diameter and presses the yoke. I have this three-liter pot with water, but you can adapt anything.
In this form, leave them for exactly two days just on the table at room temperature,
Pickled eggplant

and then another two days – refrigerate. And, as you will see, there were a lot of sticky liquid in which they are, in fact, pickled.
Pickled eggplant

They will be stored In the fridge, but believe me, very, very short time, so that in a short time, you will make them again. Our marinated eggplant exactly ready,
Pickled eggplant

so everything to the table. And, Bon appétit.

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