Pickled eggplant stuffed with carrot and garlic
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.
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,
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,
so everything to the table. And, Bon appétit.