Pickled eggplant stuffed with carrot and garlic

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,

• four large carrots,

• three cloves of garlic,

• a bunch of greens (preferably parsley, although there is solely a matter of taste),

• a glass (200 ml) of salt and one teaspoon,

• tablespoon of sugar,

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

After 15 minutes of boiling water, drain it and drop the eggplant in a colander. Let them drain.

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

greens make your vertical slices coarsely,

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

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

one-by-one.

Fill with leftover stuffing (if any left),

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,

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.

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,

so everything to the table. And, Bon appétit.