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Pickled eggplant with vegetable filling of carrots, peppers and garlic: a recipe for a delicious winter appetizer
Eggplants are versatile vegetables for making delicious spreads, salads, and snacks. They can also be stewed, canned, and fermented.
The cook shared on Instagram a recipe for delicious fermented eggplants made with a vegetable filling.
Ingredients:
- 1 kg of eggplant
Filling:
- 1 carrot (grated)
- 1 bell pepper
- 1 hot pepper (to taste)
- 1 head of garlic
- dill/parsley/celery
Brine for 1 liter of water:
- 2 tbsp salt
- 2 bay leaves
- 10 pcs. black peppercorns
Method of preparation:
1. Make an incision on the eggplant, pour boiling water, cover, and set aside.
2. Filling: grate and chop the vegetables, add herbs, and garlic, and mix well with your hands.
3. Stuff the eggplants with the filling and place them in a suitable dish.
4. Marinade: add salt, pepper, and bay leaf to the water, boil, and pour over the eggplant. Cover with a bowl, put something heavy on top, and leave for 4-5 days at room temperature!
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