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!