What to ferment eggplants with: a seasonal appetizer for all occasions
Instead of preparing winter eggplant curls, you can ferment seasonal eggplant. For this appetizer, you will need juicy fresh carrots, as well as a lot of garlic. You can eat the dish in 3-4 days.
The idea of cooking fermented eggplant with carrots was published on the Instagram page of food blogger Svetlana with the nickname bonitavkusnoo. You don't need vinegar.
Recipe for pickled eggplant with carrots
Source: Screenshot of the post on the Instagram page of food blogger Svitlana with the nickname bonitavkusnoo
Ingredients:
- eggplant - 2.5 kg.
- carrots - 700 g
- sunflower oil - 500 ml.
- onion - 350 g
- garlic and salt - to taste
- a bunch of celery
Ingredients for boiling eggplants:
- water - 1 liter
- salt - 1 tbsp.
Method of preparation:
Eggplant for cooking
Source: pixabay.com
1. Peel the eggplants from the tails and cut them in half without cutting to the edge.
2. Bring water to a boil for boiling the eggplant.
3. Add water at the rate of 1 liter of water and 1 tbsp of salt.
Carrots for cooking
Source: pixabay.com
4. Take as much water and salt as needed.
5. Put the eggplant in boiling water and boil for about 10 minutes.
6. The eggplants should be soft so that a match can easily enter them. The boiling time depends on the type and size of the eggplant.
Onions for cooking eggplants
Source: Pixabay
7. Place the eggplants on a flat surface, cut side up.
8. Put a cutting board on the eggplant, and then any weight.
9. Leave the eggplants for 1-2 hours until all the liquid is removed. The eggplants are ready.
garlic for cooking eggplants
Source: pexels.com
10. For the filling, fry the onions and carrots in the entire amount of vegetable oil.
11. Fry until the vegetables are golden brown and soft.
12. Add the squeezed garlic, salt to taste and chopped celery to the cooled vegetables.
13. Stuff the eggplants with the resulting mass.
Oil for cooking eggplant
Source: eatthis
14. Wrap the eggplants with string and press them tightly into a saucepan or any container.
15. Cover the eggplants with a flat plate and put the weight back on the plate.
16. After 2-3 hours, the eggplant should be covered with vegetable oil and juice.
17. Ferment the eggplant for 3-4 days at room temperature. The time depends on the size of the eggplant and the room temperature.
Ready fermented eggplants
Source: Screenshot of the post on the Instagram page of food blogger Svitlana with the nickname bonitavkusnoo
18. After three days, taste the eggplant. If they are sufficiently sour, you can put them in the refrigerator or give them time to ferment.
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