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.

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:

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.

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.

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.

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.

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.

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.