Pickled Eggplant With Carrots - A Step By Step Recipe With A Photo

My husband loves eggplants very much, and I try to look for all new recipes with their participation, so that it is tasty and healthy. Here is one of the traditional recipes for making pickled eggplant with carrots.

Cooking description:

Sour milk fermentation is typical for Russian cuisine. The resulting lactic acid bacteria enhance the work of the intestines, saturating its microflora. And lactic acid, which breaks down fiber, makes it better absorbed by the body.

Store pickled eggplants in the refrigerator. To do this, they are laid out in glass jars, sealed, a little oil is poured on top so that fermentation does not continue.

Cook for health!

Purpose: Inexpensive

Main ingredient: Vegetables / Eggplant

Dish: Billets / Fermentation

Geography of cuisine: Russian cuisine

Ingredients:

• Eggplant - 1 Kilogram
• Carrots - 1 Piece
• Bulgarian pepper - 1 Piece
• Garlic - 2-3 Cloves
• Parsley - 1 Bunch
• Salt - 2 Tbsp. spoons
• Allspice - 3-4 Pieces (peas)
• Bay leaf - 1 Piece

Servings: 4-5

How to cook "Pickled eggplant with carrots"

Eggplants must be washed, cut off their stalks, prick the vegetable with a fork and boil in water (for 1 liter of water - 1 tablespoon of salt) until soft. Check with a toothpick. Put the boiled eggplant under oppression for 3-4 hours, drain the liquid. For the filling, grate the carrots on a coarse grater, cut the pepper into small strips. Chop the herbs and garlic. Cut the eggplants lengthwise, leaving 1 cm at the base. Start them. Prepare the brine: for a glass of water - 1 tsp. salt, allspice, bay leaf, boil and cool. Place the stuffed vegetables in a container and cover with cold brine.