- eggplant 5-6 pcs
- carrots 2 pcs
- sweet pepper 2 pcs
- caryander to taste
- ground black pepper to taste
- parsley to taste
- water 1 liter
- salt 2 tbsp
- Main ingredients: Eggplant, Carrot, Pepper, Greens
- Serving 6 servings
- World Cuisine
pan, knife, grater
My eggplant, cut off the tails and make an incision along the eggplant in the form of a pocket.
I put the eggplant in boiling, salted water and boil for about five minutes, then I take out the eggplant and let it cool.
I prepare the brine: add salt to the ode and put it on the fire letting the water boil so that all the salt dissolves, then I cool the brine.
I grind the carrots on a coarse grater, rub the garlic, chop the greens and sweet pepper, mix everything and add coriander and black ground pepper.
I stuff the cooled eggplant with the vegetable filling, pour the cooled brine, cover with a plate and put oppression on top. I leave it on the table for several hours, then remove the oppression and send it to the refrigerator for three days.
I serve the eggplant on the table by cutting into pieces and pouring with smelling sunflower oil, chopped onions can be added if desired.