Pickled eggplant with carrots and sweet peppers. Salted eggplant

Pickled eggplant with carrots and sweet peppers. Salted eggplant

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  1. eggplant 5-6 pcs
  2. carrots 2 pcs
  3. sweet pepper 2 pcs
  4. caryander to taste
  5. ground black pepper to taste
  6. parsley to taste
  7. water 1 liter
  8. 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.