Pickled eggplants in a bucket: a recipe for the most delicious appetizer
Pickled eggplants with carrots are a delicious appetizer for all occasions. The dish has a delicate, sweet-sour taste with a barely noticeable garlic flavor. Such eggplants are not difficult to prepare and are perfectly combined with potatoes and meat.
Food blogger Vladlena Rosankevych (vladlena_rosankevych) shared a recipe for pickled eggplants with carrots on her Instagram page.
Pickled stuffed eggplants
Source: Screenshot of Vladlena Rosankevych's Instagram post
Ingredients:
- eggplants - 1 kg
- carrots - 1 pc
- onion - 1 pc
- sweet red pepper - 2 pcs
- garlic - 65 g
- salt - 0.5 tbsp.
- lemon juice - 100 ml
- olive oil - 200 ml
Method of preparation:
1. Wash eggplants, cut off the tails, pour in a pot, pour water over and salt. Put on the fire, bring to a boil and boil for 5 minutes.
2. Take the boiled eggplants out of the water and place them on a hard surface. Cover with a board and put something heavy on top. Leave them like this for 30-40 minutes.
Eggplants for the dish
Source: pixabay.com
3. Prepare the stuffing. To do this, grate carrots on a fine grater, cut peppers into straws, onions into half rings and squeeze garlic. Mix everything and add salt and lemon juice.
4. Cut the eggplants in half, but not all the way through. Stuff with filling and put in any container like a bucket.
Stuffed eggplants
5. Pour vegetable oil into a saucepan and heat until hot. Pour it over the eggplants, cover the container with a lid and leave in this form in the refrigerator for 24 hours. Enjoy your appetite!
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