Pickled eggplant with carrots and garlic: cooked without vinegar
Eggplant is delicious fermented with carrots and onions. And if you use the following technology, you won't even need vinegar. This way, all the ingredients will retain their benefits.
The idea of cooking fermented eggplants without vinegar was published on the page of food blogger Natalia with the nickname pampyshka vdoma on Instgaram. The appetizer can be eaten in 5 days.
Recipe for pickled eggplant
Source: Screenshot of the post on the page of Natalia with the nickname pampyshka vdoma in Instgaram
Ingredients:
- eggplant - 2 kg.
- carrots - 0.5 kg
- onion - 1 pc.
- garlic - 1 head
- Korean seasonings, including coriander and pepper - 1 pack
- vegetable oil - 50 ml.
Method of preparation:
Boil the eggplants
Source: Screenshot of a post on the page of Natalia with the nickname pampyshka vdoma in Instgaram
1. Boil the eggplant for 5-7 minutes, the time depends on the size of the eggplant, the main thing is not to overcook it.
2. Put them on a baking sheet and put them under a press until they cool down to free them from excess liquid.
Chop the carrots and onions
Source: Screenshot of a post on the page of Natalia with the nickname pampyshka vdoma in Instgaram
3. Grate the carrots (it is better to use a Korean carrot grater).
4. Add the onion, sliced in half rings, oil, and Korean carrot seasoning, and stew the vegetables until the carrots are soft.
Add spices and herbs to vegetables
Source: Screenshot of the post on the page of Natalia with the nickname pampyshka vdoma in Instgaram
5. Add garlic, and herbs and let cool.
6. Make an incision in the eggplant.
Put the filling in the eggplant
Source: Screenshot of the post on the page of Natalia with the nickname pampyshka vdoma in Instgaram
7. Spread the filling generously.
8. Put in a saucepan, pour brine at room temperature: 1 tbsp of salt per 1 liter of water.
Ready-made fermented eggplant
Source: Screenshot of a post on the page of Natalia with the nickname pampyshka vdoma on Instgaram
9. Put under the press for 3-5 days. If the appetizer will be stored in the refrigerator, 3-4 days is enough.
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