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.

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:

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.

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.

5. Add garlic, and herbs and let cool.

6. Make an incision in the eggplant.

7. Spread the filling generously.

8. Put in a saucepan, pour brine at room temperature: 1 tbsp of salt per 1 liter of water.

9. Put under the press for 3-5 days. If the appetizer will be stored in the refrigerator, 3-4 days is enough.