Name: Stuffed salted eggplant
Prep time: 8 d
Cook time: 8 d
Yield: 0
Ingredients: Eggplant - 1.5 kg; Bulb onions - 1 PC.; Carrot - 2 PC.; Garlic - 3 clove; Petiole celery - 20 gram; Chilli - 1 PC.; Vegetable oil - 2 tbsp; Water - 1 L; Salt - 2 tbsp; Bay leaf - 1 PC.; Peppercorns - 6 PC.

Recipe information

Cooking:

8 d.

Servings per container:

Source:

More details

Ingredients for - Stuffed salted eggplant

1. Eggplant - 1.5 kg

2. Bulb onions - 1 PC.

3. Carrot - 2 PC.

4. Garlic - 3 clove

5. Petiole celery - 20 gram

6. Chilli - 1 PC.

7. Vegetable oil - 2 tbsp

Brine

1. Water 1 L

2. Salt 2 tbsp

3. Bay leaf 1 PC.

4. Peppercorns 6 PC.

How to cook deliciously - Stuffed salted eggplant

1. Stage

In eggplant, remove the tails. Cut in half, but not completely. Boil the eggplant in boiling water for about 5 minutes. Put in a sieve and put not a lot of weight so that the glass liquid.

2. Stage

Grate the carrots on a carrot grater in Korean, cut the onion in half rings. Fry vegetables in a pan with vegetable oil until soft. Set them to cool.

1. Stage. Stuffed salted eggplant: Grate the carrots on a carrot grater in Korean, cut the onion in half rings. Fry vegetables in a pan with vegetable oil until soft. Set them to cool.

3. Stage

Boil water for brine, dissolve salt in it, add pepper and bay leaf. Remove from the heat and lower the celery stalks into the water, we need them to become soft.

1. Stage. Stuffed salted eggplant: Boil water for brine, dissolve salt in it, add pepper and bay leaf. Remove from the heat and lower the celery stalks into the water, we need them to become soft.

4. Stage

In carrots, add chopped hot pepper, chopped celery leaves, garlic, passed through a press, take very large or just more. Salt a little bit.

1. Stage. Stuffed salted eggplant: In carrots, add chopped hot pepper, chopped celery leaves, garlic, passed through a press, take very large or just more. Salt a little bit.

5. Stage

Fill the eggplant with the filling and rewind the celery stalks. Put in a deep bowl.

6. Stage

Pour eggplant with cooled brine. Put under a press and leave for 3 days at room temperature. Then transfer to a sealed container and refrigerate for 5 days.