- Eggplant - 2,3 Kilogram
- Carrots - 1/2 Kilogram
- Onions - 100 Grams
- Garlic (denticles) - 6-8 pieces
- Parsley (roots) - 100 Grams
- Parsley (herbs) - 20 Grams
- Salt - 40 Grams
- Sunflower oil - 200 Grams
- Celery leaves - 7-9 Pieces (Optional)
How to cook eggplants stuffed for the winter? 1. Eggplant wash, remove the tails. In each of them, cut a longitudinal pocket, leaving a couple of centimeters from the edges. 2. Then eggplant cook in salted water for 30-40 minutes. When eggplants are cooked, place them on a grate and press down with a load, so that the glass is excess liquid. Leave them under load before cooling down. 3. While eggplants get rid of the liquid and cool down, prepare the filling. Onions peel, cut into small cubes and fry until golden in sunflower oil. Peel the carrots and parsley root, cut into strips and fry in oil in another pan. Stir fried carrots, roots and onions. Add them chopped parsley, salt and mix again. Let it cool down. 4. Eggplant stuffing and wrap celery leaves or tightly tie a string. 5. Put the stuffed eggplants in a jar, pouring scraps finely chopped garlic. Banks wrap the material or gauze (instead of the lid) and leave for three days in a cool place. 6. After three days, pour the eggplant with sunflower oil, which must first be brought to a boil and then cooled. The amount of sunflower oil required depends on the density of eggplant laying, so estimate "by eye". The oil should cover the top layer of aubergines by 1.5 cm. 7. Close the eggplant with a lid (do not roll up) and that's it! Stuffed eggplants are ready! Bon Appetit!
Servings: 10