Which kitchen belongs to this recipe? Well, who can say anything for sure. If I, for example, that it is solely the Moldovan method blanks, indignant Ukrainians. Aunt Fira from Odessa at all after this statement to talk to me you won't... at best. So I will say this – to the South the kitchen to carry the food. Because, like it or not, and eggplant is a berry, still southern. Why berry? So in fact – has long been known that... " On one junket Nasreddin picked up a bunch of grapes and sometimes in her mouth. Thank you, - tell him - the grapes eat the berry. - Eating berries is called eggplant...." But cochiti laugh, cochiti there, and we have in the suburbs eggplants began to grow ... and even in the open ground. Without any greenhouse. And, characteristically, a lot.

Very convenient hand reached out and on the grill. For kebabs, but with garlic... even without the roasted tomatoes, a very appropriate and timely appetizer, it turns out, you know.

But, when summer. And in winter what to do? Here I remembered that there is the most wonderful and delicious food, as pickles, or sauerkraut, whatever, stuffed eggplant. It seems to me that there are many recipes of this snack. What a forward, what then is all Amateur speculation. I'll talk about how we made them. We so liked. And people in the know said that this recipe... although, I will not. In General, there is a recipe, and we liked him. So. First hygienic procedures. From the garden, baskets of berries were first stacked in the sink filled with cold water. For a little while. Just half an hour they lay there, and then they washed well under running water.

Was the idea – tails to leave, but "what is it?"..., in General, the tails torn off. Each eggplant should be cut. Along. The entire depth but without cutting, of course, permanently. We had a net weight of nearly three pounds. Without a little bit.

To lay down a Blues in a suitable container and pour boiling water.

I then put the pan on the heat and bring to a boil, held on a small fire that is just a little bit poulkovo, literally about ten minutes. Until, like the inside of an eggplant is easy steel, but elastic puncture. Very important - do not overcook. Berry needs a little Ambaritsa, but do not boil in any case.

Fold the eggplant in a colander, cover with plate and put on top of not very heavy oppression. To berries are not squashed, but the moisture of excessive squeeze.

Now about the stuffing. Bow. Seven hundred grams. To clean, of course, slice thinly – chetvertfinalny. Of course, one needs to focus on the size of the bulbs, but it seemed to me that in a quarter of the ring will be "it".

To prepare the filling, it's best to take a thick-walled pot, like the cauldron. Why? And try to cook it all though in the pot, then you will understand my point. Vegetable oil grams of fifty to seventy is quite enough. Once the oil warmed up, at once arrange the onion. And very good onion mix with the oil. Carefully and conscientiously. And, generally speaking, till the filling is ready, shovel out of the hands to release you don't have to. She will have to work.

Once the onions zaprogramowane... rather will start to prozrachnosti sent him a carrot. Two words. The carrots we picked kilos seven hundred, i.e. half the weight of the blue ones. And rubbed it on a coarse grater. Once the carrot hit the pan, again immediately very thoroughly but delicately to mix. From spices and seasonings I added just a teaspoon of red pepper. Not sharp. This is a sweet pepper, but the spicy note is still there. What else is the use of herbs and spices... there is complete freedom to whatever you like, and use.

A couple of fresh peppers to add, too, you know, will not be superfluous. Cut only thinner. And peppers is to lay even then, when the carrots will soften and there will be ready. What do you mean "ready"? And it should be soft-elastic. Not to crunch her to chew, but also to spread into a puree, not to the circumstances, it should not.

And that's when the filling is almost ready.... Garlic. I took the head of medium size. But again – it all depends on personal preferences and wishes. Greens. Parsley and some Basil. Finely chopped.

First, the garlic. I just crushed the teeth of garlic directly into the pan. And well mixed. Ten minutes maximum, stirring, stuffing another extinguished before you fall asleep green. And after the greens were in the pot, stuffing mix well, and give five minutes stew under a lid.

Stuff the eggplants. Or stuff? What you think is right – and do it. Fillings do not regret.

At the bottom of the container in which blue will quasits, pour some of the filling. With a thin layer. Place the eggplant tightly. If the filling is left, then peresypaya her layers a bit between the berries can also be added.

The marinade, if the brine if you like. As the water has boiled (I did two liters), add salt. Of a ratio of two tablespoons per liter of water. Two liters – spoon peas of pepper. Lavrushka a couple of leaves. I have nothing more to add did not. But everything, I repeat not for the first time, it all depends on tastes and preferences. Cool the brine and then pour it in the pan like that. To blue was covered by a brine-marinade at least three fingers.

And, traditionally, a dish cover, on top put oppression. If will keep warm for three days, then, in principle, already from get pickled stuffed eggplant. But then clean up in the cold. It is best in a basement-cellar. Or in the fridge for emergencies.

Well..., something like that. Angel for a meal!!!