To prepare snacks to take away small in size, with a diameter of about 5 centimeters, eggplant. They should be deep violet color, which indicates the ripeness. Eggplant wash, cut off the tails and in a few places to pierce with a fork. It is a prerequisite that they do not burst during cooking, and further through the holes out the bitterness.

Eggplant put in a container and pour water, into which put salt at the rate of 1 tablespoon per 1 liter of water. Cook about 10-15 minutes, the readiness check skewer. When the vegetables are tender, stop cooking and give a little cool in the water.

To get rid of the natural bitterness, the eggplant is placed under the press for 3-4 hours. To do this, they are laid out on a tray and pressed against the yoke in the process has a viscous liquid, which is then drained.

The next stage is to prepare the stuffing for stuffing the eggplants. Carrots washed, cleaned, rubbed on a grater. Sweet pepper, parsley, finely cut garlic. All is mixed. Pressed eggplant cut lengthwise, but not completely. On the tail leave 1 centimeter to halves together.

Stuffed eggplant put in a saucepan, pour the brine, which is prepared from the same glass of water, teaspoon of salt, a few peppercorns and one Bay leaf. Boil water, add all the ingredients, then allow to cool. Pour cold brine. On eggplant put a slice of cotton fabric or gauze, then the right size plate and put on top of oppression. This can be a Bank with water.

The process of fermentation lasts 5-7 days, the speed of cooking depends on the temperature in the room. In any case, on day 5 you can have a little bite to the eggplant precisly. The brine during this time, turbid, bubbles appear — this is normal used for pickling vegetables. Keep the pickled eggplant in the refrigerator. To do this, they decompose into glass jars, seal, from top to pour a little oil to continued fermentation. Ready eggplant served with greens, onions and flavored vegetable oil. Snack is wonderful: flavorful, juicy, eye pleasing saturated colors.