Description
Delicious, ready in three days. As an appetizer is great. My favorite!!! So named because all the products used in the recipe, it is easy to get on the market in the autumn. And at a good price. =)
Ingredients
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Eggplant
3 kg
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Cabbage
400 g
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Carrots
150 g
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Pepper
2 piece
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Garlic
3 tooth
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Salt
100 g
Cooking
My eggplant.
Pinned them with a fork and boil in water until soft. I have them boiled for 5 minutes and I lay them out. Then slightly cool, cut in half and squeeze the juice.
Cabbage, carrot, pepper and garlic, grate and add few salt.
Proceed to the brine: 3 liters of water - 100 grams of salt if you like saltier, you can add 150 gr. Boiled and cooled brine.
Start stuffing eggplant - cut in put our vegetable mixture.
Here's how they look - stuffed.
Lay the eggplant in a pan or bucket, pour the cooled brine and put on top of oppression. Put in a warm place for 3 days, and in three days you can eat. The remaining eggplants in the fridge. It turns out very tasty, especially for lovers of eggplant. Bon appetit!!!
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