Stuffed pickled eggplant

To prepare stuffed pickled eggplants, rinse the eggplants, pierce them with a fork several times, make a longitudinal incision in each eggplant and boil them in water. Then put the cooked eggplants on the table. Cover the eggplants with a press board, which will drain the water and the bitterness of the eggplants.
Cook the minced meat. To begin with, boil the parsley and celery root, chop carrots and herbs. Peel the bitter red pepper, onion and garlic. Then chop them finely. Mix all the ingredients. After that, add salt and mix thoroughly again.
With this vegetable mixture, stuff the eggplants and put them in an enameled dish tightly to each other, alternately adding fragrant herbs and vinegar. Cover all this with a lid, on which put something heavy. Eggplants will be ready in a week and they will need to be stored in a cool place.

Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.

Vinegar in recipes, unless otherwise specified by the author, is added by default at a concentration of 9%.

Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain its shape.