Marinated eggplant stuffed with carrots and garlic

Step-by-step cooking

1. Step 1:

   

   How to make marinated eggplant stuffed with carrots and garlic? Choose good, strong eggplant with a bright skin. We will need eggplants of the same size to make them look beautiful in the marinade. Wash them thoroughly. Cut off the tops and tips. And cut into two parts along the length, but not to the end.

2. Step 2:

   

   Boil water in a saucepan, add two pinches of salt, lower the eggplants into the water and boil for 10 minutes over medium heat, turning them in different directions from time to time. So the vegetables will boil evenly. Make sure not to damage the skin and not break the eggplant into two halves.

3. Step 3:

   

   Drain the water from the pan and unfold the eggplants so that the cuts on them are on the side.

4. Step 4:

   

   Place a plate with a smaller diameter than a saucepan on top of the eggplants, press it down slightly. Then put any suitable oppression on the plate. An ordinary glass jar filled with water will do. All this should stand for about two hours. During this time, all the excess liquid will leave the eggplant along with the bitterness.

5. Step 5:

   

   Thoroughly wash the carrots in water with a brush. Peel it and grate it on a coarse grater. Peel the garlic from the husk and cut it into thin plates. Wash the parsley, dry it with paper towels or napkins and chop it.

7. Step 6:

   

   Preheat a frying pan with a thick bottom (so that the vegetables do not burn). Add vegetable oil to it. Lay out the grated carrots. Add the parsley root to taste (you can skip this). And fry the whole mass, stirring it with a spatula, until the carrots are soft.

8. Step 7:

   

   In a bowl of suitable size, mix the fried carrots, parsley, chopped garlic. Add salt to taste, mix.

9. Step 8:

   

   Squeeze the eggplants pressed from the liquid from the oppression, carefully unfold them like a book, and fill them from the inside generously with carrot stuffing. It's okay if the filling starts to fall out, we'll fix it in the next step.

10. Step 9:

    

    Fix the filling with your hands, try to stuff the eggplants to the maximum, but so that they do not burst and tear on the side. And wrap the vegetables with a thick thread for better fixation. Don't worry, we'll remove all the threads later)) While the securely tied eggplants are quietly lying on the sidelines, let's do the marinade. We didn't do it earlier because we needed a hot marinade.

11. Step 10:

    

    Pour water into a saucepan, add salt and pepper to taste. Wait until boiling, turn off the fire, pour in the vinegar. And immediately lower the eggplants into boiling water. There should be enough water in the pan to cover the vegetables completely. Put the pressure on top again until the marinade cools completely. Put the pan with stuffed eggplants in the refrigerator for two days. When this time has passed, take them out, cut the threads and you can serve them to the table for the first sample!