Eggplant with garlic salted under load

Wash the eggplants well and trim the tips on both sides.

Pour water into a large blanching pan, add salt, bring to a boil and lower the eggplants into the water in a colander - so it will be easier to take them out later. Keep the eggplants in boiling water for up to five minutes. The most important thing is not to digest them, because then the fruits will simply fall apart. So keep an eye on the degree of eggplant blanching very carefully. This process removes the bitterness from the eggplant.

Now the eggplants need to be cooled and transferred to a cutting board. Put another board on top and press lightly so that excess water flows out of the fruit. Do not turn the eggplants into tortillas at the same time))

Cut the eggplants lengthwise with a sharp knife, but do not cut them - such "books" will turn out. Do not cut about two centimeters. The filling is laid out inside this "book".

Peel the garlic, wash and dry the greens. Cut the garlic into thin slices. Chop the greens, but not too finely.

Fill each eggplant with garlic and herbs filling. You need to try so that the filling does not fall out - the eggplants should seem whole with the filling inside.

And put the stuffed eggplants in a saucepan for salting (you can also put them in a glass jar, but it's more convenient for me to salt in an enameled saucepan).

For brine: dilute salt in a liter of cold water, then add bay leaf and pepper and boil water. Then cool to room temperature. Pour the cooled brine over the eggplants in a saucepan. Cover the pan with a lid.

If desired, you can put a plate with a load on the eggplant. Only the cargo should not be large, a 0.5 l jar with water will be enough. The pan should be kept warm for some time, from 2 to 3 days at 25 and 20 degrees. During this time, the brine will begin to ferment, become cloudy, bubbles will appear in it. As soon as this happens, the eggplants need to be transferred to a cold place, you can put them in the refrigerator. Within one week after that, the salted eggplant with garlic is ready.

You need to serve them, slicing them into circles together with the filling, sprinkling vegetable oil on top. A wonderful snack for the feast!