Stuffed sauerkraut is a wonderful appetizer, suitable for both the daily menu and for a festive feast. The attractive aroma of spices and bright colors, wonderful taste are all about them.
It is necessary
- - Eggplant - 2 kg.
- - carrots - 4 pcs.
- - garlic - 1 head
- - parsley - 1 bunch
- - celery - 0.5 bunch
- - vegetable oil
- - salt.
Instructions
Step 1
Wash small, preferably not overripe eggplants. Overripe eggplants are fibrous, tough. Cut off the bottom. Put them to simmer in salted water. This is the most crucial moment. Eggplants should be cooked, firm, but not overcooked. Too soft fruits will simply crumble in the future. It makes no sense to cook for more than ten minutes. Next, put the eggplants between two cutting boards, and place the weight on top. This is necessary to remove bitterness and excess water from eggplants. Leave the vegetables under pressure overnight.
Step 2
Chop the onion, grate the carrots. You can use a coarse grater, or you can use a special one - for Korean carrots. Fry vegetables in a little vegetable oil. Add finely chopped parsley and celery and chopped garlic. Do not discard the celery stalks. Slice the eggplants lengthwise, rub inside with a little salt, put the filling inside, cover and tie with a piece of celery stalk.
Step 3
Put the eggplants prepared in this way in a saucepan, where they will be fermented. Top with leftover celery. Pour vegetable oil over the eggplants, cover with clean gauze, put an inverted plate on top and put oppression on it. Leave the eggplants to ferment at room temperature for 3 days. Then the gauze is changed, the eggplants are stored in the refrigerator. Very beautiful in the context. Drizzle over the eggplant with unrefined vegetable oil before serving.
