An unusual combination of sauerkraut with eggplant will help out those who are fed up with ordinary pickles. Eggplant stuffed with cabbage and carrots has an unusual taste that will appeal to gourmets.
It is necessary
- - eggplant (2 kg);
- - cabbage (500 g);
- - carrots (100 g);
- - sweet pepper (1 pc.);
- - garlic (3 cloves);
- - boiled water (1, 5 l);
- - salt (70 g).
Instructions
Step 1
Thinly cut off the peel from the washed eggplants. Using a fork, make holes along the entire length of the vegetable. Dip the eggplants in hot water and cook for 5-10 minutes.
Step 2
Shred cabbage. We grate washed and peeled carrots. Add finely chopped pepper and crushed garlic. Salt the vegetables, mix and crush a little with your hand to make the juice stand out faster.
Step 3
Pull the eggplants out of the water and leave to cool. After that, cut each eggplant in half and remove excess moisture by squeezing the vegetables slightly.
Step 4
Remove the core of the eggplant and place the cabbage with carrots and peppers instead. We wrap the stuffed eggplant with thread in a pair of clamps to fix the halves.
Step 5
Place the vegetables in a deep bowl. Fill with cold brine - boiled water and salt.
Step 6
Cover the eggplant with an inverted plate, and put a press on the plate. We keep the leaven in a warm place for 3 days.
