Eggplant, carrots and garlic – a spicy Odessa-style appetizer

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This recipe can be safely called traditionally Odessa. Everyone in the city knows it, because no feast is complete without this appetizer. The preparation is simple, so every housewife can easily make savory salted eggplants.

Ingredients for the appetizer

For preparation, you will need the following list of vegetables:

• 2 kg of eggplants;
• 500 g of carrots;
• 150-200 g of garlic;
• a bunch of parsley.

How to cook

It is advisable to choose large and sweet carrots for the preparation. The eggplants should be small in size. The quality of the selected vegetables affects the taste of the finished appetizer.

The stalk is cut off from the eggplants, the entire body is pierced with a fork. This will help to remove bitterness during the cooking process. Boil the eggplants in boiling salted water for 3-5 minutes. Do not overcook them, as they should remain elastic.

Place the eggplants on a flat surface. Place a board with a load on top. While the vegetables are standing, grate the carrots, as for a Korean salad. Simply chop the garlic and parsley.

Each eggplant needs to be cut on the opposite side from the stem, but not all the way through. Place a mixture of carrots, garlic, and parsley in the cut. Now you need to tie the eggplant with a thread.

Transfer the prepared vegetables to a 3-liter jar and pour in the brine. It is prepared simply. In 1 liter of water, dissolve 2 tablespoons of salt, a little allspice and peppercorns, and 1 bay leaf. Close the jar with a lid and put it in a warm place for 2 days. Then move the container to the cellar. You will definitely enjoy it in a week.