How to ferment eggplants without vinegar for the winter

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Fourned eggplants are an unusual but extremely tasty dish, which can be prepared at home. Vegetables, thanks to their mild taste, are perfectly combined with the aroma of garlic, greens and spices. However, few people know that eggplants are not only tasty, but also very useful.

Eggplants are rich in fiber, which aids digestion and supports intestinal health. They have anthocyanins, powerful antioxidants that help protect cells from damage and have anti-inflammatory properties.

Choose young, small eggplants for fermentation. First, you need to boil them for 5-7 minutes, until they become soft, but do not fall apart. Interesting fact: before fermenting, some cooks recommend making small incisions in eggplants and stuffing them with garlic and greens — this will allow the vegetables to better absorb the aroma of spices.

For pickling, use 1 liter of water, 1 tablespoon of salt and favorite spices. Eggplants should be filled with brine, covered with a cloth and left for 3-4 days at room temperature.

Fourned eggplants have a delicate, spicy taste and become an ideal addition to main dishes or a snack. By the way, they help lower cholesterol levels, improving general well-being.