The fermentation process according to this recipe takes place naturally, which gives the eggplant acid. Serve salted eggplant with dill and garlic with sunflower oil, thinly chopped onions. An irreplaceable snack for hot potatoes, meat, poultry or fish.
Purpose: For lunch / For dinner / For a festive table / Summer
Main Ingredient: Vegetables / Eggplant
Dish: Snacks / Salty
Geography of cuisine: Russian cuisine
Diet: Lean Meals / Vegetarian Meals / Low Calorie / PP Recipes
- Eggplant - 2-3 Pieces
- Salt - 3 tbsp. spoons
- Water - 1 Liter
- Dill - 20 Grams
- Garlic - 3-4 Cloves
- Bay leaf - 1 piece
How to cook "Salted Eggplant Like Mushrooms"
Wash the eggplants and cut off the tails. Pour brine into a saucepan, 1 tablespoon of coarse salt per 1 liter of water. Place the eggplants in it.
Boil the eggplants for 15-20 minutes. It is important not to let them boil over. They should be soft but firm. The fork should fit freely into the eggplant. Cool vegetables completely.
Wash the dill and chop finely. Peel and chop the garlic. Combine in a bowl and stir.
Cut each eggplant lengthwise, but not completely. Fill the eggplant with the dill and garlic mixture.
Prepare the brine again, but already at the rate of 1 liter of water 2 tablespoons of coarse salt. Add bay leaves. Bring the brine to a boil.
Put the eggplant stuffed with dill and garlic in this brine. Cover the pot with a lid and keep it at room temperature for 24 hours. Then refrigerate. In another day, the eggplants will be ready.
Salted eggplants are ready. Help yourself!