Pickled eggplants with carrots, garlic and herbs

This recipe is cooked by my Grandma for decades.

It’s delicious, astonishingly simple and mainly reveals new flavors of eggplant.

I couldn’t master this recipe for quite some time. (Well, at first I don’t use as much salt in my recipes as the other cooks do. Salt is important part of this recipe. Second, you gotta have a certain bowl or saucepan, where you will marinate the eggplants and the last, temperature has to be right)

For the recipe you will need:

2 eggplants

2-3 carrots

2-3 onions

1/2 cup of parsley

½ cup dill

2 tablespoons of salt

1 tablespoon fresh ground pepper

Wash, cut the stem and boil eggplants (until cooked, i.e. 20 min)

Peel carrot, onion. Wash veggies and herbs.

Shred the carrot, chop the onion, and add 1 tablespoon of salt and 1 tablespoon of pepper

Braise carrot and onion for 10-15 minutes.

Meanwhile, if your eggplants are ready: drain the water and put your onions under the press (5-8 lbs.) for 20-30 min.

Finely chop the herbs and add to your carrots and onions, mix well.

Cut your pressed eggplants in halves, add the veggies in between the halves of eggplant and put it in a saucepan. (Don’t use plastic containers only metal bowls or saucepan).

Add the tablespoon of salt to your eggplants now and set the saucepan into warm (not hot) place temp between 80-85F for 2-3 days. In 2-3 days your eggplants will marinate and be ready. The scent from your dish should be sour and the taste should be amazing!

You can serve them finely chopped with olive or sunflower oil.

The eggplants will also be awesome in sandwiches!

Enjoy!

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