Pickled eggplant with garlic

Cooking pickled eggplant with garlic at home Interesting in that to give the appetizer a piquant sourness, vinegar is not needed at all. Fermentation occurs naturally, although it takes some time. As a result, you will get a useful, very appetizing snack, similar to your taste marinated mushrooms. Fermented eggplant stuffed with herbs and garlic, so the taste of the appetizer is always bright, but you can change it, depending on your preference. Using homemade sauerkraut eggplant appetizer recipe, you can add onions, carrots, pickled green peas or corn to it later. Sour eggplant is the basis, and it is up to you to decide what products you will season and serve them on the table. In this recipe, I will show you the easiest way to cook a savory snack - pickled eggplant with garlic with photo.

Ingredients for Making Sour Eggplant with Garlic

Step by step cooking sauerkraut with photos

1. Wash the eggplant, cut the stalks. Fruits should not be overripe, firstly they are poorly absorbed, and secondly, they already contain large seeds.
2. Boil a pot of water and dip all the eggplants into it. Cook them until cooked in salted water for about 15 minutes. Readiness can be checked with a fork. It is impossible not to cook here, otherwise they will be tasteless, and it is impossible to digest strongly, because this way they will lose their shape.
   
3. Rinse the parsley, remove the stems. Peel the garlic.
   
4. Grind the parsley very finely, and pass the garlic through a press.
   
5. Mix parsley with garlic, add a tablespoon of salt.
   
6. Put the cooked eggplant on a table in one layer so that they cool faster.
   
7. Now you need to get rid of excess moisture, for this they need to be put under pressure. Cover with a flat board and put oppression.
   
8. Eggplant can be cut in half, or make only cuts. Fill eggplant with garlic mixture.
   
9. Stuffed eggplants in a saucepan tightly to each other, shifting with parsley branches.
   
10. Cover the eggplant with garlic in a flat bowl.
    
11. On top of a plate put oppression, for example, a jar of water. Juice will gradually stand out from the eggplant, which will completely cover them.
    
12. In this position, you need to leave the eggplant to ferment at room temperature for 3-4 days.
    
13. Three days later, eggplant can be refrigerated for another day.
14. To prepare a snack, remove the eggplant, chop it finely.
    
15. Now you can season the salad to your liking, for example, finely chop onions and add to sauerkraut eggplant, as well as pour with vegetable oil and pepper.
    

Pickled eggplant is served with fried potatoes, meat or fish dishes. Enjoy your meal!