Salted eggplant

Salted eggplant

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  1. Eggplant 2 kg.
  2. Carrots 4-6 pcs.
  3. Garlic 2-3 heads
  4. Sweet pepper 4 pcs.
  5. Salt 6 tbsp. spoons
  6. Water 1 l.
  • Main Ingredients: Eggplant, Carrot, Pepper
  • Serving 8 servings
  • World Cuisine


We wash the eggplants, peel the tails and cook in a saucepan until soft so that the peel easily pierces the match. This will relieve eggplant of bitterness.

After cooking, let the eggplants cool by laying them on a towel and crushing them with a press. After complete cooling, remove the press and do not completely cut the eggplant along to the tail. Now it’s the turn of the filling.

We prepare the filling from equal proportions of chopped pepper and grated carrots, adding grated garlic to taste. We add salt to this mixture and fill it with our eggplant.

We spread the stuffed eggplants evenly in an enamel pan and fill with brine (2 tbsp. Salt per 0.5 l. Of raw water). Cover with gauze and press down. We put in a cool place for 5-10 days.

After this time, our eggplant is ready to eat.

Enjoy your meal!