The beauty of this recipe is in preserving your own taste of eggplant, which is not interrupted by additional fillings and all kinds of additives. In winter, serve the appetizer to the table with green onions and fragrant sunflower oil, slicing eggplant pieces.
Ingredients
Step-by-step cooking recipe
Wash the eggplants, cut off the tails. Boil the whole fruit in salted water for 7-10 minutes, then discard it in a colander.
When the eggplants cool down a little, make a longitudinal incision on each and fill with a mixture of crushed garlic and ground black pepper.
Prepare a brine at the rate of 70 g of salt per 1 liter of water, add bay leaf and allspice, bring to a boil, remove from heat and cool slightly.
Put the eggplants in an enameled saucepan, pour the brine and send it to a cool place for pickling (in the cellar or refrigerator). After 7 days, the sauerkraut eggplants will be ready to eat.
For long-term storage, place ready-made sauerkraut eggplants in pre-sterilized jars and sterilize in a saucepan with water for 30 minutes. After sterilization, roll up the jars with the blank and cool them. Store the cooled sauerkraut eggplants in a cool, dark place.
