These pickled eggplants with carrots and sweet pepper are a delicious and healthy addition to any meal. The combination of tangy brine and flavorful vegetables makes for a perfect snack or side dish.
Plus, they’re easy to make and can be stored in the fridge for a few days, making them a convenient option for meal prep or entertaining guests. Give this recipe a try and enjoy the unique flavors of pickled eggplants!
- 5-6 eggplants
- 2 carrots
- 2 sweet peppers
- Ground black pepper
- 1 liter water
- 2 tbsp salt
Rinse the eggplants, cut off the stems, and make a slit lengthwise to create a pocket.
Place the eggplants in boiling salted water and cook for about five minutes, then remove them from the water and let them cool.
Prepare the brine by dissolving salt in one liter of water and bring to a boil. Allow the brine to cool.
Grate the carrots on a coarse grater, chop the garlic, slice the sweet peppers, and mix them together. Add coriander, black pepper, and parsley.
Stuff the cooled eggplants with the vegetable mixture, place them in a container, and pour in the cooled brine. Cover with a plate and place a weight on top.
Leave on the counter for a few hours, then remove the weight and refrigerate for three days.
To serve, cut the eggplants into pieces and drizzle with fragrant sunflower oil. You can also add sliced onions, if desired.