Servings: 6

Time for preparing: 1 hour

Preparation time: 72 hours

INGREDIENTS:

eggplant 6 pcs.

bell pepper 2 pcs.

carrot 2 pcs.

water 1 l

salt 2 tbsp.

ground black pepper taste

coriander taste

parsley taste

PREPARATION: +

My eggplants, I cut off the tails and make an incision along the eggplant in the form of a pocket. I put the eggplants in boiling, salted water and boil for about five minutes, then I take out the eggplants and let them cool.

I prepare the brine: I add salt to the ode and put it on the fire, letting the water boil so that all the salt dissolves, then I cool the brine.

Rub the carrots on a coarse grater, rub the garlic, chop the herbs and sweet peppers, mix everything and add the caryander and black pepper.

I stuff the cooled eggplant with vegetable filling, fill it with cooled brine, cover with a plate and put oppression on top.

I leave it on the table for several hours, then remove the oppression and send it to the refrigerator for three days.

Serve the eggplants on the table, cut them into pieces and pour them with fragrant sunflower oil, if you wish, you can add chopped onions.