Composition / ingredients
Cooking method
In the washed fruits, remove the stems and make a longitudinal incision for the entire length, retreating from the ends 2 cm, cook in salt water for 20 minutes (do not digest! it may take less time, it depends on the degree of maturity of eggplants)). Squeeze out excess water well and stuff with minced meat, tie the stuffed fruits with a thread, put them tightly in jars, pour each layer with finely chopped garlic, tie the neck with several layers of gauze.
Lactic acid fermentation will begin in about three days. At this time, the jars are filled with vegetable oil, which is pre-boiled and cooled.
Sour eggplants in jars are stored in a cold room, for example in a cellar, eggplants are stored in this form for six months.
For the preparation of minced meat: carrots and parsley root are cut into strips and stewed in sunflower oil, then this mass is mixed with herbs and salt.
Bon appetit.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Parsley root - 49 kcal/100g
