Salted Eggplant Stuffed with Herbs

Cooking Time:
1 hour 30 min. Recipe Yield:
3 l Difficulty:
Simple recipe

Salted eggplant stuffed with herbs – recipe for Azerbaijani cuisine, stuffed salted eggplants are good to serve as a side dish for fatty meat. You need to put eggplants in jars tightly, pressing down. Before serving, the stuffed eggplants can be chopped and poured over with vegetable oil.

Recipe Ingredients

Eggplants 10 pcs

Carrots 100 g

Garlic 200 g

Hot Pepper 1 pcs

Bell Pepper 1 pcs

Cilantro 2 bunches

Dill 2 bunches

Parsley 2 bunch

Mint 0.5 bunch

Celery Leaves 1 twig

White Wine Vinegar 1.5 cups

Water 0.5 cup

Salt

Ground Black Pepper

Cooking Recipe

For a recipe for Azerbaijani cuisine salted eggplants stuffed with herbs, wash the eggplants and cut the tails.

Make a deep cut on one side of the eggplants and place them in a pot of boiling water for 3-5 minutes. Then take out the eggplants, peel and squeeze.

In a separate bowl, mix finely chopped greens, grated carrots and finely chopped garlic. Pepper to clear of seeds and partitions, finely chop and pour into a container with herbs.

Next, add finely chopped celery to the minced eggplant, salt, pepper and mix.

Stuff the eggplants with minced greens, put in an enamel pan and pour vinegar diluted with water. Place the pan in the refrigerator for 3 days, and then transfer the stuffed salted eggplants to jars and store in the refrigerator.

Azerbaijani Food

Food Preservation

Vegan

Vegetarian

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