Ingredients
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Eggplants – 6 lb (2 ½ kg)
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Carrots – 2 ¼ lb (1 kg)
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Garlic – ½ lb (240 g)
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Yellow Onions – 1 lb (500 g)
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Tomatoes – ¾ lb (350 g)
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Parsley – 1 bunch
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Vegetable Oil – ½ cup (100 ml)
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Salt – 2 tbsp
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Sugar – 2 tbsp
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Vinegar – 1 tsp
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Water – 8 cups (2 l)
Recipe
Eggplant is an amazing vegetable that contains fiber, pectin, proteins, potassium, calcium, and iron. It also has vitamins C, B1, B2, B5, and PP. If you’re a fan of eggplants, like us, you should definitely try this Greek stuffed eggplant recipe.
Juicy eggplant stuffed with carrots and tomatoes won’t leave you indifferent! For this simple vegan recipe you won’t even need an oven.
Steps
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1
Done
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Wash the eggplant and cut the stem. Make an incision in the middle and cook from 5 to 10 minutes, depending on the size of the vegetable. It is better to take small eggplants. |
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2
Done
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Cool in cold water, lay in rows on a board or baking sheet and place something heavy on it. This way the excess juice will come out of the eggplant. |
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3
Done
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Meanwhile, prepare the filling. Grate carrots on a coarse grater and stew in a preheated deep frying pan with vegetable oil over high heat for 5 minutes. Then add diced onions and tomatoes, stew for another 5 minutes. Add the minced garlic and parsley and cook the filling in the pan for another minute. Cool the filling, do not salt it. |
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4
Done
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Stuff the eggplants with the filling, laying them tightly in a pan. |
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5
Done
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Prepare the brine: boil the water, add sugar, salt and vinegar. When the sugar and salt are dissolved, pour the brine on the eggplants so that it doesn't cover about 1 inch of the vegetable, cover the eggplants with a plate. |
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6
Done
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Put a small weight on top of the plate (about 4 lb), you can use a bottle of water. |
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7
Done
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After 3-7 days, put it in jars and close with nylon covers. |
Be sure to freeze some of the stuffed eggplants for the winter, so that in cold season you can enjoy your favorite vegetable with such a delicious filling!
