Young stuffed eggplant

1 serving


Select flat aubergines of approximately the same size, rinse them and cut off the end parts. In the middle part of the fruits, make longitudinal cuts (for filling), not reaching the end of about 2 cm. Lightly stew the aubergines in a steamer (until the fork is easy to enter the fruits), then cool and put under a light yoke (try to keep the shape of the fruit preserved). Finely cut the onions and garlic, mix them with ground pepper. Fill the aubergines with this filling when the juice comes out of them. Put the stuffed eggplant tightly in the dishes and leave for 3-4 hours, after which pour in so much salted water that it covers the fruits. The dish will be ready in 10-12 hours. When served, chopped eggplants can be lightly poured with vegetable oil. This dish cannot be prepared for future use, as it quickly dries.