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Salted eggplant
1 serving
Medium-sized aubergines are washed and cut longitudinally by about 2/3 of the length. Place tightly in a saucepan or jar. Transfer the aubergines with dill and tarragon greens. Sprinkle each layer with salt. The amount of salt is not more than 2-3% of the eggplant weight, greens - 5%.
Medium-sized aubergines are washed and cut longitudinally by about 2/3 of the length. Place tightly in a saucepan or jar. Transfer the aubergines with dill and tarragon greens. Sprinkle each layer with salt. The amount of salt is not more than 2-3% of the eggplant weight, greens - 5%.
eggplant - 1 kg, salt - 20-30 g, greens (dill, tarragon) 50 g, water - 1 l, salt - 60 g, garlic to taste, horseradish to taste, tarragon to taste, basil to taste, cinnamon to taste, cloves to taste
When the eggplants give juice, place them under the yoke. Keep at room temperature for a week and then transfer the salted eggplant to a cold spot. You can also pour salt solution over the aubergines (60g salt per 1 liter of water), adding garlic, horseradish, tarragon, basil, cinnamon, cloves. Salted eggplant will be ready in 1-
1. 5 months.
