John Myers
Ingredients for 6 servings:
- 2 eggplant(s)
- 1 onion(s)
- 1 carrot(s)
- 1 bell pepper(s)
- 2 garlic cloves
- Oil, for frying
- Salt, coarse
- Fresh chopped herbs (dill, parsley)
- 3 bay leaves
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes
Perfect as a side dish to potato dishes
Wash the eggplants, trim off the tips, and boil in boiling water with a bay leaf for 5-6 minutes. Cut them lengthwise (not all the way through, so that a “mouth” forms) and place them under a weight for 1 hour. Meanwhile, chop the onion, carrot, and bell pepper, fry them in oil, let cool, and add the crushed garlic and herbs. Salt the eggplants on all sides (including the sliced pieces). Fill the sliced pieces with the onion, carrot, and bell pepper mixture, add a bay leaf to each slice, place them in a deep baking dish, add a weight, and let them sit at room temperature (preferably 23-25°C) for 3-4 days, turning daily. The eggplants are ready when they begin to taste slightly sour.
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