Highlander Pickled Eggplants

Eggplants marinated in a mountain style are an appetizer that is often present on the table of Dagestani Jews. Eggplants can be made a little sharper, sour, softer, or harder by adding a little more vinegar or pepper and marinating for longer or less time. It all depends on your preference.

Ingredients

• 4 large eggplants
• 2 large carrots
• 1 large onion
• 1 medium bunch of cilantro and parsley
• salt to taste
• 2 dry chili peppers
• 3-4 bay leaves
• 1 tbsp. l. salt
• 8-10 allspice peas
• 50-100 ml of wine (fruit) vinegar, to taste

Directions

1. Soak eggplants in salted water for 1-2 hours, squeeze lightly and boil in boiling water until tender. It's important not to overcook the eggplant!
2. Dry the finished eggplants with paper towels and place under oppression to remove excess moisture for 20-30 minutes. Then pat dry again with paper towels.
3. Cut the eggplants lengthwise into 4 pieces and then into 3–4 cm long cubes. Grate the carrots with long thin strips on a Korean grater. Cut the onion into thin strips, chop the greens.
4. Place a layer of eggplant in a deep container, on top - a layer of carrots mixed with onions and herbs, then another layer of eggplant, another layer of carrots, onions and herbs, and so on until the food runs out.
5. Simultaneously cook the marinade (having determined in advance how much liquid you need). Cool and gently pour the marinade over the eggplant. Cover with foil, put oppression on top. After 3 days, the snack is ready.