Eggplant stuffed with marinated

1 kg eggplant

300 ml vinegar 6%

100 g:

carrots

garlic

sweet pepper

20 g parsley

20 g mint

50 g salt

Wash the eggplants, cut the stem, along the cut, remove the inner pulp, boil boats for 2-3 minutes in water with salt (per 1 liter of water 100 g of salt).

Remove the eggplant from the water, allow to cool, squeeze out the water, 15-20 hours of leave under the pressure, then stuff the vegetables, put in jars, pour in the vinegar.

For the stuffing to clean all the vegetables, chop finely, mix with salt and chopped parsley.

Ready eggplant stuffed in the marinade will be 4-5 days to long to keep them, they need to sterilize and tightly roll up.