Stuffed onions and celery fermented eggplant

10 kg Eggplant

2 kg onions

1 kg green celery

300 g sprigs of tarragon

300 g vegetable oil

Rinse, dry off to the green and finely chop it, peel, chop the onion, mix it with herbs, fried in butter, season with salt.

Small eggplant wash, put in a pot, pour boiling salted water (1 liter of water to 1 tablespoon of salt), boil for 5 minutes, covered with a lid.

Take the eggplant out of the water, let cool, cut lengthwise, stuff with minced onions and greens.

Lay out the eggplant in a fermentation tank, cover with a clean cloth, put the top circle and cargo.

On the second day of the fermented juice of cloth should appear, otherwise the goods should be strengthened, then stuffed with onions and celery fermented eggplant should be placed in the cold in the tank for fermentation.