In Polish cuisine, cucumbers are the most popular pickled vegetable. In turn, in Georgia and the Balkans, they eat pickled eggplants. So let’s try something new. Such silage will delight many picky palate. We present the exact recipe for them, but also their health properties.
It is worth eating pickled eggplants because they are a source of B vitamins. In addition, they contain vitamins: C, K and minerals, i.e. potassium, magnesium, copper, manganese, as well as dietary fiber.
Antioxidants are hidden in their skins, protecting the body against free radicals. In addition, they support myocardial work.
Each They have a positive effect on intestinal health. They support the intestinal microflora thanks to the high content of probiotics. They support digestion and can alleviate digestive ailments, i.e. bloating, constipation, and heaviness.
In addition, lactic acid bacteria, formed during fermentation, strengthen the intestinal barrier, protecting against harmful substances and pathogens.
Remember that Healthy intestines provide stronger immunity. The inclusion of probiotics in the diet contributes to the reduction of the risk of infection. It can even alleviate the course of autoimmune diseases.
It is worth adding that pickled eggplants can be eaten by people on a reduction diet. These vegetables contain only 25 kcal in 100 grams.
Ingredients:
- 7 eggplants;
- 1 carrot;
- 1 head of garlic;
- 1 bunch of parsley;
- 1 l of water;
- 1 tablespoon of pecunted stone salt;
- 10 black peppercorns;
- 4 grains of allspice;
- 3 bay leaves.
Preparation:
At the beginning we wash the eggplants and cut them into quarters or slices. Then we cook them for 5 minutes in salted water and set aside to cool. We cannot eat these vegetables raw – due to the presence of brine can cause food poisoning.
In the next step we prepare the pickle: for this purpose we boil water with salt, black pepper, allspice and bay leaves.
Then stuff the eggplant, peeled garlic cloves, sliced carrots and chopped parsley. The whole is filled with the pickle so that it completely covers the vegetables.
Cover the dishes with a plate and set aside to pickling in a cool place. The temperature should not exceed 22 degrees Celsius. Puzzled eggplants will be ready to eat after 5-7 days.
