Marinated Eggplants: A Unique Recipe From My Upstairs Neighbor

Preparation

Step 1: Prepare the Eggplants

  1. Wash and Trim: Begin by washing the eggplants thoroughly. Cut off the stems and any blemished areas.
  2. Boiling: In a large saucepan, bring 2.5 liters of water to a boil. Add 2 tablespoons of salt. Once boiling, carefully add the eggplants. Cover with a lid and cook for 15–20 minutes until they are tender but not overly soft.
  3. Draining: After cooking, remove the eggplants and place them under a weight (such as a plate or a heavy pot) for about 2 hours to drain any excess liquid.

Step 2: Prepare the Marinade

  1. Combine Ingredients: In a separate pot, combine 1 liter of water with the salt, bay leaves, black peppercorns, and allspice.
  2. Boil and Cool: Bring the mixture to a boil, then remove it from heat and allow it to cool completely. This will ensure that the flavors meld together nicely.

Step 3: Prepare the Vegetables

  1. Sweet Peppers: Wash the sweet peppers, remove the seeds and stems, and cut them into thin strips.
  2. Carrots: Peel the carrots and grate them using a Korean carrot grater for a finer texture.
  3. Garlic: Peel and press the garlic cloves to release their flavor.
  4. Fresh Greens: Finely chop the fresh herbs (parsley, dill, coriander) and mix them in a bowl with the prepared peppers, carrots, and garlic.

Step 4: Stuff the Eggplants

  1. Cut the Eggplants: Carefully cut each eggplant lengthwise, making a pocket but not cutting all the way through.
  2. Fill the Eggplants: Stuff each eggplant with the prepared vegetable mixture. Press the halves together gently to secure the filling.
  3. Arrange in Dish: Place the stuffed eggplants in a deep dish, ensuring they fit snugly.

Step 5: Marinate the Eggplants

  1. Pour the Marinade: Once the marinade has cooled, pour it over the stuffed eggplants until they are completely covered.
  2. Weight Down: Place a plate on top of the eggplants as a weight to keep them submerged in the marinade.
  3. Resting Time: Leave the dish at room temperature for 2–3 days to allow the flavors to develop. After this period, transfer the marinated eggplants to the refrigerator for storage.