“Top Class” Eggplant
The interesting part of this recipe is the method, not the ingredient list. The eggplants are boiled in a very strong salt brine, and that’s what gives them their firm, almost mushroom-like bite. Stuffed with garlic and pepper, they genuinely taste like marinated button mushrooms — the original cook insists “you won’t need any mushrooms,” and she’s right.
The key is not to overcook. Five to six minutes is plenty; the eggplants should soften but not fall apart. Let them drain thoroughly in a colander, or the extra water will dilute the pouring brine. Pricking them with a fork first helps them cook evenly and take up the salt.
You get two routes. The “cold” one keeps them under a plastic lid in the fridge or a cool cellar for near-term eating. The “sealed” one adds a 5-10 minute sterilization for long storage. There is a lot of salt here — a full cup per liter (about a quart) of boiling liquid — but it draws firmness into the flesh rather than making the dish taste overly salty once drizzled with oil. Chop and dress with a good glug of oil just before serving.
Part of Ukrainian cuisine — 288 more recipes in the section.
You might also like
Ingredients
Instructions
Without peeling the eggplants, prick them with a fork and boil them in brine (1 cup of salt per 1 L water) until soft, about 5-6 minutes.
Lift them out with a slotted spoon and let them drain in a colander.
Slit them lengthwise and sprinkle the cut with ground black pepper and chopped garlic.
Pack them tightly into a 3-liter jar and pour over freshly made brine (3 tbsp salt per 1.5 L water), adding peppercorns and a bay leaf.
Cover with a plastic lid and place in the fridge or cellar.
Or pour over the hot filling and seal, having first sterilized for 5-10 minutes.
When serving, chop them and drizzle with oil.
Reviews
There are no reviews yet.