مخلل الباذنجان

Select appropriately sized eggplants and arrange them in a pot

Add cold water to the pot and place a plate on top to ensure the eggplants are fully submerged.

Cover the pot and bring the water to a boil.

Boil the eggplants for only five minutes, as they are being prepared for pickling.

Transfer the eggplants immediately to cold water to cool them completely and stop the cooking process.

Once cooled, make a slit in each eggplant and sprinkle about half a teaspoon of coarse rock salt inside.

Set the eggplants aside to remove bitterness and excess water.

For the stuffing, finely chop red peppers and hot peppers (as desired).

Add diced green tomatoes, mashed garlic, and salt to the peppers

Mix the stuffing ingredients thoroughly until well combined.

Remove the excess salt from the eggplants and squeeze them gently to remove any additional water.

Stuff each eggplant with the prepared mixture.

Arrange the stuffed eggplants in sterilized jars.

We prepare the brine solution by mixing one liter of water with three tablespoons of coarse salt, one tablespoon of sugar, and a quarter cup of white vinegar.

Pour the brine solution into the jars and add a little oil on top.

Seal the jars tightly and leave them for a week to ferment.