Salted eggplants with herbs and garlic

Eggplants are a true autumn favorite and a versatile superfood for anyone who enjoys a healthy and varied diet. They can be fried and baked, as well as salted, pickled, or added to a variety of salads and appetizers.

Salted eggplants with herbs and garlic are a flavorful, aromatic, moderately spicy appetizer that pairs perfectly with meat, fish, and a wide range of side dishes. Adding cold-pressed mustard oil to the marinade gives the eggplants a pleasantly spicy kick while also increasing their nutritional value.

Mustard oil contains omega-3 (up to 15%), omega-6 (15–20%), and omega-9 (approximately 25%) fatty acids. These unsaturated fatty acids are involved in lipid metabolism and a number of other metabolic processes in the human body. Mustard oil also contains vitamin E, a powerful antioxidant, as well as B vitamins, which are important for normal nervous system function and cognitive health.

CraftOil offers a diverse and continually expanding range of craft food products. Our catalog includes fresh, 100% natural mustard oil, produced on our own branded presses from carefully selected, environmentally friendly raw materials. It contains no preservatives, artificial colors, synthetic flavorings, or other unnecessary additives.

Our mustard oil is ideal for making salted eggplants with garlic and herbs as well as many other homemade delicacies. To learn more about the culinary uses and nutritional properties of our mustard oil, simply submit an inquiry through our website.

Ingredients

For 4 servings of spicy salted eggplants, you will need:

• 400 g eggplants;
• 600 g water;
• 1 tablespoon salt;
• 2 teaspoons 9% vinegar;
• 4 cloves garlic;
• 7–8 sprigs of parsley or dill;
• 2 small carrots;
• 1 teaspoon ground black pepper;
• ½ teaspoon ground coriander;
• 1 tablespoon mustard oil;

Step-by-step instructions

Rinse the eggplants under running water, cut off the stems, and boil them for 3–4 minutes. The eggplants should become tender but remain slightly firm and should not be overcooked.

Next, prepare the filling. Wash, peel, and grate the carrots. Peel and rinse the garlic cloves, then crush them using a garlic press or finely chop them with a knife. Wash the dill or parsley and chop it fairly finely.

Combine the garlic, carrots, and herbs with the ground black pepper, coriander and mustard oil. Mix everything thoroughly.

Dissolve the salt and vinegar in the water to prepare the brine.

Make a lengthwise slit in each eggplant and fill it with the carrot-and-garlic mixture. Place the stuffed eggplants in a jar, bucket, or another suitable container. Pour the prepared brine over them and place a weight on top to keep the eggplants submerged.

The salted eggplants are ready in 2–3 days. They can be stored in the refrigerator for approximately 3–4 months.

Notes:

For an even more aromatic and spicy flavor, you can replace mustard oil with cumin oil. In addition to black pepper, try adding a pinch of allspice and a little fenugreek to the filling.

These ingredients, as well as many other natural products, are available at the Ukrainian online store CraftOil.