Eggplant stuffed with herbs

Ingredients

• sugar - 50 g
• garlic - 6 cloves
• 1 liter of water
• 100 g parsley, celery, cilantro
• salt
• 2 kg eggplant
• 200 g dill
• For marinade:
• vegetable oil - 2 tbsp.
• vinegar - 50 ml
• 200 g onion

Cooking

Step 1

1. Boil water, add salt at the rate of 1 tbsp. l. salt per 1 liter of water. Wash the eggplant, place in a large saucepan, pour boiling water over it and cook for 4 minutes. Drain the water. Let the eggplant cool. 2. Peel and cut the onion into thin half rings. Wash greens, dry with paper towels and finely chop. Peel and chop the garlic. Heat vegetable oil in a frying pan. Fry the onion in it for 6 minutes. Add herbs, stir and cook for 2 more minutes. Remove from heat and let cool. Add garlic. 3. Make a longitudinal cut on the eggplants and put the filling into it. 4. Prepare the marinade. Bring water with vinegar, salt and sugar to a boil. Put eggplant stuffed with herbs in a jar or other suitable dish, pour hot marinade over it. Leave to marinate in a cold place.