Instructions

1. Bring water to a boil in a large 5-7 liter saucepan. Let it simmer.

2. Cut off the leaf base from the eggplant and slice lengthwise into 3-4 mm steaks.

3. Put them in the boiling water and cook on medium heat for about 15 minutes. The slices should be cooked but not mushy. Strain the eggplant and allow to cool.

4. In the meantime prepare the filling. Peel the carrots and grate them in the food processor or using the grater. Peel and chop the garlic finely. Cut celery stalks in thin slices. Chop parsley and coriander with stalks. Mix all ingredients and one tbs of salt in a bowl.

5. Spoon about 2 tbsp of the filling onto one end of each eggplant and roll.

6. Put the rolls in the jar, tight to each other.

7. For the brine: dissolve 1,5 tablespoons salt per liter of lukewarm water. Pour the brine over the rolls, until covered with water, add the black peppercorns on top. Cover with lid. Let ferment at a room temperature for a week. The eggplant rolls are ready and can be stored in the refrigerator.

8. Drizzle some good-quality oil over the eggplant before serving.