✅Ingredients:
Eggplants – 10 pcs.
Peppers – 3 pcs.
Carrots – 2 pcs.
Garlic – 3 heads
Parsley – 1 bunch

✅For the marinade:
Water-1 liter
Salt– 2.5 tbsp.
Sugar – 2.5 tbsp.
Vinegar 9%– 3 tbsp.
Vegetable oil – 5 tbsp.
Allspice peas – 10 pcs.
Bay leaf – 3 pcs.

✅Preparation:

1. Grate the carrots. Cut the pepper into thin strips. Press the garlic. Chop the parsley.
2. Mix all the prepared ingredients thoroughly and leave for 1.5 hours.
3. Boil the eggplants in salted water for 5-10 minutes until soft, squeeze thoroughly under a press, cut lengthwise to half, stuff each eggplant with the filling and place the finished eggplants tightly in jars. 4. Prepare a hot marinade. Pour the marinade over the eggplants, roll up, turn over, wrap up, leave until completely cool. The eggplants will be ready in 1 month.