Fermented Eggplants with Carrot and Cabbage
Eggplants provide a soft, satisfying base with relatively few carbs, while carrot and cabbage add texture and brighter flavor without heavy marinades. Fermentation makes the dish livelier, and garlic, cilantro, and cumin add deeper aroma. This is an interesting chilled vegetable recipe that fits a keto table well.
Cut eggplants (400 g) into large pieces and make a deep slit in each piece without cutting all the way through. Boil them for 10 to 12 minutes so they soften but keep their shape, then cool them completely and let excess moisture drain away. Shred carrot (200 g) into thin strips, add garlic (10 g), cilantro (15 g), basil (5 g), cumin (3 g), cayenne pepper (3 g), and part of the salt, then mix well.
Cut Napa cabbage (250 g) into large pieces. Add the remaining salt to the cooled eggplants and carefully stuff the slits with the carrot mixture. Place a layer of Napa cabbage into a clean jar, then the stuffed eggplants, then more cabbage and the remaining eggplants.
Mix water (200 g) with the part of the total salt intended for the brine and pour it into the jar so the vegetables stay covered. Press everything down, close the jar, and leave it to ferment for 3 days at room temperature. Then move the eggplants to the refrigerator and serve them well chilled.
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