Another fast pickled vegetables.

2 lb. small eggplant (I used Chinese eggplants and cut them in half)
1/2 lb. carrot
2-3 garlic cloves
1 tbsp. salt
bay leaf

Blanch eggplants in boiling water for 7 to 10 minutes, keep small quantity of water aside.

Prepare the vegetable mixture for stuffing: grate carrots and garlic, add salt and press out moisture with your hands. Make deep cuts lengthwise each eggplant, stuff with the mixture, densely stacked into the glass jar or a pot, add bay leaf.

Pour remaining water over the eggplants just to cover and leave for a day or two on counter to ferment.

Keep refrigerated.