We are preparing an autumn dish - pickled eggplants stuffed with vegetables. Pickled eggplants are a great every day snack.

We will tell you how to prepare pickled eggplants stuffed with carrots and garlic later in this interesting article. Detailed recipe preparations with photos below..

In summer, we suddenly get tired of the abundance fresh vegetables, and I want to add something pickled and pickled to the menu.

And then early eggplants catch my eye.

Filling huge vegetable tubs is a pre-winter activity, but in the summer you can limit yourself to fermenting stuffed eggplants in a regular enamel saucepan.

It will turn out delicious and healthy snack When serving, eggplants can be sprinkled with dill and green onions.

Pickled eggplants stuffed with carrots and garlic

In standard fermentation, eggplants are stuffed only with garlic, but this appetizer looks too gloomy.

The filling of carrots and bell peppers will add “color” to the dish.

You can ferment any eggplants, but with specimens that are even and the same size there will be less hassle: they will fit compactly in the pan.

Ingredients

eggplants - 2 kg,
carrots - 500 g,
bell pepper - 3 pcs.,
garlic - 2 pcs.,
water - 2 l,
salt - 4 tbsp. l.,
sunflower oil,
bay leaves.

Cooking process

The carrots are cleaned, the stems of the eggplants are cut off. All vegetables are washed. Fermentation is a technology that requires ideal cleanliness.

Boil eggplants in salted water, the pan must be covered. Usually 20 minutes of boiling is enough, but sometimes it takes longer if you have giant vegetables. To avoid mistakes, check readiness with a thick skewer. If it easily passes through the eggplant pulp, it’s time to remove the pan from the stove. Overcooked eggplants fall apart when stuffed. Hot eggplants are laid out in two or three layers on a kitchen board, pressed on top with a second board. Keep them in this position until they cool.

Carrots are grated on coarse grater and pass. You can fry carrots in a large amount of oil; all this oily substance will then go into the brine.

Garlic is squeezed through a press, salted, and combined with carrots.

The eggplants are cut in such a way as to create a “pocket” for stuffing.

The eggplants are tightly stuffed with garlic carrots, but the oil should remain on the plate for now.

The bell pepper is cut in half, then turned into half rings or strips. Place a second tier of filling into each eggplant, compacting thin strips of pepper tightly. Place the eggplants in a saucepan. The cuts should be directed either to the side or upward.

Boil the brine, adding 2 tablespoons of salt to each liter. A desirable addition would be bay leaves, dill seeds, and sweet peas.

Stuffed eggplants are poured with brine; the liquid should completely cover them.

The vegetable oil remaining after frying the carrots is poured into the pan. The presence of oil in the brine improves the taste of the dish.

There are many fans of this delicious dish. Not only are the eggplants pickled and stuffed with vegetables healthy and satisfying, they are also very tasty with a pleasant sourness that appears during the fermentation process and without the addition of vinegar at all.

For the filling, carrots and tomatoes are best, garlic for those who like it spicy, as well as a variety of tasty roots, such as parsley, parsnips or celery. Which vegetables to prefer is a matter of taste, try it different options or create your own unique recipe pickled eggplants, using ours as a basis.

This dish is perfect for any table and goes well with both potatoes and meat. It is also possible to prepare such eggplants in jars for long-term storage. However, preparing this dish is the highest culinary aerobatics. The fact is that jars of eggplant can simply “explode” due to the ripening process. True, there are other options for preparing pickled eggplants for the winter, but more on them later. First, let's prepare the pickled eggplants.

Don't cook this dish in large portions. Over-fermented eggplants lose their piquancy and become unpleasantly sour.

Required Ingredients

To prepare we need following products(quantity is calculated for 1 kg of eggplant):

eggplants themselves (by the way, they are also called “little blue”);
2 - 3 pcs. carrots;
about 100 g of spicy roots, which we talked about above;
if you decide to add tomatoes, then a couple of medium-sized ones are enough;
1 head of garlic (optional), it is generally recommended to prepare pickled eggplants with garlic for the winter, because this vegetable helps strengthen the immune system during the snowy season;
It's a matter of spices, you will need 1 tsp. ground black pepper or 1 pod of hot pepper, 1 tbsp. l. ground paprika and a little parsley;
you need salt, to boil eggplants you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. for 1 l;
A few stalks of parsley will be useful for tying already stuffed eggplants, as well as dill inflorescences and bay leaves for pickling.

Step-by-step cooking process

The ingredients are ready, let's start preparing the pickled eggplants stuffed with vegetables:

They should stand in the brine for a day at room temperature and another 12 hours in the refrigerator. Ready! You can gobble it up. Bon appetit!

The pickled eggplants remaining from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.

Video recipe for making pickled eggplants with carrots and peppers

Options for preparing pickled eggplants for the winter

We grew a lot of vegetables, including eggplants; we didn’t have time to eat them all in the fall, so we save them for long winter to enjoy your favorite dish, for example, at the festive New Year's table.

Let's start from the very beginning simple way, deep freezing of semi-finished products. Eggplants should be frozen after the third step of the cooking process described above. In winter, after taking vegetables out of the freezer, it is very easy to go through the remaining cooking steps, fortunately there are no problems with carrots and garlic.

Now let’s prepare pickled eggplants stuffed with vegetables for the winter. The recipe is slightly different from the one above.

So, the ingredients are the same, but in this case We will prepare marinade instead of brine. To do this, boil 3 liters of water with the addition of only 2 tbsp. l. salt, bay leaf(5 pcs.) and peppercorns (10 pcs.). In addition, we will not stew the filling; we will use it raw.

Already on stuffed eggplants Place tightly in a saucepan, fill with chilled marinade and place under pressure for 2 weeks at room temperature. After the appointed time, we try, if they are not sour enough, you can extend the process for another week. Ready eggplants must be stored in the cellar, and in the absence of the latter - in the refrigerator.

For lovers traditional way storage winter preparations We can recommend rolling up pickled eggplants in jars for the winter. To do this, you will need to sterilize the jars in the usual way, then place the stuffed eggplants in them, pour in the marinade and roll up the lids.

Awesome pickled eggplants - perhaps the most good recipe. Large quantity vegetables, vegetables fragrant garlic and celery complement and reveal incredible taste eggplant. The vegetables themselves are moderately spicy and salty. I haven’t always been able to cook them so deliciously before, but this recipe exceeded all my hopes and expectations. The dish turns out very tasty, a little reminiscent of the taste of pickled mushrooms with vegetables. I wish you to cook it and enjoy a simple and very homemade snack.

Ingredients:

fresh eggplants - 3 kilograms;
sweet bell pepper - 0.5 kilograms;
fresh tomatoes - 700 grams;
celery greens - a large bunch;
garlic - 2-3 heads;
onions - 3 medium pieces;
hot pepper - 1 piece;
vegetable oil (I used sunflower) - 1 cup (approximately 200 milliliters);
table vinegar 9% - 170 milliliters;
water - 3 liters;
salt - 3 heaped tablespoons.

Awesome pickled ones. Step by step recipe

Let's start by preparing our vegetables. Wash the vegetables and green celery stalks under running water. Let the excess water drain.
Choose eggplants that are approximately the same size so that the pieces into which we cut them are more or less the same. The most suitable eggplants are approximately 15 centimeters long.
We will cut the eggplants large pieces(in slices). To do this, we clean the vegetable. Cut off the stem and “spout”. Cut the eggplant into two halves, then each half into four pieces. Transfer everything to a separate deep bowl. Let's put it aside for now.
I suggest cutting the bell pepper into half rings. First we cut off the top of the pepper, then remove the stalk and seeds inside it. Cut into two halves and cut into half rings that are not too thin and not too thick. Also, for convenience, we put it in a separate bowl.
Tomatoes and onions cut into half rings, approximately a little less than 0.5 centimeters thick. And transfer to two separate bowls.
Spicy capsicum, which will wonderfully add to the dish spicy taste, cut into strips.
The garlic must first be peeled and placed in a saucer. We will squeeze it out using a press, just before putting the vegetables in the pan.
Chop the green celery stalks with a knife.
Pre-measure the vinegar and oil with a measuring cup and set aside.
When everything is prepared, you can begin the main process. You need to take a large saucepan in which you will need to boil the eggplants. I have a five liter saucepan.
We fill it with three liters of water, a little more than half the pan. Add salt. When the water boils, pour in table vinegar. Mix. Then carefully place the chopped eggplants into boiling water. Cover with a lid and cook until the water boils. Then cook without a lid: about 7 minutes. The main thing is not to overcook or overexpose.
Place in a colander and allow excess water to drain.
While the eggplants are in a colander, we put a frying pan on the stove, pour in vegetable oil (you can use olive oil, if you have it) and heat it up a little. This means when you hear a little popping sound, like the oil is starting to release bubbles, turn everything off and move the pan to the side.
Now we take the pan in which we boiled the eggplants. Wash with water and wipe dry.
Divide the eggplant quantity into approximately two parts. This is so that we can evenly distribute them into two layers in the pan.
Place some celery sprigs on the bottom and squeeze out a couple of cloves of garlic.
Add a couple of tomato slices and warm eggplant slices. Fill the bottom layer of the pan completely with eggplants. Squeeze a couple of cloves of garlic on top of them. Drizzle everything with a small amount of vegetable oil. Then put some celery on top again and transfer bell pepper, onions and hot peppers. Place more tomato slices on top
Next, we distribute the eggplants into the second row: in the same way as we did at the beginning. Place them close to each other. Squeeze a head of garlic onto them and pour vegetable oil over them.
Then we repeat the layers of vegetables: celery, bell pepper, hot pepper, onion and tomatoes. Lay out all the vegetables that are left and squeeze out the garlic. Drizzle with remaining vegetable oil.
Now you need to cover the top not with a lid, but with a plate, and put some kind of weight on it. It is necessary for the pan to stand in the kitchen for a day, and then move it (on the second day) to a cold place: a refrigerator or a cellar.
After a day, for convenience, you can put the eggplants in jars and put them in cool place.

So the awesome ones are ready. Very tasty and light meal, which can be eaten simply from a jar, goes great with absolutely any side dish. The aroma of green celery stalks and garlic gives unforgettable taste eggplants Decorate the appetizer with aromatic fresh herbs and serve. Always cook with great mood- and yours culinary masterpieces They will only make you happy. The “Very Tasty” website team wishes you bon appetit!

Photos and videos belong to Olga Papsueva.

Few will refuse this savory dish. Pickled eggplants, with pleasant sourness and spiciness, excellent with potatoes or fried meat. Special taste, which is present in eggplant, is formed as a result of natural fermentation. There is not an ounce of vinegar in this appetizer - only vegetables, vegetable oil and salt. Pickled eggplant stuffed with carrots and garlic recipe with photo You can also use carrots, tomatoes, bell peppers, garlic and herbs, and you don’t have to spare the garlic. Stored pickled eggplant appetizer in the refrigerator for a month to two, but since the fermentation process does not stop completely, they often become more sour, but still edible. This can be rolled up for the winter, but this is another recipe, which we will definitely share with you.

Ingredients for making stuffed pickled eggplants

Step-by-step preparation of pickled stuffed eggplants with photos

Cut off the ends of the eggplants (not overripe ones), and poke holes in them with a fork so that they do not burst during cooking.
Add salt to boiling water and dip the eggplants into it. Do not overcook the eggplants; they should be cooked but not fall apart. Poke them with a toothpick and if they are already soft, remove them from the water. Usually 10-15 minutes is enough.
Place the eggplants on a flat surface, preferably on the edge of the sink, so that excess moisture and bitterness drain there. Press them on top with a cutting board on which you place a weight.
After 2-3 hours, when the liquid from the eggplant stops releasing, remove the load. Cut each eggplant lengthwise, making a pocket.
For the filling, chop the herbs, garlic, and grate the carrots.
Pour vegetable oil into the frying pan and simmer the vegetables, all together for 4-6 minutes. Add 1 tbsp. salt, black ground pepper and chopped bay leaf. Refrigerate.
For the appetizer, prepare an enamel saucepan. Using a spoon or your hands, stuff each eggplant and tie with either string or a stalk of parsley or celery. Place the eggplants tightly together. If there is any filling left, you can simply place it on top.
Place a flat plate on top of the eggplants, and then some weight, for example, a jar of water. The eggplants will release juice within a couple of hours, and it will completely cover them. Some housewives pour 3 tablespoons of brine into 1 liter of water. salt, but I don't see the need for it.
Leave the eggplants to ferment at room temperature for 4-5 days. You will feel the characteristic aroma yourself, and you can also take a sample by cutting off a piece.
Place the fermented eggplants in a jar or other sealable container and place in the refrigerator.

Serve the pickled eggplants by cutting them into portions. And if you are serving a whole appetizer to your guests, don’t forget to offer a table knife. Bon appetit!

Today there’s another one that’s dearly loved by me. autumn dish– pickled eggplants stuffed with vegetables.

This dish attracts, first of all, its taste - I like it and that’s all there is to it. In addition, pungency and pleasant sourness are achieved without a single drop of vinegar - beneficial lactic acid bacteria work - natural “samokvass”. By the way, the famous tursha is prepared using the same principle.

The filling is dominated by carrots, and in the “support group” it may have onions, as well as various white roots - celery, parsley or parsnips. Here the choice is yours; you can add from this set everything you like or have in stock.

There are many recipes for pickled stuffed eggplants to cover for the winter. But they require long-term sterilization, are capricious in storage, at least they “exploded” a couple of times for me. I gave up trying to achieve perfection in this matter, but found an alternative way out - freezer, more precisely, storing eggplants prepared for stuffing and fermentation in the freezer.

Sellers at Odessa Privoz seem to be selling this delicacy all year round. I asked how they managed this and found out that they canned only eggplants, without filling, and prepared the filling fresh in winter? as needed. But more on all this a little later, but for now we’re preparing an autumn appetizer - pickled eggplants stuffed with vegetables.

I don’t like this dish to be too acidic, so I always cook it in small portions.

Pickled eggplants, products

eggplants – 1 kg
carrots – 3-4 pcs.
onions - 2-3 pcs.
white roots – 100 g
paprika – 1 teaspoon
black pepper – 1 tsp.
hot pepper - 1 pc.
garlic – 1 head
salt for cooking eggplants – 2 tbsp. spoons per 2 liters of water, for brine - 3 tbsp. spoons per 1 liter of water
parsley and celery - several stalks for “tying” stuffed eggplants.

How to cook pickled eggplants stuffed with vegetables?

Let's start with the fact that the eggplants need to be boiled. For 2 liters of water add 2 tbsp. spoons of salt, make two through punctures on the sides of the eggplants and lower them into boiling water. The main thing here is that in the end they do not crunch, but also do not overcook. Typically, small and narrow eggplants are cooked for 5-6 minutes, larger and thicker specimens, respectively, longer - 10-11 minutes. We determine readiness with a fork; if it pierces the skin freely, the eggplants can be removed from the pan.

Now you need to squeeze out the bitterness and unnecessary liquid. To do this, we press the eggplants for several hours on a flat inclined surface under a load.

Excess liquid and bitterness drain off. Eggplants become drier and have a slightly flattened shape.

We cut them along about 3/4 of the length, in the form of a book or notepad.

Now they are ready for stuffing. By the way, you can stop here if you want to prepare stuffed eggplants for the winter, or rather a preparation for them. In this case, the eggplants need to be tightly packed in foil or cling film and put it in the freezer. In winter, after defrosting, you can make freshly prepared pickled eggplants in 1.5 days with vegetable filling. Fortunately, carrots, onions and white roots are not in short supply in winter.

If you want to enjoy this dish not in winter, but right now, continue cooking.

Three carrots and white roots on a coarse grater, cut the onion into small cubes.

Stew vegetables separately in vegetable oil.

Cool, mix, add a little salt and add paprika and ground black pepper.

Rub each eggplant with chopped garlic from the inside of the cut.

Add the filling. For small eggplants it is enough in the amount of 1.5-2 full tablespoons, for larger ones - 3-4 tbsp. spoons.

We connect the edges of the eggplants and “bandage” them with parsley and celery.

If this is problematic, then we use ordinary sewing threads, wrapping them around the diameter of the stuffed eggplants along the entire length.

At the bottom of the dish in which we will ferment the eggplants, place dill umbrellas and pieces of bay leaves. Then tightly fold the eggplants in layers and sprinkle with grated garlic and hot pepper rings.

Carefully pour chilled brine along the side of the pan - 3 tbsp per 1 liter of water. spoons of salt. The liquid should completely cover our stuffed eggplants. You can cover them with a clean plate, on which you carefully place a small weight.

We keep them for a day at room temperature, and then move them to a cool place. Pickled eggplants are ready after 12 hours in the refrigerator, i.e. after 1.5 days from the start of preparation, then they need to be removed from the brine (it is quite salty), placed tightly in a storage container and poured with a small amount of vegetable oil. If you leave it in brine, the taste will not change for the better... That’s why I do it in small portions, for 3-4 days.

So, since the brine is quite salty after being in the refrigerator.

And here is another, “lighter” version of this recipe. I discovered it recently, but I use it all the time. Try:

For variety, I advise you to prepare lecho (several recipes for every taste and all tested) or light adjika with apples, children love it very much, try it!

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