Recipes for pickled eggplant stuffed with carrots and garlic. Pickled eggplants stuffed with vegetables

Cooking master class: step by step photo recipe how to cook eggplant stuffed with garlic and carrots.

Extraordinarily tasty eggplants with a spicy vegetable filling. Fermentation of vegetables is a traditional Slavic harvesting technology. When the world did not yet know marinades, they used the process of natural brine fermentation. Eggplant stuffed with carrots and garlic is a recent culinary know-how. The dish is considered very useful, there is absolutely no vinegar in it. They put a lot of carrot filling, and on the cut, the eggplant looks like vegetable rolls.

Products: eggplant - 2 kilograms, carrots - 800 grams, garlic - 2 heads, sunflower oil - 50 milliliters.

Brine: water - 1.5 liters, salt - 3 tablespoons, sweet peas - 1 teaspoon, bay leaves - 5 pieces.

Step by step cooking recipe with photo

1. Young eggplants with moderate “graininess” are suitable for fermentation, although many people like fruits with already formed dense seeds. Thick "chunky" carrots are always very sweet, they are perfect for a vegetable filling.

2. Eggplants are washed, cut off the stalks and part of the pulp near them. If the "insides" of eggplants are painted in a pale green color, such specimens are immediately removed. The green hue of the pulp is a signal of the presence of solanine, a toxic substance characteristic of unripe fruits from the nightshade family.

3. Pour water into a saucepan, add a little salt. When the water boils, throw in the eggplant. Boiling time - 15 minutes, cover the pan with a lid. Fire should be medium.

4. Eggplants are laid out on a large kitchen board, a second board and some kind of load are placed on top. Eggplants are flattened, acquire a shape convenient for stuffing. Vegetables are kept under pressure for 20-30 minutes, during which time all excess liquid is gone.

5. Carrots are peeled, rubbed on a coarse grater or cut into thin “noodles”. Fry in sunflower oil until light golden. You can stuff eggplants and raw carrots, but the sautéed one will turn out to be more delicious. Fried carrots will “transfer” sunflower oil to the brine, while the quality of salting will improve.

6. Ready carrots are mixed with chopped garlic, add 1/3 teaspoon of salt. Minced vegetable should be salted very moderately, carrots will take all the missing salt from the pickling liquid.

7. The eggplant is cut lengthwise, but one side is left untouched. 1-2 tablespoons of minced carrot are placed in each eggplant, then the edges are connected. It is not necessary to tie eggplants with threads, when the vegetables are neatly placed under oppression, the carrot filling is perfectly kept in the middle without additional fixation.

8. Place the eggplant in a large glass bowl. You can take a bottle, but it will be difficult to get pickled vegetables out of it.

9. Salt, bay leaves and sweet peas are thrown into the water. The brine is boiled for 5 minutes so that it is saturated with spices. Eggplants are poured with hot liquid. The brine should completely cover the vegetables. The bowl is covered with a plate, a kilogram weight is placed on top. It could be a water bottle.

10. Eggplants are kept at room temperature for three days, then the bowl is placed in the refrigerator for two days. At this time, a pleasant taste of pickled vegetables will appear. The preparation can be stored in the refrigerator for two months.

11. When serving, pickled eggplants are cut into thick slices.

Marinated stuffed eggplant with vegetables in our family is one of the most delicious and favorite preparations for the winter. Try to cook this recipe once, master the preparation, and this delicious eggplant preparation will delight you and your loved ones all winter long.

How to cook pickled eggplant for the winter.

For this we need young, beautiful, dark purple eggplants. They should be small in size, with still small, barely formed seeds, completely filled with pulp inside.

Before stuffing eggplants, they must be prepared: cut off the stalks with leaves, slightly capturing part of the eggplant at the base. With the tip of a knife, make several cuts (3-4) along the fruit, but only to the middle. Salt well inside the cuts and leave the eggplant for two hours.

When the time has passed, the eggplants should be washed in cold water, getting rid of the bitter juice that stood out from them.

Next, we process the eggplants in boiling water salted to taste for about 3 minutes. Thus, they will become softer and it will be easier to work with them. Let the eggplant cool. Next, we stuff them with a mixture of finely chopped carrots, celery, use both the leaves and the roots themselves, parsley, garlic, black and allspice. We squeeze them well.

Now, like cabbage rolls, we wrap eggplants in celery leaves, you can also tie them up. Purpose: so that our filling remains in the eggplant and does not climb anywhere.

To prepare the marinade, we take 3 liters of water per 1 liter of vinegar and half a kilo of salt, mix it all over the fire and bring to a boil, then let it cool.

We close the jars with stuffed eggplants and vegetables filled with marinade with a nylon lid and hide in a dark, cool place.

Preparation of stuffed eggplant for the winter, consider it ready!

When you serve, eggplants need to be cut into large pieces and poured with vegetable oil. This marinated dish goes well with meat as a side dish, boiled potatoes, but can also be offered as an appetizer.

Few people refuse this spicy dish. pickled eggplant, with a pleasant sourness and sharpness, excellent for potatoes or fried meat. The special taste that is present in eggplant is formed as a result of natural fermentation. There is not a single gram 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 garlic can not be spared. stored pickled eggplant appetizer in the refrigerator for a month to two, but since the fermentation process does not completely stop, they often become more acidic, but still edible. This one can be rolled up for the winter, but this is another recipe with which we will definitely share with you.

Ingredients for making stuffed sauerkraut

Step by step cooking pickled stuffed eggplant with photo

1. Cut off the ends of the eggplant (not overripe), poke holes in them with a fork so that they do not burst during cooking.
   
2. Add salt to boiling water and dip the eggplant in it. Eggplants do not digest, they should be ready, but not fall apart. Pierce with a toothpick and if they are already soft, remove from the water. Usually 10-15 minutes is enough.
   
3. Lay the eggplants on a flat surface, preferably on the edge of the sink, so that excess moisture and bitterness flow there. From above, press them with a cutting board, on which place the load.
   
4. After 2-3 hours, when the liquid from the eggplant ceases to stand out, remove the load. Cut each eggplant lengthwise, making a pocket.
5. For the filling, chop the greens, garlic, and also grate the carrots.
   
6. Pour vegetable oil into the pan and simmer the vegetables, you can all together for 4-6 minutes. Add 1 tbsp. salt, ground black pepper and chopped bay leaf. Cool down.
7. For a snack, prepare an enameled saucepan. Using a spoon or your hands, stuff each eggplant and tie with either string or a parsley or celery stalk. Pack the eggplants tightly together. If the filling remains, you can simply put it on top.
   
8. Place a flat plate on top of the eggplants, and then some weight, such as a jar of water. Eggplants will start up juice in 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.
9. Let the eggplant ferment at room temperature for 4-5 days. You yourself will feel the characteristic aroma, and you can also take a sample by cutting off a piece.
   
10. Transfer the fermented eggplants to a jar or other resealable container, and refrigerate.

Serve the sauerkraut eggplant cut into bite-size pieces. And if you serve a whole snack to guests, do not forget to offer a table knife. Enjoy your meal!

This appetizer deserves attention and is worth the time spent. According to the principle of preparation, the recipe for stuffed eggplants is similar to fermentation in a tub, when they are stuffed with various vegetables, spices, and spices. Of course, these eggplants are salty, not pickled, but this does not mean that the taste is worse, it is just different. These eggplants will delight lovers of spicy snacks.

To prepare stuffed eggplants for the winter, prepare all the necessary ingredients in advance: vegetables, herbs, salt, sugar, spices, spices, vinegar, oil.

Rinse the eggplant and remove the stalks, make longitudinal cuts, but do not cut the eggplant to the end. Dip them in a pot of cool salted water and wait for the boil.

While the eggplant boils, get on with the filling. Rinse fresh herbs and finely chop.

Fresh garlic must be peeled, and then cut into small cubes with a sharp knife. You can also mince garlic by simply crushing it with the flat side of a knife.

Wear gloves for handling hot peppers. Rinse it and cut off the stem. Remove seeds if desired. Cut it into small cubes.

After boiling water, eggplant should be boiled for 5-7 minutes, and then removed and cooled. The main thing is that the vegetables are not overcooked.

In a convenient bowl, mix greens, garlic and pepper, mix - the filling is ready!

Stuff the eggplants with the garlic-pepper mixture.

To prevent the filling from falling out, wrap the eggplant tightly with cooking or ordinary thread.

Place vegetables in clean, dry jars. Prepare a marinade from water, salt, sugar, vinegar, oil. Also add bay leaf, peppercorns. Pour the boiled brine into the jars so that the brine covers the eggplants.

Sterilize eggplants in jars for 20 minutes, covering them with lids. Then roll up and put them under the covers until cool.

Store winter-stuffed eggplants in your pantry or cellar.

Eggplant is a berry brought by the Portuguese from India. She was very fond of our people. But her season is short. Therefore, it is important to know how to harvest eggplant for the winter. They are frozen, pre-baked in the oven and peeled off, salted, marinated, salads are prepared. This article will teach you how to make pickled eggplant. Below you will find several recipes of the most diverse kind and for every taste. However, the principle of preparation remains unchanged. Boil the blue ones and pour the marinade. Eggplant before this can be stuffed.

There is a way and dry salting blue ones. We just cut the fruits into balls, sprinkle them with salt and spices, and then cork them. And wet salting is the pouring of the chopped fruit with a brine.

Pickled eggplant: a universal recipe

Eggplants for harvesting for the winter are best taken small, with a smooth matte skin without dents or flaws. We cut off the tails of eight eggplants and cut them on the right, on the left and obliquely to form a “pocket”. Boil in salted water for about seven minutes. We check the readiness with a match: it should easily pierce the blue ones. We strain them and put them under pressure for an hour in order to free them from excess liquid as best as possible. Grind three carrots on a bunch of parsley, tear off the leaves, without throwing away, however, the stems. We chop the greens, also chop one chili pepper (possible with seeds) and 2 heads of garlic. Salt this mass, mix and push into eggplant pockets.

We make a marinade. We boil water, lower the parsley stalks there - just for a few seconds, so that they become elastic. Then add the marinade ingredients. For one liter of boiling water, you need to take two tablespoons of salt, ten black peas and five - allspice and two bay leaves. Pickled and garlic, tied with parsley stalks. We put it in an enameled bowl, fill it with cold marinade. We press down with a plate, we set oppression on it. We keep it for four days at room temperature. Then we lay out the eggplants in prepared jars, pour over the boiled and chilled marinade. Carefully pour a few tablespoons of hot vegetable oil. We clog banks.

Pickled eggplant stuffed with vegetables in Russian style

No vinegar in preparations! This method of preservation is good because fermentation takes place under the action of bacteria present in the product. We cut ten eggplants in half lengthwise, but do not reach the end of two centimeters. Boil the blue ones in salt water for twelve minutes (30 grams per liter). We put ready eggplants under oppression until the final cooling. We chop three carrots in Korean. Cut two parsnip roots into strips. We chop three onions in semicircles. We stew all these vegetables in a small amount of vegetable oil for about eight minutes until they become soft.

Peel two heads of garlic. We chop each clove with plates. Mix most of the garlic with the cooled vegetables. We stuff the eggplants with this mass (just put the filling on one half and cover the other. You can also put green leaves of cilantro or parsley. Put the eggplants in glass jars, sprinkling with garlic. Leave it warm under oppression for three days. Then fill it with boiled, but cooled vegetable oil.Such pickled eggplant stuffed with vegetables should be stored in the refrigerator.

beautiful berries

We cut off the tails of four blue ones and boil them in lightly salted water for about ten minutes. Strain off and leave to cool. During this time, we will make the filling so that our pickled eggplants look beautiful. In separate bowls, finely chop a large head of garlic, three carrots, cut leaves from a bunch of parsley. We cut the cooled eggplant lengthwise, but so as not to divide into two halves. We put garlic on such a “sandwich”, grated carrots on it, and add parsley on top. Season with pepper and add salt (both inside and outside the blue ones). We put our "sandwiches" in enameled dishes, press down with a load.

The first two days, the blue ones should stand in a warm place to start the souring process. Then pickled eggplants stuffed with carrots and garlic need to be kept in a cool cellar for a couple more days. So it will be tastier.

Pickled eggplants stuffed with carrots

For this moderately spicy vegetable snack, three blue pieces should first be boiled in water with salt until fully cooked (about half an hour). Then we put them under the press - let the bitterness go away. Coarsely grate two carrots. We put it out in three tablespoons of vegetable oil for ten minutes over low heat. Pass the head of garlic through a press. Set aside a quarter of the total. Chop half a bunch of greens. Also save a quarter portion for later. Add greens with garlic to carrots. Knead and stuff the future pickled eggplants. The recipe advises to drag the blue ones with a thread so that the filling does not fall out. Put the eggplant in a saucepan and sprinkle with the rest of the garlic and parsley. In 0.5 liters of boiling water, add 10 g of salt, ten milliliters of 9% vinegar, three peas of black pepper and two bay leaves. Cook for two more minutes. Pour the blue ones with this marinade. We put pickled eggplants stuffed with carrots under the press. Then leave in a warm place for three days.

Blue stuffed with vegetables

We boil a kilogram of small eggplants and put them under oppression, as in previous recipes. The same way to cook pickled eggplant differs from other fillings. Grate two carrots coarsely and fry in refined sunflower oil. We clean the Bulgarian pepper from seeds and cut into small cubes, chop parsley and dill (three tablespoons each), chop three garlic cloves into thin plates. We spread the vegetables to the cooled carrots. Mix and stuff with this stuffing little blue ones. We make the pickle the simplest. We dissolve 50 grams of salt in one and a half liters of boiling water. Lay the eggplant in a bowl in a single layer. Fill them with cooled brine. We leave stuffed pickled eggplants for three hours without oppression and for a day under pressure. After that, we transfer them to glass jars and fill them with brine. Under them should be stored in the refrigerator.

Eggplant-blanks

Stuffed products during storage are quite capricious and unpredictable. Therefore, merchants with all sorts of pickled delicacies ferment only eggplants. They make a variety of fillings, as they say, to the table. So how to prepare pickled We boil two liters of water with two tablespoons of salt. We make two through cuts on the sides of the eggplants. We drop them into boiling water. Cook for five (small) to ten minutes. We send under the press on an inclined surface. When the little blue ones become flattened and dry, cut them lengthwise. You can stop already at this stage: pack the blue ones in cling film and send them to the freezer. But there is an alternative: pour brine and put in heat for three days. Then send to the refrigerator.

spicy filling

Pickled eggplant, according to this recipe, is cooked in the classic way. Only the filling is different. Coarsely rub four carrots and fry until soft. We chop two onions with quarters of rings and also fry until golden brown. Finely chop five garlic cloves. Mix minced meat, salt, add chopped fresh herbs if desired. Such blue ones should be fermented for three days at room temperature.

Another stuffing recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions in a small cube. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Rub each half-cut eggplant with garlic from the inside. Lay out the filling. So that it does not fall out, we tie the blue ones with a thread. At the bottom of the dishes we lay the crumbled bay leaf and dill umbrellas. Place blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. Such pickled eggplants for the winter are ready for use in two days.