Recipes for pickled eggplants for the winter: how to pickle, how to stuff and where to store. Delicious pickled eggplant stuffed with vegetables

16.10.2019

All fruits and vegetables have their own unique aroma and flavor. If you combine the product correctly with different spices and other components, then you can only enhance the taste. Eggplant deserves special attention, which can be boiled, fried, salted, pickled, fermented. At the same time, the vegetable has an excellent taste. The dish will turn out to be especially interesting if you cook eggplant pickled with carrots, herbs and garlic.

The benefits of the product for the body

This vegetable appeared in India, then it was imported to China and there it became even more popular. Nowadays, eggplants are most grown in Spain and Italy. The fruits have a bitter taste, when cooked, the delicate color of the flesh turns brown, and the purple rind is almost black. These properties began to be actively used in the design of dishes.

Eggplant is considered a low-calorie food. They contain vitamins B1, B6, K. The vegetable is good for the heart, as it contains magnesium, zinc, potassium. Quite often, a vegetable is used for:

In addition, eggplants not only saturate the body with useful substances, but also activate metabolism, so they are often present in the diet menu of those who wish to lose weight.

So you should definitely find out which delicious snacks can be prepared from this healthy product.

The dish turns out to be sour and spicy, suitable as an appetizer or just an everyday salad. Classic recipe can usually be modified to taste, increasing the dosage of hot peppers or garlic. But in order for the dish to turn out deliciously, you need to be able to choose the blue ones correctly:

It is worth remembering that this vegetable spoils quickly. Recommended to cook pickled eggplant with carrots and garlic immediately on the day of purchase. If necessary, the fruits are stored in a plastic bag at room temperature, they will deteriorate faster in the refrigerator.

If the eggplant is ripe and rather bitter, then you need to cut it into pieces, sprinkle with salt and leave for an hour. Then the pieces are washed. Due to these actions, in addition, less oil is absorbed into the vegetable pieces.

Universal option

This recipe for pickled eggplant with carrots can be called universal. An appetizer is prepared for the winter, selecting small fruits. Ingredients required:

Cooking process:

Eggplants are washed, the tails are cut off and cut on the left, on the right obliquely to make pockets. Boil for seven minutes in salted water. They check the readiness like this: pierce with a match. It should fit easily into the pulp.
Then, for an hour, the blue ones are put under the press to get rid of excess moisture. And the carrots are peeled and rubbed. Better to use a Korean carrot grater.
Grind washed parsley leaves (the stems are set aside for now) and peeled garlic along with chili. Pockets are stuffed with this mass.
Parsley stalks are added to boiling water, then a few bay leaves, peppercorns, salt are tossed in.
The parsley stalks will become elastic and it remains to bandage the eggplants with them and pour over the cooled marinade. They are kept under oppression for four days.

Eggplants under pressure with garlic and carrots will only need to be transferred to washed jars, filled with boiled marinade and securely sealed containers for winter storage.

With vegetable filling

You can supplement different vegetables pickled eggplants with carrots. The recipe turns out to be no less interesting with the following set of products:

Cooking process:

Eggplants are prepared in the same way and then left to cool under pressure. Carrots are chopped in Korean. Peel the onion, cut it into half rings, and cut the parsnip into strips.
Prepared vegetables are stewed together in oil for about ten minutes. Garlic is peeled, cut into slices and most of it is sent to stewed vegetables.
The resulting vegetable mass is stuffed with eggplants, put green leaves. Transferred to banks, falling asleep and fresh garlic... Leave for three days under oppression.

After that, pour over the boiled eggplant vegetable oil and store ready meal in fridge. Many people like this method of canning due to the fact that the fermentation process begins under the influence of bacteria that are present in the main product.

Georgian appetizer

A very interesting type of sauerkraut eggplant appetizer. It is quite simple to prepare. Classic version implies the use of water, but if you take table vinegar, then the dish is ready to eat after three days instead of a week. From products you will need:

Cooking process:

Take half a glass of boiling water and pour the eggplants cut into plates with it. They hold an hour under oppression.
The nut kernels are chopped and mixed with chopped onions, grated carrots, garlic, pepper, salt, herbs. You should get a pounded homogeneous mass.
The resulting mass is applied to layers of the prepared vegetable, rolled up and folded into a convenient container. Pour in water and keep in the refrigerator for a week.

Moldavian eggplants

This appetizer is infused for five days, but the wait is worth it - the dish turns out to be very tasty and aromatic. You will need to prepare products:

Cooking process:

Eggplants are washed, cut into bars, salted and left for several hours, then squeezed out juice, fried in hot oil.
Peel the carrots, cut into thin circles and fry them separately.
Next, the vegetables are placed in layers in jars: first blue ones, then carrots, chopped garlic, parsley and repeat the layers. Add peppercorns, bay leaves.
A liter of 6% table vinegar is boiled separately with two tablespoons of salt and the workpiece is poured with this hot marinade. Cover the container with a nylon lid.
First, they insist for three days in a warm place, then two in a cold place.

With the addition of celery

Lovers of stuffed eggplant shouldn't ignore this recipe. On it, the preparation turns out to be very fragrant and quite piquant. It is simply prepared with the following ingredients:

Cooking process:

Eggplants are washed, tails are cut off, poured cold water, add a spoonful of salt to a liter of water. Bring to a boil, cook for fifteen minutes. For an hour, put under oppression to remove the bitter juice.
They begin to make the filling: peel the carrots and boil until soft, cut into cubes. Celery root is also boiled and chopped in the same way. Some people prefer to grate and fry both vegetables in oil - this is also delicious.
Peel the onion, cut into cubes, and fry in oil. Chop the selected greens, chop the garlic with hot pepper finely enough. Mix carrots, celery, garlic, onions, peppers and herbs together. Salt is required to taste.
Each prepared eggplant is cut in half lengthwise and stuffed with vegetable filling. Fold, tied with stems of greenery.
Place it tightly in a large container, fill it with oil and leave it under oppression for a whole day at room temperature.

The finished snack is stored in the cellar or refrigerator. According to this recipe, you can stuff not only eggplants, but also bell peppers. But then the vegetable is not boiled, but simply poured with boiling water for ten minutes.

With pickled cabbage

This recipe is worth using when you need to make tasty preparation for the winter. To do this, take:

2-3 kg of blue;
0.5 kg of white cabbage;
two carrots;
two hot peppers;
garlic, oil, sugar and salt, vinegar.

Cooking process:

Eggplants are peeled, boiled for three minutes and cut into strips. Cabbage is chopped into thin strips, and carrots are chopped in Korean.
Peel the garlic and twist it together with hot pepper in a meat grinder. Mix with prepared vegetables, pour marinade overnight.
The marinade is prepared as follows: a glass of water is mixed with half a glass of vegetable oil, sugar and salt (take to taste), add a couple of tablespoons of vinegar. Boil for a minute.

It remains to arrange the finished snack in jars. It turns out not only tasty, but also very beautiful, which contributes to the appetite.

Culinary secrets

If they plan to cook eggplants with carrots for the first time or just want to hone their culinary skills, then you should familiarize yourself with useful tips. Adhering to general recommendations, it will be possible to improve the vegetable preparation:

It is also better to choose the "right" carrot: it should be bright orange in color, without flaws with a sweetish aftertaste.
You can diversify any recipe at your discretion: garlic is usually added to taste, like hot pepper... In addition, you can use any other spices.
In a similar way, you can cook a snack not from blue, but from zucchini, but you can make a dish from two main vegetables - so it will turn out even more beautiful.
Instead of water, you can always prepare some interesting vinegar-based marinade, complementing it lemon juice, spices, hot seasonings.
Usually 7 or 9% table vinegar is taken for the marinade, but apple or wine vinegar is suitable - you can experiment with such a variety.
For piquancy, you can add grated ginger to the blanks; in the absence of this product, you can use dried ginger, which also has a good aroma.
You can also use other vegetables for the filling. Cabbage goes well with eggplant, onion, tomatoes.
More satisfying preparation options involve the use of various mushrooms or even meat, which is enough to boil or fry and mix with carrots, garlic.

According to these recipes, you will definitely get an excellent dish, because they have already been tested by many housewives. The main thing is to go to the kitchen to cook in a great mood, putting a piece of it into the dish. Then the appetizer will be a success, delighting the whole family with a memorable taste and aroma. And do not forget about the creative process - the kitchen is a great place for experimentation, it is not necessary to strictly follow the selected recipe, because then there is a chance to come up with a new unique recipe.

Numerous recipes for pickled eggplants for the winter indicate that this food in our country is loved and eaten with pleasure. The optimal time for harvesting blue is considered to be the period from late August to late October. It is advisable to select solanaceous fruits of the same size for fermentation. There should be no damage or abrasion on the surface of the vegetables. The ponytails must be green and fresh. The dried "tail" is evidence that the vegetable was kept away from the bush for a long time. So, use it for winter harvesting not worth it.

Counting calories

Eggplant is one of the five lowest calorie vegetables. 100 g of this product contains 24 kcal, so it occupies the honorable fifth place on the list. Ahead of him is green Bell pepper, spinach and ground cucumbers with tomatoes. The table shows a detailed calculation of the nutritional value of fermented blue under pressure, prepared according to the classic recipe.

Table - Nutritional value of "classic" pickled eggplant

It turns out that the dish, the total weight of which is 1 kg 333 g, contains 630.6 kcal. Hence, the nutritional value one serving of a snack, the weight of which is equal to 100 g, is 47.3 kcal.

Pickled, pickled, salted: what's the difference

"Soaked eggplants for the winter" - this phrase can be heard and read quite often. But it does not sound entirely correct. The fact is that there are no soaked eggplants. Housewives often confuse such methods of harvesting vegetables and fruits as pickling and soaking. In fact, the meaning of these processes is the same: to preserve the fruits collected at the summer cottage with the help of lactic acid, which is formed due to sugar fermentation. But what's the difference? The table will tell you.

Only fruits are soaked. Only eggplants and cabbage are fermented. All other vegetables are salted. With the same conservation algorithm, the name of the method varies depending on the product.

Subtleties of the process

In order for pickled eggplants, harvested for the winter in jars, to work out well, it is necessary that lactic acid is formed in the right amount in the container where they are placed. This substance appears during the fermentation of sugar, which is affected by lactic acid bacteria. It turns out that the most important component of any recipe for urinating, pickling or salting is sugar. And the auxiliary one is salt.

Sugar. It is found in any fruit - be it a fruit or a vegetable. A sufficient amount of it is the key to success. Sometimes granulated sugar has to be added separately, but if there is enough sugar in the product, the recipe can be eliminated from the harmful additive. After the conversion of sugar into acid, this substance begins to create obstacles that are insurmountable for other microorganisms. The latter stop their reproduction, thereby preserving the fruits.
Salt. It is necessary not only to add salt to the dish, making its taste more pronounced and bright. The salt fishes out the cell juice from the eggplant, which contains the sugar necessary for fermentation. True, you need to salt only slightly. Salt will lead to a deterioration in the taste of the dish and to the inhibition of the work of lactic acid microorganisms.

Often, currant bush, oak or cherry tree leaves are added to barrels or buckets of eggplant or other fruits. The foliage of these representatives of the flora contains a tannin, which has a beneficial effect on the canning process and gives the fruit a characteristic pleasant crunch.

3 conditions

In order for you to successfully preserve your favorite vegetable, follow certain rules, the main of which is a sufficient amount of sugar in the main ingredient of the prepared dish. For example, sugar is always added to cucumbers in addition. But most eggplant varieties do not need this. So don't be surprised if you don't find sugar in recipes. Compliance with the following three conditions will also guarantee a successful conservation.

Minimum oxygen. In order to keep the maximum amount of vitamin C in eggplants, which they are rich in, you need to minimize the amount of oxygen. This can be done by putting the vegetables in a saucepan or bucket, covering with a lid or plate with a smaller diameter than the container, and putting oppression on top. With cabbage, it is easy to do this trick - oppression will easily compact a chopped vegetable. But whole eggplants do not always succeed in compacting qualitatively. Especially if the fruits are large. So watch out for the brine. V classic recipe it should completely cover the blue ones. If the liquid level drops, add additional 3% saline solution to the container.
Temperature conditions. Fermentation takes place actively at temperatures from 15 to 22 ºС. You can accelerate the release of enzymes by increasing the temperature in the room where the eggplants are fermented. But the finished product must be stored where the air temperature is close to 0 ºС and does not rise above 5 ºС.
Sanitary requirements. The most elementary of all conditions is the observance of the sanitary regime. It consists in the cleanliness and freshness of the products used to prepare the blank. And also in the absolute cleanliness of the dishes involved in the process.

Pickled eggplant for the winter: traditional and oriental

Pickled blue ones are usually not cooked without filling, with the exception of the classic, time-tested recipe. Vegetables are usually stuffed with neighbors in the garden - carrots, garlic and lots of greens. Some recipes use chopped cabbage instead of this kit. It turns out no less tasty and unusual. When you start exploring recipes, note that each recipe lists the net weight of the main ingredient. That is, the mass of eggplants excluding cleaning. Depending on the recipe, the cooking time may vary. For example, Armenian appetizer can be served one day after fermentation. But the Georgian version needs to be kept in brine for about a week.

Classic

Peculiarity. The highlight of this dish is the purity of the eggplant taste. Due to the fact that no auxiliary vegetable ingredients they are not used in it, eggplants are obtained as natural as possible - without admixtures of other people's aromas. When eating such blue ones for food, they can be pre-stuffed with filling from fresh vegetables... Or you can just cut into rings and eat with boiled potatoes or fried meat... The taste of garlic will suffice for variety.

A set of products:

eggplant - 2 kg;
garlic - two large heads;
Bay leaf;
salt.

Actions of the "conservative"

We prepare the brine: we take one part of salt for four parts of water.
We boil the brine and boil the vegetables peeled from the stalks in it for 5 minutes.
We put the boiled blue ones in a colander so that they can drain excess water.
We make a "pocket" on each eggplant and fill it with a mixture of ground black pepper and chopped garlic.
Prepare the marinade at the rate of 30 g of table salt per 1 liter of water. We also send "lavrushka" and allspice there. We boil and wait until it cools down.
Pour the vegetables, packed tightly into the pan, with the cooled marinade.
It is necessary to store cold-cooked pickled eggplants in the cellar or refrigerator for a week.

The shelf life of pickled blue ones is six months. If you intend to store the workpiece longer, preserve it: put it in sterilized jars, set it on water bath so that the water reaches the neck, and boil for half an hour. If you use not a half-liter, but a liter container, sterilization should take an hour. Then cover the cans with tin lids and roll up tightly.

No brine

Peculiarity. Pickled eggplant, stuffed with carrots and garlic, are harvested without brine and without sterilization. They also involve preliminary preparation of the main ingredient. After washing and removing the stalks, the vegetables are cut lengthwise with a knife, cutting each blue one by about ¾ in depth and leaving 2 cm on the sides to create a kind of "pocket" for the filling. After the nightshades are put in a wide saucepan or saucepan, poured to the top with pre-prepared saline solution and cooked for ¾ hour.

A set of products:

blue - 2.3 kg;
carrots - 0.5 kg;
parsley root - 0.1 kg;
onions - 0.1 kg;
garlic - two medium heads;
salt - for brine and filling;
parsley - a bunch;
vegetable oil - a glass.

Actions of the "conservative"

We take out the boiled blue ones and place them under oppression to remove excess moisture.
Cooking the filling: sauté the finely chopped onions, and chop the carrots and parsley root into thin cubes. Pass the garlic through a press and mix with the rest of the ingredients.
Fry carrots and parsley root in a pan for ten minutes, and then add garlic to them and pour finely chopped herbs. Simmer for another three to four minutes and mix with sautéed onions.
Add some salt to the filling and stuff the eggplant with it.
We tie up each stuffed blue thread so that the minced meat does not fall out, we put the nightshade fruits in a wide container, we put oppression on top, and instead of the lid we use gauze.
On the third day, we shift the blue ones to glass jars, fill with calcined sunflower oil cooled down to 70 ° C so that it completely covers the fruits, and we remove the container to a cool place, having previously covered it with a nylon lid.

You can check the readiness of the vegetables after the initial cooking as follows: pierce the fruit with the back edge of the match, and if the tip enters the pulp freely, then the blue one is ready.

In azerbaijani

Peculiarity. Azerbaijani-style eggplants can be cooked strictly according to the recipe, or you can lay them in layers without filling the blue ones. Both methods are considered authentic. The amount of vitamin C due to the participation of a fair amount of greenery increases several times. Heat treatment greens are practically not exposed. This means that the snack prepared for the winter will become real vitamin bomb... In addition, fresh spices can be selected to taste by replacing regular basil with lemon, and adding cilantro instead of dill.

A set of products:

blue ones - ten small ones;
celery root - one small;
paprika - one;
chili - a pod;
carrots - four small ones;
parsley - two bunches;
mint - half a bunch;
dill - a bunch;
basil - half a bunch;
salt and black pepper - to regulate the taste;
Carnation;
Bay leaf;
allspice peas.

Actions of the "conservative"

We cut the washed and peeled fruits of the nightshade so that each vegetable has a "pocket", and send it to a pot of boiling water for 5 minutes.
We take out the eggplants, chill and use a knife or dessert spoon to clean the seeds from the fruits.
We wash the entire set of greens well under running water, leave to dry completely, and then chop finely.
Peel and grind the carrots on the finest grater. We pass the garlic through a press, and cut the pepper with removed seeds and partitions into small pieces.
We clean the celery root, remove the tough veins from it and chop it on a fine grater.
Mix all the ingredients of the filling in a common bowl, season with salt and pepper to taste, stuff the eggplants.
Prepare the marinade: boil water, add spices, boil them in boiling water for five minutes and turn off the stove.
After complete cooling fill the marinade to room temperature with the stuffed blue stuffed in a bucket or pan, put oppression on top and send it to a cool place for six days.
After six days, we take out the vegetables, put them in jars and put them in the refrigerator. If desired, we can preserve it, having previously sterilized the container filled with snacks.

In some regions of Azerbaijan, salty blue ones are poured with a spice-free marinade prepared on the basis of vinegar diluted with water.

In Georgian

Peculiarity. Eggplant pickled with carrots, herbs and garlic in Georgian style is the most spicy of the offered dishes. Of course, it can be prepared without red pepper, minimizing its presence in the appetizer or, in general, eliminating it. But the Georgians are sure that the “hobbyhorse” of these salted eggplants is their spiciness. Residents of Georgia believe that their eggplants are the best hangover cure. Especially if you eat chacha with them in the morning after a stormy holiday.

A set of products:

blue - 1.8 kg;
carrots - 350 g;
garlic - five cloves;
ground red pepper - a quarter of a tablespoon;
cilantro - a bunch;
celery - a bunch;
dill - half a bunch;
water - 2 l;
salt - three heaped tablespoons;
9% vinegar - a tablespoon;
sugar - a tablespoon.

Actions of the "conservative"

We clean, wash and make "pockets" in eggplants. Then we boil them in boiling water for five minutes.
We take out the blue ones, put them in a wide colander, cover with a plate on top and set a pot of water on them as oppression, where they were cooked.
Rub the carrots on a special grater designed for korean salads, mix with chopped herbs and garlic passed through a press, mix and adjust the taste of the filling with salt and pepper.
Stuff the eggplants and fold the pot-bellied vegetables tightly into a wide saucepan.
We boil water, add vinegar, salt and sugar to it, fill it with hot marinade, set the oppression again and send it to the refrigerator for a week.

In armenian

Peculiarity. Armenian eggplants are stuffed with a mixture bell peppers... Better to take paprika of different colors. This will make the dish more fun and brighter. Another feature of the recipe is that the blue ones are used without boiling - they are pre-baked over an open fire. However, on the Internet you can find a lot Armenian recipes that declare pre-boiling. But then the appetizer will no longer have a haze aroma. The dish is prepared in a day, therefore, it belongs to the category of instant preparations.

A set of products:

eggplant - 2.5 kg;
Bulgarian pepper - four large;
chili - a pod;
parsley - two bunches;
dill - a bunch;
garlic - head;
apple cider vinegar and salt for the marinade.

Actions of the "conservative"

We clean the eggplant from the stalk, pierce each vegetable with a toothpick in several places and, putting it on a skewer, send it to the grill. Cut the "pockets" after baking.
Finely chop all the greens, press the garlic, chop the bell peppers as small as possible.
We mix the ingredients of the filling and stuff the baked and cooled blue ones with them.
We put them in a saucepan, fill them to the top apple cider vinegar and sprinkle with two tablespoons of table salt.
We put the container with the blue ones in the refrigerator, and after 24 hours we serve them on the table or roll them into jars.

Knowing how to ferment an eggplant is only half the battle. It is equally important to know how to store them properly if they are not canned. The storage place can be a refrigerator or a cellar. The last option is most comfortable if the volume of the workpiece is large. For example, a keg or a large saucepan. The maximum temperature limit for pickled eggplants is 6 ° C. The dish is not picky, it tolerates frost well, so you can safely keep it on the glassed-in balcony. They say that fermented and stuffed blue ones can even be frozen. But when defrosting, keep exclusively in the refrigerator - so as not to spoil the taste spicy snacks.

Reviews: "The most important thing is not to digest"

At the height of the season, I boil the eggplants in salted water until tender, then press them for 6 hours, then lay them out in 5-6 pieces. in plastic. containers and into the freezer. And you can indulge in pickled eggplants all winter without bothering about their storage. Defrost and stuff before cooking. The most important thing is not to overcook the eggplant. And yet, after the blue ones have been stuffed, put them tightly in a saucepan and put something heavy on top (a saucepan with water or a brick). I have a very warm home and 3 days are enough for cooking.
[email protected], http://forumodua.com/showthread.php?t=57712

It is necessary that the eggplants are completely covered with calcined oil, then they can be stored until spring, summer, but naturally in a cool place, for example in the refrigerator or in winter on a loggia, balcony. They will never grow moldy in oil. I do this every year. Same story with tomato paste: Pour some oil on top and it will not mold for a very long time.
Damo4ka, http://forumodua.com/showthread.php?t=57712

Did you know that, in Moscow, the fermentation process proceeds in a completely different way, not like, for example, in Odessa. First, very slowly. Of course, the climate here is completely different, and eggplants are different, they travel to us for a long time, like other vegetables and herbs. I fermented cucumbers in jars, the readiness indicator is a film of mold on the surface. Then the brine is drained, boiled and the jars are sealed for long-term storage. My grandmother in Odessa developed mold in three days, in Moscow it did not appear even after a week. On the tenth day, she stopped the process by force)) Do you remember how it was with Zhvanetsky? "The repair cannot be finished, it can only be stopped ..." The reason is most likely in the differences in climate and the general microbiological background. There are many examples of such features in the world, this is a specific mold on cheeses, which can independently form only somewhere in Italy, but not in Gomel, or the famous San Francisco bread, based on local specific sour sourdough. Sourdough in San Francisco itself becomes such, but in other cities it loses its specificity.
annato, https://moyugolok.livejournal.com/566714.html

Pickled eggplants are most delicious on the fourth day, then they should be stored in the refrigerator, always under pressure, so that the liquid completely covers them. Cover the vessel, of course, with a lid. Eggplants are stored in the refrigerator for about two weeks, maybe longer, but they become too pickled)))
Alena, http://www.good-menu.com/ensalada/baklazhany-kvasheniye9.html

Azerbaijani grandmother always made such eggplants. We have loved since fried potatoes, boiled ... I do, but according to a recipe from a set of postcards of the 60s "Azerbaijani pickles". Delicious too.
Vera Rakhimova, http://russianfood.com/recipes/recipe.php?rid=119196

1. The first step is to wash the eggplants properly, cut off their tails. According to this recipe for stuffed eggplant with carrots, it is better to use less large vegetables(as smooth as possible).

2. Prepare a suitable sized saucepan and boil water in it. Gently dip the eggplants there, let them simmer for about 12-15 minutes. Turn them over from time to time during the process to cook evenly.

3. For the filling, it is necessary to peel and chop the vegetables: chop the onions and peppers, and grate the carrots. Heat vegetable oil in a skillet. Send the onions there first, then, after a couple of minutes, the carrots and peppers. Fry vegetables until tender, cool them. Add chopped herbs and garlic (if desired).

4. Prepare the brine in parallel. For 1.5 liters of water, you need about 3 tablespoons of salt. It is better to make the brine with a margin, but you need it a little less. So, the cooled eggplants need to be cut longitudinally.

5. Fill them tightly with sautéed vegetables. The filling does not need to be additionally salted, there will be enough brine.

6. To keep the filling tight, tie each eggplant with string or chives, for example. When they are ready, place them on top of each other in a saucepan or other suitable container.

7. It remains only to fill in the eggplant with carrots, stuffed at home, with pre-prepared brine. Place a press on top and leave the eggplants in this position for about 2 days. It may take a little longer during colder seasons. Before serving, carefully remove the thread and cut the eggplant into portions.

Many dishes can be prepared from such a wonderful vegetable as eggplant. They will especially appeal to lovers of spicy food. It has long been a tradition for us to harvest vegetables for the winter in various ways. Not so long ago, a new recipe appeared for us - pickled eggplant stuffed with carrots and garlic. Everything looks very nice and tasty. How to cook a vegetable in this form for the winter, we will write in detail in the article.

Winter vegetable snacks

Homemade pickles will always come, by the way, with any side dish, meat or fish dish... Stuffed pickled eggplants with garlic and carrots are considered a tasty, healthy and appetizing snack with a spicy taste... Now many housewives make such preparations at home for the winter. Eggplants are quite inexpensive in summer, but in winter their price is high, so it's time to start harvesting during the harvest season.

Eggplant contains many nutrients necessary for good health. If you regularly consume a vegetable, it has a beneficial effect on the work of many organs - liver, intestines, hematopoietic system. The vegetable has antibacterial properties. It is recommended to use it for gout and atherosclerosis.

It is not easy and quick to cook such a vegetable; you will have to spend time. The end result is worth it as the appetizer is excellent. This dish is considered healthy, because it contains practically no vinegar. In any of the recipes there is a lot of carrot filling and eggplant in the cut resemble rolls, only vegetable.

Recipe for eggplant stuffed with carrots and garlic

To prepare eggplant for the winter, you will need the following products according to the recipe:

Selected eggplants should wash, trim and dry Then, a longitudinal and deep incision must be made on each vegetable. Each of the "blue" ones is pierced with a fork, after which the vegetables are boiled in salted water until they become softer. To prepare a solution for boiling, you need to observe the proportion: 1 tbsp is put in 1 liter of water. salt.

During cooking, vegetables will constantly float up, so they need to be helped to submerge again in salt water, turn over with a spoon or slotted spoon. Readiness is checked with a knife, if it passes freely, then you can turn it off. Ideally, when the boiled eggplants are soft, but plump with a moderately elastic skin. According to the recipe, boiled vegetables should be laid out on a flat table surface with an incision to the side. After that, oppression is put on top and in this form they lie for at least 2 hours.

During this time, it is necessary to make the filling for the eggplant. The recipe carrots are peeled and rubbed on a coarse grater... Then it is laid out in a preheated pan. It is fried with vegetable oil, stirring for 3-4 minutes. This time is quite enough for it to become softer and saturated with oil. Garlic and greens are also chopped, but only with a knife. After that, all vegetables are combined together. The whole mass must be well salted and mixed.

Now you can take the "blue" ones and put the filling in them. There should be a lot of filling so that you can feel its pleasant taste. Each of the eggplants is tied with a thread. It is advisable to do this over a flat plate, since juice will stand out from the vegetable. All vegetables are placed in a saucepan and then they are poured cold prepared brine.

The brine is very easy to make. You need to take the amount of water indicated in the recipe, pour it into a saucepan and boil. Then by prescription add salt and vinegar that are indicated in the recipe. When the brine is completely cooled down, you can pour in the eggplant. It is necessary that the eggplants are completely covered with brine.

Usually in such recipes it is recommended to put oppression on top. This can be a flat plate that fits the diameter of the pot. A jar of water is placed on top of the plate. For the first 24 hours, eggplants stand at room temperature 20-25 ° C, and then it is better to put them in a cellar or refrigerator for 2-3 days.

When this time has passed, you can drain the brine and leave the vegetables under pressure. The threads can be removed and the vegetables cut into pieces. Pickled eggplants prepared according to this recipe for the winter can be stored in the refrigerator for about 2-3 months. During this time, their taste will only get better.

Recipe for pickled eggplant stuffed with carrots and garlic

To prepare this recipe, you will need blanks:

It is desirable to have smooth and small eggplants. They are washed with water and the ends are cut off, after which they are loaded into salted water and boiled for 10 minutes over low heat. The main thing is not to overcook the vegetables and, as soon as they become moderately soft, remove from the heat and drain the water.

Every eggplant you need cut sideways deeply along the entire length... It is best to do this on a cutting board. After that, the "blue" ones are kept under oppression for 1-1.5 hours, so that excess moisture is gone from them.

Now you need to peel the onions and carrots. Chop the onion finely with a knife, and grate the carrots medium-sized. Put chopped vegetables separately in a pan and lightly fry in refined vegetable oil. The lightly fried vegetables are removed from the heat and grated celery root and salt must be added to them. Everything is mixed and the already cooled filling can be stuffed with eggplants.

Each stuffed vegetable is held together with a celery leaf. Vegetables are placed tightly in a saucepan. They are sprinkled with thinly chopped garlic and poured with ready-made brine. It is made on the basis of: 1 tsp salt with a slide for half a glass of water... The vegetables placed in the container are poured with the prepared solution, after which they must be put under oppression.

In this form, they are left at room temperature for 3-4 days. The eggplant readiness will depend on their size and the amount of filling. On the third day, it is advisable to try the product and if it is already ready, then it is better to put everything in the refrigerator.

Finished eggplants can be served whole or cut into portions... Sprinkle them with chopped fresh herbs.

Vegetable snacks perfectly complement any dish: barbecue cooked over a fire, and ordinary boiled potatoes. Pickled stuffed eggplant with vegetables (carrots and garlic) - spicy, aromatic and beautiful due to the contrast of "blue" and orange root crops. They immediately attract attention in the bazaars among the stalls of pickles. Try making them at home - it's not difficult and inexpensive at all. Moreover, while the season of vegetables is not over yet.

Ingredients

12 pcs. medium-sized eggplants (about 4 kg);
5-6 pcs. carrots (about 1 kg);
a bunch of fresh herbs to taste;
1 head of garlic;
2 pcs. bell pepper;
1 onion.

For brine:

2 liters of water;
2-3 tablespoons without a slide of salt;
1 bay leaf;
6 peas of black pepper.

Eggplants should be taken even, not curved. They should not be too thick or old with a lot of seeds. You can take one variety of herbs or mix dill with parsley and cilantro.

I love eggplants, but I always pass by recipes where they need to be fried. In my opinion, no other vegetable absorbs fat as much as they do. I fell in love with this recipe, because for the preparation of fermented "blue" you can do without oil.

How to cook

Wash the eggplants, cut off the "tails", and also prick well with a toothpick along the entire length. This is necessary for the bitterness to go out faster.
Boil the eggplants in salted water (to taste). It is important not to digest the "blue" ones. Their readiness is easy to check with a knife: if the blade enters the fruit without effort, then enough. The approximate cooking time is 10-15 minutes, it depends on the size of the vegetables. It is better to cook 3 pieces in a saucepan, regularly turning them over and holding them with a slotted spoon or spatula so that they do not float on only one side all the time.
Boiled eggplant
Arrange the cooked vegetables on a baking sheet or in a wide bowl. I don't have such wide dishes, I used the kitchen sink. Put a tray or plate on top, press down with a load (jar or pan with water). Leave it for 1-2 hours so that excess water comes out along with bitterness.
Fold the eggplants into a container and put oppression on top to glass the water
Make a longitudinal incision in the eggplants, but not completely, so that they do not split into two halves and it looks like a pocket or an open book.
Not cut completely
Peel the carrots, grate on a coarse grater or in Korean. You can fry in a pan by adding refined vegetable oil. You do not need to keep it on fire for a long time, 5 minutes is enough, the carrots should not soften too much. But I never fry.
Grate carrots
Wash and remove seeds from bell peppers. Cut in small pieces. If you don't like pepper in any form, you can skip it. I advise you to take a large, fleshy red pepper, not a small yellow-greenish one, it is juicier and sweeter.
Chop sweet peppers into small pieces
Peel and chop the onion. It will add juiciness to the filling.
Chop the garlic with a knife or pass through the garlic. If you are a spicy lover, then add hot pepper to taste.
Garlic and hot peppers finely chop the chili
Finely chop the greens.
Chop parsley finely
Mix everything with carrots - the filling is ready.
Carrot and garlic filling for stuffing eggplant
Boil the brine. Yes, pickle, not marinade, because we will cook it without vinegar. Add salt (1 tablespoon for 1 liter), spices to boiling water, let it boil. Cool to room temperature.
Stuff the eggplants with carrots and herbs. You can tie each thread with a thread so that the filling does not spill out. It is better to perform this procedure over a baking sheet so as not to stain everything around. Parsley stalks are also suitable for tying, but it's easier for me to work with threads, it's more reliable.
Stuffed eggplant with carrots
Fold the stuffed eggplants into a bowl or saucepan, pour over with cold brine. The pouring should completely cover the vegetables.
Fold into a suitable sized saucepan
Make oppression: cover the "blue" ones with a plate, put a load on it. The easiest way is to use a jar of water.
Put oppression
Leave the eggplants to ferment in this state for 2-3 days at room temperature until lactic acid fermentation begins. Then it is better to taste whether there is enough acidity and when the taste is completely satisfied.
After that, drain the brine, remove the threads from the vegetables, fold in 3 liter jar or transfer to another saucepan. Pour in vegetable oil and place in a cold place.

Such a snack is stored in the refrigerator for 2-3 weeks. But from my own experience, I will say that you can stretch the time and close it for the winter by putting the eggplants in clean jars and filling with vegetable oil (no brine). Saved this way, we ate them on New Year... But usually they disperse very quickly, you need to cook more.

Cut the stuffed eggplants into slices before serving. Whoever loves celery can grate its root, fry it with carrots and use any vegetable filling whichever you like.

Pickled stuffed eggplants are delicious. With sourness and without excess fat, they will appeal to everyone: meat eaters, vegetarians, and those who are on a diet. Watch the video and feel free to start!