Pickled eggplant stuffed with vegetables. Delicious recipes for pickled stuffed eggplants: a snack for the winter and daily

10.10.2019

Recipe "Pickled eggplants":

To prepare a snack, you need to select small in size, about 5 centimeters in diameter, eggplants. They should be saturated purple, which speaks of ripeness.

Eggplants are washed, tails are cut off and pierced in several places with a fork. This is a prerequisite so that they do not burst during cooking, and later on, bitterness comes out through the holes.

The eggplants are put into a container and poured with water, in which they put salt at the rate of 1 tablespoon per 1 liter of water. Cook for about 10-15 minutes, check the readiness with a skewer. When the vegetables become soft, stop cooking and allow to cool slightly in water.

To get rid of natural bitterness, eggplants are placed under a press for 3-4 hours. To do this, they are laid out on a tray and pressed with oppression, in the process a viscous liquid is released, which is then drained.

The next step is to prepare the filling for stuffing eggplant.
Carrots are washed, peeled, grated.
Sweet peppers, parsley, garlic are finely chopped. They all mix. The squeezed eggplants are cut lengthwise, but not completely. Leave 1 centimeter on the tail so that the halves do not fall apart.

Stuffed eggplants are put in a saucepan, poured with brine, which is prepared from one glass of water, a teaspoon of salt, several peppercorns and one bay leaf. The water is boiled, all the ingredients are added, then they are allowed to cool. The brine is poured cold. A piece of cotton cloth or gauze is placed on the eggplants, then a plate of a suitable size and oppression is placed on top. It could be a jar of water.

Many amateurs pickled apples and sauerkraut have not heard anything about pickled eggplants. We offer to prepare a crispy delicacy on time, which will serve as a good snack.

Pickled eggplant - standard recipe

Delicious and healthy dish, which will be appreciated by the most discerning gourmets.

Ingredients:

garlic - head;
eggplant - 3 pcs.;
table salt - 1 tbsp spoon;
parsley - 20 g.

Preparation:

Cut off the blue stalks. Pour in water. Cook.
Divide the head of garlic into chives. Tear off the parsley leaves from the stem.
Chop the greens. Grind the garlic cloves. You can use a garlic or a fine grater.
Drain the eggplant. Cool down. The fruit should be completely ripe. Raw ones will spoil the taste of the dish.
Squeeze out each fruit. Excess moisture is not needed. To do this, you will need to cut each eggplant in half. Put it on the board. Cover the second from above. Put on the press. Hold for a quarter of an hour.
Pour parsley into the garlic. Salt and stir. Place the resulting filling in each blank. Connect the two halves.
Put in a container. Cover with a plate. Put oppression.
Insist for three days. Transfer to the refrigerator compartment. Hold for a day.

With carrots, herbs and garlic

An excellent appetizer that retains its taste throughout the winter.

Ingredients:

eggplant - 2.3 kg;
sugar - 0.5 cups;
carrots - 2 pcs.;
water - 1.5 liters of boiling water;
salt - 0.5 cups;
garlic - 14 cloves;
vinegar - 100 ml;
greens - 45 g.

Preparation:

Cut off the tails from all fruits. Boil. The water should be salted. The fruit should be soft.
Take out and cool the eggplants. Make a cut in the center. Do not cut completely. Place blanks under the press. Endure the night.
Grate the carrots. Chop the garlic cloves and herbs into smaller pieces. Connect. Place the filling in the center of each piece. Close. Put in a container.
Pour salt into sugar. Mix. Add water. Mix. Cover with vinegar.
Pour the resulting liquid over the eggplants. Put oppression. Cool down. Eggplant, stuffed with carrots and garlic can be consumed and stored all winter.

In Georgian

To taste the finished dish, you will have to wait a week.

Ingredients:

water - 2 liters for brine;
eggplants - 18 pcs.;
vinegar - 1 tbsp. spoon 9%;
carrots - 360 g;
sugar - 1 tbsp. spoon;
garlic - 6 cloves;
salt - 3 tbsp. spoons;
ground red hot pepper - 0.4 tsp.

Preparation:

Rinse the fruit. Remove the stalk. Cut lengthwise, but do not cut completely.
Salt water. Put the fruits and boil.
Get it. Cool and press. All excess liquid should come out.
Grate carrots. Use a Korean-style carrot grater. Grind the garlic cloves on a fine grater. Chop the greens. Connect. Sprinkle with pepper.
Place the filling in the center of each fruit. Put in a container.
To boil water. Salt. Add sugar. Pour in vinegar. Pour blanks. Put oppression on the fruit. Cover and set aside for four days. Transfer to the refrigerator and leave for three days.

Kvassim eggplant for the winter

If you are tired of the usual canned food, try preparing an amazing-tasting snack that will captivate all guests from the first second.

Ingredients:

vinegar 9% - 0.3 cups;
eggplant - 21 pcs.;
water - 240 ml;
fresh mint - 1 cup of leaves;
salt - 3 tbsp. spoons for each fruit;
garlic - 8 cloves.

Preparation:

For cooking, opt for small fruits. Cut off the stem.
Cut in half. Pour salt into the center. Set aside for half an hour. Rinse and dry.
Pour water into a saucepan. Place the eggplants and boil. Take out and cool.
Sterilize the jar. Chop greens. Chop the garlic cloves. Mix.
Squeeze out the fruits. Place the greens in the center of each. Place in a container.
Pour water into vinegar. Add salt. Stir.
Pour blanks. Cover with gauze. Set aside for a couple of days. Cover with a sterilized lid. Put in the refrigerator.
It can be stored all winter. You can start tasting in a week.

Cooking with cabbage

Delicious cooking option amazing dish... Having prepared the proposed delicacy, you diversify your diet and nourish the body with vitamins in the winter period.

Ingredients:

garlic - 2 pcs.;
eggplant - 1500 g;
salt - 75 g;
cabbage - 420 g;
water - 1500 ml for brine;
carrots - 120 g;
chilli;
bell peppers - 2 pcs.

Preparation:

Cut off the stalks. Take a fork and pierce the fruit. Place in water and boil.
Chop the cabbage. Grate the carrots. Chop the pepper. Squeeze the garlic. Mix and salt.
Pour salt into the water. Boil. Refrigerate.
Cool the eggplants. Cut in half. Squeeze the juice. Place the cabbage in the middle.
Take a thread and wrap the blanks. Place in a container. Pour with brine. Close the lid. Put oppression. Withstand three days.
Hide in the refrigerator.

How to do it in Korean

A beautiful dish turns out to be healthy and very tasty. The incomparable aroma will turn your head, and vegetables will help nourish the body with useful vitamins.

Ingredients:

peppercorns;
eggplant - 10 pcs.;
table salt - 3 tsp;
carrots - 5 pcs.;
sugar - 3 tbsp. spoons;
garlic - 8 cloves;
onions - 5 pcs.;
water - 0.5 cups;
table vinegar- 120 ml;
bell pepper - 15 pcs.;
spices;
olive oil - 100 ml;
hot pepper - a pod;
parsley - 110 g.

Preparation:

Chop the eggplants coarsely. Place in water. Withstand a quarter of an hour.
Use a Korean carrot grater. Grate the carrots. Chop the onion and peppers.
Pour oil into a saucepan. Warm up. Throw in the bow. Fry. Add the carrots and then the peppers. Fry.
Squeeze out the eggplants. Place to fry. To fill with water. Add salt. Sweeten. Add peppercorns.
Put out half an hour. Cover with vinegar. Place greens. Add garlic cloves and spices. Darken for a quarter of an hour.
Divide into banks. Roll up.

Eggplant stuffed with vegetables

An excellent preparation for the winter, which retains its nutritional and taste qualities for a long time.

When choosing fruits, opt for medium-sized firm eggplants. There should be no damage or dents on the surface.

Ingredients:

garlic - 3 pcs.;
eggplant - 8 pcs.;
lavrushka - 2 leaves;
carrots - 3 pcs.;
salt - 2 tbsp. spoons;
allspice - 5 peas;
red chili - 1 pod;
black pepper - 10 peas;
parsley - 45 g;
boiling water - 1 liter.

Preparation:

Cut each eggplant fruit. Boil. The water should be salted. Get it. Cool down. Squeeze out excess liquid. To do this, set a press on the fruit and hold for an hour.
Chop the pepper. Mix with parsley leaves. Chop the garlic and add to the pepper. Chop the carrots. Connect products. Place eggplant in the center.
Add lavrushka to the water and salt. Throw in the peppercorns. Warm up. Cool down.
Tie the blanks with thread. Pour with brine. Put under oppression. Cook for three days.

In our country there are many admirers of pickled apples, sauerkraut, cucumbers and tomatoes pickled in a barrel. But not everyone has ever tasted pickled eggplants. And in vain, because they are unusually tasty. They are served as an independent cold appetizer, and are also unusually good as a supplement to meat dishes, rice and potatoes. Moreover, crispy eggplants prepared for future use will always help out if you need to feed unexpected guests. The main thing is to stock up on them in time.

Pickled eggplant: what could be tastier?

How to choose and prepare blue ones correctly?

For fermentation, vegetables of medium size, young, with a thin skin are best suited. Let the larger and slightly overripe specimens go to the main courses.

In addition, the eggplant should be firm and firm to the touch. Sluggish, flabby, long-stored blue in the refrigerator in a fermented form will turn out to be harsh and tasteless. It is better to prepare caviar from them. And vegetables with areas of rot and mold should be thrown away without a doubt.

It is not necessary to peel and soak the eggplants, but they do need to be washed thoroughly. This is done under the tap by hand without using a sponge or detergents, after cutting off the stalk.

A little about dishes

The most delicious eggplant will turn out in enameled, earthen, wooden dishes. Standard are also suitable glass jars, but on the condition that they will be stored along with their contents away from sunlight, for example, in a dark basement.

It doesn't matter if you choose an enamel pot, clay pot or a small wooden barrel - any dish with a lid should be thoroughly washed and treated with boiling water.

The most popular eggplant pickling recipes

So, the vegetables and dishes are prepared, there is a desire to build pickled eggplants, you just have to choose suitable recipe... It is good that there are quite a few options for preparing a wonderful delicacy.

Time-tested appetizer

Eggplants are pricked in several places with a fork and boiled in brine until soft (5-7 minutes). To prepare brine, a lot of salt is needed: a whole glass is taken per liter of water. Vegetables from boiling water are removed with a slotted spoon and placed in a colander for several minutes to drain excess liquid.

The eggplants are cut lengthwise, but not completely. Crushed garlic and black pepper are poured into the cut. The little blue ones fit tightly into the dishes and are filled with marinade. For its manufacture, 30 g of coarse salt is taken for each liter of water, as well as 2 bay leaves and 4 allspice peas.

If the eggplants are tamped into liter cans, pour brine to the top, sterilize for 20 minutes, seal with lids and leave the blank for 2 weeks, we get pickled eggplants for the winter.

Serving on the table, the blue ones should be poured with vegetable oil and, if desired, sprinkled with chopped herbs. And do not be afraid of a large amount of salt in the recipe, the taste ready meal will be excellent.

A warning. When preserving for the winter, pay special attention to the purity of the products used. Indeed, with particles of soil on poorly washed vegetables, spores of dangerous botulism can get into the jars. Also, remember to steam sterilize jars and boil lids.

Housewives also often cook pickled eggplants stuffed with carrots and garlic.

Recipe from Odessa

Eggplant - 4 pcs.;
fresh dill - 2 bunches;
celery with herbs - 2 roots;
garlic - 2 heads;
carrots - 600 g;
sunflower oil - 120 ml;
salt, sugar.

The medium-sized eggplants are washed and pierced with a fork. Boiled in salted water for 10 minutes. They are removed from the boiling water and cooled. Are placed under the press for 3 hours. Then the little blue ones are cut along, but not completely, so that you can put the filling inside.

For the filling, dill is finely chopped, carrots are rubbed on a coarse grater, garlic is chopped. All components of the filling are thoroughly mixed and salted abundantly. The mixture is put inside the eggplant.

The celery stalks are cut off and scalded with boiling water for softness. Each eggplant is wrapped in celery and fits snugly into the dish.

A brine is being prepared: for each liter of boiled slightly warm water an incomplete tablespoon of salt and the same amount of granulated sugar are taken.

Pour the vegetables with brine so that the liquid does not completely cover them. Further, in a frying pan, it is overheated vegetable oil and poured onto the blank from above. The eggplants should stand at room temperature a couple of days, then they go to a cold place. After 10 days, delicious pickled eggplants with carrots and garlic are ready.

Georgian appetizer

Eggplant - 500 g;
kernels walnuts- 1 handful;
a mixture of dried herbs - 1 tbsp. spoon;
onion - 1 head;
garlic - 2 large cloves;
iodized salt - 2/3 tbsp. spoons;
ground red pepper - a pinch;
chilled boiled water- 0.5 cups.

Trim the ends of the eggplants, then cut the vegetables lengthwise into slices. Pour boiling water over for 5 minutes, then remove under pressure for 1 hour.

Mix crushed nuts with finely chopped large onion, chopped garlic, herbs, pepper and salt. Grind everything thoroughly until smooth.

Apply the resulting mixture to eggplant plates, wrap them in rolls and place in a bowl. To fill with water. Put in the refrigerator. Georgian style pickled eggplants with garlic, onions and nuts will be ready in a week.

If you use table vinegar instead of water, you can eat the snack on the third day.

Pickled eggplant, stuffed with vegetables cook using another interesting recipe:

Korean style eggplant

Take 2 kg of eggplant. Each is cut into 4 pieces lengthwise, starting from the side of the removed stalk, but so that the knife does not reach the end of the vegetable. 2.5 liters of water is poured into the pan, 4 tbsp. tablespoons of salt. When the water boils, the blue ones are lowered into it and boiled until soft (about 10-15 minutes). The water is drained, the vegetables cool down.

3 large carrots, rubbed on korean grater... 500 g of sweet red pepper is cut into thin strips, 3 onions - in half rings. A bunch of parsley is finely chopped and the head of garlic is chopped. All components of the filling are mixed with the addition of a teaspoon of ground black pepper.

Eggplants are stuffed with a vegetable mixture, placed in a bowl, filled with brine.

Brine

For its preparation, 350 ml of water is taken, 2 tbsp. tablespoons of granulated sugar and 1 teaspoon of salt. The marinade is boiled for about a minute, after which the fire is turned off and 50 ml of overheated vegetable oil is added.

Eggplants are aged for 2 days in an apartment, then taken out into the cold. After 2 days, they can be decomposed into half-liter jars, pour 1 tbsp into each one. spoon of 9% vinegar, sterilize for 25 minutes, roll up and remove for longer storage.

Pickled eggplant "False mushrooms"

Cut 4 kg of eggplants into large cubes and soak for 3 hours in salted water, pressing down with a load on top. Then boil for 15 minutes in the same water. Strain, sprinkle with chopped garlic and pour over boiled brine, for the preparation of which you take 2 liters of water, 2 dessert spoons of salt, a few peas of allspice and bay leaves, and cloves to taste.

Insist eggplants in the cold for 3 days. Serve with 6% -mm table vinegar.

It should be noted that this appetizer is really very similar to mushroom and goes especially well with potato dishes.

Pickled eggplant with cabbage for the winter

2.5 kg of eggplants are peeled and boiled for 3 minutes, after which they are cooled and cut into strips. 1.5KG white cabbage finely chopped. 2 carrots are grated on a special grater. 2 hot peppers and the head of garlic is twisted in a meat grinder.

Everything is mixed and poured with hot marinade. The night is insisting. Folds out into 0.7-liter cans, cuddling tightly. Sterilized for 20 minutes. The output is 6 jars of 0.7 l each, not only tasty, but also very beautiful snacks.

Marinade

250 ml of water is poured into the dishes, salt (2 tablespoons) is added, half a glass of vegetable oil and granulated sugar, as well as 2 tbsp. tablespoons of 70% vinegar essence. Everything is boiled for about 30 seconds.

Moldavian pickled eggplants

Eggplant - 3 kg;
carrots - 1 kg;
cilantro or parsley - 2 bunches;
black pepper - 10 peas;
garlic - 10 medium cloves;
bay leaf - 3 pcs.

Cut the eggplants into small finger-sized cubes, salt well and leave for a couple of hours. Then squeeze thoroughly and quickly fry in sunflower oil.

Chop the carrots into thin slices and fry too, but separately from the eggplants.

Place the layers of vegetables in jars in sequence: eggplants, carrots, chopped garlic, chopped parsley, etc. Add peas and bay leaves. Pour hot marinade over the neck, boiling a liter of 6% vinegar with two tablespoons of salt. Cover the jars with nylon lids. Let it brew for 3 days in a warm place and two days in a cold place. Then you can enjoy a wonderful meal.

Good afternoon friends! Pickled stuffed eggplant is my most favorite dish from this vegetable. True, it's not preparing so quickly, but it's worth it, believe me. Even in this recipe there are no clear proportions of vegetables, how much eggplant there is, we use so much. The only thing is that we observe the proportions of the marinade.

For the recipe "Pickled stuffed eggplant" you will need:

I indicate the amount of vegetables that I had

Eggplant - 10 pieces
Carrots - 5 pieces
Garlic - 5-6 cloves
Hot bitter pepper - 1 piece
For the marinade:
water - 1 liter
Salt - 2 tbsp
Bay leaf - 3-4 pcs
Peppercorns - 1 tsp

Recipe for making stuffed pickled eggplant

Wash the eggplants and cut off the tails, cut on one side, forming a pocket. Boil water (for 1 liter of water, 1 tbsp of salt) and lower the eggplants in a saucepan, cook for about 7 to 10 minutes, the main thing here is that they are not overcooked. We check with a match, if the eggplant can be easily pierced, then it's time to take them out.

Now they need to be put under oppression by 1 - 1.5 so that the glass is water. I use two cutting boards for this. I put one at an angle, lay out the eggplants and another one on top, and of course some kind of load on top.

Now you can do the filling and marinade.

Prepare the marinade: add salt, peppercorns and bay leaf to a liter of water. Boil and set aside.

For the filling, grate the carrots on a Korean grater, add chopped garlic, hot pepper and greens, mix everything.

Now you can stuff the eggplants. Put the stuffed eggplants in a saucepan. If there are carrots left, we send it there. Pour the vegetables with marinade, by this time it will have cooled down, a plate on top and a load, which is heavier.

Pickled stuffed eggplants will only be ready in 5-7 days. For the first 4 days I leave them at room temperature, and then I put them in the refrigerator. Sprinkle them when serving onions, herbs and pour with vegetable oil. Very tasty, it turns out, try it you won't regret it.

Few will give it up spicy dish. Pickled eggplant, with pleasant sourness and pungency, 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 can also be carrots, tomatoes, bell pepper, garlic and herbs, and you can not spare garlic. Stored pickled eggplant appetizer in the refrigerator from a month to two, but since the fermentation process does not completely stop, they often become more acidic, but still edible. This can be rolled up for the winter, but this is already another recipe, with which we will definitely share with you.

Ingredients for making stuffed pickled eggplant

Step-by-step preparation of pickled stuffed eggplant with a photo

Cut off the ends of the eggplant (not overripe), make punctures in them with a fork so that they do not burst during cooking.
Add salt to boiling water and dip the eggplants in it. Do not overcook the eggplants, they should be ready, but not falling apart. Pierce with a toothpick and if they are already soft, remove from the water. Usually 10-15 minutes is sufficient.
Place the eggplants on a flat surface, preferably on the edge of the sink, to drain off excess moisture and bitterness. Press them from above with a cutting board, on which place the load.
After 2-3 hours, when the liquid from the eggplant ceases to stand out, 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 pan and simmer the vegetables, you can all together for 4-6 minutes. Add 1 tbsp. salt, black pepper and chopped bay leaves. Refrigerate.
Prepare an enamel saucepan for a snack. Using a spoon or hands, stuff each eggplant and tie with either a string or a parsley or celery stalk. Stack the eggplants tightly together. If the filling remains, you can simply put it on top.
Place a flat plate on top of the eggplants, and then place some weight, such as a jar of water. The eggplants will start juice after 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 do not see the need for this.
Leave the eggplants to 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.
Transfer the fermented eggplants to a jar or other resealable container and refrigerate.

Serve the pickled eggplant in portions. And if you're serving a whole snack to your guests, don't forget to offer a table knife. Bon Appetit!