Eggplant under pressure with garlic and carrots. Recipes for pickled eggplants stuffed with carrots and garlic

Many lovers soaked apples And sauerkraut haven't heard anything about pickled eggplants. We suggest preparing a crispy delicacy in time that will serve as a good snack.

Pickled eggplants - 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.
Separate the garlic head into cloves. Remove the parsley leaves from the stem.
Chop the greens. Grind the garlic cloves. You can use a garlic grater or a fine grater.
Drain liquid from eggplants. Cool. The fruits must be completely ready. Raw ones will ruin the taste of the dish.
Squeeze each fruit. There is no need for excess moisture. To do this, you will need to cut each eggplant in half. Place on the board. Cover the second one on top. Place the press. Leave for a quarter of an hour.
Sprinkle parsley into the garlic. Add salt and mix. Place the resulting filling into each piece. Connect the two halves.
Place in a container. Cover with a plate. Put oppression.
Infuse for three days. Transfer to the refrigerator compartment. Leave it for a day.

With carrots, herbs and garlic

A great snack that keeps its flavor taste qualities all winter.

Ingredients:

eggplants – 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 must be salted. The fruits should become soft.
Remove and cool the eggplants. Make a cut in the center. Don't cut all the way through. Place the workpieces under the press. Survive 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. Place in a container.
Add salt to sugar. Mix. Pour water. Mix. Pour in vinegar.
Pour the resulting liquid over the eggplants. Put oppression. Cool. Eggplants, stuffed with carrots and garlic can be consumed and stored all winter.

In Georgian

You will have to wait a week to taste the finished dish.

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 hot red pepper – 0.4 teaspoon.

Preparation:

Rinse the fruits. Remove the stem. Cut lengthwise, but do not cut all the way through.
Salt the water. Place the fruits and boil.
Get it. Cool and put under pressure. All excess liquid should come out.
Grate the carrots. Use a Korean carrot grater. On fine grater chop the garlic cloves. Chop the greens. Connect. Sprinkle with pepper.
Place the filling in the center of each fruit. Place in a container.
To boil water. Add some salt. Add sugar. Pour in vinegar. Fill the blanks. Put pressure on the fruit. Cover with a lid and set aside for four days. Place in the refrigerator and leave for three days.

Ferment eggplants for the winter

If you're tired of the usual canned food, try to cook amazing taste an appetizer that will charm all guests from the first second.

Ingredients:

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

Preparation:

To prepare, choose short-length fruits. Cut off the stem.
Cut in half. Pour salt into the center. Leave for half an hour. Rinse and dry.
Pour water into the pan and heat it up. Place the eggplants and boil. Remove and cool.
Sterilize the jar. Chop the greens. Chop the garlic cloves. Mix.
Squeeze the fruits. Place greens in the center of each. Place in container.
Pour water into vinegar. Add salt. Stir.
Fill the blanks. Cover with gauze. Set aside for a couple of days. Cover with a sterilized lid. Place in the refrigerator.
You can store all winter period. You can start tasting in a week.

Cooking with cabbage

Delicious cooking option amazing dish. By preparing the proposed delicacy, you will diversify your diet and nourish your body with vitamins during the winter.

Ingredients:

garlic – 2 pcs.;
eggplants – 1500 g;
salt – 75 g;
cabbage – 420 g;
water – 1500 ml for brine;
carrots – 120 g;
chilli;
Bell pepper- 2 pcs.

Preparation:

Cut off the stems. Take a fork and pierce the fruit. Place in water and boil.
Chop the cabbage. Grate the carrots. Chop the pepper. Squeeze out the garlic. Mix and add salt.
Pour salt into the water. Boil. Cool.
Cool the eggplants. Cut in half. Squeeze out the juice. Place cabbage in the middle.
Take a thread and wrap the workpieces. Place in container. Pour in brine. Close the lid. Put oppression. Leave for three days.
Hide it in the refrigerator.

How to do it in Korean

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

Ingredients:

peppercorns;
eggplant – 10 pcs.;
table salt – 3 teaspoons;
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 - pod;
parsley – 110 g.

Preparation:

Coarsely chop the eggplants. Place in water. Leave for a quarter of an hour.
Take a Korean carrot grater. Grate the carrots. Chop onions and peppers.
Pour oil into the pan. Warm up. Throw in the onion. Fry. Add carrots and then peppers. Fry.
Squeeze out the eggplants. Place to fry. To fill with water. Add salt. Sweeten. Add peppercorns.
Simmer for half an hour. Pour in vinegar. Place the greens. Add garlic cloves and spices. Simmer for a quarter of an hour.
Divide into jars. Roll up.

Eggplant stuffed with vegetables

An excellent preparation for the winter that preserves for a long time their nutritional and taste qualities.

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

Ingredients:

garlic – 3 pcs.;
eggplants – 8 pcs.;
bay leaf – 2 leaves;
carrots – 3 pcs.;
salt – 2 tbsp. spoons;
allspice – 5 peas;
red chili pepper – 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. Squeeze out excess liquid. To do this, place a press on the fruit and hold it for an hour.
Chop the pepper. Mix with parsley leaves. Chop the garlic and add to the pepper. Chop the carrots. Combine products. Place in the center of the eggplant.
Add bay leaf to the water and add salt. Throw in the peppercorns. Warm up. Cool.
Tie the blanks with thread. Pour in brine. Put under oppression. Cook for three days.

Eggplant is a berry brought by the Portuguese from India. Our people loved her very much. But her season is short. Therefore, it is important to know how to prepare eggplants for the winter. They are frozen, pre-baked in the oven and the skin removed, salted, pickled, and prepared into salads. This article will teach you how to make pickled eggplants. Below you will find several recipes of a wide variety and for every taste. However, the cooking principle remains unchanged. Boil the blue ones and fill them with marinade. You can stuff the eggplants before doing this.

There is also a way to dry-salt the blue ones. We simply cut the fruits into discs, sprinkle them with salt and spices, and then seal them. A wet pickling is the pouring of a cut fruit with brine.

Pickled eggplants: a universal recipe

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

Let's make the marinade. Boil water and put parsley stems in there - just for a few seconds so that they become elastic. After this, 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 with garlic, tied with parsley stems. Place in an enamel bowl and fill with cold marinade. Press down with a plate and place pressure on it. We keep it like this for four days room temperature. Then place the eggplants in prepared jars and fill with boiled and cooled marinade. Carefully pour a few spoons of hot vegetable oil. We seal the jars.

Pickled eggplants stuffed with vegetables in Russian style

No vinegar in preparations! This preservation method is good because fermentation occurs under the influence of bacteria present in the product. We cut ten eggplants in half lengthwise, but do not reach the end by two centimeters. Boil the blue ones for twelve minutes in salted water (30 grams per liter). Place the finished eggplants under pressure until they cool completely. Chop three carrots in Korean style. Cut two parsnip roots into strips. Chop three onions into semicircles. Let's stew all these vegetables in small quantity vegetable oil for about eight minutes until they are soft.

Peel two heads of garlic. Chop each clove into plates. Mix most of the garlic with the cooled vegetables. Stuff the eggplants with this mixture (just put the filling on one half and cover with the other. You can also add green leaves of cilantro or parsley. Place the eggplants in glass jars, sprinkling with garlic. Leave it warm under pressure for three days. Then pour in boiled but cooled vegetable oil. Such pickled eggplants, stuffed with vegetables, must 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 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, and chop the leaves from a bunch of parsley. Cut the cooled eggplants lengthwise, but so as not to divide them into two halves. We put garlic on this “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 enamel dishes, press down with a load.

For the first two days, the little blue ones should stand in a warm place to start the souring process. Then the pickled eggplants stuffed with carrots and garlic need to be kept in a cool cellar for another couple of days. It will taste better this way.

Pickled eggplants stuffed with carrots

For this one it’s moderately spicy vegetable snack three pieces of blue ones should first be boiled in water with salt until full readiness(about half an hour). Then put them under a press and let the bitterness go away. Grate two carrots coarsely. Simmer it in three tablespoons of vegetable oil for ten minutes over low heat. Pass the head of garlic through a press. Let's set aside a quarter of the total. Chop half a bunch of greens. We will also save a quarter of the portion for later. Add the greens and garlic to the carrots. Stir and stuff future pickled eggplants. The recipe advises to tie the blue ones with thread so that the filling does not fall out. Place the eggplants in a saucepan and sprinkle with the remaining garlic and parsley. To 0.5 liters of boiling water add 10 g of salt, ten milliliters of 9% vinegar, three black peppercorns and two bay leaves. Cook for another two minutes. Pour this marinade over the blue ones. Place pickled eggplants stuffed with carrots under a press. Then leave in a warm place for three days.

Blue ones stuffed with vegetables

Boil a kilogram of small eggplants and place them under pressure, as in previous recipes. This same method of preparing pickled eggplants differs from others in the filling. Grate two carrots coarsely and fry them in refined sunflower oil. bell pepper remove seeds and cut into small cubes, chop parsley and dill (three spoons each), chop three cloves of garlic into thin slices. Place the vegetables with the cooled carrots. Mix and stuff the blue ones with this minced meat. We make the simplest brine. Dissolve 50 grams of salt in one and a half liters of boiling water. Place the eggplants in a dish in one layer. Fill them with cooled brine. Leave the stuffed pickled eggplants for three hours without pressure and for a day under pressure. After this, we transfer them into glass jars and fill them with brine. They should be stored in the refrigerator.

Eggplant blanks

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

Spicy filling

Pickled eggplants, according to this recipe, are prepared in the classic way. Only the filling is different. Coarsely grate four carrots and fry until soft. Chop two onions into quarter rings and fry until golden brown. Finely chop five cloves of garlic. Mix the minced meat, add salt, and add chopped fresh herbs if desired. These blue ones should be fermented for three days at room temperature.

Another filling recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions into small cubes. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Rub the inside of each half-cut eggplant with garlic. We spread the filling. To prevent it from falling out, we tie the blue ones with thread. Place the crumbled Bay leaf and dill umbrellas. Place the blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. These pickled eggplants for the winter are ready to eat within two days.

Fermentation is one of the ways to prepare crops, berries and fruits for the winter, as a result of which, in the process of physical and chemical factors, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in personal juice (they are crushed, chopped, chopped), add table salt, under influence lactic acid bacteria The fermentation (fermentation) procedure takes place. Salt is not considered an important ingredient; it affects the taste and inhibits the development of pathogenicity.

REFERENCE! Salt for brine is taken in a volume of 5% of the water, and for fermentation in personal juice in a proportion of 1.5-2% of the weight of vegetables.

The fermentation period depends on several factors:

temperature;
amount of salt.

Which canning product should you choose?

What eggplant is better cook for the winter: pickled or salted? Salting and pickling are well-known methods for storing fruits and vegetables. Salt and lactic acid are considered the main preservative agents. They inhibit the formation of harmful microbes and protect fruits and vegetables from rotting.

Lactic acid is very important for the human body. She stands out fresh taste and not so harsh and sharp. Fermented vegetables contain large quantity lactic acid, and salt dominates in pickles.

Storage methods

This vegetable cannot be classified as a vegetable with a long shelf life. But if specific conditions are met, they can be preserved for a long period. List of ways:

In a dark place (basement, cellar, pantry).
Covering with wood ash.
Hanging.
Drying.
Freezing in the refrigerator.

What vegetables are preferable?

For this procedure, you need to take medium-sized vegetables (up to 10-12 centimeters long), young, with thin skin without damage or brown spots. They should also be smooth, dense and elastic.

What are the benefits and harms of the dish?

When eating eggplant, the body receives great benefits. Their beneficial features lies in his chemical composition, it includes:

Eggplants are contraindicated for:

Gastrointestinal disorders, diseases of the duodenum, acute gastritis and ulcers.
Arthrosis.
Diseases of the pancreas.
Treatment with insulin.
With exacerbation of gout.
Kidney diseases.

ATTENTION! You should not eat these vegetables when they are overripe, as they contain quite a lot of solanine, which is toxic to the human body. Therefore, you should only eat young, ripe or white eggplants - they do not contain solanine.

What kind of cookware is suitable?

Pickled eggplants turn out appetizing when they are cooked in an enamel pan, or in clay and wooden dishes. But you can also ferment in glass jars, but such containers must be stored away from sunlight. Be sure to wash the container and pour boiling water over it.

Cooking options

No other additives

Ingredients:

Little blue ones - a couple of pieces.
For the marinade: for one liter of liquid – 30 grams of salt, two bay leaves and four allspice peas.

Preparation:

Boil vegetables for 5 to 7 minutes in brine (one glass of salt per liter of liquid), after piercing them with a fork.
After the cooking time has expired, remove and let the water drain.
Add to the longitudinal section grated garlic and black pepper.
Place the eggplants tightly in a container and pour over the marinade.
Next, cover the container with a lid and put it in the refrigerator or in a cold place for two weeks.

Stuffed with herbs and other things

Let's look at one of the best quick recipes: cooking pickled eggplants stuffed with carrots and herbs with garlic in a saucepan for the winter.
Ingredients:

8 kilograms of eggplant;
2 kilograms of carrots;
400 grams of garlic;
a bunch of parsley;
100 milliliters sunflower oil for frying.

Preparation:

Remove the stem along with the pulp and slightly cut all the eggplants.
Then put them in boiling water and boil for about five minutes in salted water.
Boiled vegetables are placed one on top of the other and covered with oppression to get rid of excess water.
Grate the carrots and fry them in oil.
Pass the garlic through a garlic press, chop the parsley very finely.
Add prepared garlic and parsley to the carrots, add salt.
Once the eggplants have cooled, stuff them with one or two tablespoons of the carrot mixture.
Place the stuffed vegetables in a container and pour over brine (1.5 tablespoons of salt per liter of liquid).
The container is placed in heat. Depending on the temperature background, eggplants are fermented for 3 to 5 days.

With celery

Ingredients for pickled eggplant and celery recipe:

One kilogram of eggplant.
Two parts garlic.
2 bunches of celery.
Salt.
Two or three bay leaves.
50 ml sunflower oil.
Water.

Preparation:

With cabbage

Now the recipe for pickled eggplants, stuffed with cabbage with carrots.
Ingredients:

1,650 kg eggplants;
carrot;
500 grams of white cabbage;
two bell peppers;
two or three cloves of garlic;
0.5 liters of water;
2.5 tbsp. l. salt, ground pepper.

Preparation:

Wash the eggplants, remove the stems and poke holes with a fork.
Boil water and lower them into the liquid for 5 minutes.
Cool afterwards.
Coarsely grate the carrots and finely chop the cabbage.
Cut the peeled pepper into small strips.
Chop the garlic.
Mix all the ingredients, add salt and pepper, and let the mixture brew for about 20 minutes.
Stuff sliced eggplants with vegetables.
Using water and salt, prepare the brine, which then needs to be cooled.
Place the filled eggplants in a container, add brine and press down with a weight.
Leave in a warm place for three days. Then add sunflower oil and put it in the refrigerator.

Recipe in batter

Ingredients:

2-3 eggplants;
1 egg;
5 tablespoons breadcrumbs;
vegetable oil;
salt.

Preparation:

Cut the eggplants into one-centimeter thick slices, sprinkle with salt and let stand for 30 minutes.
Then rinse in cold water.
Beat the egg a little.
Dip each eggplant slice in egg mixture, then roll in breadcrumbs.
Fry in a frying pan in oil on each side until golden brown.

Fast way

Ingredients:

Eggplants – 350 grams.
Onion – 60 grams.
Garlic – 10 grams.
Salt - to taste.
Vegetable oil - for frying.
Granulated sugar - half a teaspoon.
Black pepper.
Vinegar 6% – 1.5 tsp.

Preparation:

Wash the eggplants, remove the stems.
Cut into strips.
Pour salt into a bowl and let stand for 30 minutes.
Peel and cut the onion into rings.
Add sugar and salt, vinegar to it.
Let the onions marinate.
Remove excess moisture from eggplants.
Fry vegetables in oil for 10 minutes.

Pickled eggplant stuffed with carrots, herbs and garlic is one of the most useful options vegetable preparations, which can be served immediately and stored for the winter. It is natural fermentation products that contain probiotics, which have such a beneficial effect on human health.

Unfortunately, many miss the opportunity to prepare pickled eggplants stuffed with carrots and garlic, preferring marinades, which are often more harmful than beneficial. And all because they think that fermenting blueberries is difficult. Not at all! Judge for yourself.

Ingredients

To prepare stuffed pickled eggplants, we will need:

blue ones - 7 pieces of small neat fruits;
sweet pepper - 1 piece;
carrots - 2 pieces;
garlic - 1 head;
dill, parsley - a bunch;
hot peppers, optional.

For the brine:

salt - 2 tbsp. spoons for every liter of water;
allspice – 3-4 pieces;
cilantro seeds (coriander) – ½-1 teaspoon;
bay leaf - 2 pieces.

Preparation

We make a non-through cut in the eggplants.
Place in salted boiling water. We force the vegetables to be completely immersed in water by pressing them down with something. You can use a lid. Cook for 4-5 minutes.
Now the blue ones need to be allowed to drain. It is convenient to place them directly in the sink for this purpose. When the main water has drained from the vegetables, they need to be covered with a board on top and a weight placed. This will completely free the eggplants from excess liquid.
While the vegetables cool and dry, prepare one liter of brine. To do this, put bay leaf, coriander, pepper, and salt into water. Let it boil. And remove from the fire.
Let the brine and eggplants cool down and make the filling. Coarsely grate the carrots. Chop sweet and hot peppers with a knife. We chop the greens, cutting off the tough stems (they will come in handy later).
Add all the filling ingredients together, add chopped garlic and mix.
When the eggplants have completely cooled and drained (usually this takes 30-40 minutes), remove them from pressure. We compact the cut with filling.
Not all of it will be spent on the filling. Vegetable mix. Part of it will remain. And now we chop the previously cut stems of dill and parsley. And add them to the remaining vegetable mass.
Sprinkle the bottom of the container where the blue ones will ferment vegetable filling. Place the first layer of stuffed eggplants.
Next, we again make a layer of filling and again lay out the stuffed vegetables in a second layer. Sprinkle the rest of the filling on top. And fill it with brine.
Press down with a plate and put pressure on it.
The fermentation process will soon begin, the duration of which depends on the desired degree of acidification of the dish and the room temperature. So you have to try. Typically the fermentation process takes 3-5 days.

Pickled eggplants can be coarsely chopped and seasoned with vegetable oil.

Or chop it and serve it as a salad.

How to store for the winter?

So, we have pickled eggplants stuffed with carrots, herbs and garlic. Now the question arises of how to store them and store them for a long time, for example, in winter.

Today it has become fashionable to roll the dish into jars. Which is absolutely wrong. Since this is a recipe for traditional natural fermentation. And, therefore, he does not need any sealing.

Fermentation recipes were invented thousands of years ago. There were no rolling cans back then. And the point of fermentation was precisely to preserve food for the winter. Therefore, such recipes are not only the most delicious, but also the healthiest.

So pickled stuffed eggplants They are simply stored for the winter - kept in a cool place, for example, in a refrigerator, cellar, or on the balcony. In the same container in which they were prepared.

My husband loves eggplants very much, and I try to look for new recipes using them to make them tasty and healthy. Here is one of traditional recipes how to cook pickled eggplants with carrots.

INGREDIENTS

Eggplant 1 Kilogram
Carrot 1 piece
Bell pepper 1 piece
Garlic 2-3 cloves
Parsley 1 bunch
Salt 2 tbsp. spoons
Allspice 3-4 pieces

Eggplants need to be washed, cut off their stems, prick the vegetable with a fork and boil in water (for 1 liter of water - 1 tablespoon of salt) until soft. Check with a toothpick.

Place the boiled eggplants under pressure for 3-4 hours, drain the liquid.

For the filling, grate the carrots on a coarse grater and cut the pepper into small strips.

Chop the greens and garlic.

Cut the eggplants lengthwise, leaving 1 cm at the base. Start them.

Prepare the brine: 1 tsp per glass of water. salt, allspice, bay leaf, boil and cool. Place the stuffed vegetables in a container and fill with cold brine.

Place under pressure for 4-5 days.

Until the brine becomes cloudy and bubbles appear. Try the eggplants on the 4th day, making sure they do not become over-acidified. The duration of fermentation depends on the room temperature.

Serve pickled eggplants with onions and sunflower oil. Bon appetit!

Pickled eggplants with carrots - step by step recipe from photo to

My husband loves eggplants very much, and I try to look for new recipes using them to make them tasty and healthy. Here is one of the traditional recipes for making pickled eggplants with carrots.

Pickled eggplants stuffed with carrots and garlic

To prepare eggplants stuffed with carrots and garlic quickly and tasty, you will need a little time and recipes to choose from. You can cook it with or without vinegar, add hot pepper, make pickled fruits, with garlic, with herbs, roll it up for the winter or leave it in the refrigerator for storage. There are a lot of options, all you have to do is choose and prepare...

Eggplants stuffed with carrots for the winter without vinegar

To roll the little blue ones into jars, you first need to prepare the brine and all the ingredients that need to be taken in the following proportions:

2 kg medium sized eggplant
1 large carrot
15 fresh garlic cloves
Parsley or dill - to taste

For the brine, prepare:

2 tbsp. l. salt (with a generous heap)
3-4 bay leaves
5-6 peas of allspice

Wash the blue ones well and cut off the remaining stems. Then place the eggplants in the pan and pour cold water, wait for it to boil. When the water boils, add 1 tbsp. l. salt with a slide. Leave to simmer for a few more minutes.

While the water is boiling, grate the carrots on a coarse grater and chop the garlic. It is better to use a garlic crusher or a fine grater. The little blue ones are cooked, put them in a glass container. When they cool down, they begin to marinate.

Now you need to cut the eggplants in half lengthwise, but not all the way. Rub each vegetable on all sides with garlic. Do not throw away the garlic, it will be useful for brine. Layer the eggplants. Sprinkle each layer with carrots, garlic and herbs.

For brine, take 2 liters of water. Boil. Dissolve 1 tbsp. l. salt with a slide. Throw in the laurel and required quantity black peppercorns, boil for 10-15 minutes.

Pour boiling brine into the prepared vegetables and apply pressure. After 2 days, the marinade should become cloudy with an orange tint.

After a few days, you need to re-prepare the above-described brine. Place vegetables from the old marinade in sterile jars and pour fresh boiling brine over them. Boil. Let cool. Store in the top section of the refrigerator.

Whole eggplants with carrots in Korean style

Blue ones – 10 pcs.
Wash carrots – 4 large pieces.
Onions – 2 pcs.
Parsley – 2 bunches
Garlic – 2 heads
Salt – 2 tsp.
Black peppercorns - to taste
Sugar – 5 tbsp. l.
Sunflower oil – 1 tbsp. l.
9% vinegar – 1 tbsp. l.

First, let's prepare carrots in Korean. Chop the onion into half rings and chop the garlic. Using a special Korean carrot grater, grate the carrots. If you don’t have one, use a regular coarse grater. Add chopped herbs (you can add a little cilantro if desired) and pepper. Mix table vinegar, vegetable oil, 1 tbsp. l. water and other spices. Boil and pour over carrots.

Peel the eggplants and make longitudinal cuts. Salt boiling water. Lower. Cook until soft. Stuff vegetables with carrots. Place in a container, fill with brine and press. Leave in a cool place for 2 days. Afterwards you can eat.

Delicious pickled eggplants with pickled cranberries

Recipe for 10 servings:

Young eggplants – 10 kg
Cranberries – 400 gr.
Carrot – 1 medium pc.
Garlic - to taste
Parsley, dill - to taste

To soak cranberries:

Cranberries – 400 gr.
Rock salt – 2 tbsp.
Sugar – 40 gr.
Allspice – 2 pcs.
Cloves – 2 pcs.

A month before preparing the blue ones, the cranberries need to be soaked. They use a barrel, but we will use deep containers. First you need to prepare a brine for cranberries - add a couple of grams per liter of water rock salt and 40 g sugar. Then place the cranberries (400 g) in a container with brine and gently press down with pressure so as not to damage the berries. Leave to infuse for 5 days in a cool place. Then put the berries in the cold.

Wash the little blue ones and remove the butts. Cut each eggplant into 4 equal parts. Chop the carrots into slices. Place the eggplants in jars, sprinkle with carrots and chopped herbs.

Now we prepare brine for eggplants - take 4 grams per 1 liter. salt and 2 gr. Sahara. Add spices to taste.

Add cranberries to the jars with eggplants and fill with fresh brine. Add 6% table vinegar (1 tbsp) to each jar. Seal the jars. Then wrap them in a towel, turn them over and let them cool. Keep refrigerated.

Marinated eggplants with carrots and peppers

For the recipe you will need:

Eggplants – 6-7 medium pieces.
Carrot root – 7 pcs.
Apples – 8 pcs.
Tomatoes – 5 large pieces.
Red bell pepper – 7 pcs.
Onion – 3 pcs.; - Salt – 1 tbsp. spoon
Sugar – 1 tbsp. spoon - Bay leaf
Black peppercorns
Cans – 3 pcs. 1 liter each

Chop the onion and sauté in a frying pan until soft. Wash the tomatoes and chop finely, pour into a saucepan and add water. Cook over low heat.

Wash the blue ones, cut off the tails, throw them into salted boiling water, cook until tender. Remove the eggplants, place in a container for 15 minutes, cover with a lid, and wrap with a towel. The blue ones will be steamed, remove the peel. Cut the pulp into cubes. Chop peppers and apples. First, peel the apples and cut out the cores.

Add vegetables and apples to tomatoes. Throw bay leaf (6-7 leaves), salt, sugar into the mixture and mix. Sometimes they add ready-made seasoning“Mixture of peppers” or a mixture of ready-made marinade for vegetables. Simmer for 1 hour over low heat with the lid closed. It is necessary to mix. After preparing the mixture, you need to remove the bay leaf. Pour the cooled mixture into sterilized jars and roll up. Turn over and wrap until cool.

Eggplant caviar with hot chili pepper

Little blue ones – 6 pieces
Medium sized tomatoes – 6 pieces
Red bell pepper – 3 pieces
Chilean pepper – 1 pc.
3 pcs. onions
Vegetable oil – 1 tbsp. l.
Salt – 1 tbsp. l.
Sugar – 1 tbsp. l

Preheat the oven to 250 degrees. Bake the blue ones in the oven until done. Cool and crumble. Sauté the onion until soft. Remove the skins from the tomatoes by scalding them with boiling water. You can chop it into cubes, you can grate it. The second option is preferable, as the tomatoes will give more juice.

Pour some water into the pan and add the prepared tomatoes. Cut the bell pepper into strips or cubes, and the chili pepper into small rings. When the tomato mixture begins to boil, you need to add the remaining ingredients. Simmer for 2 hours. Cool and seal in jars.

Pickled eggplant stuffed with carrots and garlic, easy and simple, delicious photo

Pickled eggplants stuffed with carrots and garlic, marinated for the winter, with vinegar, carrots and pepper, eggplant caviar with chili pepper, whole eggplants with carrots in Korean

Recipes for pickled eggplants stuffed with carrots and garlic

You can prepare many dishes from such a wonderful vegetable as eggplant. They will especially appeal to lovers of spicy foods. It has long been our tradition to prepare vegetables for the winter. different ways. Not long ago a new recipe appeared for us - pickled eggplants stuffed with carrots and garlic. Everything looks very beautiful and tasty. We will write in detail in the article how to prepare vegetables for the winter in this form.

Winter vegetable snacks

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

Eggplants contain a lot useful substances necessary for good health. If you regularly consume vegetables, this has a beneficial effect on the functioning of many organs - the liver, intestines, and hematopoietic system. The vegetable has antibacterial properties. It is recommended to be used for gout and atherosclerosis.

Preparing such a vegetable simply and quickly will not work; you will have to spend time. The end result is worth it as the snack turns out great. This dish is considered healthy, because it contains practically no vinegar. There is a lot in any of the recipes carrot filling and cut eggplants resemble rolls, only vegetable.

Recipe for eggplants stuffed with carrots and garlic

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

Selected eggplants should be wash, trim ends and dry Then you need to make a longitudinal and deep cut on each vegetable. Each of the “little 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 follow the proportion: add 1 tbsp to 1 liter of water. salt.

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

During this time, you need to make the eggplant filling. The carrots prepared according to the recipe are peeled and grated on a coarse grater. Then it is placed on a preheated frying pan. It is fried with vegetable oil, stirring for 3-4 minutes. This time is enough for it to become softer and soaked in oil. Garlic and herbs are also chopped, but only with a knife. After this, all the vegetables are combined together. The whole mass must be well salted and mixed.

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

The brine is very simple to make. You need to take the amount of water indicated in the recipe, pour it into a pan and boil. Then according to the recipe add salt and vinegar which are indicated in the recipe. When the brine has cooled completely, you can pour it over the eggplants. It is necessary that the eggplants are completely covered with brine.

Usually in such recipes it is recommended to put pressure on top. This can be a flat plate that fits the diameter of the pan. Place a jar of water on top of the plate. For the first 24 hours, the eggplants stand at room temperature 20-25 o C, and then it is better to put them in the 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 eggplants stuffed with carrots and garlic

To prepare this recipe, you will need the following ingredients:

It is advisable to have smooth and small-sized 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 is needed cut from the side deeply along the entire length. It's better to do it on cutting board. After this, the “little blue ones” are kept under pressure for 1-1.5 hours so that excess moisture is removed from them.

Now you need to peel the onions and carrots. Finely chop the onion with a knife, and grate the carrots into small pieces. Place the chopped vegetables separately in a frying pan and lightly fry in refined vegetable oil. 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 into the eggplants.

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

In this form they are left at room temperature for 3-4 days. The readiness of the eggplants 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.

Ready eggplants can be served whole or cut in portioned pieces . They are sprinkled with chopped fresh herbs.

Recipes for pickled eggplants stuffed with carrots and garlic: how to cook for the winter

Several recipes for pickled eggplants stuffed with carrots and garlic for the winter, basic cooking features, and some useful tips.

Pickled eggplants for the winter

Ingredients

Eggplants – 2 kg;

Onions – 400 grams;

Garlic – 2 heads;

Vegetable oil – 50 ml.

Allspice, black – 0.5 tsp;

Bay leaf – 2 leaves.

33 kcal

Cooking process

In Crimea, Koreans sell such eggplants at bazaars. I don’t know what nationality this recipe belongs to, but I know that my grandmother, and she is not Korean, also cooked such eggplants. This is the recipe I use too.

Main ingredients: eggplant, carrots, onions and garlic.

Cut off the stem of the eggplants and wash them. Boil 3 liters of water in a large saucepan, place the eggplants in it and cook for 2 minutes on each side. Test for softness with a sharp knife or fork. Do not overcook to avoid porridge.

Place the boiled eggplants on a tray in one row, cover with a board and set pressure. Leave for several hours. Cut the eggplants that have cooled and become slightly flat lengthwise, without cutting all the way through.

Peel the carrots and grate on a coarse grater. Cut the onion into half rings. Fry in vegetable oil until golden brown.

Place everything in a bowl.

Peel the garlic, pass through a press and add to the carrots. Stir, add salt to taste and add a teaspoon of red hot pepper.

For brine, dilute salt in water, add bay leaf and peppers. Bring the brine to a boil. Boil for 2-3 minutes.

Use the resulting minced meat to fill the slits in the eggplants and tie them with threads. Place the stuffed eggplants in a saucepan and pour hot brine over them. Press down with a slight pressure and leave the eggplants to dry, i.e. they produce acid. Eggplants take two to five days to ferment, depending on the room temperature. If you take them out into the cold immediately, they will sour longer and be stored longer. Based on the principle of pickled cucumbers.

After a week, you can already try stuffed pickled eggplants.

My grandmother had such eggplants that lasted until the New Year. She kept them cold. Then they were simply eaten and none of us knows whether they can last longer.

Pickled stuffed eggplants for the winter, recipe with photos

A proven recipe for preparing delicious pickled eggplants stuffed with vegetables, step by step with photographs.

Pickled eggplants are a great every day snack.

In our country there are many admirers of pickled apples, sauerkraut, cucumbers and tomatoes pickled in a barrel. But not everyone has had the opportunity to try pickled eggplants. And in vain, because they are incredibly tasty. They are served as an independent cold appetizer, and are also unusually good as a complement 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.

How to choose and prepare blue ones correctly?

For pickling, vegetables of medium size, young, with thin skin. Let larger and slightly overripe specimens go into the main courses.

In addition, the eggplants should be firm and elastic to the touch. Lethargic, flabby, pickled blueberries that have been stored for a long time in the refrigerator 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 any doubt.

It is not necessary to peel and soak the eggplants, but they need to be washed thoroughly. Do this under the tap with your hands without using a sponge or detergents, having previously trimmed the stalk.

A little about dishes

The most delicious eggplant will be obtained in enamel, clay, wooden dishes. Standard glass jars will also work, but on the condition that they and their contents will be stored away from sun rays, for example, in a dark basement.

And it doesn’t matter whether you choose an enamel pan, a clay pot or a small wooden barrel - any dish with a lid must 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 make pickled eggplants, all that remains is to choose suitable recipe. It’s good that there are quite a lot of options for preparing this wonderful delicacy.

Time-tested snack

Eggplants are pricked in several places with a fork and boiled in brine until soft (5–7 minutes). To prepare brine, you need a lot of salt: a whole glass is taken per liter of water. Remove the vegetables from the boiling water with a slotted spoon and place them in a colander for a few minutes to drain excess liquid.

The eggplants are cut lengthwise, but not all the way. Pour crushed garlic and black pepper into the cut. The little blue ones are placed tightly in a bowl and filled with marinade. To make it, take 30 g for every liter of water. coarse salt, as well as 2 bay leaves and 4 allspice peas.

If the eggplants are compacted in liter jars, fill to the top with brine, sterilize for 20 minutes, seal with lids and leave the preparation for 2 weeks, we will get pickled eggplants for the winter.

When serving, pour the blue ones with vegetable oil and, if desired, sprinkle with chopped herbs. And there's no need to be afraid large quantity salt in recipe, taste ready-made dish will be excellent.

Warning. When preserving for the winter, pay special attention to the cleanliness of the products used. After all, with particles of soil on poorly washed vegetables, spores of dangerous botulism can get into jars. In addition, do not forget to sterilize jars over steam and boil lids.

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

Recipe from Odessa

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

Medium-sized eggplants are washed and pierced with a fork. Boil in salted water for 10 minutes. Remove from boiling water and cool. Place under pressure for 3 hours. Next, the blue ones are cut lengthwise, but not all the way, so that the filling can be placed inside.

For the filling, finely chop the dill, grate the carrots on a coarse grater, and chop the garlic. All filling components are thoroughly mixed and generously salted. The mixture is placed inside the eggplants.

Celery stalks are cut off and scalded with boiling water to soften them. Each eggplant is wrapped in celery and placed tightly in a bowl.

Prepare the brine: for each liter of boiled a little warm water Take an incomplete tablespoon of salt and the same amount of granulated sugar.

Pour the brine over the vegetables so that the liquid does not completely cover them. Next, the vegetable oil is heated in a frying pan and poured on top of the workpiece. The eggplants should stand at room temperature for a couple of days, then they are sent to a cold place. After 10 days, very tasty pickled eggplants with carrots and garlic are ready.

Georgian appetizer

Eggplants – 500 g;
kernels walnuts– 1 handful;
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 for 5 minutes, then remove under pressure for 1 hour.

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

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

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

Pickled eggplants stuffed with vegetables are prepared using another interesting recipe:

Korean style eggplant

Take 2 kg of eggplants. 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 are poured into the pan, 4 tbsp is poured into it. spoons of salt. When the water boils, drop the blue ones into it and cook until soft (about 10–15 minutes). The water is drained and the vegetables are cooled.

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

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

To prepare it, take 350 ml of water, 2 tbsp. spoons granulated sugar and 1 teaspoon of salt. The marinade is boiled for about a minute, after which the heat is turned off and 50 ml of overheated vegetable oil is added.

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

Pickled eggplants “False mushrooms”

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

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

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

Marinated eggplants 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. 1.5 kg white cabbage finely chopped. 2 carrots are grated on a special grater. 2 hot peppers and a head of garlic are twisted in a meat grinder.

Everything is mixed and poured with hot marinade. It's night time. Folds into 0.7-liter jars, pressing tightly. Sterilizes in 20 minutes. The output is 6 jars of 0.7 liters of not only tasty, but also very beautiful snacks.

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

Marinated eggplants in Moldavian style

Eggplants – 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 little finger-sized pieces, 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 them too, but separately from the eggplants.

Place layers of vegetables in jars sequentially: eggplant, carrots, garlic chopped with a knife, chopped parsley, etc. Add peppercorns and bay leaves. Pour hot marinade up to the neck, boiling a liter of 6% vinegar with two tablespoons of salt. Cover the jars nylon covers. Let it brew for 3 days in a warm place and two days in a cold place. After which you can enjoy a wonderful dish.

All the recipes described have been tested by many housewives, and therefore guarantee excellent result. And, if you cook the proposed dishes with good mood, they are sure to be a great success, delighting great taste the whole family.

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