Preparing an autumn dish - pickled eggplants stuffed with vegetables

Preparing an autumn dish - pickled eggplants stuffed with vegetables

There are many fans of this wonderful dish. It’s not enough that pickled eggplants stuffed with vegetables are healthy and satisfying, they are also very tasty with a pleasant sourness that arises during the fermentation process and without the addition of vinegar at all.

For the interior, carrots and tomatoes are best suited, garlic for those who like spicy foods, as well as various savory roots, such as parsley, parsnips or celery. Which vegetables to prefer is a matter of taste, try different options or make your own unique recipe for pickled eggplants, using ours as a base.

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

Do not prepare this dish in large portions. Over-fermented eggplants lose their piquancy and become unpleasantly sour.

Ingredients needed

For production, we will need the following products (the quantity is calculated for 1 kg of eggplant):

• actually eggplants (by the way, they are also called “little blue”);
• 2 - 3 pcs. carrots;
• about 100 g of spicy roots, which we talked about above;
• if you decide to add tomatoes, then a couple of medium-sized ones are enough;
• 1 head of garlic (optional), making pickled eggplants with garlic for the winter is absolutely recommended, because this vegetable helps strengthen the immune system during the snowy season;
• it's a matter of spices, 1 tsp will come in handy. ground dark pepper or 1 pod of bitter pepper, 1 tbsp. l. ground paprika and a little parsley;
• you need salt, to boil eggplants you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. for 1 l;
• You will need several stems of parsley to bind the already stuffed eggplants, as well as dill inflorescences and a bay leaf for pickling.

Step-by-step process of making a dish

The ingredients are ready, let’s start making pickled eggplants stuffed with vegetables:

1. Boil the blue ones in salted water (proportions are given above). Before sending the fruits into boiling water, we will make a couple of punctures in their barrels with a fork so that the skin does not burst during cooking. Cooking time depends on the size of the fruit, on average it takes about 10 minutes. The main thing is not to overcook! You can check the readiness by piercing the skin with a fork; if it is just pierced, it means it’s time to remove the eggplants.
2. Place the boiled eggplants under a makeshift press for several hours. This will remove excess liquid and bitterness from the fruit.
3. We cut the squeezed and slightly flattened eggplants in half, but not all the way, about three-quarters. That's it, our semi-finished product is ready for the next stuffing.
4. Let's prepare the filling. To do this, grate the carrots and roots, remove the skins and seeds from the tomatoes, and finely chop the rest. Then we stew the vegetables, some do it in different frying pans, but crime won’t happen if all the vegetables are stewed together. At the end, add spices (a mixture of peppers and chopped herbs).
5. We rub the blue ones in the places of the cuts with garlic, behind the previously crushed press, and stuff them with the insides. We don’t regret the last one, it’s superbly delicious! We tie the eggplants ready for pickling with parsley stalks. If you can’t cope with the trunks for dressing, we’ll take ordinary threads and tie the eggplants with them, there will be no more failure.
6. Let's prepare the brine. To do this, boil the water and add salt (the proportions are given above).
7. The final step. Let's take a pan where our pickled eggplants with carrots, garlic and other ingredients will reach condition, first put dill inflorescences and laurel leaves on the bottom, then tightly pack the stuffed eggplants and fill with chilled brine.

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

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

Video recipe for making pickled eggplants with carrots and peppers

Options for preparing pickled eggplants for the winter

A lot of vegetables, including eggplants, have grown; in the autumn we didn’t have time to eat them all, so we save them for the long winter so that we can enjoy our favorite dish, for example, at the festive New Year’s table.

Let's start with the most common method, deep freezing of the semi-finished product. Eggplants should be frozen after the third step of the manufacturing process, described just above. In winter, after taking vegetables out of the freezer, it’s very easy to go through the other manufacturing steps, fortunately there are no problems with carrots and garlic.

It is recommended to defrost the semi-finished product in the refrigerator, and not at room temperature. This way the eggplants won’t lose their shape and become soggy.

Now let’s prepare pickled eggplants stuffed with vegetables for the winter. The recipe is not much different from the one above.

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

Place the already stuffed eggplants tightly in a pan, pour in the chilled marinade and place under pressure for 2 weeks at room temperature. After the appointed time, we try, if they are not sour enough, you can extend the process for another week. Ready eggplants should be stored in the cellar, or, failing that, in the refrigerator.

For those who like the usual method of storing winter preparations, we can advise you to put pickled eggplants in jars for the winter. To do this, you will need to sterilize the jars using the usual method, then place them in stuffed eggplants, pour in the marinade and roll up the lids.

Pickled eggplants with garlic and parsley - video

Pickled stuffed eggplants

I offer a version of pickled stuffed eggplants without vinegar and oil.

Ingredients for Pickled Stuffed Eggplants:

• Eggplant – 1.5 kg
• Carrots – 0.7 kg
• Reddish sweet pepper – 0.3 kg
• Garlic - 1 piece
• Dill - 1 bunch.
• Cilantro - 1 bunch.
• Parsley - 1 bunch.
• Salt - 1 tbsp. l.

Production time: 60 minutes

Number of servings: 7

Nutritional and energy value:

Recipe for Pickled Stuffed Eggplants:

Prepare all ingredients.

Boil the eggplants in salted water for 10 minutes.

Remove the eggplants from the water (they will shrink during this process), cut off the tails and leave to cool.

Let's prepare the filling.
Grate the carrots on a large grater, cut the pepper into strips (you can chop everything in a food processor).
Add chopped herbs and garlic here. Add salt to all this and mix vigorously until juicy. Salt should be added to taste. My version is lightly salted.

Cut any eggplant along its entire length on one side

Fill the eggplants with the insides.

Place stuffed eggplants in a container.

Press and leave at room temperature for two days.

After two days, remove the press.

Eggplants are ready to eat. The rest can be stored in the refrigerator in a closed container.

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October 2, 2018 wise1288 #

October 14, 2018 Andrey Khirny # (recipe creator)

October 1, 2018 special # (moder)

October 1, 2018 Alieva2012 #

October 14, 2018 Andrey Khirny # (recipe creator)

September 30, 2018 Demonika #

September 30, 2018 patap87 #

September 30, 2018 Andrey Khirny # (recipe creator)

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Recipe for pickled eggplants stuffed with carrots and garlic - the best winter snack

Vegetable snacks are an excellent complement to any dish: barbecue cooked over a fire, or ordinary boiled potatoes. Pickled stuffed eggplants with vegetables (carrots and garlic) are spicy, fragrant and beautiful due to the contrast of “blue” and orange root vegetables. They immediately attract attention in the markets among the stalls with pickles. Try making them at home - it's completely easy and cheap. Moreover, the vegetable season has not yet ended.

Ingredients

• 12 pcs. medium-sized eggplants (approximately 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 the brine:

• 2 liters of water;
• 2-3 level tablespoons of salt;
• 1 bay leaf;
• 6 dark peppercorns.

Eggplants should be taken straight, not curved. They should not be very thick or old with a huge number of seeds. You can take one variety of greens or mix dill with parsley and cilantro.

I love eggplants, but I always miss recipes that call for frying them. In my opinion, no other vegetable absorbs fat as well as they do. I fell in love with this recipe because it is possible to do without oil to make pickled “blue” ones.

How to cook

1. Wash the eggplants, cut off the “tails”, and prick them well along the entire length with a toothpick. This is necessary so that the bitterness comes out more quickly.
   
2. Boil eggplants in salted water (to taste). It’s important not to overcook the “little blue ones.” Simply check their readiness with a knife: if the blade enters the fruit without effort, then it’s enough. The approximate cooking time is 10-15 minutes, it depends on the size of the vegetables. It’s better to cook 3 pieces in a pan, turning them over often and holding them with a slotted spoon or spatula so that they don’t always float on only one side.

Boiled eggplants
Place the cooked vegetables on a baking sheet or in a wide bowl. I don’t have such wide dishes; I used the kitchen sink. Place a tray or board on top and press down with a weight (a jar or a pan of water). Leave it for 1-2 hours so that the excess water comes out along with the bitterness.

Place the eggplants in a container and put pressure on top so that the water drains out.
Create a longitudinal cut in the eggplants, but not all the way, so that they do not fall apart into two halves and it looks like a pocket or an open book.

Do not cut completely.
Peel the carrots, grate them on a large grater or in Korean. You can fry it in a frying pan by adding refined vegetable oil. There is no need to keep it on the fire for a long time, 5 minutes is enough, the carrots do not have to soften too much. But I never fry.

Grate the carrots.
Wash and remove seeds from the sweet pepper. Finely chop. If you don’t like pepper in any form, you don’t have to put it in. I advise you to take a large, fleshy reddish pepper, rather than a small yellow-greenish one, it is juicier and sweeter.

Finely chop the sweet pepper

This snack can be stored in the refrigerator for 2-3 weeks. But from my own experience I will say that you can stretch out the time and close it for the winter by putting the eggplants in unstained jars and filling them with vegetable oil (without brine). Preserved in this way, we ate them for the New Year. But they usually spread quite quickly, so you need to prepare more.

Before serving, cut the stuffed eggplants into pieces. Those who love celery can grate its root, fry it along with carrots and use any vegetable filling that you like.

Pickled stuffed eggplants are simply delicious. With sourness and without excess fat, they will appeal to everyone: meat-eaters, vegetarians, and those on a diet. Watch the video and get started!

Pickled stuffed eggplants for the winter

Ingredients

Eggplants – 2 kg

Onions – 400 g

Garlic – 2 heads

Vegetable oil – 50 ml

Brine:

Flavored pepper, dark – 0.5 tsp.

Bay leaf – 2 leaves

• 33 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

The main ingredients for making delicious pickled eggplants stuffed with vegetables for the winter.

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, so that porridge does not come out.

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

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

Place everything in a bowl.

Peel the garlic, pass through a press, add to the carrots. Stir, add salt to taste and add a teaspoon of reddish bitter 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 purchased minced meat to fill the cuts in the eggplants and tie them with threads. Place the stuffed eggplants in a saucepan and pour hot brine over them. Press with a small pressure and leave the eggplants to bake, i.e. they produce acid. Eggplants sour for 2 to 5 days, depending on the room temperature. If you immediately take them out into the cold, they will sour longer and be stored longer. Based on the principle of pickled cucumbers.

Pickled stuffed eggplants are ready for the winter. In a week you can already try it.

My grandmother kept such eggplants until the New Year. She kept them cold. Later they were simply eaten and none of us understands whether they can stand longer.