Cooking an autumn dish - pickled eggplant stuffed with vegetables

sauerkraut stuffed with vegetables There are many fans of this delicious dish. Not only are pickled eggplants and stuffed with vegetables healthy and satisfying, they are also very tasty with a pleasant sourness that appears during the fermentation process and without the addition of vinegar at all.

For the filling, best of all are carrots and tomatoes, garlic for spicy lovers, as well as a variety of tasty roots such as parsley, parsnip or celery. Which vegetables to prefer is a matter of taste, try different options or create your own unique recipe for pickled eggplant, taking ours as a basis.

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. However, the preparation of this dish is the aerobatics of cooking. The fact is that cans of eggplant can simply "explode" due to the fermentation process. True, there are other options for preparing pickled eggplants for the winter, but more about them later. First, let's prepare pickled eggplants.

Do not cook this dish in large portions. Overcooked eggplants lose their zest and become unpleasantly sour.

Read the article in the topic: eggplant recipe for the winter like mushrooms!

Required ingredients

ingredients for preparation

For cooking, we need the following products (the amount is calculated for 1 kg of eggplant):

the actual eggplants (by the way, they are also called "blue");
2 - 3 pcs. carrots;
about 100 g of spicy roots, which we talked about above;
if it is decided to add tomatoes, then a couple of medium-sized pieces are enough;
1 head of garlic (for an amateur), in general it is recommended to cook pickled eggplants with garlic for the winter, because this vegetable helps to strengthen the immune system in the snow season;
business for spices, you need 1 tsp. ground black pepper or 1 pod of hot pepper, 1 tbsp. l. ground paprika and a little parsley;
need salt, to boil eggplants you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. for 1 liter;
several stalks of parsley are useful for tying already stuffed eggplants, as well as dill inflorescences and bay leaves for fermentation.

Step-by-step cooking process

The ingredients are ready, we will deal directly with the preparation of pickled eggplant stuffed with vegetables:

Boil the blue ones in salted water (the 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 digest! You can check the readiness by piercing the skin with a fork, if it pierces easily, then it's time to take out the eggplants.
We put the boiled eggplants under an impromptu press for several hours. So the excess liquid and bitterness of the fruit will go away.
Cut the squeezed and slightly flattened eggplants in half, but not completely, into about three quarters. That's it, our semi-finished product for subsequent stuffing is ready.
Cooking the filling. To do this, grind carrots and roots on a grater, tomatoes free from the skin and seeds, and finely chop the rest. Then we stew vegetables, someone does it in different pans, but crime will not happen if all vegetables are stewed together.Finally, add spices (a mixture of peppers and chopped herbs).
Rub the blue ones in the places of the cuts with garlic, previously crushed with a press, and stuff with the filling. We do not regret the last one, it is amazingly delicious! Tie the eggplants ready for fermentation with parsley stalks. If it is not possible to cope with the stems for dressing, we take simple threads and tie the eggplants with them, there will be no big trouble.
Let's prepare the brine. To do this, boil water and add salt (proportions are given above).
The final stage. Take a saucepan, where our pickled eggplants with carrots, garlic and other ingredients will reach a condition, put the dill inflorescences and laurel leaves on the bottom, then put the stuffed eggplants tightly and fill with chilled brine.

In brine eggplant should stand for a day at room temperature and another 12 hours in the refrigerator. Done! You can gobble it up. Enjoy your meal!

The sour 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 eggplant with carrots and peppers

Options for preparing pickled eggplants for the winter

A lot of vegetables, including eggplants, have grown, we didn't have time to eat everything in the fall, we save them for the long winter to feast on our favorite dish, for example, at the festive New Year's table.

Let's start with the simplest way, deep freezing a semi-finished product. Eggplants should be frozen after the third step of the cooking process described above. In winter, having taken vegetables out of the freezer, it is very easy to do the rest of the cooking steps, since there are no problems with carrots and garlic.

It is recommended to defrost a semi-finished product in the refrigerator, and not at room temperature. So the eggplants will not lose their shape and will not become "limp".

Now let's prepare the pickled eggplant stuffed with vegetables for the winter. The recipe is slightly 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 use it raw.

We put the stuffed eggplants tightly in a saucepan, fill them with chilled marinade and place them under oppression for 2 weeks at room temperature. After the appointed time we try, if they are not acidic enough, you can extend the process for another week. Finished eggplants must be stored in the cellar, and in the absence of the latter, in the refrigerator.

For lovers of the traditional way of storing winter preparations, we recommend rolling up pickled eggplants in jars for the winter. To do this, you will need to sterilize the jars in the usual way, then put the stuffed eggplants in them, pour the marinade and roll up the lids.

Pickled eggplant with garlic and parsley - video

eggplant blanks