Pickled eggplant. Cooking an autumn dish - pickled eggplants stuffed with vegetables

Multiple recipes for pickled eggplants for the winter indicate that this dish is loved and eaten with pleasure in our country. The optimal time for harvesting blue ones is the period from the end of August to the end of October. It is advisable to select nightshade fruits of the same size for fermentation. On the surface of vegetables there should be no damage and scuffs. "Tails" must be green and fresh. The dried "tail" is evidence that the vegetable was stored away from the bush for a long time. So, it is not worth using it for winter harvesting.

Counting calories

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

Table - Nutritional value of "classic" pickled eggplant

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

Soaked, pickled, salted: what's the difference

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

Soak only fruits. Only eggplant and cabbage are fermented. All other vegetables are salted. With the same preservation algorithm, the name of the method varies depending on the product.

Process details

In order for pickled eggplants harvested for the winter in jars to be a success, it is necessary that lactic acid is formed in the required amount in the container where they are placed. This substance appears in the process of sugar fermentation, which is affected by lactic acid bacteria. It turns out that the most important component of any recipe for urination, fermentation or salting is precisely sugar. And auxiliary - salt.

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

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

3 conditions

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

Minimum oxygen. In order to preserve the maximum amount of vitamin C in eggplants, which they are rich in, it is necessary to minimize the amount of oxygen. This can be done by putting the vegetables in a pot or bucket, covering with a lid or plate with a diameter smaller than that of the container, and putting oppression on top. It is easy to do such a trick with cabbage - the oppression will easily compact the chopped vegetable. But whole eggplants can not always be compacted with high quality. Especially if the fruits are large. So watch your pickle. In the classic recipe, it should completely cover the blue ones. If the liquid level has dropped, add an additional 3% saline solution to the container.
Temperature regime. Fermentation actively takes place at a temperature of 15 to 22 ºС. You can speed up the release of enzymes by raising the temperature in the room where the eggplants are fermented. But the finished product must be stored where the air temperature is close to 0 ºС and does not rise above 5 ºС.
sanitary requirements. The most elementary of all conditions is the observance of the sanitary regime. It lies in the purity and freshness of the products used for the preparation of the preparation. And also in the absolute cleanliness of the dishes involved in the process.

Pickled eggplant for the winter: traditional and oriental

Pickled blue ones are usually not cooked without filling, with the exception of the classic, time-tested recipe. Vegetables are stuffed, as a rule, with neighbors in the garden - carrots, garlic and lots of greens. In some recipes, finely chopped cabbage is used instead of this set. It turns out no less tasty and unusual. When starting to study recipes, please note: each of them indicates the net weight of the main ingredient. That is, the mass of eggplant without peeling. Cooking times may vary depending on the recipe. For example, an Armenian appetizer can be served at the table a day after fermentation. But the Georgian version needs to be kept in brine for about a week.

Classic

Peculiarity. The highlight of this dish is the purity of eggplant taste. Due to the fact that no auxiliary vegetable ingredients are used in it, eggplants are obtained as naturally as possible - without impurities of other people's flavors. When using such blue ones for food, they can be stuffed with fresh vegetable filling beforehand. Or you can just cut into rings and eat with boiled potatoes or fried meat. The taste of garlic for a change will be enough.

Product set:

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

The actions of the "conservative"

We prepare the brine: for four parts of water we take one part of salt.
We boil the brine and boil the vegetables peeled from the stalks in it for 5 minutes.
We spread the boiled blue ones in a colander so that excess water is drained from them.
We make a “pocket” on each eggplant and fill it with a mixture of ground black pepper and chopped garlic.
We prepare the marinade at the rate of 30 g of table salt per 1 liter of water. We also send "lavrushka" and allspice there. Boil and wait until it cools down.
Pour the vegetables, packed tightly in a saucepan, with the cooled marinade.
Cold-cooked pickled eggplant should be stored in the cellar or refrigerator for a week.

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

Without brine

Peculiarity. Pickled eggplants stuffed with carrots and garlic are prepared without brine and without sterilization. They also involve the preliminary preparation of the main ingredient. After washing and removing the stalks, the vegetables are cut lengthwise with a knife, cutting each blue one about ¾ deep and leaving 2 cm on the sides to make a kind of “pocket” for the filling. After that, nightshade is put in a wide saucepan or pan, poured to the top with pre-prepared saline and boiled for ¾ hours.

Product set:

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

The actions of the "conservative"

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

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

in Azerbaijani

Peculiarity. Azerbaijani-style eggplants can be cooked strictly according to the recipe, or you can lay them in layers without filling blue ones. Both methods are considered authentic. The amount of vitamin C due to the participation of a fair amount of greenery increases several times. Greens are practically not subjected to heat treatment. So, an appetizer prepared for the winter will become a real vitamin bomb. In addition, fresh seasonings can be selected to taste, replacing the usual basil with lemon, and adding cilantro instead of dill.

Product set:

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

The actions of the "conservative"

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

In some regions of Azerbaijan, salty blue ones are poured with a marinade without spices, prepared on the basis of vinegar diluted with water.

in Georgian

Peculiarity. Georgian-style pickled eggplant with carrots, herbs and garlic is the spiciest dish on offer. Of course, it can be prepared without red pepper, minimizing its presence in the appetizer or, in general, eliminating it. But Georgians are sure that the “horse” of these salted eggplants is precisely in spiciness. Residents of Georgia believe that their eggplant is the best cure for a hangover. Especially if you eat them with chacha the next morning after a stormy holiday.

Product set:

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

The actions of the "conservative"

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

in Armenian

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

Product set:

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

The actions of the "conservative"

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

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

Reviews: “The most important thing is not to digest”

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

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

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

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

An Azerbaijani grandmother always made such eggplants. We loved it with potatoes - fried, boiled ... I do, but according to the recipe from the set of postcards of the 60s "Azerbaijani pickles". Also very tasty.
Vera Rakhimova, http://russianfood.com/recipes/recipe.php?rid=119196

Now it's time for fall preparations. Our family is very fond of all kinds of eggplant-based twists, especially spicy ones. Therefore, in my culinary arsenal there are many different recipes for how to cook blue ones. Today I want to tell you about my favorite pickled eggplant recipes in jars for the winter.

What is good fermentation? You do not need to peel eggplants, give them a long heat treatment, so that they retain a lot of useful vitamins and minerals. Blanks with blue help out perfectly at any time of the year, go well with different dishes. Plus, the recipes are easy and fun.

Pickled eggplant for the winter in jars with garlic

2 kg small eggplants;
3 pcs. bell pepper;
5 garlic cloves;
2 liters of water;
2 tbsp. l. salt;
10 black peppercorns;
5 peas of allspice;
3 pcs. bay leaf;
Parsley, dill, celery - to taste.

How to cook:

Wash the blue ones, cut the stalks. Boil in a large pot of salted water for about 20 minutes. We'll get it with a slotted spoon.
While cooling, prepare the dressing: cut the sweet pepper into cubes, chop the garlic and washed greens. We mix everything well. Put eggplant and vegetable mixture in layers in a clean jar.
Prepare the brine: pour water into a saucepan, add salt, peppercorns, bay leaf.
Bring to a boil and turn off the fire. Let the brine stand until it cools completely.
Then fill them with eggplant in a jar, close the lid.
Leave in a warm place for 3 days, and then transfer to the cellar or put in the refrigerator.

Pickled Eggplants: Alla Kovalchuk's signature recipe

I like watching culinary shows with Alla Kovalchuk. I got a lot of ideas there, even for beginners. It's nice that conservation according to Alla's recipes is several times cheaper than store-bought.

For 4 half-liter jars:

3 medium sized eggplants;
2 bell peppers;
4 things. tomatoes;
4 pods of hot chili peppers;
1 tsp a mixture of peppers (or black ground);
2 tsp zira;
8-10 mint leaves;
5-6 large cloves of garlic;
1 st. l. salt (plus 1 tablespoon for sprinkling);
5 st. l. Sahara;
200 ml apple cider vinegar (can be replaced with the usual 9%);
200 ml of white wine;
4 tbsp. l. refined sunflower oil.

How to cook

Cut eggplant into slices. We put the blue ones in a bowl, sprinkle with salt so that they do not taste bitter (about 1 tablespoon). Then mix. Leave for an hour for the vegetables to release juice.

Then we salt the liquid, rinse and dry the vegetables. Pour white wine and apple cider vinegar into a bowl. Throw eggplant in there. Cover with a flat plate, press a jar of water on top. We put this structure in the refrigerator overnight.

Bulgarian pepper cut into quarters, cleaned from the insides with seeds. We chop into small pieces.

We cut the tomatoes into 4 parts, cut out the stalk, peel it.

Advice! To easily remove the skin, cut the tomatoes crosswise on top, pour boiling water over them. Then dip them in a container of ice water for 1 minute. After that, the skin can be easily removed.

We clean and chop the pods of hot peppers.

Put all prepared vegetables (tomatoes, bell peppers and hot peppers) in a blender. Grind into a homogeneous mass. Pour into a saucepan, add 4 tbsp. l. vegetable oil and put on fire.

Meanwhile, finely chop the peeled garlic cloves. Add garlic, a mixture of peppers, zira, chopped mint leaves to the heated tomato mixture. When boiling, add sugar and 1 tbsp. l. salt. Simmer the dressing over low heat for 15 minutes.

Note to the owner! Zira will give the dish an incomparable taste and aroma.

Then lay out the little blue circles in the dressing. We do not pour out the eggplant marinade, add it to the tomato mixture - about 150 g. After boiling, reduce the heat, simmer for 5 minutes.

We take a sterilized jar. We spread the eggplant in it with a spoon in layers, not reaching 1-1.5 cm to the top. Then fill to the brim of the jar with dressing from the pan. Cover with a sterile lid, roll up.

Let's wrap it up. Let stand until cool. In order for the eggplant to reach the desired condition, it is advisable to wait at least a week before opening the jar.

Spicy pickled eggplant for the winter "Makdus"

For a 3 liter jar:

2 kg small eggplants;
200 g of bell pepper (red);
1 large head of garlic;
1-2 pods of hot red pepper;
1 glass of walnuts;
1.5 st. l. salt per 1 liter of water for brine;
1 st. l. salt for the filling;
Greens (dill, parsley, celery, cilantro, basil) - to your taste.
2 liters of vegetable oil.

How to do:

Wash the aubergines, cut along the side along the entire length. Dip them in boiling salted water, blanch for 3-4 minutes.
Then we lay out the little blue ones on the board, remove the tails from them. Let's put the board at a slight slope so that water flows down, press down on top with another board and oppression. Let's leave it for 3 or 4 hours.
In the meantime, we are preparing the filling: mince Bulgarian and hot peppers, garlic. Squeeze lightly through gauze. Add chopped walnuts, herbs and salt to the vegetable mixture.
We start with a spicy eggplant mixture. We put them tightly in a sterilized jar, fill it completely with vegetable oil, close the lids.
We store in a cool place.

Stuffed pickled eggplants with carrots

Another spicy recipe that nicely diversifies the daily menu. Sunsets with such eggplants will definitely not stagnate with you.

Ingredients for a 3 liter jar:

2 kg of eggplant;
500 g carrots;
2-3 garlic cloves;
100 g parsley;
1 liter of water;
2 tbsp. l. salt;
2 pcs. bay leaf;
6 large black peppercorns.

How to do

For the recipe, small eggplants are suitable. We will wash them, protect the tails, make longitudinal deep cuts on the side.

Boil water in a saucepan, salt it and put the little blue ones in there. Blanch over low heat for about 8-10 minutes. Then we take out the vegetables with a slotted spoon, lay them obliquely on a napkin for about three hours, so that the glass is excess liquid.

In the meantime, prepare the filling. Peel the garlic and carrots, grate them.

Advice! Soak the garlic in cold water for half an hour to make it easier to peel.

Rinse parsley greens, finely chop. Mix in carrot and garlic mixture. Add salt, grind everything with your hands.

Prepare the brine:

Boil a liter of water;
Let's add 2 tbsp. l. salt, bay leaf and peppercorns;
Remove from heat, cover with a lid and let it cool down.

Fill the eggplant cuts with the vegetable mixture and place tightly in a sterilized jar. Fill with cooled brine, roll up or close with a nylon lid.

Such a blank is stored for a long time in the cellar or in the refrigerator.

Note to the owner! By the same principle, you can ferment zucchini.

As you can see, there is plenty to choose from, and you can not limit your imagination by experimenting with different supplements that you love. Now you can cook delicious pickled eggplants for the winter in jars and even come up with your own recipe. Enjoy your meal!

Do you make stuffed eggplant? We love such a wonderful appetizer and cook it several times during the eggplant season. Simple homemade food, I got the recipe from my grandmother. Here are some eggplant stuffed pickled 3-4 days - awesome appetizer!

We need:

eggplant -4 kg,

onion - 1 kg,

carrots - 1kg,

Bulgarian pepper - 0.5 kg,

garlic 2 heads,

salt and ground black pepper,

vegetable oil for frying vegetables

parsley and celery leaves.

Cooking. The eggplant needs to be boiled. Cut off the stems and place in a large saucepan. Pour cold salted water at the rate of 1 tablespoon per 1 liter. water.

Put a circle or a large plate on the water, and load on it the way eggplants float.

Bring water to a boil over high heat, reduce heat slightly and simmer until tender. It is important not to overcook, but undercooked will be hard and not tasty. I cooked from start to finish for 40 minutes. You need to check with a match, After 30 minutes, remove the load and push through with the blunt end of the match, it should easily enter the eggplant.

It is advisable to check each eggplant, they are not boiled evenly, depending on the size.

Make a slit on the side and lay out on an inclined table at intervals so that the liquid can drain.

Cover with something hard on top, I have a piece of chipboard, especially for this. Cover with cellophane and you can put a load, first 2 bricks, then 2 more or an equivalent weight. You need to do it quickly when hot, the liquid flows better.

Substitute a bowl below for the flowing liquid. Leave the eggplant under pressure for 3-4 hours, you can overnight.

In the meantime, prepare the stuffing for the filling. Cut the onion into slices, and the pepper into strips, grate the carrots on a medium grater, chop the garlic with the garlic.

Onions need to be sautéed, and carrots and peppers should be stewed, everything should be done separately in vegetable oil.

Combine all vegetables and add a little garlic. chop the parsley, salt and sprinkle with black pepper.

Minced meat turns out so tasty, when I try it, I want to eat it with a spoon. I tend to cook such vegetables just with a salad.

Remove the weight from the eggplant and prepare the dishes for the already stuffed eggplant.

To fasten a little eggplant, twist around a leaf of celery. We put it tightly in a saucepan, crush each ball with more garlic.

And the last operation is to cover with a smaller circle and put a load, so that in an hour the juice and vegetable oil that are contained in vegetables will cover all the eggplants. (My cargo is a 3-liter jar of honey)

We bring it to a cool place for fermentation. On the third or fourth day., Depends on the temperature. If it is warmer, then the eggplants sour faster. We try our stuffed eggplants.

Cut into pieces so that it is convenient to take with a fork, pour fresh fragrant vegetable oil.

The rest we cut, tightly put in jars and hide in the refrigerator. Oil can be poured on top.

Who has been to the Odessa Privoz, they sell such stuffed sauerkraut eggplant in large barrels by weight. Nearby was a plate cut into samples, poured with fragrant vegetable oil with garlic.

An incomparable snack not only for your family, but also for the dearest guests.

Bon appetit to all and good mood!

With step by step photos and other delicious recipes

In Crimea, Koreans sell such eggplants in the 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 as well.

Key Ingredients: Eggplant, Carrot, Onion and Garlic.

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

Put the boiled eggplants on a tray in one row, cover with a board and set oppression. Leave for a few hours. Cut the eggplants that have cooled and become slightly flat along the length, without cutting through to the end.

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

Put everything into a bowl.

Peel the garlic, pass through a press and add to the carrots. Stir, 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 2-3 minutes.

Fill the cuts in the eggplants with the minced meat and twist with threads. Put the stuffed eggplant in a saucepan and pour over the hot brine. Press down with a slight oppression and leave the eggplants to sour, i.e. they produce acid. Eggplants sour from two to five days - depending on the temperature in the room. If they are taken out immediately to the cold, they will sour longer and be stored longer. According to the principle of pickled barrel cucumbers.

After a week, stuffed pickled eggplants can already be tasted.

My grandmother kept such eggplants until the New Year. She kept them cold. Then they were just eaten and none of us knows if they can stand longer.

Eggplant - 1 kg;
Carrots - 500 grams;
Parsley greens - 1 bunch;
Dill greens - 1 bunch;
Garlic - 2 cloves;
Tomatoes - 500 grams;
Red pepper - 1 piece;
Salt - 2 tbsp. l.

Cooking process:

First you need to prepare all the necessary ingredients.

It is necessary to take eggplants, rinse them under water and cut lengthwise into several parts to make a fan.

Then you need to pour water into the pan, add salt and dip the eggplants into it. The pan must be put on the stove and cook over low heat.

After the eggplants are cooked, they need to be placed under the press for two hours.

In the meantime, prepare the filling. Carrots need to be peeled, rinsed thoroughly under water and chopped with a grater.

After that, you need to prepare the greens. You need to take parsley and dill, and finely chop.

Then you should take the tomatoes, rinse them under water and cut into several pieces.

From tomatoes you need to make a liquid mass. To do this, you need to grind them with a blender.

Greens, tomatoes, carrots must be placed in one dish. Add chopped garlic to the vegetable mixture. It must first be cleaned and rinsed.

The whole mass must be thoroughly mixed, add salt and spices.

Then stuff the eggplants with the resulting mixture. The liquid that remains from the carrots will be needed for further cooking. It needs to be poured over eggplants, and the dish should be left for two days in a warm place. After this time, stuffed eggplants must be removed in the refrigerator. You can try the dish in four days.

Such an appetizer can take pride of place on the table. It has an unusual taste, as well as an interesting appearance. This kind of recipe should be on the note of every hostess. Eggplant billet will be a great treat for guests.

Bon appetit!

How to cook pickled stuffed eggplant for the winter: recipe and photo Alime.