Pickled eggplant stuffed with vegetables. How to ferment eggplant

• 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 bowl. 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.

Awesome pickled eggplant - perhaps the most successful recipe. A large number of vegetables, fragrant garlic and celery complement and reveal the incredible taste of eggplant. The vegetables themselves are moderately spicy and salty. I have not always been able to cook them so tasty before, but this recipe exceeded all my hopes and expectations. The dish turns out to be very tasty, a bit like the taste of pickled mushrooms with vegetables. I wish you to cook it - and enjoy a simple and very homemade snack.

Ingredients:

• fresh eggplant - 3 kilograms;
• sweet bell pepper - 0.5 kilograms;
• fresh tomatoes - 700 grams;
• celery greens - a large bunch;
• garlic - 2-3 heads;
• onion - 3 medium pieces;
• hot pepper capsicum - 1 piece;
• vegetable oil (I have sunflower) - 1 cup (approximately 200 milliliters);
• table vinegar 9% - 170 milliliters;
• water - 3 liters;
• salt - 3 tablespoons with a slide.

Awesome pickled ones. Step by step recipe

1. Let's start by preparing our vegetables. Wash vegetables and green celery stalks under running water. Let the excess water drain.
2. Choose eggplants that are approximately the same size so that the pieces we will cut them into are more or less the same. The most suitable are eggplants about 15 centimeters long.
3. We will cut the eggplant into large pieces (slices). To do this, we clean the vegetable. Cut off the stalk and "nose". Cut the eggplant into two halves, then each half into four parts. We transfer everything to a separate deep bowl. Let's put it aside for now.
4. I propose to cut the bell pepper into half rings. First, we cut off the top of the pepper, then we remove the stalk and seeds that are inside it. Cut into two halves and cut into not too thin and not too thick half rings. Also, for convenience, send in a separate bowl.
5. Cut the tomatoes and onions into half rings, approximately a little less than 0.5 cm thick. And transfer to two separate bowls.
6. Cut the hot capsicum, which will give the dish a piquant taste, into strips.
7. Garlic must first be peeled and put in a saucer. We will squeeze it out with a press, just before putting the vegetables in the pan.
8. Chop green celery stalks with a knife.
9. Vinegar and oil pre-measure with a measuring cup and set aside.
10. When everything is prepared, you can start the main process. You need to take a large pot in which you will need to boil the eggplant. I have a 5 liter pot.
11. We collect three liters of water into it, a little more than half the pan. Add salt. When the water boils, pour in table vinegar. We mix. Then carefully, in boiling water, lay out the chopped eggplant. Cover with a lid and cook until the water boils. Then cook without a lid: about 7 minutes. The main thing is not to digest and not overdo it.
12. Place in a colander and let excess water drain.
13. While the eggplants are in a colander, we put a frying pan on the stove, pour vegetable oil (you can, if available, olive oil) and warm it up a little. This means when you hear a little crackle, like the oil is starting to bubble, turn everything off and put the pan aside.
14. Now we take the pan in which the eggplants were boiled. Wash with water and wipe dry.
15. Divide the number of eggplants approximately into two parts. This is so that we can evenly distribute them into two layers in the pan.
16. Put some celery sprigs on the bottom, and squeeze a couple of garlic cloves.
17. We put a couple of tomato slices and warm eggplant slices. Fill the bottom layer with eggplant completely in the pan. Squeeze a couple of garlic cloves on top of them. Pour everything with a small amount of vegetable oil. Then put a little celery on top again and shift with bell pepper, onion and hot pepper. Place more tomato slices on top.
18. Then we distribute the eggplants in the second row: in the same way as we did at the beginning. Lay them close to each other. Squeeze a head of garlic on them and pour vegetable oil over them.
19. Then we repeat the layers of vegetables: celery, bell peppers, hot peppers, onions and tomatoes. Spread out all the vegetables that are left and squeeze the garlic. Drizzle with remaining vegetable oil.
20. Now you need to cover the top not with a lid, but with a plate, and put some kind of load. It is necessary that the pan stand in the kitchen for a day, and then rearrange it (on the second day) in a cold place: a refrigerator or a cellar.
21. After a day, for convenience, you can put the eggplant in jars and put in a cool place.

Here are ready awesome. A very tasty and light snack, which can be eaten just from a jar, goes well with absolutely any side dish. The aroma of green celery stalks and garlic gives an unforgettable taste to eggplant. Decorate the appetizer with fragrant fresh herbs - and serve. Always cook with a great mood - and your culinary masterpieces will only please. The Very Tasty website team wishes you bon appetit!

Photo and video belong to Olga Papsueva.

Preparing salted eggplant is easy. Their rich taste and aroma will be the key to a good appetite. That is why snacks based on these vegetables are deservedly popular with a large number of housewives. Before starting cooking, it is important to know that blue ones require special treatment: soaking in salt to reduce bitterness. If all the stages are completed correctly, then the blanks will delight with tenderness and sophistication, remind you of summer and diversify the table.

Easy to make salted eggplant

Winter pickles are a favorite product of many, especially during the holidays.

You can prepare dark nightshade using a set of the following ingredients:

• blue vegetables - 4 pcs;
• salt - 70 g;
• water - 1 l;
• a set of spices and seasonings - at the choice of the hostess.

Cooking process:

1. Pour water into a container, boil, put vegetables in it, cook for several minutes until they become soft (avoiding the moment of softening);
2. Then the water should be drained, the eggplants should be cooled, an incision should be made in them;
3. Prepare the brine by mixing water and salt, as well as prepared spices, bring the liquid to a boil, then cool;
4. Put the eggplants in a deep container (not iron), pour over the brine. In order for the salting process to go better, it is recommended to put a load on top.

You can serve a snack on the table after 7 days, but for winter harvesting, you will need to carry out the salting process in sterilized glass jars, which will contain brine and vegetables. Close them with metal lids and store in the refrigerator.

Salted eggplant for the winter (video)

Eggplant pickled with garlic

This eggplant pickle recipe is one of the simplest and most affordable for novice housewives.

A set of ingredients for the dish:

• water -1.5 l;
• dark nightshade - 2 kg;
• garlic - 4 cloves;
• salt - 120 g.

This eggplant pickle recipe is one of the simplest and most affordable for beginner housewives.

Cooking process:

1. Rinse vegetables, soak in salted water for 1-2 hours;
2. Pour water into a saucepan, boil them until soft;
3. Peel the garlic cloves and cut them into thin slices;
4. Cut the eggplant lengthwise, put the garlic inside;
5. Prepare a brine from water and salt;
6. Cool it down;
7. Place eggplant in glass jars, pour brine;
8. Roll up the lids, store in the refrigerator.

Salting is done for 7 days, after which they can be served at the table.

Recipe for salted eggplant with carrots

Eggplants with carrots perfectly complement the taste and aroma of each other, so the appetizer is very appetizing. Also, the workpiece will be a suitable basis for many salads and hot dishes.

Ingredients for cooking based on 1 kg of nightshade:

• carrots - 350 g;
• garlic cloves - 10 pcs.;
• water 1 l;
• salt - to taste;
• sugar - 10 g;
• vinegar (9%) - 4 tbsp;
• peas of black pepper (fragrant and hot) - 10 pcs each;
• greens (any) - 50 g.

Eggplant with carrots perfectly complement the taste and aroma of each other

Cooking process:

1. Rinse vegetables in running water;
2. Heat water in a saucepan, bring to a boil, place prepared eggplants in it;
3. Cook until softened (make sure that they retain their shape and do not overcook);
4. Then drain the water into a separate container for preparing a marinade based on it;
5. Cool vegetables;
6. Grate peeled carrots;
7. Prepare marinade (water, sugar, spices, salt, vinegar);
8. Finely chop the garlic cloves;
9. Finely chop the greens;
10. Cut eggplant lengthwise (fill with carrots, garlic and herbs);
11. Sew halves or secure with toothpicks;
12. Place the workpiece in a container, pour the marinade;
13. Place in refrigerator for 24 hours.

Canned eggplants can be served the next day, cut into pieces, garnished with fresh herbs and onion rings.

Salted eggplant under oppression: a step by step recipe

Salting these vegetables under oppression turns out quickly enough. This recipe does not require special skills and knowledge.

For 2-3 kg, the following additional ingredients will be required:

• vinegar - 200 ml;
• table salt (fine) - 50 g;
• sugar - 50 g;
• black pepper - 20 peas;
• water - 1 l;
• dill and parsley - 100 g;
• Bay leaf

Cooking process:

1. Rinse all vegetables;
2. Grind greens;
3. Mix all other ingredients with water to get a marinade;
4. Put vegetables in a container, pour marinade, sprinkle with herbs;
5. Close and put oppression on top.

Put in the refrigerator for 48 hours, after which the snack can be served at the table. Eggplants can be salted whole, they can be stuffed with carrots or garlic. For use within 2-3 weeks, sterilization of jars is not required.

Salted eggplant without sterilization

Canned blanks can not be subjected to sterilization.

It will be easy to pickle vegetables according to this recipe, for this you need to use the following ingredients (for 2.5 kg of the main product):

• tomatoes - 2 kg;
• Bulgarian pepper - 100 g;
• hot pepper - 3-4 pcs;
• garlic cloves - 20 pcs;
• sugar - 10 g;
• salt - 150 g;
• vegetable oil - 100 ml.

Canned blanks can not be subjected to sterilization

Cooking process:

1. Process eggplant;
2. Put them soaked in water (salt) to remove bitterness;
3. Cut into small pieces;
4. Cut hot pepper into circles;
5. Bulgarian - on plates;
6. Cut the tomatoes into 6-8 pieces;
7. Peel the garlic;
8. Put all vegetables, except eggplant, into a blender bowl and mash;
9. After that, add salt and sugar to the mass;
10. Transfer it to a saucepan, put to boil for 1 hour (medium heat);
11. Fry eggplant in vegetable oil;
12. Transfer to a storage container, pour over the vegetable mixture and add the remaining oil.

The snack is completely ready. It should be stored in a cool place.

Whole marinated eggplant

To prepare a snack according to this recipe, you need the following ingredients:

• eggplant - 4 pcs (small);
• carrots - 1 pc;
• greens - to taste;
• - 1 PC;
• parsley root - 20 g;
• vegetable oil - 50 ml.

Eggplant can be salted and whole

Cooking process:

1. Boil eggplant (until cooked);
2. Carrots, onions, peel, cut;
3. Grind greens and parsley root;
4. Fry carrots and parsley root;
5. Separately fry the onion;
6. Mix the frying, add fresh herbs;
7. Cut the eggplant lengthwise, put the filling inside;
8. Place them tightly in the container chosen for storage;
9. Close the container with gauze, leave for 48 hours (in the refrigerator);
10. After heating the vegetable oil, pour into the eggplant.

Keep refrigerated. If the eggplants are large or there are a lot of them, you can marinate them in a barrel. Soaked or pickled nightshade is also prepared there. They will taste like mushrooms.

Blue, salted with parsnips for the winter

You can salt the vegetable using fragrant parsnips.

For cooking, you will need ingredients (for 5 kg of the main product):

• water - 5 l;
• parsnip - 150 g;
• carrots - 300 g;
• garlic - 3 heads;
• sunflower oil - 30 ml;
• edible salt (large) - 300 g;
• allspice and peas - 5 pcs each;
• cloves and bay leaf - 5 pcs.

Cooking process:

1. We preserve from the fact that you need to process all the vegetables (wash and peel);
2. Salt the water and boil the eggplants (15 minutes);
3. Then cool them, put them in a flat container or on the surface, close, put oppression for 3 hours;
4. Chop all other vegetables;
5. Cut the eggplant, rub each with salt and pepper;
6. Put in each chopped garlic (5-7 g each);
7. Fill with carrots and parsnips;
8. Pack tightly into jars (sterilized);
9. Prepare a brine by mixing water, salt and spices, pour it into containers with vegetables;
10. Leave the jars for 3 days, then pour a little vegetable oil into each jar and roll up the lids.

Store in a cool place.

Many lovers of pickled apples and sauerkraut have not heard anything about sauerkraut. We suggest preparing a crispy treat in time, which will serve as a good snack.

Pickled Eggplant - Standard Recipe

A tasty and healthy dish that will be appreciated by the most demanding gourmets.

Ingredients:

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

Cooking:

1. Cut off the blue stalks. Pour in water. Cook.
2. Divide the garlic head into cloves. Strip parsley leaves from the stem.
3. Chop greens. Chop the garlic cloves. You can use garlic or a fine grater.
4. Drain liquid from eggplant. Cool down. The fruits must be fully prepared. Raw will spoil the taste of the dish.
5. Squeeze each fruit. Extra moisture is not needed. To do this, you need to cut each eggplant in half. Lay out on the board. Top cover the second. Put on the press. Hold for a quarter of an hour.
6. Sprinkle parsley into the garlic. Salt and mix. Place the resulting filling in each blank. Connect the two halves.
7. Put into a container. Cover with a plate. Put oppression.
8. Insist three days. Move to refrigerator compartment. Hold for a day.

With carrots, herbs and garlic

A great appetizer that retains its taste throughout the winter.

Ingredients:

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

Cooking:

1. Tails cut off from all fruits. Boil. The water must be salty. The fruits should become soft.
2. Take out and cool the eggplant. Make a cut in the center. Don't cut all the way through. Place blanks under the press. Endure the night.
3. Grate a carrot. Finely chop garlic cloves and herbs. Connect. Place the filling in the center of each piece. Close. Put into a container.
4. Pour salt into sugar. Mix. Pour water. Mix. Pour in vinegar.
5. Pour the eggplant with the resulting liquid. Put oppression. Cool down. Eggplant stuffed with carrots and garlic can be eaten and stored all winter.

in Georgian

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

Ingredients:

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

Cooking:

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

Kvasim eggplant for the winter

If you are tired of the usual canned food, try to prepare an amazing taste of an appetizer that will enchant all guests from the first second.

Ingredients:

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

Cooking:

1. For cooking, opt for fruits of small length. Cut off the stem.
2. Cut in half. Pour salt into the center. Set aside for half an hour. Rinse and dry.
3. Pour water into the pan. Warm up. Place eggplant and boil. Take out and chill.
4. Sterilize the jar. Chop greens. Cut garlic cloves. Mix.
5. Squeeze out the fruits. Put in the center of each green. Place in container.
6. Pour water into vinegar. Add salt. Stir.
7. Fill in blanks. Cover with gauze. Set aside for a couple of days. Cover with a sterilized lid. Remove to refrigerator.
8. You can store all winter. You can start tasting in a week.

Cooking with cabbage

A delicious take on an amazing meal. Having prepared the proposed delicacy, you diversify your diet and nourish the body with vitamins in the winter.

Ingredients:

• garlic - 2 pcs.;
• eggplant - 1500 g;
• salt - 75 g;
• cabbage - 420 g;
• water - 1500 ml for brine;
• carrot - 120 g;
• chilli;
• sweet pepper - 2 pcs.

Cooking:

1. Cut off the stems. Take a fork and pierce the fruit. Place in water and boil.
2. Chop the cabbage. Grate carrots. Cut pepper. Squeeze out the garlic. Mix and salt.
3. Pour salt into the water. Boil. Cool down.
4. Cool the eggplant. Cut in half. Squeeze out the juice. Place the cabbage in the middle.
5. Take the thread and wrap the blanks. Place in container. Fill with brine. Close the lid. Put oppression. Endure three days.
6. Hide in the refrigerator.

How to do it in Korean

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

Ingredients:

• peppercorns;
• eggplant - 10 pcs.;
• table salt - 3 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 - a pod;
• parsley - 110 g.

Cooking:

1. Coarsely chop the eggplant. Place in water. Hold for a quarter of an hour.
2. Take a grater for carrots in Korean. Grate a carrot. Chop onion and peppers.
3. Pour oil into a saucepan. Warm up. Throw onion. Fry. Add carrots and then peppers. Roast.
4. Squeeze out the eggplant. Place to fry. To fill with water. Pour salt. Sweeten. Add peppercorns.
5. Simmer for half an hour. Pour in vinegar. Place greens. Add garlic cloves and spices. Darken a quarter of an hour.
6. Spread across banks. Roll up.

Eggplant stuffed with vegetables

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

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

Ingredients:

• garlic - 3 pcs.;
• eggplant - 8 pcs.;
• lavrushka - 2 sheets;
• carrot - 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.

Cooking:

1. Slice each eggplant. Boil. The water must be salty. Get it. Cool down. Squeeze out excess liquid. To do this, install a press on the fruits and hold for an hour.
2. Cut pepper. Mix with parsley leaves. Chop the garlic and add to the pepper. Slice the carrot. Connect products. Place in the center of the eggplant.
3. Add lavrushka to water and salt. Throw in the peppercorns. Warm up. Cool down.
4. Tie the pieces with thread. Fill with brine. Put under pressure. Prepare for three days.

You can cook salted eggplants under oppression in a quick way or wait until they themselves are salted in brine. Today we will consider a more operational option, when a vegetable snack will be created within 30 minutes, thanks to cooking.

Salted eggplants can be seasoned with garlic, herbs, vegetable oil and served by adding a couple of drops of 9% vinegar, or you can include them in a more complex salad or dish - focus on your taste. In the summer-autumn season, you can cook eggplant salad every day in the morning, so that by lunch or evening it will absorb all the flavors of the dressing and become even tastier!

So, we cook salted eggplant under oppression. Prepare the necessary products and start cooking!

Rinse the eggplants in water and cut off the tails from the vegetables. Cut horizontally in half, and then into slices and put in a container.

Pour the eggplant slices into a saucepan, saucepan, etc., adding salt there. Fill with water so that it slightly covers the slices, and place the saucepan on the stove. Bring to a boil and reduce heat to low. We cover the container with a lid and simmer for 10-15 minutes, making sure that the cut is not completely boiled.

Remove the boiled slices with a slotted spoon into a container and rinse in water. Press the peeled garlic clove into them and mix.

We cover the cut with a small saucer or plate and put oppression on it for 10 minutes - I have a small container filled with water. During this time, cutting will give off excess liquid.

Salt it and put the appetizer on a plate, dish and let them cool. Salted eggplants under oppression are completely ready.