Stuffed eggplants with carrots. Eggplant stuffed with vegetables for the winter - a ready-made snack

Eggplants were brought to the European continent from South America in the Middle Ages. The use of these fruits for food quickly spread in France and the Balkans. Today, eggplant dishes are also considered "their own" in the Caucasus, Moldova and Central Asia. Wherever they are grown, numerous dishes are prepared from them, including conservation for later consumption in the winter. Caviar and sauté are made from fruits of varying degrees of maturity, marinated and salted.

If you are an eggplant lover, then the recipes that we will talk about today should be to your taste, as the marinade and toppings from the recipes are incredibly fragrant and tasty. The listed recipes were tested by experienced housewives and calculated up to a gram. Stuffed eggplants with vegetables for the winter are unusually tasty and fragrant. Prepare the necessary ingredients, good mood and you can start conservation.

Stuffed eggplants with vegetables for the winter in 1 liter jars with sterilization

We offer a recipe for pickled eggplants stuffed with a delicious mixture of onions, carrots, herbs and garlic.

Ingredients:

• Small elastic eggplants - 2 kg;
• 50 gr. greens of dill and parsley;
• 0.5 kg of white onions and carrots;
• Garlic - 1 head;
• Salt and table vinegar.

Detailed preparation:

1. Eggplants for this recipe should be chosen ripe, but strong. There should be no dents, dark spots and other substandard. After washing, remove the stalk from each vegetable with the adjacent green part. Then cut the vegetables on one side lengthwise to make long "holes".
2. Peel the head of garlic and cut into cloves.
3. Chop onions and carrots into thin strips - stew until soft, then mix with garlic, passed through a "squeezer". Add salt to taste and finely chopped greens to the mass for stuffing.
4. In a large saucepan with boiling water, always salted, blanch all eggplants for 20 minutes. Throw immediately into cold water, after half a minute remove and put on a towel to absorb water.
5. Fill the blanched eggplant cuts with the vegetable mixture. In a vertical position, place the blanks in liter jars. Pour 1 tablespoon of vinegar 6% or 9% into each, no difference.
6. Sterilize for a long time, at least 40 minutes. If there is an air grill, then use it for sterilization, in this device its quality will be higher, and it will take only 20 minutes for a liter jar. Roll up the lids and refrigerate the preservation.

This recipe, in our opinion, should be in the arsenal of every housewife. Easy to prepare, eat quickly. Eggplant with carrots and peppers will be a great addition to buckwheat porridge for breakfast.

Ingredients:

• Eggplant - 1 kg;
• Bulgarian sweet pepper - 100 g;
• Hot pepper - 1 pod;
• Carrots - 100 gr.;
• Greens (parsley and dill) - a few branches;
• Vinegar 9% - 300ml;
• Salt - 2 tablespoons.

Detailed preparation:

1. We prepare saline solution: dissolve 1 tablespoon of salt in 1 liter of water.
2. Bring the resulting solution to a boil and add the washed and peeled eggplants to it. Blanch them for three minutes. Further, in order for the glass to have excess liquid, we cool the eggplants and place them under oppression.
3. In the meantime, prepare the filling. On a grater we rub carrots and peppers (sweet and bitter), chop the greens, rub the garlic with salt and mix it all thoroughly.
4. After the eggplants have cooled down and drained, we make a longitudinal incision on them (just don’t cut it all the way to make a kind of pocket), put the filling in it and squeeze it tightly.
5. We put eggplants in washed and sterilized liter jars and pour them with vinegar.
6. We cover each jar with a sterile lid, put the jars in a pot of warm water (a cloth must be placed on the bottom of the pot) and bring to a boil. Sterilize for 25 minutes. Eggplants will release juice and form a delicious marinade in which they will infuse.
7. We roll up the jars, and put them upside down under an old blanket until they cool completely. Store preferably in a dark and cool place.

Stuffed eggplants with vegetables and beans for the winter in jars

This interesting recipe for canned eggplant with beans will mentally take you from a cold winter to a hot summer, they taste so good.

Ingredients:

• Eggplant - 1 kg;
• Tomato - 750 gr.;
• Bulgarian pepper - 250 gr.;
• Carrots - 250 gr.;
• White beans - 250 gr.;
• Garlic - 12 cloves;
• Sugar - 1 teaspoon;
• Salt - 1 tablespoon;
• Vinegar - 50 ml;
• Vegetable oil - 150 ml.

Detailed preparation:

1. We start preparing in the evening. Pour the beans with cold water 1: 3 overnight. This is necessary so that the beans completely absorb water and swell well. In the morning, cook for 40 minutes. Do not salt.
2. Preparing eggplant. Wash, clean, cut into cubes. In order for the eggplants not to be bitter, you can add a tablespoon of salt and let them stand for half an hour. Then rinse and drain the brine.
3. We rub the carrots on a large grater.
4. Wash and de-seed bell peppers. We cut into cubes.
5. We clean the garlic.
6. Wash and cut the tomatoes.
7. Grind tomatoes and garlic into a homogeneous mass in any convenient way (for example, with a meat grinder).
8. Pour the prepared mass into a saucepan. Add salt, sugar and vegetable oil. We put on the fire and after boiling, cook for exactly 3 minutes over low heat.
9. In this tomato mass, add the rest of the prepared vegetables: eggplant, peppers, carrots. Cook for another 20 minutes over low heat (remember that the countdown begins after boiling).
10. After 20 minutes, add the beans and cook for another 10 minutes.
11. At the end of cooking, add vinegar and cook for another 5 minutes.
12. We spread the finished mixture immediately into sterile jars and roll up with sterile lids. You can roll it up with a key, or you can use twist-on lids.
13. We turn the cans upside down and put the “reach” under the old fur coat.
14. We store in a cool place.

Pickled stuffed eggplant for the winter without sterilization

This recipe for pure marinated eggplant with vinegar was brought from Georgia and will appeal to lovers of strong marinades “with vodka”.

For preservation, we choose elastic fruits of medium-sized eggplants, without seeds. The number of spices is approximate, because someone likes a spicier taste, and someone softer. Therefore, adjust the amount at your discretion.

Please note that the eggplants in this recipe can be cut as you like: circles, strips ... and do not stuff them with herbs, but mix everything together with the marinade, you get a slightly different preparation, but also very tasty!

Ingredients:

• Eggplant - 2 kg;
• Onion - 300 gr.;
• Garlic - 100 gr.;
• Apple cider vinegar - 1 cup;
• Vegetable oil - 1.5 cups;
• Water - 1 glass;
• Saffron - 1 pinch (no more);
• Paprika - 0.5 teaspoon;
• Suneli hops - 1 teaspoon;
• Cilantro - 1 teaspoon.

Detailed preparation:

1. Wash the eggplants and cut lengthwise into 1 cm thick plates. Sprinkle with salt, mix and put in the refrigerator overnight, tightly covered with a lid. During the night, unnecessary bitterness from the eggplants will come out, and they will taste good.
2. In the morning we prepare the dressing. Cut the onion and garlic into rings, add all the spices according to the recipe. We mix.
3. We are preparing the marinade. Mix half a liter of water, vinegar, vegetable oil. Bring to a boil. Cool down to room temperature.
4. Squeeze the eggplants that have stood overnight in the refrigerator. Dip eggplant strips into a pot of water for 10-15 minutes (willingness is checked by softness - it should be medium).
5. We get it, we cool it down. We spread the minced greens with a teaspoon on each strip, twist it into rolls.
6. We put the eggplants in sterile jars so that the marinade covers the vegetables.
7. We leave the workpiece to infuse for 1 hour.
8. We cover the jars with ordinary nylon lids, after dipping each one in boiling water for a few seconds. The main condition is to lower the lid into boiling water and immediately cover the jar.
9. After cooling, put the jars in the refrigerator. It is recommended to open no earlier than December, otherwise the marinade will not nourish the eggplants yet.

And finally, a little advice. Even if you really love stuffed eggplants with vegetables, and it’s June in the yard, and you can’t wait to start conservation, it’s recommended to start all the same not earlier than the end of July, until they ripen in your region. Otherwise, there is a high probability that you will buy imported fruits. And this threatens with the fact that, firstly, they can be stuffed with unnecessary chemicals, secondly, they are much more expensive, and thirdly, they have no taste, like grass. Therefore, do not expect a special aroma and taste from imported eggplant.

Good luck in the kitchen and have fun!

Cooking master class: step by step photo recipe how to cook eggplant stuffed with garlic and carrots.

Extraordinarily tasty eggplants with a spicy vegetable filling. Fermentation of vegetables is a traditional Slavic harvesting technology. When the world did not yet know marinades, they used the process of natural brine fermentation. Eggplant stuffed with carrots and garlic is a recent culinary know-how. The dish is considered very useful, there is absolutely no vinegar in it. They put a lot of carrot filling, and on the cut, the eggplant looks like vegetable rolls.

Products: eggplant - 2 kilograms, carrots - 800 grams, garlic - 2 heads, sunflower oil - 50 milliliters.

Brine: water - 1.5 liters, salt - 3 tablespoons, sweet peas - 1 teaspoon, bay leaves - 5 pieces.

Step by step cooking recipe with photo

1. Young eggplants with moderate “graininess” are suitable for fermentation, although many people like fruits with already formed dense seeds. Thick "chunky" carrots are always very sweet, they are perfect for a vegetable filling.

2. Eggplants are washed, cut off the stalks and part of the pulp near them. If the "insides" of eggplants are painted in a pale green color, such specimens are immediately removed. The green hue of the pulp is a signal of the presence of solanine, a toxic substance characteristic of unripe fruits from the nightshade family.

3. Pour water into a saucepan, add a little salt. When the water boils, throw in the eggplant. Boiling time - 15 minutes, cover the pan with a lid. Fire should be medium.

4. Eggplants are laid out on a large kitchen board, a second board and some kind of load are placed on top. Eggplants are flattened, acquire a shape convenient for stuffing. Vegetables are kept under pressure for 20-30 minutes, during which time all excess liquid is gone.

5. Carrots are peeled, rubbed on a coarse grater or cut into thin “noodles”. Fry in sunflower oil until light golden. You can stuff eggplants and raw carrots, but the sautéed one will turn out to be more delicious. Fried carrots will “transfer” sunflower oil to the brine, while the quality of salting will improve.

6. Ready carrots are mixed with chopped garlic, add 1/3 teaspoon of salt. Minced vegetable should be salted very moderately, carrots will take all the missing salt from the pickling liquid.

7. The eggplant is cut lengthwise, but one side is left untouched. 1-2 tablespoons of minced carrot are placed in each eggplant, then the edges are connected. It is not necessary to tie eggplants with threads, when the vegetables are neatly placed under oppression, the carrot filling is perfectly kept in the middle without additional fixation.

8. Place the eggplant in a large glass bowl. You can take a bottle, but it will be difficult to get pickled vegetables out of it.

9. Salt, bay leaves and sweet peas are thrown into the water. The brine is boiled for 5 minutes so that it is saturated with spices. Eggplants are poured with hot liquid. The brine should completely cover the vegetables. The bowl is covered with a plate, a kilogram weight is placed on top. It could be a water bottle.

10. Eggplants are kept at room temperature for three days, then the bowl is placed in the refrigerator for two days. At this time, a pleasant taste of pickled vegetables will appear. The preparation can be stored in the refrigerator for two months.

11. When serving, pickled eggplants are cut into thick slices.

Such delicious mouth-watering preparations as stuffed eggplants can be rolled up for the winter in jars - it is convenient to store them this way, and they will certainly be an excellent addition to the winter table. Thanks to the variety of toppings, you can prepare an unusual appetizer that can be used both as an independent dish and as an addition to meat or side dishes.

Eggplant stuffed with carrots

This is one of the famous and popular recipes. For cooking you will need:

• eggplant - 1 kg;
• bell pepper - 100 g;
• carrot - 100 g;
• hot pepper - 1 pod;
• garlic - 100 g;
• parsley and dill - 5 branches each;
• bite (9%) - 300 ml;
• salt - 2 tbsp. l.

Let's start cooking:

1. Wash and clean all vegetables. Remove the stem from peppers and eggplants.
2. It is necessary to prepare a saline solution at the rate of a tablespoon of salt per liter of water. Bring the liquid to a boil and blanch the eggplant for three minutes.
3. Next, the vegetables are cooled and placed under oppression until the water completely drains.
4. In the meantime, we are preparing the filling. Rub the peeled garlic with salt and finely chop the greens, carrots and two types of pepper. Mix the mixture thoroughly.
5. When the eggplants are completely cool and drain, you need to make a longitudinal incision on them, without cutting through to the end.
6. Put the filling inside each eggplant and tightly squeeze the halves of the vegetable.
7. In prepared (clean and sterilized jars), we tightly lay the eggplants and pour them with vinegar.
8. Each jar should be covered with a boiled lid and sterilized over low heat for 25 minutes. After that, the banks are rolled up, turned upside down and wrapped until completely cooled.

Pickled stuffed eggplants with garlic and herbs in jars for the winter

This version of the recipe does not require seaming, as the dish is prepared according to the fermentation method. You will need the following ingredients:

• eggplant - 2 kg;
• bell pepper - 500 g;
• garlic - 2 large heads;
• any greens - 2 bunches;
• salt - 3 tbsp. l.

My vegetables and greens, after which the eggplants, peeled from the stalks, are boiled in salt water (the proportion is the same as in the previous recipe) and placed under the load.

Peeled peppers, garlic and herbs should be finely chopped and stuffed with the resulting mixture of cooled eggplants. Each vegetable should be lightly salted and tightly tied with a thread.

We put the finished eggplant in a pan and press it on top with oppression. When the vegetables start to juice, they need to be transferred to a clean, dry jar, covered with a lid and put in a cold place. Our pickled eggplants in jars are ready for the winter - now it remains only to wait for a reason and enjoy this yummy.

Stuffed eggplants with onions and garlic in jars

In most recipes for stuffed eggplants, carrots are taken as the basis for minced meat. The following recipe is also no exception, but it is slightly different from the above in the way of preparation.

For the dish you need the following ingredients:

• eggplant - 5 kg;
• carrots - 1 kg;
• parsley root - 250 g;
• onions - 250 g;
• garlic - 20 cloves;
• sunflower oil - 0.5 l;
• salt - 150 g;
• parsley or dill - 1 bunch.

The procedure for preparing stuffed eggplants in jars for the winter:

1. We prepare the washed and peeled eggplants: cut off the stalk, make a longitudinal incision, put it in a pot of boiling salted water (30 g of salt is required for each liter of water) and cook on low heat for 40 minutes, after which we put it under oppression for six hours. During this time, the vegetables will cool and get rid of excess liquid.
2. Finely chop the parsley and garlic, cut the peeled carrots into thin strips, and the onions into half rings.
3. We take one quarter of vegetable oil and fry the onion in it. On another quarter we pass the greens and carrots. After that, mix the vegetables and salt to taste.
4. After the water drains from the eggplants, stuff them with the vegetable mixture and put them in a saucepan. Sprinkle each layer of eggplant with chopped garlic and salt until the container is completely filled.
5. The rest of the vegetable oil must be strongly heated, then cooled to room temperature and poured over the eggplant. We put a board with oppression on top and store in a cool place.

Another topping for this recipe:

• We take 500 grams of tomatoes (both ripe and green can be used), bell peppers and carrots. We cut all the vegetables into small cubes and simmer over low heat. This mixture can be used as mincemeat.
• For sprinkling, we pass through a meat grinder one pod of hot pepper and 300 grams of garlic.

There is another way to preserve stuffed eggplant:

• Vegetables filled with stuffing need to be difficult in a three-liter jar and fill the container with filling. To do this, one and a half tablespoons of salt are poured into a liter of water and boiled. Then you need to add a few peas of allspice to the liquid.
• We fill each jar with brine and leave it in a warm place for 3-5 days.
• When eggplants acquire a pleasant spicy taste and aroma, each jar is covered with a boiled lid and sterilized for 30 minutes. Then the banks must be rolled up, turned over and wrapped in a blanket.
• If you do not plan to store eggplant for a long time, you can do without sterilization. When the fermentation process is over, the jar can simply be covered with a nylon lid and stored in the refrigerator for about a month.

Take the time and cook chic stuffed eggplants for the winter in jars. Such an appetizer adds festiveness to any table, and excellent taste and spicy aroma will delight everyone without exception!

Few people refuse this spicy dish. pickled eggplant, with a pleasant sourness and sharpness, excellent for potatoes or fried meat. The special taste that is present in eggplant is formed as a result of natural fermentation. There is not a single gram of vinegar in this appetizer - only vegetables, vegetable oil and salt. Pickled eggplant stuffed with carrots and garlic recipe with photo you can also use carrots, tomatoes, bell peppers, garlic and herbs, and garlic can not be spared. stored pickled eggplant appetizer in the refrigerator from a month to two, but since the fermentation process does not completely stop, they often become more acidic, but still edible. This one can be rolled up for the winter, but this is another recipe with which we will definitely share with you.

Ingredients for making stuffed eggplant

Step by step cooking pickled stuffed eggplant with photo

1. Cut off the ends of the eggplants (not overripe), prick them with a fork so that they do not burst during cooking.
   
2. Add salt to boiling water and dip the eggplant in it. Eggplants do not digest, they should be ready, but not fall apart. Pierce with a toothpick and if they are already soft, remove from the water. Usually 10-15 minutes is enough.
   
3. Lay the eggplants on a flat surface, preferably on the edge of the sink, so that excess moisture and bitterness flow there. From above, press them with a cutting board, on which place the load.
   
4. After 2-3 hours, when the liquid from the eggplant ceases to stand out, remove the load. Cut each eggplant lengthwise, making a pocket.
5. For the filling, chop the greens, garlic, and also grate the carrots.
   
6. Pour vegetable oil into the pan and simmer the vegetables, you can all together for 4-6 minutes. Add 1 tbsp. salt, ground black pepper and chopped bay leaf. Cool down.
7. For a snack, prepare an enameled saucepan. Using a spoon or your hands, stuff each eggplant and tie with either string or a parsley or celery stalk. Pack the eggplants tightly together. If the filling remains, you can simply put it on top.
   
8. Place a flat plate on top of the eggplants, and then some weight, such as a jar of water. Eggplants will start up juice in a couple of hours, and it will completely cover them. Some housewives pour 3 tablespoons of brine into 1 liter of water. salt, but I don't see the need for it.
9. Let the eggplant ferment at room temperature for 4-5 days. You yourself will feel the characteristic aroma, and you can also take a sample by cutting off a piece.
   
10. Transfer the fermented eggplants to a jar or other resealable container, and refrigerate.

Serve the sauerkraut eggplant cut into bite-size pieces. And if you serve a whole appetizer to guests, do not forget to offer a table knife. Bon appetit!

Stuffed eggplants prepared for the winter with carrots and garlic will especially appeal to lovers of pickled mushrooms. If you try such a dish with your eyes closed, then few people will distinguish it from real mushrooms.

To make it easier to use this recipe, I will illustrate it with step by step photos.

To cook such pickled eggplants at home you will need:

eggplant 1 kg;

carrots 3 pcs medium;

garlic 6 cloves;

salt 1.5 tbsp. spoons;

vinegar 6% - 1 tbsp. spoon;

sweet peas 2-3 pcs;

black peas 2-3 pcs;

bay leaf - 1 pc.

How to cook Stuffed Eggplant with Carrots and Garlic

The first thing to do is wash the little blue ones, cut off the tails, cut in depth a little more than to the middle. To close such a blank, eggplants are suitable for young, medium-sized, with a soft peel.

Drop sliced ​​eggplants into boiling salted water. Use salt, somewhere, 0.5 teaspoon. Boil 5 minutes. You don’t need to cook longer, because then the eggplants can become like porridge.

Remove the blue ones from the water, place them on a wire rack and press down with a yoke to remove excess bitterness and add density. For oppression, you can use any container with water. Keep like this until completely cooled. It will take 20-30 minutes.

The required amount of salt (1.5 tablespoons) put on a saucer and divided in half.

One half will be needed for the marinade, and the second half of the salt should be smeared on the walls of the eggplant inside.

Chop all carrots (3 medium pieces). Cut the garlic into slices, cubes, or whatever you like. Mix. Grate each cooled eggplant with salt inside, stuff with carrots and garlic.

Put the eggplant in a thick layer in a pickling container. You can use ducklings or any other glassware, taking into account the fact that it will then be necessary to put oppression on the eggplants.

Next, you need to cook the marinade. To do this, put 700 ml of water on the fire, bring to a boil, add salt (the second half left on the saucer), spices (you can also add mustard seeds - 5-7 pieces), bay leaf. When the marinade has cooled, add vinegar 1 tbsp. The marinade should not be hot, the allowable temperature is about 40 degrees. Celsius.

Pour the marinade over the eggplants. If the marinade is not enough, boil water and add it to the container so that the water immediately goes to the bottom, i.e. pour over the side of the dish.

Put oppression on the eggplant and refrigerate for three days. If there is no place in the refrigerator, you can take it out to the balcony for two days.

Pickled eggplants prepared in this way (we call them “under the mushrooms” at home) must be kept in the refrigerator (cellar) in the same container or put into jars and eaten for a month.

If you want to enjoy the taste of eggplant stuffed with carrots and garlic in winter, then after 2-3 days of aging, pour the marinade into a saucepan and let it boil. Transfer the eggplants to jars, pour over the marinade, add 1 tbsp. boiling vegetable oil and 1 tsp of vinegar. Sterilize for 10 minutes and screw on the lids.

When serving, cut into cubes, season with vegetable oil and add onion, cut into half rings.