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

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. We cut off the stem and the "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 in the pan with eggplants completely. 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.

After washing the eggplants, we cut off their stalks. We make cuts in the places where the stalks are attached, and then immerse the vegetables in boiling water.

Boil for a few minutes.

Eggplants stay on the surface of the water while boiling. When they are scalded on one side, turn them over in the water to the other side. We make sure that the eggplants become only slightly softer, we take into account that they will be softer after fermentation and sterilization.

Therefore, as soon as the eggplant near the stalks can be pierced with a knife, they should be removed from boiling water.

Put the eggplants boiled to the floor of readiness on a tray or baking sheet, which should stand at a slight slope. We spread the fruits so that a bitter liquid flows out of the cuts made at an angle.

We cover with a clean board, put oppression on the board. We keep under pressure for several hours. You can leave under oppression and overnight. When the bitter liquid flows out of the eggplants, we take them out from under the yoke. Having squeezed the eggplants with your hands from the remaining liquid, we begin to stuff them.

We cut the eggplants lengthwise, but not completely and open them like a book, put the parsley and garlic filling inside. Next, tightly connect and set the eggplant aside. So we start all the other fruits.

Put the stuffed eggplant tightly in a bowl or pan. Having dissolved the salt according to the recipe in water, pour the folded vegetables with this brine.

We cover the eggplant with a plate, put oppression. Next, we place the "construction" in a cool place for 2-3 days for fermentation. A day later, we begin to taste. When pickled eggplants become sour-salty enough to your taste, they can be closed in jars for the winter.

We wash the jars with soda, sterilize them.

We spread the pickled eggplants vertically in jars. They should not be filled tightly, leaving room for the brine.

Drain the brine from the fermented vegetables into a saucepan, boil it and pour the eggplants in jars with the boiled brine. We cover the jars with pickled eggplants and brine with lids, set to sterilize. We sterilize liter containers for 20 minutes.

After sterilization, we tightly roll up the jars, turn them over on the neck, wrap them with a blanket. We store the cooled pickled eggplants for the winter with garlic and herbs in a cool place.

In winter, we cut pickled eggplants with garlic into slices, season with fragrant sunflower oil and onion rings. It makes for a delicious winter salad.

With the right preparation, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and those on a diet. In order to preserve vitamins and consume this vegetable all year round, they came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well indoors.

Ingredients:

• dill - 50 g;
• bell pepper - 500 g;
• salt - 1 tbsp. l.;
• garlic - 70 g;
• sugar - 35 g;
• carrots - 500 g;
• parsley - 50 g;
• onion - 500 g;
• eggplant - 2 kg;
• tomatoes - 1.2 kg;
• sunflower oil - 600 ml.

Cooking:

1. Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
2. Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut the stem off the pepper, remove the seeds and cut into cubes.
7. Peel the garlic and chop finely.
8. Rinse parsley and dill, chop.
9. Get large pots. Lay out prepared ingredients.
10. Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Fill with sunflower oil.
14. Put the container on the stove, closing the lid.
15. Turn on the medium heating mode.
16. Simmer for about an hour.
17. Rinse jars with soda, sterilize.
18. Transfer snacks to jars. Cover with sterilized lids.
19. Pour water into the pan, where to put the jars.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

Recipe you will lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

• eggplant - 5 kg.
• salt - 2 tbsp. spoons;
• vinegar - 270 ml;
• sugar - 4 tbsp. spoons;
• Bulgarian pepper - 17 pcs.;
• chili pepper - 5 pcs.;
• garlic - 21 cloves;
• vegetable oil - 350 ml.

Cooking:

1. Rinse the eggplant fruits, cut off the stem, cut into small cubes.
2. Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
3. Place hot pepper with seeds and garlic in a blender, chop.
4. Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
5. Remove excess liquid from eggplant.
6. Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
7. Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
8. Sterilize jars. Pass the snack. Close with lids.
9. Turn over the container. Cover with a blanket. Leave to cool.

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onion - 1 kg;
• salt - 2 tbsp. l.;
• vinegar 70% - 2 tbsp. spoons;
• Bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 teaspoons.

Cooking:

1. Wash vegetables.
2. Cut off the stem from the blue one. Cut into thin long sticks.
3. Salt. Let it brew for an hour. Rinse.
4. Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
5. Remove the seeds from the bell pepper, cut off the stem, cut into strips.
6. Remove the husk from the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy food, don't use hot peppers.
9. Transfer the eggplant to a frying pan with oil, fry.
10. Transfer to the rest of the vegetables, mix.
11. Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
12. Close with lids. Wrap up. Leave to cool.

eggplant recipe cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.

Ingredients:

• garlic - 5 cloves;
• eggplant - 1.5 kg;
• vinegar 9% - 70 g;
• hot pepper to taste;
• dill - a bunch;
• vegetable oil - 80 ml;
• salt - 1 + ¼ st. spoons.

Cooking:

1. Rinse the fruits, cut off the stem, peel.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
4. Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
5. Pour the required amount of oil according to the recipe into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
9. Place the snack firmly into the container. Leave in the refrigerator for six hours.
10. Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple quick recipe for cooking eggplant caviar will appeal to the whole family.

Ingredients:

• eggplant - 2.3 kg;
• garlic - 4 cloves;
• tomatoes -2 kg;
• sugar - 125 g;
• vegetable oil - 200 ml;
• chili pepper - 2 pcs.;
• vinegar essence - 1 teaspoon;
• bell pepper - 600 g;
• salt - 2 tbsp. spoons;
• dill - 50 g.

One of the tasty and healthy preparations for the winter is pickled eggplant, which is prepared according to a variety of recipes: with the addition of bright carrots and juicy tomatoes, stuffed and cut into pieces, with herbs and garlic. The housewives will have to put in a lot of effort to process the vegetables, but the savory snack is worth your efforts. This pickled dish can be used as an independent cold appetizer or served with rice, potatoes or other side dishes.

How to cook pickled eggplant

Blue ones can not only be stewed and fried, but also fermented. An amazingly tasty, healthy and versatile dish awaits you, which can be served as an appetizer, salad or even a side dish. There are a lot of options for preparing the workpiece, but the principle remains the same in every recipe. Eggplants are subjected to heat treatment, cut, combined with other products, then pickling method is chosen:

• dry, when eggplants are put under oppression (load);
• wet, when the components are poured with cold or hot brine.

Pickled Eggplant Recipes

To ferment eggplants for the winter deliciously, you do not have to use the recipe with a photo. All manipulations are simple and clear. If you don’t know how to cook delicious pickled blue ones for the winter, use one of the step-by-step instructions. Young fruits with a thin skin are suitable for fermentation. Additional components can be:

• sweet and hot peppers;
• carrot;
• garlic;
• greenery.

with garlic

• Time: 4 hours 30 minutes
• Servings: 20 persons.
• Calorie content of the dish: 47.4 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

The classic combination of spicy eggplant with garlic is a great appetizer option. It is easy to prepare, but for beginners it is better to pay attention to recipes with photos in order to repeat the recipe exactly. You can serve the dish as an addition to a side dish or an independent treat. A pickled vegetable does not lose its beneficial properties, therefore you will receive all the vitamins, minerals, fiber in full.

Ingredients:

• little blue ones - 2 kg;
• water - 4 l;
• parsley - 20 g;
• peppercorns - to taste;
• garlic - 2 goals;
• bay leaf - 3-4 pieces;
• salt - 3 tbsp. l.

Cooking method:

1. Pour 4 liters of water into a large saucepan and add 1 tbsp. l. salt. Bring the brine to a boil, fold the blue ones without stalks. Blanch 5 minutes.
2. Drain excess liquid. Cut the vegetables lengthwise, but do not cut all the way through.
3. Peel the garlic, cut into slices.
4. Wash greens, dry, cut.
5. Put the bay leaf and black pepper in the bottom of the pan.
6. Fill the blue ones with garlic and greens filling. Send them to the pot.
7. Make a brine from the remaining water and salt, boil, cool.
8. Fill the workpiece with cold brine, cover the pan with a lid.
9. Keep at room temperature for 2-3 days, then refrigerate. Pickled appetizer will be ready in a week.

With carrot

• Time: 1 hour.
• Number of servings: 25 persons.
• Calorie content of the dish: 33 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

One of the favorite options for pickled snacks is prepared with the addition of carrots. The recipe is simple, the ingredients are affordable, and the result is impeccable. The dish will bring a lot of pleasure in winter, it will help out if unexpected guests come to the house. The preparation of the main component is standard: first you need to boil the eggplants in salt water, remove excess liquid.

Ingredients:

• eggplant - 3 kg;
• water - 1 tbsp.;
• garlic - 5 goals;
• carrots - 3 kg;
• parsley - 2 bunches;
• salt - 3-5 tbsp. l.

Cooking method:

1. Cool the blanched eggplant, cut in half.
2. Chop the garlic and mix with grated carrots, chopped herbs.
3. Salt the vegetable mixture, put in cut blue ones.
4. Tie the blue ones with a light thread and arrange them in jars.
5. Spread the rest of the mixture on top.
6. Make a saline solution, fill them with food. Put the jars in the cold.
7. Pickled appetizer is ready in 3 days.

with cabbage

• Time: 2 hours.
• Number of servings: 30 persons.
• Calorie content of the dish: 27 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

There are different recipes for stuffed eggplants. Ingredients are placed inside the purple vegetable, which create a unique savory composition. So that the delicious pickled filling does not crumble over the jar, the little blue ones need to be fastened together. Often, a light thread is used for this, which is removed before serving. To avoid unnecessary hassle, tie eggplant with celery greens. Such an edible "rope" will add a subtle flavor to a sour dish.

Ingredients:

• eggplant - 5 kg;
• cabbage - ½ head;
• carrots - 2-3 pieces;
• parsley roots - 5 pcs.;
• celery stalks - 15 pcs.;
• salad pepper - 5 pcs.;
• garlic - 1-2 heads;
• dill - several branches;
• salt - 1.5 tbsp.;
• water - 5 l.

Cooking method:

1. Blanch blue ones without stalks for 5 minutes, cool, cut lengthwise, but not completely.
2. Cut the vegetables into strips, add crushed garlic to them. Salt a little and stir.
3. Fill the eggplants with the minced meat. Tie them together with celery stalks.
4. Put the little blue ones in an enamel pan.
5. Boil water, add salt, cool.
6. Place a press on top of the blue ones, fill them with cold brine.
7. Leave to ferment in a warm place for a day. If necessary, add marinade, store in the basement.

With greenery

• Time: 14 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 28 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

If you like foods with a pronounced sour taste, then take on board the recipe for pickled blue ones with greens. It is necessary to ferment eggplants only with parsley, dill and garlic. Add chili pepper or ground red pepper as you wish. The pungent spiciness will perfectly set off the spicy taste of the purple fruit, but you can not add this component, you will still like the dish.

Ingredients:

• eggplant - 3 kg;
• parsley - 2 bunches;
• dill - 1 bunch;
• garlic - 3 heads;
• salt, water - as needed.

Cooking method:

1. Boil blue ones without stalks for 5 minutes.
2. Lay the blue ones in layers on a board, press down with another board on top, put oppression. Let the water drain for 10-12 hours.
3. Slice vegetables lengthwise.
4. Fill the blue ones with finely chopped parsley, dill and chopped garlic.
5. Place vegetables in a bowl.
6. Boil water for brine, add 1 tbsp for each liter. l. salt. Cool the marinade and pour over the products.
7. Put oppression and leave warm for 3-5 days.
8. Arrange the pickled snack in jars. Sterilize a 1 liter container for 10 minutes. Roll up, wrap, cool and store in the cold.

Pickled eggplant stuffed

• Time: 40 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 68 kcal / 100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

To cook pickled stuffed eggplants with tomatoes, you will need a little more than half an hour and just a day for all the components to combine into a real delicacy. They are the perfect appetizer for an al fresco barbecue or the perfect addition to regular potatoes. There is a pickled treat can be whole or served, pre-cut into pieces.

Ingredients:

• eggplant - 1 kg;
• tomatoes - 0.5 kg;
• garlic - 3-4 teeth;
• dill, parsley - in a bunch;
• apple cider vinegar - 100 ml;
• vegetable oil - 5 tbsp. l.;
• spices, salt - to taste.

Cooking method:

1. Pierce the blue ones, bake at 180 degrees.
2. Remove the skin, cut the fruit lengthwise. Put them under oppression for 1 hour to glass the liquid.
3. Pour vinegar into a plate, dip each piece of vegetable into it.
4. For the filling, cut the tomatoes into small cubes, chop the greens, add oil, salt, spices, mix.
5. Put the filling on the blue half, cover with the second half. Put in a saucepan, tightly stacking the fruits to each other.
6. A day later, the pickled blue ones are ready.

in Korean

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 35 kcal / 100 g.
• Purpose: snack.
• Cuisine: Korean.
• Difficulty: easy.

Fans of spicy and spicy food will appreciate the recipe for marinated blue ones in Korean. Cooking takes not so little time, but as a result of your efforts, you will get a surprisingly tasty treat. How to cook pickled blue ones will be clear even without instructions with a photo. There are no preservatives in Korean-style eggplant, so you should not store them for a long time.

Ingredients:

• eggplant - 6 pcs.;
• salad pepper - 3 pcs.;
• chili pepper - 1 pc.;
• onions - 2 pcs.;
• carrots - 4 pcs.;
• garlic - 1 head;
• vegetable oil - 1 tbsp.;
• salt - 3-5 tbsp. l.;
• coriander - 1 tbsp. l.;
• ground black pepper - 1 tsp;
• seasoning for Korean carrots - 1 tsp.

Cooking method:

1. Coarsely chop the blue ones, blanch in salted water for 3 minutes. Then drain in a colander and let the water drain.
2. Grate the carrots, add 20 g of salt.
3. Cut the vegetables: pepper - into strips, onion - into half rings, garlic - finely.
4. Rinse carrots under running water.
5. Combine all ingredients, add spices, stir.
6. Divide the vegetable mixture into jars and store in the refrigerator.

in Georgian

• Time: 3 hours.
• Number of servings: 25 persons.
• Calorie content of the dish: 54 kcal / 100 g.
• Purpose: snack.
• Cuisine: Georgian.
• Difficulty: easy.

Spicy pickled eggplants with a spicy-sour taste will turn out if you cook them according to the Georgian recipe. In order for the blue ones to keep their shape, but marinated well, it is important to cut them correctly. It is optimal to cut blue circles with a thickness of about 1.5 cm. In this unusual recipe, vegetables do not lend themselves to cooking, but to frying in vegetable oil. This method of heat treatment reveals all the features of taste.

Ingredients:

• eggplant - 5 kg;
• sweet pepper - 0.5 kg;
• hot chili pepper - 2 pcs.;
• garlic - 2-3 goals;
• vinegar 9% - 300 g;
• vegetable oil - 200 g.

Cooking method:

1. Blue, cut into circles, put in a saucepan. Salt, stir and leave for 30 minutes.
2. Rinse eggplant mugs, dry and fry in vegetable oil in a pan on both sides.
3. To prepare the sauce, twist peppers, garlic through a meat grinder, add salt, oil. Mix all ingredients with table vinegar.
4. Dip each piece of fried eggplant into the sauce. Put them in prepared jars.
5. A container with pickled blanks needs to be sterilized for 20 minutes. Then cool the jars, send for storage in a cool place.

Video

Pickled eggplant with mint

Are you tired of the usual fried, steamed or baked eggplants, and canned or frozen vegetables are not suitable for you? Then try pickled eggplant for the winter, amazing, breathtakingly delicious with garlic and mint!

Ingredients:

1. Eggplant - 20 pieces (small)

2. Fresh mint (leaves) - 1 cup leaves (1 large bunch)
3. Garlic - 1 head (large)
4. Table vinegar 9% - 1/3 cup
5. Salt - as much as you need
6. Pure water (boiled and chilled) - 1 cup

Cooking:

Step 1: Prepare the eggplant.

For fermentation, it is better to choose small eggplants up to 10 - 12 centimeters long, they fit well into a 3 liter jar. We throw the eggplants into the sink and rinse thoroughly under cold running water from sand and any other kind of pollution. After using a knife for cutting raw vegetables, we make a through cut along the length of each eggplant, while we do not remove the stalk and do not cut it! We fill each recess with a generous portion of salt for 1 eggplant 2 - 3 tablespoons and put them in a colander.

Leave vegetables for 30 minutes. Then rinse again and let dry a little.

Step 2: Boil the eggplant.

We take a deep 5 liter saucepan and fill it with ordinary running water up to half. We put on the stove, turned on at a strong level, and bring the liquid to a boil. When the water boils, dip 10-12 eggplants into it and cook them for 10 minutes. Then remove them from the pan with a slotted spoon and transfer them to a deep bowl. In the same way, cook the rest of the eggplants and then let them cool to room temperature.

Step 3: prepare boiled eggplant, garlic, mint and a container for sourdough.

While the eggplants are cooling, thoroughly rinse the three-liter jar under hot water with any detergent or use baking soda for this purpose. Then we sterilize the container in any convenient way, in the microwave, in the oven or on the kettle. After we put the jar on the kitchen table and let it cool.

During this time, we wash a bunch of mint under cold running water, shake it over the sink from excess water, remove the leaves from the stems, put them on a cutting board and chop into small pieces of arbitrary shape. Peeled garlic is cut into layers up to 3 millimeters thick. We shift the cuts into 1 deep plate and mix them with your hands until smooth. Squeeze the cooled eggplants with clean hands from excess liquid and place on a tray.

Step 4: Stuff and simmer the eggplant.

Now stuff each eggplant with a mixture of mint and garlic. For 1 vegetable, about 1 - 2 tablespoons of the filling will go.

Pack the eggplant tightly into a 3 liter sterilized jar. Then pour into a deep bowl 1/3 cup of 9% table vinegar, 1 cup of clean, boiled and cooled to room temperature water and pour 1 teaspoon of salt. Stir with a tablespoon until smooth and complete dissolution of salt crystals.

Pour the eggplants with the resulting mixture, if there is not enough liquid, add a little boiled water and vinegar in a ratio of 1: 1, but basically for a 3 liter jar filled with eggplants this is the ideal liquid rate. Now we tighten the neck of the jar with a piece of sterile gauze and put it in a warm place for 2 days. On the third day, close the jar with a plastic sterilized lid and put it in the refrigerator. Eggplant can be tasted after 1 week.

Step 5: serve pickled eggplant for the winter.

Pickled eggplants for the winter are served chilled. They are placed in salad bowls as a whole or they are made into a sliced ​​​​salad with the addition of fresh onions, garlic and vegetable oil. Such eggplants can be an excellent appetizer, a side dish for meat dishes, they can also be used for making pies, pizza or as an addition to marinated cuts. Enjoy!

Bon appetit!

If desired, fresh dill or parsley can be added to the filling.

Such eggplants should be stored in a cool place at a temperature not lower than -3 -4 degrees and not higher than 0 degrees.

Eggplant prepared according to this recipe will be usable for 5-6 months, after which they will begin to lose their taste.

Pickled eggplant stuffed with cabbage and carrots

Ingredients:
5 kg eggplant,
500 g cabbage
250 g carrots
500 g onion
150 g greens
150 ml vegetable oil.

Cooking:

Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain the water, cool the eggplant, cut lengthwise and stuff with minced vegetables. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Take out to the cold for fermentation and storage. Pickled eggplant

Pickled eggplants with herbs

Another great recipe, namely pickled eggplant, which is surprisingly quite easy to prepare, there is no need to be in the kitchen all day, the most important thing is to prepare all the necessary ingredients in advance and cooking will turn into an amazing experience. Well, since cooking is not difficult, I advise everyone to try it, you will surprise your close comrades with this dish, they will be delighted, believe me, an avid chef with experience. If we are still gathered, then we prepare the products, put on an apron and start hosting the kitchen until this amazing dish is fully cooked.

INGREDIENTS:

Hot pepper - 1 pepper in each jar;

Parsley greens - 50 grams;

Dill greens - 50 grams;

Garlic - 50 grams;

Fine salt - 2 tablespoons (tablespoons);

Fresh eggplant - 1 kilogram;

Celery greens - 200 grams.

RECIPE:

Stage 1. It is not difficult to guess that first we wash fresh eggplants in rather warm water, and then we remove unnecessary stalks. You can also remove the skin, but that's up to you, I prefer to go along with it.

Stage 2. Now we need to carefully cut each eggplant from the side, about 4-5 centimeters deep, look at the photo, and everything will immediately become clear.

Stage 3. Then we place our sliced ​​eggplants in boiling water (we take a large saucepan) and calmly cook for 10-12 minutes. After that, we take out the boiled eggplants and transfer them to a large bowl with cold water, where we keep them there for 20-25 minutes.

Stage 5 We put the pan on the fire, pour water (4 cups), bring to a boil, add salt, celery, mix well and immediately remove from heat, let cool.

Stage 6 We turn to the filling, for this we wash the parsley and dill, finely chop. Garlic with pepper is also thoroughly washed, peeled, cut into small circles and mixed with previously chopped herbs.

Stage 7. Now we calmly stuff the cut eggplants with this filling, put them in pre-prepared jars, fill them with cold brine and close them with suitable lids.

Stage 8. That's all, we transfer pickled eggplants to a dark and cool place, wait 15-20 days and enjoy amazing canning.

Eggplant slices with cabbage for the winter

This recipe is for those who love eggplant and love cabbage. The appetizer turns out to be very tasty and unusual, perfectly preserved throughout the winter. You can eat these eggplants with cabbage simply by taking them out of a jar in winter, or you can season them with onions and pour vegetable oil, sunflower oil with the smell of seeds is especially suitable. In any case, it will be very tasty and healthy.

To prepare eggplant with cabbage for the winter, you will need:

eggplant - 1 kg;

fresh cabbage - 1 kg;

carrots - 300 g;

garlic - 10 cloves;

hot pepper - to taste;

black peppercorns - 10 pcs.;

salt - 1.5 tbsp. l.;

vinegar 9% - 0.5 cups (or to taste).

* Salt and vinegar can finally be adjusted to your liking.

Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly.

Bon appetit and delicious winter to you!

Pickled eggplant with celery leaves

To prepare this wonderful snack, we need: eggplant, garlic, celery leaves, salt, olive oil.

Boil the eggplants in salted water, having previously torn off their “tails”, until they are relatively soft. Approximately 5-7 minutes. We take coarse salt and in no case iodized, otherwise everything will have to be thrown out on the second or third day. We catch the eggplant with a slotted spoon, and leave to cool.

While the blue ones are cooling, wash the celery leaves and peel the garlic. We take garlic at the rate of 1 clove for 1 eggplant. Garlic, finely chopped with a knife. We do not crush it with a press, not three on a grater, but we cut it. We take a clove of garlic, cut it in half, put it on a board and crush it with the flat side of a knife blade. Then grind with a knife.

We cut each eggplant in length, being careful not to cut through. It should look like a pocket. It is in this pocket that we put our honestly suffered garlic. Distribute it evenly along the entire length.

At the bottom of the container, put celery leaves, you can also put a dill umbrella. We lay the eggplant in layers, shifting them with celery leaves. From above, we also close everything with leaves. Pour hot brine, per 1 liter of water, a tablespoon of salt (coarsely ground, because ...), so that it completely covers the eggplant. Cover with a plate and put oppression on top (a two-liter bottle of water will do). Leave for three to five days, depending on room temperature.

Ready snacks are best stored in the refrigerator. Before serving, cut into pieces and add olive oil. You can sprinkle with herbs.

Pickled eggplants with Korean carrots

I don’t even know how to describe my attitude to eggplants. Do I adore them? Not enough ... I can’t live without them? .And in general, they are somehow cosmic and supposedly exotic, but in fact they quietly grow in their own garden or, like mine, lie in a supermarket and wait when I buy them and admire them).

Every time after the little blue ones are bought and are already on the table in the kitchen, I start to feel a slight panic. And what to cook with them? Vegetable stew? I don’t like it.” In general, less words, more deeds.

eggplant

Carrot

Parsley

Garlic

petiole celery

Hot peppers

And for the pickle:

For 1 liter of water, 2 tbsp. salt, 10 peas of allspice, 2-3 bay leaves.

To begin with, oddly enough, the eggplants need to be washed)

You need to boil them in salted water until soft. But be careful - it is important not to overcook. Depending on the size, this can take 7-15 minutes.

After the eggplants are cooked, you need to put them on some kind of flat plate and press down on top with a load so that the glass is excess liquid.

In the meantime, you can work on vegetables.

Grate carrots. You can use a coarse grater, I like it more on the "Korean"

Hot pepper. If you don’t like hot pepper, you can not put it at all. I love hot pepper, so I cut it along with the seeds. Finely chop the garlic. Parsley as well.

And we mix the whole thing with carrots. I strongly recommend not to do this on an empty stomach - there is a big risk of choking on saliva. Although there is also such a risk on a full stomach. The smell is simply stunning)

The most boring part is over.

We free our eggplants from oppression).

From the heart we stuff them with carrot mixture. I do this with gloves.

We put it moderately tightly either in a glass container or in an enameled one. Boil water with salt and spices, cool and carefully pour the eggplants. Then everything is simple. Put under oppression for 5-7 days at room temperature. Then we remove the oppression, put the eggplants in the refrigerator and enjoy. They are stored in the refrigerator for a very long time. long "rarely when it comes - they are usually eaten quickly.

This is how they look after a week.

They cut perfectly - nothing falls out.

DELICIOUS SAUCERED EGGLANDS STuffed with Roasted VEGETABLES

Today, another autumn dish that I dearly love is next in line - pickled eggplants stuffed with vegetables.

This dish attracts, first of all, with taste, - that's all there is to J. In addition, sharpness and pleasant sourness are achieved without a single drop of vinegar, - useful lactic acid bacteria work, - natural "samokvass".

The filling is dominated by carrots, and in the “support group” it can have onions, as well as various white roots - celery, parsley or parsnip. Here the choice is yours, you can add everything from this set that you like or have available.

There are many recipes for pickled stuffed eggplants to close for the winter. But they require long-term sterilization, are capricious in storage, at least they “exploded” a couple of times for me. I gave up trying to achieve perfection in this matter, but found an alternative way out - a freezer, more precisely, storing eggplant prepared for stuffing and fermentation in the freezer.

Vendors at Odessa Privoz seem to sell this goodies all year round. I asked how they manage to do this and found out that they only preserve eggplants, without filling, and prepare the filling fresh in winter? as needed. But about all this, a little later, but for now - we are preparing an autumn snack - pickled eggplants stuffed with vegetables.

I don't like it when this dish goes too sour, so I always cook it in small portions.

To prepare pickled eggplant stuffed with carrots and vegetables, we need:

• eggplant - 1 kg
• carrots - 3-4 pcs.
• onions - 2-3 pcs.
• white roots - 100 g
• paprika - 1 dess.spoon
• black pepper - 1 tsp
• hot pepper -1 pc.
• garlic - 1 head
• salt for cooking eggplant - 2 tbsp. spoons for 2 liters of water, for brine - 3 tbsp. spoons per liter of water
• parsley and celery - a few stalks for "tying" stuffed eggplants.

How to cook pickled stuffed eggplant?

Let's start with the fact that the eggplant needs to be boiled. For 2 liters of water, add 2 tbsp. tablespoons of salt, at the eggplants we make two through punctures on the sides and lower them into boiling water. The main thing here is that in the end, they do not crunch, but they are not digested either. Usually, small and narrow eggplants are cooked - 5-6 minutes, larger and thicker specimens, respectively, longer - 10-11 minutes. Readiness is determined with a fork, if it freely pierces the skin, eggplant can be removed from the pan.

Now you need to squeeze out the bitterness and unnecessary liquid. To do this, we press the eggplants for several hours on a flat inclined surface under the load.

Excess liquid and bitterness drain. Eggplants become drier, have a slightly flattened shape.

We cut them along about 3/4 of the length, in the form of a book or notebook.

Now they are ready for stuffing. By the way, you can stop at this if you want to cook stuffed eggplants for the winter, or rather, a preparation for them. In this case, eggplant should be tightly packed in foil or cling film and sent to the freezer. In winter, after defrosting, you can make freshly cooked pickled eggplants with vegetable filling in 1.5 days. Fortunately, carrots, onions and white roots are not in short supply in winter.

If you want to enjoy this dish not in winter, but right now, we continue to cook further.

Three carrots and white roots on a coarse grater, cut the onion into small cubes.

Stew vegetables separately in vegetable oil.

Cool, mix, salt a little and add paprika and black pepper.

Rub each eggplant with chopped garlic from the inside of the cut.

We put the filling. In small eggplants, it is enough in the amount of 1.5-2 full tablespoons, in larger ones - 3-4 tbsp. spoons.

We connect the edges of the eggplants and “bandage” them with parsley and celery.

If this is problematic, then we use ordinary sewing threads, wrapping stuffed eggplants around them in diameter, along the entire length.

At the bottom of the dishes in which we will ferment eggplants, we put dill umbrellas and pieces of bay leaf. Then tightly fold the eggplant in layers, and sprinkle with grated garlic and hot pepper rings.

Carefully, along the wall of the pan, pour everything with chilled brine - for 1 liter of water 3 tbsp. spoons of salt. The liquid should completely cover our stuffed eggplants. You can cover them with a clean plate, on which you carefully place a small weight.

We stand them for a day at room temperature, and then move them to a cool place. Pickled eggplants are ready after 12 hours in the refrigerator, i.e. after 1.5 days from the start of cooking, then they must be removed from the brine (it is quite salty), placed tightly in a storage container and poured with a small amount of vegetable oil. If you leave it in brine, then the taste will not change for the better ... Therefore, I do it in small portions, for 3-4 days.

Since the brine is quite salty, after being in the refrigerator

I would be glad if you like this recipe for pickled eggplant stuffed with vegetables.

Salt

Pepper

Vegetable oil

Information

Conservation
Cooking time for pickled eggplant is 3 days and 2 hours, of which 1 hour will be required to prepare the products. The number of servings is 10.

Pickled eggplant: a recipe for how to cook

Wash eggplants, cut in half lengthwise without reaching the end of 2 cm. Boil them in salted water for 10-12 minutes. Calculate the amount of salt as follows: for 1 liter of water - 1.5 tbsp. salt (30 gr.). Remove the prepared eggplants from the water, lay them out in a tray in one row and press down with oppression until they cool completely.