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Eggplants are salted under pressure. Pickled eggplants stuffed with carrots and garlic

Many lovers of pickled apples and sauerkraut Haven't heard anything about pickled eggplants. We suggest preparing a crispy delicacy in time that will serve as a good snack.

Pickled eggplants - standard recipe

Delicious and healthy dish, which will be appreciated by the most discerning gourmets.

Ingredients:

garlic - head;
eggplant – 3 pcs.;
table salt – 1 tbsp. spoon;
parsley – 20 g.

Preparation:

Cut off the blue stalks. Pour in water. Cook.
Separate the garlic head into cloves. Remove the parsley leaves from the stem.
Chop the greens. Grind the garlic cloves. You can use a garlic grater or a fine grater.
Drain liquid from eggplants. Cool. The fruits must be completely ready. Raw ones will spoil the taste of the dish.
Squeeze each fruit. There is no need for excess moisture. To do this, you will need to cut each eggplant in half. Place on the board. Cover the second one on top. Place the press. Leave for a quarter of an hour.
Sprinkle parsley into the garlic. Add salt and mix. Place the resulting filling into each piece. Connect the two halves.
Place in a container. Cover with a plate. Put oppression.
Infuse for three days. Transfer to the refrigerator compartment. Leave it for a day.

With carrots, herbs and garlic

A great snack that keeps its flavor taste qualities all winter.

Ingredients:

eggplants – 2.3 kg;
sugar – 0.5 cups;
carrots – 2 pcs.;
water – 1.5 liters of boiling water;
salt – 0.5 cups;
garlic – 14 cloves;
vinegar – 100 ml;
greens – 45 g.

Preparation:

Cut off the tails from all fruits. Boil. The water must be salted. The fruits should become soft.
Remove and cool the eggplants. Make a cut in the center. Don't cut all the way through. Place the workpieces under the press. Survive the night.
Grate the carrots. Chop the garlic cloves and herbs into smaller pieces. Connect. Place the filling in the center of each piece. Close. Place in a container.
Add salt to sugar. Mix. Pour water. Mix. Pour in vinegar.
Pour the resulting liquid over the eggplants. Put oppression. Cool. Eggplants stuffed with carrots and garlic can be eaten and stored all winter.

In Georgian

To taste ready dish, you'll have to wait a week.

Ingredients:

water - 2 liters for brine;
eggplants – 18 pcs.;
vinegar - 1 tbsp. spoon 9%;
carrots – 360 g;
sugar – 1 tbsp. spoon;
garlic – 6 cloves;
salt – 3 tbsp. spoons;
ground hot red pepper – 0.4 teaspoon.

Preparation:

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

Kvasim eggplants for the winter

If you are tired of ordinary canned food, try preparing an amazingly tasty snack that will charm all your guests from the first second.

Ingredients:

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

Preparation:

To prepare, choose short-length fruits. Cut off the stem.
Cut in half. Pour salt into the center. Leave for half an hour. Rinse and dry.
Pour water into the pan and heat it up. Place the eggplants and boil. Remove and cool.
Sterilize the jar. Chop the greens. Chop the garlic cloves. Mix.
Squeeze the fruits. Place greens in the center of each. Place in container.
Pour water into vinegar. Add salt. Stir.
Fill the blanks. Cover with gauze. Set aside for a couple of days. Cover with a sterilized lid. Place in the refrigerator.
Can be stored throughout the winter. You can start tasting in a week.

Cooking with cabbage

A delicious option for preparing an amazing dish. By preparing the proposed delicacy, you will diversify your diet and nourish your body with vitamins during the winter.

Ingredients:

garlic – 2 pcs.;
eggplants – 1500 g;
salt – 75 g;
cabbage – 420 g;
water – 1500 ml for brine;
carrots – 120 g;
chilli;
sweet pepper – 2 pcs.

Preparation:

Cut off the stems. Take a fork and pierce the fruit. Place in water and boil.
Chop the cabbage. Grate the carrots. Chop the pepper. Squeeze out the garlic. Mix and add salt.
Pour salt into the water. Boil. Cool.
Cool the eggplants. Cut in half. Squeeze out the juice. Place cabbage in the middle.
Take a thread and wrap the workpieces. Place in container. Pour in brine. Close the lid. Put oppression. Leave for three days.
Hide it in the refrigerator.

How to do it in Korean

This beautiful dish turns out to be healthy and very tasty. The incomparable aroma will turn your head, and the vegetables will help nourish the body with healthy 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 - pod;
parsley – 110 g.

Preparation:

Coarsely chop the eggplants. Place in water. Leave for a quarter of an hour.
Take a Korean carrot grater. Grate the carrots. Chop onions and peppers.
Pour oil into the pan. Warm up. Throw in the onion. Fry. Add carrots and then peppers. Fry.
Squeeze out the eggplants. Place to fry. To fill with water. Add salt. Sweeten. Add peppercorns.
Simmer for half an hour. Pour in vinegar. Place the greens. Add garlic cloves and spices. Simmer for a quarter of an hour.
Divide into jars. Roll up.

Eggplant stuffed with vegetables

An excellent preparation for the winter that preserves for a long time their nutritional and taste qualities.

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

Ingredients:

garlic – 3 pcs.;
eggplants – 8 pcs.;
bay leaf – 2 leaves;
carrots – 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.

Preparation:

Cut each eggplant fruit. Boil. The water should be salted. Get it. Cool. Squeeze out excess liquid. To do this, place a press on the fruit and hold it for an hour.
Chop the pepper. Mix with parsley leaves. Chop the garlic and add to the pepper. Chop the carrots. Combine products. Place in the center of the eggplant.
Add bay leaf to the water and add salt. Throw in the peppercorns. Warm up. Cool.
Tie the blanks with thread. Pour in brine. Put under oppression. Cook for three days.

Pickled eggplants

All vegetables and fruits have their own unique taste and aroma if you use the right ingredients and maintain the proportions of spices and seasonings. Of course, every family has its own favorite salads, appetizers, or just whole pickled vegetables. I would like to pay attention to such a vegetable as eggplant. He is also loved by many and dishes with his participation turn out to be very tasty and interesting with their wide variety.

Eggplant can be fried, boiled, salted, fermented, pickled and grilled. The taste of the dishes is always excellent.

Eggplants stuffed with carrots and garlic

Pickled eggplants stuffed with carrots and garlic turn out sour and spicy, great as an appetizer or just.

The ingredients in this salad can be adjusted based on your taste. If you prefer, you can increase the dosage of garlic or add hot red pepper.

Ingredients:

Eggplants – 2kg;
Carrots - 8-9 pcs;
Any greens to taste;
Garlic - 3-4 heads;
Hot pepper – 1 piece;
Vegetable oil;
Salt.

Preparation:

Pickled eggplants stuffed with carrots are ready. Bon appetit!

Eggplants stuffed with carrots in Korean style

Gives this salad a spicy flavor, and the rest of the ingredients complement it with heat and sweetness. It’s worth trying to make this preparation so that it can also be included in your list of favorite salads.

Ingredients:

Eggplants - 2kg;
Carrots – 1kg;
Onion -2pcs;
Garlic – 2-3 heads;
Salt;
Parsley - a bunch;
Korean carrot seasoning;
Ground black pepper – 2 tsp;
Sugar – 6 tbsp;
Vegetable oil – 1 tbsp;
Vinegar 9% - 1 tbsp;
Water - 2 tbsp.

Cooking method:

The eggplants need to be washed, the tails are cut off and they need to be boiled in salted water until tender. Readiness is determined with a match; when it pierces the eggplant well, it means it’s ready;
Eggplants need to be placed on hard surface, and put a press on top of them. Leave for several hours so that the water comes out of the vegetable well;
In the meantime, let's do the minced meat filling. To do this, you need to grate the carrots in Korean, grate the garlic on a fine grater, finely chop the greens, cut the onion into half rings and mix it all well;
Then add Korean carrot seasoning and ground black pepper to the carrot mixture, pour in the marinade;
Marinade: Put salt, sugar, vegetable oil and vinegar into the water and bring to a boil. As soon as it boils, you can pour in the carrots;
Eggplants that have already been lying under the press need to be cut so that a “pocket” is formed, into which you need to put the Korean carrot filling;
The stuffed eggplants need to be placed in a bowl so that they fit tightly together, pour the remaining marinade over them (if there is any left) and put them under the press again, covering the top with a plate and placing something heavy on it;
Leave them to marinate at room temperature for several days, and then put them in the refrigerator;
Eggplants can be transferred to a bottle and closed with a nylon lid. This way they will take up less space.

Salted eggplants are the most valuable and very delicious snack, which is served with any side dish or with meat. This product can be prepared in different ways. Today we will talk about how to quickly and tasty pickle eggplants at home.

1. Salty blue ones with carrots

To prepare this beloved snack you will need:

Blue ones – 6 pcs.
Carrots – 4 pcs.
Water – 1 l.
Vegetable oil – 6 tablespoons.
Garlic – 2 medium heads.
Parsley – 1 small bunch.
Table vinegar – 20 g.
Black pepper – 6 peas.
Bay leaf – 3 leaves.

Wash the blue ones, cut off the tails, pierce the fruits with a fork in several places and boil until tender in salted water. For medium-sized fruits, it will take about half an hour for them to cook.

Place the vegetables on a board, cover it with another board and place something heavy on top. Leave the eggplants under pressure for a couple of hours.

Peel the carrots and garlic. Grate the carrots on a coarse grater, pass the garlic through a garlic press.

Fry the grated carrot mass in oil until softened, then add half the garlic mass and half the chopped herbs. Mix.

Take the blue ones out from under the yoke, make longitudinal cuts, but not all the way. Stuff the fruits with the prepared spicy mixture and tie tightly with thread.

Place the stuffed vegetables in a saucepan and sprinkle with the remaining herbs and garlic. All that remains is to fill it all with brine.

Pour a liter of water into a saucepan, bring to a boil, add pepper, bay leaves, vinegar and salt. Boil for two minutes.

Pour hot brine over the vegetables and place in a warm place under pressure for three days. Snack instant cooking ready. It needs to be cut into pieces, placed on a dish and can be served with boiled potatoes, rice or buckwheat.

2. Snack salted eggplants with garlic

To prepare this spicy dish you will need a minimum of ingredients and time:

This recipe requires beautiful, damage-free and rotten vegetables. First you need to wash them, then cut out the stalks.

Place a large saucepan on the stove, pour seven liters of water into it and add 0.5 kg of salt, bring to a boil. Boil the blue ones in brine in several batches. Five minutes is enough for one game. Then dip the fruits in cold water and put under pressure for a couple of hours, then lightly squeeze out the juice and bitterness.

Make a longitudinal cut in each fruit, not reaching the stalk. Peel the garlic cloves and pass through a garlic press.

Rub the inside of the blue ones with garlic and place both halves together. Place the vegetables tightly next to each other in a container or saucepan.

Fill the blue ones with hot brine from 2.5 liters boiled water and 100 grams of salt. Add Bay leaf, maybe a couple of pinches of freshly ground black pepper.

Place a flat plate on top of the vegetables and apply pressure. Three days after soaking in brine in a warm place, the vegetables should be taken out into the cold. You can store this snack in the refrigerator or in the cellar.

3. Salted eggplants with herbs in Azerbaijani style

Little blue ones – 6 kg.
Sweet pepper – 5 pcs.
Celery – 1 large bunch.
Garlic – 2 large heads.
Salt.
Water – 1 liter.
Bay leaf, cloves – 10 pcs.
Black pepper, allspice – 5 peas each.

Wash the vegetables, remove the tails, boil in well-salted water until tender, the main thing is not to overcook, otherwise the appetizer will be very soft and not tasty. After cooking, the blue ones should remain elastic.

Make a longitudinal cut in each vegetable to the middle. Transfer the blue ones to a board and place under pressure for ten hours.

After this time, lightly squeeze the eggplants and wipe off any remaining juice with a paper towel.

Chop the greens, peel and pass the garlic through a garlic press.

The next step is preparing the marinade. Bring water to a boil, add bay leaf and pepper, and simmer for five minutes.

Sprinkle the bottom with salt and herbs plastic container or saucepans, then place the blue ones tightly next to each other, again sprinkle with herbs and salt. Continue this way until you run out of vegetables. Top them with garlic and herbs. Then pour warm brine and transfer to a cool room for seven days.

This product can be stored in the refrigerator. If desired, it can be rolled up in three-liter jars.

Before storing, the vegetables are wiped of brine, and the jars are sterilized in any usual way.

Containers with vegetables are covered with lids and placed in a capacious container, sterilized for fifteen minutes, after which they are rolled up, cooled and stored in the basement.

4. Georgian marinated eggplants

This savory snack is made from the following ingredients:

Little blue ones – 1 kg.
Onions – 300 g.
Salad pepper – 250 g.
Carrots – 300 g.
Vegetable oil – 1 cup.
9 percent vinegar – 120 ml.
Liquid honey – 2 tablespoons.
Salt – 2 level tablespoons.
Freshly ground black pepper - to taste.
Any greens - to taste.

Wash all the vegetables, remove the stems of peppers, carrots and eggplants. Boil the blue ones in salted water until tender. Peel the onion and chop into small half rings. Peel the carrots and chop on a coarse grater. Cut the sweet pepper into thin strips.

First fry the onion in vegetable oil until soft. Then add carrots and cook for another five minutes.

Cut the blue ones into transverse circles. Transfer the slices to a large bowl, add peppers, onions and carrots, mix.

Now all that remains is to prepare the filling for the vegetables. Mix salt and pepper in a saucepan, pour over this mixture sunflower oil, then vinegar and add honey. Mix all ingredients thoroughly, add finely chopped herbs and any spices.

Pour the spicy marinade over the vegetables, cover and refrigerate for several hours. After this time, the product is ready for tasting. You can also immediately after preparing it, roll it up for the winter in clean jars.

How to quickly and tasty pickle eggplants: 4 proven recipes

If you have never tried salted eggplants, you are missing out on a lot! Arm yourself with our recipes and be sure to prepare it for yourself for the winter, at least for testing. I am sure that next year you will try all our recipes

Salted eggplants under pressure

Ingredients

Eggplant – 2-3 pcs.

Garlic – 1 clove

25 kcal
30 min.

Cooking process

You can cook salted eggplants under pressure in a fast way or wait until they themselves are salted in brine. Today we will look at a more efficient 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 with a couple of drops of 9% vinegar, or you can include them in a more complex salad or dish - depending on your taste. During the summer-autumn season, you can prepare eggplant salad in the morning at least every day, so that by lunch or evening it will absorb all the flavors of the dressing and become even tastier!

So, we cook salted eggplants under pressure. Let's prepare the necessary ingredients and start cooking!

Wash the eggplants in water and trim the stems from the vegetables. Cut horizontally in half, and then into slices and place in a container.

Pour the sliced eggplant into a saucepan, pan, etc., adding salt there. Fill with water so that it lightly covers the slices and place the saucepan on the stove. Bring to a boil and reduce heat to low. Cover the container with a lid and simmer for 10-15 minutes, making sure that the slices do not become 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.

Cover the slices with a small saucer or plate and place pressure on it for 10 minutes - for me it’s a small container filled with water. During this time, the slicing will release excess liquid.

Salt it and place the appetizer on a plate or dish and let it cool. Salted eggplants under pressure are completely ready.

Salted eggplants for the winter for long-term storage

Do you want something salty, but not too heavy? Salted eggplants are perfect for this. It is these blue vegetables that will satisfy those who like tasty food. Nowadays, few people will be surprised by pickles made from cucumbers and tomatoes, but this recipe can become a highlight on the winter table. I hope that you will like the easy-to-prepare recipe and find it useful. And so, let's begin.

Wash medium-sized eggplants and remove the stems.
Prepare the brine by dissolving 2 tbsp in a liter of water. salt, bring to a boil and place the eggplants there to blanch for 15 minutes. Cool quickly, cut lengthwise not completely, leave 1/3 of the vegetable part uncut, open the halves.
Place the eggplants under pressure to release the liquid. Next, sprinkle the workpiece with crushed garlic and distribute it tightly in an enamel pan. Fill with brine, which we prepare as follows:
70 grams per liter. salt, boil with seasonings (bay leaf and black pepper), take them to your taste, cool.
Cover the brined eggplants with a clean cloth or napkin, close them with a wooden lid, and press them on top.

The finished pickle will be ready in about a month and a half. Salted eggplants can be stored for a long time in a cool place; they can be used almost until the next harvest.

Salted eggplants: 7 recipes for every taste

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

It's easy to prepare salted eggplants

Salted eggplants: a simple recipe in jars for the winter

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

You can prepare dark-fruited 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 hostess’s choice.

Pour water into a container, boil, put vegetables in it, cook for several minutes until they become soft (avoiding the moment of softening);
Then the water should be drained, the eggplants should be cooled, and a cut should be made in them;
Prepare the brine by mixing water and salt, as well as prepared spices, bring the liquid to a boil, then cool;
Place the eggplants in a deep container (not iron) and fill with brine. To make the salting process go better, it is recommended to place a weight on top.

You can serve the appetizer after 7 days, but for winter harvesting You will need to carry out the pickling process in sterilized glass jars that will contain brine and vegetables. They need to be covered with metal lids and stored in the refrigerator.

Eggplants salted with garlic

This recipe for pickling eggplants is simple and easy to prepare for novice housewives.

Set of ingredients for the dish:

This recipe for pickling eggplants is simple and easy to prepare for novice housewives.

Rinse the vegetables, soak in salted water for 1-2 hours;
Pour water into a saucepan, cook them until soft;
Peel the garlic cloves and cut them into thin slices;
Cut the eggplants lengthwise, put the garlic inside;
Prepare a brine from water and salt;
Cool it down;
Place eggplants in glass jars, fill with brine;
Roll up the lids and store in the refrigerator.

Salting takes 7 days, after which they can be served.

Recipe for salted eggplants with carrots

Eggplants and carrots perfectly complement each other’s taste and aroma, so the appetizer turns out to be very appetizing. The preparation will also be a suitable basis for many salads and hot dishes.

Ingredients for preparation per 1 kg of nightshade:

carrots – 350 g;
garlic cloves – 10 pcs.;
water 1 l;
salt - to taste;
sugar – 10 g;
vinegar (9%) – 4 tbsp;
black peppercorns (allspice and hot) – 10 pcs.;
greens (any) – 50 g.

Eggplants and carrots perfectly complement each other's taste and aroma

Rinse vegetables in running water;
Heat water in a saucepan, bring to a boil, place the prepared eggplants in it;
Cook until softened (make sure they retain their shape and are not overcooked);
Then pour the water into a separate container for preparing a marinade based on it;
Cool vegetables;
Grate the peeled carrots;
Prepare the marinade (water, sugar, seasonings, salt, vinegar);
Finely chop the garlic cloves;
Finely chop the greens;
Cut the eggplants lengthwise (fill with carrots, garlic and herbs);
Sew the halves together or secure with toothpicks;
Place the workpiece in a container, pour marinade;
Place in the refrigerator for 24 hours.

Serve to the table canned eggplants You can do it the next day, cut it into pieces, garnish with fresh herbs and onion rings.

Salted eggplants under pressure: a step-by-step recipe

Pickling these vegetables under pressure can be done quite quickly. This recipe does not require any special skills or knowledge.

For 2-3 kg you will need the following additional ingredients:

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

Wash all vegetables;
Chop the greens;
Mix all other ingredients with water to make a marinade;
Place vegetables in a container, pour marinade, sprinkle with herbs;
Close and place pressure on top.

Place in the refrigerator for 48 hours, after which the appetizer can be served. Eggplants can be salted whole, they can be stuffed with carrots or garlic. For use within 2-3 weeks, there is no need to sterilize the jars.

Salted eggplants without sterilization

Canned products do not need to be sterilized.

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;
bell pepper – 100 g;
hot pepper – 3-4 pcs;
garlic cloves – 20 pcs;
sugar – 10 g;
salt – 150 g;
vegetable oil – 100 ml.

Canned products do not need to be sterilized

Process the eggplants;
Let them soak in water (salt) to remove the bitterness;
Cut into small pieces;
Cut the hot pepper into slices;
Bulgarian - on plates;
Cut the tomatoes into 6-8 pieces;
Peel the garlic;
Place all vegetables, except eggplants, in a blender bowl and puree;
After this, add salt and sugar to the mass;
Place it in a saucepan and cook for 1 hour (medium heat);
Fry the eggplants in vegetable oil;
Transfer to a storage container, pour in the vegetable mixture and add the remaining oil.

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

Whole marinated eggplants

To prepare this recipe you will need the following ingredients:

Eggplants can be pickled whole

Boil the eggplants (until tender);
Peel and chop carrots, onions;
Chop the greens and parsley root;
Fry carrots and parsley root;
Separately fry the onion;
Mix the roast, add fresh herbs;
Cut the eggplants lengthwise, put the filling inside;
Place them tightly in the container chosen for storage;
Cover the container with gauze and leave for 48 hours (in the refrigerator);
After heating the vegetable oil, pour into the eggplants.

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

Blue ones, salted with parsnips for the winter

You can salt the vegetable using aromatic parsnips.

For preparation 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;
table salt (coarse) – 300 g;
allspice and peas – 5 pcs each;
cloves and bay leaves - 5 pcs each.

When canning, you will need to process all the vegetables (wash and peel);
Salt the water and boil the eggplants (15 minutes);
Then cool them, put them in a flat container or on a surface, close them, put them under pressure for 3 hours;
Chop all other vegetables;
Cut the eggplants, rub each with salt and pepper;
Place chopped garlic (5-7 g) in each;
Fill with carrots and parsnips;
Place tightly in jars (sterilized);
Prepare the brine by mixing water, salt and spices, pour it into containers with vegetables;
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.

Thus, blue nightshades can be prepared in Azerbaijani style (spicy) or marinated like mushrooms. The snack will always turn out tasty and appetizing.

I used to always enjoy buying Korean pickles at the market. I especially liked the pickled eggplants stuffed with carrots, garlic and herbs. Once on TV in a cooking program, a chef explained in detail how to make pickled stuffed eggplants. I immediately took a pen and wrote down the recipe. It was summer and blue season was in full swing. The next day I decided to try making pickled eggplants according to the TV recipe. I was absolutely sure that they would not turn out like the Koreans on the market. But the pickled blue ones turned out very tasty.

See the video recipe at the bottom of the post.

Ingredients:

Eggplants – 2 kg
Carrots – 3 pcs.
Onion – 1 pc.
Parsley – 1 bunch
Parsley root – 1/2 pcs. (possible without it)
Celery – 10 sprigs
Garlic – 2 pcs.
Vegetable oil – 200 grams

Preparation:

For the starter, I take small young eggplants. I rinse them well with water. Then I put them in a pan with salted water. I put it on the stove and cook them after the water boils for 15 minutes.
I drain the water from the pan and transfer the eggplants to a plate to cool. After cooking, the blue ones should not be too soft. It’s good if they turn out soft, but dense inside. I place the cooled eggplants on a cutting board in two rows and place 2 boards on top of them. I place the weight on the last board. This could be a pot of water or something heavy. I leave the blue ones under pressure for 12 hours. During this time, excess water will leave them under the influence of the load.
While the blue ones are being pressed, I’m preparing the filling for the eggplants. Grate the peeled carrots.
I peel and finely chop the onion.
I peel and crush the garlic, and finely chop the washed parsley.
Next, I fry the onions and carrots in vegetable oil in a frying pan. Then I add garlic, parsley and its root, grated.
I cut the pressed blue ones in half, but not all the way.
I rub the blue one inside with salt and stuff it with carrots, garlic and herbs. I also put a piece of celery sprig inside the blue one.
Then I tie the stuffed blue one with a torn celery stalk (You can replace it with parsley or green onions. This time there was nothing to tie it with - everything holds up just fine). I put the stuffed eggplants prepared in this way into a bowl, arranging them with celery branches.
I fill them with vegetable oil and put a weight on top. I leave them to ferment at room temperature for 3 days.
After 3 days, the pickled eggplants are ready! Then I store the blue ones in the refrigerator.

Bon appetit!

We will prepare not just pickled eggplants, but pickled and stuffed eggplants. We will stuff pickled eggplants with carrots and garlic - this is an ideal, classic accompaniment for eggplants. Of course, we can’t do without onions. We will also add chili pepper, celery, parsley, as well as the roots of the same celery and parsley, as well as parsnips to the filling. The recipe uses vegetable oil, you can add either refined or aromatic oil, it will be delicious.

Pickled eggplants are prepared quickly (about an hour) and fermented for 3 days. Please note that they need to be placed under pressure in a cool place - ideally in a cellar. Or take it out onto the balcony. It is correct to ferment vegetables in the cool (but not cold!) autumn, just at the end of the eggplant season. In warm weather and even at room temperature, they will sour faster than they will ferment. Pickled eggplants can be stored in the refrigerator for 2-3 months.

Ingredients

eggplants 1 kg
carrot 200 g
onion 3 pcs.
garlic 1 head
vegetable oil 150 ml
salt to taste
sugar (for filling) to taste
leaf celery
parsley
parsley root (optional) 2 pcs.
hot pepper to taste

How to cook pickled stuffed eggplants

Pre-soak the eggplants from bitterness: salt the eggplants, lightly cut in half, leave for a couple of hours, and then rinse off the salt. Use medium grade eggplants.
Place the eggplants on a baking sheet, sprinkle the vegetables with a little vegetable oil. Preheat the oven to 180 degrees. Send the eggplants to bake for 15-20 minutes. Alternative: Instead of baking, blanch the eggplants in water for 15 minutes.
Chop the washed parsley. Remove the leaves from the celery branches and chop finely. Place the remaining branches in a bowl and pour boiling water over them. Keep them in water for 5-10 minutes, then drain the water. During this time, the branches will become soft and pliable; they can be used to tie eggplants.
Peel the head of garlic and finely chop or squeeze through a press. Hot peppers use in this recipe to taste, cutting it into rings.
Now - the process of preparing eggplants for pickling. Pour vegetable oil into a frying pan and heat well. Sauté the onion, carrots and parsley root cut into strips over low heat under a lid until golden brown. You can also add celery or parsnip root to this mixture. Salt and pepper the future eggplant filling to taste.
Cut each eggplant in half, using a teaspoon to lightly press the flesh to create a kind of indentation (indentation). There will be more filling after this, don’t skimp on it, add more, it’s delicious.
Place the prepared fried vegetables on the eggplant half.
Sprinkle some herbs on top and add some garlic and pepper. Cover this “sandwich” with the other half of the eggplant and press lightly.
Wrap each eggplant with a sprig of celery and place it in a container in which the vegetables will ferment. First line the bottom of the container with greens. Sprinkle each layer of eggplant with a small amount of salt, distribute between the layers and the remaining filling with herbs and garlic. Pour in vegetable oil from the frying pan.
Place a weight on top and leave the eggplants to ferment in a cool place for 3 days. Then put the pickled eggplants stuffed with carrots, garlic and herbs in the refrigerator.