have a bitter taste. Therefore, first of all, we will deal with them. Let's remove bitterness. We wash the eggplants, cut them into rings about 1.5 cm wide and, sprinkling them with salt, put them in a bowl. We leave the eggplant in this form for about 25-30 minutes.
Set the eggplant aside and prepare the vegetable dressing. To do this, we need a deep frying pan or stewpan. Finely chop the onion and fry in vegetable oil until translucent.

Rub the peeled on a medium grater.

Add carrots to onions. Stir and fry until the carrots are soft.

Then add tomato paste, salt, sugar and black pepper. Sugar is added in order to remove the sourness from the tomato paste. Mix everything, pour in about 70 ml of water and simmer the vegetables until soft.

A couple of minutes before cooking, add finely chopped garlic.

Done with vegetables. Let's go back to eggplant. We drain the liquid formed from them. And if all the salt did not dissolve, but remained on the eggplants, then we wash them with running water. Pat dry with paper towels and roll in flour.

Fry eggplants in vegetable oil on both sides until tender.

Now we "collect" our yummy. We take a plate and put on it first fried eggplant, then a layer of stewed carrots. We continue to alternate layers until the eggplant and carrots run out. Before serving, it is advisable to let the dish brew, but if you can’t wait, help yourself right away.

Enjoy your meal!

There are many fans of this delicious dish. Not only are pickled eggplants and stuffed with vegetables healthy and satisfying, they are also very tasty with a pleasant sourness that appears during the sourdough process and without the addition of vinegar at all.

For the filling, carrots and tomatoes are best suited, garlic for spicy lovers, as well as a variety of tasty roots, such as parsley, parsnip or celery. Which vegetables to prefer is a matter of taste, try different options or create your own unique pickled eggplant recipe based on ours.

This dish is perfect for any table and goes well with both potatoes and meat. It is also possible to harvest such eggplants in jars for long-term storage. However, the preparation of this dish is culinary excellence. The fact is that eggplant jars can simply “explode” due to the fermentation process. True, there are other options for harvesting pickled eggplants for the winter, but about them later. First, let's prepare pickled eggplant.

Do not cook this dish in large portions. Overfermented eggplants lose their piquancy and become unpleasantly sour.

Required Ingredients

For cooking, we need the following products (the amount is calculated for 1 kg of eggplant):

• eggplant itself (by the way, they are also called "blue ones");
• 2 - 3 pcs. carrots;
• about 100 g of spicy roots, which we talked about above;
• if it is decided to add tomatoes, then a couple of medium-sized pieces are enough;
• 1 head of garlic (for an amateur), it is generally recommended to cook pickled eggplants with garlic for the winter, because this vegetable helps to strengthen immunity in the snow season;
• it's up to spices, you need 1 tsp. ground black pepper or 1 pod of bitter pepper, 1 tbsp. l. ground paprika and a little parsley;
• you need salt, for boiling eggplant you need 2 tbsp. l. for 2 liters of water, and for brine - 3 tbsp. l. per 1 liter;
• several stalks of parsley will come in handy for tying already stuffed eggplants, as well as dill inflorescences and bay leaves for pickling.

Step by step cooking process

The ingredients are ready, we will directly prepare the pickled eggplants stuffed with vegetables:

In the brine should stand for a day at room temperature and another 12 hours in the refrigerator. Ready! You can tuck. Enjoy your meal!

Pickled eggplants remaining from the meal should be removed from the brine and stored in the refrigerator, adding a little vegetable oil.

Video recipe for pickled eggplant with carrots and peppers

Options for harvesting pickled eggplant for the winter

A lot of vegetables, including eggplants, grew up, we didn’t have time to eat everything in the fall, we save them for a long winter to enjoy our favorite dish, for example, at the festive New Year’s table.

Let's start with the simplest way, deep freezing a semi-finished product. Eggplants should be frozen after the third step of the cooking process described above. In winter, taking vegetables out of the freezer, it is very easy to do the rest of the cooking steps, since there are no problems with carrots and garlic.

And now let's cook pickled eggplants stuffed with vegetables for the winter. The recipe is slightly different from the one above.

So, the ingredients are the same, but in this case we will prepare the marinade instead of the brine. To do this, boil 3 liters of water with the addition of only 2 tbsp. l. salt, bay leaf (5 pcs.) and peppercorns (10 pcs.). In addition, we will not stew the filling, we use it raw.

Already stuffed eggplants are tightly packed in a saucepan, poured with chilled marinade and placed under oppression for 2 weeks at room temperature. After the appointed time, we try, if they are not acidic enough, you can extend the process for another week. Ready eggplants must be stored in the cellar, and in the absence of the latter - in the refrigerator.

For lovers of the traditional way of storing winter preparations, it is recommended to roll up pickled eggplants for the winter in jars. To do this, you need to sterilize the jars in the usual way, then put the stuffed eggplants in them, pour over the marinade and roll up the lids.

Salted eggplants are an excellent appetizer that keeps wonderfully in the refrigerator for months even without capping, becoming only tastier over time. For salting, you need to pick up small fruits of about the same size.

Eggplants in boiling water should be turned over so that they boil evenly on all sides. Undercooked pulp will retain unnecessary elasticity, and overcooked will quickly lose shape and become sour. The brine must completely cover the vegetables, otherwise mold may appear on them.

In the filling, you can add hot or Bulgarian pepper passed through a meat grinder.

Ingredients

You will need for 1 liter container:

• 7-8 eggplant
• 1 large carrot
• 1 bunch parsley or cilantro
• 4-5 garlic cloves
• 2.5 st. l. salt
• 1 st. l. granulated sugar
• 1 st. l. vegetable oil

Cooking

1. Wash the eggplants in water and cut off the tail from each vegetable.

2. Cut them horizontally, but not completely, cutting only to the middle. Pour into a saucepan 1 tbsp. l. salt, lay out all the eggplants and pour boiling water or hot water. Place the pot on the stove and bring the water to a boil. Boil the vegetables for 7-8 minutes and turn off the heat.

3. While the eggplants are boiled, peel the carrots. Rinse it in water and grate with large cells. Add chopped greens and pour boiling water for 2-3 minutes, after which we drain the liquid or put the mass in a colander. Press the peeled garlic cloves into it and mix.

4. One by one, remove the eggplants from the brine with a slotted spoon and put them on a plate. They are no longer bitter, as they have given up their bitterness to the liquid.

5. Carefully distribute 1 tbsp. l. stuffings from carrots and greens.

6. Then we connect the two halves of the blanks, leaving the filling inside, and place them in a prepared dry, clean container, for example, a 1 liter jar. We will do the same with the rest of the eggplants, stuffing them. If desired, you can wrap each thread or twine so that it does not open.

7. In a saucepan, combine salt, sugar and butter, add about 100-150 ml of hot water. Boil everything and pour the brine into a container. Carefully move each eggplant away from the jar with a knife so that the brine can completely envelop all the vegetables, and place a small oppression. We place the container itself in the refrigerator or cellar for 2 days.

After this time, the snack can be taken out of the jar - the eggplant will draw all the brine into itself and become very juicy in taste with a light garlic note.

Note to the owner

1. Since the eggplant snack has a salty taste and a sharp garlic aroma, it is appropriate to offer beer to it, and all types of vodka from strong alcohol. Serving any wines, vermouth, gin, cognac with her means violating gastronomic rules and demonstrating incompetence in terms of food and drink compatibility.

2. Wrapping stuffed vegetables with a thick thread is a good technique that helps to preserve their aesthetics. However, before serving, the eggplant must be freed from the "fetters", carefully checking that the inedible material is completely removed. Dark threads against the background of blue peel are difficult to notice, so it is better to take yellow, white, pink, etc.

3. If the hostess has a voluminous glass pan (this is a microwave dish), then she can conveniently use a similar container at the salting stage. Semi-finished products do not have to be pushed with effort, as in a jar - it is enough to carefully lay them out in one or two layers.

4. Difficulty will inevitably arise when people begin to take stuffed eggplants from a common plate in order to transfer them to their own. Therefore, it is necessary to provide the dish with two optimal devices - wide cooking tongs and a large spoon.

Who doesn't like to eat pickled eggplants with garlic and carrots with vegetable oil? It is a pity that such pickles are not stored until the winter. But how not to put such an appetizer on the New Year's table? It turns out that eggplant fermented with carrots and garlic can be very easily stored for the winter in liter jars. And the best part is that they do not change the taste at all.

So according to today's recipe, you can easily roll eggplants for the winter. And they will not change their taste. Therefore, you will have to be guided by a must-try vegetable snack. With what taste you roll it up, with such it will stand all winter.

Ingredients for a 9 liter saucepan:

• Eggplant - 5 kg;
• Salt - 2 tbsp. l. (with a slide);
• Garlic - 3 heads;
• Vegetable oil - 3 cups;
• Carrots - 1.7 kg.
• Parsley greens - optional.

Pickled eggplant with garlic and carrots: a recipe for the winter

1. Before you start stuffing and sourdough - eggplants need to be boiled and rotted. Naturally, for such a large number of fruits you will need a very large pan. For this procedure, an aluminum pan of 12 liters was chosen. But don't be alarmed if it turns out to be small. The fact is that eggplants float well on the surface of the water. And to lower them, you can use the fixing cover, or the load. So in this case, the usual lid with steam holes, which was pressed down with a two-liter jar of water, perfectly suited.

Boil eggplant from the moment of boiling you need at least 5 minutes. But the softness of the fruit also depends on your taste. Boil already without ponytails.

2. Ready eggplant will change color slightly. Now they will be light brown. Check for softness and pierce one fruit with a match.

3. Usually for sauerkraut with garlic, eggplants are oppressed to remove excess liquid. In this case, they take a wooden board, put boiled berries on it, press it with the same board and put a load on top.

You may not bother too much. Just make cuts on the eggplant along the entire fruit (we will put the stuffing in the same cut). Then put the grate on the bottom of the bowl and put all the fruits on top of it with spouts down. Let the eggplant cool down.

4. Peel the whole carrot. You can use a special knife, as in the recipe.

5. Then rub the roots on a coarse grater and fry in a pan. Determine the readiness of carrots to your liking. Some like it to be crunchy, and many like it to be well-done. But in any case, you can not spare vegetable oil. Almost 3 cups should go for all the carrots.

6. Peel the garlic and pass through the press. Then combine with salt. At your request, garlic for pickled eggplant and salt can take more.

Now, at your request, the carrots can be combined with this garlic, and then the cooled eggplants can be stuffed. But this is optional.

7. Stuff the eggplant with carrots.

8. Place the first layer in the pan and brush generously with the garlic-salt mixture on top. So we continue to lay layers until the fruits run out.

9. And already at the very end we put an inverted flat plate and put a bottle of water on top as a load.

Already on the second or third day, eggplants will let out fragrant juice as in the photo.

10. Eggplants with carrots ferment from three to six days. After three days, they can be taken out and tried. You can basically eat.

Such an appetizer can already be moved to the refrigerator without seaming, but you need to eat, be in time for 2 weeks.

Note: in order to preserve such eggplants for the winter, you must clearly know what taste they should be. If, by your standards, three days is enough for fermentation, and the taste suits you, then you can start canning. I waited 6 days.

Now take jars perfectly cleaned with soda (only liter ones) and lower them again with their spouts down and tightly tamp the stuffed fruits there. I have 4-5 pieces per jar. Pour the brine from the saucepan on top.

Important: the brine should not reach the top of the jar by at least 4 centimeters. Since during sterilization it rises strongly and can flow out.

11. Place a towel or a round board in a large saucepan. Put jars of pickled garlic eggplants on top (the jars are not rolled up yet, but simply covered with lids). Pour cold water into the same pan, then turn on the stove and wait for it to boil.

From the moment of boiling, note 20 minutes. In this case, the water level should remain at the level of the juice in the jars. And in no case should the water in the pan boil too much.

12. Now, one by one, take out the jars with special tongs.
If you can see clearly, then pay attention to how much the level of the yushka in the jar of eggplants has risen.

14. Without removing the lid, roll up eggplants for the winter on a turnkey basis.

Turning canned, pickled eggplants for the winter with garlic and carrots is not necessary, but it is worth warming. When the jars have cooled, you can put them in the pantry. I keep it right in my kitchen cabinet.

A spicy appetizer of eggplant and carrots will always come in handy. When serving, eggplants are cut into pieces, and they look like small rolls with a bright filling. The second serving option - eggplants with filling are cut into large cubes and seasoned with fragrant sunflower oil.
Pleasant in taste and filling, the liquid contents of the jar can be used as a sauce, pouring over boiled potatoes or meat casseroles.
The technological process consists of two independent stages: first, the fermentation of vegetables is performed, and then they proceed to sterilization.
Pickled eggplants stuffed with carrots and garlic are closed for the winter in three-liter bottles; after seaming, the jars must be sterilized. You can put them in a saucepan and store in a cool place, but then the shelf life will be much less - 3 weeks.

Taste Info Eggplant for the winter

Ingredients

• eggplant - 8 kilograms,
• carrots - 2 kilograms,
• garlic - 400 grams,
• parsley - 1 bunch,
• sunflower oil for frying - 100 grams.

How to cook pickled eggplant stuffed with carrots and garlic

Choose ripe, medium-sized eggplants. Too large specimens can be deformed when immersed in a three-liter jar.


Cut the stalks along with part of the pulp. On each eggplant make a couple of shallow cuts with a knife. Eggplants are dipped in boiling water and boiled for 5 minutes. The water can be slightly salted. Hot eggplant spread in rows on top of each other. A large cutting board is placed on top, which is pressed down with a small load. Excess liquid will “leave” the eggplant.
Carrots are rubbed, fried in sunflower oil.


Garlic is squeezed out through a press, parsley is coarsely chopped. All this is combined with fried carrots, salted to taste. The mixture for stuffing is spicy, but in the process of marinating, its taste will soften significantly.


The cooled eggplants are flattened under pressure, and now they should be given volume. A longitudinal cut is made in each eggplant, into which 1-2 tablespoons of the carrot mixture are placed.

Stuffed eggplants are put into three-liter jars.

Eggplants should be laid tightly, filling the jars “up to the shoulders”.

Ready to fill. The proportions are as follows: 1.5 tablespoons of coarse sea salt are put into one liter of water. The filling is boiled, a few peas of allspice are added.
Banks are filled with brine and left in a warm room. The fermentation process lasts from 3 to 5 days. It all depends on the temperature in the room.


When the eggplants have become pickled and have acquired a pleasant taste, proceed to sterilization. The jars are covered with sterilized lids, put in a pot of water and boiled over low heat for half an hour. Then the banks are rolled up, turned over, insulated.

The next day, the banks are transferred to the cellar.
If you do not plan to store eggplant for a long time, then you can do without sterilization. Then the jars with pickled eggplants are covered with nylon lids and put in the refrigerator. But in this case, they need to be eaten within a month.