I suddenly wanted to pick pickled eggplants again, we went to the market and bought half a kilo. We ate, we feel - a little, we want more. Yes, and the husband said about the purchased ones "a little wrong." I wanted spicy ones, with garlic. Once upon a time, a long time ago, I already fermented eggplants in a similar way: there they had to be boiled in salted water, kept under pressure to glass the water, stuffed with chopped parsley and grated garlic in the morning, covered with brine and fermented. But for some reason I didn't like them then, and I decided to take a chance and cook in a different way. I immediately went to look for video recipes on YouTube and the first one I came across immediately liked its simplicity. And she took it into service. I went to the market, bought 10 medium sized eggplants and started cooking. Subsequently, it turned out that this is the most common recipe for pickling eggplant on the Internet. And yet another incredible coincidence was that my mother-in-law, 200 km away from me, at the same time cooked exactly the same pickled eggplants, without consulting me! We only found this out on the phone later. Miracles are straightforward!

Preparation:
1. I cut off the eggplants from the stalks, washed them, filled them with cold water, added a spoonful of salt and put them on the fire. The eggplants boiled quickly, and I boiled them just a little so that they didn't fall apart. As soon as the color of the peel became like wet, I removed the pan from the heat and drained the water. Eggplants took out to cool on the balcony.

2. Soap and peel carrots and garlic. The carrots in the photo turned out to be even too much for 10 pieces of eggplant, later the remaining carrots (about half) had to be used for pilaf. So I advise you to take 3 pieces of medium-sized carrots - medium in size. Garlic took 4 heads, not huge, medium.

3. Grated carrots on a beetroot grater. Garlic - into small garlic, or you can press through a press.

4. For the filling, mixed grated garlic with grated carrots, added a little (less than a teaspoon) dry Korean-style carrot seasoning, mixed thoroughly, do not salt the filling!

5. The cooled eggplants were cut lengthwise, but not completely.

6. Put the carrot filling on the cut with a spoon and hands.

7. I tied the eggplant with cotton thread.

8. Put the eggplants stuffed in this way tightly in a saucepan.

10. Prepared the brine: I took 50 grams of salt (almost 2 tablespoons) for 1 liter of boiled chilled water, dissolved the salt in water. I poured the brine over the eggplants. She covered the top with a plate and put a little oppression in the form of a 0.5-liter jar of water.

11. Eggplant left for 5 days at room temperature. They were on my table, adjacent to the gas stove on which I cook. And on October 3, I made them, and already on October 8, I noticed that the brine had become cloudy. Fortunately, mold did not start. On the fifth day, I already put the eggplants in the refrigerator, and in the evening we tasted them.

We liked such eggplants very much: they turned out to be sharp, like barrel ones, sour, but without vinegar, and also slightly spicy - the garlic did its job. And now on October 14 - almost a week, as they have been cooked, they stand in the refrigerator, we eat them with pleasure and notice that every day they are only tastier. True, it's almost over.

To cook eggplant stuffed with carrots and garlic, quickly and tasty, it will take a little time and recipes to choose from. You can cook with or without vinegar, add hot peppers, make pickled fruits, with garlic, with herbs, roll up for the winter or leave in the refrigerator for storage. There are a lot of options, it remains only to choose and cook. Below you will find recipes for making blue ones stuffed with onions and carrots in one day.

Eggplant stuffed with carrots for the winter without vinegar

To roll up the blue ones in jars, you first need to prepare the brine and all the ingredients, which are taken in the following proportions:

• 2 kg medium eggplant
• 1 large carrot
• 15 fresh garlic cloves
• Parsley or dill to taste

For the brine, prepare:

• 2 tbsp. l. salt (with a generous slide)
• 3-4 laurel leaves
• 5-6 allspice peas

My little blue ones are well washed, and we cut off the remnants of the stems. Then put the eggplant in a saucepan and fill it with cold water, wait for it to boil. When the water boils, add 1 tbsp. l. salt with a slide. Leave to boil for a few more minutes.

While the water is boiling, rub the carrots on a coarse grater and chop the garlic. Better to use a garlic crusher or fine grater. The little blue ones are cooked, we transfer them to a glass container. When they cool down, they begin to marinate.

Now you need to cut the eggplants in half lengthwise, but not completely. Rub each vegetable on all sides with garlic. Do not throw out the garlic, it will come in handy for the pickle. Lay the eggplants in layers. Sprinkle each layer with carrots, garlic and herbs.

Take 2 liters of water for the brine. Boil. Dissolve 1 tbsp. l. salt with a slide. Throw in the lavrushka and the required amount of black peppercorns, boil for 10-15 minutes.

Pour boiling brine into the prepared vegetables and place the oppression. After 2 days, the marinade should be cloudy with an orange tint.

After a few days, it is necessary to re-prepare the above-described brine. Put the vegetables from the old marinade in sterile jars and cover with fresh boiling brine. Boil. Allow to cool. Store in the top section of the refrigerator.

Korean style whole eggplant with carrots

• Blue ones - 10 pcs.
• Washed carrots - 4 large pieces.
• Bulb onions - 2 pcs.
• Parsley - 2 bunches
• Garlic - 2 heads
• Salt - 2 tsp
• Black peppercorns - to taste
• Sugar - 5 tbsp. l.
• Sunflower oil - 1 tbsp. l.
• 9% vinegar - 1 tbsp. l.

First, we cook Korean carrots. Chop the onion in half rings, chop the garlic. Rub the root vegetable on a special grater for carrots in Korean. If not, use a regular coarse grater. Add chopped herbs (if desired, you can add a little cilantro) and pepper. We mix table vinegar, vegetable oil, 1 tbsp. l. water and other spices. Boil and pour in the carrots.

Peel the eggplants and make longitudinal cuts. Salt boiling water. Lower. Cook until soft. Stuff vegetables with carrots. We put in a container, fill with brine and under a press. We leave for 2 days in a cool place. Then you can eat.

Delicious pickled eggplant with soaked cranberries

Recipe for 10 portioned dishes:

• Young eggplants - 10 kg
• Cranberries - 400 gr.
• Carrots - 1 medium
• Garlic to taste
• Parsley, dill - to taste

For wetting cranberries:

• Cranberries - 400 gr.
• Rock salt - 2 tablespoons
• Sugar - 40 gr.
• Allspice - 2 pcs.
• Cloves - 2 pieces

A month before cooking the blue ones, the cranberries need to be soaked. They use a barrel, but we will use a deep container. First you need to prepare a brine for cranberries - add a couple of grams of rock salt and 40 g of sugar to a liter of water. Then place the cranberries (400 gr.) In a container with brine and gently press down with oppression so as not to damage the berries. Leave to infuse for 5 days in a cool place. Then put the berries in the cold.

Wash the little blue ones and remove the butt. Cut each eggplant into 4 equal pieces. Chop the carrots into wedges. Place salted eggplants in jars, sprinkle with carrots and chopped herbs.

Now we are preparing a brine for eggplant - take 4 grams for 1 liter. salt and 2 gr. Sahara. Add spices to taste.

Add cranberries to the eggplant jars and pour over with fresh brine. Add 6% table vinegar (1 tablespoon) to each jar. Seal banks. Then wrap them in a towel, turn over and let cool. Keep refrigerated.

Pickled eggplant with carrots and peppers

The recipe will require:

• Eggplant - 6-7 medium pieces
• Carrot root - 7 pcs.
• Apples - 8 pcs.
• Tomatoes - 5 large pieces.
• Red bell pepper - 7 pcs.
• Onions - 3 pcs.; - Salt - 1 tbsp. spoon
• Sugar - 1 tbsp. spoon - Bay leaf
• Black peppercorns
• Banks - 3 pcs. 1 liter each

Chop the onion, sauté it in a skillet until soft. Wash tomatoes and chop finely, pour into a saucepan and add water. Cook over low heat.

Wash the blue ones, cut off the tails, put them in salted boiling water, cook until tender. Take out the eggplants, place in a container for 15 minutes, cover with a lid, wrap with a towel. The blue ones will be steamed, remove the peel. Cut the pulp into cubes. Chop the peppers and apples. First, peel the apples and cut out the cores.

Add vegetables and apples to the tomatoes. Throw lavrushka (6-7 leaves), salt, sugar into the mixture and mix. Sometimes they add a mixture of peppers or a ready-made marinade for vegetables. Simmer for 1 hour on low heat under a closed lid. It is necessary to mix. After preparing the mixture, you need to take out the bay leaf. Pour the cooled mixture into sterilized jars and roll up. Turn over, wrap until cool. Believe me, you will be surprised by the taste of salted eggplant.

Eggplant caviar with hot chilean pepper

• Blue - 6 pieces
• Medium tomatoes - 6 pieces
• Red bell peppers - 3 pieces
• Chilean pepper - 1 pc.
• 3 pcs. onions
• Vegetable oil - 1 tbsp. l.
• Salt - 1 tbsp l.
• Sugar - 1 tbsp. l

Preheat the oven to 250 degrees. Bake the blue ones in the oven until tender. Cool and crumble. Saute the onion until soft. Remove the skin from the tomatoes by scalding them with boiling water. Can be diced or grated. The second option is preferable, as tomatoes will give more juice.

Pour some water into a saucepan, add prepared tomatoes. Cut the bell pepper into strips or cubes, chilean into small rings. When the tomato mixture begins to boil, add the rest of the ingredients. Simmer for 2 hours. Cool and close in banks.