There are a huge number of recipes for salting blue ones for the winter. Among them there are pickled, and pickled, and eggplants stuffed with vegetables. To salt them for the winter, you just need to choose the right vegetables and observe some of the canning features.

How to pickle eggplant for the winter

To make salted eggplants like mushrooms tasty and appetizing, you should:

• choose small, evenly colored fruits of bright purple color;
• prepare a container for salting (jars, barrel or saucepan);
• thoroughly sterilize cans with conservation.

Fried eggplants like mushrooms for the winter

A delicious, simple dish that even a novice hostess can cook. For salting the blue ones, you will need the available ingredients and a little time. So the products:

• 3 kg eggplant;
• 300 g onions;
• 120 ml vinegar;
• 50 g salt;
• 55 ml of vegetable oil;
• 3 medium heads of garlic;
• any greens and dill.

Preparation:

1. First you need to properly prepare vegetables for heat treatment. Rinse the fruits under hot water, remove the tails and peel them.
2. Cut the peeled blue ones into medium-sized cubes or arbitrary strips.
3. Place the eggplant in a deep bowl and sprinkle generously with salt. This must be done in order for the bitterness inherent in the fruit to go away.
4. Peel the onion and cut into half rings. Place it in a bowl and cover with vinegar to marinate. This delicious onion will add a softer, more sophisticated flavor to the dish.
5. It's time to rinse the blue ones from salt - rinse and squeeze them out.
6. Pour the vegetable oil into a deep, thick-walled saucepan and heat it well.
7. Place a small portion of the eggplant here and fry until soft. This should be done with all the remaining blue ones.
8. Disassemble the heads of garlic into chives and peel. Grind it with a mortar or a special press.
9. Chop the parsley and dill sprigs very finely.
10. In a deep bowl, combine the blue, onion and the rest of the ingredients.
11. Fill a jar with salad and place in a pot of boiling water. The liquid should cover the jar "up to the shoulders" and boil slowly, not over high heat.
12. Cover the jar with a clean tin lid and place the pot over the fire. Time for sterilizing cans: 0.5 l - 10-12 minutes after boiling, liter - 20 minutes.
13. Roll up hot cans immediately using a special device and let cool completely under a warm blanket.

Eggplant for mushrooms with soy sauce

This cooking method does not involve canning. Blue ones really get a wonderful taste and smell of mushrooms due to the presence of soy sauce in the snack. What you need for the dish:

• 5 eggplants;
• 25 ml of vegetable oil;
• 2 cloves of garlic;
• 30 ml soy sauce;
• half a lemon;
• 5 g of salt and black pepper.

Preparation:

1. Peel the eggplants from the tails and cut into large strips.
2. Fry the blue ones in well-heated vegetable oil, almost until tender.
3. At the end of frying, add soy sauce, spices and a few slices of lemon to the pan. This will give the vegetables a unique aroma and taste.
4. Simmer the contents of the pan for 5-7 minutes under a closed lid.
5. Add chopped garlic at the very end of cooking.

Canned eggplant with pepper

An excellent appetizer of blue and bell peppers, which is easy to prepare. At the end of cooking, compulsory sterilization will be required - this way the preservation will last longer. Buy in advance:

• 2.5 kg eggplant;
• 1.2 kg of red or green bell pepper;
• 2 green chili peppers
• 120 g minced garlic;
• 250 ml of vegetable oil;
• 125 ml vinegar;
• 2 tbsp. l. salt;
• fresh parsley and dill.

Preparation:

1. Wash and peel all vegetables. Cut the blue ones into large bars, salt generously and leave for half an hour to leave the bitter substances.
2. At this stage, you need to cook vegetables for 10-12 minutes.
3. Use a blender to chop the garlic, bell and chili peppers, parsley and dill.
4. Add oil, salt and the whole serving of vinegar to the vegetable mixture, mix well. Put on fire and let it boil - the spice-vegetable mixture is ready. Cool her down.
5. Throw the eggplants on a sieve and squeeze lightly.
6. In a large container, combine the cooled blue and spicy vegetable mixture.
7. Arrange vegetables in clean jars, cover and sterilize in boiling water for 15-20 minutes. Simple, quick recipe, great appetizer ready!

Salted eggplant for the winter with garlic

This appetizer will appeal to lovers of spicy food. The indisputable advantage of this recipe is that it can be consumed within a few days after salting. Products that will be needed:

• 3 kg of medium-sized blue;
• 200 g carrots;
• 180 g garlic;
• 30 ml of vegetable oil;
• 2.5 liters of water;
• 150 g of salt;
• spices (bitter and allspice, cloves) - to taste.

Preparation:

1. Wash the eggplants, dry and remove the tails.
2. Boil the whole fruit in salted water for 10-15 minutes.
3. Drain and cool the blue ones by placing them on a large flat dish.
4. Put them under oppression for several hours so that the liquid goes away. To do this, cover the vegetables with a towel, a plastic bag and put a heavy object on top (a jar of water, a brick).
5. Grate the carrots on a coarse grater, chop the garlic and mix these ingredients with salt and spices.
6. Remove each blue one from under the yoke and cut it in half lengthwise, but not completely. The fruit should resemble a pocket.
7. Place a teaspoon of garlic dressing and a tablespoon of carrots in the middle of each fruit, press down a little.
8. Fold the stuffed blue ones tightly in a jar, tamp lightly. If there is a vegetable filling remaining, place it in the voids of the jar.
9. At this stage, you can close the vegetables under lids for future use or let them stand for a couple of days and eat in lightly salted form.
10. Prepare the brine: boil water in a saucepan, add salt, simmer for 5-7 minutes over low heat.
11. Fill the jars filled with vegetables with cooled brine to the top and send to a cool place for 3-5 days. During this time, the salting will be ready, and the eggplants will look like pickled ones.
12. Salted eggplants are ready like mushrooms! A similar recipe can be found in the cookbooks of our grandmothers, but there it is called "Fermented Blue".

Remembering the cold, vitamin-free months, zealous housewives in the season are actively engaged in harvesting to diversify the dull winter menu. And eggplant pickling is probably the second most popular place, right after cucumber supplies. Moreover, there are plenty of preservation recipes from blue ones, there is something suitable even for the most demanding taste. A variety of assortments - spicy, spicy, stuffed eggplants - will invariably delight you all winter.

Dry ambassador

The simplest eggplant salting for the winter can only be done with salt. But it will be tastier if supplemented with herbs. Dill and tarragon are considered ideal for this vegetable. The more herbs you take, the more flavorful the snack will be. However, you do not need to be too zealous: greens should not be more than half of the mass of eggplants.

Each vegetable is cut along about two-thirds of the length, the cut is generously sprinkled with salt. "Blue" are added to the container; each row is again salted and seasoned with chopped herbs. A few days later, when the vegetable has let out enough juice, oppression is put on the workpiece. She will stay warm for a week; after it is moved into the cold, from where it is eaten up as needed.

Pickle method

A more common recipe for salting eggplant, in which brine is used. You can also use whole vegetables, but the cut process will go faster. Tarragon with dill can be supplemented with horseradish and basil; seasonings are embedded in the incisions, and the layers are lightly sprinkled with cloves and brine. The latter is made at the rate of two full spoons per liter of water and poured cold. Vegetables will "ripen" for about a month, and keep them, again, better in a cool place.

Salted eggplant with garlic

This recipe is most popular with canning lovers. Fast, cheap, spicy and incredibly tasty. First, the "blue" ones without stalks are blanched, for which they are immersed in boiling salted water for about seven minutes. Then they are pierced in several places with a fork and put under oppression overnight to squeeze out excess liquid. The brine is cooked the next day. For him, for every liter of water, 2-2.5 tablespoons of coarse salt are poured. The vegetables are cut so that a "pocket" is formed. Chopped garlic is placed in it. With a cut to the side, the "blue" ones are folded into a saucepan, filled with warm, but not hot, brine and pressed down with a load. Ten days - and the delicacy is ready. If eggplant salting is planned for the winter in jars, after a specified period they are packed in containers, sterilized for a third of an hour and twisted.

Stuffed eggplant

The usual, so to speak, primitive eggplant salting is not interesting for everyone. But with spicy additions, everyone will like them. The first stage will be the already described blanching followed by squeezing. This time, the oppression should be put on for a short while, until the rest of the ingredients are ready.

The second step is to cut the onion into half rings and let it simmer. As soon as it becomes translucent, a thin straw of carrot is poured into it (you can rub it). Many also add root parsley. Vegetables fried until soft are seasoned with salt and chopped parsley and stir.

The third stage is stuffing. The procedure is similar to how it was done with garlic, only you need to put more filling into the cuts. To prevent it from falling out, the eggplants are tied with a thread, after which they are tightly packed into glass cylinders. Two days later, they are poured with calcined, salted and slightly cooled vegetable oil - and kept cool.

Georgian eggplants

Salting is popular all over the world, perhaps, in the cooking of every country familiar with this vegetable. Georgian appetizer can rightfully be considered one of the most spicy. The process of its preparation is somewhat troublesome, but in winter both you and your family will be glad that the hostess was not too lazy. The washed eggplants are cut in half lengthwise, salted well and left for a couple of hours with a cut down to release moisture from the glass.

Then the halves are fried well (of course, in vegetable oil: butter is not suitable for canning). While the blue ones are cooling down, two sweet thick-walled red peppers, one bitter and a head of garlic are passed through a meat grinder or a food processor. The mass is mixed with the addition of wine vinegar. It is introduced to taste, approximately 2-3 spoons will be required. Eggplants are smeared with a mixture in an even layer along the cut and stacked in layers in a jar. A liter container is sterilized for half an hour, rolled up and wrapped until it cools in a warm one.

In azerbaijani

In another part of the mountains, there is their own opinion on what should be the salting of eggplants. In Azerbaijan, they prefer a more spicy and also spicy version. Ten medium-sized fruits get rid of the tails and cut almost to the place where the stalk grows. Eggplants are boiled for about five minutes, until soft, after cooling and squeezing, the seeds are removed from them. For the filling, dill, cilantro, parsley, mint are finely chopped - in an arbitrary ratio. In addition, a large carrot is rubbed and a head or two of garlic is squeezed. Pieces of finely chopped hot and sweet peppers with a celery stalk are also poured here. All this is salted and peppered, stuffed into "boats", which are filled with one and a half glasses of red wine vinegar, diluted in half with water. After three days, salted eggplants are laid out in jars and put into the refrigerator.

Moldovan proposal

There is a sauce called "muja" in Moldova. This is a rather spicy seasoning with which fish, vegetables and meat are eaten. And with the sauce, eggplant is salted, and from it the blue ones acquire an absolutely delicious taste. It is advisable to pick vegetables large, but without coarse seeds inside.

Three kilos of eggplant are cut into thick slices and blanched. Then large bunches of dill with parsley are finely chopped. Each bundle is so large that you can barely grasp it with your fingers. Now it's the mujay's turn: two garlic heads are peeled and chopped, generously salted (two tablespoons with top) and mixed with an incomplete glass of vegetable oil (150 milliliters).

Dry jars are filled in layers: eggplant - mujay - greens. The necks are tied with gauze, and the containers are removed in the dark and warm for 2-3 days. When you are satisfied with the sample taken, the vessels with salted eggplants are sterilized for 20 minutes, corked and wrapped upside down. An advantageous feature of the Moldovan method of rolling eggplants is that they are simply stored on a shelf in the pantry without any harm to taste and quality.

Blue + cranberries

Russian housewives also know how to unusually and elegantly close eggplants for the winter. Salting in jars with soaked cranberries is a recipe that breaks all records in taste. A kilogram of eggplant will consume 300-400 grams of berries. The main ingredient is washable, but not blanched this time. It should be cut into equal quarters. The main thing here is that the eye does not disappoint: the larger ones will salt out longer, spoiling the overall impression.

The container for the future snack is sterilized, slices of eggplant are laid out in it and evenly sprinkled with cranberries. One and a half liters of water are heated for the brine. Two tablespoons of salt dissolve in it; after boiling, three tablespoons of chopped dill are poured in, and the pan is kept over low heat for five minutes. When the brine has cooled down a little, containers are poured with it, immediately sealed and hidden under the blanket upside down. You will have to keep the workpiece cool. But when you open the first jar, you will immediately find free space in the cellar for such a wonderful snack.

Finally, we remind you that cooking is more of an art than a craft. So any recipe can be modified and supplemented, getting even more remarkable results than was promised by the original recipe. Go ahead and fantasize!

As has long been known, eggplants are distant relatives of potatoes and tomatoes. It should be noted that in terms of the presence of nutrients, they are almost identical to their "blood brothers". They contain vitamin C, PP and B vitamins. It should also be noted the presence of calcium and iron.

This miraculous vegetable is a must for those who suffer from anemia and diabetes. To enjoy the taste of "blue" and in cold times, they can be prepared. So, in our article we will talk about how to cook salted for the winter.

Recipe

• "blue" - 2 kg;
• garlic - 2 heads;
• water - 500 ml;
• lavrushka - 6-7 pcs.;
• dill, cilantro, parsley, basil - on a bunch;
• chili pepper - 1 pc.;
• coriander - a pinch;
• salt - 2, 5 tbsp. l.

Cooking!

Cut each eggplant in the middle and place in salted water for 10-15 minutes. Then put oppression on the vegetables so that all the excess liquid is glass.

Then finely chop half the amount of garlic and herbs. Stuff the blue ones with them. At the bottom of the enamel pot, place the remaining half of the herbs (you do not need to grind), spices, 1 tsp. salt and garlic, chopped into strips. Place the stuffed vegetables on top.

Prepare the brine. To do this, place a saucepan with the indicated amount of water on the stove and wait for it to boil. Add 2 tbsp. l. salt. Stir and let cool. Pour the brine over the eggplant. Cover with a plate and place the load.

Eggplants are kept in a dark place at room temperature for a week. Then the brine is drained, filtered and boiled.

So, put the blue ones in sterilized jars and fill them with brine. Cover with lids and sterilize again. Now you can roll up.

Store with garlic for the winter in the refrigerator or in the cellar. Bon Appetit!

garlic and carrots

This recipe for salted for the winter is very simple and does not take much time. So, purchase the following products:

• eggplant - 3 kg;
• large heads of garlic - 5 pcs.;
• carrots - 3 kg;
• a large bunch of parsley (two possible);
• brine water - 250 ml;
• brine salt - 1 tbsp. l.

We start to cook according to the recipe

It is more advisable to select medium-sized eggplants so that they can easily fit in jars. Also, preference should be given to young vegetables. It should be noted that when the sepal is cut in old blue ones, one can see protruding antennae. It is these vegetables that are not suitable for curling.

So, rinse the vegetables thoroughly, remove the stalks and cut each in the middle.

Until then, prepare the filling. Grate the carrots on a medium grater, finely chop the garlic (just do not pass through a garlic press, so as not to lose all the taste and useful qualities). Slice the parsley. Mix all ingredients together with salt.

Cut the cooled blue ones in the middle and place in each filling. Take a thread (as a rule, white is used, since there are no dyes in its composition) and tie up the vegetables. Sterilize the jars and place the eggplants tightly. Place the remaining filling on top.

Prepare the brine. Dissolve a large spoonful of salt in water. Pour into jars, close the lids and place in a cold place.

When serving, salted eggplants with garlic for the winter (we will definitely show you the photo below) are poured with vegetable oil.

Bon Appetit!

Salted eggplant with garlic for the winter. Classic recipe

This dish will appeal to everyone, without exception. To prepare it, we need:

• "blue" - 5 kg;
• garlic - 150 gr.;
• brine salt - 80 gr.;
• water - 1 liter;
• lavrushka - 3 gr.;
• garlic salt - 30 gr.

Let's start cooking

Rinse the blue ones under water and remove the stalks. Slice each vegetable in the middle.

Place the eggplants in a boiling brine (a liter of water and 80 g of salt) and cook them for 2-3 minutes. Carefully remove the vegetables and let cool by pressing down with a yoke (to remove excess liquid).

In the meantime, chop the garlic with a knife and mix it with salt. Add the mixture to the middle of each eggplant.

Place vegetables in sterilized jars. Place a bay leaf on top (you can add dill umbrellas). Pour the prepared brine and close the lids.

Store with garlic in jars for the winter at room temperature for 5 days. Then the workpiece should be moved to the refrigerator or cellar. Enjoy your meal!

Canning eggplants for the winter. Salting recipe. Salting technology. A way to salt eggplants (10+)

How to salt eggplant

Chemical composition

Eggplants - in the south of Russia and Ukraine, better known as blue ones, are not only a great snack that can be eaten all year round, they are a “vegetable of longevity”. Eggplants and dishes made from them have a positive effect on the work of the heart muscle, since they contain a large amount of potassium salts. Their chemical composition contributes to the maintenance of the acid-base balance of our body: it maintains an optimal level and breaks down fats well. If you want to lose weight, be sure to include eggplant dishes in your diet. This vegetable is also recommended for atherosclerosis. Eggplant dishes are used in diets for diseases of the liver and kidneys, gastrointestinal tract, and constipation. In 100 grams of fruits, eggplant contains: up to 4% sugars, almost 1.5% proteins and up to 0.4% fats, salts of phosphorus, calcium, iron, carotene and a large amount of B vitamins.

Varieties

Breeders today have bred a variety of eggplant varieties that are interesting to the consumer not only in size, but in shape and color. The shape of the fruit of this vegetable can be like a cylinder, pear, or almost a ball; color - blue or purple. Known eggplant variety "Golden Egg", the fruits of which resemble chicken eggs and have a yellow color. In Russia and Ukraine, traditionally, medium-sized fruits, almost dark purple in color, are grown and used for food.

Salted eggplant stuffed with garlic

Read also the articles:

• Canning tomatoes
• Cucumber Ambassador
• How to salt mushrooms

Choose 10 medium-sized ripe eggplants and 2-3 heads of garlic. The fruit should be firm, but not very hard. Wash the selected fruits, separate the stalks and cut the eggplants lengthwise, not reaching the edges a few centimeters. Add salt to boiling water at the rate of 2 tbsp. spoons per 1 liter of water and 3-5 eggplants. On top, to prevent the fruits from floating, you can put an enamel lid and boil the eggplants for 5-8 minutes. Readiness is determined with a wooden stick or a match: the ease in piercing the eggplant peel indicates their readiness.

We take out and cool, put the eggplants in a row on a board in 1-2 layers, tilting it slightly, put the press on top and leave for two or three hours to glass excess liquid and bitterness. Garlic (do not crush!), Chop parsley, dill. Put the chopped mixture inside, press it together and place the eggplants tightly in rows in a salting dish. We boil the brine at the rate of 1 liter of water - 70 g of salt, 2-3 black peppercorns and a laurel leaf. Cool it down. If you want the eggplant to turn out sharper, put a little bitter red pepper.

Pour the eggplants with brine, cover with a circle on top, if you put them in a saucepan, and leave for three days in the room. Then move the jars to your basement or refrigerator. After four days, the eggplants are completely ready to eat. If you want to roll up the jars with lids, then do everything as described above, but fill the stacked eggplant with hot brine and sterilize one-liter jars of eggplant for 7 minutes.

If someone does not have liter cans at hand, then, in this case, they can be replaced with two-liter or three-liter ones. But, here it is necessary to take into account the fact that it takes 10-12 minutes to sterilize a two-liter jar, and a three-liter one - 13-15.

Container for canning

For canning eggplants, glass bottles of different capacities or enameled dishes are suitable. Today it is possible to widely use glass jars with screw lids. If you carefully use such a container, then it will serve for many years. The containers that we use in canning are carefully inspected for cracks and chips. We wash them with warm water using mustard powder or soda (1 teaspoon per 1 liter of water). Rinse under running water and dry the container on a wire rack in the oven over low heat at 130 ° C for 5-7 minutes. Do not remove the cans from the oven until completely cooled. Disposable lids are best used by well-known manufacturers and can be sealed tightly with a seaming machine.

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Eggplant is one of the seasonal vegetables that many people like. Many different dishes are prepared from it, and in its raw form it is practically unsuitable for food. But even thermally processed blue ones contain a lot of vitamins (15 mg per 100 g of vegetable) and useful elements (potassium, magnesium, phosphorus). Of course, you want to eat such valuable fruits all winter, and salted eggplants are considered one of the most successful ways of harvesting.

Advantages and Disadvantages of Salted Eggplant

Since this vegetable is not eaten raw, zealous housewives try to cook it in different ways. Each has its own pros and cons.

• The process of salting eggplant takes place in a special environment in which beneficial fungi and enzymes are formed. Marinating with a huge amount of acid kills these enzymes, the same happens with fried eggplants, due to the high temperature.
• Pickled and pasteurized vegetables can last much longer than salted ones.
• The presence of acetic acid, which is found in all marinades, adversely affects the digestive tract.
• Fried eggplants absorb a huge amount of oil, which makes them quite high in calories. Salted blue ones can be used without harm to the figure. This dish can be considered dietary.
• It is believed that pickled and fried eggplants are richer in taste, but this cannot be said unequivocally, since everyone has different tastes.

How to choose and prepare eggplants for pickling

It's no secret that quality ingredients are the key to a delicious and successful dish. In order for salted eggplants to taste excellent, first of all you need to choose and prepare them correctly. Suitable for salting:

• medium-sized oval, ovoid or cylindrical fruits;
• color from light purple to dark purple;
• the skin is smooth and firm.

Brown spots and wrinkled skin on a blue one indicate that the vegetable is quite old. Gray-green spots on the fruit indicate over-ripeness.

Large eggplants are not suitable for salting, in the process they can lose their shape (fall apart). They are best used for cooking caviar or stewing.

Preparing the eggplant is pretty simple and doesn't require much effort. It is enough just to wash them thoroughly and cut off the stalk. To get rid of the bitterness, boil the whole vegetable in salted boiling water for 5-7 minutes.

Salting eggplant methods

Usually housewives use 2 methods of salting eggplant:

• sprinkling each layer with salt;
• using brine.

Both cut vegetables and whole vegetables are salted. The fermentation process lasts from 1 to 5 months. First, the eggplants are salted in a warm place, then they are removed to a cooler place.

Quick recipe for salting eggplant

This method of salting eggplants is considered to be quite fast, since after 3 days the finished product can be consumed. A big plus of the recipe is the complete absence of vinegar. Fermentation is achieved by the product's own bacteria.

Ingredients:

• eggplant - 1kg;
• garlic - 1 head;
• parsley - half a bunch;
• vegetable oil;
• salt pepper.

Preparation:

1. Cut the eggplants lengthwise, but not completely. So that a kind of pocket is formed.
2. Boil water and pour in salt (for 1.5 liters of water - 35 g of salt).
3. Dip the eggplants in boiling salted water and blanch until the vegetable is completely soft.
4. Pull them out and put under a press until they cool completely.
5. While the eggplants are cooling, chop the parsley finely and pass the garlic through a press. Mix.
6. Smear the cooled blue ones inside with the resulting mixture of garlic and parsley.
7. Fold in an enamel or glass dish and leave to ferment for 3 days.
8. At the end of the appointed time, eggplants can be safely used as a snack or pour the prepared dish with pre-calcined and cooled vegetable oil and store it in a cold place.

Eggplant under oppression

Salting vegetables under pressure is considered the most delicious, since they are fermented in their own juice. To prepare eggplants in this way, dry and wet pickling is used.

When dry salting, salt must be consumed carefully so as not to oversalt. The ideal option is to use 20-30 grams of salt per 1 kg of vegetables. It would also be appropriate to add a little mixture of fragrant herbs 50 g per 1 kg of product.

Cooking method:

1. Washed and randomly chopped eggplants are placed in a large container, sprinkling each layer with herbs and salt.
2. Leave the prepared vegetables for 12-15 hours, until they let out enough juice.
3. After that, the eggplants are covered with a lid, plate, ideally, a wooden circle on which the load is placed. The load should not be too heavy. The recommended ratio for 1 kg of raw materials is 100 g of cargo.
4. Thus, eggplants are fermented for 10-15 days in a warm place. Then they are removed to a cool place.

Compression fermentation also allows for brine.

1. For 1 liter of water, 60 grams of salt is taken.
2. Eggplants can be mixed with herbs and added with aromatic roots and garlic.
3. The first phase of fermentation lasts about 3 days at room temperature, then about 40-50 days in a cool environment.

Stuffed Salted Eggplant

To diversify the taste of eggplants and make the finished dish even healthier, you can stuff them with vegetables. Best suited for stuffing: carrots, cabbage, bell peppers, celery root, onions. You can use several types of vegetables at once.

Salted eggplants with cabbage and carrots

Ingredients:

• eggplant - 10 pcs.;
• cabbage - 1 small head;
• carrots - 4 pcs.;
• onions - 3 pcs.;
• sweet pepper - 3 pcs.

Preparation:

1. Boil the eggplants in well-salted water until tender.
2. Remove the prepared vegetables and cool.
3. At this time, chop the cabbage, grate the carrots, cut the pepper and onion into half rings.
4. Fry vegetables, adding them in the following order:
   • Bell pepper;
   • carrot;
   • cabbage.
5. After the cabbage is poured in, cover the pan with a lid and simmer until tender, stirring occasionally. At the end, add salt and add herbs and garlic if desired.
6. Cut the cooled eggplants lengthwise, leaving a little space at the tip.
7. Distribute the vegetable mince inside.
8. Optionally, you can tie the vegetable with a thread.
9. Fold the finished eggplants into a container, pour over heated and cooled vegetable oil in advance and put under pressure.
10. During the salting process, which usually lasts 5-7 days, you need to drain the excess brine.
11. Eggplants are salted in the warmth, after which they are removed from the oil brine and removed in the cold.

Usually, any dish is chosen for salting eggplants: a large enamel pan or basin, any wide and large containers where oppression can be placed. When the fermentation process is over, ready-made salted vegetables can be transferred to sterilized jars.

To avoid the appearance of mold on salted eggplants, put parchment dipped in vodka under the lid of the jar. It is better to store them in the refrigerator or in the cellar. So eggplants can stand the whole winter.

Salted eggplant is a great snack that goes well with almost any meal. Due to their meatiness and rich taste, they can easily replace a piece of meat. Before serving, they should be seasoned with a little oil and enjoy a tasty and healthy meal.