How to properly cook pickled eggplants stuffed with carrots and garlic
Pickled eggplants are a real godsend for lovers of “little blue” ones. Savory snacks will perfectly complement the everyday menu and decorate the festive table. In this article we will share the best recipes for not just pickled eggplants, but stuffed ones with carrots and garlic.
Several variations of this dish will allow you to create an assortment of snacks for every taste.
Which eggplants are suitable for stuffing and pickling?
The basics when stuffing is choosing the right fruits. Small, young eggplants of late varieties are suitable for pickling. Select specimens with smooth, shiny skin, regular shape, and uniform light or dark purple color.
Inspect them carefully - there should be no mold, rotten areas or other damage.
Preparation
First, prepare all the ingredients. Cut off the stems from the fruits at the very top and wash the vegetables thoroughly. Peel the carrots and garlic.
Most varieties of eggplant are bitter. To get rid of bitterness, place vegetables in salted boiling water and simmer over low heat for at least 5 minutes.. The pulp after this treatment becomes tender and tasty.
Utensils for fermentation
Fermented snacks are best prepared in enamel, clay and wooden containers. If you don’t have such utensils, ordinary glass jars will also work. Wash the dishes together with the lid thoroughly with soda, and then pour over boiling water.
How to cook pickled eggplants stuffed with carrots and garlic
To prepare savory eggplants stuffed with carrots and garlic, fermented in the traditional way, try this recipe.
Ingredients:
- eggplants – 2 kg;
- carrots – 0.5 kg;
- onions – 0.5 kg;
- garlic – 150 g;
- salt – 40 g;
- allspice - to taste;
- cayenne pepper - on the tip of a knife;
- bay leaf – 2-3 pcs.;
- vegetable oil – 50 ml;
- water – 1 l.
Preparation:
Place the prepared fruits in boiling water for 4-5 minutes. If the vegetables can be easily pierced with a fork, they are ready. Do not overcook the eggplants, otherwise they will fall apart and you won’t get a nice appetizer.- Place the vegetables under a press and leave for a couple of hours.
- When excess moisture comes out of the fruit along with the bitterness, make deep cuts along the eggplant. Do not cut all the way through to create pockets.
- Grate carrots for Korean salads.
- Peel the onion and cut into half rings. Fry in a small amount of vegetable oil until transparent.
- Pass the garlic through a press. Combine with onions, carrots, salt and spices.
- Stuff the eggplants with the resulting mixture. To prevent them from falling apart, tie them with thread and carefully place them in a container.
- Prepare the brine: bring water with salt, bay leaf and allspice to a boil and boil for 2-3 minutes.
- Pour the resulting marinade over the stuffed eggplants.
- Weight the snack and place it in a cool place.
The appetizer will be ready in a day. Then her can be served or preserved.
Take note:
Other variations of the dish
In addition to the classic recipe there are several more options for preparing pickled stuffed eggplants. We have selected the best time-tested recipes.
With cabbage
Try this savory dish with cabbage. The snack will turn out even tastier and healthier. A You can try it in three days.
Ingredients:
- eggplants – 1.6 kg;
- white cabbage – 0.5 kg;
- bell pepper – 0.3 kg;
- carrots – 0.3 kg;
- garlic – 3 cloves;
- salt – 50 g;
- ground pepper – 10 g;
- water – 0.5 l.
Preparation:
- Pierce the eggplants in several places with a fork. Place in salted boiling water for 5 minutes and cool.
- Grate the carrots on a coarse grater.
- Finely chop the cabbage.
- Cut the pepper into strips.
- Finely chop the garlic or pass it through a press.
- Combine all ingredients with spices, mix and leave to steep for 30 minutes.
- Place the vegetable mixture into the eggplant pockets.
- Prepare the marinade: dissolve salt in water, bring to a boil and cool slightly.
- Place the eggplant appetizer in a fermentation container, pour in the marinade and place pressure on top. Place the container with vegetables in a warm place for three days.
- Pour a little sunflower oil into the prepared snack and put it in the refrigerator for storage.
In Korean
This recipe deserves special attention. The taste of the snack is piquant - spicy and sweet at the same time.
Ingredients:
- eggplants – 2 kg;
- carrots – 1 kg;
- onion – 300 g;
- parsley - a bunch;
- garlic – 50 g;
- ground black pepper – 10 g;
- sugar – 120 g;
- salt – 40 g;
- Korean carrot seasoning;
- vegetable oil – 150 ml;
- table vinegar 9% – 150 ml;
- water – 400 ml.
Preparation:
- Place the eggplants in boiling water for 4-5 minutes.
- Remove the fruit from the water, place it in a container or place it on a large board. Place a weight on top. Leave for 3 hours to remove excess moisture.
- Prepare the filling: grate the carrots in Korean style, pass the garlic through a press, finely chop the greens, cut the onion into half rings. Combine all ingredients and mix well.
- Season the vegetable mixture with spices for “Korean Carrots”, add ground black pepper and stir.
- Prepare the brine: bring water with salt, sugar, vegetable oil to a boil and add vinegar.
- Pour hot marinade over carrots and vegetables.
- Make deep cuts along each eggplant to create pockets.
- Fill the blue ones with vegetable mixture. Place them in a container tightly next to each other and fill with the remaining marinade. Place under the press.
- Leave the container with the snack to marinate at room temperature for several days.
- Store the finished dish in the refrigerator.
Advice! The finished snack can be transferred to jars and closed with nylon lids. This way it will take up less space in the refrigerator. Or roll it up for the winter.
In Georgian
Georgian pickled eggplants take a week to prepare, but the time spent is worth the result.
Ingredients:
- eggplants – 3.5 kg;
- carrots – 0.5 kg;
- sugar – 20 g;
- garlic – 6 cloves;
- salt – 60 g;
- ground hot red pepper - on the tip of a knife;
- vinegar 9% – 20 ml;
- water – 2 l.
Preparation:
- Cut each eggplant lengthwise, but not all the way, but to create a “pocket”.
- Place the fruits in salted water and boil. Remove, cool slightly and place under a press for a couple of hours.
- Grate the carrots using a Korean carrot grater.
- Chop the greens.
- Finely chop the garlic with a knife or pass through a press.
- Combine all ingredients with pepper and mix well.
- Place the resulting filling into the vegetable “pockets”.
- Place eggplants stuffed with vegetables in a container.
- Prepare the marinade: boil water, add salt, add sugar, vinegar and stir until completely dissolved.
- Pour the resulting brine over the appetizer and place under pressure. Leave to ferment for 3-4 days at room temperature. Then put it in the refrigerator to steep for another three days.
Other eggplant preparations for the winter:
With celery leaves and root
The incredible taste of the blue vegetable will help reveal the spicy garlic and aromatic celery. In addition, the leaves also perform a binding function, preventing the eggplant halves from falling apart.
Ingredients:
- eggplants – 10 kg;
- celery root – 1 kg;
- carrots – 2 kg;
- celery greens – 1 bunch;
- salt - to taste;
- garlic – 0.5 kg;
- vegetable oil – 300 ml;
- hot pepper – 3 pcs.
Preparation:
- Place the eggplants in a saucepan of cold water. Add salt (1 tablespoon salt per 1 liter of water). Place on the fire and bring to a boil. Cook over medium heat for about 10 minutes.
- Remove the boiled vegetables, cool and place under a press for one hour.
- Boil the celery root. Cool, peel and cut into cubes.
- Boil the carrots and cool. Chop into cubes.
- Cut the onion into cubes and fry in a small amount of vegetable oil until soft.
- Take a third of a bunch of greens and chop finely.
- Grind the garlic and hot pepper.
- Combine all the prepared ingredients for the filling, add salt, spices and mix.
- Cut the eggplants lengthwise into two halves. Stuff each part with vegetable mixture. Fold the halves and tie with celery sprigs.
- Place tightly stuffed vegetables in a bucket or basin.
- Pour vegetable oil over the vegetables. Cover the top with a clean cloth and place a weight. Leave at room temperature for one day.
Store the snack in the refrigerator.
Terms and conditions of storage
Store fermented vegetables in a cool, dark place in airtight glass jars.. The basement of a private house or a storage room in an apartment are suitable premises for this. The main thing is that there are no radiators or other heating devices nearby. In such conditions, the twists do not deteriorate for two years.
Store unhermetically sealed preparations strictly in the refrigerator or home icebox. It is recommended to use them within three months. Storage beyond this period is hazardous to health.
How to store for the winter
You can preserve the snack for the winter by canning it. For winter harvesting:
- Drain the marinade, boil and pour it over the workpiece again.
- Sterilize the snack jar.
- Screw on iron or nylon sterile lids.
- Transfer to a cellar or other dark, cool place for storage.
Conclusion
Once you try the pickled stuffed eggplant appetizer, you will definitely make it again. Therefore, we recommend preparing the dish for future use by adopting several recipes from our selection.
This bright appetizer will not only delight you with its aroma and piquant taste, but will also decorate any holiday table. And remember, the longer the eggplants are fermented, the richer their taste. Observe storage conditions and periods. Bon appetit!