Cooking autumn dish - pickled eggplants stuffed with vegetables

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.Not only are the eggplant fermented and stuffed with vegetables wholesome and nourishing, they are also very tasty with a pleasant sourness, which appears in the process of leaven and completely without the addition of vinegar.
For the filling, carrots and tomatoes, garlic for those who like spicy food, as well as a variety of tasty roots, such as parsley, parsnip or celery, are best suited. What vegetables to prefer, a matter of taste, try different options or create your own unique recipe for sour eggplants, taking our basis.

This dish is perfect for any table and goes well with both potatoes and meat. It is also possible to prepare such eggplants in cans for long-term storage. However, the preparation of this dish - the highest aerobatics cooking. The fact is that cans with eggplants can simply “explode” due to the ripening process. True, there are other options for the preparation of fermented eggplant for the winter, but about them later. To start, prepare the pickled eggplants.
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Do not cook this dish in large portions. The over-baked eggplants lose their piquancy and become unpleasantly sour.

Essential ingredients

To prepare, we will need the following products( the quantity is calculated for 1 kg of eggplants):
- are actually eggplants( by the way, they are also called "blue");
- 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 pieces are enough;
- 1 head of garlic( for an amateur), it is generally recommended to prepare pickled eggplants with garlic for the winter, because this vegetable helps strengthen the immune system in the snow season;
- case for spices, you need 1 tsp.ground black pepper or 1 pod of bitter pepper, 1 tbsp.lground paprika and a little parsley;
- need salt, for boiling eggplant you need 2 tbsp.l2 liters of water, and for brine - 3 tbsp.lon 1 l;
- will use several parsley stalks for binding already stuffed eggplants, as well as dill blossoms and bay leaves for pickling.
Read also: Amazing sweet cherry jam for the winter with the addition of other fruits from the garden

Step-by-step process of cooking
1. Boil the blue ones in salted water( proportions given above).Before sending the fruit into boiling water, we make a couple of punctures with a fork in their barrels so that the skin does not burst during cooking. Cooking time depends on the size of the fruit, on average it takes about 10 minutes. The main thing is not to digest! You can check the readiness by piercing the skin with a fork, if it is easily pierced, then it is time to remove the eggplants.
2. Boiled eggplants are laid under an improvised press for several hours. So excess liquid and bitterness of fruits will leave.
3. Split and slightly flattened eggplants are cut in half, but not fully, by about three quarters. Everything, our semi-finished product for the subsequent stuffing is ready.
4. Preparing the filling. To do this, grind grated carrots and roots, free the tomatoes from the skin and seeds, and finely cut the rest. Then we stew the vegetables, someone does it in different pans, however, crime will not happen if all the vegetables are stewed together. Add spices at the end( a mixture of peppers and chopped greens).
5. We rub the blue in the places of the cuts with garlic, previously crushed by a press, and stuff with the filling. We do not regret the latter, it is amazingly delicious! We will bind the parsley stalks ready for fermentation. If we cannot cope with the stalks for dressing, we take simple threads and tie them to eggplant, there will be no big trouble.
6. Prepare the brine. To do this, boil water and add salt( proportions are given above).
7. Final Stage. Take a pan, where our pickled eggplants with carrots, garlic and other ingredients will reach the standard, put dill inflorescences and laurel leaves on the bottom, then put stuffed eggplants tightly and fill with chilled pickle.
Read also: Recipes for winter squash lettuce

In brine, eggplants should stand for 24 hours at room temperature and another 12 hours in the refrigerator. Done! You can eat it. Enjoy your meal!

The 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 cooking eggplants with carrots and peppersfestive New Year's table.

Read also: Harvesting grape leaves for dolma: salt, pickle, freeze

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

It is recommended to thaw a semi-finished product in the refrigerator, and not at room temperature. So eggplant will not lose its shape and will not "become slack".

And now we will make 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 brine. To do this, boil 3 liters of water with the addition of only 2 tbsp.lsalt, bay leaf( 5 pcs.) and peppercorns( 10 pcs.).In addition, the stuffing will not extinguish, use it raw.

Already stuffed eggplants tightly laid in a saucepan, pour the cooled marinade and put under pressure for 2 weeks at room temperature. After the appointed time we try, if they are not acidic enough, we 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 method of storing winter blanks, we can recommend that you pickle pickled eggplants for the winter in banks. To do this, you will need to sterilize the jars in the usual way, then put the stuffed eggplants into them, pour the marinade and roll up the lids.

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