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.
Pickled Eggplants with Garlic and Parsley - Video