I call this wonderful recipe for eggplants with carrots an express way to prepare a great cold appetizer. Literally the very next day you can serve this dish on the table, but remember that with each day of marinating they become tastier and more aromatic. I have completely simplified the preparation and we do not need to soak them first, or keep them under pressure - everything is extremely simple and quite fast. IN summer time, you can prepare this appetizer every day and serve it either separately or with young boiled potatoes - it’s very tasty.

Ingredients:

• 1 kg small eggplants (6 pieces)
• 2 carrots
• 1 bell pepper
• 3 - 4 cloves of garlic
• greens (optional)
• salt, spices, chili (optional)
• juice of 1 - 2 lemons
• 1 cup (or more) marinade water

Cooking method

Cut the eggplants (it’s better if they are small and the same size) along the middle, without cutting all the way deep and near the edges, make a small pocket. Then blanch them in boiling water for about 5 - 7 minutes, let them cool completely. Three carrots on a Korean grater, cut the pepper into thin strips, chop the garlic and herbs. Mix everything, salt and pepper, for spiciness you can add a little ground chili. Then we stuff the eggplants with carrots and place them tightly close to each other in one layer in a container, where they will marinate.

We prepare the marinade from water, lemon juice and salt; it should taste slightly salty and more sour than you like. Vegetables will absorb salt and acid, and as a result we will get a dish that is balanced in taste. Fill everything with marinade, it should cover the blue ones at least 2/3 or even completely, close the lid and put in the refrigerator overnight. You can serve stuffed eggplants the next day. Bon appetit.

tend to be bitter. Therefore, first of all, we will deal with them. We will remove the bitterness. We wash the eggplants, cut them into rings about 1.5 cm wide and, sprinkle them with salt, put them in a bowl. Leave the eggplants like this for about 25-30 minutes.
Put the eggplants aside and start preparing the vegetable dressing. For this we need a deep frying pan or saucepan. Chop the onion not very coarsely and fry in vegetable oil until transparent.

Grate the peeled one on a medium grater.

Add carrots to onions. Stir and fry until carrots are soft.

Then add tomato paste, salt, sugar and ground black pepper. Sugar is added to remove the sourness from tomato paste. Mix everything, add about 70 ml of water and simmer the vegetables until soft.

A couple of minutes before it’s ready, add finely chopped garlic.

We've sorted out the vegetables. Let's get back to the eggplants. Drain the liquid formed from them. And if all the salt has not dissolved but remains on the eggplants, then rinse them with running water. Dry with a paper towel and roll in flour.

Fry the eggplants in vegetable oil on both sides until cooked.

Now we “collect” our delicious food. Take a plate and place on it first the fried eggplants, then a layer of stewed carrots. We continue to alternate layers until we run out of eggplants and carrots. Before serving, it is advisable to let the dish steep, but if you can’t wait, help yourself right away.

Bon appetit!

Who doesn’t like to eat pickled eggplants with garlic and carrots with vegetable oil? It’s a shame that pickles like these aren’t stored until winter. But how can you not put such a snack on the New Year's table? It turns out that eggplants fermented with carrots and garlic can very easily be stored for the winter in liter jars. And the best part is that they don’t change the taste at all.

So, according to today’s recipe, you can easily roll up eggplants for the winter. Moreover, they will not change their taste. Therefore, you will have to be guided to try the vegetable snack. Whatever flavor you roll it up in, that’s how it will stay all winter.

Ingredients for a 9 liter saucepan:

• Eggplants - 5 kg;
• Salt - 2 tbsp. l. (with a slide);
• Garlic - 3 heads;
• Vegetable oil - 3 cups;
• Carrots - 1.7 kg.
• Parsley - optional.

Pickled eggplants with garlic and carrots: a recipe for the winter

1. Before you start stuffing and fermenting, the eggplants need to be boiled and drained. Naturally, for such a quantity of fruits you will need a very large pan. For this procedure, a 12-liter aluminum pan was chosen. But don't be alarmed if it turns out to be small. The fact is that eggplants float well to the surface of the water. And to lower them, you can use a locking lid or a weight. So in this case, an ordinary lid with steam vent holes, which was pressed down with a two-liter jar of water, worked perfectly.

Boil the eggplants from the moment they boil for at least 5 minutes. But the softness of the fruit also depends on your taste. Boil without the tails.

2. Ready eggplants will change color slightly. Now they will be light brown. Check for softness and pierce one fruit with a match.

3. Usually for fermentation with garlic, the eggplants are pressed to remove excess liquid. In this case, take a wooden board, lay boiled berries on it, press it with the same board and place a weight on top.

You don't have to worry too much. Just make cuts on the eggplants along the entire fruit (we will put the filling in the same cut). Then place a wire rack in the bottom of the bowl and place all the fruits on top of it, nose down. Leave the eggplants to cool.

4. Peel all the carrots. You can use a special knife, as in the recipe.

5. Then grate the root vegetables on a coarse grater and fry in a frying pan. Determine the doneness of the carrots according to your taste. Some people like it crunchy, and many like it well-done. But in any case, you can’t skimp on vegetable oil. Almost 3 cups should be used for all the carrots.

6. Peel the garlic and pass through a press. Then combine with salt. If you wish, you may need more garlic and salt for pickled eggplants.

Now, if you wish, you can combine the carrots with this garlic, and then stuff the cooled eggplants. But this is optional.

7. Stuff the eggplants with carrots.

8. Place the first layer in the pan and generously brush the garlic-salt mixture on top. So we continue to lay the layers until the fruits are gone.

9. And at the very end, we put an inverted flat plate and put a bottle of water on top as a weight.

Already on the second or third day the eggplants will be released flavored juice as in the photo.

10. Eggplants and carrots are fermented for three to six days. After three days you can take them out and try them. You can basically eat it.

Such a snack can already be moved to the refrigerator without seaming, but you need to eat it in time 2 weeks in advance.

Note: To preserve such eggplants for the winter, you must clearly know what taste they should be. If, by your standards, three days is enough for fermentation, and you are quite satisfied with the taste, then you can start canning. I waited 6 days.

Now take perfectly cleaned soda jars (liter ones only) and again lower them with the spouts down and compact the stuffed fruits tightly into them. I have 4-5 pieces for one jar. Pour the brine from the pan on top.

Important: The brine should not reach the top of the jar by at least 4 centimeters. Because during sterilization it rises strongly and can leak out.

11. Place a towel or round board in a large pan. Place jars of pickled garlic eggplants on top (the jars are not yet rolled up, but simply covered with lids). Pour into the same pan cold water, then turn on the stove and wait until it boils.

From the moment of boiling, time it for 20 minutes. In this case, the water level should remain at the level of the juice in the jars. And under no circumstances should the water in the pan boil too much.

12. Now remove the jars one at a time using special tongs.
If you can see clearly, then pay attention to how much the level of the yushka in the jar of eggplant has risen.

14. Without removing the lid, we roll up the eggplants for the winter, turnkey.

It is not necessary to turn over canned, pickled eggplants with garlic and carrots for the winter, but it is worth insulating them. When the jars have cooled, you can put them in the pantry. I keep them right in my kitchen cabinet.

Sliced ​​pickled eggplant stuffed with carrots, garlic and herbs is a delicious cold appetizer that will be a good addition to meat dishes and potatoes. Choose eggplants that are dense and not very large. Eggplants are marinated for two days in the refrigerator under pressure.

Prepare the necessary ingredients for quick pickling of eggplants.

Wash the eggplants and cut off the stems. Prick on all sides with a fork and cut in half halfway.

Secure the eggplants with a toothpick, place in boiling salted water and cook over medium heat until soft, about 10 minutes. Vegetables should be completely submerged in water. Place the finished eggplants on a flat plate and remove the toothpicks.

Cover the eggplants with cling film, place a cutting board and pressure on top. Leave for 2 hours at room temperature. As a load, you can use large stones, pre-washed and wrapped in polyethylene, five-liter water bottles, dumbbells, etc.

Prepare the filling. Peel and wash the carrots and garlic. Grate the carrots on a coarse grater.

Finely chop the garlic.

Wash the greens, dry and cut.

Fry carrots in vegetable oil until soft. Don't fry! Combine the prepared carrots, garlic and herbs. Add a pinch of salt. Stir.

Stuff the eggplants with the filling. Tie with thread and place in an enamel bowl or pan.

Prepare the marinade. Bring 800 ml of water to a boil, add salt, black peppercorns and allspice, pour in vinegar. Stir. Pour marinade over the prepared eggplants and place under pressure again. Leave at room temperature until completely cooled, then put in the refrigerator.

In two days the eggplants will be ready. Before serving, remove strings from eggplants. Slice the eggplants with a sharp knife, place on a plate and garnish with fresh herbs.

Bon appetit and have a delicious summer!

Cooking stuffed eggplants with carrots will take time, I can’t say that the recipe is very simple, you will have to tinker a little, but I hope the result will meet all your expectations.

Ingredients:

• 6 eggplants (eggplants are straight, not very thick and not very thin)
• 5 carrots (for one medium eggplant -1 slightly smaller carrot)
• bunch of cilantro
• 2-3 large cloves of garlic

Brine:

• 1 liter of water
• 2 tbsp. salt
• 2 tbsp. vinegar 9%

Preparation:

1. Cut off the “butts” in the eggplant and make a longitudinal cut.

   

2. Prick it on all sides with a fork.

   

3. Boil the eggplants in salt water until soft (for 1 liter of water, 1 tablespoon of salt). Eggplants float during cooking and it turns out that only one side is cooked, which is in boiling water, so they must be turned from one side to the other. I recommend boiling 2-3 eggplants at a time, because they are very naughty and can spin in the water as they want and cook on the side they want, so when you cook the eggplants on the other side, you need to hold them with a spoon or slotted spoon, and at the same time It’s difficult to hold more than 2-3 eggplants.
4. The readiness of the eggplant is determined by using a knife. If the knife easily enters the eggplant, then it is ready, but do not overcook the eggplants, they should not boil into porridge.

   

5. Place the cooked eggplants cut sideways and place them under pressure for 2 hours.

   

6. In the meantime, let's prepare the filling. Grate carrots onto coarse grater, place it in a heated frying pan with vegetable oil.

   

7. Fry the carrots, stirring, for 3-4 minutes. The carrots should soften slightly and be soaked in oil, but remain fresh rather than soft and stewed. Remove carrots from heat. Finely chop the garlic.

   

8. Add it to carrots. Finely chop the cilantro and add it to the carrots, mix, add salt, the filling is ready.

   

9. Place the filling inside each eggplant.

   

   

10. Tie with thread (it’s better to tie on a baking sheet, because during this procedure oil and juice from the eggplants will drip).

    

11. Place the eggplants in a saucepan and add cold brine. First you need to boil water, add salt and vinegar, and cool. The vegetables must be completely immersed in the brine; to do this, place a plate on them and press down. If necessary, place a weight on top.

    

12. First day pickled eggplants with vegetables should be at room temperature, then put them in the refrigerator for 2-3 days. After this time, press the plate harder onto the eggplants and drain the brine from them. Before eating, remove the strings from the eggplants (cut them with scissors) and cut the pickled blue eggplants into pieces.

    

13. If desired, pickled eggplants stuffed with carrots can be eaten within a day, they will be very tasty, but those who like saltier eggplants should wait 2-3 days.

Bon appetit, stay full and healthy!!!