How to cook pickled eggplants: the best winter recipes

Why ferment vegetables?

Pickling vegetables is one of the old methods of preparing vegetables, which has been relevant since ancient times. In addition to being delicious, fermented vegetables have the following benefits:

• Firstly, the fermentation process increases the shelf life of products, preserves their nutritional value, and enriches them with additional beneficial enzymes and substances, for example, amino acids, vitamins K2 and B.
• Secondly, pickled vegetables belong to raw food, that is, they can be consumed by those who adhere to a raw food diet.
• Thirdly, they are a probiotic product, which explains their easy absorption by the body and improvement of the intestinal microflora.
• Fourthly, when fermented, the fruits acquire a unique aroma and taste. It can serve as an independent dish or combined with meat or other vegetables. A jar of pickled vegetables will always come in handy, both in the family circle and when guests arrive.

Preparing Ingredients

Fermentation is the final stage of the technology. It is preceded by preparatory work. You need to collect the components of the future snack, prepare the dishes, boil something in advance, and cool it.

Choosing eggplants

99% of the taste of a dish depends on the quality of this particular vegetable. What could ruin it?

• Excessive amounts of solanine (bitterness). Happens in old overripe fruits.
• Coarse veins in the pulp. The option is generally inedible. This happens again with overripe eggplants or those grown in conditions of moisture deficiency.
• Formed (brown) seeds. This also suggests that the blue one is old.

For vegetables suitable for pickling, everything should be the other way around:

• peel – elastic, smooth, shiny;
• pulp – tender, homogeneous;
• The seeds are white, just visible.

Heat treatment of blue ones

Unlike other vegetables and fruits, eggplants are not fermented raw. They are pre-boiled and excess liquid is squeezed out along with solanine. This procedure is approximately the same in all recipes for pickled eggplants stuffed with vegetables.

1. The washed, stemmed vegetable is cut for stuffing - in the shape of a pocket or fan.
2. Place it in boiling salted water and cook for 7–10 minutes. The proportions of salt and water are a tablespoon per liter.
3. Remove the fruits with a slotted spoon and allow the moisture to drain.
4. Place the eggplants under the press for 2–3 hours. To do this, lay them out on a flat, slightly inclined surface, cover the top with something similar to a cutting board, and press down with a weight, for example, a bottle of water.

Cooled and drained eggplants are ready for stuffing.

What can you use for the filling?

Popular vegetables for minced meat are carrots, bell peppers, tomatoes, cabbage, celery. Required ingredients: garlic, herbs (parsley, cilantro, basil, dill). For those who like it, walnuts go well with eggplants.

Spices in all recipes include allspice, a little chili, and optionally paprika, bay leaf, oregano.

Difference between brine and marinade

Pickled eggplants are obtained by using brine. It is prepared from water and salt, which is taken at the rate of 50–70 g per liter of boiling water. Sometimes they add a little sugar, but never vinegar. This is already a marinade. It is vinegar as a preservative that kills living microorganisms, including beneficial ones, for the sake of which sauerkraut is prepared.

If you still can’t do without vinegar (you need to speed up the preparation of the dish), use it to a minimum.

Storage periods and rules

Pickled eggplants prepared according to any recipe are stored in the refrigerator or in a room with a temperature no higher than +4-5 0C. If the container takes up a lot of space, vegetables can be packaged in containers or glass jars.

In recipes that call for pouring, the brine is drained, boiled, and the cold one is returned back to the preparation; this method will preserve the product for up to eight months. Pickled eggplants without filling, but using oil, are edible for 4 months. The sterilized product is stored for more than a year.

With garlic

• Time: 4 hours 30 minutes
• Number of servings: 20 persons.
• Calorie content of the dish: 47.4 kcal/100 g.
• Purpose: snack.
• Cuisine: Russian.
• Difficulty: medium.

The classic combination of spicy eggplant with garlic is an excellent snack option.

It’s easy to prepare, but beginners should pay attention to recipes with photos in order to accurately repeat the recipe. The dish can be served as an addition to a side dish or as an independent treat.

Pickled vegetables do not lose their beneficial properties, so you will receive all vitamins, minerals, and fiber in full.

Ingredients:

• blue ones - 2 kg;
• water – 4 l;
• parsley – 20 g;
• peppercorns - to taste;
• garlic – 2 heads;
• bay leaf – 3-4 pcs.;
• salt – 3 tbsp. l.

Cooking method:

1. Pour 4 liters of water into a large saucepan and add 1 tbsp. l. salt. Bring the brine to a boil, add the blue ones without the stems. Blanch for 5 minutes.
2. Drain off excess liquid. Slice the vegetables lengthwise, but do not cut all the way through.
3. Peel the garlic and cut into slices.
4. Wash the greens, dry them, cut them.
5. Place bay leaf and black pepper on the bottom of the pan.
6. Fill the blue ones with garlic and herbs filling. Place them in a saucepan.
7. Make a brine from the remaining water and salt, boil and cool.
8. Fill the workpiece with cold brine, cover the pan with a lid.
9. Keep at room temperature for 2-3 days, then put in the refrigerator. The fermented appetizer will be ready in a week.

Eggplants in honey caramel

An appetizer of eggplant in spicy sweet and sour caramel can be an excellent addition to dishes on the holiday table.

You will need:
2 eggplants, 5 cloves of garlic, 3 tbsp.
l. honey, 50 ml lemon juice, 0.5 tsp. ground coriander and hot red pepper, cilantro. Preparation:

Cut the eggplants into circles (0.7 cm each), salt them, then rinse and squeeze when the juice is released. Fry the garlic in vegetable oil, transfer it to a plate, and fry the eggplant slices on both sides in a frying pan. Pour the eggplants in a bowl with caramel made from honey, lemon juice, fried garlic and spices boiled over low heat. Sprinkle the dish with herbs and refrigerate for several hours.

Korean pickled eggplant - the best recipe

A small addition, and the blue ones will acquire a completely different taste. It’s not for nothing that many people prefer the currently popular Korean cuisine. The appetizer comes out spicy and piquant.

Take:

• Eggplants – 2 kg.
• Parsley root - a couple of pieces.
• Garlic cloves – 5 pcs.
• Carrots – 500 gr.
• Seasonings for Korean carrots - packaging.
• Leaf parsley, celery, cilantro.
• Sunflower oil – 100 ml.

For pickling brine:

• Water - liter.
• Salt – 2 tablespoons.
• Acetic acid 9% - 2-3 tbsp. spoons.

Recipe:

1. Make a longitudinal cut on the vegetables without going deep inside. Boil, removing bitterness, in salted water (one tablespoon per liter). Make sure the blue ones are cooked on both sides.
2. Drain the brine and place the vegetables under pressure for an hour to allow excess liquid to drain out.
3. Grate the carrots in Korean style. Add spices and stir.
4. At the same time, heat the oil in a frying pan. Pour it into the carrots, add finely chopped leafy greens. Quickly crush the garlic with a press and add it to the mince.
5. Stuff the eggplants with carrot mince. Pack tightly into wide-mouth jars or saucepans. To prevent the filling from falling out, you can tie the blue ones with thread.
6. Make a marinade from the ingredients in the recipe. Cool, pour into jars. Press down with pressure and hold for a day. You can ferment it in a saucepan, then, for ease of use, put the mixture into jars.
7. After a day, put the canned food in the refrigerator for 2-3 days. Then you can start tasting. Transfer the rest to the pantry or cellar.

Add to the collection of eggplant recipes:

Five arguments in favor of pickled vegetables

You can prepare a lot of things from eggplants - stews, sautés, lecho, all kinds of salads with complex marinades, but simple recipes based on natural fermentation processes are the most useful. And that's why.

1. Fermentation technology is provided by lactic acid bacteria. Beneficial microorganisms have a beneficial effect on our intestines, balance and heal its microflora, and eliminate dysbiosis. By regularly eating pickled eggplants and other vegetables prepared according to these recipes, you can get rid of many digestive problems.
2. Vegetable fiber softens slightly during fermentation, which is healthier and easier to digest. Fiber, in turn, is the best enterosorbent, absorbing and removing toxins and other unnecessary substances from the body.
3. Natural fermentation is the only way to preserve vitamins in vegetables. Other preservation methods associated with long-term heat treatment, sterilization, and the use of vinegar destroy the lion's share of ascorbic acid, vitamins A, B, P, etc.
4. Pickled vegetables contain little or no sugar, since the main preservatives in them are salt and lactic acid. The product will be appreciated by those who abstain from consuming sweets.
5. Eggplants themselves are a low-calorie product, rich in B vitamins, fiber, potassium and magnesium. They are good for the heart and blood vessels, improve metabolism, and have an antitumor effect.

And one more plus. Pickled eggplants will be ready in a few days, and by putting them in the basement or putting them in the refrigerator, we will get an excellent preparation for the winter.

What is this process?

Fermentation is one of the ways to prepare crops, berries and fruits for the winter, as a result of which, in the process of physical and chemical factors, lactic acid appears, which is a natural preservative. Vegetables are fermented in brine (whole or in pieces), or in their own juice (they are crushed, chopped, chopped), table salt is added, and under the influence of lactic acid bacteria the fermentation procedure (fermentation) occurs. Salt is not considered an important ingredient; it affects the taste and inhibits the development of pathogenicity.

REFERENCE! Salt for brine is taken in a volume of 5% of the water, and for fermentation in personal juice in a proportion of 1.5-2% of the weight of vegetables.

The fermentation period depends on several factors:

• temperature;
• amount of salt.

Pickled eggplants for the winter, stuffed with carrots and garlic

Ingredients:

• blue ones - 7 pieces of small neat fruits;
• sweet pepper - 1 piece;
• carrots - 2 pieces;
• garlic - 1 head;
• dill, parsley - a bunch;
• hot pepper, optional.

For the brine:

• salt - 2 tbsp. spoons for every liter of water;
• allspice – 3-4 pieces;
• cilantro seeds (coriander) – ½-1 teaspoon;
• bay leaf - 2 pieces.

We make a non-through cut in the fruit.

Place in salted boiling water. We force the vegetables to be completely immersed in water by pressing them down with something. You can use a lid. Cook for 4-5 minutes.

Now the blue ones need to be allowed to drain. It is convenient to place them directly in the sink for this purpose. When the main water has drained, you need to cover it with a board and place a weight. This will completely free the eggplants from excess liquid.

While the vegetables cool and dry, prepare one liter of brine. To do this, put bay leaf, coriander, pepper, and salt into water. Let it boil. And remove from the fire.

Let the brine and eggplants cool down and make the filling. Coarsely grate the carrots. Chop sweet and hot peppers with a knife. We chop the greens, cutting off the tough stems (they will come in handy later).

Add all the filling ingredients together, add chopped garlic and mix.

When the eggplants have completely cooled and drained (usually this takes 30-40 minutes), remove them from pressure. We compact the cut with filling.

Not all of the vegetable mixture will be used for the filling. Part of it will remain. And now we chop the previously cut stems of dill and parsley. And add them to the remaining vegetable mass.

Sprinkle the bottom of the container where the blue ones will ferment with vegetable filling. Place the first layer of stuffed eggplants.

Next, we again make a layer of filling and again lay out the vegetables in a second layer. Sprinkle the rest of the filling on top. And fill it with brine.

Press down with a plate and put pressure on it.

The fermentation process will soon begin, the duration of which depends on the desired degree of acidification of the dish and the room temperature. So you have to try. Typically the fermentation process takes 3-5 days.

Pickled eggplants can be coarsely chopped and seasoned with vegetable oil.

Or chop it and serve it as a salad.

How to store for the winter?

So, we have pickled eggplants stuffed with carrots, herbs and garlic. Now the question arises of how to store them and store them for a long time, for example, in winter.

Today it has become fashionable to roll the dish into jars. Which is absolutely wrong. Since this is a recipe for traditional natural fermentation. And, therefore, he does not need any sealing.

Fermentation recipes were invented thousands of years ago. There were no rolling cans back then. And the point of fermentation was precisely to preserve food for the winter. Therefore, such recipes are not only the most delicious, but also the healthiest.

So pickled stuffed eggplants are simply stored for the winter - kept in a cool place, for example, in the refrigerator, cellar, or on the balcony. In the same container in which they were prepared.

Step-by-step recipe with photos

I always cook salted eggplants for the winter during the sunset season. I'm not a big fan of adding vinegar when canning, so I try to look for options that don't contain vinegar.

In winter, salted eggplants are very tasty to eat, sprinkled with lemon juice, which is healthier than vinegar, adding a little olive oil and fresh onion.

We have surprisingly cheap eggplants now, and I decided to pickle them. I live in a warm climate, there’s nowhere to store rolls, and not every roll can be preserved, but these salted eggplants last perfectly in the pantry for several months without any problems!

So, let’s prepare all the ingredients and start preparing salted eggplants for the winter.

For this preparation, it is better to take small eggplants of the same size. I came across some long ones, so I cut them in half. Then I cut each eggplant lengthwise, without cutting to the tail.

IMPORTANT: you can pickle eggplants for the winter either with or without tails, they are here only for beauty, that’s why I left them

IMPORTANT: the amount of salt in this recipe is approximate, I will explain why below. Pour two liters of water into the pan and add salt. Add enough salt to make a cool brine solution

Let the water boil and throw the eggplants into the water. You should press the eggplants with a lid so that they do not float, but are immersed in water. Cook the eggplants until soft, check for softness with a fork

Add enough salt to form a cool brine solution. Let the water boil and throw the eggplants into the water. You should press the eggplants with a lid so that they do not float, but are immersed in water. Cook the eggplants until soft, check for softness with a fork

Pour two liters of water into the pan and add salt. Add enough salt to form a cool brine solution. Let the water boil and throw the eggplants into the water. You should press the eggplants with a lid so that they do not float, but are immersed in water. Cook the eggplants until soft, test the softness with a fork.

Drain the water from the prepared eggplants.

Place the eggplants under pressure and leave for 3-4 hours until all the water drains out.

IMPORTANT: the time setting must be maintained; this determines how well the eggplants are salted and imbued with the aromas of the filling.

Meanwhile, chop fresh herbs: dill, parsley, cilantro. Peel the garlic and cut into slices.

Fill the eggplants with herbs and garlic.

We wrap threads around each eggplant so that it holds the filling inside.

Place the eggplants in microwave-sterilized jars.

We prepare the filling from water, salt, with the addition of bay leaves and allspice peas.

IMPORTANT: the filling should be salty to your taste. Approximately you should put 1 tbsp. salt per half liter of water

salt per half liter of water.

Let the filling boil.

Fill the eggplants completely, to the very top of the jar. Screw the lids on the jars.

Wrap the jars in a blanket and let them cool completely. Store in a cool place.

IMPORTANT: do not leave the preparation too far, because even though we prepared salted eggplants for the winter, you can eat them in a week. Remove the strings from the eggplants, cut them into small pieces, sprinkle with lemon juice and olive oil, and add fresh onions. Yes with potatoes, yes with a cutlet!!

Yes with potatoes, yes with a cutlet!!

Remove the strings from the eggplants, cut them into small pieces, sprinkle with lemon juice and olive oil, and add fresh onions. Yes with potatoes, yes with a cutlet!!

One of the best snacks, healthy and tasty, suitable for any meat dish or as part of a complex side dish, is salted eggplant for the winter, the best recipes for which are kept under lock and key by every housewife. But sooner or later everything secret becomes clear, and the locks open. The best recipes for pickling eggplants for the winter are for you.

Soaked blueberries with fried onions and carrots

I would like to offer another wonderful recipe for soaked eggplants with a fragrant, juicy, piquant filling. It differs from the first one in that the blue ones are boiled in salted water and stuffed with vegetables sautéed in oil, making the snack tender and nutritious.

• 2 kg eggplant;
• 4 carrots;
• 3 onions;
• 12 cloves of garlic;
• 2 chili peppers;
• stalk of celery, parsley - 1 bunch each;
• 60 ml vegetable oil;
• 3.5 liters of water;
• salt - 160 g;
• 75 g black, ground pepper;
• 20 g ground paprika;
• 3 dill umbrellas;
• 4 bay leaves.

1. Wash the eggplants, remove the stalks, boil them in salted water over medium heat, lowering them after the water boils.
2. I put it in a colander and let it sit for 15 minutes.
3. I cut each one crosswise, in the shape of an open book.
4. I peel the carrots, chop them into strips, using a Korean grater, and cut the peeled onions into cubes. I peel the garlic, pass it through a garlic press, and chop the chili pepper with a knife.
5. Fry the onion in a frying pan for 3 minutes, add the carrots, fry for another 7 minutes.
6. I cool the sauteing, add salt, season with pepper, paprika, add chili, ground black pepper, mix well.
7. I start with the filling.
8. In a container with boiling water, I scald the stalks of parsley and celery, let them dry on a paper towel and tie them around the stuffed blueberries.
9. I pour a little more than half of the water into a deep saucepan, throw in the bay leaves, dill umbrellas, and the remaining salt, stir, and bring to a boil.
10. I cool the brine and pour the eggplants, placing them tightly in any deep container.
11. I leave it to marinate under a load for 12 hours on the table.
12. I move the container with the preparation into the refrigerator and ferment for another 24 hours.
13. I transfer the contents into small bags and store them in the refrigerator.

Blue in Azerbaijani

I’ll introduce you to another recipe for pickled eggplants with carrots, herbs and garlic. The difference is the additional mint leaves added to the composition, giving the pickling a touch of summer freshness. To add sourness and better fermentation, I add wine vinegar.

• 12 eggplants;
• 3 bouquets of fresh cilantro;
• 3 bouquets of dill;
• 8 mint leaves;
• 8 sprigs of parsley;
• 3 carrots;
• 7 cloves of garlic;
• 2 chili peppers;
• 2 bell peppers;
• 3 stalks of celery;
• 180 g salt;
• 345 ml wine vinegar;
• 100 g ground black pepper;
• 1 glass of water.

1. On processed blue ones, I make an incision on one side, not all the way.
2. I boil the eggplants in salted water for 6 minutes and leave in a colander for 15 minutes.
3. I wash the greens, peel the carrots, remove the stalks from the peppers, chop everything with a knife, grate the carrots for Korean salads. I squeeze the peeled garlic through the garlic press. I cut out the dense veins from the celery.
4. I mix everything in a cup, add some salt and season with ground pepper.
5. I stuff boiled eggplants with the filling, put them in a metal container, add wine vinegar, and leave covered for 72 hours.
6. I put the snack in jars, close it with a nylon lid, and put it in the refrigerator.

Recipe for pickled eggplants with carrots and cabbage

This recipe is not complicated, but you will have to tinker a little, but as they say, a delicious dish requires sacrifice.

List of ingredients to prepare pickled eggplants with carrots and cabbage:

• Five kilos of zucchini;
• One hundred and fifty milliliters of sunflower oil;
• Cabbage - half a kilogram;
• Greens - one hundred and fifty grams;
• Two hundred and fifty grams of carrots;
• Half a kilo of onions.

How to cook pickled eggplants with cabbage:

1. First you need to peel the onions and carrots. Next, chop the onion and grate the carrots on a coarse grater. Pre-prepared greens need to be rinsed, moisture removed and chopped.
2. Take a deep frying pan, pour vegetable oil into it and heat it up. Then add the onion and let it cook until it becomes translucent. Next, add the carrots and continue to fry until they become soft. Then add the greens and fry for another 2-3 minutes.
3. Next, take the cabbage and cut it into smaller, thin strips. Then put it in something deeper and pour boiling water into it. Wait until the water cools, then drain it, squeeze out the cabbage and throw it where the fried vegetables are.
4. Select medium-sized blue ones, wash them and remove the stalks. Prepare a special brine (30 grams of salt per 1 liter of water), bring it to a boil, then throw in the eggplants and boil for five minutes. Next, you need to remove the liquid, and throw the vegetables into a colander and leave until they cool.
5. Now each blue one needs to be filled with vegetables, cutting each of them lengthwise. Then put them in a container where fermentation will take place, cover with a cloth, and cover with a circle of wood on top, placing something heavy on it. After 2-3 days, the container can be sent to a cold room.

Ingredients for making pickled stuffed eggplants

1. Eggplant 1 kilogram
2. White cabbage 200 grams
3. Carrots 100 grams
4. Parsley root 1 piece
5. Bell pepper 1 piece
6. Garlic 3-4 cloves
7. Hot pepper 1–2 pods
8. Celery root 20–30 grams
9. Dill 1/2 bunch
10. Salt 3 tablespoons
11. Water 2 liters
12. Celery stalks according to the number of eggplants (optional)

1 prepare the eggplants.

Rinse the eggplants thoroughly in warm running water. Then put them in a saucepan, cover with cold water and put on fire. Bring to a boil, and then cook for 3-5 minutes. Do not overcook the vegetables! After cooking, cool the eggplants so that you can handle them without burning yourself. And make a longitudinal cut on each one to make a kind of pocket, into which we will later place the vegetable filling.

2 prepare other ingredients.

Peel the cabbage from the top withered leaves, remove the bitter stalk. Cut the prepared cabbage into very thin strips. If you have a food processor, then it’s better to trust it. Peel the carrots, rinse thoroughly with warm water and grate using a special Korean carrot grater.

Hot and bell peppers need to be washed, cleared of seeds and cut off the stems. Cut the sweet pepper into thin strips, and the bitter pepper into large pieces. Just do not mix them together. Rinse the greens with warm water, dry and chop into small pieces. Peel the garlic cloves, and then finely chop. Rinse the celery and parsley roots, peel and cut into large pieces.

3 prepare the filling.

In a deep plate, mix cabbage, bell pepper, carrots, dill and garlic. Add a little salt and mix the vegetables well so that they give a little juice.

4 Stuff the eggplants.

Stuff the previously prepared eggplants with the resulting salad. Use a tablespoon to place the vegetable mixture into the pocket and press lightly. To prevent the stuffed eggplants from falling apart, you can tie them with celery stalks. But first, the greens need to be given elasticity. So first place the celery in hot water for 2-3 minutes. Therefore, when the stems become softer, they can be tightly tied around the eggplants.

5 prepare the brine.

Boil 2 liters of clean water in a saucepan, add 3 tablespoons of salt to it and stir until completely dissolved. Cool the resulting brine to room temperature.

6 fermented stuffed eggplants.

Place large pieces of hot pepper, celery root and parsley on the bottom of an enamel pan, and then eggplants stuffed with the vegetable mixture. Pour brine over the vegetables, close the pan with a lid and leave everything to ferment at room temperature for 4 days. Ready pickled eggplants should be stored in a cool place, preferably in the refrigerator.

7 Serve pickled stuffed eggplants.

Serve stuffed pickled eggplants as an independent dish, generously pouring aromatic vegetable oil over them. The vegetables turn out to be very filling, so no meat is needed here. Cook and eat to your health. Bon appetit!

Tips for the recipe

– Instead of celery stalks, eggplants can be tied with ordinary kitchen thread or long sprigs of parsley, which must also first be steamed in boiling water for 2-4 minutes.

– Do not use tap water to prepare brine; it is better to stock up on spring water or bottled water especially for preparing preparations.

Cooking options

No other additives

Ingredients:

• Little blue ones - a couple of pieces.
• For the marinade: for one liter of liquid – 30 grams of salt, two bay leaves and four allspice peas.

Preparation:

1. Boil vegetables for 5 to 7 minutes in brine (one glass of salt per liter of liquid), after piercing them with a fork.
2. After the cooking time has expired, remove and let the water drain.
3. Add grated garlic and black pepper to the longitudinal cut.
4. Place the eggplants tightly in a container and pour over the marinade.
5. Next, cover the container with a lid and put it in the refrigerator or in a cold place for two weeks.

Stuffed with herbs and other things

Let's consider one of the best quick recipes: cooking pickled eggplants stuffed with carrots and herbs with garlic in a saucepan for the winter. Ingredients:

• 8 kilograms of eggplant;
• 2 kilograms of carrots;
• 400 grams of garlic;
• a bunch of parsley;
• 100 milliliters sunflower oil for frying.

Preparation:

1. Remove the stem along with the pulp and slightly cut all the eggplants.
2. Then put them in boiling water and boil for about five minutes in salted water.
3. Boiled vegetables are placed one on top of the other and covered with oppression to get rid of excess water.
4. Grate the carrots and fry them in oil.
5. Pass the garlic through a garlic press, chop the parsley very finely.
6. Add prepared garlic and parsley to the carrots, add salt.
7. Once the eggplants have cooled, stuff them with one or two tablespoons of the carrot mixture.
8. Place the stuffed vegetables in a container and pour over brine (1.5 tablespoons of salt per liter of liquid).
9. The container is placed in heat. Depending on the temperature background, eggplants are fermented for 3 to 5 days.

With celery

Ingredients for pickled eggplant and celery recipe:

• One kilogram of eggplant.
• Two parts garlic.
• 2 bunches of celery.
• Salt.
• Two or three bay leaves.
• 50 ml sunflower oil.
• Water.

Preparation:

1. Remove the stem and cut lengthwise.
2. Boil the eggplants in salted water (about two tablespoons of salt per liter of liquid) for about 15 to 20 minutes until tender.
3. Cool the boiled vegetables and let them get rid of excess liquid.
4. Chop the garlic and celery into large pieces.
5. Place the prepared ingredients into the cuts of the eggplant.
6. Place the eggplants in a container with a bay leaf and pour in cold brine (2.5-3 tablespoons of salt per 1 liter of water).
7. Cover with a lid and leave in a warm place for three days.
8. Then add sunflower oil and put it in the refrigerator.

With cabbage

Now the recipe for pickled eggplants stuffed with cabbage and carrots. Ingredients:

• 1,650 kg eggplants;
• carrot;
• 500 grams of white cabbage;
• two bell peppers;
• two or three cloves of garlic;
• 0.5 liters of water;
• 2.5 tbsp. l. salt, ground pepper.

Preparation:

1. Wash the eggplants, remove the stems and poke holes with a fork.
2. Boil water and lower them into the liquid for 5 minutes.
3. Cool afterwards.
4. Coarsely grate the carrots and finely chop the cabbage.
5. Cut the peeled pepper into small strips.
6. Chop the garlic.
7. Mix all the ingredients, add salt and pepper, and let the mixture brew for about 20 minutes.
8. Stuff sliced ​​eggplants with vegetables.
9. Using water and salt, prepare the brine, which then needs to be cooled.
10. Place the filled eggplants in a container, add brine and press down with a weight.
11. Leave in a warm place for three days. Then add sunflower oil and put it in the refrigerator.

Recipe in batter

Ingredients:

• 2-3 eggplants;
• 1 egg;
• 5 tablespoons breadcrumbs;
• vegetable oil;
• salt.

Preparation:

1. Cut the eggplants into one-centimeter thick slices, sprinkle with salt and let stand for 30 minutes.
2. Then rinse in cold water.
3. Beat the egg a little.
4. Dip each eggplant slice into the egg mixture, then roll in breadcrumbs.
5. Fry in a frying pan in oil on each side until golden brown.

Fast way

Ingredients:

• Eggplants – 350 grams.
• Onion – 60 grams.
• Garlic – 10 grams.
• Salt - to taste.
• Vegetable oil - for frying.
• Granulated sugar - half a teaspoon.
• Black pepper.
• Vinegar 6% – 1.5 tsp.

Preparation:

1. Wash the eggplants, remove the stems.
2. Cut into strips.
3. Pour salt into a bowl and let stand for 30 minutes.
4. Peel and cut the onion into rings.
5. Add sugar and salt, vinegar to it.
6. Let the onions marinate.
7. Remove excess moisture from eggplants.
8. Fry vegetables in oil for 10 minutes.

Selection and preparation of eggplants for fermentation

Choosing the right fruits for cooking is the basics. As for eggplants, small, young fruits of late varieties, collected in August-September, are suitable for fermentation. Select specimens of the correct shape, with a smooth shiny skin, uniform light or dark purple color.

Make sure they are free of mold, signs of rot and other damage.

Preparation

Before starting the starter, prepare all the ingredients. Cut off the stem from each fruit at the very top and wash the vegetables thoroughly.

Most varieties of eggplant are bitter. To remove bitterness, place the fruits in salted boiling water and boil for 5 minutes over low heat. The pulp after this treatment is tender and tasty.