Of the more than fifty thousand eggplant recipes that exist today, pickled fruits, stuffed with vegetables, occupy one of the leading places. About several of the most popular ways to cook this piquant dish read the following article.

Selection and preparation of ingredients

To prepare this dish, it is necessary to select fruits without bends, as smooth eggplants are easier to stuff. In addition, they should not be excessively thick and old with a high content of seeds.

Greens - the necessary ingredient in the preparation of this dish - may be of any one variety, but more use a crushed mixture of parsley, dill and cilantro. As a filling, crushed carrots and peeled tomatoes and seeds are most often used. Sometimes eggplant is stuffed with chopped cabbage. Garlic, pepper, roots and other spices are added to them to taste. Vinegar is sometimes used, but more often without it, but salt is included in any recipe as a required ingredient.

It should be borne in mind that for fermentation in brine, salt should be 5% by weight of water, and when fermenting eggplant in its own juice, the salt concentration should not exceed 2% of the total weight of all vegetables used.

Did you know? In addition to the fact that eggplants contain the most balanced complex of vitamins and minerals for the human body, it also remains almost unchanged during the heat treatment.

Fermented Eggplant Stuffed with Vegetables: Best Recipes

The best, most delicious recipes for this popular dish differ mainly in the form of vinegar, vegetable oil and some spices.

Recipe number 1

In oil

Recipe number 2

With vinegar

Recipe number 3

No vinegar

Recipe number 4

Sharp

Recipe number 1

Pickled eggplant

medium

In oil

30 min steps 9 ingredients

• eggplant fruits

  3000 g

• carrot

  550 g

• onion

  130 g

• parsley root

  100 g

• garlic

  10 cloves

• vegetable oil

  260 ml

• salt

  22 g

• celery

  taste

• parsley leaves

  taste

Nutrition value per 100 g: calories 72 kcal proteins 1 g fats 6 g carbohydrates 8 g

1. Remove the stalks from the thoroughly washed eggplant.
2. Make an incision along the fruits with an indent of 2 cm from the ends.
3. Cook vegetables in salt water for up to 20 minutes. depending on their maturity.
4. While the eggplants are boiling, cook the minced meat.
5. To do this, cut the carrots and parsley root in the form of straws.
6. Then stew in vegetable oil in a pan.
7. Salt and mix the prepared meat with chopped parsley.
8. When ready, squeeze the eggplant to remove excess moisture.
9. Stuff the fruits and dress them with parsley stems or threads.
10. Chop the garlic cloves finely.
11. Stuffed vegetables in jars.
12. In this case, pour each layer with chopped garlic.
13. Cover the jars with gauze and leave at room temperature for 36 hours.
14. After this period, after lactic acid fermentation has begun, pour sunflower oil into the jars.
15. After this, the containers with the finished stuffed product should be sent to a cold place.

Did you know? Like its closest relatives from the solanaceous family - tomato and potato, eggplant has long been perceived in Europe with great suspicion of malicious qualities. But today all these vegetables occupy a place in the human food system that cannot be replaced with anything else.

Recipe number 2

Pickled eggplant

medium

With vinegar



45 min steps 10 ingredients

• eggplant fruits

  4000 g

• carrot

  1000 g

• onion

  1000 g

• parsley leaves

  2 g

• vinegar (9%)

  450 ml

• water

  1000 ml

• salt

  30 g

• garlic cloves

  12 pcs

• black pepper

  taste

• celery

  1 PC.

Nutrition value per 100 g: calories 26 kcal proteins 1 g fats 0 g carbohydrates 7 g
1. Pierce well-washed eggplant in several places with a fork.
2. Make cuts along the eggplant.
3. Boil eggplant in water for about 1/3 of an hour.
4. Put the boiled vegetables under the press board. Due to this, excess moisture will leave the eggplant along with bitterness.
5. For minced meat, boil the roots of parsley and celery.
6. Chop carrots and greens.
7. Peel the onions, garlic and hot peppers, which are then chopped.
8. Salt the prepared ingredients and mix thoroughly.
9. Stuffed eggplant with the resulting minced meat.
10. Then put them tightly in an enameled dish, while alternating each layer with spices and vinegar.
11. With eggplants, fill the tank completely, put a plate on top, and on top of it - oppression in the form of a three-liter jar of water.
12. The dish reaches the required condition within 1 week.

Important! This dish should not be cooked in large quantities, as it can ferment and acquire a sour taste.

Recipe number 3

Pickled eggplant

medium

No vinegar



130 min steps 14 ingredients

• eggplant fruits

  1000 g

• carrot

  4 things.

• onion

  3 pcs.

• garlic

  1 head

• white roots

  120 g

• paprika

  1 tsp

• ground black pepper

  1 tsp

• hot pepper

  1 PC.

• parsley

  several stems

• celery

  several stems

• dill inflorescences

  2 pcs.

• laurel leaf

  3 pcs.

• vegetable oil

  150 ml

• salt

  90 g

Nutrition value per 100 g: calories 63 kcal proteins 1 g fats 5 g carbohydrates 7 g
1. Boil the washed eggplant in salted water until tender, which is determined by lightly piercing the skin with a fork.
2. To rid vegetables of excess moisture and bitterness, withstand them a couple of hours under oppression.
3. Then make a longitudinal section on the fruits, not reaching the end of the fruit by 2 cm.
4. To prepare the stuffing mixture, grate the white roots with the carrot and grate the onions in small cubes.
5. Stew these vegetables separately in a pan with sunflower oil, and then mix and salt after cooling.
6. Add ground black pepper and paprika to the mixture.
7. Grate the eggplant fruits inside the cut with chopped garlic.
8. Then lay the minced vegetables in the cuts.
9. Connect the edges of the eggplant, and tie the fruits themselves with stalks of parsley and celery.
10. Put dill inflorescences and leaves of laurel to the bottom of enameled dishes, on which eggplant with stuffing is then laid. In this case, pour each layer with chopped garlic and rings of hot pepper.
11. Then with cooled brine, prepared at the rate of 65 g of table salt per 1000 ml of water, pour the stuffed eggplant so that the brine completely covers the product.
12. Cover the fruits with a plate on which to place a light load.
13. Keep the day at room temperature, and then move it to the refrigerator for 0.5 days.
14. After that, remove the fruits from the brine, place in a glass jar and lightly pour with vegetable oil.

Important! It is extremely undesirable to use overripe eggplants for cooking dishes, as they contain solanine, which is harmful to the human body.

Recipe number 4

Pickled eggplant

medium

Sharp



120 min steps 11 ingredients

• eggplant

  4000 g

• carrot

  1000 g

• vinegar (9%)

  550 ml

• water

  before filling

• onion

  1000 g

• hot peppers

  3 pcs.

• parsley root

  120 g

• parsley leaves

  1 bunch

• dill greens

  1 bunch

• garlic

  10 teeth

• salt

  taste

Nutrition value per 100 g: calories 24 kcal protein 1 g fat 0 g carbohydrates 6 g
1. Washed and freed from the stalks eggplant fruits cook until half cooked.
2. Make a longitudinal incision on each fruit.
3. To prepare the minced meat, boil the carrots and parsley root, and then finely chop them.
4. Also chop dill and parsley leaves, garlic, onions and hot peppers.
5. All this is salt and mix well.
6. Fill the aubergine with the resulting minced meat, which is then tightly packed in an enameled container.
7. Pour water into the dishes and add vinegar.
8. Stand the product under light oppression for 1 week, after which it will be ready for use.

Features of storage of blanks

Store fermented eggplant stuffed with vegetables in a cool place. Such a workpiece, placed in glass jars and poured on top with vegetable oil, can be stored in a place with low temperature for up to six months.

To cook sauerkraut stuffed with vegetables, you will have to spend some time and make some effort. However, the high gastronomic qualities of the resulting product fully justify the applied efforts.