This appetizer is worth a try and is worth your time. According to the cooking principle, the recipe for stuffed eggplants is similar to fermentation in a tub, when they are stuffed with various vegetables, spices, and herbs. Of course, these eggplants are salted and not pickled, but this does not mean that the taste is worse, it’s just different. These eggplants will delight lovers of savory snacks.

To prepare stuffed eggplants for the winter, prepare in advance all the necessary ingredients: vegetables, herbs, salt, sugar, herbs, spices, vinegar, oil.

Wash the eggplants and remove the stems, make longitudinal cuts, but do not cut the eggplant all the way. Place them in a pan of cool, salted water and wait for them to boil.

While the eggplants are boiling, make the filling. Wash fresh herbs and chop finely.

Fresh garlic needs to be peeled and then cut into small cubes with a sharp knife. You can also chop the garlic by simply crushing it with the flat side of a knife.

Wear gloves when handling hot peppers. Wash it and cut off the stem. If desired, remove the seeds. Cut it into small cubes.

After the water boils, the eggplants need to be cooked for 5-7 minutes, then removed and cooled. The main thing is that the vegetables are not overcooked.

In a convenient bowl, combine the herbs, garlic and pepper, stir - the filling is ready!

Stuff the eggplants with the garlic-pepper mixture.

To prevent the filling from falling out, wrap the eggplants tightly enough with kitchen or regular thread.

Place vegetables in clean, dry jars. Prepare a marinade from water, salt, sugar, vinegar, oil. Also add bay leaf and peppercorns. Pour the boiled brine into the jars so that the brine covers the eggplants.

Sterilize the eggplants in jars for 20 minutes, covering them with lids. Then roll them up and put them under the blanket until they cool.

Store stuffed eggplants for the winter in a pantry or cellar.

An appetizer like eggplants stuffed with winter vegetables will be a great addition to the winter table, especially during Lent.

It is used as an independent dish, or as an addition to meat, fish dishes or side dishes.

Eggplants stuffed with vegetables for the winter - basic cooking principles

Cooking begins with preparing the eggplants. They are washed under the tap and the stalks are cut off. Then the brine is prepared: 30 g of table salt is dissolved in a liter of water. Place on fire and bring to a boil. Dip the eggplants into the boiling solution and blanch them for three minutes. Then remove the eggplants, cool completely and place pressure on top so that the liquid completely drains.

Vegetables for the filling are peeled, washed and chopped on a coarse grater, or chopped into thin strips. The garlic is crushed and ground with salt. The greens are rinsed and finely chopped. Place everything in a deep container and mix.

The filling can include a variety of vegetables, spices, herbs and even walnuts. It can be spicy or hot.

Eggplants are cut lengthwise, without cutting all the way through. Place a vegetable filling inside each and press the halves tightly. For convenience, they are tied with threads and placed in sterile jars. Stuffed eggplants are poured with marinade and sent to sterilize for 20 minutes. Then the jars are hermetically sealed with tin lids.

Recipe 1. Eggplants stuffed with vegetables for the winter with carrots

Ingredients

kilogram of eggplant;

• 100 g bell pepper;

  300 ml 9% table vinegar;

  100 g carrots;

  five sprigs of dill and parsley;

  hot pepper pod;

  garlic - 100 g.

Cooking method

1. Peel and wash all vegetables. Trim the stems of the eggplants. Remove the stems from the peppers and clean out the seeds.

2. Dissolve a tablespoon of salt in a liter of filtered water. Place the resulting solution on fire. Place the eggplants in the boiling liquid and blanch for three minutes. Then take them out, cool and place under pressure, leave until all the liquid has drained.

3. Rub the peeled garlic with salt. Rinse the greens and finely chop. Chop the carrots into thin strips or grate them coarsely. Cut the bell and hot peppers into thin short strips. Combine everything in a deep bowl and mix

4. Cut each eggplant lengthwise, without cutting all the way through. Place the vegetable filling inside and press the halves together tightly. Rewind with thread for safety.

5. Place stuffed eggplants tightly in sterile dry jars and fill with vinegar. Cover with boiled lids and place the jars in a wide saucepan. Pour in hot water and sterilize at low boil for half an hour. Then roll it up. Leave for a day, covered with a blanket.

Recipe 2. Eggplants stuffed with vegetables for the winter with cabbage

Ingredients

eggplants - one and a half kilograms;

chili pepper;

carrots - 100 g;

two pods of bell pepper;

cabbage - half a kilogram;

garlic - three cloves;

70 g of salt per one and a half liter of purified water.

Cooking method

1. For stuffing, take identical small-sized eggplants. Wash them, trim the stems and pierce them in several places with a fork or toothpick. Place in a saucepan, cover with cold water, and place over moderate heat. Blanch from the moment of boiling for five minutes. Remove the boiled eggplants and cool completely.

2. Chop the cabbage thinly. Peel the carrots, wash and chop on a medium grater. Cut out the stem of the bell pepper and remove the seeds. Chop the vegetable into thin strips. Peel the garlic and squeeze through a garlic press. Combine all the vegetables in a deep bowl, lightly salt, mix and leave for a while.

3. Measure out one and a half liters of water, dissolve salt in it and put on fire. Boil and cool completely.

4. Cut the eggplants in half, squeeze lightly and stuff with vegetable filling and cabbage. Wrap with thread and place in a pan. Fill with brine and place pressure on top. Leave in a warm place for three days. Then store in the refrigerator.

Recipe 3. Eggplants stuffed with vegetables for the winter

Ingredients

five kilograms of small young eggplants;

Filling

two large carrots;

a small bunch of basil;

two large bell peppers;

two large stalks of celery;

ten cloves of garlic;

half a bunch of parsley;

a large bunch of cilantro;

bunch of dill.

Marinade

two liters of purified water;

liter of 5% vinegar;

table salt - 100 g;

sugar - 100 g.

Spices (per jar)

five peas of allspice;

ground cinnamon on the tip of a knife;

two buds of cloves;

dry coriander grains - 3 g;

two bay leaves.

Cooking method

1. Wash the eggplants and cut them lengthwise, without cutting all the way through. Carefully remove the pulp from both halves, trying to do this in such a way that the external appearance of the vegetable retains its integrity.

2. Place the eggplants in boiling salted water and blanch for five minutes. Using a slotted spoon, transfer soft vegetables to a colander. We place pressure on top and leave until the eggplants give up all their moisture.

3. Peel the carrots and other roots and chop them on a coarse grater. We free the bell pepper from the stalk and seeds. Shred the vegetable into thin short strips. Finely chop the garlic cloves. Finely chop some of the pulp that we removed from the eggplants. Rinse and chop the greens. Combine all the vegetables in a deep container and mix.

4. Fill each eggplant with the vegetable mixture, connect the halves tightly and tie with thread. Place the stuffed eggplants tightly in clean, dry liter jars.

5. Boil water in a saucepan, dissolve salt and sugar in it. Add the spices and boil for a couple more minutes. Pour half a glass of vinegar into each jar and pour boiling marinade right up to the throat. Immediately roll up, turn over and cool completely, wrapped in a warm cloth.

Recipe 4. Eggplants stuffed with vegetables for the winter with onions and garlic

Ingredients

five kilograms of eggplants;

a bunch of parsley;

kilogram of carrots;

150 g table salt;

250 g parsley root;

half a liter of sunflower oil;

200 g onion;

20 cloves of garlic.

Cooking method

1. Wash the eggplants under the tap, cut off the stem and make a deep longitudinal cut, but do not cut all the way through.

2. Dissolve salt in water at the rate of 30 g per liter. Put it on fire. Place the eggplants in a boiling salty solution and cook them over low heat for about forty minutes. Then remove the vegetables with a slotted spoon and place under pressure. Leave the eggplants in this position until they cool completely and release excess liquid.

3. Peel the garlic and finely chop it. Rinse and chop the greens. Cut the peeled carrots into thin strips. Peel the onion and chop it into half rings.

4. Pour a quarter of the vegetable oil into the cauldron and heat it. Fry the onion in it until lightly browned. Separately, sauté the carrots and herbs in the same amount of oil. Then combine the fried vegetables, add salt and stir.

5. Stuff each eggplant with fried vegetables. Place them in a convenient round container, sprinkling each layer with chopped garlic and salt. Heat the remaining oil until light smoke appears and pour it over the stuffed eggplants. Place a bend on top. Store in a cool place.

Recipe 5. Eggplants stuffed with vegetables for the winter, Egyptian style

Ingredients

ten small eggplants;

cumin - 3 g;

red bell pepper pod;

curry powder and coriander - 25 g each;

chili pepper;

vinegar 6% - 30 ml;

ground hot pepper - 3 g;

lemon juice - 100 ml;

garlic - seven cloves;

parsley - a large bunch;

a glass of olive oil.

Cooking method

1. Wash and dry the eggplants. Brush each with olive oil and place on a baking sheet, first covering it with foil. Place in an oven preheated to 200 C. Bake until they are quite soft. Then remove the pan and cool the vegetables. Carefully remove the stems. Sprinkle with salt and leave for an hour.

2. Cut sweet and hot peppers in half. Remove the stems and clean out the seeds. Chop finely. Peel the garlic and crush it in a mortar with salt. Rinse a bunch of greens and chop finely.

3. Combine all vegetables in a bowl. Season them with coriander, cumin, ground red pepper, salt and curry powder. Pour in 50 ml olive oil, vinegar and lemon juice. Stir.

4. Cut the eggplants lengthwise, not all the way through. Lightly salt the cut and add the filling. Place the stuffed vegetables tightly in a sterile jar and fill with olive oil. Store in the refrigerator. They will be ready in five days.

Recipe 6. Spicy eggplants stuffed with winter vegetables and walnuts

Ingredients

a kilogram of small eggplants;

salt;

red hot pepper - half a kilogram;

olive oil - liter;

walnuts - 500 g;

garlic - head.

Cooking method

1. Wash the eggplants, cut off the tails. Cut each one lengthwise, without cutting all the way through. Place the eggplants in a pan of boiling water and cook until half cooked. Remove each one and generously salt the outside and inside. Place in a saucepan and place pressure on top.

2. Free the hot pepper from the stalk and seeds. Pass through a meat grinder. Chop the walnuts coarsely. Crush the garlic through a garlic press. Combine everything and mix.

3. Stuff the eggplants with the mixture and place tightly in sterile jars. Turn over and drain excess liquid. Pour hot olive oil over the eggplants. Seal with nylon lids, cool and store in the refrigerator or basement.

Eggplants stuffed with vegetables for the winter - tips and tricks

If you are preparing eggplants for long-term storage, after fermenting, place them in sterile jars and sterilize for an hour. Then seal it tightly and cool.

Spicy lovers can add celery greens and hot pepper to the filling.

In the refrigerator, store the snack in a ceramic or glass container.

For stuffing, take small young eggplants.

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The uniqueness of a vegetable such as eggplant is that it can be thermally processed in different ways. If you want, you can bake it in the oven, fry it on the grill or in a frying pan, and simmer it together with vegetable sauté. But in this article we want to dwell in detail on recipes for stuffed eggplants for the winter. This appetizer will always come in handy on the dinner table. It will complement your meat dishes and will be a great addition to potatoes.

First, we’ll tell you how to cook stuffed eggplants in Korean for the winter. They turn out spicy but juicy. If you love savory dishes, then you will really like this option for canning blueberries:

1. Take 3 eggplants. Wash them, cut off the side where the stalk was, and soak in salted water for 30 minutes so that they lose their inherent bitterness.
2. Remove the eggplants from the water after the specified time and place the press on them for 60 minutes. It is necessary that all the water disappears from them along with the bitterness.
3. During this time, you need to peel 2 carrots of the same medium size and grate them. Simmer the resulting shavings in a hot frying pan for 10 minutes.
4. After the specified time, add to the carrots 1 head of chopped garlic and a bunch of any greens, which also need to be chopped with a knife.
5. Take the eggplants, cut them in half lengthwise, stuff them with stewed carrots and tie each vegetable with thread.
6. Let the marinade cook: dissolve 1 tbsp in 450 ml of water. salt, 10 ml vinegar, 3 black peppercorns and 2 bay leaves. The brine should boil for 10 minutes.
7. Pour the marinade over the eggplants, placing them in jars or simply placing them under a press. If you choose the second option, then after 3 days you will be able to enjoy a delicious homemade snack.

Eggplants stuffed with garlic for the winter

The following recipe for spicy stuffed eggplants for the winter is so simple that every housewife without experience can handle it.

Many stages of preparing the blue ones will be similar to those that we described in the previous recipe, because in any case, the eggplants need to be soaked so that their taste does not become bitter:

1. We prepare 3 eggplants according to the already familiar pattern.
2. We make a not very deep cut on one side of each vegetable.
3. Chop a bunch of herbs and 2 heads of garlic. In this recipe, the garlic should be very noticeable, so we recommend that you chop the vegetable not with a garlic press, but with a regular knife.
4. Mix the garlic and herbs into one mass, salt it at your own discretion, and then stuff the eggplants with it.
5. Pack vegetables into each pre-sterilized jar, add 30 g of vinegar to each container, and seal.

Eggplants stuffed with herbs for the winter

If you want to be able to prepare eggplant caviar in winter, then you can prepare marinated stuffed eggplants for the winter with various herbs. The aromas of herbs will permeate the vegetables, and the caviar will taste simply delicious.

We'll tell you what you need to do to get eggplants like this:

1. Prepare 3 kg of vegetables, then boil them in salted water. They should cook until you can safely pierce them with a match.
2. Place the boiled eggplants on a board and place a press on top of them. Vegetables should stand under pressure for 15 hours.
3. Prepare the eggplant filling from greens. Take 2 bunches of parsley, herbs and cilantro, chop everything with a knife, add salt and pepper to taste and some other spices that you like.
4. Stuff the little blue ones with herbs and immediately put them in jars, which must be sterilized in advance.
5. Prepare a cold marinade: dissolve 1 tbsp in 1 liter of water. salt. Pour marinade into each jar of eggplant and take them to the basement for storage. In principle, after 3 days you will be able to try the snack you prepared.

Eggplants stuffed with cabbage for the winter

Pickled stuffed eggplants for the winter with cabbage turn out to be quite original in taste. They can be eaten as a salad in winter with dumplings filled with mashed potatoes, or simply with boiled potatoes. Fans of vegetarian cuisine will simply be delighted with this preparation.

Below we present you with a step-by-step recipe on how to prepare such eggplants for this winter:

1. Take 1.5 kg of eggplants. Prepare them by cutting off the stem and piercing each vegetable with a fork.
2. Boil the eggplants in salted water until semi-soft. When you achieve the desired structure of the vegetables, remove them from the pan and leave to cool.
3. Meanwhile, prepare the filling: chop 400 g of cabbage, squeeze a head of garlic into it through a garlic press, add salt and pepper to taste (you can also use vinegar if you like a sour taste).
4. Boil the marinade: dissolve 1 tbsp in 1 liter of water. salt.
5. Cut each blue one lengthwise to create a pocket. Stuff the eggplants with cabbage and immediately place them in jars. Pour hot brine over the appetizer and cover it with a lid.

By the way, such eggplants can simply be left under pressure for 3 days and then eaten.

Eggplants stuffed with vegetables for the winter

You can prepare very tasty stuffed eggplants for the winter without sterilizing the jars. Only in this case will it be necessary to use a very hot brine, to which table vinegar must be added.

We suggest stuffing these eggplants with assorted vegetables. Just take everything you have in the refrigerator from vegetables, and make “minced meat” from it for the little blue ones:

1. Prepare 1.5 kg of eggplants so that they are washed, soft and not bitter (we have already described how to do this in previous recipes).
2. Grate 3 carrots, chop 500 g of cabbage, cut into slices 5 bell peppers, 1 hot pepper, finely chop 2 heads of garlic and 3 heads of onions. Salt the resulting vegetable mass to your taste, and then add any greens. In this case, you can use not fresh, but dried - then the eggplants will have a very pleasant spicy aroma.
3. Stuff the eggplants with the resulting minced vegetables and press them into the jars.
4. Boil a steep brine based on 1 tbsp. salt, 1 l. water and 1 tbsp. vinegar. Fill each jar with marinade, then roll up the lids and put them in the cellar for storage until winter.

Stuffed eggplants in tomato for the winter

If you often cook pasta or porridge in your family, then you can use eggplant with tomatoes as a sauce for it. You will get not just a delicious lunch with such a snack, but a real work of culinary art. In addition, in this way you will significantly save your family money by not buying ketchup and other tomato sauce.

1. Prepare 1 kg of eggplant. In this case, you don’t have to soak them for a long time, because the taste of the tomatoes will overcome all the bitterness of the blue tomatoes.
2. Grind 2 heads of garlic, 3 heads of onions and 2 pods of hot pepper to make a homogeneous paste with which you will stuff the eggplants. In addition, you can add any greens here, preferably choose those that have a pronounced aroma.
3. Prepare tomato marinade: grind 500 g of tomatoes through a meat grinder, add pepper, salt to taste, 100 g of sugar, 30 ml of vegetable oil and 40 ml of vinegar to the resulting mass.
4. Place the eggplants in the jar so that they are compacted. Pour the tomato marinade over the vegetables and cover the appetizer with lids.

Stuffed eggplants are a godsend for every housewife who is used to surprising and delighting her household. Having a good supply of such snacks in the basement, you can easily set any table quickly in the winter cold. At the same time, you can be sure that those whom you treat will definitely be satisfied!

Video: “Stuffed eggplants for the winter”

The best pickled vegetable recipes

Cooking stuffed eggplants for the winter: the best recipes. How to choose the right ingredients and sterilize jars. Tips and recommendations for cooking.

Stuffed eggplants for the winter - best recipes

3 servings

1 hour 45 minutes

120 kcal

5 /5 (1 )

What an abundance of delicious eggplant recipes can be found today! These healthy vegetables can be fried, stewed, fermented, canned, made into various snacks with them, and much, much more.

Commonly called “blue” vegetables, these vegetables, rich in vitamins and other substances necessary for our body, are of great benefit. Especially

They are recommended for vegetarians and those who follow a diet. Today I want to present you with a couple of recipes for eggplants stuffed with vegetables for the winter.
Do not forget that all utensils for preservation for a long period of storage must be sterilized, even if they are new and washed!

Sterilization of jars and lids

Option 1: You can dry pre-washed jars and lids in the oven at 180 ºC.
Option 2: Place the jars on the stove over a water bath and sterilize for 5 minutes. The lids can be sterilized in the same way, or you can simply pour boiling water over them for a while.

How to choose the right ingredients

• The best eggplants for canning are like any other vegetables - without damage, ripe (but not overripe!), elastic, with a shiny outer surface.
• Select vegetables according to the size of the jars used for sealing; vegetables about 10 cm in length are ideal.
• The most convenient way to seal eggplants is a liter jar.

Recipe for stuffed eggplants with carrots and onions

Kitchen appliances: oven, stove.

Ingredients

Step-by-step preparation

1. Wash the eggplants, remove the stems, cut into halves. Place the halves on a baking sheet lined with parchment paper and brush the cut sides with oil.
   
   
   
2. Bake for about 30 minutes in an oven preheated to 180ºC until soft.
   
3. Peel and rinse the remaining vegetables: carrots, onions, garlic, peppers.
4. Dice the onion, grate the carrots, chop the pepper and garlic.
   
   
   
   
   
   
5. Fry the onion a little in a frying pan with butter, add the carrots, bring to softness, and add some salt. Add pepper and garlic.
   
   
6. Spread the filling into 1/2 of each eggplant halves and cover what happened with the remaining halves.
   
   
   
   
7. Place 3-4 eggplants per 1 liter jar - so that they lie quite tightly, but are not compacted.
   
   
8. Salt tomato juice or tomato paste diluted with water, boil and cook for about 3 minutes.
   
   
9. Fill the jars with tomato sauce, cover loosely with lids, sterilize and then screw or roll tightly. Turn the jars upside down, remove, wrap and leave to cool, then store.
   
   
   
   

Video recipe

Eggplants can be pre-baked in the oven, as indicated in the recipe, or they can be blanched in a saline solution. In the video below you will see one of the methods for preparing the little blue ones, as well as the entire recipe performed with preliminary and subsequent sterilization of the jars.

Stuffed Eggplants for the Winter

Wonderful stuffed eggplants for the winter. Try cooking!
Competition from “Moskvichka” - https://goo.gl/LFvqWq

For three liter jars:
about 2 kg eggplants
3 medium onions
3 medium carrots
2 heads of garlic
1 pod hot pepper
500 ml tomato juice (or 500 ml water and 100 g tomato paste)
salt, sugar to taste
3 tbsp. spoons of vinegar 9%
about 50 ml vegetable oil

“Moskvichka” - everything for canning - https://goo.gl/9HtrfP

There are many more recipes for various preserves here - https://www.youtube.com/watch?v=S9XQq9xqePo&list=PL6qtETDDG6aMQ9zOtP3FmKcLJZyTJW2UG

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2017-08-02T13:44:57.000Z

Recipe for stuffed eggplants with cabbage

• Cooking time: 1.5-2 hours.
• Number of servings: 3.
• Kitchen appliances: kitchen stove.

Ingredients

Step-by-step preparation

1. Wash the eggplants, remove the stems, and pierce them with a fork in several places.
2. Place them in a saucepan, add water, boil, then turn off and let stand 5 minutes. After this, remove them from the water and leave to cool.
3. Peel the carrots, grate them on a coarse grater or cut them into small strips. Remove the core and seeds from the pepper and chop it.
4. Chop the cabbage, add peppers and carrots, squeeze out the garlic, add salt and then mix everything thoroughly.
5. Cut the eggplants in half, but not completely, so that the halves remain together. Squeeze a little water out of each of them, stuff them and wrap them with thread.
6. Pack the stuffed eggplants into jars.
7. Boil 2 liters of water with salt, pour brine to the top of the jar. Cover the jars with the contents, sterilize and roll up the lids.

How to serve

Any preserved food will fit wonderfully with other dishes on your table, and a stuffed eggplant appetizer is no exception! Stuffed eggplants go well with any side dish. Be prepared for the fact that you may have to replenish your plate with this deliciousness.

Possible other preparation and filling options

• In recipes for stuffed eggplants in jars for the winter, you can replace the tomato filling with regular brine with allspice.
• Eggplants are also additionally stuffed with cabbage, sweet bell peppers, celery and even mushrooms.
• For the winter, you can prepare pickled eggplants and various canned salads from them.
• Adding chili pepper will help give your preserves extra heat.

Conclusion

Among other things, you can prepare delicious and healthy

Vegetable snacks perfectly complement any dish: kebab cooked over a fire, and regular boiled potatoes. Pickled stuffed eggplants with vegetables (carrots and garlic) are spicy, aromatic and beautiful due to the contrast of “blue” and orange root vegetables. They immediately attract attention at bazaars among trays of pickles. Try making them at home - it's not at all difficult and inexpensive. Moreover, the vegetable season is not yet over.

Ingredients

• 12 pcs. medium-sized eggplants (about 4 kg);
• 5-6 pcs. carrots (about 1 kg);
• a bunch of fresh herbs to taste;
• 1 head of garlic;
• 2 pcs. bell pepper;
• 1 onion.

For the brine:

• 2 liters of water;
• 2-3 level tablespoons of salt;
• 1 bay leaf;
• 6 black peppercorns.

Eggplants should be taken straight, not curved. They should not be too thick or old with too many seeds. You can take one variety of greens or mix dill with parsley and cilantro.

I love eggplants, but I always pass up recipes that call for frying them. In my opinion, no other vegetable absorbs fat as well as they do. I fell in love with this recipe because you can do without oil to prepare pickled blueberries.

How to cook

1. Wash the eggplants, cut off the tails, and carefully prick them along the entire length with a toothpick. This is necessary so that the bitterness comes out faster.
   
   
2. Boil eggplants in salted water (to taste). It is important not to overcook the “little blue ones”. Their readiness can be easily checked with a knife: if the blade enters the fruit without effort, then it is enough. The approximate cooking time is 10-15 minutes, it depends on the size of the vegetables. It is better to cook 3 pieces in a pan, regularly turning them over and holding them with a slotted spoon or spatula so that they do not float all the time on only one side.

   Boiled eggplants

3. Place the cooked vegetables on a baking sheet or in a wide bowl. I don’t have such wide dishes, I used the kitchen sink. Place a tray or board on top and press down with a weight (a jar or a pot of water). Leave it for 1-2 hours so that excess water comes out along with the bitterness.

   Place the eggplants in a container and place pressure on top to drain the water.

4. Make a longitudinal cut in the eggplants, but not all the way, so that they do not fall into two halves and it looks like a pocket or an open book.

   Not cut completely

5. Peel the carrots and grate them on a coarse grater or in Korean style. You can fry it in a frying pan by adding refined vegetable oil. There is no need to keep it on the fire for a long time, 5 minutes is enough, the carrots should not soften too much. But I never fry.

   Grate carrots

6. Wash and remove seeds from bell peppers. Cut in small pieces. If you don’t like pepper in any form, you don’t have to put it in. I advise you to take large, fleshy red peppers, rather than small yellow-greenish ones, they are juicier and sweeter.

   Finely chop the sweet pepper

7. Peel and chop the onion. It will add juiciness to the filling.
8. Chop the garlic with a knife or pass through a garlic press. If you like it spicy, add hot pepper to taste.

   Finely chop the garlic and hot chili peppers

9. Finely chop the greens.

   Finely chop the parsley

10. Mix everything with carrots - the filling is ready.

    Carrot and garlic filling for stuffing eggplants

11. Boil the brine. Yes, brine, not marinade, because we will cook it without vinegar. Add salt (1 tablespoon per 1 liter), spices to boiling water, let it boil. Cool to room temperature.
12. Stuff eggplants with carrots and herbs. You can tie each one with a thread so that the filling does not spill out. It is better to perform this procedure over a baking sheet so as not to stain everything around. Parsley stems are also suitable for tying, but it’s easier for me to work with threads, it’s more reliable.

    Stuffed eggplant with carrots

13. Place the stuffed eggplants in a bowl or pan, pour cold brine. The filling should completely cover the vegetables.

    Place in a suitable size pan

14. Make an oppression: cover the “little blue ones” with a plate and place a weight on it. The easiest way is to use a jar of water.

    Put oppression

15. Leave the eggplants to ferment in this state for 2-3 days at room temperature, until lactic acid fermentation begins. Then it is better to taste to see if there is enough sourness and when the taste is completely satisfactory.
16. After this, drain the brine, remove the strings from the vegetables, put them in a 3-liter jar or transfer them to another pan. Pour in vegetable oil and place in a cool place.

This snack can be stored in the refrigerator for 2-3 weeks. But from my own experience I will say that you can stretch out the time and close it for the winter by putting the eggplants in clean jars and filling them with vegetable oil (without brine). Preserved in this way, we ate them on New Year's Eve. But they usually sell out very quickly, so you need to prepare more.

Before serving, cut the stuffed eggplants into pieces. Those who love celery can grate the root, fry it along with carrots and use any vegetable filling you like.

Pickled stuffed eggplants are simply delicious. With sourness and without excess fat, they will appeal to everyone: meat-eaters, vegetarians, and those on a diet. Watch the video and get started!