Eggplant stuffed with vegetables pickled quick. Marinated eggplants stuffed with cabbage

Autumn is a season of plenty of vegetables. At this time of the year hostesses prepare different dishes and preparations for the winter. Eggplant salted stuffed in Georgian is an excellent appetizer, the recipe of which not many people know, so we will tell you how to make such a dish at home with the addition of various components.

1. Georgian Eggplant Stuffed with Garlic

To prepare such savory snacks  would need:

• Blue - 1 kg.
• Garlic is half the average head.
• Hard cheese - 150 g.
• Chicken eggs - 3 pcs.
• Sweet tomatoes - 3 pcs.
• Any greens - dill, cilantro, parsley.
• Kefir.
• Salt.
• Freshly ground black pepper.

Wash the blue ones, remove the tails, make longitudinal cuts and cut the flesh with a teaspoon, so that the hollow is obtained.

Put a saucepan on the stove with water, bring to a boil, add salt and put blue ones. After five minutes, drain the water and drain the boiled vegetables in a colander to drain all the liquid.

Boil the eggs, peel from the shell, cut into cubes. Rinse the greens, finely chop.

Cut the "ass" of tomatoes crosswise, scald with boiling water, cool, peel, cut into small cubes.

Mix all chopped ingredients, add salt, add pepper, pour olive oil  and mix well.

Fill the blue stuffing with the ready stuffing, put the blanks on a baking sheet, greased with butter and put them in the oven for baking. Cooking time is ten minutes at a temperature of 190 degrees.

Put the finished dish on a small and wide plate, sprinkle with greens, let cool and eat.

2. Eggplants stuffed with garlic and carrots

This yummy with light witch is made from the following ingredients:

• Blue - 1.5 kg.
• Carrots - 1.5 kg.
• Parsley - 1 large bunch.
• Garlic is a small head.
• Salt.

This recipe will require young fruits with thin skin and without seeds. Cut the sepals, wash the vegetables, make a few punctures with a fork. Such a manipulation is necessary in order for the vegetables to drain faster after cooking. In addition, through the punctures, the blue ones are more quickly fed with the marinade.

Boil water in a saucepan and salt well. Per liter of water you need will need 1 tablespoon of salt. Put the little blue in the boiling brine and press it down with something heavy so that they do not float up. Then boil the vegetables for five minutes. Drain, discard the eggplants in a colander. While they drain, you can cook the rest of the products.

Peel the carrot, rinse, grate for korean carrot. If it is not available, you can chop the product on a regular coarse grater.

Chop finely with a knife, peeled garlic. Chop finely greens.

Mix all the crushed ingredients in one bowl, salt to taste and mix.

Make longitudinal cuts in eggplants, stuff the cooked stuffing, and wrap the vegetables with thread.

Fold the workpiece in a capacious glass container. The best thing for this is a three-liter jar. The remaining stuffing does not need to throw away. It can be tamped upstairs blue little.

The last stage is the preparation of the fill for the blue ones. Dissolve 1 tablespoon of salt without a slide in 250 ml cold water. Mix well and pour the ready brine vegetables. Close the product with a capron lid. After three days, the eggplants will be ready to eat. It is subject to storage in heat. In the fridge, the blue ones linger longer - about ten days.

This salty, sour, slightly spicy dish goes well with potatoes, buckwheat and rice.

Before serving, the blue ones must be cut into pieces, sprinkled with vegetable “odorous” oil on top and can be served on the table.

3. Pickled eggplants for the winter

Required Products:

• Blue - 10 pcs.
• Fresh mint leaves - ½ cup.
• Vinegar 9 percent concentration - 70 ml.
• Garlic - 5 cloves.
• Salt - to taste.
• Water - 150 ml.

Young and medium-sized fruits, up to ten centimeters long, are best for fermenting. Wash vegetables thoroughly, make through cuts in each fruit up to the stem, and grate the inside with plenty of salt. Leave for half an hour, then wash again.

Boil the eggplants in salted water for ten minutes, then drain the water, cool.

While the vegetables are cooling, you can prepare a container for their installation. Rinse the three-liter jar with detergent thoroughly, sterilize by any convenient method, and dry.

Rinse the mint, cut the stalks, chop finely the leaves. Peel the garlic, cut into thin slices. Stir both components.

Chop the blue ones with the prepared mixture and place them tightly in a container.

It remains to prepare the brine. Pour 1 teaspoon salt in a deep bowl, pour in vinegar and boiled, cooled to room temperature water. Stir all the products until the salt is completely dissolved. Pour marinade blue and tie tightly with gauze fabric. After two days, close the product with a capron lid and put it in the cold. In a week, savory pickled vegetables will be ready for tasting.

Such a universal can be served to any side dish, meat dish, use in the preparation of pies and pizza.

4. Marinated blue stuffed with vegetables

To make such a snack you need the following ingredients:

• Blue - 10 pcs.
• Onion - 3 heads.
• Carrots - 4 pcs.
• Tomatoes - 3 pcs.
• White cabbage - 200 g
• Black, allspice peas.
• Salt.
• Sugar - 1 tsp.
• Lavrushka.
• Vegetable oil for frying vegetables.

Put a volumetric saucepan on the stove with water, bring to a boil, salt it thoroughly, and place into the water, prepared little blue ones without tails. Five minutes to get the vegetables cool.

Scald tomatoes with boiling water, then pour cold water  and peel off. Cut the tomatoes into chunks, chop with a blender and put the tomato mass on the smallest fire to boil. A few minutes before removing the tomato juice from the heat, put salt, pepper and favorite spices.

Now you can cook the stuffing. Chop finely peeled onions, shift to the frying pan with oil, cook until softened. Then put carrots, peeled and grated on a large grater, to the onions.

Chop cabbage finely, stew in a separate container. Add to onions and carrots.

Cut the blue parts into longitudinal parts, remove the pulp with a teaspoon and finely chop with a knife. Add it to the vegetables in the pan. Stir, cook for another seven minutes.

Stuff the little blue ones with the finished filling, pour the tomato paste on top and send to bake in the oven for half an hour with a temperature regime of 190 degrees.

Cool eggplants with cabbage and carrots, sprinkle with finely chopped greens and can be served on the table.

1 Portion 15 minutes

Description

Recipe

4-5 large eggplant
  3 kg of cabbage
  600 gr. carrots
  500 gr. vegetable oil
  2 onions
  2 bunches of greens
  2 large lemons
  2 tbsp. spoons of honey
  salt
  black pepper and ground peas
  allspice
  Thoroughly washed eggplants must be blanched for about 5 minutes in boiling water, and then remove with a slotted spoon and make a one-sided cut along the fruit and place all the eggplants under the tilt under the press, so that the glass is liquid and with it bitterness.
  Rub on a special grater cabbage, and on the "Korean" nozzle - carrots. Salt and mix thoroughly, slightly crushing the cabbage to make juice. Add the juice of 2 lemons and black pepper, and mix again.
  Separately, fry the onion in a skillet until golden brown in sunflower oil. Then completely remove the onion. Add honey to the hot oil and mix to melt it completely. Pour on cabbage and mix again.
  Each eggplant is filled with the resulting cabbage filling and tied with celery herbs. You can cover with a half of sweet red pepper - who loves them as much.
We put the stuffed eggplants in a large enameled bowl, for example, a pan. Top cover with a lid smaller in size for 30 minutes, and on top of the lid put a press, for example, a jar of water. To eggplant well sunk. Then remove the cover and pour the remaining vegetable oil to cover all the eggplants. We cover the lid again and put it in a cool room (I usually stand on the balcony).
  In two days the eggplants will be ready. And most importantly - remember: our stuffed eggplants should be stored at the same temperature. In the warmth, they change their taste and sour.

There are many recipes for pickled eggplants, but I have long wanted to have this one! Therefore, I am happy to share with you my amazing find. Of course, I adapted the recipe to my needs and preferences, and I advise you to do the same.

Just an ideal piece that can be safely stored in the refrigerator until the New Year, when it will be so nice to put it on festive table! Are you already preparing for the New Year? They learned what should be on the table in new Year's Eve? So I will tell you: as many vegetable dishes as possible! That is our recipe - just the topic.

1. To begin, we will cut off the tails of eggplants, cut them along and throw them into boiling salted water. They should be blanched for about 8-10 minutes, they should become softer and change color.

2. Pour out the water, put the eggplants in a colander and press them down. Liquid must flow from them.

3. While eggplants secrete unnecessary juice, let's do stuffing.

Carrots, onions and bell pepper  cut into strips. Chop the greens, garlic skip through the press.

4. Prepare spices and seasonings: we need paprika, red hot pepper, dried dill seeds, hops-suneli. I, for example, did not have hops-suneli, but there was an unparalleled Adyghe seasoning.

5. Prepare the marinade. Throw in black pepper peas, bay leaves and allspice. On a liter of water take a tablespoon of sugar and a tablespoon of salt. Vinegar to taste add at the end. But I only had a kilo of eggplant, so the marinade took 300 ml.

6. Fry onion in vegetable oil until golden brown and throw coriander seeds to it.

7. Add carrots and paprika, salt to taste, mix.

8. Add garlic, spices, salt. Throw the chopped fresh greens, remove the pan from the heat and mix again.

9. Prepare the dishes, where the eggplants will be marinated. If the eggplant remains extra moisture, wring it with your hands. Now we fill them with vegetables with greens. A lot of filling is not necessary so that it does not fall out.

10. Put the eggplants tightly in a jar and fill them with boiling marinade so that it covers them completely, this is important.

11. Hold the jar with eggplants at room temperature for about a week, not tightly closing the lid. Then they can be tried and cleaned in the cold, only to close more tightly. Remember - at first eggplants will “give away” juice, therefore banks should be put on a pallet. As soon as you remove them in the cold - the reverse process will begin, they will actively “draw in” the brine, and it will have to be added.

This is just the perfect snack to meat, cheese, hot bread and red wine.

For one kg of eggplants, I took one onion, one Bulgarian green pepper, three medium carrots, a little fresh dill and parsley.

Enjoy your meal!

Everyone who lived or lives in Baku, everyone who has been there, one by one photos of the original products will understand what I am going to offer you, my dear readers, what a delicacy, a name for the stomach, a holiday of taste. Because an experienced person of one glance is enough to understand: a dish is

Eggplant marinated stuffed with GREEN.

Products.

Eggplants are small, no longer than 10 cm - 5 kg,

For filling:

Carrots - large, 2 pcs.
  Bulgarian pepper - large, 1-2 pcs.
  Garlic - 10 - 15 cloves,
  Cilantro - 1 large bundle.
  Dill - 1 bunch.
  Parsley - 0.5 bunch.
  Celery is 1-2 large stalks.
  You can add a handful of shredded white cabbage and grated parsley and celery roots to a minced grater.

Marinade:

Water - 2 liters.
  Vinegar - 1 liter.
  Salt - 50 g / liter of water.
  Sugar - 50 g / liter of water.
  SPICE:
  Allspice - 4 - 5 pcs. on each can,
  black pepper peas - 8-10 pcs. on each can,
   Carnation - 1-2 pcs. on each can,
  bay leaf - 1-2 leaves per jar,
  coriander, dry grains - 0.5 tsp per jar,
  ground cinnamon - on the tip of a knife.

PROCESS.

Eggplant mine, remove the stalk, make an incision and remove some of the pulp to make a cavity for the filling:

This can be done in two ways. I prefer not to cut the eggplants in half and take the pulp out of both parts. It is important to make sure that the fruit does not split into two halves, so that the eggplant preserves its integrity externally.
  Eggplants prepared in this way should be blanched in salted water for five minutes:

This needs to be done for two reasons. Firstly, so that eggplants become soft, and secondly, to remove bitterness from them.
  After blanching, take out the eggplants with a slotted spoon and put them in a colander:

To remove excess liquid from eggplants, especially since it is bitter, put a press on them. I do not philosophize slyly - I use items that I have on hand. To keep some water from the colander from dripping onto the table, the floor and you, put it on a plate:

For the time being, leave the eggplants alone. Let them stand, cool, give off excess water, and we will do the filling.
  We will clean and rub carrots and other roots on a large grater if we decide to use them.
  Let the Bulgarian pepper free from seeds and stalks and cut into cubes or small straws.
  Finely chop the garlic.
  Finely cut and part of the pulp of eggplants, which we took out of them when preparing the cavity for the filling.
  Crush all the greens and chop the cabbage. We should get something like this:

FOR ACUTE LOVERS: You can add a little hot peppers to the mince. Determine its required amount empirically, for the understanding of the spiciness of food is individual for everyone.

Now you can start stuffing eggplant.
  To do this, fill each eggplant with a teaspoon with a vegetable mixture, tightly close and stack into a cleaned jar or other container:

If you are not going to cook eggplants as a billet for the winter, you can use not jars, but, for example, an enameled tray or pan. But then you have to keep them in the fridge.
  So, eggplants are stuffed and put in jars. It's time to cook the marinade:

Marinade is cooked like this:
  in an enamel or stainless pan - it is most convenient to use a pan in the form of a ladle - we boil water, dissolve all the sugar and all the salt in it, add spices, let it boil together for a minute or two.
  Pour a glass of vinegar into each jar and top up with hot marinade, do not regret it, pour it out, let the marinade even drain a little from the jar:

I apologize for the unimportant quality of the picture - I was alone at home, and it was not easy to pour boiling liquid, to focus on and shoot, if there is no third hand.

To marinade not spread around you, it makes sense to put a filled can in the plate.
  After filling the can, it must be immediately closed and turned over. Let her practice yoga - stand on her head, that is, on the lid.

Since I cooked some more marinade than I needed, I also had to close the tomato bucket and two small jars in which I pickled the eggplant trimmings. Part of the scraps went into the stuffing. The rest will become an independent snack. In jars with tomatoes and slices of eggplants I put sprigs of dill, celery and cilantro, garlic, peas, pepper, cloves, bay leaf.

Here's what happened as a result:

I forgot to remove the inverted cans, but I think everyone represents what they look like. If you decide to do them for the winter, then cover them with a warm blanket so that they do not cool down longer, and take it off when they are completely cold, then put it in a dark, cool place.

And in the winter ... grilled meat  - very good (although in the summer with a kebab - just great!).
  To boiled potatoes? Just the perfect combination!
  Vodka to eat? So it’s not for nothing that I wrote in the headline "WORLD FUNNY FUN"! Because, following my recipe, you will prepare it.
  Be healthy and enjoy your meal.