Aubergine with carrots and garlic

We suggest you cook unparalleled pickled eggplants with a filling of carrots and fragrant garlic, and how to properly brew them, we described in detail in the recipes.

Aubergine eggplants stuffed with carrots and garlic

Ingredients:

• young eggplants - 2,8 kg;
• juicy carrots - 800 g;
• garlic - 120 g;
• cooking salt - 80 g.

Preparation

1. Young eggplants are placed in a large high pot, pour them with ordinary clean water and, adding a little salt here, boil them constantly pressing the lid for about 13-15 minutes.
2. We throw the cooked eggplants in a large deep colander, put a flat plate on them, and put a 0.5-liter jar of water on it. Leave the vegetables in this form for 15 minutes.
3. For rubbing carrots we use a small grater. Next, in a bowl with prepared carrots, add the chopped chives of garlic and mix it all together.
4. We extract aubergines from the colander and each of them is cut along, no income to the brim very little.
5. The cut vegetables are gently rubbed with salt and put in them a filling of carrots and garlic.
6. Compactly put the eggplant in a capacious pan of stainless steel, and from above we immerse the lid, a little smaller. On this lid we put a couple of jars of water and leave the eggplant for 4 days. After that we put them on the shelf of the refrigerator and after 5 days it will be possible to eat already.

Recipe for pickled eggplants with carrots and garlic for the winter

Ingredients:

• eggplant (medium) - 1,8 kg;
• carrots - 450 g;
• garlic - 6 teeth;
• onion - 350 g;
• green parsley - 1 bunch;
• salt - 2.5 tbsp. spoons;
• sunflower oil - 4-5 st. spoons.

Preparation

1. With eggplant we cut off unnecessary tips, and then boil the prepared vegetables in well salted water for 15 minutes.
2. Next, lay the eggplants on the surface of the table and cover them with kitchen plates. We put something heavy on them and give them thus to get rid of water, having lain for about 1.5 hours.
3. Carrots grind through a large grater, chop the onion not very small cubes, and chop the garlic finely with a knife. Until softness, fry all three vegetables in refined sunflower oil .
4. Eggplant is cut into 2-3 cm rings and sprinkled with their fine kitchen salt.
5. Now for each circle spread on a spoonful of vegetable filling, in which we additionally add finely chopped parsley and in this form we put everything in a jar with a volume of 3 liters.
6. We put the bottle in a warm place, and after 6 days we can safely enjoy the sauerkraut.
7. This parcel is sent to the refrigerator compartment and can be stored throughout the winter.

Eggplants, pickled with garlic, carrots and greens - a recipe for the winter

Ingredients:

• eggplant - 2,2 kg;
• garlic - 80 g;
• carrots - 500 g;
• parsley, dill - 0.5 bunch;
• table salt - 1.5 tablespoons. spoons.

Preparation

1. Purified carrots along with washed eggplants are laid out on a baking sheet and sent to the oven. At a 195 degree temperature, cook the vegetables for 25 minutes.
2. Baked carrots rub through a grater. Here we also introduce very finely chopped chives and finely chopped fresh herbs.
3. Slightly cooled eggplants are cut longitudinally with a sharp knife and the resulting halves are rubbed with kitchen salt.
4. On one of the halves we spread the fragrant delicious filling, and the second one closes it.
5. Next, we wash the eggplant with a normal thread and put these stuffed vegetables in a stainless steel pan.
6. We put something heavy on the surface of densely packed eggplants and set aside the pan aside for at least a week.
7. We distribute a ready snack on sterile jars and store them under a very tight cap nail on the top shelf of your refrigerator.