Pickled and pickled eggplants with cabbage are good and as a snack for a feast, and simply as an addition to a fried potato. For pickling and marinating, young fruits 14-16 cm in size are used. Before filling, the eggplants are cut along the fruit for 3/4 of the length, not reaching the stalk 4-5 cm. As a rule, plastic bottles of various volume with water are used as oppression. A wooden circle or an ordinary plastic plate, cleanly washed in soda solution, can serve as a padding circle. Brine during souring should be higher than the pumping circle for a couple of centimeters, and the foam should be regularly cleaned.
Kvassed aubergines with cabbage
Ingredients:
- eggplant - 1,5 kg;
- cabbage - 400 g;
- carrots - 100 g;
- Bulgarian pepper - 2 pieces;
- garlic - 2 cloves;
- water - 1.5 liters;
- salt - 70 g;
- chili or black ground - if desired.
Preparation
Eggplants are mine, cut off the peduncle and pierce the fork in several places. Then boil for 5 minutes after boiling water and remove from the pan. Cabbage thinly shred, carrots rubbed on the grater, pepper finely chopped, garlic we pass through garlic, mix everything, salt and leave for a few minutes. Boil the water with salt and chill.
Cooked aubergines slightly cool, cut in half, squeeze the juice and stuffed with sliced ​​vegetables. We wrap the eggplant with a thread and fill it into a deep bowl, fill it with chilled brine and put oppression on top. We leave the eggplants in a warm place for 3 days. After 3 days the eggplants are ready, while serving, vegetables can be lightly sprinkled with vegetable oil.
Salted eggplant with cabbage
Ingredients:
- eggplant - 10 kg;
- cabbage - 1 kg;
- onion - 1 kg;
- carrot leaves - 300 g;
- salt - by volume (1 tablespoon per 1 kg of minced meat);
- vegetable oil - for roasting;
- garlic - 1 head.
Preparation
Onions and greens carrots finely chop and passeruem on warmed vegetable oil, then remove from the plate and mix with chopped garlic. Cut cabbage in thin strips and blanch in boiling water for 1 minute, then cool it in cold water, let it drain. All the ingredients are minced and mixed with salt at a rate of 1 tbsp. spoon for 1 kg of stuffing.
Eggplants are blanched in salted boiling water for 5 minutes, cooled and cut along, stuffed with minced meat, tightened with thread and densely packed in a container.
At the bottom of the vessel we put cabbage leaves and then cover the vegetables from above. We prepare the brine: 2 tbsp. spoons of salt for 1 liter of water. Then we pour the vegetables with brine. For 1-2 days we are kept at room temperature, then store at a temperature of 1-4 degrees. After 30-35 days, the stuffed eggplants are ready.
Marinated aubergines with cabbage
Ingredients:
- eggplant - 3 kg;
- cabbage - 3 kg;
- carrots - 600 g;
- vegetable oil - 500 g;
- onion - 2 pieces;
- celery greens - 2 bunches;
- lemon - 2 pieces;
- honey - 2 tbsp. spoons;
- dill - to taste;
- salt, pepper - to taste.
Preparation
Eggplant my and blanch in boiling water for 5 minutes. We take out the eggplants, make an incision and put the vegetables under a slope over the press, letting drain the liquid. Cabbage thinly shred, carrots three on a grater, all prisalivaem, cabbage we fix and mix. Then add the juice of lemons and pepper, stir again.
In a frying pan, warm up 300 g of vegetable oil and fry the chopped onion, then remove the onion, and the pan in a hot
Eggplants stuff stuffing and tie stalks of celery. We put vegetables in enameled dishes, we put the press on top and leave for 30 minutes, so that the eggplants densely sag. Then we remove the oppression and pour the remaining vegetable oil, trying to cover all eggplants. We close the top with a lid and leave it in the cold, after 2 days the pickled eggplants are ready. These eggplants harvested for the winter must be kept in a cool place permanently, in the warmth they sour.