Fans of spicy and savory snacks will simply be crazy about harvesting in the form of sauerkrained eggplants with carrots and garlic made according to the recipes proposed below.
How to cook aubergines stuffed with carrots and garlic, marinated for the winter - recipe
Ingredients:
- eggplant - 4 kg;
- carrots - 1 kg;
- garlic heads - 3 pcs .;
- hot pepper (optional) - to taste;
- parsley (herbs) - 1 medium-sized bun;
- vegetable oil refined - 65 ml;
For marinade:
- water filtered - 1 liter;
- sea salt - 45 g;
- fragrant peppercorns - 3-4 pcs .;
- laurel small leaves - 2 pieces;
- vinegar - 45 ml.
Preparation
- For stuffing and marinating, we choose eggplants of medium size, rinse them and cut off the stems, while capturing part of the pulp.
- Each aubergine shallowly cut along, put into a bowl with boiling salted water and cook from the moment of repeated boiling for five minutes.
- Now spread the fruits on the cutting board in rows against each other and press on top another board, on top of which we load the load. The lower board should be slightly raised on one side, so that the liquid separated from the eggplants flows freely.
- In the meantime, we clean carrots, grind it on a large grater and fry until soft on a sunflower oil without flavor.
- Add to the carrot fried peeled and grated garlic on a small grater, and also season it with a little salt and chopped parsley. If desired, you can also chop the flesh of the hot pepper and mix it into the resulting filling.
- In the cuts made earlier in the eggplant, we put about two tablespoons of the prepared filling of carrots, garlic and parsley and send the blanks to the sterilized three-liter can, filling it on the hangers.
- For pouring, mix the water with salt, throw pea puff fragrant and laurel leaves and boil the mixture for two minutes.
- Fill the frozen egg marinade with eggplant in a jar and leave it under room conditions for three to five days.
- After purchasing a snack of characteristic sauerkraut flavor, pour into each jar 45 ml of apple vinegar , cover the container with a lid and install it in a container of the appropriate size with water.
- After boiling the water, we sterilize the workpiece for half an hour, then we seal the lid and after cooling off we send it to storage.
- You can not use vinegar. Only in this case, the sterilized cans should be additionally wrapped in a warm blanket, turning the vessels upside down beforehand.
How to salt the stuffed eggplants with carrots and garlic under oppression?
Ingredients:
- eggplant - 2 kg;
- carrots - 800-1000 g;
- garlic large heads - 4 pcs .;
- a small pod of pepper - 0,5-1 pcs .;
- parsley (herbs) - 1 bunch;
- basil purple (herbs) - 2 sprigs;
- Sunflower oil without fragrance - 20 ml;
- not iodized large salt - 30 g.
Preparation
- In this case, stuffed with carrots and garlic, eggplants will be salted (sour) in their own juice under oppression. To realize the idea, we prepare the fruits, having rid them of the pedicels and boiling them in a salted water to softness. Willingness of the vegetable is checked by puncture - the match should easily enter the flesh.
- Now we have boiled eggplants between two boards under the slope and place a small load on top. Leave the fruit in this form to drain hours by three or four.
- In the meantime, we clean and three grated carrots, as well as chop the flesh of hot pepper and let the ingredients with a small amount of oil in the pan until softening.
- We clean one garlic head, grind the teeth on a fine grater and add it to the carrot fry.
- There we also send the finely chopped greens of basil and parsley, after which we pour the filling to taste and mix.
- Each eggplant is cut from one side along in the form of a pocket and we fill the vegetable with the prepared stuffing.
- We tie the stuffed eggplants with a white thread and put them in a suitable glass or enameled container for souring, pouring layers with a small amount of salt and chopped garlic.
- We put a plate on top of the eggplant, it is oppressed and brewed for three days. After the time has elapsed, we remove the eggplants on the shelf of the refrigerator and take out as needed.