Kvasshenye aubergines, stuffed with vegetables, carrots and garlic. Aubergine eggplant for the winter: recipe

Eggplants - a berry brought by Portuguese from India. She was very fond of our people. But she has a short season. Therefore it is important to know how to harvest aubergines for the winter. They are frozen, pre-baked in the oven and peeled off, salted, marinated, and prepared salads. This article will teach you how to make sour aubergines. Below you will find several recipes of the most varied kind and for every taste. However, the principle of cooking remains unchanged. Boil the blue and fill the marinade. Eggplants before this can be stuffed. There is a way and dry salting blue. Just cut the fruits into ice-cream pencils, pour them with salt and spices, and then cork. A wet salting is the pouring of the cut fruit with rye.

Aubergine Eggplant: a recipe for a universal

Eggplant for workpieces for the winter is best to take small, with a smooth matte skin without dents and flaws. Eight eggplants cut their tails and cut right, left and obliquely to form a "pocket". Boil in the water for about seven minutes. We test readiness with a match: it should easily pierce the blue ones. We strain them and put them under the press for an hour, so as to release them as much as possible from excess liquid. Three carrots are chopped on a Korean grater. At a bunch of parsley we tear off leaves, not throwing, however, stalks. We chop the greens, we also chop one chili perch (it is possible with seeds) and 2 heads of garlic. We will add this mass, mix it and pour it into the eggplant pockets. We do marinade. We boil water, we lower there stalks of parsley - all for some seconds that they became elastic. After that, we throw in the ingredients of the marinade. For one liter of boiling water you need to take two tablespoons of salt, ten peas of black and five - fragrant pepper and two bay leaves. Sour aubergines stuffed with carrots and garlic, tied with parsley stems. Fold in an enamel bowl, pour a cold marinade. Press down the plate, we put pressure on it. We keep it like that for four days at room temperature. Then we spread the eggplants on the prepared jars, fill them with a boiled and cooled marinade. Gently pour a few spoons of hot vegetable oil. We are closing the banks.

Aubergine eggplants stuffed with vegetables in Russian

No vinegar in the blanks! This method of preservation is good because fermentation takes place under the action of bacteria present in the product. Ten eggplants are cut lengthwise in half, but do not reach the end of two centimeters. Within twelve minutes we boil blue in salt water (per liter - 30 grams). Ready eggplants we put under pressure before the final cooling. Three carrots shred in Korean. Two roots of parsnip are cut into strips. Three onions shredded with semicircles. All these vegetables are put out in a small amount of vegetable oil for about eight minutes, until they become soft. Clean the two heads of garlic. Each tooth is chopped into plates. Most of the garlic is mixed with the cooled vegetables. We can stuff the eggplants with this mass (just put stuffing on one half and cover the other one.) You can also put green leaves of coriander or parsley, put eggplants in glass jars, pour garlic in. Let's leave in the heat under the oppression for three days, after which we will fill with overflowing, but cooled vegetable Such sour aubergines, stuffed with vegetables, should be stored in the refrigerator.

Beautiful Berries

At four blue we cut off tails and we boil them in salted slightly water about ten minutes. We decant and leave to cool. During this time we will make the filling so that our sauerkrained eggplants look beautiful. In separate bowls finely chop a large head of garlic, three carrots, cut leaves from a bunch of parsley. Chilled eggplant cut along, but so that it is not divided into two halves. Put on such a "sandwich" garlic, on it - grated carrots, and on top we add parsley. Season with pepper and dosalivayem (both inside and outside the blue). We put our "sandwiches" in enameled dishes, pressing them with a load.

The first two days of blue should stand in a warm place to start the process of souring. Then, already sauerkrained eggplants stuffed with carrots and garlic, you need to keep a couple of days in a cool cellar. So it will be more delicious.

Stuffed carrots with pickled eggplants

For this moderately sharp vegetable snack, three pieces of blue should be boiled first in water and salt until ready (about half an hour). Then put them under the press - let it go bitter. Two carrots we rub large. Put it out in three tablespoons of vegetable oil for ten minutes on low heat. The head of garlic is passed through the press. We will postpone a quarter of the total. Chop half a bunch of greens. Also we will save for a quarter of the portion. Add greens with garlic to carrots. We knead and stuff the future eggplant. The recipe advises to draw a blue thread so that the filling does not fall out. Eggplant we put into a pan and sprinkle with the rest of garlic and parsley. In 0.5 liters of boiling water, add 10 g of salt, ten milliliters of 9% vinegar, three peas of black pepper and two bay leaves. We cook for another two minutes. Fill this marinade with blue. We put the sour aubergines stuffed with carrots, under the press. Then leave in a warm place for three days.

Sinenki, stuffed with vegetables

A kilogram of small eggplants is boiled and put under oppression, as in previous recipes. The same way to cook sour aubergines is different from other stuffing. Two carrots rub large and fry in refined sunflower oil. Bulgarian pepper is cleaned of seeds and cut into small cubes, cutting greens of parsley and dill (three spoons), three cloves of garlic shiny thin plates. Vegetables are laid out to cool carrots. We mix and stuff this stuffing with blue. Pickle make the most simple. Dissolve in a half liters of boiling water, 50 grams of salt. Eggplants are laid out in a bowl in one layer. Fill them with a cooled brine. We leave the stuffed pickled eggplants for three hours without oppression and for a day under the press. After that, we shift them into glass jars and fill them with brine. Under capron lids, they should be stored in the refrigerator.

Eggplant-billet

Stuffed foods are quite whimsical and unpredictable when stored. Therefore, merchants pickled all sorts of pickled prodigals. A variety of stuffing they do, as they say, to the table. So how to prepare the eggplant for the winter? We boil two liters of water with two tablespoons of salt. Eggplants make two cut-through cuts on their sides. We lower them into boiling water. We cook from five (small) to ten minutes. We send under the press on an inclined surface. When blue will become flattened and dry, cut them along. You can stop already at this stage: pack the blue in the food film and send them to the freezer. But there is an alternative: pour the brine and put in heat for three days. Then send it to the refrigerator.

Spicy stuffing

Eggplant eggplants, according to this recipe, are prepared in a classic way. Only the filling is different. Four carrots large rub and fry until soft. Two onions shinkuem quarters of rings and also toast to a golden hue. Five cloves of garlic finely chopped. Stuffing is mixed, salted, add freshly chopped fresh herbs if desired. Quite such blue should be three days at room temperature.

Another recipe for the filling

Three carrots and one hundred grams of celery root are crushed on a large grater, and two onions - a small cube. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Each cut eggplant is not completely rubbed with garlic from the inside. We spread the stuffing. So that it does not fall out, we bind the blue ones with a string. At the bottom of the dishes lay a crumpled laurel leaf and dill umbrellas. We put the blue ones on top, sprinkle with garlic and bitter pepper. Fill with brine. Such sour aubergines for the winter are ready for use after two days.