If you have already managed to bake eggplants, quickly marinate them, make stews, caviar, but the eggplants do not run out, then it is likely that you will be interested in trying some unusual recipes, for example, pickled eggplants stuffed with vegetables. Unlike pickled ones, they cook very quickly and you can taste them after six hours. Personally, I like this method much more, because I like fast and simple dishes... As a filling, you can use carrots, herbs, peppers, green beans, garlic. For simplicity of explanation, I will show you how to do such stuffed eggplant on the example of an elementary filling of sweet and bitter peppers. The dish turns out to be spicy in taste, with a slight sourness and a rich bouquet of various aromas.

Ingredients:

• eggplant 3-4 pcs.
• bell pepper 1 pc.
• chili to taste
• vinegar 6% 2 tsp
• vegetable oil 5 tbsp. l.
• vegetable oil for pouring
• coriander 2 tsp
• lemon juice 4 tbsp. l.
• a pinch of lemon zest
• curry pinch
• 6 prong garlic
• cumin pinch
• parsley
• salt 1-2 tbsp. l.

How to make pickled stuffed eggplant

Use young but ripe eggplants. Wash and rub the eggplant with tissue. Then brush each fruit with vegetable oil. Send eggplant baked at 200 degrees for 20 minutes. This is done in order to get rid of bitterness.

While the eggplants are cooling after baking, tinker with the filling, it will be slightly spicy. If you don't like spicy foods, just don't use chili peppers. Peel the garlic, remove the seeds from the peppers.

Pour curry and coriander, a pinch of cumin, and a mixture of peppers into a mortar. Then add a handful of salt, lemon zest and juice from half a lemon. Throw in the garlic and chili peppers as well.

Grind the contents of the mortar into a gruel, add vinegar (2 tsp), and vegetable oil (50 ml). It turned out to be a kind of marinade. Be sure to try it with salt, it should be a little too salty. You can add some greens to this marinade: parsley or celery.

Cut the bell peppers into thin strips, then combine with the marinade in one bowl.

Prepare the eggplants for filling with vegetable filling. To do this, make three cuts along the eggplant, along the sides and top.

Place strips of pepper with marinade in the resulting pockets. By the way, you can experiment with the ingredients for the filling. Each time you will get eggplants in a new way. Eggplants have such a neutral taste and always take on the flavor of the ingredients they are cooked with.

Place the eggplants in a container and cover with vegetable oil. Refrigerate the eggplants for 6 hours to marinate.

In the refrigerator, these eggplants can stand up to three days. But usually they are eaten immediately, no matter how much you cook.

If you want to prepare such eggplants for the winter, then fold them right after you put them in a jar. Then fill in with hot vegetable oil. Sterilize the eggplants in a pot of water for 60 minutes, then roll up thoroughly.

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 peppercorns and ground
allspice
carefully 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 put all the eggplants at an angle under the press so that they drain liquid, and with it, bitterness.
We rub cabbage on a special grater, and carrots on a "Korean" nozzle. Salt and mix thoroughly, crushing the cabbage a little so that it starts up the juice. Add juice from 2 lemons and black pepper, and mix again.
Separately in a skillet, fry the onions until golden brown on sunflower oil... Then we completely remove the onion. Add honey to the hot oil and stir to melt it completely. Pour over the cabbage and mix again.
Fill each eggplant with the resulting cabbage filling and bandage with celery greens. You can also cover with half of sweet red pepper - whoever likes it.
We put the stuffed eggplants in a large enamel bowl, for example, a saucepan. Cover the top with a smaller lid for 30 minutes, and put a press on top of the lid, for example, a jar of water. So that the eggplants sag well. Then remove the lid and fill with the remaining vegetable oil to cover all the eggplants. We again cover the lid and put it in a cool room (I usually take it to the balcony).
After two days, the eggplants will be ready. And most importantly, remember: our stuffed eggplants must be kept at the same temperature. In warmth, they change their taste and turn sour.

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

MARINATED EGGPLANTS STUFFED WITH GREENS.

Products.

Small eggplants, 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 bunch.
Dill - 1 bunch.
Parsley - 0.5 bunch.
Celery - 1-2 large stalks.
You can add a handful of shredded white cabbage and grated parsley and celery roots to the minced meat.

Marinade:

Water - 2 liters.
Vinegar - 1 liter.
Salt - 50 g / liter of water.
Sugar - 50 g / liter of water.
SPICES:
allspice - 4 - 5 pcs. for each can,
black peppercorns - 8-10 pcs. for each can,
cloves - 1-2 pcs. for each can,
bay leaf - 1-2 leaves per jar,
coriander, dry grains - 0.5 teaspoon per jar,
ground cinnamon - on the tip of a knife.

PROCESS.

Wash the eggplants, remove the stalk, make a cut and take out part of the pulp to make a cavity for the filling:

This can be done in two ways. I prefer to cut the eggplant halfway in half and remove the pulp from both parts. It is important to make sure that the fruit does not split into two halves, so that the eggplant retains its externally intactness.
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 the 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 the eggplant, especially since it is bitter, we put a press on them. I am not sly - I use the items that I have at hand. To prevent the water from the colander from dripping onto the table, the floor and you, put it on a plate:

Let's leave the eggplants alone for a while. Let them stand, cool down, give excess water, and we will take care of the filling.
We will peel and coarsely grate carrots and other roots if we decide to use them.
Free the bell pepper from seeds and stalks and cut into cubes or small strips.
Finely chop the garlic.
Finely chop and part of the eggplant pulp, which we took out of them when preparing the cavity for the filling.
Chop all the greens and chop the cabbage. We should get something like this:

SPICIOUS LOVERS: you can add a little hot paprika to the minced meat. Determine the required amount empirically, because the understanding of the pungency of food is individual for everyone.

Now you can start stuffing the eggplant.
To do this, fill each eggplant with a vegetable mixture with a teaspoon, close it tightly and put it in a cleanly washed jar or other container:

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

The 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 - 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 add hot marinade to the top, do not regret it, pour a glass of water, let the marinade even flow out a little from the jar:

I apologize for the poor quality of the image - I was at home alone, and pouring boiling liquid, focusing and shooting was not easy if there was no third hand.

To keep the marinade from spilling around you, it makes sense to place the refillable jar on a plate.
After filling the can, it must be closed and turned over immediately. Let him do yoga - stand on his head, that is, on the lid.

Since I cooked the marinade a little more than was necessary, I also had to close the bucket of tomatoes and two small jars in which I marinated the eggplant scraps. Some of the scraps went into minced meat. The rest will become an independent snack. I put sprigs of dill, celery and cilantro, garlic, peppercorns, cloves, and bay leaves in jars with tomatoes and pieces of eggplant.

Here's what happened as a result:

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

And in winter ... K fried meat- very good (although in the summer with barbecue - just wonderful!).
For boiled potatoes? Just the perfect combination!
Have some vodka? So it's not for nothing that I wrote in the headline "WORLD SNACK"! Because, following my recipe, you will cook it exactly.
Be healthy and bon appetit.

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

Just the perfect workpiece that can be safely stored in the refrigerator until the New Year, when it will be so pleasant to put it on festive table! Are you already preparing for the New Year? Did you find out what should be on the table on New Year's Eve? So I'll tell you: as many vegetable dishes as possible! That is, our recipe is right on the topic.

1. First, cut the tails of the eggplants, cut them lengthwise and throw them into boiling salted water. Blanch them for about 8-10 minutes, they should become softer and change color.

2. Pour the water, put the eggplants in a colander and press down with a load. Liquid should drain from them.

3. While the eggplants are secreting unnecessary juice, let's start filling.

Carrots, onions and bell pepper cut into strips. Chop the herbs, pass the garlic through a press.

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

5. Prepare the marinade. Throw there black peppercorns, bay leaves and allspice. For a liter of water, take a tablespoon of sugar and a tablespoon of salt. Add vinegar to taste at the end. But I only had a kilogram of eggplant, so the marinade needed 300 ml.

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

7. Add carrots and bell peppers, salt to taste, mix.

8. Add garlic, spices, salt. Toss in the chopped fresh herbs, remove the pan from the heat, and stir again.

9. Prepare the dishes where the eggplants will be marinated. If excess moisture remains in the eggplant, squeeze it out with your hands. Now we stuff them with vegetables and herbs. A lot of filling is not needed so that it does not fall out.

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

11. Keep the jar of eggplant at room temperature for about a week, without tightly closing the lid. Then you can try them and put them away in the cold, just close them more tightly. Remember - at first the eggplants will "give away" the juice, so the jars must be placed on the pallet. As soon as you put them in the cold, the reverse process will begin, they will actively "draw in" the brine, and you will have to top up it.

It's just the perfect snack for meat, cheese, hot bread and red wine.

For one kg of eggplant, I took one onion, one Bulgarian Green pepper, three medium carrots, some fresh dill and parsley.

Bon Appetit!