It is recommended to cook at home a delicious and appetizing snack in the form of sauerkrained eggplant stuffed with vegetables. And the recipes offered below will help you to cope with the task immaculately.
Recipe for sauerkrained eggplants with fried carrots, onions and garlic
Ingredients:
- eggplant - 0,9-1,2 kg;
- carrots - 330 g;
- bulbs - 180 g;
- garlic heads - 1-2 pieces;
- a small pod of hot pepper - 1 pc .;
- celery and parsley with long stems (for tying) - 1 large bunch;
- vegetable oil refined - 45 ml;
- water filtered - 3 l;
- not iodized large salt - 150 g;
- black pepper (ground) - to taste;
- paprika powder - 10 g;
- dill umbrella - 1 piece;
- sheets of medium size laurel - 2 pcs.
Preparation
- Initially, we will prepare the basis for the stuffing - boil the eggplants to a little softness.
- Each fruit must be cut off the peduncle, then we lower the vegetables into a container of boiling salted water, taking two liters of liquid 60 grams of large stone, not iodized salt.
- After reaching the desired readiness, after about seven minutes of boiling, extract the eggplants from the water and place under the load to get rid of excess moisture.
- After that, each fruit is cut along from one side (like a slightly opened book).
- Peel the carrots through a large or Korean grater, and shinkoo peeled bulbs and garlic teeth and chop the pod of pepper.
- Warm up the sunflower or olive oil in a frying pan and lay the prepared onion.
- After a couple of minutes of frying, add the carrots and pass the vegetables for another seven minutes.
- Now let's cool the vegetable roast, season it with paprika powder, add the chopped hot and ground black pepper and garlic, add salt to taste and mix.
- Fill the resulting eggplant mass with a spoon in the incisions.
- Now put on the stove a container with one liter of purified water and bring it to a boil.
- We lower into the boiling liquid for a few seconds the stalks of parsley and celery, take them out and tie wrapped eggplants with stuffed eggplants.
- Now add to the water three tablespoons without a slide of salt, let the crystals dissolve and cool the resulting brine.
- At the bottom of the container for marinating we put the umbrella of dill and laurel leaves, and on top we have stuffed eggplants. For extra spicy and sharpness, you can pour the layers with chopped hot pepper and garlic.
- Fill the vegetables with a cooled brine, press it with a small load. After twelve hours of infusion under room conditions, we move the workpiece into the refrigerator and let it pass for another day, then we remove the stuffed pickled eggplants from the brine into a bag or other vessel and take out as needed.
Kvasshenye aubergines stuffed with parsnip, cabbage, carrots and garlic
Ingredients:
- eggplant - 0,9-1,2 kg;
- white cabbage - 190 g;
- carrots - 190 g;
- the root of parsnip is 90 g;
- Bulgarian sweet pepper - 120 g;
- garlic heads - 1-2 pieces;
- a small pod of hot pepper - 1 pc .;
- celery and parsley with long stems (for tying) - 1 large bunch;
- water filtered - 4 l;
- not iodized large salt - 150 g;
- black pepper (pea) - to taste;
- sheets of medium size laurel - 2 pcs.
Preparation
- In this case, vegetables for stuffing, we will use fresh and complement the vegetable set with cabbage, parsnip and sweet pepper. My fruits, we clean, carrots and parsnips are grated, and the peppers are sweet and spicy, and also cabbage shredded straws.
- Mix the ingredients in a bowl, add crushed garlic and salt and knead well.
- Eggplants are prepared, as in the previous recipe, boiling them and leaving for a while under the press.
- Now fill the eggplant billets with vegetable filling and bind blanched green stems.
- In this case, the brine for the eggplant will be less concentrated. Three tablespoons of salt, we add in two liters of boiling water. We'll send the pea peas and laurel leaves immediately there and cook the ingredients for a couple of minutes.
- After cooling, fill the brine with the stuffed eggplants in a suitable container and leave them under room conditions for three days. After a while, you can take the first sample off the snack.