Such an appetizer like eggplants stuffed with vegetables for the winter will be a great addition to the winter table, especially during the fasting period.
It is used as a separate dish, or as an addition to meat, fish dishes or side dishes.
Eggplants stuffed with vegetables for the winter - basic cooking principles
Cooking start with preparing eggplants. They are washed under the tap and the stalk is cut. Then, brine is prepared: 30 g of salt is dissolved in a liter of water. Put on the fire and bring to a boil. Eggplants are dipped in boiling solution and blanched for three minutes. Then the eggplants are taken out, completely cooled and set the pressure from above, so that the liquid is completely glass.
Vegetables for the filling are cleaned, washed and crushed on a coarse grater, or chopped into thin strips. Garlic is crushed and ground with salt. Green rinsed and finely chopped. All spread in a deep container and mix.
The composition of the filling may include a variety of vegetables, spices, herbs and even walnuts. It can be spicy or spicy.
Eggplants are cut lengthwise, while not fully cutting. Inside each put a vegetable filling and tightly pressed the halves. For convenience, they are tied up with threads and placed in sterile jars. Stuffed eggplants pour marinade and sent for 20 minutes to be sterilized. Then the banks are hermetically rolled tin lids.
Recipe 1. Eggplant stuffed with vegetables for the winter with carrots
Ingredients
- a kilo of eggplants;
- 60 g of salt;
- 100 g of bell pepper;
- 300 ml of 9% table vinegar;
- 100 g carrots;
- five branches of dill and parsley;
- a pod of bitter pepper;
- garlic - 100 g.
Preparation Method
1. Clean and wash all vegetables. Cut off the eggplant stalk. Remove the tails from the peppers and scrub the seeds.
2. Dissolve a tablespoon of salt in a liter of filtered water. Put the resulting solution on fire. Dip the eggplants in boiling liquid and blanch for three minutes. Then remove them, cool and place under the oppression, leave until all the liquid is drained.
3. Pound peeled garlic with salt. Rinse greens and finely shred. Crumble carrots into fine straws or grate. Bulgarian and hot peppers cut into thin short strips. Mix everything in a deep bowl and mix
4. Cut each eggplant lengthwise, without cutting to the end. Put the vegetable stuffing inside and squeeze the halves tightly. Rewind for durability.
5. Place stuffed eggplants tightly in sterile, dry jars and cover with vinegar. Cover with boiled lids and place the jars in a wide saucepan. Pour in hot water and sterilize at low boil for half an hour. Then roll up. Leave for a day, wrapped in a blanket.
Recipe 2. Eggplants stuffed with vegetables for the winter with cabbage
Ingredients
- eggplants - one and a half kilograms;
- chili peppers;
- carrots - 100 g;
- two pods of Bulgarian pepper;
- cabbage - half a kilo;
- garlic - three cloves;
- 70 g of salt per half liter of purified water.
Preparation Method
1. For stuffing, take the same small eggplant. Wash them, cut the stalks and pierce them in several places with a fork or toothpick. Put in a saucepan, cover with cold water, and put on moderate heat. Blanch from the moment of boiling for five minutes. Remove boiled eggplants and cool completely.
2. Cabbage subtly shred. Peel carrots, wash and chop on a medium grater. Cut a stem from a bell pepper and clean the seeds. Chop the vegetable into thin strips. Peel the garlic and press it through the garlic press. Combine all the vegetables in a deep bowl, lightly salt, mix and leave for a while. 3. Measure one and a half liters of water, dissolve salt in it and put on fire. Boil and cool completely.
4. Cut the eggplants in half, slightly squeeze and stuff the vegetable filling with cabbage. Rewind and place in a saucepan. Fill with brine and set pressure on top. Leave for three days warm. Then store in the refrigerator.
Recipe 3. Eggplants stuffed with vegetables for the winter
Ingredients
- five kilograms of small young eggplants;
Stuffing
- two large carrots;
- a small bunch of basil;
- two large bell peppers;
- two large celery stalks;
- ten cloves of garlic;
- half a bunch of parsley;
- a large bunch of cilantro;
- a bunch of dill.
Marinade
- two liters of purified water;
- liter of 5% vinegar;
- table salt - 100 g;
- sugar - 100 g.
Spices (per can)
- five peas of allspice;
- at the tip of a knife with ground cinnamon;
- two buds of carnation;
- dry coriander seeds - 3 g;
- two bay leaves.
Preparation Method
1. Eggplant mine and cut along, without cutting to the end. Carefully remove the pulp from both halves, trying to do this so that the vegetable externally retains its integrity.
2. Dip eggplants in boiling salted water and blanch for five minutes. Soft vegetables shift skimmer on a colander. From above we establish oppression, and we leave until eggplants give up all the moisture.
3. Clean the carrots and other roots and grind them on a coarse grater. Freeing the bell pepper from the stem and seeds. Shred vegetable thin short straws. Chives finely crumbled. A piece of pulp, which we took out of the eggplant, finely chop. Rinse greens and grind. All vegetables combine in a deep container and mix. 4. Fill each eggplant with a vegetable mixture, tightly join the halves and tie up with a string. Place stuffed eggplants tightly in clean, dry one-liter jars.
5. Boil water in a saucepan, dissolve salt and sugar in it. Put the spices and boil for another couple of minutes. In each jar pour half a cup of vinegar and pour boiling marinade right under the throat. Immediately roll up, turn over and cool completely, wrapped in a warm cloth.
Recipe 4. Eggplants stuffed with vegetables for the winter with onions and garlic
Ingredients
- five kilograms of eggplants;
- a bunch of parsley;
- a kilo of carrots;
- 150 g of table salt;
- 250 g parsley root;
- half a liter of sunflower oil;
- 200 g onions;
- 20 cloves of garlic.
Preparation Method
1. Wash eggplants under the tap, cut the stem and make a deep longitudinal incision, but do not cut it to the end.
2. Dissolve salt in water at the rate of 30 g per liter. Put on the fire. In a boiling salty solution, dip the eggplants and cook them over low heat for about forty minutes. Then remove the vegetables with a slotted spoon and place it under the yoke. Leave the eggplants in this position until they cool completely and do not give up the excess liquid.
3. Peel the garlic and finely crumble. Rinse and chop the greens. Cut the cleaned carrots into thin strips. Peel the onions and chop them into half rings.
4. Pour into a cauldron a quarter of vegetable oil and heat it. Fry the onion in it until lightly ruddy. Separately, pass carrot with greens in the same amount of oil. Then combine roasted vegetables, salt and mix.
5. Stuff each aubergine with fried vegetables. Put them in a convenient round container, sprinkling each layer with crumbled garlic and salt. Heat the remaining butter until a light smoke appears and fill it with stuffed eggplants. From above install the oppression. Keep in a cool place.
Recipe 5. Eggplants stuffed with vegetables for the winter in Egyptian
Ingredients
- ten small eggplants;
- cumin - 3 g;
- pod of red bell pepper;
- curry powder and coriander - 25 g each;
- chili peppers;
- vinegar 6% - 30 ml;
- ground hot pepper - 3 g;
- lemon juice - 100 ml;
- garlic - seven cloves;
- parsley - a big bunch;
- a glass of olive oil.
Preparation Method
1. Wash and dry the eggplants. Grease each with olive oil and place on a baking sheet, pre-covering it with foil. Send to the oven preheated to 200C. Bake until soft enough. Then remove the pan and cool the vegetables. Carefully tear off the stem. Powder with salt and leave for an hour.
2. Cut the sweet and hot peppers in half. Remove the stalks and clean the seeds. Mehlenh crumble. Peel the garlic and mix it with salt in a mortar. Rinse a bunch of greens and chop finely.
3. Combine all the vegetables in a bowl. Season them with coriander, cumin, ground red pepper, salt and curry powder. Pour 50 ml of olive oil, vinegar and lemon juice. Stir.
4. Cut the eggplants along not to the end. Lightly salt the incision and attach the filling. Place stuffed vegetables tightly in a sterile jar and cover with olive oil. Store in the refrigerator. They will be ready in five days.
Recipe 6. Spicy eggplants stuffed with vegetables for the winter with walnuts
Ingredients
- kilograms of small eggplants;
- table salt;
- red hot pepper - half a pound;
- olive oil - liter;
- walnuts - 500 g;
- garlic - head.
Preparation Method
1. Wash eggplants, trim tails. Each cut along, without cutting to the end. Put the eggplants in a pot of boiling water and boil until half cooked. Take out, salt each copiously outside and inside. Put in a saucepan and set the top pressure. 2. Free pepper from the stem and seeds. Pass through a meat grinder. Coarsely chop the walnuts. Crush the garlic through the garlic press. Combine everything and mix.
3. Start the eggplants with the mixture and put them tightly in sterile jars. Turn and drain excess fluid. Pour the eggplant with hot olive oil. Cork capron lids, cool and send in storage in the refrigerator or basement.
Eggplant stuffed with vegetables for the winter - tips and tricks
- If you are harvesting eggplants for long-term storage, after ferment, fold them into sterile jars and sterilize for an hour. Then hermetically roll up and cool.
- Fans of spicy can add celery greens and hot peppers to the filling.
- In the refrigerator, store the snack in a ceramic or glass dish.
- For stuffing, take young eggplants of small size.
