Pickled Eggplant Recipes with Carrots and Garlic

Pickled eggplant with carrots, herbs and garlic is one of the most popular types of homemade preparations. Simple recipes with a set of traditional ingredients do not require strict adherence to the dosage. For long-term storage, the finished product is sterilized, stored in the refrigerator without additional processing. Use as an independent snack, add to potatoes or meat.

Pickled eggplant can be served 5 days after processing

What eggplant to choose for pickling

For high-quality pickled billets, blue ones are chosen according to the following criteria:

1. Fruits of the average size, the leveled form.
2. The blue color of the fruit should be uniform, saturated ink color. White vegetables are not used.
3. Unripe fruits will not work, their taste will be unfavorably different from ripe ones.
4. Overripe vegetables have a tough skin, fibrous flesh and large seeds, so they are not suitable for fermentation.
5. Pay attention to the quality of raw materials: fresh fruits have a glossy surface, without black spots and soft areas.

Recipes for pickled eggplants with carrots and garlic for the winter

Mandatory components of all recipes are garlic and celery, they give the fermented product a piquant taste and aroma. Options are offered where garlic is replaced with onions, but the preparation will differ in taste. They use peppers, tomatoes, but they will not replace carrots, but only complement them. Carrots give pickled fruits a sweetish taste and speed up the fermentation process.

Plain pickled eggplants stuffed with carrots and garlic

One of the simple and economical ways of processing is a traditional recipe with a set of the following components:

• eggplants – kg 3;
• garlic – 250 g;
• carrots – 0,7 kg;
• sunflower oil – 180 ml;
• celery greens – 1 bunch.

Classic pickled eggplant recipe:

1. The stalk is cut from vegetables, several pins are made on the surface.
2. Dipped in boiling water with the addition of salt (1 tablespoon per 1 liter). Prepare 10-15 min. With the help of a match, readiness is checked, the surface should be easily pierced.
3. They take out the fruits and place them under the press, the time spent under oppression does not play a role, I stuff only cold eggplants.
4. Carrots are rubbed and stewed in oil until soft, put in a bowl, add pressed garlic and a tablespoon of salt.
5. On eggplants, 1,5 cm recede from the top and bottom and make a deep, but not through cut.
6. The filling is placed in the resulting pocket and wrapped with a thread to fix it.
7. Celery greens are used whole or chopped into large pieces.
8. Greens and a layer of eggplant are placed at the bottom of the container, alternated to the top.
9. A plate is placed on top, on which the load is placed.

Leave at room temperature. After 5 days, they try the product, if the pickled eggplants with carrots and garlic are ready, they are transferred to the refrigerator, after being decomposed into jars and containers.

To preserve the shape of pickled fruits, they are wrapped with green stalks.

Eggplant slices, pickled with layers of carrots

A set of components for 3 kg eggplant:

• carrots – 1 kg;
• bitter pepper – 1 pcs.;
• Tomatoes – 0,8 kg;
• celery greens – 1 bunch;
• garlic – 200 g;
• vinegar – 180 ml;
• oil – 200 ml;
• salt – 3 tbsp. l. for 3 liters of liquid.

Pickled Eggplant Recipe:

1. Eggplant cut into slices about 4 cm wide.
2. Carrots are shaped into strips, hot peppers into rings (the seeds are first removed and the stalk is cut off).
3. Garlic is passed through a press, celery greens are chopped, tomatoes are cut into slices.
4. Salt and vinegar are introduced into boiling water, blue ones are laid out and boiled for 5-7 minutes.
5. They get it in a colander.
6. The oil is calcined in a frying pan.
7. The bottom of the salting container is covered with greens, sprinkled with garlic, put tomato slices, add a little hot pepper and hot parts of the blue ones, pour garlic, a layer of carrots and greens on them, pour oil over them. The next laying according to the same scheme, if oil remains, it is poured into the workpiece at the end of the process.

A press is placed on top. After 24 hours, the vegetables will be covered with juice, in another day they will be completely ready. They are packed together with liquid in containers and put in the refrigerator.

Eggplant sautéed with carrots, celery and garlic

A quick and very tasty recipe with a set of the following ingredients:

• carrots – 1 kg;
• eggplants – kg 2,5;
• celery greens – 1 large bunch;
• garlic – 250 g;
• onion – 0,5 kg;
• Bulgarian pepper – 400 g;
• parsley root – 2 pcs. and 1 bunch of greens;
• vegetable oil – 150 ml.

Preparation of pickled blue ones:

1. Raw processed eggplants are pierced in several places with a skewer so that bitterness comes out through the punctures during cooking.
2. Vegetables are dipped into boiling water without adding salt, the boiling time is 10-15 minutes. Readiness is checked with a skewer or match: eggplants should be easily pierced.
3. A pocket is made in each vegetable, cut along the length. Lay on the spacing with cuts down so that the glass is excess liquid.
4. Peppers are cut into strips, onions are diced, parsley root is rubbed on a grater together with carrots.
5. They put a stewpan or a frying pan with high sides on the fire, pour in the oil, sauté the onion until transparent.
6. Pour carrots with parsley, keep until half cooked.
7. Add pepper and simmer for 3 minutes.
8. The filling is removed from the fire, it must be used cold.
9. Finely chopped parsley is poured into the cooled minced vegetable, mixed.
10. ¼ of the garlic is separated from the total mass, the rest is passed through the garlic and added to the minced meat.
11. Salt 1 tsp. heaping salt.
12. The bottom of the container for pickled vegetables, cover with celery and cut a few cloves of garlic.
13. Stuff the eggplants with the stuffing as completely as possible and fix with a thread.
14. Spread a layer in a saucepan, cut garlic and celery leaves on top, alternate to the top.
15. If the filling remains, it is laid out to the eggplants in free places.

For spiciness, if desired, bitter pepper is added to the fermented product.

Marinade is made from 1 liter of hot water and 1 tbsp. l. salt. Pour into the workpiece, put a flat plate and a press. Kept at room temperature for 5 days, then the finished pickled vegetables are transferred to a container and put in the refrigerator.

If long-term storage in a rolled-up form is necessary, the vegetables are laid out in jars and sterilized in the oven at a temperature of +170 ⁰C, close with heat-treated metal lids.

Eggplant pickled with carrots, garlic and herbs without brine

For the recipe prepare:

• carrots – 0,7 kg;
• eggplants – kg 3;
• garlic – 200 g;
• oil – 200 ml;
• salt – 1 tbsp. l. with top;
• celery and parsley (greens).

Pickled eggplants are made according to the following technology:

1. They retreat 1,5 cm from the top, pierce the eggplant through with a knife and cut it, 1,5 cm is also left from the stalk, the ends of the fruit will be intact.
2. Bring to a boil 4 liters of water with dissolved salt, spread the fruits. Boil vegetables for about 15 minutes, check their readiness by piercing with a match, if it easily enters the peel and pulp, remove from heat. It is undesirable to digest fruits.
3. The tray or cutting board is covered with a cloth, eggplants are laid out on it in 1-2 rows so that the cut is parallel to the plane. Cover with a second cutting board on top and set oppression.
4. In this state, the vegetables are until completely cooled. At this time, a viscous juice will be released, which must be removed, along with it bitterness will come out of the pulp.
5. Carrots are boiled until tender, grated or cut into thin longitudinal strips.
6. The garlic is crushed with a press.
7. In a wide bowl, combine garlic and carrots, pour out the salt provided for in the recipe and pour in the oil. All components are well mixed.
8. At the bottom of the container in which pickled vegetables will be cooked, put celery, you can add horseradish root and parsley, the greens should cover the bottom. It can be used whole or torn apart by hand.
9. The press is removed from the vegetables, they will have an oval-flat shape and stuffed with cooked minced vegetable, it is convenient to do this with a teaspoon.
10. So that the slices do not fall apart, they are rewound with threads or stalks of parsley, celery. The first layer is laid, greens on top, so until the end, until the eggplant runs out.
11. A flat plate is placed on top and a load is placed.

Leave the workpiece in the room, after a day the fruits will give juice, it will cover the surface of the plate together with the oil. On the third day, pickled eggplants will be ready, they are laid out in jars and put in a refrigerator.

Pickled blue ones with carrots and onions

Eggplant sautéed with carrots, garlic and bell peppers

A recipe is considered delicious in which bell pepper is present in the workpiece. It is used whole. Pepper adds extra flavor to pickled blue ones. Necessary components of the pickled eggplant recipe:

• sisenkie – 3 kg;
• Bulgarian pepper – 6 pcs .;
• oil – 250 ml;
• garlic – 180 g;
• carrots – 0,8 kg;
• ground allspice – to taste;
• celery and cilantro (it can be replaced with parsley) – 1 bunch each;
• salt – 3 tbsp l.

The sequence of technology for pickled eggplant with pepper:

1. On eggplants, a longitudinal cut is made in the center and boiled until tender in salted water.
2. The fruits are placed under the press so that the bitter juice from them stacks, leave for 3 hours.
3. Cut the stalk from the pepper, remove the inside along with the seeds.
4. Carrots are grated and sautéed in a frying pan with oil to make it soft.
5. Spread the carrots in a cup, add grated garlic and 1 tsp. salt, sprinkle with pepper, mix well.
6. The press is removed, the eggplant is cut to the top, about 2 cm remains intact at the bottom.
7. The fruit is opened, so it is easier to stuff it, and filled with stuffing. Wrapped for fixation with stems of any greenery.
8. Put cilantro and celery on the bottom of the container, a layer of eggplant on top.
9. Peppers are stuffed with minced vegetables, put on eggplant, then a layer of greens and so on until the vegetables run out.
10. A press is placed on top and left for 3 days.

Pickled blue and stuffed whole peppers are served at the same time.

They are closed with metal covers and lowered into the basement.

Terms and rules of storage

Pickled eggplant prepared according to any recipe is stored in a refrigerator or in a room with a temperature regime of no higher than + 4-5 ⁰C. If the container takes up a lot of space, vegetables can be packaged in containers or glass jars.

In recipes where pouring is provided, the brine is drained, boiled, cold is returned back to the workpiece, this method will keep the product for up to eight months. Pickled eggplants without filling, but with the use of oil, are edible for 4 months. The sterilized blank is stored for more than a year.

Conclusion

Pickled eggplants with carrots, herbs and garlic are suitable for both the festive table and the daily diet. The cooking technology is simple, after 3 days the fermented product will be ready, it can be served with any meat and potato dish.