Stuffed eggplants for the winter: simple recipes for stuffing pickled and pickled blue ones with vegetable fillings

Marinated

Blue pickled stuffed eggplants not only delight the eye with an attractive appearance, but also bring pleasure with a spicy taste.

Spicy with herbs and garlic

The appetizer according to this recipe has not only an interesting spicy taste, but also an unusual look.

Ingredients:

• eggplants – kg 1,5;
• garlic – 1 head;
• hot chilli pepper;
• greens: parsley, cilantro, celery stalks;
• salt.

For the marinade: water – 1 l, salt – 1,5 tbsp. l., granulated sugar – 1 tbsp. l., vinegar (9%) – 350 ml, bay leaf, cloves and allspice – to taste.

Stages of preparation:

1. Wash the eggplant, cut off the stalk and make an incision in the form of a pocket, not reaching the ends of 1 cm.
2. Dip the vegetables in boiling water and boil for about 8 minutes. At this stage, the main thing is not to digest!
3. Strain the little blue ones, put them in a container, press a jar of water on top and leave for a while. The best option is overnight.
4. Cut the hot pepper into halves, get rid of the grains and finely chop.
5. Wash parsley and cilantro, dry and chop coarsely.
6. Finely chop the garlic and mix with herbs. Salt everything and mix thoroughly.
7. Pour water over celeriac and boil. Remove the stalks, and leave the broth as the basis for the marinade.
8. Fill the eggplants with the mixture obtained from the greens, tie with a stalk of celery.
9. Prepare the marinade: Pour spices into hot water and bring to a boil. Add vinegar, boil and boil for 2 minutes.
10. Place the stuffed eggplants tightly in jars, pour over the marinade and sterilize for 15 to 35 minutes, depending on the size of the container.
11. Roll up with lids and let cool.

With beans

Eggplant, beans and vegetables make not only an excellent salad, but also a delicious stew that can be used both as a side dish and as a dressing for soups and borscht.

Ingredients:

• eggplants – kg 1;
• Tomatoes – 1,5 kg;
• Bulgarian pepper – 750 g;
• onion – 0,5 kg;
• carrots – 250 g;
• beans (white, red) – 1 cup;
• parsley, basil, cilantro – optional;
• vinegar (9%) – 15 ml,
• sugar – 0,5 glass;
• salt – 30 g;
• freshly ground pepper.

How to cook:

1. Rinse beans and boil until soft, but so that they retain their shape.
2. Wash the bell pepper, peel the seeds and cut into strips.
3. Wash the eggplant, cut off the stalks and cut into half rings, you can quarter.
4. Place eggplant in salted water for 30 minutes. After the liquid drain, rinse and dry.
5. Peel and coarsely chop the onion, wash the carrot, remove the skin and grate on a coarse grater.
6. Fry eggplants, onions and carrots separately until half cooked. It is important to heat the pan well and fry in sunflower oil.
7. Mix beans with fried ingredients.
8. Prepare the tomato marinade: chop the tomatoes in a blender or meat grinder, bring to a boil, add salt, sugar and vinegar to taste.
9. Put pepper and a mixture of beans and vegetables into the resulting marinade, bring to a boil and cook for 25–30 minutes.
10. 15 minutes before cooking, add greens if desired.
11. Transfer the vegetables to jars and pour over the tomato marinade and twist. After complete cooling, you can put the jars in the pantry.

With tomatoes and sweet peppers

This vegetable mix can be served on its own as a salad or as a side dish with potatoes or meat.

From the ingredients:

• blue – 1,1 kg;
• sweet pepper – 350 g;
• tomatoes – 700 g;
• hot pepper – to taste;
• garlic – 1 large head;
• onions – 2 medium heads;
• sugar – 1/2 cup;
• vinegar – 1/4 cup;
• vegetable oil – 85 ml;
• salt – 30 g;
• paprika, ground hot pepper, dry adjika – to taste.

Sequence of preparation:

1. Wash, dry, cut the eggplant into rings, sprinkle with salt, mix and leave for 2 hours.
2. Drain the bitter liquid, rinse with water and dry with a paper towel.
3. Prepare vegetables: wash tomatoes and peppers, remove seeds from peppers, peel onions and garlic. If the skin of the tomatoes is tough, you need to get rid of it (pour the vegetables with boiling water and easily remove).
4. Make a puree from tomatoes, half an onion and sweet pepper (you can add a little hot pepper), add spices, spices, salt, sugar and boil for 15-20 minutes.
5. Fry the remaining onion with pepper, then fry the eggplant until golden brown.
6. Add all the vegetables to the tomato mixture, also add finely grated garlic and cook for another 3-4 minutes. Literally a minute before the end, pour in the vinegar.
7. We spread in pre-sterilized jars and tightly close the lids.

Video “Recipe for stuffed eggplant for the winter”

From this video you will learn how to cook delicious stuffed eggplant for the winter.

Without sterilization

You can cook delicious little blue ones without sterilization. Eggplants can be pickled and fermented, stuffed and simply layered with vegetables or herbs. The filling can be anything.

Italian Pickled Eggplant Appetizer:

• eggplants – kg 1;
• garlic – 8 denticles;
• chilli flakes – 1 tbsp. l.;
• dried thyme – 1 tsp;
• salt – 40 g;
• grape vinegar – 500 ml;
• allspice – 5 peas;
• olive oil – 250 ml.

Cooking process:

1. Peel the eggplant, cut into long sticks, mix with salt and leave under oppression for 5 hours.
2. Drain the bitter liquid, rinse, add vinegar, mix and leave for another 2 hours.
3. Put eggplant, garlic in layers in a container, sprinkle with thyme and pepper, brush with oil. And so on, layer by layer.
4. Tamp the appetizer tightly, close the lid and refrigerate for 2 weeks.

Pickled

Pickled stuffed eggplants are prepared quickly and are very tasty.

With carrots

Ingredients:

• eggplants – kg 1;
• garlic – 1 head;
• carrots – 2 pcs .;
• vegetable oil – 3 st. l .;
• salt.

Brine: water – 450 ml, salt – 10 g, vinegar – 10 ml, black peppercorns – 3 pcs., Bay leaf – 2 pcs.

Preparation:

1. Boil in salted water until tender (about 30 minutes). Leave under pressure for an hour to glass a bitter liquid.
2. Grate carrots and simmer in vegetable oil for 10 minutes.
3. Chop the greens and crush the garlic.
4. Mix carrots with herbs and garlic. Set aside some garlic and herbs.
5. Make eggplant pockets and stuff with carrots.
6. Prepare the marinade: boil water, add spices and vinegar, boil for 2 minutes.
7. Stuffed blue fold tightly into a container, sprinkle with herbs and garlic, pour marinade and leave under pressure for 3 days.

With cabbage

Ingredients:

• eggplants – kg 1,5;
• cabbage – 400 g;
• carrots – 100 g;
• sweet pepper – 2 pcs .;
• Garlic – 2 cloves;
• hot or black pepper (to taste).

Brine: water – 1,5 l, salt – 70 g.

Eggplants with cabbage are prepared by analogy with stuffed carrots. But instead of the carrot filling, we prepare the cabbage: you need to finely chop the cabbage, cut the pepper into strips, squeeze out the garlic and grate the carrots.

Sprinkle the resulting vegetable mixture with salt, mix and leave for 20-30 minutes. Add pepper to taste. Pour the stuffed vegetables with brine and leave for 3 days.

Useful Tips

When cooking eggplant, it is important to consider a few points:

• for cutting and stuffing eggplants, it is advisable to use stainless steel knives and utensils so that they do not turn black;
• can be cooked with or without skin; when baked, eggplants are peeled after cooking in the oven;
• salt will help get rid of bitterness: cut and salt the vegetables, leave for a couple of hours, then rinse thoroughly;
• If you plan to cook the eggplant whole, pierce it in several places with a toothpick.