Of the more than five hundred eggplant recipes that exist today, pickled fruits, stuffed with vegetables, occupy one of the leading places. About several of the most popular ways to cook this piquant dish read the following article.
Selection and preparation of ingredients
To prepare this dish, it is necessary to select fruits without bending, as smooth eggplants are easier to stuff. In addition, they should not be excessively thick and old with a high content of seeds.
Greens - the necessary ingredient in the preparation of this dish - may be of any one variety, but they use the chopped mixture of parsley, dill and cilantro more. As the filling, chopped carrots and peeled tomatoes and seeds are most often used. Sometimes eggplant is stuffed with chopped cabbage. Garlic, pepper, roots and other spices are added to them to taste. Vinegar is sometimes used, but more often without it, but salt is included in any recipe as a required ingredient.
It should be borne in mind that for fermentation in brine, salt should be 5% of the weight of water, and when fermenting eggplant in its own juice, the salt concentration should not exceed 2% of the total weight of all vegetables used.
Did you know? In addition to the fact that eggplants contain the most balanced complex of vitamins and minerals for the human body, it also remains almost unchanged during the heat treatment.
Sour eggplant stuffed with vegetables: the best recipes
The best, most delicious recipes for this popular dish differ mainly in the form of vinegar, vegetable oil and some spices.
In oil
30 minutes
vegetable oil
260 ml
Nutritional value per 100 g:
- Remove the stalks from the thoroughly washed eggplant.
- Make an incision along the fruits with an indent of 2 cm from the ends.
- Cook vegetables in salt water for up to 20 minutes. depending on their maturity.
- While the eggplants are boiling, cook the minced meat.
- To do this, cut the carrots and parsley root in the form of straws.
- Then stew in vegetable oil in a pan.
- Salt and mix ready-made minced meat with chopped parsley.
- When ready, squeeze the eggplant to remove excess moisture.
- Stuff the fruits and dress them with parsley stems or threads.
- Chop the garlic cloves finely.
- Stuffed vegetables in jars.
- In this case, pour each layer with chopped garlic.
- Cover the jars with gauze and leave at room temperature for 36 hours.
- After this period, after lactic acid fermentation has begun, pour sunflower oil into the jars.
- After this, the containers with the finished stuffed product should be sent to a cold place.
Did you know? Like its closest relatives from the solanaceous family - tomato and potato, eggplant has long been perceived in Europe with great suspicion of malicious qualities. But today all these vegetables occupy a place in the human food system that cannot be replaced with anything else.
With vinegar
45 min
Nutritional value per 100 g:
- Pierce well-washed eggplant in several places with a fork.
- Make cuts along the eggplant.
- Boil eggplant in water for about 1/3 of the hour.
- Put boiled vegetables under a press board. Due to this, excess moisture will leave the eggplant along with bitterness.
- For minced meat, boil the roots of parsley and celery.
- Chop carrots and greens.
- Peel the onions, garlic and hot peppers, which are then chopped.
- Salt the prepared ingredients and mix thoroughly.
- Stuffed eggplant with the resulting minced meat.
- Then put them tightly in an enameled dish, while alternating each layer with spices and vinegar.
- With eggplants, fill the tank completely, put a plate on top, and on top of it - yoke in the form of a three-liter jar of water.
- The dish reaches the required condition within 1 week.
Important! This dish should not be cooked in large quantities, as it can ferment and acquire a sour taste.
No vinegar
130 min
ground black pepper
1 tsp
parsley
several stems
celery
several stems
vegetable oil
150 ml
Nutritional value per 100 g:
- Boil the washed eggplant in salted water until tender, which is determined by lightly piercing the skin with a fork.
- To rid vegetables of excess moisture and bitterness, withstand them for a couple of hours under oppression.
- Then make a longitudinal section on the fruits, not reaching the end of the fruit by 2 cm.
- To prepare the stuffing mixture, grate the white roots with the carrot and grate the onions in small cubes.
- Stew these vegetables separately in a pan with sunflower oil, and then mix and salt after cooling.
- Add ground black pepper and paprika to the mixture.
- Grate the eggplant fruits inside the cut with chopped garlic.
- Then lay the minced vegetables in the cuts.
- Connect the edges of the eggplant, and tie the fruits themselves with stalks of parsley and celery.
- Put dill inflorescences and leaves of laurel to the bottom of enameled dishes, on which eggplant with stuffing is then laid. In this case, pour each layer with chopped garlic and rings of hot pepper.
- Then, with chilled brine, prepared at the rate of 65 g of table salt per 1000 ml of water, pour the stuffed eggplant so that the brine completely covers the product.
- Cover the fruits with a plate on which to place a light load.
- Keep the day at room temperature, and then move it to the refrigerator for 0.5 days.
- After that, remove the fruits from the brine, place in a glass jar and lightly pour with vegetable oil.
Important! It is highly undesirable to use overripe eggplants for cooking dishes, since they contain the substance solanan, which is harmful to the human body.
Sharp
120 min
hot peppers
3 pcs.
Nutritional value per 100 g:
- Washed and freed from the stalks eggplant fruits cook until half cooked.
- Make a longitudinal incision on each fruit.
- To prepare the minced meat, boil the carrots and parsley root, and then finely chop them.
- Also chop dill and parsley leaves, garlic, onions and hot peppers.
- All this is salt and mix well.
- Fill the aubergine with the resulting meat, which is then tightly packed in an enameled container.
- Pour water into the dishes and add vinegar.
- Stand the product under light oppression for 1 week, after which it will be ready for use.
Features of storage of blanks
Store fermented eggplants stuffed with vegetables in a cool place. Such a workpiece, placed in glass jars and poured on top with vegetable oil, can be stored in a place with low temperature for up to six months.
To cook sauerkraut stuffed with vegetables, you will have to spend some time and make some effort. However, the high gastronomic qualities of the resulting product fully justify the applied efforts.
