Do you make stuffed eggplants? We love such a wonderful appetizer and cook it several times during the eggplant season. Simple homemade food, I got the recipe from my grandmother. Here are the eggplant stuffed pickled 3-4 days - awesome snack!

We need:

eggplant -4 kg,

onions - 1 kg,

carrots - 1kg,

bulgarian pepper - 0.5 kg,

garlic 2 heads,

salt and ground black pepper,

vegetable oil for frying vegetables,

parsley and celery leaves.

Cooking. Boil the eggplants. Cut off the ponytails and place in a large saucepan. Pour cold salted water at the rate of 1 tablespoon per 1 liter. water.

Put a circle or a large plate on the water, and on it the load is like eggplants float.

Bring water to a boil over high heat, reduce heat slightly and cook until tender. It is important not to overcook, but not cooked will be hard and not tasty. I cooked from the beginning until cooked for 40 minutes. You need to check with a match, After 30 minutes, remove the load and push with the blunt end of the match, it should easily enter the eggplant.

It is advisable to check each eggplant, they are not boiled evenly, depending on the size.

Make an incision on the side and spread it out on a tilted table at intervals so that the liquid can drain.

Cover the top with something hard, I have a piece of chipboard, especially for this. Cover with cellophane and you can put the load, first 2 bricks, then 2 more or equivalent weight. You need to do it quickly when hot, the liquid drains better.

Substitute a bowl from below for the flowing liquid. Leave the eggplants under pressure for 3-4 hours, you can overnight.

In the meantime, prepare the minced meat for the filling. Cut the onion into slices, and the pepper into strips, grate the carrots on a medium grater, chop the garlic with a garlic.

Spread the onions, and stew the carrots and peppers, do everything separately in vegetable oil.

Combine all vegetables, add a little garlic. chop parsley, salt and sprinkle with black pepper.

Minced meat turns out to be so tasty, when I try it, I want to eat with a spoon. I am inclined to cook such vegetables just as a salad.

Remove the load from the eggplant and prepare the dishes for the already stuffed eggplant.

To fasten a little eggplant, twist it around with a celery leaf. Fold tightly into a saucepan, rub each ball with more garlic.

And the last operation is to cover with a smaller circle and put a load, so that in an hour the juice and vegetable oil that are contained in vegetables will cover all the eggplants. (My load is a 3-liter jar of honey)

We bring it to a cool place for fermentation. On the third or fourth day., Depends on the temperature. If it is warmer, the eggplant will sour faster. Trying our stuffed eggplants.

Cut into pieces so that it is convenient to take with a fork, pour with fresh fragrant vegetable oil.

We cut the rest, put them tightly in jars and hide in the refrigerator. You can add oil on top.

Who has been to the Odessa "Privoz", they sell such stuffed eggplant pickled in large barrels by weight. Nearby was a plate of tasting slices, sprinkled with fragrant vegetable oil and garlic.

An unmatched snack not only for your family, but also for the most dear guests.

Bon appetit to everyone and good mood!

With step by step photos and other delicious recipes

When cooked correctly, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and dieters. To preserve vitamins and consume this vegetable all year round, they came up with canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish will not take much time to prepare. Despite its simplicity, this snack is delicious and keeps well indoors.

Ingredients:

• dill - 50 g;
• bell pepper - 500 g;
• salt - 1 tbsp. l .;
• garlic - 70 g;
• sugar - 35 g;
• carrots - 500 g;
• parsley - 50 g;
• onions - 500 g;
• eggplant - 2 kg;
• tomatoes - 1.2 kg;
• sunflower oil - 600 ml.

Preparation:

1. Wash the eggplants, cut off the stalk. Cut into one and a half centimeter circles. Salt. Place in a container and leave for an hour.
2. Remove the peel from the tomato. To do this, keep the fruits in boiling water for two minutes. Take out, rinse with water, the peel is easily removed.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut off the stalk of the pepper, remove the seeds, cut into cubes.
7. Peel the garlic and chop finely.
8. Rinse parsley and dill, chop.
9. Take large pots. Place prepared ingredients.
10. It should be laid out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Pour greens on top.
13. Season with sunflower oil.
14. Put the container on the stove, closing the lid.
15. Switch on medium heating mode.
16. Simmer for about an hour.
17. Rinse jars with soda, sterilize.
18. Transfer the appetizer to the jars. Cover with sterilized lids.
19. Pour water into a saucepan, where to put the jars.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

Recipe you will lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

• eggplant - 5 kg.
• salt - 2 tbsp. spoons;
• vinegar - 270 ml;
• sugar - 4 tbsp. spoons;
• bulgarian pepper - 17 pcs.;
• chili pepper - 5 pcs.;
• garlic - 21 cloves;
• vegetable oil - 350 ml.

Preparation:

1. Rinse the eggplant fruits, cut off the stalk, cut into small cubes.
2. Transfer the prepared vegetable into a deep container, salt and mix. Withstand half an hour.
3. Place hot peppers with seeds and garlic in a blender, chop.
4. Cut the stalk of the bell pepper, remove the seeds. Place in a blender bowl, chop. You can use a meat grinder, then the mass will look like porridge.
5. Remove excess liquid from eggplant.
6. Heat the pan. Add oil. Lay out the vegetable. Fry until golden brown.
7. Transfer the pepper and garlic to a large saucepan. Pour in vinegar and oil. Boil. Attach eggplants to them. Add sugar, salt. Boil for 10 minutes.
8. Sterilize banks. Transfer the appetizer. Close with lids.
9. Turn the container over. Cover with a blanket. Leave to cool.

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onions - 1 kg;
• salt - 2 tbsp. l .;
• vinegar 70% - 2 tbsp. spoons;
• bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 tsp.

Preparation:

1. Wash the vegetables.
2. Cut off the stalk from the little blue. Cut into long thin slices.
3. Salt. Let it brew for an hour. Rinse.
4. Peel the carrots, grate on a special grater designed for Korean-style carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, drain off excess liquid.
5. Remove seeds from bell pepper, cut off the stalk, cut into strips.
6. Remove the husk from the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Put vegetables, except for eggplants, in a container, mix. Pour vinegar, hot pepper. Leave on for five hours. If you don't like spicy foods, don't use hot peppers.
9. Transfer the eggplants to a frying pan with oil, fry.
10. Transfer to the rest of the vegetables, mix.
11. Sterilize banks. Transfer the salad. To cover with a lid. You can't roll it up. Put to sterilize. It takes 15 minutes for a half liter container. For liter - half an hour;
12. Close with lids. Wrap up. Leave to cool.

Eggplant recipe cooked like mushrooms

Eggplants can be prepared like mushrooms for the winter. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.

Ingredients:

• garlic - 5 cloves;
• eggplant - 1.5 kg;
• vinegar 9% - 70 g;
• hot pepper to taste;
• dill - a bunch;
• vegetable oil - 80 ml;
• salt - 1 + ¼ tbsp. spoons.

Preparation:

1. Rinse the fruit, cut off the stalk, peel.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
4. Remove from heat. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness goes away.
5. Pour the required amount of oil into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
9. Place the snack tightly into the container. Leave in the refrigerator for six hours.
10. The way out is three half-liter cans.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple, quick recipe for eggplant caviar will appeal to the whole family.

Ingredients:

• eggplant - 2.3 kg;
• garlic - 4 cloves;
• tomatoes -2 kg;
• sugar - 125 g;
• vegetable oil - 200 ml;
• chili pepper - 2 pcs.;
• essence of vinegar - 1 tsp;
• Bulgarian pepper - 600 g;
• salt - 2 tbsp. spoons;
• dill - 50 g.

Eggplant belongs to the Solanaceae family and is famous not only for its taste, but also for its benefits for the human body. The yield period of the vegetable harvest is short, therefore, to preserve the product for the winter and obtain a valuable source of nutrients in the cold season, experienced housewives use a variety of recipes for preparing pickled and pickled eggplants for the winter.

Eggplant contains a high content of fiber, proteins, trace elements and B vitamins, which determines the benefits of the product for the human body. 100 g of a vegetable contains only 28 kcal, so it is often included in the menu by people who need to control or reduce body weight.

The constant consumption of vegetables has the following beneficial effects on the human body:

• improves the functioning of the heart system, which is due to the high content of potassium and pectin;
• removes excess fluid, has a diuretic effect;
• lowers cholesterol levels;
• has a preventive effect against cancer;
• reduces the urge to smoke;
• relieves vasospasm, which leads to improved blood circulation;
• contributes to the destruction of microbes and fungi;
• normalizes the functioning of the nervous system, supplying the body with vitamins C and B.

Eggplants contain a small amount of sugar, so they can be included in the diet of diabetics. Vegetables contain a large amount of zinc and manganese, therefore they are recommended for use in the menu of patients who need recovery from a stroke. The product is useful for pregnant women, as it normalizes the blood composition, replenishes iron deficiency and maintains the proper level of blood pressure, which is important for the correct formation of the fetus.

Preparing the main ingredient

The fruits belong to the category of "capricious" vegetables, as after cutting they quickly acquire a dark color. Due to this feature, it is necessary to start the blanks immediately after completing this procedure. An improperly cooked product can taste bitter, so housewives pre-soak the processed vegetables in salted water for 15 minutes, which helps to avoid this problem.

• use fully ripe vegetables;
• overripe fruits contain corned beef, which is harmful to humans, so such fruits are not consumed;
• use warm water for washing;
• for work, knives made of stainless steel or ceramics are used, which reduces the browning property of vegetables.

When processing raw materials, the vegetables are washed first, after which the base and the stalk are removed. Fruits of medium size without damage and voids with small seeds are considered optimal for the preparation of winter preparations.

Making preparations for the winter

Pre-cut vegetables can be used whole or cut into pieces, with or without skin, they can be used alone or in combination with other vegetables. Ideal companions are:

• sweet peppers;
• carrot;
• tomatoes;
• squash and zucchini.

When using the fetus as a whole, it is recommended that you perform several punctures with a fork, which will allow for a better outlet of air. All the best recipes can be divided into two main groups. The first includes those that involve heat treatment and allow you to get a product immediately ready for use. The second involves salting, and vegetables take some time for the appetizer to acquire the required aroma and richness of taste.

The classic recipe for canning blues

The classic recipe "mother-in-law's tongue" without filling is an excellent appetizer for potatoes and meat dishes, but it can also be used as an independent dish. Pre-washed eggplants need to be cut lengthwise in the form of thin plates or circles. To facilitate the process, use the second option, since it takes less time and it is easier to put vegetables in a jar.

The following list of ingredients is required:

• blue ones - 1 kg;
• tomatoes - 1 kg;
• bulgarian pepper - 250 g;
• hot pepper - 1 pc.;
• garlic cloves - 7 pcs.;

• water - 0.5 l;
• odorless oil - 0.5 l;
• sugar - ½ tbsp. l .;
• salt - 1 tbsp. l .;
• carrots - 3 pcs.;
• black peppercorns - 2 pcs.;
• 9% vinegar - 200 ml.

Using a meat grinder, finely chop sweet peppers with tomatoes, carrots and black pepper. Water is poured into the resulting vegetable mixture and boiled for 45 minutes, after which the chopped eggplants are placed in it and kept on fire for an additional 10 minutes. The workpiece is laid out in sterilized jars and the brine remaining after cooking is poured. The containers are rolled up, turned over and put under a shelter to cool.

In Georgian

Harvesting involves the use of a spicy filling, thanks to which the product acquires a piquant taste. The recipe requires:

• blue - 2.5 kg;
• vinegar 6% - 2 cups;
• water - 2 glasses;
• walnut - 1 glass;
• cloves of garlic - 200 g;
• salt - 120 g;
• mint - 4 g.

The base and stalk are cut off from the fruits, part of the core is removed, they are poured with salted water and put on fire for 3 minutes. The liquid is drained and the vegetables are placed under pressure. Prepare the ingredients for making "minced meat" for the filling:

• garlic is crushed;
• peel and chop nuts with a knife;
• the mint is cut into small pieces.

Stuffed fruits are placed tightly in jars and poured with uncooled brine made from water and vinegar in a 1: 1 ratio. After 4 days, the snack can be consumed.

• eggplant - 2 kg;
• garlic - 4 heads;
• salt - 100 g;
• bay leaf - 1 for each layer;
• vegetable oil - 2 tbsp. l.

After cooling, the eggplants are cut in half lengthwise, laid out on a flat surface and a load is placed on top, leaving in this form for a couple of hours to remove excess liquid. Garlic needs to be crushed and mixed with oil. Vegetables are placed in sterilized jars in dense layers, carefully lubricating each with a garlic mixture.

Eggplant stuffed with vegetables

Eggplant stuffed with vegetables can be an addition to a side dish or used as an independent dish. For cooking you will need:

• eggplant - 2 kg;
• garlic heads - 300 g;
• hot pepper - 4 pcs.;
• parsley, dill, cilantro and celery herb;
• salt - 2 tbsp. l.
• 9% vinegar - 500 ml;
• water - 1 l.

In the blue ones, the base and the stalk are removed, an incision is formed for the future filling. Vegetables are kept in boiling water for 10 minutes, the liquid is removed and left under oppression for 3 hours. A filling is formed from a mixture of coarsely chopped herbs, pepper and chopped garlic and placed inside each vegetable. Eggplants with filling are transferred to jars and poured with hot marinade made from water, essence and salt. The containers are rolled up and removed to cool.

Quick recipe for marinated in Armenian

The instant Armenian recipe involves the use of hot seasonings and aromatic spices. For work you will need:

• blue ones - 2 kg;
• 2 bunches of cilantro;
• garlic heads - 2 pcs.;
• essence - 1.5 tbsp. l .;
• salt, hot pepper - to taste;
• odorless oil - 400 ml;
• savory - 2 tsp

Eggplants are cut into thin strips and fried. Spread the mixture on a paper towel to remove excess oil. Spicy grass and garlic are crushed, combined with vegetables, pepper and sprinkled with thyme, mix thoroughly. The mixture is placed under oppression for 24 hours, after which it is evenly distributed for rolling into sterilized jars.

Pickled without sterilization

Many housewives prefer quick methods of preparing blanks for the winter. The advantage of the recipe is the absence of sterilization, which saves time and preserves the useful properties of the product. The recipe will require:

• eggplant - 2 kg;
• thyme - 2 sprigs;
• garlic - 8 cloves;
• lavrushkas - 4 pcs.;
• allspice - 1 tsp;
• chili peppers - 2 pcs.;
• salt and sugar - 4 tbsp. l .;
• vinegar 9% - 300 ml;
• water - 2 l;
• oil - 200 ml.

Eggplants are peeled and cut into thin strips 5 mm thick and 1 cm wide. Cooking process:

• vegetables are laid out in a container and covered with salt, left for 30 minutes and washed with cold water;
• cut the pepper into rings, chop the garlic;
• a vinegar solution and salt are added to water, bay leaves, pepper and oil are placed in a boiling solution, thereby preparing the marinade;
• chopped eggplants and peppers are placed in a boiling solution, garlic, thyme are added and boiled for 7 minutes.

Put the eggplants in jars, pour over the remaining marinade and put them under the lid.

In korean

Reviews of lovers of Korean cuisine classify the recipe for such eggplant as the most delicious. For cooking you will need:

• eggplant - 1 kg;
• carrots - 0.5 kg;
• sweet pepper - 0.5 kg;
• granulated sugar - 100 g;
• vinegar solution 9% - 200 ml;
• 1/2 head of garlic;
• ground black pepper - ½ tsp;
• Korean seasoning for carrots - 25 g.

The vegetables are cut into strips. Eggplant strips are salted and placed to stand for 30 minutes, after which excess liquid is removed with a colander and fried in vegetable oil. Combine vegetables, add garlic, pepper, sugar and essence solution. The mixture is brought by stirring to a homogeneous consistency and set aside for 4 hours in a cold place, after which it is laid out in sterilized jars. The containers are boiled for 30 minutes, after which they are sealed with lids.

With onions and bell peppers

You can prepare a blank without sterilization from fried eggplants, onions and peppers. For cooking take:

• eggplant - 2.4 kg;
• tomatoes - 3 kg;
• sweet pepper - 600 g;
• hot pepper - 2 pcs.;
• onions - 400 g;
• garlic - 10 cloves;
• salt - 2 tbsp. l .;
• sugar - 10 tbsp. l .;
• 9% vinegar - 100 ml;
• allspice peas - 12 pcs.;
• black pepper - 20 peas;
• salt to taste.

Cut the eggplants into slices, sprinkle with salt and leave for 30 minutes to extract juice. After this time, the vegetables are fried with a little oil until golden brown.

Tomatoes are twisted in a meat grinder together with garlic, peppers and onions, the mixture is put on the stove for 30 minutes for cooking. Then add sugar, salt and peppercorns and mix with the eggplant base. The vegetable preparation is kept on fire for 15 minutes and vinegar is added 5 minutes before the end. The product is laid out in sterilized jars and removed to cool.

With tomatoes

A blank according to this recipe can be used as an addition to side dishes or as an independent dish. The recipe requires:

• eggplant - 1.8 kg;
• tomatoes - 3.5 kg;
• sweet pepper - 12 pcs.;
• hot pepper - 1 pc.;
• garlic - 30 cloves;
• parsley, cilantro - 50 g each;
• sugar - 1 glass;
• vegetable oil - 200 ml;
• salt - 1.5 tbsp. l .;
• vinegar - 1 tbsp. l.

Eggplants are peeled and cut into 2 halves. Sprinkle the vegetables with salt and leave for 20 minutes to remove the bitterness. The fruits are washed under cold water and cut into large cubes.

The peppers are cut into strips and garlic cloves are crushed, and the tomatoes are minced. All vegetables, garlic are combined in a container, salt and sugar and spices included in the recipe are added. The pan is put on fire for 15 minutes, constantly stirring the contents. At the end, add oil, vinegar and herbs and boil for 5 minutes. After that, the vegetable mixture must be rolled up in sterilized jars.

With cabbage

A delicious combination is obtained when canning eggplants with cabbage. The recipe requires:

• cabbage - 1.5 kg;
• eggplant - 1.5 kg;
• carrots - 450 g;
• garlic - 15 cloves;
• hot pepper - 1 pc.;
• black peppercorns - 15 pcs.;
• salt - 2.5 tbsp. l .;
• water - 1 l;
• 9% vinegar - ½ cup.

Eggplants are placed in boiling water for 7 minutes and removed to cool, after which small cubes of 2 cm are formed. Carrots and cabbage are chopped on a fine grater. With the help of a crusher, grind the garlic, mix it with chopped hot pepper. Vegetable ingredients are mixed with each other, salt and vinegar are added. After thorough mixing, the workpiece is placed in containers and covered with lids. After 7 days, the eggplant and vegetable snack will be ready.

With celery

The use of celery allows you to get a harvest in the winter, rich in vitamins and nutrients. The recipe requires:

• eggplant - 1 kg;
• celery - ¾ cup and 1 sprig for each eggplant;
• basil - ½ cup;
• cilantro - 1 bunch;
• dill - ½ cup;
• wine vinegar - ½ cup;
• garlic - 1 clove for each eggplant;
• salt - 1 tbsp. l.

Peel the eggplants and form a 3 cm longitudinal incision. Boil the vegetables in salted water for 3 minutes, then remove the liquid with a colander. Finely chopped greens are mixed with salt, eggplants are stuffed with a mixture of herbs and put into each garlic. The celery sprigs are scalded with boiling water and the vegetables are tied with them so that the filling is kept inside.

A marinade is prepared from water, salt and a bite of wine. Eggplants laid in jars are poured with a solution and rolled up. The time required to receive the finished workpiece is 10 days.

Eggplants according to this recipe can be cooked quickly and tasty. Significant time savings are achieved due to the absence of the need to boil vegetables and waste energy on sterilizing the workpieces. To prepare eggplants according to this recipe, the following proportions are adhered to:

• salt - 2 or 3% of the total mass of eggplants;
• herbs of herbs - from 2 to 5% of the weight of vegetables.

Cut eggplants are laid in layers and sprinkled with salt and herbs, and then placed under oppression. For every 1 kg of workpiece, the weight of the press must be at least 10 kg. Fermentation takes place within 20 days, after which the eggplants are removed to a cool place. The finished product will be ready for use in 1 month. If desired, garlic, coriander, basil and other aromatic spices can be added to add richness to the taste.

Oxidized eggplant

Sour eggplants have been cooked by our ancestors since ancient times. The average cooking time for a snack is 2 weeks to a month, depending on the variety and size of vegetables used. The recipe requires:

• eggplant - 3 kg;
• carrots - 1.5 kg;
• garlic - 1.5 heads;
• salt - 9 tbsp. l .;
• water - 4.5 l;
• black peppercorns - 15 pcs.;
• lavrushka - 7 leaves.

Eggplants are boiled in salted water for 15 minutes. Placed in a colander to completely remove the liquid, after which it is removed under oppression for 24 hours. Carrots are grated and stuffed with eggplants, placed in a container with the formation of dense layers.

A marinade is prepared from salt and water; at the time of boiling, lavrushka leaves and pepper are added. After cooling, a container with vegetables is filled with liquid and placed under oppression. After 14 days, the product can be tasted; in case of insufficient taste, the workpiece is left under the press for 2 weeks.

Storage methods

Fresh eggplants do not have a long shelf life. The maximum period is considered from 1 to 1.5 months, during this time vegetables are able not to lose their external qualities and value. To do this, you will need to ensure a temperature regime of +2 to +6 C and a humidity of at least 70%.

The following actions will help to extend the period:

• use a wet wipe instead of washing;
• leave the tail after cutting from the garden at least 2 cm;
• store in a cool room with sawdust;
• place vegetables without letting them touch.

Some gardeners dig up the plant bush and place it in the cellar along with the soil, periodically moistening the root system. At home, they are stored in a dark place, after wrapping the fruits in a newspaper. Sun exposure negatively affects the taste of vegetables and causes the production of corned beef.

Eggplant- a very useful vegetable, which is also popularly called "Blue". Thousands of housewives love to cook eggplants. They can be fried and stuffed, they can be made "tongues" and added to salads, stews, etc. But just imagine how you, in winter, and if you wish, in summer, take out delicious pickled eggplants from a jar or barrel, make a salad out of them and put it on the festive table. All guests are guaranteed to appreciate the taste of this dish if properly prepared.

Although it is not difficult to prepare pickled eggplants for the winter and it does not take much time and effort, but, unfortunately, not everyone knows how to do it. That is why, below, at the House of Knowledge, to my dear readers, I decided to present a magnificent simple recipe according to which my family, without adding vinegar, kvass eggplant every year.

Ingredients for pickled eggplant.

Prepare all the ingredients you need before you start preparing the delicious, tart eggplant.

To prepare one 3L can of this magnificent dish, you will need:

1. Eggplant- 2.3 kg
2. Salt- 6 tbsp. spoons
3. Garlic- 4-5 teeth
4. Parsley- good bunch
5. Bitter capsicum- about 6-8 rings
6. Water- for boiling eggplants (in a 5l pan - 3.5l) and for brine - 1l

You will also need:

1. Casserole (preferably larger)
2. Garlic press or mortar
3. 3L jar with a plastic lid
4. A couple of trays and cutting boards to be used as a press.

Recipe for pickled eggplant for the winter in jars.

The eggplant recipe can be divided into the following parts:

1. Cooking and pressing eggplants
2. Preparation of the filling
3. Placing eggplants in a jar and pouring them with brine

Prepare the ingredients: wash the eggplant and remove all tails.

Read also: Salted cucumbers.

Pour water into a large saucepan (in my case, a 5L pot - 3.5L of water) and put it on fire. Toss and dissolve 4 tablespoons of salt in water.

When the water boils, drop the eggplants into it and boil them for 4-6 minutes. At the same time, try to keep the fruits under water as much as possible (you can cover with a lid), and not above its surface. For this I had to cook eggplants in 2 approaches, that is, first one half, and then the second.

Remove the cooked eggplants from the water and put them under a press for 5-6 hours (to drain the bitter liquid). For convenience, I recommend stacking eggplants of the same size in rows. Place them on a hard, flat surface, such as a tray, and then cover with boards or trays on which to place "weights", such as jars or eggplants with water. After that, in order for the liquid to drain, put something under one side of the tray, that is, make a tilt.

Prepare the ingredients for placing the eggplant in the jar:

After 5-6 hours of placing the eggplants under the press and before placing them in the jar, peel and wash the garlic, wash the parsley and hot pepper.

Read also: Eggplant in a barrel.

Now prepare the filling. To do this, for one 3 liter jar of eggplant, I cut 5-6 garlic cloves into small cubes, add 1 tablespoon of salt to it and squeeze it into a uniform gruel. You can also do this by pressing the garlic through a garlic press and then mixing it with salt.

After draining the liquid from the eggplants, cut them into halves, without cutting to the end.

After that, brush the eggplant with the filling, evenly distributing it between all the fruits.

Now finely chop the parsley and cut 4-5 thin rings from the hot pepper.

Now start placing the eggplants in the jar. To do this, pour a little parsley on its bottom.

Then lay the blue layers, shifting them with hot pepper and parsley. Apply in height so that there is 2-3 cm left to the neck of the jar. This is necessary in order to properly fill the brine.

When the eggplants are already in the jar, start preparing the brine. To do this, simply dissolve the salt in cold water (1 tablespoon of salt per 1 liter of water).

After dissolving the salt in the water, pour the brine into the eggplant jar and cover it with a lid.

Then you need to lightly shake the jar so that the air that remains between the eggplants comes out. In this form, place the jar on a tray (or plate), onto which the liquid will flow, and leave it at room temperature for 2-3 days.

In Crimea, Koreans sell such eggplants at bazaars. I do not know what ethnic group this recipe belongs to, but I know that my grandmother, who is not Korean, also cooked such eggplants. This is the recipe I use.

Main ingredients: eggplant, carrot, onion and garlic.

Cut off the stalk of eggplants, wash. Boil 3 liters of water in a large saucepan, dip the eggplants into it and cook for 2 minutes on each side. Taste for softness with a sharp knife or fork. Do not overcook to avoid porridge.

Put the boiled eggplants on a tray in one row, cover with a board and set the oppression. Leave it on for a few hours. Cut the cooled and slightly flattened eggplants lengthwise, without cutting to the end.

Peel and grate the carrots. Cut the onion into half rings. Fry in vegetable oil until golden brown.

Put everything in a bowl.

Peel the garlic, pass through a press and add to the carrots. Stir, salt to taste and add a teaspoon of red hot pepper.

For brine, dilute salt in water, add bay leaves and peppers. Bring the brine to a boil. Boil for 2-3 minutes.

Fill the cuts in the eggplants with the minced meat and twist them with threads. Place the stuffed eggplants in a saucepan and pour over the hot brine. Press down with a slight pressure and leave the eggplants to sour, i.e. they produce acid. Eggplants bite from two to five days - depending on the temperature in the room. If you take them out immediately to the cold, they will both acidify longer and be stored longer. On the principle of pickled barrel cucumbers.

A week later, you can already try stuffed pickled eggplants.

My grandmother kept such eggplants until the New Year. She kept them cold. Then they were simply eaten and none of us knows if they can stand longer.