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➠ Stuffed eggplants for the winter

Stuffed eggplants for the winter

765

Kitchen Russian

Calorie content 41.9 kcal

Portions 2 p.

Cooking time 3 days

Proteins * 1.1 gr.

Fats * 6.7 g

Carbohydrates* 6.6 gr.

Content

Eggplant stuffed with vegetables, prepared by fermenting them in brine, is an excellent preparation option for the winter. After ripening, ready-made eggplants can be stored in the refrigerator, or you can transfer the eggplants to a glass jar along with brine and sterilize for 15-20 minutes and roll up. Spicy, juicy and moderately salty, they are perfect as an appetizer for a festive and everyday table, as well as as a side dish for meat dishes or boiled potatoes.

Ingredients

Eggplant 2.5KG Carrot 500 gr. Onion 300 gr. Garlic 3 - 4 teeth. Dill 20 gr. Salt 100 g Water 2 p. Vegetable oil 2 - 3 tbsp

Cooking process

We wash the eggplants under running water, remove the stalks. We cut each eggplant in half lengthwise not to the end, leaving the eggplant on the sides with a whole 1.5-2 cm to the edge.

Pour a liter of water into a saucepan, add 30 gr. salt, mix well and dip the eggplants into the water. We put the pan on fire, bring the water to a boil over medium heat, then reduce the heat and boil the eggplants for 25-30 minutes until soft. Then we put the eggplants in a colander, set the oppression on top, it can be a small jar of water, and leave it for 2.5-3 hours so that the excess water is glass.

We clean the carrots, wash and rub on a coarse grater.

Peel the onion, rinse and cut into half rings.

Put the onion in a preheated pan with vegetable oil, fry it for 2-3 minutes, then add the carrots, mix and fry for another 5-7 minutes, until the carrots become soft.

Then add finely chopped garlic and chopped herbs to the pan, 40 gr. salt, mix and remove the pan from heat.

We take out the eggplants from the colander and fill the cuts with the vegetable filling, tamping it a little with a spoon.

We put the stuffed eggplant in a container and fill it with a liter of cold boiled water, in which we dissolve 30 gr. salt. Cover the container with a cotton towel or gauze and leave for 3 days at room temperature.

After 3 days, remove the towel and close the eggplant with a lid. We put them in the refrigerator. After 4-5 days, the eggplants will be completely ready to eat.