home
➠ Snacks
➠ Snacks
➠ Korean style stuffed eggplant for the winter

Korean style stuffed eggplant for the winter

1197

Kitchen Asian

Calorie content 21.7 kcal

Portions 1.5 l.

Cooking time 3 days

Proteins * 1 gr.

Fats * 0.1 g

Carbohydrates* 4.1 gr.

Korean style stuffed eggplant for the winter

Content

Recently I found another recipe for an unusual and very tasty eggplant appetizer. Korean-style stuffed eggplant will certainly appeal to lovers of spicy snacks. Stuffed eggplants are a great addition to meat dishes.

Ingredients

Carrot 300 gr. Eggplant 1 kg Chilli 7 pcs. Garlic 1 PC. Parsley 1 bundle Celery 1 bundle Table vinegar 9% 2 tbsp Water 1 l. Salt 2 tbsp

Cooking process

Wash the eggplants thoroughly, pat dry with paper towels, trim off the ends and cut lengthwise, but not completely. Pour water into a saucepan, salt, put on fire and bring to a boil. Place the eggplants in a saucepan and simmer for about 5 minutes over low heat after boiling again.

Cool the boiled eggplants completely and leave for about 30 minutes to allow excess moisture in the glass. From above you can install oppression. Prepare the brine. Pour a liter of water into a saucepan, add the required amount of table salt, put on medium heat and bring to a boil, then remove from heat and cool the brine completely.

Peel the garlic and rinse. Wash and peel the carrots with a vegetable peeler. Grate the prepared vegetables on a fine grater. Save a few cloves of garlic for the marinade.

Rinse hot peppers, peel from seeds and core, then chop finely. Rinse the parsley thoroughly and shake off excess moisture, chop with a sharp knife.

Combine all chopped vegetables and herbs in a small container, mix thoroughly.

Stuff the cooled eggplants with the filling.

To prevent the filling from falling out, wrap the eggplant with thread and place it in a container in which the eggplant will be marinated.

Rinse the celery leaves thoroughly and place on top of the eggplant, add garlic cloves on top.

Pour the cooled marinade over. Cover with a plate and press down. Leave for 3 days at room temperature. Then pour the marinade into a saucepan, add the vinegar and bring to a boil. Wash and sterilize jars and lids. Put the eggplants in jars, cover with hot marinade and place in a saucepan. Pour warm water over the hangers of the jars.

Put on fire, bring to a boil and sterilize for 10 minutes. Then screw the caps back on. Turn the cans upside down. Leave to cool completely, wrapped in a warm blanket. Then move the eggplant jars to a cool, dark place for storage. Serve a spicy eggplant appetizer on the table, after removing the thread and cutting into pieces.

Bon Appetit!