Eggplant for future use

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Eggplant for future use

Ingredients

Eggplant 3.5 kg
Bulb onions 700 g
Carrot 1.7 kg
Garlic 1 goal
Sweet pepper 3 pcs
Greens 2 bundles

Cooking method

  • What should you call this Food? Salted eggplants? Or Pickled? Or maybe even pickled? Although "pickled" - no, not a drop of vinegar, judging by this criterion. Therefore, let it be - "VPROK".
  • Which cuisine does this recipe belong to? But who can say something for sure. Tell me, for example, that this is an exclusively Moldovan way of procurement, Ukrainians will be indignant. And Aunt Fira from Odessa, after such a statement, won't want to talk to me anymore ... at best.
  • So I will say this - this food should be attributed to the southern cuisine. Because, whatever one may say, but eggplant is a berry, still southern. Why berry? It’s been known for a long time that ... “At one party, Nasruddin took a bunch of grapes and sent it whole into his mouth. - Molla, - they say to him, - grapes are eaten by berry. - What is eaten by berry is called eggplant .... "
  • But, you WANT to laugh, you don’t want to, and even in the Moscow region, eggplants began to grow… and even in the open field. Without any greenhouses. And, which is typical, a lot.
  • Eggplant for future use
  • Very convenient - he extended his hand to the grill. For a shish kebab, yes with garlic ... even without a baked tomato, a very necessary and timely snack is obtained, you know.
  • Eggplant for future use
  • But that's when it's summer. And what to do in winter?
  • It was here that I remembered that there is this most wonderful and delicious food, like salted or pickled, whatever, stuffed eggplant.
  • It seems to me that there are many recipes for preparing this appetizer. Which forward, which later - it's all for an amateur of reasoning. I will tell you about how we prepared them. We liked it so much. And knowledgeable people said that this particular recipe ... although I will not. In general, there is such a recipe, and we liked it.
  • So.
  • The first step is hygiene procedures. From the garden, from the basket, the berries were first put into the sink and filled with cold water. Not for long. They lay there for literally half an hour, and then they were well washed under running water.
  • Eggplant for future use
  • There was a thought - to leave the tails, but "why is it?" ..., in general, the tails were torn off. Each eggplant must be cut. Along. To the full depth, but not cutting, of course, for good.
  • We ended up with a net weight of almost three and a half kilograms. Without a little bit.
  • Eggplant for future use
  • Fold the blue ones into a suitable container and pour boiling water over.
  • Eggplant for future use
  • I then put the pan on the fire and, bringing it to a boil, kept it on low heat, so that it only gurgles a little, literally about ten minutes. Until the insides of the eggplant began to pierce easily but resiliently. It is very important not to digest. The berry should be slightly scalded, but not cooked in any way.
  • Eggplant for future use
  • Fold the eggplants in a colander, cover with a plate and put on top not very heavy oppression. So that the berries do not mash, but squeeze out excess moisture.
  • Eggplant for future use
  • Now about the filling.
  • Onion. Seven hundred grams. Peel, of course, cut into thin quarters. Here, of course, we need to focus on the size of the bulbs, but it seemed to me that in a quarter of a ring - there will be "it".
  • Eggplant for future use
  • To prepare the filling, it is most convenient to take a thick-walled pan, such as a cauldron. Why? And try to cook all this even in a saucepan, then you will understand that I am right.
  • Fifty-seventy grams of vegetable oil is enough.
  • As soon as the oil is warmed up, immediately spread the onion. And mix the onion with butter very well. Carefully and honestly.
  • And, generally speaking, until the filling is ready, you will not have to let go of the spatula. She will have to work constantly.
  • Eggplant for future use
  • As soon as the onion becomes transparent ... or rather, it starts to turn transparent, we send carrots to it.
  • Two words. We took seven hundred kilos of carrots, that is, half the weight of blue ones. And they rubbed it on a coarse grater.
  • After the carrots have entered the pan, again immediately mix very thoroughly but delicately.
  • For spices and seasonings, I added only a teaspoon of red pepper. Not spicy. This is sweet paprika, but there is still a spicy note. And what else to use from seasonings and spices ... there is complete freedom - whoever likes what, use it.
  • Eggplant for future use
  • Add a couple of fresh peppers, too, you know, it will not be superfluous. Only cut thinner.
  • And the peppers should be laid when the carrots soften and are about to be ready. What does “ready” mean? And it should become soft-elastic. In order not to crunch her, gnaw, but also to creep in mashed potatoes, by no means, she should not.
  • Eggplant for future use
  • And when the filling is almost ready….
  • Garlic. I took a medium-sized head. But, again, it all depends on personal preferences and wishes.
  • Greens. Parsley and some basil. Chop finely.
  • Eggplant for future use
  • Garlic first. I just squashed the chives right into the pot. And mixed well. For about ten minutes maximum, stirring, the filling was still stewed before adding the greens.
  • And after the greens are in the pan, mix the filling well, and let it simmer for five minutes under the lid.
  • Eggplant for future use
  • Stuff the eggplant. Or stuff? Whatever you think is right, do it. Do not spare the fillings.
  • Eggplant for future use
  • At the bottom of the container, in which the blue ones will ferment, pour a little filling. In a thin layer. And spread the eggplants tightly. If the filling remains, then sprinkle the layers with it and you can also add a little bit between the berries.
  • Eggplant for future use
  • Marinade, or brine - whatever you like. When the water boils (I made two liters) add salt. Based on two tablespoons per liter of water. For two liters - a spoonful of peppercorns. Lavrushka a couple of leaves.
  • I didn't add anything else. But here everything, I repeat not for the first time, it all depends on tastes and preferences.
  • Cool the brine, and then pour it into the pan like this. So that the blue ones are covered with at least three fingers in the pickle brine.
  • Eggplant for future use
  • And, traditionally, cover with a plate, put oppression on top.
  • If you keep it warm for three days, then, in principle, you will immediately get light-salted stuffed eggplant.
  • But then put it in the cold. Best of all in the basement-cellar. Or in the refrigerator, as a last resort.
  • Eggplant for future use
  • Somehow like this.
  • Angela at the meal !!!
  • Eggplant for future use

The dish is designed for

24 servings

Admin
The old, time-tested and delicious way of fermenting eggplant is very tasty!
Tested hundreds of times! THANK YOU!

And there are such fermentation options

Eggplant for future useFermented stuffed eggplants
(Admin)
Ivanych
Thank you. I looked. Interesting. If we still cook (there are still plenty of eggplants in the garden), I will definitely use it.
Admin

To your health! I hope you enjoy my version too!
Ivanych
For sure!
kavmins
thanks for the colorful and detailed recipe! I really love these eggplants - I will have to cook
Podmosvichka
A very interesting recipe
Special thanks for the amazing master class
mamusi
Not to mention the recipe itself! Delight! PHOTOS are amazing!))) The presentation is high quality!
Thank you, Ivanitch!
Nikusya
Ivanych, Bravo! As always, the colorful design of a delicious recipe! There is no basement, but you need to make at least half of the recipe, eat. I already want something fermented! Thank you, one more yummy in the bins!
himichka
What about salt?
Our stuffed eggplants are tied with long celery stalks. And the filling does not spill out, and adds a touch of taste
Ivanych
Salt in brine. And with stems a good idea. Only we don't have them ...


Added Wednesday 24 Aug 2016 04:34 PM

Quote: Nikusya

Ivanych, Bravo! As always, the colorful design of a delicious recipe! There is no cellar, but you need to make at least half of the recipe, eat. I already want something fermented! Thank you, one more yummy in the bins!

Everything is correct. In a medium-sized bowl, five to seven medium-sized berries will just fit.


Added Wednesday 24 Aug 2016 04:35 PM

kavmins, Podmosvichka, mamusi, .... ... Thank you for your kind words
Marika33
Ivanych, great recipe and amazing pictures! Thank you!
Ivan Ivanovich, what kind of eggplant do you have? Something we have this year a bad harvest of them, the weather has failed.
Ivanych
marika33, honestly - I don't know. Rather, they did not bother. Seedlings were bought in the store, and what sort ... But, the peppers were bought in the market ..., alas, no luck. Two peppers per hectare, as they say.
Vasyutka
Ivanych, thanks for the recipe! And for describing the process in colors and paints!
Scops owl
Great recipe. Special thanks for the design.
marina1975
Already a million times wrote, I repeat ... When a man cooks - a woman does not stand by! : plach7: so tasty,: girl_mad: colorfully describe the cooking process is a special gift! And eggplants are generally a very grateful product - always delicious !!! Thank you bookmark
Ivanych
Ivanych
Well ... it's in three days "warm." Judge for yourself….

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Marika33
Ivanychwhat a babble! Doesn't it taste like sour?
Ivanych
not ... pickled, spicy, with garlic ...
-Elena-
Ivanych, thanks for the delicious story! I read it with pleasure, I will do
Kokoschka
Ivanych, read it with pleasure! Thank you for the recipe detailed with a photo and for the warm and humorously interesting story !!!
kvoka
Thanks, all worked well. I liked it very much
Anna1957
Can I use raw carrots instead of fried ones? (for dietary reasons). Kvassim with cabbage.
ElenaBK
Well I have no cold storage space
But how delicious everything looks. It is necessary to make at least 3 eggplants for "eat right away".
Ivanych, thank you very much. It's such a pleasure just to look at your goodies!

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