The easiest recipe
You will need the following ingredients (all calculated for one serving):
- 1 kg of aubergines of medium size;
- 300 g of carrots;
- 1 teaspoon of granulated garlic;
- 3 teaspoons seasoning for a Korean carrot;
- 1 teaspoon of salt (without a slide);
- 3 teaspoons of granulated sugar;
- 3 tablespoons of vinegar;
- 3 cups of vegetable oil.
Eggplants must be washed thoroughly, thenyou should get rid of the stalks and cut the fruits into two equal parts. Then they are placed in a saucepan, filled with water, the water is brought to a boil, and all this is cooked for about 5 minutes. The eggplants are removed from the pan and cooled. After the fruits have cooled, they must be cut into strips, then grate the carrots on a coarse grater (you can use a Korean grater, but it is quite acceptable to use an ordinary one). The vegetables are laid out in a saucepan, you need to add salt, sugar, vinegar, all the prepared spices. Then mix everything thoroughly. Now you need to heat the vegetable oil until bubbles appear, then very carefully pour the hot oil into a container with eggplants and carrots, mix everything well again, cover with a lid (very tightly) and put it in a cool place overnight. The eggplants are marinated until the morning, after which they will be ready and there is no doubt that everyone will be simply delighted with such an appetizer.
Eggplant pickling
This recipe will be especially appreciated by those who lovego out for a barbecue, as this snack is ideal for meat dishes. When choosing carrots for this recipe, you need to give preference to those that are very juicy and sweet, then the snack will be simply delicious. The carrots should release juice, for this you need to mash them well, but before that you need to grate them well. To prepare this dish, you will need the following ingredients:
- 1 kg eggplant;
- 0.5 kg of carrots;
- 5 cloves of garlic;
- 1 bunch of dill and 1 bunch of parsley;
- salt;
- 1 cup of apple cider vinegar;
- 6 tablespoons of olive oil;
- Ground coriander.
Eggplants should be pierced in some placesfork, and then bake in the oven (200 degrees). The fruits need to be peeled, cut lengthwise and put under pressure for about an hour (until the excess liquid drains). Now you need to pour apple cider vinegar into a plate, dip the eggplant halves in it, and then put them aside. While they are drying, you need to prepare the filling: grate the carrots on a fine grater, add vegetable oil, coriander, and salt. Prepared fresh herbs (dill and parsley) need to be very finely chopped, added to the carrots and mixed very well. Now you need to carefully place the carrots mixed with herbs and spices on the eggplant halves (the layer thickness should be about 2 cm), all this needs to be lightly pressed, leveled and covered with the second half of the eggplant. After this, the stuffed fruits need to be placed in a saucepan, they need to be placed very tightly to each other, then they will marinate better and will be juicier and tastier. Then lightly sprinkle it all with oil and sprinkle with the remaining fresh herbs. They will marinate for about a day, after which you can start tasting and enjoying the taste.
The third recipe is homemade pickled eggplants
This recipe is for home marinating, you will need the following products:
- 4 kg of aubergines;
- 500 ml of table vinegar;
- 1 kg of carrots;
- 1 kg of onions;
- a couple of pods of red bitter pepper;
- parsley roots (10 g);
- parsley greens;
- salt;
- garlic.
The eggplants need to be placed in a saucepan, water added andboil until half-cooked, before this you need to prick them with a fork and make a longitudinal cut on each fruit. Then you need to take the fruits out of the pan, put them on the table, put a board on top of them, and then put some fairly heavy press (this way the water and bitterness go away). In the meantime, prepare the mince: boil the roots of parsley, celery, carrots. All this is cut very finely, finely chopped parsley and dill, garlic, onion and red hot pepper are added to it for piquancy. All this is thoroughly mixed, and this mixture should be used to stuff the eggplants, put them in a wooden barrel (you need to pack them as tightly as possible; if you don’t have a wooden barrel, you can use an enamel pan). This is done as follows: put one layer, then add fragrant herbs, then another layer of eggplants, and pour vinegar on top (it should not be too strong). Now you need to cover the container with a lid, put a fairly heavy weight on top, and in a week you can put the wonderful aromatic snack on the table and watch how quickly it disappears. You need to store such a snack in a cool, dark place.
Canned eggplant
You can make pickled canned eggplants. To do this you will need:
- 2 kg carrots;
- sugar and salt (40 g each);
- garlic (200 g);
- vinegar;
- celery root;
- 1 eggplant;
- 1 cup vegetable oil.
All this is provided for a liter jar.Eggplants need to be cut, get rid of the seeds and boil in water (it needs to be slightly salted) until the bitterness disappears. Carrots and celery are grated and mixed with garlic (finely chopped), vegetable oil needs to be added there. Now you need to stuff the eggplants with this mince, tie them with celery leaves, after that all this is placed in liter jars and poured with cold marinade. It remains to close the jars and put in a cool place. There is nothing complicated in the preparation, the main thing is to follow the recipe, and then you can make a dish with your own hands at the highest level.
