The easiest recipe
The following ingredients will be needed (all calculated per 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 thoroughly washed, thenit is necessary to get rid of the pedicels and cut the fruits into two equal parts. Then they are put in a saucepan, filled with water, the water is brought to a boil, and all this is cooked for about 5 minutes. Eggplants are taken out of the pan and cooled. After the fruits have cooled, they must be cut into strips, then on a large grater it is necessary to grate the carrot (you can use a Korean grater, but it is also acceptable to use ordinary). Vegetables are laid out in a saucepan, salt, sugar, vinegar, all cooked spices should be added there. Then all this is properly mixed. Now you need to heat the vegetable oil until the bubbles appear, then the glowing oil is very gently poured into the eggplant and carrot container, it's all mixed again, covered with a lid (very tightly) and placed in a cool place for the night. Eggplants marinate until the morning, after which they will be ready and you can not doubt that everyone will be delighted with such a snack. 
Eggplant pickling
This recipe is especially rejoiced by those who lovego out for shish kebabs, since such an appetizer is ideal for meat dishes. Choosing for this recipe carrots, you need to give preference to one that is very juicy and sweet, then the snack will be simply delicious. The carrot should let the juice go, for this you need to mash it well, but before that you need to grate it properly on the grater. 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 punctured in some placesfork, and then bake in the oven (200 degrees). Fruits should be peeled, cut along and put under oppression for about an hour (until excess fluid drains off). Now you need to pour apple cider vinegar into the plate, dip half of eggplants in it, and then put them aside. While they are being dried, you need to prepare the filling: carrots rub on a small grater, there must be added vegetable oil, coriander, salt. Fresh fresh herbs (dill and parsley) should be cut very finely, add it to carrots and mix it all very well. Now the halves of the eggplant should be carefully laid carrots mixed with greens and spices (the thickness of the layer should be about 2 cm), all this should be lightly pressed, aligned and covered with the second half of the eggplant. After that, the stuffed fruits should be placed in a saucepan, it should be stacked very tightly to each other, then they are better than promarined and will be juicier and tastier. Then, sprinkle it lightly with oil and sprinkle with the remaining fresh herbs. They will marinate about a day, after which you can start tasting and enjoying the taste. 
The third recipe is marinated aubergines at home
This recipe refers to 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.
Eggplants must be placed in a saucepan, pour water andboil until half-ready, before that they need to be pricked with a fork and make on each fruit a longitudinal incision. Then the fruits should be taken out of the pan, put them on the table, put a board on top of them, and then lay some heavy enough press (so water and bitterness go away). In the meantime, minced meat is prepared: the roots of parsley, celery, carrots are cooked. All this is very finely chopped, there is added finely chopped parsley and dill greens, garlic, onion and red hot pepper for piquancy. All this is properly mixed, and with this mixture it is necessary to stuff the eggplants, lay them in a barrel of wood (it should be laid as tightly as possible, if there is no wooden keg, then you can use an enamel pot). This is done as follows: put one layer, then add fragrant greens, then again a layer of aubergines, and on top of all this is watered with vinegar (it should not be too strong). Now you need to cover the container with a lid, put a heavy load on top, and in a week you can put a wonderful aromatic snack on the table and watch how quickly it disappears. Keep this snack in a cool dark place.
Canned eggplant
You can cook pickled canned aubergines. This will require:
- 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 seeds and boil in water (it needs to be slightly added), until the bitterness disappears. Carrots and celery rubbed on a grater and mixed with garlic (finely sliced), there must be added vegetable oil. Now you need to stuff the eggplant with such minced meat, tie it with celery leaves, then it all fits in a liter jar and is filled with a cold marinade. It remains to close the banks and put in a cool place. There is nothing difficult to prepare, the main thing is to follow the recipe, and then you can make a dish with your own hands at the highest level.
