Salted Eggplant

Salted eggplants stuffed with garlic

Here is one of the simplest recipes for salted eggplants. For their preparation you will need these ingredients:

• 
  eggplant
• 
  cloves of garlic in the number of aubergines
• 
  1 liter of water
• 
  70 g of salt

Water and salt for brine can be taken more orless depending on the amount of aubergines, the main thing is to observe the proportions. For pickling, it is best to take small eggplants about the same size.

Washed eggplant in a pan with boilingwater and cook for about ten minutes. It is very important not to digest: the eggplant should become soft, but it does not have time to boil. Drain and cool the eggplant. Garlic cut into thin strips. In the aubergines, make small incisions and insert garlic in them.

We prepare the brine: salt dissolve in water, bring the brine to a boil, and then cool. We put eggplants in enameled dishes, pour cold chilled brine, we put oppression from above. We put the dishes in the refrigerator, wait a week. Before serving, cut the salted eggplant into slices.

Salted eggplants stuffed with vegetables

Before pickling, you can stuff eggplants with vegetables - so the snack will become more nutritious and tastier. For the preparation of stuffed salted eggplants we will need the following products:

• 
  eggplant - 5-6 pcs.
• 
  sweet pepper - 500 g
• 
  carrots - 500 g
• 
  onions - 500 g
• 
  garlic head
• 
  parsley and celery
• 
  salt and pepper

• 
  1 liter of water
• 
  2 tbsp. l. salt

Eggplant my and remove the stems. On each eggplant we make a deep longitudinal incision. We put a pan of water on the fire, bring it to a boil, put eggplants and cook for seven minutes. Then we shift the aubergines into a wide dish, cover with a cutting board, and put pressure on top. Leave for at least an hour.

In the meantime, we are preparing a vegetable filling. Carrots are cleaned and rubbed on a large grater. Sliced ​​onions cut into half rings, and peeled pepper - straw. Garlic is cleaned and finely chopped or let through the press. Parsley and celery and chop it up. Vegetables put in a bowl, add greens, salt and pepper to taste, mix.

We put the stuffing in the cut on eggplant,Pressing with a spoon to stuff the eggplants denser. To prevent the filling from falling out, you can dress the eggplant with a string. Fold the stuffed eggplants in a glass, ceramic or plastic container for pickling. To prepare the brine, dissolve the salt in cold boiled water, pour the brine aubergine. Covering the board, we put the oppression on top and put it in heat for about two weeks, and then we remove it to the cellar or refrigerator.

Aubergine Eggplant

If the salted aubergines, cooked in a conventional brine, you do not like, you can make a pickled eggplant in a brine with the addition of vinegar. Stock up for cooking with such products:

• 
  eggplant - 10 kg
• 
  carrots - 8 kg
• 
  onions - 1 kg
• 
  parsnip - 400 g
• 
  parsley root - 200 g
• 
  celery root - 200 g
• 
  hot red pepper - to taste

• 
  water - 6 l
• 
  large salt - 300 g
• 
  6% vinegar - 300 ml
• 
  sugar - 50 g

For sour is best to take a mature eggplantnot too large. Eggplants are mine, cut the stem and for 2-3 hours soak in cold salted water, so that bitterness is gone. Then rinse with cold water.

Carrots and parsnips shred and lightly fry. The roots of parsley and celery are finely chopped. Onions are cleaned and shredded by rings. All the vegetables are mixed. We cut the eggplant along and fill it with a vegetable mixture, we can tie it with a string so that the eggplants do not break up.

We prepare the pickle. Eggplant is piled vertically in a suitable container and poured brine. Four to five days after the fermentation begins, you can transfer them to the cellar. In a month and a half you can take the first sample.

Bon Appetit!