During the summer-autumn period, we try to cook as much as possible more dishes from vegetables. Fried and stewed eggplant, spicy “mother-in-law’s tongue” and eggplants in sour cream with garlic rightfully take pride of place on our table. IN winter cold we also want to please our loved ones delicious salads homemade.
Marinated eggplants with carrots, garlic and onions can be served with potatoes, pasta and rice as independent dish, or you can use it as a side dish for meat.
Carefully select vegetables for preparation: eggplants should be young, without black spots, the flesh should be slightly yellowish with white seeds. Overripe eggplants cannot be used for canning.
Do-it-yourself eggplants with carrots and onions for the winter will help diversify the menu and delight you with the tastes of summer. We make this preparation in the form of a salad. The eggplants will be cut into cubes and fried, and the marinade will be added before preservation. Carrots, onions and peppers will be chopped finer and also fried. The workpiece will be sterilized, the salad will turn out piquant and tasty.
Taste Info Eggplants for the winter
Ingredients for 1 liter:
- eggplants 2 pcs. (500-700 g);
- carrots 2-3 pcs.;
- onion 3 pcs.;
- sweet and hot pepper to taste;
- garlic 2 cloves;
- vegetable oil 100 ml;
- boiled water 100 ml;
- salt to taste;
- sugar 1 tbsp;
- vinegar 4 tbsp;
- parsley or cilantro to taste.
How to prepare eggplant salad with carrots and onions for the winter
Cut the eggplant slices into large strips or cubes. To get rid of bitterness, salt the pieces of vegetables and leave for 15 minutes.
Grate two large carrots on a coarse grater or chop them on a Korean grater. Onion chop into cubes or half rings. If desired, you can add sweet Bulgarian or hot chili peppers to this recipe.
Eggplants can be prepared for this appetizer in two ways. For the first option, sprinkle the eggplants with vegetable oil and salt. Stir and place on a baking sheet. At a temperature of 180 degrees, bake vegetables for 15-20 minutes until golden brown. In the second option for cooking eggplant, use a frying pan. Pour in oil and heat well. Place the eggplant pieces and fry, stirring occasionally with a spatula.
Add chopped garlic and herbs to hot eggplants.
Fry the carrots, peppers and onions in vegetable oil until soft and add to the eggplants.
Mix all the vegetables, add sugar, salt and vinegar. Pour boiled water (100 ml).
Some glass jars wash in advance with soda and sterilize in a way convenient for you. Fill the jars tightly with the eggplant mixture. Then pour the remaining liquid and cover with lids. Place the jars in a pan (don’t forget to cover the bottom of the pan with several layers of gauze) and fill them up to their shoulders with water. Sterilization of such a workpiece lasts 15 minutes (for jars with a capacity of 500 ml).
The eggplants with carrots and onions are ready, roll up the lids and wrap them in a blanket until they cool.
Place the eggplant stock in the pantry for storage.
Today, many people are trying to lead a healthy lifestyle and eat right thanks to. Such people try to include vegetables and fruits in their daily menu. Among vegetables, eggplant is one of the most commonly consumed. Fried eggplants with carrots and onions recipe with photos are shown step by step below. They are also called “longevity vegetables”, as they are very useful due to their vitamin and mineral composition. We will cook from eggplants. To do this, the eggplants are first fried and then infused with garlic. Thanks to this step by step preparation vegetables acquire a rich and appetizing aroma, so you immediately want to try them. For filling we will use stewed carrots with onion. Eggplant with carrots and garlic cooking is very simple and fast.
Ingredients for preparing eggplant with carrots and garlic
Step-by-step preparation of eggplants with carrots and garlic
This appetizer is served cold. You can sprinkle fresh herbs on top. Bon appetit!
Fans of spicy and savory snacks will be simply crazy about the preparation in the form of pickled stuffed eggplants with carrots and garlic, made according to the recipes suggested below.
How to cook eggplants stuffed with carrots and garlic, marinated for the winter - recipe
Ingredients:
- eggplants – 4 kg;
- carrots – 1 kg;
- garlic heads – 3 pcs.;
- hot pepper (optional) - to taste;
- parsley (greens) – 1 medium-sized bunch;
- refined vegetable oil – 65 ml;
For the marinade:
- filtered water – 1 l;
- coarse sea salt – 45 g;
- allspice peas – 3-4 pcs.;
- medium-sized bay leaves – 2 pcs.;
- vinegar – 45 ml.
Preparation
- For stuffing and pickling, select medium-sized eggplants, rinse them and cut off the stems, while also capturing some of the pulp.
- We cut each eggplant shallowly lengthwise, lower it into a bowl of boiling salted water and cook from the moment it boils again for five minutes.
- Now we place the fruits on a cutting board in rows on top of each other and press them on top with another board, on which we place a load on top. In this case, the bottom board must be slightly raised on one side so that the liquid separated by the eggplants drains freely.
- Meanwhile, peel the carrots, grate them on a coarse grater and fry them until soft in flavorless sunflower oil.
- Add peeled and finely grated garlic cloves to the roasted carrots, and also season it with a little salt and chopped parsley. If desired, you can also grind the pulp hot pepper and mix it into the resulting filling.
- We put about two tablespoons of the prepared filling of carrots, garlic and parsley into the cuts made earlier in the eggplants and send the pieces to a sterilized three liter jar, filling it up to the shoulders.
- To fill, mix water with salt, throw in allspice peas and bay leaves and boil the mixture for two minutes.
- Pour the cooled marinade over the eggplants in the jar and leave at room conditions for three to five days.
- After acquiring a characteristic snack pickled taste pour 45 ml of apple cider vinegar into each jar, cover the container with a lid and place it in a suitable sized vessel with water.
- After the water boils, sterilize the workpiece for half an hour, then seal the lid and, after cooling, send it for storage.
- You don't have to use vinegar. Only in this case, the sterilized jars need to be additionally wrapped in a warm blanket, having first turned the vessels upside down.
How to salt stuffed eggplants with carrots and garlic under pressure?
Ingredients:
- eggplants – 2 kg;
- carrots – 800-1000 g;
- large garlic heads – 4 pcs.;
- small pod hot pepper– 0.5-1 pcs.;
- parsley (greens) – 1 bunch;
- purple basil (greens) – 2 sprigs;
- Sunflower oil without aroma – 20 ml;
- non-iodized coarse salt – 30 g.
Preparation
- IN in this case stuffed with carrots and garlic, the eggplants will be salted (fermented) in own juice under pressure. To implement the idea, we prepare the fruits by removing the stalks and boiling them in salted water to taste until soft. We check the readiness of the vegetable by piercing it - the match should easily enter the pulp.
- Now we place the boiled eggplants between two boards at an angle and place a small weight on top. We leave the fruits to drain in this form for three to four hours.
- In the meantime, we peel and grate the carrots, and also chop the flesh of the hot pepper and add the ingredients with a small amount oil in a frying pan until softened.
- Peel one head of garlic, grind the cloves on a fine grater and add to the roasted carrots.
- We also send finely chopped basil and parsley there, then add some salt to the filling and mix.
- We cut each eggplant on one side lengthwise in the form of a pocket and fill the vegetable with the prepared filling.
- We tie it on stuffed eggplants white thread and place in a glass or enamel container suitable for fermentation, sprinkling the layers with a small amount of salt and chopped garlic.
- We place a plate on top of the eggplants, press it down and ferment the mixture for three days. After the time has passed, we put the eggplants on the refrigerator shelf and take them out as needed.
Source: https://womanadvice.ru/baklazhany-s-morkovyu-i-chesnokom
READ MORE ON THE TOPIC:
Fried eggplant salad - recipe with photo
Spicy salad from fried eggplants with carrots is prepared several hours before serving, or even better, make it the day before and let it stand overnight in the refrigerator. All ingredients will be soaked in the marinade and garlic, the salad will become juicy, spicy, and very aromatic.
The salad can be served as an addition to fried meat, fish, poultry, potatoes (boiled, baked or fried) or as spicy snack. The salad keeps well in the refrigerator for several days, so you can make extra and keep it in a tightly sealed container.
On festive table The appetizer salad will not go stale either; it emits such a mind-blowing aroma that it will certainly be noticed and tasted.
By the way, try preparing an eggplant and pepper salad for the winter.
Ingredients:
- eggplants - 2 pieces;
- carrots - 3 pieces;
- tomatoes - 2 pieces;
- bell pepper- 1/2 pieces;
- garlic - 2-3 cloves;
- salt - 1 teaspoon;
- sugar - 3 teaspoons.
Very tasty stewed eggplants. Step-by-step preparation
- Let's start with eggplants. When you buy them, pay attention to the color: it should be even, without brown spots. Also, there should be no wrinkles or soft spots on the vegetable itself and the stalk. If these conditions are met, you have chosen proper eggplants and you can cook from them.
- You need to wash the vegetable, cut off the top with the stalk and cut into cubes. When done, pour in salted water, then the eggplants will be saturated with liquid and will not absorb vegetable oil when stewing. Let it sit like this for about half an hour.
- Let's move on to the rest of the vegetables. Let's take carrots. Clean, wash and grate on a medium grater.
- We clean and wash the onions. To make cooking without tears, you need to leave the dry tail of the onion uncut. Then the onion will not sting your eyes, and you will feel comfortable holding it. First cut in half, then into strips, and then into cubes.
- Wash and cut the tomatoes. To ready dish The tomato skin did not interfere, it can be removed. To do this, pour boiling water over the tomatoes and leave for a couple of minutes. Now they are easy to clean, and the crusts will not interfere with eating the dish.
- Now you need to prepare the sweet bell pepper. Cut it in half and remove the seeds. Hide one half in the refrigerator and cut the other half into cubes.
- Take a frying pan and pour some vegetable oil and put it on the fire until it warms up well.
- Pour the onion into a hot bowl and fry until it becomes transparent.
- When the onion has reached the desired state, add grated carrots.
- Cover with a lid and simmer until half cooked, stirring occasionally.
- While the onions and carrots are stewing, prepare the garlic. We need two cloves that need to be peeled and cut. To quickly peel garlic, place it on a board and crush it with the side of the knife. After clicking, easily remove the peel and finely chop the garlic. This is a secret method that chefs use in restaurants. Garlic peeled in this way is more flavorful and easier to cut.
- I think the onions and carrots have already been stewed enough, so add tomatoes and bell peppers to the pan and stir. Sprinkle the vegetables with sugar and salt, mix again, cover with a lid and simmer for 15 minutes. While you can drink tea.
- After the measured time, add to the pan next ingredient- eggplants. Mix. If necessary, add a little vegetable oil. Cover and simmer, stirring occasionally, until the eggplants are soft.
- Then you need to add the garlic, stir again and turn off the stove - our stewed eggplants are ready.
- When you serve, place the dish in a mound on a nice flat plate and sprinkle chopped herbs (parsley or dill) on top.
The dish turns out very tasty and healthy. It can serve as a side dish for meat dishes. Recipes meat dishes and many more you can find here on “Very Tasty”. I'm sure they are vegetable stew will be to the taste of everyone who tries them. The dish turns out bright, beautiful, very aromatic and incredibly tasty. Cook with pleasure and treat your loved ones. Bon appetit!
Step 1: Prepare the eggplants.
First of all, the eggplants need to be washed thoroughly; it is best to use a special soft brush for this. Then cut the clean vegetables into thin slices - circles. There is no need to peel or soak eggplants in salt water.Step 2: Prepare the garlic.
Peel the garlic and cut off the ends. For this dish you need to grind this ingredient by passing it through a special press. As a result, you will get a fragrant garlic paste.
Step 3: Fry the eggplants.
Heat a few tablespoons of vegetable oil in a frying pan; it may take quite a lot to fry the eggplant. Arrange the vegetable slices so that they do not cover each other. Sprinkle them with salt on top and fry under a closed lid over medium heat for 5 minutes. Then open the pan, turn over the vegetable slices, sprinkle with salt again, and then close again and continue cooking some more. 5 minutes. Chances are, you won't have enough one pan to fry all the pieces of vegetables you have at once, so either use two frying pans at once, which will be faster, or just cook the eggplants in batches.
Place the fried vegetables on disposable paper towels for a while and blot them from excess oil. Then brush the eggplants with the garlic paste and place them in a deep bowl until slightly soaked.
Step 4: Prepare the carrots.
Peel the carrots and rinse them thoroughly under running water, using your hand to remove any adhering dirt and grains of sand. We chop the root vegetable using a knife, cutting it into small cubes or strips, or using coarse grater. Depending on your preferences.
Step 5: Prepare the onion.
Peel the onions and cut off the ends on both sides. Then cut the ingredient into small cubes The smaller the pieces, the tastier. However, if you like your bow to stand out from the crowd large pieces, then, of course, you can cut it into half rings.
Step 6: Fry onions and carrots.
Heat the frying pan again and add a few tablespoons of vegetable oil. Add finely chopped carrots and onions and fry them over medium heat until golden crust. Then add the specified amount of water, a little salt to the vegetables and simmer everything covered with a lid for another 10 minutes. Remember to stir the contents of the pan occasionally to prevent burning. Once the vegetables are cooked, remove them from the heat and move on to the next step.
Step 7: Form an appetizer of eggplant with carrots and garlic.
Divide the fried eggplant slices soaked in garlic into two equal parts. Place one half on a flat dish of sufficient size. Place fried onions and carrots on top of the vegetable slices. Top everything with the remaining eggplant slices. Set aside the remaining roast if there is any left. As a result, you should get some kind of vegetable sandwiches. And you can immediately start serving them.
Step 8: Serve eggplants with garlic and carrots.
Serve eggplants with garlic and carrots as a light vegetable snack. There is no need to complement them with anything else, except perhaps offer them cheese or garlic Sause. Or mix fried onions and carrots with a small amount of fresh herbs. Enjoy the taste and benefits of the finished dish.
Bon appetit!
Eggplants with garlic and carrots become even tastier after they sit in the refrigerator for several hours. After this, they do not need to be reheated at all.
You can also beautifully lay out the resulting snack, imitating, for example, fish scales or a peacock tail.
A similar dish can be prepared, for example, by replacing some of the eggplants with zucchini or potatoes, and also by first frying slices of vegetables in oil in a frying pan.
