Look for ideas easy, useful and incredible tasty snack Then you will surely love this recipe. Eggplant with garlic and carrots- lean and rich in vitamins and minerals dish, so I recommend serving it as a holiday dish, and on an ordinary table.
Ingredients for cooking eggplant with garlic and carrots:
- Eggplant 2 pieces
- Garlic 1-3 cloves
- Onion 2-3 pieces (medium)
- Carrots 3 pieces
- Vegetable oil for frying
- Salt to taste
- Purified water 50 ml
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Inventory:
A frying pan with a lid, a spatula, a kitchen knife, a cutting board, disposable paper towels, a large flat dish, a tablespoon, a deep plate, a vegetable peeler, a garlic press, a teaspoon, a brush for washing vegetables.
Preparation of eggplant with garlic and carrots:
Step 1: Prepare the eggplant.
Eggplants first of all need to be washed thoroughly, it is best to use a special soft brush for this. Then cut clean vegetables into thin slices - circles. Eggplant does not need to be peeled or soaked in salt water.Step 2: Prepare the garlic.
Remove the husk from the garlic, 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 gruel.
Step 3: Fry the eggplant.
Heat a few tablespoons of vegetable oil in a frying pan, it may take a lot of it to fry eggplant. Lay out the circles of vegetables so that they do not overlap 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 the circles of vegetables over, sprinkle with salt again, and then close again and continue cooking for another 5 minutes. Most likely, you will not have enough one pan to fry all the pieces of vegetables you have at once, so either use two pans at once for frying, which will be faster, or just cook the eggplant in batches.
Put the fried vegetables for a while on disposable paper towels and blot them from excess oil. Then brush the eggplants with garlic paste and put them in a deep bowl so that they are slightly soaked.
Step 4: Prepare the carrots.
We peel the carrots and thoroughly wash them under running water, brushing off the adhering dirt and grains of sand with our hands. We grind the root crop with a knife, cutting it into small cubes or straws, or using a coarse grater. Depending on your preference.
Step 5: Prepare the bow.
Peel the bulbs from the husk 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 the bow to stand out from the crowd large pieces, then, of course, you can cut it into half rings.
Step 6: Fry the onions and carrots.
Reheat the pan, and in it a few tablespoons of vegetable oil. Pour finely chopped carrots and onions into it, fry them over medium heat until golden brown. Then add the indicated amount of water to the vegetables, a little salt and simmer everything covered with a lid for another 10 minutes. Remember to stir the contents of the pan occasionally to prevent burning. When the vegetables are cooked, remove them from the heat and move on to the next step.
Step 7: We form an eggplant appetizer with carrots and garlic.
Divide the fried eggplant circles soaked in garlic into two equal parts. Place one half on a flat dish of sufficient size. Put the fried onions and carrots on top of the vegetable slices. Top with the remaining eggplant slices. Throw in the rest of the roast, if any. As a result, you should get a kind of vegetable sandwiches. And you can immediately start serving them on the table.
Step 8: Serve eggplant with garlic and carrots.
Eggplant with garlic and carrots, serve as light vegetable snacks. You don’t need to supplement them with anything else, except to offer them cheese or garlic Sause. Or mix fried onions and carrots with a small amount fresh greens. Enjoy the taste and benefits of the finished dish.
Enjoy your meal!
Eggplant with garlic and carrots become even tastier after they stand in the refrigerator for several hours. After that, they do not need to be reheated at all.
You can just as 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 part of the eggplant with zucchini or potatoes, as well as pre-frying slices of vegetables in oil in a pan.
A spicy appetizer of eggplant and carrots will always come in handy. When serving, eggplants are cut into pieces, and they look like small rolls with a bright filling. The second serving option - eggplants with filling are cut into large cubes and seasoned with fragrant sunflower oil.
Pleasant in taste and pouring, the liquid contents of the jar can be used as a sauce, pouring over boiled potatoes or meat casserole.
Technological process consists of two independent stages: first, fermentation of vegetables is performed, and then proceed to sterilization.
pickled eggplant, stuffed with carrots and garlic are closed for the winter in three-liter bottles; after seaming, the jars must be sterilized. You can put them in a saucepan and store in a cool place, but then the shelf life will be much less - 3 weeks.
How to cook pickled eggplant stuffed with carrots and garlic
Choose ripe, medium-sized eggplants. Too large specimens can be deformed when immersed in a three-liter jar. 
Cut the stalks along with part of the pulp. On each eggplant make a couple of shallow cuts with a knife. Eggplants are dipped in boiling water and boiled for 5 minutes. The water can be slightly salted. Hot eggplant spread in rows on top of each other. A large cutting board is placed on top, which is pressed down with a small load. Excess liquid will “leave” the eggplant.
Grated carrots, fried sunflower oil. 
Garlic is squeezed out through a press, parsley is coarsely chopped. All this is connected with fried carrots salt to taste. The mixture for stuffing is spicy, but in the process of marinating, its taste will soften significantly. 
The cooled eggplants are flattened under pressure, and now they should be given volume. A longitudinal cut is made in each eggplant, into which 1-2 tablespoons of the carrot mixture are placed.
Stuffed eggplant fold into three-liter jars. 
Eggplants should be laid tightly, filling the jars “up to the shoulders”. 
Ready to fill. The proportions are: one liter of water put 1.5 tablespoons of large sea salt. The filling is boiled, a few peas of allspice are added.
Banks are filled with brine and left in a warm room. The fermentation process lasts from 3 to 5 days. It all depends on the temperature in the room. 
When eggplants became pickled and acquired pleasant taste start sterilization. The jars are covered with sterilized lids, put in a pot of water and boiled over low heat for half an hour. Then the banks are rolled up, turned over, insulated. 
The next day, the banks are transferred to the cellar.
If you do not plan to store eggplant long time, then sterilization can be dispensed with. Then the jars of pickled eggplant are covered nylon lids and put in the refrigerator. But in this case, they need to be eaten within a month. 
From such a wonderful vegetable as eggplant, you can cook many dishes. Especially they will appeal to lovers of spicy. It has long been a tradition for us to harvest vegetables for the winter. different ways. Not so long ago, a new recipe for us appeared - pickled eggplants stuffed with carrots and garlic. Everything looks very nice and delicious. How to cook a vegetable in this form for the winter, we will write in detail in the article.
Winter vegetable snacks
By the way, homemade pickles will always come in handy with any side dish, meat or fish dish. Stuffed pickled eggplants with garlic and carrots are considered tasty, healthy and appetizing snack With piquant taste . Now many housewives make such blanks at home for the winter. In the summer, eggplants are quite inexpensive, but in winter the price is high, so it's time to start harvesting during the harvest season.
Eggplant contains a lot useful substances necessary for good health. If you regularly use a vegetable, then this has a beneficial effect on the work of many organs - the liver, intestines, and the hematopoietic system. The vegetable has antibacterial properties. It is recommended to use it for gout and atherosclerosis.
Cooking such a vegetable simply and quickly does not work out, you have to spend time. Final result it's worth it, because the appetizer is excellent. Such a dish is considered healthy, because there is practically no vinegar in it. In any of the recipes carrot filling and sliced eggplant reminiscent of rolls, only vegetable.
Recipe for eggplant stuffed with carrots and garlic
To prepare eggplant for the winter, you will need the following products according to the recipe:
Selected eggplants should wash, trim and dry Then on each vegetable you need to make a longitudinal and deep incision. Each of the blue ones is pierced with a fork, after which the vegetables are boiled in salted water until they become softer. To prepare a solution for boiling, you need to follow the proportion: 1 tbsp is put into 1 liter of water. salt.
During cooking, vegetables will constantly float, so they need to be helped to sink back into salt water, turn over with a spoon or slotted spoon. Readiness is checked with a knife, if it passes freely, then you can turn it off. Ideally, when boiled eggplants are soft, but plump with moderately elastic skin. According to the recipe, boiled vegetables should be laid out on a flat surface of the table with an incision to the side. After that, oppression is placed on top and in this form they lie for at least 2 hours.
During this time, you need to make the stuffing for the eggplant. Carrots prepared according to the recipe are peeled and rubbed on coarse grater . Then it is laid out on a preheated pan. It is fried with vegetable oil, stirring for 3-4 minutes. This time is enough for it to become softer and soaked with oil. Garlic and herbs are also chopped, but only with a knife. After that, all the vegetables are combined together. The whole mass must be well salted and mixed.
Now you can take the "little blue ones" and lay the filling in them. There should be a lot of toppings so that you can feel its pleasant taste. Each eggplant is tied with a thread. It is advisable to do this over a flat plate, since juice will stand out from the vegetable. All vegetables are placed in a saucepan and then they are poured with cold prepared brine.
The brine is very easy to make. It is necessary to take the amount of water indicated in the recipe, pour into a saucepan and boil. Then the prescription salt and vinegar added that are listed in the recipe. When the brine is completely cooled down, they can pour eggplants. It is necessary that the eggplants are completely covered with brine.
Usually in such recipes it is recommended to put oppression on top. It can be a flat plate, suitable in diameter to the pan. Place a jar of water on top of the plate. For the first 24 hours, eggplants stand at room temperature of 20-25 ° C, and then it is better to put them in a cellar or refrigerator for 2-3 days.
When this time has passed, the brine can be drained and the vegetables left under oppression. The threads can be removed and the vegetables cut into pieces. Pickled eggplant prepared according to this recipe for the winter can be stored in the refrigerator for about 2-3 months. During this time, their taste will only get better.
Pickled Eggplant Recipe Stuffed with Carrots and Garlic
To prepare this recipe, you will need:
It is desirable to have eggplants that are even and small in size. They are washed with water and cut off the ends, after which they are loaded into salted water and boiled for 10 minutes over low heat. The main thing is not to digest the vegetables and as soon as they become moderately soft, remove from heat and drain the water.
Each eggplant is needed cut deep on the side along the entire length. It's best to do this on a cutting board. After that, the "blue ones" are kept under pressure for 1-1.5 hours, so that excess moisture is removed from them.
Now you need to peel the onions and carrots. Finely chop the onion with a knife, and grate the carrots medium-sized. Put the chopped vegetables separately in a pan and lightly fry in a refined vegetable oil. Lightly fried vegetables are removed from the heat and grated must be added to them. celery root and salt. Everything is mixed and the eggplant can be stuffed with the already cooled stuffing.
Each stuffed vegetable is held together with a celery leaf. Vegetables are placed tightly in a saucepan. They are sprinkled with thinly chopped garlic and poured with ready-made brine. It is made on the basis of: 1 tsp salt with a slide in half a glass of water. The vegetables laid in the container are poured with the prepared solution, after which they must be put under oppression.
In this form, they are left at room temperature for 3-4 days. The readiness of eggplant will depend on their size and the amount of filling. On the third day, it is advisable to try the product and if it is already ready, then it is better to put everything in the refrigerator.
Eggplants can be served whole or cut into portions. They are sprinkled with chopped fresh herbs.
Salted eggplant - great snack, which is wonderfully stored in the refrigerator for months even without capping, over time it only becomes tastier. For salting, you need to pick up small fruits of about the same size.
Eggplants in boiling water should be turned over so that they boil evenly on all sides. Undercooked pulp will retain unnecessary elasticity, and overcooked will quickly lose shape and become sour. The brine must completely cover the vegetables, otherwise mold may appear on them.
In the filling, you can add hot or Bulgarian pepper passed through a meat grinder.
Ingredients
You will need for 1 liter container: 
- 7-8 eggplant
- 1 large carrot
- 1 bunch parsley or cilantro
- 4-5 garlic cloves
- 2.5 st. l. salt
- 1 st. l. granulated sugar
- 1 st. l. vegetable oil
Cooking
1. Wash the eggplants in water and cut off the tail from each vegetable.
2. Cut them horizontally, but not completely, cutting only to the middle. Pour into a saucepan 1 tbsp. l. salt, lay out all the eggplants and pour boiling water or hot water. Place the pot on the stove and bring the water to a boil. Boil the vegetables for 7-8 minutes and turn off the heat.
3. While the eggplants are boiled, peel the carrots. Rinse it in water and grate with large cells. Add chopped greens and pour boiling water for 2-3 minutes, after which we drain the liquid or put the mass in a colander. Press the peeled garlic cloves into it and mix.
4. One by one, remove the eggplants from the brine with a slotted spoon and put them on a plate. They are no longer bitter, as they have given up their bitterness to the liquid.
5. Carefully distribute 1 tbsp. l. stuffings from carrots and greens.
6. Then we connect the two halves of the blanks, leaving the filling inside, and place them in a prepared dry, clean container, for example, a 1 liter jar. We will do the same with the rest of the eggplants, stuffing them. If desired, you can wrap each thread or twine so that it does not open.
7. In a saucepan, combine salt, sugar and butter, add about 100-150 ml hot water. Boil everything and pour the brine into a container. Carefully move each eggplant away from the jar with a knife so that the brine can completely envelop all the vegetables, and place a small oppression. We place the container itself in the refrigerator or cellar for 2 days.
After this time, the appetizer can be taken out of the jar - the eggplant will draw all the brine into itself and become very juicy in taste with light garlic note.
Note to the owner
1. Since eggplant snack has a salty aftertaste and a sharp garlic aroma, it is appropriate to offer beer to it, and from strong alcohol- all types of vodka. Serving any wines, vermouth, gin, cognac with her means violating gastronomic rules and demonstrating incompetence in terms of food and drink compatibility.
2. Wrapping stuffed vegetables with a thick thread is a good technique that helps to preserve their aesthetics. However, before serving, the eggplant must be freed from the "fetters", carefully checking that the inedible material is completely removed. Dark threads against the background of blue peel are difficult to notice, so it is better to take yellow, white, pink, etc.
Salted eggplant stuffed with carrots- this is wonderful recipe cooking winter vegetable snack to any side dish, as well as to meat. Previously, such eggplants were sold in the markets, and they are still being sold, but there is no certainty that they are made as expected. Therefore, it is better to learn how to cook them yourself at home. There are several recipes for cooking eggplant stuffed with carrots. And we want to offer you some of them.
It cannot be said that recipes for salted eggplant stuffed with carrots are prepared quickly and easily. Of course, they will have to tinker a little. But the result will certainly justify your efforts and expectations.
So, for the first recipe "" you will need:
- 6-7 eggplants (not too thin or thick, preferably straight),
- 5-6 carrots (on average, 1 medium-sized carrot leaves for 1 eggplant),
- 3-4 cloves of garlic,
- a bunch of parsley or cilantro.
For the brine you will need:
- 2 tablespoons 9% vinegar,
- 1 liter of water,
- 2 tablespoons salt.
Eggplants selected for harvesting are washed out, dried if possible, the tips are cut off from them and a deep longitudinal incision is made. Then each vegetable is pierced on all sides with a fork. Eggplants prepared in this way are boiled until soft in salted water (1 tbsp of salt is dissolved in 1 liter of water). Eggplants float during cooking, and it turns out that only one half, which is in the water, is cooked. Therefore, they should be periodically dipped in brine with a spoon or slotted spoon, turning over. You can check the readiness of vegetables with a knife: if the blade enters easily, then they are ready; if not, then let it boil for a few more minutes. But keep in mind, eggplants should not boil into porridge, but remain moderately elastic.
Boiled eggplants are laid on any flat surface (for example, on a cutting board) with an incision to the side; oppression is placed on top of them and left for 2 hours.
During this time, the filling is prepared for Recipe "Eggplant stuffed with carrots". Carrots are peeled, washed under cold water and rubbed on a coarse grater. After that, it is laid out on vegetable oil heated in a frying pan and fried in it for 3-4 minutes, stirring occasionally. In principle, carrots should not be fried, but softened, soaked in oil, and at the same time remain fresher than stewed. Garlic is peeled and finely chopped. After the garlic is mixed with carrots, and finely chopped greens are added there. The filling is salted and mixed.
The filling is generously placed in the slot of each eggplant. Stuffed vegetables tied with a thread (it is better to do this over a baking sheet or a bowl, as juice will drip very strongly from them), put in a saucepan and poured with cold brine. For brine, you need to boil water, pour vinegar into it and pour salt; mix everything and chill. Eggplant must be completely immersed in brine. To do this, oppression is placed on them: for example, a flat plate on which a jar of water is located.
On the first day, eggplant stuffed with carrots should be at a temperature of about 20-25 C, and then they are removed for 2-3 days in the refrigerator. After a specified time period, part of the brine must be drained, and the eggplants should be pressed harder with oppression. Before eating this appetizer with eggplant, you need to remove the threads and cut each vegetable across into portioned pieces. But the longer they stand, the eggplants ferment, the tastier they will turn out. By the way, if they are being prepared, then they can be stored without conservation for no longer than 2-3 months in a cool place.
For the second recipe Pickled eggplants stuffed with carrots» almost the same products will be needed; only the cooking technology will differ. So, for the preparation you will need:
- 2 kg of eggplant,
- 0.5 kg of onions and carrots,
- 1 head of garlic,
- 1 celery root,
- a bunch of celery leaves,
- vegetable oil,
- salt.
Eggplants - preferably even, small and the same in size - are boiled for 10 minutes over low heat in salted water. It is very important not to digest the vegetables and remove them from the heat in time, drain the water. Boiled eggplants are laid out on a cutting board, and sharp knife in each, a deep incision is made along the entire length of the vegetable. Oppression is placed on eggplants, and they are left for 1-1.5 hours to drain excess moisture from them.
The stuffing for stuffing eggplant is prepared in this way. Onion shredded finely. Peeled carrots are rubbed on a medium grater or also chopped with a knife. Onions and carrots are separately lightly fried in vegetable oil, and then they are combined together, salted and grated celery root is added to them (a small piece is rubbed). The filling should cool, and only after it the eggplants start.
Each stuffed eggplant is tied with a leaf of fresh celery, and they fit tightly into enamel pan for salting in layers, alternating them with garlic, cut into thin slices. Eggplants are poured with brine (cooked in the calculation - 1 tsp of salt with a slide goes to ½ cup of water) and covered with oppression from above.
In this form, vegetables should be left for 3-4 days at room temperature. In general, the fermentation time depends on the size of the eggplant, the temperature in the room, and the amount of filling. Therefore, on the third day, it would be good to try the workpiece, and if it is ready, then you can move it to long-term storage into the refrigerator. If the vegetables are not salted, then they should be left for another day. On the table pickled eggplants stuffed with carrots served whole or cut into convenient small pieces, sprinkled with fresh herbs.
