Ingredients for the Preparation of Stuffed Pickled Eggplants
- Eggplant 1 kg
- White cabbage 200 grams
- Carrot 100 grams
- Parsley root 1 piece
- Bulgarian pepper 1 piece
- Garlic 3-4 cloves
- Bitter pepper 1-2 pods
- Celery root 20-30 grams
- Dill 1/2 beam
- Salt 3 tablespoons
- Water 2 liters
- Celery stalks by number of eggplants (optional)
- Main Ingredients: Eggplant, Cabbage, Onion, Carrot, Pepper, Celery
Saucepan with lid, kitchen knife, cutting board, tablespoon, deep plate, grater, stewpan.
Cooking stuffed sauerkraut:
Step 1: prepare the eggplant.
Wash eggplant properly in warm running water. Then put them in a pan, fill with cold water and put on fire. Bring to a boil, and then cook for 3-5 minutes. Do not digest vegetables!
After cooking, eggplant cool, so that you can pick them up in your hands without burning. And make a longitudinal incision on each, so that you get a kind of pocket in which we will later place the vegetable filling.
Step 2: prepare the other ingredients.
Peel the cabbage from the top stubby leaves, remove the bitter stalk. Cut the prepared cabbage into very thin strips. If you have a food processor, it is best to entrust it to him.
Peel the carrots, rinse thoroughly with warm water and grate with a special Korean carrot grater.
Hot and bell peppers need to be washed, cleaned of seeds and cut the stalks. Sweet pepper cut into thin strips, and bitter pepper into large pieces. Just do not mix them together.
Wash greens with warm water, dry and chop into small pieces.
Peel the garlic cloves, and chop finely after.
Rinse celery and parsley, peel and cut into large pieces.
Step 3: prepare the filling.
In a deep plate, mix cabbage, bell pepper, carrots, dill and garlic. Add a little salt and mix the vegetables together so that they give a little juice.
Step 4: stuff the eggplant.
Start the previously prepared eggplant with the resulting salad. Place the vegetable mixture in a pocket with a tablespoon and tamp lightly.
In order that the stuffed eggplants do not fall apart they can be tied with celery stalks. But first greens need to give elasticity. So first put celery in hot water on 2-3 minutes. Because already, when the stems become softer, they can be tightly tied with eggplant.
Step 5: prepare the brine.
Boil in a saucepan 2 liters pure water, add to it 3 tablespoons salt and mix until completely dissolved. Cool the resulting brine to room temperature.
Step 6: Kvasim Stuffed Eggplant.
Lay large pieces of hot pepper, celery root and parsley on the bottom of the enameled pan, and then eggplant stuffed with a vegetable mixture. Pour the vegetables with brine, close the pan with a lid and leave everything to boil at room temperature on 4 days.
Ready-made fermented eggplants should be stored in a cool place, best of all in the refrigerator.
Step 7: serve the stuffed pickled eggplants.
Serve the stuffed sauerkraut as an independent dish, generously watering them with aromatic vegetable oil. The vegetables are very nutritious, so no meat is needed here. Cook and eat for health.
Enjoy your meal!
- Instead of stalks of celery, eggplant can be tied up with ordinary kitchen thread or long sprigs of parsley, which must also be pre-steamed in boiling water for 2-4 minutes.
- Do not use tap water for the preparation of brine; it is better to stock up key or bottled specially for preparing workpieces.