Fermented stuffed eggplants

Category: Blanks
Fermented stuffed eggplants

Ingredients

Fresh eggplants 2 kg.
Fresh ground tomatoes 1 kg.
Fresh ground pepper 0.5 kg.
Fresh carrots 0.5 kg.
Bulb onions 0.5 kg.
Fresh leaf celery with a small root (tuber) 2 bundles
Fresh garlic 5 medium heads
Vegetable oil for roasting vegetables

Cooking method

  • For this recipe, I use only ripe and ground vegetables, they are more tasty and durable for laying, do not creep after fermentation, and are well stored ready-made.
  • Therefore, if you want to repeat my recipe, you can still buy the latest ground vegetables on the market.
  • Fermented stuffed eggplants
  • We cut all vegetables as shown in the photo. It is not necessary to chop the vegetables very finely so that when stuffing the eggplant they do not "fall" into one lump and are loose.
  • In the photo, I showed a coarse grater through which I rubbed vegetables.
  • Cut the tomatoes into circles.
  • Cut the pepper into strips
  • Carrots, celery root three on a grater
  • Dice the onion
  • Eggplant - cut off the tails.
  • If you stuff whole eggplants, then an incision should be made along the vegetable, but not through.
  • If you make a "lazy" salad option, then you just need to cut the eggplants into circles 1-1.5 cm thick.
  • It is better to chop the garlic (see in the photo a special thing for this, it is located below, on the left).
  • Preparing vegetables.
  • Lightly boil whole eggplants in salted water, then transfer to a bowl to cool. They should also be undigested and moist on the inside.
  • Lightly simmer the sliced ​​eggplants in salted boiling water, so that they become a little soft and are also raw.
  • Save the broth from the eggplant, there should be enough of it for pouring ready-made vegetables, try for salinity.
  • Now let the onions and carrots simmer in a pan until half cooked, do not fry until cooked. Salt to taste.
  • Turn off the fire.
  • Add chopped peppers, grated celery, chopped garlic, chopped celery leaves to them. Mix everything well and salt well. Taste it, everything should be well salted, a little more than usual.
  • Leave in this form until it cools down. During this time, all vegetables will warm up from hot onions with carrots and from a hot frying pan, this is quite enough to make the vegetables just softer.
  • Prepare the tomatoes cut into slices separately in a bowl.
  • Fermented stuffed eggplants
  • Stuffing whole eggplant.
  • We take the prepared eggplant with a cut side, put the vegetable filling in the cut, add 3-4 tomato slices, and tie the eggplant with a celery stalk.
  • The celery is long, enough for wrapping, and then only the celery adds flavor to the dish.
  • Thus, all the eggplants are started and stacked in a bowl for the time being.
  • Fermented stuffed eggplants
  • Eggplant salad option.
  • Prepared vegetables are laid out in layers in the dishes:
  • Eggplants in circles, vegetable filling, tomatoes in circles, chopped celery with leaves, and all over again until the vegetables run out.
  • Since tomatoes and greens are laid raw, each layer must be slightly salted.
  • Fermented stuffed eggplants
  • Preparation for fermentation
  • At the bottom of a large container (bowls, pots, buckets, etc.) I spread a little fresh celery with leaves, then a layer of fresh cucumbers, fresh small tomatoes, fresh peppers, fresh Antonov apples (4 pieces), thin slices of fresh pumpkin (1 cm each ). I cut the peppers in half and slightly blanch the eggplant broth.
  • Stuffed eggplants are stacked on this layer and then the salad option in layers.
  • Either one of the options is laid out, depending on which option you intend to do.
  • Cover the vegetables with celery leaves.
  • Then all the vegetables are poured with eggplant broth, in which the eggplant was boiled.
  • The filling should be higher than the stacked vegetables, about three cm.
  • This is how it looks in finished form.
  • Fermented stuffed eggplants
  • Now we cover this bowl with a mug, plate, lid or other flat objects at hand. On top we put a jar of water for the load. Make sure that the vegetables are constantly covered with liquid.
  • Just in case, I leave a glass of eggplant broth in the refrigerator in stock.
  • Fermented stuffed eggplants
  • Fermented stuffed eggplants
  • And so this structure stands in the kitchen in the warmth and ferments itself for three days and three nights. On the second day, he begins to talk like a valley of geysers, this conversation continues for three days. A specific smell of fermented vegetables appears.
  • After three days, we disassemble the structure to the very foundation, try the vegetables for readiness. They should have a fermented taste, slightly sour-salty, and slightly pinch the tongue.
  • We put vegetables in jars and put them in the refrigerator for storage, there the vegetables will ripen for a few more days.
  • Fermented stuffed eggplants
  • In the photo, I divided whole eggplants and a salad option into separate containers.
  • It is not worth keeping the vegetables warm longer, they will sour and stop.
  • They can be served to the table after this fermentation. How to serve and with what, see the photo at the beginning of the topic.
  • Fermented stuffed eggplants
  • Fermented stuffed eggplants
  • Fermented stuffed eggplants
  • And this is a "by-product" of fermentation of eggplant.
  • I put cucumbers, tomatoes, peppers, sour apples (Antonovka) at the bottom of the pan under the eggplants, and everything is fermented together.
  • But, it turns out very tasty ...
  • Fermented stuffed eggplants

Note

A lot has been written in detail, but everything is done quite quickly and easily.
There will be questions, I will answer. The taste of the finished eggplant is well worth the time.

Bon Appetit!

Alexandra
Really affordable and popular recipe
And with butter, everything is not so bad, its quantity for the recipe is not important

Thank you, Admin
Umenok
As always Admin is on top! All ingenious is simple.
I cook according to a similar recipe, but a little bit easier: without tomatoes, peppers, cucumbers and apples. I will definitely try your recipe next season.
And we already ate our eggplants.
And the taste is yes!
The disadvantage of this recipe is that it is eaten very quickly!
Admin, have you tried to preserve the stuffed eggplant in a bottle to keep this yummy until spring?
Admin

Umka, thanks for the tip

Eggplant can be made without cucumbers and apples. Also very tasty. Initially, it was conceived as a recipe, but I decided somehow along the way to put the vegetables down - suddenly something will work out.
And it turned out very tasty!

You can close it for the winter, but there is a lot of trouble. Not always well closed. Therefore, I do not do it in banks. Even if canned in jars, you must first ferment them properly, stand.
And so I store it in glass in the refrigerator in chamber zero, and I don't do that much. But delicious, I'll tell you ...
There is another storage option. What - until I say, you need to try it yourself. Called wait for an answer.
Umenok
You can close it for the winter, but there is a lot of trouble. Not always well closed. Therefore, I do not do it in banks. Even if canned in jars, you must first ferment them properly, stand.
That's just it, which is not very good value. Many years ago I tried to sterilize 45-60 mines, they were also not always stored, so I left this venture and eat freshly fermented yummy in the fall.
And I asked about conservation in the hope that someone has a positive experience
And one more thing for those who want to cook eggplants according to this recipe: Admin rights to the celery account, do not exclude it from the recipe, and do not replace, for example, with strings (this is how stuffed eggplants are tied in the markets), it is the green of celery that adds a zest to this dish.
In the case when there is little celery, the stems can be peeled with a knife lengthwise by 2-3-4 threads, they become even more flexible.
Elenka
Umka, almost a year late, but just in time for the season I will answer you:
I have experience of good storage of sterilized eggplant.
Somehow I fermented a lot of them, ate quickly, decided to preserve them.
I put the fermented forced eggplants without brine in clean jars, poured them with sterilized (in a water bath) refined sunflower oil and set the jars to sterilize in water. bath. Then she wrapped them in a blanket until they cooled down. Eggplants stood in the pantry until spring until they ate.
Maybe someone will come in handy.
Admin
Autumn has come and it's time to ferment eggplants with vegetables again.

This year, I made a large saucepan for 20 liters of vegetables - and made a faster option - salad, from chopped eggplant.

The whole recipe and cooking method is outlined by me above.

Here I show today's pictures of what and how it was

Fermented eggplants with vegetables - to be continued

At the bottom of the pan we put various vegetables and fruits: tomatoes, cucumbers, sweet peppers, Antonovka, pear, grapes, fennel, shallots. You can add others to taste and desire.

Fermented stuffed eggplants

Now I lay out eggplants, peppers, fried onions with carrots, tomatoes, celery in layers. I add each row to taste.
Top with celery or parsley branches. I also added a little pickle greens, dried from the summer.
I pour the eggplant with cooking liquid, if there is not enough liquid, I add boiled water to cover all the vegetables completely.

Fermented stuffed eggplants

I cover it with a flat plastic lid and put a small weight so that the vegetables are constantly in the marinade.
I leave it to sour.
I was seething, farts, croaking in a saucepan for three days.

Fermented stuffed eggplants

After three days. I take off the load, taste it - the vegetables should turn sour and taste salty and pinch a little, with a characteristic taste and smell of fermented vegetables.

Fermented stuffed eggplants

Separately laid out fruits and vegetables, which were fermented at the bottom of the pan.
What a beautiful still life !!!
It tastes much better than fruit and vegetables pickled in vinegar !!

I put the eggplants in jars and put them in the refrigerator for cold.

Fermented stuffed eggplants

Let's treat ourselves! Let's take a sample!

Fermented stuffed eggplants

Pickled vegetables, finely shaved fresh onion, vegetable oil !!!!
How delicious !!! I ate from the heart today!

A chic snack for any table.
Admin

Girls, I don’t do a lot - and they are eaten so well, we don’t even notice how they leave .... very quickly, and what is most interesting - they don’t get bored and don’t get bored at all.

Elena suggested one option, I will look for a recipe according to which I am going (still going to) close the jar for testing.

So they stood in the refrigerator for a week, matured, they became even stronger to taste - I'll try to close the jar for a test.

I'm just tired of the blanks, and I still need to pickle the onions and do something else
darmoed
Admin, thank you for the recipes !!! Everything turns out very tasty on them !!!
And here I have a question: I always clean-my-cut the eggplants before use and sprinkle them with salt to remove the bitterness. You don’t do this, and then the eggplants do not taste bitter in the finished dish? And does the bitterness not pass into the water in which the blue ones were boiled?
Zhannochka
Hello, Rommie! A very interesting recipe, especially since I love eggplant. I have questions for you. I fermented the eggplants and they have been with me for the third day, but they do not ferment very much, they gurgle so occasionally, though the apartment is not very warm and when I was packing the eggplants (stuffed) I tamped them. So the questions arose, let them stand still, did I do the wrong thing to crumple them? After I put the eggplants in jars, do they need to be topped up with the water in which they fermented?
Admin

Zhannochka, Thank you!

Eggplants should be in liquid, not dry out. It should be borne in mind that the marinade has different juice and vegetable oil in its composition, and this is natural when vegetables after sourdough can grow moldy from above, like salted mushrooms.
When there is a lot of liquid, then you can remove the unnecessary layer with gauze in vinegar, and continue to store further under the leaves. Although this storage method is not for the refrigerator, it will not be stored for a long time, a couple of months.
Nevertheless, this period is enough for the eggplants to be destroyed by the eaters.

Check the readiness for taste and smell: the smell of fermented vegetables, the taste is spicy, pleasant. You can get a small eggplant, cut off a piece and taste it. Eggplants will immediately show their readiness with taste.

If there is not enough liquid, you can add it now so that everything is mixed together (both the old and the new solution), boiled cold water, slightly salted.

Cook to your health!
Zhannochka
The marinade was even in abundance, after 2 days I had to pour it out of the pan in which the salad and stuffed eggplants are located. So it turns out I can leave the stuffed eggplant in a bucket on the balcony until it is completely eaten? Thanks again for the recipe and clarification.
Admin
Quote: Zhanochka

So it turns out I can leave the stuffed eggplant in a bucket on the balcony until it's completely eaten?

For storage, it is better to have a temperature of 0 * C or slightly higher / lower, like in a refrigerator, otherwise they will sour
Irina Sht.
Fuh, I started a test batch of the lazy version. It remains to pour the marinade. Made one single deviation from the recipe. Well, I don't know how to taste such things with salt, especially when you need to salt a little harder than usual. Therefore, she blanched in fresh water, and then added salt to this eggplant broth, at the rate of 60 grams per liter. Now the broth is cooling down. I'll unsubscribe in three days)
Admin

Ira, how great! I hope it will work out and you will not be disappointed in taste. Waiting for impressions
Irina Sht.
Actually, I really love pickled blue. For me, this is the taste of childhood. My grandmother made them, stuffed them with carrots and garlic and tied them with thread. I was probably about 5 years old, I still remember how she did it. But the technology there was a little different. The blue ones were boiled, then they were put under the press, then they were stuffed and poured with brine. In general, the principle is the same. My grandmother died early, I was still in school, then I was not yet up to recipes. And my mother did not make these blue ones. So the recipe has sunk into oblivion. Until I tried similar blue ones from my friend. Only they were blue pickled with herbs and garlic, without carrots and tomatoes and peppers. This recipe stuck with me. By the way, there is experience of long-term storage. If it's still relevant, I'll tell you.
Therefore, when I came across your recipe, salivation flowed immediately. I think everything will work out.
Fermented stuffed eggplants
Rada-dms
Irina Sht.of course you need a recipe!
Admin

Irisha, we need all the recipes, each has its own flavor and its own nuances - a recipe in the studio

And I'm waiting for impressions from my eggplants, it's very interesting how much I liked the taste. I like the fermented eggplants that have been fermented with their acid, they are more useful and better for the stomach
lotoslotos
Tatyana, and I also fermented them now! I put everything that I found in the garden: the zucchini was added to the set, I also risked grapes (although we never ate fermented it). And the broth with eggplant had to be poured hot, right? And if it doesn’t get stronger in three days, let it stand for another day or until it has a characteristic taste?
Admin

Natasha, Well done! I hope you like the eggplants

Do not overexpose! I leavened, saw gurgles in the pan, hissing and discontent and the smell of sour fermentation - and that's enough! Clean in the cold, do not let it stand - otherwise they will overcook and become spicy and lose the taste. They will also ferment in the cold, reach the condition, this is normal.

I like the grapes, they are very tasty! And then, this is not a vinegar marinade, but natural fermentation
lotoslotos
So I also thought that in the refrigerator they would continue to ferment. And grapes ... I can’t even imagine the taste, but I’ll accomplish your goal, the photo will have to wait until the children are at home.
Irina Sht.
I unsubscribe. It turned out very tasty. Three days later I put it in the jars, I got 6 liters, although I put a little more tomato than in the recipe, it was not enough to cover the third ball. I rolled up one half-liter jar for a test, to check whether it would stand or not. It seems to be.It has been on the table for a week already, the temperature in the apartment is 28 degrees. I think in this heat the lid would have already lifted. How long must it take to be sure?
Everyone liked the blue ones, during these days there were only two out of six liters, and this despite the fact that now it is full of fresh vegetables.
Admin, my next bow to you! The recipe is wonderful and not unimportant, simple to execute.
Fermented stuffed eggplants
lotoslotos
Tatyana, it's the second day today. Gurgling is true, no. The mold has already been removed once. Question: Should I clean it up all the time or just collect it in front of the refrigerator? And the smell of eggplant is worth it, not fermented. Maybe early?
Admin

Irina, to your health! I am very glad that everything worked out and I liked it to taste, since almost everything was devoured

How long the rolled up bank will last, I can't say. If the fermentation processes have stopped and fixed inside, it will stand for a long time. Fermented eggplant is a capricious product and is best kept cold.
Look and observe the process, and there you will see how to proceed.
Admin
Quote: lotoslotos

Tatyana, it's the second day today. Gurgling is true, no. The mold has already been removed once. Question: Should I clean it up all the time or just collect it in front of the refrigerator? And the smell of eggplant is worth it, not fermented. Maybe early?

Natasha, it's too early, wait a little longer. I purposely keep the pan warm in the kitchen so that the fermentation goes. Make sure the liquid covers the vegetables. There should be mold, but not so much at first - then there will be more, so it will need to be removed before putting it in the refrigerator for storage. And look again at my photos and description of the process
lotoslotos
Tatiana, thanks for the quick response! But the fact of the matter is that I cannot see the photo ... Not only is the user so-so, the photos are also closed (the icon is "loaded", but it is not loaded, that is, it does not appear). There is a lot of liquid, little mold. Here's about the photo: and then when they laid it out for the refrigerator, did they mix vegetables with fruits or separately?
Irina Sht.
Quote: Admin
If the fermentation processes have stopped and fixed inside, it will stand for a long time. Fermented eggplant is a capricious product and is best kept cold.

Stopped and consolidated. The possibility of long-term storage was just discussed above. So there is an opportunity. For the purity of the experiment, you probably need to wait a little longer, although it is already clear that it will stand)
Quote: lotoslotos
The mold has already been removed once.

And I didn't have any mold at all
lotoslotos
Oh, and I am a guest there. Yes, it is clear now that the fruits are separate. I could not resist, I tried the carrot, it tingles, then the process is underway
I will also thank you for the sun-dried tomatoes! How I dry a lot of them, how delicious they are !!! Thanks for sharing!
Admin

Then we wait for the result
toy09
Admin, thanks for the recipe. Did it twice already. Deliciously delicious. The houses were satisfied.
Admin
Quote: toy09

Admin, thanks for the recipe. Did it twice already. Deliciously delicious. The houses were satisfied.

To your health! Then we do more and more!
lotoslotos
Tatiana, and I dropped in to say THANKS! I did a lot, I hope that will be enough until spring. The taste is reminiscent of a barrel, my grandmother had a lot of things from a dough. But in the family, everyone chose the content for themselves ... It turns out so interesting when I serve it on the table, they drag out whoever loves what, and the plate is empty. And it also seemed to me that the faces of my teenagers became cleaner! It can be seen that the bacteria tasted to the stomach, but only the photo remains with me, I will not make friends with the Internet myself. And I still have many thanks for you, I hope I will gradually reach everything
Admin
Quote: lotoslotos

Tatiana, and I dropped by to say THANKS! I did a lot, I hope that will be enough until spring. The taste resembles from a barrel, my grandmother had a lot of things from a dough. But in the family, everyone chose the contents for themselves ... It turns out so interesting when I serve them on the table, they drag themselves out who loves what, and the plate is empty. And it also seemed to me that the faces of my teenagers have become cleaner! It can be seen that the bacteria tasted to the stomach, but only the photo remains with me, I will not make friends with the Internet myself. And I still have many thanks for you, I hope I will gradually reach everything

Natasha, Thanks for the kind words! Cook to your health!
And the pictures are really yours, the whole family should be accountable for the sweets, so the sons will help insert pictures
So after all, this is a natural fermentation of vegetables, natural fermentation, therefore, the faces of the guys are prettier, the body is cleared Oh, the girls will run after them, they will run
Olgita
Tatyana, thank you very much for the recipe. OOOOO Very tasty! I even put in the cauliflower. I was especially struck by the grapes. Tasty. Thanks again.
Admin
Quote: Olgita

Tatyana, thank you very much for the recipe. OOOOO Very tasty! I even put in the cauliflower. I was especially struck by the grapes. Tasty. Thanks again.

Girls, we have a growing club of pickled eggplant lovers, and it pleases!
Olgita, to your health! Fermented vegetables are very tasty, I also adore them - delicious
Nathalte
Admin, and I have been standing for the fourth day, but there is no bright fermentation, no mold either. however, today I tried it - sour, pinching. Is it worth standing still for a day or is it better to put it in the refrigerator?
Admin

Natasha, focus on the acid and tingling, so as not to overoxidize. It is better to put it in the cold, let it ripen there.
You can put horseradish leaves on top, a lot, like a disinfectant - it helps against mold
Irina Sht.
My ranks are growing
The third batch went to the cellar
Fermented stuffed eggplants
Nathalte
Tanya, thank you. Now I'll put the team down and put everything in the refrigerator (eh, one is not enough for me, everything is not cleaned, even the freezer does not save)
Irina Sht., How beautiful. And you can once again for the stupid: What did you do to be able to roll up and stand?
Irina Sht.
I put the blue ones in the jars, poured the brine into the pan. The brine boiled, poured into the jars. And sterilize the whole thing for 10-15 minutes. All. Last year, I also added a spoonful of vegetable oil to each jar. This year I decided that the oil on which the onions and carrots were fried would be enough. There is one caveat, the cans are filled up to the hangers. During sterilization, eggplants begin to crawl out)))
Admin
Quote: Irina Sht.

My ranks are growing
The third batch went to the cellar
Fermented stuffed eggplants

In, gives! Wow the conveyor works! Irinka, FOR HEALTH! In winter, everything will be in business
Irina Sht.
Here, these eggplants are eaten faster than fermented! The most favorite recipe! And for me, just do, the taste of childhood.
Thank you, Tatyana, you inspire!
Nathalte
Irina, thank you. Tomorrow I'll just put it in the jars (at night I'm too lazy to go to the cellar for the jars, I hope they won't have time to oxyderate) and, perhaps, I'll get myself together for sterilization. Somehow I don't like this business.
Marusichka
Good day! A question from an inexperienced leavener: I did everything according to the recipe, but I miscalculated for a day and overexposed the balkazhans, I tried it when I put it in jars, there is no sour smell, it smells very tasty with a carrot-onion-pepper filling, but it tastes sour and sharp, such that you can straighten, squint, apparently stopped what to do? Is there any way to correct the taste?
P.s. I understand that I screwed up myself, I really want to somehow revive 6 liters of blue
Zhannptica
Admin, Tatyana, I correctly understood that those vegetables that we put on the bottom are raw and just sprinkle them with salt? Whole cucumbers in the photo. How much do they need to try them already ??
Marusichka, we'll wait for Tatiana, but probably not enough salt, but how to reanimate - so this is waiting for a specialist, author))) I will also listen
Admin
Marusichka, eggplant and should taste sour - they are fermented. Maybe just an individual taste reacts so
Usually they eat eggplants by cutting them into pieces, with onions and vegetable oil on top - and with hot potatoes This emphasizes the taste of sour-pickled eggplant and softens its taste.

If it seemed that you overexposed - before serving on the table, hold the eggplants in a plate on the table open, let a little erode. And the oil will soften the taste.

We store eggplants in a dish in the cold, I kept them in the refrigerator

Fermented eggplant is very beneficial for the body as it is a natural fermentation of vegetables and does not contain vinegar.
The only limitation is individual intolerance, acid rejection by the body
Marusichka
Admin, Tatiana, thank you very much for your reply!
In the evening I will try again
Zhannptica
Admin
Quote: Zhannptica

Admin, Tatyana, I correctly understood that those vegetables that we put on the bottom are raw and just sprinkle them with salt? Whole cucumbers in the photo. How much do they need to try them already ??
Marusichka, we will wait for Tatyana, but probably there is not enough salt, but how to reanimate - so this is waiting for a specialist, author))) I will also listen

Jeanne, put all the raw vegetables on the bottom! And as coarsely chopped as possible, it's better for the taste.
Fruit vegetables don't even need to be sprinkled with salt, they will be perfectly salted with the juice from eggplant, they will be salty.
The vegetables will also be ready in 4-6 days, along with the eggplants. Cucumbers are ready very quickly, apples need a little more time.

Usually, I immediately shift the vegetables separately from the eggplant, and cover them with the eggplant pickle.
But, you need to eat vegetables quickly, they are not subject to long-term storage, they can quickly become soft and tasteless. Can you manage it in a week?

Salt won't help with eggplant. Sometimes it depends on the type of eggplant, and on the aging, and on the eggplant's own perception of acid.
I also got to such. The taste will be corrected only by onions and vegetable oil when serving on the table, and ... ... hot potatoes.
Zhannptica
Now everything is clear, but about a week, so I have a crowd !!! We have machine the stove plows from morning to morning)))
I make stuffed eggplants, I have to try it anyway, I love everything pickled) The last clumsy cucumbers seem to be a pity to throw away, and there are apples))

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers