Fermented eggplants from Kudesnitsa

Fermented eggplants from Kudesnitsa

Category: Vegetable and fruit dishes

Ingredients
eggplant	3 Kg
Bulgarian pepper	1 kg
tomato	1 kg
garlic	3 heads
chilli pepper	3 pcs
rock salt	2 tbsp. l. with a slide
seasonings: peppercorns, allspice, cloves, poop	optional

Cooking method

• Dear friends, I brought you a simple and delicious recipe for pickled eggplant! For me, this recipe is valuable because (always not eating in the night) that it does not contain a single gram of fat! ... so.
• Wash all the vegetables thoroughly, remove the core from the sweet pepper, cut the eggplants in half lengthwise. There are two ways to heat the eggplant - blanch until soft, or bake in the oven. I baked in the oven, on a baking sheet lined with foil, and then covered the top of the eggplants with it, baked for about 25 minutes at a temperature of 180 C.
• While the eggplants are baking, we make a mixture for the layer of our eggplants, for this we chop the tomatoes, peppers (hot and sweet), chop the garlic either in a meat grinder or in a blender, salt this mixture, if we want to add spices and mix everything.
• Layer the eggplants, still warm, with a tomato-pepper mixture, cover with a plate with oppression and put somewhere in a warm place for fermentation. The degree of readiness is determined by a pleasant sour aroma and bubbles in the "juice". Transfer the finished eggplants to the refrigerator.
• I fermented in a large saucepan, then put them in jars and put them in the refrigerator.
• They taste spicy and sour, very good for potatoes and meat.

Time for preparing:

3-4 days, it all depends on the fermentation temperature

Note

I didn’t take seeds out of hot peppers, I like hot ones.

Similar recipes

Bulgarian eggplant (MariS)

Fried eggplants with tomatoes (Lerele)

Grilled eggplants with yoghurt sauce (Kvitka22)

Olesya, and keep in the refrigerator? Does this count as a blank?

Tanya, I think not, this is not a blank, for those who do not have a basement or an extra refrigerator, but ideally in a tub and a basement, I envy those who have a basement!

And how I envy anyone who has a basement !!! White envy ... we need to look for a house with a basement and get out of the apartment
I’ll try, at least a little, there is not much space in the refrigerator, but I don’t like to carry it to the hole in the garage, then I’m so lazy to drag along for it.

Tanya, divide the portion in half, it will fit into a 2-liter jar or into a saucepan, you can put it straight into the jar.

Thank you, Oles, it became sour in my mouth. Need to try.

how I love these snacks: girl_claping: I will definitely cook it: mail1: thanks for the recipe

I will definitely try to do it - we love this !!!

It's great that without oil, and there is a cellar, I will definitely do it.

Girls, try it, and whoever has an extra refrigerator or basement is generally happy! can be prepared for future use!

I really wanted to too

Question to the author: 3 pieces of garlic .... what? Teeth or heads?
Thank you in advance for your reply!

Ira, 3 heads, I'll fix it now, thank you.

Oh! It's great that you answered so quickly! Eggplants will be brought to me already tonight and I firmly intend to tackle your recipe closely.
Hope for another yummy! I really love pickled vegetables!
Thank you!

[Irina]

Irina, make and enjoy, made simple and eaten quickly.

Qdesnitsa, how long does it take to ferment? A day or two?

P.s. Oops! And the answer is at the end. Didn't read it.

[_Milana_]

_Milana_, it all depends on the temperature around you, I fermented for 3 days at a temperature of 20 C, if yours is hotter, then the process will be faster.

Yesterday I cooked your eggplants, though I made a little fooling around with the recipe: oops: I did not add allspice because for my taste it is superfluous in eggplants, but I put greens. The smell of the plate is simply breathtaking: girl_love: it turns out that eggplants are fermented in raw adjika. For many years I have been making pickled eggplants with raw vegetable mince: carrots, parsley, dill, garlic and hot peppers, it turns out incredibly tasty and also without a single drop of vegetable oil: girl_wink: Thanks again for the recipe: rose: let's see what I get- the combination of products in the recipe is good

[Vera-Nica]

it turns out that eggplants are fermented in raw adjika.

yeah Vera-Nica, in raw, and you came up with a great idea with greens, you also need to try

Well, finally, the eggplants according to your recipe are ripe! I'm glad! It turned out wonderfully tasty!
Definitely: this recipe is in your notebook. Thank you so much!

[Irinka]

Irinka, to me for you, okay, I'm very glad that I liked the eggplants, and thanks for the tip

Oh my mom often cooked this, and then the recipe was lost.
I have a question? Is the difference in the finished product different Was the eggplant blanched or baked? How tastier? Thank you

[Byaka zakalyaka]

eggplant blanched or baked?

Byaka zakalyaka, for my taste it is no different, just blanching takes longer, unless it is a large saucepan so that everyone fits, and if there is no oven at hand or it is small, then it does not matter. I bake under foil.

Thank you, I'll go buy and do it, otherwise it already smells under my nose

[Olesya!]

Olesya! Let's be on you! Nice to meet!
Thanks again for the wonderful recipe!

[Irinka]

Irinkaand I'm glad to meet you

Thanks for the recipe. I usually fermented with cabbage, but today I made yours to try. Not zapeuala, there was no foil, made in the microwave, 5 minutes at a power of 800. I put it on the balcony to ferment. The smell is very tasty already))))

[Yulia]

Yulia, good health to you and your loved ones. It's very good that you found a way out by using a microwave

Olesya, I am reporting, there are simply no words delicious, definitely in the piggy bank of your favorite recipes, thank you very much for the recipe

[Vera-Nica]

Vera-Nica, I am very glad that the booths liked it!

[ychilka]

ychilka, Julia, how did you process the eggplants in the micr? What power and time?

Oh, another wonderful eggplant recipe. Straight eyes run up. I want to do everything. Thank you

... I want to do everything

That's for sure, I did 2 kg yesterday. Let's try soon

[Mikhaska]

Mikhaska, Irina! Thanks for the recipe! I just did, I'll wait

[taniakrug, Tanyusha!]

taniakrug, Tanyusha! Thank you for your thanks! But, this is not my recipe, but qdesnitsa - Olesya! These eggplants have a completely unusual and delicious taste!

Olesya, thanks for the recipe. Well ooo is very tasty! And just. I really liked baking eggplants, much easier than messing with pots, and tastier. And what a sauce it turns out! You can't even say that eggplant or gravy is tastier.
Today we took a sample with boiled potatoes. The beauty. I still taste it.
Girls, do it! Will like it 100% !!!

Olesya, thank you very much for the recipe. VERY tasty, now this is the only way I will ferment eggplants !!! And store like this:

Packed in vacuum bags with practically no air pumping (just a little, a couple of seconds).

The cans do not fit in the refrigerator anymore, and so I can still stir up a porcelain