Eggplants stuffed with vegetables for the winter - a recipe for making a delicious marinated eggplant preparation.

How to cook pickled eggplants for the winter.

For this we need young, beautiful, dark purple eggplants. They should be small in size, with still small, barely formed seeds, completely filled with pulp inside.

Before stuffing eggplants, they must be prepared: cut off the stalks with leaves, lightly grabbing part of the eggplant at the base. Using the tip of a knife, make several cuts (3-4) along the fruit, but only to the middle. Salt the inside of the cuts well and leave the eggplant for two hours.

When time has passed, the eggplants should be washed in cold water, getting rid of the bitter juice that has separated from them.

Next, process the eggplants in boiling water, salted to taste, for 3 minutes. This way they will become softer and easier to work with. Let the eggplants cool. Next, we stuff them with a mixture of finely chopped carrots, celery, using both the leaves and the roots themselves, parsley, garlic, black and allspice. We squeeze them well.

Now, like cabbage rolls, we wrap the eggplants in celery leaves, you can also tie them. Goal: so that our filling remains in the eggplant and does not come out anywhere.

Next, take a container in which we will marinate the eggplants. It is best to take 3-5 liter jars. Place stuffed eggplants there and pour chilled marinade over them. The eggplants should be well soaked.

To prepare the marinade, take 3 liters of water, 1 liter of vinegar and half a kilo of salt, mix it all over the fire and bring to a boil, then let it cool.

We close the jars with stuffed eggplants and vegetables filled with marinade with a nylon lid and hide them in a cool, dark place.

Stuffed eggplant preparation for the winter, consider it ready!

When you serve, cut the eggplants into large pieces and sprinkle with vegetable oil. This marinated dish goes well with meat as a side dish, with boiled potatoes, but can also be served as an appetizer.