Marinated eggplant stuffed with garlic, carrots and pepper. A simple recipe for prepping for the winter - the snack turns out quickly and tasty.

Marinated eggplants stuffed with garlic, carrots and peppers

Marinated eggplants stuffed with vegetables can be prepared “for now” or prepared for the winter. A delicious homemade eggplant appetizer will perfectly diversify your daily diet, and will also become the highlight of your holiday table.

Ingredients: eggplant, bell pepper, grape vinegar, cilantro, carrot, mint, parsley, salt, garlic

Preparation of the workpiece requires the following ingredients:

Marinated eggplants stuffed with garlic, carrots and peppers

— eggplants, 1 kg;

- carrots, 1 pc. (large);

- sweet pepper, 100 gr.

- garlic, 100 gr.

- salt, 50 gr. for filling and 100 gr. for brine;

- cilantro, mint, parsley (the “set” can be changed if desired);

- grape vinegar, 300 ml. 6%.

How to marinate eggplants stuffed with vegetables.

Cut the eggplants lengthwise, blanch them in boiling brine and remove some of the pulp. Attention - you don’t have to remove the pulp, it’s just that in this case it will be more difficult to stuff the blue ones. To prepare the brine, mix 100 g. salt and 1000 ml of water. When the halves have cooled and drained, place them under pressure (for 16-18 hours).

Grind and mix the ingredients for the filling and add salt.

Stuff the eggplants with the resulting mixture, carefully place them in jars, and pour vinegar on top. In 4-5 days the dish will be ready. Now, we move the snack from the blue ones to the refrigerator.

Eggplant stuffed with vegetables

If you want to store eggplants stuffed with vegetables for a longer period of time, you can send the jars for sterilization, and then seal them hermetically. The storage conditions for the workpiece are standard - a dark, cool place.

Now you know how to cook delicious pickled eggplants quickly and easily!