Marinated Stuffed Eggplants with Carrots and Garlic

Bright, tasty, aromatic, finger-licking! Stuffed marinated eggplants with carrots and garlic, perfect for lunch or dinner on weekdays or on a holiday table. It’s better to make more at once so that there is definitely enough for everyone. This appetizer is one of the first to disappear from the table!
cook time: 51h
Hazel Farrow
Marinated Stuffed Eggplants with Carrots and Garlic

Nutrition Facts (per serving)

45
Calories
2g
Fat
7g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Garlic 6 clove
Salt (0.5 in water for boiling eggplants and 2 spoons in marinade) 2.5 tbsp
Parsley 20 g
Carrot 1 pc
Vegetable oil 1 tbsp
Peppercorns to taste
Vinegar 2 tbsp
Eggplant 3 pc
Parsley root (not necessary) to taste

Recipe instructions

Step 1

Step 1
How to make pickled eggplants stuffed with carrots and garlic? Choose good, firm eggplants with bright skin, preferably the same size so that they look beautiful when cooked. Wash them thoroughly, cut off the tops and ends. Cut the eggplants lengthwise, but not all the way through.

Step 2

Step 2
Boil water in a saucepan, add two pinches of salt, place the eggplants in the water and cook uncovered for 10 minutes over medium heat, turning them in different directions from time to time. This will allow the vegetables to cook evenly. Be careful not to damage the skin or break the eggplants into two halves.

Step 3

Step 3
Drain the water from the pan and turn the eggplants so that the cuts on them are on the side.

Step 4

Step 4
Place a plate of smaller diameter than the pan on top of the eggplants and press down lightly. Then place any suitable pressure on the plate. A regular glass jar filled with water will do. All this should stand for about two hours at room temperature. During this time, all excess liquid along with bitterness will disappear from the eggplants.

Step 5

Step 5
Wash the carrots thoroughly in water with a brush. Peel it and grate it on a coarse grater. Peel the garlic and chop it in a way convenient for you. You can use a garlic press and cut it into small cubes, but I cut the garlic into thin slices. Wash the parsley, dry it with paper towels or napkins and chop it.

Step 6

Step 6
Heat a frying pan with a thick bottom (so that the vegetables do not burn). Add vegetable oil to it. Add grated carrots. Add parsley root (pre-wash with a brush, peel, grate or cut into cubes) if desired, you can skip this. Fry the entire vegetable mass, stirring it occasionally with a spatula, until the carrots are soft.

Step 7

Step 7
In a suitable sized bowl, combine the fried carrots, parsley, and chopped garlic. Salt everything to taste and mix.

Step 8

Step 8
Carefully unfold the pressed eggplants, squeezed out of the liquid, like a book, and fill them generously from the inside with carrot filling. Donʼt worry if the filling starts to fall out, we will fix it in the next step.

Step 9

Step 9
Correct the filling with your hands, try to stuff the eggplants as much as possible, but so that they do not burst or tear on the side. And wrap the vegetables with thick cotton thread for better fixation. Don’t worry, we’ll remove all the threads later) While the securely tied eggplants lie quietly to the side, make the marinade. You shouldnʼt do this earlier because you need a hot marinade.

Step 10

Step 10
Pour water into the pan, add salt and peppercorns. After boiling, turn off the heat, pour in the vinegar and carefully lower the eggplants into the boiling water. There should be enough water in the pan to cover the vegetables completely. Place pressure on top again until the marinade cools completely. Place the pan with stuffed eggplants in the refrigerator for two days. When this time has passed, take them out, cut off the threads and serve them to the table for the first try!

Additional rubrics

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