Stuffed aubergines

Stuffed aubergines

I can say with confidence that you have not tried such delicious eggplant. Stuffed pickled fermented eggplants and moderately sharp. Great snack, I want to tell you. It will look great on the festive table, it will surprise and delight all guests.


  • Eggplant - 2.3 kilograms;
  • carrot - 0.5 kilograms;
  • parsley root - 100 grams;
  • onions - 100 grams;
  • garlic - 10 cloves;
  • parsley - 20 grams;
  • salt - 40 grams;
  • celery leaf - 50 grams;
  • sunflower oil - 100 grams.

Step by step recipe for sauerkraut stuffed

  1. Wash the eggplants well and remove the stalks. In each eggplant, make a cut along the length, departing from the ends of 2-3 centimeters.
  2. Then boil the eggplant in water, into which salt is poured (30 grams per 1 liter of water). Cook until half cooked for 30-40 minutes. The blunt end with a little effort should pierce them.
  3. Remove the eggplant from the pan, lay it on an inclined board, press the eggplant with a load so that the excess water drains and cools.
  4. Next, you need to cook the stuffing. Peel the carrots and parsley root and cut into slices 1 cm long. Cut the peeled onions into slices, then fry in oil until golden brown.
  5. Grind greens. Stew chopped carrots, parsley root and greens in sunflower oil until half-cooked, mix with fried onions. Add 40 grams of salt per kilogram of minced meat, and finely chopped garlic. Stuffed eggplant with minced meat through a slot.
  6. Then tie the eggplant with a celery leaf or thread. And put it tightly in jars.
  7. Bandage the neck of the jar with clean gauze. On day 3, pour the jars heated to boiling and chilled with sunflower oil, a layer of one or two centimeters and cover with nylon covers.

Due to the fact that sauerkraut stuffed eggplants do not sterilize, they must be stored in a cool room, at a temperature not higher than 8-10 and not lower than 0 ° С. The shelf life of such eggplant is from 5 to 6 months.

Delicious to you preparations, and bon appetit!

Add a comment