Eggplants stuffed with carrots and garlic – 7 recipes

Cooking rules

For stuffing, you should choose young eggplants with undeveloped seeds; the length of the fruit should not exceed 14-16 cm. Young eggplants have practically no corned beef, so they do not taste bitter. But still, in order not to spoil the dish, the vegetables are pre-processed. There are several ways to get rid of bitterness:

• sprinkle the eggplants with salt, leave for 10 minutes, then wash off the excess salt along with the released juice;
• vegetables are soaked in salted cold water for half an hour, pressed down with pressure so that they do not float;
• Blanch the eggplants for several minutes in salted boiling water.

Fresh carrots are used to prepare minced meat. It can be grated on a regular grater, but the appetizer will look more beautiful if you use a special grater for preparing Korean salads.

Interesting facts: for the first time, eggplants were grown as a cultivated plant in India. Then the vegetable became popular in China and the countries of the Arab East. Eggplants were brought to Europe only in the 15th century.

How to cook

1. Wash the eggplants, cut off the tails, and carefully prick them along the entire length with a toothpick. This is necessary so that the bitterness comes out faster.

2. Boil eggplants in salted water (to taste). It is important not to overcook the “little blue ones”. Their readiness can be easily checked with a knife: if the blade enters the fruit without effort, then it is enough. The approximate cooking time is 10-15 minutes, it depends on the size of the vegetables. It is better to cook 3 pieces in a pan, regularly turning them over and holding them with a slotted spoon or spatula so that they do not float all the time on only one side.

Boiled eggplants Place the cooked vegetables on a baking sheet or in a wide bowl. I don’t have such wide dishes, I used the kitchen sink. Place a tray or board on top and press down with a weight (a jar or a pot of water). Leave it for 1-2 hours so that excess water comes out along with the bitterness.

Place the eggplants in a container and place a pressure on top to drain the water. Make a longitudinal cut in the eggplants, but not all the way, so that they do not fall apart into two halves and look like a pocket or an open book.

Do not cut completely. Peel the carrots, grate them on a coarse grater or in Korean style. You can fry it in a frying pan by adding refined vegetable oil. There is no need to keep it on the fire for a long time, 5 minutes is enough, the carrots should not soften too much. But I never fry.

Grate the carrots. Wash and remove seeds from the sweet pepper. Cut in small pieces. If you don’t like pepper in any form, you don’t have to put it in. I advise you to take large, fleshy red peppers, rather than small yellow-greenish ones, they are juicier and sweeter.

Turkish stuffed eggplants with carrots, garlic and herbs

This vegetable dish is common in Turkey; eggplants are stuffed with various fillings. Here is one version of the recipe, we will prepare the filling from carrots with garlic and herbs.

• 2 large eggplants;
• 1 large tomato;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• half a bunch of cilantro or parsley;
• salt, ground black pepper to taste;
• vegetable oil for frying.

Cut the eggplants lengthwise into even slices about 0.7 cm thick. Sprinkle the slices with salt and leave for 15 minutes. Then rinse the eggplants with cold water and dry on paper towels.

Fry the slices in vegetable oil on both sides. At the same time, prepare the filling: finely chop the onion, carrots, garlic and herbs. Peel the tomatoes and remove seeds and cut into small cubes.

Advice! If desired, you can add hot pepper, chopped as finely as possible, to the vegetable mix.

Fry the prepared vegetables (except garlic and herbs) in oil until tender. Then remove the pan from the stove, add garlic and herbs, stir. Salt and season with spices to taste.

Lay out the fried eggplants in layers, layering them with vegetable filling. Place the prepared pieces on a greased and foil-lined baking sheet. Bake at 182 degrees for 10-15 minutes. It is better to serve Turkish eggplants hot, but they are also very tasty cold.

Baked stuffed eggplants with celery and tomatoes

This vegetable appetizer is especially delicious cold. Eggplants are stuffed with vegetable filling, we will cook it with carrots, tomatoes and celery

• 4 small young eggplants;
• 2 tomatoes;
• 1 onion;
• 1 large carrot;
• 2 stalks of petiole celery;
• 1 bunch of greens (parsley, dill);
• 1 teaspoon finely chopped garlic;
• 1 tablespoon of any ready-made tomato sauce, or ketchup;
• 2 tablespoons vegetable oil;
• salt and pepper to taste.

Wash the eggplants, do not cut off the green tails, they will help hold the halves. Cut the eggplants in half lengthwise so that the stem area remains intact. Using a sharp knife and a teaspoon, scoop out most of the pulp. Salt the inside of the eggplants. Chop the eggplant pulp and sprinkle with salt again.

Eggplant bomb with cheese

An appetizing and tasty appetizer – eggplant “bomb” with carrots, cheese and garlic.

• 3 eggplants;
• 1 carrot;
• 200 gr. hard cheese;
• 100 gr. mayonnaise;
• 2-3 cloves of garlic;
• 1 bunch of dill;
• vegetable oil for frying;
• salt to taste.

Peel the eggplants. It is better to do this using a vegetable peeler to cut off the skin as thinly as possible. Cut the eggplants lengthwise into slices 0.5 cm wide. Fry the slices in vegetable oil on both sides, cool.

Grate hard cheese. Boil the carrots and grate them. Mix carrots and cheese, add chopped garlic, fresh dill, chopped melo and mayonnaise. Mix everything.

Take a small bowl or bowl. We place the fried eggplant plates in it so that they overlap at the bottom of the plate, and the free edge protrudes onto the side of the bowl. Place carrot and cheese filling in the center and compact.

We wrap the protruding edges of the eggplants over the filling. Carefully invert the bowl onto a plate.

Advice! The eggplant “bomb” can be decorated with “roses” of fresh tomatoes and fried sesame seeds.

Eggplant rolls with carrots and garlic

Another popular snack option is eggplant rolls. They are prepared with different fillings; we will prepare them with carrots and garlic.

• 2 eggplants;
• 3 carrots;
• 3-4 cloves of garlic;
• 2 tablespoons of mayonnaise;
• 1 pinch of black pepper;
• salt to taste;
• oil for frying.

Wash the eggplants, cut them lengthwise into thin slices 0.5 cm thick, sprinkle with salt and pepper and immediately fry in vegetable oil on both sides. Place the fried slices on paper napkins to remove excess fat. Let cool.

To prepare the filling, grate fresh carrots on a fine grater, mix them with chopped garlic and mayonnaise. Let's pepper it. You don't need to add a lot of mayonnaise, otherwise your filling will leak.

Advice! You can make the filling of these rolls more interesting by adding grated cheese or chopped walnuts to the recipe.

Place a teaspoon of filling on each fried eggplant slice and wrap it in a roll. Place on a plate in rows and garnish with fresh herbs.

Description of preparation:

1. First of all, wash the eggplants and place them in a saucepan with water.
After boiling, add salt and cook over medium heat. 2. After transferring them into a bowl, place a load on top (a jar of water, for example) for about 1 hour. 3. At the same time, you can peel the carrots and grate them. 4. Pass the garlic through a press, and wash the greens, dry and chop. 5. Pour a little oil into the frying pan and add the carrots. In this recipe for preparing eggplants stuffed with carrots and garlic, you can also add various spices and aromatic herbs to taste. 6. Simmer over medium heat for 7-10 minutes, adding garlic to the pan. 7. To prepare the brine, bring about 500 milliliters of water to a boil, adding salt, vinegar, bay leaf, vegetable oil and allspice. 8. Carefully cut the eggplants and place the vegetables in the center. 9. Use a thick thread to secure homemade eggplants stuffed with carrots and garlic. This is necessary so that they do not lose their shape. 10. Fill them with brine and leave under pressure. 11. They will marinate for at least 3 days, after which you can try what happened. Here is an interesting option on how to make eggplants stuffed with carrots and garlic. Be sure to try it! Purpose: For lunch / For dinner / For the holiday table / New Year Main ingredient: Vegetables / Eggplant / Carrots Dish: Preparations / Fermentation / Stuffed Diet: Vegetarian food

Marinated stuffed eggplants

Delicious appetizer – pickled eggplants with carrot filling. The appetizer will be ready within 10 hours after preparation.

• 2 eggplants;
• 2 carrots;
• 2 pods of bell pepper;
• 3 cloves of garlic;
• 1 bunch of greens (parsley, dill);
• 2.5 tablespoons of salt;
• 2.5 tablespoons of sugar;
• 3 tablespoons vinegar (3%);
• 3 tablespoons of vegetable oil.

Wash the eggplants thoroughly and cut off the stems. We put water to boil, there should be enough water to cover the vegetables. Add salt, sugar and vinegar to the water (1 tablespoon each). Add vegetables to the marinade and boil for 10 minutes. Ready eggplants should be easily pierced with a toothpick. Be careful not to overcook the vegetables.

Remove the eggplants from the boiling water and cool under pressure to remove excess moisture. This will take 1 hour.

Prepare the filling: grate the carrots, chop the bell pepper into thin strips, add chopped garlic. Add a tablespoon of salt, sugar and vinegar to the vegetable mass and pour in two tablespoons of vegetable oil. Add finely chopped herbs and mix everything well.

Cut the cooled eggplants in half lengthwise. Place a layer of filling between the halves. We tie the fruits with a thread so that the halves are firmly pressed to each other. Place in a suitable container.

Prepare the marinade: mix 3 tablespoons of water with a spoonful of vinegar, add half a spoonful of salt and sugar. Add two tablespoons of oil. Pour the marinade over the eggplants and leave them under pressure for 10 hours. During the pickling process, vegetables should be periodically turned over and basted with marinade. After 10 hours of marinating, the appetizer is ready.

How to cook “Eggplants with carrots stuffed”

1. First of all, you need to wash the eggplants properly and cut off their tails. For this recipe for stuffed eggplants with carrots, it is better to use not very large vegetables (as even as possible).

2. Prepare a pan of appropriate size and boil water in it. Carefully place the eggplants in there and let them cook for about 12-15 minutes. Turn them occasionally during the process to ensure they cook evenly.

3. For the filling, you need to peel and chop the vegetables: chop the onions and peppers, and grate the carrots. Heat vegetable oil in a frying pan. Send the onions there first, then, after a couple of minutes, the carrots and peppers. Fry the vegetables until cooked, cool them. Add chopped herbs and (if desired) garlic.

4. At the same time, prepare the brine. For 1.5 liters of water you need about 3 tablespoons of salt. It’s better to make extra brine, but you’ll need a little less of it. So, the cooled eggplants need to be cut lengthwise.

5. Stuff them tightly with fried vegetables. The filling does not need additional salt, brine will be enough.

6. To keep the filling tight, tie each eggplant with thread or green onion feathers, for example. When they are ready, place them on top of each other in a pan or other suitable container.

7. All that remains is to fill the eggplants with carrots, stuffed at home, with pre-prepared brine. Place a press on top and leave the eggplants in this position for about 2 days. During the cold season it may take a little longer. Before serving, carefully remove the thread and cut the eggplants into portions.

Pickled eggplants stuffed with carrots

Do you prefer preparations without vinegar? Then you will like pickled eggplants stuffed with carrots.

• 1.5 kg eggplants;
• 700 gr. carrots;
• 300 gr. sweet pepper;
• 1 head of garlic;
• 1 bunch of greens (dill, cilantro, parsley);
• 1 tablespoon salt.

Wash the eggplants and, without cutting off the stems, place them in boiling salted water. Boil for 10 minutes. Let the blanched eggplants cool and cut off the stems.

Let's prepare the filling: grate the carrots, cut the pepper into thin strips, add a lot of chopped herbs and chopped garlic. Salt all this and mix. You need to mix with your hands, grinding the vegetables to release the juice. We add salt to taste, some prefer lightly salted vegetables, others like a sharper taste.

We cut the eggplants lengthwise on one side, cutting through more than half the thickness. Fill the eggplants with filling. Place the prepared vegetables in a suitable container. Cover with a flat plate and press down. Leave in a warm place for two days.

Then remove the press and put the eggplants in the cold. You can use it immediately after removing the oppression.

Eggplants with cabbage and carrots for the winter

The process of fermenting vegetables allows you to preserve the maximum of nutrients and vitamins in them. Bright aroma and taste will be remembered for a long time.

Products:

• eggplants - 1.5 kg;
• white cabbage - 0.3 kg;
• carrots - 170 g;
• parsley root - 2 pcs.;
• capsicum bell pepper - 160 g;
• garlic cloves - 5 pcs.;
• chili - 3 pcs.;
• celery - 50 g;
• dill - 30 g;
• pickling salt - 90 g;
• filtered water - 2.8 l.

And the cooking process:

1. Wash the blue ones and cut off the unedible parts. Place in a saucepan, add water and bring to a boil. Continue cooking for 4-6 minutes. Strain, cool. Make a cut lengthwise in the form of a small pocket.
2. Peel the remaining vegetables. Chop the cabbage, carrots and sweet pepper into strips. Rinse the greens and chop finely. Cut garlic, chili, parsley root into slices.
3. Place the prepared vegetables in a deep bowl and add a little salt. Leave for a quarter of an hour.
4. The time has come to stuff the eggplants with carrots - fill the pocket with the prepared vegetable mixture. To prevent the contents from falling out during cooking, you should tie the fruits with a tourniquet.
5. Pour the required amount of liquid into the pan, add salt. Bring to a boil, cool completely.
6. Place the blue ones tightly with the slits facing up into a convenient container and fill with the prepared brine for eggplants. Keep the container with the fruits warm for 3-4 days. Then transfer to three-liter jars and pour the brine. Leave to sterilize for 30 minutes and roll up. Place under the blanket, turning it over.

Another video option with cabbage and carrots: