Eggplant stuffed with carrots is an ideal appetizer for the festive table. It does not take long to prepare, but it turns out incredibly aromatic, satisfying and tasty. To verify this, we propose to do it yourself.
Carrot Stuffed Eggplant: A Step-by-Step Recipe
To make such a savory snack to the family table, you do not need to purchase many outlandish and overseas products. After all, it is prepared from simple ingredients that can be found at any time in the store.
So, in order to independently make eggplants stuffed with carrots with garlic, you must first take care of the presence of the following components:
- medium-sized fresh eggplants - 2 pcs.;
- large bell peppers - 2 pcs. (you can take any color);
- fresh juicy carrot - 2 medium pcs .;
- fresh garlic cloves - 3 medium pcs.;
- parsley and dill (greens) - a small bunch;
- medium-sized salt - 3.5 large spoons;
- fine granulated sugar - 3.5 large spoons;
- 3% table vinegar - 3 full large spoons;
- deodorized vegetable oil - 3 full large spoons.
Processing ingredients before shaping snacks
To make delicious eggplant stuffed with carrots, you should carefully process all the products. For this, the main vegetable must be thoroughly washed under hot tap water, and then cut the stems and navels. Next, you need to peel fresh carrots and grate it on a Korean grater. As for sweet pepper, it needs to be freed from internal seeds and chopped into a thin straw.
Eggplant heat treatment and fragrant pickle preparation
Before making eggplant stuffed with carrots, they should be boiled a little. To do this, pour a large spoonful of sugar, salt and pour the same amount of vinegar into the pan. Next, put the eggplant in the dishes and pour them with water so that it slightly covers them. In this state, vegetables should be cooked over low heat for about 10 minutes. At the same time, it is necessary to ensure that the eggplants become soft, but do not fall apart.
After the described actions, the vegetables must be removed and left under pressure for 60 minutes.
Making vegetable filling from carrots and sweet peppers
Eggplants stuffed with Korean carrots are very aromatic and spicy. But before you make such a blyu, you should separately prepare the filling. To do this, combine carrots and sweet peppers, and then flavor them with crushed cloves of garlic, sugar, vinegar, salt, deodorized sunflower oil and herbs. After mixing the components, they should be left warm for ¼ hours.
Form an appetizer and pickle it in brine
Korean-style eggplants stuffed with carrots are very easy to shape. To do this, cut the cooled vegetables in half (lengthwise), and then put the previously prepared filling into their middle part. Next, the eggplant must be folded, like a sandwich, and tied with thread so that they do not fall apart. After that, they need to be put in a deep bowl and pour the marinade. The brine is prepared as follows: mix a large spoon of vinegar with 2 tablespoons of oil, ½ spoon of sugar and salt, and 3 tablespoons of water.
At the end, the appetizer must be placed under the press. Periodically, it must be turned over, pouring with the marinade that has accumulated at the bottom of the dishes. After 10 hours, the hot Korean dish should be cooled and served with bread. Enjoy your meal!
Harvested eggplant stuffed with carrots for the winter
If you want to prepare such an appetizer for the future, then it should be prepared somewhat differently. How exactly, consider right now.
So, we need:
- medium-sized eggplants - about 12 pcs.;
- sweet onions - 4 heads;
- fresh juicy carrot - 3 pcs.;
- fresh garlic heads - 2 medium pcs.;
- deodorized sunflower oil - apply for frying;
- medium-sized sea salt - apply to taste
- table vinegar - 1/2 cup (use for the preparation of brine);
- bay leaf - 2 pcs. (for brine);
- allspice - 4 pcs. (for brine);
- deodorized sunflower oil - 1/2 cup (for brine);
- small salt - dessert spoon (for brine).
Vegetable preparation
Eggplant stuffed with carrots should start cooking with boiling them in salt water. Heat these vegetables preferably no more than 10 minutes. Otherwise, they will boil, and the snack will not turn out as beautiful as we would like.
After the eggplants are cooked, they must be put under the press and left to cool. In the meantime, you can prepare the remaining ingredients. To do this, peel the bulbs and carrots, and then proceed to chop them. The last ingredient needs to be grated on a Korean grater, and the first - to chop in half rings. After this, the vegetables should be fried in deodorized oil, seasoned with salt and grated garlic.
The process of forming a spicy snack for the winter
Before preparing eggplant stuffed with carrots for the winter, they should be properly shaped. To do this, vegetables need to be removed from under oppression, and then cut along in half and put in the middle of fried onions and carrots. Folding eggplant in the form of a sandwich, they must be tightly placed in a sterilized glass jar.
Marinade preparation
In order for the stuffed vegetables to be aromatic and juicy, they should definitely be filled with marinade. To prepare it, you need to boil a glass of water, and then add peppercorns, bay leaf, salt and deodorized oil to it. After this, the brine must be removed from the stove and add table vinegar to it .
After mixing the marinade, it must be poured into jars already filled with eggplant. In this composition, the ingredient should be sealed and turned upside down. Having covered the containers with a thick blanket, it is necessary to wait until they are completely cooled at room temperature. This procedure may take you about a day. After this time, a delicious and fragrant winter snack should be removed to any cool room where it can be stored for about 5-8 months.
How to use?
Eat winter Korean eggplant snack only after 3-6 weeks. This time should be enough so that the workpiece absorbs the aromas of brine, it becomes even tastier and juicier.
Serve stuffed eggplant to the table, preferably in a chilled state, along with a slice of rye or wheat bread, as well as any hot first or second course. Good appetite!