Stuffed eggplants for the winter

Cookinero 20 Mar 2025

4990

Eggplants stuffed with vegetables are a great appetizer that will add variety to the festive table for any celebration, at any time of the year. Today, there are a large number of variations of this dish on the Internet. Therefore, recipes must be chosen very carefully. In order for the preparation to be very tasty, you need to pay attention to the choice of eggplants: pay attention to medium-sized fruits, as they have a large number of useful substances and are less bitter. An appetizer of canned eggplants has not only a pronounced taste and aroma, but also contains many useful properties.

How to cook Stuffed eggplants for the winter

Step 1

Preheat the oven to 100 - 120 ⁰С. Place the jars and lids in the oven without covering the jars with lids. Sterilize 0.5 l jars for 10 minutes, and liter jars for 15 minutes. Record the time, and after they are heated, turn off the heat and leave all the contents in the oven until they cool completely.

Step 2

Cut the eggplants in half, but do not cut all the way through from the stem side. A "boat" should form.

Step 3

Grate the carrots on a coarse grater.

Step 4

Cut the onion into half rings

Step 5

Cut the celery root into medium-sized strips measuring 3–5 mm. Finely chop the garlic.

Step 6

Finely chop the dill.

Step 7

Pour clean water into a large saucepan, add a little salt, add the eggplants, bring to a boil and cook for 15 minutes.

Step 8

Salt the carrots, celery root, onion and dill to taste and fry in a frying pan with vegetable oil for 5-7 minutes.

Step 9

Once the eggplants are soft, drain the water and let cool.

Step 10

Stuff the eggplants tightly with the fried vegetables.

Step 11

Place the stuffed "boats" in a saucepan, cover with a flat plate and put a weight on it (you can use a glass jar filled with water). In this form, the eggplants need to stand for at least three days at room temperature.

Step 12

After the eggplants have marinated, place them in a sterilized glass jar and close the lid. Cover with something warm and leave to infuse for a few days. Store in the refrigerator. Enjoy.