Recipes for pickled eggplant with carrots, garlic, and herbs for the winter

Eggplant fermented with carrots makes a wonderful appetizer. When the eggplant is stuffed with carrots, the dish is called manzan. This healthy vegetable requires special attention, as it enriches the body with beneficial vitamins and microelements, most of which are preserved during the fermentation process. This amazing dish makes a unique appetizer not only for a family dinner, but also a perfect centerpiece for any holiday table.

The intricacies of preparing pickled eggplant and carrots for the winter

There are some cooking nuances that will make the dish simply fantastic:

1. To make the eggplants soft, blanch them for 2-3 minutes in boiling water.
2. Fermentation is ideal in a wooden or clay container, but enamel or glass containers are also acceptable.

Important! The integrity of the enamel coating must not be compromised, otherwise harmful substances formed during metal oxidation will enter the product.

Selecting and preparing eggplants

The quality of the finished dish depends not only on the cooking process, but also on the correctly selected and prepared ingredients:

1. Eggplants should be whole, firm, and free of any signs of spoilage. Wilted fruit will be tough when pickled.
2. They need to be washed, dried, and stemmed. Then, the eggplants are blanched in salted water for 2-3 minutes and pressed to remove any remaining liquid and bitterness.

Methods for preparing pickled eggplants with carrots

Making manzanas, eggplants stuffed with carrots, is a classic recipe for pickling this vegetable. It can be varied by adding new ingredients, taking into account the flavor combinations of the ingredients: bell peppers or kappi, parsley, cilantro, spices, coriander, turmeric, and curry. The amount of sugar and salt can vary depending on family preferences.

Recipe with carrots, herbs and garlic

Marinated eggplants are easy to prepare, but the results are stunning. They look beautiful on a platter lined with herbs.

Necessary components:

• eggplants - 1.5 kg;
• carrots - 370 g;
• garlic - 4-5 cloves;
• sunflower oil - 25 ml;
• salt - 20 g;
• ground black pepper - 6 g;
• vinegar - 10 ml;
• bay leaf;
• water - 450 ml;
• sugar - 15 g;
• parsley - a bunch.

Scheme of actions:

• Wash the eggplants, remove the stems, and boil them in slightly salted water.
• Place them under a press to drain off the liquid and bitterness.
• Peel, wash, dry, and grate the carrots, preferably on a coarse grater. Pour oil into a bowl and sauté for 5 minutes.
• Peel the garlic and crush it with a garlic press.

• Wash, dry and chop the greens.
• Combine a third of the garlic and herbs with the carrots.
• Make deep cuts in the eggplants, stuff them with carrot filling, place them in a prepared container, layering with herbs and chopped garlic.
• Prepare the filling: add sugar to the specified volume of liquid, add salt, add a bay leaf, bring to a boil, pour in vinegar.
• Pour over the eggplants and put them under pressure for 3 days.

In Georgian

This dish will delight lovers of spicy and piquant appetizers:

• eggplants - 1.4 kg
• onions - 370 g;
• carrots - 400 g;
• sweet pepper - 170 g;
• sunflower oil - 120 ml;
• vinegar - 60 ml;
• honey - 20 g;
• salt - 15 g;
• red pepper - 3.5 g;
• parsley and cilantro - a bunch each.

Scheme of actions:

1. Wash the vegetables, blanch them for 2-3 minutes in salted liquid, and place them under a press to remove any remaining liquid.
2. Peel the onion and cut into half rings.
3. Peel the carrots and grate them into large strips. Saute the carrots and onions for a few minutes.
4. Wash the pepper, peel it and cut it into strips.
5. Cut the eggplants into large cubes.
6. Prepare the marinade: mix vinegar, honey, salt, pepper, and add your favorite spices if desired.
7. Combine all ingredients and marinate for 3-4 hours.

To preserve vegetables for the winter, place them in containers and sterilize for 20 minutes. Seal with airtight lids.

Cooking with cabbage

A wonderful vitamin snack, for it you need:

• eggplants - 1.3 kg;
• carrots - 250 g;
• cabbage - 450 g;
• sweet pepper - 170 g;
• garlic - 4 cloves;
• hot pepper - on the tip of a spoon;
• water - 450 ml;
• salt - 30 g;
• sugar - 15 g.

Cooking instructions:

1. Wash the eggplants, cut off the stems, and blanch them for 4 minutes in salted liquid. Place them under a press.
2. Remove the top leaves from the cabbage and chop.
3. Peel the carrots and grate them into strips on a coarse grater.
4. Peel the pepper and cut into strips.
5. Combine vegetables (except eggplant), add chopped garlic and stir.
6. Make the brine: boil water, add sugar, pepper and salt.
7. Cut the eggplants and stuff them with the vegetable mixture. Place them in a deep container and cover with warm brine.
8. Place the press and ferment for 3 days at room temperature.

How to make it Korean style

Eggplants prepared according to this recipe will not be very spicy, so for those who like spicy snacks, the amount of ground red pepper should be increased.

Necessary components:

• eggplants - 1.3 kg;
• Korean carrot seasoning - 10 g;
• carrots - 450 g;
• salt - 20 g;
• sweet pepper - 270 g;
• parsley - a bunch;
• red pepper - 2.5 g;
• garlic - 6 cloves;
• water - 540 ml;
• sugar - 45 g;
• vinegar - 85 ml;
• sunflower oil - 65 ml.

Cooking instructions:

1. Remove the stems from the eggplants, wash them, and blanch them for 2-3 minutes. Press them for 15 minutes, then cut them into rectangles.
2. Peel the carrots and grate into long strips.
3. Peel the pepper, wash it and cut it into strips.
4. Wash the parsley, dry it and chop it.
5. Combine the vegetables, add garlic, crushed with a garlic press.
6. Prepare the brine: mix the oil, sugar, vinegar, seasoning, and salt. Pour over the vegetables and leave under pressure for 3 days.

With carrots and celery

The classic manzanilla recipe can be enhanced with celery. It pairs beautifully with carrots and is also very healthy. It's recommended to complement the celery with parsnip or parsley root.

Necessary components:

• eggplants - 1.7 kg;
• carrots - 350 g;
• celery root - 360 g;
• salt - 35 g;
• parsley - a bunch;
• sugar - 45 g;
• vinegar - 55 ml;
• black pepper;
• coriander;
• red pepper;
• sunflower oil - 65 ml;
• garlic - 6 cloves;
• water - 150 ml.

Scheme of actions:

1. Wash the eggplants, cut off the stems, and boil them for 3 minutes in salted liquid. Place under a press.
2. Peel the root vegetables and grate them into long strips. Add the garlic, crushed with a garlic press, and season with the spices.
3. Wash the parsley, dry it, chop it and combine it with the grated root vegetables.
4. Cut the eggplants and stuff them with the vegetable mixture. Place tightly in a deep container.
5. Pour in the brine: mix the oil with water and vinegar. Place the press in the refrigerator for 3 days.

With fried onions and carrots

Eggplants can be stuffed with sautéed vegetables; the filling will be juicier and softer.

Necessary components:

• eggplants - 1.3 kg;
• sugar - 35 g;
• carrots - 450 g;
• salt - 25 g;
• onion - 250 g;
• ground black pepper;
• coriander;
• ground hot pepper;
• oil for sautéing - 45 ml;
• vinegar - 35 ml;
• garlic - 5 cloves;
• water - 110 ml.

Scheme of actions:

1. Wash the eggplants, remove the stems, and blanch them in salted liquid for 2-3 minutes. Place them under a press to remove the liquid and bitterness.
2. Peel the carrots, wash them, and grate them into long strips on a coarse grater.
3. Peel the onion and cut into half rings.
4. Pour oil into a pan and heat. Add carrots and onions and sauté until golden. Add chopped garlic to the cooled vegetables and stir.
5. Cut the eggplants lengthwise, stuff them with vegetables and place them in a saucepan.
6. Pour in the marinade: combine water with vinegar, coriander, and pepper.
7. Place under pressure for 3 days.

Storage times and rules for pickled eggplants

Storing eggplantsFermented vegetables should be stored in a cool, dark place. Clay and wooden containers are good for storage. If you don't have one, glass or enamel containers will do.

Eggplants prepared this way make a unique appetizer; they look simply magnificent, and when cut, they look like rolls. But this recipe isn't the limit. It can be varied with new ingredients, and thus new masterpieces are born.