How to cook pickled eggplant stuffed with carrots and garlic

Pickled eggplants are a real find for lovers of "blue" ones. Spicy snacks will perfectly complement the everyday menu and will decorate the festive table. In the article, we will share the best recipes not just for pickled eggplants, but stuffed with carrots and garlic.

Several variations of this dish will allow you to create an assortment of snacks for every taste.

What eggplants are suitable for stuffing and pickling

The basis for stuffing is choosing the right fruits. Small, young eggplants of late varieties are suitable for pickling.... Look for specimens with smooth, shiny skin, regular shape, uniform light or dark purple color.

Examine them carefully - there should be no mold, rotten areas and other damage.

How to cook pickled eggplant stuffed with carrots and garlic


Prepare all ingredients first. Cut the stalks from the fruit just below the top and rinse the vegetables thoroughly. Peel the carrots and garlic.

Most eggplant varieties are bitter. To get rid of the bitterness, place the vegetables in salted boiling water and simmer over low heat for at least 5 minutes... The pulp after such processing becomes tender and tasty.

Sauerkraut utensils

Fermented snacks are best prepared in enamel, earthenware and wooden dishes... If such utensils are not available, ordinary glass jars will also work. Wash the dishes with the lid thoroughly with soda, and then pour over with boiling water.

How to cook pickled eggplant stuffed with carrots and garlic

For savory eggplants stuffed with carrots and garlic and fermented in the traditional way, try this recipe.

How to cook pickled eggplant stuffed with carrots and garlic


  • eggplant - 2 kg;
  • carrots - 0.5 kg;
  • onions - 0.5 kg;
  • garlic - 150 g;
  • salt - 40 g;
  • allspice - to taste;
  • cayenne pepper - on the tip of a knife;
  • bay leaf - 2-3 pcs.;
  • vegetable oil - 50 ml;
  • water - 1 l.


  1. How to cook pickled eggplant stuffed with carrots and garlicDip the prepared fruits in boiling water for 4-5 minutes. If the vegetables are easily pierced with a fork, then they are ready. Do not overcook the eggplants, otherwise they will fall apart and you will not get a beautiful snack.
  2. Place vegetables under a press and leave for a couple of hours.
  3. When excess moisture, along with bitterness, comes out of the fruit, make deep cuts along the eggplant. Without cutting through to the end, so that "pockets" are formed.
  4. Grate carrots for Korean salads.
  5. Peel the onion and cut into half rings. Fry in a little vegetable oil until transparent.
  6. Pass the garlic through a press. Combine with onions, carrots, salt and spices.
  7. Stuff the eggplant with the resulting mixture. To prevent them from falling apart, tie them with a thread and carefully place them in a container.
  8. Prepare the brine: bring water with salt, bay leaf and allspice to a boil and boil for 2-3 minutes.
  9. Pour the stuffed eggplant with the resulting marinade.
  10. Press down on the weight and place in a cool place.

The appetizer will be ready in a day. Then her can be served or canned.

Take a note:

How to cook pickled eggplant

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The most delicious eggplant caviar

Other variations of the dish

Besides the classic recipe there are several more options for making pickled stuffed eggplants... We have selected the best time-tested recipes.

With cabbage

Try this savory cabbage dish.The appetizer will turn out to be even tastier and healthier. AND you can try it in three days.

How to cook pickled eggplant stuffed with carrots and garlic


  • eggplant - 1.6 kg;
  • white cabbage - 0.5 kg;
  • Bulgarian pepper - 0.3 kg;
  • carrots - 0.3 kg;
  • garlic - 3 cloves;
  • salt - 50 g;
  • ground pepper - 10 g;
  • water - 0.5 l.


  1. Pierce the eggplants in several places with a fork. Place in salted boiling water for 5 minutes and cool.
  2. Grate the carrots on a coarse grater.
  3. Chop the cabbage finely.
  4. Cut the pepper into strips.
  5. Finely chop the garlic or pass through a press.
  6. Combine all ingredients with spices, stir and leave to infuse for 30 minutes.
  7. Spread the vegetable mixture into the eggplant pockets.
  8. Prepare the marinade: dissolve the salt in water, bring to a boil and cool slightly.
  9. Put the eggplant appetizer in a fermenting container, fill with marinade and put oppression on top. Place the container of vegetables in a warm place for three days.
  10. Pour some sunflower oil into the finished snack and put it in the refrigerator for storage.

In korean

This recipe deserves special attention. The appetizer has a spicy taste - spicy and sweet at the same time.


  • eggplant - 2 kg;
  • carrots - 1 kg;
  • onions - 300 g;
  • parsley - a bunch;
  • garlic - 50 g;
  • ground black pepper - 10 g;
  • sugar - 120 g;
  • salt - 40 g;
  • Korean seasoning for carrots;
  • vegetable oil - 150 ml;
  • table vinegar 9% - 150 ml;
  • water - 400 ml.

How to cook pickled eggplant stuffed with carrots and garlic


  1. Dip the eggplants in boiling water for 4-5 minutes.
  2. Remove the fruit from the water, place it in a container, or place it on a large board. Place the load on top. Leave it on for 3 hours to remove excess moisture.
  3. Prepare the filling: grate the carrots in a Korean style, pass the garlic through a press, finely chop the greens, cut the onion into half rings. Combine all ingredients and mix well.
  4. Season the vegetable mix for the Korean Carrot, add the ground black pepper and stir.
  5. Prepare the brine: bring to a boil in water with salt, sugar, vegetable oil and add vinegar.
  6. Pour the hot marinade over the carrots with vegetables.
  7. Make deep cuts along each eggplant to create pockets.
  8. Start the blue ones with vegetable mass. Put them in a container tightly to each other and cover with the remaining marinade. Put under the press.
  9. Leave the container with the snack to marinate at room temperature for several days.
  10. Store the finished dish in the refrigerator.

Advice! The finished snack can be put into jars and closed with nylon lids. So it will take up less space in the refrigerator. Or roll up for the winter.

In Georgian

Georgian-style eggplants are cooked for a week, but the time spent is worth the result.


  • eggplant - 3.5 kg;
  • carrots - 0.5 kg;
  • sugar - 20 g;
  • garlic - 6 cloves;
  • salt - 60 g;
  • ground hot red pepper - on the tip of a knife;
  • vinegar 9% - 20 ml;
  • water - 2 l.

How to cook pickled eggplant stuffed with carrots and garlic


  1. Cut each eggplant lengthwise, but not completely, but to make a "pocket".
  2. Put the fruits in salted water and boil. Remove, cool slightly and place under a press for a couple of hours.
  3. Grate carrots for Korean carrots.
  4. Chop the greens.
  5. Chop the garlic finely with a knife or pass through a press.
  6. Combine all ingredients with pepper and mix well.
  7. Place the resulting filling in the vegetable pockets.
  8. Place the eggplant stuffed with vegetables into the container.
  9. Prepare the marinade: boil water, salt, add sugar, vinegar and stir until completely dissolved.
  10. Pour the resulting brine over the snack and put it under pressure. Leave to ferment for 3-4 days at room temperature. Then put it in the refrigerator to infuse for another three days.

Other eggplant preparations for the winter:

How to dry eggplant: 3 best ways

How to cook dried eggplant

How to freeze eggplants and which ones to cook

With celery leaves and root

The incredible flavor of the blue vegetable will help reveal hot garlic and aromatic celery. In addition, the leaves also serve as a binding function, preventing the eggplant halves from falling apart.


  • eggplant - 10 kg;
  • celery root - 1 kg;
  • carrots - 2 kg;
  • celery greens - 1 bunch;
  • salt to taste;
  • garlic - 0.5 kg;
  • vegetable oil - 300 ml;
  • bitter pepper - 3 pcs.

How to cook pickled eggplant stuffed with carrots and garlic


  1. Place the eggplants in a pot of cold water. Salt (1 tablespoon salt per liter of water). Put on fire and bring to a boil. Simmer over medium heat for about 10 minutes.
  2. Remove the boiled vegetables, cool and place under a press for one hour.
  3. Boil the celery root. Cool, peel and cut into cubes.
  4. Boil the carrots and cool. Chop into cubes.
  5. Cut the onion into cubes and fry in a little vegetable oil until soft.
  6. Take a third of a bunch of greens and chop finely.
  7. Chop the garlic and hot pepper.
  8. Combine all prepared filling ingredients, add salt, spices and stir.
  9. Cut the eggplants lengthwise into two halves. Stuff each part with vegetable mass. Fold the halves and tie them with celery sprigs.
  10. Place tightly stuffed vegetables in a bucket or bowl.
  11. Pour vegetable oil over the vegetables. Cover the top with a clean cloth and place the weight. Leave at room temperature for one day.

Store the snack in the refrigerator.

Terms and conditions of storage

Store pickled vegetables in a cool, dark place in hermetically sealed glass jars... The basement of a private house or a storage room in an apartment are suitable for this room. The main thing is that there are no radiators or other heating devices in the vicinity. Under such conditions, the twists do not deteriorate for two years.

Store non-tightly sealed workpieces strictly in the refrigerator or home glacier. It is recommended to consume them within three months. Storage longer than this period is hazardous to health.

How to save for the winter

You can save a snack for the winter by canning it. For winter harvesting:

  1. Drain the marinade, boil and fill the workpiece with it again.
  2. Sterilize the snack jar.
  3. Tighten with iron or nylon sterile caps.
  4. Transfer to a cellar or other dark, cool place for storage.


After tasting the pickled stuffed eggplant appetizer, you will definitely cook it again. Therefore, we recommend preparing the dish for future use, taking into account several recipes from our selection.

A bright appetizer will not only delight you with its aroma and piquant taste, but will also decorate any festive table. And remember, the longer the eggplants are fermented, the richer their taste. Observe storage conditions and periods. Enjoy your meal!

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