Sauerkraut eggplant stuffed with vegetables for winter

Step-by-step cooking

1. Step 1:

   

   How to make sauerkraut stuffed with vegetables for the winter? Prepare the products according to the list. If possible, choose eggplants fresh, fleshy, without flaws. We will stuff them, so their appearance matters. Wash the vegetables and herbs thoroughly.

2. Step 2:

   

   Cut off the stalk of the eggplant. Peel the carrot. Peel the onion and garlic from the husk.

3. Step 3:

   

   Pour water into a large saucepan and bring it to a boil over high heat. Dip the eggplants into boiling water and boil them. The cooking time depends on the size of the eggplant. On average, it will take about 10-20 minutes. You can check the readiness of vegetables with a toothpick. If the skin of the blue is pierced without difficulty, then the vegetable is ready. If the eggplants are digested, you can get porridge. So watch out for eggplants, do not go far from the stove.

4. Step 4:

   

   Put the finished boiled eggplants on a large tray, cover with a cutting board on top and place a press on it. Any heavy object can serve as a press. I have a saucepan filled with water.

5. Step 5:

   

   Leave the eggplants under pressure for a few hours so that all the excess liquid goes out of them.

6. Step 6:

   

   At this time, prepare a fragrant filling. To do this, cut the peeled onions into thin half rings, and grate the peeled carrots on a coarse grater.

7. Step 7:

   

   Heat the vegetable oil in a frying pan. Fry the onion and carrot, stirring continuously, until tender (about 5-7 minutes).

9. Step 8:

   

   Pass the garlic through a press or garlic press. Send it to the fried carrots with onions. Here, add ground red pepper and chili pepper to taste. Mix the filling thoroughly.

10. Step 9:

    

    Remove the cooled and slightly flattened eggplants from under the press.

11. Step 10:

    

    Cut each eggplant in half along the fruit, not reaching the end (as in the photo).

12. Step 11:

    

    Stuff the eggplants with stuffing and wrap them with threads so that they do not fall apart during further processing, and the filling does not fall out of them.

13. Step 12:

    

    Prepare the brine. To do this, pour water into a small saucepan, add pepper, bay leaf and salt to it. Bring the water to a boil, leave on the fire for 2-3 minutes.

14. Step 13:

    

    Put the stuffed tied eggplants in a saucepan tightly to each other.

15. Step 14:

    

    Fill the eggplants to the top with hot brine and put pressure on them. Leave the eggplants at room temperature for five days (the time depends on the temperature in the room, the cooler it is, the longer the souring process will take). Then remove the oppression, cover the pan with a lid and leave for a few more days to reach readiness. Put the finished snack in the refrigerator or in the cellar.