Fermented Vegan Stuffed Eggplants Recipe

stuffed eggplant vegetarian

This vegetarian stuffed eggplant recipe sometimes is called pickled eggplant. It is not correct because this is a method of the traditional fermentation of vegetables.


If you want to make vegan stuffed eggplants you should have:

  • 8-10 eggplants;
  • 5-6 fragrant peppercorns;
  • 5-6 cloves;
  • 1 cup of salt (without iodine);
  • 2-3 carrots;
  • 2-3 cloves garlic;
  • parsley, to taste.

Do not use large overripe eggplants for this recipe. You should choose the hard young small eggplant.


  1. Remove the stem end of the eggplant.
  2. Boil the eggplants in strongly salted water with cloves and fragrant peppercorns for 15-20 minutes. How to understand that the eggplants are cooked? Try to pierce their rind with a help of a match. If it is pierced easily, the vegetables are ready. Be careful. Do not overcook them.the eggplant in water
  3. Remove the eggplants from the water and put them on a flat surface. Place something heavy on them and allow standing at room temperature for 3 hours. The eggplant will lose their bitter taste and excess water.a heavy stuff
  4. Chop the garlic and grate the carrot.
  5. Take a deep longitudinal section in each eggplant but not completely cut the vegetables.the sliced eggplants
  6. Salt them a little and put the chopped garlic.adding garlic
  7. Add the grated carrot.adding carrot
  8. Add the parsley.adding parsley
  9. Join the edges of the eggplant halves.stuffed vegetables
  10. Put a heavy bottle on the vegetables. Let the vegetarian stuffed eggplants stand for two days at room temperature. And the other two days in a cold place.a heavy bottle

The fermented vegan eggplants stuffed with carrot and garlic are ready. Serve them with olive oil and onion. A good side order to the dish is boiled potatoes.

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How to Make Fermented Vegetarian Stuffed Eggplants?
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