Pickled Stuffed Eggplant: Three Fermented Recipes

stuffed eggplant vegetarian

These vegetarian stuffed eggplant recipes sometimes are called pickled eggplant. It is not correct because these are the traditional fermentation methods. Fermented vegetables are more healthy than marinated with vinegar.

Fermented Vegan Stuffed Eggplants with Carrot and Garlic: а Dry Recipe


  • 8-10 small eggplants;
  • 5-6 fragrant peppercorns;
  • 5-6 cloves;
  • 1 cup of salt (without iodine);
  • 2-3 carrots;
  • 2-3 cloves garlic;
  • parsley, to taste.
By the way, in addition to stuffed peppers you can prepare fermented stuffed eggplant with carrots. Do not forget about

Remove the stem end of the eggplant.

Boil the vegetables in strongly salted water with cloves and fragrant peppercorns for 15-20 minutes.
the eggplant in water

How to understand that the eggplants are cooked?
Try to pierce their rind with the help of a match. If it is pierced easily, the vegetables are ready. Be careful. Do not overcook them.

Remove the eggplants from the water and put them on a flat surface. Place a weight on them and allow standing at room temperature for 3 hours. The eggplants will lose their bitter taste and excess water.

a heavy stuff

Chop the garlic. Grate the carrot.

Take a deep longitudinal section in each eggplant but don’t completely cut the vegetables.

the sliced eggplants

Salt them a little and put the chopped garlic.

adding garlic

Add the grated carrot.adding carrot

Then – the parsley.adding parsley

Join the edges of the eggplant halves.

stuffed vegetables

Put a heavy bottle on the vegetables. Let them stand for two-three days at room temperature. And the other seven 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.

How to Make Pickled Eggplants with Vegetables: a Recipe with Brine

This recipe is similar to the first, but it is spicier.


  • 2 pounds small eggplants;
  • 1-2 bell peppers;
  • ½-1 head of garlic;
  • one hot pepper (optional);
  • one carrot;
  • bunch of parsley;
  • ½-1 tsp. of coriander seeds;
  • 2.5 oz salt.


Put the vegetables in cold water for 10-15 minutes. Remove the stem ends.

Take a deep longitudinal section in each eggplant. Don’t cut one inch on the one side.

cutted egglpants

Boil the vegetables for 10 minutes. They should be soft but hold their shapes.

boiled eggplants

Take the eggplants out of the hot water put them on a cutting board. Place another cutting board on them. Then put weight on the top board. Allow standing at room temperature for 60-90 minutes.

Cut the bell and hot peppers, carrot, and garlic in a food processor.

vegetable filling

Chop the parsley and mix it with the cutting vegetables. Add the coriander seeds.

Put the vegetable filling in each eggplant.

Transfer the stuffed fruits in a big bowl. If you have too much the filling, put it in the container as well.

Dissolve salt in cold water: 2.5 oz. in 0.3 gallons.

Pour the salted water in the bowl.

fermented eggplants in the brine

Put a plate and weight on the eggplants. Leave for 3-5 days at room temperature.

Then transfer to a fridge for 7-10 days.

Stuffed fermented eggplants are ready.

stuffed fermented vegetables

Marinated Eggplant Recipe with Garlic

Although this recipe is called marinated eggplant, our vegetables will be Lacto fermented again.

lactofermented eggplants


  • 2 pound of small eggplants;
  • one head of garlic;
  • one tsp ground black pepper;
  • one bunch of parsley;
  • 2.5 oz salt.

Cut the stem ends from the eggplants. Put the vegetables in cold water for 15 minutes.

Incise each fruit in the center, leaving one inch on one side.

Boil the eggplants for 8-10 minutes.

eggplant in a saucepan

Transfer the vegetables in a colander. Then spread them out on a smooth surface. Put a cutting board ad a weight on them. Set aside for 2 hours.

under weight

Pass the garlic through a press and mix with black pepper.

Open each fruit and put the garlic in it.

eggplants and garlic

Fill a big bowl or saucepan with the eggplants. Sprinkle with the chopped parsley. Pour the cold brine (2.5 oz in 0.3 gallons).

with chopped parsley

Put a weight on the vegetables. Let stand at room temperature for 3-4 days. Then replace it in a cold place for 7-10 days.

Stuffed lactofermented vegan eggplants with garlic are ready.

fermented vegetables on a plate


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Recipe Name
How to Make Fermented Vegetarian Stuffed Eggplants?
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