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.
Remove the stem end of the eggplant.
Boil the vegetables in strongly salted water with cloves and fragrant peppercorns for 15-20 minutes.
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.
Chop the garlic. Grate the carrot.
Take a deep longitudinal section in each eggplant but don’t completely cut the vegetables.
Salt them a little and put the chopped garlic.
Add the grated carrot.
Then – the parsley.
Join the edges of the eggplant halves.
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.
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.
Boil the vegetables for 10 minutes. They should be soft but hold their shapes.
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.
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.
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.
Marinated Eggplant Recipe with Garlic
Although this recipe is called marinated eggplant, our vegetables will be Lacto fermented again.
- 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.
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.
Pass the garlic through a press and mix with black pepper.
Open each fruit and put the garlic in it.
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).
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.