How to cook marinated aubergines with vegetable filling?

Quickly pickled eggplants are ideal for those who love an acute snack from vegetables, but do not have the proper tolerance, which is necessary for holding the billet. It should be specially noted that such a dish should be stored exclusively in a refrigerator until 10 days.

Quickly pickled eggplants: recipe step-by-step preparation

Components for workpiece:

• Eggplant of medium size (in the size of the selected jar) - 3-5 pcs .;
• Small bulbs - 2 pcs .;
• Fresh medium carrots - 3 pcs .;
• Tomatoes ripe large - 3 pcs .;
• Large Bulgarian pepper - 1 piece;
• Chives fresh garlic - 4 pcs .;
• Vinegar 6% table - 15 ml;
• Dill fresh, salt sea fine, pepper fragrant ground, dried basil, parsley - add to taste;
• Vegetable oil refined - 4 large spoons.

Preparation of the main component

It is desirable to make pickled eggplants from young, medium-sized vegetables. They should be washed, and then cover with vegetable oil, salt and bake in the oven for 25 minutes. After that, vegetables are required to remove the stalk, and then lightly cool them and make a cut exactly in the middle. In order to further impregnate the sauce with the main component, it is recommended to slightly loosen it with a fork or knife.

Treatment of additional vegetables

In addition to the main ingredient, aubergines quickly pickled include components such as bulbs, carrots, tomatoes and bell peppers. All these vegetables must be cleaned and chopped into small cubes.

Process of preparation of a stuffing

To pickled eggplants (quick) turned out to be more aromatic and tasty, the filling for them should be necessarily fried. To do this, take a frying pan, pour in the sunflower oil, and then put the carrots, tomatoes, onions and sweet peppers. In such a composition, the dish should be stewed until the products are completely softened. After this, the sauté pan should be removed from the fire, and then add a little vinegar, salt, grated garlic, ground pepper, dried basil, fresh parsley and dill to the filling.

Forming the workpiece

After the eggplant and the filling have been thermally processed, it is necessary to begin the immediate formation of the snack. To do this, put the main cut crop on the cutting board, and then put 3-4 large spoons of fried vegetables into it. Then the stuffed eggplant should be placed in a jar with a wide neck and rolled with a screw cap. After this, the workpiece should be kept at room temperature until it completely cools.

How to serve to the table correctly

After the quickly pickled eggplants are ready, they need to be placed in a refrigerator and stored in it for up to 10 days. It is worth noting that the most delicious all this preparation is on the 2 nd, 3 rd or 4 th day.

Serve a home-made snack of eggplant with vegetable filling should be in a cold state along with any second course. Such a fragrant dish will make your dinner more full and tasty.