Stuffed eggplants for the winter

Eggplants stuffed with vegetables are an excellent appetizer that will diversify the holiday table for any celebration, at any time of the year. Today there are a large number of variations in the preparation of this dish on the Internet. Therefore, recipes must be chosen very carefully. In order for the preparation to turn out very tasty, you need to pay attention to the choice of eggplants: pay attention to medium-sized fruits, as they have a large amount of useful substances and are less bitter. A canned eggplant snack not only has a pronounced taste and aroma, but also contains many useful properties.

1. Calories
   68,04 kcal
2. Protein
   1,28 gram
3. Fat
   3,75 gram
4. Carbohydrates
   7,47 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Eggplant

   ---

   
   500 g
2. Carrot

   ---

   
   150 g
3. Onions

   ---

   
   150 g
4. Celery root

   ---

   
   50 g
5. Garlic

   ---

   
   3 cloves = 15 g
6. Dill

   ---

   
   0.5 bunch = 7.5 g
7. Sugar

   ---

   
   0.5 tbsp. l. = 12.5 g
8. Salt

   ---

   
   0.5 tbsp. l. = 12.5 g
9. Vegetable oil

   ---

   
   2 tbsp. l. = 34 g

Steps:

1. 
   Prepare all the necessary ingredients. Rinse the eggplant, carrots and celery root under running water and dry with a paper towel. Peel the carrots and celery root. Peel the onion and garlic.
2. 
   Preheat the oven to 100 - 120 ⁰C. Place the jars and lids in the oven without covering the jars with the lids. 0.5 liter jars are sterilized for 10 minutes, and liter jars for 15 minutes. Record the time, and after they have warmed up, turn off the heat and leave the entire contents in the oven until they cool completely.
3. 
   Cut the eggplants in half, but do not cut all the way through the stem side. A “boat” should form.
4. 
   Grate the carrots on a coarse grater.
5. 
   Cut the onion into half rings
6. 
   Cut the celery root into medium strips measuring 3 - 5 mm. Finely chop the garlic.
7. 
   Finely chop the dill.
8. 
   Pour clean water into a large saucepan, add a little salt, add the eggplants and bring to a boil and cook for 15 minutes.
9. 
   Salt the carrots, celery root, onion and dill to taste and fry in a frying pan with vegetable oil for 5-7 minutes.
10. 
    Once the eggplants are soft, drain and cool.
11. 
    Stuff the eggplants tightly with the fried vegetables.
12. 
    Place the stuffed “boats” in a saucepan, cover the top with a flat plate and place a weight on it (you can use a glass jar filled with water). In this form, eggplants need to stand for at least three days at room temperature.
13. 
    After the eggplants are marinated, place them in a sterilized glass jar and close the lid. Cover with something warm and leave to steep for several days. Store in the refrigerator. Bon appetit.