With the coming of autumn season, the variety of pickles in our house is being prepared. I always dedicate a shelf of the refrigerator to pickle jars. This time, after studying how to make lemon pickle and preparing it, I went to stuffed eggplant pickle. A pickle whose vegetable aroma is mind-blowing. In this article from Digikala Mag, I have fully explained how to prepare this pickle. I suggest you join me to prepare this dessert.
Necessary ingredients to prepare pickled stuffed eggplant
In the table below, the necessary ingredients for 1 kilo of pickled stuffed eggplant are written. Some of the ingredients of this pickle are the same as those used in the preparation of Bandari pickle.
| title | amount |
| Small eggplant | 1 kg |
| Vinegar | 1 glass |
| Fragrant vegetable, a combination of tarragon, mint, parsley, savory and coriander | 500 grams |
| carrot | 2 pcs |
| garlic | 4 pills |
| Hot green or red pepper | 3 or 4 pieces |
| Salt, black pepper, turmeric and flower | As much as necessary |
Necessary tools to prepare pickled stuffed eggplant
In the table below, the necessary equipment for preparing stuffed eggplant pickles is written:
| tools | number |
| sharp knife | 1 piece |
| kitchen board | 1 piece |
| the pot | 1 piece |
| Mixer | 1 piece |
| spoon | 2 pcs |
| Steel or plastic basket | 1 piece |
| Large plastic food container | 1 piece |
How to make pickled stuffed eggplant
The recipe for pickled stuffed eggplant is a little similar to the recipe for mixed pickles. To prepare it, just follow the steps below:
- Preparing eggplants: As in the way of preparing pickled eggplants, wash the eggplants and place them on a clean cloth to collect excess water. After drying, cut around the caps and remove from the eggplant.
- Preparing the vegetables: wash the vegetables and spread them on the same cloth to dry. Wash and peel the carrot and garlic.
- Eggplant cooking: Cut the top of the eggplant with a sharp knife. Eggplant should not be cut whole. Then put the eggplants on the bottom of the pot and add some water and 1 glass of vinegar. Put the pot on the heat until the eggplants soften a little.
- Chopping stuffed vegetables: put garlic, pepper, peeled carrot and vegetable into food processor and chop. Put the chopped vegetables in a bowl and add black pepper, turmeric and angelica powder and stir.
- Rinsing the eggplants: After the skin of the eggplants has shriveled a little, remove the pot from the heat and pour the eggplants into the colander. After cooling down, press the eggplants with your hands.
- Eggplant belly stuffing: Arrange the eggplants on the kitchen board. Open their bellies and fill them with vegetables.
- Adding vinegar to eggplants: Place the eggplants in a dish. Mix a glass of chilled boiled water, two glasses of white vinegar and two tablespoons of salt and pour it slowly on the eggplants. Close the container tightly and put it in the refrigerator. After two weeks, your pickle will settle.
If you are interested in vegetable pickles, we suggest you read how to prepare okra pickles.
Tips on how to pickle stuffed eggplant
- Before chopping the vegetables, make sure that their juice is dry. Otherwise, your pickle will mold.
- If you are interested in pomegranate paste, you can use it in the recipe for pickled northern stuffed eggplant. To prepare this pickle, just mix the stuffed vegetables with pomegranate paste.
- Do not grind black pepper, black seed and angelica seeds to make the pickle tastier.
- Grinding dry red pepper will make your pickle more spicy.
- If you like pickles with a sweet taste, you can combine vinegar with some grape juice.
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