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Pickled Aubergines Stuffed with Carrot

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Adjust Servings:
1 kg Aubergine/Eggplant
500 g Carrot
4 cloves of Garlic
to taste Salt

Pickled Aubergines Stuffed with Carrot

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 2 дня
  • Serves 6
  • Easy




I wouldn’t say that making a good picture of this dish was easy peasy… 🙂 Despite not being a picture of photogenicity, pickled aubergines stuffed with carrot is one of my favorite family recipes. You know why? First of all, it’s my mom’s recipe. I didn’t change a word in it. Secondly, it uses only three ingredients, aubergines, carrots and garlic, but it’s taste and texture is so complex! You can find a lot of similar recipes with onion, greens, vinegar etc. But this recipe is my absolutely favorite! To my mind, simplicity lets the ingredients show themselves – tender yet still crispy carrot adds sweetness, garlic – spiciness, aubergines – soft texture and original taste, and pickling – sourness.

Pickling is ideal for the current heatwave. I highly recommend you try it out.

I’ve recently made a new batch, it’s in the fridge now. Before serving I roughly slice the aubergines and add some sugar and sunflower oil. You can also add greens and scallion, if you’d like. We prefer eating pickled aubergines with boiled potatoes, meats and omelet. It’s a wonderful summer appetizer!


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prepare aubergines

Wash thoroughly and trim the aubergines. Cook in a fair amount of salted water until tender. Try not to overcook.
Transfer to a plate and let cool down. Drain the liquid; don’t squeeze the aubergines.


prepare other ingredients

Coarsely grate the carrots. Peel and roughly chop the garlic.
You can vary the amount of garlic to your taste. The amount of garlic used in this recipe creates a medium-strong flavor.


arrange in a pot

Slice the aubergines partway. Rub each cut-side with coarse salt and garlic. Stuff the aubergines with a good many of the grated carrot and ‘close’ the aubergine.
In an enamel pot (or ceramic/glass container) arrange the aubergines close to one another, topping them with some grated carrot. Cover with a plate and press slightly. Place something heavy on top, like a jar of water.
Let the aurberines sit at the room temperature.



In 10-12 h you’ll notice some liquid around the plate. If it's too little and the carrot is still on the surface, add a few tablespoons of water to cover the vegetables.
First the liquid will be transparent. The aubergines are ready when the liquid is foaming and sour (pickled). The longer the aubergines are pickling, the more sour are spicy they will be.
Depending on the room temperature the pickling process can take 2 or more days. In summer it usually doesn’t exceed 2 days.
Tasting the liquid is important – when it’s desirably sour/spicy, transfer the aubergines to the fridge otherwise they spoil.


keep and serve

Keep the aubergines refrigerated in a closed container.
To serve, dress with sunflower oil, sugar and greens, if desired.
Bon appetite!

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