How to marinate eggplants with garlic. Delicious pickled eggplants, incredibly delicious. Very appetizing pickled eggplants: fast and tasty

Pickled eggplants instant cooking with garlic and herbs will be an excellent addition to meat dish or poultry, eggplants can also be served as a salad; with mashed potatoes it turns out very tasty. These eggplants can be marinated with various herbs. You can add cilantro, parsley and dill, or add a specific type of herb.

Quick pickled vegetables always help out the housewife. With such recipes it’s not scary to invite guests. You will know for sure that you will be able to set the table deliciously and quickly at any time.

In season fresh vegetables You can experiment and marinate whatever you want. Today we will prepare quick marinated eggplants. Everything is quite simple and you won't have to wait long.

Our website has the largest selection of time-tested recipes for pickled eggplants, which will be ready in 5 hours, a day or 2-3 days. Choose the cooking option you like and cook with pleasure.

Ingredients:

Small eggplants, no longer than 10 cm - 5 kg,

For filling:

• Carrots - large, 2 pcs.
• Bell pepper - large, 1-2 pcs.
• Garlic - 10 - 15 cloves,
• Cilantro - 1 large bunch,
• Dill - 1 bunch,
• Parsley - 0.5 bunch,
• Celery - 1-2 large stalks.

You can add parsley and celery roots, grated on a coarse grater, to the minced meat. If you like basil or mint, add very, very little of them so as not to overwhelm the aroma of the spices.

• Marinade: Water - 2 liters
• Vinegar 9% - 1 liter
• Salt - 50 g per 1 liter of water
• Sugar - 50 g per 1 liter of water
• Spices: allspice - 4 - 5 pcs. for each jar,
• black peppercorns - 8-10 pcs. for each jar,
• cloves - 1-2 pcs. for each jar,
• Bay leaf- 1-2 leaves per jar,
• coriander, dry grains - 0.5 teaspoon per jar,
• ground cinnamon - on the tip of a knife.

It is more convenient to marinate in two-liter jars. One-liter eggplants cannot fit into them lying down, and three-liter ones are too big. All utensils used must be boiled.

Based on the number of ingredients, the recipe may seem complicated, but in fact it is quite simple to prepare, and the result will be a very tasty and fortified snack for the winter.

Marinated eggplants with herbs and garlic - step by step recipe with photo:

Wash the eggplants, remove the stem, make a cut and take out part of the pulp to create a cavity for the filling: cut the eggplants in half not completely and remove the pulp from both parts.

It is important to ensure that the fruit does not break into two halves, so that the eggplant retains its external integrity. Or cut a hole in the whole eggplant.

Eggplants prepared in this way should be blanched in salted water for five to seven minutes. This needs to be done for two reasons. Firstly, to make the eggplants soft, and secondly, to remove the bitterness from them.

After blanching, remove the eggplants with a slotted spoon and place them in a colander.

To remove excess liquid from eggplants, especially since it is bitter, we put a press on them. Use items you have on hand.

To prevent water from dripping onto the table, floor, and you, place it on a plate.
Let's leave the eggplants alone for a while. Let them sit there, cool down, give away the excess water, and we will do the filling.

Let's peel and grate the carrots and other roots if we decide to use them.

Remove the bell pepper from seeds and stems and cut into cubes or small strips.
Finely chop the garlic. Finely chop part of the eggplant pulp that we removed from them when preparing the cavity for the filling.

Chop all the greens. You can add a little hot pepper to the minced meat. Determine the required amount by testing, since everyone’s understanding of the spiciness of food is individual.

Stuff pickled eggplants.

To do this, fill each eggplant with the vegetable mixture with a teaspoon, close it tightly and place it in a sterilized jar or other container.

If you are not going to cook eggplants as a preparation for the winter, you can use not jars, but, for example, an enamel tray or pan.

But then even in the refrigerator they will not be stored for long. So, the eggplants are stuffed and placed in jars. It's time to cook the marinade.

Cook the marinade for eggplants:
in an enamel or stainless pan - it is most convenient to use a pan in the form of a ladle - boil water, dissolve all the sugar and all the salt in it, add spices, let it simmer together for a minute or two.

Pour half a glass of vinegar into each jar per 1 liter of jar volume (or 1 glass of vinegar per 1.8 - 2 liter jar) and add hot marinade to the top, don’t be sorry, even let the marinade leak a little out of the jar.

To prevent the marinade from spilling around you, it makes sense to place the jar you are filling in a plate. After filling the jar, it must be immediately closed and turned over.

If you decide to make pickled eggplants for the winter, then cover the jars with a warm blanket so that they do not cool down longer, and remove it when they become completely cold, then put them in a dark, cool place.

But it is still safer to pasteurize the jars before screwing (two-liter jars - 30 minutes, three-liter jars - 50 minutes), since if the sterility of production is violated (for example, the carrots were poorly cleaned), the entire product may deteriorate.

Marinated eggplants with garlic and mint without vinegar

Amazing eggplants and great taste!! A very quick recipe for pickling eggplant. The appetizer turns out to be very aromatic, and if you add more chili pepper, it will turn out to be very piquant.

Grocery list:

• 4 medium sized eggplants
• marinade - 3 tbsp. soy sauce
• 3 tbsp. lemon juice
• 2 tbsp. Sahara
• 1 clove of garlic
• 1 chili pepper
• 1 bunch of mint

How to cook:

Wash the eggplants and prick them with a fork. Place the eggplants on a wire rack and place in the oven preheated to 220 degrees. Bake for 40 minutes. Remove the eggplants from the oven and let cool. Carefully remove the skin from the eggplant.

For the marinade, mix soy sauce, lemon juice and sugar. Stir well until the sugar dissolves. Squeeze garlic into marinade.

Peel the chili peppers from seeds, do not forget to do this with gloves, otherwise you may accidentally touch your eyes, which will bring a lot of trouble. Finely chop the peeled pepper.

Also finely chop the mint. Add mint and chili pepper to the marinade.

Pour the resulting marinade over the eggplants placed in a shallow bowl. Place the eggplants in the refrigerator for a day. After a day, turn each eggplant over in a cup and leave it in the refrigerator for another day. All! Instant marinated eggplants are ready, you can set the table.

Quick pickled eggplants (daily)

Required:

• 4 eggplants
• 1 large head of garlic
• 4-5 bell peppers (preferably different colors)
• Dill, cilantro (3 tablespoons each)
• Salt, ground pepper
• 1\3 cups apple cider vinegar
• 1 glass of cold boiled water
• Vegetable oil for frying

How to cook quick marinated eggplants (daily) with garlic and bell pepper:

1. Wash the eggplants, cut them into rings, put them in salted water for 1 hour to remove the bitterness. Then drain the water, squeeze the eggplants with your hands and dry them with a paper towel.

2.In the meantime, let's take care of the pepper. Peel the pepper, cut into several large pieces and bake in the oven on a wire rack for 40 minutes at 200 degrees.

3.Fry the eggplants in vegetable oil, but not too much. Don't fry, that's not the case. Place on a paper towel to remove excess fat.

4. Cool the finished peppers for 5 minutes, then put them in a bag for 30 minutes, then peel them and cut them into cubes.

5. Squeeze (or finely grate) the garlic into the pepper, also add finely chopped herbs, salt, and pepper. We prepared the layer.

6.Place in glassware layers of eggplants, peppers and so on until the end.

In principle, you can stop there, but according to the recipe you still need to prepare the marinade; I haven’t tried it without the marinade.

7.Marinade: mix water, vinegar, salt, stir thoroughly and pour over the eggplants so that it is covered upper layer. Close the lid and put the eggplants in the refrigerator for a day. Quick pickled eggplants (daily) are ready!

Eggplants marinated with tomatoes and herbs

Products:

• 800 g eggplants,
• 800 g tomatoes,
• 1 bunch of dill,
• 1 bunch of parsley,
• 1 bunch of cilantro (optional)
• 1-1.5 heads of garlic,
• spices: paprika, a little chili,
• dry herbs: marjoram, basil, etc. (any favorites)
• 0.5 cups vegetable oil,
• 2 tbsp. vinegar 9%,
• salt.

Cooking sequence:

Wash the eggplants, cut into circles, cut each circle into strips.

Pour water into a saucepan, bring to a boil, put the prepared eggplants in the water, wait for the water to boil and keep the eggplants boiling for exactly five minutes.

Drain the water and cool the eggplants.

Cut the tomatoes into small pieces(do not remove the skin).

Finely chop the greens, pass the garlic through a garlic press.

In a separate bowl, mix eggplants, tomatoes, herbs, garlic, pour in a mixture of oil and vinegar. Add spices and herbs.

Add salt to taste.

Place a plate on top (bottom up), put the eggplants under pressure (a jar of water) and forget about them for three hours (at room temperature). It turned out very tasty!

Korean style eggplant

Oh, how spicy and delicious Korean pickled eggplants are. We will not add any artificial seasonings to achieve the Korean taste. This is the most delicious recipe Instant Korean eggplant. It is unique and simple in itself, and the taste of eggplant is excellent, simply delicious.

Ingredients:

• Eggplants - 3 kilograms;
• Bell pepper- 8 pods;
• hot peppers- 2 pods;
• carrots - 1 kilogram;
• onion - 1 kilogram;
• garlic - 200 grams;
• vinegar 9% - 400 milliliters;
• vegetable oil - 300 milliliters;
• salt to taste.

Preparation:

1. Wash the eggplants and remove their stems. Then put them in boiling salted water and cook until tender, and when they have cooled for 2 hours, put them under a press.

2.In the meantime, you need to peel the sweet peppers, hot peppers, carrots and onions.

3. Cut the eggplants and other vegetables into thin strips, place in a large saucepan, add salt to taste, stir, cover and leave to steep for 10 hours.

4.After 10 hours, add finely chopped garlic, vinegar, and vegetable oil heated in a frying pan to the mixture and mix well.

5.After this, spread the mixture into prepared jars and roll up.

6.Store eggplants in a cool place.

Korean marinated eggplant best snack from eggplants for the winter. I don’t even know what could be tastier.

I wish you successful preparations, and Bon appetit!

Eggplant marinated with mushrooms

Products:

• 5 kg eggplant,
• 3 tablespoons salt,
• 0.5 kg onions,
• 4-5 heads of garlic,
• odorless vegetable oil.
• For the brine: 2 cups of water,
• 0.5 cups 6% vinegar,
• bay leaf, 6-8 pcs.
• black peppercorns.

Preparation:

Wash and peel the eggplants (required), cut them into small thick strips, like mushroom legs.

Place in a wide bowl for easy mixing. Season with 3 tablespoons of salt and let stand for 2 hours until the brown juice comes out.

While the eggplants are resting, we will prepare the onions and garlic. Peel these vegetables, wash and dry. Cut the onion into half rings and the garlic cloves in half.

Pour 2 tablespoons of vegetable oil into a frying pan, heat it up, now take a little eggplant and squeeze them with both hands, put them in the heated oil and lightly fry on both sides. I want to say right away that you shouldn’t put a full frying pan, but fry the eggplants in a thin layer.

There is no need to fry them either, just lightly so that they stick. Place the fried eggplants in a pan in a 3-4 cm layer, and put some chopped onion and garlic on top. And so on, a layer of fried eggplant-onion-garlic, until all the vegetables are gone.

Now prepare the brine. Pour 2 cups of water into a container, add black peppercorns, bay leaf and 1/2 cup of vinegar. Boil and pour this brine over the eggplants. Cover with a lid, when cool, put in the refrigerator for 1.5-2 days. I usually keep eggplants for mushrooms for two days. The aroma from this pot is so mouth-watering.

If you want to cover the pickled eggplants with mushrooms for the winter, they should be placed in clean 0.5 liters. jars, sterilize for 15 minutes, roll up the lids.

step by step recipe with photos

Instant marinated eggplants with garlic and herbs can be served within a quarter of an hour after arrival unexpected guests, surprising and delighting them. A simple recipe that any housewife will like.

The aromatic coriander grains, crunchy on the teeth, along with eggplant seeds, give the dish a special zest. Sweetish onion and spicy hot garlic compete for the right to excel as part of an ensemble of vegetables in a delicious sweet and sour marinade.

Choosing green bell peppers will allow you to maintain the overall emerald palette of this amazing snack. It should be served chilled.

Ingredients

• eggplants 500 g
• garlic 3-4 cloves
• onion 1 pc.
• bell pepper 1 PC.
• parsley 7 sprigs
• dill 7 sprigs
• vegetable oil to taste

• water 1 l
• salt 1 tbsp. l.
• sugar 4 tbsp. l.
• table vinegar 80 ml
• ground coriander 1 tsp.

Preparation

1. Wash the pepper, dry it with a napkin and remove the seeds. Cut into thin slices. Remove the skins from the onion. Cut into thin half rings.

2. Choose small eggplants for pickling, preferably with small seeds inside. Rinse the vegetables well. Dry, remove the tails from both sides and remove the skin. Cut into half rings.

3. Prepare the marinade. Pour water into the pan. Add salt, sugar, ground coriander and place on the fire until the mixture boils. Pour vinegar into boiling water and boil again. Dip in the chopped eggplants. Stir and let them boil over high heat. Cook for 5-8 minutes from the moment it boils.

4. Place the boiled eggplants in a colander and leave to allow the liquid and vegetables to cool to a warm state.

5. Move warm eggplants into a salad bowl. Peel the garlic cloves and chop with a garlic press. Add garlic paste to eggplants.

6. Add chopped onion and bell pepper. Rinse the dill and parsley sprigs, chop and add to the rest of the ingredients. Pour oil according to your taste and stir so as not to disturb the integrity of the eggplant pieces. Taste and, if necessary, adjust the taste with spices.

7. Marinated eggplants are ready. They can be served warm or cold. They go well with meat and fish dishes.

Preface

Eggplants contain all the microelements the body needs, be it proteins or potassium. In addition, due to the high content of vitamin PP, they are recommended for those who are trying to quit smoking. So serving an appetizer in the form of pickled eggplants with garlic is a doubly good idea.

Marinated eggplant with garlic

Each dish has its own nuances, and in this regard, eggplant is no exception. Eggplant is a rather picky vegetable, which is not easy to preserve, but the following rules will help significantly simplify the process of preparing “little blue” ones, starting from the right choice and ending with their preparation.

The color should be dark or light purple, and the fruits themselves should be ovoid, spherical or oval in shape. Vegetables weighing no more than 200 g are perfect for stuffing; larger ones are suitable for frying, stewing and caviar.

Large vegetables for stewing and caviar

1. The skin should not be dry or rough to the touch. It is better that it does not contain brown spots.
2. There is no need to remove the seeds before cooking. You just need to cut off the tip and tail.
3. To get rid of unnecessary bitterness, just cut the eggplant into slices, sprinkle with salt and, after some time, place under running water.
4. Before frying, it is better to cut them and keep them in cool water for ten minutes.

Not everyone has time to stand at the stove for a long time, carefully following complex instructions. Not all housewives have a high level of culinary skill in order to perform professional and not very understandable to the average person shenanigans with the “little blue ones.” But this is not at all a reason to give up preparing for the winter, because there are a lot of easy-to-learn recipes.

For a liter jar you need:

• “little blue” - 3 pcs. medium size;
• garlic - two cloves;
• bay leaf - 2 pcs.;
• peppercorns - 4 pcs.;
• salt - two teaspoons;
• vinegar - 150 ml;
• sugar - one and a half teaspoons;
• water - 1500 ml;
• sunflower oil - 100 ml.

It's best to start with the marinade first. To do this, pour a liter of water into a saucepan, dissolve sugar and salt in it, then pour in the oil and bring to a boil. At this time, cut the “little blue” ones into four parts. Immediately after boiling, pour 150 ml of vinegar into the marinade and add the chopped eggplants. Reduce heat and cook the whole thing, stirring occasionally, for 5-6 minutes. Place a clove of garlic, two or three peppercorns, and a bay leaf in sterilized jars. Place the “little blue ones” there, fill them with hot marinade, and close. Place the jars upside down and cover them with a blanket, leaving them like that for half a day. Finished product store in a dry place away from sunlight.

Boiling chopped eggplants in marinade

Another simple recipe for pickled eggplants is spicy “blue” ones with garlic, for which you will need 5 kilograms of eggplants, 300 grams of salt, 0.5 liters of six percent vinegar, 200 grams of garlic, three or four pieces of chili pepper and 70 milliliters of vegetable oil.

First you need to cut the “little blue” ones into cubes, mix them with salt and leave for two hours. After the specified time has passed, rinse, place in a pan and add water. Boil, add vinegar and cook for 5-10 minutes. For seasoning, chop the pepper, removing the seeds, and the garlic, peeling it. Grind the resulting mixture in a meat grinder, adding oil. Strain the eggplants and pour in the seasoning, and then place them in sterilized jars and close them.

Blue ones with garlic in sterilized jars

The third option could be salted “blue ones” stuffed with garlic. For cooking take:

• eggplant;
• garlic in the proportion one fruit = one clove;
• liter of water;
• 70 grams of salt.

Wash the “little blue” ones of equal size and throw them into a container of boiling water, cook them for about ten minutes, maybe more. The most important rule of this recipe is to prevent the vegetables from becoming overcooked, but at the same time leave them soft. After this, drain the liquid and cool the contents of the pan. Cut the garlic into strips and place it in the slits on the “blue” ones. To make brine, bring water with salt dissolved in it to a boil and cool. Place the eggplants in an enamel bowl, fill them with brine and put some weight on top. After a week spent in the refrigerator, the “little blue ones” will be ready.

If you have the proper skill, you can easily move away from the standard canons of pickled eggplant and try something new and original, surprising your guests or family. One of such solutions could be “blue” in Korean.

For them you need to take 2 kg of eggplants, 0.5 kg of sweet peppers, 3 onions, 2 carrots, 1 head of garlic, for the marinade a glass of oil, 150 milliliters of vinegar, 2 teaspoons of salt, 4 - sugar, 1 teaspoon of ground red and black pepper, 1 spoon of coriander and water.

Vegetables for preparing Korean snacks

Cut the “blue” into four parts. Pour 2.5 liters of water into the pan, add salt. Cook the eggplant in boiling water for about five minutes, then remove, cool and chop. Cut the onion into rings, cut the pepper into strips, grate the carrots, crush the garlic. Prepare the marinade from the ingredients described above and add it to the resulting mass. Stir, place the weight on top and place in the refrigerator. Place the “little blue ones” in sterilized jars and sterilize the whole thing again for about 40 minutes, roll it up and wrap it in a blanket. After a while the dish will be ready.

Another way to pickle eggplants in a non-standard way is “blue” ones with pomegranate, extravagant, but requiring a considerable amount of not the most ordinary ingredients.

Marinating blueberries with pomegranate

For them you need to have on hand:

• kilogram of eggplant;
• two onions;
• ten cloves of garlic;
• pomegranate;
• one teaspoon of khmeli-suneli;
• one teaspoon of ground coriander seeds;
• glass of water;
• half a tablespoon of vinegar;
• half a tablespoon of vegetable oil;
• salt and pepper.

Cut the “blue ones” into circles, put them in a cup, add salt and leave for twenty minutes. Then rinse with warm water, dry and fry for a couple of minutes on each side. Place in a cup. Peel the pomegranate and put it there. Also cut the onion into rings. For the marinade, boil water with oil and vinegar, add salt, suneli hops and coriander, boil for three minutes. Add the previously chopped garlic and remove from the heat. Pour the resulting mixture over the eggplants, stir and cover with a lid. Leave in this form for one day, during which stir periodically. Then add salt and pepper, pour into sterilized jars and close. It is better to store this preparation in the refrigerator.

In general, eggplants are marinated in the most in a variety of ways. Among the above, everyone will find something of their own that suits their taste preferences and the products at hand and will be able to pamper themselves in winter.

If you love vegetable preparations and want to try something new, we recommend that you pay attention to our pickled eggplant recipes. This is a great snack option for your table.

Marinated eggplants - quick, tasty, aromatic! All methods for preparing quick and tasty pickled eggplants

They can be made a little spicier, sour, softer or harder. Knowing how to make pickled eggplants, you can always surprise your guests with something unusual and incredibly tasty. Tender and piquant, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Marinating eggplants at home will be a pleasant experience for you, delighting with its genius and simplicity. Even if you think that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplants and try new dishes!

Marinated eggplants - delicious and original recipes for a savory snack

Marinated eggplants can be a light side dish for meat, fish or savory snack for serving along with other dishes for a festive table or an everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most suitable recipe.

How to pickle eggplants?

Each recipe for making pickled eggplants has both its own individuality and general technological points that you need to remember when starting to prepare the appetizer.

1. The eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
2. Prepared vegetable slices are boiled or fried, mixed with the marinade components and left to soak.
3. Delicious pickled eggplants can be placed on a quick fix By quick recipe or prepare a delicacy for the winter for future use.

Instant marinated eggplants

Can be prepared in just a few hours using the recipe below. If desired, the marinade can be supplemented with cloves, hot chili peppers or other spices of your choice, adding them directly to the eggplants or in liquid brine. When serving, the finished appetizer is flavored aromatic oil.

Ingredients:

• eggplants - 700 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• water - 0.5 l;
• sugar - 2 tbsp. spoons;
• vinegar 9% - 3 tbsp. spoons;
• salt - 1 teaspoon;
• black and allspice pepper, laurel.

Preparation

1. Chop the eggplants into cubes measuring 2x2 cm.
2. Place the vegetable in boiling water, boil after boiling again for 2 minutes, pour into a sieve, and allow to drain.
3. Add onion and garlic to the slices and mix.
4. Bring 0.5 liters of water to a boil, add the marinade components and pour the mixture over the eggplants.
5. Press the vegetables with a weight and let them cool.
6. Place the pickled eggplants in the refrigerator for 6 hours.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and aromatic: dill or a mix of parsley, basil, and cilantro. Within a day you will be able to enjoy the savory taste of the finished snack. The delicacy can be complemented with a slice of fresh bread, golden toast, or served with other dishes.

Ingredients:

• eggplants - 1 kg;
• garlic - 6-7 cloves;
• dill - 1 bunch;
• water - 1.5 l;
• vegetable oil - 100 ml;
• vinegar 9% - 6 tbsp. spoon;
• salt - 1 tbsp. spoon.

Preparation

1. Cut the eggplants into cubes, boil for 5 minutes in water with salt and vinegar, drain and let drain.
2. Add chopped herbs, garlic, vegetable oil, mix.
3. Transfer the pickled aromatic eggplants into jars and place in the refrigerator overnight.

Marinated eggplants with carrots and garlic

Marinated stuffed with carrots, garlic and herbs will be a great addition to boiled or fried potatoes, as well as a spectacular appetizer to serve at any feast. To execute the recipe, select medium-sized fruits and cut them in half lengthwise, leaving a slight cut in the area of ​​the stalk.

Ingredients:

• eggplants - 8 pcs.;
• carrots - 3 pcs.;
• garlic - 5 cloves;
• parsley and cilantro - 0.5 bunch each;
• water - 800 ml;
• vegetable oil - 50 ml;
• vinegar 9% - 2 tbsp. spoons;
• salt - 2 tbsp. spoons and for cooking;
• black and allspice peas - 3 pcs.

Preparation

1. The prepared eggplants are cut lengthwise, pricked with a fork and boiled in salted water for 10 minutes.
2. Place the boiled vegetable under pressure to get rid of moisture.
3. Mix greens, garlic and carrots slightly poached in oil and add some salt.
4. Stuff the eggplants with the mixture and tie them with thread.
5. Bring water to a boil, add salt, pepper and vinegar, pour it over the eggplants, and place a weight on top.
6. Cool the pickled eggplants and place them in the refrigerator for 2 days.

Marinated eggplants like mushrooms

Next, you will learn how to make eggplants marinated with mushrooms and enjoy a great alternative to your favorite snack. The taste of the delicacy will fully depend on the composition of the marinade and the spices and herbs included in it. The recipe recommends removing the skin from the eggplants by cutting it off with a knife.

Ingredients:

• eggplants - 1 kg;
• dill - 0.5 bunch;
• garlic - 0.5 heads;
• vegetable oil - 170 ml;
• water - 1.3 l;
• vinegar 9% - 5 tbsp. spoon;
• salt - 2 tbsp. spoons.

Preparation

1. Remove the skin from the eggplants, cut them, boil them in water with salt and vinegar for 5 minutes, drain them on a sieve, and leave to drain for an hour.
2. Mix the slices with garlic, herbs and oil, transfer to a jar and put in the refrigerator for 6 hours.

Korean marinated eggplant

Eggplants marinated in soy sauce Korean recipe, will delight fans of dishes with a pronounced spice. The fruits must first be boiled whole for 10 minutes, then cut crosswise in half and then into slices. Bell pepper and half a portion of onion are added to the appetizer fresh, finely chopped.

Ingredients:

• eggplants - 1 kg;
• cilantro - 1 bunch;
• garlic - 5 cloves;
• onion - 150 g;
• bell pepper - 1 pc.;
• vegetable oil - 70 ml;
• sugar and ground chili - 1 teaspoon each;
• ground coriander - 2 teaspoons;
• sesame seeds, apple cider vinegar and soy sauce - 2 tbsp each. spoons;
• salt pepper.

Preparation

1. Prepare the eggplants, add some salt, add vinegar, and leave for 30 minutes.
2. For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
3. Mix eggplants, peppers, dressing, garlic, mix herbs.
4. The marinated eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Marinated eggplants with basil are surprisingly aromatic. Fresh herbs can be replaced with dried ones, and instead of onions use chopped green feathers. If desired, eggplant fruits are peeled, cut into circles or longitudinal layers and browned in oil on both sides.

Ingredients:

• eggplants - 1.5 kg;
• basil - 1 bunch;
• garlic - 1 head;
• hot pepper - to taste;
• onion - 250 g;
• water - 200 ml;
• vegetable oil - 100 ml;
• granulated sugar - 1 tbsp. spoon;
• vinegar 9% - 40 ml;
• salt - 0.5 tbsp. spoons.

Preparation

1. Place fried eggplants, garlic, onions, and basil leaves in a saucepan in layers.
2. Boil water, add salt, sugar, vinegar, cool, pour it onto the workpiece, and press it with a weight.
3. After 8 hours, put the eggplants marinated with basil in the refrigerator.

Azerbaijani marinated eggplants

Marinated eggplants, the recipe for which is borrowed from Azerbaijani cuisine, prepared with garlic and mint, soaked in a marinade of salt and grape vinegar. If desired, you can add grated carrots or chopped herbs to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

• eggplants - 1 kg;
• fresh mint - 0.5 bunch;
• garlic - 2 heads;
• grape vinegar - 300 ml;
• water - 1.5 l;
• salt - 150 g.

Preparation

1. Boil slightly cut eggplants in water with salt for 5-7 minutes.
2. Grind the garlic in a mortar with a pinch of salt and mint, coat the cuts with the mixture and place in a bowl.
3. Pour vinegar over everything, press down with a weight and leave for 4 days in the refrigerator.

Georgian marinated eggplants

Spicy pickled eggplants prepared according to the following recipe turn out incredibly tasty and impressive in appearance. The bright palette of colors and flavor combinations will not leave anyone indifferent. Carrots and onions can be pre-sautéed in oil until soft or mashed with salt.

Ingredients:

• eggplants - 4 pcs.;
• onions, carrots and sweet peppers - 3 pcs.;
• garlic - 5 cloves;
• vinegar - 4 tbsp. spoons;
• oil - 0.5 cups;
• hot pepper - 0.5 teaspoon;
• salt and honey - 1 tbsp. spoon.

Preparation

1. Sliced ​​and boiled eggplants for five minutes are mixed with prepared chopped remaining vegetables.
2. Mix the oil with honey, vinegar, pepper and garlic, pour it over the vegetables, mix everything and press down with a weight for several hours.

Pickled eggplants for the winter

The pickled recipe will allow you to enjoy the taste of your favorite snack. all year round until the next harvest. Eggplants cut into cubes or circles are boiled in water with the addition of salt and vinegar, then allowed to drain and only then mixed with garlic and herbs.

Ingredients:

• eggplants - 1 kg;
• water - 1 l;
• hot pepper - 1 pc.;
• garlic - 4 cloves;
• vinegar 9% - 100 ml;
• dill and parsley - 1 bunch;
• salt - 1 tbsp. spoon.

Preparation

1. Prepare the eggplants, boil them for 5 minutes in brine, allow to drain and combine with chopped garlic and herbs.
2. Place the mixture in jars, seal, pour in marinade, sterilize for 5 minutes, seal, and wrap until cool.

Eggplants can not only be stewed or fried, but also pickled. In this form they turn out simply amazing, sometimes they don’t even differ in taste from forest mushrooms. In order not to wait a long time for the result and not to doubt the end result, you can prepare marinated snacks using quick methods.

We present to your attention a selection of the most successful recipes.

Most easy recipe preparing blueberries for the winter - marinate them whole. In winter, with such eggplants you can cook variety of salads. To prepare this recipe, the blue ones must be selected with special care. Make sure that the fruits are strong, regular in shape and have a small seed nest.

When choosing the blue ones, press on each of them - the fruit should spring back. You should not take fruits that are wrinkled, have brown spots or voids.

In addition, pay attention to the inflorescence of the stalk near the tail: it should not be too dark, as this is an indicator that the fruit is already overripe and is not very suitable for pickling as a whole. In addition, the fruits themselves should be shiny.

• Ingredients for marinade:
• water - 5 l
• salt - 1 glass
• bay leaf - 7−9 leaves
• allspice - 10 peas

Preparation:

The little blue ones are washed thoroughly, the stalk is cut off and pricked with a fork in several places. Prepare brine at the rate of 10 liters of water and 1.5 kg of salt. Place whole blueberries into boiling brine and boil them for about 5 minutes, stirring occasionally. Bring the water for the marinade to a boil, add salt. Boil water with salt for about 3 minutes. After this, pour in vinegar. The marinade is ready. Spices are placed in sterilized jars. Whole hot eggplants are placed on top of them and poured with boiling marinade. After which the cans are immediately rolled up.

Eggplants marinated with garlic and carrots

Marinated eggplants - general cooking principles

Eggplants can be bitter, which makes them completely tasteless. It is for this reason that the vegetable is often sprinkled with salt or filled with concentrated brine and allowed to brew. But before marinating, eggplants are usually boiled. You can do this in salted water and the unpleasant taste will go away. After cooking, you need to squeeze out the vegetables. You can simply place them on an inclined surface under pressure. Next, the eggplants are chopped, if this has not been done in advance, and combined with other products according to the recipe.

What you can cook with:

Sweet and hot pepper;

Carrot;

Marinade is usually prepared with vinegar. Salt and granulated sugar are added to it. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, and there are juice-based options, usually tomato. Eggplant snacks often contain different spices. This could be a Korean spice mixture, various peppers, coriander. If you feel like there's too much seasoning or something just isn't to your taste, you can reduce the amount or remove some ingredients.

These marinated eggplants can be eaten within a couple of hours after cooking.

Very appetizing pickled eggplants: fast and tasty

A version of very simple, tasty and quick marinated eggplants. For this dish, it is advisable to choose small vegetables that do not contain many seeds.

Ingredients

500 g eggplant;

A bunch of dill;

Head of garlic;

Half a teaspoon of salt;

20 ml vinegar;

30 grams of butter;

Silent coriander.

Preparation

1. Cut off the ends of the eggplants with a sharp knife, make several punctures in the vegetables, throw them into boiling water and boil for about ten minutes. Remove, cool, squeeze out excess water.

2. While the eggplants are cooling, prepare the marinade. For it we use 3% ordinary vinegar. The dilution proportions are indicated on the back of any bottle.

3. Combine vinegar and oil. It is best to use unrefined sunflower or olive oil. Add salt to it, add spices and grind.

4. Chop the peeled garlic cloves, finely chop the fresh dill, and mix. You can use parsley instead of dill. Some people like to use cilantro. You can take a mixture of different greens, but not more than one bunch, as it will also absorb the marinade.

5. Cut the cooled eggplants lengthwise into strips. First in half, then again and again.

6. Sprinkle some herbs at the bottom of the container, lay out a layer of eggplants, pour over the marinade with spices and sprinkle with herbs again.

7. Repeat layers of eggplant and herbs, trying to distribute the marinade evenly. Close the container, turn it upside down, and leave for a couple of hours.

8. Return the container to its normal position, put it in the refrigerator, leave for another couple of hours and the eggplants are ready!

Korean pickled eggplant: fast and tasty

The recipe for simply amazing pickled eggplants, they can be quickly and tasty prepared for dinner or for festive table. Be sure to try it! One of the main ingredients, in addition to vegetables, is soy sauce.

Ingredients

Three eggplants;

One sweet pepper;

Half a bunch of cilantro;

Four cloves of garlic;

10 g sesame seeds;

1 tsp. (less possible) hot pepper;

70 ml oil;

20 grams of soybeans. sauce;

Half a spoon of sugar;

2 tsp. vinegar.

Preparation

1. Wash the eggplants. We make several through punctures with a sharp knife.

2. Boil a couple of liters of water, throw in a spoonful of salt and add the eggplants. Boil until soft, but do not overcook, 7-8 minutes is enough.

3. Take the vegetables out of the boiling water, place them on a board at an angle, and put pressure on top so that the water flows out.

4. While the eggplants are cooling, you need to cut the bell pepper into thin strips, chop the garlic and washed herbs. You can mix them right away.

5. Cut the cooled eggplants into cubes or long strips, as you prefer. Combine with the rest of the vegetables, add soy sauce, sugar, vinegar and stir.

6. Heat vegetable oil, throw hot pepper into it, add sesame seeds, hold on fire for a few seconds, remove and pour over vegetables.

7. Stir quickly, cover with a tight lid, and leave warm for an hour. Then keep the eggplants in the refrigerator for another couple of hours. You can stir occasionally to speed up the marinating process.

Marinated eggplants: making mushrooms quickly and deliciously!

A version of marinated eggplants that are very similar to mushrooms, very quick and tasty. You can eat a snack within a few hours. But it’s still better to let the eggplants stand and soak in the refrigerator for several hours.

Ingredients

1.2 kg eggplants;

6 tbsp. l. vinegar 9%;

1.5 liters of water;

1 tbsp. l. salt;

One small head of garlic;

A bunch of dill;

100 g butter.

Preparation

1. You can peel the eggplants before using them, then they will look even more like mushrooms. Cut into one and a half centimeter cubes.

2. Boil water, add salt, add eggplants and cook for about three minutes. The vegetable should be ready, but not boiled. Drain into a colander.

3. Chop a bunch of washed dill and combine with the eggplants, which should have cooled by now.

4. Peel the head of garlic, but you can use less, chop it too, and add it to the eggplants.

5. Mix vinegar with vegetable oil, pour over eggplants. Add any spices if desired.

6. Stir everything thoroughly, put it in a jar or even several. Place in the refrigerator and let the vegetables soak for several hours.

Marinated eggplants: quick and tasty (with carrots and herbs)

This appetizer takes two days to prepare, but the result is simply amazing. To prepare pickled eggplants quickly and deliciously. Choose small fruits. They are tender, without seeds, and soak well.

Ingredients

10 small eggplants;

5 cloves of garlic;

Cilantro or parsley (small bunch);

Three large carrots;

A couple of tablespoons of oil;

800 ml water for marinade;

2 tbsp. l. vinegar (take 9%);

2 tbsp. l. salt in the marinade;

Six peppercorns.

Preparation

1. Cut off the stem and small tip of each eggplant. Using a sharp knife, cut out the diseased pocket without cutting all the way through.

2. Place the eggplants in lightly salted boiling water and simmer for about seven minutes. Transfer to a colander and let cool.

3. Boil water for the marinade with pepper and salt. Leave it on the table and let it cool. Then add vinegar and a couple of tablespoons of vegetable mass, which will improve and slightly smooth out the taste of the marinade.

4. Grate the carrots into large strips, add chopped herbs and garlic, stir the filling thoroughly. You can add different spices to it and mash it well.

5. Place the carrot mixture among the eggplants and tie each one with thread so that nothing falls out.

6. Laying stuffed vegetables into a saucepan or container, pour in the prepared marinade, close and put in the refrigerator. You can try it in a couple of days.

Spicy pickled eggplants: fast and tasty

A spicy version of pickled eggplant, very quick and tasty.

Ingredients

Seven eggplants;

Two chilies;

Two bell peppers;

0.5 tbsp. vinegar 3%;

1 tsp. Korean spice mixture;

Five st. l. oils

Salt 12 g.

Preparation

1. Cut the eggplants in half lengthwise, place in boiling water and boil for 4 minutes. Remove, cool, squeeze out excess liquid from the pulp.

2. Cut the bell pepper into strips, the hot pods as small as possible.

3. Cut the boiled eggplants crosswise into small pieces, combine with two types of pepper. If desired, add herbs and garlic to the appetizer.

4. Pour in vinegar, add salt, add korean spices, stir.

5. At the end, pour in the oil, stir again, put the appetizer in a cool place for several hours, let it marinate.

Tomato pickled eggplants: quick and tasty

Option for simple, fast and delicious eggplants, marinated in tomato. It is advisable to use pure juice without skins and pulp, it will be much tastier.

Ingredients

Five eggplants;

Five cloves of garlic;

500 ml juice;

20 ml vinegar;

1 tsp. pepper mixtures;

Half a bunch of dill;

20 g sugar;

Five grams of salt.

Preparation

1. First cut the eggplants lengthwise into two halves, then each part crosswise into 3-4 pieces, depending on the desired size.

2. Salt the water and put it on the stove. After boiling, add the eggplant pieces and boil for two minutes. Drain into a colander and let the water drain. After cooling, squeeze additionally with your hands or immediately put a slight pressure directly into a colander.

3. Place tomato juice on the stove, bring to a boil, skim off any foam if it appears. Add granulated sugar. Add vinegar, salt and pepper. You can add any spices to your taste. Boil for a minute. Turn off the fire.

4. Chop the garlic and herbs, mix with the eggplants.

5. Pour the snack hot tomato juice with vinegar, stir and cover.

6. Wait for it to cool completely, then put the eggplants in the refrigerator for a couple of hours.

Ripe eggplants not only have hard seeds, but also hard skin. In this case it is better to remove it.

The larger and riper the eggplant, the more harmful substances it contains. It is the corned beef that gives the bitterness, which can be soaked, but it is still better to choose young and small-sized vegetables.

If you don’t like the taste of regular vinegar or don’t tolerate it well, you can use apple cider vinegar, it’s healthier. There are recipes for marinated dishes with diluted citric acid and even with juice.