Marinated eggplant fast food- simple but very appetizing snack. A variety of vegetables and spicy spices in its composition allows you to create an unusual, colorful and memorable dish from the simplest and most familiar ingredients.
Augmented juicy vegetables, soaked in a spicy sweet and sour marinade, eggplant cooked according to this recipe is incredibly fragrant and tasty. So bright and fragrant tasty dish It will be a great side dish, appetizer and savory addition to lunch or dinner. Try it!
To prepare Instant Pickled Eggplant, prepare the ingredients according to the list.
Cut off the stems and prick the eggplant frequently with a fork.
Steam eggplant for 10-15 minutes.
Check readiness by piercing the eggplant with a fork. Once the eggplant is soft, it's ready!
I cook eggplants in a slow cooker in the "steamer" mode for 10 minutes, then leave for another 3-5 minutes in the turned off and closed slow cooker.
While the eggplant is cooking, prepare the rest of the ingredients. Grate carrots. cut into strips Bell pepper, half rings - onions and slices - garlic. Chop up the greens. Cut the hot pepper into small pieces, removing the seeds.
Combine prepared vegetables in a large bowl. Add 2 tsp. salt, 2 tsp sugar and 2 tsp. ground coriander. Mix everything thoroughly and lightly knead the vegetables with your hands so that they release the juice.
Cool the eggplant slightly and cut into pieces.
In a large bowl, combine the prepared ingredients. Lay out a thin layer of vegetables, then add a layer of eggplant.
Repeat the layers, gradually laying out all the prepared vegetables in this way.
For the marinade: measure out 8 tbsp. vegetable oil and 5 tbsp. vinegar and mix thoroughly.
Pour the prepared marinade over the vegetables, set a light oppression and place in the refrigerator for 24 hours.
Marinated Eggplants are ready! Bon Appetit!
The season is in full swing winter preparations, people roll up millions of cans of vegetables. It remains only to wait for the cold weather. And to smooth out this tedious waiting, there are many recipes for quick pickling, in general, light salting. And in this article, you will learn how to quickly pickle eggplants, so that after 1 day a wonderful snack is ready from them.
Why eggplant? Why not! This is very delicious product, which is widely used in cooking. And if we did earlier, then here we will consider simpler options.
Simple and quick, different in appearance, taste and aroma. I am sure everyone will find something interesting for themselves from this collection of step-by-step recipes. In addition to the recipes, there are also videos in which all the cooking is presented as clearly as possible. In general, choose, pickle, try and treat your loved ones!
Recipes
Quick marinated eggplants with garlic and herbs
Delicious, spicy, very fragrant sliced eggplants in a vinegar-soy marinade, which you can try the very next day. Wonderful summer snack! The most for a young potato!
The flavor base here will be garlic and herbs, represented by cilantro, parsley and basil. You can add fresh dill if you like. green onion or even onions.
The recipe is very simple and very versatile, as it can be easily adapted to your taste preferences.
Ingredients:
- Eggplant (blue) - 1 kg.
- Garlic - 12 cloves;
- Greens (cilantro, basil, parsley) - 1 large bunch;
- Soy sauce - 50 ml.
- Vinegar (9 percent) - 50 ml.
- Chili peppers - 2-5 pcs. (depending on the degree of spiciness needed);
- Salt - 40 g.
- Vegetable oil - 5 tbsp. spoons;
- Black pepper in a pot - 10 pieces;
- Several bay leaves;
- Water - 0.5 l.
How to Marinate These Eggplants
- We take eggplants, wash them, and then cut into thin circles. We put them in a cup, pour soy sauce, mix and leave for about 1 hour. So the excess bitterness will pass, and at the same time soak in the sauce.
- While you can do cutting greens. Garlic is either finely chopped or pressed through a garlic press. Finely chop the chili pepper.
- Pour the indicated amount of water into a saucepan, add sugar with salt, pepper and bay leaves. Bring to a boil, and then carefully put the chopped eggplant here.
- Cook the eggplant for 3-5 minutes, then quickly remove it back. Pour vinegar and a few tablespoons of oil into a saucepan.
- We put eggplants in clean jars (preferably small ones), then chopped greens, garlic, pepper. Pour the marinade over everything, close the lid and let cool.
- When it cools down, you can put it in the refrigerator. You can try it after 12 hours, but if you wait another 1-2 days, it will turn out even tastier!
Stuffed Pickled Eggplant (with Garlic and Pepper)
And these are also spicy, fast (well, faster than for winter), but also extremely original eggplants stuffed with a mixture of garlic, bell pepper, hot pepper with herbs and fragrant spices.
Since the composition contains curry seasoning, this recipe is called oriental, Egyptian and even Georgian. It’s not the name that matters to me, but the final result, and here, as you can see, it’s just great!
Required Ingredients:
- Small eggplants - 10 pcs.
- Bulgarian pepper - 2 pcs.
- Garlic - 7 cloves;
- Fresh parsley - 1 bunch;
- Chili pepper - 1 pod;
- Vegetable oil (for example, olive) - 200 ml.
- Vinegar (6%) - 2 tbsp. spoons;
- Lemon juice - 3 tbsp. spoons;
- Curry - 1 tbsp. a spoon;
- Ground coriander - 1 tbsp. a spoon;
- Ground cumin - 0.5 tsp;
- Red ground pepper - 0.5-1 teaspoon;
- Salt - 1-2 teaspoons;
How to Stuff and Marinate These Eggplants
- And we start with the heat treatment of eggplant. To do this, we wash them, put them whole on a baking sheet, which must first be covered with foil.
- Preheat the oven to 190-200 degrees, send the blue ones into it and bake for about 25-30 minutes until they are ready. The eggplant should become soft. Then carefully remove the stalks and sprinkle these places with salt. Let them lie down and cool down.
- Now let's get busy spicy stuffing. To do this, just finely chop the garlic, peppers, parsley. We clean the seeds from the sweet pepper, and leave the hot one.
- Add curry, cumin, coriander, a couple of pinches of salt, hot ground pepper to this spicy vegetable mass. Mix everything well, then pour in the oil first (50 milliliters), then vinegar and lemon juice. Mix thoroughly again.
- Back to eggplant. On each we make a deep longitudinal incision (but not to the brim), slightly expand it with our fingers and begin to stuff it with a spicy filling.
- Stuffed eggplants are tightly folded into a clean container or sterile jar, pour the remaining oil on top. Close the lid and put it in the refrigerator for several days. Optimal - 5 days. On the fifth or sixth day, we open, smell, taste and admire.
Agree that such whole eggplants will look very impressive on a plate!
Daily marinated eggplants with carrots and garlic
And it's not just pickled on hastily eggplant, such a dish is closer to any salads.
Since the taste here is spicy by default, this variation of eggplant can be called “Korean”, especially if you grate the carrot in a special way. But that's up to personal preference.
We need:
- Young eggplant - about 1 kg.
- Carrot - 1 large;
- Garlic - a few cloves;
- Burning capsicum- 1 PC.
- seasonings for Korean carrots- 2-3 teaspoons (optional);
- Salt - a couple of pinches to taste;
- Fresh parsley or dill - 1 bunch;
- Vegetable oil - 110 ml.
- Vinegar (6%) - 80 ml.
Marinate quickly and tasty
- Rinse the eggplant well, then cut off the edges. Now you need to decide how to pre-cook them: in the microwave or in a saucepan.
- If you choose a microwave, then send the eggplant there for 5 minutes at maximum power. The peel should wrinkle a little, the fruits themselves become softer. But it doesn't need to be fully baked.
- If there is no microwave, or you don’t feel like it, then pour water into the pan, bring to a boil. Next, put our “blue ones” into it and cook for about 7-10 minutes. Next, we remove them, let them cool slightly, then slightly squeeze out excess moisture.
- Let's move on to carrots - everything is simple with it! Grate it on a fine grater, or on the "Korean". Add chopped or crushed garlic, chopped herbs with hot pepper. We mix all this.
- Cut the eggplant into small cubes or slices, add them to the chopped vegetables. Season with Korean mixture, salt, if desired, you can add some more spices. We mix.
- We put everything in small jars (two 0.5-0.7 liters each), pour vinegar and oil on top (separate them into jars). You don’t need to mix anything inside the jar, just close the lid and wait for the next morning.
Delicious eggplant stuffed with carrots and peppers
This recipe is similar to the second in a row, but here the filling is different, and, accordingly, the taste is also different. Inside the eggplant goes carrots, sweet peppers, garlic and tomato. As you can see, nothing sharp and burning.
As you can see, there are an infinite number of toppings! We just take our favorite vegetables, chop them, and then stuff the blue ones.
Ingredients:
- Young blue ones - 2.5 kg.
- Sweet pepper - 1-2 pcs.
- Carrots - 3 pcs.
- Tomato - 1 pc.
- Garlic - 3-5 cloves;
- Fresh cilantro (or other herbs to taste) - 1 bunch;
- Apple cider vinegar - 3 tbsp. spoons;
- Water - 500 ml.
- Salt - 1 tbsp. a spoon;
- A mixture of peppers (peas) - 1 teaspoon;
- Lavrushka - 1-2 sheets;
- Vegetable oil - 3 tbsp. spoons;
Fast Cooking
- Take eggplants, then cut off the stalks and carefully make a longitudinal through cut. But we do not cut to the very edges.
- Now boil water, then put these vegetables into it and cook for about 10 minutes. Then we take it out, lay it out somewhere, and put oppression on top. You can cover the cutting board, and put a couple of bottles or cans on it. Strongly flattening is not worth it, it is only important for us that the glass is excess liquid.
- In the meantime, rub the carrots and finely chop the rest of the vegetables (tomatoes, peppers, garlic, etc.). Now we fill each eggplant with the previously obtained carrot-garlic mass.
- It remains to cook the marinade. Boil water (0.5 liters approximately). Add salt, oil, peas, vinegar, parsley. Boil for another 5 minutes.
- Put eggplant in jars or a tight container. We are waiting for the marinade to cool down a bit (up to about 60 degrees), then fill our blanks with them, close and put them in the refrigerator for a couple of days. It will be so delicious - you will lick your fingers!
Instant eggplant (marinated with garlic and honey)
And this is just an instant recipe, very easy, but at the same time with original taste. Eggplants will be slightly salty (thanks to soy sauce), slightly sweet (thanks to honey), slightly sour (thanks to lemon) and savory due to chili peppers.
Add more fragrant greens here, and the result is a wonderful summer snack.
Required products:
- Young eggplant - 3 small;
- Fresh greens - 1 medium bunch;
- Soy sauce - 5 tbsp. spoons;
- Honey - 1 tbsp. a spoon;
- Lemon juice - 4 tbsp. spoons;
- Hot pepper (ground or pod) - to taste;
- Olive oil (or camelina) - 3 tbsp. spoons;
Cooking
- Cut the eggplant along the edges, put in boiling water for 10-15 minutes until soft. Then lightly dry them, cut into cubes.
- Finely chop the greens, add to the eggplant.
- In a bowl, we make a marinade from estuary juice, honey, soy sauce, pepper and oil. Pour into the vegetables, mix and put in the refrigerator for a couple of hours.
Everything is ready - you can try! A good appetizer, a great addition to main courses, well, or as a salad option.
- As you noticed, in almost all eggplant recipes, heat treatment. In principle, it doesn't really matter how it's done. You can just cook in a saucepan, you can bake in the oven, you can in the microwave oven, you can steam or even grill. The main thing to remember is that we should not bring to full readiness. Millet until slightly soft.
- Nobody bothers to add to the usual marinade set tomato paste, adjika, mustard. All this will add new notes of taste. Therefore, I advise you to experiment.
- And I also want to advise you to look at the page with. There are both spicy and not very, both fast and options for the winter.
If you don’t know what vegetable snacks to diversify your summer menu and what preparations to make for the winter in order to preserve the harvest, then you have at your disposal several simple options how to cook delicious eggplant marinated with garlic. Quick recipes will come in handy every day if you like to please your loved ones with a delicious dinner. And pickling options for the winter will help you make preparations so that fragrant vegetable salads are on your table at any time of the year.
Eggplant marinated with garlic quick
If you don’t feel like waiting for winter to try fragrant homemade preparations, then you can cook during the vegetable season eggplant marinated with garlic quick to brighten up your dining table. This appetizer perfectly complements any dishes, but men will like it the most. Even the simplest dinner can be profitably presented if you serve a fragrant eggplant appetizer, poured with vegetable oil and sprinkled with finely chopped onions.
It will take you about an hour to prepare the ingredients directly, but it will take five days for the vegetables to marinate properly. The optimal pickling time is three days if you try them earlier, but the taste of the snack will not be rich enough.
- Blue ones - 6 pcs.
- Garlic cloves - 10 pcs.
- Natural apple cider vinegar - 150 ml
- Water - 400 ml
- Lavrushka - 5 pcs.
- Dried cloves - 4 pcs.
- Peppercorns - 10 pcs.
- Salt - 1.5 sl.
- Sugar - 3 tablespoons
- Lean oil - 1 tbsp.
In order for eggplants to marinate quickly, they should be properly prepared for cooking. We will need small fruits, as we will cut them lengthwise into thin slices. First, the fruits must be peeled using a special vegetable peeler, then cut with a sharp knife into thin slices, about 6-9 mm thick.
In this recipe, we will not immediately pickle the vegetables, first we will fry the plates in vegetable oil in a hot pan so that they are golden brown on both sides. During frying, the fire should be strong, and a lot of oil should not be poured into the pan, as the eggplant absorbs it strongly, like a sponge.
If you like fragrant, spicy snacks, then each slice can be separately greased with chopped garlic mass. But since our task is to spend a minimum of time on cooking, we will go the other way and immediately begin preparing the marinade.
Pour water into a saucepan and bring it to a boil, dissolving sugar and salt in it. Immediately add bay leaves, peppercorns and cloves to the marinade, and keep on fire after boiling for 4-5 minutes, then pour into the marinade acetic acid and bring back to a boil. Please note that this recipe indicates the amount of natural vinegar, its concentration is 6%, if you use ordinary table vinegar, then its amount should be reduced to 120 ml.
When it comes to marinated eggplant with garlic, do not expect that they will be ready after an hour, this vegetable has its own characteristics, so it must be kept in the marinade for several days. If you are really looking for a quick snack recipe, then cook fragrant Korean-style zucchini.
As for the garlic in our recipe, the cloves should be cut into thin slices and sent to the marinade at the same time as the vinegar. And then, one by one, dip the eggplant slices into the marinade and put them in a container, then pour them in the container with hot marinade and leave to marinate in this form for three days. All this time, a closed container with a future fragrant snack should be stored in the refrigerator. According to the same recipe, you can prepare fried eggplant for the winter, but if you are counting on long-term storage, it is better not to peel them.
Eggplant marinated with garlic and herbs
If you are looking for a suitable snack option, then you may need a recipe for how to cook on home kitchen eggplant marinated with garlic and herbs quickly. In this recipe, we will not use vinegar, and natural lemon juice will give the necessary sourness to our vegetables, and thanks to the garlic from the greens, they will become even more fragrant.
- Blue ones - 400 g
- Dill, parsley, cilantro - 50 g
- Garlic cloves - 3 pcs.
- Salt to taste
- Lemon juice - 1 tbsp
- Ground black pepper to taste
- Vegetable oil - 2 tbsp.
If in the previous recipe we pre-fried the eggplant slices, then this method involves boiling them. All fruits should be thoroughly washed with running water, carefully cut off the green tails and cut off the tips on both sides of each fruit, and also make several punctures on the fruits with a fork so that the skin does not burst during cooking.
Now we need a saucepan, in which one and a half liters of water should be brought to a boil and salt should be added to make the water brackish. Blue ones should be sent into the water, and then simmer them in boiling water for 15 minutes. The eggplants should be fully cooked, and if pierced with a fork, it will easily pierce the flesh.
Ready blue ones must be put under a press in order to get rid of the liquid that the vegetables absorbed during cooking. The simplest version of the press for homemade eggplant for the winter involves the use of two cutting boards: you need to place vegetables between the boards and place a load on top (for example, filled with water glass jar). Under pressure, they should be left for 15 minutes, and at this time a simple marinade sauce should be prepared.
This sauce needs to be seasoned eggplant marinated with garlic and herbs quick: mix oil and lemon juice, add crushed garlic and chopped herbs. Salt and ground pepper should be added to the sauce to taste.
Ready blue ones can now be cut into cubes and pour over the prepared marinade sauce. It remains only to wait half an hour for the vegetables to be saturated with sourness and garlic aroma, and you can serve an appetizer to the table. Quick pickled eggplants can also be used as a full-fledged side dish for meat dishes, and a slight sourness of vegetables will set off the taste of fried meat.
Pickled Eggplant with Carrots and Garlic
Of course, one cannot fail to mention the Korean recipe beloved by housewives - marinated eggplant with carrots and garlic which is sure to brighten up your table. It is quick and easy to prepare, but it turns out incredibly fragrant and looks very appetizing, thanks to the bright color of the vegetables used.
All the ingredients for this snack are available to every family: blue ones and carrots can be bought on the market, their cost is low, and those who grow vegetables on their plot must definitely remember this recipe so that another fragrant one will appear in the piggy bank homemade dish. You only need to know the basics of cooking to cope with this appetizer, and our step by step recipe will help you understand the cooking process. This is not only an appetizer for every day, but also an appetizer for the festive table, it will perfectly fit even the most sophisticated menu with correct filing to the table.
- Blue medium - 4 pcs.
- Large carrots - 3 pcs.
- Garlic cloves - 3 pcs.
- Medium onion - 3 heads
- Sesame - 2 tbsp
- Table vinegar 9% - 2 tbsp.
- Soy sauce - 1 tbsp.
- Lean oil - 7 tbsp.
- Coarse salt - 3 tsp
- Granulated sugar - 1 tsp
- Ground coriander - 1/2 tsp
- Paprika - 1/4 tsp
- Ground black pepper - 1/4 tsp
- Seasoning for carrots in Korean - 1/2 tsp
- Ground nutmeg- 1/4 tsp
Pickled Eggplants with Carrots and Garlic Quick
Let's start cooking with blue ones: the fruits should be washed with tap water, cut off the ends and cut the vegetables into thin sticks with a sharp knife (cut into circles at an angle, and then cut each circle into 4-5 strips). Put the prepared eggplants in a wide bowl and sprinkle with a teaspoon of coarse salt. Then mix and leave for 30 minutes for the vegetables to release the juice. Together with the juice, the bitterness that is inherent in this vegetable will also go away. Many housewives skip this stage, because, in their opinion, bitterness is not felt in ready dish and doesn't ruin the taste at all. After half an hour, the slices must be given away from excess liquid. They are ready for the next step in the preparation of the snack.
In a saucepan, heat three tablespoons of oil and lay out the eggplant slices. From it is necessary to fry for 20 minutes over medium heat with the lid closed, be sure to stir occasionally.
Don't waste your time and prepare the rest of the ingredients for now. First, peel the onions and chop it into thin half rings. Onions should be fried in a pan, adding two tablespoons of oil. The onion must be sautéed over high heat for literally 2-3 minutes so that it remains crispy, but loses its pungent smell.
Of course, we will rub the carrots for this recipe on a special grater so that it turns out into thin long sticks. Such eggplant marinated with carrots, garlic and herbs will decorate any holiday table, and as for greens, it is best to choose parsley or fragrant cilantro.
By this time, our eggplants have already prepared: they must be transferred to a large container, grated carrots and a passivated onion should be sent to them. Send here all the prepared spices, which will make the appetizer incredibly fragrant and spicy.
Garlic should be passed through a press and added to the rest of the vegetables. Also add vinegar and soy sauce. Mix all the ingredients gently so that the finished blue ones retain the integrity of their pieces.
You can add the sesame seeds directly to the container or use the sesame seeds to garnish the appetizer before serving. Sesame should be fried in a dry frying pan for a couple of minutes, and then sprinkled with it vegetable salad.
Pickled Eggplants with Carrots and Garlic Quick will be ready in four hours, and you can store the finished snack in the refrigerator in a closed container for a couple of days without losing taste. Eggplant with garlic and spices the best snack on the festive table for strong drinks.
Marinated eggplant with garlic for the winter
And the most delicious pickled eggplant with garlic for the winter obtained according to the recipe, which is described in detail. Of course, only small-sized fruits are suitable for stuffing, which can be tightly packed into liter or two-liter jars. In addition to our main aromatic ingredient - garlic - you can add onions and carrots to the stuffing for stuffing, bell pepper, parsley and cilantro, and if you like spicy vegetable snacks don't forget the red hot pepper.
We will have greens, carrots, and bell peppers in the filling, but you can always change the basic one at your discretion. recipe, marinated eggplant with garlic delicious with any topping.
- Blue ones - 4 kg
- Carrot - 1 kg
- Onion - 1 pc.
- Hot pepper - 2 pcs.
- Parsley root - 100 gr
- Parsley greens - 1 bunch
- Table vinegar - 500 ml
- Water -1 l
- Salt to taste
- Garlic to taste
For the filling, all these vegetables - onions, carrots, hot peppers, parsley root and greens and garlic - should be finely chopped. Carrots and parsley root can be grated for carrots in Korean. It is better not to pass the garlic through a press, but to finely chop it with a knife.
Blue ones must be boiled in water until half cooked, for about 10 minutes over medium heat, they should remain moderately dense. Salt the water a little so that the vegetables give up their bitterness. In each fruit, it is necessary to make an incision in the middle so that our prepared filling can be placed inside.
Stuffed vegetables for pickling are ready, now they must be tightly packed in liter jars. It is advisable to lay them vertically, and if necessary, the fruits can be tied with ordinary sewing thread so that the filling does not fall out. Then the jars can be filled with a mixture of water and vinegar. Store such a workpiece in the refrigerator for 4-6 months.
In contact with
An easy-to-prepare appetizer of boiled eggplant with garlic and herbs will appeal to all those who love eggplant dishes. Juicy pieces of eggplant, soaked in the aroma of garlic and fresh herbs, flavored with vegetable oil, are perfect both as an appetizer and as a side dish to the main course.
Boiled eggplants with garlic and herbs are good for everyday table, and will be an excellent decoration for the festive table, because the main advantage of this dish is the speed and simplicity of its preparation.
We will prepare all the products according to the list. I used to cook such eggplant without lemon, it turned out a little bland, literally 1 tsp. lemon juice gives eggplant a slight sourness, which my family really likes. Greens can be used according to your preference, I have dill, parsley, cilantro.
Wash the eggplants, cut off their tails. Make a few punctures with a fork on the surface of the eggplant.
Boil 1.5 liters of water in a saucepan, salt the water well and send the eggplants to boiling water to cook over medium heat for 15 minutes - if the eggplants are small, and 20 minutes - if they are large. It is better to check the readiness of eggplant with a fork, if it easily enters the eggplant, then it is ready. We take out ready-made eggplants from the water.
Now we need to get rid of the liquid that the eggplant was fed during the cooking process. To do this, put the eggplants on a cutting board, put another cutting board on top of them and set the weight (it can be a jar of water or something heavy). Let the eggplant rest for 15 minutes.
In the meantime, prepare the eggplant dressing. To do this, in a bowl, mix vegetable oil(I have olive) and a little lemon juice.
Pass the garlic through a press, add it to the bowl as well.
Add salt and pepper to the dressing to taste.
Chop the dill, parsley and cilantro with a knife and add to the rest of the dressing ingredients.
Cut the cooled eggplant without liquid into bite-sized pieces.
We shift the eggplants into a bowl with dressing, mix all the ingredients well and leave the eggplants to brew for 20-30 minutes.
Ready boiled eggplants with garlic and herbs are served to the table as cold appetizer or garnish.
We love to eat these eggplants just on bread. Bon Appetit!
Foreword
Eggplant contains all the microelements necessary for the body, whether it be 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 eggplant with garlic is a doubly good idea.
Marinated eggplant with garlic
Each dish has its own nuances, and eggplant is no exception in this regard. Eggplant is a rather picky vegetable, which is not easy to preserve, but the following rules will greatly simplify the process of harvesting "blue ones", from the right choice to 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 great for frying, stewing and caviar.
Large vegetables for stewing and caviar
- To the touch, the skin should not be dry and rough. It is better that it does not contain brown spots.
- There is no need to remove the seeds before cooking. You just need to cut off the tip and tail.
- To get rid of unnecessary bitterness, it is enough to cut the eggplant into slices, sprinkle with salt and, after a while, place it under running water.
- Before frying, it is better to cut them and hold 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 clear to the average person fraud with the “blue ones”. But this is not at all a reason to refuse preparations for the winter, because there are a lot of easy-to-learn recipes.
On the liter jar necessary:
- "blue" - 3 pcs. medium size;
- garlic - two teeth;
- 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.
First, it is better to do the marinade. 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 in this state. At this time, cut the "blue" into four parts. Immediately after boiling, pour 150 ml of vinegar into the marinade and throw in the chopped eggplant. Reduce the heat and cook it all, stirring occasionally, for 5-6 minutes. In sterilized jars, put a garlic clove, two or three peppercorns, bay leaf. Place the “blue ones” there, fill them with hot marinade, and close. Lay the jars upside down and wrap them in a blanket, leaving them like that for half a day. Store the finished product in a dry place away from sunlight.
Boiling chopped eggplant in marinade
Another simple recipe for pickled eggplants is spicy "blue" ones with garlic, for which you will need 5 kilograms of eggplant, 300 grams of salt, 0.5 liters of six percent vinegar, 200 grams of garlic, three to four pieces of chili pepper and 70 milliliters of vegetable oil.
First you need to cut the "blue" cubes, mix them with salt and leave for two hours. After the specified time, rinse, put in a saucepan and pour water. Boil, add vinegar and cook for 5-10 minutes. For seasoning, chop the pepper, removing the seeds, and garlic, peeling it. Grind the resulting mixture in a meat grinder, adding oil there. Strain the eggplants and pour seasoning, and then arrange them in sterilized jars and close.
Blue ones with garlic in sterilized jars
The third option could be salty "blue ones" stuffed with garlic. For cooking, take:
- eggplant;
- garlic in proportion one fruit = one tooth;
- litere of water;
- 70 grams of salt.
Wash the “blue ones” of equal size and throw them into a container of boiling water, cook them for about ten minutes, or more. The most important rule of this recipe is to prevent the vegetables from overcooking, but at the same time leave them soft. After that, drain the liquid and cool the contents of the pan. Cut the garlic into strips and spread it into cuts on the "blue ones". For brine, bring water with salt dissolved in it to a boil, cool. Place eggplants in an enamel bowl, pour brine over them and put some weight on top. After a week in the refrigerator, the blue ones will be ready.
If you're skilled enough, you might as well move away from the standard pickled eggplant canons and try something new and original to wow your guests or family. One of these solutions can be "blue" in Korean.
For them, you need to take 2 kg of eggplant, 0.5 kg of sweet pepper, 3 onions, 2 carrots, 1 head of garlic, a glass of oil for marinade, 150 milliliters of vinegar, 2 teaspoons of salt, 4 sugars, 1 teaspoon of red and black ground pepper, 1 spoon of coriander and water.
Korean Snack Vegetables
"Blue" cut into four parts. Pour 2.5 liters of water into the pan, add salt. Boil the eggplant in boiling water for about five minutes, then remove, cool and chop. Cut the onion into rings, 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, put weight on top and refrigerate. Arrange the “blue ones” in sterilized jars and sterilize it all again for about 40 minutes, roll it up and wrap it with a blanket. After a while, the dish will be ready.
Another way to pickle eggplants outside the box is “blue” with pomegranate, extravagant, but requiring a considerable amount of not the most common ingredients.
Marinating blue ones with pomegranate
For them at hand you need to have:
- kilogram of eggplant;
- two bulbs;
- ten cloves of garlic;
- Garnet;
- one teaspoon of suneli hops;
- one teaspoon 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, salt and put it like that for twenty minutes. After 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 too. 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 minced garlic and remove from heat. Pour the mixture over the eggplants, stir and cover with a lid. In this form, leave for one day, during which periodically interfere. Then salt and pepper, pour into sterilized jars and close. It is better to store such a workpiece in the refrigerator.
In general, eggplants are marinated in a variety of ways. Among the above, everyone will find something of their own, suitable for taste preferences and products at hand, and will be able to pamper themselves in winter.
