If you don’t like eggplants, it means you just don’t know how to cook them deliciously yet! Eggplants can be fried, stewed, baked, but, for me, they are simply incomparable in pickles, marinades (both for the winter and for instant consumption) and other preparations. The perfect recipe for, so to speak, a gastronomic “test of the pen” there will be these quick marinated eggplants with garlic and herbs. The recipe is completely simple. First, you will need to boil the eggplants, then season them with marinade, then just a few hours of tedious waiting - and you have a great appetizer on your table! When I tried what happened, my joy knew no bounds. Surprisingly, but true: to really find good recipe quick pickled eggplants, it took me a whole year. After trying a bunch of recipes, I finally found that one, really delicious recipe.
Ingredients:
- eggplants (the smaller the better) – 0.5 kg,
- garlic – 3 cloves,
- dill greens – 4-5 sprigs,
- olive oil – 4 tbsp. l.,
- lemon - half,
- salt – ½ teaspoon,
- paprika (powder) and coriander seeds - 1 tsp each,
- peppercorns (black and allspice) – 10 pcs.,
- cumin – 0.5 tsp. (not necessary)
How to cook quick marinated eggplants with garlic and herbs
First, let's prepare the eggplants for pickling: wash them thoroughly and place them whole, without cutting off the stems, in boiling water. Small young eggplants usually do not taste bitter, so no additional manipulations, such as soaking them in cold water or rubbing with salt is not necessary.
Let them boil for 10-12 minutes, after which we drain the water, and put the eggplants themselves in a colander and leave them aside for now to cool a little. In order for the vegetables to cook evenly, it is better that they are all approximately the same size. In the event that you only have access to major representatives blue ones, the cooking time should be increased to 15-20 minutes. During the cooking process, the eggplants should become soft, but not mushy and elastic.
While the eggplants are cooling, prepare the marinade dressing. The sooner you prepare the dressing, the better, since you need to coat the vegetables with the marinade while they are still warm - this way they will better absorb the flavors of the seasonings. Grind pepper, seasonings, chopped garlic, salt, oil and lemon juice in a mortar. The mixture turns out incredibly fragrant! About the oil. I prefer to use unrefined olive oil; it goes perfectly with lemon and garlic. But if you don’t like or don’t use this, regular vegetable oil will do just fine.
Next, quickly cut the eggplants lengthwise into oblong quarters, cut large vegetables into 6-8 pieces. You can immediately place the eggplants in a container where they will marinate. Anything will do: an ordinary plastic container or an ordinary saucepan. The main thing is that the vegetables can fit comfortably there.
When laying, sprinkle the eggplants with finely chopped herbs.
Carefully and evenly distribute the resulting marinade over the eggplants, then close the container and put it in the refrigerator to infuse.
After 3-4 hours, the pickled eggplants are ready to eat. But the longer they sit, the more they become saturated with dressing and the tastier and more aromatic they become. If desired, you can make a larger portion; eggplants marinated in this way will keep well in the refrigerator for two weeks.
Eggplants have long become a familiar vegetable in our kitchen. Many housewives affectionately call these vegetables “little blue”, and in the south – “demyanki”. They are not only beautiful and appetizing to look at, but also very tasty and healthy.
You can prepare a huge number of dishes from them, both cold and hot. In addition, they are perfect for different types canning, completely preserving their beneficial features. Most often, this vegetable is salted and pickled, and canned vegetables are also prepared from it.
One of the most valuable qualities these fruits are a combination of low calorie content (18 kcal per 100 g of product) with amazing taste, making it one of the most coveted foods for dieters.
Today I will share with you the most the best recipes, without which it is now simply impossible to imagine our table.
Every housewife has her own favorite recipe for canned eggplant. This recipe has earned recognition not only from my family, but also from friends and acquaintances. Despite the fact that I prepare this appetizer for the winter in huge quantities, by mid-winter all that remains is a memory.
So be prepared for the fact that this great snack simply won’t survive until winter!
Ingredients:
- Eggplants – 6 kg
- Hot pepper – 2 pcs.
- Garlic – 2 heads
- Salt – 3 tbsp. l. with a bump
- Sugar – 0.5 cups
- Water – 600 ml
- Table vinegar 9% – 300 ml
- Dill – 1 bunch
- Parsley – 1 bunch
For pickling, it is better to take late varieties. We wash them, cut off the stalks and cut them into large pieces. I usually cut them lengthwise into four parts, and then divide each part into three.
As a rule, demyanki are soaked in water with salt before cooking to remove bitterness. Now new varieties have been developed that do not contain bitterness, but they are less dense and absorb a lot when fried. vegetable oil. However, salt prevents this process. Pour enough water so that the vegetables are completely submerged in water.
Demyanki are soaked for 2 hours in cold salted water (per 1 liter of water - 1 tablespoon of salt)
Meanwhile, peel the garlic, rinse the dill and parsley well. I usually place fresh herbs in a deep bowl in advance and soak for 20-30 minutes cold water and only then rinse it under running water.
Cut off the stem of the hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to wear rubber gloves).
Garlic, hot peppers twist through a fine grinder in a meat grinder or grind with a blender. I use a chopper. Finely chop the prepared greens with a knife.
Heat the vegetable oil in a saucepan or deep frying pan and fry the demyanki until golden brown, laying them out in an even layer and carefully turning them over. There is no need to fry the pieces too much. It is enough that they become soft.
Place the fried vegetables in a deep container and sprinkle with chopped herbs, garlic and hot pepper.
Then we prepare the brine, for which we bring 600 ml of water to a boil in a saucepan, add salt, sugar and continue to boil until the bulk products are completely dissolved. Sugar in the finished snack is almost not felt. Therefore, if you want to get a sweet and sour taste, you can double the amount.
Pour the resulting brine over the vegetables, add table vinegar, mix well and press down with slight pressure. I cover it with a flat plate. Leave the resulting snack in a warm place for a day.
The next day, transfer the resulting delicacy into 3-liter jars, cover with plastic lids and put it in the cellar or refrigerator.
Since I don’t have a cellar and there’s not enough space in the refrigerator, I roll up this appetizer. To do this, I transfer everything into 0.72 liter jars and cover with sterilized lids.
I put a cloth napkin in a large pan, place the jars and fill it with water so that it reaches the shoulders of the jar. I put the pan on the fire, bring to a boil and sterilize over low heat for 20 minutes. The water in the pan should not boil too hot all the time.
A few minutes before the end, I put a saucepan on the fire in which I heat the water and sterilize the new lids. I also put the kettle on to boil.
At the end of sterilization, I carefully take out one jar at a time, if necessary, add boiling water from the kettle, close with new sterilized lids and wrap until cool. In this form, the snack can be stored at room temperature.
This is such a wonderful winter dish I came up with. From the specified quantity you get 7 jars with a capacity of 720 ml.
How to cook eggplants with garlic and herbs
And now we will prepare a savory snack for the winter from eggplants. I've been making this recipe for years. The dish turns out spicy with a bright taste.
Ingredients:
- Eggplants – 2 kg
- Garlic – 3 heads (medium)
- Salt – 1 tbsp. l. with a bump
- Sugar – 2 tbsp. l. with a bump
- Water – 1 tbsp. (250 ml)
- Vinegar 70% – 1 tbsp. l.
- Dill – 1 bunch
- Parsley – 1 bunch
- Vegetable oil for frying
I take approximately the same medium-sized demyanki. Wash the vegetables thoroughly, cut off the stem and cut into slices approximately 1 cm thick.
Add some salt to the chopped fruits, mix and leave for 15-20 minutes (or under pressure). Then rinse them with cold water.
Meanwhile, place the greens in a deep bowl and fill with cold water for 20-30 minutes, then rinse under running water and dry paper towel. We peel the garlic and grind it in a chopper or put it through a press.
Then fry the vegetables in a frying pan or in a saucepan in the manner familiar to you. I do this in a non-stick frying pan because you can use a small amount of oil.
It is important not to overcook the eggplants! Just fry until half cooked
Frying in oil gives these fruits a specific taste and delicious aroma.
While the demyanki are fried, we prepare the brine. Boil a glass of water and add 1 tbsp. l. salt and 2 tbsp. l. Sahara.
Place the fried circles in a deep container and sprinkle with garlic and herbs. When everything is overcooked, then pour the prepared brine over the vegetables, adding 1 tbsp. l. 70% vinegar.
After a couple of hours, place the resulting snack tightly in jars and place it in a pan with water to sterilize.
We sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.
After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely.
As a result, we got 4 half-liter jars. Try it and you will succeed too!
Marinate eggplants for the winter (with garlic and carrots)
This recipe is quite simple because it does not require sterilization. The marinade gives this dish a sweet and sour taste.
Ingredients:
- Eggplants – 2.5 kg
- Garlic – 2 heads
- Carrots – 500 g
- Ground red pepper – 0.5 tsp.
- Ground black pepper – 0.5 tsp.
- Water – 500 ml
- Table vinegar 9% – 100 ml
- Vegetable oil – 300 ml
- Salt – 2 tbsp. l. with a bump
- Sugar – 100 g
- Bay leaf – 2 pcs.
Wash the vegetables well under cold running water. Wash the carrots thoroughly with a stiff brush.
For well-ripened (but not overripe) medium-sized fruits, cut off the stems and cut them into small pieces. Remove bitterness.
To remove the bitterness from eggplants, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.
Peel the carrots and grate them on a Korean carrot grater or cut them into thin strips. We peel the garlic and grind it in a chopper or put it through a press.
Next, prepare the marinade in a large saucepan: add salt, sugar, vegetable oil, table vinegar to the water and bring to a boil. Place vegetables in boiling marinade and cook for 20 minutes. Five minutes before the end of cooking, add garlic, ground red and black pepper and Bay leaf. Mix everything thoroughly.
If you want the finished dish to lack garlic pungency, then add ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the excess pungency will disappear.
Place the finished hot snack into sterile jars, roll it up and wrap it until it cools.
Here it is original dishes We did it without much hassle. I recommend that you definitely cook it.
Instant marinated eggplants
Ingredients:
- Eggplants – 2 kg
- Hot pepper – 1 pc.
- Garlic – 1 head
- Vegetable oil – 100 ml
- Salt – 4 tbsp. l. (with a bump)
- Sugar – 4 tbsp. l (with a bump)
- Water – 2 l
- Table vinegar 9% – 100 ml
- Bay leaf – 2 pcs.
- Carnation – 3 inflorescences
- Black peppercorns – 8 pcs.
For this recipe, the best fruits are technically ripe, having a purple color of different shades and tender pulp with unripe seeds.
Rinse the vegetables well with cold water, cut off the stems and cut into large pieces. Then we remove their bitterness.
To remove bitterness, soak the fruits for 15-20 minutes in a 3% salt solution (1 tbsp salt per liter of water)
In the meantime, we are preparing a marinade in which we will boil the prepared demyanki. To do this, pour water into a large saucepan (to fit all the vegetables), add salt, sugar, spices and bring to a boil. Then add table vinegar.
Meanwhile, squeeze out the soaked fruits and rinse with cold water to remove excess salt. Dip the demyanki prepared in this way into the brine and cook for 20 minutes, stirring gently with a slotted spoon so that all the pieces cook evenly, but remain intact.
After the specified time has passed, place the boiled fruits in a colander and drain the brine. We won't need it anymore.
Meanwhile, peel the garlic. We cut off the stem of the hot pepper, cut it lengthwise and remove the seeds, otherwise the finished dish will turn out to be very spicy (when working with hot peppers and garlic, it is advisable to wear rubber gloves). Grind the garlic and hot peppers with a blender or chopper. You can simply chop it finely with a knife.
Heat a deep frying pan or saucepan well, pour in vegetable oil and heat it well. As soon as the oil is heated, add hot peppers and garlic.
During cooking, garlic loses its pungency and becomes sweet in taste. The aroma of garlic becomes softer and subtler.
And as soon as a breathtaking aroma begins to emanate from the fried spices, add boiled demyanki to them and continue to simmer over low heat for 5-7 minutes. Don't forget to stir.
Then, reduce the heat to a minimum and begin to place the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.
This appetizer can be used as an independent dish, sprinkled with chopped onions or green onions when serving, or as one of the ingredients in vegetable salads, since demyanki are not very spicy with a mild taste.
By the way, the appetizer prepared according to this recipe can be cooled after cooking and served immediately. Bon appetit!
Recipe for eggplants marinated in jars for the winter
The peculiarity of this recipe is that we put all the prepared vegetables in jars and sterilize them without preliminary heat treatment.
Ingredients:
- Eggplants – 3 kg
- Bell pepper – 1 kg
- Tomatoes – 1 kg
- Onions – 1 kg
- Garlic – 2 heads
- Salt – 3 tbsp. l. with a bump
- Sugar – 1 tbsp. (200 g)
- Table vinegar 9% – 200 ml
- Dill – 1 bunch
- Parsley – 1 bunch
- Vegetable oil – 200 ml
Wash all vegetables under running cold water. We cut off the stalks of the demyankas and cut them into small pieces; we clean the bell peppers from seeds and membranes. Peel the onion and cut into half rings.
Prepared demyanki are soaked in water with salt to remove bitterness and left for 2 hours. After the required time, they are squeezed out and washed in cold water.
We cut the tomatoes into equal slices. For this recipe I chose the Slivka variety. Cut the bell pepper into strips.
Wash the dill and parsley well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. Next, peel the garlic and cut into thin slices. Finely chop the prepared greens with a knife.
Place the chopped products in a large saucepan, add salt, sugar, table vinegar and vegetable oil. Mix everything thoroughly and leave to brew for a couple of hours. During this time, the vegetables will give juice.
After the specified time has passed, we take the prepared sterilized jars, put a bay leaf, 1 clove inflorescence and 4 black peppercorns into each jar and place the vegetables tightly, after mixing them thoroughly again. Cover the jars with sterilized lids.
Cover the bottom of a large pan with a cloth, place the jars, fill with cold water up to the shoulders and put on the fire. As soon as the water in the pan boils, reduce the heat and set the taimen for the required time.
We sterilize half-liter jars for 30 minutes, 0.7-liter jars for 45 minutes, and liter jars for 1 hour.
After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely. Now this snack can be stored indoors.
Eggplant appetizer - recipe with bell pepper
And now I will share another wonderful recipe. You and I will marinate eggplants with bell pepper.
Ingredients:
- Eggplants – 3 kg
- Bell pepper – 1 kg
- Garlic – 1 head
- Salt – 1 tsp. with a bump
- Sugar – 5 tbsp. l.
- Vegetable oil – 100 ml
- Salt – 3 tbsp. l. (with a bump)
- Sugar – 6 tbsp. l (with a bump)
- Water – 3 l
- Table vinegar 9% – 100 ml
- Bay leaf – 2 pcs.
- Allspice peas – 4 pcs.
- Black peppercorns – 8 pcs.
Wash the Demyanki and bell peppers thoroughly. Remove the stems from the demyanki, cut off the peel and cut into small pieces, remove the seeds and membranes from the bell pepper and cut into large pieces.
To remove the bitterness from the demyanki, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze out.
Next we prepare the marinade. To do this, in a large saucepan (we will cook all the fruits at once), mix water with table vinegar, add spices: bay leaf, allspice and black peas, sugar, salt. Bring the marinade to a boil and lower the prepared demyanka into it and cook for 10 minutes from the moment of boiling, stirring occasionally.
Meanwhile, pour vegetable oil into a deep frying pan or saucepan and, as soon as it warms up, add the bell pepper and fry until tender.
After the end of the boiling time for the demyanki, we put them in a frying pan with bell pepper, add garlic and continue to fry for 5-7 minutes.
If you want a less spicy snack, then garlic must be added to the pepper at the very beginning of frying.
And when the frying process is over, we reduce the heat under the frying pan to a minimum, put the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.
This is such a wonderful appetizer. Be sure to try to cook it, and you will definitely succeed.
How to pickle eggplants for the winter without sterilization (quick and tasty)
And finally, one more very simple recipe that does not require much effort and special skills, and sterilization, which is so unloved by many housewives.
Ingredients:
- Eggplants – 3 kg
- Garlic – 1-2 heads
- Spices – cloves, bay leaves, black peppercorns
- Acetic acid 70%
- Spices – bay leaf, cloves, allspice and black peas
- Salt – 2 tbsp. l. (with a bump)
- Sugar – 4 tbsp. l (with a bump)
- Water – 2 l
We select whole fruits, wash them well, peel them and cut them lengthwise into 8-10 pieces. Next, to remove the bitterness, soak them in salted water (for 1 liter of water, 1 tablespoon with a mound of salt) for a couple of hours. In addition, soaking in salt water prevents the fruit from darkening.
While the Demyanki are soaking in saline solution We sterilize jars in any convenient way. I prepare this snack in liter jars.
I put one clove inflorescence in each jar, 3 pieces. allspice and black peppercorns, 3-4 cloves of peeled and thinly sliced garlic.
At the same time, prepare the brine, for which we pour water into the pan, add salt, sugar and bring to a boil.
Immediately place the blanched demyanki tightly in jars up to the “shoulders” so that there is room for the brine, add 1 teaspoon of acetic acid and fill with boiling brine.
Immediately seal the jars tightly, cover with a blanket and leave until completely cool.
Eggplants prepared according to this recipe can even be served with simple boiled potatoes, sprinkled with chopped onions or green onions when serving, or can be used as one of the ingredients in vegetable salads.
Eggplants in different variations are a very popular product on the menu of all those losing weight. With a low calorie content, they are quite filling due to large quantity fiber. Usually hot dishes are prepared from this vegetable, but pickled eggplants are served cold.
A detailed recipe will tell you about the most popular method of preparing a “quick” marinade, so that even with preparation, the dish will be ready within a maximum of half an hour after starting.
Recipe for quick marinated eggplants with garlic and herbs
It is customary to keep eggplants in cold water before cooking so that all the bitterness goes away. But since the marinade already contains a sufficient amount of salt, such preparation is not needed in this case. To make sure you avoid unpleasant taste sensations, it is best to buy small or medium eggplants - they are less likely to taste bitter. One of the problems that you may encounter is the problem of spices: in this case, it is better to add less than to overdo it. If, while tasting the finished dish, it becomes clear that the slices are not spicy enough, you will need to add more spices, stir and let the dish sit for about 15 minutes.
How to eat this dish is a matter of personal preference. Some people like to put a couple of slices on a piece of bread, others eat with a fork without anything, and some always heat it up in microwave oven and eats it with rice or potatoes. In any case, if a person is watching his figure, all these “additives” must be taken into account, since sometimes even a sauce can add several times more calories to a dish than it contains.
Ingredients:
- - 1 kg;
- salt – 1 tbsp. spoon;
- vinegar 9% – 3 tbsp. spoons;
- greens ( , ) – 70 g;
- – 5 cloves;
- sugar – 1 teaspoon;
- black peppercorns – 5 pcs.;
- other spices - to taste;
- – 1 teaspoon.
Preparation:
- Eggplants must be washed and peeled. Then they are cut into small pieces of approximately 3 by 2 cm and placed in a pan.
- Vegetables are poured with water so that it completely covers them. Add all other ingredients to the same pan, including garlic passed through a press and finely chopped herbs.
- Bring the water to a boil, reduce the heat to medium, and simmer the mixture covered for another 10 minutes.
- After time has passed, all the liquid is drained, the eggplants are allowed to cool and served.
- If the dish is being prepared for several days, then together with the brine and herbs, you can transfer the eggplants into a glass container, let the liquid cool and put it all in the refrigerator. In this form, the product is usable for up to 2 weeks.
With strict adherence to the recipe calorie content 100 g of ready-made eggplants without marinade will be only 35.6 kcal. At the same time, the protein content is 0.8 g, fat - 0.9 g and carbohydrates - 6 g. If desired, a portion of this dish can be seasoned with low-fat sauce - adjika (12 kcal in 1 tablespoon) or 10% sour cream (20 kcal in 1 tbsp. spoon).
Dish from a nutritional point of view
The main advantage of eggplants is their low energy value, causing the body to spend more calories digesting this product than it takes in from it. Coarse fibers () have good influence on digestion and are a must on the menu of all those losing weight. But do not forget that due to the salt and vinegar in the marinade, people who suffer from fluid retention in the body should not get carried away with this recipe.How to add variety to marinated eggplants
This dish does not involve a large number of possible variations, unless they relate to the combination of spices. If desired, some products from the proposed list can be added directly to the pan, while others can be served with this dish on the same plate. For example:
- whole grain bread or rye flour, bran bread - eaten with a snack;
- grated
At a time when the little blue ones are ripening en masse and are becoming much cheaper in price, it’s time to find several recipes for preparing this vegetable. In this article I suggest preparing pickled eggplants instant cooking. My selection of recipes for those housewives who don’t have a lot of time to cook, I think they will appreciate it. In addition, the article also describes dishes that occupy different time cooking, from several hours to 1 week.
They cannot be stored for a long time, and can only be left in the refrigerator. You can increase the number of servings by proportionally increasing the amount of ingredients added to the dish.
Below is a selection of recipes that include cooking blueberries with Korean seasonings, as well as with mushroom spices. The second ones taste really strongly Forest mushrooms. In addition, the presented selection contains a recipe for stuffed products that are cooked whole, and there is a recipe for blue ones stuffed with carrots. This collection also contains a recipe for canned vegetables for the winter. They are stored for quite a long time, but nevertheless, it is advisable to use them within a year. At the end of this collection is a recipe for fried circles that can be eaten almost immediately after cooking.
Instant Korean marinated eggplant
This snack is very easy to prepare and is ready to eat within 24 hours.
List of products used in preparing this dish:
- medium-sized blue ones - 7 pieces;
- sweet red pepper - 2 pieces;
- hot pepper - 2 small pods;
- salt - 12 g;
- vinegar 6% - 0.100 l;
- Korean seasoning - 0.5 teaspoon.
How to prepare this recipe:
- Cut the blue ones in half lengthwise and boil in slightly salted water. You can cook them for no longer than 5 minutes.
- Cut the cooled vegetables into strips.
- Cut the washed bell and hot peppers into approximately the same strips as the blue ones.
- Add seasoning, salt and vinegar to the dish.
- Mix all ingredients and place in the refrigerator.
The appetizer prepared according to this recipe should be consumed chilled, after infusing for 24 hours.
Marinated eggplants as instant mushrooms
If you cook blue ones according to this recipe, when finished they taste similar to fried mushrooms.
What products are used:
- blue ones - no more than 2 kilograms;
- garlic - 1 large head;
- dill;
- vegetable oil - 300 g;
- vinegar 9% - half a tablespoon;
- water - 2500 ml;
- fine kitchen salt - 2 large spoons;
- black peppercorns - 1 teaspoon;
- mushroom spices - ½ sachet.
Recipe:
- Boil water in a saucepan with the addition of vinegar and salt, as well as peppercorns.
- Cut the eggplants into medium-sized cubes so that they resemble mushrooms.
- Cook the cubes in boiling water for 5 minutes.
- Finely chop the garlic with a knife.
- Cool the boiled cubes, add garlic, spices and vegetable oil to them.
- Keep the blue ones in the refrigerator for a day.
After this they are ready to eat.
Stuffed eggplants
Blue ones stuffed in this way last for quite a long time, they can even be preserved for the winter.
What ingredients are used:
- blue, small - 1500 g;
- garlic - 1 large head;
- cilantro - 1 bunch;
- parsley - 1 small bunch;
- hot pepper, chili - 1 pod;
- salt - 12 g.
Products for marinade:
- filtered or boiled water - 1 l;
- salt - one and a half tablespoons;
- vinegar 9% - 1.5 cups;
- sugar - 1 tablespoon;
- cloves, allspice, bay leaves - 2-3 pieces of each.
Recipe:
- Prepared eggplants can only be placed in sterilized jars, so during the cooking process you need to sterilize the jars and lids. They should be washed and the stems cut off. In place of the stalk, make a deep cut with a knife, without piercing the flesh all the way.
- Boil the eggplants for no longer than 10 minutes in salted water, and then keep under pressure for 3 hours.
- Cut the hot pepper into small pieces, also add herbs and garlic.
- Add salt, stir.
- Fill the blue cuts made with this mixture and tie each vegetable with thread.
- Boil water, add allspice, cloves, salt, sugar and bay leaf.
- When this marinade boils, add vinegar to it and simmer for 2 minutes.
- Place the eggplants tightly in jars, pour marinade over them and sterilize for half an hour.
- After this, the jars need to be rolled up and stored wrapped in a blanket until completely cooled.
You can store them in the refrigerator or cellar.
With garlic and herbs
This dish is used as cold snack, and before serving it is stored in the refrigerator.
What products are needed to prepare this recipe:
- vinegar, 9% - 6 tablespoons;
- kitchen salt - 1 tablespoon;
- blue, small or medium in size - 1 kg;
- filtered or boiled water - 1500 ml;
- olive oil - 0.100 g;
- fresh dill, greens - 1 bunch;
- large, sharp garlic - from 6 to 10 cloves.
Cooking sequence:
- In a saucepan, dilute the specified amount of salt in water, add vinegar. Bring this mixture to a boil.
- Wash the eggplants under running water. Cut into small pieces no larger than 1.5 cm.
- Throw the chopped pieces into the boiling marinade.
- After boiling, cook for 5 minutes.
- After this, strain the eggplants through a colander. You can pour out the marinade.
- Chop the thoroughly washed and sorted greens very finely with a knife.
- Crush the garlic using a press.
- Mix herbs, garlic, and olive oil.
- Mix the dressing and add it to the eggplants.
- Transfer the vegetables to a jar with a lid and close tightly.
- Leave in the refrigerator for one night.
This snack can be stored for two weeks.
Quick marinated eggplants with carrots and garlic
Below is the calculation of products based on the quantity for 5 servings.
Products used:
- blue ones - 1 kg;
- carrots - 0.250 kg;
- vinegar - 2.5 glasses;
- boiled water - 0.300 l;
- hot pepper - half a pod;
- onion - 1/4 kg;
- garlic - 1 head;
- salt - 1 teaspoon;
- parsley - 1 bunch.
How to cook:
- Wash the eggplants, cut off the stem, and boil in water.
- Do not cut each eggplant completely lengthwise.
- Prepare the filling for them: boil the carrots, chop finely, and add chopped herbs. Stir, add finely chopped hot peppers, onions and crushed garlic. Stir again and add salt.
- Fill the blue ones with this minced meat and place in a deep bowl.
- Mix water with vinegar, pour it over the eggplants and place them under the weight.
- Store in this form for a week. All this time the little blue ones should be in the refrigerator.
After a week, you can eat cooked eggplants. They need to be eaten chilled.
Instant pickled spicy eggplants
For this recipe, it is better to choose large blue ones, but they must be whole with intact skin.
What products are needed to prepare blue ones according to this recipe:
- big blue ones - 2 pieces;
- garlic - 1 large head;
- sugar - 1 tablespoon;
- onions - 2 pieces;
- salt - 2 teaspoons;
- black pepper powder - half a teaspoon;
- butter - half a glass;
- apple cider vinegar - 1 glass;
- dill - 1 small seed.
How to cook:
- Wash the blue ones well, cut off the stem, and cook in salted water for 15 minutes. They should retain their shape but be soft.
- After this, they need to be placed under a press for 30 minutes.
- While the eggplants are under pressure, you need to prepare the marinade. This is done like this: beat vegetable oil with vinegar. After this, salt, pepper, and sugar are added to them. Peeled garlic should be crushed and placed in the marinade.
- Cut the onion into thin rings, blue into large pieces.
- Place blueberries and onions in layers in a deep transparent bowl, coating each layer with marinade.
The dish is ready to eat in a day. It must be stored in the refrigerator.
Fried eggplant
This recipe for pickled eggplants can be quickly and tasty prepared and rolled into sterilized jars.
What products are needed:
- eggplants - 3 kg;
- oil - a lot, necessary for frying and filling jars;
- bell pepper, green and red - 1 kg;
- hot garlic - 0.5 kg;
- table vinegar - at least a glass, and possibly more;
- salt - two large grains.
- Wash the eggplants, cut off the stem.
- Cut them into slices. The thickness should be at least 1 cm, but not more than one and a half. This is done to ensure that they are well fried. If they are cut too thin, they may burn, and if they are too thick, they risk not being cooked through inside.
- Place the blue ones in a deep bowl, sprinkle with salt and mix well. Leave it like this for 2-3 hours.
- After this, drain all the water that the blue ones release.
- During this time you need to prepare the marinade. To do this, the bell pepper needs to be peeled from the stalk and seeds, and its pulp must be turned into a puree without seeds and skin, for example, by grating.
- The garlic needs to be peeled, crushed through a press, mixed with bell pepper. Vinegar should be added to it. The amount of vinegar depends on the thickness of the finished marinade. It should not be too thick, but should spread easily and not hold its shape.
- Fry the blue ones on both sides in vegetable oil.
- Immediately after frying, while still hot, they should be dipped in the marinade and placed in sterilized jars if they are planned to be stored for the winter. If the eggplants are prepared for consumption immediately, you can transfer them to any other container. If they are placed in jars that will be rolled up, then after filling each jar it must be filled with hot oil, the same one in which the circles were fried. It is advisable not to fry more than 2 servings of circles in one serving of vegetable oil; it must be changed periodically.
- Each fried circle should be dipped in marinade on both sides and compacted tightly.
- You can eat these little blue ones only after they become cold.
Important! Under no circumstances should you eat these little blue ones until they have completely cooled down; it is advisable to keep them in the refrigerator. This is explained by the fact that hot vinegar easily leaves severe burns to the gastric mucosa. Pouring hot vinegar can have serious and even tragic consequences. Therefore, you can eat these little blue ones only after they have completely cooled in the refrigerator and become cold.
As you can see from this collection of recipes, cook Instant marinated eggplants It’s not difficult, and it doesn’t require much time at all.