How to marinate eggplants with garlic. How to make pickled eggplants with garlic? Preparing quick marinated eggplants

What improves your mood at any time of the year is, of course, a delicious dish! Especially if it was prepared with your own hands and with soul! One of the most popular and favorite snack recipes for every gourmet and more!

Marinated eggplants with garlic and herbs are a universal dish that is ideal with meat and any side dish. It cooks quickly, is easy to fry, and can be marinated or baked. You can marinate eggplants in different ways. They can be marinated with carrots or stuffed with herbs. Pickle eggplants for the winter and then delight your guests with an unusual appetizer - what could be more enjoyable!

Useful properties of eggplants

The uniqueness of eggplant is that it is a universal vegetable that contains a large amount of vitamins and microelements beneficial to the body. In addition to its beneficial properties, this vegetable also has a medicinal effect. In addition, having a low calorie content, it is used in various diets.

Choosing eggplant

Young eggplant should be smooth and firm. Characterized by the absence of wrinkles and spots. To buy tastier eggplants, you need to choose male ones. They have a smaller, smoother, more rounded depression at the end.

Preparation

Usually, before cooking, eggplants are kept in cold water so that they do not become bitter. But this recipe will not need it, since the marinade contains a sufficient amount of salt. Therefore, you can get down to business right away.

Instant marinated eggplants with garlic and herbs

We will need: 3 pieces of medium eggplant, 3 pieces of medium tomatoes, a bunch of parsley, a bunch of dill, a head of garlic, 2 tbsp vegetable oil, 2 tbsp wine vinegar, ground pepper, salt, sugar to taste, bay leaf.

How to cook:

• First, you need to wash the eggplants. If the vegetables are young and have only recently been picked from the garden, then the peel does not need to be peeled. Next, the vegetables need to be cut into small cubes. While we are cutting the remaining ingredients, the eggplants need to be placed in cold water for a while so that they do not weather and darken.
• It is better to take a stainless steel pan with a capacity of about 3 liters.
• Prepare the marinade. Pour oil and vinegar into the bottom of the pan in the indicated proportions. Place on low heat. Then add salt, sugar and pepper.
• Next step: prepare the garlic. We peel it and pass it through a press. You can grate it on a fine grater. Place the garlic in a saucepan.
• Next, chop the greens and send them after the garlic.
• Wash the tomatoes, remove the skin and core. Grind either in a blender or on a grater until smooth. There is a little secret: to easily and quickly remove the skin, the tomato is dipped in boiling water and the skin begins to come off on its own. Then we put it in the same saucepan and simmer on the fire under the lid for another 10 minutes.
• Now we take out the eggplant pieces and put them in the marinade. Fill the pan with water, approximately to the middle.
• Bring all this to a boil and simmer for 10-15 minutes. Then add spices to taste, bay leaf and leave with the lid closed until it cools completely.
• It is best to serve pickled eggplants cold.

Pickled eggplants “A la mushrooms”

Ready eggplants actually taste like mushrooms. And especially in this recipe!

Take 4 kg of eggplants, cut into medium cubes and soak for 3 hours in salted water, put a weight on top.

Then boil for about 15 minutes without changing the water. Strain, add chopped garlic and add brine. For which you need 2 liters of water, 2 tablespoons of salt, spices (peppercorns, bay leaves, cloves). Then put the eggplants in a cold place for 3 days.

Housewives use various recipes for pickling vegetables. It all depends on taste preferences. The main thing is to find the appropriate degree of fermentation.

How to preserve eggplants for the winter

Marinade for vegetables for the winter is easy to prepare. Take one kilogram of eggplant per liter of water. Pour water into the pan, add 9% wine or 5% apple cider vinegar about 3/4 cup. Add chopped eggplants to the pan and boil for 5 minutes. It is better to add salt at the end of cooking.

Then you need to remove the eggplants with a slotted spoon and place them tightly in pre-sterilized jars. Then pour in the marinade and close tightly with a metal lid using a screwdriver. Then turn the container over and wrap it in something warm until it cools completely. Of course, you can use a plastic lid, but then you will need to store the pickled vegetables either in the refrigerator or in the cellar.

Eggplant rolls marinated with carrots

For carrot lovers, there is a recipe no less tasty than the previous ones.

• We take 7-8 eggplants, 3 carrots, 5 cloves of garlic, parsley, a bunch of cilantro, 1-2 tablespoons of sunflower oil, water, salt. For the marinade you will need water - 800 ml, vinegar (9%) - 2 tbsp, coarse salt - 2 tbsp, black peppercorns - 3 pcs, allspice - 3 pcs.
• Wash the eggplants, cut off the stems. Pierce with a fork on all sides. After cutting the eggplants in half, place them in boiling salted water, first securing them with a toothpick so that they do not fall apart. Cook for 10 minutes.
• Place the prepared eggplants on a plate, removing the toothpicks.
• Cover the eggplants with film and place a press on top (you can use weights or water bottles). Leave it like this for 2 hours.
• Let's start preparing the filling. Wash the carrots, peel the garlic. Three carrots on a grater, finely chop the garlic. Wash the greens, dry and chop.
• Fry the carrots in vegetable oil until soft and combine them with garlic and herbs. Add salt and mix.
• Then we start stuffing. Take the eggplant and fill each one in turn with the filling. We tie it with thread and transfer it to an enamel pan with a volume of at least 3 liters.
• Prepare the marinade. Add salt, pepper and vinegar to 800ml hot water. Bring to a boil. Turn it off. Then pour the marinade over the prepared eggplants and place them under the press again until they cool completely.
• Then store it in the refrigerator. In two days, the dish will be ready.
• Remove threads before serving. Cut into small rolls with a thin knife.

Nowadays, the main priorities in food are healthy, fast and tasty. Eggplant is perfect in all respects! All that remains is to choose the appropriate recipe.

The meatiest option, where the blue ones are kept whole. At the same time, there are a minimum of components and a bright note of coriander.

• Cooking time - 30 minutes + 1 night (10-12 hours)

We need:

• Eggplants - 1 kg (4-5 pcs.)
• Garlic - 5 cloves
• Dill and parsley - 1 small bunch each
• Vegetable oil - 3 tbsp. spoons
• Coriander (ground) - to taste

For the marinade:

• Water - 1.5 l
• Vinegar (9%) - 100 ml
• Salt - 2 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black pepper (peas) - 2-3 pcs.

Important details.

1. Take approximately the same medium-sized vegetables.
2. The greens can be anything. But you can never go wrong with the popular pairing - dill and parsley.
3. Select a large saucepan and deep bowl that is large enough to fit the whole vegetables.
4. We use 1/3 teaspoon each of coriander and pepper.

How to cook.

We wash them, but we don’t clean the blue ones. We cut off the ends and make a longitudinal cut along, but not all the way, as can be seen in the photo below. We will boil these preparations in the marinade.

Take a larger pan that will fit the whole vegetables. Dissolve all components in water, wait for it to boil and let it boil for 1 minute. Place the blue ones into the solution and boil over high boiling water for 15 minutes.

Place the softened eggplants in a colander and wait to cool.

During this time, prepare the stuffing mixture of garlic and herbs. We chop the herbs finely, and chop the cloves through a press. Mix them with butter, sugar, salt and the marinade in which the vegetables were cooked - literally 2-3 tablespoons.

Stuff the vegetables with the aromatic mixture. Generously, lightly pressing into the cut. We place the beauties in a deep container on top of each other. The remaining filling can be placed on top.

Close the container tightly and let it cook until done - 10-12 hours. Convenient to do at night. Result: awesome snack! Most likely, you will like it so much that you will cook it often.

Baked with “Mosaic” marinade - 2 hours

The oven, onions and bell peppers make all the difference in the success of the recipe. The process itself is brilliantly fast, even despite thorough baking.

• Cooking time - 45 minutes (in the oven) + 2 hours marinating

We need:

• Eggplants - 1 kg (about 5 pcs.)
• Vegetable oil - 2-3 tbsp. spoons
• Salt - 2-3 pinches

For the vegetable addition:

• Onion - 4 small
• Bulgarian sweet pepper - 3 pieces

For refueling:

• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Sugar - 1/2 teaspoon
• Salt - 1/3 teaspoon
• Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
• Water - 2-3 tbsp. spoons

How to do it.

We cut the blue ones into large pieces up to 2 cm, as can be seen in the photo. Lightly add salt, pour in 2-3 tbsp. spoons of oil and mix well. We will bake eggplants in the oven.

Place the slices on parchment paper. Bake at 180 degrees, on medium level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a “mosaic”. We cut the onion into half rings, and the pepper into strips, not very thin. In a heated frying pan, fry onions and peppers. Place the roast on a sieve to drain off excess oil.

Combine vegetables with finely chopped parsley and garlic mass from the press. This also includes sugar, salt, black pepper, vinegar and a little water.

Combine baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This delight should be infused in the refrigerator for 2 hours. And get ready for the fact that it is always not enough.

Slices with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

• Eggplants - 600-700 g (3 medium pieces)
• Bulgarian sweet pepper - 2 pieces
• Garlic - 6 cloves
• Parsley - 1 large bunch
• Sugar - 1 tbsp. spoon without slide
• Salt - 1 tbsp. spoon without slide
• Vinegar (9%) - 2 tbsp. spoons
• Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
• Ground black pepper - to taste

To boil the blue ones in the marinade:

• Water - 2-2.5 liters (to immerse all the cuttings)
• Vinegar (9%) - 100 ml (½ cup)
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons

Important details.

1. Oil can be replaced with sunflower or sesame oil if you have not yet been inspired by the unique benefits of olive oil. for the curious.
2. In vegetable dressing, you can adjust the sugar, salt, and vinegar. Eggplants get their main sourness from boiling.

How to cook.

We cut the main characters into circles without peeling the skins. Thickness - up to 1 cm.

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and run a knife along and across the slicing. We find the smallest additions to be the most delicious.

Combine the ingredients for the marinade (water, salt, sugar, vinegar) and place the blue ones in the pan. Keep it at a low boil for 5-10 minutes. You can press it with a smaller lid so that it doesn’t float up.

It is very important not to overcook! The semi-ready state suits us. You want the circles to become darker and soften, but keep their shape.

We drain the water - the handsome ones remain in the colander. They are ready to get acquainted with the spicy mixture of garlic and herbs. We just put it in layers: the blue ones in one row - a spoonful of other vegetables on each circle - again the blue ones.

We leave the beauty to marinate in the cold - 2-3 hours.

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy food. With eggplants this is only a plus. It’s hard to count how many delicious things we’ve already tried.

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 a savory appetizer to be served along with other dishes for a holiday table or 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 whipped up using a quick recipe, or you can 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 to the liquid brine. When serving, the finished snack is flavored with 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 with carrots, garlic and herbs filling will be a great addition to boiled or fried potatoes, as well as an impressive 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 according to a 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 chopped green feathers can be used instead of onions. 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, are 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-sauteed 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, right up to the time of harvesting 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 wild 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.

The easiest recipe for preparing blueberries for the winter is to pickle them whole. In winter, you can prepare a variety of salads with such eggplants. 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
• vinegar 9% - 15 tbsp. l.
• 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 appetizers 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 for pickling. 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 deliciously prepared for dinner or for a holiday 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 throw in 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 and 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. Place the stuffed vegetables in a pan 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

A variation of simple, quick and tasty 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 it further 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 hot tomato juice and vinegar over the appetizer, 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 pickled dishes with diluted citric acid and even juice.

Eggplants are a great vegetable that can be used to make many different snacks and dishes and are great for home cooking. It goes well with a variety of vegetables and herbs. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them either on their own or as a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking is quick marinated eggplants with garlic and herbs. Salted eggplants are prepared both for long-term storage and quick consumption. Moreover, for long-term storage it is not necessary to seal them under a metal lid, just leave them under a plastic lid, like ordinary cucumbers or tomatoes in brine. This preparation is ideally stored in a cellar or any cool place. Only the longer the preparation sits, the more it becomes sharper and more sour. These eggplants are very similar in taste to mushrooms with a refined and delicate taste.

Recipe for pickled eggplants with garlic and herbs

Ingredients:

• Eggplants 1 kg
• head of garlic
• bunch of parsley or dill
• 3 bay leaves

For the brine you need:

• liter of water
• 30 gr. salt

Preparation:

Brine must be prepared in advance so that it has time to cool. Boil water in a saucepan; when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. so that the salt dissolves. In order for the brine to be fragrant, you need to add a bay leaf, two peppercorns and cloves. Leave the brine to cool.

Let's start with the eggplants. To prevent the blue ones from becoming bitter, they need to be tested in salt water. We put the water to boil, add salt, throw the blue ones into the boiling water and cook for 10-15 minutes so that the skin on them softens. Then we drain the water and let the blue ones cool, after which it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the blue ones must be put under a press so that the bitter juice completely flows out of the eggplants. To do this, put the blue ones in a well-washed sink, place a cutting board on top of them and place a small weight, a liter jar filled with water works well. We leave them for an hour or two.

After this, chop the dill and parsley, crush the garlic, mix and place the blue ones inside the slits; you can add salt if necessary. Place the blue ones tightly in a saucepan and fill with brine so that it covers the blue ones. Press it all down. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more active the fermentation stage will be. You can leave it up to five days. Depending on what degree of fermentation you need.

Signs that the blue ones are ready are that the brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, and the blue ones turn brown and become softer. When you are satisfied with the degree of fermentation of the blue ones, you need to put them in the cold. They can last in brine and cold for a very long time.

Quick marinated eggplants with onions and garlic

Required ingredients:

Preparation:

Wash the eggplants, cut off the tails, put them in a pan and add water and salt. They need to be boiled for 20 minutes.

If you use blueberries from an old harvest, then they contain bitterness. They are necessary pierce with a fork and soak in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because they have no bitterness.

While the blue ones are cooking, prepare the onions. It must be peeled and cut into half rings. It is also necessary to peel the garlic and squeeze it through a press. Place chopped onion, squeezed garlic into a container, add black pepper, a mixture of dry herbs and coriander. Pour in soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the blue ones are cooked, you need to drain the water and leave them to cool. After this, the little blue ones need to cut into any shape and any size, as you wish. Add the eggplants to the onion marinade and mix everything thoroughly. To taste. If something is missing, add it. After adjusting the taste, you need to marinate the appetizer in the refrigerator for 2 hours. The appetizer is ready.

If you want to prepare such eggplants for the winter, you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and seal with a metal lid. Store in a cool place.

Ingredients:

Preparation

Wash the eggplants blot moisture with a napkin. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, and if they are medium, they need to be cut into circles. The garlic must be grated on a fine grater. Pour vinegar into a plate and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants have been fried, they need to be dipped in vinegar and garlic and placed in layers in a container. Add salt to each layer. In about a day, the eggplants will be ready. They need to stand in the cold for several hours, and then they can be put in the refrigerator.

There are a great many variations on the theme of “pickled eggplants”. Perhaps in every national cuisine where this vegetable is used, there are many recipes for preparing quick appetizers from eggplants, pickles, marinades, and salads for long-term storage. Almost always, in addition to the main ingredient, snacks include garlic and herbs. A successful composition with blue ones includes onions, bell peppers, and carrots.

The time spent preparing such snacks varies depending on the volume, complexity and number of technological processes. But in general, preparing and processing products takes no more than an hour. Let's look at an example of how to quickly cook eggplants marinated with garlic and herbs, as well as variations of the dish with carrots, onions, and tomato sauce.

Marinated eggplants with garlic and herbs: express recipe

A light, moderately spicy, delicious-smelling snack. There are no complex processes in the recipe, so everything takes no more than 20 minutes.

For 4 servings:

• eggplants – 3 fruits (600 g);
• garlic – 3 cloves (12 g);
• parsley with dill - a good bunch (150 g);
• 3 large spoons of vegetable cheese-pressed oil (30 g);
• 500 ml water;
• 100 ml 6% vinegar;
• 2 tbsp. l. Sahara;
• 1 tbsp. l. salt.

Product processing- 20 minutes. The nutritional value 100 g (in grams): proteins – 0.82; fats – 2.13; carbohydrates – 6.49. Calorie content – 47.43 kcal.

Recipe:

An appetizer of eggplants marinated with garlic and herbs is ready. You can eat the dish right away, but if the blue ones sit in the refrigerator for 3 hours, it will be even tastier.

Eggplants in tomato-honey dressing with garlic, carrots and marinated herbs

This appetizer has more ingredients, so it tastes different from the previous version of the quick blue appetizer. Carrots add some sweetness to the dish, garlic adds a slight pungency and an appetite-stimulating smell. The blue ones are well soaked in tomato sauce and turn out juicy, tender, and aromatic.

For 4 servings:

• 3 eggplants (600 g);
• 3 carrots (225 g);
• 6 cloves of garlic (24 g);
• 3 onions (225 g);
• 8 meaty tomatoes (750 g);
• 1 tbsp. l. honey (30 g);
• a bunch of parsley (or cilantro) and dill (100 g);
• 2 tbsp. l 9% vinegar (20 g);
• deodorized vegetable oil – 50 ml;
• salt, hot pepper to taste.

Product processing– 60 minutes. Vegetables are marinated for 24 hours. The nutritional value 100 g (in grams): proteins – 1.21; fats – 2.72; carbohydrates – 6.54. Calorie content – 55.15 kcal.

Recipe:

1. Vegetables and herbs are washed and dried. Peel carrots, garlic, and onions.
2. The blue ones are cut into circles 2 cm thick. Transfer to a bowl, sprinkle with salt, and sprinkle with vegetable oil. Stir.
3. Place the blue ones on a baking sheet and place in an oven preheated to 180 degrees. Bake for 40 minutes.
4. When the blue ones become soft, transfer them to a dish. Cool.
5. Cut the onion into cubes. Rub carrots into large shavings.
6. Sauté onions in a small amount of oil. Once it becomes transparent, add carrot chips. Salt, season with pepper to taste, stir. Fry for 3 minutes.
7. The greens are finely chopped. The garlic is passed directly into the greens through a press. Stir.
8. Tomatoes are peeled and grated. Tomato dressing is poured into a saucepan and set to cook. Bring to a boil, add salt, vinegar, honey to the marinade. Stir and remove from heat.
9. Place in sterilized jars in layers: onions with carrots, blue tomatoes, tomatoes, garlic + herbs. Fill the jar and fill it with tomato dressing.

The finished appetizer of pickled eggplants with carrots, garlic, herbs and onions is covered with nylon or Euro lids. Cool. Place in the refrigerator. After a day, you can taste the dish, but the salad will be much tastier if it sits in the cold for several days.

Recipe for marinated eggplants with garlic, onions, sweet peppers, herbs

Another simple example of how to quickly pickle eggplants. It will take a maximum of 20 minutes to process the vegetables. The taste of the snack is bright and rich. The recipe provides for rapid heat treatment of blue vegetables, so all the vitamins in the vegetables remain, and the salad turns out to be as healthy as it is tasty.

For 8 servings:

• 6 eggplants (1200 g);
• 3 bell peppers (430 g);
• 4 onions (300 g);
• garlic 5 cloves (200 g);
• cilantro or parsley - a bunch (50 g);
• a glass of vegetable deodorized oil (200 g);
• 3 tbsp. l. sugar (75 g);
• 300 ml vinegar;
• ½ tbsp. l. salt.

Product Processing Time- 15 minutes. Pickling- 24 hours. Nutritional value b 100 g (in grams): proteins – 1.02; fats – 7.77; carbohydrates – 7.94. Calorie content – 108.32 kcal.

Recipe:

1. Eggplants are washed, peeled, cut lengthwise into 4 thick strips.
2. Immerse in 2 liters of cold water. Salt (1.5 tbsp.) Place on the stove, after boiling, cook for 5 minutes.
3. Remove from the brine with a slotted spoon, cool, and cut into cubes.
4. Sweet peppers without seeds are cut into strips, peeled onions are cut into half rings, washed greens are chopped.
5. Layer eggplants, peppers, onions, and herbs in a deep glass container. Sprinkle the vegetables with chopped garlic.
6. For the marinade, mix vinegar, oil, salt, sugar. Pour over vegetables.
7. Food prepared for pickling is left in a warm place under pressure for a day. Next, the vegetables that have released their juice are mixed and transferred to jars with nylon lids.

Store the savory appetizer of eggplant with onions and peppers in the refrigerator.

Video recipe

• Old, overripe eggplants are a little bitter. To get rid of the unpleasant taste, the fruits are pricked in several places with a fork and filled with cold water. After 2 hours the bitterness will disappear. Young small fruits do not need to be soaked before cooking; the bitterness in them is almost invisible.
• Using the recipe for quick marinating of eggplants with garlic and herbs, you can make a winter preparation. The set of ingredients and cooking technology remains the same. The only condition: the amount of vinegar is tripled. Winter preparations are rolled up and stored in a cool place.
• If at the first tasting the taste of the snack does not seem rich enough, you can add a little salt, sugar, spices, and fresh garlic to the dish. The vegetables are mixed and left for 15 minutes. The salad will taste better.
• For a variety of flavors, you can add basil, grated horseradish, bay leaf, chili, suneli hops, and paprika to quickly marinated eggplants. The finished snack can be mixed with adjika, crushed walnuts, unsweetened yogurt, tomato sauce, and sour cream.