Eggplant boiled in vinegar with herbs. Quick Pickled Eggplant Recipe

The time of summer salads is passing, but the autumn menu is also rich in the most delicious recipes, for example, instant marinated eggplants. What is interesting about blue appetizers is that they do not take much time to prepare, and you can also play with different ingredients and get the most diverse, interesting and spicy salads.

Quick Pickled Eggplants

To make a good quality snack, it is better to use young fruits, but you can also make older fruits, the main thing is that they are dense, not sluggish, with a uniform glossy color.

Adult fruits, in order to eliminate bitterness, you can hold for 10 minutes in a salt solution - 1 tbsp. l. per 3 liters of water, although now varieties are most often without bitterness.

The blue ones go well with a variety of products - onions, sweet and hot peppers, tomatoes, carrots, cabbage, herbs, garlic, so the field for experimentation is huge, and I will offer you some interesting, and most importantly, delicious recipes.

Korean Pickled Eggplant - Recipe with Photo

This recipe can be made with boiled eggplant, but it turns out much tastier with fried ones, but I don’t fry them in a pan, but in the oven.

Ingredients:

• eggplant - 3 pcs
• carrots - 2 pcs
• bell pepper - 1 pc.

For marinade:

• garlic - 4 - 5 cloves
• sugar and salt - 1 tbsp. l.
• apple cider vinegar and vegetable oil - 3 tbsp. l.
• basil

How to cook:

1. Eggplant cut into rings or half rings, if there are, like mine, thick fruits.
   
2. Put them in a bowl, pour a little vegetable oil and mix well so that the oil covers all the eggplant rings.
   
3. Line a baking sheet with parchment paper, lay the eggplant on it and place in the oven.
   Fry at t 200 0 7 - 10 minutes until appetizing, but do not fry too much.
   
4. Grate carrots for Korean carrots, if there is none, then cut into thin strips. Bulgarian pepper also cut into strips.
   
5. Prepare the marinade: Squeeze the garlic through a press, add salt, sugar, vinegar, oil and finely chopped basil, mix everything well.
   
6. Combine the carrots with pepper, add the marinade and mix thoroughly so that the sauce is evenly distributed over the vegetables.
   
7. Then add the fried eggplant and mix again. Arrange in a more convenient dish, such as jars.
   

Korean eggplant salad can be eaten right away, but it will become tastier when it sits in the refrigerator for a while, it also needs to be stored in the refrigerator.

Spicy marinated eggplants with tomatoes

I have been making eggplants in this way for many years, so we can say that it is time-tested, but I don’t have the exact amount of ingredients, I always take it by eye. But to be honest, accuracy in this case does not matter, something can be more, something less, it will be delicious in any case. And for the marinade I will indicate the proportions, but if you need it, for example, more, you will increase the number of components, but in the proportions that I indicated, although they are also conditional.

Ingredients:

• eggplant
• bell pepper
• tomatoes
• hot pepper
• garlic
• parsley

For marinade:

• salt - 10 gr
• sugar - 10 gr
• vinegar essence - 10 ml
• water - 300 ml
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Cut eggplants into rings 3 cm wide. Boil water in advance, salt to taste, dip chopped eggplants into it and boil for no more than 5 minutes, put in a colander, let cool.
2. Bulgarian pepper cut into strips, tomatoes rings, bitter pepper, garlic and parsley cut into small pieces.
3. Put the ingredients in layers in a pan: eggplants in one row, then put a little garlic, hot pepper, herbs, then put sweet pepper and tomato rings in one row. So spread until all the vegetables run out.
4. Prepare the marinade: boil water, add sugar and salt, mix, cool. Add vegetable oil and vinegar essence. Try it, you will like the marinade, so you can adjust its taste by adding more sugar, or maybe salt or vinegar.
5. Pour the marinade over the vegetables, place a small weight in the form of an upside down plate so that they are completely in the marinade. Keep the snack in the refrigerator and you can eat it in a day.

Instant eggplant "like mushrooms"

I already told you how to cook, but pickled ones also turn out well, try it.

Ingredients:

• eggplant - 500 gr
• water - 0.5 l
• salt - 1 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar 6% - 100 ml
• garlic - 2-3 cloves
• greens - 1 bunch
• vegetable oil - 2-3 tablespoons

Recipe:

You can serve marinated eggplant “like mushrooms” right away, but it’s better to cool it a little. I didn’t list the ingredients, but you can also add onions, thinly sliced ​​into half rings.

Whole marinated eggplant stuffed with vegetables

This is a long-standing recipe of our family, it was always made by my parents and my three aunts on my father's side. Perhaps they brought it from Azerbaijan, where my father's family lived for some time.

Ingredients:

• eggplant - 2 kg
• carrots - 600 gr
• garlic - 150 gr
• hot pepper - 1 pod
• parsley with dill - 1 large bunch

For marinade:

• water - 1 l
• salt - 1 tbsp. l. with a slide
• sugar - 2 tsp
• vinegar 6% - 2 tbsp. l.

How to cook:

It will be ready in 3 days, but the oppression should lie down for another 10 days, then you can transfer it to a more convenient dish if you don’t eat them during this time, because the eggplants marinated in this way are very tasty.

In fact, there are a lot of ways to cook pickled eggplant and sometimes very interesting ones come across, so I'm looking for new recipes. For example, I want to try eggplants with cabbage, as my compatriot Evgenia does, for recipes look at her blog “All the Creatures” and you are interested in the little blue ones in Georgian from the video.

Georgian Instant Eggplant - Video Recipes

Bon appetit.
Elena Kasatova. See you by the fireplace.

I think you, like me, love to cook. But even more than cooking, I just love to experiment and add new dishes to my diet and the diet of my family, especially with vegetables. Today we will talk about how to make delicious quick-cooked marinated eggplants with garlic and herbs, carrots and other vegetables.

Quick eggplant marinated with garlic and herbs for the whole family

So here's what we need:

• 1 kg of eggplant;
• 1 tablespoon of salt;
• 5 cloves of garlic;
• 3 tablespoons of vinegar;
• 1 teaspoon of sugar;
• Dill or parsley - 70 grams;
• Black peppercorns - about 5 pieces;
• 1 teaspoon vegetable oil.

The first thing to do with eggplants is to wash them. Then carefully remove the peel with a thin layer, cut the peeled blue vegetables into small slices 3x2 cm and put in a container for cooking. I am using a saucepan.

Now fill our eggplants with water to completely cover. We squeeze the garlic cloves through the garlic press, finely chop the dill and parsley. Then add all the remaining ingredients to the mixture.

We put the pan on the gas. Wait until the water boils, then put the dish on a slow fire and cook for another 10 minutes.

And finally, the most pleasant part - drain the water, cool to room temperature and serve!

And here is a very very quick recipe for pickled blue ones:

Note to hostesses: this dish is quite low-calorie, so if you follow a healthy diet or want to bring your weight back to normal, I recommend paying attention to it!

Pickled blue ones with carrots

As you know, carrots are a vegetable that simply cannot spoil a dish! It makes your creations juicier and more tender, so I never skimp on it when cooking.

Carrots can also be a great addition to a quick eggplant with garlic and herbs, which will, I assure you, be even tastier!

List of what we need:

• Medium-sized eggplants 7-8 pieces;
• 3 pieces of large carrots;
• 5 cloves of garlic;
• Dill or parsley to taste, half a bunch;
• cilantro to taste, also half a bunch;
• One or two tablespoons of odorless vegetable oil;
• 1 tablespoon of salt;
• Onions to taste.

Marinade

For housewives who want to make eggplant marinade on their own, I offer my recipe:

• 2 tablespoons of vinegar;
• 4/5 liters of water;
• 2 tablespoons of salt;
• 3 black peppercorns.

To begin with, the eggplant should be thoroughly washed, then cut almost to the middle. Connect them with toothpicks, salt the water, put the vegetables there and cook for about 10 minutes until the eggplant becomes soft. Now, transfer the almost ready eggplants to a dish, cover with cling film, a board and put a load on top, before that, do not forget to remove the toothpicks. Thus, the design should stand for 2 hours.

Filling

While the eggplant is marinating, prepare the filling:

1. Thoroughly wash the carrots, three on a coarse grater, then fry in sunflower oil with onions until soft.
2. Finely chop the washed garlic.
3. Greens are another ingredient in the filling. Wash, dry and cut into small pieces.
4. Now we mix all the ingredients into a single whole, add salt - and our delicious filling is ready!
5. If a couple of hours have already passed, you can get the eggplants from under the press and put the filling in them, rewinding them with a thread to maintain their shape.

Now let's prepare the marinade for the dish. First, boil 4/5 liters of water on gas, then add salt, pepper and vinegar there. Pour the stuffed eggplants with the prepared marinade, put it under the press and put it in the refrigerator.

If you want to know exactly what the cooking process is like, watch this delicious video.

Quick and tasty eggplants with carrots, garlic and, of course, greens will be ready in two days. This dish can also be served with tomatoes, just plucked from the beds. Bon appetit!

Spicy pickled eggplants

Are there those among the readers of my culinary blog who love spicy and spicy? Then this recipe is especially for you - spicy pickled juicy instant eggplants that will not leave you indifferent.

We will need:

• Half a kilogram of fresh eggplant;
• 5 cloves of garlic;
• About half of one hot pepper (to taste);
• Soy sauce.

How to prepare the marinade - ingredients:

• 1 tablespoon of salt;
• 2 tablespoons of vinegar;
• 1 tablespoon of olive oil;
• Black peppercorns to taste, 3-4 pieces

My eggplants and finely, slices, cut them. Next, set to cook for just a couple of minutes in slightly salted water. After the eggplants are cooked, pour out the water, put the vegetables in a colander so that excess liquid is drained from them. Then add olive oil and soy sauce to taste to the pan and fry the eggplant until they are soft.

The second step involves preparing the marinade. Mix vinegar, salt, pepper, garlic, oil, then add a little boiling water, about half a glass.

Pour the fried eggplants with the resulting marinade and leave for several hours. Our quick salted spicy eggplants are ready!

Instant marinated eggplant like mushrooms

I have always loved unusual recipes and admired how, using one product, you can convey the taste of completely different dishes. Therefore, today I chose instant marinated eggplants for cooking, which taste like mushrooms. Let `s start?

List of our ingredients:

• 2 kilograms of fresh eggplant;
• 1 head of garlic (to taste);
• Half a bunch of dill;
• One and a half cups of odorless sunflower oil;
• 10 tablespoons of vinegar;
• Table salt 2 tablespoons;
• 15 cups of water.

Wash eggplant and cut into small cubes. We put 2.5 liters of water on gas, bring to a boil, adding salt and vinegar. Then we throw eggplant cubes there and cook for about 5 minutes. As soon as the vegetables are ready, they need to be put in a colander for an hour so that they cool and get rid of excess moisture.

Cut the garlic finely. Wash and finely chop the dill. If the hour has already passed, then add these ingredients to the eggplant, then pour in the vegetable oil.

To really taste like mushrooms, blue vegetables should be put in small jars, closed with light (nylon) lids and put in the refrigerator for a day.

Amazing fast food appetizer is ready!

Marinated eggplant in Korean

Korea is rapidly capturing our hearts not only with movies, TV series and music, but also with its dishes. As you know, Koreans are very concerned about their nutrition and health, which means that most Korean dishes contain vitamins and are not harmful to the figure.

Attention hostesses! If you or your family members like spicy food, then Korean dishes are just the way to go. They are distinguished by their piquancy, so try cooking and see for yourself!

Today we will cook one of these recipes, namely Korean-style instant marinated eggplants at home!

List of things to stock up on:

• Seven small eggplants;
• Hot and Bulgarian peppers, 2 each;
• Korean salad dressing, half a teaspoon;
• 1 teaspoon of salt;
• Vinegar 5-6 tablespoons.

As always, we begin by thoroughly washing all the vegetables we eat. Then we cut the eggplant in half, put water on the gas, salt and wait for it to boil. Now you can throw chopped eggplant into the pan and wait about 5 minutes, then remove and cool.

Let's move on to the next, second step. Now we need to cut the already cooled eggplants into thin strips.

We're almost done prepping! It remains to wash and cut the peppers thinly, then mix the eggplant, seasoning, vinegar and salt with the bell pepper. Put the dish in the refrigerator and enjoy the great and exquisite taste of Korean the very next day!

So, here I have collected the best and most delicious, in my opinion, recipes for instant marinated eggplants with garlic and herbs. I hope that among them you will find one to your liking, and maybe all five will become favorites in your family! Most importantly, do not be afraid to experiment and spoil the dish with new ingredients. I wish you bon appetit and good mood!

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

Marinated Eggplant - Fast, tasty, fragrant! All ways to cook quick and delicious pickled eggplant

They can be made a little sharper, sourer, softer or harder. Knowing how to make pickled eggplant, you can always surprise your guests with something unusual and insanely delicious. Delicate and savory, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Pickling eggplant at home will be a pleasant experience for you, pleasing with its genius and simplicity. Even if it seems to you that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplant and try new dishes!

Pickled eggplant - delicious and original savory snack recipes

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

How to pickle eggplant?

Each recipe for pickled eggplant has both its own individuality and common technological points that you need to remember when starting to prepare an appetizer.

1. 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 marinade components and left to soak.
3. Delicious pickled eggplants can be whipped up according to a quick recipe or you can prepare a delicacy for the winter for future use.

Quick Pickled Eggplants

You can cook it 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 eggplant or to the liquid brine. When serving, the finished snack is flavored with fragrant oil.

Ingredients:

• eggplant - 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.

Cooking

1. Eggplants are chopped into 2x2 cm cubes.
2. Put the vegetable in boiling water, boil for 2 minutes after re-boiling, pour into a sieve, let it drain.
3. Add onions and garlic to the slices, mix.
4. 0.5 l of water is brought to a boil, marinade components are added and eggplants are poured with a mixture.
5. Press the vegetables with a load, allow to cool.
6. Pickled eggplants are removed for 6 hours in the refrigerator.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and fragrant: dill or a mix of parsley, basil, cilantro. In a day you will be able to enjoy the spicy taste of the finished snack. You can add a delicacy to a slice of fresh bread, ruddy toast or serve it with other dishes.

Ingredients:

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

Cooking

1. Eggplants are cut into cubes, boiled for 5 minutes in water with salt and vinegar, drained, allowed to drain.
2. Add chopped herbs, garlic, vegetable oil, mix.
3. Pickled fragrant eggplants are transferred to jars and put in the refrigerator overnight.

Pickled Eggplant with Carrots and Garlic

Marinated stuffed with carrots, garlic and greens will be a great addition to boiled or fried potatoes, as well as a spectacular appetizer for serving to any feast. To fulfill the recipe, choose medium-sized fruits and cut them in half lengthwise, not cutting a little in the stalk area.

Ingredients:

• eggplant - 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.

Cooking

1. Prepared eggplant is cut lengthwise, pierced with a fork and boiled in salted water for 10 minutes.
2. Place the boiled vegetable under oppression to get rid of moisture.
3. Mix greens, garlic and carrots slightly stewed in butter, add some salt.
4. Stuff the eggplants with the mixture, tie with a thread.
5. Bring water to a boil, add salt, pepper and vinegar, pour over eggplants, place a load on top.
6. Cool the pickled eggplants and place them in the refrigerator for 2 days.

Pickled eggplant like mushrooms

Next, you will learn how to make eggplant pickled 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 spices included in it. In the recipe, it is recommended to remove the skin from the eggplant by cutting it with a knife.

Ingredients:

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

Cooking

1. Eggplants are removed from the skin, cut, boiled in water with salt and vinegar for 5 minutes, poured into a sieve, left 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.

Marinated eggplant in Korean

Eggplant marinated in soy sauce according to a Korean recipe will delight fans of dishes with a pronounced spiciness. The fruits must first be boiled whole for 10 minutes, then cut across in half and then slices. Bulgarian pepper and half a serving of onion are added to the appetizer fresh, finely chopped.

Ingredients:

• eggplant - 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, apple cider vinegar and soy sauce - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Eggplants are prepared, salted, vinegar is added, left for 30 minutes.
2. For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
3. Eggplant, pepper, dressing, garlic, herbs are mixed.
4. Pickled eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Pickled eggplant with basil is surprisingly fragrant. Fresh greens can be replaced with dried ones, and chopped green feathers can be used instead of onions. Eggplant fruits, if desired, are peeled, cut into circles or longitudinal layers and browned in oil on both sides.

Ingredients:

• eggplant - 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.

Cooking

1. Layers of fried eggplant, garlic, onion, basil leaves are placed in a saucepan.
2. Water is boiled, salt, sugar, vinegar are added, cooled, poured onto the workpiece, pressed with a load.
3. After 8 hours, put the eggplant marinated with basil in the refrigerator.

Azerbaijani marinated eggplant

Pickled eggplants, the recipe of which is borrowed from Azerbaijani cuisine, are cooked with garlic and mint, soaked in a salt and grape vinegar marinade. If desired, grated carrots or chopped greens can be added to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

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

Cooking

1. In water with salt, boil a little cut eggplant for 5-7 minutes.
2. Pound garlic in a mortar with a pinch of salt and mint, grease the cuts with the mixture and place in a bowl.
3. Pour everything with vinegar, press down with a load and leave for 4 days in the refrigerator.

Georgian marinated eggplant

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

Ingredients:

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

Cooking

1. Eggplants cut and boiled for five minutes are mixed with prepared chopped other vegetables.
2. Oil is mixed with honey, vinegar, pepper and garlic, poured over vegetables, everything is mixed and pressed with a load for several hours.

Marinated eggplant for the winter

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

Ingredients:

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

Cooking

1. Eggplants are prepared, boiled for 5 minutes in brine, allowed to drain and combined with chopped garlic and herbs.
2. The mass is laid out in jars, compacted, poured with marinade, sterilized for 5 minutes, corked, wrapped until cool.

Eggplant can not only be stewed or fried, but also pickled. In this form, they are simply amazing, sometimes they do not even differ in taste from forest mushrooms. In order not to wait a long time for the result and not to doubt the result, you can cook pickled snacks in quick ways.

We offer you a selection of the most successful recipes.

The easiest recipe for harvesting blue ones for the winter is to pickle them whole. In winter, with such eggplant, you can cook a variety of salads. To prepare this recipe, blue ones must be selected with great care. Pay attention that the fruits are strong, regular in shape and with a small seed nest.

When choosing blue ones, press on each of them - the fruit should spring. You should not take fruits that are wrinkled, with 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.

Marinade Ingredients:

• water - 5 l
• salt - 1 cup
• vinegar 9% - 15 tbsp. l.
• bay leaf - 7-9 leaves
• allspice - 10 peas

Cooking:

The blue ones are thoroughly washed, cut off the stalk and pierced in several places with a fork. Prepare a brine based on 10 liters of water 1.5 kg of salt. Whole blue ones are placed in the boiling brine and boiled for about 5 minutes, stirring occasionally. Bring water to a boil for the marinade, add salt. Boil water with salt for about 3 minutes. Then pour in the vinegar. The marinade is ready. Spices are laid out in sterilized jars. Whole hot eggplants are placed on top of them and poured with boiling marinade. After that, the banks immediately roll up.

Eggplant marinated with garlic and carrots

Pickled Eggplant - General Cooking Principles

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

What can you cook with:

Pepper sweet and hot;

Carrot;

The marinade is usually prepared with vinegar. Salt, granulated sugar are added to it. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, there are options for juices, usually a tomato. Eggplant snacks often come with different spices. It can be a Korean spice mix, different peppers, coriander. If it seems that there is too much seasoning or just something is not to your taste, you can reduce the amount or remove some components.

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

Very appetizing pickled eggplant: fast and tasty

A variant of very simple, tasty and quick pickled eggplants. For this dish, it is advisable to choose small vegetables in which there will not be many seeds.

Ingredients

500 g eggplant;

A bunch of dill;

head of garlic;

Half a teaspoon of salt;

20 ml of vinegar;

30 grams of oil;

Silent coriander.

Cooking

1. Cut off the ends of the eggplant with a sharp knife, make a few punctures in the vegetables, throw in 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 ratios are indicated on the back of any bottle.

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

4. Cut the peeled garlic cloves, chop finely fresh dill, 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. Pour a little greenery on the bottom of the container, lay out a layer of eggplant, pour marinade with spices and sprinkle with herbs again.

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

8. Return the container to its normal position, rearrange it in the refrigerator, stand for a couple more hours and the eggplants are ready!

Korean Pickled Eggplant: Quick and Delicious

The recipe is simply amazing pickled eggplant, they can be quickly and tasty cooked for dinner or for a festive table. Be sure to try! 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 of sesame seeds;

1 tsp (possibly less) hot pepper;

70 ml of oil;

20 grams of soy. sauce;

Half a spoonful of sugar;

2 tsp vinegar.

Cooking

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

2. Boil a couple of liters of water, throw a spoonful of salt and throw eggplant. Boil until soft, but do not overdo it, 7-8 minutes is enough.

3. We take out the vegetables from the boiling water, put them on the board at an angle, put oppression on top so that water flows out.

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

5. Cut the cooled eggplant into cubes or long strips, as you like. 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 for a few seconds on fire, remove and pour over vegetables.

7. Stir quickly, cover with a tight lid, leave warm for an hour. Then keep the eggplant for a couple more hours in the refrigerator. You can stir occasionally to speed up the pickling process.

Pickled Eggplant: Making Mushrooms Quickly and Tasty!

A variant of marinated eggplant very similar to mushrooms, very fast and tasty. You can have a snack in a few hours. But still, it is better to let the eggplant stand and soak in the refrigerator for several hours.

Ingredients

1.2 kg of eggplant;

6 art. l. vinegar 9%;

1.5 liters of water;

1 st. l. salt;

One small head of garlic;

A bunch of dill;

100 g butter.

Cooking

1. You can peel eggplants before use, then they will look even more like mushrooms. Cut into cubes of one and a half centimeters.

2. Boil water, salt, throw eggplant and cook for about three minutes. The vegetable should be cooked through but not overcooked. Drain into a colander.

3. Chop a bunch of washed dill, combine with eggplant, which should have cooled down.

4. Peel the head of garlic, but it can be smaller, chop it too, transfer to the eggplant.

5. Mix vinegar with vegetable oil, pour over eggplant. Add any spices you want.

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

Pickled Eggplants: Quick and Tasty (with Carrots and Herbs)

This appetizer is prepared for two days, but the result is simply amazing. To cook pickled eggplant quickly and it turned out delicious. Choose small fruits. They are tender, seedless, well soaked.

Ingredients

10 small eggplants;

5 cloves of garlic;

cilantro or parsley (small bunch);

Three large carrots;

A couple of tablespoons of oil;

800 ml of water in the marinade;

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

2 tbsp. l. salt in the marinade;

Six peas of pepper.

Cooking

1. Cut off the stem and small tip of each eggplant. With a sharp knife, cut out the diseased pocket without cutting through to the very end.

2. Put the eggplant in lightly salted boiling water, boil for about seven minutes. Transfer to a colander, let cool.

3. Boil water for the marinade with pepper, salt. Leave on the table, 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 carrot into large strips, add chopped herbs and garlic, mix the filling thoroughly. You can add different spices to it and mash it well.

5. We spread the carrot mass over the eggplants and tie each one with thread so that nothing falls out.

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

Spicy pickled eggplant: quick and tasty

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

Ingredients

seven eggplants;

Two chillies;

Two bell peppers;

0.5 st. vinegar 3%;

1 tsp Korean spice mix

Five Art. l. oils.

Salt 12 g.

Cooking

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

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

3. Cut the boiled eggplants across into slices, you get small cubes, 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, remove the snack for several hours in a cool place, let it marinate.

Tomato Pickled Eggplant: Quick and Delicious

A variant of simple, quick and delicious eggplant 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 of juice;

20 ml of vinegar;

1 tsp pepper mixtures;

Half a bunch of dill;

20 g of sugar;

Five grams of salt.

Cooking

1. Cut the eggplant first lengthwise into two halves, then each half across into 3-4 pieces, depending on the desired size.

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

3. Put the tomato juice on the stove, bring to a boil, remove the foam if it appears. Pour in sugar. Add vinegar, salt, pepper. You can add any spices you like. Boil for a minute. Turn off the fire.

4. Cut garlic and herbs, mix with eggplant.

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

6. We wait for complete cooling, then send the eggplant for a couple of hours in the refrigerator.

Mature eggplants have not only hard seeds, but also a peel. It is better to remove it in this case.

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

If you do not like the taste of ordinary vinegar or it is not well tolerated, then you can use apple cider vinegar, it is more useful. There are recipes for pickled dishes with diluted citric acid and even juice.

Eggplant in different variations is a very popular product on the menu of all those who are losing weight. With a low calorie content, they are quite satisfying due to the large amount of 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 way to prepare a “quick” marinade, so that even with preparation, the dish is ready in a maximum of half an hour after the start.

Recipe for quick marinated eggplants with garlic and herbs

Before cooking, it is customary to keep eggplant in cold water so that all the bitterness is gone. But since the marinade already contains a sufficient amount of salt, such preparation is not needed in this case. To definitely 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 can be encountered is the problem of spices: in this case, it is better to add less than overdo it. If during the tasting of the finished dish it becomes clear that the slices are not sharp enough, you will need to add more spices, mix and let the dish stand for about 15 minutes.

How to eat this dish is a matter of personal preference. Someone likes to put a couple of slices on a piece of bread, another eats with a fork without anything, and someone always warms up in the microwave and eats with rice or potatoes. In any case, if a person follows the 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.

Cooking:

• Eggplant should be washed and peeled off. Then they are cut into small sticks about 3 by 2 cm and put in a saucepan.
• Vegetables are poured with water so that it completely covers them. All other ingredients are added to the same pan, including garlic passed through a press and finely chopped greens.
• The water is brought to a boil, the heat is reduced to medium, and the mixture is boiled under the lid for another 10 minutes.
• After the lapse of time, all the liquid is drained, the eggplants are allowed to cool and served.
• If the dish is prepared for several days, then together with the brine and herbs, the eggplant can be moved to 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 calories 100 g of ready-made eggplant without marinade will be only 35.6 kcal. At the same time, the content of proteins is 0.8 g, fats - 0.9 g and carbohydrates - 6 g. If desired, a portion of such a dish can be seasoned with low-fat sauce - adjika (12 kcal in 1 tablespoon) or 10% sour cream (20 kcal per 1 tablespoon).

Dish in terms of nutrition

The main advantage of eggplant is its low energy value, as a result of which the body spends more calories on digesting this product than it receives from it. Coarse fibers () have a good effect on digestion and are a must on the menu of all those who lose weight. But do not forget that because of 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 diversify pickled eggplant

This dish does not involve a large number of possible variations, if they do not 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:

• bread made from whole grain or rye flour, bran bread - eaten with a snack;
• grated