How to cook pickled small eggplant. Delicious pickled eggplant, yummy incredible

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, the 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.

6

Culinary Etude 04.09.2018

Lacquered backs of purple eggplants invariably attract my attention at the end of August. Oriental vegetables have taken root with us so much that they have long become their own, native. How many delicious things can be cooked from them! And pickled eggplants for the winter are worthy of writing poems about them!

Even the most modest boiled chicken becomes a real delicacy if served with marinated eggplant, of which there are a great many variations. Irina Rybchanskaya, the host of our “delicious” section, will share her best recipes with us today.

Hello, dear readers of Irina Zaitseva's blog! As a true native of the south, I adore in all forms. Pickled eggplant is no exception. As soon as the first seasonal eggplants appear on sale, I start buying them with excitement.

Most often, I cook khorovats (caviar from baked eggplant with other vegetables) or baba ganoush (caviar from baked eggplant and tahina) from them. And for the winter I usually prepare pickled and pickled eggplants. I present to you a selection of my proven family recipes.

Recipe for marinated eggplant in olive oil for the winter

I got the recipe from Senora Maria Saltoformaggio, the mother of our old Italian friend. I am sure that the recipe will have a lot of fans. One has only to read the cooking technology and the method of storing pickled eggplant for the winter.

Ingredients

• Half a kilo of eggplant;
• two tablespoons of salt;
• one tablespoon of chopped parsley, cilantro, basil, oregano;
• one finely chopped hot red pepper (optional)
• three to four cloves of garlic, chopped into minced meat;
• half a glass of apple (any fruit or grape vinegar 5%);
• half a liter of water;
• 200 ml extra virgin olive oil (any other vegetable oil you like).

How to marinate

1. Wash the vegetables, remove the skin, cut into strips 6 mm thick and about 4-5 cm long.
2. Place in a colander set over a bowl to drain the liquid, salt, mix with your hands, “massage” for a more even distribution of salt.
3. Leave for one hour. Stir occasionally and squeeze out the liquid. You can put a plank on top of the slices and place a weight on it so that the juice flows more intensively.
4. After one hour, rinse thoroughly, squeeze out as much juice as possible with your hands.
5. Heat water with vinegar to a boil, dip prepared eggplant strips into it, cook for no more than 120 seconds. Remove slices from marinade; set aside. Do not cook eggplant for more than two minutes, otherwise they will fall apart.
6. Squeeze lightly again, fill sterile jars with vegetables, alternating with herbs mixed with chopped hot peppers, minced garlic.
7. Use a wooden spoon to press down on the top so that the ingredients are tightly packed into the jar.
8. Pour in olive oil, press again with a spoon to release air. Close with a clean plastic lid, put in the refrigerator for a day.
9. The appetizer can be eaten after 24 hours, and for winter storage, transfer and pack tightly into clean, dry plastic containers with lids and place in the freezer.
10. Before eating, frozen pickled eggplants with olive oil should be thawed for several hours in the refrigerator, like any.
11. In the photo - a ready-made snack, served for serving.

My remarks

My household calls this recipe “eggplant for pickled mushrooms”.

Spicy marinated stuffed eggplant

Ingredients per liter jar

• 600 g eggplant (about three pieces);
• 200 g carrots;
• one green sweet pepper;
• a tablespoon of dill, cilantro, parsley, basil;
• two - three cloves of garlic;
• small hot pepper (optional)

• One liter of water;
• 40 - 50 g of salt;
• 120 ml vinegar (9%).

How to marinate

Thoroughly wash the carrots, peel, cut into thin julienne. We release sweet pepper from seeds and stalk, chop. Finely chop pure greens, hot red pepper without seeds, chop the peeled garlic, lightly salt the filling to taste.

Wash the eggplant, remove the stem. Slice lengthwise to form a "pocket".

Boil in boiling salted water. Readiness is defined as follows: if the blunt end of the match pierces the thickest part of the fruit without the slightest effort, then the cooking process is completed.

We put it on a plank, cover it with another plank, set the structure at an angle of about 20 °. We press down, put oppression on top so that excess liquid comes out. The process will take about an hour and a half.

We stuff the drained eggplants with minced meat, put them in sterile jars.

Pour boiling marinade over. Cover with lids. To prepare the marinade, dissolve salt in water, put vinegar, boil the mixture.

We install the filled jars in a bowl with water heated to 60 ° for sterilization. We sterilize liter jars twenty minutes after the start of boiling.

Roll up or twist.

Turn upside down, refrigerate without wrapping.

In the photo - a jar ready to be sent to the pantry.

Marinated eggplant with tomatoes for the winter

I have selected for you, dear readers, an interesting video on how to cook pickled eggplants with tomatoes for the winter.

Whole eggplant marinated for the winter in the Moroccan tradition

Such marinated eggplants were once treated to us by friends - Moroccans, with whom we studied together. In Morocco, an appetizer is most often made from multi-colored eggplants - purple, lilac-striped, white, red. It turns out very beautiful. If you have the opportunity to stock up on colorful fruits, then consider yourself very lucky.

Ingredients for one liter jar

• Six small eggplants (preferably multi-colored);
• one and a half tablespoons of salt;
• two tablespoons of sugar;
• 300 ml 5% wine vinegar;
• 600 ml of water;
• two tablespoons of coriander seeds;
• five large cloves of garlic.

How to marinate

1. Dissolve salt, sugar in water, add vinegar, bring to a boil, throw coriander seeds, peeled garlic cloves cut in half into the marinade. Boil.
2. Rinse the vegetables, cut them crosswise, almost to the very stem. It will turn out, as it were, four "fingers" that are held on the stalk.
3. Boil in the marinade for about eight minutes.
4. Using clean culinary tongs, carefully transfer the fruits to a sterile liter jar, pour boiling marinade over, hermetically roll up, turn over, wrap, cool wrapped.
5. When serving, drizzle with olive oil, sprinkle with cilantro.

Marinated eggplant like mushrooms for the winter

One of the many variations of the recipe, where marinated eggplant with garlic is "masked" and tastes almost like mushrooms.

Ingredients

• Five - six medium eggplants;
• six cloves of garlic;
• 200 ml of 5% vinegar (apple, wine);
• 350 ml of vegetable oil;
• one tablespoon of salt.

How to marinate

1. Peel the fruits completely or "zebra".
2. Cut into cubes with a side of approximately 4 - 5 cm.
3. Peel the garlic from the husk, chop coarsely.
4. Bring a mixture of vinegar and vegetable oil to a boil in a container with a thick bottom, add salt, mix.
5. Fry the chopped fruits in small batches in the marinade. It will turn out three - four "entries". After boiling, cook each batch for four minutes and take it out with a slotted spoon into a bowl, lay the next batch.
6. We put the finished vegetables very tightly in sterile jars, layering with garlic. Pour boiling marinade, cover with lids. We install in a pan with water heated to 60 ° C, on the bottom of which a clean cloth is laid.
7. We sterilize half a liter jars for 15 minutes after boiling. We roll, turn over. Refrigerate without wrapping.

Whole marinated eggplant for the winter - the simplest recipe

We will make such a blank in three-liter jars. We will cook without sterilization, by double pouring.

Ingredients

• Ten young eggplants with underdeveloped seeds;
• 100 ml of vinegar (9%);
• two to three tablespoons of salt;
• one tablespoon of sugar;
• three to four cloves of garlic;
• ten peas of black pepper;
• about 1.2 - 1.5 liters of water.

How to marinate

1. We wash young eggplants, remove the stalk, tightly lay first vertically, and then horizontally in a sterile jar.
2. Fill with boiling water, cover with a lid. Let it warm up for twenty minutes. We drain the water.
3. Dissolve salt, sugar in water, boil. Pour vinegar, boiling brine into a jar. We roll it up, turn it upside down, wrap it with something warm until the jars become completely cold.

Ingredients

• Five eggplants;
• half a kilo of sweet pepper;
• a small bunch of dill, parsley, basil;
• four cloves of garlic;
• 200 ml of vegetable oil;
• 200 ml of water;
• 140 ml of vinegar (9%);
• 30 g of salt;
• one dessert spoon of sugar;
• two liters of salted water for cooking vegetables.

How to marinate

1. Rinse the vegetables, remove the stalks, remove the seeds from the pepper.
2. Cut the eggplant into four pieces. Boil in salted boiling water, put under pressure for an hour.
3. Boil the pepper.
4. Boil water with salt, sugar, vegetable oil, dip vegetables into the marinade, bring to a boil. Arrange the fruits in sterile jars, shifting with chopped herbs and chopped garlic, pour the rest of the boiling marinade, roll up with sterile lids, turn over, wrap about something warm. Refrigerate wrapped.

Dear readers of Irochka Zaitseva's blog! Today I tried to pick up for you the best step-by-step recipes with photos of delicious pickled eggplants. I would be glad if you find among them those that will suit your taste. If you have any questions about the ingredients or cooking technology, then I will be happy to answer them in the comments to this article.

With sincere and heartfelt wishes for health, peace and goodness, Irina Rybchanskaya blog author Essay of a culinary amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button below.

Delicious recipes for the whole family

And what about today for the soul? How hard it is for us to say goodbye to summer every year. Remember the unforgettable song performed by the amazing A. B. Pugacheva? How subtle, sincere, pure ...

Alla Pugacheva - Goodbye, summer

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The yummy is incredible! Try this recipe and you will love it.
Eggplants are ready in 3-5 days, but I start eating the next day. Because it's very tasty!

For the marinade we need
0.5 liters of water
80 grams
9% vinegar
5 pieces. bay leaf
8 pcs. black peppercorns
4 things. allspice
4 things. carnations
1 tablespoon (full without a slide) salt
1 spoon of sugar
1 tablespoon honey (heaping full if thick)
1 tablespoon vegetable oil

We start with water.
It is necessary to pour half a liter of water into a saucepan, and then add everything according to the list, vinegar, bay leaf, black and allspice, cloves, salt, sugar, honey, and vegetable oil.
If you notice, then in the central photo we have liquid honey, and we add candied honey.
We have almost everything on the table, so to speak, at hand.
We bring our brine to a boil and leave it to cool.

Now we prepare the eggplants themselves.
We take 5 - 6 eggplants, preferably not overripe.
Peel off the skin and cut into slices, about 8 - 10 millimeters. Since we do not want to be disturbed by the bitterness that is often present in eggplants, we need to sprinkle each plate with salt and leave it for 20 minutes.

In the meantime, while the brine cools down and the bitterness from the eggplant leaves, the preparation goes on. We take 2 - 3 heads of garlic, peel it, and cut it into thin slices.
We will need garlic for further marinade.
It's been 20 minutes since we salted the eggplants.
Now we need to squeeze them out of bitterness and fry them in a pan.
It is necessary to fry until golden brown, you can say until cooked.
From my own experience, I want to say that it is better that the eggplant is fried.
Just then, if there are not enough fried pieces, they will be tough. And the fried pieces just melt in your mouth.
Roast all the eggplants and leave them to cool.
Of course, you can start putting them in a warm form in a container for storage, but why then fill them with cold brine.

Everything has cooled down, and we begin to put it in a storage container.
We put it in a plastic tray. So it will be more convenient for us to store it in the refrigerator. You can stack in a saucepan, or even have iron trays. Here the choice is yours, only the containers must be food grade.
As you can see in the photo, we take one plate of eggplant, dip it in brine and put it in a tray.
We lay the eggplant for pickling denser.
When the first row is laid, put 2-3 cloves of chopped garlic on each piece.
Then we lay another row of eggplant on top, and again garlic. So lay out all the eggplant and prepared garlic.
Less garlic can be added if desired. But it is not much heard, and for our taste, it is no more, no less, but just the norm.
The final step is to pour the eggplants with the remaining brine. Pickle is obtained with a margin.
Eggplants float in brine, but this is even better.
Now we put our eggplants in the marinade in the refrigerator.
According to the recipe, they will be ready in 3-5 days.
We ate marinated eggplant the next day.
Of course the taste was different. After the first day, the taste was more saturated, on the third day the pieces were more marinated. But until the fifth day, our eggplants did not last.

* You can even try to close them for the winter. Only from the recipe it will be necessary to remove raw garlic. It will be possible to boil it together with syrup.
Cook pickled eggplant with love and enjoy! All the best to you.

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.

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.

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.