Blue ones with sweet pepper in marinade. Instant Korean-style spicy eggplant with soy sauce

The process of preparing quick marinated eggplant is quite exciting, perhaps due to the confidence in the result and the anticipation of incredible pleasure. It's hard to believe, but the ancient Romans and Greeks called the vegetable "rabies apples", believing that eating it you can lose your mind. In our case, you will go crazy if only from the taste of a great snack.

Pickled blue ones are made for quick, instant use, but all the proposed recipes are suitable for seaming for the winter. Interested - read by clicking on the link.

The variety of cooking options for pickled yummy is impressive, there are recipes for spicy, stuffed with vegetables, in Korean, with garlic and herbs, tomatoes, bell peppers, carrots, cabbage, soy sauce, eggplant onions.

Moreover, how to vary the ingredients, you decide for yourself, do not be afraid to experiment. I offer the basis of the recipe and talk about the principles of preparation, then the choice is yours.

Pickled Eggplant - Instant simple recipe

Take:

• Blue ones - 3 pcs.
• Salt, pepper, a little vegetable oil (grease the vegetable).

For the marinade:

• Cilantro, marjoram, dill, parsley, total greens - 4 tablespoons.
• Chili pepper, not hot - a pod.
• A clove of garlic.
• Oil - 4 tablespoons.
• Table vinegar - 3 tablespoons.
• Salt - a teaspoon.
• Black pepper - a quarter of a small spoon.

Cooking:

1. Cut the vegetable into rings and bake in the oven for 15 - 18 minutes (220 ° C), the blue ones will become soft and golden. There is another option for preparing eggplant: boil them for 5 to 10 minutes.
2. Make the marinade: combine all the spices in a separate bowl. Pepper and garlic must be crushed.
3. Pour the marinade over the pieces and leave for 2 hours to reach readiness. Refrigerate for storage.

Marinated eggplant cooked quickly with garlic and herbs

Impossible tasty snack sure to succeed if you are not too lazy to cook fast eggplant By this recipe. Perfect for meat dishes, just to bread and the first glass of wine.

Take:

• Eggplant - 4 pcs.
• Sweet pepper - 3 pcs.
• Chili spicy, pod - 2 cm.
• Bulb.
• Head of garlic.
• Water - litre.
• Salt - 2 tbsp. spoons.
• Table vinegar - 100 ml.
• Oil - 5 tbsp. spoons.
• Sugar - 4 tbsp. spoons.
• Greens: parsley, leaf celery.

Separately for a layer of vegetables:

• Vinegar - a tablespoon.
• Sugar - 2 large spoons.
• Salt - tea with a slide.

How to cook:

1. Make a marinade of water, salt, vinegar and sugar: boil the water, dropping the spices.
2. Cut the little blue ones into narrow, centimeter, circles or long tongues (slices).
3. Throw in a boiling marinade and cook for 5 - 7 minutes, no longer.
4. While cooking, prepare other vegetables: chop the garlic and chili pepper, finely chop the greens, into strips bell pepper, onion - half rings.
5. Combine chopped vegetables, add spices intended for vegetable layer, and stir well.
6. For boiled eggplants, quickly drain the liquid (do not cool). Put them in a saucepan, interspersed with vegetables.
7. Let it cool down a bit and send it to the cold for 5-6 hours (better at night).

Pickled Eggplant with Instant Mushrooms

Blue ones according to this recipe, in ready-made tastes like fried mushrooms.

• We take:
• Blue - 2 kg.
• Garlic - 1 large head.
• Dill.
• Vegetable oil - 300 ml.
• Vinegar 9% - half a tablespoon.
• Water - 2.5 liters.
• Salt - 2 large spoons.
• Black peppercorns - 1 incomplete teaspoon.
• Mushroom spices - ½ sachet.

Cooking:

1. Boil water in a saucepan with the addition of vinegar and salt, peppercorns.
2. Cut the eggplant into medium-sized cubes so that they resemble mushrooms.
3. Boil the cut in boiling water for 5 minutes.
4. Finely chop the garlic with a knife.
5. Cool the boiled cubes, add garlic, spices and vegetable oil.
6. Keep blue for a day in the refrigerator.

Marinated quick eggplants stuffed with vegetables

Eggplants, which came from Baku, where they are called demyanki, are passionately loved and respected for their speed of preparation. However, for the winter, according to this recipe, blue ones are also harvested.

You will need:

• Blue ones - 2.5 kg.
• Carrot and salad pepper- one vegetable each.
• Garlic - head.
• Cilantro, dill, parsley and celery - a large bunch.
• Optionally, a handful of shredded cabbage is added to the vegetables.

The marinade

• Water - litre.
• Salt and sugar - 50 gr.
• Spices per jar: allspice and black pepper - 3-5 peas each.
• carnation and Bay leaf ik - one by one.
• Coriander grains - 1/4 small spoon.
• Vinegar - a large spoon.
• Ground cinnamon - a pinch.

We marinate:

1. Boil the water and send the eggplants cut into boats there (peel them, a roomy pocket should form inside). Do not throw away the pulp, it will come in handy.
2. Cover the saucepan with a lid, preventing the boats from floating up, and cook for 5-10 minutes until the preparations become soft.
3. Lay out the workpieces and let the liquid drain, press down with a press to make the process go faster.
4. Cut the carrot into strips, as in Korean. Bulgarian pepper cut into rings, chop the garlic and some of the remaining eggplant pulp. Finely chop all the greens.
5. Stuff your boats vegetable mixture and place in a container to marinate.
6. Cook the marinade: boil water, adding spices, and cook for a couple of minutes. Taste it, and add more vinegar if you think it's too small.
7. Pour the little blue ones, covering completely with the marinade. After a week, start tasting, then move to the cold.

Quick fried eggplant marinated with garlic and pepper

An eggplant appetizer can be quickly made not only for winter storage. Be sure to set aside a portion and help yourself right away - it's very tasty, believe me!

Necessary:

• Eggplant - 3 kg.
• Oil - how much will it take.
• Bulgarian pepper, green and red - 1 kg.
• Garlic - 0.5 kg.
• Table vinegar - at least a glass.
• Salt - two large spoons.

How to marinate:

1. Wash the eggplant, cut off the stem. Cut into circles. The thickness should be at least 1 cm, but not more than one and a half. This is done so that the pieces are well fried. Cut too thin, they can burn, if it is too thick, you risk not frying inside.
2. Put the blue ones in a deep bowl, sprinkle with salt, mix well. Leave for 2-3 hours.
3. Then drain the water highlighted in blue.
4. In the meantime, prepare the marinade. To do this, peel the bell pepper, turn the pulp into a puree without seeds and skins.
5. Peel the garlic, crush with a press, mix with bell pepper. Vinegar should be added to it. The amount of vinegar depends on the density of the finished marinade. It should not get too thick, it will spread easily and not hold its shape.
6. Fry the blue ones on both sides in vegetable oil.
7. Immediately after frying, while still hot, they should be dipped in marinade and placed in sterilized jars if they are planned to be rolled up for the winter. After filling each jar, fill the contents with hot oil, in which the circles were fried. It is advisable not to fry more than 2 servings of circles in one serving of vegetable oil, periodically change deep-frying. Every fried circle Dip both sides in the marinade and pack firmly.
8. If eggplants are prepared for consumption immediately, you can transfer them to any other dish.

Instant Korean-style spicy eggplant with soy sauce

Korean cuisine quietly entered our homes and forgot to leave. Blue ones, cooked quickly with soy sauce and various seasonings, will delight you with original spicy taste. Did you? If you don't know the recipe, follow the link.

Ingredients:

• Blue ones - 4 pcs.
• Salad pepper, onion, carrot - 1 pc.
• Red pepper - a teaspoon.
• A pod of chili pepper.
• Cilantro - a small bunch.
• Vinegar, preferably apple cider vinegar - 2 large spoons.
• Garlic - 5 cloves.
• Sugar - a small spoon.
• Soy sauce - a tablespoon.
• Oil - 70 ml.
• Salt and black pepper, coriander - 2 teaspoons and sesame seeds - 2 tablespoons (can be replaced with ready seasoning in Korean).

Marinate in Korean:

1. Boil the eggplant cut into rings for 10 minutes, let the excess liquid drain and put in a marinating container.
2. Cut the chili, greens, sweet pepper, carrot, chop the garlic, divide the onion in half. Cut one half finely, the second - rings.
3. Fry the finely chopped onion and hot peppers. Add the coriander and sesame seeds, stir and set the dressing aside.
4. Add vinegar to the blue ones and leave to marinate for 10 minutes. Next, add onion rings, pepper, sugar, garlic, dressing, pour in soy sauce.
5. Move to the cold for 3 hours, after this time the snack is ready.

Video with a step-by-step recipe for quick pickling blue

I collect quick pickled eggplant recipes, so I went for a walk on the Internet and came across a video that I offer you. May autumn taste good to you, my dears. With love… Galina Nekrasova.

During the seasonal availability of vegetables, I often have "overcaps")))
The vegetables are beautiful, the prices are cheap, I can't resist, I take everything)))
And then, there is not enough time or energy for cooking. The heat is exhausting ((
To breathe a second life into stale vegetables, I usually use the Reusable Marinade recipe. It is universal and suitable for absolutely all vegetables.
But the taste of eggplant, in this marinade, does not suit me very much. For these "little blue" delicacies there is a quick, "signature" recipe - express pickling.

Let's get to work with all the ingredients ready!

We thoroughly wash the existing eggplants, not even the first freshness, from contamination. We remove the "noses" and "tails". Cut into oblong pieces.
Sprinkle liberally with salt. We are waiting for 15-20 minutes. Drain the resulting juice to get rid of bitterness.

Boil eggplant in boiling water for 7-10 minutes.
We use the lid from the pan, of a smaller diameter, to create oppression for vegetables. So, the eggplants will not float and will evenly boil.

Next, cut Bell pepper straws.

We chop the onion, in half rings.

We chop the basil.

We do the same with parsley and dill.

Hot, red chili peppers and garlic will give the necessary note of sharpness and piquancy to ready-made marinated eggplants.

We combine the prepared ingredients.

Add: 1.5 tablespoons of salt, 1 tablespoon of sugar, 50 ml of vinegar and 50 ml of vegetable oil.

Mix thoroughly.

In a food container, layered boiled eggplant with a marinade of vegetables and herbs.

In 1 hour, eggplants will soak vegetable juices and marinate.
During this time, they must be shaken several times.

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

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

We need:

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

For 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. Greenery can be anything. But you can never go wrong with a popular pair - dill and parsley.
3. Pick up large saucepan and a deep bowl the size of whole vegetables.
4. Coriander and pepper we take 1/3 teaspoon each.

How to cook.

We wash, but do not clean the blue ones. We cut off the tips and make a longitudinal incision along, but not completely, as seen in the photo below. We will boil these blanks in the marinade.

We take a larger pan, where the whole vegetables will fit. We dissolve all the components in water, wait for it to boil and let it boil - 1 minute. We put the blue ones in the solution and boil on a strong boil - 15 minutes.

We take out the softened eggplants in a colander and wait for cooling.

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

Stuff vegetables with aromatic mixture. Generously, lightly tamping into the cut. We put the beauties in a deep container on top of each other. The rest of the filling can be put on top.

We tightly close the vessel and send it to reach readiness - 10-12 hours. Good to do at night. Result: a killer snack! Chances are you'll enjoy it so much that you'll cook often.

Baked with Mosaic marinade - 2 hours

The oven, onion and bell pepper decide the success of the recipe. The process itself is ingeniously fast, even with thorough baking.

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

We need:

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

For vegetable supplement:

• 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.

Blue cut into large pieces up to 2 cm, as seen in the photo. Lightly add, pour 2-3 tbsp. tablespoons of oil and mix well. We will bake eggplant in the oven.

We lay out the cut on parchment paper. We bake at a temperature of 180 degrees, at an average 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. Fry the onion and pepper in a hot pan. We discard the frying on a sieve so that the glass is excess oil.

We combine vegetables with finely chopped parsley and garlic mass from the press. Here also sugar, salt, black pepper, vinegar and a little water.

Combine the baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This charm should be infused in the refrigerator - 2 hours. And get ready for the fact that it is always small.

Circles with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

• Eggplant - 600-700 g (3 medium pcs)
• Bulgarian sweet pepper - 2 pieces
• Garlic - 6 cloves
• Parsley - 1 big bunch
• Sugar - 1 tbsp. spoon without slide
• Salt - 1 tbsp. spoon without slide
• Vinegar (9%) - 2 tbsp. spoons
• olive extra oil virgin - 3-4 tbsp. spoons (to taste)
• Black ground pepper - to taste

To boil the blue ones in the marinade:

• Water - 2-2.5 liters (to immerse the entire cut)
• 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 had time to imbue the idea of unique benefit olive. for the curious.
2. In dressing from vegetables, sugar, salt, vinegar can be adjusted on their own. The main sourness of eggplant is obtained by boiling.

How to cook.

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

Finely chop pepper, garlic and herbs. You can give in to fanaticism and walk with a knife along and across the cut. We think the most delicious are very small additions.

We combine the ingredients for the marinade (water, salt, sugar, vinegar) and put the blue ones in a saucepan. Keep on a low boil - 5-10 minutes. You can press a smaller lid so that they do not pop up.

It is very important not to overcook! The state of semi-preparedness suits us. It is necessary that the circles become darker and softened, but keep their shape.

We drain the water - the handsome men remain in a colander. They are ready to meet spice mixture garlic and herbs. We just shift it in layers: blue ones in one row - a spoonful of other vegetables for each circle - blue ones again.

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

Three more recipes - step by step with photos and videos

We're not exaggerating when we say we're addicted to spicy. With eggplant, this is only a plus. How many tasty things we have already tried - it's hard to calculate.

Pickled eggplant can be light side dish for meat, fish or savory snack to serve with other dishes festive table or 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 arranged on hastily according to a quick recipe or 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 in 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. Lay the vegetable in boiling water, boil after re-boiling 2 minutes, poured into a sieve, allowed to 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 piquant taste ready snack. A treat can be added to a slice 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. Shift pickled fragrant eggplant in 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 and enjoy great alternative 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 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;
• 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 herbs can be replaced with dried ones, and instead onion use chopped green feathers. 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 eggplant, the recipe of which is borrowed from Azerbaijani cuisine, cooked with garlic and mint, soaked in salt marinade and grape vinegar. On request in garlic stuffing you can add grated carrots or chopped greens, 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 marinated eggplants cooked according to next recipe, are incredibly tasty and spectacular in appearance. 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

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.

Marinated eggplant.

Ingredients:

• 3 kg eggplant
• 50 g garlic
• 3-5 bay leaves
• 10-15 black peppercorns

For marinade:

• 1.5 liters of water
• 50 g sugar
• 60 g salt
• 200 ml 9% vinegar

Cooking method:

Cut off the stalks of eggplants, pierce in several places. Dip in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Put spices and garlic cloves at the bottom of sterilized jars. Fill jar tightly with eggplant. For the marinade, bring water with salt and sugar to a boil, pour in the vinegar. When it boils, remove from heat. Pour hot marinade over eggplant. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap jars with eggplants marinated according to this recipe until cool.

Marinated eggplant with peppers.

Ingredients:

• 2.5 kg eggplant
• 100 g red bell pepper
• 30 g fresh hot pepper
• 50 g garlic
• 100 ml 9% vinegar

For brine:

• 1 liter of water
• 30 g salt

Cooking method:

Before marinating eggplants for the winter, bell pepper should be cut into slices, hot pepper - into rings, garlic - into slices. Remove the stalk from the eggplant. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. Small portions dip eggplant in boiling water and cook until soft (10-15 minutes depending on size). Pour vinegar into the bottom of the jars, put a little garlic and pepper. Lay the eggplants tightly on top, sprinkling with garlic, hot and bell pepper. Separately, prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover jars with lids and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

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Ingredients:

• 1 kg eggplant
• 50 g parsley and cilantro
• 30 g garlic
• 15 g salt
• 20 ml 9% vinegar

Cooking method:

For this delicious quick recipe pickled eggplant in vegetables, you need to remove the stalk, make a long side incision in the form of a pocket. Dip the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release bitterness. Grind greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, pour over the brine, pour in the vinegar. Cover jars with lids and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 150 g greens (celery, parsley, dill)
• 100 g onion
• 40 g garlic

For marinade:

• 1.8 liters of water
• 60 g salt
• 200 ml 9% vinegar
• 2-3 bay leaves
• 3-4 black peppercorns

Cooking method:

To pickle eggplants for the winter according to this recipe, you need to remove the stalk from vegetables, blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release bitterness. Finely chop the greens and onion, add the garlic passed through the press. Make a slit lengthwise in each eggplant, put some stuffing inside. For marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour eggplants with hot marinade and put under oppression for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplant prepared according to these recipes:

Salted eggplant with celery.

Ingredients:

• 5 kg eggplant
• 50 g garlic
• 10 g salt
• Bay leaf
• celery greens

For brine:

• 1 liter of water
• 70 g salt

Cooking method:

Before salting the eggplant, remove the stalks from the vegetables, make a deep incision in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put under oppression to glass water. Grind the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery greens on the bottom of the salting container, put the eggplants on top and cover with the remaining greens. For the brine, boil water with salt, let cool. Pour the cold brine over the eggplants so that it completely covers the vegetables. Cover the container with a lid and leave room temperature for 5 days. Then rearrange in the refrigerator. Before use, cut the eggplant into slices and season with vegetable oil.

Salted eggplant with garlic.

Ingredients:

• 1 kg eggplant
• 50 g garlic

For brine:

• 1 liter of water
• 50 g salt
• 2-3 bay leaves
• 3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter in small eggplants, you need to make a deep incision in the form of a pocket. Put the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic, stuff the eggplant. Pack vegetables tightly into a bowl. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store salted eggplant prepared according to this recipe in cool place.

Ingredients:

• 1 kg eggplant
• 70-100 g dill and parsley
• 30-40 g salt

Cooking method:

Before salting eggplants for the winter, they must be thoroughly washed, 10-12 punctures made with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkling with herbs, salt and compacting so that the liquid stands out. Install oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

• 1 kg eggplant
• 200 g carrots
• 50 g parsley root
• 50 g onion
• 20 g garlic
• 15 g parsley
• a few sprigs of celery

For brine:

• 500 ml water
• 20 g salt

Cooking method:

In small eggplants, make a deep incision in the form of a pocket. Boil 1 liter of water, add 30 g of salt. Dip eggplants in boiling brine, blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrot, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. For the brine, bring water and salt to a boil, cool. Pour eggplants with warm brine, set oppression on top. Salted eggplants prepared for the winter according to this recipe are left at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato-vegetable filling.

Ingredients:

• 2 kg eggplant
• 2 kg tomatoes
• 1 kg onion
• 400 g bell pepper
• 300 g carrots
• 30 g salt
• vegetable oil for frying

Cooking method:

To preserve eggplant according to this recipe, the vegetables must be peeled, cut lengthwise with tongues, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or pass through a meat grinder, put the mass on the fire and simmer for 20 minutes after boiling. Rinse eggplant, dry, fry in oil on both sides until golden color. Then put in jars, shifting stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplant.

Ingredients:

• 2 kg eggplant
• 70 g parsley and dill
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 15 g garlic
• 30 g salt
• 10g sugar
• 5-8 g of ground red and black pepper

Cooking method:

Wash eggplant thoroughly, cut into circles and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Lubricate the eggplants with the resulting mixture and put in sterilized jars, shifting with sprigs of greens. Bring the remaining oil to a boil, carefully pour into jars, sterilize for 10-15 minutes (the time is indicated for jars of 0.5 l).

As shown in the photo, canned eggplants according to this recipe must be rolled up, turned over and wrapped until cool:

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Ingredients:

• 3 kg eggplant
• 3 kg tomatoes
• 1 kg bell pepper
• 100 g garlic
• 30-50 g fresh hot pepper
• 80-100 g salt
• 200-300 g sugar
• 200 ml vegetable oil
• 50 ml 9% vinegar

Cooking method:

For this recipe canned salad for the winter, eggplant should be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables with a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in the vinegar. Put eggplant in a boiling mass, simmer over medium heat for 20 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg tomatoes
• 2 kg eggplant
• 2 kg bell pepper
• 1 kg onion
• 200 g carrots
• 50 g garlic
• 50 g fresh hot pepper
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 g salt
• 100-150 g sugar
• 5 g ground black pepper

Cooking method:

Cut eggplant into semicircular slices, bell pepper and onion into half rings. Grind tomatoes, hot peppers and carrots with a blender or pass through a meat grinder, put in a saucepan, bring to a boil, add oil. Put the chopped bell pepper, onion and eggplant to the vegetables, simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Arrange the hot eggplant salad, canned according to this recipe, in prepared jars, roll up, turn over and wrap until cool.

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Sauté eggplant.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 350 g bell pepper
• 300 g carrots
• 100 ml vegetable oil
• 30 g salt
• 20 g sugar
• garlic and parsley to taste

Cooking method:

For this recipe for pickled sauté for the winter, eggplants must be thoroughly washed, cut into cubes, soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell pepper into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, pour in the oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Pour the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Sauteed eggplant "Generous garden".

Ingredients:

• 1 kg eggplant
• 500 g zucchini
• 500 g carrots
• 500 g onion
• 70 g garlic
• 1 l tomato juice
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50-75 g sugar
• 30 g salt
• ground black and hot pepper to taste

Cooking method:

Eggplant, zucchini, carrots and onions cut into cubes, fry in oil. Bring tomato juice to a boil, pour into a saucepan with vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious marinated eggplant prepared according to this recipe should be laid out in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

• 1.5 kg eggplant
• 500 g bell pepper
• 500 g onion
• 50 g garlic
• 500 ml tomato juice
• 30 g salt
• 75-100 g sugar
• 100 ml vegetable oil
• 20 ml 9% vinegar

Cooking method:

In order to quickly and tasty pickle eggplants according to this recipe, you need to cut the vegetables into large cubes, chop the garlic. Connect tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onions and bell peppers into boiling tomato juice, simmer for 2-3 minutes after boiling. Then add eggplant, simmer another 8-10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 1 kg eggplant
• 1 kg bell pepper
• 200-300 g carrots
• 50 g garlic
• 1 liter tomato juice with pulp
• 150 ml vegetable oil
• 35 ml 9% vinegar
• salt and sugar to taste

Cooking method:

Before you cook pickled eggplant, you need to combine tomato juice and oil, bring to a boil. Cut vegetables as desired. Put eggplants and carrots in a boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg eggplant
• 150 g garlic
• 100 g fresh hot pepper
• 700 ml water
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 30 g salt
• 150 g sugar

Cooking method:

To pickle eggplants as indicated in this recipe, they need to be peeled, cut into cubes. Grind garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar, bring to a boil. Put the eggplant, pepper and garlic into the boiling mixture, simmer for 20-30 minutes. Arrange the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos "Marinated eggplant for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 40-50 g basil
• 20 g garlic
• 70 g honey
• 10 g salt
• 60 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

Before canning eggplants, they must be thoroughly washed, cut into slices about 1 cm thick, dipped in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then put it in a colander, let the water drain. Cut the tomatoes into slices, put on the bottom of a thick-walled dish. Put eggplants on them, simmer under the lid for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Arrange the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Georgian canned eggplants.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 200 g garlic
• 1 bunch of dill greens
• parsley and cilantro
• 30 g salt
• 50 g sugar
• 200 ml vegetable oil
• 30 ml 9% vinegar
• 5-8 g suneli hops
• 5-8 g ground paprika

Cooking method:

This is one of best recipes eggplant blanks for the winter for those who love Georgian cuisine. Eggplants should be cut into slices 1-1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fried on both sides in half the oil norm. Pass the tomatoes through a meat grinder, add salt, sugar, spices, the remaining oil, bring to a boil. Boil the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, mix and remove from heat.

As shown in the photo, in order to preserve eggplants according to this recipe, they must be laid out in prepared jars, pouring over the prepared sauce:

STEP #1
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Cover jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 l jars). Then roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 150 g garlic
• 150 g walnuts
• 50 g parsley and cilantro
• 10 g fresh pepper Chile
• 50 ml vegetable oil
• 20 g salt
• 50 ml 9% vinegar

Cooking method:

Cut eggplant into circles, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the oil. Fry the eggplant in the remaining oil on both sides. So, we preserve eggplants for the winter according to this recipe: for this, you need to put a spoonful of nut mass on the bottom of the prepared jars. Then lay out the hot eggplant, layering walnut sauce. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1-1.2 kg eggplant
• 400 g tomatoes
• 300 g onion
• 30 g garlic, 30 g parsley
• 100 ml vegetable oil
• 30 g salt
• ground black pepper to taste

Cooking method:

For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, warmed up and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into slices 1.5-2 cm thick, dip in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings, fry quickly. mix tomato, fried onion, finely chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. Put a little tomato in sterilized jars, then lay the fried eggplants, pouring with tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the eggplant blank and wrap until cool.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 40 g onion
• 10g garlic
• 30 g greens (parsley, celery, dill)
• 25 g sugar
• 15-20 g salt
• 50 ml vegetable oil

Cooking method:

To prepare eggplant for the winter according to this recipe, vegetables must be thoroughly washed, cut into circles about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Put the fried eggplant in sterilized jars. Peel the tomatoes, chop, put in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt, sugar, simmer for a few minutes. Pour eggplants with boiling marinade. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap until cool.

Here you can see a selection of photos for recipes for canned eggplant for the winter:

Fried eggplant in pepper marinade.

Ingredients:

• 2 kg eggplant
• 500 g bell pepper
• 100 g garlic
• 200 ml vegetable oil
• 70 ml 9% vinegar
• ground hot and black pepper
• salt to taste

Cooking method:

For this recipe, eggplants need to be cut into circles, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind bell pepper and garlic with a meat grinder or blender, pour in vinegar. Bring the mixture to a boil, add salt and pepper to taste. Put the fried eggplant and pepper mixture in layers in sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplant with tomatoes and garlic.

Ingredients:

• 1 kg eggplant
• 1 kg tomatoes
• 100 g garlic
• 200 ml vegetable oil
• 10 ml 9% vinegar
• 5 g ground black pepper
• salt to taste

Cooking method:

For this delicious preparation, eggplants must be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then take out, cool, cut into circles and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Pour into sterilized liter jars a layer of eggplant, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the jars to the top, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids, sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

• 3 kg eggplant
• 150 g garlic
• 50 g fresh hot pepper
• 150 ml 9% vinegar
• 150 ml vegetable oil
• 10 g salt

Cooking method:

Wash the eggplant thoroughly, cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, put on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200 ° C for 10 minutes, turn over to the other side and bake for another 10 minutes. Pass the garlic, Bulgarian and hot peppers through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Layer eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then jars with eggplant preparations for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

• 3 kg eggplant
• 2.5 kg tomatoes
• 1.5 kg of bell pepper
• 50 g fresh hot pepper
• 50 g garlic
• 200 g sugar
• 60 g salt
• 250 ml 9% vinegar
• 250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, tomatoes, garlic, bell and hot peppers must be passed through a meat grinder. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplant, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put the eggplant in the tomato mass, simmer for 20 minutes.

As seen in the photo, hot billet from eggplant prepared for the winter according to this recipe, you need to decompose into sterilized jars, roll up, turn over and wrap until cool:

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Marinated eggplant "Spark" with honey.

Ingredients:

• 3 kg eggplant
• 1 kg red bell pepper
• 180-200 g garlic
• 50 g fresh hot pepper
• 200 ml 9% vinegar
• 200 g honey
• salt to taste
• vegetable oil

Cooking method:

To prepare an eggplant blank according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Pass the garlic, Bulgarian and hot peppers through a meat grinder or chop in a blender, add honey, vinegar and salt. Mix thoroughly to dissolve the honey. Layer the eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with Korean carrots.

Ingredients:

• 2 kg eggplant
• 500 g carrots
• 300 g onion
• 120-150 g garlic
• 100 ml vegetable oil
• spices for carrots in Korean

For marinade:

• 800 ml water
• 200 ml 9% vinegar
• 90 g salt
• 200 g sugar

Cooking method:

This is one of the best eggplant preparations for those who love Korean cuisine. Eggplant cut into slices 0.8-1 cm thick, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half the norm of oil and bake in the oven at a temperature of 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for Korean carrots. Heat the remaining oil in a frying pan, add spices, mix and pour over the carrots. Add the garlic passed through the press to the carrots, mix, leave for 15 minutes. Put eggplants in prepared jars, shifting with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour in hot marinade into jars, cover them with lids and sterilize: jars with a volume of 0.5 l - 15 min, 1 l - 20 min. Then roll up, turn over and wrap until cool.

Cooking method:

For a delicious preparation according to this recipe, eggplants need to be cut into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, onion into half rings, grate the carrots for Korean vegetables. Combine all prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Ignite the spices and oil for a couple of seconds in a pan, pour into the vegetables, mix, leave for 2 hours so that the juice stands out. Then put on moderate heat and simmer for 10 minutes. hot salad put together with the resulting marinade in sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to pickle eggplant:

Canned spicy eggplant

Ingredients:

• 3 kg eggplant
• 300 g carrots
• 500 g bell pepper
• 100 g garlic
• 100 g parsley
• 1 liter of water
• 100 ml 9% vinegar
• 50 g fresh hot pepper
• 150 ml vegetable oil
• 90 g salt
• 200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and core, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Bulgarian pepper cut into half rings, carrots - large straws. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Put all the vegetables, bring to a boil and simmer for 20 minutes. Pour the mass into sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

• 1 kg eggplant
• 400 g bell pepper
• 250 g onion
• 250 g carrots
• 500 ml sour apple juice
• 25 g garlic
• 20 g salt
• vegetable oil for frying

Cooking method:

To prepare such a delicious preparation for the winter, eggplants need to be cut into circles 1-1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry vegetables in oil for a few minutes, salt, pour Apple juice and simmer for 10-15 minutes. Put eggplants in prepared jars, layering with stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg eggplant
• 400 g onion
• 500 g tomatoes
• 150 ml vegetable oil
• salt and ground black pepper to taste

Cooking method:

Eggplant cut into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then put the chopped tomatoes, simmer for 15 minutes. Add salt and ground black pepper to taste. hot homemade of eggplant spread in sterilized jars. Sterilize jars with a volume of 0.5 l for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.7 kg eggplant
• 100 g garlic
• 120 g dill greens
• 100 ml vegetable oil

For marinade:

• 1 liter of water
• 40 g salt
• 80 ml 9% vinegar

Cooking method:

This is one of the most delicious preparations from eggplant, where vegetables resemble mushrooms in taste. Small eggplants need to be cut. Combine ingredients for marinade and bring to a boil. Dip the eggplant in small portions into the marinade and blanch for 3 minutes from the moment of boiling. Drain in a colander, let the liquid drain. Finely chop the garlic and dill, combine with eggplant, pour in vegetable oil, mix. Put the mass into sterilized jars, cover with lids and sterilize jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and wrap until cool.