Eggplants with herbs and vinegar. Eggplant boiled with garlic and herbs

Eggplants have a unique taste, and in the harvest season, when these vegetables are most available, you want to try them in different forms. They are fried, stewed, baked, closed for the winter. Making preparations for the future, almost every housewife wants to try a similar snack without waiting for the cold weather. Instant Marinated Eggplants with Garlic and Herbs will be ready to eat within 24 hours. Every housewife can treat herself and loved ones to this spicy dish - great skill is not required to prepare this dish.

Cooking features

There are several quick recipes for pickled eggplant with garlic and herbs. They differ not only in composition, but also in technology. However, there are a few points that remain the same, regardless of the snack option chosen.

It is better to pickle young eggplants, which have a thin skin and tender flesh. Large vegetables are distinguished not only by coarse seeds, but also by a thick skin, which makes the dish less palatable. Young eggplants can be left unpeeled; for large ones, it is better to cut off a thin layer of peel. The easiest way to do this is with a vegetable peeler.
Eggplants contain solanine, a harmful substance that gives them bitterness. In young fruits it is less, in mature ones it is more. Before cooking, both of them should be soaked in a saline solution prepared from a tablespoon of salt diluted in a liter of water, or salted. After 10–20 minutes, the “blue ones” should be washed to remove excess salt and dried. After that, they are ready for pickling according to the selected recipe.
In order for eggplants to marinate quickly, they must be subjected to at least a short heat treatment. Some recipes involve boiling them whole, others require blanching chopped vegetables in boiling water or marinade, and others require frying eggplant circles.
Pickled eggplants become really tasty after a few hours, but if you can't wait to try them, you can taste the appetizer earlier. The main thing is that by this time the vegetables have time to cool, otherwise there is a risk of getting burned by hot vinegar, which is part of the marinade - it can leave a burn on the mucous membranes that requires treatment.
Eggplants can be marinated in glass, plastic or enameled dishes. In other cases, they may acquire a metallic taste. Aluminum, in contact with acids, releases harmful substances, so it is even dangerous to cook pickled vegetables in dishes from it.

Eggplant marinated with garlic and herbs in a quick way can be stored in the refrigerator, usually no more than a week. Serve them to the table as an independent snack or instead of a side dish for meat dishes. They have a spicy taste, fresh aroma and are liked by almost everyone.

Classic eggplant recipe marinated with garlic and herbs

eggplant - 1 kg;
water - 1.5 l;
table vinegar (9 percent) - 60 ml;
refined vegetable oil - 100 ml;
garlic - 6-10 cloves;
fresh dill - 50 g;
fresh cilantro - 50 g;
salt - 20 g.

Recipe for the occasion::

Cooking method:

Cut the eggplant into circles or oblong pieces 1–1.5 cm thick. Salt, leave for 10 minutes. Rinse well, let dry.
Boil water, add a tablespoon of salt and vinegar to it. Stir.
Dip the eggplants in the boiling marinade. Wait for it to boil again. Boil "blue" 5 minutes. Throw it in a colander. Transfer to a container or similar container in which you plan to pickle vegetables.
Crush the garlic with a press.
Wash fresh herbs, shake off the water. When the cilantro and dill are dry, finely chop them with a knife.
Mix greens with garlic and vegetable oil. Pour this mixture into the eggplant bowl. Gently stir them so that the savory mixture coats each piece.
Close container and store in a cool place.

Eggplants marinated according to this recipe will be ready for use in a day. They can be stored for up to two weeks, but it is still better to eat earlier.

Pickled eggplant like mushrooms

eggplant - 1.5 kg;
garlic - 5-6 cloves;
fresh dill - 50 g;
fresh parsley - 50 g;
water - 2 l;
salt - 30 g;
black peppercorns - 15 pcs.;
vegetable oil - 0.25 l;
mushroom broth - 10 g.

Cooking method:

Cut eggplant into cubes or bars.
Boil water. Add vinegar, pepper, mushroom broth and salt to it.
Dip the eggplants in water, boil them for 5 minutes, remove from the marinade and dry.
Cut the garlic into slices.
Chop the greens with a knife, but not very finely.
Put the greens and garlic to the eggplants, pour in the oil. Stir.
Transfer the eggplant to a jar or container, seal and refrigerate.

The sample can be removed after 12 hours. Eggplants marinated according to this recipe turn out to look like mushrooms. The similarity will remain even if the mushroom broth is removed from the recipe.

Fried eggplant marinated with garlic and herbs

eggplant - 0.5 kg;
sugar - 20 g;
table vinegar (9 percent) - 20 ml;
universal vegetable seasoning (with salt) - 20 g;
garlic - 2 cloves;
fresh basil - 50 g;
onions - 0.25 kg;
vegetable oil - as needed.

Cooking method:

Cut the eggplant into circles a little less than a centimeter thick, soak for 20 minutes in saline, rinse, dry with a kitchen towel. Sprinkle with seasonings, using half of those indicated in the recipe.
Heat the oil, fry the eggplants in it, transfer them to a bowl.
Wash the basil, let it dry, chop coarsely.
Finely chop the garlic cloves.
Free the onion from the husk, cut into thin half rings, pour over with vinegar, mix.
Put onion, garlic, basil in a bowl with eggplant. Sprinkle with sugar and remaining seasoning and stir.

The appetizer can be served to the table in an hour. It has a seductive aroma, pleasant taste with spicy notes.

Eggplant marinated with garlic and herbs is a favorite of almost everyone. You can cook them quickly. There are several options for preparing snacks. Each recipe allows you to get a dish with unique organoleptic qualities. Pickled eggplant is served as a cold appetizer, but can serve as an addition to a side dish or even replace it.

Today we will cook delicious marinated eggplants. No, we will not prepare them for the winter. These "blue" recipes are meant to be consumed almost immediately after preparation. So this yummy simply won’t survive until winter, unless you cook it in winter!

Eggplant marinated with garlic

To prepare this delicious vegetable snack, we need to take:

eggplant - 5-6 pcs.
apple cider vinegar - 150 ml
water - 3 cups
cloves - 4 pcs.
brown sugar - 3 tbsp. spoons
peppercorns - 10 peas
bay leaf - 5 leaves
garlic - 10 cloves
salt - 1.5 tbsp. spoons
vegetable oil for marinade - 1 tbsp. the spoon

Preparation of marinated eggplants with garlic

We take 5-6 medium-sized eggplants, peel them, cut them into plates about 1 cm thick and then fry until golden brown.

We are preparing the marinade. Mix water with vinegar, add spices: cloves, bay leaf, peppercorns, garlic, brown sugar, salt, vegetable oil. Instead of brown sugar, you can put 2 tablespoons of honey and a spoonful of regular granulated sugar. Bring the marinade to a boil and then cool.

Dip each fried eggplant slice in the marinade and put them in a small saucepan, alternating with chopped garlic slices. At the end, pour the marinade over the eggplants. Since there is quite a lot of marinade, it should cover them completely (or almost cover them), they will seem to float in it.

We remove the marinade with eggplant in the refrigerator. They should now marinate well, which takes 3-5 days. But with a strong desire, they can be eaten earlier, even the next day!

Eggplant in a hurry

This recipe is distinguished by its versatility. Eggplants prepared in this way can be served immediately, left in the refrigerator for several days, or even sealed for the winter (unlike the first recipe).

These eggplants have an original spicy taste. They will make an excellent appetizer, and a side dish for meat dishes.

To prepare a spicy eggplant snack, take:

eggplant - 2 pcs.
garlic - 5-7 cloves
bay leaf - 3 pcs.
peppercorns - 10 peas
olive oil - 100 ml
table 9% vinegar - 70 ml
sugar - 1.5 teaspoons
dill greens - 1 bunch
salt - 1 teaspoon
water - 100 ml

Cooking Quick Pickled Eggplants

We wash two medium-sized eggplants, cut off their stalks, cut the fruits into strips. Salt the "blue ones" and leave them to let the juice go. Now we drain this juice, and wash the eggplants with water. Thus, we remove excess bitterness from vegetables.

Now pour water into a saucepan, add vegetable oil, vinegar, chopped dill, spices, crushed garlic, salt, sugar.

Put the prepared eggplant in the same pan. We put the container on a small fire. Bring to a boil and then cook for another 10 minutes, covered.

Many people are used to frying or stewing eggplants, but pickled ones turn out to be no less tasty. In this form, they come out just amazing. In order not to wait for the result, the dish is prepared in a fast way. The average calorie content of the proposed variations is only 63 kcal.

Insanely delicious marinated eggplant with garlic and instant herbs - step by step photo recipe

Very tasty and moderately spicy eggplants, which can be served for homemade dinner with potatoes or put on the festive table as an appetizer for alcoholic drinks. They pickle very quickly. In a day, a delicious snack will be ready, which is very reminiscent of pickled mushrooms in taste.

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 6 servings

Ingredients

Eggplant: 3 pcs.
Garlic: 3 cloves
Parsley: bunch
Dill: bunch
Vegetable oil: 1-2 tbsp. l.
Salt: 3 tbsp. l.
Apple cider vinegar 6%: 400 ml
Water: 2 l

Cooking instructions

We take ripe and elastic eggplants. After washing the vegetables under running water, cut off their stalks and a small hard part of the fruit.

Now we cut the blue ones, but not usually, but in a fan. To do this, we cut them along from the opposite end from the place where the stalk is attached to the plates, not reaching the end, with a thickness of 0.5-0.7 cm.

Let's start preparing the filling. Finely chop the washed parsley and dill. Finely chop the peeled garlic cloves. Mixing all this in a bowl, season with vegetable oil. We set aside.

Pour 2 liters of water into the cookware. Add salt according to the recipe. After mixing, put on fire. Pour vinegar into boiled water. Then carefully lay out the eggplant cut in a fan into the marinade. We cook them for 15 minutes. We take out the blanks with a slotted spoon, put them in a plate. Let cool a little and put a layer of greens with garlic on each plate.

Having shifted the whole eggplant fan with the filling, we give the shape of a whole vegetable. In this way we start all three fruits.

We put the stuffed eggplant in a food container, put it in the refrigerator for the night. Serve chilled eggplant. When serving, cut into slices.

Recipe variation with onions

A simple, popular blank will be an excellent option for a festive feast.

You will need:

eggplant - 1.2 kg;
black pepper;
salt - 20 g;
red onion - 270 g;
allspice;
garlic - 7 cloves;
lavrushka - 2 sheets;
parsley - 35 g;
vinegar - 25 ml (9%);
sugar - 20 g;
sunflower oil - 65 ml.

You can vary the amount of garlic to your taste, if you wish, you can do without it at all. But even one clove improves the taste of the dish and makes it more piquant.

How to cook:

Cut the skin off the eggplant. Boil salted water.
Place the peeled blue. Close the lid and cook for 4 minutes.
Take out and leave to cool.
Cut the onion into half rings. Finely chop the garlic cloves, followed by the greens.
For the marinade, pour vinegar into the oil. Sweeten and add salt. Mix.
When the eggplants have cooled, cut them into cubes and mix with the prepared ingredients. Pour in the marinade.
Add parsley and peppercorns. Stir and refrigerate for 6-7 hours.

with carrots

If you stuff eggplants with vegetables, you get the perfect weekend snack.

Products:

bell pepper - 450 g;
eggplant - 3.5 kg;
onion - 160 g;
carrot - 260 g;
garlic - 6 cloves;
black pepper - 4 peas;
red pepper - 4 g;
coriander;
hops-suneli;
lavrushka - 3 sheets;
dill - 35 g;
vinegar - 25 ml;
cilantro - 35 g;
sugar - 25 g;
salt - 65 g;
water - 2 l.

What to do:

Peel the washed eggplants from the stalks and make a deep longitudinal incision on each.
Boil water, add salt and dip the blue ones into it. Boil 5 minutes until soft.
Lay them out on an inclined surface. Place a press on top. Excess liquid should drain.
Cut the rest of the vegetables into thin strips. Pass garlic cloves through a press.
For the marinade, boil the volume of water indicated in the recipe. Salt and add sugar. Add vinegar. Throw in the parsley and pepper. Boil 4 minutes.
Pour oil into a saucepan and add onion. When it turns golden, add the coriander seeds. Mix and add bell pepper.
Sprinkle vegetables with ground red pepper, chopped garlic and suneli hops.
Mix and lay out the chopped dill with carrots and cilantro. Simmer for 4 minutes and remove from heat. Cool down.
Place the resulting filling in the cut of each eggplant.
Pour in boiling marinade. Vegetables should be completely covered with liquid. Leave for 7 days.
When the snack is ready, rearrange for storage in the refrigerator.

Korean-style spicy marinated eggplant with pepper

A quick dish will be appreciated by lovers of spicy Korean salads.

Ingredients:

blue ones - 480 g;
sesame seeds - 15 g;
garlic - 4 cloves;
soy sauce;
lemon - 25 ml;
hot ground pepper - a pod;
soy sauce - 60 ml;
sugar - 15 g;
green onions - 35 g.

Step by step process:

Cut the eggplant in half. Send to the oven and bake. Temperature 180°.
Cool and cut into strips. Add chopped onion, pepper and garlic cloves.
Mix the components. Drizzle with lemon juice and soy sauce. Add pepper, seeds and sugar. Mix.
To enhance the taste and marinate, leave for a couple of hours.

Eggplant like mushrooms - the dish that is eaten first

A simple and quick option for preparing a snack that tastes like mushrooms.

Take:

blue - 2.1 kg;
water - 2.5 l;
garlic - 5 cloves;
salt - 110 g;
dill - 35 g;
vinegar - 150 ml (9%);
olive oil - 310 ml.

How to cook:

Boil water. Salt and pour vinegar. Stir.
Cut the skin off the eggplant. Cut into cubes about 2 centimeters.
Throw them in the brine. When it boils, cook over medium heat for 5 minutes.
Drain through a colander and let drain. Do not stir or shake. The eggplant must be completely cool. This process will take about an hour.
Transfer to a suitable container. Add chopped dill and chopped garlic. Fill with oil.
Mix and leave for 5 hours.

A very simple recipe for marinating eggplant whole

The very next day, a delicious snack will be ready, which will amaze guests with its appearance and taste.

You will need:

garlic - 4 cloves;
eggplant - 1.1 kg;
salt - 110 g;
vinegar - 40 ml (9%);
water - 1.5 l;
bell pepper - 220 g.

Eggplants should be chosen without damage, strong, elastic and always young so that they have time to marinate.

Next steps:

Cut off the stem and make punctures from the edges.
Mix chopped garlic, salt and pour water. Add vinegar and boil.
Pour the blue ones with the finished marinade so that it covers everything.
Add chopped pepper.
Leave for a couple of days.

Ripe eggplants have not only harsh seeds, but also a strong peel. Therefore, it is better to cut it. Young specimens are cooked together with the skin.
If you don’t like ordinary vinegar to taste, then you can replace it with a softer and healthier apple cider vinegar.
In large and ripe eggplants there is a substance corned beef, which gives bitterness. To get rid of it, the fruits will have to be pre-soaked, which will negatively affect the result. Therefore, it is better to use young specimens.
To make the dish tasty, marinate for as long as indicated in the recipe.
Ready quick eggplants are allowed to be stored for no more than 13-15 days.

We are waiting for your comments and ratings - this is very important for us!

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.

Eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
Prepared vegetable slices are boiled or fried, mixed with marinade components and left to soak.
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

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

Cooking

Eggplants are cut into cubes, boiled for 5 minutes in water with salt and vinegar, drained, allowed to drain.
Add chopped herbs, garlic, vegetable oil, mix.
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

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

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.
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

Eggplants are prepared, salted, vinegar is added, left for 30 minutes.
For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
Eggplant, pepper, dressing, garlic, herbs are mixed.
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. the spoon;
vinegar 9% - 40 ml;
salt - 0.5 tbsp. spoons.

Cooking

Layers of fried eggplant, garlic, onion, basil leaves are placed in a saucepan.
Water is boiled, salt, sugar, vinegar are added, cooled, poured onto the workpiece, pressed with a load.
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

In water with salt, boil a little cut eggplant for 5-7 minutes.
Rub the garlic in a mortar with a pinch of salt and mint, grease the cuts with the mixture and place in a bowl.
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

Eggplants cut and boiled for five minutes are mixed with prepared chopped other vegetables.
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. the spoon.

Cooking

Eggplants are prepared, boiled for 5 minutes in brine, allowed to drain and combined with chopped garlic and herbs.
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 special 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 the water for the marinade to a boil, 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.

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:

Thoroughly wash the carrots, three on a coarse grater, then fry in sunflower oil with onions until soft.
Finely chop the washed garlic.
Greens are another filling ingredient. Wash, dry and cut into small pieces.
Now we mix all the ingredients into a single whole, add salt - and our delicious filling is ready!
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. Enjoy your meal!

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 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!