Pickled eggplants - delicious and original recipes for a savory snack. Quick pickled eggplants with herbs, garlic and vinegar

Great recipe preparations for the winter eggplant with onions. It is otherwise called “eggplant like mushrooms.” A very tasty appetizer that complements main courses well and goes well with potato side dishes. For cooking eggplants with onions for the winter choose small vegetables with small seeds inside, dense, without damage. At the end you will get 7 cans with a volume of 0.5 liters. Diversify the range of preparations - prepare eggplants with onions for the winter according to our recipe, and you will not regret it.

So, you will need:

Fresh eggplants - 3.5 kg

Onions - 6 pieces (medium size)

Fresh garlic - 2 heads

Vegetable oil for sautéing eggplants

for the marinade:

Drinking water - 400ml

Granulated sugar - 2 tablespoons

Table salt - 1 teaspoon

Table vinegar 9% - 170ml

Vegetable oil - 150ml

Bay leaf - 3-4 pieces

Black peppercorns, pepper sweet pea- 5-10 pieces

Cooking method:

Eggplant wash, peel, cut into cubes and place in a bowl in layers, add salt. Leave for 20-30 minutes so that they release their bitter juice.

Peel the garlic, chop finely.

After the time has passed, squeeze out the eggplants and place them in small portions in a frying pan with a small amount of vegetable oil. Lightly sauté them in oil, without allowing them to brown. Do this with all prepared eggplants.

Place the sauteed eggplants in a bowl, add chopped onions and chopped garlic. Mix.

Prepare the marinade. Pour water into a saucepan, boil it and add all the ingredients required for the marinade according to the recipe, except vinegar. Boil for three minutes over medium heat, then pour vinegar into the pan, stir and pour ready marinade eggplant with onions and garlic.

Using a spoon or spatula, mix the contents of the bowl well and let cool. When the eggplants and onions in the marinade have cooled, put a slight pressure on them and place the bowl with the preparation in a cold place for 24 hours.

Prepare jars and lids for sealing eggplants with onions for the winter: Wash them thoroughly and dry them well.

Place the prepared snack very tightly into the prepared jars and pour in the marinade.

Boil water in a saucepan for heat treatment jars of eggplant.

Sterilize the jars each for 20 minutes in boiling water, then roll up the lids with a seaming machine or screw the lids tightly.

Turn the sealed eggplant jars upside down and cover warm towel and leave until completely cool.

When the jars have cooled, turn them over to their normal position and place them in the pantry, cellar or other storage place.

Serve eggplant with onions, seasoning them with chopped parsley as an appetizer or addition to various main courses and side dishes and receive compliments from family and friends.

It really tastes good eggplants like mushrooms.

Bon appetit!

If you liked our recipe, leave a review in the comments below the article or offer us your recipe for eggplants like mushrooms.

Calories: Not specified
Cooking time: Not specified

In this master class we will share a recipe for pickled eggplants instant cooking. always help us out in acute time shortages. Marinated eggplants with garlic and onions are prepared very simply and quickly, and can be consumed within 3 hours. There is practically no labor costs, the set of vegetables and spices is the simplest, and - most importantly - in the recipe for quick pickled eggplants, they do not need to be fried or stewed. The eggplants are boiled until half cooked, filled with marinade and placed in the refrigerator. And that's all - you just have to wait until the vegetables are soaked aromatic marinade and gain taste. It turns out great addition for potatoes, porridge, . And if you grate a couple of tomatoes into the marinade, the spicy pickled eggplants will be even juicier and can be served as a cold appetizer, side dish or salad.

Ingredients:

- large eggplants– 2 pcs (800 grams);
- onions spicy varieties– 2 pcs;
- garlic – 5-7 cloves;
- sugar – 1 tbsp. spoon;
- salt – 1.5 teaspoons;
- ground black pepper - to your taste;
- apple or wine vinegar(light, 5-6%) – 50 ml;
- sunflower oil – a third of a glass;
- any fresh herbs for serving - optional.

Recipe with photos step by step:

Wash the eggplants and cut off the stems. We pierce them in several places with a knife so that the eggplants steam faster.

Place in boiling salted water and cook at low simmer for about 15 minutes. The eggplants should become soft, but retain their shape and not fall apart. To allow the bitter juice to flow out of the eggplants, put them under a press for half an hour (you can put them on a cutting board, cover with a second board and place a small weight on top. Place the boards at an angle so that the bitterness drains.

For the marinade, whisk vinegar with vegetable oil.

Add salt and sugar, a little ground black pepper.

Rub garlic into marinade. There should be a lot of it so that the marinade has the consistency of a thick paste. It is garlic that makes eggplants very fragrant, so don’t skimp on it. And it would be nice to make a marinade based on homemade sunflower oil, but that’s how it goes.

Cut the cooled eggplants into cubes.

Cut the onions into rings (or half rings, cubes - at your discretion).

Place eggplants and onions in layers in ceramic, porcelain or enamel dishes.

Pour the marinade over the top (you can lightly coat each layer).

Cover the eggplants with an inverted plate, put a weight (a jar of water) on top and put the appetizer in the refrigerator for at least three hours.

If you make an eggplant appetizer for lunch, by the evening you will have tasty addition for any dish. Well, if you have the patience to wait until the next day, the eggplants will become even tastier - within a day they will be completely marinated and the taste will be very harmonious. If desired ready-made eggplants You can sprinkle with finely chopped parsley or cilantro.

Author Elena Litvinenko (Sangina)

Time summer salads passes, but autumn menu also rich in the most delicious recipes, for example, quick-cooking marinated eggplants. What’s so interesting about blueberry snacks is that they don’t take much time to prepare, and you can also play with them different ingredients and get the most varied, interesting and piquant salads.

Instant marinated eggplants

What would be the snack? good quality It is better to use young fruits, but you can also make them from older fruits, the main thing is that they are dense, not flaccid, with a uniform glossy color.

To eliminate bitterness, adult fruits can be kept for 10 minutes in a salt solution - 1 tbsp. l. per 3 liters of water, although now varieties most often come without bitterness.

Blue ones go well with the most different products- onions, sweet and hot pepper, tomatoes, carrots, cabbage, herbs, garlic, so the field for experimentation is huge, and I will offer you several interesting, and most importantly, delicious recipes.

Korean marinated eggplants - recipe with photos

This recipe can be made with boiled eggplants, but it turns out much tastier with fried ones, but I fry them not in a frying pan, but in the oven.

Ingredients:

eggplants - 3 pcs.
carrots - 2 pcs.
bell pepper – 1 piece

For the marinade:

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

How to cook:

Cut the eggplants into rings or half rings if they have thick fruits, like mine.
Place them in a bowl, pour in a little vegetable oil and mix well so that the oil covers all the eggplant rings.
Line a baking tray baking paper, place eggplants on it and put in the oven.
Fry at t 200 0 7 - 10 minutes until appetizing, but do not fry too much.
Grate carrots for Korean carrots, if there is none, then cut into thin strips. Also cut the bell pepper into strips.
Prepare the marinade: Squeeze the garlic through a press, add salt, sugar, vinegar, oil and finely chopped basil, mix everything well.
Combine carrots with peppers, add marinade and mix thoroughly so that the sauce is evenly distributed over the vegetables.
Then add the fried eggplants and mix again. Place in more convenient containers, such as jars.

Korean-style eggplant salad can be eaten immediately, but it will become tastier when it sits in the refrigerator for a while; it should also be stored in the refrigerator.

Spicy pickled eggplants with tomatoes

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

Ingredients:

eggplant
bell pepper
tomatoes
hot pepper
garlic
parsley

For the marinade:

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

Cooking method:

Cut the eggplants into rings 3 cm wide. Boil water in advance, add salt to taste, put the chopped eggplants in it and boil for no more than 5 minutes, drain in a colander, and let cool.
Cut the bell pepper into strips, chop the tomatoes into rings, finely chop the hot pepper, garlic and parsley.
Place ingredients in a saucepan in layers: eggplants in one row, then put a little garlic, hot pepper, herbs, then put sweet pepper and in one row of tomato rings. Continue doing this until all the vegetables are gone.
Prepare the marinade: boil water, add sugar and salt, stir, cool. Add vegetable oil and vinegar essence. Try it, you should like the marinade, so you can adjust its taste by adding more sugar, or maybe salt or vinegar.
Pour the marinade over the vegetables, place a small weight in the form of an inverted plate so that they are completely covered in the marinade. The snack should be stored in the refrigerator and can be eaten within a day.

Instant eggplants “like mushrooms”

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

Ingredients:

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

Cooking recipe:

You can serve marinated eggplants “like mushrooms” immediately, but it is better to cool them a little. I didn’t list the ingredients, but you can also add onions, thinly sliced into half rings.

Whole marinated eggplants stuffed with vegetables

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

Ingredients:

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

For the marinade:

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

How to cook:

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

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

Instant Georgian eggplants - video recipes

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

Marinated eggplants with onions and garlic are a simple, popular and sought-after preparation from the series of recipes “On a quick fix", just like the ones you and I prepared last time.

Such dishes are very popular not only in everyday life, but also at festive feasts. Currently, there are a huge number of recipes and methods for preparing such eggplant snacks. However, it is precisely this that unites bright taste, slightly reminiscent of pickled mushrooms and easy to prepare. This quick recipe with onions. In just a couple of hours delicious snack can be served to the table. Having assessed unusual taste eggplants - like mushrooms, you will definitely want to prepare them for future use. It will be very simple to do this - add a little more vinegar and roll it into sterilized jars. This way you will get a great appetizer for any table - pickled eggplants for the winter, but more on that a little later.

Besides the fact that pickled eggplants are good on their own cold appetizer, they are also thanks to their piquant and amazing taste harmoniously combines with many products. For example, with various types fish and meat dishes or boiled potatoes. They will be good in salads and... It should also be noted that pickled eggplants harmonize perfectly with sweet bell pepper, tomatoes, onions, nuts and, naturally, with zucchini. If you don’t yet know how to cook pickled eggplants, then step by step recipe with a photo will help you with this.

To prepare quick and tasty pickled eggplants you will need the following ingredients:

Eggplants (medium size) – 2 pcs.

Onions (medium size) - 1 pc.

Garlic – 2-3 cloves

Table vinegar 9% – 3 tbsp. l.

Refined vegetable oil or other oil - 4 tbsp. l.

Soy sauce – 3-4 tbsp. l.

Black ground pepper– to taste (can be replaced with hot pepper)

Ground coriander – 1 tsp. no slide

Dried herb mixture (Korean carrot seasoning or mixture Italian herbs) – 1 tsp. no slide

Salt - to taste

The process of preparing delicious marinated eggplants with onions:

1. Wash the eggplants, cut off the tails, put them in a pan and fill them with water, don’t forget to add salt. They need to be boiled for 20 minutes.

If you use fruits from an old harvest, they will have some bitterness. To get rid of it, pierce the eggplants with a fork or knife in several places, soak in cold water with added salt and leave for two hours. There is no need to do this process with young eggplants, since they still lack bitterness.

2. While the blue ones are cooking, let’s take care of the onions: peel and chop them into half rings. This dish turns out very tasty if instead of the usual onions use its white or red variety.

3. Peel the garlic and squeeze it through a press.

4. Place chopped onion, squeezed garlic, ground black pepper, coriander and a mixture of dry herbs into a plastic or other container. Let's pour vinegar soy sauce and refined vegetable oil.

5. Mix everything well and leave the onions to marinate.

6. When the eggplants are cooked, remove them from the pan and let them cool completely.

7. Then cut the blue ones into any size and shape you like (cubes, strips, bars).

8. Add the eggplants to the marinade with the onions.

9. Mix the eggplants with onions, taste them - if there is something missing to your liking, add it. For example, if you love savory snacks, add more garlic and vinegar. To spice up the dish, you can add chopped herbs: dill, cilantro or parsley.

10. After you adjust the taste of the snack, leave it to marinate in the refrigerator for 2 hours.

You can serve ready-made marinated eggplants with onions and garlic. Bon appetit!

PS: If you decide to prepare pickled eggplants for the winter, then increase the amount of vinegar by 3 times and roll them into sterilized jars, which you store in cool place(cellar) or in the refrigerator.

Instant marinated eggplant - spicy flavorful snack, is very easy to prepare and is ready to eat in just a couple of hours.

Ingredients:

500 g eggplants
any greens
2-3 cloves of garlic
2 tbsp. l. vegetable oil

marinade:

500 ml water
1 tbsp. l. without top of salt
1 tbsp. l. without top sugar
50 ml 6% apple or wine vinegar
5-6 peas of allspice

On the Internet, recipes for quick-cooking pickled eggplants indicate different amounts of vinegar for the marinade, but through experience, I came to the conclusion that this particular ratio of products is optimal, the appetizer is not at all sour, and it contains everything in moderation. Perhaps someone will disagree with me. 🙂

Preparation:

Wash the eggplants, cut off the tails and cut them into cubes with a side of about 2 cm. For this appetizer, it is better to use young eggplants with dense flesh.

Then prepare the marinade. Pour 0.5 liters of water into the pan, add salt, sugar, vinegar and peppercorns. Bring the marinade to a boil, drop the chopped eggplants into it and boil for 5 minutes from the moment it boils again. While boiling, stir the eggplants periodically so that they are evenly soaked in the marinade.

After boiling for five minutes, drain the marinade through a colander and cool the eggplants.

While the eggplants are cooling, finely chop the greens and place them in a deep salad bowl. Add chopped garlic and vegetable oil there.

Any greens will do, but if you like cilantro, be sure to add it. In my opinion, no other green goes well with eggplant like cilantro.
Place the cooled eggplants in a salad bowl and mix gently.

In principle, instant marinated eggplants are already ready, you can try them, but it’s still better to cover them cling film and put it in the refrigerator for a couple of hours. Once brewed, they will taste simply excellent.
I would also like to note that the appetizer will be more tender if the eggplants are first peeled. Of course, the appearance will suffer a little, but the taste will undoubtedly benefit.