"! Now is the time for vegetables such as eggplants. Each housewife prepares them in her own way: some fry them, some boil them, some pickle them and preserve them for the winter. Today I want to offer you my eggplant recipe - quick marinated eggplants. According to this recipe, they can already be consumed the next day, so to speak. cold appetizer from eggplants. I'm sharing the recipe.
Eggplants are very healthy vegetables! They contain a lot of fiber, which regulates the acid-base balance, lowering the amount of cholesterol in the blood.
Eggplants are also low in calories (24 kcal), which is tasty and healthy for those who always want to have a slim figure!
Pickled eggplant recipe: ingredients
- eggplants (aka blue ones) - 1.5 kg
- onions - 2 pcs.
- Bay leaf— 8 pcs.
- garlic - 8 cloves
- black peppercorns - 1-2 tsp.
- ground allspice - 1-2 tsp.
- salt - 8 tsp. (per pan 5 l)
- vegetable oil - 150 ml
- vinegar 9% - 50 ml
Nutritional value per 100 g:
- Calories: 95
- Proteins: 1.2
- Fats 7.6
- Carbohydrates: 5.2
Marinated eggplants: step-by-step preparation with photos
Preparing blueberries for pickling
Step 1. Weigh the required amount of eggplants. The photo shows half the serving of the indicated ingredients.
Step 2. Wash the eggplants thoroughly under running water.
Step 3. Cut off the tails of the eggplants and pierce them in several places with a fork or skewer (match). This way we can better marinate the blue ones and salt them during cooking.
Step 4. Place the blue ones in a large saucepan (I took a 5 liter one) and add salt according to the recipe. After boiling, cook for 5-7 minutes until soft.
Check readiness with a match; if it goes in easily, then you need to remove the pan with eggplants from the heat. The main thing is not to overcook, so that later they don’t fall apart!
Step 5. Carefully remove the cooked eggplants into a separate container; it is better to use a slotted spoon. This way, the excess liquid will remain in the pan, or use a colander.
Step 6. Let's prepare the necessary spices, which will reveal the secret - how to deliciously pickle blue ones. An ideal and at the same time simple combination: garlic, ground allspice, black peppercorns and ground bay leaf or leaves.
Step 7. Cut the boiled eggplants into 1-1.5 cm thick.
Step 8. Cut the onion into half rings.
Step 9. All ingredients for quick marinating eggplants are ready.
Layering layers of prepared eggplants
Step 10. Take a container for marinating. I chose a round bucket, it’s easier to lay out the eggplants in a circle. There is also a lid that is easy to cover later. ready dish and store in the refrigerator. Lay out 1 layer of blue ones.
Step 11. Place onion half rings, squeezed garlic (2-3 cloves per 1 layer), peppercorns and ground allspice on top. Distribute the total amount of spices across all layers.
Step 12. Repeat all layers. Take a container one third larger than the number of eggplants. We still need room for the marinade.
Step 13. For half the portion I got 3 layers in a 2 liter bucket.
Preparing the marinade
Step 14. Prepare necessary ingredients for marinade: vinegar 9% and refined vegetable oil.
Step 15. Combine vinegar with vegetable oil in a glass, beat this mixture with a fork and pour over the prepared eggplants with spices and onions.
Step 16. Place a saucer on top of the blue ones in the marinade and place a jar of water for the press. This will soak the eggplants better.
Pickled eggplants instant cooking- a spicy, aromatic snack, very easy to prepare and 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, quick-cooking marinated eggplants are already ready, you can try them, but it’s still better to cover them with cling film and put them 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.
Time summer salads passes, but the autumn menu is also rich in the most delicious recipes, for example, quick-cooking marinated eggplants. What’s interesting about snacks made from blueberries is that they don’t take much time to prepare, and you can also play with 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 a wide variety of foods - onions, sweet and hot peppers, 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 eggplant - recipe with photo
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 with baking paper, place the eggplants on it and place 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 number of ingredients, I always use it by eye. But to be honest, accuracy in this case does not matter, there may be more of something, less of something, it will be tasty 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 Bell pepper and in one row of tomato rings. Keep adding 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
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 add more. onion, 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.
I think you, just like me, love to cook. But even more than cooking, I just love experimenting and adding new dishes to my own and my family’s diet, especially with vegetables. Today we will talk about how to make delicious quick-cooking marinated eggplants with garlic and herbs, carrots and other vegetables.
Quick eggplants marinated with garlic and herbs for the whole family
So, here's what we need:
- 1 kg of eggplants;
- 1 tablespoon salt;
- 5 cloves of garlic;
- 3 tablespoons vinegar;
- 1 teaspoon 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 in a thin layer, cut the peeled blue vegetables into small slices 3x2 cm and place in a container for cooking. I use a saucepan.
Now fill our eggplants with water until they completely cover. Press the garlic cloves through a garlic press, finely chop the dill and parsley. Then add all the remaining ingredients to the mixture.
Put the pan on gas. Wait until the water boils, then place the dish on low heat and cook for another 10 minutes.
And finally, the best part - drain the water, cool to room temperature and serve!
But very very quick recipe pickled blueberries:
Housewives note: this dish is quite low in calories, so if you stick to healthy eating or want to bring your weight back to normal, I recommend paying attention to it!
Marinated blueberries 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 quick eggplant with garlic and herbs, which, I assure you, will become 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 salt;
- Onion to taste.
Marinade
For housewives who want to make their own eggplant marinade, I offer my recipe:
- 2 tablespoons vinegar;
- 4/5 liters of water;
- 2 tablespoons salt;
- 3 black peppercorns.
To begin with, the eggplants should be thoroughly washed, then cut almost to the middle. Connect them with toothpicks, add salt to the water, add vegetables and cook for about 10 minutes until the eggplants become soft. Now transfer the almost ready eggplants to a dish, cover with cling film, a board and place a weight on top, not forgetting to remove the toothpicks before doing this. Thus, the structure should stand for 2 hours.
Filling
While the eggplants are marinating, prepare the filling:
- Wash the carrots thoroughly, grate them on a coarse grater, then fry them 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 mix all the ingredients into a single whole, add salt - and our delicious filling ready!
- If a couple of hours have already passed, you can remove the eggplants from the press and put the filling in them, wrapping them with 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. Pour in the prepared marinade stuffed eggplants, put it under a press and put it in the refrigerator.
If you want to know exactly what the cooking process is like, watch this delicious video.
Fast and delicious eggplant with carrots, garlic and, of course, herbs will be ready in two days. This dish can also be served with tomatoes, just picked from the garden beds. Bon appetit!
Instant spicy pickled eggplant
Are there any readers of my culinary blog who love savory and spicy things? Then this recipe is especially for you - quick-cooking spicy marinated juicy eggplants that will not leave you indifferent.
We will need:
- Half a kilogram of fresh eggplants;
- 5 cloves of garlic;
- About half of one hot pepper(taste);
- Soy sauce.
How to prepare the marinade - ingredients:
- 1 tablespoon salt;
- 2 tablespoons vinegar;
- 1 tablespoon olive oil;
- Black peppercorns to taste, 3-4 pieces
Wash the eggplants and finely chop them into slices. Next, set to cook for just a couple of minutes in slightly salted water. After the eggplants are cooked, pour out the water and place the vegetables in a colander to drain excess liquid. Then add to the frying pan olive oil And soy sauce to taste and fry the eggplants until they become 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 resulting marinade over the fried eggplants and leave for several hours. Our spicy eggplants quick salting ready!
Instant marinated eggplants, like mushrooms
I've always loved unusual recipes and admired how, using the same products, you can convey the taste of completely different dishes. Therefore, today I chose to cook quick-cooking marinated eggplants, which taste like mushrooms. Let `s start?
List of our ingredients:
- 2 kilograms of fresh eggplants;
- 1 head of garlic (to taste);
- Half a bunch of dill;
- One and a half glasses sunflower oil without smell;
- 10 tablespoons of vinegar;
- Table salt 2 tablespoons;
- 15 cups of water.
Wash the eggplants and cut them into small cubes. Set 2.5 liters of water on gas, bring to a boil, adding salt and vinegar. Then throw in the eggplant cubes and cook for about 5 minutes. Once the vegetables are ready, place them in a colander for an hour to cool and remove excess moisture.
Chop the garlic finely. Wash and finely chop the dill. If an hour has already passed, then add these ingredients to the eggplants, then pour in the vegetable oil.
To really taste like mushrooms, blue vegetables need to be put in small jars, covered with light (nylon) lids and placed in the refrigerator for a day.
An amazing instant snack is ready!
Korean marinated eggplant
Korea is rapidly capturing our hearts not only with films, 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 housewives! If you or your family members love spicy food, then korean dishes just in time. They are distinguished by their spiciness, so try them and see for yourself!
Today we will prepare one of these recipes, namely, Korean-style quick-cooking eggplants marinated at home!
List of what to stock up on:
- Seven small eggplants;
- Hot and bell peppers, 2 pieces each;
- Korean salad dressing, half a teaspoon;
- 1 teaspoon salt;
- Vinegar 5-6 tablespoons.
As always, we start by thoroughly washing all the vegetables we eat. Then cut the eggplants in half, put water on gas, add salt and wait for it to boil. Now you can throw the chopped eggplants 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! All that remains is to wash and thinly slice the peppers, then mix with bell pepper eggplant, seasoning, vinegar and salt. Place the dish in the refrigerator and enjoy the magnificent and exquisite taste in Korean!
So, here I have collected the best and most delicious, in my opinion, recipes for quick-cooking marinated eggplants with garlic and herbs. I hope that among them you will find one you like, and maybe all five will become favorites in your family! The main thing is, don’t be afraid to experiment and spoil the dish with new ingredients. Wish Bon appetit and good mood!