The time for summer salads is passing, 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

To make the snack of good quality, it is better to use young fruits, but you can also make it 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:

1. Cut the eggplants into rings or half rings if they have thick fruits, like mine.
   
2. Place them in a bowl, pour in a little vegetable oil and mix well so that the oil covers all the eggplant rings.
   
3. 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.
   
4. Grate the carrots using a Korean carrot grater; if you don’t have one, cut into thin strips. Also cut the bell pepper into strips.
   
5. Prepare the marinade: Squeeze the garlic through a press, add salt, sugar, vinegar, oil and finely chopped basil, mix everything well.
   
6. Combine carrots with peppers, add marinade and mix thoroughly so that the sauce is evenly distributed over the vegetables.
   
7. 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:

1. 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.
2. Cut the bell pepper into strips, chop the tomatoes into rings, finely chop the hot pepper, garlic and parsley.
3. Place the ingredients in the pan in layers: eggplants in one row, then put some garlic, hot peppers, herbs, then put sweet peppers and tomato rings in one row. Keep adding until all the vegetables are gone.
4. 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.
5. 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 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.

Eggplants have long become a familiar vegetable in our kitchen. Many housewives affectionately call these vegetables “little blue”, and in the south – “demyanki”. They are not only beautiful and appetizing to look at, but also very tasty and healthy.

You can prepare a huge number of dishes from them, both cold and hot. In addition, they are perfect for various types of canning, fully retaining their beneficial properties. Most often, this vegetable is salted and pickled, and canned vegetables are also prepared from it.

One of the most valuable qualities of these fruits is the combination of low calorie content (18 kcal per 100 g of product) with amazing taste, which makes it one of the most desirable products for dieters.

Today I will share with you the best recipes, without which it is now simply impossible to imagine our table.

Every housewife has her own favorite recipe for canned eggplant. This recipe has earned recognition not only from my family, but also from friends and acquaintances. Despite the fact that I prepare this appetizer for the winter in huge quantities, by mid-winter all that remains is a memory.

So be prepared for the fact that this great snack simply won’t survive until winter!

Ingredients:

• Eggplants – 6 kg
• Hot pepper – 2 pcs.
• Garlic – 2 heads
• Salt – 3 tbsp. l. with a bump
• Sugar – 0.5 cups
• Water – 600 ml
• Table vinegar 9% – 300 ml
• Dill – 1 bunch
• Parsley – 1 bunch

For pickling, it is better to take late varieties. We wash them, cut off the stalks and cut them into large pieces. I usually cut them lengthwise into four parts, and then divide each part into three.

As a rule, demyanki are soaked in water with salt before cooking to remove bitterness. Now new varieties have been developed that do not contain bitterness, but they are less dense and absorb a lot of vegetable oil when fried. However, salt prevents this process. Pour enough water so that the vegetables are completely submerged in water.

Demyanki are soaked for 2 hours in cold salted water (for 1 liter of water - 1 tablespoon of salt)

Meanwhile, peel the garlic, rinse the dill and parsley well. I usually place fresh greens in advance in a deep bowl and fill them with cold water for 20-30 minutes and only then rinse them under running water.

Cut off the stem of the hot pepper, cut it lengthwise and remove the seeds (when working with hot pepper and garlic, it is advisable to wear rubber gloves).

Twist the garlic and hot peppers through a fine grinder in a meat grinder or grind them in a blender. I use a chopper. Finely chop the prepared greens with a knife.

Heat the vegetable oil in a saucepan or deep frying pan and fry the demyanki until golden brown, laying them out in an even layer and carefully turning them over. There is no need to fry the pieces too much. It is enough that they become soft.

Place the fried vegetables in a deep container and sprinkle with chopped herbs, garlic and hot pepper.

Then we prepare the brine, for which we bring 600 ml of water to a boil in a saucepan, add salt, sugar and continue to boil until the bulk products are completely dissolved. Sugar in the finished snack is almost not felt. Therefore, if you want to get a sweet and sour taste, you can double the amount.

Pour the resulting brine over the vegetables, add table vinegar, mix well and press down with a little pressure. I cover it with a flat plate. Leave the resulting snack in a warm place for a day.

The next day, transfer the resulting delicacy into 3-liter jars, cover with plastic lids and put it in the cellar or refrigerator.

Since I don’t have a cellar and there’s not enough space in the refrigerator, I roll up this appetizer. To do this, I transfer everything into 0.72 liter jars and cover with sterilized lids.

I put a cloth napkin in a large pan, place the jars and fill it with water so that it reaches the shoulders of the jar. I put the pan on the fire, bring to a boil and sterilize over low heat for 20 minutes. The water in the pan should not boil too hot all the time.

A few minutes before the end, I put a saucepan on the fire in which I heat the water and sterilize the new lids. I also put the kettle on to boil.

At the end of sterilization, I carefully take out one jar at a time, if necessary, add boiling water from the kettle, close with new sterilized lids and wrap until cool. In this form, the snack can be stored at room temperature.

This is such a wonderful winter dish I came up with. From the specified quantity you get 7 jars with a capacity of 720 ml.

How to cook eggplants with garlic and herbs

And now we will prepare a savory snack for the winter from eggplants. I've been making this recipe for years. The dish turns out spicy with a bright taste.

Ingredients:

• Eggplants – 2 kg
• Garlic – 3 heads (medium)
• Salt – 1 tbsp. l. with a bump
• Sugar – 2 tbsp. l. with a bump
• Water – 1 tbsp. (250 ml)
• Vinegar 70% – 1 tbsp. l.
• Dill – 1 bunch
• Parsley – 1 bunch
• Vegetable oil for frying

I take approximately the same medium-sized demyanki. Wash the vegetables thoroughly, cut off the stem and cut into slices approximately 1 cm thick.

Add some salt to the chopped fruits, mix and leave for 15-20 minutes (or under pressure). Then rinse them with cold water.

Meanwhile, place the greens in a deep bowl and fill with cold water for 20-30 minutes, then rinse under running water and dry with a paper towel. We peel the garlic and grind it in a chopper or put it through a press.

Then fry the vegetables in a frying pan or in a saucepan in the manner familiar to you. I do this in a non-stick frying pan because you can use a small amount of oil.

It is important not to overcook the eggplants! Just fry until half cooked

Frying in oil gives these fruits a specific taste and delicious aroma.

While the demyanki are fried, we prepare the brine. Boil a glass of water and add 1 tbsp. l. salt and 2 tbsp. l. Sahara.

Place the fried circles in a deep container and sprinkle with garlic and herbs. When everything is overcooked, then pour the prepared brine over the vegetables, adding 1 tbsp. l. 70% vinegar.

After a couple of hours, place the resulting snack tightly in jars and place it in a pan with water to sterilize.

We sterilize half-liter jars for 20 minutes, liter jars for 30 minutes.

After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely.

As a result, we got 4 half-liter jars. Try it and you will succeed too!

Marinate eggplants for the winter (with garlic and carrots)

This recipe is quite simple because it does not require sterilization. The marinade gives this dish a sweet and sour taste.

Ingredients:

• Eggplants – 2.5 kg
• Garlic – 2 heads
• Carrots – 500 g
• Ground red pepper – 0.5 tsp.
• Ground black pepper – 0.5 tsp.

• Water – 500 ml
• Table vinegar 9% – 100 ml
• Vegetable oil – 300 ml
• Salt – 2 tbsp. l. with a bump
• Sugar – 100 g
• Bay leaf – 2 pcs.

Wash the vegetables well under cold running water. Wash the carrots thoroughly with a stiff brush.

For well-ripened (but not overripe) medium-sized fruits, cut off the stems and cut them into small pieces. Remove bitterness.

To remove the bitterness from eggplants, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze.

Peel the carrots and grate them on a Korean carrot grater or cut them into thin strips. We peel the garlic and grind it in a chopper or put it through a press.

Next, prepare the marinade in a large saucepan: add salt, sugar, vegetable oil, table vinegar to the water and bring to a boil. Place vegetables in boiling marinade and cook for 20 minutes. Five minutes before the end of cooking, add garlic, ground red and black pepper and bay leaf. Mix everything thoroughly.

If you want the finished dish to lack garlic pungency, then add ground garlic at the very beginning of cooking. In this case, only the aroma of garlic will remain, and the excess pungency will disappear.

Place the finished hot snack into sterile jars, roll it up and wrap it until it cools.

We got this original dish without much hassle. I recommend that you definitely cook it.

Instant marinated eggplants

Ingredients:

• Eggplants – 2 kg
• Hot pepper – 1 pc.
• Garlic – 1 head
• Vegetable oil – 100 ml

• Salt – 4 tbsp. l. (with a bump)
• Sugar – 4 tbsp. l (with a bump)
• Water – 2 l
• Table vinegar 9% – 100 ml
• Bay leaf – 2 pcs.
• Carnation – 3 inflorescences
• Black peppercorns – 8 pcs.

For this recipe, the best fruits are technically ripe, having a purple color of different shades and tender pulp with unripe seeds.

Rinse the vegetables well with cold water, cut off the stems and cut into large pieces. Then we remove their bitterness.

To remove bitterness, soak the fruits for 15-20 minutes in a 3% salt solution (1 tbsp salt per liter of water)

In the meantime, we are preparing a marinade in which we will boil the prepared demyanki. To do this, pour water into a large saucepan (to fit all the vegetables), add salt, sugar, spices and bring to a boil. Then add table vinegar.

Meanwhile, squeeze out the soaked fruits and rinse with cold water to remove excess salt. Dip the demyanki prepared in this way into the brine and cook for 20 minutes, stirring gently with a slotted spoon so that all the pieces cook evenly, but remain intact.

After the specified time has passed, place the boiled fruits in a colander and drain the brine. We won't need it anymore.

Meanwhile, peel the garlic. We cut off the stem of the hot pepper, cut it lengthwise and remove the seeds, otherwise the finished dish will turn out to be very spicy (when working with hot peppers and garlic, it is advisable to wear rubber gloves). Grind the garlic and hot peppers with a blender or chopper. You can simply chop it finely with a knife.

Heat a deep frying pan or saucepan well, pour in vegetable oil and heat it well. As soon as the oil is heated, add hot peppers and garlic.

During cooking, garlic loses its pungency and becomes sweet in taste. The aroma of garlic becomes softer and subtler.

And as soon as a breathtaking aroma begins to emanate from the fried spices, add boiled demyanki to them and continue to simmer over low heat for 5-7 minutes. Don't forget to stir.

Then, reduce the heat to a minimum and begin to place the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.

This appetizer can be used as an independent dish, sprinkled with chopped onions or green onions when serving, or as one of the ingredients in vegetable salads, since demyanki are not very spicy with a mild taste.

By the way, the appetizer prepared according to this recipe can be cooled after cooking and served immediately. Bon appetit!

Recipe for eggplants marinated in jars for the winter

The peculiarity of this recipe is that we put all the prepared vegetables in jars and sterilize them without preliminary heat treatment.

Ingredients:

• Eggplants – 3 kg
• Bell pepper – 1 kg
• Tomatoes – 1 kg
• Onions – 1 kg
• Garlic – 2 heads
• Salt – 3 tbsp. l. with a bump
• Sugar – 1 tbsp. (200 g)
• Table vinegar 9% – 200 ml
• Dill – 1 bunch
• Parsley – 1 bunch
• Vegetable oil – 200 ml
• Spices – cloves, bay leaves, black peppercorns

Wash all vegetables under running cold water. We cut off the stalks of the demyankas and cut them into small pieces; we clean the bell peppers from seeds and membranes. Peel the onion and cut into half rings.

Prepared demyanki are soaked in water with salt to remove bitterness and left for 2 hours. After the required time, they are squeezed out and washed in cold water.

We cut the tomatoes into equal slices. For this recipe I chose the Slivka variety. Cut the bell pepper into strips.

Wash the dill and parsley well in a deep bowl with cold water, then rinse under running water and dry with a paper towel. Next, peel the garlic and cut into thin slices. Finely chop the prepared greens with a knife.

Place the chopped products in a large saucepan, add salt, sugar, table vinegar and vegetable oil. Mix everything thoroughly and leave to brew for a couple of hours. During this time, the vegetables will give juice.

After the specified time has passed, we take the prepared sterilized jars, put a bay leaf, 1 clove inflorescence and 4 black peppercorns into each jar and place the vegetables tightly, after mixing them thoroughly again. Cover the jars with sterilized lids.

Cover the bottom of a large pan with a cloth, place the jars, fill with cold water up to the shoulders and put on the fire. As soon as the water in the pan boils, reduce the heat and set the taimen for the required time.

We sterilize half-liter jars for 30 minutes, 0.7-liter jars for 45 minutes, and liter jars for 1 hour.

After sterilization, take the jars out of the pan one at a time, seal them hermetically and wrap them with a blanket until they cool completely. Now this snack can be stored indoors.

Eggplant appetizer - recipe with bell pepper

And now I will share another wonderful recipe. You and I will marinate eggplants with bell peppers.

Ingredients:

• Eggplants – 3 kg
• Bell pepper – 1 kg
• Garlic – 1 head
• Salt – 1 tsp. with a bump
• Sugar – 5 tbsp. l.
• Vegetable oil – 100 ml

• Salt – 3 tbsp. l. (with a bump)
• Sugar – 6 tbsp. l (with a bump)
• Water – 3 l
• Table vinegar 9% – 100 ml
• Bay leaf – 2 pcs.
• Allspice peas – 4 pcs.
• Black peppercorns – 8 pcs.

Wash the Demyanki and bell peppers thoroughly. Remove the stems from the demyanki, cut off the peel and cut into small pieces, remove the seeds and membranes from the bell pepper and cut into large pieces.

To remove the bitterness from the demyanki, mix them with salt and let stand for half an hour, then rinse with cold water and squeeze out.

Next we prepare the marinade. To do this, in a large saucepan (we will cook all the fruits at once), mix water with table vinegar, add spices: bay leaf, allspice and black peas, sugar, salt. Bring the marinade to a boil and lower the prepared demyanka into it and cook for 10 minutes from the moment of boiling, stirring occasionally.

Meanwhile, pour vegetable oil into a deep frying pan or saucepan and, as soon as it warms up, add the bell pepper and fry until tender.

After the end of the boiling time for the demyanki, we put them in a frying pan with bell pepper, add garlic and continue to fry for 5-7 minutes.

If you want a less spicy snack, then garlic must be added to the pepper at the very beginning of frying.

And when the frying process is over, we reduce the heat under the frying pan to a minimum, put the vegetables in pre-prepared sterilized jars, seal them hermetically and wrap them until they cool completely.

This is such a wonderful appetizer. Be sure to try to cook it, and you will definitely succeed.

How to pickle eggplants for the winter without sterilization (quick and tasty)

And finally, one more very simple recipe that does not require much effort and special skills, which is so unloved by many housewives.

Ingredients:

• Eggplants – 3 kg
• Garlic – 1-2 heads
• Acetic acid 70% – 1 tsp. for every liter jar
• Spices – bay leaf, cloves, allspice and black peas

• Salt – 2 tbsp. l. (with a bump)
• Sugar – 4 tbsp. l. (with a bump)
• Water – 2 l

We select whole fruits, wash them well, peel them and cut them lengthwise into 8-10 pieces. Next, to remove the bitterness, soak them in salted water (for 1 liter of water, 1 tablespoon with a mound of salt) for a couple of hours. In addition, soaking in salt water prevents the fruit from darkening.

While the demyankas are soaking in a saline solution, we sterilize the jars in any convenient way. I prepare this snack in liter jars.

I put one clove inflorescence in each jar, 3 pieces. allspice and black peppercorns, 3-4 cloves of peeled and thinly sliced ​​garlic.

At the same time, prepare the brine, for which we pour water into the pan, add salt, sugar and bring to a boil.

Separately, in a large saucepan, boil water for blanching our eggplants.

Immediately place the blanched demyanki tightly in jars up to the “shoulders” so that there is room for the brine, add 1 teaspoon of acetic acid and fill with boiling brine.

Immediately seal the jars tightly, cover with a blanket and leave until completely cool.

Eggplants prepared according to this recipe can even be served with simple boiled potatoes, sprinkled with chopped onions or green onions when serving, or can be used as one of the ingredients in vegetable salads.

In contact with

Eggplants are a great vegetable that can be used to make many different snacks and dishes and are great for home cooking. It goes well with a variety of vegetables and herbs. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them either on their own or as a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking is quick marinated eggplants with garlic and herbs. Salted eggplants are prepared both for long-term storage and quick consumption. Moreover, for long-term storage it is not necessary to seal them under a metal lid, just leave them under a plastic lid, like ordinary cucumbers or tomatoes in brine. This preparation is ideally stored in a cellar or any cool place. Only the longer the preparation sits, the more it becomes sharper and more sour. These eggplants are very similar in taste to mushrooms with a refined and delicate taste.

Recipe for pickled eggplants with garlic and herbs

Ingredients:

• Eggplants 1 kg
• head of garlic
• bunch of parsley or dill
• 3 bay leaves

For the brine you need:

• liter of water
• 30 gr. salt

Preparation:

Brine must be prepared in advance so that it has time to cool. Boil water in a saucepan; when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. so that the salt dissolves. In order for the brine to be fragrant, you need to add a bay leaf, two peppercorns and cloves. Leave the brine to cool.

Let's start with the eggplants. To prevent the blue ones from becoming bitter, they need to be tested in salt water. We put the water to boil, add salt, throw the blue ones into the boiling water and cook for 10-15 minutes so that the skin on them softens. Then we drain the water and let the blue ones cool, after which it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the blue ones must be put under a press so that the bitter juice completely flows out of the eggplants. To do this, put the blue ones in a well-washed sink, place a cutting board on top of them and place a small weight, a liter jar filled with water works well. We leave them for an hour or two.

After this, chop the dill and parsley, crush the garlic, mix and place the blue ones inside the slits; you can add salt if necessary. Place the blue ones tightly in a saucepan and fill with brine so that it covers the blue ones. Press it all down. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more active the fermentation stage will be. You can leave it up to five days. Depending on what degree of fermentation you need.

Signs that the blue ones are ready are that the brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, and the blue ones turn brown and become softer. When you are satisfied with the degree of fermentation of the blue ones, you need to put them in the cold. They can last in brine and cold for a very long time.

Quick marinated eggplants with onions and garlic

Required ingredients:

Preparation:

Wash the eggplants, cut off the tails, put them in a pan and add water and salt. They need to be boiled for 20 minutes.

If you use blueberries from an old harvest, then they contain bitterness. They are necessary pierce with a fork and soak in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because they have no bitterness.

While the blue ones are cooking, prepare the onions. It must be peeled and cut into half rings. It is also necessary to peel the garlic and squeeze it through a press. Place chopped onion, squeezed garlic into a container, add black pepper, a mixture of dry herbs and coriander. Pour in soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the blue ones are cooked, you need to drain the water and leave them to cool. After this, the little blue ones need to cut into any shape and any size, as you wish. Add the eggplants to the onion marinade and mix everything thoroughly. To taste. If something is missing, add it. After adjusting the taste, you need to marinate the appetizer in the refrigerator for 2 hours. The appetizer is ready.

If you want to prepare such eggplants for the winter, you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and seal with a metal lid. Store in a cool place.

Ingredients:

Preparation

Wash the eggplants blot moisture with a napkin. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, and if they are medium, they need to be cut into circles. The garlic must be grated on a fine grater. Pour vinegar into a plate and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants have been fried, they need to be dipped in vinegar and garlic and placed in layers in a container. Add salt to each layer. In about a day, the eggplants will be ready. They need to stand in the cold for several hours, and then they can be put in the refrigerator.

Instant marinated eggplants are a spicy, aromatic appetizer that is 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.

If you love vegetable preparations and want to try something new, we recommend that you pay attention to our pickled eggplant recipes. This is a great snack option for your table.

Marinated eggplants - quick, tasty, aromatic! All methods for preparing quick and tasty pickled eggplants

They can be made a little spicier, sour, softer or harder. Knowing how to make pickled eggplants, you can always surprise your guests with something unusual and incredibly tasty. Tender and piquant, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Marinating eggplants at home will be a pleasant experience for you, delighting with its genius and simplicity. Even if you think that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplants and try new dishes!

Marinated eggplants - delicious and original recipes for a savory snack

Marinated eggplants can be a light side dish for meat, fish or a savory appetizer to be served along with other dishes for a holiday table or everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most suitable recipe.

How to pickle eggplants?

Each recipe for making pickled eggplants has both its own individuality and general technological points that you need to remember when starting to prepare the appetizer.

1. The 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 the marinade components and left to soak.
3. Delicious pickled eggplants can be whipped up using a quick recipe, or you can prepare a delicacy for the winter for future use.

Instant marinated eggplants

Can be prepared 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 eggplants or to the liquid brine. When serving, the finished snack is flavored with aromatic oil.

Ingredients:

• eggplants - 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.

Preparation

1. Chop the eggplants into cubes measuring 2x2 cm.
2. Place the vegetable in boiling water, boil after boiling again for 2 minutes, pour into a sieve, and allow to drain.
3. Add onion and garlic to the slices and mix.
4. Bring 0.5 liters of water to a boil, add the marinade components and pour the mixture over the eggplants.
5. Press the vegetables with a weight and let them cool.
6. Place the pickled eggplants in the refrigerator for 6 hours.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and aromatic: dill or a mix of parsley, basil, and cilantro. Within a day you will be able to enjoy the savory taste of the finished snack. The delicacy can be complemented with a slice of fresh bread, golden toast, or served with other dishes.

Ingredients:

• eggplants - 1 kg;
• garlic - 6-7 cloves;
• dill - 1 bunch;
• water - 1.5 l;
• vegetable oil - 100 ml;
• vinegar 9% - 6 tbsp. spoon;
• salt - 1 tbsp. spoon.

Preparation

1. Cut the eggplants into cubes, boil for 5 minutes in water with salt and vinegar, drain and let drain.
2. Add chopped herbs, garlic, vegetable oil, mix.
3. Transfer the pickled aromatic eggplants into jars and place in the refrigerator overnight.

Marinated eggplants with carrots and garlic

Marinated with carrots, garlic and herbs filling will be a great addition to boiled or fried potatoes, as well as an impressive appetizer to serve at any feast. To execute the recipe, select medium-sized fruits and cut them in half lengthwise, leaving a slight cut in the area of ​​the stalk.

Ingredients:

• eggplants - 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.

Preparation

1. The prepared eggplants are cut lengthwise, pricked with a fork and boiled in salted water for 10 minutes.
2. Place the boiled vegetable under pressure to get rid of moisture.
3. Mix greens, garlic and carrots slightly poached in oil and add some salt.
4. Stuff the eggplants with the mixture and tie them with thread.
5. Bring water to a boil, add salt, pepper and vinegar, pour it over the eggplants, and place a weight on top.
6. Cool the pickled eggplants and place them in the refrigerator for 2 days.

Marinated eggplants like mushrooms

Next, you will learn how to make eggplants marinated with 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 herbs included in it. The recipe recommends removing the skin from the eggplants by cutting it off with a knife.

Ingredients:

• eggplants - 1 kg;
• dill - 0.5 bunch;
• garlic - 0.5 heads;
• vegetable oil - 170 ml;
• water - 1.3 l;
• vinegar 9% - 5 tbsp. spoon;
• salt - 2 tbsp. spoons.

Preparation

1. Remove the skin from the eggplants, cut them, boil them in water with salt and vinegar for 5 minutes, drain them on a sieve, and leave 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.

Korean marinated eggplant

Eggplants marinated in soy sauce according to a Korean recipe will delight fans of dishes with a pronounced spice. The fruits must first be boiled whole for 10 minutes, then cut crosswise in half and then into slices. Bell pepper and half a portion of onion are added to the appetizer fresh, finely chopped.

Ingredients:

• eggplants - 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 seeds, apple cider vinegar and soy sauce - 2 tbsp each. spoons;
• salt pepper.

Preparation

1. Prepare the eggplants, add some salt, add vinegar, and leave for 30 minutes.
2. For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
3. Mix eggplants, peppers, dressing, garlic, mix herbs.
4. The marinated eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Marinated eggplants with basil are surprisingly aromatic. Fresh herbs can be replaced with dried ones, and chopped green feathers can be used instead of onions. If desired, eggplant fruits are peeled, cut into circles or longitudinal layers and browned in oil on both sides.

Ingredients:

• eggplants - 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.

Preparation

1. Place fried eggplants, garlic, onions, and basil leaves in a saucepan in layers.
2. Boil water, add salt, sugar, vinegar, cool, pour it onto the workpiece, and press it with a weight.
3. After 8 hours, put the eggplants marinated with basil in the refrigerator.

Azerbaijani marinated eggplants

Marinated eggplants, the recipe for which is borrowed from Azerbaijani cuisine, are prepared with garlic and mint, soaked in a marinade of salt and grape vinegar. If desired, you can add grated carrots or chopped herbs to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

• eggplants - 1 kg;
• fresh mint - 0.5 bunch;
• garlic - 2 heads;
• grape vinegar - 300 ml;
• water - 1.5 l;
• salt - 150 g.

Preparation

1. Boil slightly cut eggplants in water with salt for 5-7 minutes.
2. Grind the garlic in a mortar with a pinch of salt and mint, coat the cuts with the mixture and place in a bowl.
3. Pour vinegar over everything, press down with a weight and leave for 4 days in the refrigerator.

Georgian marinated eggplants

Spicy pickled eggplants prepared according to the following recipe turn out incredibly tasty and impressive in appearance. The bright palette of colors and flavor combinations will not leave anyone indifferent. Carrots and onions can be pre-sauteed in oil until soft or mashed with salt.

Ingredients:

• eggplants - 4 pcs.;
• onions, carrots and sweet peppers - 3 pcs.;
• garlic - 5 cloves;
• vinegar - 4 tbsp. spoons;
• oil - 0.5 cups;
• hot pepper - 0.5 teaspoon;
• salt and honey - 1 tbsp. spoon.

Preparation

1. Sliced ​​and boiled eggplants for five minutes are mixed with prepared chopped remaining vegetables.
2. Mix the oil with honey, vinegar, pepper and garlic, pour it over the vegetables, mix everything and press down with a weight for several hours.

Pickled eggplants for the winter

The pickled recipe will allow you to enjoy the taste of your favorite snack all year round, right up to the time of harvesting the next harvest. Eggplants cut into cubes or circles are boiled in water with the addition of salt and vinegar, then allowed to drain and only then mixed with garlic and herbs.

Ingredients:

• eggplants - 1 kg;
• water - 1 l;
• hot pepper - 1 pc.;
• garlic - 4 cloves;
• vinegar 9% - 100 ml;
• dill and parsley - 1 bunch;
• salt - 1 tbsp. spoon.

Preparation

1. Prepare the eggplants, boil them for 5 minutes in brine, allow to drain and combine with chopped garlic and herbs.
2. Place the mixture in jars, seal, pour in marinade, sterilize for 5 minutes, seal, and wrap until cool.

Eggplants can not only be stewed or fried, but also pickled. In this form, they turn out simply amazing, sometimes they don’t even differ in taste from wild mushrooms. In order not to wait a long time for the result and not to doubt the end result, you can prepare marinated snacks using quick methods.

We present to your attention a selection of the most successful recipes.

The easiest recipe for preparing blueberries for the winter is to pickle them whole. In winter, you can prepare a variety of salads with such eggplants. To prepare this recipe, the blue ones must be selected with special care. Make sure that the fruits are strong, regular in shape and have a small seed nest.

When choosing the blue ones, press on each of them - the fruit should spring back. You should not take fruits that are wrinkled, have 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.

Ingredients for marinade:

• water - 5 l
• salt - 1 glass
• vinegar 9% - 15 tbsp. l.
• bay leaf - 7−9 leaves
• allspice - 10 peas

Preparation:

The little blue ones are washed thoroughly, the stalk is cut off and pricked with a fork in several places. Prepare brine at the rate of 10 liters of water and 1.5 kg of salt. Place whole blueberries into boiling brine and boil them 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. After this, pour in vinegar. The marinade is ready. Spices are placed in sterilized jars. Whole hot eggplants are placed on top of them and poured with boiling marinade. After which the cans are immediately rolled up.

Eggplants marinated with garlic and carrots

Marinated eggplants - general cooking principles

Eggplants can be bitter, which makes them completely tasteless. It is for this reason that the vegetable is often sprinkled with salt or filled with concentrated brine and allowed to brew. But before marinating, eggplants are usually boiled. You can do this in salted water and the unpleasant taste will go away. After cooking, you need to squeeze out the vegetables. You can simply place them on an inclined surface under pressure. Next, the eggplants are chopped, if this has not been done in advance, and combined with other products according to the recipe.

What you can cook with:

Sweet and hot pepper;

Carrot;

Marinade is usually prepared with vinegar. Salt and granulated sugar are added to it. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, and there are juice-based options, usually tomato. Eggplant appetizers often contain different spices. This could be a Korean spice mixture, various peppers, coriander. If you feel like there's too much seasoning or something just isn't to your taste, you can reduce the amount or remove some ingredients.

These marinated eggplants can be eaten within a couple of hours after cooking.

Very appetizing pickled eggplants: fast and tasty

A version of very simple, tasty and quick marinated eggplants. For this dish, it is advisable to choose small vegetables that do not contain many seeds.

Ingredients

500 g eggplant;

A bunch of dill;

Head of garlic;

Half a teaspoon of salt;

20 ml vinegar;

30 grams of butter;

Silent coriander.

Preparation

1. Cut off the ends of the eggplants with a sharp knife, make several punctures in the vegetables, throw them into 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 proportions are indicated on the back of any bottle.

3. Combine vinegar and oil. It is best to use unrefined sunflower or olive oil for pickling. Add salt to it, add spices and grind.

4. Chop the peeled garlic cloves, finely chop the fresh dill, and 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. Sprinkle some herbs at the bottom of the container, lay out a layer of eggplants, pour over the marinade with spices and sprinkle with herbs again.

7. Repeat layers of eggplant and herbs, trying to distribute the marinade evenly. Close the container, turn it upside down, and leave for a couple of hours.

8. Return the container to its normal position, put it in the refrigerator, leave for another couple of hours and the eggplants are ready!

Korean pickled eggplant: fast and tasty

The recipe for simply amazing pickled eggplants, they can be quickly and deliciously prepared for dinner or for a holiday table. Be sure to try it! 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 sesame seeds;

1 tsp. (less possible) hot pepper;

70 ml oil;

20 grams of soybeans. sauce;

Half a spoon of sugar;

2 tsp. vinegar.

Preparation

1. Wash the eggplants. We make several through punctures with a sharp knife.

2. Boil a couple of liters of water, throw in a spoonful of salt and throw in the eggplants. Boil until soft, but do not overcook, 7-8 minutes is enough.

3. Take the vegetables out of the boiling water, place them on a board at an angle, and put pressure on top so that the water flows out.

4. While the eggplants are cooling, you need to cut the bell pepper into thin strips, chop the garlic and washed herbs. You can mix them right away.

5. Cut the cooled eggplants into cubes or long strips, as you prefer. 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 on fire for a few seconds, remove and pour over vegetables.

7. Stir quickly, cover with a tight lid, and leave warm for an hour. Then keep the eggplants in the refrigerator for another couple of hours. You can stir occasionally to speed up the marinating process.

Marinated eggplants: making mushrooms quickly and deliciously!

A version of marinated eggplants that are very similar to mushrooms, very quick and tasty. You can eat a snack within a few hours. But it’s still better to let the eggplants stand and soak in the refrigerator for several hours.

Ingredients

1.2 kg eggplants;

6 tbsp. l. vinegar 9%;

1.5 liters of water;

1 tbsp. l. salt;

One small head of garlic;

A bunch of dill;

100 g butter.

Preparation

1. You can peel the eggplants before using them, then they will look even more like mushrooms. Cut into one and a half centimeter cubes.

2. Boil water, add salt, add eggplants and cook for about three minutes. The vegetable should be ready, but not boiled. Drain into a colander.

3. Chop a bunch of washed dill and combine with the eggplants, which should have cooled by now.

4. Peel the head of garlic, but you can use less, chop it too, and add it to the eggplants.

5. Mix vinegar with vegetable oil and pour over eggplants. Add any spices if desired.

6. Stir everything thoroughly, put it in a jar or even several. Place in the refrigerator and let the vegetables soak for several hours.

Marinated eggplants: quick and tasty (with carrots and herbs)

This appetizer takes two days to prepare, but the result is simply amazing. To prepare pickled eggplants quickly and deliciously. Choose small fruits. They are tender, without seeds, and soak well.

Ingredients

10 small eggplants;

5 cloves of garlic;

Cilantro or parsley (small bunch);

Three large carrots;

A couple of tablespoons of oil;

800 ml water for marinade;

2 tbsp. l. vinegar (take 9%);

2 tbsp. l. salt in the marinade;

Six peppercorns.

Preparation

1. Cut off the stem and small tip of each eggplant. Using a sharp knife, cut out the diseased pocket without cutting all the way through.

2. Place the eggplants in lightly salted boiling water and simmer for about seven minutes. Transfer to a colander and let cool.

3. Boil water for the marinade with pepper and salt. Leave it on the table and 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 carrots into large strips, add chopped herbs and garlic, stir the filling thoroughly. You can add different spices to it and mash it well.

5. Place the carrot mixture among the eggplants and tie each one with thread so that nothing falls out.

6. Place the stuffed vegetables in a pan or container, pour in the prepared marinade, close and put in the refrigerator. You can try it in a couple of days.

Spicy pickled eggplants: fast and tasty

A spicy version of pickled eggplant, very quick and tasty.

Ingredients

Seven eggplants;

Two chilies;

Two bell peppers;

0.5 tbsp. vinegar 3%;

1 tsp. Korean spice mixture;

Five st. l. oils

Salt 12 g.

Preparation

1. Cut the eggplants in half lengthwise, place in boiling water and boil for 4 minutes. Remove, cool, squeeze out excess liquid from the pulp.

2. Cut the bell pepper into strips, the hot pods as small as possible.

3. Cut the boiled eggplants crosswise into small pieces, 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, put the appetizer in a cool place for several hours, let it marinate.

Tomato pickled eggplants: quick and tasty

A variation of simple, quick and tasty eggplants 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 juice;

20 ml vinegar;

1 tsp. pepper mixtures;

Half a bunch of dill;

20 g sugar;

Five grams of salt.

Preparation

1. First cut the eggplants lengthwise into two halves, then each part crosswise into 3-4 pieces, depending on the desired size.

2. Salt the water and put it on the stove. After boiling, add the eggplant pieces and boil for two minutes. Drain into a colander and let the water drain. After cooling, squeeze it further with your hands or immediately put a slight pressure directly into a colander.

3. Place tomato juice on the stove, bring to a boil, skim off any foam if it appears. Add granulated sugar. Add vinegar, salt and pepper. You can add any spices to your taste. Boil for a minute. Turn off the fire.

4. Chop the garlic and herbs, mix with the eggplants.

5. Pour hot tomato juice and vinegar over the appetizer, stir and cover.

6. Wait for it to cool completely, then put the eggplants in the refrigerator for a couple of hours.

Ripe eggplants not only have hard seeds, but also hard skin. In this case it is better to remove it.

The larger and riper the eggplant, the more harmful substances it contains. It is the corned beef that gives the bitterness, which can be soaked, but it is still better to choose young and small-sized vegetables.

If you don’t like the taste of regular vinegar or don’t tolerate it well, you can use apple cider vinegar, it’s healthier. There are recipes for pickled dishes with diluted citric acid and even juice.