Pickled eggplants instant cooking- 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 marinated eggplants indicate different quantities vinegar for the marinade, but empirically I came to the conclusion that this particular ratio of products is optimal, the snack is not at all sour, and everything in it is 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.

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

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

We need:

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

For the marinade:

• Water - 1.5 l
• Vinegar (9%) - 100 ml
• Salt - 2 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black pepper (peas) - 2-3 pcs.

Important details.

1. Take approximately the same medium-sized vegetables.
2. The greens can be anything. But you can never go wrong with the popular pairing - dill and parsley.
3. Pick up large saucepan and a deep bowl the size of whole vegetables.
4. We use 1/3 teaspoon each of coriander and pepper.

How to cook.

We wash them, but we don’t clean the blue ones. We cut off the ends and make a longitudinal cut along, but not all the way, as can be seen in the photo below. We will boil these preparations in the marinade.

Take a larger pan that will fit the whole vegetables. Dissolve all components in water, wait for it to boil and let it boil for 1 minute. Place the blue ones into the solution and boil over high boiling water for 15 minutes.

Place the softened eggplants in a colander and wait to cool.

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

Stuffing vegetables aromatic mixture. Generously, lightly pressing into the cut. We place the beauties in a deep container on top of each other. The remaining filling can be placed on top.

Close the container tightly and let it cook until done - 10-12 hours. Convenient to do at night. Result: awesome snack! Most likely, you will like it so much that you will cook it often.

Baked with “Mosaic” marinade - 2 hours

The oven, onions and bell peppers make all the difference in the success of the recipe. The process itself is brilliantly fast, even despite thorough baking.

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

We need:

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

For the vegetable addition:

• Onion - 4 small
• Bulgarian Bell pepper- 3 pieces

For refueling:

• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Sugar - 1/2 teaspoon
• Salt - 1/3 teaspoon
• Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
• Water - 2-3 tbsp. spoons

How to do it.

We cut the blue ones large pieces up to 2 cm, as seen in the photo. Lightly add salt, pour in 2-3 tbsp. spoons of oil and mix well. We will bake eggplants in the oven.

Place the slices on parchment paper. Bake at 180 degrees, on medium level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a “mosaic”. We cut the onion into half rings, and the pepper into strips, not very thin. In a heated frying pan, fry onions and peppers. Place the roast on a sieve to drain off excess oil.

Combine vegetables with finely chopped parsley and garlic mass from the press. This also includes sugar, salt, black pepper, vinegar and a little water.

Combining baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This delight should be infused in the refrigerator for 2 hours. And get ready for the fact that it is always not enough.

Slices with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

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

To boil the blue ones in the marinade:

• Water - 2-2.5 liters (to immerse all the cuttings)
• Vinegar (9%) - 100 ml (½ cup)
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons

Important details.

1. Oil can be replaced with sunflower or sesame oil if you have not yet had time to get the idea about unique benefits olive for the curious.
2. In vegetable dressing, you can adjust the sugar, salt, and vinegar according to your needs. Eggplants get their main sourness from boiling.

How to cook.

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

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and run a knife along and across the slicing. We find the smallest additions to be the most delicious.

Combine the ingredients for the marinade (water, salt, sugar, vinegar) and place the blue ones in the pan. Keep it at a low boil for 5-10 minutes. You can press it with a smaller lid so that it doesn’t float up.

It is very important not to overcook! The semi-ready state suits us. You want the circles to become darker and soften, but keep their shape.

We drain the water - the handsome ones remain in the colander. They are ready to get acquainted with the spicy mixture of garlic and herbs. We just put it in layers: the blue ones in one row - a spoonful of other vegetables on each circle - again the blue ones.

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

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy food. With eggplants this is only a plus. It’s hard to count how many delicious things we’ve already tried.

The yummy is incredible! Try it and this recipe will stick with you.
The eggplants are ready in 3-5 days, but I start eating them the very next day. Because it’s very tasty!

For the marinade we need
0.5 liters of water
80 grams
9% vinegar
5 pieces. bay leaf
8 pcs. black peppercorns
4 things. allspice
4 things. carnations
1 tablespoon (full without slide) salt
1 spoon of sugar
1 tablespoon honey (full with a slide, if thick)
1 tablespoon vegetable oil

We start with water.
You need to pour half a liter of water into a saucepan, and then add everything according to the list, vinegar, Bay leaf, black and allspice, cloves, salt, sugar, honey, and vegetable oil.
If you noticed, in the central photo we have liquid honey, but we add candied honey.
We have almost everything on the table, at hand, so to speak.
Bring our brine to a boil and leave it to cool.

Now we prepare the eggplants themselves.
We take 5 - 6 eggplants, preferably not overripe.
Peel the skin and cut into slices, about 8 - 10 millimeters. Since we don’t want to be bothered by the bitterness that is often present in eggplants, we need to sprinkle each slice with salt and leave it for 20 minutes.

In the meantime, while the brine cools and the bitterness leaves the eggplant, preparation continues. We take 2 - 3 heads of garlic, peel it, and cut it into thin slices.
We will need garlic for further marinade.
It's been 20 minutes since we sprinkled the salt on the eggplants.
Now we need to squeeze them out of the bitterness and fry them in a frying pan.
You need to fry until golden crust, one might say, until ready.
From my own experience, I want to say that it is better for the eggplant to be fried.
It’s just that later, if the pieces are not fried enough, they will be tough. And the fried pieces just melt in your mouth.
Fry all the eggplants and leave them to cool.
You can, of course, start putting them in a container for storage while warm, but then why pour them with cold brine?

Everything has cooled down and we begin to put it in a storage container.
We put it in a plastic tray. This will make it more convenient for us to store it in the refrigerator. You can put it in a saucepan or even have iron trays. Here the choice is yours, only the containers must be food-grade.
As you can see in the photo, we take one eggplant slice, dip it in brine and place it in a tray.
Place the eggplants for marinating more tightly.
When you have laid the first row, put 2 - 3 cloves of chopped garlic on each piece.
Then we put another row of eggplants on top, and again garlic. So we lay out all the eggplants and prepared garlic.
You can add less garlic if you wish. But you can’t hear it much, and for our taste, it’s no more, no less, but just the norm.
The final step is to fill the eggplants with the remaining brine. There is plenty of brine in stock.
Eggplants float in brine, but this is even better.
Now we put our marinated eggplants in the refrigerator.
According to the recipe, they will be ready in 3 - 5 days.
Within 24 hours we were eating pickled eggplants.
The taste was certainly different. After the first day the taste was more intense; on the third day the pieces were more marinated. But our eggplants didn’t survive until the fifth day.

*You can even try closing them for the winter. You just need to remove it from the recipe raw garlic. You can boil it together with the syrup.
Prepare marinated eggplants with love and eat with pleasure! All the best to you.

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 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 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 when fried, 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 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 baking paper, place eggplants on it and put in the oven.
   Fry at t 200 0 7 - 10 minutes until appetizing looking, but you shouldn’t fry it too much.
   
4. Grate carrots for Korean carrots, if there is none, then cut into thin strips. bell pepper also cut 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 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.

In winter, everyone is used to eating tomatoes and cucumbers in brine, mushrooms with butter, different kinds jam, but not everyone is accustomed to the especially tasty pickled blue ones. This dish is very similar to mushrooms, but has a special smell and taste.

It’s very simple to prepare pickled blue ones; you don’t need a lot of ingredients or time, but in winter it will be very nice to put beautiful baskets or pieces of eggplant with herbs on the table.

Classic recipe for pickled eggplants

In addition to the purple color, vegetables come in yellow, red and black colors, the shade determines the degree of ripeness of the fruit. The color itself never affected the quality of taste; the fruits are always fleshy and satisfying. But still, blue-black, oblong and slightly unripe specimens with few seeds are considered the best. They are perfect for pickling for the winter.

Pickled vegetables stand out among other preserves for their delicate and special taste, which is somewhat reminiscent of mushrooms when cooked correctly. They are often served as an appetizer, used for stews, salads, and vegetable casseroles. And if you add nuts, garlic, and other spices, the dish can be changed beyond recognition.

For one three-liter jar classic blank you will need:

• two kilograms of vegetables;
• sprigs of parsley and basil;
• bay leaf and dill umbrellas;
• garlic to taste;
• one hundred milliliters of vinegar;
• a tablespoon of granulated sugar;
• a tablespoon of salt.

Step-by-step preparation:

• The first step is to prepare the eggplants. Medium-sized fruits that pass through the neck of the bottle without problems should be washed and cleared of tails, and then dried on a paper towel.
• Fill a saucepan or any other five-liter container with water, namely three liters. Salt is poured into it, after which the container is placed on the fire.
• When the water starts to boil, add all the whole eggplants and cook until soft. On average, this process takes twenty minutes, depending on the thickness of the fetal skin. To check readiness, pierce the vegetable with a wooden skewer or a regular fork. If it pierces freely, you can turn it off. It is important not to overcook, so as not to get rubbery pulp.

Second part of the recipe:

• Jars and lids must be sterilized. If you do this in the oven, then for two hours at eighty degrees. If you cook, then an hour.
• All the spices and herbs are placed in still hot jars. To make it more flavorful, garlic and herbs can be cut into several pieces.
• From the still boiling water where the eggplants were cooked, take the vegetables out and put them in jars very tightly along with the spices. They need to be covered with salt and sugar and vinegar. If you want to get more acidic vegetables, you can slightly increase the amount of vinegar in the recipe.
• Jars of eggplant are filled with boiling water, sealed with lids and left to cool under a warm blanket for several days.

Before serving the delicacy, vegetables should be cut into slices, poured with homemade oil, and sprinkled with fresh herbs.

Korean style eggplant

Ingredients:

• kilogram of eggplant;
• four medium-sized carrots;
• three sweet peppers;
• garlic head;
• bulb onions;
• coriander;
• two hundred milliliters of vegetable oil;
• a tablespoon of sugar;
• half a glass of salt;
• two hundred milliliters of vinegar;
• ground pepper.

Step-by-step recipe, quick preparation:

• Carrot roots need to be washed and peeled, then cut on a special grater for “Korean-style carrots” or into long strips using leather. Then it is completely filled with boiling water, covered with a lid and cooled to room temperature.
• Peppers should be washed and peeled, cut into cubes. The onion is also peeled and chopped.
• When the carrots have cooled, the water is drained and the contents are transferred to a large container and mixed with onions and peppers.
• Now let's move on to the eggplants. They need to be washed, the legs trimmed, but not cleaned. Eggplants are cut lengthwise into two parts, then into half rings. At this time, it is important to boil water with salt and boil the blue vegetables in it for a couple of minutes. Then transfer to a colander, cool and lightly squeeze out excess liquid. Then they are combined with other vegetables.
• In a bowl, mix garlic, salt, spices, sugar, oil and vinegar. This mixture will be a marinade for dressing vegetables, which you need to pour over the vegetables.
• Eggplants are placed in clean jars, covered with a lid and sterilized in hot water. Then they can be rolled up and stored in a cool, dark place until winter.

Eggplants are like mushrooms

For the recipe you will need:

• five kilograms of eggplants;
• three tablespoons of salt;
• half a kilogram of onions;
• five heads of garlic;
• odorless vegetable oil.

For the marinade:

• two glasses of water;
• fifty grams of salt;
• half a glass of vinegar;
• bay leaf and black peppercorns.

First of all, wash the eggplants, cut off the tails and remove all the skin. Cut into cubes, quarters or strips at your discretion. But for better taste blocks in the shape of mushroom stems are suitable. The chopped vegetables are transferred to a wide container so that there is still plenty of space for free mixing.

The fruits are covered with copious amounts of salt and left for an hour and a half to release the bitterness. While the eggplants are brewing, you can work on other vegetables. Onions and garlic are cut into half rings and small pieces respectively. When the time allotted for the eggplants has passed, they are washed to remove bitter juice and lightly squeezed. Further in small portions fry in a hot frying pan with a small amount oils It is important not to fry until the end, so as not to dry out the fruits.

To the bottom of the pan big size the ruddy blue ones are laid out in a three-centimeter layer. On top comes onions and garlic. So all the vegetables are laid out layer by layer. Then you need to make the marinade: put black peas, bay leaves, salt and vinegar in a saucepan with water. The mixture boils and poured into the eggplants. The pan is covered and sent to a cool place to cool.

After five hours, the eggplants are placed in sterilized jars, sent for re-sterilization, then rolled up and left to cool under a blanket, and put away in the pantry until winter.

Stuffed eggplants

Ingredients for five-liter jars:

• five kilograms of eggplants;
• a bunch of cilantro, dill, parsley;
• two celery, carrots, pepper;
• ten cloves of garlic.

For the marinade, for each liter of water you will need:

• 50 g salt;
• 50 g sugar;
• peppercorns, black pepper, cloves, bay leaf, coriander;
• half a teaspoon of vinegar.

Preparation:

• The little blue ones are washed and all the tails are cut off. The fruits are cut lengthwise, but not all the way, to form a “book”. Using a fork or knife, make a hole to remove all the pulp and transfer it to a separate container.
• The water in the pan needs to be salted and put on the fire until it boils, then put the eggplants in it and cook for five minutes over low heat. This is necessary to remove bitterness and make the fruit softer.
• The eggplants are then transferred to a sieve, a large vessel is placed on top and pressed down with a weight to remove excess liquid.
• At this time, prepare the filling. All vegetables and herbs are washed and chopped. In strips, cubes or on a grater - it doesn’t matter, after which everything is mixed and a little added hot pepper for spiciness of the dish.
• Jars and lids need to be washed, sterilized in the microwave, oven or steam bath at your look.
• Eggplants are stuffed with vegetables and herbs, closed and put into jars so that everything fits very tightly and the contents of the little ones do not fall out into the marinade.
• To prepare the marinade, you need to boil water, stir salt in it, then add sugar and other spices and cook for a couple of minutes.
• First, vinegar is poured into the jars, then the marinade, so that the liquid reaches the neck. Close with lids and put under blanket to cool.

Spicy eggplant with pepper

Ingredients for a liter jar:

• a kilogram of blue ones;
• 100 ml odorless vegetable oil;
• head of garlic;
• chilli;
• liter of water;
• 2 tbsp. spoons of salt;
• 200 ml apple cider vinegar.

The garlic is crushed, a small hot pepper is cut into two halves, the stalk and all seeds are removed. Next, cut into half-centimeter pieces.

The little blue ones are chopped into 1.5-centimeter circles, then into quarters, placed in a container and filled with two tablespoons of water. In one hour excess liquid drained and the vegetables are washed under running water.

The jars and lids are sterilized, turned over on a dry towel and allowed to dry. At this time, the marinade is being prepared: boil water in a large saucepan, add salt, and add apple cider vinegar. When the marinade boils again, lay out the pieces and cook everything for five minutes.

The eggplant preparation is caught using a slotted spoon and fried in vegetable oil until golden brown crust. Then everything is covered with chili pepper and mixed. Spicy eggplant sent to jars, covered with tin lids and turned upside down to cool.

Blue ones with nuts and mint

For the recipe you will need:

• 3 kg blue ones;
• 200 grams of garlic;
• 200 grams of walnuts;
• two liters of water;
• eighty grams of salt and sugar;
• ten tablespoons of vegetable oil;
• mint, black pepper and three tablespoons of vinegar.

The blue ones are washed, the stems are cut off, and the skin is thinly peeled, after which the fruits need to be cut into long, narrow strips. This cut is placed in a pan and filled with salt water. After thirty minutes, the fruits can be taken out and washed under water - all the bitterness has gone from them. To get a delicious and crispy skin, the stitches are fried in sunflower oil.

Walnuts are peeled, ground in a meat grinder along with mint, then the whole mixture is sent to the eggplants and mixed well. The dish is placed in sterilized jars, followed by two tablespoons of oil, a spoonful of vinegar and pepper. Now the marinade is prepared in a separate pan: sugar and salt are added to the water and boiled for five minutes.

Jars of eggplant are filled with marinade and closed with lids. This oriental appetizer will perfectly complement any festive table or a simple feast.

Eggplants and tomatoes in marinade

Ingredients:

• two kilograms of blue ones;
• two kilograms of tomatoes;
• half a liter of odorless vegetable oil;
• two tablespoons of salt;
• four tablespoons of sugar;
• two heads of garlic;
• a tablespoon of pepper, five bay leaves and two hundred grams of any fragrant herbs.

Wash the vegetables with running water, remove the stems from the eggplants, but do not remove the skin. If the eggplant is bitter, then salt it in water for half an hour. Pour boiling water over the tomatoes, then remove the skin. Cut all the fruits into circles or half rings to taste and place in a container.

The garlic should be chopped and the herbs chopped into large pieces. All the herbs and spices are sent to the eggplants, everything is mixed well and left for half an hour to soak in the smells and marinate. Next, the vegetables are laid out on a baking sheet and baked in the oven for ten minutes at two hundred degrees.

Vegetable oil, bay leaf, pepper are boiled, sugar and salt are added, baked vegetables with greens. Then everything is transferred to jars, closed with lids and sent to the cellar until winter.

Simple and useful tips for cooking delicious snack for the winter:

Large and weighty fruits for winter preparations unsuitable. It is important to choose medium-sized vegetables so that they fit easily into liter jar, did not have a hard skin, did not taste bitter.

To get rid of the hated bitterness in eggplants, you can simply sprinkle them with salt or soak them in salt water for half an hour, then rinse them with clean water.