Pickled eggplants are great snack, which is suitable for everyday homemade dinner, and to festive table. In addition, it is prepared very quickly and simply. Try it yourself!
Instant marinated eggplants
This recipe instant cooking- one of the simplest. Products for its implementation can be found in every home.
Ingredients for the dish:
- 1.5 kg eggplants;
- 100 ml vegetable oil;
- 50 g garlic;
- 10 g salt;
- 50 ml vinegar.
Cooking process:
- We wash the vegetables, turn them into small cubes and cook for about 10 minutes in boiling and salted water.
- Place the garlic cloves in a blender, chop and mix with the eggplants.
- Add oil, vinegar, salt, mix thoroughly.
- Place the container with the snack in the refrigerator and serve after about five hours.
note that finished product should be stored in the refrigerator for no more than 14 days.
With garlic and herbs
The appetizer according to this recipe comes out very aromatic and rich.
Required ingredients:
- a large spoon of salt;
- 8-10 cloves of garlic;
- 1.5 kg eggplants;
- any fresh herbs;
- six tablespoons of vinegar;
- 1.5 liters of clean water;
- 100 ml vegetable or olive oil.
Cooking process:
- Pour water into the pan, add salt there, stir and add vinegar, then wait for the mixture to boil and keep on the stove for a couple more minutes.
- At this time, chop the eggplants into squares (not too small) and put them in a saucepan. Continue cooking for 5 minutes after the boiling process has begun.
- Drain the liquid and set the eggplants aside to cool.
- Crush the garlic, you can use a blender. Finely chop the greens, combine both products and add oil.
- Cover the eggplants with the resulting mixture, knead well and put in the refrigerator overnight.
The amount of garlic can be adjusted depending on personal preference.
Cooking in a bucket
If you have a lot of eggplants, then marinate them in a bucket and then use them as needed.
Required ingredients:
- 0.5 l of water;
- 150 g salt;
- 1.5 kg eggplants;
- 5-8 cloves of garlic;
- 50 ml vinegar;
- various spices, such as black pepper and cloves;
- 0.1 l of oil.
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 forest 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.
Pickled eggplants - general principles preparations
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 is added to it granulated sugar. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, and there are juice-based options, usually tomato. Eggplant snacks are often used 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.
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. 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. Laying stuffed vegetables into a saucepan 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 the snack hot tomato juice with vinegar, stir and cover.
6. Wait for it to cool completely, then put the eggplants in the refrigerator for a couple of hours.
Pickled eggplants - useful tips and tricks
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 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 the taste regular vinegar If you don’t like it or don’t tolerate it well, you can use apple cider vinegar, it’s healthier. There are recipes for marinated dishes with diluted citric acid and even with juice.
Eggplants, although finicky vegetables, are very healthy and tasty. They make delicious preparations for the winter, including caviar, salads, and pickles. You can also prepare pickled eggplants quite simply and quickly. This snack will appeal to many, because it has a bright, pleasant aroma and excellent taste.
Eggplants, although finicky vegetables, are very healthy and tasty.
Any housewife can marinate blue ones in this way. The recipe is simple and minimum quantity components. But this does not mean at all that the preparation will be mediocre. Thanks to garlic and spices, the marinade turns out aromatic, and the vegetables themselves acquire a completely new taste.
Required Products:
- 1.8 kg eggplants;
- 120 gr. garlic;
- 35 gr. parsley;
- 35 gr. dill;
- 5 gr. bay leaves;
- 8 gr. peppercorns;
- 45 ml vinegar;
- 15 gr. salt;
- 15 gr. Sahara.
Preparation progress:
- Wash the eggplants, cut off the tails, place them in a pan with water and cook for 15 minutes.
- Place herbs, spices and peeled, chopped garlic into jars.
- Cooked vegetables are also distributed into jars, compacting them tightly.
- Pour sugar and salt into it, pour in vinegar.
- The container is filled to the top with boiling water and sealed.
If necessary, the jar is decorated with pictures so that in winter you know exactly what recipe this snack was prepared according to.
Marinated eggplants with carrots (video)
Blue ones with mushrooms
Vegetable preparation with the addition of mushrooms is amazing delicious snack . It can be served at the holiday table without hesitation, it looks presentable and has an amazing taste.
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 most pleasant part - drain the water, cool until room temperature and serve to the table!
And here is a very very quick recipe for 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 become 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 cling film, 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 olive oil and soy sauce to taste to the pan 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 finely chop 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!
if you love vegetable preparations and want to try something new, we advise you to turn your attention to our pickled eggplant recipes. This great option snacks on 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 savory snack for serving along with other dishes for a festive table or an 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.
- The eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
- Prepared vegetable slices are boiled or fried, mixed with the marinade components and left to soak.
- Delicious pickled eggplants can be placed on a quick fix By quick recipe or prepare a delicacy for the winter for future use.
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