Pickled eggplants - delicious and original recipes for a savory snack. Marinated eggplants with bell peppers baked in the oven

Pickled eggplants.

Ingredients:

3 kg eggplants
50 g garlic
3-5 bay leaves
10-15 black peppercorns

For the marinade:

1.5 liters of water
50 g sugar
60 g salt
200 ml 9% vinegar

Cooking method:

Cut off the stems of the eggplants and pierce them in several places. Place in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Place spices and garlic cloves at the bottom of sterilized jars. Fill the jar tightly with eggplants. For the marinade, bring water with salt and sugar to a boil, pour in vinegar. When it boils, remove from heat. Pour the hot marinade over the eggplants. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap the jars with eggplants marinated according to this recipe until they cool.

Marinated eggplant with pepper.

Ingredients:

2.5 kg eggplants
100 g red bell pepper
30 g fresh hot pepper
50 g garlic
100 ml 9% vinegar

For the brine:

1 liter of water
30 g salt

Cooking method:

Before pickling eggplants for the winter, bell peppers need to be cut into pieces, hot peppers into rings, garlic into slices. Remove the stem from the eggplants. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. Place the eggplants in small portions in boiling water and cook until soft (10-15 minutes depending on size). Pour vinegar into the bottom of the jars, add some garlic and pepper. Place the eggplants tightly on top, sprinkling with garlic, hot and bell pepper. Separately prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover the jars with lids and sterilize: 1 liter volume - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

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Ingredients:

1 kg eggplants
50 g parsley and cilantro
30 g garlic
15 g salt
20 ml 9% vinegar

Cooking method:

For this tasty and quick recipe for pickled eggplants, you need to remove the stem from vegetables and make a long side cut in the form of a pocket. Place the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release the bitterness. Chop the greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, fill with brine, and pour in vinegar. Cover the jars with lids and sterilize: 0.5 l volume - 15 minutes, 1 l - 25 minutes. Then roll up and wrap until cool.

Ingredients:

1.5 kg eggplants
150 g of greens (celery, parsley, dill)
100 g onions
40 g garlic

For the marinade:

1.8 liters of water
60 g salt
200 ml 9% vinegar
2-3 bay leaves
3-4 black peppercorns

Cooking method:

To marinate eggplants for the winter according to this recipe, you need to remove the stem from the vegetables and blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release the bitterness. Finely chop the greens and onions, add the garlic passed through a press. Make a cut lengthwise in each eggplant and put a little filling inside. For the marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour the hot marinade over the eggplants and put under pressure for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into the jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplants prepared according to these recipes:

Salted eggplants with celery.

Ingredients:

5 kg eggplants
50 g garlic
10 g salt
Bay leaf
celery greens

For the brine:

1 liter of water
70 g salt

Cooking method:

Before salting the eggplants, you need to remove the stalks of the vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to drain the water. Grind the garlic with salt, stuff the eggplants. Place a bay leaf and a little celery at the bottom of the pickling container, place the eggplants on top and cover with the remaining greens. To make the brine, boil water with salt and let cool. Pour cold brine over the eggplants until it completely covers the vegetables. Cover the container with a lid and leave room temperature for 5 days. Then put it in the refrigerator. Before eating, cut the eggplants into pieces and season with vegetable oil.

Salted eggplants with garlic.

Ingredients:

1 kg eggplants
50 g garlic

For the brine:

1 liter of water
50 g salt
2-3 bay leaves
3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter, you need to make a deep cut in the form of a pocket in small eggplants. Place the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic and stuff the eggplants. Place vegetables tightly in container. Prepare the brine by adding salt and spices to the water, bring to a boil, and strain. Pour warm brine over the eggplants and set pressure. Leave at room temperature for 3-4 days. Store salted eggplants prepared according to this recipe in a cool place.

Ingredients:

1 kg eggplants
70-100 g dill and parsley
30-40 g salt

Cooking method:

Before salting eggplants for the winter, you need to wash them thoroughly and make 10-12 punctures with a skewer in different places. Place in salted water (1 tbsp per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and compact to release the liquid. Set oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

1 kg eggplants
200 g carrots
50 g parsley root
50 g onions
20 g garlic
15 g parsley
several sprigs of celery

For the brine:

500 ml water
20 g salt

Cooking method:

Make a deep cut in the form of a pocket in small eggplants. Boil 1 liter of water, add 30 g of salt. Place eggplants in boiling brine and blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrots, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. To make the brine, bring water and salt to a boil and cool. Pour warm brine over the eggplants and place pressure on top. Leave salted eggplants prepared for the winter according to this recipe at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

2 kg eggplants
2 kg tomatoes
1 kg onions
400 g bell pepper
300 g carrots
30 g salt
vegetable oil for frying

Cooking method:

To preserve eggplants according to this recipe, the vegetables need to be peeled, cut lengthwise into tongues, and soaked in salted water for 40 minutes. Grind the remaining vegetables using a blender or pass through a meat grinder, put the mixture on the fire and simmer for 20 minutes after boiling. Wash the eggplants, dry them, fry in oil on both sides until golden color. Then put in jars, topping with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplants.

Ingredients:

2 kg eggplants
70 g parsley and dill
250 ml vegetable oil
100 ml 9% vinegar
15 g garlic
30 g salt
10g sugar
5-8 g each of ground red and black pepper

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out the oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Coat the eggplants with the resulting mixture and place in sterilized jars, arranging with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (time indicated for 0.5 liter jars).

As shown in the photo, eggplants canned according to this recipe need to be rolled up, turned over and wrapped until cool:

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Ingredients:

3 kg eggplants
3 kg tomatoes
1 kg bell pepper
100 g garlic
30-50 g fresh hot pepper
80-100 g salt
200-300 g sugar
200 ml vegetable oil
50 ml 9% vinegar

Cooking method:

For this recipe canned salad For winter, eggplants should be cut into round or semicircular slices 1 cm thick, salted, left for 20 minutes, then squeezed. Grind the remaining vegetables using a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in vinegar. Place the eggplants in the boiling mixture and simmer over medium heat for 20 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg tomatoes
2 kg eggplants
2 kg bell pepper
1 kg onions
200 g carrots
50 g garlic
50 g fresh hot pepper
200 ml vegetable oil
100 ml 9% vinegar
100 g salt
100-150 g sugar
5 g ground black pepper

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Grind the tomatoes, hot peppers and carrots using a blender or mince them, place in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables and simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot eggplant salad, canned according to this recipe, into prepared jars, roll up, turn over and wrap until cool.

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Sautéed eggplant.

Ingredients:

1 kg eggplants
500 g tomatoes
350 g bell pepper
300 g carrots
100 ml vegetable oil
30 g salt
20 g sugar
garlic and parsley to taste

Cooking method:

For this recipe for pickled sauté for the winter, the eggplants need to be thoroughly washed, cut into cubes, and soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell peppers into large cubes, grate the carrots. Place the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Place the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Eggplant sauté “Generous Garden”.

Ingredients:

1 kg eggplants
500 g zucchini
500 g carrots
500 g onion
70 g garlic
1 liter tomato juice
100 ml vegetable oil
50 ml 9% vinegar
50-75 g sugar
30 g salt
ground black and hot pepper to taste

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into the pan with the vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

1.5 kg eggplants
500 g bell pepper
500 g onions
50 g garlic
500 ml tomato juice
30 g salt
75-100 g sugar
100 ml vegetable oil
20 ml 9% vinegar

Cooking method:

In order to quickly and tasty marinate eggplants according to this recipe, you need to cut the vegetables into large cubes and chop the garlic. Connect tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Place onion and bell pepper in boiling tomato juice and simmer for 2-3 minutes after boiling. Then add the eggplants and simmer for another 8-10 minutes. Place the hot mixture into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplants
1 kg bell pepper
200-300 g carrots
50 g garlic
1 liter tomato juice with pulp
150 ml vegetable oil
35 ml 9% vinegar
salt and sugar to taste

Cooking method:

Before preparing pickled eggplants, you need to combine tomato juice and oil and bring to a boil. Cut vegetables as desired. Place eggplants and carrots in boiling tomatoes and simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplants
150 g garlic
100 g fresh hot pepper
700 ml water
100 ml 9% vinegar
100 ml vegetable oil
30 g salt
150 g sugar

Cooking method:

To marinate eggplants as indicated in this recipe, they need to be peeled and cut into cubes. Grind the garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar and bring to a boil. Place eggplants, peppers and garlic into the boiling mixture and simmer for 20-30 minutes. Place the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos “Pickled eggplants for the winter” for the recipes presented above:

Eggplant salad with basil.

Ingredients:

1 kg eggplants
500 g tomatoes
40-50 g basil
20 g garlic
70 g honey
10 g salt
60 ml 9% vinegar
100 ml vegetable oil

Cooking method:

Before canning eggplants, they need to be thoroughly washed, cut into slices about 1 cm thick, placed in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then place in a colander and let the water drain. Cut the tomatoes into slices and place on the bottom of a thick-walled dish. Place eggplants on them and simmer covered for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Place the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Eggplants, canned in Georgian style.

Ingredients:

2 kg eggplants
1 kg tomatoes
200 g garlic
1 bunch of dill
parsley and cilantro
30 g salt
50 g sugar
200 ml vegetable oil
30 ml 9% vinegar
5-8 g khmeli-suneli
5-8 g ground paprika

Cooking method:

This is one of the best recipes for eggplant preparations for the winter for those who love Georgian cuisine. Eggplants need to be cut into slices 1 - 1.5 cm thick, immersed in salted water for 1 hour, then squeezed out and fried on both sides in half the amount of oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, remaining oil, and bring to a boil. Cook the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, stir and remove from heat.

As shown in the photo, to preserve eggplants according to this recipe, they need to be placed in prepared jars, poured with the prepared sauce:

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Cover the jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

1.5 kg eggplants
150 g garlic
150 g walnuts
50 g parsley and cilantro
10 g fresh pepper Chile
50 ml vegetable oil
20 g salt
50 ml 9% vinegar

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind the garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the amount of oil. Fry the eggplants in the remaining oil on both sides. So, we can preserve eggplants for the winter according to this recipe: to do this, you need to put a spoonful of nut mass at the bottom of the prepared jars. Then lay out the hot eggplants, layering nut sauce. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

1-1.2 kg eggplants
400 g tomatoes
300 g onions
30 g garlic, 30 g parsley
100 ml vegetable oil
30 g salt
ground black pepper to taste

Cooking method:

For such a simple eggplant preparation for the winter, you need to cut the tomatoes, put them in a saucepan, heat them up and rub them through a sieve. Boil the tomato mass by half. Cut the eggplants into slices 1.5-2 cm thick, immerse in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings and quickly fry. Mix the tomato fried onion, finely chopped garlic and herbs. Add salt and bring to a boil, stirring constantly. Place a little tomato in sterilized jars, then place the fried eggplants, pouring over the tomato. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.

Ingredients:

1 kg eggplants
500 g tomatoes
40 g onions
10g garlic
30 g of greens (parsley, celery, dill)
25 g sugar
15-20 g salt
50 ml vegetable oil

Cooking method:

To prepare eggplants for the winter according to this recipe, the vegetables must be thoroughly washed, cut into slices about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Place the fried eggplants in sterilized jars. Peel the tomatoes, cut them, put them in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt and sugar and simmer for a few minutes. Pour the boiling marinade over the eggplants. Sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Here you can see a selection of photos for recipes for canned eggplants for the winter:

Fried eggplants in pepper marinade.

Ingredients:

2 kg eggplants
500 g bell pepper
100 g garlic
200 ml vegetable oil
70 ml 9% vinegar
ground hot and black pepper
salt to taste

Cooking method:

For this recipe, cut the eggplants into slices, add salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind the bell pepper and garlic using a meat grinder or blender, pour in the vinegar. Bring the mixture to a boil, add salt and pepper to taste. Place fried eggplants and pepper mixture in sterilized jars in layers and cover with lids. Sterilize 0.5 liter jars for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplants with tomatoes and garlic.

Ingredients:

1 kg eggplants
1 kg tomatoes
100 g garlic
200 ml vegetable oil
10 ml 9% vinegar
5 g ground black pepper
salt to taste

Cooking method:

To make this delicious preparation, the eggplants need to be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into slices and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Place in sterilized liter jars layer of eggplant, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the jars to the top, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids and sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplants
150 g garlic
50 g fresh hot pepper
150 ml 9% vinegar
150 ml vegetable oil
10 g salt

Cooking method:

Wash the eggplants thoroughly, cut into 1 cm thick slices, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, place on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200°C for 10 minutes, turn over to the other side and bake for another 10 minutes. Mince garlic, bell peppers and hot peppers or grind them in a blender. Add vinegar, salt and remaining vegetable oil. Layer the eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then the jars with eggplant preparation for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

3 kg eggplants
2.5 kg tomatoes
1.5 kg bell pepper
50 g fresh hot pepper
50 g garlic
200 g sugar
60 g salt
250 ml 9% vinegar
250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, you need to mince tomatoes, garlic, bell peppers and hot peppers. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Place the eggplants in the tomato mixture and simmer for 20 minutes.

As you can see in the photo, hot billet eggplant prepared for the winter according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool:

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Marinated eggplants “Ogonyok” with honey.

Ingredients:

3 kg eggplants
1 kg red bell pepper
180-200 g garlic
50 g fresh hot pepper
200 ml 9% vinegar
200 g honey
salt to taste
vegetable oil

Cooking method:

To prepare eggplant preparation according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Mince garlic, bell peppers and hot peppers or grind them in a blender, add honey, vinegar and salt. Mix thoroughly until the honey dissolves. Layer eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with carrots in Korean style.

Ingredients:

2 kg eggplants
500 g carrots
300 g onions
120-150 g garlic
100 ml vegetable oil
spices for carrots in Korean

For the marinade:

800 ml water
200 ml 9% vinegar
90 g salt
200 g sugar

Cooking method:

This is one of the best preparations from eggplant for those who love Korean cuisine. Cut the eggplants into slices 0.8-1 cm thick, add salt and leave for 20 minutes. Then rinse, dry, place on a baking sheet, sprinkle with half the amount of oil and bake in the oven at 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots to Korean carrots. Heat the remaining oil in a frying pan, add spices, stir and pour over the carrots. Add garlic, passed through a press, to the carrots, stir, leave for 15 minutes. Place eggplants in prepared jars, topping with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour in hot marinade into jars, cover them with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.

Cooking method:

To make a delicious preparation for this recipe, cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots for Korean vegetables. Combine all the prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Heat the spices and oil in a frying pan for a couple of seconds, pour into the vegetables, stir, leave for 2 hours to release the juice. Then put on moderate heat and simmer for 10 minutes. Hot salad Place the resulting marinade into sterilized jars and cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to marinate eggplants:

Canned spicy eggplants

Ingredients:

3 kg eggplants
300 g carrots
500 g bell pepper
100 g garlic
100 g parsley
1 liter of water
100 ml 9% vinegar
50 g fresh hot pepper
150 ml vegetable oil
90 g salt
200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and cored, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Cut the bell pepper into half rings, carrots into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Add all the vegetables, bring to a boil and simmer for 20 minutes. Place the mixture in sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

1 kg eggplants
400 g bell pepper
250 g onions
250 g carrots
500 ml sour apple juice
25 g garlic
20 g salt
vegetable oil for frying

Cooking method:

To prepare such a tasty preparation for the winter, eggplants need to be cut into slices 1 - 1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry the vegetables in oil for a few minutes, add salt and pour Apple juice and simmer for 10-15 minutes. Place eggplants in prepared jars, layering with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplants
400 g onions
500 g tomatoes
150 ml vegetable oil
salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, add salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then add the chopped tomatoes and simmer for 15 minutes. Add salt and ground black pepper to taste. Hot home preparation Place eggplants in sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

1.7 kg eggplants
100 g garlic
120 g dill
100 ml vegetable oil

For the marinade:

1 liter of water
40 g salt
80 ml 9% vinegar

Cooking method:

This is one of the most delicious preparations from eggplants, where the vegetables taste like mushrooms. Small eggplants need to be chopped. For the marinade, combine the ingredients and bring to a boil. Dip the eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Place in a colander and let the liquid drain. Finely chop the garlic and dill, combine with the eggplants, add vegetable oil, and mix. Place the mixture in sterilized jars, cover with lids and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

The process of preparing quick pickled eggplants is quite exciting, perhaps due to the confidence in the result and the anticipation of incredible pleasure. It’s hard to believe, but the Ancient Romans and Greeks called the vegetable “rabies apples,” believing that eating it could cause you to lose your mind. In our case, you will go crazy just from the taste of a great snack.

Pickled blueberries are made for quick, instant consumption, but all the proposed recipes are suitable for seaming for the winter. If you are interested, read it by following the link.

The variety of options for preparing marinated delicacies is impressive; there are recipes for spicy, stuffed with vegetables, Korean style, with garlic and herbs, tomatoes, bell peppers, carrots, cabbage, soy sauce, eggplant onions.

Moreover, you decide for yourself how to vary the ingredients; don’t be afraid to experiment. I offer the basis of the recipe and talk about the principles of preparation, then the choice is yours.

Instant marinated eggplants - simple recipe

Take:

Blue ones – 3 pcs.
Salt, pepper, a little vegetable oil (to grease the vegetable).

In the marinade:

Cilantro, marjoram, dill, parsley, total amount of greens - 4 tablespoons.
Chili pepper, not spicy - pod.
A clove of garlic.
Oil – 4 tablespoons.
Table vinegar - 3 tablespoons.
Salt - a teaspoon.
Black pepper - a quarter of a small spoon.

Preparation:

Cut the vegetable into rings and bake in the oven for 15 - 18 minutes (220 o C), the blue ones will become soft and golden. There is another option for preparing eggplants: boil them for 5 - 10 minutes.
Make the marinade: combine all the spices in a separate bowl. Pepper and garlic must be chopped.
Pour the marinade over the pieces and leave to cook for 2 hours until done. Place in the cold for storage.

Marinated eggplants, cooked quickly with garlic and herbs

Impossible delicious snack It will definitely work if you are not too lazy to prepare it quick eggplant By this recipe. Perfect with meat dishes, just bread and the first glass of wine.

Take:

Eggplants – 4 pcs.
Sweet pepper – 3 pcs.
Chili is hot, pod – 2 cm.
Bulb.
Head of garlic.
Water - liter.
Salt – 2 tbsp. spoons.
Table vinegar – 100 ml.
Oil – 5 tbsp. spoons
Sugar – 4 tbsp. spoons.
Greens: parsley, leaf celery.

Separately for layering with vegetables:

Vinegar - a tablespoon.
Sugar – 2 large spoons.
Salt – one heaped teaspoon.

How to cook:

Make a marinade from water, salt, vinegar and sugar: boil water, leaving out the spices.
Cut the blue ones into narrow, centimeter-sized circles or long tongues (slices).
Throw into the boiling marinade and cook for 5 - 7 minutes, no longer.
While it is cooking, prepare other vegetables: chop the garlic and chili pepper, finely chop the greens, bell pepper into strips, and onion into half rings.
Combine the chopped vegetables, add spices intended for the vegetable layer, and stir thoroughly.
For boiled eggplants, quickly drain the liquid (without cooling). Place them in a saucepan, interspersing vegetables.
Let cool slightly and refrigerate for 5-6 hours (preferably overnight).

Instant marinated eggplants with mushrooms

Blue ones according to this recipe, in finished form tastes similar to fried mushrooms.

We take:
Blue ones - 2 kg.
Garlic - 1 large head.
Dill.
Vegetable oil - 300 ml.
Vinegar 9% - half a tablespoon.
Water - 2.5 liters.
Salt - 2 large spoons.
Black peppercorns - 1 teaspoon.
Mushroom spices - ½ sachet.

Preparation:

Boil water in a saucepan with vinegar, salt and peppercorns.
Cut the eggplants into medium-sized cubes to resemble mushrooms.
Boil the slices in boiling water for 5 minutes.
Finely chop the garlic with a knife.
Cool the boiled cubes, add garlic, spices and vegetable oil.
Keep the blue ones in the refrigerator for a day.

Quick marinated eggplants stuffed with vegetables

Eggplants, which come from Baku, where they are called demyanki, are passionately loved and respected for their speed of preparation. However, according to this recipe, blue ones are also prepared for the winter.

You will need:

Little blue ones – 2.5 kg.
carrots and salad pepper- one vegetable each.
Garlic - head.
Cilantro, dill, parsley and celery - a large bunch.
If desired, add a handful of shredded cabbage to the vegetables.

In the marinade

Water - liter.
Salt and sugar - 50 g each.
Spices per jar: allspice and black pepper – 3-5 peas each.
Cloves and bay leaves – one each.
Coriander seeds – 1/4 small spoon.
Vinegar - a large spoon.
Ground cinnamon - a pinch.

Marinate:

Boil water and add the eggplants cut into boats (clean them; a roomy pocket should form inside). Don't throw away the pulp, it will come in handy.
Cover the saucepan with a lid, preventing the boats from floating, and cook for 5-10 minutes until the pieces are soft.
Lay out the blanks and let the liquid drain, press down with a press to make the process go faster.
Cut the carrots into strips, like in Korean. Cut the bell pepper into rings, chop the garlic and some of the remaining eggplant pulp. Finely chop all the greens.
Stuff the boats vegetable mixture and place in a container to marinate.
Cook the marinade: boil water, add spices, and cook for a couple of minutes. Taste and add vinegar if you find the amount too small.
Pour over the blue ones, covering them completely with marinade. After a week, start tasting, then move to the cold.

Quick fried eggplant marinated with garlic and pepper

An eggplant appetizer can be quickly made not only for winter storage. Be sure to set aside some and help yourself right away – it’s very tasty, believe me!

Necessary:

Eggplants - 3 kg.
Oil - how much will it take?
Bell pepper, green and red - 1 kg.
Garlic - 0.5 kg.
Table vinegar - at least a glass.
Salt - two large spoons.

How to marinate:

Wash the eggplants, cut off the stem. Cut into circles. The thickness should be at least 1 cm, but not more than one and a half. This is done to ensure that the pieces are well fried. If you cut it too thin, it might burn; if it’s too thick, you risk not being cooked inside.
Place the blue ones in a deep bowl, sprinkle with salt, mix well. Leave for 2-3 hours.
Then drain the water highlighted in blue.
At the same time, prepare the marinade. To do this, peel the bell pepper and turn the pulp into puree without seeds and skin.
Peel the garlic, crush it with a press, mix with bell pepper. Vinegar should be added to it. The amount of vinegar depends on the thickness of the finished marinade. It should not be too thick; it will spread easily and not hold its shape.
Fry the blue ones on both sides in vegetable oil.
Immediately after frying, while still hot, they should be dipped in the marinade and placed in sterilized jars if they are planned to be stored for the winter. After filling each jar, pour the contents with hot oil in which the circles were fried. It is advisable not to fry more than 2 servings of circles in one serving of vegetable oil; change the deep fat periodically. Every fried circle Dip both sides into the marinade and press tightly.
If the eggplants are prepared for consumption immediately, you can transfer them to any other container.

Instant Korean spicy eggplant with soy sauce

Korean cuisine quietly entered our homes and forgot to come out. Blue ones, cooked quickly with soy sauce and various seasonings, will delight you with an original spicy taste. Did you do it? If you don’t know the recipes, follow the link.

Ingredients:

Blue ones – 4 pcs.
Salad pepper, onion, carrot - 1 pc.
Red pepper - a teaspoon.
Chili pepper pod.
Cilantro - a small bunch.
Vinegar, preferably apple cider vinegar – 2 large spoons.
Garlic – 5 cloves.
Sugar - a small spoon.
Soy sauce - a tablespoon.
Oil – 70 ml.
Salt and black pepper, coriander - 2 teaspoons and sesame seeds - 2 tablespoons (can be replaced with ready-made seasoning in Korean).

Marinate in Korean:

Boil the eggplants cut into rings for 10 minutes, let the excess liquid drain and place in a container for marinating.
Chop chili, greens, sweet pepper, carrots, chop the garlic, divide the onion in half. Cut one half finely, the second into rings.
Fry finely chopped onion and hot pepper. Add coriander and sesame seeds, stir and set aside the dressing.
Add vinegar to the blueberries and leave to marinate for 10 minutes. Next, add onion rings, pepper, sugar, garlic, dressing, pour in soy sauce.
Refrigerate for 3 hours, after this time the appetizer is ready.

Video with a step-by-step recipe for quick pickling of blueberries

I collect quick recipes for pickled eggplants, so I went for a walk on the Internet and came across a video that I offer you. May you have a delicious autumn, my dears. With love... Galina Nekrasova.

Eggplants have long been a common 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 cook them great amount dishes, both cold and hot. In addition, they are perfect for different types canning, completely preserving their beneficial features. Most often, this vegetable is salted and pickled, and canned vegetables are also prepared from it.

One of the most valuable qualities these fruits are a combination of low calorie content (18 kcal per 100 g of product) with amazing taste, making it one of the most coveted foods for dieters.

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

Every housewife has her own favorite recipe 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 the middle of winter, all that remains of it 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 herbs in a deep bowl in advance and soak for 20-30 minutes cold water and only then rinse it 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.

Transfer the fried vegetables to deep container and sprinkle with chopped herbs and 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 completely dissolved bulk products. Sugar in the finished snack is almost not felt. Therefore, if you want to receive sweet and sour taste, its quantity can be doubled.

Pour the resulting brine over the vegetables, add table vinegar, mix well and press down with slight 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, since in this case you can use a small amount of oils

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.

Here it is original dishes we got it without special troubles. 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. Cut off the stem of the hot pepper, cut it lengthwise and remove the seeds, otherwise ready dish 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 fried spices a breathtaking aroma begins to emanate, 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 snack can be used as 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

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 30 minutes, 0.7 liter volume – 45 minutes, liter volume – 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 one more 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.
Pepper sweet pea- 4 things.
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 to get less spicy snack, then garlic must be added to the pepper at the very beginning of roasting

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, and sterilization, which is so unloved by many housewives.

Ingredients:

Eggplants – 3 kg
Garlic – 1-2 heads
Spices – cloves, bay leaves, black peppercorns
Acetic acid 70%
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 does not allow the fruits to darken.

While the Demyanki are soaking in saline solution We sterilize 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.

Immediately place the blanched demyanki tightly in jars up to the “shoulders” to leave room for the brine, add 1 teaspoon 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 be served even with a simple meal. boiled potatoes, sprinkled with chopped onions or green onions when serving, or can be used as one of the ingredients in vegetable salads.

Marinated eggplants can be a light side dish for meat, fish or a savory appetizer to be served along with other dishes. 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.

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

Chop the eggplants into cubes measuring 2x2 cm.
Place the vegetable in boiling water, boil after boiling again for 2 minutes, pour into a sieve, and allow to drain.
Add onion and garlic to the slices and mix.
Bring 0.5 liters of water to a boil, add the marinade components and pour the mixture over the eggplants.
Press the vegetables with a weight and let them cool.
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. In just a day you will be able to enjoy spicy taste ready-made snacks. You can add a treat to the slice fresh bread, golden toast or serve it 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

Cut the eggplants into cubes, boil for 5 minutes in water with salt and vinegar, drain and let drain.
Add chopped herbs, garlic, vegetable oil, mix.
Transfer pickled fragrant eggplants into jars and refrigerate overnight.

Marinated eggplants with carrots and garlic

Marinated stuffed with carrots, garlic and herbs will be a great addition to boiled or fried potatoes, and spectacular snack for serving 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

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

Marinated eggplants like mushrooms

Next you will learn how to make and enjoy a great alternative 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

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.
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 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 chili powder– 1 teaspoon;
ground coriander – 2 teaspoons;
sesame seeds, apple cider vinegar and soy sauce - 2 tbsp each. spoons;
salt pepper.

Preparation

Prepare the eggplants, add some salt, add vinegar, and leave for 30 minutes.
For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
Mix eggplants, peppers, dressing, garlic, mix herbs.
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

Place fried eggplants, garlic, onions, and basil leaves in a saucepan in layers.
Boil water, add salt, sugar, vinegar, cool, pour it onto the workpiece, and press it with a weight.
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, prepared with garlic and mint, soaked in a marinade of salt and grape vinegar. Upon request in garlic filling You can add grated carrots or chopped herbs, 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

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

Georgian marinated eggplants

Spicy pickled eggplants, cooked according to next recipe, turn out incredibly tasty and impressive in appearance. Bright palette of colors and flavor combinations will not be able to 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 Bell pepper– 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

Sliced and boiled eggplants for five minutes are mixed with prepared chopped remaining vegetables.
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 until 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.

In summer our menu is filled to the maximum with all kinds of fresh vegetables. Lungs vegetable salads, of course, are tasty and healthy, but sometimes you want something spicy. This is exactly the dish – pickled eggplants and grilled peppers – that we will be preparing today. In moderation pungent taste and the indescribable aroma of this snack will delight everyone who tries it. It is prepared quickly and quite easily, but is eaten almost instantly.

Taste Info Vegetable snacks

Ingredients

1 kg eggplant;
0.7 kg red pepper (sweet);
head of garlic;
half hot pepper;
fresh parsley;
refined oil for frying.
Marinade filling:
350 ml boiled water (warm);
25 g salt;
50 g sugar;
40 ml vinegar 9%.

How to prepare an appetizer of marinated eggplants and grilled peppers

For this recipe we use only red pepper, and it should be quite meaty. Wash, remove seeds and cut lengthwise into 2-3 pieces. That is, we get fairly large slices.

Place the pepper in a cup and sprinkle refined oil and mix well. Each slice should be covered with an oily film. Then place the peppers on a baking sheet, skin side up. Either grease the baking sheet with oil or line it with baking parchment.

Bake the pepper for 15-20 minutes at 200 degrees. We determine readiness by softness and light brownness. After baking, the skin of the pepper becomes coarser, so it is better to remove it, especially since it comes off very easily.

We cut off the edges of the eggplants, wash them, dry them thoroughly and cut them into round pieces of medium thickness.

Then fry the chopped eggplants until lightly browned.

Chop parsley leaves, hot pepper and garlic with a knife and mix with each other. The amount of hot pepper can be reduced or increased, it all depends on its spiciness.

Let's take it Plastic container or a small saucepan with a lid and place in layers: fried eggplants, garlic greens, baked peppers, garlic greens. We repeat the layers, but the last ones should be the eggplants.

In warm weather boiled water add salt and sugar, stir until dissolved, pour in vinegar and pour the resulting marinade over the vegetables. Close the container with a lid, let the marinade cool completely and place it on the refrigerator shelf. In a day, the pickled eggplants will be ready.

The vegetables will be soaked in the marinade and will enrich their taste with the pungency and aroma of garlic and herbs. The marinated appetizer of grilled peppers and eggplants turns out indescribably delicious. We serve it as an addition to any meat dish. Even simple fried potatoes accompanied by such

pickled vegetables become even tastier.