Eggplant boiled with garlic and herbs. Marinated Eggplants with Garlic and Instant Herbs

27.12.2021

I think you, like me, love to cook. But even more than cooking, I just love to experiment and add new dishes to my diet and the diet of my family, especially with vegetables. Today we will talk about how to make delicious quick-cooked marinated eggplants with garlic and herbs, carrots and other vegetables.

Quick eggplant marinated with garlic and herbs for the whole family

So here's what we need:

1 kg of eggplant;
1 tablespoon of salt;
5 cloves of garlic;
3 tablespoons of vinegar;
1 teaspoon of 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 with a thin layer, cut the peeled blue vegetables into small slices 3x2 cm and put in a container for cooking. I am using a saucepan.

Now fill our eggplants with water to completely cover. We squeeze the garlic cloves through the garlic press, finely chop the dill and parsley. Then add all the remaining ingredients to the mixture.

We put the pan on the gas. Wait until the water boils, then put the dish on a slow fire and cook for another 10 minutes.

And finally, the most pleasant part - drain the water, cool to room temperature and serve!

And here is a very very quick recipe for pickled blue ones:

Note to hostesses: this dish is quite low-calorie, so if you follow a healthy diet or want to bring your weight back to normal, I recommend paying attention to it!

Pickled blue ones with carrots

As you know, carrots are a vegetable that simply cannot spoil a dish! It makes your creations juicier and more tender, so I never skimp on it when cooking.

Carrots can also be a great addition to a quick eggplant with garlic and herbs, which will, I assure you, be 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 of salt;
Onions to taste.

Marinade

For housewives who want to make eggplant marinade on their own, I offer my recipe:

2 tablespoons of vinegar;
4/5 liters of water;
2 tablespoons of salt;
3 black peppercorns.

To begin with, the eggplant should be thoroughly washed, then cut almost to the middle. Connect them with toothpicks, salt the water, put the vegetables there and cook for about 10 minutes until the eggplant becomes soft. Now, transfer the almost ready eggplants to a dish, cover with cling film, a board and put a load on top, before that, do not forget to remove the toothpicks. Thus, the design should stand for 2 hours.

Filling

While the eggplant is marinating, prepare the filling:

Thoroughly wash the carrots, three on a coarse grater, then fry 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 we mix all the ingredients into a single whole, add salt - and our delicious filling is ready!
If a couple of hours have already passed, you can get the eggplants from under the press and put the filling in them, rewinding them with a 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 there. Pour the stuffed eggplants with the prepared marinade, put it under the press and put it in the refrigerator.

If you want to know exactly what the cooking process is like, watch this delicious video.

Quick and tasty eggplants with carrots, garlic and, of course, greens will be ready in two days. This dish can also be served with tomatoes, just plucked from the beds. Bon Appetit!

Spicy pickled eggplants

Are there those among the readers of my culinary blog who love spicy and spicy? Then this recipe is especially for you - spicy pickled juicy instant eggplants that will not leave you indifferent.

We will need:

Half a kilogram of fresh eggplant;
5 cloves of garlic;
About half of one hot pepper (to taste);
Soy sauce.

How to prepare marinade - ingredients:

1 tablespoon of salt;
2 tablespoons of vinegar;
1 tablespoon of olive oil;
Black peppercorns to taste, 3-4 pieces

My eggplants and finely, slices, cut them. Next, set to cook for just a couple of minutes in slightly salted water. After the eggplants are cooked, pour out the water, put the vegetables in a colander so that excess liquid is drained from them. Then add olive oil and soy sauce to taste to the pan and fry the eggplant until they are 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 fried eggplants with the resulting marinade and leave for several hours. Our quick salted spicy eggplants are ready!

Instant marinated eggplant like mushrooms

I have always loved unusual recipes and admired how, using one product, you can convey the taste of completely different dishes. Therefore, today I chose instant marinated eggplants for cooking, which taste like mushrooms. Let `s start?

List of our ingredients:

2 kilograms of fresh eggplant;
1 head of garlic (to taste);
Half a bunch of dill;
One and a half cups of odorless sunflower oil;
10 tablespoons of vinegar;
Table salt 2 tablespoons;
15 cups of water.

Wash eggplant and cut into small cubes. We put 2.5 liters of water on gas, bring to a boil, adding salt and vinegar. Then we throw eggplant cubes there and cook for about 5 minutes. As soon as the vegetables are ready, they need to be put in a colander for an hour so that they cool and get rid of excess moisture.

Cut the garlic finely. Wash and finely chop the dill. If the hour has already passed, then add these ingredients to the eggplant, then pour in the vegetable oil.

To really taste like mushrooms, blue vegetables should be put in small jars, closed with light (nylon) lids and put in the refrigerator for a day.

Amazing fast food appetizer is ready!

Marinated eggplant in Korean

Korea is rapidly capturing our hearts not only with movies, 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 hostesses! If you or your family members like spicy food, then Korean dishes are just the way to go. They are distinguished by their piquancy, so try cooking and see for yourself!

Today we will cook one of these recipes, namely Korean-style instant marinated eggplants at home!

List of things to stock up on:

Seven small eggplants;
Hot and Bulgarian peppers, 2 each;
Korean salad dressing, half a teaspoon;
1 teaspoon of salt;
Vinegar 5-6 tablespoons.

As always, we begin by thoroughly washing all the vegetables we eat. Then we cut the eggplant in half, put water on the gas, salt and wait for it to boil. Now you can throw chopped eggplant 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 prepping! It remains to wash and cut the peppers thinly, then mix the eggplant, seasoning, vinegar and salt with the bell pepper. Put the dish in the refrigerator and enjoy the great and exquisite taste of Korean the very next day!

So, here I have collected the best and most delicious, in my opinion, recipes for instant marinated eggplants with garlic and herbs. I hope that among them you will find one to your liking, and maybe all five will become favorites in your family! Most importantly, do not be afraid to experiment and spoil the dish with new ingredients. I wish you bon appetit and good mood!

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

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

We need:

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

For 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.

Take approximately the same medium-sized vegetables.
Greenery can be anything. But you can never go wrong with a popular pair - dill and parsley.
Choose a large saucepan and a deep bowl the size of whole vegetables.
Coriander and pepper we take 1/3 teaspoon each.

How to cook.

We wash, but do not clean the blue ones. We cut off the tips and make a longitudinal incision along, but not completely, as seen in the photo below. We will boil these blanks in the marinade.

We take a larger pan, where the whole vegetables will fit. We dissolve all the components in water, wait for it to boil and let it boil - 1 minute. We put the blue ones in the solution and boil on a strong boil - 15 minutes.

We take out the softened eggplants in a colander and wait for cooling.

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

Stuff vegetables with aromatic mixture. Generously, lightly tamping into the cut. We put the beauties in a deep container on top of each other. The rest of the filling can be put on top.

We tightly close the vessel and send it to reach readiness - 10-12 hours. Good to do at night. Result: a killer snack! Chances are you'll enjoy it so much that you'll cook often.

Baked with Mosaic marinade - 2 hours

The oven, onion and bell pepper decide the success of the recipe. The process itself is ingeniously fast, even with thorough baking.

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

We need:

Eggplant - 1 kg (about 5 pieces)
Vegetable oil - 2-3 tbsp. spoons
Salt - 2-3 pinches

For vegetable supplement:

Onion - 4 small
Bulgarian sweet 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.

Blue cut into large pieces up to 2 cm, as seen in the photo. Lightly add, pour 2-3 tbsp. tablespoons of oil and mix well. We will bake eggplant in the oven.

Lay out the cut on parchment paper. We bake at a temperature of 180 degrees, at an average 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. Fry the onion and pepper in a hot pan. We discard the frying on a sieve so that the glass is excess oil.

We combine vegetables with finely chopped parsley and garlic mass from the press. Here also sugar, salt, black pepper, vinegar and a little water.

We combine baked eggplant slices, fried vegetables and dressing with garlic and herbs. This charm should be infused in the refrigerator - 2 hours. And get ready for the fact that it is always small.

Circles with garlic, herbs and pepper - 3 hours

Cooking time - 20 minutes + 3 hours

We need:

Eggplant - 600-700 g (3 medium pcs)
Bulgarian sweet pepper - 2 pieces
Garlic - 6 cloves
Parsley - 1 big bunch
Sugar - 1 tbsp. spoon without slide
Salt - 1 tbsp. spoon without slide
Vinegar (9%) - 2 tbsp. spoons
Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
Black ground pepper - to taste

To boil the blue ones in the marinade:

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

Important details.

Oil can be replaced with sunflower or sesame oil in the event that you have not yet had time to be imbued with the thought of the unique benefits of olive oil. for the curious.
In dressing from vegetables, sugar, salt, vinegar can be adjusted on their own. The main sourness of eggplant is obtained by boiling.

How to cook.

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

Finely chop pepper, garlic and herbs. You can give in to fanaticism and walk with a knife along and across the cut. We think the most delicious are very small additions.

We combine the ingredients for the marinade (water, salt, sugar, vinegar) and put the blue ones in a saucepan. Keep on a low boil - 5-10 minutes. You can press a smaller lid so that they do not pop up.

It is very important not to overcook! The state of semi-preparedness suits us. It is necessary that the circles become darker and softened, but keep their shape.

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

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

Three more recipes - step by step with photos and videos

We're not exaggerating when we say we're addicted to spicy. With eggplant, this is only a plus. How many tasty things we have already tried - it's hard to calculate.

Today we will cook delicious marinated eggplants. No, we will not prepare them for the winter. These "blue" recipes are meant to be consumed almost immediately after preparation. So this yummy simply won’t survive until winter, unless you cook it in winter!

Eggplant marinated with garlic

To prepare this delicious vegetable snack, we need to take:

eggplant - 5-6 pcs.
apple cider vinegar - 150 ml
water - 3 cups
cloves - 4 pcs.
brown sugar - 3 tbsp. spoons
peppercorns - 10 peas
bay leaf - 5 leaves
garlic - 10 cloves
salt - 1.5 tbsp. spoons
vegetable oil for marinade - 1 tbsp. a spoon

Preparation of marinated eggplants with garlic

We take 5-6 medium-sized eggplants, peel them, cut them into plates about 1 cm thick and then fry until golden brown.

We are preparing the marinade. Mix water with vinegar, add spices: cloves, bay leaf, peppercorns, garlic, brown sugar, salt, vegetable oil. Instead of brown sugar, you can put 2 tablespoons of honey and a spoonful of regular granulated sugar. Bring the marinade to a boil and then cool.

Dip each fried eggplant slice in the marinade and put them in a small saucepan, alternating with chopped garlic slices. At the end, pour the marinade over the eggplants. Since there is quite a lot of marinade, it should cover them completely (or almost cover them), they will seem to float in it.

We remove the marinade with eggplant in the refrigerator. They should now marinate well, which takes 3-5 days. But with a strong desire, they can be eaten earlier, even the next day!

Eggplant in a hurry

This recipe is distinguished by its versatility. Eggplants prepared in this way can be served immediately, left in the refrigerator for several days, or even sealed for the winter (unlike the first recipe).

These eggplants have an original spicy taste. They will make an excellent appetizer, and a side dish for meat dishes.

To prepare a spicy eggplant snack, take:

eggplant - 2 pcs.
garlic - 5-7 cloves
bay leaf - 3 pcs.
peppercorns - 10 peas
olive oil - 100 ml
table 9% vinegar - 70 ml
sugar - 1.5 teaspoons
dill greens - 1 bunch
salt - 1 teaspoon
water - 100 ml

Cooking Quick Pickled Eggplants

We wash two medium-sized eggplants, cut off their stalks, cut the fruits into strips. Salt the "blue ones" and leave them to let the juice go. Now we drain this juice, and wash the eggplants with water. Thus, we remove excess bitterness from vegetables.

Now pour water into a saucepan, add vegetable oil, vinegar, chopped dill, spices, crushed garlic, salt, sugar.

Put the prepared eggplant in the same pan. We put the container on a small fire. Bring to a boil and then cook for another 10 minutes, covered.

Instant Pickled Eggplant is a simple but very appetizing snack. A variety of vegetables and spicy spices in its composition allows you to create an unusual, colorful and memorable dish from the simplest and most familiar ingredients.

Complemented with juicy vegetables, soaked in a spicy sweet and sour marinade, eggplant cooked according to this recipe is incredibly fragrant and tasty. Such a bright, fragrant and tasty dish will be a great side dish, appetizer and savory addition to lunch or dinner. Try it!

To prepare Instant Pickled Eggplant, prepare the ingredients according to the list.

Cut off the stems and prick the eggplant frequently with a fork.

Steam eggplant for 10-15 minutes.

Check readiness by piercing the eggplant with a fork. Once the eggplant is soft, it's ready!

I cook eggplants in a slow cooker in the "steamer" mode for 10 minutes, then leave for another 3-5 minutes in the turned off and closed slow cooker.

While the eggplant is cooking, prepare the rest of the ingredients. Grate carrots. Cut sweet pepper into strips, onion into half rings and garlic into slices. Chop up the greens. Cut the hot pepper into small pieces, removing the seeds.

Combine prepared vegetables in a large bowl. Add 2 tsp. salt, 2 tsp sugar and 2 tsp. ground coriander. Mix everything thoroughly and lightly knead the vegetables with your hands so that they release the juice.