There are a lot of variations on the theme of "pickled eggplant". Perhaps, in every national cuisine where this vegetable is used, there are many recipes for preparing quick appetizers from eggplant, pickles, marinades, salads for long-term storage. Almost always, in addition to the main ingredient, the composition of snacks includes garlic and herbs. A successful composition with blue ones is made up of onions, bell peppers, carrots.

The time spent on preparing such snacks varies depending on the volume, complexity and number of technological processes. But in general, the preparation and processing of products takes no more than an hour. Let's take an example of how to quickly cook eggplant marinated with garlic and herbs, as well as variations of a dish with carrots, onions, in tomato sauce.

Pickled Eggplants with Garlic and Herbs: Express Recipe

Light, moderately spicy, appetizing-smelling appetizer. There are no complicated processes in the recipe, so everything about everything takes no more than 20 minutes.

For 4 servings:

• eggplant - 3 fruits (600 g);
• garlic - 3 cloves (12 g);
• parsley with dill - a good bunch (150 g);
• 3 large spoons of vegetable raw oil (30 g);
• 500 ml of water;
• 100 ml 6% vinegar;
• 2 tbsp. l. Sahara;
• 1 st. l. salt.

Food processing- 20 minutes. The nutritional value 100 g (in grams): proteins - 0.82; fats - 2.13; carbohydrates - 6.49. calories - 47.43 kcal.

Recipe:

An appetizer of eggplant marinated with garlic and herbs is ready. You can eat the dish right away, but if the blue ones stand for 3 hours in the refrigerator, it will be even tastier.

Marinated eggplants in tomato-honey dressing with garlic, carrots and herbs

This appetizer has more ingredients, so it tastes different from the previous blue quick appetizer. Carrots give the dish some sweetness, garlic - a slight spiciness and an appetizing smell. Blue ones are well saturated with tomato filling, they turn out juicy, tender, fragrant.

For 4 servings:

• 3 eggplants (600 g);
• 3 carrots (225 g);
• 6 cloves of garlic (24 g);
• 3 onions (225 g);
• 8 fleshy tomatoes (750 g);
• 1 st. l. honey (30 g);
• a bunch of parsley (or cilantro) and dill (100 g);
• 2 tbsp. l 9% vinegar (20 g);
• deodorized vegetable oil - 50 ml;
• salt, hot pepper to taste.

Food processing- 60 minutes. Vegetables are marinated for 24 hours. The nutritional value 100 g (in grams): proteins - 1.21; fats - 2.72; carbohydrates - 6.54. calories - 55.15 kcal.

Recipe:

1. Vegetables with herbs are washed, dried. Carrots, garlic, onions are peeled.
2. Blue cut into circles 2 cm thick. Transfer to a bowl, sprinkle with salt, sprinkle with vegetable oil. Stir.
3. Blue spread on a baking sheet, put in an oven preheated to 180 degrees. Bake for 40 minutes.
4. When the blue ones become soft, transfer them to a dish. Cool down.
5. The onion is cut into cubes. Carrots are rubbed with large chips.
6. Onions are sautéed in a small amount of oil. As soon as it becomes transparent, carrot shavings are added. Salt, season with pepper to taste, mix. Fry 3 minutes.
7. Greens finely chopped. Garlic directly into the greens is passed through a press. Stir.
8. Tomatoes are peeled, rubbed on a grater. Tomato dressing is poured into a saucepan, set to boil. Bring to a boil, add salt, vinegar, honey to the marinade. Stir, remove from stove.
9. Layers are laid out in sterilized jars: onions with carrots, blue, tomatoes, garlic + greens. Fill the jar, filling everything with tomato dressing.

A ready-made appetizer of pickled eggplants with carrots, garlic, herbs and onions is covered with nylon or euro caps. Cool down. They put it in the refrigerator. After a day, you can taste the dish, but the salad will be much tastier if it stands in the cold for several days.

Recipe for pickled eggplants with garlic, onions, sweet peppers, herbs

Another simple example of how to quickly pickle eggplant. Processing vegetables will take a maximum of 20 minutes. The taste of the snack is bright, rich. The recipe provides for a quick heat treatment of the blue ones, so all the vitamins in the vegetables remain, and the salad comes out as healthy as it is tasty.

For 8 servings:

• 6 eggplants (1200 g);
• 3 bell peppers (430 g);
• 4 onions (300 g);
• garlic 5 cloves (200 g);
• cilantro or parsley - a bunch (50 g);
• a glass of vegetable deodorized oil (200 g);
• 3 art. l. sugar (75 g);
• 300 ml of vinegar;
• ½ st. l. salt.

Product processing time- 15 minutes. Pickling- 24 hours. nutritional value b 100 g (in grams): proteins - 1.02; fats - 7.77; carbohydrates - 7.94. calories - 108.32 kcal.

Recipe:

1. Eggplants are washed, peeled, cut lengthwise into 4 thick strips.
2. Immerse in 2 liters of cold water. Salt (1.5 tablespoons). Put on the stove, after boiling, cook for 5 minutes.
3. Remove from the brine with a slotted spoon, cool, cut into cubes.
4. Sweet pepper without seeds is cut into strips, peeled onions - in half rings, washed greens are chopped.
5. Eggplants, peppers, onions, herbs are laid out in layers in a deep glass container. Sprinkle vegetables with chopped garlic.
6. For the marinade, vinegar, oil, salt, sugar are mixed. Pour vegetables.
7. Products prepared for pickling are left for a day in a warm place under oppression. Next, the vegetables that have started the juice are mixed, transferred to jars with nylon lids.

Store a savory eggplant appetizer with onions and peppers in the refrigerator.

video recipe

• Old, overripe eggplants are slightly bitter. To get rid of an unpleasant aftertaste, the fruits are pricked in several places with a fork and poured with cold water. After 2 hours, the bitterness will disappear. Young small fruits do not need to be soaked before cooking, the bitterness in them is almost imperceptible.
• According to the recipe for quick pickling of eggplants with garlic and herbs, you can make a winter harvest. The set of ingredients and cooking technology remains the same. The only condition: the amount of vinegar is tripled. Winter harvesting is rolled up and stored in a cool place.
• If at the first tasting the taste of the appetizer seems not saturated enough, you can add a little salt, sugar, spices, fresh garlic to the dish. Vegetables are mixed and left for 15 minutes. The salad will taste better.
• Basil, grated horseradish, bay leaf, chili, suneli hops, paprika can be added to eggplants marinated in a quick way for a variety of tastes. The finished snack can be mixed with adjika, crushed walnuts, unsweetened yogurt, tomato sauce, sour cream.

step by step recipe with photo

Instant marinated eggplants with garlic and herbs can be served on the table within a quarter of an hour after the arrival of unexpected guests, surprising and delighting them. A simple recipe that any hostess will love.

Fragrant coriander seeds crunchy on the teeth, along with eggplant seeds, give the dish a special zest. Sweet onions and spicy hot garlic compete for the right to excel as part of an ensemble of vegetables in an appetizing sweet and sour marinade.

The choice of green bell pepper will allow you to withstand the overall emerald palette of an amazing snack. It should be served chilled.

Ingredients

• eggplant 500 g
• garlic 3-4 cloves
• onion 1 pc.
• bell pepper 1 pc.
• parsley 7 sprigs
• dill 7 sprigs
• vegetable oil to taste

• water 1 l
• salt 1 tbsp. l.
• sugar 4 tbsp. l.
• table vinegar 80 ml
• ground coriander 1 tsp

Cooking

1. Rinse the pepper, pat dry with a paper towel and remove the seeds. Cut into thin sticks. Remove the skin from the onion. Cut into thin half rings.

2. Choose a small eggplant for pickling, preferably with small seeds inside. Rinse vegetables well. Dry, remove the tails on both sides and remove the skin. Cut into half rings.

3. Prepare the marinade. Pour water into a saucepan. Pour salt, sugar, ground coriander and send to the fire so that the mixture boils. Pour vinegar into boiling water and boil again. Throw in the chopped eggplant. Stir and bring to a boil over high heat. Boil 5-8 minutes from the moment of boiling.

4. Throw the boiled eggplants into a colander and leave the glass liquid and vegetables to cool to a warm state.

5. Transfer the warm eggplants to a salad bowl. Peel the garlic cloves and crush with a garlic press. Add garlic paste to eggplant.

6. Add chopped onion and bell pepper. Rinse the dill and parsley sprigs, chop and transfer to the rest of the ingredients. Drizzle with oil, focusing on your taste and mix so as not to break the integrity of the eggplant pieces. Taste and, if necessary, adjust the taste with spices.

7. Pickled eggplant is ready. They can be served warm or cold. Pairs well with meat and fish dishes.

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:

1. Thoroughly wash the carrots, three on a coarse grater, then fry in sunflower oil with onions until soft.
2. Finely chop the washed garlic.
3. Greens are another filling ingredient. Wash, dry and cut into small pieces.
4. Now we mix all the ingredients into a single whole, add salt - and our delicious filling is ready!
5. 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 season of winter harvesting is in full swing, people are rolling up millions of cans of vegetables. It remains only to wait for the cold weather. And to smooth out this tedious waiting, there are many recipes for quick pickling, in general, light salting. And in this article, you will learn how to quickly pickle eggplants, so that after 1 day a wonderful snack is ready from them.

Why eggplant? Why not! This is a very tasty product, which is widely used in cooking. And if we did earlier, then here we will consider simpler options.

Simple and quick, different in appearance, taste and aroma. I am sure everyone will find something interesting for themselves from this collection of step-by-step recipes. In addition to recipes, there are also videos in which all cooking is presented as clearly as possible. In general, choose, pickle, try and treat your loved ones!

Recipes

Quick marinated eggplants with garlic and herbs

Delicious, spicy, very fragrant sliced ​​eggplants in a vinegar-soy marinade, which you can try the very next day. Wonderful summer snack! The most for a young potato!

The flavor base here will be garlic and herbs, represented by cilantro, parsley and basil. If desired, you can add fresh dill, green onions or even onions.

The recipe is very simple and very versatile, as it can be easily adapted to your taste preferences.

Ingredients:

• Eggplant (blue) - 1 kg.
• Garlic - 12 cloves;
• Greens (cilantro, basil, parsley) - 1 large bunch;
• Soy sauce - 50 ml.
• Vinegar (9 percent) - 50 ml.
• Chili peppers - 2-5 pcs. (depending on the degree of spiciness needed);
• Salt - 40 g.
• Vegetable oil - 5 tbsp. spoons;
• Black pepper in a pot - 10 pieces;
• Several bay leaves;
• Water - 0.5 l.

How to Marinate These Eggplants

1. We take eggplants, wash them, and then cut into thin circles. We put them in a cup, pour soy sauce, mix and leave for about 1 hour. So the excess bitterness will pass, and at the same time soak in the sauce.
2. While you can do cutting greens. Garlic is either finely chopped or pressed through a garlic press. Finely chop the chili pepper.
3. Pour the indicated amount of water into a saucepan, add sugar with salt, pepper and bay leaves. Bring to a boil, and then carefully put the chopped eggplant here.
4. Cook the eggplant for 3-5 minutes, then quickly remove it back. Pour vinegar and a few tablespoons of oil into a saucepan.
5. Put eggplants in clean jars (preferably small ones), then chopped greens, garlic, pepper. Pour the marinade over everything, close the lid and let cool.
6. When it cools down, you can put it in the refrigerator. You can try it after 12 hours, but if you wait another 1-2 days, it will turn out even tastier!

Stuffed Pickled Eggplant (with Garlic and Pepper)

And these are also spicy, fast (well, faster than for winter), but also extremely original eggplants stuffed with a mixture of garlic, bell pepper, hot pepper with herbs and fragrant spices.

Since the composition contains curry seasoning, this recipe is called oriental, Egyptian and even Georgian. It’s not the name that matters to me, but the final result, and here, as you can see, it’s just great!

Required Ingredients:

• Small eggplants - 10 pcs.
• Bulgarian pepper - 2 pcs.
• Garlic - 7 cloves;
• Fresh parsley - 1 bunch;
• Chili pepper - 1 pod;
• Vegetable oil (for example, olive) - 200 ml.
• Vinegar (6%) - 2 tbsp. spoons;
• Lemon juice - 3 tbsp. spoons;
• Curry - 1 tbsp. a spoon;
• Ground coriander - 1 tbsp. a spoon;
• Ground cumin - 0.5 tsp;
• Red ground pepper - 0.5-1 teaspoon;
• Salt - 1-2 teaspoons;

How to Stuff and Marinate These Eggplants

1. And we start with the heat treatment of eggplant. To do this, we wash them, put them whole on a baking sheet, which must first be covered with foil.
2. Preheat the oven to 190-200 degrees, send the blue ones into it and bake for about 25-30 minutes until they are ready. The eggplant should become soft. Then carefully remove the stalks and sprinkle these places with salt. Let them lie down and cool down.
3. Now let's get to the savory stuffing. To do this, just finely chop the garlic, peppers, parsley. We clean the seeds from the sweet pepper, and leave the hot one.
4. Add curry, cumin, coriander, a couple of pinches of salt, hot ground pepper to this spicy vegetable mass. Mix everything well, then pour in the oil first (50 milliliters), then vinegar and lemon juice. Mix thoroughly again.
5. Back to eggplant. On each we make a deep longitudinal incision (but not to the brim), slightly expand it with our fingers and begin to stuff it with a spicy filling.
6. Stuffed eggplants are tightly folded into a clean container or sterile jar, pour the remaining oil on top. Close the lid and put it in the refrigerator for several days. Optimal - 5 days. On the fifth or sixth day, we open, smell, taste and admire.

Agree that such whole eggplants will look very impressive on a plate!

Daily marinated eggplants with carrots and garlic

And this is not just eggplant pickled in a hurry, such a dish is already closer to any salads.

Since the taste here is spicy by default, this variation of eggplant can be called “Korean”, especially if you grate the carrot in a special way. But that's up to personal preference.

We need:

• Young eggplant - about 1 kg.
• Carrot - 1 large;
• Garlic - a few cloves;
• Hot peppers - 1 pc.
• Seasonings for Korean carrots - 2-3 teaspoons (optional);
• Salt - a couple of pinches to taste;
• Fresh parsley or dill - 1 bunch;
• Vegetable oil - 110 ml.
• Vinegar (6%) - 80 ml.

Marinate quickly and tasty

1. Rinse the eggplant well, then cut off the edges. Now you need to decide how to pre-cook them: in the microwave or in a saucepan.
2. If you choose a microwave, then send the eggplant there for 5 minutes at maximum power. The peel should wrinkle a little, the fruits themselves become softer. But it doesn't need to be fully baked.
3. If there is no microwave, or you don’t feel like it, then pour water into the pan, bring to a boil. Next, put our “blue ones” into it and cook for about 7-10 minutes. Next, we remove them, let them cool slightly, then slightly squeeze out excess moisture.
4. Let's move on to carrots - everything is simple with it! Grate it on a fine grater, or on the "Korean". Add chopped or crushed garlic, chopped herbs with hot peppers. We mix all this.
5. Cut the eggplant into small cubes or slices, add them to the chopped vegetables. Season with Korean mixture, salt, if desired, you can add some more spices. We mix.
6. We put everything in small jars (two 0.5-0.7 liters each), pour vinegar and oil on top (separate them into jars). You don’t need to mix anything inside the jar, just close the lid and wait for the next morning.

Delicious eggplant stuffed with carrots and peppers

This recipe is similar to the second in a row, but here the filling is different, and, accordingly, the taste is also different. Inside the eggplant goes carrots, sweet peppers, garlic and tomato. As you can see, nothing sharp and burning.

As you can see, there are an infinite number of toppings! We just take our favorite vegetables, chop them, and then stuff the blue ones.

Ingredients:

• Young blue ones - 2.5 kg.
• Sweet pepper - 1-2 pcs.
• Carrots - 3 pcs.
• Tomato - 1 pc.
• Garlic - 3-5 cloves;
• Fresh cilantro (or other herbs to taste) - 1 bunch;
• Apple cider vinegar - 3 tbsp. spoons;
• Water - 500 ml.
• Salt - 1 tbsp. a spoon;
• A mixture of peppers (peas) - 1 teaspoon;
• Lavrushka - 1-2 sheets;
• Vegetable oil - 3 tbsp. spoons;

Fast Cooking

1. Take eggplants, then cut off the stalks and carefully make a longitudinal through cut. But we do not cut to the very edges.
2. Now boil water, then put these vegetables into it and cook for about 10 minutes. Then we take it out, lay it out somewhere, and put oppression on top. You can cover the cutting board, and put a couple of bottles or cans on it. Strongly flattening is not worth it, it is only important for us that the glass is excess liquid.
3. In the meantime, rub the carrots and finely chop the rest of the vegetables (tomatoes, peppers, garlic, etc.). Now we fill each eggplant with the previously obtained carrot-garlic mass.
4. It remains to cook the marinade. Boil water (0.5 liters approximately). Add salt, oil, peas, vinegar, parsley. Boil for another 5 minutes.
5. Put eggplant in jars or a tight container. We are waiting for the marinade to cool down a little (up to about 60 degrees), then fill our blanks with them, close and put them in the refrigerator for a couple of days. It will be so delicious - you will lick your fingers!

Instant eggplant (marinated with garlic and honey)

And this is just an instant recipe, very light, but at the same time with an original taste. Eggplants will be slightly salty (thanks to soy sauce), slightly sweet (thanks to honey), slightly sour (thanks to lemon) and savory due to chili peppers.

Add more fragrant greens here, and the result is a wonderful summer snack.

Required products:

• Young eggplant - 3 small;
• Fresh greens - 1 medium bunch;
• Soy sauce - 5 tbsp. spoons;
• Honey - 1 tbsp. a spoon;
• Lemon juice - 4 tbsp. spoons;
• Hot pepper (ground or pod) - to taste;
• Olive oil (or camelina) - 3 tbsp. spoons;

Cooking

1. Cut the eggplant along the edges, put in boiling water for 10-15 minutes until soft. Then lightly dry them, cut into cubes.
2. Finely chop the greens, add to the eggplant.
3. In a bowl, we make a marinade from estuary juice, honey, soy sauce, pepper and oil. Pour into the vegetables, mix and put in the refrigerator for a couple of hours.

Everything is ready - you can try! A good appetizer, a great addition to main courses, well, or as a salad option.

• As you noticed, in almost all recipes, eggplant undergoes heat treatment. In principle, it doesn't really matter how it's done. You can just cook in a saucepan, you can bake in the oven, you can in the microwave oven, you can steam or even grill. The main thing to remember is that we should not bring to full readiness. Millet until slightly soft.
• Nobody bothers to add tomato paste, adjika, mustard to the usual marinade set. All this will add new notes of taste. Therefore, I advise you to experiment.
• And I also want to advise you to look at the page with. There are both spicy and not very, both fast and options for the winter.

Pickled eggplant can be a light side dish for meat, fish, or a savory snack to serve along with other dishes for a festive table or an everyday meal. The presence of numerous variations of delicacies will allow everyone to choose the most suitable recipe.

How to pickle eggplant?

Each recipe for pickled eggplant has both its own individuality and common technological points that you need to remember when starting to prepare an appetizer.

1. Eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
2. Prepared vegetable slices are boiled or fried, mixed with marinade components and left to soak.
3. Delicious pickled eggplants can be whipped up according to a quick recipe or you can prepare a delicacy for the winter for the future.

Quick Pickled Eggplants

You can cook it 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 eggplant or to the liquid brine. When serving, the finished snack is flavored with fragrant oil.

Ingredients:

• eggplant - 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.

Cooking

1. Eggplants are chopped into 2x2 cm cubes.
2. The vegetable is placed in boiling water, boiled for 2 minutes after boiling again, poured onto a sieve, allowed to drain.
3. Add onions and garlic to the slices, mix.
4. 0.5 l of water is brought to a boil, marinade components are added and eggplants are poured with a mixture.
5. Press the vegetables with a load, allow to cool.
6. Pickled eggplants are removed for 6 hours in the refrigerator.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and fragrant: dill or a mix of parsley, basil, cilantro. In a day you will be able to enjoy the spicy taste of the finished snack. You can add a delicacy to a slice of fresh bread, ruddy toast or serve it with other dishes.

Ingredients:

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

Cooking

1. Eggplants are cut into cubes, boiled for 5 minutes in water with salt and vinegar, drained, allowed to drain.
2. Add chopped herbs, garlic, vegetable oil, mix.
3. Pickled fragrant eggplants are transferred to jars and put in the refrigerator overnight.

Pickled Eggplant with Carrots and Garlic

Marinated stuffed with carrots, garlic and greens will be a great addition to boiled or fried potatoes, as well as a spectacular appetizer for serving to any feast. To fulfill the recipe, choose medium-sized fruits and cut them in half lengthwise, not cutting a little in the stalk area.

Ingredients:

• eggplant - 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.

Cooking

1. Prepared eggplant is cut lengthwise, pierced with a fork and boiled in salted water for 10 minutes.
2. Place the boiled vegetable under oppression to get rid of moisture.
3. Mix greens, garlic and carrots slightly stewed in butter, add some salt.
4. Stuff the eggplants with the mixture, tie with a thread.
5. Bring water to a boil, add salt, pepper and vinegar, pour over eggplants, place a load on top.
6. Cool the pickled eggplants and place them in the refrigerator for 2 days.

Pickled eggplant like mushrooms

Next, you will learn how to make and enjoy a great alternative to your favorite snack. The taste of the delicacy will fully depend on the composition of the marinade and the spices and spices included in it. In the recipe, it is recommended to remove the skin from the eggplant by cutting it with a knife.

Ingredients:

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

Cooking

1. Eggplants are removed from the skin, cut, boiled in water with salt and vinegar for 5 minutes, poured into a sieve, left to drain for an hour.
2. Mix the slices with garlic, herbs and oil, transfer to a jar and put in the refrigerator for 6 hours.

Marinated eggplant in Korean

Eggplant marinated in soy sauce according to a Korean recipe will delight fans of dishes with a pronounced spiciness. The fruits must first be boiled whole for 10 minutes, then cut across in half and then slices. Bulgarian pepper and half a serving of onion are added to the appetizer fresh, finely chopped.

Ingredients:

• eggplant - 1 kg;
• cilantro - 1 bunch;
• garlic - 5 cloves;
• onion - 150 g;
• bell pepper - 1 pc.;
• vegetable oil - 70 ml;
• sugar and ground chili - 1 teaspoon each;
• ground coriander - 2 teaspoons;
• sesame, apple cider vinegar and soy sauce - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Eggplants are prepared, salted, vinegar is added, left for 30 minutes.
2. For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
3. Eggplant, pepper, dressing, garlic, herbs are mixed.
4. Pickled eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Pickled eggplant with basil is surprisingly fragrant. Fresh greens can be replaced with dried ones, and chopped green feathers can be used instead of onions. Eggplant fruits, if desired, are peeled, cut into circles or longitudinal layers and browned in oil on both sides.

Ingredients:

• eggplant - 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. a spoon;
• vinegar 9% - 40 ml;
• salt - 0.5 tbsp. spoons.

Cooking

1. Layers of fried eggplant, garlic, onion, basil leaves are placed in a saucepan.
2. Water is boiled, salt, sugar, vinegar are added, cooled, poured onto the workpiece, pressed with a load.
3. After 8 hours, put the eggplant marinated with basil in the refrigerator.

Azerbaijani marinated eggplant

Pickled eggplants, the recipe of which is borrowed from Azerbaijani cuisine, are cooked with garlic and mint, soaked in a salt and grape vinegar marinade. If desired, grated carrots or chopped greens can be added to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

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

Cooking

1. In water with salt, boil a little cut eggplant for 5-7 minutes.
2. Rub the garlic in a mortar with a pinch of salt and mint, grease the cuts with the mixture and place in a bowl.
3. Pour everything with vinegar, press down with a load and leave for 4 days in the refrigerator.

Georgian marinated eggplant

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

Ingredients:

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

Cooking

1. Eggplants cut and boiled for five minutes are mixed with prepared chopped other vegetables.
2. Oil is mixed with honey, vinegar, pepper and garlic, poured over vegetables, everything is mixed and pressed with a load for several hours.

Marinated eggplant 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, after which they are allowed to drain and only then mixed with garlic and herbs.