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Pickled eggplant recipes for the winter. How to quickly cook marinated eggplant: recipes. Marinated eggplants for the winter. A simple pickled eggplant recipe

If you don't like eggplants, then you just don't know how to cook them deliciously yet! Eggplants can be fried, stewed, baked, but, for me, they are simply incomparable in pickles, marinades (both for the winter and instant eating) and other preparations. The ideal recipe for, let's say, a gastronomic "feather test" would be these quick pickled eggplants with garlic and herbs. The recipe is completely simple. First, the eggplants will need to be boiled, then seasoned with marinade, then just a few hours of anxious waiting - and you have a great snack on your table! When I tried what happened, my joy knew no bounds. Surprisingly, it took me a whole year to find a really successful recipe for quick pickled eggplants. After trying a bunch of recipes, I finally found that really delicious recipe.

Ingredients:

eggplant (the less the better) - 0.5 kg,
garlic - 3 cloves,
dill greens - 4-5 branches,
olive oil - 4 tbsp. l.,
lemon - half,
salt - ½ teaspoon,
paprika (powder) and coriander seeds - 1 tsp each,
peppercorns (black and allspice) - 10 pcs.,
cumin - 0.5 tsp. (not necessary)

How to make quick pickled eggplant with garlic and herbs

To begin with, let's prepare the eggplants for pickling: wash them well, and put them whole, without cutting off the stalks, into boiling water. Small young eggplants usually do not taste bitter, therefore no additional manipulations, such as soaking them in cold water or rubbing with salt, are necessary.

Let them boil for 10-12 minutes, after which we drain the water, and throw the eggplants themselves in a colander and leave them aside for a while to cool down a bit. In order for the vegetables to cook evenly, it is best that they are all about the same size. In the event that only large representatives of the blue ones are available to you, the cooking time should be increased to 15-20 minutes. During the cooking process, the eggplants should become soft, but not boiled and elastic.

In the meantime, the eggplants are cooling down, prepare the marinade dressing. The sooner you prepare the dressing, the better, since you need to cover the vegetables with the marinade while they are still warm so they will better absorb the aromas of the seasonings. Grind pepper, spices, chopped garlic, salt, oil and lemon juice in a mortar. The mixture is incredibly aromatic! About the oil. I prefer to use unrefined olive, it goes perfectly with lemon and garlic. But if you don’t like or don’t use it, the usual vegetable is fine.

Next, quickly cut the eggplants lengthwise into oblong quarters, cut large vegetables into 6-8 pieces. You can immediately place the eggplants in a container where they will be pickled. Anything will do: a regular plastic container or a regular saucepan. The main thing is that the vegetables can fit comfortably there.

When stacking, sprinkle the eggplants with finely chopped herbs.

The resulting marinade is carefully and evenly distributed over the eggplants, after which we close the container and put it in the refrigerator for infusion.

After 3-4 hours, the pickled eggplants are ready to eat. But the longer they stand, the more they become saturated with the dressing and the tastier and more aromatic they become. If desired, you can make a larger portion, eggplants marinated in this way are perfectly stored in the refrigerator for two weeks.

Eggplant cooks quickly with marinade. And the taste is special.

Instant recipe

Ingredients	amount
medium eggplants -	3 Kg
medium-sized garlic -	100 g
odorless oil -	200 ml
salt -	15-20 g
leaf parsley -	bundle
black pepper-peas -	10 pieces
vinegar (9%) -	100 ml
dill -	bundle
Time for preparing: 30 minutes	Calorie content per 100 grams: 79 Kcal

For pickling, take oblong, young fruits. There are few seeds in them, they taste softer and healthier.

How to cook:

Spicy pickled eggplant

Before marinating, fry the eggplants until golden brown, so they turn out to be especially tasty.

Snack "Spark"

You will need:

medium-sized eggplants - 1 kg;
vinegar (9%) - 35 ml;
garlic cloves - 2 pieces;
odorless oil to taste;
coarse salt - 20 g;
large pod of sweet pepper;
bitter pepper pod;
fine sugar - 20 g.

Time required: 30 min.

Each serving: 105 kcal.

How to cook:

Chop the eggplants into thick slices (do not remove the peel), sprinkle with coarse salt and leave to let the vegetable juice. Remove the juice from it with a paper towel. Then fry the circles in a pan with butter.
Peel two types of pepper from partitions and seeds. Grind the pepper with the cloves of garlic, pour the vinegar, add sugar and salt.
Put the fried vegetable in layers in a bowl, pouring each with a spicy marinade.
Refrigerate for 24 hours.

Family snack

hot pepper pods - 3 pieces;
medium-sized eggplants - 3 kg;
head of garlic - 3 pieces;
sweet pepper pods - 6 pieces;
9% vinegar - 130 ml;
odorless oil - 130 ml;
table salt - 20 g;
refined oil for frying.

It takes 1 hour.

Each serving: 99 kcal.

How to cook:

Chop the eggplant into rings (not thin).
Add salt and leave for 40 minutes, then carefully drain the resulting juice.
Heat the oil, fry the circles.
Peel hot and sweet peppers from partitions and seeds, remove the husk from the garlic.
Two types of pepper, mince the garlic.
Prepare the dressing: heat the vegetable oil in a saucepan, put out the mixture of pepper and garlic, add salt, vinegar.
Put fried circles in a saucepan, pouring dressing over them.
Refrigerate for 5 hours.

It is interesting to know that a spicy vegetable appetizer warms well in cold winters.

The video shows another recipe for instant pickled eggplant:

Pickled eggplants "like mushrooms"

For this type of snack, it is better to take not very large fruits of about the same size. They are well suited for pickling, which brings them closer to the taste of mushrooms.

You will need:

medium-sized eggplant fruits - 3 pieces;
onions - 3 pieces;
garlic clove - 6 pieces;
dried dill - 3 pinches;
refined oil - for frying.

Marinade composition:

sugar - 10 g;
table vinegar - 35 ml;
purified water - 250 ml;
fine salt - 10 g;
to taste black peppercorns + bay leaf.

It will take 1.5 hours.

Each serving contains 107 calories.

How to cook:

Rinse the eggplants well, dry with paper towels, cut off the stem and peel. Chop the pulp into circles.
Put prepared vegetables on a sieve, cover with coarse salt, leave for 30 minutes. This procedure is necessary to remove the bitterness from the vegetable.
In a saucepan, combine all the products for the marinade, add water. Place the pot on the stove at medium or high heat.
Rinse vegetables, leave on a sieve to get rid of excess water. Pour refined oil into a frying pan, heat well, fry the eggplant on all sides until golden brown. Put the finished product on a plate covered with a paper towel, cool completely.
Chop the peeled onion into half rings, chop the garlic cloves into slices.
Put the onion layer on the bottom of the pan, eggplant on it, sprinkle with dill and garlic. Repeat layers in the same order until the ingredients run out. The top layer should be onion and garlic.
Pour vegetables with hot marinade, let cool, put in the refrigerator for a day.

Fast food option for Korean snacks

The Asian flavor of this appetizer gives the aroma of coriander and soy sauce. Korean-style vegetables are ideal for meat dishes.

You will need:

bell pepper pod;
juicy carrots - 1 fruit;
garlic slices - 3 pieces;
medium-sized eggplants - 2 pieces;
hot pepper pod - ½ part;
soy sauce - 30 ml;
vinegar - 30 ml;
olive oil - 70 g;
table salt - 5 g;
fine sugar - 5 g;
coriander to taste.

Cooking time: 60 min.

Each serving has 104 kcal.

How to cook:

Peel the eggplant, cut the flesh into strips and add a little salt.
Fry the vegetable in a skillet with a minimum amount of oil for 4 minutes. Transfer to a large salad bowl.
Grate peeled carrots. Chop sweet peppers into strips.
Prepare the marinade. Grind half a hot pepper pod and garlic. Chop the greens a little coarser. In a bowl, combine soy sauce with oil and vinegar, add granulated sugar, salt, coriander. Combine all these ingredients, mix thoroughly.
Add carrots, peppers to the cooled eggplants and pour over the marinade. Stir the vegetables, tighten the top of the dishes with plastic wrap, let the appetizer brew for 5 hours, sending it to the refrigerator.

Tip: in order for the dish to acquire an exquisite taste, it is better to let it brew well.

How to pickle stuffed eggplant

Eggplants go well with many vegetables, which allows them to be stuffed with various vegetable fillings.

You will need:

fresh eggplants - 3 kg;
celery (root) - 1 piece;
juicy carrots - 12 pieces;
leafy part of celery;
salt.

water - 3 l;
9% table vinegar - 100 ml;
coarse salt - 100 g.

It will take 1 hour.

Serving: 105 kcal.

How to cook:

Wash the vegetable, cut the stalk with a knife, then cut each fruit lengthwise. The thickness of the shredded plates is about 1 cm.
Sprinkle the vegetable with coarse salt, let stand for about two hours.
Drain the resulting liquid, rinse the eggplants with cool water.
Blanch the vegetable in salted boiling water for two minutes, be sure to cool.
Peeled carrots, grate the celery root.
Rinse the leafy part of the celery and chop finely, leaving 5-6 branches intact.
Quickly brown celery, carrots in oil, sprinkle with chopped herbs.
Place the filling on the eggplant plates and shape them into rolls. Wrap each with a sprig of celery.
Boil the water, add vinegar, table salt.
Put the eggplants in a clean saucepan and pour over the hot marinade. Cool and put on the refrigerator shelf. Serve after 3-4 days.

You can prepare a dish with a different filling, for this, lightly fry the carrots, onions and bell peppers chopped into strips in oil.

There are more than a dozen recipes for pickling blue vegetables, but in almost every one it is recommended to remove the bitterness from the vegetable just before cooking. Those who marinate a vegetable directly from the garden do not need advice, since there is no bitterness in fresh fruits.

If you could not find fresh eggplant:

The vegetable must be chopped and sprinkled with coarse salt. After 15 minutes. liquid appears on the surface of the slices. It is enough to rinse the slices with water or dry with a paper towel. Salt must be taken large, since the structure of the vegetable is quite porous. By seasoning the vegetable with fine salt, you can get not bitter eggplant, but very salty.
Chop the vegetable and put it in a bowl with cold salted water. Since it does not sink in water, you will have to press down on it. In half an hour, all the bitterness will come out of him. It remains to rinse with clean water, remove excess moisture and start cooking. You can soak whole fruits, but then you will have to keep them for at least 2 hours. As for table salt, one tablespoon per liter of liquid is sufficient.
Just peel off the fruit. But not every recipe uses peeled fruits. You can cut it lengthwise and remove the seeds with a spoon.
Send the pieces of vegetable into milk for at least 30 minutes, and press down on top with a press. Then dry the slices thoroughly with a paper towel.

The video shows another quick recipe for pickled eggplant:

Eggplants are usually rolled up in jars for the winter. Which, of course, is delicious, but the wait is very long. Therefore, recipes for instant pickled eggplant appeared.

Instant pickled eggplant is a delicious snack for any table and is quite easy to prepare. There is a wide variety of quick recipes, they are suitable for housewives who have little time to prepare meals. Note that pickled eggplants cannot be stored for a long time, but there are recipes that take a little more time and allow you to prepare these vegetables for the winter.

Eggplant is a very useful vegetable, it contains vitamins and useful trace elements, fiber, pectins and tannins. Eggplant has a very interesting taste, with a bit of bitterness, but not everyone likes it and therefore it is often prepared with the addition of various seasonings, spices and other vegetables.

"Blue" ones can be salted, fried, marinated, baked, stewed, etc. Below are the most popular cooking methods for this healthy vegetable.

Pickled eggplant with garlic is a very tasty combination, they can be cooked in different ways: with the addition of herbs, pepper, carrots and other ingredients. Eggplant, recipes with garlic of which are quite varied, are especially popular - such snacks are very tasty.

A very spicy combination of "blue" ones with garlic and bell pepper, and it is very easy to prepare such an appetizer. These eggplants marinated with garlic and herbs will leave no one indifferent.

The recipe for pickled eggplant is as follows:

eggplant - 2-3 kg;
sweet peppers - 4-5 pcs., for beauty, you can take different colors;
onions - 4 pcs. medium size;
greens - 1 bunch (can be any, for example, parsley, dill, etc.);
garlic - 1 head;
refined sunflower oil - 250 ml;
table vinegar 9% - 30 ml;
sugar - 2 tablespoons;
salt - ½ tbsp.

Cooking method:

Peel the eggplants, cut into 4 parts - preferably lengthwise - and place them in salt water. Then cook for 5 minutes. It is important not to digest. Drain the water. After the eggplants have cooled, cut them into cubes.
The next step is to cut all the other components.
Next, put all the vegetables in layers in a separate container.
Combine liquid components in a separate bowl, add salt and sugar to them.
Pour vegetables with the resulting marinade and leave them warm for 1 day. After that, mix and arrange in jars. Store the finished snack in the refrigerator.

"Blue" according to this recipe are delicious, with a light garlic aroma.

You can also cook "quick" fried eggplants with garlic and herbs - without using the marinade - such a dish will be a great addition to a festive and everyday table.

"Blue" for mushrooms

The next healthy vegetable dish tastes like mushrooms. This cooking method allows you to marinate eggplants like mushrooms in 1 day, but in this case, the vegetable will be boiled in the marinade. To cook "blue" mushrooms, you need the following ingredients:

eggplant - 1.5-2 kg;
black peppercorns - 5-6 peas;
mushroom spices - ½ bag;
garlic - 1 head;
a bunch of dill;
table vinegar 9% - ½ tbsp;
refined vegetable oil - 300 ml;
salt - 2 tablespoons;
water - 2.5-3 liters.

Cooking method:

Put water on fire and bring to a boil, add salt, pepper and vinegar.
Cut the eggplants into medium-sized cubes and add to the water. Cook for no more than 5 minutes.
Chop the garlic and herbs finely.
Mix boiled eggplant with garlic and herbs.
Add oil and mushroom spices to the main components, mix everything well.

Place the resulting dish in the refrigerator for exactly 1 day, after which it will be ready to eat. Eggplants marinated under mushrooms are very tasty, moderately spicy and salty.

Eggplant with carrots

During the ripening season of "blue" many housewives strive to prepare eggplants for the winter and, of course, use a variety of cooking methods for this. For the winter period, salted whole eggplants or cubes are often harvested. Pickled eggplants with carrots and garlic are very tasty for winter preparation - they can be quickly preserved and enjoy a light snack in the cold season. This requires the following products:

"Blue" - 6 pieces;
onions - 1-2 pcs.;
garlic - 4 cloves;
carrots - 1.5 -2 pcs.;
table vinegar 9% - 3 tablespoons;
vegetable oil, better refined - 2 tablespoons;
soy sauce - 2 tablespoons;
salt - 1 tsp;
coriander and black pepper to taste.

Cooking method:

Wash the main ingredient, trim the ponytails, then soak in cool salted water for 30 minutes. This is necessary so that excess bitterness goes away. Squeeze lightly and boil for 15-20 minutes.
Peel and chop the rest of the food. Onions - in half rings, carrots - in strips, and garlic - in thin slices.
In a separate bowl, mix all vegetables, salt, spices, vinegar, soy sauce and oil, mix well and place in the refrigerator for 30-40 minutes.

Eggplants with carrots can be eaten right after the end of pickling, or prepared for the winter. To do this, you need to sterilize jars (0.5 l) and roll up a snack in them. Store the preservation in a cool room. Marinated eggplants are spicy enough to reduce the amount of garlic.

Carrots, tomatoes, sweet and hot peppers, garlic and herbs go very well with this vegetable, so these products can be found in many recipes.

For harvesting for the winter, you can stuff "blue" carrots. Usually such a dish is rolled up in large jars (3 l). The recipe uses already known ingredients: in addition to the main vegetable, onions, garlic, carrots, parsley and sunflower oil are needed. It is recommended to choose the main ingredient in medium size so that it fits easily into a jar.

The cooking process is simple:

"Blue" wash, cut off the tails, part of the pulp and cook for 5 minutes. Then they are placed on top of each other, covered with a cutting board and a load is placed on top of it. Eggplants remain under pressure to remove excess liquid.
The carrots are grated and fried. The parsley is chopped, and the garlic is crushed through the garlic. Mix greens, garlic and carrots.
After the "blue" ones have shrunk under the pressure, they can be stuffed. To do this, you need to make longitudinal cuts and place the carrot-garlic mixture there. Eggplants stuffed with carrots are tightly placed in jars and filled with brine.
The brine (water + salt) is pre-boiled, you can add some black peppercorns during the boiling process. In this state, the eggplants are fermented within 5 days, and the process should take place in a warm place. After that, the jars are sterilized and rolled up with lids. Pickled eggplant need not be canned, but then they will be suitable for consumption for about a month.

It is worth noting that the amount of ingredients depends on individual needs, but usually 2 kg of carrots and 400 g of garlic are taken for 8 kg of eggplant.

Quick recipes

If there are guests tomorrow, and you want to treat them with a spicy snack, then quick recipes for making delicious pickled eggplants will come in handy. For example, pickled "blue" ones with pepper and tomatoes will be ready in 3 hours. They cook quickly and tasty. To prepare them you will need:

eggplant - 1 kg;
sweet pepper - 800 g;
tomatoes - 800 g;
cilantro - 1 bunch;
parsley - 1 bunch;
dill - 1 bunch;
garlic - 1 head;
spices (chili, ground black or paprika);
vegetable oil - 125 ml;
vinegar 9% - 2 tablespoons

Cooking algorithm:

The main vegetable is washed, cut into strips and boiled for 5 minutes.
Cut the remaining vegetables into cubes. Greens and garlic are finely chopped.
All vegetables, herbs, garlic are mixed in a separate container, spices and salt are added. Then everything is poured with a mixture of vinegar and oil, mixed well and placed under a press for 3 hours, there is no need to send it to the refrigerator. This dish is ready.

Among the variety of recipes, one can single out Korean-style pickled eggplants. During the preparation, Korean spices and 6% vinegar are used - this is the only difference in the components, since the "blue" in Korean is prepared in the same way as ordinary pickled eggplants. Other vegetables, such as carrots and bell peppers, can be added to this recipe. It is necessary to marinate within 24 hours.

Easy and quick to cook eggplant with pickled onions. Required Ingredients:

eggplant - 3-4 pcs.;
onion - 1 pc.;
vinegar 9% - 50 g;
vegetable oil - 2 tablespoons;
water - 150 ml;
bell pepper - 1 pc.;
garlic - 2 cloves;
salt - 1 tsp

"Blue" are boiled, allowed to cool, then cut into rings.
Onions are also cut into rings.
Prepare the marinade: add salt, diced pepper, garlic crushed through a garlic, vinegar and oil to the water.
Eggplants and onions are placed in a separate bowl in layers, filling each layer with marinade. Then the vegetables are put under pressure in the refrigerator for 12 hours.

Thus, preparing a healthy vegetable is easy and quick, and this is especially important when you are pressed for time. There are many recipes, so everyone will find one that suits his taste.

Today we will prepare delicious pickled eggplants. No, we will not procure them for the winter. These

Delicious pickled eggplant, yummy incredible

12:00 26 October 2016

Today we will prepare delicious pickled eggplants. No, we will not procure them for the winter. These "blue" recipes are intended to be consumed almost immediately after preparation. So this yummy simply won't live up to 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 glasses
carnations - 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 the marinade - 1 tbsp. the spoon

Cooking garlic pickled eggplant

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

Cooking the marinade. We mix water with vinegar, add spices: cloves, bay leaves, 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 plate in the marinade and put them in a small saucepan, alternating with chopped garlic strips. At the end, fill the eggplant with marinade. Since there is 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 be well marinated, which takes 3-5 days. But with a strong desire, you can eat them earlier, even the next day!

Whipped eggplant

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

These eggplants have an original pungent 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 leaves - 3 pcs.
peppercorns - 10 peas
olive oil - 100 ml
table 9% vinegar - 70 ml
sugar - 1.5 tsp
dill greens - 1 bunch
salt - 1 tsp
water - 100 ml

Making 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 prepared eggplants in the same saucepan. We put the container on a small fire. Bring to a boil and then cook for another 10 minutes under the lid.

In the midst of the vegetable harvesting season, the abundance of products in the markets and vegetable gardens reaches its peak. In this article, we will focus on the canning of winter stocks of eggplant, popularly called "blue". Literally a storehouse of vitamins, these valuable vegetables are low in calories. The recipes below will interest women who are watching their weight, since this homemade winter preservation is not only tasty and healthy, but also safe for a slim figure.

Not every vegetable can be used to prepare such a variety of dishes, the benefits of which can be endlessly discussed. In many cuisines of the world, dishes are prepared with pleasure, the recipes of which include eggplant. These wonderful vegetables are actively involved in side dishes, independent main courses, as ingredients for borscht and other soups, and, of course, in the preparation of winter storage... The combination of the "blue" taste with mayonnaise, nuts or honey gives these valuable vegetables a special piquancy.

Cooking "blue" has one little secret, used in the cuisines of different countries and making the taste of ready-made dishes more interesting. These vegetables have an amazing ability: they absorb the smell and taste of the foods that are nearby during the cooking process, which allows chefs to be creative and enjoy experimenting in their kitchen. Many home-cooked dishes with eggplant are similar in taste to imported canned vegetables, but they are much superior in quality.

A huge number of culinary recipes posted on the Internet and positive reviews about them speak of the great popularity of eggplant dishes. They are used in Georgian, Azerbaijani, Korean, Chinese and other cuisines. After examining the selection of recipes proposed in our article, you will be convinced not only of the simplicity of preparing pickled "blue" for the winter, but also of their usefulness and amazing taste.

Choosing the right eggplant

A huge advantage of "blue" vegetables over other vegetables is that even after heat treatment, all vitamins and mineral nutrients remain in this unique representative of nightshade, and the cooking method does not matter.

In order to get a tasty and healthy eggplant dish, you need to know how to choose them correctly... Here are a few secrets, knowing which, you can easily cope with the selection of "blue" for winter harvesting:

The best recipes for eggplant pickled for the winter

Every self-respecting mistress there are several recipes for canning various vegetables for the winter. However, those who cook with pleasure have no limits for their imagination. Making even minor amendments to the well-known recipes for pickled vegetables: by changing the proportions, adding some zest, you can get your own signature dish.

In our article, we tried to collect the most original and delicious recipes for canned eggplant for the winter.