Marinated aubergines can be a light garnish for meat, fish or a savory snack for serving along with other dishes to a festive table or a casual 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 its own individuality, as well as general technological moments, which you need to remember about when you start making snacks.
- Eggplants are initially washed, dried, cut into slices of the desired shape and size or left whole, cutting off the edges.
- The prepared vegetable slices are cooked or fried, mixed with the components of the marinade and left to impregnate.
- Tasty pickled eggplants can be made quickly with a quick recipe or you can prepare a treat for the winter for future use.
Pickled Eggplants
Quick pickled eggplants can be cooked in just a few hours, using the recipe below. If desired, the marinade can be supplemented with a clove, chili or other spices to choose from, adding them directly to the eggplants or to a liquid pickle. When serving, a ready-made snack is flavored with aromatic oil.
Ingredients:
- eggplant - 700 g;
- garlic - 3 teeth;
- onion - 1 piece;
- water - 0,5 l;
- sugar - 2 tbsp. spoons;
- vinegar 9% - 3 tbsp. spoons;
- salt - 1 teaspoon;
- pepper black and fragrant, laurel.
Preparation
- Eggplants are shredded with cubes 2 x 2 cm.
- Lay the vegetable in boiling water, boil after re-boiling for 2 minutes, pour into a sieve, allow to drain.
- Add onions and garlic to slices, mix.
- 0.5 liters of water is brought to a boil, add the components of the marinade and pour in a mixture of eggplant.
- Press the vegetables with a load, allow to cool.
- Pickled eggplants are harvested for 6 hours in the refrigerator.
Eggplants pickled with garlic
Especially delicious and aromatic are the eggplants marinated with garlic and herbs: dill or mix of parsley, basil, coriander. Within a day you can enjoy a piquant taste of a ready-made snack. You can add a slice of fresh bread, ruddy toast, or serve it with other dishes.
Ingredients:
- eggplant - 1 kg;
- garlic - 6-7 teeth;
- dill - 1 bunch;
- water - 1.5 liters;
- vegetable oil - 100 ml;
- vinegar 9% - 6 tbsp. spoons;
- salt - 1 tbsp. a spoon.
Preparation
- Dice the eggplants, boil 5 minutes in water with salt and vinegar, drain, give drain.
- Add chopped greens, garlic, vegetable oil, mix.
- Transfer the marinated aromatic aubergines into jars and put them overnight in the refrigerator.
Marinated aubergines with carrots and garlic
Marinated stuffed eggplants with a filling of carrots, garlic and greens will be a great addition to boiled or roasted potatoes, as well as a spectacular snack for feeding to any table. For the performance of the recipe choose fruits of medium size and cut them along in half, slightly not cutting in the area of the stem.
Ingredients:
- eggplant - 8 pcs .;
- carrots - 3 pieces;
- garlic - 5 teeth;
- parsley and coriander - 0.5 pencils each;
- water - 800 ml;
- vegetable oil - 50 ml;
- vinegar 9% - 2 tbsp. spoons;
- salt - 2 tbsp. spoons and for cooking;
- black and fragrant pepper peas - 3 pcs.
Preparation
- Prepared eggplants are cut along, pricked with a fork and boiled in salted water for 10 minutes.
- Place the boiled vegetable under the yoke to get rid of moisture.
- Mix the greens, garlic and a little buttered carrots, add salt.
- Stuff with a mixture of aubergines, bind them with a string.
- Bring to boil water, add salt, pepper and vinegar, pour out to the eggplant, have a load on top.
- Cool the pickled eggplants and place them in the refrigerator for 2 days.
Marinated aubergines as mushrooms
Next, you will learn how to make aubergines, pickled mushrooms , and enjoy a wonderful alternative to your favorite snack. The taste of a delicacy fully depends on the composition of the marinade and its spices and spices. In the recipe, it is recommended to peel the eggplant from the eggplant, cutting it with a knife.
Ingredients:
- eggplant - 1 kg;
- dill - 0,5 tufts;
- garlic - 0.5 heads;
- vegetable oil - 170 ml;
- water - 1,3 l;
- vinegar 9% - 5 tbsp. spoons;
- salt - 2 tbsp. spoons.
Preparation
- Eggplants are rid of the skin, cut, boiled in water with salt and vinegar for 5 minutes, poured onto a sieve, leave to drain for an hour.
- Mix the slices with garlic, herbs and butter, transfer to a jar and put for 6 hours in the refrigerator.
Marinated aubergines in Korean
Eggplants marinated in soy sauce according to the Korean recipe, will please the fans of dishes with a pronounced ostrinkoy. Fruits must be pre-cooked completely for 10 minutes, then cut across in half and then lobules. Bulgarian pepper and half a portion of onions in a snack are added fresh, finely chopped.
Ingredients:
- eggplant - 1 kg;
- coriander - 1 bunch;
- garlic - 5 teeth;
- onions - 150 g;
- Bulgarian pepper - 1 pc .;
- vegetable oil - 70 ml;
- sugar and ground chili - 1 teaspoon;
- coriander ground - 2 tsp;
- sesame, apple vinegar and soy sauce - 2 tablespoons each. spoons;
- salt pepper.
Preparation
- Prepare eggplants, add salt, add vinegar, leave for 30 minutes.
- For refueling fry in the oil half of onions and chili, add coriander and sesame.
- Mix the eggplant, pepper, dressing, garlic, stir greens.
- A snack of pickled eggplants will be ready in 2 hours.
Marinated aubergines with basil - recipe
Marinated aubergines with basilica are amazingly fragrant. Fresh greens can be replaced with dried, and instead of onions use cut green feathers. Eggplant fruits are optionally 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;
- onions - 250 g;
- water - 200 ml;
- vegetable oil - 100 ml;
- granulated sugar - 1 tbsp. a spoon;
- vinegar 9% - 40 ml;
- salt - 0.5 tbsp. spoons.
Preparation
- In the pan lay layers of fried eggplants, garlic, onions, basil leaves.
- Boil water, add salt, sugar, vinegar, cool, pour to the workpiece, press the load.
- After 8 hours, put marinated with basil eggplants in the refrigerator.
Eggplant pickled in Azerbaijani style
Marinated aubergines, the recipe of which is borrowed from the Azerbaijani cuisine, are prepared with garlic and mint, soaked in marinade from salt and grape vinegar. If desired, garlic stuffing can be added to grated carrots or chopped greens, which will enrich and diversify the taste of snacks.
Ingredients:
- eggplant - 1 kg;
- mint fresh - 0.5 beam;
- garlic - 2 heads;
- grape vinegar - 300 ml;
- water - 1.5 liters;
- salt - 150 g.
Preparation
- In water and salt, boiled a little eggplant for 5-7 minutes.
- Razirayut in a mortar with a pinch of salt and mint garlic, apply a mixture of cuts and put in a bowl.
- Pour everything with vinegar, squeeze the load and leave for 4 days in the refrigerator.
Eggplants marinated in Georgian
Spicy pickled eggplants, cooked according to the following recipe, are incredibly tasty and spectacular in appearance. A bright palette of colors and flavors can not leave anyone indifferent. Carrots with onions can be previously saved in oil until soft or mashed with the addition of salt.
Ingredients:
- eggplant - 4 pcs .;
- onions, carrots and sweet peppers - 3 pcs .;
- garlic - 5 teeth;
- vinegar - 4 tbsp. spoons;
- oil - 0.5 cup;
- hot pepper - 0,5 tsp.
- salt and honey - 1 tbsp. spoon.
Preparation
- Sliced and boiled for five minutes, the eggplant is mixed with the prepared chopped other vegetables.
- Mix the butter with honey, vinegar, pepper and garlic, pour into vegetables, mix everything and press the load for several hours.
Marinated aubergines for the winter
The recipe for pickled eggplants for the winter will allow you to enjoy the taste of your favorite snacks all year round, until the next harvest is collected. The 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.
Ingredients:
- eggplant - 1 kg;
- water - 1 l;
- hot pepper - 1 piece;
- garlic - 4 teeth;
- vinegar 9% - 100 ml;
- dill and parsley - 1 bunch;
- salt - 1 tbsp. a spoon.
Preparation
- Prepare eggplants, boil 5 minutes in brine, drain and combine with chopped garlic and greens.
- Dispense the mass of the cans, compact, pour marinade, sterilize for 5 minutes, cork, wrap up before cooling.