Within the framework of this material, we decided to stop pickling eggplants. Pieces of vegetables, we fill with a simple marinade with garlic in the base, so that the vegetables soak up the fragrance and acquire an island taste. Details about the variations of marinated aubergine with garlic in the following recipes.
Eggplants marinated with garlic and greens
Before the beginning of the marinating, the eggplants must undergo a thermal treatment. Vegetables can be fried, boiled or baked on the grill, but in this recipe we will stop on the last option.
Ingredients:
- eggplant - 1,1 kg;
- olive oil - 115 ml;
- garlic - 3 heads;
- salt - 10 g;
- sugar - 15 g;
- vinegar - 45 ml.
Preparation
- Pre-bake the eggplant in boiling water for 10 minutes.
- Softened fruits cool, and while they cool, prepare a simple marinade, combining the chopped garlic with oil, vinegar, salt and sugar.
- Chilled, but still soft eggplants are divided into pieces of equal size, and pour the resulting marinade.
- Leave vegetables under the oppression for 6-8 hours in a cool, and then you can start tasting snacks.
Eggplants marinated with garlic for the winter
Ingredients:
- eggplant - 1,2 kg;
- vinegar - 230 ml;
- garlic - 4-5 teeth;
- sugar - 25 g;
- salt - 10 g.
Preparation
- Before pickling eggplants with garlic for the winter, cut them into cubes and try: if the pulp is bitter, then soak the fruit in salt water.
- Cook a simple marinade of salt and vinegar. Add sugar, chopped garlic and load the eggplant.
- After bringing the liquid to a boil, pour it into clean jars and then roll it up.
Marinated aubergines with pepper and garlic
If you do not have the time to repeat the recipes described above, make aubergines with marinated pickles with garlic. In addition to garlic, the dish will contain sweet Bulgarian pepper, jalapeno witticism and pleasant salinity of capers.
Ingredients:
- eggplant - 780 g;
- olive oil - 175 ml;
- hot jalapeno pepper - 1 piece;
- sweet pepper - 290 g;
- capers - 1 ½ tbsp. spoons;
- a handful of green parsley;
- wine vinegar - 55 ml.
Preparation
- Eggplant cut into slices, salt, grate with olive oil and fry on the grill until soft.
- By analogy, do the same with sweet peppers.
- Mix the remaining oil with vinegar, chopped pepper, chopped capers, a pinch of salt and pepper. Add a handful of parsley greens.
- Mix the grilled vegetables with the resulting marinade and leave for half an hour.