Eggplant can not only be stewed or fried, but also marinated. In this form, they are simply amazing, sometimes they do not even differ in taste from forest mushrooms. In order not to wait a long time for the result and not doubt in the end, you can cook pickled snacks in quick ways.
Your attention is invited to a selection of the most successful recipes.
Pickled eggplant - general cooking principles
Eggplant can be bitter, which makes them completely tasteless. It is for this reason that the vegetable is often poured with salt or poured with concentrated brine, let it brew. But before pickling, eggplant is usually boiled. You can do this in salted water and the unpleasant taste will go away. After cooking, you need to squeeze the vegetables. You can simply put them on an inclined surface under oppression. Next, cut the eggplant, if not done in advance, and combine with other products by prescription.
What you can cook with:
• sweet and hot peppers;
• carrot;
• garlic;
• greenery.
Marinade is usually cooked with vinegar. Salt, granulated sugar are added to it. Often oil is added to eggplant. Water is not always added. There are concentrated marinades, there are options for juices, usually a tomato. Various spices are often served in eggplant snacks. It can be a Korean mixture of spices, different peppers, coriander. If it seems that the seasoning is too much or just something that is not to your taste, you can reduce the number or remove some components.
Very delicious pickled eggplant: fast and tasty
A variant of very simple, tasty and quick pickled eggplant. For this dish, it is advisable to choose small vegetables, in which there will not be many seeds.
Ingredients
• 500 g eggplant;
• a bunch of dill;
• head of garlic;
• half a teaspoon of salt;
• 20 ml of vinegar;
• 30 grams of oil;
• silent coriander.
Cooking
1. Cut off the tips of the eggplant with a sharp knife, make a few punctures in the vegetables, put in boiling water and boil for about ten minutes. Remove, cool, squeeze out excess water.
2. While the eggplant is cooling, prepare the marinade. For it we use 3% ordinary vinegar. The rear of any bottle shows the proportions of dilution.
3. Combine vinegar with oil. It is best to use unrefined sunflower or olive oil for marinating. Add salt to it, put spices and grind.
4. Cut the peeled cloves of garlic, chop finely fresh dill, mix. Instead of dill, you can use parsley. Some people like to use cilantro. You can take a mixture of different greens, but not more than one bunch, as it will also absorb marinade.
5. Cut cooled eggplants into strips. First, in half, then again and again.
6. At the bottom of the container, pour a little greens, put a layer of eggplant, pour marinade with spices and sprinkle with herbs again.
7. Repeat layers of eggplant and greens, trying to evenly distribute the marinade. Close the container, turn upside down, leave for a couple of hours.
8. Return the container to its normal position, rearrange in the refrigerator, stand for a couple more hours and the eggplants are ready!
Korean pickled eggplant: fast and tasty
The recipe is just amazing marinated eggplant, they can be quickly and tasty cooked for dinner or for the festive table. Be sure to try it! One of the main ingredients, in addition to vegetables, is soy sauce.
Ingredients
• three eggplants;
• one bell pepper;
• floor cilantro beam;
• four cloves of garlic;
• 10 g of sesame seeds;
• 1 tsp (less possible) hot peppers;
• 70 ml of oil;
• 20 grams of soy. Sauce
• half a spoon of sugar;
• 2 tsp vinegar.
Cooking
1. Rinse the eggplant. We make several through punctures with a sharp knife.
2. Boil a couple of liters of water, throw a spoonful of salt and pour eggplant. Boil until soft, but do not overdo it, 7-8 minutes are enough.
3. We take the vegetables out of boiling water, put them on a board at an angle, put oppression on top so that water flows out.
4. While the eggplants are cooling, you need to chop Bulgarian pepper with a thin straw, chop the garlic and washed greens. You can mix them right away.
5. Cooled eggplant cut into cubes or long strips, as you like. Combine with other vegetables, add soy sauce, sugar, vinegar and stir.
6. Heat the vegetable oil, throw hot pepper into it, add sesame seeds, hold for several seconds on fire, remove and pour the vegetables.
7. Stir quickly, cover with a tight lid, keep warm for an hour. Then stand the eggplant for a couple more hours in the refrigerator. You can stir occasionally to make the pickling process go faster.
Pickled eggplant: make mushrooms fast and tasty!
A variant of mushrooms very similar to pickled eggplant, very fast and tasty. There is a snack in a few hours. But still it is better to let the eggplants stand and soak in the refrigerator for several hours.
Ingredients
• 1.2 kg of eggplant;
• 6 tbsp. l vinegar 9%;
• 1.5 liters of water;
• 1 tbsp. l salts;
• one small head of garlic;
• a bunch of dill;
• 100 g of oil.
Cooking
1. You can clean the eggplant before use, then they will be even more like mushrooms. Dice one and a half centimeters.
2. Boil water, salt, pour eggplant and cook for about three minutes. Vegetable should reach readiness, but not boil. Drain into a colander.
3. Chop a bunch of washed dill, connect with the eggplant, which should have already cooled.
4. Peel the head of garlic, but it is possible and smaller, also chop, shift to eggplant.
5. Mix vinegar with vegetable oil, pour over the eggplant. If desired, put any spices.
6. Stir everything thoroughly, put it in a jar or even several. We put in the refrigerator, let the vegetables soak for several hours.
Pickled eggplant: fast and tasty (with carrots and herbs)
This appetizer is prepared for two days, but the result is simply amazing. To cook pickled eggplant quickly and it turned out delicious. Choose small fruits. They are tender, without seeds, well saturated.
Ingredients
• 10 small eggplants;
• 5 cloves of garlic;
• cilantro or parsley (small bunch);
• three large carrots;
• a couple of tablespoons of oil;
• 800 ml of water in the marinade;
• 2 tbsp. l vinegar (we take 9%);
• 2 tbsp. l salt in the marinade;
• six peppercorns.
Cooking
1. For each eggplant, cut the stem and small tip. Cut a sick pocket with a sharp knife, without cutting it to the very end.
2. Put the eggplant in slightly salted boiling water, boil for about seven minutes. Put in a colander, let it cool.
3. Boil water for the marinade with pepper, salt. Leave on the table, let it cool. Then add vinegar and a couple of tablespoons of vegetable mass, which will improve and slightly smooth the taste of the marinade.
4. Grate the carrots with large strips, add chopped greens and garlic, stir the filling thoroughly. You can add different spices to it and mash it well.
5. We spread the carrot mass on the eggplant and tie each one with threads so that nothing falls out.
6. We put stuffed vegetables in a pan or in a container, fill with prepared marinade, close and send to the refrigerator. You can try it in a couple of days.
Spicy pickled eggplant: fast and tasty
Spicy version of pickled eggplant, very fast and tasty.
Ingredients
• seven eggplants;
• two chili;
• two bell peppers;
• 0.5 tbsp. vinegar 3%;
• 1 tsp Korean spice mix;
• five tbsp. l oils.
• salt 12 g.
Cooking
1. Cut the eggplant in half lengthwise, dip into boiling water and boil for 4 minutes. Remove, cool, squeeze out excess liquid from the pulp.
2. Cut bell pepper into strips, sharp pods as small as possible.
3. Cut the boiled eggplant into slices, you get small sticks, combine with two types of pepper. If desired, add greens and garlic to the appetizer.
4. Pour vinegar, add salt, add Korean spices, stir.
5. At the end, add oil, stir again, remove the snack for several hours in a cool place, let it pickle.
Tomato marinated eggplant: fast and tasty
A variant of simple, quick and tasty eggplant marinated in tomato. It is advisable to use pure juice without skins and pulp, it will be much tastier.
Ingredients
• five eggplants;
• five cloves of garlic;
• 500 ml of juice;
• 20 ml of vinegar;
• 1 tsp mixtures of peppers;
• the floor of a bunch of dill;
• 20 g of sugar;
• five grams of salt.
Cooking
1. First cut the eggplant lengthwise into two halves, then each part across 3-4 pieces, depending on the desired size.
2. Salt water, put on a stove. After boiling, lay out the pieces of eggplant and boil for two minutes. Drain into a colander, let the water drain. After cooling down, squeeze out additionally with your hands or immediately put a little oppression directly into the colander.
3. Put the tomato juice on the stove, bring to a boil, remove the foam, if it appears. Pour granulated sugar. Add vinegar, salt and pepper. You can put any spices to your taste. Boil a minute. Turn off the fire.
4. Cut the garlic and herbs, mix with eggplant.
5. Pour the appetizer with hot tomato juice with vinegar, stir and cover.
6. We wait for complete cooling, then we send eggplants for a couple of hours in the refrigerator.
Pickled Eggplant - Tips & Tricks
• Mature eggplants have not only hard seeds, but also peel. It is better in this case to remove it.
• The larger and spell eggplant, the more harmful substances in it. It is corned beef that gives bitterness, which can be soaked, but still it is better to choose young and small-sized vegetables.
• If the taste of ordinary vinegar is not pleasant or it is poorly tolerated, then apple vinegar can be used, it is more useful. There are recipes for pickled dishes with diluted citric acid and even juice.
