How to make pickled eggplants with garlic? Eggplants marinated with garlic and herbs quick Eggplants marinated with garlic.

Many people are accustomed to frying or stewing eggplants, but they turn out just as tasty when marinated. In this form they come out simply amazing. In order not to wait for the result, the dish is prepared quickly. The average calorie content of the proposed variations is only 63 kcal.

Insanely delicious marinated eggplants with garlic and instant herbs - step-by-step photo recipe

Very tasty and moderately spicy eggplants, which can be served for a home-cooked dinner along with potatoes or placed on a holiday table as a snack for alcoholic drinks. They marinate very quickly. Within a day, a delicious appetizer will be ready, which tastes very much like pickled mushrooms.

Cooking time: 23 hours 0 minutes

Quantity: 6 servings

Ingredients

Eggplants: 3 pcs.
Garlic: 3 cloves
Parsley: bunch
Dill: bunch
Vegetable oil: 1-2 tbsp. l.
Salt: 3 tbsp. l.
Apple cider vinegar 6%: 400 ml
Water: 2 l

Cooking instructions

Variation of the recipe with onions

A simple, popular preparation will be an excellent option for a festive feast.

You will need:

eggplants – 1.2 kg;
black pepper;
salt – 20 g;
red onion – 270 g;
allspice;
garlic – 7 cloves;
bay leaf – 2 leaves;
parsley – 35 g;
vinegar – 25 ml (9%);
sugar – 20 g;
sunflower oil – 65 ml.

You can vary the amount of garlic to your taste; if you wish, you can do without it altogether. But even one clove improves the taste of the dish and makes it more piquant.

How to cook:

Cut the skin off the eggplant. Boil salted water.
Place the peeled blue ones. Close the lid and cook for 4 minutes.
Remove and leave to cool.
Cut the onion into half rings. Finely chop the garlic cloves, followed by the greens.
To make the marinade, pour vinegar into the oil. Sweeten and add salt. Mix.
When the eggplants have cooled, cut them into cubes and mix with the prepared ingredients. Pour over the marinade.
Add bay leaf and peppercorns. Stir and refrigerate for 6-7 hours.

With carrots

Stuffing eggplants with vegetables makes the perfect weekend snack.

Products:

bell pepper – 450 g;
eggplants – 3.5 kg;
onion – 160 g;
carrots – 260 g;
garlic – 6 cloves;
black pepper – 4 peas;
red pepper – 4 g;
coriander;
khmeli-suneli;
bay leaf – 3 leaves;
dill – 35 g;
vinegar – 25 ml;
cilantro – 35 g;
sugar – 25 g;
salt – 65 g;
water – 2 l.

What to do:

Remove the stems from the washed eggplants and make a deep longitudinal cut on each one.
Boil water, add salt and put the blue ones in it. Cook for 5 minutes until soft.
Place them on an inclined surface. Place a press on top. Excess liquid should drain.
Cut the remaining vegetables into thin strips. Pass the garlic cloves through a press.
For the marinade, boil the volume of water specified in the recipe. Add salt and sugar. Add vinegar. Throw in the bay leaf and pepper. Boil for 4 minutes.
Pour oil into a saucepan and add onion. When it turns golden, add coriander seeds. Stir and add bell pepper.
Sprinkle the vegetables with ground red pepper, chopped garlic and suneli hops.
Stir and add chopped dill, carrots and cilantro. Simmer for 4 minutes and remove from heat. Cool.
Place the resulting filling into the cut of each eggplant.
Pour boiling marinade over. Vegetables should be completely covered with liquid. Leave for 7 days.
When the snack is ready, store it in the refrigerator.

Spicy pickled eggplants in Korean style with pepper

This quick dish will be appreciated by lovers of spicy Korean salads.

Ingredients:

blue ones - 480 g;
sesame seeds – 15 g;
garlic – 4 cloves;
soy sauce;
lemon – 25 ml;
hot ground pepper - pod;
soy sauce – 60 ml;
sugar – 15 g;
green onions – 35 g.

Step by step process:

Cut the eggplant in half. Place in the oven and bake. Temperature 180°.
Cool and cut into cubes. Add chopped onion, pepper and garlic cloves.
Mix the ingredients. Pour over lemon juice and soy sauce. Add pepper, seeds and sugar. Mix.
To enhance the flavor and marinate, leave for a couple of hours.

Eggplants are like mushrooms - the dish that is eaten first

A simple and quick way to prepare a snack that tastes like mushrooms.

Take:

blue – 2.1 kg;
water – 2.5 l;
garlic – 5 cloves;
salt – 110 g;
dill – 35 g;
vinegar – 150 ml (9%);
olive oil – 310 ml.

How to cook:

Boil water. Add salt and vinegar. Stir.
Cut the skin off the eggplant. Cut into cubes about 2 centimeters.
Throw them into the brine. When it boils, cook over medium heat for 5 minutes.
Drain through a colander and leave to drain. Do not stir or shake. The eggplants must cool completely. This process will take about an hour.
Transfer to a suitable container. Add chopped dill and chopped garlic. Fill with oil.
Stir and leave for 5 hours.

A very simple recipe for marinating whole eggplants

The very next day a delicious appetizer will be ready that will amaze guests with its appearance and taste.

You will need:

garlic – 4 cloves;
eggplants – 1.1 kg;
salt – 110 g;
vinegar – 40 ml (9%);
water – 1.5 l;
bell pepper – 220 g.

Eggplants should be selected without damage, strong, elastic and always young so that they have time to marinate.

Further actions:

Cut off the stem and make punctures at the edges.
Mix chopped garlic, salt and add water. Add vinegar and boil.
Pour the prepared marinade over the blue ones so that it covers everything.
Add chopped pepper.
Leave for a couple of days.

Ripe eggplants have not only hard seeds, but also a strong skin. Therefore, it is better to cut it off. Young specimens are cooked together with the skin.
If you don’t like the taste of regular vinegar, you can replace it with a softer and healthier apple cider vinegar.
Large and ripe eggplants contain a substance called corned beef, which gives bitterness. To get rid of it, the fruits will have to be pre-soaked, which will negatively affect the result. Therefore, it is better to use young specimens.
To make the dish tasty, you should marinate for as long as indicated in the recipe.
Ready-made quick eggplants can be stored for no more than 13-15 days.

Instant marinated eggplants are a spicy, aromatic appetizer that is very easy to prepare and ready to eat in just a couple of hours.

Ingredients:

500 g eggplants
any greens
2-3 cloves of garlic
2 tbsp. l. vegetable oil

marinade:

500 ml water
1 tbsp. l. without top of salt
1 tbsp. l. without top sugar
50 ml 6% apple or wine vinegar
5-6 peas of allspice

On the Internet, recipes for quick-cooking pickled eggplants indicate different amounts of vinegar for the marinade, but through experience, I came to the conclusion that this particular ratio of products is optimal, the appetizer is not at all sour, and it contains everything in moderation. Perhaps someone will disagree with me. 🙂

Preparation:

Wash the eggplants, cut off the tails and cut them into cubes with a side of about 2 cm. For this appetizer, it is better to use young eggplants with dense flesh.

Then prepare the marinade. Pour 0.5 liters of water into the pan, add salt, sugar, vinegar and peppercorns. Bring the marinade to a boil, drop the chopped eggplants into it and boil for 5 minutes from the moment it boils again. While boiling, stir the eggplants periodically so that they are evenly soaked in the marinade.

After boiling for five minutes, drain the marinade through a colander and cool the eggplants.

While the eggplants are cooling, finely chop the greens and place them in a deep salad bowl. Add chopped garlic and vegetable oil there.

Any greens will do, but if you like cilantro, be sure to add it. In my opinion, no other green goes well with eggplant like cilantro.
Place the cooled eggplants in a salad bowl and mix gently.

In principle, quick-cooking marinated eggplants are already ready, you can try them, but it’s still better to cover them with cling film and put them in the refrigerator for a couple of hours. Once brewed, they will taste simply excellent.
I would also like to note that the appetizer will be more tender if the eggplants are first peeled. Of course, the appearance will suffer a little, but the taste will undoubtedly benefit.

Instant marinated eggplants with garlic and herbs will be an excellent addition to a meat dish or poultry; eggplants can also be served as a salad; mashed potatoes are very tasty. These eggplants can be marinated with various herbs. You can add cilantro, parsley and dill, or add a specific type of herb.

Quick pickled vegetables always help out the housewife. With such recipes it’s not scary to invite guests. You will know for sure that you will be able to set the table deliciously and quickly at any time.

During the season of fresh vegetables, you can experiment and pickle anything you like. Today we will prepare quick marinated eggplants. Everything is quite simple and you won't have to wait long.

Our website has the largest selection of time-tested recipes for pickled eggplants, which will be ready in 5 hours, a day or 2-3 days. Choose the cooking option you like and cook with pleasure.

Ingredients:

Small eggplants, no longer than 10 cm - 5 kg,

For filling:

Carrots - large, 2 pcs.
Bell pepper - large, 1-2 pcs.
Garlic - 10 - 15 cloves,
Cilantro - 1 large bunch,
Dill - 1 bunch,
Parsley - 0.5 bunch,
Celery - 1-2 large stalks.

You can add parsley and celery roots, grated on a coarse grater, to the minced meat. If you like basil or mint, add very, very little of them so as not to overwhelm the aroma of the spices.

Marinade: Water - 2 liters
Vinegar 9% - 1 liter
Salt - 50 g per 1 liter of water
Sugar - 50 g per 1 liter of water
Spices: allspice - 4 - 5 pcs. for each jar,
black peppercorns - 8-10 pcs. for each jar,
cloves - 1-2 pcs. for each jar,
bay leaf - 1-2 leaves per jar,
coriander, dry grains - 0.5 teaspoon per jar,
ground cinnamon - on the tip of a knife.

It is more convenient to marinate in two-liter jars. One-liter eggplants cannot fit into them lying down, and three-liter ones are too big. All utensils used must be boiled.

Based on the number of ingredients, the recipe may seem complicated, but in fact it is quite simple to prepare, and the result will be a very tasty and fortified snack for the winter.

Marinated eggplants with herbs and garlic - step-by-step recipe with photos:

Wash the eggplants, remove the stem, make a cut and take out part of the pulp to create a cavity for the filling: cut the eggplants in half not completely and remove the pulp from both parts.

It is important to ensure that the fruit does not break into two halves, so that the eggplant retains its external integrity. Or cut a hole in the whole eggplant.

Eggplants prepared in this way should be blanched in salted water for five to seven minutes. This needs to be done for two reasons. Firstly, to make the eggplants soft, and secondly, to remove the bitterness from them.

After blanching, remove the eggplants with a slotted spoon and place them in a colander.

To remove excess liquid from eggplants, especially since it is bitter, we put a press on them. Use items you have on hand.

To prevent water from dripping onto the table, floor, and you, place it on a plate.
Let's leave the eggplants alone for a while. Let them sit there, cool down, give away the excess water, and we will do the filling.

Let's peel and grate the carrots and other roots if we decide to use them.

Remove the bell pepper from seeds and stems and cut into cubes or small strips.
Finely chop the garlic. Finely chop part of the eggplant pulp that we removed from them when preparing the cavity for the filling.

Chop all the greens. You can add a little hot pepper to the minced meat. Determine the required amount by testing, since everyone’s understanding of the spiciness of food is individual.

Stuff pickled eggplants.

To do this, fill each eggplant with the vegetable mixture with a teaspoon, close it tightly and place it in a sterilized jar or other container.

If you are not going to cook eggplants as a preparation for the winter, you can use not jars, but, for example, an enamel tray or pan.

But then even in the refrigerator they will not be stored for long. So, the eggplants are stuffed and placed in jars. It's time to cook the marinade.

Cook the marinade for eggplants:
in an enamel or stainless pan - it is most convenient to use a pan in the form of a ladle - boil water, dissolve all the sugar and all the salt in it, add spices, let it simmer together for a minute or two.

Pour half a glass of vinegar into each jar per 1 liter of jar volume (or 1 glass of vinegar per 1.8 - 2 liter jar) and add hot marinade to the top, don’t be sorry, even let the marinade leak a little out of the jar.

To prevent the marinade from spilling around you, it makes sense to place the jar you are filling in a plate. After filling the jar, it must be immediately closed and turned over.

If you decide to make pickled eggplants for the winter, then cover the jars with a warm blanket so that they do not cool down longer, and remove it when they become completely cold, then put them in a dark, cool place.

But it is still safer to pasteurize the jars before screwing (two-liter jars - 30 minutes, three-liter jars - 50 minutes), since if the sterility of production is violated (for example, the carrots were poorly cleaned), the entire product may deteriorate.

Marinated eggplants with garlic and mint without vinegar

Amazing eggplants and great taste!! A very quick recipe for pickling eggplant. The appetizer turns out to be very aromatic, and if you add more chili pepper, it will turn out to be very piquant.

Grocery list:

4 medium sized eggplants
marinade - 3 tbsp. soy sauce
3 tbsp. lemon juice
2 tbsp. Sahara
1 clove of garlic
1 chili pepper
1 bunch of mint

How to cook:

Wash the eggplants and prick them with a fork. Place the eggplants on a wire rack and place in the oven preheated to 220 degrees. Bake for 40 minutes. Remove the eggplants from the oven and let cool. Carefully remove the skin from the eggplant.

For the marinade, mix soy sauce, lemon juice and sugar. Stir well until the sugar dissolves. Squeeze garlic into marinade.

Peel the chili peppers from seeds, do not forget to do this with gloves, otherwise you may accidentally touch your eyes, which will bring a lot of trouble. Finely chop the peeled pepper.

Also finely chop the mint. Add mint and chili pepper to the marinade.

Pour the resulting marinade over the eggplants placed in a shallow bowl. Place the eggplants in the refrigerator for a day. After a day, turn each eggplant over in a cup and leave it in the refrigerator for another day. All! Instant marinated eggplants are ready, you can set the table.

Quick pickled eggplants (daily)

Required:

4 eggplants
1 large head of garlic
4-5 bell peppers (preferably different colors)
Dill, cilantro (3 tablespoons each)
Salt, ground pepper
1/3 cup apple cider vinegar
1 glass of cold boiled water
Vegetable oil for frying

How to cook quick marinated eggplants (daily) with garlic and bell pepper:

1. Wash the eggplants, cut them into rings, put them in salted water for 1 hour to remove the bitterness. Then drain the water, squeeze the eggplants with your hands and dry them with a paper towel.

2.In the meantime, let's take care of the pepper. Peel the pepper, cut into several large pieces and bake in the oven on a wire rack for 40 minutes at 200 degrees.

3.Fry the eggplants in vegetable oil, but not too much. Don't fry, that's not the case. Place on a paper towel to remove excess fat.

4. Cool the finished peppers for 5 minutes, then put them in a bag for 30 minutes, then peel them and cut them into cubes.

5. Squeeze (or finely grate) the garlic into the pepper, also add finely chopped herbs, salt, and pepper. We prepared the layer.

6. Place eggplants, peppers in layers in a glass dish and so on until the end.

In principle, you can stop there, but according to the recipe you still need to prepare the marinade; I haven’t tried it without the marinade.

7.Marinade: mix water, vinegar, salt, stir thoroughly and pour over the eggplants so that the top layer is covered. Close the lid and put the eggplants in the refrigerator for a day. Quick pickled eggplants (daily) are ready!

Eggplants marinated with tomatoes and herbs

Products:

800 g eggplants,
800 g tomatoes,
1 bunch of dill,
1 bunch of parsley,
1 bunch of cilantro (optional)
1-1.5 heads of garlic,
spices: paprika, a little chili,
dry herbs: marjoram, basil, etc. (any favorites)
0.5 cups vegetable oil,
2 tbsp. vinegar 9%,
salt.

Cooking sequence:

Wash the eggplants, cut into circles, cut each circle into strips.

Pour water into a saucepan, bring to a boil, put the prepared eggplants in the water, wait for the water to boil and keep the eggplants boiling for exactly five minutes.

Drain the water and cool the eggplants.

Cut the tomatoes into small pieces (do not remove the skin).

Finely chop the greens, pass the garlic through a garlic press.

In a separate bowl, mix eggplants, tomatoes, herbs, garlic, pour in a mixture of oil and vinegar. Add spices and herbs.

Add salt to taste.

Place a plate on top (bottom up), put the eggplants under pressure (a jar of water) and forget about them for three hours (at room temperature). It turned out very tasty!

Korean style eggplant

Oh, how spicy and delicious Korean pickled eggplants are. We will not add any artificial seasonings to achieve the Korean taste. This is the most delicious recipe for instant Korean eggplant. It is unique and simple in itself, and the taste of eggplant is excellent, simply delicious.

Ingredients:

Eggplants - 3 kilograms;
sweet pepper - 8 pods;
hot pepper - 2 pods;
carrots - 1 kilogram;
onion - 1 kilogram;
garlic - 200 grams;
vinegar 9% - 400 milliliters;
vegetable oil - 300 milliliters;
salt to taste.

Preparation:

1. Wash the eggplants and remove their stems. Then put them in boiling salted water and cook until tender, and when they have cooled for 2 hours, put them under a press.

2.In the meantime, you need to peel the sweet peppers, hot peppers, carrots and onions.

3. Cut the eggplants and other vegetables into thin strips, place in a large saucepan, add salt to taste, stir, cover and leave to steep for 10 hours.

4.After 10 hours, add finely chopped garlic, vinegar, and vegetable oil heated in a frying pan to the mixture and mix well.

5.After this, spread the mixture into prepared jars and roll up.

6.Store eggplants in a cool place.

Korean marinated eggplants are the best eggplant appetizer for the winter. I don’t even know what could be tastier.

I wish you successful preparations and bon appetit!

Eggplant marinated with mushrooms

Products:

5 kg eggplant,
3 tablespoons salt,
0.5 kg onions,
4-5 heads of garlic,
odorless vegetable oil.
For the brine: 2 cups of water,
0.5 cups 6% vinegar,
bay leaf, 6-8 pcs.
black peppercorns.

Preparation:

Wash and peel the eggplants (required), cut them into small thick strips, like mushroom legs.

Place in a wide bowl for easy mixing. Season with 3 tablespoons of salt and let stand for 2 hours until the brown juice comes out.

While the eggplants are resting, we will prepare the onions and garlic. Peel these vegetables, wash and dry. Cut the onion into half rings and the garlic cloves in half.

Pour 2 tablespoons of vegetable oil into a frying pan, heat it up, now take a little eggplant and squeeze them with both hands, put them in the heated oil and lightly fry on both sides. I want to say right away that you shouldn’t put a full frying pan, but fry the eggplants in a thin layer.

There is no need to fry them either, just lightly so that they stick. Place the fried eggplants in a pan in a 3-4 cm layer, and put some chopped onion and garlic on top. And so on, a layer of fried eggplant-onion-garlic, until all the vegetables are gone.

Now prepare the brine. Pour 2 cups of water into a container, add black peppercorns, bay leaf and 1/2 cup of vinegar. Boil and pour this brine over the eggplants. Cover with a lid, when cool, put in the refrigerator for 1.5-2 days. I usually keep eggplants for mushrooms for two days. The aroma from this pot is just mouth watering.

If you want to cover the pickled eggplants with mushrooms for the winter, they should be placed in clean 0.5 liters. jars, sterilize for 15 minutes, roll up the lids.

Instant marinated eggplants are a simple but very tasty appetizer. The variety of vegetables and spicy spices in its composition allows you to create an unusual, colorful and memorable dish from the simplest and most familiar ingredients.

Complemented with juicy vegetables, soaked in a spicy sweet and sour marinade, eggplants prepared according to this recipe are incredibly aromatic and tasty. Such a bright, aromatic and tasty dish will be an excellent side dish, appetizer and savory addition to lunch or dinner. Try it!

To make instant marinated eggplant, prepare the ingredients according to the list.

Cut off the stems and prick the eggplants often with a fork.

Steam the eggplants for 10-15 minutes.

Check readiness by piercing the eggplants with a fork. Once the eggplants are soft, they’re done!

I cook eggplants in a slow cooker in the “steam cooker” mode for 10 minutes, then leave them for another 3-5 minutes in the turned off and closed slow cooker.

While the eggplants are cooking, prepare the remaining ingredients. Grate the carrots. Cut the sweet pepper into strips, onion into half rings and garlic into slices. Chop the greens. Cut the hot pepper into small pieces, removing the seeds.

Combine prepared vegetables in a large bowl. Add 2 tsp. salt, 2 tsp. sugar and 2 tsp. ground coriander. Mix everything thoroughly and lightly crush the vegetables with your hands so that they release the juice.