Marinated eggplants stuffed with garlic and herbs for the winter. Marinated eggplants - quick, tasty, aromatic! All methods for preparing quick and tasty pickled eggplants Instant eggplants with vinegar and garlic

There are a great many variations on the theme of “pickled eggplants”. Perhaps in every national cuisine where this vegetable is used, there are many recipes for preparing quick appetizers from eggplants, pickles, marinades, and salads for long-term storage. Almost always, in addition to the main ingredient, snacks include garlic and herbs. A successful composition with blue ones includes onions, bell peppers, and carrots.

The time spent preparing such snacks varies depending on the volume, complexity and number of technological processes. But in general, preparing and processing products takes no more than an hour. Let's look at an example of how to quickly cook eggplants marinated with garlic and herbs, as well as variations of the dish with carrots, onions, and tomato sauce.

Marinated eggplants with garlic and herbs: express recipe

A light, moderately spicy, delicious-smelling snack. There are no complex processes in the recipe, so everything takes no more than 20 minutes.

For 4 servings:

eggplants – 3 fruits (600 g);
garlic – 3 cloves (12 g);
parsley with dill - a good bunch (150 g);
3 large spoons of vegetable cheese-pressed oil (30 g);
500 ml water;
100 ml 6% vinegar;
2 tbsp. l. Sahara;
1 tbsp. l. salt.

Product processing- 20 minutes. The nutritional value 100 g (in grams): proteins – 0.82; fats – 2.13; carbohydrates – 6.49. Calorie content – 47.43 kcal.

Recipe:

An appetizer of eggplants marinated with garlic and herbs is ready. You can eat the dish right away, but if the blue ones sit in the refrigerator for 3 hours, it will be even tastier.

Eggplants in tomato-honey dressing with garlic, carrots and marinated herbs

This appetizer has more ingredients, so it tastes different from the previous version of the quick blue appetizer. Carrots add some sweetness to the dish, garlic adds a slight pungency and an appetite-stimulating smell. The blue ones are well soaked in tomato sauce and turn out juicy, tender, and aromatic.

For 4 servings:

3 eggplants (600 g);
3 carrots (225 g);
6 cloves of garlic (24 g);
3 onions (225 g);
8 meaty tomatoes (750 g);
1 tbsp. l. honey (30 g);
a bunch of parsley (or cilantro) and dill (100 g);
2 tbsp. l 9% vinegar (20 g);
deodorized vegetable oil – 50 ml;
salt, hot pepper to taste.

Product processing– 60 minutes. Vegetables are marinated for 24 hours. The nutritional value 100 g (in grams): proteins – 1.21; fats – 2.72; carbohydrates – 6.54. Calorie content – 55.15 kcal.

Recipe:

Vegetables and herbs are washed and dried. Peel carrots, garlic, and onions.
The blue ones are cut into circles 2 cm thick. Transfer to a bowl, sprinkle with salt, and sprinkle with vegetable oil. Stir.
Place the blue ones on a baking sheet and place in an oven preheated to 180 degrees. Bake for 40 minutes.
When the blue ones become soft, transfer them to a dish. Cool.
Cut the onion into cubes. Rub carrots into large shavings.
Sauté onions in a small amount of oil. Once it becomes transparent, add carrot chips. Salt, season with pepper to taste, stir. Fry for 3 minutes.
The greens are finely chopped. The garlic is passed directly into the greens through a press. Stir.
Tomatoes are peeled and grated. Tomato dressing is poured into a saucepan and set to cook. Bring to a boil, add salt, vinegar, honey to the marinade. Stir and remove from heat.
Place in sterilized jars in layers: onions with carrots, blue tomatoes, tomatoes, garlic + herbs. Fill the jar and fill it with tomato dressing.

The finished appetizer of pickled eggplants with carrots, garlic, herbs and onions is covered with nylon or Euro lids. Cool. Place in the refrigerator. After a day, you can taste the dish, but the salad will be much tastier if it sits in the cold for several days.

Recipe for marinated eggplants with garlic, onions, sweet peppers, herbs

Another simple example of how to quickly pickle eggplants. It will take a maximum of 20 minutes to process the vegetables. The taste of the snack is bright and rich. The recipe provides for rapid heat treatment of blue vegetables, so all the vitamins in the vegetables remain, and the salad turns out to be as healthy as it is tasty.

For 8 servings:

6 eggplants (1200 g);
3 bell peppers (430 g);
4 onions (300 g);
garlic 5 cloves (200 g);
cilantro or parsley - a bunch (50 g);
a glass of vegetable deodorized oil (200 g);
3 tbsp. l. sugar (75 g);
300 ml vinegar;
½ tbsp. l. salt.

Product Processing Time- 15 minutes. Pickling- 24 hours. Nutritional value b 100 g (in grams): proteins – 1.02; fats – 7.77; carbohydrates – 7.94. Calorie content – 108.32 kcal.

Recipe:

Eggplants are washed, peeled, cut lengthwise into 4 thick strips.
Immerse in 2 liters of cold water. Salt (1.5 tbsp.) Place on the stove, after boiling, cook for 5 minutes.
Remove from the brine with a slotted spoon, cool, and cut into cubes.
Sweet peppers without seeds are cut into strips, peeled onions are cut into half rings, washed greens are chopped.
Layer eggplants, peppers, onions, and herbs in a deep glass container. Sprinkle the vegetables with chopped garlic.
For the marinade, mix vinegar, oil, salt, sugar. Pour over vegetables.
Food prepared for pickling is left in a warm place under pressure for a day. Next, the vegetables that have released their juice are mixed and transferred to jars with nylon lids.

Store the savory appetizer of eggplant with onions and peppers in the refrigerator.

Video recipe

Old, overripe eggplants are a little bitter. To get rid of the unpleasant taste, the fruits are pricked in several places with a fork and filled with cold water. After 2 hours the bitterness will disappear. Young small fruits do not need to be soaked before cooking; the bitterness in them is almost invisible.
Using the recipe for quick marinating of eggplants with garlic and herbs, you can make a winter preparation. The set of ingredients and cooking technology remains the same. The only condition: the amount of vinegar is tripled. Winter preparations are rolled up and stored in a cool place.
If at the first tasting the taste of the snack does not seem rich enough, you can add a little salt, sugar, spices, and fresh garlic to the dish. The vegetables are mixed and left for 15 minutes. The salad will taste better.
For a variety of flavors, you can add basil, grated horseradish, bay leaf, chili, suneli hops, and paprika to quickly marinated eggplants. The finished snack can be mixed with adjika, crushed walnuts, unsweetened yogurt, tomato sauce, and sour cream.

If you don’t know what vegetable snacks to diversify your summer menu and what preparations

Eggplants marinated with garlic: quick and tasty. Best Recipes

21:19 09 October 2018

If you don’t know what vegetable snacks to diversify your summer menu and what preparations to make for the winter in order to preserve the harvest, then you have at your disposal several simple options on how to prepare delicious eggplant marinated with garlic. Quick recipes will come in handy every day if you like to please your loved ones with a delicious dinner. And pickling options for the winter will help you make preparations so that aromatic vegetable salads are present on your table at any time of the year.

Eggplant marinated with garlic quick

If you don’t want to wait until winter to try aromatic homemade preparations, then you can prepare eggplant marinated with garlic quick that will decorate your dining table. This appetizer perfectly complements any meal, but men will like it most. Even the simplest dinner can be presented profitably by serving a fragrant eggplant appetizer, drizzled with vegetable oil and sprinkled with finely chopped onions.

It will take you about an hour to prepare the ingredients, but it will take about five days for the vegetables to marinate properly. The optimal marinating period is three days, if you try them earlier, the taste of the snack will not be rich enough.

Blue ones - 6 pcs.
Garlic cloves - 10 pcs.
Natural apple vinegar - 150 ml
Water - 400 ml
Lavrushka - 5 pcs.
Dried cloves - 4 pcs.
Peppercorns - 10 pcs.
Salt - 1.5 tbsp.
Sugar - 3 tbsp.
Vegetable oil - 1 tbsp.

In order for the eggplants to marinate quickly, they should be properly prepared for cooking. We will need small-sized fruits, since we will cut them lengthwise into thin slices. First, the fruits must be peeled using a special vegetable peeler, then cut with a sharp knife into thin slices, about 6-9 mm thick.

In this recipe, we will not immediately pickle the vegetables; first we will fry the plates in vegetable oil in a hot frying pan until they are covered with a golden crust on both sides. During frying, the heat should be high, and you should not pour a lot of oil into the pan, since the eggplants absorb it strongly, like a sponge.

If you like aromatic, spicy snacks, then each slice can be separately greased with chopped garlic mass. But since our goal is to spend a minimum of time on preparation, we will take a different route and immediately begin preparing the marinade.

Pour water into a saucepan and bring it to a boil, dissolving sugar and salt in it. Add bay leaves, peppercorns and cloves to the marinade immediately, and keep on the fire after boiling for 4-5 minutes, then pour acetic acid into the marinade and bring to a boil again. Please note that this recipe indicates the amount of natural vinegar, its concentration is 6%; if you use regular table vinegar, then its amount should be reduced to 120 ml.

When it comes to Instant marinated eggplants with garlic, do not expect that they will be ready after an hour, this vegetable has its own characteristics, so it must be kept in the marinade for several days. If you are really looking for a quick snack recipe, then prepare aromatic Korean-style zucchini.

As for the garlic in our recipe, the cloves should be cut into thin slices and added to the marinade at the same time as the vinegar. And then, one by one, you need to dip the eggplant slices into the marinade and place them in a container, then pour the hot marinade into them in the container and leave them in this form to marinate for three days. All this time, the closed container with the future aromatic snack should be stored in the refrigerator. Using the same recipe, you can prepare fried eggplants for the winter, but if you are counting on long-term storage, it is better not to peel them.

Eggplants marinated with garlic and herbs

If you are looking for a suitable snack option, then you may need a recipe for how to prepare it in your home kitchen. eggplant marinated with garlic and herbs fast. In this recipe we will not use vinegar, and natural lemon juice will give our vegetables the necessary sourness, and thanks to the garlic from the herbs, they will become even more aromatic.

Little blue ones - 400 g
Dill, parsley, cilantro - 50 g
Garlic cloves - 3 pcs.
Salt to taste
Lemon juice - 1 tbsp.
Ground black pepper to taste
Vegetable oil - 2 tbsp.

If in the previous recipe we pre-fried the eggplant slices, then this method involves boiling them. All fruits should be thoroughly washed with running water, the green tails should be carefully cut off and the ends of each fruit should be cut off on both sides, and several punctures should be made on the fruits with a fork so that the skin does not burst during cooking.

Now we need a saucepan in which we should bring one and a half liters of water to a boil and add salt to make the water salty. You need to put the little blue ones into the water, then simmer them in boiling water for 15 minutes. The eggplants should be completely cooked, and if you pierce them with a fork, it will easily pierce the flesh.

The finished blue ones must be placed under a press to get rid of the liquid that the vegetables absorbed during cooking. The simplest version of a press for home-cooking eggplant for the winter involves using two cutting boards: place vegetables between the boards and place a load on top (for example, a glass jar filled with water). They should be left under pressure for 15 minutes, and during this time a simple marinade sauce should be prepared.

This sauce needs to be seasoned quick marinated eggplants with garlic and herbs: mix oil and lemon juice, add crushed garlic and chopped herbs. Add salt and ground pepper to the sauce to taste.

The finished blue ones can now be cut into cubes and poured with the prepared marinade sauce. All you have to do is wait half an hour for the vegetables to become saturated with sourness and garlic aroma, and you can serve the appetizer. Quick pickled eggplants can also be suitable as a complete side dish for meat dishes, and the slight sourness of vegetables will highlight the taste of fried meat.

Marinated eggplants with carrots and garlic

Of course, we can’t help but mention the Korean recipe beloved by housewives - marinated eggplants with carrots and garlic which will definitely decorate your table. It is simple and quick to prepare, but it turns out incredibly aromatic and looks very appetizing, thanks to the bright color of the vegetables used.

All the ingredients for this snack are available to every family: blue carrots and carrots can be bought at the market, their cost is low, and those who grow vegetables on their plot should definitely remember this recipe so that they have another flavorful homemade dish in their piggy bank. You only need to know the basics of cooking to cope with this appetizer, and our step-by-step recipe will help you understand the cooking process. This is not only a snack for every day, but also a snack for the holiday table; it will fit perfectly into even the most sophisticated menu if served correctly.

Blue medium ones - 4 pcs.
Large carrots - 3 pcs.
Garlic cloves - 3 pcs.
Medium onion - 3 heads
Sesame - 2 tbsp.
Table vinegar 9% - 2 tbsp.
Soy sauce - 1 tbsp.
Vegetable oil - 7 tbsp.
Coarse salt - 3 tsp.
Granulated sugar - 1 tsp.
Ground coriander - 1/2 tsp.
Paprika - 1/4 tsp.
Ground black pepper - 1/4 tsp.
Korean carrot seasoning - 1/2 tsp.
Ground nutmeg - 1/4 tsp.

Quick marinated eggplants with carrots and garlic

Let's start cooking with the blue ones: rinse the fruits with tap water, cut off the ends and use a sharp knife to cut the vegetables into thin cubes (cut into circles at an angle, and then cut each circle into 4-5 stripes). Place the prepared eggplants in a wide bowl and sprinkle with a teaspoon of coarse salt. Then stir and leave for 30 minutes so that the vegetables release their juice. Along with the juice, the bitterness that is inherent in this vegetable will also go away. Many housewives skip this stage because, in their opinion, bitterness is not felt in the finished dish and does not spoil its taste at all. After half an hour, the slices must be drained of excess liquid. They are ready for the next step in preparing the snack.

Heat three tablespoons of oil in a saucepan and place the eggplant slices. Fry it for 20 minutes over medium heat with the lid closed, making sure to stir occasionally.

Don't waste your time and get busy preparing the rest of the ingredients. First, peel the onion and chop it into thin half rings. Fry the onion in a frying pan, adding two tablespoons of oil. The onion must be sautéed over high heat for literally 2-3 minutes so that it remains crispy but loses its pungent odor.

For this recipe, we will, of course, grate the carrots on a special grater so that they turn out into thin long sticks. Such marinated eggplants with carrots, garlic and herbs will decorate any holiday table, and as for greens, it is best to choose parsley or fragrant cilantro.

By this time, our eggplants have already been prepared: they need to be transferred to a large container, grated carrots and sautéed onions should be added to them. Send all the prepared spices here, which will make the appetizer incredibly aromatic and piquant.

Garlic should be passed through a press and added to the rest of the vegetables. Also add vinegar and soy sauce. Mix all the ingredients carefully so that the finished blue ones retain the integrity of their pieces.

You can add sesame seeds directly to the container or use sesame seeds to garnish the snack before serving. Fry the sesame seeds in a dry frying pan for a couple of minutes, and then sprinkle them on the vegetable salad.

Quick marinated eggplants with carrots and garlic will be ready after four hours, and you can store the finished snack in the refrigerator in a closed container for a couple of days without losing its taste. Eggplants with garlic and spices are the best appetizer for a festive table to accompany strong drinks.

Marinated eggplants with garlic for the winter

And the most delicious marinated eggplants with garlic for the winter obtained according to a recipe that is described in detail. Of course, only small-sized fruits that can be tightly compacted into liter or two-liter jars are suitable for stuffing. In addition to our main aromatic ingredient - garlic - you can add onions and carrots, bell peppers, parsley and cilantro to the stuffing filling, and if you like spicy vegetable snacks, don’t forget about red hot pepper.

Our filling will contain greens, carrots, and bell peppers, but you can always change the basic one at your discretion recipe, marinated eggplant with garlic with any filling they turn out delicious.

Little blue ones - 4 kg
Carrots - 1 kg
Onion - 1 pc.
Hot pepper - 2 pcs.
Parsley root - 100 gr
Parsley - 1 bunch
Table vinegar - 500 ml
Water -1 l
Salt to taste
Garlic to taste

For the filling, all the indicated vegetables - onions, carrots, hot peppers, parsley roots and greens and garlic - should be finely chopped. Carrots and parsley root can be grated using a Korean carrot grater. It is better not to put the garlic through a press, but to finely chop it with a knife.

The blue ones must be boiled in water until half cooked, for about 10 minutes over medium heat, they should remain moderately dense. The water needs to be salted a little so that the vegetables release their bitterness. It is necessary to make a cut in the middle of each fruit so that our prepared filling can be placed inside.

The stuffed vegetables for pickling are ready, now they need to be tightly placed in liter jars. It is advisable to lay them vertically, and if necessary, the fruits can be tied with ordinary sewing thread so that the filling does not fall out. Then the jars can be filled with a mixture of water and vinegar. This product should be stored in the refrigerator for 4-6 months.

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Eggplant marinated with garlic and herbs, quick recipes with photos

At a time when the little blue ones are ripening en masse and are becoming much cheaper in price, it’s time to find several recipes for preparing this vegetable. In this article, I suggest making quick-cooking marinated eggplants.

My selection of recipes for those housewives who don’t have a lot of time to cook, I think they will appreciate it. In addition, the article also describes dishes that take different cooking times, from several hours to 1 week.

They cannot be stored for a long time, and can only be left in the refrigerator. You can increase the number of servings by proportionally increasing the amount of ingredients added to the dish.

Below is a selection of recipes that include cooking blueberries with Korean seasonings, as well as with mushroom spices. The second taste really strongly resembles wild mushrooms. In addition, the presented selection contains a recipe for stuffed products that are cooked whole, and there is a recipe for blue ones stuffed with carrots. This collection also contains a recipe for canned vegetables for the winter. They are stored for quite a long time, but nevertheless, it is advisable to use them within a year. At the end of this collection is a recipe for fried circles that can be eaten almost immediately after cooking.

Quick pickled eggplants with herbs, garlic and vinegar

Eggplants are a great vegetable that can be used to make many different snacks and dishes and are great for home cooking. It goes well with a variety of vegetables and herbs. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them either on their own or in the form of a salad with various vegetables, garlic, herbs and spices.

The most common recipe in home cooking is quick marinated eggplants with garlic and herbs. Salted eggplants are prepared both for long-term storage and quick consumption. Moreover, for long-term storage it is not necessary to seal them under a metal lid; it is enough to ferment them under a plastic lid, like ordinary cucumbers or tomatoes in brine. This preparation is ideally stored in a cellar or any cool place. Only the longer the preparation sits, the more it becomes sharper and more sour. These eggplants are very similar in taste to mushrooms with a refined and delicate taste.

Recipe for pickled eggplants with garlic and herbs

Eggplants 1 kg
head of garlic
bunch of parsley or dill
3 bay leaves

For the brine you need:

The brine must be prepared in advance so that it has time to cool. Boil water in a saucepan; when the water boils, add a tablespoon of salt and boil for another 3-5 minutes. so that the salt dissolves. In order for the brine to be fragrant, you need to add a bay leaf, two peppercorns and cloves. Leave the brine to cool.

Let's start with the eggplants. To prevent the blue ones from becoming bitter, they need to be tested in salt water. We put the water to boil, add salt, throw the blue ones into the boiling water and cook for 10-15 minutes so that the skin on them softens. Then we drain the water and let the blue ones cool, after which it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the blue ones must be put under a press so that the bitter juice completely flows out of the eggplants. To do this, put the blue ones in a well-washed sink, place a cutting board on top of them and place a small weight, a liter jar filled with water works well. We leave them for an hour or two.

After this, chop the dill and parsley, crush the garlic, mix and place the blue ones inside the slits; you can add salt if necessary. Place the blue ones tightly in a saucepan and fill with brine so that it covers the blue ones. Press it all down. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more active the fermentation stage will be. You can leave it up to five days. Depending on what degree of fermentation you need.

Signs that the blue ones are ready are that the brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, and the blue ones turn brown and become softer. When you are satisfied with the degree of fermentation of the blue ones, you need to put them in the cold. They can last in brine and cold for a very long time.

Quick marinated eggplants with onions and garlic

2 medium sized eggplants
1 onion
3-4 cloves of garlic
3 tbsp. l. vinegar
4 tbsp. l. vegetable oil
4 tbsp. l. soy sauce
ground black pepper and salt to taste
teaspoon ground coriander
teaspoon dried herb mixture

Wash the eggplants, cut off the tails, put them in a pan and add water and salt. They need to be boiled for 20 minutes.

If you use blueberries from an old harvest, then they contain bitterness. They need to be pierced with a fork and soaked in cold salted water. Leave for two hours. And if you used young eggplants, then you don’t need to do this with them, because they have no bitterness.

While the blue ones are cooking, prepare the onions. It must be peeled and cut into half rings. It is also necessary to peel the garlic and squeeze it through a press. Place chopped onion, squeezed garlic into a container, add black pepper, a mixture of dry herbs and coriander. Pour in soy sauce, vegetable oil and vinegar. Mix well and leave to marinate.

When the blue ones are cooked, you need to drain the water and leave them to cool. After this, the blue ones need to be cut into any shape and any size you want. Add the eggplants to the onion marinade and mix everything thoroughly. To taste. If something is missing, add it. After adjusting the taste, you need to marinate the appetizer in the refrigerator for 2 hours. The appetizer is ready.

If you want to prepare such eggplants for the winter, you need to increase the amount of vinegar by 3 times. Roll the finished snack into sterilized jars and seal with a metal lid. Store in a cool place.

Eggplants marinated with garlic

1 kg eggplants
5–6 cloves of garlic
vegetable oil
4-6% apple cider vinegar half a cup

Wash the eggplants and blot the moisture with a napkin. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, and if they are medium, they need to be cut into circles. The garlic must be grated on a fine grater. Pour vinegar into a plate and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants have been fried, they need to be dipped in vinegar and garlic and placed in layers in a container. Add salt to each layer. In about a day, the eggplants will be ready. They need to stand in the cold for several hours, and then they can be put in the refrigerator.

Quick marinated eggplants in Korean with garlic and herbs

This snack is very easy to prepare and is ready to eat within 24 hours.

List of products used in preparing this dish:

medium-sized blue ones - 7 pieces;
sweet red pepper - 2 pieces;
hot pepper - 2 small pods;
salt - 12 g;
vinegar 6% - 0.100 l;
Korean seasoning - 0.5 teaspoon.

How to prepare this recipe:

Cut the blue ones in half lengthwise and boil in slightly salted water. You can cook them for no longer than 5 minutes.
Cut the cooled vegetables into strips.
Cut the washed bell and hot peppers into approximately the same strips as the blue ones.
Add seasoning, salt and vinegar to the dish.
Mix all ingredients and place in the refrigerator.

The appetizer prepared according to this recipe should be consumed chilled, after infusing for 24 hours.

Quick marinated eggplants with garlic and herbs “like mushrooms”

If you cook blue ones according to this recipe, when finished they taste similar to fried mushrooms.

What products are used:

blue ones - no more than 2 kilograms;
garlic - 1 large head;
dill;
vegetable oil - 300 g;
vinegar 9% - half a tablespoon;
water - 2500 ml;
fine kitchen salt - 2 large spoons;
black peppercorns - 1 teaspoon;
mushroom spices - ½ sachet.

Boil water in a saucepan with the addition of vinegar and salt, as well as peppercorns.
Cut the eggplants into medium-sized cubes so that they resemble mushrooms.
Cook the cubes in boiling water for 5 minutes.
Finely chop the garlic with a knife.
Cool the boiled cubes, add garlic, spices and vegetable oil to them.
Keep the blue ones in the refrigerator for a day.

After this they are ready to eat.

Stuffed eggplants

Blue ones stuffed in this way last for quite a long time, they can even be preserved for the winter.

What ingredients are used:

blue, small - 1500 g;
garlic - 1 large head;
cilantro - 1 bunch;
parsley - 1 small bunch;
hot pepper, chili - 1 pod;
salt - 12 g.

Products for marinade:

filtered or boiled water - 1 l;
salt - one and a half tablespoons;
vinegar 9% - 1.5 cups;
sugar - 1 tablespoon;
cloves, allspice, bay leaves - 2-3 pieces of each.

Prepared eggplants can only be placed in sterilized jars, so during the cooking process you need to sterilize the jars and lids. They should be washed and the stems cut off. In place of the stalk, make a deep cut with a knife, without piercing the flesh all the way.
Boil the eggplants for no longer than 10 minutes in salted water, and then keep under pressure for 3 hours.
Cut the hot pepper into small pieces, also add herbs and garlic.
Add salt, stir.
Fill the blue cuts made with this mixture and tie each vegetable with thread.
Boil water, add allspice, cloves, salt, sugar and bay leaf.
When this marinade boils, add vinegar to it and simmer for 2 minutes.
Place the eggplants tightly in jars, pour marinade over them and sterilize for half an hour.
After this, the jars need to be rolled up and stored wrapped in a blanket until completely cooled.

You can store them in the refrigerator or cellar.

With garlic and herbs

This dish is used as a cold appetizer and stored in the refrigerator before serving.

What products are needed to prepare this recipe:

vinegar, 9% - 6 tablespoons;
kitchen salt - 1 tablespoon;
blue, small or medium in size - 1 kg;
filtered or boiled water - 1500 ml;
olive oil - 0.100 g;
fresh dill, greens - 1 bunch;
large, sharp garlic - from 6 to 10 cloves.

In a saucepan, dilute the specified amount of salt in water, add vinegar. Bring this mixture to a boil.
Wash the eggplants under running water. Cut into small pieces no larger than 1.5 cm.
Throw the chopped pieces into the boiling marinade.
After boiling, cook for 5 minutes.
After this, strain the eggplants through a colander. You can pour out the marinade.
Chop the thoroughly washed and sorted greens very finely with a knife.
Crush the garlic using a press.
Mix herbs, garlic, and olive oil.
Mix the dressing and add it to the eggplants.
Transfer the vegetables to a jar with a lid and close tightly.
Leave in the refrigerator for one night.

This snack can be stored for two weeks.

Quick marinated eggplants with carrots and garlic

Below is the calculation of products based on the quantity for 5 servings.

blue ones - 1 kg;
carrots - 0.250 kg;
vinegar - 2.5 glasses;
boiled water - 0.300 l;
hot pepper - half a pod;
onion - 1/4 kg;
garlic - 1 head;
salt - 1 teaspoon;
parsley - 1 bunch.

Wash the eggplants, cut off the stem, and boil in water.
Do not cut each eggplant completely lengthwise.
Prepare the filling for them: boil the carrots, chop finely, and add chopped herbs. Stir, add finely chopped hot peppers, onions and crushed garlic. Stir again and add salt.
Fill the blue ones with this minced meat and place in a deep bowl.
Mix water with vinegar, pour it over the eggplants and place them under the weight.
Store in this form for a week. All this time the little blue ones should be in the refrigerator.

After a week, you can eat cooked eggplants. They need to be eaten chilled.

Instant pickled spicy eggplants with apple cider vinegar

For this recipe, it is better to choose large blue ones, but they must be whole with intact skin.

What products are needed to prepare blue ones according to this recipe:

big blue ones - 2 pieces;
garlic - 1 large head;
sugar - 1 tablespoon;
onions - 2 pieces;
salt - 2 teaspoons;
black pepper powder - half a teaspoon;
butter - half a glass;
apple cider vinegar - 1 glass;
dill - 1 small seed.

Wash the blue ones well, cut off the stem, and cook in salted water for 15 minutes. They should retain their shape but be soft.
After this, they need to be placed under a press for 30 minutes.
While the eggplants are under pressure, you need to prepare the marinade. This is done like this: beat vegetable oil with vinegar. After this, salt, pepper, and sugar are added to them. Peeled garlic should be crushed and placed in the marinade.
Cut the onion into thin rings, blue into large pieces.
Place blueberries and onions in layers in a deep transparent bowl, coating each layer with marinade.

The dish is ready to eat in a day. It must be stored in the refrigerator.

Fried eggplants with vinegar

This recipe for pickled eggplants can be quickly and tasty prepared and rolled into sterilized jars.

What products are needed:

eggplants - 3 kg;
oil - a lot, necessary for frying and filling jars;
bell pepper, green and red - 1 kg;
hot garlic - 0.5 kg;
table vinegar - at least a glass, and possibly more;
salt - two large grains.

Wash the eggplants, cut off the stem.
Cut them into slices. The thickness should be at least 1 cm, but not more than one and a half. This is done to ensure that they are well fried. If they are cut too thin, they may burn, and if they are too thick, they risk not being cooked through inside.
Place the blue ones in a deep bowl, sprinkle with salt and mix well. Leave it like this for 2-3 hours.
After this, drain all the water that the blue ones release.
During this time you need to prepare the marinade. To do this, the bell pepper needs to be peeled from the stalk and seeds, and its pulp must be turned into a puree without seeds and skin, for example, by grating.
The garlic needs to be peeled, crushed through a press, mixed with bell pepper. Vinegar should be added to it. The amount of vinegar depends on the thickness of the finished marinade. It should not be too thick, but should spread easily and not hold its shape.
Fry the blue ones on both sides in vegetable oil.
Immediately after frying, while still hot, they should be dipped in the marinade and placed in sterilized jars if they are planned to be stored for the winter. If the eggplants are prepared for consumption immediately, you can transfer them to any other container. If they are placed in jars that will be rolled up, then after filling each jar it must be filled with hot oil, the same one in which the circles were fried. It is advisable not to fry more than 2 servings of circles in one serving of vegetable oil; it must be changed periodically.
Each fried circle should be dipped in marinade on both sides and compacted tightly.
You can eat these little blue ones only after they become cold.

Important! Under no circumstances should you eat these little blue ones until they have completely cooled down; it is advisable to keep them in the refrigerator. This is explained by the fact that hot vinegar easily leaves severe burns to the gastric mucosa. Pouring hot vinegar can have serious and even tragic consequences. Therefore, you can eat these little blue ones only after they have completely cooled in the refrigerator and become cold.

Eggplants with garlic and herbs without vinegar

If you don’t like eggplants, it means 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 for instant consumption) and other preparations. The ideal recipe for, so to speak, a gastronomic “test of the pen” would be these quick marinated eggplants with garlic and herbs. The recipe is completely simple. First, you will need to boil the eggplants, then season them with marinade, then just a few hours of tedious waiting - and you have a great appetizer on your table! When I tried what happened, my joy knew no bounds. Surprisingly, but true: 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 one, really delicious recipe.

eggplants (the smaller the better) – 0.5 kg,
garlic – 3 cloves,
dill greens – 4-5 sprigs,
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 cook quick marinated eggplants with garlic and herbs

First, let's prepare the eggplants for pickling: wash them thoroughly and place them whole, without cutting off the stems, in boiling water. Small young eggplants usually do not taste bitter, so no additional manipulations, such as soaking them in cold water or rubbing them with salt, are necessary.

Let them boil for 10-12 minutes, after which we drain the water, and put the eggplants themselves in a colander and leave them aside for now to cool a little. In order for the vegetables to cook evenly, it is better that they are all approximately 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 mushy and elastic.

While the eggplants are cooling, prepare the marinade dressing. The sooner you prepare the dressing, the better, since you need to coat the vegetables with the marinade while they are still warm - this way they will better absorb the flavors of the seasonings. Grind pepper, seasonings, chopped garlic, salt, oil and lemon juice in a mortar. The mixture turns out incredibly fragrant! About the oil. I prefer to use unrefined olive oil; it goes perfectly with lemon and garlic. But if you don’t like or don’t use this, regular vegetable oil will do just 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 marinate. Anything will do: an ordinary plastic container or an ordinary saucepan. The main thing is that the vegetables can fit comfortably there.

When laying, sprinkle the eggplants with finely chopped herbs.

Carefully and evenly distribute the resulting marinade over the eggplants, then close the container and put it in the refrigerator to infuse.

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

As you can see from this collection of recipes, preparing instant marinated eggplants with garlic and herbs is not difficult, and it does not require much time.

Interesting:

The most delicious Georgian eggplant recipes for the winter

Peel the eggplants and cut into long, medium-thick slices. Sprinkle salt on the eye. Leave it like this for 10-15 minutes. The eggplants will release juice and the bitterness will go away.

Boil half a pan of water and blanch the vegetables for 4-5 minutes. You should not cook for a long time, otherwise the eggplants will lose their shape and become boiled.

Drain the water through a sieve and set aside the eggplants to cool.

Chop the washed and dried parsley and squeeze the garlic through a press. Instead of parsley, you can use dill; it also harmonizes with eggplants. If you like chili peppers, then add a few rings to increase the spiciness of the snack.

Add herbs and garlic to the eggplants, stir several times until smooth.

Add a little salt, sugar, vinegar and oil. Also add pepper to taste. Stir the appetizer again and refrigerate for an hour.

Serve the finished marinated eggplants to the table. If you have prepared a large portion and did not eat it all at once, you can put the eggplants in a jar and store them in the refrigerator for up to 5 days. Enjoy your meal!

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.