Instant marinated eggplant with garlic and herbs will be an excellent addition to a meat dish or poultry, eggplant can also be served as a salad, it turns out very tasty with mashed potatoes. Such eggplants can be marinated with different herbs. You can add cilantro, parsley and dill, or add some specific type of greens.

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

In the season of fresh vegetables, you can experiment and pickle anything. Today we will prepare quick pickled eggplants. It's pretty simple and you won't have to wait long.

Our site has the largest selection of time-tested recipes for pickled eggplant, which will be ready in 5 hours, a day or 2-3 days. Choose the cooking option to your liking and cook with pleasure.

Ingredients:

Eggplants are small, not longer than 10 cm - 5 kg,

For filling:

• Carrots - large, 2 pcs.
• Bulgarian 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 minced parsley and celery roots grated on a coarse grater. If you like basil or mint, add very, very little of them so as not to interrupt the aroma of 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 bank
• black peppercorns - 8-10 pcs. for each bank
• cloves - 1-2 pcs. for each bank
• 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. They don’t fit into liter eggplants lying down, and three-liter ones are too big. All utensils used must be boiled.

By the number of ingredients, the recipe may seem complicated; in fact, it is quite simple to prepare, and you will get a very tasty and fortified snack for the winter.

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

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

It is important to make sure 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.

Eggplant prepared in this way should be blanched in salted water for five to seven minutes. This must be done for two reasons. Firstly, so that the eggplants become soft, and secondly, to remove bitterness from them.

After blanching, take out the eggplants with a slotted spoon and put them in a colander.

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

To prevent water from dripping onto the table, floor and you, put it on a plate.
Let's leave the eggplant alone for a while. Let them stand, cool down, give off excess water, and we will deal with the filling.

We clean and grate carrots and other roots on a coarse grater, if we decide to use them.

Bulgarian pepper free from seeds and stalk and cut into cubes or small strips.
Finely chop the garlic. Finely chop the part of the eggplant pulp that we took out of them when we prepared the cavity for the filling.

Chop up all the greens. You can add a little hot pepper to the minced meat. Determine the required amount for a sample, since the understanding of the spiciness of food is individual for everyone.

Stuffed marinated eggplants.

To do this, fill each eggplant with a vegetable mixture with a teaspoon, close tightly and place 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 enameled tray or pan.

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

Cook eggplant marinade:
in an enameled or stainless saucepan - it is most convenient to use a saucepan in the form of a ladle - boil water, dissolve all the sugar and all the salt in it, add spices, let it boil 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 top up with hot marinade, do not regret it, even let the marinade flow out a little from the jar.

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

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

But it is still safer to pasteurize the jars before spinning (two-liter jars - 30 minutes, three-liter jars - 50 minutes), since if the sterility of production is violated (for example, carrots were not cleaned well), the entire workpiece may deteriorate.

Marinated eggplant with garlic and mint without vinegar

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

Grocery list:

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

How to cook:

Wash the eggplant and prick with a fork. Put the eggplant on the grill and put in the oven, preheated to 220 degrees. Bake 40 minutes. Remove eggplant from oven and let cool. Carefully remove the skin from the eggplant.

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

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

Mint is also finely chopped. Add mint and chilli to the marinade.

Pour the eggplants folded in a shallow cup with the resulting marinade. Put the eggplant in the refrigerator for a day. After a day, turn each eggplant in a cup and leave in the refrigerator for another day. All! Instant marinated eggplants are ready, you can set the table.

Quick Pickled Eggplants (daily)

Required:

• 4 eggplant
• 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 pickled eggplant (daily) with garlic and bell pepper:

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

2. In the meantime, let's deal with 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 eggplants in vegetable oil, but not much. Do not fry, not the case. Place on 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 and cut into cubes.

5. Squeeze out (or grate) garlic to pepper, also add finely chopped greens, salt, pepper. We have prepared the layer.

6. We put eggplant, pepper 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 marinade.

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

Eggplant marinated with tomatoes and herbs

Products:

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

Cooking sequence:

Wash the eggplant, cut into slices, cut each circle into strips.

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

Drain the water, cool the eggplant.

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 eggplant, tomatoes, herbs, garlic, pour a mixture of oil and vinegar. Add spices and herbs.

Salt to taste.

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

Korean eggplant

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

Ingredients:

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

Cooking:

1. Wash the eggplants and remove the stalks from them. Then dip them into boiling salted water and cook until tender, and when they cool down for 2 hours, put them under a press.

2. In the meantime, you need to clean the sweet pepper, hot pepper, carrot and onion.

3. Cut eggplant and other vegetables into thin strips, put in a large saucepan, salt to taste, mix, cover and leave to infuse for 10 hours.

4. After 10 hours, finely chopped garlic, vinegar, and vegetable oil calcined in a pan should be added to the mass and mix well.

5. After that, spread the mass into prepared jars and roll up.

6. Store eggplant in a cool place.

Marinated eggplant in Korean is 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 table spoons of salt,
• 0.5 kg of onion,
• 4-5 heads of garlic,
• odorless vegetable oil.
• For the brine: 2 cups water
• 0.5 cup 6% vinegar,
• bay leaf, 6-8 pcs.
• black peppercorns.

Cooking:

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

Place in a wide bowl for easy mixing. Salt with 3 tablespoons of salt, let stand for 2 hours, so that brown juice comes out of them.

While the eggplant is resting, we will prepare the onion and garlic. These vegetables are peeled, washed and dried. Cut the onion into half rings, and the garlic cloves in half.

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

You don't need to fry them either, just lightly so that they stick. We spread the fried eggplants in a pan with a layer of 3-4 cm, and put a part of the chopped onion and garlic on top. And so on, a layer of fried eggplant-onion-garlic, until all the vegetables run out.

Now we are preparing the brine. Pour 2 cups of water into a container, add black peppercorns, bay leaf and 1/2 cup of vinegar. Boil and pour eggplants with this brine. Cover with a lid, when cool, put in the refrigerator for 1.5-2 days. I usually keep eggplant for mushrooms for two days. The aroma from this saucepan is such that it’s just salivating.

If you want to close pickled eggplants for mushrooms for the winter, then they should be laid out in a clean 0.5 l. jars, sterilize for 15 minutes, roll up the lids.

Today we will cook delicious marinated eggplants. No, we will not prepare them for the winter. These

Delicious pickled eggplant, yummy incredible

Today we will cook delicious marinated eggplants. No, we will not prepare them for the winter. These "blue" recipes are meant to be consumed almost immediately after preparation. So this yummy simply won’t survive until winter, unless you cook it in winter!

Eggplant marinated with garlic

To prepare this delicious vegetable snack, we need to take:

• eggplant - 5-6 pcs.
• apple cider vinegar - 150 ml
• water - 3 cups
• cloves - 4 pcs.
• brown sugar - 3 tbsp. spoons
• peppercorns - 10 peas
• bay leaf - 5 leaves
• garlic - 10 cloves
• salt - 1.5 tbsp. spoons
• vegetable oil for marinade - 1 tbsp. spoon

Preparation of marinated eggplants with garlic

We take 5-6 medium-sized eggplants, peel them, cut them into plates about 1 cm thick and then fry until golden brown.

We are preparing the marinade. Mix water with vinegar, add spices: cloves, bay leaf, peppercorns, garlic, brown sugar, salt, vegetable oil. Instead of brown sugar, you can put 2 tablespoons of honey and a spoonful of regular granulated sugar. Bring the marinade to a boil and then cool.

Dip each fried eggplant slice in the marinade and put them in a small saucepan, alternating with chopped garlic slices. At the end, pour the marinade over the eggplants. Since there is quite a lot of marinade, it should cover them completely (or almost cover them), they will seem to float in it.

We remove the marinade with eggplant in the refrigerator. They should now marinate well, which takes 3-5 days. But with a strong desire, they can be eaten earlier, even the next day!

Eggplant in a hurry

This recipe is distinguished by its versatility. Eggplants prepared in this way can be served immediately, left in the refrigerator for several days, or even sealed for the winter (unlike the first recipe).

These eggplants have an original spicy taste. They will make an excellent appetizer, and a side dish for meat dishes.

To prepare a spicy eggplant snack, take:

• eggplant - 2 pcs.
• garlic - 5-7 cloves
• bay leaf - 3 pcs.
• peppercorns - 10 peas
• olive oil - 100 ml
• table 9% vinegar - 70 ml
• sugar - 1.5 teaspoons
• dill greens - 1 bunch
• salt - 1 teaspoon
• water - 100 ml

Cooking Quick Pickled Eggplants

We wash two medium-sized eggplants, cut off their stalks, cut the fruits into strips. Salt the "blue ones" and leave them to let the juice go. Now we drain this juice, and wash the eggplants with water. Thus, we remove excess bitterness from vegetables.

Now pour water into a saucepan, add vegetable oil, vinegar, chopped dill, spices, crushed garlic, salt, sugar.

Put the prepared eggplant in the same pan. We put the container on a small fire. Bring to a boil and then cook for another 10 minutes, covered.

Eggplant marinated with garlic and herbs quick recipes with photos

At a time when the little blue ones ripen en masse, and are very much cheaper in price, it's time to find a few recipes for cooking this vegetable. In this article, I propose to cook instant pickled eggplant.

My selection of recipes for those hostesses who do not have much time for cooking, I think they will appreciate it. In addition, the article also describes dishes that take different cooking times, from several hours to 1 week.

You can not store them for a long time, and you can only leave them in the refrigerator. You can increase the number of servings by proportionally increasing the number of ingredients laid in the dish.

Below is a selection of recipes, including the preparation of blue ones with Korean seasonings, as well as with mushroom spices. The latter taste really strongly resemble forest mushrooms. In addition, in the presented selection there is a recipe for stuffed products that are cooked whole, there is a recipe for blue ones stuffed with carrots. Also in this collection there is a recipe for canned vegetables for the winter. They are stored for quite a long time, but nevertheless, it is desirable 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 preparation.

Quick marinated eggplants with herbs, garlic and vinegar

Eggplant is an excellent vegetable, you can cook many different snacks and dishes from it, they are great for homemade preparations. It goes well with various vegetables and herbs. Eggplants can be pickled, salted, frozen, fermented, dried and canned. You can preserve them both by themselves and 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 for both long-term storage and quick consumption. Moreover, for long-term storage, it is not necessary to cork them under a metal lid, it is enough to ferment them under a plastic lid, like ordinary cucumbers or tomatoes in brine. Such a blank is perfectly stored in the cellar or in any cool place. Only the longer the workpiece stands, the more it becomes sharper and sourer. Such eggplants are very similar in taste to mushrooms with an exquisite and delicate taste.

Pickled eggplant recipe with garlic and herbs

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

For 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. to dissolve the salt. In order for the brine to be fragrant, it is necessary to add a bay leaf, two peppercorns and cloves to it. Let the brine cool down.

Let's get to the eggplant. So that the little blue ones do not taste bitter, they must be tested in salt water. We put the water to boil, add salt, throw blue ones into 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 that it is necessary to make longitudinal cuts on them, a little deeper than the middle. After that, the little blue ones must be put under a press so that bitter juice finally flows out of the eggplants. To do this, we put the little blue ones in a well-washed sink, put a cutting board on top of them and set a small load, a liter jar filled with water is well suited. We leave them for an hour or two.

After that, chop the dill and parsley, crush the garlic, mix and put inside the blue cuts, if necessary, you can add salt. We spread the blue ones tightly in a saucepan and pour brine so that it covers the blue ones. Press down on it all. Leave to ferment for 2-3 days at room temperature. The hotter it is in the kitchen, the more actively the degree of fermentation will pass. You can leave up to five days. Depending on what degree of fermentation you need.

Signs of readiness of the blue ones are the brine becomes cloudy, becomes viscous and acquires a sharp aroma and sour taste, while the blue ones turn brown and become softer. When you arrange the degree of fermentation of the blue ones, they need to be put in the cold. In brine and cold, they can stand for a very long time.

Quick Pickled Eggplants with Onions and Garlic

• 2 medium sized eggplants
• 1 onion
• 3-4 garlic cloves
• 3 art. 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 saucepan and cover with water, salt. They must be boiled for 20 minutes.

If you use the blue ones from the old crop, then there is bitterness in them. They must 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 there is no bitterness in them.

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

When the little blue ones are cooked, you need to drain the water and put them to cool. After that, the little blue ones must be cut into any shape and any size you want. Put the eggplant in the onion marinade, mix everything thoroughly. To taste. If something is missing, then add it. After you adjust the taste, you need to send the appetizer to marinate in the refrigerator for 2 hours. The snack is ready.

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

Eggplant marinated with garlic

• 1 kg eggplant
• 5-6 garlic cloves
• vegetable oil
• 4-6% apple cider vinegar half a cup

Wash eggplant, blot moisture with a napkin. If the blue ones are large, then they need to be cut lengthwise and cut into pieces not thinly, but if the medium ones need to be cut into circles. Garlic must be grated on a fine grater. Pour vinegar into a bowl and add garlic. Fry the blue ones over medium heat, constantly adding oil. After the eggplants are fried, they need to be dipped in vinegar with garlic and put in layers in a container. Salt each layer. Somewhere in a day, the eggplant will be ready. They need to stand in the cold for several hours, and then you can put them in the refrigerator.

Korean-style marinated eggplants with garlic and herbs

Preparing such an appetizer is very simple, it is ready to eat in 24 hours.

List of products that are used in the preparation of 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 cook this recipe:

1. Cut the blue ones in half lengthwise and boil in lightly salted water. You can cook them for no longer than 5 minutes.
2. Cut the cooled vegetables into strips.
3. Cut the washed Bulgarian and hot peppers into roughly the same strips as the blue ones.
4. Add seasoning, salt and vinegar to the dish.
5. Mix all the ingredients and send to the refrigerator.

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

Eggplant marinated with garlic and herbs quick "like mushrooms"

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

What products are used:

• little 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 incomplete teaspoon;
• mushroom spices - ½ sachet.

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

After that they are ready for use.

Stuffed eggplant

The blue ones stuffed in this way are preserved 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.

Marinade products:

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

1. Ready-made eggplants can only be placed in sterilized jars, so jars and lids must be sterilized during the cooking process. They should be washed, cut off the stalks. In place of the stem, make a deep incision with a knife, without piercing the pulp to the end.
2. Boil eggplant, no longer than 10 minutes in salt water, and then hold under pressure for 3 hours.
3. Cut hot pepper into small pieces, also do with herbs and garlic.
4. Add salt, mix.
5. Fill the cuts made in blue with this mixture, tie each vegetable with a thread.
6. Boil water, to which add allspice, cloves, salt, sugar and bay leaf.
7. When this marinade boils, add vinegar to it and boil for 2 minutes.
8. Place eggplant tightly in jars, pour marinade over them and sterilize for half an hour.
9. After that, the jars need to be rolled up and stored wrapped in a blanket until completely cool.

You can store them in the refrigerator or cellar.

With garlic and herbs

Use this dish as a cold appetizer, and before serving it is stored in the refrigerator.

What products are needed to prepare a dish according to 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;
• garlic is large, sharp - from 6 to 10 cloves.

1. In a saucepan, dilute the indicated rate of salt in water, add vinegar. Bring this mixture to a boil.
2. Wash eggplants under running water. Cut into small pieces, no larger than 1.5 cm.
3. Throw the cut pieces into the boiling marinade.
4. After boiling, cook for 5 minutes.
5. After that, strain the eggplant through a colander. Marinade can be poured.
6. Carefully washed and sorted greens are very finely chopped with a knife.
7. Crush the garlic with a press.
8. Mix greens, garlic, and olive oil.
9. Stir the dressing and add it to the eggplant.
10. Transfer the vegetables to a jar with a lid and seal tightly.
11. Infuse in the refrigerator for one night.

You can store this snack for two weeks.

Pickled Eggplants with Carrots and Garlic Quick

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

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

1. Wash the eggplant, cut off the stalk, boil in water.
2. Each eggplant is not completely cut lengthwise.
3. Prepare the filling for them: boil the carrots, chop finely, and add chopped greens. Stir, add finely chopped hot pepper, onion and crushed garlic. Mix again and season with salt.
4. Fill the blue ones with this stuffing, transfer to a deep bowl.
5. Mix water with vinegar, pour eggplants with it and place them under the load.
6. Store like this for a week. All this time, the blue ones should be in the refrigerator.

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

Eggplant Pickled Spicy Instant Cooking with Apple Cider Vinegar

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

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;
• oil - half a glass;
• apple cider vinegar - 1 stack;
• dill - 1 small sap.

1. Wash the blue ones well, cut off the stem, and boil in salted water for 15 minutes. They should keep their shape but be soft.
2. After that, they need to be placed under the press for a period of 30 minutes.
3. While the eggplant is under pressure, you need to prepare the marinade. It is done like this: vegetable oil is whipped with vinegar. After that, salt, pepper, and sugar are added to them. Peeled garlic must be crushed and placed in the marinade.
4. Onion cut into thin rings, blue in large pieces.
5. Put the blue ones and onions in layers in a deep transparent bowl, spreading each layer with marinade.

The dish is ready to eat in a day. You need to store it in the refrigerator.

Roasted Eggplants with Vinegar

This pickled eggplant recipe is quick and delicious to cook and roll into sterilized jars.

What products are needed:

• eggplant - 3 kg;
• oil - a lot, necessary for frying and filling cans;
• Bulgarian pepper, green and red - 1 kg;
• garlic spicy - 0.5 kg;
• table vinegar - at least a glass, and possibly more;
• salt - two large presses.

1. Wash the eggplant, cut off the stem.
2. Cut them into circles. The thickness should be at least 1 cm, but not more than one and a half. This is done so that they are well fried. If they are cut too thin, they can burn, and if they are too thick, they risk not being fried inside.
3. Put the blue ones in a deep bowl, sprinkle with salt and mix well. Leave it like this for 2-3 hours.
4. After that, drain all the water that the blue ones will highlight.
5. During this time, you need to prepare the marinade. To do this, bell peppers need to be cleaned of the stalk and seeds, and its pulp turned into a puree without seeds and skins, for example, by rubbing.
6. Garlic needs to be peeled and crushed through a press, mixed with bell pepper. Vinegar should be added to it. The amount of vinegar depends on the density of the finished marinade. It should not turn out too thick, but should spread easily and not hold its shape.
7. Fry the blue ones on both sides in vegetable oil.
8. Immediately after frying, while still hot, they should be dipped in marinade and placed in sterilized jars if they are planned to be rolled up for the winter. If eggplants are prepared for consumption immediately, you can transfer them to any other dish. If they are placed in jars that will roll up, then after filling each jar, it must be poured with hot oil, the same on 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.
9. Dip each fried circle on 2 sides in the marinade and tamp tightly.
10. There are such little blue ones only after they become cold.

Important! In no case should you eat these little blue ones until they have completely cooled down, it is advisable to keep them in the refrigerator. This is due to the fact that hot vinegar easily leaves severe burns of the gastric mucosa. Dispensing with hot vinegar can have serious and even tragic consequences. Therefore, you can eat such blue ones only after they have completely cooled in the refrigerator and become cold.

Eggplant with garlic and herbs without vinegar

If you don't like eggplant, then 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 eating) and other preparations. An 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, the eggplants will need to be boiled, then seasoned 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, 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 the one really delicious recipe.

• eggplant (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 eggplant with garlic and herbs

To begin with, let's prepare the eggplants for pickling: wash them thoroughly, and whole, without cutting the stalks, lower them into boiling water. Medium-sized young eggplants are usually not bitter, so no additional manipulations, such as soaking them in cold water or rubbing with salt, are needed.

Let them boil for 10-12 minutes, after which we drain the water, and throw the eggplants themselves into a colander and leave them aside for a while, so that they cool down a bit. In order for the vegetables to cook evenly, it is better that they are all about 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 eggplant should become soft, but not boiled and elastic.

While the eggplants are cooling, prepare the marinade dressing. The sooner you prepare the dressing, the better, because you need to cover the vegetables with the marinade while they are still warm - this way they will better absorb the aromas of seasonings. Grind pepper, seasonings, chopped garlic, salt, oil and lemon juice in a mortar. The mixture is incredibly flavorful! About the oil. I prefer to use unrefined olive oil, it pairs perfectly with lemon and garlic. But if you don’t like or don’t use this, the usual vegetable one is quite suitable.

Next, quickly cut the eggplant lengthwise into oblong quarters, cut large vegetables into 6-8 parts. You can immediately put the eggplant in a container where they will marinate. Anything will do: a regular plastic container or an ordinary saucepan. The main thing is that the vegetables can fit comfortably there.

When laying, pour the eggplants with finely chopped greens.

The resulting marinade is carefully and evenly distributed over the eggplants, after which we close the container and put it in the refrigerator for infusion.

After 3-4 hours, pickled eggplants are ready to eat. But the longer they stand, the more they are saturated with dressing and the tastier and more aromatic they become. If desired, the portion can be made larger; eggplants marinated in this way are perfectly stored in the refrigerator for two weeks.

As you can see from this collection of recipes, preparing instant pickled eggplant with garlic and herbs is not difficult, and it does not take much time at all.

Interesting:

The most delicious eggplant recipes in Georgian for the winter

Pickled eggplant can be a light side dish for meat, fish or a savory snack to serve along with other dishes for a festive table or an everyday 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 both its own individuality and common technological points that you need to remember when starting to prepare an appetizer.

1. Eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
2. Prepared vegetable slices are boiled or fried, mixed with marinade components and left to soak.
3. Delicious pickled eggplants can be whipped up according to a quick recipe or you can prepare a delicacy for the winter for the future.

Quick Pickled Eggplants

You can cook it in just a few hours using the recipe below. If desired, the marinade can be supplemented with cloves, hot chili peppers or other spices of your choice, adding them directly to the eggplant or to the liquid brine. When serving, the finished snack is flavored with fragrant oil.

Ingredients:

• eggplant - 700 g;
• garlic - 3 cloves;
• onion - 1 pc.;
• water - 0.5 l;
• sugar - 2 tbsp. spoons;
• vinegar 9% - 3 tbsp. spoons;
• salt - 1 teaspoon;
• black and allspice pepper, laurel.

Cooking

1. Eggplants are chopped into 2x2 cm cubes.
2. Put the vegetable in boiling water, boil for 2 minutes after re-boiling, pour into a sieve, let it drain.
3. Add onions and garlic to the slices, mix.
4. 0.5 l of water is brought to a boil, marinade components are added and eggplants are poured with a mixture.
5. Press the vegetables with a load, allow to cool.
6. Pickled eggplants are removed for 6 hours in the refrigerator.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and fragrant: dill or a mix of parsley, basil, cilantro. In a day you will be able to enjoy the spicy taste of the finished snack. You can add a delicacy to a slice of fresh bread, ruddy toast or serve it with other dishes.

Ingredients:

• eggplant - 1 kg;
• garlic - 6-7 cloves;
• dill - 1 bunch;
• water - 1.5 l;
• vegetable oil - 100 ml;
• vinegar 9% - 6 tbsp. spoons;
• salt - 1 tbsp. spoon.

Cooking

1. Eggplants are cut into cubes, boiled for 5 minutes in water with salt and vinegar, drained, allowed to drain.
2. Add chopped herbs, garlic, vegetable oil, mix.
3. Pickled fragrant eggplants are transferred to jars and put in the refrigerator overnight.

Pickled Eggplant with Carrots and Garlic

Marinated stuffed with carrots, garlic and greens will be a great addition to boiled or fried potatoes, as well as a spectacular appetizer for serving to any feast. To fulfill the recipe, choose medium-sized fruits and cut them in half lengthwise, not cutting a little in the stalk area.

Ingredients:

• eggplant - 8 pcs.;
• carrots - 3 pcs.;
• garlic - 5 cloves;
• parsley and cilantro - 0.5 bunch each;
• water - 800 ml;
• vegetable oil - 50 ml;
• vinegar 9% - 2 tbsp. spoons;
• salt - 2 tbsp. spoons and for cooking;
• black and allspice peas - 3 pcs.

Cooking

1. Prepared eggplant is cut lengthwise, pierced with a fork and boiled in salted water for 10 minutes.
2. Place the boiled vegetable under oppression to get rid of moisture.
3. Mix greens, garlic and carrots slightly stewed in butter, add some salt.
4. Stuff the eggplants with the mixture, tie with a thread.
5. Bring water to a boil, add salt, pepper and vinegar, pour over eggplants, place a load on top.
6. Cool the pickled eggplants and place them in the refrigerator for 2 days.

Pickled eggplant like mushrooms

Next, you will learn how to make and enjoy a great alternative to your favorite snack. The taste of the delicacy will fully depend on the composition of the marinade and the spices and spices included in it. In the recipe, it is recommended to remove the skin from the eggplant by cutting it with a knife.

Ingredients:

• eggplant - 1 kg;
• dill - 0.5 bunch;
• garlic - 0.5 heads;
• vegetable oil - 170 ml;
• water - 1.3 l;
• vinegar 9% - 5 tbsp. spoons;
• salt - 2 tbsp. spoons.

Cooking

1. Eggplants are removed from the skin, cut, boiled in water with salt and vinegar for 5 minutes, poured into a sieve, left to drain for an hour.
2. Mix the slices with garlic, herbs and oil, transfer to a jar and put in the refrigerator for 6 hours.

Marinated eggplant in Korean

Eggplant marinated in soy sauce according to a Korean recipe will delight fans of dishes with a pronounced spiciness. The fruits must first be boiled whole for 10 minutes, then cut across in half and then slices. Bulgarian pepper and half a serving of onion are added to the appetizer fresh, finely chopped.

Ingredients:

• eggplant - 1 kg;
• cilantro - 1 bunch;
• garlic - 5 cloves;
• onion - 150 g;
• bell pepper - 1 pc.;
• vegetable oil - 70 ml;
• sugar and ground chili - 1 teaspoon each;
• ground coriander - 2 teaspoons;
• sesame, apple cider vinegar and soy sauce - 2 tbsp. spoons;
• salt pepper.

Cooking

1. Eggplants are prepared, salted, vinegar is added, left for 30 minutes.
2. For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
3. Eggplant, pepper, dressing, garlic, herbs are mixed.
4. Pickled eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Pickled eggplant with basil is surprisingly fragrant. Fresh greens can be replaced with dried ones, and chopped green feathers can be used instead of onions. Eggplant fruits, if desired, are 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;
• onion - 250 g;
• water - 200 ml;
• vegetable oil - 100 ml;
• granulated sugar - 1 tbsp. spoon;
• vinegar 9% - 40 ml;
• salt - 0.5 tbsp. spoons.

Cooking

1. Layers of fried eggplant, garlic, onion, basil leaves are placed in a saucepan.
2. Water is boiled, salt, sugar, vinegar are added, cooled, poured onto the workpiece, pressed with a load.
3. After 8 hours, put the eggplant marinated with basil in the refrigerator.

Azerbaijani marinated eggplant

Pickled eggplants, the recipe of which is borrowed from Azerbaijani cuisine, are cooked with garlic and mint, soaked in a salt and grape vinegar marinade. If desired, grated carrots or chopped greens can be added to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

• eggplant - 1 kg;
• fresh mint - 0.5 bunch;
• garlic - 2 heads;
• grape vinegar - 300 ml;
• water - 1.5 l;
• salt - 150 g.

Cooking

1. In water with salt, boil a little cut eggplant for 5-7 minutes.
2. Rub the garlic in a mortar with a pinch of salt and mint, grease the cuts with the mixture and place in a bowl.
3. Pour everything with vinegar, press down with a load and leave for 4 days in the refrigerator.

Georgian marinated eggplant

Spicy pickled eggplants prepared according to the following recipe are incredibly tasty and spectacular in appearance. A bright palette of colors and flavor combinations will not leave anyone indifferent. Carrots with onions can be pre-sautéed in oil until soft or mashed with salt.

Ingredients:

• eggplant - 4 pcs.;
• onions, carrots and sweet peppers - 3 pcs.;
• garlic - 5 cloves;
• vinegar - 4 tbsp. spoons;
• oil - 0.5 cups;
• hot pepper - 0.5 tsp;
• salt and honey - 1 tbsp. spoon.

Cooking

1. Eggplants cut and boiled for five minutes are mixed with prepared chopped other vegetables.
2. Oil is mixed with honey, vinegar, pepper and garlic, poured over vegetables, everything is mixed and pressed with a load for several hours.

Marinated eggplant for the winter

The pickled recipe will allow you to enjoy the taste of your favorite snack all year round, until the next harvest. 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.

The meatiest variant, where the blue ones are kept intact. At the same time, a minimum of components and a bright note of coriander.

• Cooking time - 30 minutes + 1 night (10-12 hours)

We need:

• Eggplant - 1 kg (4-5 pieces)
• Garlic - 5 cloves
• Dill and parsley - 1 small bunch each
• Vegetable oil - 3 tbsp. spoons
• Coriander (ground) - to taste

For marinade:

• Water - 1.5 l
• Vinegar (9%) - 100 ml
• Salt - 2 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black pepper (peas) - 2-3 pcs.

Important details.

1. Take approximately the same medium-sized vegetables.
2. Greenery can be anything. But you can never go wrong with a popular pair - dill and parsley.
3. Choose a large saucepan and a deep bowl the size of whole vegetables.
4. Coriander and pepper we take 1/3 teaspoon each.

How to cook.

We wash, but do not clean the blue ones. We cut off the tips and make a longitudinal incision along, but not completely, as seen in the photo below. We will boil these blanks in the marinade.

We take a larger pan, where the whole vegetables will fit. We dissolve all the components in water, wait for it to boil and let it boil - 1 minute. We put the blue ones in the solution and boil on a strong boil - 15 minutes.

We take out the softened eggplants in a colander and wait for cooling.

During this time, prepare the stuffing mixture of garlic and herbs. Finely chop the herbs, and the cloves through the press. We mix them with butter, sugar, salt and marinade, in which vegetables were cooked - literally 2-3 tablespoons.

Stuff vegetables with aromatic mixture. Generously, lightly tamping into the cut. We put the beauties in a deep container on top of each other. The rest of the filling can be put on top.

We tightly close the vessel and send it to reach readiness - 10-12 hours. Good to do at night. Result: a killer snack! Chances are you'll enjoy it so much that you'll cook often.

Baked with Mosaic marinade - 2 hours

The oven, onion and bell pepper decide the success of the recipe. The process itself is ingeniously fast, even with thorough baking.

• Cooking time - 45 minutes (in the oven) + 2 hours marinating

We need:

• Eggplant - 1 kg (about 5 pieces)
• Vegetable oil - 2-3 tbsp. spoons
• Salt - 2-3 pinches

For vegetable supplement:

• Onion - 4 small
• Bulgarian sweet pepper - 3 pieces

For refueling:

• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Sugar - 1/2 teaspoon
• Salt - 1/3 teaspoon
• Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
• Water - 2-3 tbsp. spoons

How to do.

Blue cut into large pieces up to 2 cm, as seen in the photo. Lightly add, pour 2-3 tbsp. tablespoons of oil and mix well. We will bake eggplant in the oven.

We spread the cut on parchment paper. We bake at a temperature of 180 degrees, at an average level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a mosaic. We cut the onion into half rings, and the pepper into strips, not very thin. Fry the onion and pepper in a hot pan. We discard the frying on a sieve so that the glass is excess oil.

We combine vegetables with finely chopped parsley and garlic mass from the press. Here also sugar, salt, black pepper, vinegar and a little water.

We combine baked eggplant slices, fried vegetables and dressing with garlic and herbs. This charm should be infused in the refrigerator - 2 hours. And get ready for the fact that it is always small.

Circles with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

• Eggplant - 600-700 g (3 medium pcs)
• Bulgarian sweet pepper - 2 pieces
• Garlic - 6 cloves
• Parsley - 1 big bunch
• Sugar - 1 tbsp. spoon without slide
• Salt - 1 tbsp. spoon without slide
• Vinegar (9%) - 2 tbsp. spoons
• Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
• Black ground pepper - to taste

To boil the blue ones in the marinade:

• Water - 2-2.5 liters (to immerse the entire cut)
• Vinegar (9%) - 100 ml (½ cup)
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons

Important details.

1. Oil can be replaced with sunflower or sesame oil in the event that you have not yet had time to be imbued with the thought of the unique benefits of olive oil. for the curious.
2. In dressing from vegetables, sugar, salt, vinegar can be adjusted on their own. The main sourness of eggplant is obtained by boiling.

How to cook.

We cut the main characters into circles without peeling the skins. Thickness - up to 1 cm.

Finely chop pepper, garlic and herbs. You can give in to fanaticism and walk with a knife along and across the cut. We think the most delicious are very small additions.

We combine the ingredients for the marinade (water, salt, sugar, vinegar) and put the blue ones in a saucepan. Keep on a low boil - 5-10 minutes. You can press a smaller lid so that they do not pop up.

It is very important not to overcook! The state of semi-preparedness suits us. It is necessary that the circles become darker and softened, but keep their shape.

We drain the water - the handsome men remain in a colander. They are ready to get acquainted with the spicy mixture of garlic and herbs. We just shift it in layers: blue ones in one row - a spoonful of other vegetables for each circle - blue ones again.

We leave the beauty in the cold to marinate - 2-3 hours.

Three more recipes - step by step with photos and videos

We're not exaggerating when we say we're addicted to spicy. With eggplant, this is only a plus. How many tasty things we have already tried - it's hard to calculate.