Quick marinated eggplants with garlic and herbs. Marinated eggplants with garlic and herbs Quick eggplants with garlic and herbs

19.02.2024 Meat dishes

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 as 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

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

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

We need:

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

For the 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.

Take approximately the same medium-sized vegetables.
The greens can be anything. But you can never go wrong with the popular pairing - dill and parsley.
Select a large saucepan and deep bowl that is large enough to fit the whole vegetables.
We use 1/3 teaspoon each of coriander and pepper.

How to cook.

We wash them, but we don’t clean the blue ones. We cut off the ends and make a longitudinal cut along, but not all the way, as can be seen in the photo below. We will boil these preparations in the marinade.

Take a larger pan that will fit the whole vegetables. Dissolve all components in water, wait for it to boil and let it boil for 1 minute. Place the blue ones into the solution and boil over high boiling water for 15 minutes.

Place the softened eggplants in a colander and wait to cool.

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

Stuff the vegetables with the aromatic mixture. Generously, lightly pressing into the cut. We place the beauties in a deep container on top of each other. The remaining filling can be placed on top.

Close the container tightly and let it cook until done - 10-12 hours. Convenient to do at night. Result: awesome snack! Most likely, you will like it so much that you will cook it often.

Baked with “Mosaic” marinade - 2 hours

The oven, onions and bell peppers make all the difference in the success of the recipe. The process itself is brilliantly fast, even despite thorough baking.

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

We need:

Eggplants - 1 kg (about 5 pcs.)
Vegetable oil - 2-3 tbsp. spoons
Salt - 2-3 pinches

For the vegetable addition:

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 it.

We cut the blue ones into large pieces up to 2 cm, as can be seen in the photo. Lightly add salt, pour in 2-3 tbsp. spoons of oil and mix well. We will bake eggplants in the oven.

Place the slices on parchment paper. Bake at 180 degrees, on medium 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. In a heated frying pan, fry onions and peppers. Place the roast on a sieve to drain off excess oil.

Combine vegetables with finely chopped parsley and garlic mass from the press. This also includes sugar, salt, black pepper, vinegar and a little water.

Combine baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This delight should be infused in the refrigerator for 2 hours. And get ready for the fact that it is always not enough.

Slices with garlic, herbs and pepper - 3 hours

Cooking time - 20 minutes + 3 hours

We need:

Eggplants - 600-700 g (3 medium pieces)
Bulgarian sweet pepper - 2 pieces
Garlic - 6 cloves
Parsley - 1 large 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)
Ground black pepper - to taste

To boil the blue ones in the marinade:

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

Important details.

Oil can be replaced with sunflower or sesame oil if you have not yet been inspired by the unique benefits of olive oil. for the curious.
In vegetable dressing, you can adjust the sugar, salt, and vinegar. Eggplants get their main sourness from boiling.

How to cook.

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

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and run a knife along and across the slicing. We find the smallest additions to be the most delicious.

Combine the ingredients for the marinade (water, salt, sugar, vinegar) and place the blue ones in the pan. Keep it at a low boil for 5-10 minutes. You can press it with a smaller lid so that it doesn’t float up.

It is very important not to overcook! The semi-ready state suits us. You want the circles to become darker and soften, but keep their shape.

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

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

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy food. With eggplants this is only a plus. It’s hard to count how many delicious things we’ve already tried.

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

Recipe variation 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 pour 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.

What improves your mood at any time of the year is, of course, a delicious dish! Especially if it was prepared with your own hands and with soul! One of the most popular and favorite snack recipes for every gourmet and more!

Marinated eggplants with garlic and herbs are a universal dish that is ideal with meat and any side dish. It cooks quickly, is easy to fry, and can be marinated or baked. You can marinate eggplants in different ways. They can be marinated with carrots or stuffed with herbs. Pickle eggplants for the winter and then delight your guests with an unusual appetizer - what could be more enjoyable!

Useful properties of eggplants

The uniqueness of eggplant is that it is a universal vegetable that contains a large amount of vitamins and microelements beneficial to the body. In addition to its beneficial properties, this vegetable also has a medicinal effect. In addition, having a low calorie content, it is used in various diets.

Choosing eggplant

Young eggplant should be smooth and firm. Characterized by the absence of wrinkles and spots. To buy tastier eggplants, you need to choose male ones. They have a smaller, smoother, more rounded depression at the end.

Preparation

Usually, before cooking, eggplants are kept in cold water so that they do not become bitter. But this recipe will not need it, since the marinade contains a sufficient amount of salt. Therefore, you can get down to business right away.

Instant marinated eggplants with garlic and herbs

We will need: 3 pieces of medium eggplant, 3 pieces of medium tomatoes, a bunch of parsley, a bunch of dill, a head of garlic, 2 tbsp vegetable oil, 2 tbsp wine vinegar, ground pepper, salt, sugar to taste, bay leaf.

How to cook:

First, you need to wash the eggplants. If the vegetables are young and have only recently been picked from the garden, then the peel does not need to be peeled. Next, the vegetables need to be cut into small cubes. While we are cutting the remaining ingredients, the eggplants need to be placed in cold water for a while so that they do not weather and darken.
It is better to take a stainless steel pan with a capacity of about 3 liters.
Prepare the marinade. Pour oil and vinegar into the bottom of the pan in the indicated proportions. Place on low heat. Then add salt, sugar and pepper.
Next step: prepare the garlic. We peel it and pass it through a press. You can grate it on a fine grater. Place the garlic in a saucepan.
Next, chop the greens and send them after the garlic.
Wash the tomatoes, remove the skin and core. Grind either in a blender or on a grater until smooth. There is a little secret: to easily and quickly remove the skin, the tomato is dipped in boiling water and the skin begins to come off on its own. Then we put it in the same saucepan and simmer on the fire under the lid for another 10 minutes.
Now we take out the eggplant pieces and put them in the marinade. Fill the pan with water, approximately to the middle.
Bring all this to a boil and simmer for 10-15 minutes. Then add spices to taste, bay leaf and leave with the lid closed until it cools completely.
It is best to serve pickled eggplants cold.

Pickled eggplants “A la mushrooms”

Ready eggplants actually taste like mushrooms. And especially in this recipe!

Take 4 kg of eggplants, cut into medium cubes and soak for 3 hours in salted water, put a weight on top.

Then boil for about 15 minutes without changing the water. Strain, add chopped garlic and add brine. For which you need 2 liters of water, 2 tablespoons of salt, spices (peppercorns, bay leaves, cloves). Then put the eggplants in a cold place for 3 days.

Housewives use various recipes for pickling vegetables. It all depends on taste preferences. The main thing is to find the appropriate degree of fermentation.

How to preserve eggplants for the winter

Marinade for vegetables for the winter is easy to prepare. Take one kilogram of eggplant per liter of water. Pour water into the pan, add 9% wine or 5% apple cider vinegar about 3/4 cup. Add chopped eggplants to the pan and boil for 5 minutes. It is better to add salt at the end of cooking.

Then you need to remove the eggplants with a slotted spoon and place them tightly in pre-sterilized jars. Then pour in the marinade and close tightly with a metal lid using a screwdriver. Then turn the container over and wrap it in something warm until it cools completely. Of course, you can use a plastic lid, but then you will need to store the pickled vegetables either in the refrigerator or in the cellar.

Eggplant rolls marinated with carrots

For carrot lovers, there is a recipe no less tasty than the previous ones.

We take 7-8 eggplants, 3 carrots, 5 cloves of garlic, parsley, a bunch of cilantro, 1-2 tablespoons of sunflower oil, water, salt. For the marinade you will need water - 800 ml, vinegar (9%) - 2 tbsp, coarse salt - 2 tbsp, black peppercorns - 3 pcs, allspice - 3 pcs.
Wash the eggplants, cut off the stems. Pierce with a fork on all sides. After cutting the eggplants in half, place them in boiling salted water, first securing them with a toothpick so that they do not fall apart. Cook for 10 minutes.
Place the prepared eggplants on a plate, removing the toothpicks.
Cover the eggplants with film and place a press on top of them (you can use weights or water bottles). Leave it like this for 2 hours.
Let's start preparing the filling. Wash the carrots, peel the garlic. Three carrots on a grater, finely chop the garlic. Wash the greens, dry and chop.
Fry the carrots in vegetable oil until soft and combine them with garlic and herbs. Add salt and mix.
Then we start stuffing. Take the eggplant and fill each one in turn with the filling. We tie it with thread and transfer it to an enamel pan with a volume of at least 3 liters.
Prepare the marinade. Add salt, pepper and vinegar to 800ml hot water. Bring to a boil. Turn it off. Then pour the marinade over the prepared eggplants and place them under the press again until they cool completely.
Then store it in the refrigerator. In two days, the dish will be ready.
Remove threads before serving. Cut into small rolls with a thin knife.

Nowadays, the main priorities in food are healthy, fast and tasty. Eggplant is perfect in all respects! All that remains is to choose the appropriate recipe.

Eggplants in different variations are a very popular product on the menu of all those losing weight. Although low in calories, they are quite filling due to the large amount of fiber. Usually hot dishes are prepared from this vegetable, but pickled eggplants are served cold.

A detailed recipe will tell you about the most popular method of preparing a “quick” marinade, so that even with preparation, the dish will be ready within a maximum of half an hour after starting.

Recipe for quick marinated eggplants with garlic and herbs

It is customary to keep eggplants in cold water before cooking so that all the bitterness goes away. But since the marinade already contains a sufficient amount of salt, such preparation is not needed in this case. To definitely avoid unpleasant taste sensations, it is best to buy small or medium eggplants - they are less likely to taste bitter.

One of the problems that you may encounter is the problem of spices: in this case, it is better to add less than to overdo it. If, while tasting the finished dish, it becomes clear that the slices are not spicy enough, you will need to add more spices, stir and let the dish sit for about 15 minutes.

How to eat this dish is a matter of personal preference. Some people like to put a couple of slices on a piece of bread, others eat it with a fork without anything, and some always heat it in the microwave and eat it with rice or potatoes. In any case, if a person is watching his figure, all these “additives” must be taken into account, since sometimes even a sauce can add several times more calories to a dish than it contains.

Ingredients:

- 1 kg;
salt – 1 tbsp. spoon;
vinegar 9% – 3 tbsp. spoons;
greens ( , ) – 70 g;
– 5 cloves;
sugar – 1 teaspoon;
black peppercorns – 5 pcs.;
other spices - to taste;
– 1 teaspoon.

Preparation:

Eggplants must be washed and peeled. Then they are cut into small pieces of approximately 3 by 2 cm and placed in a pan.
Vegetables are poured with water so that it completely covers them. Add all other ingredients to the same pan, including garlic passed through a press and finely chopped herbs.
Bring the water to a boil, reduce the heat to medium, and simmer the mixture covered for another 10 minutes.
After time has passed, all the liquid is drained, the eggplants are allowed to cool and served.
If the dish is being prepared for several days, then together with the brine and herbs, you can transfer the eggplants into a glass container, let the liquid cool and put it all in the refrigerator. In this form, the product is usable for up to 2 weeks.

With strict adherence to the recipe calorie content 100 g of ready-made eggplants without marinade will be only 35.6 kcal. At the same time, the protein content is 0.8 g, fat - 0.9 g and carbohydrates - 6 g. If desired, a portion of this dish can be seasoned with low-fat sauce - adjika (12 kcal in 1 tablespoon) or 10% sour cream (20 kcal in 1 tbsp).

Dish from a nutritional point of view

The main advantage of eggplants is their low energy value, as a result of which the body spends more calories digesting this product than it receives from it. Coarse fibers () have a good effect on digestion and are a must on the menu of all those losing weight. But do not forget that due to the salt and vinegar in the marinade, people who suffer from fluid retention in the body should not get carried away with this recipe.

How to add variety to marinated eggplants

This dish does not involve a large number of possible variations, unless they relate to the combination of spices. If desired, some products from the proposed list can be added directly to the pan, while others can be served with this dish on the same plate. For example: