Instant pickled eggplant with garlic and herbs. Eggplant marinated with garlic and herbs: easy quick recipes

Date: 20.10.2019

Pickled eggplant fast food- this is a delicious appetizer for any table, which is quite simple to prepare. There is a wide variety of quick recipes, they are suitable for housewives who have little time to prepare meals. Note that you cannot store pickled eggplants for a long time, but there are recipes that take a little more time and allow you to prepare these vegetables for the winter.

Eggplant is very healthy vegetable, it contains vitamins and minerals, fiber, pectins and tannins. Eggplant has a very interesting taste, with a bit of bitterness, but not everyone likes it and therefore it is often prepared with the addition of various seasonings, spices and other vegetables.

"Blue" can be salted, fried, marinated, baked, stewed, etc. Below are the most popular cooking methods for this healthy vegetable.

Pickled eggplant with garlic is a very tasty combination, they can be cooked in different ways: with the addition of herbs, peppers, carrots and other ingredients. Eggplant, recipes with garlic of which are quite varied, are especially popular - these snacks are very tasty.

A very spicy combination of "blue" ones with garlic and sweet pepper, and it is very easy to prepare such an appetizer. These eggplants marinated with garlic and herbs will leave no one indifferent.

The recipe for pickled eggplant is as follows:

eggplant - 2-3 kg;
Bell pepper- 4-5 pcs., For beauty, you can take different colors;
onions - 4 pcs. medium size;
greens - 1 bunch (can be any, for example, parsley, dill, etc.);
garlic - 1 head;
refined sunflower oil - 250 ml;
table vinegar 9% - 30 ml;
sugar - 2 tablespoons;
salt - ½ tablespoon

Cooking method:

Peel the eggplants, cut into 4 parts - preferably lengthwise - and place them in salt water... Then cook for 5 minutes. It is important not to digest. Drain the water. After the eggplants have cooled, cut them into cubes.
The next step is to cut all the other components.
Next, put all the vegetables in layers in a separate container.
Combine liquid components in a separate bowl, add salt and sugar to them.
Pour vegetables with the resulting marinade and leave them warm for 1 day. After that, mix and arrange in jars. Store the finished snack in the refrigerator.

"Blue" according to this recipe are delicious, with a light garlic aroma.

You can also cook fried eggplant with garlic and herbs "fast" - without the use of marinade - such a dish will be a great addition to a festive and everyday table.

"Blue" for mushrooms

The following healthy vegetable dish tastes like mushrooms. This method cooking allows you to marinate eggplants, like mushrooms, in 1 day, but in this case, the vegetable will cook in the marinade. To cook "blue" mushrooms, you need the following ingredients:

eggplant - 1.5-2 kg;
black peppercorns - 5-6 peas;
mushroom spices - ½ bag;
garlic - 1 head;
a bunch of dill;
table vinegar 9% - ½ tbsp;
refined vegetable oil - 300 ml;
salt - 2 tablespoons;
water - 2.5-3 liters.

Cooking method:

Put water on fire and bring to a boil, add salt, pepper and vinegar.
Cut the eggplants into medium-sized cubes and add to the water. Cook for no more than 5 minutes.
Chop the garlic and herbs finely.
Mix boiled eggplant with garlic and herbs.
Add oil and mushroom spices to the main components, mix everything well.

Place the resulting dish in the refrigerator for exactly 1 day, after which it will be ready to eat. Eggplants marinated under mushrooms are very tasty, moderately spicy and salty.

Eggplant with carrots

In the ripening season of "blue" many housewives strive to prepare eggplants for the winter and, of course, for this they use the most different ways cooking. For the winter period, salted whole eggplants or cubes are often harvested. Very tasty for winter harvesting pickled eggplants with carrots and garlic - they can be quickly canned and enjoyed as a light snack during the cold season. This requires the following products:

"Blue" - 6 pieces;
onions - 1-2 pcs.;
garlic - 4 cloves;
carrots - 1.5 -2 pcs.;
table vinegar 9% - 3 tablespoons;
vegetable oil, better refined - 2 tablespoons;
soy sauce - 2 tablespoons;
salt - 1 tsp;
coriander and black pepper to taste.

Cooking method:

Wash the main ingredient, trim the ponytails, then soak in cool salted water for 30 minutes. This is necessary so that excess bitterness goes away. Squeeze lightly and boil for 15-20 minutes.
Peel and chop the rest of the food. Onions - in half rings, carrots - in strips, and garlic - in thin slices.
In a separate bowl, mix all vegetables, salt, spices, vinegar, soy sauce and oil, mix well and place in the refrigerator for 30-40 minutes.

Eggplants with carrots can be eaten immediately after marinating, or prepared for the winter. To do this, you need to sterilize cans (0.5 l) and roll up a snack in them. Store the preservation in a cool room. Marinated eggplants are spicy enough to reduce the amount of garlic.

Carrots, tomatoes, sweet and hot peppers, garlic and herbs go very well with this vegetable, so these products can be found in many recipes.

For harvesting for the winter, you can stuff "blue" carrots. Usually such a dish is rolled up in large jars (3 l). The recipe uses already known ingredients: in addition to the main vegetable, onions, garlic, carrots, parsley and sunflower oil are needed. It is recommended to choose the main ingredient in medium size so that it fits easily into a jar.

The cooking process is simple:

"Little blue" wash, cut off the tails, part of the pulp and cook for 5 minutes. Then they are placed on top of each other, covered with a cutting board and a load is placed on top of it. Eggplants remain under pressure to remove excess liquid.
The carrots are grated and fried. The parsley is chopped, and the garlic is crushed through the garlic. Mix greens, garlic and carrots.
After the "blue" ones have shrunk under the pressure, they can be stuffed. To do this, you need to make longitudinal cuts and place the carrot-garlic mixture there. Eggplants stuffed with carrots are tightly placed in jars and poured with brine.
The brine (water + salt) is pre-boiled, you can add a little black peppercorns during the boiling process. In this state, eggplants are fermented within 5 days, and the process should take place in a warm place. After that, the jars are sterilized and rolled up with lids. Pickled eggplants need not be canned, but then they will be suitable for consumption for about a month.

It is worth noting that the amount of ingredients depends on individual needs, but usually 2 kg of carrots and 400 g of garlic are taken for 8 kg of eggplant.

Quick recipes

If there are guests tomorrow, and you want to treat them with a spicy snack, then quick recipes, which allows you to cook delicious pickled eggplants, will come in handy. For example, pickled "blue" ones with pepper and tomatoes will be ready in 3 hours. They cook quickly and tasty. To prepare them you will need:

eggplant - 1 kg;
sweet pepper - 800 g;
tomatoes - 800 g;
cilantro - 1 bunch;
parsley - 1 bunch;
dill - 1 bunch;
garlic - 1 head;
spices (chili, ground black or paprika);
vegetable oil - 125 ml;
vinegar 9% - 2 tablespoons

Cooking algorithm:

The main vegetable is washed, cut into strips and boiled for 5 minutes.
Dice the rest of the vegetables. Greens and garlic are finely chopped.
All vegetables, herbs, garlic are mixed in a separate container, spices and salt are added. Then everything is poured with a mixture of vinegar and oil, mixed well and placed under a press for 3 hours; there is no need to send it to the refrigerator. This dish is ready.

Among the variety of recipes, one can single out Korean-style pickled eggplants. During cooking, Korean spices and 6% vinegar are used - this is the only difference in the ingredients, since the "blue" Korean style is prepared in the same way as ordinary pickled eggplants. You can also add other vegetables to this recipe, such as carrots and bell peppers. It is necessary to marinate within 24 hours.

Easy and quick to prepare eggplant with pickled onions. Required Ingredients:

eggplant - 3-4 pcs.;
onion - 1 pc.;
vinegar 9% - 50 g;
vegetable oil - 2 tablespoons;
water - 150 ml;
bell pepper - 1 pc.;
garlic - 2 cloves;
salt - 1 tsp

The "blue" ones are boiled, allowed to cool, then cut into rings.
Onions are also cut into rings.
Prepare the marinade: add salt, diced pepper, garlic crushed through a garlic, vinegar and oil to the water.
Eggplants and onions are placed in a separate bowl in layers, filling each layer with marinade. Then the vegetables are put under pressure in the refrigerator for 12 hours.

Thus, it is easy and quick to cook a healthy vegetable, which is especially important when you are pressed for time. There are many recipes, so everyone will find one that suits his taste.

Eggplant in different variations is a very popular product on the menu of all those who are losing weight. With a low calorie content, they are quite satisfying 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 the preparation, the dish is ready a maximum of half an hour after the start.

Quick pickled eggplant recipe 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 surely avoid unpleasant taste sensations, it is best to buy small or medium-sized eggplants - they are less bitter.

One of the problems that can be faced is the problem of spices: in this case, it is better to add less than overdo it. If, during the tasting of the finished dish, it becomes clear that the slices are not spicy enough, you will need to add more spices, mix and let the dish stand for 15 minutes.

How this dish is eaten is a matter of personal preference. Someone likes to put a couple of slices on a slice of bread, another eats with a fork without anything, and someone necessarily warms up in the microwave and eats with rice or potatoes. In any case, if a person follows the 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 teeth;
sugar - 1 tsp;
black peppercorns - 5 pcs.;
other spices to taste;
- 1 tsp.

Preparation:

Eggplants must be washed and peeled. Then they are cut into small cubes of about 3 by 2 cm and placed in a saucepan.
Vegetables are poured with water so that it completely covers them. All other ingredients are added to the same pan, including garlic passed through a press and finely chopped herbs.
The water is brought to a boil, the heat is reduced to medium, and the mixture is boiled under a lid for another 10 minutes.
Over time, 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, the eggplants can be moved 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 is only 35.6 kcal... At the same time, the content of proteins - 0.8 g, fats - 0.9 g and carbohydrates - 6 g. If desired, a portion of such a dish can be seasoned with low-fat sauce - adjika (12 kcal in 1 tbsp. 1 tbsp.spoon).

Dish from the point of view of dietetics

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

How to vary pickled eggplant

This dish does not offer many possible variations as long as they do not involve a combination of spices. If desired, some of the foods on the list can be added directly to the pan, while others can be served with this dish on the same plate. For example:

whole grain or rye flour bread, bran crispbread - eaten with a snack;
grated

Instant pickled eggplant is a spicy aromatic appetizer that is very easy to prepare and ready to eat in a couple of hours.

Ingredients:

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

marinade:

500 ml water
1 tbsp. l. no top salt
1 tbsp. l. no top sugar
50 ml 6% apple cider or wine vinegar
5-6 peas of allspice

On the Internet, in recipes for instant pickled eggplant, it is indicated different amount vinegar for the marinade, but empirically I came to the conclusion that this particular ratio of products is optimal, the appetizer turns out to be completely not sour, and everything in it is in moderation. Perhaps someone will not agree with me. 🙂

Preparation:

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

Then we prepare the marinade. Pour 0.5 liters of water into a saucepan, add salt, sugar, vinegar and peppercorns. Bring the marinade to a boil, dip the chopped eggplants into it and boil for 5 minutes from the moment it boils again. During the boil, stir the eggplants periodically so that they are evenly saturated with the marinade.

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

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

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

In principle, instant pickled eggplants are already ready, you can try, but it's still better to cover them cling film and put in the refrigerator for a couple of hours. When infused, they will taste excellent.
I also want to note that the appetizer will turn out to be more tender if the eggplants are first peeled from the skin. Of course, the view will suffer a little, but the taste will undoubtedly benefit.

Ingredients: eggplant, onion, herbs, carrots, salt

Which improves your mood at any time of the year - well, of course, tasty dish! Especially if it was prepared with your own hands and soul! One of the most popular and favorite snack recipes of every gourmet and not only!

Marinated eggplant with garlic and herbs is a versatile dish that goes well with meat and any side dish. Quick to cook, easy to fry, can be pickled or baked. You can marinate eggplants in different ways... They can be pickled with carrots or stuffed with herbs. Marinate eggplants for the winter, so that later to please guests with an extraordinary snack - what could be more pleasant!

Useful properties of eggplant

The uniqueness of eggplant is that it is a versatile vegetable that contains a large number of vitamins and beneficial to the body microelements. except useful properties, this vegetable also has therapeutic action... In addition, having a low calorie content, it is used in various diets.

Choosing an eggplant

Young eggplant should be smooth and firm. Be distinguished by the absence of wrinkles and spots. To buy a tastier eggplant, you need to choose males. At their end, the depression is smaller and smoother, more rounded.

Preparation

Usually, before cooking, eggplants are kept in cold water so that they do not taste bitter. But in this recipe, this is not needed, since the marinade contains a sufficient amount of salt. Therefore, you can immediately get down to business.

Instant pickled eggplant with garlic and herbs

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

How to cook:

First, wash the eggplants. If the vegetables are young, only recently plucked from the garden, then the peel need not be peeled. Next, the vegetables need to be cut into small cubes. While we are cutting the rest of the ingredients, the eggplants need to be put in for a while. cold water so that they do not wind up and darken.
It is better to take a pan made of stainless steel, with a capacity of about 3 liters.
Cooking the marinade. Pour oil and vinegar in the indicated proportions into the bottom of the pan. We put on a slow fire. Then add salt, sugar and pepper.
The next step is to prepare the garlic. We peel it, pass it through a press. Can be grated on a fine grater. We send the garlic to the pan.
Next, chop the herbs and send them after the garlic.
My tomato, peel and core. Grind either in a blender or on a grater until smooth. There is a little secret: in order to easily and quickly remove the peel, the tomato is dipped in boiling water and the skin itself begins to recede. Then we send it to the same saucepan and simmer on the fire under the lid for another 10 minutes.
Now we take out the pieces of eggplant and put them in the marinade. We fill the pot with water, up to about the middle.
We 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.
Serve pickled eggplants cold.

Pickled eggplants "A la mushrooms"

Ready-made eggplants really taste like mushrooms. Especially in this recipe!

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

Then boil for about 15 minutes without changing the water. Strain, add chopped garlic and pour over 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 your taste preferences. The main thing is to find a suitable degree of fermentation.

How to store eggplants for the winter

Marinade for vegetables for the winter is easy to prepare. We 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 simmer for 5 minutes. The salt is best added at the end of cooking.

Then you need to get the eggplant with a slotted spoon and put it tightly in pre-sterilized jars. Then pour in the marinade and close it tightly with a metal lid using a twist key. Then turn the container over, wrap it with something warm until it cools completely. Of course, you can use a plastic lid, but then you will need to store 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 eggplant, 3 pieces of carrots, 5 cloves of garlic, parsley, a bunch of cilantro, 1-2 tablespoons of sunflower oil, water, salt. For the marinade you need water - 800 ml., Vinegar (9%) - 2 tablespoons, coarse salt - 2 tablespoons, black peppercorns - 3 pcs, allspice peas - 3 pcs.
Wash the eggplants, cut off the stalks. Pierce with a fork on all sides. Having cut the eggplants in half, not completely, put them in boiling salted water, having previously fastened them with a toothpick so that they do not fall apart. Cook for 10 minutes.
Put the finished eggplants on a plate with toothpicks removed.
Cover the eggplants with foil and put a press on top of them (you can use weights or bottles of water). Leave it on 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 greens, dry and chop.
Fry the carrots until soft in vegetable oil and combine them with garlic and herbs. Add salt and mix.
Then we start stuffing. We take the eggplant and fill each one in turn with the filling. We tie it with a thread and transfer it to an enamel pan with a volume of at least 3 liters.
Cooking the marinade. V hot water 800ml add salt, pepper and vinegar. Bring to a boil. Turn off. Then pour the prepared eggplant with marinade and put it under the press again until it cools completely.
Then we 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! It remains only to choose the appropriate recipe.