Marinated eggplant: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Eggplant is a very he althy vegetable. It contains a lot of fiber - a coarse fiber, which, as you know, is not digested and removes toxins, toxins and various harmful substances accumulated in the intestines from the body. Eggplant is able to reduce the level of "bad" cholesterol, is useful for heart problems, arthritis and other ailments.

Useful properties of eggplant

In terms of the content of various vitamins and microelements, eggplant is in the first row with “vitamin bombs”, and its taste cannot be confused with any other. In terms of calorie content, on the contrary, this vegetable is very low in calories. That is why he is so loved by followers of proper nutrition and those who seek to lose weight. The bonus is the fight against insomnia, with regular use, of course. With so many advantages, it is not surprising that eggplants are often used in various preparations for the winter. There are a lot of recipes with the so-called blue ones. Although eggplants are not only blue in color palette. He may belight purple, and blue-black, and even white. This article describes a few favorite and proven ways to cook pickled eggplant for both every day and for the winter.

Korean Eggplant Recipe

If you don't have time to mess around at the stove for a long time, but you want to treat yourself to goodies, this recipe is perfect. It is also good because cooked eggplants can be closed in jars for storage, or you can eat right away, without waiting for dark winter evenings. If you are expecting guests, this recipe will always help out. Eggplants are excellent and leave the first table. Ingredients needed to make Quick Pickled Eggplant:

• about 2 kg of ripe blue ones;
• half a kilo of white onion;
• 2 large sweet peppers;
• 3 medium size carrots;
• garlic head;
• for spicy red ground pepper to taste;
• a few teaspoons of coriander;
• ground black pepper - 1 tsp;
• table vinegar 9% - half a glass;
• sugar - 8 tbsp. l.;
• vegetable oil - 0.5 tbsp;
• s alt 1 tbsp. l.

Getting to work. How to marinate eggplant for great flavor?

Korean eggplant cooking technology

Clean and dry eggplant should be thinly sliced. We cut off the place of the sepal and tail, then divide the eggplant into 4 parts. Cut each quarter into small bars.

After that, chopped eggplants need to fall asleeps alt. Please note that all pieces should be well sprinkled with s alt on all sides. This is necessary so that the vegetable gives a bitter juice, which is then washed off with s alt from the surface.

Leave the bars sprinkled with s alt for 1 hour.

After an hour, thoroughly rinse the eggplants under running water. As already mentioned, all bitterness will be washed away. The eggplant is ready to cook.

Next, you need to prepare the eggplant for pickling. The processing method is up to you. You can bake, boil or fry them.

The best option is to bake in the oven. This way, the vegetables won't get too soft like they're boiled, or too greasy like they'd be fried.

On a parchment-lined baking sheet (or greased with oil), place the little blue ones and send them to the oven for 15 minutes. It is advisable to cover the top with foil so that they do not burn. You can cook in boiling water for about 10 minutes, then let cool.

While the eggplants are cooling, you need to wash and peel the carrots. It must be chopped on a special grater for Korean cuts.

Next, pour boiling water over the carrots and leave for a few minutes. After rinse under cold water.

Onions should be cut into half rings. First, of course, peel off the husk.

Rinse the pepper and cut out the middle with seeds. Then chop into straws. All prepared vegetables then need to be mixed in a cauldron or pan. Except eggplant. To vegetables, add chopped garlic and all of the abovespices. You can change the amount of spices in the recipe to your liking, make it hotter or, conversely, softer in taste.

Mix thoroughly again and then add still warm eggplants to the mass. Mix again. Quick Pickled Eggplant Ready to Eat.

Preparing for the winter

If you decide to prepare eggplants for the winter, then you need to preserve them further. We need banks. Better than 0.5 liters. Banks must be carefully sterilized and put vegetables in them. After that, the jars with vegetables must be sterilized again. Pour water into a wide saucepan, boil. Cover the bottom with a towel and arrange the jars. Water should reach the very neck. After the water boils, you need to boil the jars for about 20 minutes. Next, the jars need to be taken out and immediately closed with sterile, boiled lids. Turn the jars over, cover and let cool. Eggplants in Korean for the winter are ready. Try this easy recipe. In winter, when you open the jar, you will be pleasantly surprised by this fresh smell of vegetables and spices and incredible taste. The taste is very fresh dish with aromas of herbs. Store preferably in the refrigerator. How else can you pickle eggplant? The recipe below will be appreciated by spicy lovers.

Eggplant with chili peppers

Chili pepper is often added to various preparations. Special lovers often eat it as a snack. Eggplant with chili peppers - a great side dish formeat and just a delicious snack on the festive table. We will need:

• eggplant - about a kilogram;
• sunflower oil - 100 ml;
• garlic - medium head;
• chili pepper - small;
• liter of water;
• sugar - 1 tbsp. l.;
• s alt - 1 tbsp. l.;
• apple vinegar - 120 ml;
• dill to taste.

Eggplant with Pepper Recipe

Peel the garlic from the skin and chop it into a pulp.

Cut the chilli in half to remove the seeds. After that, cut into small pieces.

Cut the eggplant into pieces and pour s alt water to remove bitterness. While the vegetables are standing, you need to prepare the jars.

Jars must be sterilized for 20 minutes over steam. Boil the lids. Next, you need to boil water and put the remaining ingredients there, then add the eggplant washed from s alt.

Cook for no more than 15 minutes, then put the vegetables on a sieve to drain the water.

After fry the eggplants until crispy, mix with garlic and pepper and send all the vegetables back to the hot pan with oil for 2-3 minutes.

Spread the hot vegetables into sterilized jars, close the lids, wrap in heat and leave to cool. Here are the spicy eggplants ready! The following recipe will show you how to pickle eggplant quickly and easily.

Sicilian eggplant

In this recipe, eggplants are not cooked. Delicious, crispy pickled eggplants are obtained. This recipeby a large amount, but all components can be reduced proportionally. Ingredients:

• eggplant - 20 kg;
• table vinegar - 10 l;
• s alt;
• lemon juice;
• garlic;
• chili;
• spices to your taste (parsley, basil, coriander, cilantro);
• olive oil - 8 bottles of 0.75 l.

How to cook eggplant Sicilian style

Peel the eggplants, cut off the sepals and tail and cut very thinly. You can even chop with a Korean carrot maker. You will get something like "eggplant noodles".

Mix grated eggplant with coarse s alt and lemon in a large bowl. Place a load on top and leave the vegetables for a couple of hours. Better at night. Vegetables should be s alted enough and have lemon sourness.

A lot of liquid is formed under the load. The resulting liquid must be drained, and pour the vegetables with vinegar. Leave for another 2 hours.

After drain the vinegar and put it under the load again. Hold for some more time to remove excess liquid.

Then put all the ingredients in layers in pre-sterilized jars. The first layer is eggplant, then garlic, chili, herbs and again eggplant.

Pour as much olive oil into jars as you like. Try to release air bubbles from the jars. This can be done carefully by running a knife along the edge of the jar.

Close the lid. If the next day, due to the release of air, the amount of oil decreases, add to the brim and close the lid again. Exactly 2 weeks lateryou can open and enjoy crispy Sicilian eggplant.

Eggplant marinated with mushrooms

This recipe for pickled eggplant is revered by many housewives. The dish turns out hearty and goes well with meat or potatoes as a side dish.

Required:

• eggplant - 2 kg;
• water - 2.5 l;
• vinegar - incomplete glass;
• half a glass of s alt;
• chili pepper - 2 pods;
• garlic - 5 heads;
• 0, 5 tbsp. sunflower oil.

Eggplant marinated with garlic is prepared as follows:

• Eggplant should be washed, cut off the sepals and tail, cut into rings.
• Add s alt and vinegar to boiling water and put chopped eggplant. Cook for 10 minutes over medium heat.
• Chop the garlic and pepper in a blender or finely chop with a knife. Remove the boiled eggplant from the water and mix with garlic and pepper, add oil and vinegar and mix everything thoroughly again.
• Put the finished dish in pre-sterilized jars, close with boiled lids. After two weeks, the dish is ready. Eggplants are very tasty, spicy, with a pleasant garlic flavor. Pairs well with meat and potato dishes. If you plan to store for the winter - only in the refrigerator.

These eggplants can be added to stews or stewed vegetables. You will get a more savory dish. There are many eggplant recipes. Each hostess will find a favorite for her family. You just need not be afraidexperiment in the kitchen.