Pickled eggplant - delicious and original recipes for a savory snack. Pickled Eggplants - Incredible Yummy

Instant Pickled Eggplant is a spicy aromatic snack that is very easy to prepare and ready to eat in a couple of hours.

Ingredients:

• 500 g eggplant
• any greenery
• 2-3 garlic cloves
• 2 tbsp. l. vegetable oil

marinade:

• 500 ml water
• 1 st. l. topless salt
• 1 st. l. no sugar top
• 50 ml 6% apple or wine vinegar
• 5-6 allspice peas

On the Internet, recipes for instant marinated eggplant indicate different amounts of vinegar for the marinade, but by experience I came to the conclusion that this particular ratio of products is optimal, the appetizer is completely non-sour, and everything is in moderation. Perhaps someone will disagree with me. 🙂

Cooking:

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

Then we prepare the marinade. Pour 0.5 liters of water into the pan, add salt, sugar, vinegar and peppercorns. Bring the marinade to a boil, dip the chopped eggplant into it and boil for 5 minutes from the moment it boils again. Stir occasionally as the eggplant boils to evenly soak in the marinade.

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

While the eggplants are cooling, finely chop the greens and send it 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 herb pairs with eggplant quite like cilantro.
Put the cooled eggplants in a salad bowl and mix gently.

In principle, instant marinated eggplants are already ready, you can try, but it’s better to cover them cling film and refrigerate for a couple of hours. Once steeped, they will simply taste great.
I also want to note that the appetizer will turn out to be more tender if the eggplant is first peeled. Of course, the view will suffer a little, but the taste will undoubtedly benefit.

Pickled eggplant can be a light side dish for meat, fish or a savory snack to serve along with other dishes. festive table or 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 arranged on hastily on quick recipe or 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 pepper chili 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. a 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. Shift pickled fragrant eggplant in 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 great alternative 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 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. a 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 eggplant, the recipe of which is borrowed from Azerbaijani cuisine, prepared with garlic and mint, soaked in a marinade of salt and grape vinegar. 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 marinated eggplants cooked according to next 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 Bell pepper- 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

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 lay out 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.

Combine the baked eggplant pieces, 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
• olive extra oil virgin - 3-4 tbsp. spoons (to taste)
• Black ground pepper- 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.

This vegetable is considered a "berry" of the color of purple night, it is older than potatoes, wears a velvety caftan and strange names - "crazy apple", "Turkish tomato", "blue".

Little blue ones ... That's how eggplants are affectionately called names. Most likely, this nickname appeared due to the brightly saturated shade of the vegetable. But then they can also be called "white", "black", "red" or "yellow". Such eggplants also exist. The color scheme, as well as the shape of the fruit, is determined by the variety and the degree of its maturity.

But the color does not affect the quality of the taste of eggplant. They are all meaty, spicy and spicy and satisfying. And yet, blue-black, oblong and slightly unripe fruits, with a small content of seeds, are considered the most delicious and healthy. It is these “blue ones” that are ideal for pickling for the winter.

They impress with their refined and delicate taste, vaguely reminiscent of mushrooms. They can be served ready-made independent snack, or use to create multi-component dishes: stews, hot salads, vegetable casseroles. And by adding garlic, nuts, other vegetables or spicy mixtures to the “blue ones”, dishes with them can be made almost unrecognizable.

The eggplant season is short, and true admirers of this vegetable have a well-founded desire to extend its “life”. Winter, creating a collection of homemade preparations, will leave a treasured place in it for this snack that melts in your mouth.

7 recipes for pickling blue for the winter

Recipe 1. Simple and fast way marinated eggplant

For one 3-liter jar: 2 kg of eggplant, several branches of parsley and basil, 3 dill umbrellas, 2 bay leaves, 1 large garlic head, 100 ml of vinegar, 1 tbsp. a spoonful of sugar and 1 tbsp. a spoonful of salt.

1. 1. An easy way to pickle eggplants starts with preparing them. Blue medium-sized (to freely pass through the neck of the jar), wash and cut off the tails. We will not clean and cut them.
2. Fill a 5 liter pot with 2.5 liters of water. Pour salt, stir and place on the hob.
3. When the water gives the first signs of boiling, send whole eggplants to the pan and cook until they acquire the required softness. Approximately it takes 10-15 minutes. But you can check the readiness with a fork or a wooden skewer. If the eggplant skin pierces freely, the vegetables are ready. This moment must not be missed, otherwise the fruits will be digested and lose their elasticity and shape.
4. While eggplants are cooking, sterilize jars and lids over a steam bath.
5. Put the bay leaf, washed greens, peeled and disassembled garlic into hot jars. To add more flavor to the marinade, garlic can be cut into several pieces.
6. Remove the eggplants from the boiling water with a fork and put them, pressing against each other, into jars with spices. Top the vegetables with salt and sugar, pour in the vinegar. For medium-sour “blue” ones, the optimal amount of vinegar is indicated in the recipe, but if the family loves sour, then the portion of vinegar can be increased to 150 ml.
7. Pour jars of eggplants with clean boiling water, cork with lids and send for slow cooling under a warm blanket.
8. Before serving, cut the “blue ones” into neat pieces, pour in fragrant homemade oil, sprinkle with fresh green onions and serve with any side dish. Delicious, fast, delicious!

Recipe 2. Marinated eggplant "in Korean" for the winter

Ingredients for 2-3 jars of 0.5 l each: 1 kg of eggplant, 4 medium-sized carrots, 3 large sweet peppers, 1 garlic head, 3 medium onions, 20 g of chopped coriander, 250 ml of vegetable oil, 1 tbsp. a spoon granulated sugar, 0.5 st. tablespoons of salt, 180 ml of 6% vinegar, 15 g of ground pepper.

1. Preparation of the workpiece begins with carrots. Grate washed and peeled root crops on a special “Korean” grater or cut into thin and long strips. Pour boiling water so that the carrots are completely under water, cover with a lid. The cut should cool to room temperature.
2. Select the grains from the peppers, remove the stalks and also cut into cubes.
3. Peel the onions from the dry husk and chop into small cubes.
4. Drain the carrots, squeeze lightly and transfer to a large bowl. Throw in the onion and peppers as well.
5. Wash the eggplant, but do not peel, cut the sepals. Cut in half lengthwise, and then cut into thin half rings.
6. Boil salted water and boil “blue” for 2-3 minutes. Transfer to a colander to drain the liquid, cool and squeeze lightly. Combine eggplant with other vegetables.
7. In a bowl, mix: chopped garlic, salt, spices, sugar, sunflower oil and vinegar. Pour the marinade dressing over the vegetables and mix so that they “make friends” well.
8. Arrange spicy eggplants in washed jars, cover with lids and sterilize in a bowl of boiling water. For jars with a capacity of 0.5 liters, 20 minutes will be enough. Roll up.
9. Colorful and fragrant eggplant "Korean style" can be stored at normal temperature. Serve with meat fish dishes or side dishes. In any company they are great!

Recipe 3. Pickled eggplant "like mushrooms"

Ingredients for 10 jars of 0.5 l: 5 kg of eggplant, 3 tbsp. tablespoons of salt, 0.5 kg of onions, 4-5 garlic heads, vegetable oil (preferably odorless).

For the marinade: 2 tbsp. water, 60 g salt, 0.5 tbsp. vinegar 6%, bay leaf, 6-8 black peppercorns.

1. Cut off the stems of the washed eggplants and be sure to remove the skin. You can cut eggplants at your own discretion: cubes, quarters, straws. But the best cuts for pickled "mushrooms" are plump sticks in the shape of mushroom legs.
2. Transfer the sliced ​​\u200b\u200bto a wide bowl, in which the “blue ones” will feel free when mixing.
3. Sprinkle eggplant with salt and set aside for an hour and a half. It will take this time for the vegetables to release their bitterness. In addition, salt will prevent them from absorbing too much oil when frying.
4. We use the eggplant maturation time to prepare the rest of the vegetables. Onion and garlic "undress", rinse and dry. Chop the onion into half rings, garlic into slices, small cloves into halves.
5. Rinse eggplant from bitter juice and squeeze lightly. Fry in small portions (thin layer) in a hot frying pan. Don't overcook them - they can dry out. Let the barrels only slightly gild.
6. Put ruddy "mushrooms" in a layer of 3-4 cm on the bottom of the pan or bowl. On top - a layer of onion, then garlic. And so on until the vegetables run out, layer by layer - little blue-onion-garlic.
7. Let's prepare the marinade. Pour water into a container and put spices: black peas, parsley, salt and pour 6% vinegar. Boil the marinade mixture and pour over the eggplant. Cover the pan, put in a cool place (preferably in the refrigerator). Leave vegetables for pickling for two days. The aroma of "pickled mushrooms" will appear earlier, and disciplined patience is the main thing here.
8. Arrange eggplants in sterilized, dry jars and put on additional sterilization (15-20 minutes). Roll up and send to the pantry to expect festive feasts.

Recipe 4. Marinated eggplant "French", stuffed with greens

Ingredients for 5-6 1 liter jars: 5 kg eggplant no longer than 15 cm.

For the filling: greens - a bunch of cilantro, a bunch of dill, a bunch of parsley; 2 celery, 2 carrots, 2 peppers, 15 cloves of garlic.

For marinade for every liter of water: 50 g salt, 50 g sugar, 5 pcs. allspice, 7 pcs. black pepper, 2 pcs. cloves, 2 parsley, 0.5 tsp coriander, 1/4 tsp ground cinnamon.

Vinegar: for each liter jar 0.5 l of vinegar.

1. "Blue" wash and cut off the sepals. Cut the fruit along the barrel, but do not cut it to the end, so that you get a “book”. With a knife or a teaspoon, make indentations - select the pulp and transfer to a separate bowl.
2. Put salted water on the hob, boil and put the eggplants in it. Boil on a low boil for 6-7 minutes. This procedure will be required for two points: removing bitterness and making the "blue" soft - so it will be easier to stuff them with herbs and vegetables.
3. Transfer the finished eggplants to a colander or sieve, put in a large bowl and press down with a weight on top so that the bitter liquid leaves and does not spoil the taste of the dish.
4. Prepare "mince" for eggplant. Wash all vegetables and greens and then chop. Sweet red pepper and eggplant pulp - in cubes, carrots in small strips or on a grater, crush the garlic with garlic, chop the greens.
   Mix vegetable slices, and for greater spiciness, you can add a little hot pepper.
5. Rinse the jars with soda and sterilize in a convenient way (oven, microwave, steam bath). Boil the lids for at least 5 minutes.
6. Stuff the "blue" ones with colorful stuffing, close tightly and transfer to jars so that the vegetables do not have a chance to fall out of the eggplants into the marinade.
7. For the marinade, boil water and stir in it until the crystals disappear, salt and sugar. To make the filling spicy and give the eggplant the same taste - add all the spices according to the recipe, cook for 2-3 minutes.
8. Pour vinegar into jars, and then fragrant marinade. The liquid should reach the very edge of the neck of the jar.
9. Roll up the glass and leave it “under the covers”, giving the jars the opportunity to cool down gradually.

Recipe 5. Spicy pickled eggplant - with garlic and chili peppers

Ingredients for 2 half-liter jars: 1 kg of eggplant, 100 ml of vegetable oil, a large garlic head, 1 chili pepper, 1 liter of water, 60-100 g and 2 tbsp. tablespoons of salt, 150 ml of apple cider vinegar 5%.

1. Mince the garlic. You can quickly do this with the help of a knife handle - crush the clove, easily remove the skin and chop finely.
2. Small hot pepper cut into 2 halves, remove the stalk and sharp seeds. Cut into half centimeter pieces.
3. "Blue" cut into 1.5-centimeter circles. Cut each ringlet into quarters, put in a convenient container and pour salted water (2 tablespoons). The liquid should completely cover the vegetables. After an hour, drain the water, and rinse the eggplants well in a flowing “shower”.
4. Sterilize jars with lids, turn over on a towel and let drain and dry.
5. Prepare the marinade in a large saucepan. When there are signs of boiling water, put salt, stir and add malic acid. As soon as the marinade boils again - lay out the pieces and cook for four minutes.
6. Put the eggplant blank in a colander with a slotted spoon to drain excess water.
7. Fry vegetables over low heat until golden brown. Sprinkle with garlic and chili, stir and fry the vegetables for another minute.
8. Place spicy eggplants in jars, cork, turn over on lids and heat until completely cooled under a warm “fur coat”.

Recipe 6. Marinated eggplant with walnuts and mint

Ingredients for 3 jars of 0.5 l: 3 kg of eggplant, 200 g of garlic, 200 g walnuts, 2 liters of water, 80 g of salt and how much sugar, 10 tbsp. tablespoons of vegetable oil, 1 teaspoon of dried mint, 15 black peppercorns, 3 tbsp. spoons of vinegar essence (70%).

1. Wash the “blue” ones, cut off the “kaftans”, thinly peel the skin, cut into narrow slices, and then into long stitches.
2. Put eggplant "noodles" in a saucepan and pour salted water. A tablespoon of salt is enough for a liter of water. The bitterness will dissipate into the water in about 30 minutes.
3. Pour the stitches into a colander and place under a cold shower. This will finally wash out the bitter liquid from the vegetables, which can spoil the taste of the pickled workpiece.
4. To give an appetizing crust, fry the eggplant pulp in hot vegetable oil.
5. grains walnut and grind the peeled garlic in a meat grinder or in a blender, add chopped dried mint. Stir the fragrant mass and combine with eggplant, gently mixing the ingredients.
6. Put the appetizer in dry steamed jars and pour 2 tablespoons of oil into each, an incomplete spoonful of essence and throw peppercorns.
7. The rest is the marinade. Bring water to a boil, stir in salt and sugar and boil for 5 minutes.
8. Fill jars with eggplants with filling and rearrange in a bowl with boiling water for sterilization. Half-liter jars will take about 40 minutes.
9. Roll up an oriental appetizer of eggplant, garlic and mint with sterilized lids. Now it remains to wait for the guests and conduct a tasting.

Recipe 7. Pickled eggplant with tomatoes

Ingredients for 6 jars of 0.5 l: 2 kg of eggplant, 2 kg of tomatoes, 500 ml of vegetable oil, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 2 garlic heads, 1 tbsp. a spoonful of peppercorns, 6 laurels, 200 g of fresh fragrant herbs.

1. Prepare the washed vegetables for pickling: remove the eggplant from the stalk, you can leave the skin on, it will add brightness to the workpiece. If the variety is bitter, soak in salt water. Tomatoes bathe in boiling water, and then in an ice "bath" and remove the skin.
2. Cut the vegetables in the form of plump circles and put them in a suitable container.
3. Remove the “clothes” from the garlic and chop into gruel, chop the greens into large pieces. Eggplants, like tomatoes, are very fond of basil. But also dill, parsley or cilantro will be ideal companions.
4. Mix vegetable preparations, pour over a small portion oil, salt and leave for 20 minutes, so that everything is slightly marinated.
5. Spread the vegetables on a baking sheet and put in the oven for baking. This will take another 20 minutes.
6. Boil vegetable oil, put peppercorns and parsley. When it boils, add salt and sugar again. baked vegetables and greens. Gently mix the ingredients and drown in oil, trying not to damage the integrity of the vegetables.
7. After 5 minutes, transfer the eggplants with tomatoes into sterile containers, roll up and put in a warm "bed" for about a day.

Eggplant under the marinade does not require super efforts and talents, but to make the appetizer a success, there are a few simple tips:

1. For winter harvesting, do not take too large and overripe fruits. Their centers are very grainy, and the ripe flesh will become tough when cooked. In addition, such vegetables are not only not tasty, but can also be harmful to health, because. contain a lot of poisonous solanine.
2. Some varieties of "blue" are bitter. To remove the bitterness, before cooking, they should be soaked in salted water.
3. Eggplant is like a sponge and absorbs too much fat when fried. And this is another reason to soak vegetables in saline. Salted fruits, like boiled ones, absorb less oils.
4. In order to bring the marinade to the taste you need, it is better to add salt as follows: pour 60 g into 1 liter of water, dissolve and try. If this concentration seems weak, then salt more.
5. Eggplant loves a spicy taste and pairs perfectly with: garlic/onion, basil, cumin, rosemary, coriander/cilantro, as well as curry and tabasco sauces.

- a wonderful appetizer and a great addition to meat dishes, potato side dishes and spirits. Therefore, in festive treats hearty and fragrant "little blue" are especially appropriate. Guests will try, praise, and go home with a brand new recipe.