With marinade, eggplants are cooked quickly. And the taste is special.

Fast Food Recipe
how быстро приготовить маринованные баклажаны
Ingredients amount
medium eggplants 3 kg
medium-sized garlic 100 g
unscented oil 200 ml
salt 15-20 g
parsley bundle
black pepper peas 10 pieces
vinegar (9%) 100 ml
dill bundle
Time for preparing: 30 minutes Calories per 100 grams: 79 Kcal

For marinating, take oblong, young fruits. They have few seeds, they taste more tender and healthy..

How to cook:

  1. Eggplant chop and boil in water (10 minutes), adding a little salt. Be sure to cool, put in the pan. eggplants в кастрюле
  2. Grind in the bowl blender garlic, parsley, dill, mix with boiled vegetables. Add oil, salt, 9% vinegar.  eggplants в блендере
  3. Cover the pan with a lid, put in the fridge. After 8 hours the dish will be ready..

Spicy Pickled Eggplants

Fry golden brown eggplants before marinating, so they are especially tasty..

Snack “Spark”

You will need:

  • medium-sized eggplants – 1 kg;
  • vinegar (9%) – 35 ml;
  • garlic cloves – 2 pieces;
  • flavourless oil to taste;
  • salt coarse – 20 g;
  • large pod of sweet pepper;
  • pod of bitter pepper;
  • fine sugar – 20 g.

Time needed: 30 min.

Each serving: 105 kcal.

How to cook:

  1. Chop the eggplants with thick slices (do not peel the skin), sprinkle with coarse salt and leave to let the vegetable juice. With a paper towel to remove from it the formed juice. Then fry the circles in the pan with butter.
  2. Peel two types of pepper from partitions and seeds. Together with garlic cloves, grind pepper, pour vinegar, add sugar, salt.
  3. In a bowl lay out the fried vegetable in layers, pouring each with a sharp marinade.
  4. Refrigerate for 24 hours.
This dish is convenient because you can pickle a vegetable in advance, and then serve for lunch or dinner.

Snack “Family”

Composition:

  • pods of hot pepper – 3 pieces;
  • medium-sized eggplants – 3 kg;
  • garlic head – 3 pieces;
  • pods of sweet pepper – 6 pieces;
  • 9% vinegar – 130 ml;
  • odorless oil – 130 ml;
  • table salt – 20 g;
  • for roasting refined oil.

It takes 1 hour.

In each portion: 99 kcal.

How to cook:

  1. Chop eggplants with rings (not thin).
  2. Add salt and leave for 40 minutes, then the resulting juice gently drain.
  3. Heat the oil, fry the circles.
  4. Pepper and sweet pepper clean from partitions and seeds, remove the husks from garlic.
  5. Two kinds of pepper, garlic mince.
  6. Prepare the dressing: heat the vegetable oil in a skillet, put a lot of pepper and garlic, add salt, vinegar.
  7. Put the fried circles in the pan, pouring them with dressing.
  8. Put in the fridge for 5 hours.

It is interesting to know that spicy vegetable appetizer warms well in cold winter.

In the video – another recipe for spicy pickled instant eggplant:

Marinated eggplants “like mushrooms”

For this type of snack, it is better to take not very large fruits of about the same size. They are well suited for pickling, which brings them closer to taste with mushrooms..

You will need:

  • fruits of small eggplants – 3 pieces;
  • onions – 3 pieces;
  • garlic clove – 6 pieces;
  • dried dill – 3 pinches;
  • refined oil – for frying.

The composition of the marinade:

  • sugar – 10 g;
  • table vinegar – 35 ml;
  • purified water – 250 ml;
  • fine salt – 10 g;
  • to taste black pepper-peas + bay leaf.

It will take 1.5 hours.

Each serving contains 107 kcal..

How to cook:

  1. Rinse the eggplants well, dry with paper towels, cut off the stem and peel. Pulp chop circles.
  2. Prepared vegetables put on a sieve, cover with coarse salt, leave for 30 minutes. This procedure is necessary to remove bitterness from the vegetable..
  3. In a saucepan combine all the products for the marinade, add water. Put the pot on the stove, setting the average temperature or fire.
  4. Wash vegetables, leave on a strainer to get rid of excess water. Pour refined oil into the pan, heat well, fry eggplant on all sides until golden brown. Put the finished product on a plate covered with a paper towel to cool completely.
  5. Chop the peeled onion in half rings, garlic cloves – in circles.
  6. Lay onion on the bottom of the pan, eggplants on it, sprinkle with dill and garlic. Repeat layers in the same order until the ingredients run out. The top layer should be of onion and garlic..
  7. Fill vegetables with hot marinade, let cool, remove for a day in the fridge.

Fast food Korean appetizer

Asian flavor of this appetizer gives the flavor of coriander, as well as soy sauce. Vegetables cooked in Korean are perfectly combined with meat dishes..

snack по-корейски

You will need:

  • paprika pod;
  • juicy carrots – 1 fruit;
  • garlic slices – 3 pieces;
  • medium size eggplants – 2 pieces;
  • a pod of hot pepper – ½ part;
  • soy sauce – 30 ml;
  • vinegar – 30 ml;
  • olive oil – 70 g;
  • table salt – 5 g;
  • fine sugar – 5 g;
  • coriander to taste.

Cooking time: 60 minutes.

Each serving 104 kcal.

How to cook:

  1. Peel the eggplant, cut the pulp into strips and salt a little.
  2. Fry the vegetable in a skillet with a minimum amount of oil for 4 minutes. Transfer to a large salad bowl.
  3. Grate the grated carrot. Sweet pepper chop straws.
  4. Cook the marinade. Crush half of hot pepper and garlic. Greens chop a little larger. In a bowl combine soy sauce with oil and vinegar, add granulated sugar, salt, coriander. All these ingredients combine, mix thoroughly.
  5. To the cooled eggplant add carrots, peppers and pour marinade. Stir vegetables, tighten the top of the dishes with a film, let the snack brew for 5 hours, sending it to the refrigerator.

Advice: for the dish to become refined, it is better to let it brew well.

stewed баклажаны с помидорами

Try cooking stewed eggplants with tomatoes.

This recipe can be made eggplant stewed in sour cream..

You will surely enjoy Turkish eggplants with meat, here you will find a recipe.

How to pickle stuffed eggplant

Eggplants are perfectly combined with many vegetables, which allows them to be stuffed with various vegetable fillings..

You will need:

  • fresh eggplants – 3 kg;
  • celery (root) – 1 piece;
  • juicy carrot – 12 pieces;
  • celery leaf;
  • salt.

Marinade:

  • water – 3 l;
  • 9% table vinegar – 100 ml;
  • salt coarse – 100 g.

It will take 1 hour.

Portion: 105 kcal.

How to cook:

  1. Wash the vegetable, cut the stem with a knife, then cut each fruit lengthwise. The thickness of the shredded plates is about 1 cm.
  2. Sprinkle the vegetable with coarse salt, soak for about two hours..
  3. Drain the liquid, rinse the eggplants with cool water..
  4. In the salted boiling water vegetable blanch two minutes, be sure to cool.
  5. Grated peeled carrots, celery root.
  6. Wash the leaf part of celery and finely chop it, leaving 5-6 branches as whole.
  7. Celery, carrots quickly browned in butter, sprinkled with chopped greens.
  8. Put the stuffing on the eggplant plates and form them into rolls. Each wrap with a sprig of celery.
  9. Boil water, add vinegar, table salt.
  10. Eggplant put in a clean pan and pour hot marinade. Cool and put on the shelf of the refrigerator. After 3-4 days you can serve.
You can make a dish with a different filling, for this purpose, lightly fry in shredded carrots, onions and sweet peppers chopped in butter.

Useful tips

There are more than a dozen recipes for marinating blue vegetables, but in almost every vegetable it is recommended to remove the bitterness from the vegetable just before cooking. Those who pickle vegetables straight from the garden do not need advice, because there is no bitterness in fresh fruits..

If fresh eggplant you could not find:

  1. Vegetable should be cut and sprinkle with coarse salt. After 15 minutes liquid will appear on the surface of the slices. It is enough to wash the slices with water or wipe with a paper towel. Salt must take a large, as the structure of the vegetable is quite porous. Seasoning the vegetable with fine salt, you can get not a bitter eggplant, but very salty.
  2. Chop a vegetable and send it to a bowl with salted cold water. Since it does not sink in water, you will have to pin it down with oppression. Half an hour later, all the bitterness will come out of it. It remains to rinse with clean water, remove excess moisture and start cooking. You can soak the whole fruit, but then you have to keep them for at least 2 hours. As for table salt, then one tablespoon per one liter of liquid is quite enough..
  3. Just peel off the fruit. But not every recipe uses peeled fruit. You can cut it lengthwise and spoon away the seeds.
  4. Send pieces of vegetable to milk for at least 30 minutes, and press down on top. Then the slices should be thoroughly dried with a paper towel..

In the video – another quick-recipe recipe for pickled eggplants:

Eggplants are usually rolled in banks for the winter. That, of course, tasty, but wait a very long time. Therefore, there appeared recipes for marinated instant eggplant..