Instant marinated eggplants are a simple but very tasty appetizer. The variety of vegetables and spicy spices in its composition allows you to create an unusual, colorful and memorable dish from the simplest and most familiar ingredients.
Complemented with juicy vegetables, soaked in a spicy sweet and sour marinade, eggplants prepared according to this recipe are incredibly aromatic and tasty. Such a bright, aromatic and tasty dish will be an excellent side dish, appetizer and savory addition to lunch or dinner. Try it!
To make instant marinated eggplant, prepare the ingredients according to the list.
Cut off the stems and prick the eggplants often with a fork.
Steam the eggplants for 10-15 minutes.
Check readiness by piercing the eggplants with a fork. Once the eggplants are soft, they’re done!
I cook eggplants in a slow cooker in the “steam cooker” mode for 10 minutes, then leave them for another 3-5 minutes in the turned off and closed slow cooker.
While the eggplants are cooking, prepare the remaining ingredients. Grate the carrots. Cut the sweet pepper into strips, onion into half rings and garlic into slices. Chop the greens. Cut the hot pepper into small pieces, removing the seeds.
Combine prepared vegetables in a large bowl. Add 2 tsp. salt, 2 tsp. sugar and 2 tsp. ground coriander. Mix everything thoroughly and lightly crush the vegetables with your hands so that they release the juice.
Cool the eggplants slightly and cut into pieces.
Combine prepared ingredients in a large bowl. Layer a thin layer of vegetables, then add a layer of eggplant.
Repeat the layers, gradually adding all the prepared vegetables.
For the marinade: measure 8 tbsp. vegetable oil and 5 tbsp. vinegar and mix thoroughly.
Pour the prepared marinade over the vegetables, apply light pressure and place in the refrigerator for 24 hours.
Instant marinated eggplants are ready! Bon appetit!
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 in the form of 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, just leave 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
Ingredients:
- Eggplants 1 kg
- head of garlic
- bunch of parsley or dill
- 3 bay leaves
For the brine you need:
- liter of water
- 30 gr. salt
Preparation:
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
Required ingredients:
Preparation:
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 are necessary pierce with a fork and soak 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 little blue ones need to cut into any shape and any size, as you wish. 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.
Ingredients:
Preparation
Wash the eggplants blot 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.
Instant marinated eggplants with garlic and herbs- a delicious blueberry snack that can be prepared using a large number of recipes. This year, I cooked pickled ones so often that we got pretty tired of them. Having tried the recipe for pickled eggplants with garlic and herbs, which I want to offer you today, I was delighted with this appetizer, it seemed so delicious to me. And literally a few days later I prepared it differently to a different recipe with some changes and additions.
To make quick marinated eggplants, I used baked, boiled and fried eggplants. In addition to garlic and herbs, I added carrots, onions, hot and sweet peppers. I also tried experimenting with the composition of the marinade.
It turns out that marinated eggplants with garlic and herbs in a honey marinade turn out very tasty. If you love honey, then you will definitely like this recipe.
Now I suggest you go to the recipe and see how to cook quick marinated eggplants with garlic and herbs step by step with photos.
Ingredients:
- Eggplants - 2 pcs.,
- Garlic - 1 head,
- Dill - 10 gr.,
For the marinade:
- Sugar - 1 tbsp. spoon,
- Salt - 1 teaspoon,
- Table vinegar 9% - 2 tbsp. spoons,
- Water - 3 tbsp. spoons,
- Ground black pepper - a pinch.
Instant marinated eggplants with garlic and herbs - recipe
After all the ingredients have been prepared, you can begin preparing the pickled ones. First of all, we need to prepare the eggplants, namely, boil them until fully cooked. It is advisable not to remove the skin from the eggplants, as the eggplants in this appetizer look much more appetizing when sliced with the skin. There is no need to worry about the eggplants being bitter, as after cooking they lose all bitterness.
So, we cut the eggplants together with the skin into cubes measuring 2 by 2 cm. It is not necessary to adhere to this particular cutting method. On the Internet you can find a lot of recipes in which pickled eggplants with garlic and herbs are cut into thin strips, large cubes, circles, and semi-circles.
How you cut the eggplant for this appetizer is up to you. Place the chopped eggplants in a saucepan.
Fill them with hot water. Add a pinch of salt. Despite the fact that the marinade in which they will be marinated will also contain salt, when cooking eggplants I advise you to add at least a pinch. The fact is that it is salt that helps eliminate the bitterness in this vegetable.
Place the pan with eggplants on the stove. Boil them over low heat for about 5 minutes. You shouldn’t cook them longer, as their flesh will become very soft, and we don’t need that.
Place the boiled eggplants in a colander and let the water drain. After that, put them in a bowl.
Peel the garlic cloves. Wash the dill sprigs. Finely chop the dill and place in a bowl with the eggplants.
Pass the garlic cloves through a press and immediately into a bowl with the rest of the ingredients for the snack.
Now you need to prepare a sweet and sour marinade in which instant eggplants will be marinated with garlic and dill. Pour the required amount of water and vinegar into a small bowl.
Add sugar and salt.
Pour in refined sunflower oil. You can replace it in this recipe for marinated eggplants with garlic and herbs with olive oil.
Add a pinch of ground black pepper for flavor.
Mix the marinade ingredients. That's all, the sweet and sour marinade for pickling eggplants is ready. Pour it over the eggplants with garlic and herbs. Stir.
Place the marinated eggplants in a tray and close the lid tightly or wrap the bowl with cling film and set to marinate. After about an hour, you can taste the eggplants.
In general, theoretically, due to salt and vinegar, these can be stored in the refrigerator for a very long time, but in practice this happens extremely rarely for the reason that they are usually prepared in small quantities, and, therefore, they are eaten in one or two sittings.
That's all, now you know how to make quick-cooking pickled eggplants with garlic and herbs at home. Enjoy your meal. I will be glad if you like and find this recipe for pickled eggplants useful.
Instant marinated eggplants with garlic and herbs. Photo
Finally, I offer you a couple more recipes for quick-cooking marinated eggplants. Quick pickled eggplants with garlic, carrots and herbs are also very tasty. Essentially, in this recipe, the eggplants will be stuffed with vegetable filling. To prepare this appetizer, you should look for small-sized eggplants.
Ingredients:
- Eggplants - 4 pcs.,
- Garlic - 3 heads,
- Parsley - 20 gr.,
- Dill - 20 gr.,
- Hot chili pepper - 1 pc.,
- Carrots - 3 pcs.,
- Sunflower oil for sautéing carrots – 3 tbsp. spoons,
For the marinade:
- Water - 1 liter,
- Granulated sugar - 2 tbsp. spoons,
- Table vinegar - 3 tbsp. spoons,
- Salt - 1 tbsp. spoon,
- Bay leaf - 2 pcs.,
- A pinch of black pepper.
Marinated eggplants with garlic, carrots and herbs - recipe
Wash the eggplants. Cut off their stems. Leave the other end. Cut each of the eggplants along ¾ of the entire length, that is, without reaching the end. Place the eggplants
In a saucepan, fill them with water so that it completely covers them. Boil for about 5 minutes.
Carefully remove them and cool.
Fry the carrots in sunflower oil until soft. Place in a plate. Peel the garlic. Pass it into a bowl with carrots. Add finely chopped parsley and dill. Add finely chopped hot pepper.
Mix the filling. Fill the cooled eggplants with carrot filling.
Place them in a large bowl or pan. Prepare the marinade.
To do this, boil water in another saucepan. Add all the above ingredients. Stir. Boil the marinade for about 5 minutes. Pour it over the eggplants. Cover the eggplants with a bowl and place a weight. The next day they will be ready to eat. These eggplants are served cut into pieces and sprinkled with fresh herbs.
Try also preparing eggplants marinated in honey marinade.
Ingredients:
- Eggplants - 2 pcs.,
- Garlic - 1 head,
- Parsley - 3 sprigs,
- Dill - 2-3 sprigs,
For the marinade:
- Honey - 1 tbsp. spoons,
- Water - 50 ml.,
- Wine vinegar - 3 tbsp. spoons,
- Salt - 0.5 tbsp. spoons,
Marinated eggplants with garlic and herbs in honey marinade - recipe
Wash the eggplants. Together with the skin, cut them into circles no more than 1 cm thick.
Boil in boiling salted water until tender. Place in a deep salad bowl.
Finely chop the greens. Add to eggplants. Pass the garlic through a press.
For the marinade, mix honey, hot boiled water, wine vinegar and salt in a separate bowl.
Stir the marinade. Pour it over the eggplants. In a day, quick eggplants marinated in honey marinade will be ready.
Marinated eggplants can be a light side dish for meat, fish or a savory appetizer to be served along with other dishes for a holiday table or everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most suitable recipe.
How to pickle eggplants?
Each recipe for making pickled eggplants has both its own individuality and general technological points that you need to remember when starting to prepare the appetizer.
- The eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
- Prepared vegetable slices are boiled or fried, mixed with the marinade components and left to soak.
- Delicious pickled eggplants can be whipped up using a quick recipe, or you can prepare a delicacy for the winter for future use.
Instant marinated eggplants
Can be prepared in just a few hours using the recipe below. If desired, the marinade can be supplemented with cloves, hot chili peppers or other spices of your choice, adding them directly to the eggplants or to the liquid brine. When serving, the finished snack is flavored with aromatic oil.
Ingredients:
- eggplants – 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.
Preparation
- Chop the eggplants into cubes measuring 2x2 cm.
- Place the vegetable in boiling water, boil after boiling again for 2 minutes, pour into a sieve, and allow to drain.
- Add onion and garlic to the slices and mix.
- Bring 0.5 liters of water to a boil, add the marinade components and pour the mixture over the eggplants.
- Press the vegetables with a weight and let them cool.
- Place the pickled eggplants in the refrigerator for 6 hours.
Eggplant marinated with garlic
Eggplants marinated with garlic and herbs are especially delicious and aromatic: dill or a mix of parsley, basil, and cilantro. Within a day you will be able to enjoy the savory taste of the finished snack. The delicacy can be complemented with a slice of fresh bread, golden toast, or served with other dishes.
Ingredients:
- eggplants – 1 kg;
- garlic – 6-7 cloves;
- dill – 1 bunch;
- water – 1.5 l;
- vegetable oil – 100 ml;
- vinegar 9% – 6 tbsp. spoon;
- salt – 1 tbsp. spoon.
Preparation
- Cut the eggplants into cubes, boil for 5 minutes in water with salt and vinegar, drain and let drain.
- Add chopped herbs, garlic, vegetable oil, mix.
- Transfer the pickled aromatic eggplants into jars and place in the refrigerator overnight.
Marinated eggplants with carrots and garlic
Marinated with carrots, garlic and herbs filling will be a great addition to boiled or fried potatoes, as well as an impressive appetizer to serve at any feast. To execute the recipe, select medium-sized fruits and cut them in half lengthwise, leaving a slight cut in the area of the stalk.
Ingredients:
- eggplants – 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.
Preparation
- The prepared eggplants are cut lengthwise, pricked with a fork and boiled in salted water for 10 minutes.
- Place the boiled vegetable under pressure to get rid of moisture.
- Mix greens, garlic and carrots slightly poached in oil and add some salt.
- Stuff the eggplants with the mixture and tie them with thread.
- Bring water to a boil, add salt, pepper and vinegar, pour it over the eggplants, and place a weight on top.
- Cool the pickled eggplants and place them in the refrigerator for 2 days.
Marinated eggplants like mushrooms
Next, you will learn how to make and enjoy an excellent alternative to your favorite snack. The taste of the delicacy will fully depend on the composition of the marinade and the spices and herbs included in it. The recipe recommends removing the skin from the eggplants by cutting it off with a knife.
Ingredients:
- eggplants – 1 kg;
- dill – 0.5 bunch;
- garlic – 0.5 heads;
- vegetable oil – 170 ml;
- water – 1.3 l;
- vinegar 9% – 5 tbsp. spoon;
- salt – 2 tbsp. spoons.
Preparation
- Remove the skin from the eggplants, cut them, boil them in water with salt and vinegar for 5 minutes, drain them on a sieve, and leave to drain for an hour.
- Mix the slices with garlic, herbs and oil, transfer to a jar and put in the refrigerator for 6 hours.
Korean marinated eggplant
Eggplants marinated in soy sauce according to a Korean recipe will delight fans of dishes with a pronounced spice. The fruits must first be boiled whole for 10 minutes, then cut crosswise in half and then into slices. Bell pepper and half a portion of onion are added to the appetizer fresh, finely chopped.
Ingredients:
- eggplants – 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 seeds, apple cider vinegar and soy sauce - 2 tbsp each. spoons;
- salt pepper.
Preparation
- Prepare the eggplants, add some salt, add vinegar, and leave for 30 minutes.
- For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
- Mix eggplants, peppers, dressing, garlic, mix herbs.
- The marinated eggplant appetizer will be ready in 2 hours.
Marinated eggplant with basil - recipe
Marinated eggplants with basil are surprisingly aromatic. Fresh herbs can be replaced with dried ones, and chopped green feathers can be used instead of onions. If desired, eggplant fruits are peeled, cut into circles or longitudinal layers and browned in oil on both sides.
Ingredients:
- eggplants – 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. spoon;
- vinegar 9% – 40 ml;
- salt – 0.5 tbsp. spoons.
Preparation
- Place fried eggplants, garlic, onions, and basil leaves in a saucepan in layers.
- Boil water, add salt, sugar, vinegar, cool, pour it onto the workpiece, and press it with a weight.
- After 8 hours, put the eggplants marinated with basil in the refrigerator.
Azerbaijani marinated eggplants
Marinated eggplants, the recipe for which is borrowed from Azerbaijani cuisine, are prepared with garlic and mint, soaked in a marinade of salt and grape vinegar. If desired, you can add grated carrots or chopped herbs to the garlic filling, which will enrich and diversify the taste of the snack.
Ingredients:
- eggplants – 1 kg;
- fresh mint – 0.5 bunch;
- garlic – 2 heads;
- grape vinegar – 300 ml;
- water – 1.5 l;
- salt – 150 g.
Preparation
- Boil slightly cut eggplants in water with salt for 5-7 minutes.
- Grind the garlic in a mortar with a pinch of salt and mint, coat the cuts with the mixture and place in a bowl.
- Pour vinegar over everything, press down with a weight and leave for 4 days in the refrigerator.
Georgian marinated eggplants
Spicy pickled eggplants prepared according to the following recipe turn out incredibly tasty and impressive in appearance. The bright palette of colors and flavor combinations will not leave anyone indifferent. Carrots and onions can be pre-sauteed in oil until soft or mashed with salt.
Ingredients:
- eggplants – 4 pcs.;
- onions, carrots and sweet peppers - 3 pcs.;
- garlic – 5 cloves;
- vinegar - 4 tbsp. spoons;
- oil – 0.5 cups;
- hot pepper – 0.5 teaspoon;
- salt and honey - 1 tbsp. spoon.
Preparation
- Sliced and boiled eggplants for five minutes are mixed with prepared chopped remaining vegetables.
- Mix the oil with honey, vinegar, pepper and garlic, pour it over the vegetables, mix everything and press down with a weight for several hours.
Pickled eggplants for the winter
The pickled recipe will allow you to enjoy the taste of your favorite snack all year round, right up to the time of harvesting the next harvest. Eggplants cut into cubes or circles are boiled in water with the addition of salt and vinegar, then allowed to drain and only then mixed with garlic and herbs.
I think you, just like me, love to cook. But even more than cooking, I just love experimenting and adding new dishes to my own and my family’s diet, especially with vegetables. Today we will talk about how to make delicious quick-cooking marinated eggplants with garlic and herbs, carrots and other vegetables.
Quick eggplants marinated with garlic and herbs for the whole family
So, here's what we need:
- 1 kg of eggplants;
- 1 tablespoon salt;
- 5 cloves of garlic;
- 3 tablespoons vinegar;
- 1 teaspoon sugar;
- Dill or parsley – 70 grams;
- Black peppercorns - about 5 pieces;
- 1 teaspoon vegetable oil.
The first thing to do with eggplants is to wash them. Then carefully remove the peel in a thin layer, cut the peeled blue vegetables into small slices 3x2 cm and place in a container for cooking. I use a saucepan.
Now fill our eggplants with water until they completely cover. Press the garlic cloves through a garlic press, finely chop the dill and parsley. Then add all the remaining ingredients to the mixture.
Put the pan on gas. Wait until the water boils, then place the dish on low heat and cook for another 10 minutes.
And finally, the best part - drain the water, cool to room temperature and serve!
And here is a very very quick recipe for pickled blueberries:
Housewives note: this dish is quite low in calories, so if you follow a healthy diet or want to normalize your weight, I recommend paying attention to it!
Marinated blueberries with carrots
As you know, carrots are a vegetable that simply cannot spoil a dish! It makes your creations juicier and more tender, so I never skimp on it when cooking.
Carrots can also be an excellent addition to quick eggplants with garlic and herbs, which, I assure you, will become even tastier!
List of what we need:
- Medium sized eggplants 7-8 pieces;
- 3 pieces of large carrots;
- 5 cloves of garlic;
- Dill or parsley to taste, half a bunch;
- Cilantro to taste, also half a bunch;
- One or two tablespoons of odorless vegetable oil;
- 1 tablespoon salt;
- Onion to taste.
Marinade
For housewives who want to make their own eggplant marinade, I offer my recipe:
- 2 tablespoons vinegar;
- 4/5 liters of water;
- 2 tablespoons salt;
- 3 black peppercorns.
To begin with, the eggplants should be thoroughly washed, then cut almost to the middle. Connect them with toothpicks, add salt to the water, add vegetables and cook for about 10 minutes until the eggplants become soft. Now transfer the almost ready eggplants to a dish, cover with cling film, a board and place a weight on top, not forgetting to remove the toothpicks before doing this. Thus, the structure should stand for 2 hours.
Filling
While the eggplants are marinating, prepare the filling:
- Wash the carrots thoroughly, grate them on a coarse grater, then fry them in sunflower oil with onions until soft.
- Finely chop the washed garlic.
- Greens are another filling ingredient. Wash, dry and cut into small pieces.
- Now mix all the ingredients together, add salt - and our delicious filling is ready!
- If a couple of hours have already passed, you can remove the eggplants from the press and put the filling in them, wrapping them with thread to maintain their shape.
Now let's prepare the marinade for the dish. First, boil 4/5 liters of water on gas, then add salt, pepper and vinegar. Pour the stuffed eggplants with the prepared marinade, put them under a press and put them in the refrigerator.
If you want to know exactly what the cooking process is like, watch this delicious video.
Quick and tasty eggplants with carrots, garlic and, of course, herbs will be ready in two days. This dish can also be served with tomatoes, just picked from the garden beds. Bon appetit!
Instant spicy pickled eggplant
Are there any readers of my culinary blog who love savory and spicy foods? Then this recipe is especially for you - quick-cooking spicy marinated juicy eggplants that will not leave you indifferent.
We will need:
- Half a kilogram of fresh eggplants;
- 5 cloves of garlic;
- About half of one hot pepper (to taste);
- Soy sauce.
How to prepare the marinade - ingredients:
- 1 tablespoon salt;
- 2 tablespoons vinegar;
- 1 tablespoon olive oil;
- Black peppercorns to taste, 3-4 pieces
Wash the eggplants and finely chop them into slices. Next, set to cook for just a couple of minutes in slightly salted water. After the eggplants are cooked, pour out the water and place the vegetables in a colander to drain excess liquid. Then add olive oil and soy sauce to taste to the pan and fry the eggplants until they become soft.
The second step involves preparing the marinade. Mix vinegar, salt, pepper, garlic, oil, then add a little boiling water, about half a glass.
Pour the resulting marinade over the fried eggplants and leave for several hours. Our quick-salted spicy eggplants are ready!
Instant marinated eggplants, like mushrooms
I have always loved unusual recipes and admired how, using the same products, you can convey the taste of completely different dishes. Therefore, today I chose to cook quick-cooking marinated eggplants, which taste like mushrooms. Let `s start?
List of our ingredients:
- 2 kilograms of fresh eggplants;
- 1 head of garlic (to taste);
- Half a bunch of dill;
- One and a half glasses of odorless sunflower oil;
- 10 tablespoons of vinegar;
- Table salt 2 tablespoons;
- 15 cups of water.
Wash the eggplants and cut them into small cubes. Set 2.5 liters of water on gas, bring to a boil, adding salt and vinegar. Then throw in the eggplant cubes and cook for about 5 minutes. Once the vegetables are ready, place them in a colander for an hour to cool and remove excess moisture.
Chop the garlic finely. Wash and finely chop the dill. If an hour has already passed, then add these ingredients to the eggplants, then pour in the vegetable oil.
To really taste like mushrooms, blue vegetables need to be put in small jars, covered with light (nylon) lids and placed in the refrigerator for a day.
An amazing instant snack is ready!
Korean marinated eggplant
Korea is rapidly capturing our hearts not only with films, TV series and music, but also with its dishes. As you know, Koreans are very concerned about their nutrition and health, which means that most Korean dishes contain vitamins and are not harmful to the figure.
Attention housewives! If you or your family love spicy foods, then Korean dishes are just the thing. They are distinguished by their spiciness, so try them and see for yourself!
Today we will prepare one of these recipes, namely, Korean-style quick-cooking eggplants marinated at home!
List of what to stock up on:
- Seven small eggplants;
- Hot and bell peppers, 2 pieces each;
- Korean salad dressing, half a teaspoon;
- 1 teaspoon salt;
- Vinegar 5-6 tablespoons.
As always, we start by thoroughly washing all the vegetables we eat. Then cut the eggplants in half, put water on gas, add salt and wait for it to boil. Now you can throw the chopped eggplants into the pan and wait about 5 minutes, then remove and cool.
Let's move on to the next, second step. Now we need to cut the already cooled eggplants into thin strips.
We're almost done! All that remains is to wash and thinly slice the peppers, then mix the eggplants, seasoning, vinegar and salt with the bell peppers. Place the dish in the refrigerator and the next day enjoy the magnificent and exquisite taste of Korean!
So, here I have collected the best and most delicious, in my opinion, recipes for quick-cooking marinated eggplants with garlic and herbs. I hope that among them you will find one you like, and maybe all five will become favorites in your family! The main thing is, don’t be afraid to experiment and spoil the dish with new ingredients. I wish you bon appetit and good mood!