Marinated eggplants using proven recipes

Classic marinated eggplants

Pickling vegetables involves the use of acid and salt, which increases shelf life while adding a piquant flavor. Grape or apple cider vinegar are used. In addition to salt, various spices, herbs, hot peppers, onions, and garlic are added.

Eggplants are first boiled, fried, baked, cooked whole, or cut into pieces. Carrots, tomatoes, and bell peppers are often added to create a delicious, multi-vegetable dish.

Here's a simple recipe you can use as a base and then vary the ingredients to suit your taste.

You will need the following products:

• eggplants – 1 kg;
• onions – 2–3 pcs.;
• garlic – 3-4 cloves;
• greens - optional;
• vinegar – 25 mg;
• sunflower oil – 75 ml;
• salt – 1 tbsp;
• sugar – 1 tbsp.

Now here's a step-by-step cooking guide:

1. Wash the eggplants thoroughly, cut off the stems, and place them whole in a pan of boiling water with a little salt. Cook for at least 15 minutes. Remove and cool.
2. Greens and onions should be finely chopped.
3. When preparing the marinade, all ingredients (vinegar, vegetable oil, salt, sugar, crushed garlic) are thoroughly mixed; you can use a blender.
4. Once cooled, slice the eggplants into rounds and arrange them in layers in a suitable bowl. Sprinkle each layer with herbs and marinate them.
5. All that remains is to place a plate on top, put a weight on it, and put it in the refrigerator for a day.

Here's a simple recipe for pickled eggplants that cooks fairly quickly and keeps well in the refrigerator.

Video "Pickled Eggplant"

This video will show you a recipe for delicious pickled eggplants for the winter.

Eastern appetizers

Eastern recipes attract us with their spiciness and unexpected nuances of taste and aroma.

In Georgian

This garlic and cilantro appetizer is quick to prepare—you can eat it in 3-4 hours. Just add:

• 3 medium eggplants;
• 4 cloves of garlic;
• a large bunch of cilantro;
• 1.5 tsp salt;
• a little ground pepper;
• 2 tbsp. vinegar;
• 0.5 l of boiled water.

The vegetables are cut into rounds or long strips and fried on both sides in a small amount of oil. While the eggplants are cooling, finely chop the cilantro, dissolve salt in water, and stir in finely chopped or crushed garlic, pepper, and vinegar.

Layer the cooled eggplant pieces in a suitable dish, sprinkling them with cilantro. Pour the marinade over the top, cover, and refrigerate. The dish will be ready in just a few hours. It will be even tastier and more savory the next day.

In Azerbaijani

A very spicy and aromatic dish called Badymjan Turshusu requires a long marinade. For 10 medium eggplants, use:

• 1 bunch of greens: dill, parsley, mint, cilantro;
• 1 pod each of hot red and green pepper;
• 1 glass of vinegar;
• 1 glass of water;
• 3 teaspoons of salt.

The eggplants are cut lengthwise, a pinch of salt is sprinkled inside, and they are left for an hour until the bitter juices are released. Then they are boiled by dropping them into boiling water. After 10 minutes, they are removed from the water and placed under pressure for 2 hours.

Chop the herbs, pepper, and garlic, mix them together, and add 2 tablespoons of vinegar and a little salt. Stuff the eggplants with this mixture, place them tightly in an enamel bowl, and pour in a marinade made from 1 cup of water, vinegar, and the remaining salt.

Badimzhan Turshusu should be kept at room temperature for 2-3 days, and then in the cold for the same amount of time.

In Korean

This spicy salad pairs perfectly with meat. Ingredients:

• blue ones - 1 kg;
• carrots, onions, bell peppers - 2 each;
• garlic – 1 head;
• hot pepper – 1 pc.;
• parsley - a small bunch;
• coriander powder – 1 tsp;
• salt – 3 tbsp;
• vinegar – 3 tbsp;
• sugar – 2 tbsp;
• vegetable oil – 70 ml;
• water – 1 l.

Boil the eggplants for 10 minutes, cool, and cut into small pieces. Dice the onion and pepper, chop the herbs, and grate the carrots. Combine all ingredients, add the spices, vinegar, and oil, and stir. Refrigerate for 2 days until ready.

Quick twists

Quickly pickled eggplants for the winter will delight you with their piquant taste.

Quick-cooking eggplants "like mushrooms"

Take 300 g of eggplant, a small hot pepper, 3-4 cloves of garlic, 20 g of salt, 30 ml of vinegar, and a glass of water. The resulting serving size is 350 g.

Cut eggplants into small pieces, soak them in lightly salted water for 1 hour, then boil for 3-4 minutes. Drain, squeeze, or let the water drain. Then fry them in oil with pepper and garlic, and place them in a jar.

Dissolve salt in water, add vinegar after it boils, and pour the resulting marinade over the vegetables. Seal the jar with a scalded lid, turn it upside down, and wrap it until it cools completely.

With carrots and herbs

Place the fried eggplant slices in jars, layering them with grated carrots and chopped herbs. Use ¼ of the eggplant's weight in carrots, and 1 bunch of herbs per 0.5 kg of vegetables.

Pour the marinade over the vegetables (first, dissolve salt in water, add a little pepper, bring to a boil, pour in vinegar, and add crushed garlic). The marinade should completely cover the vegetables.

Cover the jars with lids, sterilize for 25 minutes, and roll up the lids.

With garlic and tomatoes

Spicy eggplants with tomatoes are delicious. For two eggplants, take three medium tomatoes, a couple of cloves of garlic, 1 tablespoon each of chopped dill, thyme, a little allspice, 30 grams of tomato paste, 20 ml of vinegar, 1 teaspoon each of sugar and salt, and 2 tablespoons of oil.

The eggplants are cut into small pieces and fried. The tomatoes are peeled and cut into equal-sized pieces.

Combine tomatoes, vegetable oil, crushed garlic, salt, and sugar in a saucepan and bring to a boil. Add the eggplant and simmer over low heat. After 5 minutes, add the chopped herbs, pepper, and vinegar. Stir, remove from heat, and transfer to a jar. Add the thyme.

The jar is sterilized for 15–20 minutes and sealed.

Hot eggplants without sterilization

To close a half-liter jar, take 3 eggplants, 2 sweet peppers and tomatoes, 1 hot pepper, several cloves of garlic, a couple of allspice peas, 20 ml of vegetable oil, 8 ml of vinegar, 1.5 tbsp. salt, 1 tbsp. sugar.

The eggplants are cut into slices, salted and left for 1 hour to remove the bitterness, then fried.

Peel the peppers, blend them, add garlic, salt, and vinegar, and whisk. Peel the tomatoes and blend them with sugar. Combine everything in a saucepan and simmer for 20 minutes, adding the allspice.

Place the fried eggplants in the jar, alternating layers with sauce, roll up the lid, turn the jar upside down, and wrap it in a blanket until it cools completely.

Stuffed eggplants for rolling

To prepare the dish you will need:

• 1 kg of eggplants;
• 100 g each of sweet pepper, garlic, and carrots;
• 1 hot pepper;
• a few sprigs of dill and parsley;
• 2 tbsp. salt;
• 300 ml of vinegar.

Blanch the eggplants in salted water for 3 minutes and press them down. Finely chop the carrots, herbs, and peppers, and crush the garlic with salt. Slit the eggplants lengthwise, fill them with the filling, lightly press them down, pack them tightly into jars, and cover with vinegar. Sterilize the jars for 25 minutes and seal the lids.

Useful tips and tricks

It's best to pickle young vegetables, as they have firm flesh. Mature ones will need to be soaked in water and salt.

When boiling or soaking eggplants, it is advisable to pierce the thick skin or make a longitudinal cut.

Vinegar can be replaced with citric acid or sour juice.