Eggplants are distinguished by their unique taste, and during the harvest season, when these vegetables are as accessible as possible, I want to try them in different forms. They are fried, stewed, baked, closed for the winter. Making blanks for the future, almost every housewife wants to try a similar snack, not waiting for the cold. Marinated eggplants with garlic and instant greens will be ready to eat no later than 24 hours. Each hostess can indulge herself and loved ones with this savory dish - great skill for cooking this dish is not required.
Cooking Features
There are several quick recipes for pickled eggplants with garlic and greens. They differ not only in composition, but also in technology. However, there are a few things that remain the same, regardless of the snack you choose.
- It is better to pickle young eggplants that have a thin skin and tender pulp. Large vegetables are distinguished not only by coarse seeds, but also by thick skin, which makes the dish less pleasant to taste. Young eggplants can be not cleaned; for large ones, it is better to cut off a thin layer of peel. Make it the easiest peeler.
- Eggplants contain solanine - a harmful substance that gives them bitterness. In young fruits it is less, in mature - more. Both those and others before cooking, it is desirable to soak it in a salt solution prepared from a tablespoon of salt, diluted in a liter of water, or oiled up. After 10–20 minutes, the “blue ones” should be washed to remove excess salt and dried. After that, they are ready to marinate for the selected recipe.
- In order for eggplants to marinate quickly, they must be subjected to at least a brief heat treatment. Some recipes suggest boiling them whole, others require blanching vegetables, cut into slices, in boiling water or marinade, others provide for frying eggplant slices.
- Pickled eggplants become really tasty after a few hours, but if you can not wait to try them, you can taste the snack before. The main thing is that by this time the vegetables have time to cool down, otherwise there is a risk of burning hot vinegar, which is part of the marinade, - it can leave a burn on the mucous membranes that requires treatment.
- Eggplants can be pickled in glass, plastic or enamelled dishes. In other cases, they may acquire a metallic taste. Aluminum, when exposed to acids, emits harmful substances, therefore, it is even dangerous to cook pickled vegetables in dishes from it.
Eggplants marinated with garlic and greens in a fast way can be stored in the refrigerator, usually not more than a week. Serve them to the table as an independent snack or instead of a side dish for meat dishes. They have a spicy taste, fresh aroma and like almost everyone.
Classic recipe for eggplants marinated in garlic and greens
Composition:
- eggplants - 1 kg;
- water - 1, 5 l;
- table vinegar (9 percent) - 60 ml;
- refined vegetable oil - 100 ml;
- garlic - 6-10 cloves;
- fresh dill - 50 g;
- fresh coriander - 50 g;
- salt - 20 g.
Method of preparation:
- Eggplants cut into circles or oblong pieces with a thickness of 1-1,5 cm. Salted, leave for 10 minutes. Rinse well, let dry.
- Boil water, add a tablespoon of salt and vinegar to it. Stir.
- Dip eggplants in boiling marinade. Wait until it boils again. Cook blue for 5 minutes. Drop in a colander. Transfer to a container or similar container in which you plan to pickle vegetables.
- Crush the garlic.
- Wash fresh greens, shake off water. When the cilantro with dill dries, finely chop them with a knife.
- Mix greens with garlic and vegetable oil. Put this mixture in a container with eggplants. Stir them carefully so that the spicy mixture covers each slice.
- Close the container and store in a cool place.
Eggplants marinated according to this recipe will be ready in 24 hours. You can keep them up to two weeks, but still it is better to eat earlier.
Pickled Eggplants Like Mushrooms
Composition:
- eggplants - 1, 5 kg;
- garlic - 5-6 cloves;
- fresh dill - 50 g;
- fresh parsley - 50 g;
- water - 2 l;
- salt - 30 g;
- black pepper peas - 15 pcs .;
- table vinegar (9 percent) - 20 ml;
- vegetable oil - 0, 25 l;
- mushroom broth - 10 g.
Method of preparation:
- Cut eggplants into cubes or bars.
- Boil the water. Add vinegar, pepper, mushroom broth and salt to it.
- Dip the eggplants into the water, boil them for 5 minutes, remove from the marinade and dry.
- Cut the garlic into plates.
- Chop greens with a knife, but not very finely.
- Put the greens and garlic on the eggplants, pour in the oil. Stir.
- Place the eggplants in a jar or container, close and store in the refrigerator.
Sample can be removed after 12 hours. Eggplant, marinated in this recipe, turn out like mushrooms. The similarity will remain, even if the mushroom broth is removed from the recipe.
Fried eggplants marinated with garlic and greens
Composition:
- eggplants - 0.5 kg;
- sugar - 20 g;
- table vinegar (9 percent) - 20 ml;
- universal vegetable seasoning (with salt) - 20 g;
- garlic - 2 cloves;
- fresh basil - 50 g;
- onions - 0, 25 kg;
- vegetable oil - as required.
Method of preparation:
- Cut eggplants into circles a little less than a centimeter thick, soak for 20 minutes in saline, rinse, pat dry with a kitchen towel. Sprinkle with spices, using half indicated in the recipe.
- Heat the oil, fry the eggplants in it, put them in a bowl.
- Wash the basil, let it dry, coarsely chop.
- Finely chop the garlic cloves.
- Free onion from the husk, cut into thin half-rings, pour with vinegar, mix.
- Put onion, garlic, basil in an eggplant bowl. Sprinkle with sugar and remaining seasoning, stir.
An appetizer can be served at an hour. She has a seductive aroma, pleasant taste with a spicy touch.
Eggplant, marinated with garlic and herbs, to taste almost everything. You can prepare them quickly. There are several options for preparing snacks. Each recipe allows you to get food with unique organoleptic qualities. Pickled eggplants are served as a cold appetizer, but can serve as a supplement to the side dish or even replace it.
