Step-by-step recipe with photos and videos. Fast marinated eggplants with garlic and greens of eggplants with vinegar and quick preparation garlic

Eggplants can not only stew or fry, but also marinate. In this form, they are simply amazing, sometimes they do not even differ in taste from forest fungi. In order not to wait for a long time and not doubt the end, you can cook marinated snacks with rapid ways.

Your attention is offered a selection of the most successful recipes.

Marinated Eggplants - General Preparation Principles

Eggplants can be patched, which makes them very tasteless. It is for this reason that the vegetable often pecks salt or poured with concentrated brine, allowed. But the eggplant marinated is usually boiled. You can do it in salted water and the unpleasant taste will leave. After cooking you need to squeeze vegetables. You can simply put them on the inclined surface under the oppression. Next eggplants are cut, if it is not done in advance, and connect with other prescription products.

What can I cook with:

Pepper sweet and sharp;

Carrot;

Marinade is usually prepared with vinegar. Salt, sugar sand is added to it. Often, the eggplants fill the oil. Water is not always added. There are concentrated marinates, there are options on juices, usually this is a tomato. Snacks from eggplant often go different spices. It can be a Korean mixture of spices, different peppers, coriander. If it seems that the seasoning is too much or just something is not taste, you can reduce the amount or remove some components.

Very appetizing marinated eggplants: fast and tasty

A variant of very simple, delicious and rapid pickled eggplants. For this dish, it is desirable to choose small vegetables in which there will be no many seeds.

Ingredients

500 g of eggplant;

Bunch of dill;

Garlic head;

Paul teaspoon salts;

20 ml of vinegar;

30 grams of oil;

Mute coriander.

Cooking

1. Tips from eggplants cut off with a sharp knife, make several punctures in vegetables, throw in boiling water and boil about ten minutes. Remove, cool, squeeze excess water.

2. While the eggplants are cooled, cooking marinade. For it, we use 3% ordinary vinegar. Rear on any bottle indicates the proportions of breeding.

3. Connect vinegar with butter. It is best to use unrefined sunflower sunflower or olive oil. We add salt to it, put the spices and rub.

4. Cut the purified garlic slices, rub the finely fresh greenery of dill, mix. Instead of dill, you can use parsley. Some people love to use the cilantro. You can take a mixture of different greenery, but not more than one beam, as it will also absorb marinade.

5. Cut eggplants chopped along stripes. First in half, then again and more.

6. At the bottom of the container, pour out a bit of greens, lay out a layer of eggplant, pour the marinade with spices and sprinkle with greens again.

7. Repeat layers of eggplant and greens, trying to evenly distribute the marinade. Close the container, turn up up with a bottom, leave for a couple of hours.

8. Return a container in a normal position, rearrange in the refrigerator, to withstand a couple of hours and eggplants are ready!

Korean marinated eggplants: quick and tasty

The recipe is simply amazing marinated eggplants, they can be quickly and tasty to dinner or for a festive table. Be sure to try! One of the main ingredients, in addition to vegetables, is soy sauce.

Ingredients

Three eggplants;

One sweet pepper;

Half a beam of cilantro;

Four slices of garlic;

10 g of sesame seeds;

1 tsp. (can be less) burning pepper;

70 ml of oil;

20 grams of soy. sauce;

Paul sugar spoons;

2 h. L. vinegar.

Cooking

1. We rinse eggplants. We make several cross-cutting punctures with a sharp knife.

2. Boil a couple of liters of water, throw a spoonful of salt and throw eggplants. I boil until soft, but do not overeat, enough 7-8 minutes.

3. Take out vegetables from boiling water, spread to the board under the tilt, put the oppression on top to flow water.

4. While the eggplants are cooled, you need to cut the bell pepper thin straw, grind garlic and washed with greens. You can mix them immediately.

5. Cooled eggplants cut into cubes or long straws, as it is more like. Connect with other vegetables, add soy sauce, sugar, vinegar and stir.

6. Preheat vegetable oil, throw acute peppers into it, add sesame seed seeds, hold a few seconds on fire, remove and pour vegetables.

7. Quickly stir, cover with a dense lid, leave for an hour in warmth. Then withstand eggplants a couple of hours in the refrigerator. It is possible to occupy periodically to make the marinization process to go faster.

Marinated eggplants: Quickly and delicious Mushrooms!

The option is very similar to the mushrooms of marinated eggplants, very quickly and tasty. There is a snack within a few hours. But it is still better to give eggplants to stand and soak in the refrigerator a few hours.

Ingredients

1.2 kg of eggplants;

6 tbsp. l. vinegar 9%;

1.5 liters of water;

1 tbsp. l. salts;

One small head of garlic;

Bunch of dill;

100 g of oil.

Cooking

1. It is possible to clean eggplants before use, then they will even look like mushrooms even more. Cut into cubes to one and a half centimeters.

2. Boil water, salt, throw eggplants and cook for about three minutes. Vegetable must reach ready, but not weld. We merge into a colander.

3. A bundle of washed dill chop up, combine with eggplants that have already had to cool.

4. Clean the head of garlic, but it can be less, too, crushed, shift to eggplants.

5. Mix vinegar with vegetable oil, pour to eggplants. Optionally, put any spices.

6. We stir everything carefully, put it in a bank or even somewhat. We put in the refrigerator, let the vegetables are impregnated for several hours.

Marinated eggplants: quick and tasty (with carrots and greens)

Such a snack is preparing for two days, but the result is simply awesome. To cook marinated eggplants quickly and turned out tasty. Choose small fruits. They are gentle, without seeds, are well soaked.

Ingredients

10 small eggplants;

5 pieces of garlic;

Kinza or parsley (small beam);

Three big carrots;

Pair of oil spoons;

800 ml of water in marinade;

2 tbsp. l. vinegar (take 9%);

2 tbsp. l. salts in marinade;

Six pepper peas.

Cooking

1. Each eggplant is cut off the fruit and a small tip. A sharp knife cut the patient's pockets, without cutting to the very end.

2. Share eggplants in a slightly salted boiling water, pecking about seven minutes. Shuffle to the colander, let cool.

3. Boil the water for marinade with pepper, salt. Leave on the table, let him cool. Then add vinegar and a couple of spoons of vegetable mass, which will improve and slightly collapse the taste of marinada.

4. In grate with a large straw, add chopped greens and garlic, thoroughly stir the filling. You can add different spices to it and remember well.

5. Unlock the carrot mass on eggplants and everyone weiss in the threads so that nothing fell out.

6. We put stuffed vegetables in a saucepan or in a container, fill with the prepared marinade, close and send to the fridge. After a couple of days you can try.

Acute marinated eggplants: quickly and tasty

A sharp version of pickled eggplants, very quickly and tasty.

Ingredients

Seven eggplants;

Two chili;

Two Bulgarian peppers;

0.5 Art. vinegar 3%;

1 tsp. Korean mixture of spices;

Five art. l. Oil.

Salt 12

Cooking

1. Cut the eggplants in half along, omit in boiling water and boil 4 minutes. Remove, cool, press the excess fluid from the pulp.

2. Cut the bell pepper straw, sharp pods as much as possible.

3. Boiled eggplants cut across with pieces, it turns out small lumps, combine with two types of pepper. At the request of a snack, add greens and garlic.

4. Pour vinegar, fall asleep salt, add Korean spices, stir.

5. At the end, pour oil, stir again, remove a snack for a few hours in a cool place, let him maril.

Tomato marinated eggplants: quick and tasty

An option of simple, fast and tasty eggplants marinated in Tomat. It is advisable to use pure juice without skins and pulp, it will be much more tastier.

Ingredients

Five eggplants;

Five pieces of garlic;

500 ml of juice;

20 ml of vinegar;

1 tsp. Mixtures of peppers;

Half a bunch of dill;

20 g of sugar;

Five grams of salt.

Cooking

1. Cut the eggplants first along two halves, then each part of the 3-4 pieces across a 3-4 piece, depending on the desired size.

2. Salt the water, put on the stove. After boiling, lay out pieces of eggplant and boil two minutes. Merge into a colander, let the water stalk. After cooling, additionally squeeze your hands or immediately put a small oppression, right in the colander.

3. Tomato juice put on the stove, bring to a boil, remove the foam if it appears. Flip sugar. Add vinegar, salt, pepper. You can put any spices to your taste. Peel a minute. Turn off the fire.

4. Cut garlic and greens, mix with eggplants.

5. Pour a snack with hot tomato juice with vinegar, stir and cover.

6. We are waiting for a complete cooling, then send eggplants for a couple of hours to the fridge.

Ripe eggplants are not only hard seeds, but also a peel. It is better to shoot it in this case.

The larger and sink eggplant, the more harmful substances in it. It is Solonin gives bitterness that can soak, but still it is better to choose young and small vegetables.

If the taste of ordinary vinegar does not like or he is poorly tolerated, then you can use apple vinegar, it is more useful. There are recipes for pickled dishes with diluted citric acid and even with juice.

Marinated Eggplant With Garlic and Greens of Fast Food - A delicious appetizer from the shiny, to prepare which can be used by using a large number of recipes. This year, I prepared marinated so often that they were ordered to us. Having tried the recipe for pickled eggplants with garlic and greens, which I want to offer you today, I was delighted with this snack, such it seemed to me delicious. And literally a few days later prepared her in a different recipe with some changes and additions.

For the preparation of rapid pickled eggplants, I used baked, boiled and fried eggplants. In addition to garlic and greens, a carrot, onions, sharp and sweet peppers added to them. Also tried to experiment with marinade.

It turns out that marinated eggplants with garlic and greenery in honey marinade are very tasty. If you like honey, then such a recipe you should like it.

And now I propose to go to the recipe and see how to cook fast marinated eggplants with garlic and greens Step from photo.

Ingredients:

Eggplants - 2 pcs.,
Garlic - 1 head,
Dill - 10 gr.,

For marinada:

Sugar - 1 tbsp. the spoon,
Salt - 1 h. Spoon,
Vinegar table 9% - 2 tbsp. spoons
Water - 3 tbsp. spoons
Black ground pepper - pinch.

Marinated Eggplant With Garlic and Greens of Fast Food - Recipe

After all the ingredients were prepared, you can begin making marinated. First of all, we need to prepare eggplants, namely boil them to complete readiness. The skin with eggplants is desirable not to remove, as eggplants in this snack look a much appetizing, sliced \u200b\u200bwith the skin. The fact that eggplants will be impatient, you should not worry, since after cooking they lose all bitterness.

So, the eggplants cut together with the skin of 2 cubes in size 2 by 2 cm. To stick to exactly this method of cutting is not necessary. On the Internet, you can find a lot of recipes in which marinated eggplants with garlic and greenery are cut with thin straws, large panels, circles, semi-bugs.

How to cut eggplants for this snack, solve only you. Grinding eggplants fold into the pan.

Fill them with hot water. Add a pinch of salt. Despite the fact that in the marinade, in which they will marinate will also be attended by salt, when cooking eggplants I advise you to add at least a pinch. The fact is that it is salt who contributes to the elimination of bitterness in this vegetable.

Pan with eggplants. Put on the stove. Weganize them on slow heat for about 5 minutes. It is not worth the boil longer, as they will become very soft, and we do not need it.

Boiled eggplants Throw off on a colander and give water to drain. After that, lay them out in a bowl.

Garlic cloves clean. Wash the branches of dill. Dill smallly cut and send to a bowl with eggplants.

Garlic's cloves skip through the press, too, in the bowl of the other snack ingredient.

Now you need to prepare the sour-sweet marinade, which will pick up eggplants of fast cooking with garlic and dill. In a small bowl, pour the required amount of water and vinegar.

Pass sugar and salt.

Pour sunflower refined oil. Replace it in this recipe for pickled eggplants with garlic and greens, you can olive oil.

Patch the pinch of black ground pepper for fragrance.

MARINAD COMPONENTS Mix. That's all, the sour-sweet marinade for marinating eggplants is ready. Pour them eggplants with garlic and greens. Stir.

Eggplants in the marinade put in the tray and close the lid tightly or wrap a bowl of the food film and pick up marinated. After about an hour of eggplant, you can try.

In general, theoretically, at the expense of salt and vinegar, such can be kept in the refrigerator for a very long time, but in practice it is extremely rare for the reason that they are prepared, as a rule in small quantities, and, therefore, they are eaten for one or two.

That's all, now you know how to prepare pickled eggplants with garlic and greens of fast cooking at home. Enjoy your meal. I will be glad if this recipe for pickled eggplants you will enjoy and use it.

Marinated eggplants with rapid garlic and greens. Photo

I suggest that you finally still a couple of recipes for pickled fast cooking eggplants. Fast marinated eggplants with garlic, carrots and greens are very tasty. In fact, in this recipe, eggplants will be stuffed with vegetable filling. To prepare this snack, find eggplants of small size.

Ingredients:

Eggplants - 4 pcs.,
Garlic - 3 heads,
Petrushka - 20 gr.,
Dill - 20 gr.,
Acute chili pepper - 1 pc.,
Carrot - 3 pcs.,
Sunflower oil for carrot passage - 3 tbsp. spoons

For marinada:

Water - 1 liter,
Sugar sand - 2 tbsp. spoons
Vinegar table - 3 tbsp. spoons
Salt - 1 tbsp. the spoon,
Bay leaf - 2 pcs.,
Chopping black pepper.

Marinated eggplants with garlic, carrots and greens - recipe

Pumping eggplants. Cut the fruits from them. Another tip is left. Each of the eggplants, cut along on ¾ of the entire length, that is, without reaching the end. Eggplant lay out

In a saucepan, fill them with water so that it is completely covered by them. Boil about 5 minutes.

Carefully get them and cool.

Carrot fry until soft on sunflower oil. Stay in a plate. Clean garlic. Skip it into a bowl with carrots. Add finely chopped parsley and dill greens. Add fine chopped acute peppers.

Stir the stuffing. Cooled eggplants fill with carrot stuffing.

Fold them into a large bowl or pan. Prepare marinade.

To do this, in another saucepan boil the water. Add all the above ingredients. Stir. Heat the marinade about 5 minutes. Fill them the Eggplant to the top. Cover the dish bakes and put the ship. For the next day they will be ready for use. They serve such eggplants, cutting into pieces and sprinkled with fresh greens.

Try to prepare also eggplants marinated in honey marinade.

Ingredients:

Eggplants - 2 pcs.,
Garlic - 1 head,
Parsley - 3 twigs,
Dill - 2-3 twigs,

For marinada:

Honey - 1 tbsp. spoons
Water - 50 ml.,
Wine vinegar - 3 tbsp. spoons
Salt - 0.5 tbsp. spoons

Marinated eggplants with garlic and greenery in honey marinade - recipe

Pumping eggplants. Together with the skin, cut them with the circles with a thickness of no more than 1 cm.

Boil in boiling salted water until ready. Put into a deep salad bowl.

Finely cut the greens. Practice to eggplants. Skip through the press garlic.

Mix for marinade in a separate mace honey, hot boiled water, wine vinegar and salt.

Stir the marinade. Fill them eggplants. After a day, fast eggplants marinated in honey marinade will be ready.

Eggplant Clean, cut the medium thickness elongated strokes. Plush salt to the eye. Leave in this form to lie down for 10-15 minutes. Eggplants will allocate juice and leave bitterness.

Boil the polished water and blanch vegetables for 4-5 minutes. For a long time, you should not cook, otherwise eggplants lose the form and decompose.

Drain the water through the sieve and fold the eggplants so that they are cooled.

Cut the washed and dried parsley, and garlic squeeze through the press. Instead of parsley, you can take dill, it also harmonizes with eggplants. If you like chili pepper, add a few rings to strengthen snack sharpness.

Pour greens and garlic to eggplants, mix several times before uniformity.

Pour a bit of salt, sugar, pour vinegar and oil. Also in taste are across. Mix a snack again and put in the refrigerator for an hour.

Finished pickled eggplants serve to the table. If you have prepared a big portion and everyone did not eat immediately, you can add eggplants to the jar and store in the refrigerator up to 5 days. Enjoy your meal!

Marinated eggplants can be a light side dish for meat, fish or spicy snack for feeding together with other dishes to a festive table or everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most appropriate recipe.

How to marine eggplants?

Each recipe for making marinated eggplants has both its individuality and general technological moments that need to be remembered, starting to cook snacks.

Eggplants are originally wash, dry, cut into slices of the desired shape and size or leave it whole, cutting the edge.
Prepared vegetable slices are boiled or roasted, mixed with marinade components and leave for impregnation.
Delicious marinated eggplants can be arranged on an ambulance hand on a quick recipe or prepare a delicacy for the winter of the future.

Marinated Fast Food Eggplants

You can cook in just a few hours by using the following recipe. At the request, the marinade can be supplemented with cloves, sharp chili pepper or other spices to choose from, adding them directly to eggplants or liquid brine. When filing a ready-made snack is squeaked with fragrant oil.

Ingredients:

eggplants - 700 g;
garlic - 3 teeth;
onions - 1 pc.;
water - 0.5 l;
sugar - 2 tbsp. spoons;
vinegar 9% - 3 tbsp. spoons;
salt - 1 h. spoon;
pepper black and fragrant, laurel.

Cooking

Eggplants are bubbling with 2x2 cm cubes.
Weeping a vegetable in boiling water, boiled after a re-boiling of 2 minutes, merge on the sieve, give the track.
Add to slices onions and garlic, stirred.
0.5 liters of water are adjusted to a boil, add components of the marinade and poured with eggplant mixture.
Press the vegetables with a cargo, give to cool.
Clean marinated eggplants for 6 hours in the refrigerator.

Marinated eggplants with garlic

Especially talked and fragrant, eggplants marinated with garlic and greens are obtained: dill or mix from parsley, basilica, cilantro. After a day, it will be possible to enjoy the spicy taste of the finished snacks. We can add a slice of fresh bread, ruddy toast or serve it with other dishes.

Ingredients:

eggplants - 1 kg;
garlic - 6-7 teeth;
dill - 1 beam;
water - 1.5 liters;
vegetable oil - 100 ml;
vinegar 9% - 6 tbsp. spoons;
salt - 1 tbsp. the spoon.

Cooking

Cut eggplants with cubes, boiled 5 minutes in water with salt and vinegar, drained, give drain.
Add chopped greens, garlic, vegetable oil, stirred.
Shift marinated fragrant eggplants to banks and put the fridge for the night.

Marinated eggplants with carrots and garlic

Marinated with a filling of carrots, garlic and greenery will be a great addition to boiled or fried potatoes, as well as a spectacular snack for feeding to any feast. To execute the recipe, the fruits of the medium size are chosen and they cut them along in half, a little is not renewable in the frozen area.

Ingredients:

eggplants - 8 pcs.;
carrots - 3 pcs.;
garlic - 5 teeth;
parsley and Kinza - 0.5 beam;
water - 800 ml;
vegetable oil - 50 ml;
vinegar 9% - 2 tbsp. spoons;
salt - 2 tbsp. spoons and for cooking;
black and fragrant peas - 3 pcs.

Cooking

Prepared eggplants are cut along, they stick with a fork and boiled in salted water for 10 minutes.
Place a boiled vegetable under the gilt to get rid of moisture.
Mix the greens, garlic and a little carrot ones on the oil, satisfy.
Stuffed with eggplant mixture, tied up with thread.
Conduct to boil water, add salt, pepper and vinegar, pour to eggplants, have a load from above.
Cool marinated eggplants and placed on 2 days in the refrigerator.

Marinated eggplants like mushrooms

Next, you will learn how to do, and enjoy the excellent alternative to your favorite snacks. The taste of delicacy will fully depend on the composition of the marinade and the spices and spices are in it. In the recipe it is recommended to remove the skin with eggplants, cutting it with a knife.

Ingredients:

eggplants - 1 kg;
dill - 0.5 beam;
garlic - 0.5 heads;
vegetable oil - 170 ml;
water - 1.3 l;
vinegar 9% - 5 tbsp. spoons;
salt - 2 tbsp. spoons.

Cooking

Eggplants are eliminated from the peel, cut, dried in water with salt and a vinegar of 5 minutes, drained onto a sieve, leave to flush for an hour.
Mix slices with garlic, greens and butter, shifted into the jar and put for 6 hours in the refrigerator.

Marinated eggplants in Korean

Eggplants marinated in soy sauce on the Korean recipe will delight fans of dishes with a pronounced edge. Fruits must be preheated entirely for 10 minutes, after which cut across in half and then slices. Bulgarian pepper and half of the bouquet of onions in a snack add fresh, thinly chopped.

Ingredients:

eggplants - 1 kg;
kinza - 1 beam;
garlic - 5 teeth;
onions - 150 g;
bulgarian pepper - 1 pc.;
vegetable oil - 70 ml;
sugar and ground chili - 1 tsp;
coriander ground - 2 h. spoons;
schuput, apple vinegar and soy sauce - 2 tbsp. spoons;
salt pepper.

Cooking

They prepare eggplants, suck, add vinegar, leave for 30 minutes.
For refueling, it is fried in oil half of the bow and chili, add coriander and sesame.
Mix eggplants, pepper, refueling, garlic, grain mixed.
A snack from pickled eggplants will be ready after 2 hours.

Marinated Eggplant with Basilic - Recipe

Amazingly fragrant, marinated eggplants with a basil. Fresh greens can be replaced by dried, and instead of the onion onion, use sliced \u200b\u200bgreen feathers. Eggplant fruits are cleaned from the skin, cut into mugs or longitudinal formations and are twisted in oil from both sides.

Ingredients:

eggplants - 1.5 kg;
basil - 1 beam;
garlic - 1 head;
acute pepper - to taste;
onions - 250 g;
water - 200 ml;
vegetable oil - 100 ml;
sugar sand - 1 tbsp. the spoon;
vinegar 9% - 40 ml;
salt - 0.5 tbsp. spoons.

Cooking

Roasted eggplants, garlic, bow, basil leaves are placed in a saucepan.
We boil water, add salt, sugar, vinegar, cool, poured to the workpiece, pressed the cargo.
After 8 hours, they put marinated eggplant basil in the refrigerator.

Eggplants Marinated Azerbaijanis

Marinated eggplants whose recipe is borrowed from Azerbaijani cuisine, prepare with garlic and mint, soaring marinade from salt and grape vinegar. At will, you can add a flutter carrot or chopped greens in garlic stuffing, which will allow you to enrich and diversify the taste of snacks.

Ingredients:

eggplants - 1 kg;
fresh mint - 0.5 beam;
garlic - 2 heads;
grape vinegar - 300 ml;
water - 1.5 liters;
salt - 150 g

Cooking

In the water with salt boiled 5-7 minutes, a bit of a bit of eggplant.
They are rubbed into a mortar with a pinch of salt and mint garlic, lubricate the cuts with a mixture and laid in the appearance.
Poured all with vinegar, pressed the cargo and leave for 4 days in the refrigerator.

Eggplants Marinated Georgian

Acute marinated eggplants prepared according to the following recipe are incredibly tasty and spectacular. The bright palette of paints and taste combinations will not be able to leave anyone indifferent. Carrot with a bow can be pre-sprueped on the oil until soft or to be spacked with the addition of salt.

Ingredients:

eggplants - 4 pcs.;
onions, carrots and sweet peppers - 3 pcs.;
garlic - 5 teeth;
vinegar - 4 tbsp. spoons;
oil - 0.5 glasses;
acute pepper - 0.5 h. spoons;
salt and honey - 1 tbsp. spoon.

Cooking

The eggplants are chopped and boiled for five minutes with prepared crushed remaining vegetables.
Mix the oil with honey, vinegar, pepper and garlic, poured to vegetables, stirred everything and pressed the cargo for several hours.

Marinated Eggplants for Winter

The recipe of pickled will allow you to enjoy the taste of your favorite snacks all year round, right up to the moment of collecting the following crop. The eggplant chopped or circles are drunk in water with the addition of salt and vinegar, after which they give the track and only after that they mix with garlic and greens.

I think you, just like me, love to cook. But even more than cooking, I just adore experiment and add new dishes to my own diet and diet, especially with vegetables. Today we will talk how to make delicious marinated eggplants of fast cooking with garlic and greens, with carrots and with other vegetables.

Fast eggplants marinated with garlic and greens for the whole family

So, that's what we need:

1 kg of eggplants;
1 tablespoon salt;
5 cloves of garlic;
3 tablespoons of vinegar;
1 teaspoon of sugar;
Dill or parsley - 70 grams;
Black pepper polka dots - about 5 pieces;
1 teaspoon of vegetable oil.

The first thing you need to do with eggplants is to wash them. Then, with a neat thin layer, remove the peel, cut the purified blue vegetables into small slices of 3x2 cm and put it into the cooking tank. I use a saucepan.

Now we fill our eggplants with water to completely covered. We press the cloves of garlic through the garlic catcher, finely cut dill and parsley. Then add all the remaining ingredients to the mixture.

We put a saucepan on gas. Wait until the water boils, then put the dish on a slow fire and cook another 10 minutes.

And finally, the most pleasant part - we drain the water, turn it out to room temperature and served on the table!

But a very very fast recipe for pickled blue:

Hostess note: this is a low-calorie dish, so if you hold a healthy nutrition or want to give weight to normal, I recommend paying attention to it!

Marinated Cinema With Carrot

As you know, carrots - vegetable, which is simply impossible to spoil the dish! She makes your creations juicier and more tender, so I will never get sick on her when cooking.

Carrot can also be an excellent addition to rapid eggplants with garlic and greens, which will assure you, 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 of the beam;
Kinza to taste, also half a beam;
One or two tablespoons of vegetable oil without smell;
1 tablespoon salt;
Bow to taste.

Marinade

For hoses who want to make marinade for eggplants on their own, I propose my recipe:

2 tablespoons of vinegar;
4/5 liter of water;
2 tablespoons of salt;
Three peas of black pepper.

For the start of eggplants, it is necessary to wash thoroughly, then cut almost to the middle. Connect them with toothpicks, salt water, put vegetables there and cook about 10 minutes until the eggplant becomes soft. Now almost ready-made eggplants shifting on the dish, cover the food film, board and put the cargo on top, before that without forgetting to remove the toothpicks. Thus, the design should stand for 2 hours.

Filling

While eggplants are maridious, make a filling:

Carrot is carefully mine, three on a large grater, then fry on the sunflower oil with a bow until soft.
Washing garlic finely cut.
Greens - another ingredient of the filling. My, west and finely cut.
Now mix all the ingredients in a single whole, add salt - and our delicious stuff is ready!
If a couple of hours have already passed, you can get eggplants from under the press and put the stuffing in them, rewinding the thread to maintain the form.

Now you will prepare marinade for dishes. First boil 4/5 liters of water to gas, then add salt, pepper and vinegar there. Stuffed eggplants are filled with finished marinade, we put under the press and remove into the refrigerator.

If you want to know exactly what is the cooking process, look at this delicious video.

Fast and tasty eggplants with carrots, garlic and, of course, greens will be ready in two days. This dish can be served with tomatoes only torn from beds. Bon Appetit!

Sharp marinated instant eggplants

Are there any readers of my culinary blog those who love piquant and sharp? Then this recipe specifically for you is sharp marinated juicy eggplants of fast preparation that will not leave indifferent.

We will need:

Polkylogram of fresh eggplants;
5 cloves of garlic;
Approximately half from one acute pepper (to taste);
Soy sauce.

How to cook marinade - Ingredients:

1 tablespoon salt;
2 tablespoons of vinegar;
1 tablespoon of olive oil;
Black pepper polka dot to taste, 3-4 pieces

My eggplant and finely, slices, cut them. Next, we put cooking literally for a couple of minutes in a slightly salted water. After the eggplants are welded, pour water, put vegetables into a colander so that the glass is excessive fluid. Then add olive oil and soy sauce to taste and fry eggplants until they become soft.

The second step provides for the preparation of marinade. Mix the vinegar, salt, pepper, garlic, oil, then add some boiling water, approximately half a cup.

Fill the resulting marinade fried eggplants and leave for several hours. Our sharp eggplants of the rapid ambassador are ready!

Eggplant marinated fast cooking like mushrooms

I always loved unusual recipes and enthusiastically like this, using some products, you can pass the taste of completely other dishes. Therefore, today I chose for the preparation of marinated instant eggplants, to taste resembling mushrooms. Let `s start?

List of our ingredients:

2 kilograms of fresh eggplants;
1 garlic head (to taste);
Half a bunch of dill;
A half cup of sunflower oil without smell;
10 tablespoons of vinegar;
Cooking salt 2 tablespoons;
15 cups of water.

My eggplant and cut in the form of small cubes. 2.5 liters of water put on gas, bring to a boil, adding salt and vinegar. Then throw the cubes of eggplants and cook about 5 minutes. As soon as vegetables are ready, they need to put them in a colander for an hour so that they cooled and get rid of excess moisture.

Cut garlic finely. My and finely cut dill. If the hour has already passed, we add these ingredients to eggplants, then we pour vegetable oil.

So that the taste really was like in mushrooms, the blue vegetables need to be put in small jars, close the lungs (piping) caps and put on the refrigerator per day.

Amazing fast food snack is ready!

Marinated eggplants in Korean

Korea rapidly captures our hearts not only by films, serials and music, but also with their dishes. As you know, Koreans are very careful about their nutrition and health, and therefore most of the Korean dishes contain vitamins and are not harmful to the figure.

Attention hostess! If you or your family members love sharp, then Korean dishes just by the way. They are distinguished by their piquancy, so try to cook and see for yourself!

Today we will prepare one of these recipes, namely marinated at home for hunger eggplants in Korean!

The list of what should be stock:

Seven pieces of small eggplants;
Peppers sharp and Bulgarian, 2 pieces of each;
Korean seasoning for salads, half of a teaspoon;
1 teaspoon salt;
Vinegar 5-6 tablespoons.

As always, we start with a thorough wash all the vegetables taken in food. Then they cut the eggplants in half, put water on gas, salt and wait, when boils. Now you can throw chopped eggplants into the pan and wait for about 5 minutes, then remove and cool.

Go to the next, second step. Now we need already cold eggplant cut into a thin straw.

We practically finished the workpiece! It remains to wash and cut into thin peppers, then mix eggplant with Bulgarian pepper, seasoning, vinegar and salt. Put the dish in the refrigerator and the next day, enjoy the magnificent and sophisticated taste of the Korean!

So, here I gathered the best and tasty, in my opinion, recipes for pickled eggplants of fast cooking with garlic and greens. I hope that among them you will find any soul yourself, and maybe all five will become loved in your family! The main thing, do not be afraid to experiment and spoil the dish with new ingredients. I wish you a pleasant appetite and good mood!