Pickled eggplants are the best for the winter. Pickled eggplants for the winter. Marinated eggplants step by step recipe

At the height of the vegetable harvesting season, the abundance of products in markets and gardens reaches its peak. In this article we will focus on canning winter stocks of eggplants, popularly called “blue” ones. Literally a storehouse of vitamins, these valuable vegetables contain a minimal amount of calories. The recipes presented below will be of interest to women who are watching their weight, as this homemade winter preserve is not only tasty and healthy, but also safe for a slim figure.

Not every vegetable can be used to prepare such a variety of dishes, the benefits of which can be discussed endlessly. Many cuisines around the world enjoy preparing dishes that include eggplant in their recipes. These wonderful vegetables actively participate in side dishes, independent second courses, as ingredients for borscht and other soups, and, of course, in preparing winter preserves. The combination of the “blue” taste with mayonnaise, nuts or honey gives these valuable vegetables a special piquancy.

Cooking “blue” has one little secret, used in the cuisines of different countries and making the taste of ready-made dishes more interesting. These vegetables have an amazing ability: they absorb the smell and taste of foods that are nearby during the cooking process, which allows chefs to be creative and enjoy experimenting in their kitchen. Many dishes prepared at home using eggplant are similar in taste to imported canned vegetables, but are significantly superior in quality.

A huge number of culinary recipes posted on the Internet and positive reviews about them indicate the great popularity of eggplant dishes. They are used in Georgian, Azerbaijani, Korean, Chinese and other cuisines. After studying the selection of recipes proposed in our article, you will be convinced not only of the ease of preparing pickled “blues” for the winter, but also of their usefulness and amazing taste.

Choosing the right eggplants

The huge advantage of “blue” vegetables over other vegetables is that this unique representative of nightshades, even after heat treatment, retains all the vitamins and mineral nutrients, and the method of preparation does not matter.

In order to get a tasty and healthy eggplant dish, you need to know how to choose them correctly. Here are a few secrets, knowing which, you can easily cope with the selection of “blue ones” for winter preparation:

The best recipes for marinated eggplants for the winter

For every self-respecting housewife there are several recipes on canning various vegetables for the winter. However, those who cook with pleasure have no limits to their imagination. By making even minor amendments to well-known recipes for pickled vegetables: changing the proportions, adding some zest, you can get your own signature dish.

In our article, we tried to collect the most original and delicious recipes for preserved eggplant for the winter.

Canned eggplants for the winter with mushrooms

Step-by-step cooking process:

1. Cut the washed and peeled eggplants into medium cubes, mix with salt and leave for two hours.
2. Cut the onion into half rings and soak in vinegar for half an hour.
3. Drain the juice released from the eggplants, rinse the vegetables well, squeeze and dry with a paper towel.
4. Fry the “blue ones” in sunflower oil.
5. Chop the garlic.
6. Combine pickled onions, garlic, eggplants and mix.
7. Transfer the finished salad into jars and roll up.

Eggplants for the winter, pickled in jars

Ingredients required for preparation:

• eggplant;
• salt;
• black peppercorns;
• ground black pepper;
• hot pepper;
• garlic;
• spicy herbs to taste (dill, parsley, tarragon, celery);
• water.

Step-by-step cooking process:

Cover the finished snack with lids and store in the cold.

Stuffed eggplants, canned for the winter

Ingredients required for preparation:

• eggplant;
• vegetable oil for frying;
• salt;
• water;
• filling:
  • fried carrots - 800 grams;
  • celery - 70 grams;
  • parsley root - 40 grams;
  • fried onions - 100 grams;
  • salt - to taste;
• ​sauce:
  • thick tomato juice;
  • pepper to taste.

Step-by-step cooking process:

Eggplants for the winter, marinated in “Mother-in-Law’s Tongue” hot sauce

Ingredients required for preparation:

• eggplants - 6 kilograms;
• medium-sized tomatoes - 15 pieces;
• sweet bell pepper - 15 pieces;
• garlic - 8 medium-sized heads;
• hot red pepper - 6 pieces;
• sugar - 1.5 cups;
• salt - 3 tablespoons;
• nine percent vinegar - 200 grams.

Step-by-step cooking process:

1. Wash the eggplants and cut them into rings up to two centimeters.
2. Mix with salt, and after half an hour, drain the resulting liquid and rinse the vegetables with water.
3. Blanch the tomatoes in hot water for a few seconds, peel and cool.
4. Wash and peel the hot and bell peppers.
5. Using a blender or meat grinder, chop the garlic, pepper and tomatoes.
6. Pour vinegar and sunflower oil into the resulting mass, add salt and sugar and mix.
7. Transfer the eggplants to the resulting marinade and simmer over low heat for about forty minutes.
8. Place the finished snack in sterile jars and roll up.

Recipe for appetizers from pickled eggplants for the winter “Ogonyok”

Ingredients required for preparation:

• medium-sized eggplants - 5 kilograms;
• nine percent vinegar - 0.5 liters;
• salt - 2 tablespoons;
• garlic - 0.5 kilograms;
• hot chili pepper - 0.3 kilograms.

Step-by-step cooking process:

Winter eggplant salad “Ten”

Ingredients required for preparation:

• medium-sized eggplants - 10 pieces;
• medium-sized bell pepper - 10 pieces;
• tomatoes are not very large - 10 pieces;
• medium size onions - 10 pieces;
• vegetable oil - 120 grams;
• salt - 1 tablespoon;
• sugar - 150 grams;
• nine percent vinegar - 100 grams.

Step-by-step cooking process:

1. Wash the eggplants and cut into slices no thicker than 0.8 centimeters.
2. Cut bell peppers, onions and tomatoes into rings.
3. Place the tomatoes on the bottom of the pan, and all the other vegetables on them.
4. Add sugar, salt, oil and vinegar to vegetables.
5. Place the pan on low heat, bring the contents to a boil and simmer for about twenty minutes.
6. Without cooling, place the finished snack into jars and roll up

“Ratatouille” - a recipe for lecho made from eggplants, zucchini and peppers for the winter

Ingredients required for preparation:

Step-by-step cooking process:

1. Peel the bell pepper and bake it in the oven.
2. Peel the tomatoes, after dousing them with boiling water.
3. Sauté the onion, cut into rings, in butter until translucent.
4. Grind ginger, garlic, herbs, baked peppers and peeled tomatoes using a blender.
5. Add pepper, salt, sugar, wine, olive oil to the resulting mass and mix.
6. Cut carrots, eggplants and zucchini into slices.
7. Place the chopped vegetables in the oven and bake until half cooked.
8. Place the baked semi-finished vegetables in layers in sterile jars and fill with the mixture from point No. 5.
9. Place the jars with the preparation in a container with water, put it on the fire and sterilize it for twenty minutes after the water boils.
10. Roll up the cans.

Canned eggplants with tomatoes and beans recipe without sterilization

Ingredients required for preparation:

• eggplants - 2 kilograms;
• beans - 1 kilogram;
• fresh carrots - 0.5 kilograms;
• multi-colored bell pepper - 0.5 kilograms;
• ripe tomatoes - 1.5 kilograms;
• salt - 2 tablespoons;
• nine percent vinegar - 100 grams;
• garlic - 300 grams;
• sunflower oil - 300 grams;
• sugar - 1 tablespoon.

Step-by-step cooking process:

1. Soak the beans in water for ten hours.
2. Rinse the beans after soaking and cook in salted water for about thirty minutes until half cooked.
3. Wash the eggplants and cut them into medium-sized cubes.
4. After two hours, drain the resulting liquid and rinse the eggplant cubes.
5. Grate thoroughly washed and peeled carrots with a coarse grater.
6. Wash the bell pepper, remove the seeds and cut into strips.
7. Chop the garlic.
8. Cut the washed tomatoes into small cubes.
9. Combine tomatoes with garlic and simmer over low heat for about three minutes.
10. Pour oil and vinegar into the tomato-garlic mixture, add sugar and salt, add eggplants, bell peppers and carrots.
11. Mix everything and cook for another thirty minutes.
12. Add beans and simmer for fifteen minutes.
13. Place the finished dish in hot jars and roll up.

Eggplant caviar with tomatoes and garlic

Ingredients required for preparation:

Step-by-step cooking process:

1. Cut the eggplants into medium-sized cubes.
2. To remove bitterness, sprinkle the “little blue” ones with salt.
3. After two hours, drain the resulting liquid and rinse the vegetables.
4. Fry the eggplant pieces until golden brown.
5. Pour water into the fried vegetables, cover and simmer for twenty minutes.
6. Chop the onion and fry until browned.
7. Cut the tomatoes into cubes.
8. Add tomato paste, tomato cubes to the fried onions and simmer for ten minutes.
9. Combine eggplants and tomatoes, add spices and garlic.
10. Grind the resulting mass using a blender, boil and pour in vinegar.
11. Place the caviar in jars, sterilize for fifteen minutes and roll up.

These vegetables, interesting in taste, contain a large amount of vitamins PP, B, C, as well as potassium, calcium, carotene, phosphorus, copper, iron and other elements. Due to their good digestibility and low calorie content, I use them in diet menus. Another benefit is relief from insomnia when consumed. Such a large supply of vitamins makes them a most valuable product for winter preparations.

Eggplants got their second name – “little blue” – for their unusual color for a vegetable.
In this article we will present several recipe options for pickling eggplants in jars for the winter.

The simplicity of the recipe lies in the fact that the eggplants are not cut, but are placed entirely in a three-liter jar. Which is very convenient for busy and young housewives.

Required Products:

• eggplants (“little blue ones”) – 2 kg;
• one bunch of parsley;
• one bunch of basil;
• dill inflorescences – 1 bunch;
• 4 bay leaves;
• one head of garlic;
• acetic acid (9%) 100 ml.;
• Art. spoon of sugar;
• Art. spoon of salt;
• water – 2 liters.

Instant blue marinated ones:

1. It is better to take the fruits young. Wash them and trim the tails.
2. Pour water into a saucepan and add salt and sugar. Place the container on the stove and boil.
3. After boiling, put the eggplants there. Cook them for 15 minutes until soft. To be convincing, you can pierce them with a toothpick. If it pierces freely, you are ready.
4. While our vegetables are cooking, we sterilize the jars. To do this, put them on the necks in a colander, place the colander with the jars on a pan of water and boil for 20 minutes. The lids can be placed nearby.
5. Place bay leaves, washed and dried herbs, and garlic cloves into prepared jars.
6. Remove the finished fruits from the pan. Place carefully in the jar. Sprinkle salt and sugar on top and add vinegar.
7. Fill the vegetables with fresh boiled water and roll up the lids.
8. Wrap the jars in a warm towel or blanket. Leave to cool.

These eggplants can be used as a stand-alone snack with butter and herbs, or as an addition to side dishes. For fans, you can make a very simple salad - eggplant, onions and butter - a very simple vitamin salad for the winter. You can also prepare one of our recipes.

Instant marinated blueberries with chili

It is known that chili is added to various preparations, and it also subsequently serves as a good snack on the table for those who love pepper. For lovers of spicy food, this is the best recipe. It is an excellent side dish for meat dishes.

Products to be used:

• “little blue” – 1 kg;
• sunflower oil – 100 milliliters;
• head of garlic;
• chili pepper – 1 small;
• dill - to taste;
• liter of water;
• 1 tbsp. spoon of granulated sugar;
• 1 tbsp. spoon of salt;
• 120 ml. apple cider vinegar.

Marinated eggplants like mushrooms for the winter recipes:

1. Peel the garlic and pass through a garlic press. If you don’t have one in your kitchen, you can chop the garlic into small pieces.
2. We do the same with hot peppers. Wash and remove the tail. Cut in half and remove the seeds. Cut into small pieces.
3. Wash and dry the vegetables, cut into slices. Cut each piece in half. Place in a separate bowl and pour in salted water. Let it sit for two hours. Then rinse well again. This procedure is necessary in order to remove the inherent bitterness from vegetables.
4. We sterilize the jars in advance. To do this, place them upside down in a colander, place them on a pan of water and boil for 20 minutes. We simply boil the lids in water.
5. Prepare the brine. Bring the water to a boil, add the remaining ingredients and put the eggplants there. Cook the eggplant pieces for 15 minutes.
6. Then place the eggplants in a colander to drain the water.
7. Now we send our vegetables to the frying pan. Fry until a crust appears.
8. Let cool and coat them with pepper and garlic. Then roll in boiling oil for a couple of minutes.
9. Transfer the finished dish into jars. Screw the lids on tightly. Wrap in a warm blanket and leave to infuse.
10. Spicy eggplants are ready. They are stored in the refrigerator. But, as a rule, such a delicacy does not last long in the refrigerator.

Eggplants marinated like mushrooms

The recipe is not complicated, but delicious. Using honey in the marinade will give the dish a delicate taste. In addition, the sweet taste of honey is much more pleasant than sugar. And for women who watch their figure - a real find. This recipe will be enjoyed primarily by children, who, as you know, prefer something sweet rather than salty.

For cooking we will need the following products:

• young “little blue ones” - 2 kilos;
• pink radiola (optional) – 10 grams;
• vegetable oil – 200 gr.;
• 300 milliliters of water;
• 200 milliliters of apple cider vinegar;
• 260 grams of honey;
• tablespoon salt, without a slide.

Marinated eggplants with mushrooms:

1. Wash and dry the vegetables. Cut off the stem. Cut the fruits into slices, into thin strips along the growth.
2. In a separate bowl, mix the chopped strips with salt, shake well and leave for about forty minutes so that the bitterness goes away. Then we wash them well in water.
3. Boil water in a saucepan and blanch the straws in it for 6 minutes.
4. Prepare the marinade. Bring the water to a boil, add salt and honey. Cook, stirring until the honey dissolves. Then pour vinegar and oil into the marinade.
5. Place the eggplants in a colander to drain the water. Place carefully in the jar. Place radiola between the slices.
6. Pour the prepared marinade over the vegetables and cover with a lid. Let it brew and the dish is ready.

Recipe for pickled eggplants like mushrooms for the winter

This recipe is used by many housewives not only for marinade, but also simply when preparing dishes with this vegetable. Eggplant goes very well with garlic. These eggplants are perfect for main courses for lunch or dinner.

Required ingredients:

• freshly picked eggplants – 2 kilos;
• water – 2.4 liters;
• white wine vinegar – 200 gr.;
• 1/2 cup salt;
• hot pepper – 2 pods;
• 5 heads of garlic;
• sunflower oil – 1/2 cup.

Recipe for pickled eggplants for the winter like mushrooms:

1. Wash the vegetables and cut into rings.
2. Add salt and vinegar to the water and put it on the stove. When it starts to boil, add the eggplants and cook for 15 minutes.
3. In a blender, grind the garlic along with the pepper, without bringing it to a puree consistency (so that there are small pieces).
4. Remove the eggplants from the marinade and mix them with garlic and pepper. Add oil and a little vinegar. Mix.
5. Place the finished eggplants in sterilized jars. Let it brew for two weeks. This preparation should be stored in the refrigerator.
6. Delicious garlic eggplants are ready. They can be added to salads or vegetable stews.

Pickled eggplants - spicy recipe

• young eggplants – 600 gr.;
• apple cider vinegar – 100 grams;
• a tablespoon of honey (preferably dark varieties);
• soy sauce – 3 tablespoons;
• vegetable oil - a tablespoon;
• dry ginger – 0.5 teaspoon;
• 1 tablespoon (tablespoon) salt;
• a bunch of dill;
• pepper – 4 peas.

Marinated eggplants for the winter:

1. We wash and dry fresh fruits, then cut them lengthwise. Sprinkle well with salt and let stand for two hours.
2. Prepare the brine. Mix soy sauce, honey, ginger and oil.
3. Wash the eggplants again, cut into square layers or circles. Fry in oil. Place the eggplants on a plate and cover with brine. Stir and let sit for half an hour.
4. Remove the eggplants from the plate, add the remaining ingredients and place in a jar. Screw on the lid.
5. This marinade does not require sterilization, but is stored only in the refrigerator. It is better to use within two months after salting.

Instant marinated eggplant recipe

Tomatoes are a standard marinade in winter for all housewives. Adding them to eggplants is a new gourmet dish, both in taste and color. The recipe is quite simple, which anyone can handle. But an irreplaceable amount of vitamins will be stored for the winter.

We will need:

• 1 kilo eggplant;
• 1 kilo of small tomatoes;
• one bunch of parsley;
• head of garlic;
• a bunch of dill;
• peppercorns – 10 pcs.;
• bay leaves – 4 pcs.;
• water – 1 liter;
• 2 tablespoons (tablespoons) of granulated sugar;
• 2 tablespoons (tablespoons) of salt;
• 1 tablespoon (tablespoon) of acetic acid (70% solution).

Let's prepare it step by step:

1. Wash and dry the eggplants. Cut the fruit lengthwise and sprinkle with salt. Send to rest for 2 hours.
2. Wash tomatoes and herbs. Finely chop the greens. Cut the garlic into round pieces.
3. Rinse the eggplants again and sprinkle the insides with herbs.
4. Place pepper, bay leaves, and garlic in a three-liter jar. First add the tomatoes, then the eggplants.
5. Prepare the brine. Pour sugar and salt into water and boil. Lastly, pour in the vinegar, remove from the stove and pour into a jar of vegetables.
6. Place the jar with the preparation in a pan with water and sterilize for half an hour.
7. Remove the jar from the water and roll up the lid tightly. Then wrap the jar in a warm cloth and leave to steam until it cools completely.

Eggplants and tomatoes are ready.

Such a tasty and healthy dish as “blue” eggplants cannot escape the attention of a good housewife.

And the variety of marinades that exists in our time will help you choose a recipe to your taste that will delight your family or guests. Eggplants are well suited as an addition to meat dishes, which is so important in winter. In addition to being a simple tasty dish, eggplants contain a large supply of vitamins to maintain immunity in the winter.

Eggplants closed in this way are a preparation for winter salads. Some people may find this product to taste similar to pickled mushrooms, but this opinion is not clear. A simple and unpretentious semi-finished product for preparing a delicious snack. Served with onions and aromatic vegetable oil. For large companies and long gatherings, a 3-liter jar is an excellent container for this preparation, but for a small lunch and one-time use it is better to have several liter jars in reserve.

Whole marinated eggplants for the winter can be served with Korean carrots. Before serving, whole pickled eggplants are first cut lengthwise into two parts and then cut into cubes. They go perfectly with fragrant homemade sunflower oil.

Taste Info Eggplants for the winter

Ingredients

• eggplants – 8-9 kg;
• water – 3 l (this marinade is enough for 3 jars of 3 l each);
• salt (not iodized) – 1 tbsp;
• sugar – 1 tbsp;
• vinegar 9% - 150 ml;
• bay leaf – 5-6 pcs.;
• allspice (peas) – 10 pcs.

How to cook whole marinated eggplants for the winter

Before you begin the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to identify any damage or signs of spoilage. Assess the degree of spoilage of the product; if it is a small dark spot, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. For selected vegetables, cut off the stems and the opposite part. Fill a large saucepan with 2/3 of the water and place on the fire until it boils. Place as many eggplants as you can fit in the pan into boiling water and cook for 7-10 minutes. The cooking time will depend on the size of the vegetables; if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones - 10.

When cooked, vegetables will not be completely submerged in water, but will float. And to cook them evenly, turn them from side to side. Another option is to make a small press in the form of a plate with a smaller diameter, into which you can put some kind of weight, so that the eggplants can be completely immersed in water and undergo uniform heat treatment. The last method is better because you don’t have to stand over the fire and constantly monitor this procedure. You can step away and start preparing the marinade. Place all the necessary spices and herbs in a clean container, fill with clean water and put on fire.

We don’t use vinegar yet; it needs to be poured in at the very last stage, when the marinade boils and the eggplants are placed in jars.

During boiling, the vegetables changed their color from a beautiful eggplant to brown, and also shriveled, but this is what tells us that they are ready for the next stage of our preservation. Place all boiled vegetables while hot in clean and sterile jars. The vegetables will probably be cooked in parts, so filling the container will be gradual. Arm yourself with tongs or a fork, which will make it convenient to take the hot blue one. Try to place them tightly; tilting the jar can help you straighten them out.

If all the jars are full, the marinade is boiling on the stove, pour in the last ingredient - vinegar. Let it boil and pour spicy boiling water over the preparations to the very top. Immediately roll up and carefully, holding the jar by the lid, turn it upside down. Leave in this position until it cools completely, and then put it in a cool, dark place for further storage.

On a note:

When choosing eggplants, pay attention to their size and elongated shape. Neat and even vegetables are ideal for this preservation.

Store an open jar of whole pickled eggplants in the refrigerator and use for no more than a week, otherwise the eggplants may turn sour.

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!

The meatiest option, where the blue ones are kept whole. At the same time, there are a minimum of components and a bright note of coriander.

• Cooking time - 30 minutes + 1 night (10-12 hours)

We need:

• Eggplants - 1 kg (4-5 pcs.)
• Garlic - 5 cloves
• Dill and parsley - 1 small bunch each
• Vegetable oil - 3 tbsp. spoons
• Coriander (ground) - to taste

For the marinade:

• Water - 1.5 l
• Vinegar (9%) - 100 ml
• Salt - 2 tbsp. spoons
• Bay leaf - 2-3 pcs.
• Black pepper (peas) - 2-3 pcs.

Important details.

1. Take approximately the same medium-sized vegetables.
2. The greens can be anything. But you can never go wrong with the popular pairing - dill and parsley.
3. Select a large saucepan and deep bowl that is large enough to fit the whole vegetables.
4. We use 1/3 teaspoon each of coriander and pepper.

How to cook.

We wash them, but we don’t clean the blue ones. We cut off the ends and make a longitudinal cut along, but not all the way, as can be seen in the photo below. We will boil these preparations in the marinade.

Take a larger pan that will fit the whole vegetables. Dissolve all components in water, wait for it to boil and let it boil for 1 minute. Place the blue ones into the solution and boil over high boiling water for 15 minutes.

Place the softened eggplants in a colander and wait to cool.

During this time, prepare the stuffing mixture of garlic and herbs. We chop the herbs finely, and chop the cloves through a press. Mix them with butter, sugar, salt and the marinade in which the vegetables were cooked - literally 2-3 tablespoons.

Stuff the vegetables with the aromatic mixture. Generously, lightly pressing into the cut. We place the beauties in a deep container on top of each other. The remaining filling can be placed on top.

Close the container tightly and let it cook until done - 10-12 hours. Convenient to do at night. Result: awesome snack! Most likely, you will like it so much that you will cook it often.

Baked with “Mosaic” marinade - 2 hours

The oven, onions and bell peppers make all the difference in the success of the recipe. The process itself is brilliantly fast, even despite thorough baking.

• Cooking time - 45 minutes (in the oven) + 2 hours marinating

We need:

• Eggplants - 1 kg (about 5 pcs.)
• Vegetable oil - 2-3 tbsp. spoons
• Salt - 2-3 pinches

For the vegetable addition:

• Onion - 4 small
• Bulgarian sweet pepper - 3 pieces

For refueling:

• Garlic - 3-4 cloves
• Parsley - 1 bunch
• Sugar - 1/2 teaspoon
• Salt - 1/3 teaspoon
• Vinegar (9%) - 4 tbsp. spoons (or lemon juice)
• Water - 2-3 tbsp. spoons

How to do it.

We cut the blue ones into large pieces up to 2 cm, as can be seen in the photo. Lightly add salt, pour in 2-3 tbsp. spoons of oil and mix well. We will bake eggplants in the oven.

Place the slices on parchment paper. Bake at 180 degrees, on medium level - 40-45 minutes.

Attention! During this time, be sure to stir the pieces 2-3 times.

We are preparing a “mosaic”. We cut the onion into half rings, and the pepper into strips, not very thin. In a heated frying pan, fry onions and peppers. Place the roast on a sieve to drain off excess oil.

Combine vegetables with finely chopped parsley and garlic mass from the press. This also includes sugar, salt, black pepper, vinegar and a little water.

Combine baked eggplant pieces, fried vegetables and dressing with garlic and herbs. This delight should be infused in the refrigerator for 2 hours. And get ready for the fact that it is always not enough.

Slices with garlic, herbs and pepper - 3 hours

• Cooking time - 20 minutes + 3 hours

We need:

• Eggplants - 600-700 g (3 medium pieces)
• Bulgarian sweet pepper - 2 pieces
• Garlic - 6 cloves
• Parsley - 1 large bunch
• Sugar - 1 tbsp. spoon without slide
• Salt - 1 tbsp. spoon without slide
• Vinegar (9%) - 2 tbsp. spoons
• Extra virgin olive oil - 3-4 tbsp. spoons (to taste)
• Ground black pepper - to taste

To boil the blue ones in the marinade:

• Water - 2-2.5 liters (to immerse all the cuttings)
• Vinegar (9%) - 100 ml (½ cup)
• Sugar - 2 tbsp. spoons
• Salt - 2 tbsp. spoons

Important details.

1. Oil can be replaced with sunflower or sesame oil if you have not yet been inspired by the unique benefits of olive oil. for the curious.
2. In vegetable dressing, you can adjust the sugar, salt, and vinegar. Eggplants get their main sourness from boiling.

How to cook.

We cut the main characters into circles without peeling the skins. Thickness - up to 1 cm.

Finely chop the pepper, garlic and herbs. You can give in to fanaticism and run a knife along and across the slicing. We find the smallest additions to be the most delicious.

Combine the ingredients for the marinade (water, salt, sugar, vinegar) and place the blue ones in the pan. Keep it at a low boil for 5-10 minutes. You can press it with a smaller lid so that it doesn’t float up.

It is very important not to overcook! The semi-ready state suits us. You want the circles to become darker and soften, but keep their shape.

We drain the water - the handsome ones remain in the colander. They are ready to get acquainted with the spicy mixture of garlic and herbs. We just put it in layers: the blue ones in one row - a spoonful of other vegetables on each circle - again the blue ones.

We leave the beauty to marinate in the cold - 2-3 hours.

Three more recipes - step by step with photos and videos

We are not exaggerating when we say that we are addicted to spicy food. With eggplants this is only a plus. It’s hard to count how many delicious things we’ve already tried.