Instant marinated eggplants are an interesting and tasty version of a vegetable eggplant snack, along with caviar, stews, rolls and other dishes. They are prepared by heat treating the eggplant and then marinating it from several hours to several days. Eggplants are supplemented with various vegetables, and the marinade is supplemented with spices and herbs, which can be chosen in the proposed recipes.
Instant marinated eggplant with garlic
In this recipe we prepare marinated instant eggplants with garlic according to the classic and simplest version. Boil them, cut them into pieces and keep them in the marinade for 8 hours. We complement the taste with garlic and herbs, which will make the appetizer aromatic and amazingly tasty.
- Eggplant 1 (kilograms)
- Garlic 5 (parts)
- Parsley 30 (grams)
- Dill 30 (grams)
- Granulated sugar 50 (grams)
- Salt 1 (teaspoons)
- Table vinegar 9% 50 (milliliters)
- Vegetable oil 50 (milliliters)
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The taste of quick-cooking marinated eggplants with garlic depends on the selected vegetable and the correct proportion of marinade ingredients, so you need to choose small fresh eggplants and rinse them well. Peel and finely chop the garlic cloves and herbs. -
Place the eggplants in a saucepan, add cold water and boil over low heat for 10-15 minutes from the start of boiling. -
Remove the boiled eggplants from the broth and cool slightly. -
Then carefully peel the vegetables. -
Slice the eggplants into fairly thick slices. -
Then place half of the sliced eggplants in a bowl for marinating. -
Sprinkle them evenly with some of the chopped herbs and garlic. -
In a separate bowl, prepare the marinade from the amount of vinegar, salt, sugar and vegetable oil indicated in the recipe. -
Sprinkle the marinade evenly over the eggplant layer. -
Then place a second layer of eggplants with garlic, herbs and pour over the rest of the marinade. -
Cover the dish with a piece of cling film and place the eggplants in the refrigerator for 8 hours to marinate. -
After this time, serve the quick-cooking marinated eggplants with garlic. Bon appetit!
Quick marinated eggplants with garlic, herbs and bell pepper
Quick pickled eggplant tastes great with garlic, bell pepper and herbs. In this recipe we will complement them with onions. The amount of vegetables can be changed, but the proportion of marinade ingredients must correspond to the weight of vegetables according to the recipe.
Cooking time: 1 hour 30 minutes.
Cooking time: 20 minutes.
Servings: 10.
Ingredients:
- Eggplants – 1 kg.
- Bell pepper – 3 pcs.
- Chili pepper – ½ pc.
- Garlic – 5 cloves.
- Parsley – 1 bunch.
- Onion – 2 pcs.
- Basil – ½ bunch.
- Sugar – 1 tbsp.
- Salt – 1 tsp. for the marinade.
- Vinegar 9% – 50 ml.
- Vegetable oil – 50 ml.
Cooking process:
Step 1. First of all, prepare all the ingredients for this snack according to the recipe. Rinse the vegetables and remove the stems.
Step 2. Cut the eggplants into large pieces of any shape, sprinkle with salt and leave for 10 minutes to remove the bitterness.
Step 3. Then put them in a saucepan, cover with cold water, put a small lid on top so that the pieces do not float up and boil for 7-10 minutes.
Step 4. Cut the bell pepper into thin strips.
Step 5. Cut the onions into thin half rings.
Step 6. Chop the basil.
Step 7: Next, chop the parsley.
Step 8. Finely chop the garlic and hot pepper with a knife.
Step 9. Place all of these ingredients into a separate bowl.
Step 10. Add salt and sugar to them and pour vinegar and vegetable oil.
Step 11. Mix everything thoroughly with a spoon.
Step 12. Place the boiled eggplants in a marinating dish in layers, topping each with vegetable marinade.
Step 13. Cover the dishes with film or a lid and leave for 1 hour to marinate at room temperature. During this time, shake the eggplants well several times.
Step 14. After an hour, quick marinated eggplants with garlic, herbs and bell pepper can be served, but it is better to cool the appetizer before serving. Bon appetit!
Korean marinated eggplant
For lovers of spicy Korean dishes, this recipe suggests preparing Korean marinated eggplants. We marinate the eggplants only with the addition of garlic, onions and herbs, and use a Korean classic set of spices. These eggplants need a day to marinate and the appetizer will turn out spicy.
Cooking time: 1 day.
Cooking time: 20 minutes.
Servings: 9.
Ingredients:
- Medium eggplants – 3 pcs.
- Garlic – 3 cloves.
- Onion – 2 pcs.
- Hot pepper – ½ pc.
- Cilantro – 1 bunch.
- Ground coriander – 1 tsp.
- Soy sauce – 2 tbsp.
- Salt – 1 pinch.
- Vinegar 9% – 3 tbsp.
- Vegetable oil – 3 tbsp.
Cooking process:
Step 1. Wash the eggplants, remove the ends and boil in water with salt for 7-10 minutes. They can also be baked in the oven. When heat treated, the bitterness of the vegetable goes away on its own.
Step 2. During this time, peel the onions and garlic and rinse the greens.
Step 3. Cut the onions into thin half rings.
Step 4. Finely chop the greens.
Step 5. Chop the hot pepper very finely with a knife.
Step 6. Grind the garlic through a garlic press.
Step 7. Place chopped onions, peppers, garlic and herbs into a marinating bowl. Add the spices indicated in the recipe and pour in soy sauce with vegetable oil and vinegar.
Step 8. Mix these ingredients well and leave for 5-10 minutes to infuse.
Step 9. Cut the boiled eggplants into small pieces of any shape, add to the Korean marinade, mix well and put in the refrigerator for marinating for a day.
Step 10. After a day, Korean-style pickled eggplants can be served. Bon appetit!
How to quickly pickle eggplants like mushrooms
The proposed step-by-step recipe will help you quickly marinate eggplants with the name “like mushrooms.” Any heat treatment of eggplant makes the color and texture of this vegetable similar to mushrooms, which explains the popularity of the snack. In this recipe, bake eggplants in the oven and marinate with garlic, onions and herbs.
Cooking time: 1 day.
Cooking time: 35 minutes.
Servings: 4.
Ingredients:
- Eggplants – 500 gr.
- Garlic – 2 cloves.
- Onion – 1 pc.
- Hot pepper – ½ pc.
- Parsley - to taste.
- Salt – 1 tsp.
- Sugar – 1 tbsp.
- Vinegar 9% – 1 tbsp.
- Vegetable oil – 3 tbsp.
Cooking process:
Step 1. Rinse the eggplants, wipe dry with a napkin and cut into halves together with the peel. Turn on the oven at 190°C. Cover a baking sheet with paper and place the eggplant halves on it. Apply vegetable oil to each piece with a brush. Bake the eggplants for 20-25 minutes.
Step 2. In a separate bowl, mix well the amount of vegetable oil, vinegar, sugar and salt indicated in the recipe.
Step 3. Cut the peeled onion into thin half rings. Finely chop the garlic or grind through a garlic press. Cut the parsley into pieces. Add these ingredients to the marinade and mix well.
Step 4. Cut the baked and cooled eggplants into small cubes, add to the marinade, mix everything again and put in the refrigerator for marinating for one day.
Step 5. After a day, quick marinated eggplants “like mushrooms” can be served at the table. Bon appetit!
Instant marinated eggplant with carrots
Instant marinated eggplants with carrots are prepared in different versions, adding carrots to the marinade or stuffing the blue ones with it. The dish has a pleasant sweet and sour taste and will be an excellent appetizer for any meat, especially barbecue. In this recipe, we stuff eggplants with chopped carrots, onions, garlic and parsley.
Cooking time: 4 hours.
Cooking time: 1 hour.
Servings: 5.
Ingredients:
- Eggplants – 5 pcs.
- Carrots – 3 pcs.
- Garlic – 5 cloves.
- Onion – 1 pc.
- Parsley – 1 bunch.
- Water – 200 ml.
- Salt – 1 tsp.
- Sugar – 3 tbsp.
- Vinegar 9% – 100 ml.
- Vegetable oil – 100 ml.
- Ground black pepper – 1 tsp.
Cooking process:
Step 1. Boil the eggplants until soft for several minutes and check for readiness with a match. Then transfer them to a colander and press with a weight for 10-15 minutes to remove excess liquid. Then cut the eggplants lengthwise.
Step 2: Peel the remaining vegetables. Grind the carrots into strips or on a Korean grater. Cut the onion into thin half rings. Place the chopped vegetables in a separate bowl.
Step 3. Cook the marinade from the amount of water and spices specified in the recipe. Finely chop the garlic and parsley, add to the carrots, pour boiling marinade over everything, mix well and cool for 10 minutes.
Step 4. Stuff the eggplants with the prepared carrot filling and transfer them to a bowl for marinating. Pour the remaining marinade over the vegetables. Place a flat plate and any weight on top. Give the eggplants 3 hours to marinate.
Step 5. After this time, quick-cooking marinated eggplants with carrots can be served. Bon appetit!
Fried pickled eggplant
Fried pickled eggplants are delicious on their own, but you can marinate them to make the appetizer even tastier. It takes a day to marinate. The taste of fried eggplant is largely determined by the marinade, and in this recipe we cook it with the addition of sesame oil, mustard and spices.
Cooking time: 1 day.
Cooking time: 1 hour.
Servings: 4.
Ingredients:
- Eggplants – 4 pcs.
- Vegetable oil – 50 ml.
For the marinade:
- Sesame oil – 2 tbsp.
- Vinegar 9% – 3 tbsp.
- Mustard – 1 tbsp.
- Garlic – 4 cloves.
- Water – 1 tbsp.
- Salt – 2 tbsp.
- Cloves – 2 pcs.
- Sugar – 1 tsp.
- Ground allspice – 1 tsp.
To submit:
- Fresh cilantro - 1 handful.
- Sesame – 1 tbsp.
Cooking process:
Step 1. Rinse the eggplants. Remove the peel with a vegetable peeler. Cut the vegetables into lengthwise slices, sprinkle with salt and leave for 20 minutes to remove bitterness.
Step 2. Then use a napkin to remove all the salty juice.
Step 3. Heat vegetable oil in a frying pan. Fry the eggplant slices on it until golden brown on both sides.
Step 4. Use napkins to remove excess vegetable oil again and let them cool.
Step 5. In a bowl, mix the ingredients for the marinade indicated in the recipe.
Step 6. Place the fried eggplant slices in layers in a marinating bowl, placing each layer with slices of garlic.
Step 7. Then completely fill the eggplants with marinade. Cover the dish with film or a lid and place in the refrigerator for marinating for a day.
Step 8. After this time, transfer the fried pickled eggplants to a dish, sprinkle with chopped cilantro and sesame seeds and serve the dish. Bon appetit!
Quick pickled eggplants in tomato sauce
The tandem of eggplant and tomato is used most often in winter preparations, but based on it you can prepare quick marinated eggplants in tomato sauce, which will be an excellent appetizer for any table. In this recipe we fry eggplants. Prepare tomato marinade with ketchup, cilantro and garlic.
Cooking time: 4 hours.
Cooking time: 1 hour.
Servings: 8.
Ingredients:
- Eggplants – 800 gr.
- Fresh cilantro - 1 bunch.
- Vegetable oil – 300 ml.
For the marinade:
- Tomato ketchup – 200 gr.
- Sugar – 2 tbsp.
- Salt – 1 tbsp.
- Vinegar 9% – 100 ml.
- Garlic - to taste.
- Water – 300 ml.
Cooking process:
Step 1. Rinse the eggplants well, wipe dry with a napkin and cut into circles 1 cm thick.If the vegetable is bitter, salt it for 20 minutes and rinse.
Step 2. Fry the sliced eggplants until golden brown on both sides in hot oil.
Step 3. Remove excess oil from the fried eggplants through a colander or napkins.
Step 4. Wash a bunch of cilantro, dry with a napkin and finely chop. From the above ingredients, cook a tomato marinade and add chopped garlic and chopped cilantro to it. The taste of the marinade should be bright and concentrated so that the acidity, sweetness and saltiness are well felt.
Step 5. Using your hands, carefully dip each circle of fried eggplant into the marinade, because they are very soft and easily lose their shape. Place them in a marinating bowl and pour the rest of the marinade on top.
Step 6. Cover the dish with a lid and put it in the refrigerator for 3 hours, but it’s better to leave it overnight. After this time, serve quick marinated eggplants in tomato sauce. Bon appetit!
Spicy pickled eggplants
For lovers of spicy vegetable snacks, this recipe suggests preparing spicy pickled eggplants. The marinade is prepared without sugar and only from water, vinegar and vegetable oil. The spiciness is determined by a large amount of fresh garlic, and you can supplement it with red pepper. The recipe is the simplest and fastest. The appetizer will be ready in at least 15 minutes, but it is better to leave it for a couple of hours.
Cooking time: 1 hour.
Cooking time: 15 minutes.
Servings: 6.
Ingredients:
- Medium eggplants – 2 pcs.
- Garlic – 1 head.
- Parsley – 1 bunch.
For the marinade:
- Vegetable oil – 50 ml.
- Salt – ½ tsp.
- Vinegar 9% – 50 ml.
- Water – 50 ml.
Cooking process:
Step 1. Rinse the eggplants well, removing the ends. Dry them with a napkin and cut them into circles up to 0.5 cm thick.Cover a baking sheet with paper and grease with vegetable oil. Spread the sliced eggplant on it in an even layer.
Step 2. Turn on the oven at 180°C. Bake the eggplants for 20-25 minutes until lightly browned. Then cool them.
Step 3. In a bowl, mix all the ingredients for the marinade well.
Step 4. Finely chop the washed parsley. Peel the garlic, chop through a garlic press and add to the marinade.
Step 5. Place the baked eggplants in layers in a marinating bowl, sprinkling each layer with parsley and pouring the marinade.
Step 6. Place all the eggplants in this way, pour in the remaining marinade and leave for 15 minutes, but it will be tastier if for several hours. After this time, you can serve the spicy pickled eggplants. Bon appetit!
