Pickled eggplant is an excellent appetizer that will suit both a daily home dinner and a festive table. In addition, it is prepared very quickly and simply. Try it yourself!

Marinated instant eggplant

This quick recipe is one of the easiest. Products for its execution are found in every home.

Ingredients for the dish:

  • 1.5 kg of eggplant;
  • 100 ml of vegetable oil;
  • 50 g of garlic;
  • 10 g of salt;
  • 50 ml of vinegar.

Cooking process:

  1. We wash the vegetables, turn them into small cubes and cook for about 10 minutes in boiling and salt water.
  2. Place garlic cloves in a blender, interrupt and mix with eggplant.
  3. Add oil, vinegar, salt, mix thoroughly.
  4. We remove the container with the snack in the refrigerator and serve after about five hours.

Please note that the finished product should be stored in the refrigerator for no more than 14 days.

With garlic and herbs

The appetizer for this recipe comes out very aromatic and rich.

Essential Ingredients:

  • a large spoon of salt;
  • 8-10 cloves of garlic;
  • 1.5 kg of eggplant;
  • any fresh greens;
  • six tablespoons of vinegar;
  • 1.5 liters of pure water;
  • 100 ml of vegetable or olive oil.

Cooking process:

  1. Pour water into the pan, put salt there, mix and add vinegar, then wait for the mixture to boil and hold on the stove for another couple of minutes.
  2. At this time, we grind the eggplant with squares (not too small) and put it in the pan. We continue to cook 5 minutes after the boiling process has begun.
  3. We drain the liquid and lay the eggplant to the side for cooling.
  4. We press garlic, you can use a blender. Finely chop the greens, combine both products and fill with oil.
  5. Cover the eggplant with the mixture, knead well and put in the refrigerator overnight.

The amount of garlic can be regulated, it all depends on personal preferences.

Cooking in a bucket

If you have a lot of eggplants gathered, then pickle them in a bucket, and then use them as necessary.

Essential Ingredients:

  • 0.5 l of water;
  • 150 g of salt;
  • 1.5 kg of eggplant;
  • 5-8 cloves of garlic;
  • 50 ml of vinegar;
  • various spices, such as black pepper and cloves;
  • 0.1 l of oil.

Cooking process:

  1. First, prepare the marinade so that it can cool. Pour water into the pan, lay out all the spices, pour the oil and vinegar. Wait for the boil, boil for five minutes and remove.
  2. Cut eggplant coarsely, boil for 10 minutes in slightly salted water.
  3. Prepare a bucket, put a layer of salt and a few cloves of garlic on the bottom, then eggplant and again a layer of salt and garlic. Do this until the food runs out.
  4. Pour everything with a cooled marinade and crush the contents with something heavy.
  5. Keep in a cool place for a couple of days, after which the snack is ready to eat.

The recipe requires that the exposure be just a few days, do not neglect this condition if you want to get a tasty dish.

We pickle eggplant for the winter

To keep the snack longer than two weeks, it must be properly prepared. Try making eggplant for the winter using this recipe.

Essential Ingredients:

  • liter of clean water;
  • 100 ml of vinegar;
  • a bunch of fresh herbs;
  • 2 kg of eggplant;
  • 4-6 cloves of garlic;
  • a large spoon of salt;
  • one hot pepper.

Cooking process:

  1. We carefully wash the eggplants, cut into small pieces and cook for about 10 minutes after boiling. Water needs to be salted.
  2. Marinade is prepared separately: vinegar is mixed with crushed garlic, pepper and finely chopped herbs.
  3. We send vegetables to jars that have been sterilized in advance, fill them with cooked and cooled marinade, roll them up.

It is recommended to remove the cans for storage after they become cool.

In Korean

For cooking, you can use a ready-made seasoning or a set of various hot spices.

Essential Ingredients:

  • one bell pepper;
  • seasoning in Korean;
  • 1 kg of eggplant;
  • 4-5 cloves of garlic;
  • four tablespoons of vinegar;
  • 0.1 l of vegetable oil;
  • 100 g of onions;
  • salt and black pepper.

Cooking process:

  1. We wash the eggplants well, cut them into cubes, put them in a container, pour them with vinegar, leave for 30 minutes.
  2. Fry onion and bell pepper in vegetable oil, transfer to another bowl, season with Korean spice, salt, black pepper and crushed garlic. Knead the resulting mixture well and add it to the eggplant.
  3. We remove the snack for several hours in the refrigerator, and then serve it to the table.

To make the dish even more spicy, try replacing bell pepper with spicy.

In soy sauce

Soy sauces are different: saturated and not so. If the dish is prepared with the first option, then it is advisable to dilute it a little.

Essential Ingredients:

  • one onion;
  • 1 tsp salts;
  • 3 tbsp vegetable oil;
  • two medium eggplant;
  • 3 tbsp soy sauce;
  • ground black pepper;
  • 1 tbsp bite;
  • two cloves of garlic.

Cooking process:

  1. Cut the eggplant in half. Sent to a pot of salt water and cook for about 20 minutes.
  2. Drain the water, cut the vegetables into small slices or cubes and let cool.
  3. In a medium-sized container, put the garlic, which must be transferred in advance, and onions, sliced ​​in rings. Pour vinegar, oil and soy sauce there. Add dry spices and mix well.
  4. We spread the eggplants to the marinade, mix again, so that the products are evenly distributed and put in the refrigerator for three hours.

If desired, you can add any suitable seasoning to the dish.

Pickled eggplant like mushrooms

A very interesting recipe when eggplant tastes like mushrooms. Be sure to try it!

Essential Ingredients:

  • 10 g of salt and sugar;
  • a glass of clean water;
  • three medium eggplant;
  • 30 ml of vinegar;
  • dry spices to your taste;
  • two onions;
  • 4 cloves of garlic.

Cooking process:

  1. We wash the eggplants well, cut them into rings, not too thick. Lay in layers in a container, sprinkle with salt and let stand for about 30 minutes.
  2. Pour water into the pan, add vinegar, salt, sugar and selected dry seasonings, bring to a boil, cook for about five minutes, then let cool.
  3. We rinse the eggplants again, fry them in a small amount of vegetable oil.
  4. In another container, put onion divided into rings, then eggplant and crushed garlic. Repeat the sequence until the products run out. Pour the marinade, wait until it cools down and put in the refrigerator for 24 hours.

There are many cooking options for this vegetable. However, it is recommended that you first sprinkle it with salt to remove the bitterness. Of course, if the eggplant is from your garden, then you can skip this step.

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