Eggplant in a marinade is an original appetizer that you can also use as a side dish or salad base. In the article we will offer you some original recipes, as well as give tips on cooking this delicious dish.
Eggplant in a Honey Marinade
To prepare this snack you do not need too much time. However, you must carefully read the recipe and correctly repeat all of these steps. But the result will exceed all expectations, and you will not regret the effort expended.
Ingredients:
- Three medium eggplant.
- Three large carrots.
- Three large onions.
- Nine cloves of garlic.
- A bunch of dill.
- Six tomatoes.
- A tablespoon of honey.
- Two tablespoons of vinegar (9%).
- Vegetable oil.
- Salt and hot ground pepper.
Eggplant in marinade is prepared according to this recipe:
- Wash eggplant and cut into circles. The thickness of the pieces should be about one centimeter.
- Salt the billets, mix and place on a baking sheet. After that, send them to the preheated oven for 20 minutes.
- Peel onions and carrots, cut into strips, and fry in vegetable oil. Season the vegetables with pepper and salt.
- Chop the garlic and onions in the combine.
- Free the tomatoes from the skin and beat with a blender.
- Transfer the tomato puree into a saucepan, add vinegar, honey, salt and spices to it. Bring the sauce to a boil.
- Prepare jars and begin to lay out prepared products in layers. First, fried vegetables, then eggplant, then marinade, and finally greens with garlic. Repeat this sequence until the dishes are full.
Roll up the banks, cool and rearrange in the refrigerator. Snack can be stored in a cool place for up to six months, but you can try it in a day.
Korean style eggplant in instant marinade
If you are having a feast, be sure to cook this savory snack. It goes well with strong drinks, and can also be used to make spicy salad.
Required Products:
- Two kilograms of eggplant.
- 500 grams of pepper.
- Three onions.
- Three carrots.
- One head of garlic.
- Fresh parsley and spices to taste.
- A glass of vegetable oil.
- Four tablespoons of sugar.
- A tablespoon of salt.
- 150 grams of vinegar.
Next, we will tell you how to quickly cook eggplant in a marinade:
- Wash the eggplants, cut off their “ponytails”, and then boil them in salted water (about ten minutes).
- Cool, squeeze and peel the vegetables. After that, cut them into large pieces.
- Free bell pepper from seeds and partitions, and then cut them into strips.
- Grate carrots on a Korean grater.
- Cut the onions in half rings, and chop the garlic using a press.
- Mix the prepared ingredients, add vegetable oil, salt, sugar, vinegar and spices to them. Leave the workpiece to stand at room temperature for half an hour.
The appetizer can be served immediately at the table or stored in the refrigerator for several days.
Eggplant for the winter with garlic
This appetizer will greatly help those who fast. It goes well with cereals, vegetables and bread.
Structure:
- Eggplant - three kilograms.
- Bell pepper - one kilogram.
- Tomato juice - two liters.
- Garlic - seven cloves.
- Sugar - half a glass.
- Sunflower oil - five tablespoons.
- Vinegar is half a glass.
- Salt - two tablespoons.
How to cook eggplant in garlic marinade? Read the recipe here:
- Peel the eggplant and cut them into large pieces.
- Prepare the peppers for processing, and then cut each into four or six pieces.
- Peel and grate the garlic.
- Pour the tomato juice into the stewpan and bring it to a boil. Add sugar, butter, garlic and salt to it.
- Boil the marinade for several minutes, then dip the eggplant in it and close the dish with a lid. Cook the vegetables over medium heat for about ten minutes.
- After that add sweet pepper to the stewpan and pour in the vinegar. After five minutes, try the marinade and bring it to the desired taste with salt and spices.
Arrange the finished snack in jars, roll it up and send it to the storage room in a day.
Eggplant rolls in sweet pepper
Here is another original homemade snack recipe. This dish is not only pleasant in taste, but also in its original design.
The right ingredients:
- Eggplant - ten pieces.
- Bell pepper - two kilograms.
- Garlic - three heads.
- Tomatoes - two kilograms.
- Vinegar 9% - 200 ml.
- Sugar - 250 grams.
- Honey - five tablespoons.
- Vegetable oil - 100 ml.
- Salt - 70 grams.
The eggplant recipe in the marinade we described in detail here:
- Wash the peppers, and then cut off the top of each, remove the seeds and internal partitions. Put the workpiece in boiling water for half an hour.
- Process eggplant and cut into long thin plates. After that, bake them on the grill or fry in a pan using a minimum amount of vegetable oil.
- Free the garlic from the husks and chop in a press.
- Rub the cooled eggplant slices with garlic and roll. Place the blanks (one or two) in peeled peppers.
- Cut each tomato with a knife, and then dip the tomatoes in boiling water for five seconds. Remove the peel from the tomatoes and pass the pulp through a meat grinder.
- Combine tomato puree with honey, sugar, salt, vinegar and vegetable oil. Put the sauce on the fire and cook it for about ten minutes.
- Transfer stuffed peppers into clean jars and fill with marinade. Cover the dishes and sterilize 40 minutes after boiling.
You just have to roll up the cans, turn them over and wrap them in a warm blanket.
Spicy eggplant for the winter
Try to cook a simple tasty appetizer according to our recipe.
Products:
- Eggplant - six kilograms.
- Sweet peppers - six pieces.
- Hot peppers - four.
- Garlic - 200 grams.
- 9% vinegar - half a glass.
- Vegetable oil - half a glass.
- Salt - two tablespoons.
- Sugar - one glass.
To cook spicy eggplant in marinade, carefully read the following recipe:
- First you need to cut each eggplant into eight parts (lengthwise and crosswise). Fill the blanks with salt and let them stand for at least two hours.
- During this time, you need to prepare a pickle. Prepare both types of pepper and garlic for processing. After that, pass the vegetables through a meat grinder.
- Transfer the mashed potatoes to a saucepan, add vinegar, salt, sugar and vegetable oil to it. Boil the marinade.
- Place the eggplants in a pan, fill them with water and cook for about five minutes. After this, drain the water, pour the marinade and cook the same amount of food.
Arrange vegetables in prepared jars and pour them with sauce.
Fried eggplant for winter
Here is another recipe for a savory snack, which perfectly complements meat and vegetable dishes.
Structure:
- One kilogram of eggplant.
- 200 grams of sweet red pepper.
- 50 grams of garlic.
- 50 grams of red hot pepper.
- 150 ml of vinegar 6%.
- Salt and vegetable oil.
Recipe
Eggplant in the marinade is very simple:
- To begin, cut the eggplant in circles with a thickness of 7-10 mm. Lightly fry the workpieces, not forgetting to salt and pepper them.
- Cut sweet and hot pepper into strips, peel the garlic. Grind food in a food processor.
- Mix the resulting mashed potatoes with vinegar.
- Put a layer of eggplant in sterilized jars and cover them with marinade. Repeat the sequence until the dishes are full.
Close cans with treated lids and store them. You can try the savory appetizer in a week.
Eggplant with basil
A fragrant snack will impress your friends and family. It is prepared very quickly from the simplest products.
Ingredients:
- Eggplant - 1100 grams.
- Tomatoes - 500 grams.
- Basil - one bunch.
- Vegetable oil - half a glass.
- Sugar - four tablespoons.
- Vinegar 9% - four tablespoons.
- Garlic - five cloves.
- Salt.
We will cook eggplant in the marinade according to this recipe:
- Wash and peel the vegetables.
- Peel the eggplants and dip them in boiling water for a few minutes (water must be salt beforehand).
- Put the workpieces in a colander and wait for the water to drain.
- Cut the tomatoes into slices and put them in a pan.
- Add eggplant to the tomatoes and cook the vegetables over medium heat for about ten minutes. After that, add oil, vinegar, salt and sugar to them.
- After the liquid boils, cook the food for another 20 minutes.
- Chop the basil and chop the garlic finely. Transfer food to the pan and cook together for another five minutes.
Put the appetizer in warm, sterilized jars and cover them with lids. This appetizer can be used as a side dish or as a main course (for example, during fasting).
Eggplant with carrots
You can easily repeat this simple recipe in your kitchen.
Required Products:
- Eggplant - one and a half kilograms.
- Carrots and tomatoes - 500 grams each.
- Salt - one and a half Art. spoons.
- Sugar - two tablespoons.
- Vinegar 6% - 50 ml.
- Vegetable oil - 50 ml.
So, prepare delicious eggplant in the marinade. Read the recipe below:
- Cut the processed eggplant lengthwise, and then cut the pieces into pieces. Transfer vegetables and sprinkle with salt. Leave them for one hour so that bitterness disappears.
- Peel and grate the carrots on a coarse grater.
- Cut the tomatoes in half and grate them. Throw off the peel.
- Transfer the tomato puree and carrots to the pan, add salt and sugar to them (half a tablespoon). Put vinegar and oil in full.
- Stir the marinade and bring it to a boil.
- After that, put the eggplants in the pan and cook them for another half hour, not forgetting to stir occasionally.
- Add the remaining sugar and salt, reduce heat and cook a future appetizer for another 25 minutes.
Put the finished salad in clean, hot jars and roll it up. Store eggplant until winter or start tasting it after a few days.
Conclusion
We are sure that you will enjoy delicious eggplant in a marinade for the winter. The recipes for the appetizers collected in this article are not too complicated. Therefore, carefully read our instructions and feel free to get started.