Quickly pickled eggplants are ideal for those who like a savory appetizer of vegetables, but do not have the necessary tolerance, which is necessary for aging the workpiece. It should be noted that such a dish should be stored exclusively in the refrigerator for up to 10 days.
Quickly Pickled Eggplant: A Step-by-Step Recipe
Components for procurement:
- medium-sized eggplants (in the size of the selected jar) - 3-5 pcs.;
- small onions - 2 pcs.;
- medium fresh carrots - 3 pcs.;
- large ripe tomatoes - 3 pcs.;
- bulgarian pepper - 1 pc.;
- fresh garlic cloves - 4 pcs.;
- vinegar 6% table - 15 ml;
- fresh dill, shallow sea salt, allspice, dried basil, parsley - add to taste;
- Refined vegetable oil - 4 large spoons.
Preparation of the main component
It is advisable to make quickly pickled eggplant from medium-sized young vegetables. They should be washed and then coated with vegetable oil, salt and baked in the oven for 25 minutes. After that, remove the stem from the vegetables, and then cool them slightly and make an incision exactly in the middle. To further saturate the sauce with the main component, it is recommended to slightly loosen its flesh with a fork or knife.
Processing Extra Vegetables
In addition to the main ingredient, quickly pickled eggplants also include components such as onions, carrots, tomatoes and bell peppers. All named vegetables must be peeled and chopped into small cubes.
Filling process
To make the pickled (quick) eggplants more aromatic and tasty, the filling for them should be definitely fried. To do this, take a pan, pour in sunflower oil, and then put carrots, tomatoes, onions and bell peppers. In this composition, the dish should be stewed until the products are completely softened. After this, the stewpan should be removed from the heat, and then add a little vinegar, salt, grated garlic, ground pepper, dried basil, fresh parsley and dill to the filling.
Blank forming
After both the eggplant and the filling are thermally processed, you should proceed to the direct formation of snacks. To do this, place the main cut vegetable on a
cutting board, and then put 3-4 large spoons of fried vegetables into it. Next, the
stuffed eggplant must be placed in a wide-necked jar and rolled up with a screw cap. After this, the workpiece should be kept at room temperature until it cools completely.
How to serve to the table
After the quickly pickled eggplants are ready, they need to be placed in a refrigerator and stored in it for up to 10 days. It is worth noting that such a workpiece tastes best on the 2nd, 3rd or 4th day.
Serve homemade eggplant appetizer with vegetable filling should be cold together with any main dish. Such aromatic food will make your dinner more eventful and delicious.