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Marinated eggplant with onion and garlic – quick snack now and how to prepare for the winter
Marinated eggplant with onion and garlic – simple, popular and sought after billet in a series of recipes “whip up”, like a dill pickle. we were prepared last time.
These dishes are very popular not only in everyday life but also on solemn feasts. Currently recipes and ways of cooking such snacks know a great many. However, it is this, and combines the bright taste, slightly reminiscent of marinated mushrooms and ease of preparation. This is a quick recipe pickled eggplant with onions. After a couple of hours a delicious snack you can bring to the table. Appreciating the unusual taste of the eggplant — like mushrooms, you will want to prepare yourself for the future. This would be very simple — adding a little more vinegar, roll up into sterilized jars. This way, you will get a great appetizer to any table-marinated eggplant for the winter, but more on this later.
Moreover, marinated eggplant is good, as an independent cold appetizer, they even due to its spicy and amazing taste are harmoniously combined with many products. For example, with different kinds of fish and managble or boiled potatoes. They are good in salads and vegetable stews. It should also be noted that pickled eggplant blended perfectly with sweet bell peppers, tomatoes, onions, nuts and, of course, zucchini. If you still don’t know how to cook marinated eggplant, step-by-step recipe with Photos to help you with this.
For cooking quick and delicious pickled eggplant will need products:
Eggplant (medium size) – 2 pieces
Onions (medium size) -1 thing
Garlic – 2-3 cloves
Vinegar – 3 tablespoons
Or other vegetable refined oil – 4 tablespoons
Soy sauce – 3-4 tablespoons
Ground black pepper – to taste (can substitute spicy bitter pepper)
Ground coriander – 1 teaspoon without slides
A mixture of dried herbs (seasoning for Korean carrot or a mixture of Italian herbs) – 1 teaspoon without slides
Salt – to taste
The process of cooking a delicious pickled eggplant with onions:
1. Aubergines wash, cut off the tails, put in a pan and pour some water, do not forget to season with salt. They need to boil for 20 minutes.
If you are using the fruits of the old crop, then there is bitterness. To get rid of her need to pierce the eggplants with a fork or knife in several places, soak in cold water with salt and leave for two hours. Young eggplants like this process to be done is not necessary, because the bitterness in their absence.
2. While blue stew, let us onions: clean and Nachinaem his half-rings. It turns out very tasty dish, if instead of the usual onions to use white or red variety.
3. Garlic clear from the husk and squeeze through the press.
4. In a plastic or other container, place the chopped onion, pressed garlic, ground black pepper, coriander and a mixture of dried herbs. Pour the vinegar, soy sauce and vegetable refined oil.
5. Well all peremeshaem and leave to marinate onions.
6. When eggplant is tender, pull them from the pan, let them completely cool.
7. Then cut a blue of any size and shape you like (cubes, sticks, stones).
8. Send the eggplant in the marinade to onions onion.
9. Mix the eggplants with onions, a taste — if anything, according to your taste, not to be missed, add. For example, if you like spicy snacks, put more garlic and vinegar. Spices to meals can add chopped fresh herbs: dill, cilantro or parsley.
10. After you adjust the taste of the snack, let it marinate in the refrigerator for 2 hours.
Ready marinated eggplant with onion and garlic can bring to the table. Bon appetit!
PS: If you decide to cook marinated eggplant for the winter, increase the quantity of vinegar 3 times and roll them in sterilized jars, store in a cool place (cellar) or in the refrigerator.
On Tasty kitchen, you can prepare: