Marinated eggplant

Marinated eggplant

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Ingredients for Making Pickled Eggplant

  1. Eggplant 1 kg
  2. Vegetable oil 100 milliliters
  3. Large garlic 3-4 cloves
  4. Hot chili pepper 1 piece
  5. Purified water 1 liter
  6. Salt 60-100 grams and 2 tablespoons
  7. Vinegar 5% apple 150 milliliters
  • Main Ingredients
  • Serving 2 servings


Half-liter glass jar - 2 pieces, Cutting board, Knife, Deep bowl, Large pan, Colander, Tablespoon, Stewpan, Saucer - 2 pieces, Cloth blanket, Nylon covers, Kitchen gloves, Plastic kitchen gloves, Cooker, Skimmer, Wooden spatula, Baking soda, Kitchen brush, Flat screen, Medium pan, Clean cloth towel, Fork, Salad bowl

Cooking Pickled Eggplant:

Step 1: prepare the garlic.

We spread the cloves of garlic on a cutting board and, using the handle of the knife, slightly press them. After - we remove the husk with ease. Now finely chop the vegetable with a knife to the state of gruel. Attention: if you have a garlic box on hand, then you can use this inventory. After - we shift the chopped garlic into a free saucer.

Step 2: prepare hot pepper.

First, rinse the chili peppers under running water. After that, put it on a cutting board, but do not rush to cut it into pieces. Since such a vegetable is quite sharp, it will burn your hands if you do not protect them. Therefore, we put plastic gloves on our hands and only after that - using a knife, cut off the stem, cut the pepper lengthwise into two halves and clean it of seeds. Then finely chop into pieces, the size of no more than 0.5 centimeters and shift to a clean saucer.

Step 3: prepare the eggplant.

We wash the eggplant under running water and put it on a cutting board. Using a knife, cut the vegetable across into circles, thick 1.5-2 centimeters. Then quarter each circle and transfer to a deep bowl. Sprinkle crushed eggplant 2 tablespoons of salt and fill with ordinary water so that it completely covers them. Set aside the main vegetable for 40-60 minutes in order for all bitterness to come out of him. Most importantly, thanks to salt and water, in the process of frying, the eggplants will absorb less vegetable oil and therefore the dish will turn out to be moderately fat.
After the allotted time, drain the salt water and wash the eggplant slices under running water from the salt directly in the bowl. After we set the vegetable aside and move on to the next cooking process.

Step 4: prepare the jars.

Pickled eggplant must be stored in sterilized jars. Therefore, after you have thoroughly washed them, we proceed to sterilization. To do this, pour ordinary water into the middle pan and place the container on medium heat. When the water boils, gently cover the container with a flat sieve, which must necessarily be larger than the pan. And now we put the jars with the neck down on a sieve. Attention: if the area for sterilization is quite large, then you can immediately put two cans, but always at a small distance from each other so that they do not touch. It is necessary to carefully monitor the process itself so that the containers do not burst.
And when the droplets of steam begin to flow down the inner walls, that means the jars are already sterile and they can be removed with kitchen tacks. We rearrange the container with its neck down on a kitchen cloth towel and leave it aside to cool. Remove the sieve from the pan, and put the lids in the container. We sterilize the lids in boiling water for 15 minutes and after the allotted time, we take them out with the help of a fork and shift them on a clean towel with the edge down.

Step 5: prepare the marinade.

Pour purified water into a large pot and put on medium heat. When the water boils, pour into a container 60-100 grams of salt, mix everything well with a tablespoon and pour apple cider vinegar into the pan. Again, we wait for the marinade to boil, but do not turn off the hotplate, and begin to cook the pickled eggplants.

Step 6: prepare the pickled eggplant.

We spread the eggplant slices in a boiling marinade and cook them for 3-4 minutes. Then, using the slotted spoon, we transfer the vegetable to a colander and put it in the sink so that excess liquid comes out of it.

Now we pour vegetable oil into the stewpan and put the container on medium heat. When the liquid drains from the eggplant and the oil warms up well, put the vegetable slices in a saucepan carefully so as not to burn yourself, and fry on all sides for 3 minutes, while occasionally stir everything with a wooden spatula. Then we add chopped garlic and hot pepper to the container, again mix everything well with the improvised inventory and continue to fry the dish for another 1 minutes.

Immediately after that, turn off the burner, and transfer the pickled eggplants to sterilized jars in hot form. We tightly close the container with lids and put it in a secluded place to cool to room temperature. To do this, be sure to turn the cans upside down and wrap them with a warm cloth blanket.

Step 7: serve the pickled eggplant.

Once the pickled eggplants have cooled, the dish can be served immediately. Sliced ​​eggplant tastes like mushrooms, with a spicy pungency and incredible aroma. A wonderful snack for all seasons on any festive feast. We transfer the finished eggplant using a tablespoon from a jar to a salad bowl and can treat friends and relatives.
Good appetite!

Recipe Tips:

- In order to prevent pickled eggplant from fermenting, they must be closed with a very tight nylon cap. Therefore, if you are not sure about your lids, then it is better not to take risks, but to preserve the dish with the help of a canning key.

- In order for the eggplants to marinate well and to taste pleasant in salt, it is necessary to add 60 grams of salt in the process of boiling water, then mix everything well, taste the marinade and, if necessary, add another 40 grams of salt left. The taste of the marinade should be pleasant and not cloyingly salty.

- Chilli must be added with caution if you do not like very spicy dishes.

- For the preparation of marinade, you can take table vinegar instead of apple.