A step-by-step recipe with a photo of cooking pickled eggplant appetizers with vegetables at home. Nutritional value, calorie content and video recipe.
In spring and summer, when a large number of seasonal vegetables are on sale, you want to cook various interesting and tasty dishes. Of the huge number of vegetables, I prefer eggplants the most, cooked in any form. But the most favorite recipe with them is pickled eggplants with vegetables. I call them "Korean style eggplant" because of the way the carrots are cut and the flavor of the dish. Therefore, I always look forward to when summer eggplants appear on the market, so that the first thing to do with them is to cook this particular dish. After all, this is a spicy, piquant and moderately spicy salad, but at the same time slightly sweetish. The taste, without exaggeration, turns out to be delicious. Words cannot describe it, you just have to try.
Eggplants with carrots, onions, herbs and garlic are prepared very easily and simply, and they are stored for a long time. A marinated and aromatic cold appetizer harmonizes well with meat products and poultry, and just with a piece of fresh baguette, it will already be delicious. This salad goes well with the second courses and goes well with any side dish, and especially with boiled, fried or baked young potatoes.
- Caloric content per 100 g - 62 kcal.
- Servings - 4
- Cooking time - 2 hours 45 minutes
Ingredients:
- Eggplant - 4 pcs.
- Salt - 1 tsp or to taste
- Carrots - 1 pc.
- Sugar - 1 tsp without slide
- Table vinegar - 1 tablespoon
- Greens (dill, parsley, cilantro) - a few twigs
- Bulb onions - 1 pc.
- Garlic - 3 cloves
- Soy sauce - 2-3 tablespoons
- Vegetable oil - 4 tablespoons
- Ground coriander - 0.5 tsp
Step by step preparation of pickled eggplant with vegetables:
1. Peel the onions, wash them and chop them into thin quarter rings with a sharp knife.
2. Peel the carrots, wash and grate on a coarse grater. The dish will look prettier if you grate it on a Korean carrot grater. I don't have one, so I use a regular grater. You can also cut carrots into thin strips. Some housewives, before adding it to a salad, fry in a pan in sunflower oil until soft. I do not do this, because I do not want to increase the calorie content of food.
Carrots should be fresh and juicy, then the snack will be tastier.
3. Wash greens, dry and chop finely.
4. Place all vegetables in a deep large container, add salt, black pepper, sugar and ground coriander. Squeeze the peeled garlic cloves to the vegetables.
5. Season vegetables with vegetable oil, vinegar and soy sauce. Stir and set aside.
6. Prepare the eggplants (it is better to start cooking with them). Wash the eggplants, trim off the stems if desired, and place in a cooking pot. Fill with water to cover the vegetables. Eggplants float up, so you don't have to pour a lot of water. Salt and send to the stove. After boiling, cook for 10-15 minutes until soft. Check the readiness with a knife or fork: if they easily enter the eggplant, then the vegetables are ready.
You can also bake eggplants in the oven. To do this, wrap each eggplant in foil and send to a heated oven up to 200 degrees. Bake for 20-30 minutes. The vegetables should be soft, but not creep. They are also fried in a pan in vegetable oil until golden brown on both sides over medium heat. But then the snack will be more high-calorie.
7. Remove soft boiled or baked eggplants from the pan, place on a plate and leave to cool to room temperature.
8. Cut the eggplant into slices. Do not cut them very finely, otherwise they may wrinkle during mixing. The optimal size of the pieces is circles or semicircles.
9. Send the eggplants to the bowl of vegetables and stir gently to avoid crushing them. Send the appetizer to marinate in the refrigerator for 1-2 hours (or longer), stirring occasionally. The longer the snack stands, the tastier it will be. Try the pickled eggplant with vegetables and add salt and flavor if necessary.
Optionally, you can add sweet bell peppers of one or different colors, cut into strips, to the salad. You can also put a pinch of ground paprika - very tasty.
