A step-by-step recipe with a photo of making pickled eggplants with vegetables and herbs at home. Ingredient combinations, serving options, calories and recipe video.
Eggplant is another great seasonal vegetable for summer! You can make a lot of interesting and tasty things out of it! For example, eggplants marinated with vegetables and herbs will be a universal snack. If you are tired of fresh or baked vegetables, and you want something spicy, pickled and spicy, then this recipe is for you. The dish is prepared very quickly. Literally in a day, you will be able to enjoy the spicy taste of a wonderful treat. Store the finished product in the refrigerator for up to 5-6 days.
The treat is suitable for both vegetarians and people with traditional food. It is a great addition to potatoes or meat. You can change the number and proportions of ingredients, adjusting to your taste. The proposed recipe for the blank is basic. It consists of a mixture of eggplant with carrots, onions and herbs, and a mixture of vinegar with oil and soy sauce acts as a marinade. But if you like to cook and experiment, you can add additional vegetables to the dish. For example, asparagus beans, cauliflower, sweet and hot peppers, zucchini, etc.
See also how to make an eggplant and tomato appetizer.
- Caloric content per 100 g - 89 kcal.
- Servings - 3
- Cooking time - 30 minutes active time, plus time for marinating
Ingredients:
- Eggplant - 2 pcs.
- Salt - 1 tsp or to taste
- Onions - 1 pc.
- Ground black pepper - a pinch
- Parsley - a few twigs
- Carrots - 1 pc.
- Vegetable oil - 3 tablespoons
- Basil - a few twigs
- Table vinegar - 1 tablespoon
- Soy sauce - 2 tablespoons
- Garlic - 2 cloves
Step-by-step preparation of marinated eggplants with vegetables and herbs, recipe with photo:
1. Wash the eggplants and put them in a pot of drinking water.
2. Season the eggplant with salt and bring to a boil. Bring the heat to the lowest setting and cook, covered, until soft for 15 minutes.
3. Remove the boiled eggplant from the boiling water. Leave them to cool slightly so as not to burn yourself and cut into large pieces or cubes.
4. Peel the onions, wash and chop into thin quarter rings.
5. Peel the carrots, wash and grate on a coarse grater.
6. In a deep bowl, combine finely chopped garlic with chopped herbs. Add vegetable oil, salt, black pepper, vinegar and soy sauce. Mix everything well.
7. In a pickling bowl, combine the boiled eggplant with carrots and onions.
8. Add the prepared dressing to the bowl.
9. Stir the food and send the eggplants with vegetables and herbs to the refrigerator to marinate for a day. Then serve the dish to the table.
See also the video recipe on how to cook pickled stuffed eggplant with vegetables, herbs and garlic.
