Do you like vegetable preparations or want to try something new? I advise you to cook pickled eggplants, which are pre-baked in the oven. Step-by-step recipe with a photo. Video recipe.
Contains a large amount of vitamins (PP, B, C) and minerals (potassium, calcium, carotene, phosphorus, copper, iron). Interesting taste and relieves insomnia. And due to its good digestibility and low calorie content, it is used in the diet menu. It's all about eggplants, or their second name is "blue", which they received for their unusual color. In the article I will give one of the many recipes for how to marinate baked eggplants.
Vegetable snacks, in particular pickled eggplant, are very popular in all cuisines of the world. There are many ways to marinate this most valuable product. Vegetables can be pre-boiled, stewed, fried or baked, and then pickled. Baking is the most gentle and healthy way to cook this dish. Since vegetables contain absolutely all the healing substances than when cooking or stewing, and the eggplant itself remains low in calories, in comparison with fried fruits.
Homemade pickled baked eggplants are incredibly tasty. They look beautiful and appetizing, so they can be served on a festive table. In addition, it will take you only half an hour to prepare this cold snack. You can make it a little sharper, sour or softer to your taste. Delicate and savory fruits can be cut in the form of slices, circles, bars, cubes …
- Caloric content per 100 g - 91 kcal.
- Servings - 3-4
- Cooking time - 40 minutes, plus time for marinating
Ingredients:
- Eggplant - 2 pcs.
- Table vinegar - 1 tablespoon
- Garlic - 2 cloves
- Vegetable oil - 3 tablespoons
- Basil greens - 5-8 sprigs
- Soy sauce - 2 tablespoons
- Ground black pepper - 0.5 tsp
- Onions - 1 pc.
- Cilantro greens - 5-8 sprigs
- Salt - 1 tsp or to taste
Step by step preparation of pickled baked eggplant, recipe with photo:
1. Wash eggplants under running water, dry and cut off the tails.
2. Pierce the fruit in several places with a toothpick so that the vegetables do not burst when baking. For harvesting, I advise you to use young fruits, they do not contain solanine, i.e. bitterness, unlike old vegetables. It will be necessary to remove this bitterness from ripe fruits. To do this, place the eggplants in salted water (for 1 liter of water, 1 tablespoon of salt) for half an hour. Then rinse and dry.
3. Place vegetables on a baking sheet and bake in a preheated oven to 180 degrees for 20 minutes. Do not overdo it for longer so that the vegetable remains firm, and the pulp in the finished snack does not turn into mashed potatoes.
4. Remove the baked vegetable from the baking sheet and leave to cool.
5. Slice the baked eggplant in a convenient way.
6. Peel, wash, chop and put onions in a pickling container.
7. Wash cilantro and basil greens, dry and cut. Peel the garlic and pass through a press.
8. Add salt, black pepper, soy sauce, vinegar and oil.
9. Stir the spices and onions.
10. Add the sliced eggplants to the container.
11. Stir until marinade covers each eggplant bite. Send them to the refrigerator to marinate. Ready marinated baked eggplants can be consumed after 1-2 hours.
See also a video recipe on how to cook pickled eggplant.
