A moderately spicy, piquant and fresh appetizer is, of course, pickled eggplants. An appetizer is prepared quickly, without hassle and in a minimum amount of time spent.
Photos of ready-made pickled eggplants Recipe content:
- Interesting to know
- Ingredients
- Step by step cooking
- Video recipe
In cooking, there are many different snacks: cold, hot, vegetable, meat, or a combination. However, the most popular, especially among the male half of humanity, are spicy dishes. There are many similar recipes, however, you can count on the fingers especially tasty ones that you want to cook. This recipe belongs to such a dish. Pickled eggplants are fragrant, mouth-watering and very spicy. The process of their preparation is quite simple, although marinating will take some time. But, after half a day, you can enjoy the amazing bright taste of the snack. Such eggplants are combined with many different dishes, with meat, boiled potatoes, spaghetti, rice, etc. However, the appetizer is tasty and in its own form. Also, if desired, you can add any other vegetables to pickled eggplants and get a multi-component dish.
Interesting to know
From a biological point of view, eggplant is a berry. Although it is more customary to think of it as a vegetable? He has another name, which is quite common among the common people - blue. Since most often the fruits are purple in color. But there are eggplants and white, and striped, and yellow … In terms of usefulness, eggplant is also considered an excellent vegetable. In its composition, it contains a lot of fiber, which regulates acid-base balance and lowers blood cholesterol. In addition, eggplants are low in calories, only 24 kcal per 100 g.
- Caloric content per 100 g - 49 kcal.
- Servings - 500 g
- Cooking time - 20 minutes, plus time for cooling and marinating eggplants
Ingredients:
- Eggplant - 2 pcs.
- Onions - 1 pc.
- Garlic - 1-2 cloves
- Soy sauce - 3 tablespoons
- Table vinegar 9% - 1 tablespoon
- Refined vegetable oil - 3 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - 1/2 tsp or to taste
- Ground coriander - 1 tsp
- Seasoning for Korean carrots - 1 tsp
Cooking pickled eggplant
1. Wash the eggplants, cut off the ends and fill with water and salt. The calculation of salt and water is as follows - 1 tbsp. salt per 1 liter of water. Leave the eggplants to lie down for half an hour so that all the bitterness goes away from them. Then, change the water and boil the vegetables, about 20 minutes, until soft.
2. Remove the boiled eggplant from the water and let cool completely.
3. When the fruits are at room temperature, cut them into cubes or strips, as you like.
4. Peel and finely chop the onions.
5. Peel the garlic and squeeze it out through a press.
6. Select a suitable container and add all the pickling spices, chopped onion and garlic there.
7. Stir the food well.
8. Add the eggplant to the marinade.
9. Stir the appetizer again.
10. Send the snack to the refrigerator for 3-6 hours. The marinating time depends on the taste. Love spicy food, hold it longer. If you prefer moderate pungency, 3 hours will be enough.
See also a video recipe on how to cook pickled eggplant.
