I propose to cook a delicious cold vegetable appetizer - spicy pickled eggplants with onions, pre-boiled. Step-by-step recipe with a photo. Video recipe.
Eggplant is one of the healthiest vegetables. It is included in the diet of people with diseases of the heart, liver, kidneys, as well as those who are losing weight, because the vegetable has a low calorie content. Dishes prepared from them are many. But one of the most delicious vegetable recipes is a cold appetizer - pickled eggplants with onions. No other eggplant recipe beats this one! And not even lovers of this vegetable will eat this spicy dish for a sweet soul. Indeed, such eggplants perfectly combine spice and pungency, aroma and rich taste. It is good to serve them with vodka, potatoes, with a kebab … Such a preparation will decorate any side dish, complement the meat dish and become an independent treat.
Pickling eggplants can be prepared in different ways. They are fried, baked, stewed and boiled. Of course, the most useful way to prepare them is to bake them. However, in summer, when it’s hot outside the window, you don’t always want to turn on the oven. Frying in a frying pan in vegetable oil significantly adds calories to the snack. Therefore, the most gentle thermal method for processing them is cooking. Despite the fact that when boiled in the fruits, some of the beneficial properties are lost, but still it is better than vegetables are saturated with fried vegetable oil. Also, the amount of spices in the recipe can be slightly changed, focusing on your taste.
- Caloric content per 100 g - 93 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Eggplant - 2 pcs.
- Salt - 0.5 tsp or to taste
- Cilantro - bunch
- Ground black pepper - a pinch
- Soy sauce - 2 tablespoons
- Onions - 1 pc.
- Vegetable oil - 3 tablespoons
- Table vinegar - 1 tablespoon
- Garlic - 1 clove
Step-by-step preparation of pickled boiled eggplants with onions, recipe with photo:
1. Wash the eggplants, cut off the tails, cut into pieces and fill with salt water (for 1 liter of water, 1 tablespoon of salt). Leave for half an hour so that all the bitterness comes out of the fruit. However, this procedure should be carried out only with mature vegetables; there is no bitterness in young milk eggplants.
Put the prepared eggplants in a saucepan, cover with clean water and boil after boiling for 15-20 minutes. At the same time, make sure that the fruits remain firm.
2. Drain the boiled eggplant and leave to cool.
3. Then cut them into bars or any other convenient shape.
4. Peel the onions, chop into thin half rings and place in a plastic pickling container. Add chopped cilantro and garlic passed through a press there. Pour in vinegar, vegetable oil, and soy sauce. Season with salt and pepper.
5. Stir the food.
6. Add the prepared eggplant to the onion.
7. Stir the vegetables and send to marinate in the refrigerator. After 2 hours, you can taste the marinated boiled eggplants with onions.
See also a video recipe on how to cook pickled eggplant.
