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Top 5 eggplant blanks

Eggplant, pickled almost instantly and incredibly easy
Eggplant, marinated at home with tomatoes and sweet peppers
Eggplant in bakin style stuffed with vegetables
Eggplant in Italian, canned in oil
Eggplant, pickled with hot pepper and garlic

Eggplant marinated almost instantly and incredibly easy

This recipe is suitable for those who do not want to wait for winter.

Such eggplants can be served on the table literally immediately, after 15-20 minutes of pickling.

You can marinate zucchini or zucchini in exactly the same way.

What do you need:

  • 3-4 large eggplants
  • 1 l of white dry wine
  • 3-4 cloves of garlic, cut
  • 1/4 tsp dried dill
  • 1 tbsp. l extra virgin olive oil
  • salt

What to do:

Wash eggplants, peel them. Cut along the sticks length of 4 centimeters and thick finger. Pour wine into the pan, put it on fire.

Bring to a boil.

Here, as a marinade, instead of wine, you can use a mixture of water and white wine vinegar, in a one-to-two ratio.

Just be sure to taste the marinade: if it is too sour, add a little more water.

When the marinade boils, reduce the heat to low, and then gently lower the eggplants into the pan.

Cook for 8-10 minutes. Throw the eggplants in a colander (save the marinade), and when the excess liquid has drained, transfer them to a glass jar. Add chopped garlic, dill, olive oil and salt to the eggplants.

Close the jar tightly with a lid and shake gently to mix. Leave the eggplants for 10-15 minutes — and serve to the table.

The most delicious is eggplant with grilled rye bread, spaghetti or bulgur, sprinkled with fresh mint leaves.

If you want to close these eggplants for the winter, do the following. After you place the eggplants in the jar and add spices to them, warm the marinade again and pour it into the jars. Close the cans with lids and turn them upside down.

Such eggplants are best kept for a short time (2-3 months), in a dark place.

Homemade pickled eggplants with tomatoes and sweet peppers

Another simple recipe for delicious homemade stuff.

It is best suited for him small eggplants with a thin skin and a minimum number of seeds.

What do you need:

  • 1 kg of small eggplants
  • 1.5 kg of tomatoes
  • 200 g onions
  • 2-3 large sweet peppers
  • 200 ml of sunflower oil
  • 100 ml of white wine vinegar
  • 2 bay leaves
  • 1 tbsp. l Sahara
  • 1 tbsp. l salt

What to do:

Wash vegetables. Cut eggplants into 0.5 cm thick circles, tomatoes, onions and bell peppers — into half rings.

Fold the chopped vegetables in a wide enamel bowl. Add salt, sugar, bay leaf, pour in vinegar and sunflower oil, mix gently with a wooden spoon. Put the pot on medium heat.

Cook, stirring constantly for 30 minutes.

Put the hot vegetables in sterilized jars, roll up the lids and leave upside down until they are cool.

These eggplants can be stored for a long time (preferably in a dark place).

They are well suited to boiled potatoes or rice, combined with couscous, chicken or lamb.

The recipe for stuffed eggplant can be found, probably, in any culinary book of any country.

But in the glorious city of Baku, stuffed eggplants are considered the best snack in the world.

Between us, and to boiled potatoes, and to any meat, they are also great.
The main thing — to take a small eggplant (about 7 cm in length).

First, it is convenient to stuff them.

Secondly, they are compactly placed in banks.

What do you need:

  • 7-8 small eggplants
  • 1.5 liters of water
  • 100 g of salt
  • 3-4 black peppercorns
  • Bay leaf

For filling:

  • 250g parsley leaves
  • 200 g of dill
  • 200 g basil
  • 2 large carrots

What to do:

Wash eggplants, cut them with a knife along the entire length, not cutting through, but only 2/3 of the thickness.

Boil in boiling salted water for 7-10 minutes.

Put the eggplants in a colander, cover with a flat plate on top and press down with a heavy object — so that excess moisture and bitterness will come out.

Cook the pickle.

In a saucepan, stir the water with salt, add black pepper and bay leaf.

Bring to a boil and remove from heat.

Prepare the filling. Rinse the herbs thoroughly and dry well.

Finely chop and put in a cup. Peel carrots, rub on a grater. Crushed peeled garlic cloves with a press.

Add carrots and garlic to greens, mix.

If desired, a pair of sweet peppers, a small bunch of cilantro and one small stalk of celery can be added to the filling, and for spiciness, a little chili pepper.

Start the cooled eggplant, put them in jars, fill with hot pickle.

Roll covers.

For quick marinating (not for the winter), fold the stuffed eggplants into a wide saucepan and cover them with brine. Press down with a yoke and leave overnight at room temperature, then put the eggplants in the refrigerator.

If you fill the eggplant with cold pickle, they will be ready in 5-7 days.

You can speed up the process of pickling and pour the hot brine eggplant, they will be ready in 2 days.

Who knows a lot about marinating and canning eggplants, it’s the Greeks and Italians.

Each decent Italian family keeps its delicious recipe.

Canning in oil gives excellent results.

In the same way you can harvest green beans, peppers, zucchini and zucchini.

What do you need:

  • 1 kg of eggplants
  • 1 l of water
  • 500 ml apple cider vinegar
  • 250-300 ml of extra virgin olive oil (or refined vegetable oil)
  • 10-15 cloves of garlic
  • large bunch of parsley
  • 2-3 sprigs of fresh fennel
  • 2/3 tsp. fennel seed
  • 2/3 tsp. dried oregano
  • sea ​​salt

What to do:

Wash eggplants, peel and cut them in 0.5 cm thick layers. Fold the eggplants into a colander, pouring layers of coarse sea salt. Press down on top of the yoke.

Leave for a couple of hours for bitterness and excess moisture to come out.

Cook the marinade.

In a saucepan, boil water, pour in vinegar, salt generously, mix.

In the marinade, gently lower the eggplants and boil them for 7 minutes.

After that, fold the eggplants in a colander and let the water drain.

Peel and chop the garlic.

Finely chop the parsley leaves and sprigs of fennel.

Add parsley, garlic, fennel to the oil, add fennel seeds and oregano.

Fold the eggplants into sterilized jars and fill them with oil. Carefully see that there is no air left in the jar, and the oil takes up all the space.

If necessary, shake the can slightly.

Then close (or roll) the jar lid.

Eggplant will be ready in a couple of weeks.

If you use olive oil for preservation, store the eggplants in a dark place at room temperature (in the refrigerator, the olive oil will harden).

When using vegetable oil, it is better to store eggplants in the refrigerator.

Surely this recipe is known to many lovers of eggplant blanks.

Eggplant for canning can be prepared in two ways — or boil in brine, or fry in a wide pan.

In the second case, be sure to salt the eggplants to taste after roasting.

There are better at once, but you can leave it for 2-3 months, their taste will only improve.

What do you need:

  • 2.5 kg eggplant
  • 2.5 liters of water
  • 250 g white wine vinegar
  • 2/3 cup of salt
  • For filling:
  • 3 small hot peppers
  • 150 g of peeled garlic
  • 0.5 cups white wine vinegar
  • 200 ml of vegetable oil

What to do:

Eggplant cut into large slices. Boil water in a saucepan. As soon as it boils, add vinegar to it, add salt, mix and immediately lay out the eggplants.

Boil 10 minutes, then fold the eggplants in a colander and cool.

Prepare the filling. Chop garlic and hot pepper into a fine crumb with a blender (but avoiding the formation of mashed potatoes). Combine the eggplants and the filling, add the oil and vinegar, mix gently.

Spread on sterilized jars, roll up.

Leave to cool.

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