Marinated aubergines are an excellent appetizer, which is served well with various meat dishes. These vegetables, prepared for the winter in a wonderful way diversify your menu. There are many recipes for pickled eggplants, for example, with garlic and / or sweet Bulgarian pepper. These vitamins are not too difficult to do, but you should act strictly according to the recipe, because when the technology is violated, sunsets with aubergines can behave quite capriciously.
Tell you how to prepare eggplant (should be distinguished from fermented).
Recipe for Pickled Eggplant
Ingredients:
- eggplants are not large - 5-6 pcs .;
- sweet pepper - 3 pcs .;
- pepper red spicy - 1 piece;
- onion - 3 pcs. (medium size);
- vinegar 6% - 100 ml;
- vegetable oil - 60-80 ml;
- water - 500 ml;
- garlic - 8-10 denticles;
- pepper peas - 5-8 pieces;
- cloves - 2-3 inflorescences;
- bay leaves - 3-5 pcs .;
- seeds of coriander, fennel and cumin (if desired and in small quantities);
- green parsley (you can add cilantro) - a good bunch;
- salt - 1 tbsp. a spoon.
Preparation
We'll wash the eggplant, remove the stems, cut them into slices approximately one and a half centimeter thick and place them in a bowl with cold salted water for 5-10 minutes. Water the salt and boil the eggplant circles for five minutes. We put it back in a colander and let it drain. Finely chop the greens. Peeled onions are cut not too thin rings, and sweet peppers - a short, thin straw. Each clove of garlic is cut into several pieces across.
Now marinade. Mix in a saucepan of water, vegetable oil, vinegar and salt (dissolve completely). You can add 1-2 tbsp. spoons of sugar (domestic production). In the marinade, you can also add 1-2 tablespoons of tomato paste, which is also an excellent preservative. Add spices, bring to a boil and cook for 5-8 minutes. On the bottom of any container in which we will pickle, we spread out onions, garlic, pepper (and a little red hot pepper), herbs, and on the top - slices of eggplant. You can repeat layers. Fill with a hot marinade and chill, then put in the refrigerator for at least 30 minutes and
If marinated in glass jars, you can close them (unsealed) and store in the refrigerator for up to six months. If you want to roll up, you must first sterilize the cans, lay vegetables, cover with marinade, cover with lids, put cans in a basin of water and sterilize for 15-20 minutes. After that, roll up, turn the jars and cover with an old blanket until completely cooled.
We liked our advice, then we recommend making eggplants with cabbage for the winter - you will get a wonderful snack for the festive table.