Aubergines pickled fast will not keep you waiting on the table

No feast is complete without appetizers.Especially if the guests are already on the doorstep and you need to figure out how to feed them. In the heat of a long feast, with vodka or other strong drinks, the recipes that we offer to your attention are also suitable. In the recipe for quickly preparing such an appetizer as pickled eggplants, you will find a harmonious combination of sour and sweet aftertaste. Many people ignore the preparation of eggplant with honey, depriving themselves of the pleasure of tasting a wonderful hearty appetizer.

Eggplants with honey and vinegar

To prepare we will need:

Eggplants - 2-3 pcs (this is about 1 kg)
Large onions - 3-4 pcs
Large carrots - 3 pcs
Garlic - 1 medium head
A bunch of fresh dill
Olive oil or any other for frying

The main ingredients are ready. Let's start with the marinade. Ingredients for marinating:

1 tbsp. a spoonful of honey
3 tbsp. spoonful of vinegar (9%) or 2 tablespoons. spoons (25%)
Sweet large tomatoes - 3 pcs
A small pod of spicy pepper (you can without seeds)
Sea salt to taste

We've sorted out the marinade, let's move on to the processpreparation. Cut the eggplants into circles no more than 5-7 mm thick, add salt, grease with olive oil and bake in the oven at 200°C for 10-15 minutes. Peel the onion and cut into half rings or cubes, grate the carrots on a coarse grater. Quickly fry the onion until golden brown, add the carrots and finely chopped garlic, chop the dill and put in the pan. Beat the ingredients in a blender; if you don’t have a blender at hand, you can use a fine grater. Grate the tomatoes and mix with the rest of the ingredients. Next, put the eggplants in layers in a deep bowl, then the carrots and onions, finely chopped garlic and dill. Soak each layer in sauce. Pour the marinade over the eggplants and put them in the refrigerator or on the balcony overnight. They are marinated overnight until ready. The marinated eggplants prepared in this way will not keep you waiting long on the table. Guests will enjoy this dish.

We prepare eggplant for the winter

We offer you how to quickly and without much expense prepare your favorite dish for the winter. For this we will need:

Two 0.5 liter cans
Eggplant — 1 kg
Vegetable oil for frying - 100 g (it is better to use country oil)
Garlic cloves - 3-4 pcs.
One pod of hot pepper
For the marinade the following components are required:
Water - 1 l
Salt - 60-100 g
Apple cider vinegar 5% - 150 g

Let's start cooking.Rinse the eggplants under running water, cut into 1.5-2 cm thick circles, then cut each circle into four parts. Place the sliced in a bowl, add 2 tablespoons of salt, pour boiled water on top. Let it sit for about an hour, drain the water, after such actions the bitterness leaves the eggplants. While our vegetables are marinating, pour water into a saucepan, salt it and boil. Next, pour in vinegar and boil again. After an hour-long salt bath, drain the water from the bowl, and send the marinated eggplants directly to the pan with boiling sauce. Cook quickly, about 3-4 minutes, take out the marinated eggplants, let the water drain. Then send them to Christmas Eve with boiling vegetable oil. Quickly fry, add garlic through a press, chop the hot pepper, also send to the frying place. Hold for a minute and place, while hot, in sterilized jars. Close the lid tightly on our pickled eggplants, wrap them in a towel and leave until completely cool. That's it! Our quick pickled eggplants are ready to eat in winter. Now you can always please your family and friends with a delicious treat.