No feast can do without a snack. Especially if the guests are already at the doorstep and we need to figure out how to feed them. In the heat of a long feast, under vodka or other hot drinks, recipes that we offer to your attention will also suit. In the instant cooking recipe, snacks such as pickled eggplants, you will find a harmonious combination of sour and sweet aftertaste. Many ignore the preparation of aubergine with honey, depriving yourself of the pleasure of tasting a fine hearty snack.
Eggplants with honey and vinegar
For the preparation we need:
- Eggplant - 2-3 pieces (it's about 1 kg)
- Large bulbs - 3-4 pcs.
- Large carrots - 3 pieces
- Garlic - 1 medium-sized head
- A bunch of fresh dill
- Olive oil or any other for frying
The main ingredients are cooked. Let's start the marinade. Ingredients for marinating:
- 1 tbsp. a spoonful of honey
- 3 tbsp. spoonful of vinegar (9%) or 2 tablespoons. spoons (25%)
- Large sweet tomatoes - 3 pcs
- A small pod of spicy pepper (you can without seeds)
- Sea salt to taste
With marinade figured out, go to the processcooking. Eggplant cut into circles with a thickness of not more than 5-7 mm, add salt, grease with olive oil and bake in the oven at a temperature of t = 200 ° C for 10-15 minutes. Onions are cleaned and cut into half rings or cubes, carrot three on a grater with a large section. Fast fry onions until golden brown, add carrots and garlic chopped, dill grind and send to a skillet. Mix the ingredients in a blender; If there is no blender near the hand, you can use a grater with a small cross-section. On it, rub tomatoes and mix with the rest of the ingredients. Then lay the eggplants in the deep dishes, then carrots with onions, finely chopped garlic and dill. Each layer is impregnated with sauce. Eggplant pour marinade and put at night in the fridge or balcony. The night they marinate until ready. Prepared in this way pickled eggplants fast do not take long to wait on the table. Guests are happy to taste this dish.
We prepare eggplant for the winter
We bring to your attention how quickly and without special expenses to prepare a favorite dish for the winter. For this we need:
- Two 0.5 liter cans
- Eggplants - 1 kg
- Vegetable oil for roasting - 100 g (it is better to use rustic)
- 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
- Vinegar 5% apple - 150 g
Let's start cooking. Eggplant washed under running water, cut into circles with a thickness of 1.5-2 cm, then cut each circle into four parts. Fold the sliced into a bowl, add 2 tablespoons of salt, pour the top with boiled water. Let's brew for about an hour, drain the water, after such actions from the eggplant leaves bitterness. While our vegetables are pickled, pour water into a saucepan, salt it and boil it. Next, pour in the vinegar and boil again. After an hour of salt bath from the bowl, drain the water, and pickled the eggplants straight into a saucepan with boiling sauce. Quickly cook, about 3-4 minutes, we get marinated aubergines, letting water drain. Then we send it on Christmas Eve with boiling vegetable oil. Quickly fry, add the garlic through the missed press, grind the spicy pepper, and send it to the place of frying. Hold the minute and lay out, while hot, on the sterilized jars. Tightly close the lid of our pickled eggplants, wrapped in a towel and leave until completely cooled. That's all! Our fast marinated aubergines are ready for use in the winter. Now you can always please your family and friends with a delicious treat.