How to cook marinated aubergines

Recipes on which you can prepare marinated aubergines, each owner has his own. Some like it sharper, others less spices, but in any case, a properly cooked dish often has an original and piquant taste, being an excellent snack on the festive table and for any family dinner. This vegetable contains a lot of fiber, which reduces the level of cholesterol in the blood, and low calorie, which contributes to its consumption without risking the figure.

If we talk about a quick recipe, on which you can make pickled eggplants, then it can be the following. Vegetables are washed, cut off the leg. Eggplants pierce in several places with a fork and drop for 5-7 minutes into boiling water. Do not strongly digest them, and then they will break in the future. In the prepared bowl for pickling, lay eggplant, cut into rings, onion semi- rings, bell pepper, bay leaves, crushed garlic. Add 1-2 teaspoon of salt. Then the layers are repeated. Separately mixed sunflower oil with vinegar at a rate of three to one. Gently stirring, the resulting mixture is poured into eggplant. The dish is put under the press and for a day is placed in a cold place. After this time it is ready for use.

There is a fairly simple recipe for salted eggplants. It is desirable to take vegetables for it of the same size. They are washed and placed for 10 minutes in boiling water. In slightly boiled eggplants, small punctures are made, where thin slices of garlic are placed. In 3 liters of water half a cup of salt is diluted, the liquid is brought to a boil, cooled. Eggplants are placed in an enamel bowl, filled with brine, put under pressure and placed in the refrigerator. A week later the dish can be eaten. In a similar way, the canned eggplant is prepared . Prepared fruits are put in sterilized jars, boiling brine is added, everything is clogged with a lid.

Fans of spicy savory dishes can try to cook pickled eggplants with red pepper and garlic. 2 kilograms of vegetables cut into slices along, salt and leave in the kitchen for 2 hours. After that, they are well washed under running water (thus removing the bitterness, characteristic of some varieties), add to the prepared pan. Here half a glass of vinegar and syrup pour in (for its preparation a glass of sugar is bred in a half glass of water). After the eggplant boils, they cook in the received liquid for 5 minutes, remove from the fire, the water is drained, garlic, crushed with red pepper (for this you can use a blender). The dish is poured with sunflower oil, served to the table chilled.

Not only a tasty, but also an original dish, you will get stuffed pickled eggplants. Fresh vegetables are washed with running water. Eggplants are pierced with a fork in several places, along the middle a cut is made, however, so that the fruit retains its integrity, that is, it does not fall apart into two parts. Then they are placed in boiling water for 5-10 minutes. After you get the aubergines from the pan, place them on some surface and squeeze out slightly. Thus, not only excess fluid will come out of them, but also bitterness. For the filling is finely chopped root of parsley, celery, carrots, garlic, onions. Everything is mixed, well solicited. Those who prefer spicy dishes can add a little red pepper. Eggplants stuffed with the resulting vegetable mixture, you can tie them with a string, so they do not disintegrate (in the future, before serving, it is removed). Densely put them in a dish prepared for pickling and, sprinkling with herbs, pour vinegar. From the top put a press. In a week the eggplants are ready for consumption.