A step-by-step recipe with a photo of making pickled eggplants with green beans at home. Nutritious snack and low calorie content. Video recipe.
In the height of summer, there are always a lot of light vegetable dishes. Vegetables such as eggplant are especially popular. We have already tried to stew, bake, boil them … Today I propose to marinate these fruits. And the young eggplants will be accompanied by green beans. Green beans are not very common in our country, but they have an original taste and also contain a large amount of nutrients and nutrients. It is so rich in protein that it is close to meat in terms of performance. The pods go well with many foods like meat, mushrooms and fresh vegetables. Therefore, I propose to cook a delicious, healthy and simple dish - pickled eggplants with green beans.
This is a simple and delicious instant snack. Its aroma awakens an incredible appetite. The crunchy sweet and sour pods are sure to be appreciated by lovers of savory snacks. And thanks to the presence of eggplants, the taste of the dish resembles pickled mushrooms. With such a treat, the most unassuming dinner will turn into a festive one. Such pickled asparagus beans with eggplants are perfect as an independent cold snack and will be an addition to your favorite side dish. For the piquancy of the snack, you can add garlic arrows, and for the pungency - aromatic spices and chili peppers.
- Caloric content per 100 g - 88 kcal.
- Servings - 3
- Cooking time - 45 minutes for cooking, plus time for marinating
Ingredients:
- Eggplant - 1-2 pcs. depending on the size
- Asparagus beans - 200-250 g
- Garlic - 2-3 cloves
- Sugar - 0.5 tsp
- Table bite - 1 tsp
- Onions - 1 pc.
- Cilantro - 5-6 branches
- Bitter pepper - 1 pod
- Vegetable oil - 5 tablespoons
- Soy sauce - 4 tablespoons
- Salt - 0.5 tsp
- Basil - 5-6 branches
- Ground coriander - 0.5 tsp
Step by step preparation of pickled eggplants with green beans, recipe with photo:
1. Peel the onions, rinse with running water, dry with a paper towel and chop into very thin strips. Send it to the bowl where the appetizer will marinate.
2. Peel the garlic, rinse and chop finely. Peel the hot peppers from the inner seeds and chop finely. Send vegetables to a bowl of onions.
3. Wash cilantro and basil greens, dry, chop finely and add to vegetables.
4. Pour the soy sauce, vegetable oil, and vinegar into a bowl. Add salt, sugar and coriander. For color, the marinade can be supplemented with sweet paprika, it does not give much taste, but it will make the pickled slices of vegetables bright and beautiful.
5. Stir food and leave to taste and aroma.
6. Sort and wash the asparagus beans. Pour water into a saucepan, salt and boil. Dip the pods in boiling water and bring to a boil again. Blanch them for 4-5 minutes, no more, and transfer them abruptly to a bowl of ice water to stop the cooking process. As a result, the asparagus is disinfected, retaining all the beneficial properties and rich natural color. The cooking process for it is the main one and it cannot be cooked longer than the prescribed time.
7. Place the asparagus on a sieve and let the water drain. Transfer it to a plate, cut off the ends on both sides, and cut the fruits themselves into 3-4 pieces, depending on the size, so that the pod is no more than 2-2.5 cm long.
8. Put the boiled asparagus beans in a bowl of marinade.
nine. Wash the eggplants, cut off the stalk and send to a saucepan with boiling salted water. After boiling, cook the fruits for 15 minutes.
It is important to subject the eggplants to heat treatment, so it may not necessarily be boiling. The fruits can be baked in the oven or quickly fried in a pan in oil. The last method is more high-calorie, because eggplants absorb oil like a sponge.
If the eggplants are ripe, remove the bitterness first. To do this, pierce the fruit along its entire length with a fork and lower it into cold salt water. The ratio of water and salt is 1 liter of 1 tbsp. salt. Leave it to soak for 1 hour. Then rinse with running water and boil. If the fruits are dairy, then there is no bitterness in them, and you do not need to soak them. Also, do not carry out this procedure if bitterness is piquancy for you.
10. Remove the boiled eggplants from the boiling water, place on a plate and leave to cool to room temperature. Then cut them into half rings about 1 cm thick.
11. Send the eggplants to the bowl with all foods.
12. Stir gently to distribute the eggplants and asparagus beans evenly. Leave the eggplant and green beans to marinate at room temperature for 1 hour. Then send the snack to the refrigerator for 2-3 hours.
Serve a healthy, tasty and bright pickled appetizer of asparagus beans and eggplant as an appetizer on a festive table or instead of salads for main courses.
