A step-by-step recipe with a photo of the preparation of a universal cold snack - pickled eggplant with onions at home. Low calorie content. Video recipe.
Pickled eggplant with onion and garlic is a simple, popular and demanded cold appetizer from a series of quick recipes. But, despite this, the preparation is quite satisfying and appetizing. With its unique aroma and moderate pungency, it diversifies the daily diet and turns an ordinary family dinner into a real holiday. The dish will undoubtedly delight eaters with its characteristic and piquant taste.
In most cases, pickled eggplants are used as an addition to meat and fish dishes, various side dishes, and the main course. It can also be served simply with a slice of bread. Meals are prepared quickly and easily, and from a minimum set of products. In the marinade, the aromas of garlic, vinegar and pepper are mixed, and the eggplant is saturated with this marinade, from which they become very juicy. And the onion stays crisp without losing its sharpness.
It should be noted that eggplants are also very healthy, because their use helps to lower blood cholesterol. Young eggplants are ideal for pickling. they have firm flesh and rough skin. And such fruits will not fall apart during heat treatment. Milk eggplants also contain a minimum amount of seeds, which reduce the quality and taste of the finished product.
- Caloric content per 100 g - 98 kcal.
- Servings - 4
- Cooking time - 45 minutes, plus time for marinating
Ingredients:
- Eggplant - 2 pcs.
- Soy sauce - 2 tablespoons
- Cilantro - a few twigs
- Sugar - 1 tsp without top
- Vegetable oil - 4 tablespoons
- Onions - 1 pc.
- Ground black pepper - to taste
- Basil - a few twigs
- Salt - a pinch
- Garlic - 2 cloves
- Salt to taste
Step-by-step preparation of pickled eggplant cold appetizer with onions, recipe with photo:
1. Wash the eggplants, put in a saucepan, cover with water and boil in slightly salted water for 15 minutes after boiling. If the fruits are ripe, remove the bitterness from them first. There is no bitterness in young vegetables. To remove the bitterness from the fruit, prick the eggplants with a fork in several places and soak in salt water for half an hour. Then rinse and boil them. The proportion of water to salt is as follows: 1 tbsp is taken for 1 liter. salt.
Experts do not recommend boiling eggplants for a long time, otherwise they will become soft and turn into a homogeneous mass. In addition, prolonged heat treatment will reduce the concentration of vitamins and nutrients in the fruits.
2. Remove the boiled eggplants from the pan, place on a plank and cool. Then cut them into coarse bars, rings or half rings.
3. Peel the onions and garlic, wash and chop finely. Place vegetables in a plastic container.
4. Wash cilantro and basil greens, dry, finely chop and send to the container with the onion.
5. Pour vegetable oil, soy sauce to vegetables, salt, pepper and season with sugar. You can add ordinary table vinegar or apple cider vinegar if you wish, or add your favorite spices and spices. At the same time, keep in mind that the blue ones absorb spices well, so add them in moderation. Otherwise, overuse of spices will make the fruit less tasty.
6. Stir the vegetables well and leave them for 10 minutes so that they are saturated with aroma and taste.
7. Sliced and completely cooled eggplants send to the bowl with the onion.
eight. Stir the eggplant cold appetizer with the onion, close the container with a lid and send to the refrigerator to marinate for 3-5 hours.
