Eggplant Recipes With Unusual Tastes

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

I cook barbecue flavored eggplants in jars: so tasty that they eat it before winter

Early autumn is approaching, which means the best season for eggplant. At this time they are especially good: young, firm, with tender pulp and a small amount of seeds. I really love culinary experiments and therefore I would like to share some interesting and unusual ideas.

Eggplant with kebab flavor

Original, isn't it?

Crispy onions, vinegar marinade and eggplant pulp, which is similar in texture to meat, add a barbecue taste to this spicy appetizing appetizer.

Ingredients:

• eggplant - 2 kg;
• onions - 500 g;
• garlic - 5 cloves;
• kebab seasoning;
• water - 150 ml;
• salt - 1.5 tbsp. l.;
• sugar - 2 tbsp. l.;
• vinegar 9% - 80 ml.

Let's prepare the eggplant. It should be medium-sized young fruits. Wash them, cut off the tails and peel them with a vegetable peeler. Then cut into large pieces. The fruit can be cut lengthwise, and then each half is cut into three parts, or cut across into two or three "kegs", each of which is cut into two or four parts. Choose the option that you like best.

Cut the onions into half rings, and the garlic cloves into thin transverse plates or pass through a press. We put the pan on the fire and put the sliced pieces of eggplant in the heated vegetable oil. They should be lightly browned on both sides, just until browned. Put the fried vegetables in a bowl and let them cool completely.

In the meantime, let's take care of the marinade. Pour water into a small saucepan and put salt and sugar in it. Stir, and when the crystals are completely dissolved, pour in the vinegar. Turn on the fire, bring the marinade to a boil and boil for one minute. Leave the marinade to cool.

Put the eggplant slices in a deep volumetric bowl in one layer. Lay out half rings of onions and garlic plates on top. Sprinkle with kebab seasoning. And in this way we alternate layers to the top of the bowl. Then fill the eggplants with the cooled marinade, cover with a plate on top and put under oppression.

We send it to the refrigerator for twelve hours. During this time, vegetables will be pickled and give a lot of juice. They are served with kebabs and any side dishes. But if you want to taste "kebab" eggplants even in winter, then roll them up in jars, which you should sterilize beforehand, although they are so tasty that they barely survive until winter.

Put the onion at the bottom of the jar, and then, tamping tightly, the fruits. Pour in the marinade. We put cans on sterilization. We cover them with boiled lids, put in a saucepan with water, on the bottom of which a piece of cloth is laid, and fill it with warm water. We turn on the fire, and after the water boils, we sterilize for 10 minutes.

We roll up the cans, turn them over and wrap them up. We store like all ordinary workpieces - in a dark, cool place.

Mushroom-flavored eggplant

And here's another interesting option! The eggplants cooked according to this recipe really do somewhat resemble pickled milk mushrooms.

Ingredients:

• 1 kg eggplant;
• 3 large cloves of garlic;
• 100 ml of vegetable oil for frying;
• 1 liter of water;
• 60 ml vinegar 9%;
• 2 tbsp. l. salt;
• 1 medium chili

As usual, wash the fruits and clean the stalks. Peeling the skin is not necessary.

Cut into large cubes. It is important not to grind it, otherwise the eggplants will turn into porridge during cooking, and we need them to retain their shape. Put the chopped pieces in a bowl, salt and leave for 20-30 minutes. This is necessary so that the fruits let out juice and excessive bitterness leaves them. After that, drain the juice, and rinse the eggplants. During this time, we wash and sterilize the jars and prepare the marinade. From the amount of ingredients that we use in this recipe, two half-liter jars come out.

To prepare the marinade, pour water into a large saucepan, add salt and vinegar. We put on fire and, as soon as the water boils, put the slices in it and, stirring gently, cook for no more than 3 minutes. It is very important not to overcook! As soon as the eggplants darken, turn off the heat and cover the pan with a lid for 10 minutes so that the vegetables absorb the aroma of the marinade better, and then put them in a colander so that the glasses of excess liquid and vegetables cool down.

Let's start frying. Pour eggplant pieces into a deep frying pan with heated oil. With the lid on, fry until golden brown.

At this time, chop the chili and garlic and add to the roasted eggplant. We lay out the hot workpiece in jars and roll it up on a turnkey basis.

In winter, open the jar, put it in a bowl and add the onion cut into half rings and finely chopped greens. The result is a delicious appetizer, which is especially good with freshly boiled, hot potatoes.

Liver-flavored eggplant

And this is an absolutely amazing recipe! It turns out a dish that resembles liver pate in color, texture and taste, and it is prepared very easily and quickly.

Ingredients:

• 1 eggplant;
• 1 medium onion;
• 2 boiled eggs;
• olive oil, salt, pepper.

Wash eggplants, cut into rings, sprinkle with salt and put under a press for 20 minutes. Drain the bitterness that has come out, rinse and dry.

Cut into cubes and either fry in oil, or use a healthier, dietary option and bake in the oven. Before baking, the slices should be greased with olive oil.

Finely chop the onion and also fry in oil until golden brown. Fried eggplants, onions, chopped boiled eggs, salt and pepper are placed in a blender bowl and beat until smooth.

This makes a very tasty and nutritious spread on sandwiches and toasts, which is also perfect as a filling for tartlets, pies and casseroles.