How to marinate eggplant with carrots?

Contents:

• The easiest recipe
• Marinovka eggplant
• The third recipe - marinated eggplant at home
• Preserved eggplants

Of all snack marinated eggplant with carrots are especially popular. Indeed, it is difficult to find a more tasty, healthy and easy to prepare dish than the eggplant, pickled carrots. Recipes of the stunning dishes to the taste can be very different, so prepare eggplant with carrots can be every time in a new way, that is, they will never be bored. Some recipes marinated eggplant with carrots presented below, and everyone can choose the one that is right for him.

There are quick recipes pickled eggplants and carrots, there are those that need to be spend more time.
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The easiest recipe

Need the following ingredients (all calculated per serving):

• 1 kg of eggplants of medium size;
• 300 g of carrots;
• 1 teaspoon granulated garlic;
• 3 teaspoons of seasoning for Korean carrot;
• 1 teaspoon salt (no slides);
• 3 teaspoons of sugar;
• 3 tablespoons of vinegar;
• 3 cups vegetable oil.

Eggplants should be carefully washed, followed to get rid of the fruit stalks and cut into two equal parts. Then they are placed in a pot, filled with water, the water brought to a boil, and it all boiled for about 5 minutes. Eggplant removed from the pan and cool.

Once the fruit has cooled, they must be cut into strips, and then on a coarse grater grate the carrots you need (you can use the Korean grater, but it is permissible to use, and ordinary). Vegetables are laid in a pan, you need to add salt, sugar, vinegar, spices all cooked. Then everything is properly mixed.

Now you need to heat the oil until bubbles appear, then the hot oil very carefully poured into the tank with eggplants and carrots, it all again well mixed, covered with the cap (very tight) and exposed overnight in a cool place. Eggplant marinated overnight, after which they are ready and there is no doubt that from such snacks will all be delighted.

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Marinovka eggplant

This recipe will be delighted especially those who like to go to barbecues, as this snack ideal for meat dishes. Choosing this recipe for carrot, you need to give preference to that which is very juicy and sweet, then you get a delicious snack. Carrot juice should be let, for this it is necessary to thoroughly mash, but before that you need to how to rub it on a grater.

To prepare this dish you need the following ingredients:

• 1 kg of eggplant;
• 0, 5 kg of carrots;
• 5 cloves of garlic;
• 1 bunch dill 1 bunch of parsley;
• salt;
• 1 cup apple cider vinegar;
• 6 tablespoons olive oil;
• ground coriander.

Eggplants should be pierced in several places with a fork, then bake in the oven (200 degrees). The fruits should be peeled, cut lengthwise and put under pressure for about an hour (until drain excess fluid). Now you need to pour into a bowl of apple cider vinegar to dip the eggplant halves, and then set them aside. While they were dried, you need to prepare the stuffing: carrots rubbed on a fine grater, there need to add vegetable oil, coriander, salt. Cooked fresh herbs (dill and parsley) should be very finely chopped, add it to the carrot and it's all very well to mix.

Now eggplant halves need to carefully put the carrots, mix with herbs and spices (thickness should be about 2 cm), all you need to slightly press, cover and align the second half of the eggplant. Then stuffed with fruits should be put into the pot, it is necessary to lay very close to each other, then they better promarinuyutsya and are juicier and tastier. Then it all lightly sprinkle with oil and sprinkle with the remaining fresh herbs. Marinate overnight they will be, then you can begin to enjoy the taste and tasting.

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The third recipe - marinated eggplant at home

This recipe refers to the home marinating, will need the following products:

• 4 kg of eggplant;
• 500 ml of vinegar;
• 1 kg of carrots;
• 1 kg of onions;
• a couple of pods of red hot pepper;
• parsley (10 g);
• parsley;
• salt;
• garlic.

Eggplants should be put in a pot, pour water and boil until a semi-state, before that they need to chop with a fork and make the fruit on each longitudinal section. Then, the fruit must be removed from the pan, put them on the table, put a board on top of them, and then also put some heavy enough news (and thus leaves the water and bitterness).

Meanwhile, mince is prepared: boiled parsley root, celery, carrots. This is all very fine cut, there is added finely chopped parsley and dill, garlic, onion and red hot peppers to spice. All this should be mixed, and this mixture you need to stuff the eggplant, put them in a barrel of wood (it is necessary to pack as tightly as possible, and if there is a wooden barrel, you can use an enamel pan).

This is done as follows: put one layer, then add fragrant herbs, then again a layer of eggplant, and on top of all this watered with vinegar (it should not be too strong). Now you have the capacity to cover the lid, put quite a heavy load, and a week later you can put a wonderful fragrant snack on the table and watch how quickly it disappears. Keep a snack should be in a cool dark place.

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Preserved eggplants

You can cook canned pickled eggplant. This will require:

• 2 kilograms of carrots;
• sugar and salt (40 g);
• garlic (200 g);
• vinegar;
• celery root;
• 1 eggplant;
• 1 cup vegetable oil.

All this is provided for liter cans.

Eggplant incision is necessary to get rid of the seeds and boil in water (it should be a little prisolit) until there is no bitterness. Carrot and celery rubbed on a grater and mix with garlic (melkoposechennym), there need to add vegetable oil. Now you need to stuff the eggplants such meat, tie their celery leaves, then it all fits into the liter jars and poured cold marinade. It is necessary to close the banks and put in a cool place.

Nothing complicated in the preparation is not the main thing - to observe a prescription, and then you can make a meal with their hands at the highest level.