Pickled eggplant

Eggplant is called vegetable culture, which is often affectionately called "blue" by hostesses. It is one of the most common ingredients found in oriental cuisine. By the way, there is nothing surprising in such popularity, since cooked eggplant, which has a rather savory taste, is perfectly combined with products such as meat, fish, vegetables and various nuts.

Today you can find a large number of interesting and extremely simple ways to prepare this colorful vegetable. Pickled eggplant is especially popular and in demand among amateurs.

It is no secret that pickled eggplant can act as a wonderful preparation for the winter, and some options for such a dish are extremely simple to cook. For example, pickled eggplants can be made quite salty, sweet or sour, and can also be stuffed. In addition, pickled eggplant can make up an excellent duet with Bulgarian sweet peppers, carrots, courgettes, onions, nuts, garlic or tomatoes.

Many people like pickled eggplant in the Italian manner - such a dish turns out if you marinate vegetables in brine with the addition of olive oil. By the way, before pickling, the fruits are often baked whole: this is how they turn out to be especially saturated with a subtle aroma of smoke. Pickled eggplant is also often harvested in the form of a variety of salads. Unusually spicy and insular, marinated eggplant is obtained in Korean. The calorie content of pickled eggplant is on average 49 kcal, if you take a product per hundred grams.

By the way, the preparation of pickled eggplant using the rolling method is necessary when you need to store blanks not in the usual department of the refrigerator, but in less cool rooms - in the cellar or pantry. Such a place is very helpful and is one of the most common that are used to store coats in winter.

In addition, such recipes for the preparation of pickled eggplant for the winter are distinguished, which can be conditionally divided into two groups: the so-called semi-finished products, as well as dishes that are completely ready for food. For the first category, the use of saturated brine or salt mixture is characteristic. In other words, pickled eggplants can be made dry and wet.

Pickled eggplant, which is made using pretreatment of mature fruits, is also very tasty. There are many techniques for such a workpiece, while the recipe may differ, but the essence remains the same - first of all, vegetables are blanched, after which they are poured with marinade from water and table vinegar (acetic essence). Pickled eggplant stuffed is also made in the same way.