Instant salted eggplants

Instant salted eggplants

Eggplants can be not only stewed and fried, but also salted. In salted form, they even have a higher nutritional value than in any other, since as a result of fermentation they are enriched with organic acids and vitamins of group B. Salting the “little blue ones” does not involve the addition of vinegar and sugar, making the snack of these vegetables remains low-calorie. Salty quick-cooking eggplants will appeal to gourmets who love to eat tasty food, and people who care about their health. They are contraindicated only to those who are recommended food with low salt content. Even an inexperienced cook will be able to cook this savory snack, you just need to find a suitable recipe and show some effort.

Cooking Features

The process of salting the “blue ones” in a quick way is not complicated, but it has certain specific features. Knowing these nuances, even the beginning hostess will cope with the task.

  • Eggplants contain a substance called solanine. It is toxic and in large quantities can cause harm to the human body. It also makes the taste of "blue" bitter. Salt helps to get rid of solanine - it pulls out poison from vegetables. Usually, to get rid of solanine, “blue ones” are soaked in saline solution, but to prepare salted eggplants in a fast way, salt is boiled in a solution. The solution is prepared from a spoonful of salt per liter of water or even more concentrated. Eggplants blanch it 5-10 minutes depending on their size. Pre-cut the ends of the fruit, pierce the skin with a knife in several places.
  • After boiling, eggplants are held under pressure to remove excess liquid, then stuffed with garlic, greens or other ingredients, poured with cold or hot pickle and left for some time to ferment indoors. After it is cleaned in the fridge and waiting for the end of pickling. The longer the vegetables are in brine, the saltier they will be. The longer they stand at room temperature, the more characteristic sourness will be in their taste.
  • To prevent the stuffing from falling out of the eggplants, and they themselves fit snugly together, they are often tied with thin string. Due to this, the “blue ones” are salted faster, they are more fragrant and tasty.
  • In the process of salting eggplants, organic acids are formed. When aluminum comes into contact with it, it emits harmful substances; therefore, containers made from this material are not suitable for making salted eggplants. They can be salted in jars, enamel bowls and pans, plastic containers.

Store salted eggplants in the refrigerator. They will not spoil within a month, but they are unlikely to be able to stand up to this time - the snack is so tasty that it is eaten in the first days after preparation.

Instant Eggplants Salted with Garlic


  • eggplants - 2, 5 kg;
  • water - 1, 25 l for brine, 4 l for boiling;
  • salt - 50 g for brine, 0, 25 kg of salt for boiling;
  • garlic - 70-80 g;
  • bay leaf - 2 pcs.

Method of preparation:

  • Wash vegetables, cut off their tips. Pierce the fruit with a sharp knife in several places.
  • Boil 4 liters of water by dissolving a glass of salt in it. Dip the eggplants in the salt solution, boil them for 5-10 minutes depending on their size.
  • Rinse blue water under running water, cover with a board, set the load on top. Leave on 1, 5-2 hours.
  • Take the vegetables out from under the yoke, cut them so that the vegetables take the form of a book.
  • Pass the garlic through the press, rub them eggplants.
  • Connect the halves of the fruit, tie them with cooking twine. Fold the vegetables into the pan.
  • Boil the remaining water, add salt and laurel leaves. Boil for 5 minutes.
  • Fill with hot brine, set pressure. They can serve as a plate on which they placed a jar filled with water.
  • Leave in the room for 3 days, then clean in the cold. At this time, the appetizer will be ready to eat.

This variant of quick pickling of eggplants is considered one of the most simple and popular.

Eggplant, salted in Azerbaijani


  • eggplants - 2 kg;
  • parsley - 100 g;
  • cilantro - 100 g;
  • garlic - 20 cloves;
  • water - 3 liters for boiling, 1, 25 liters for brine;
  • salt - 60 g for boiling, 60 g for brine;
  • cinnamon - 0, 5 sticks;
  • carnation - 2 pcs .;
  • Allspice peas - 5 pcs.

Method of preparation:

  • Cut the washed eggplants along the entire length, the depth of the cut should be 3-4 cm.
  • Dip in boiling water, after having dissolved the salt in it, for 5 minutes.
  • Cool under pressure.
  • Finely chop the greens and garlic with a knife, fill the eggplants, pull them off with culinary thread.
  • Tightly put the “blue ones” in the pan.
  • Cook the brine from the rest of the ingredients, let it cool to room temperature.
  • Pour the eggplant in brine. Leave for a couple of days at room temperature, then transfer to the refrigerator.

Serving an appetizer to the table is possible after 3-4 days of its stay in brine.

Instant salted eggplants with carrots


  • eggplants - 2 kg;
  • water - 3, 25 l;
  • salt - 100 g;
  • carrots - 0, 5 kg;
  • garlic - 10 cloves;
  • dill - 50 g;
  • celery greens - 50 g.

Method of preparation:

  • Cut eggplants lengthwise, without cutting through.
  • Put in a saucepan, pour 2 liters of water, add 3 tablespoons of salt.
  • Bring to a boil, boil the blue ones for 7-8 minutes.
  • Throw back in a colander, rinse with cold water, leave for 3 hours under a press.
  • Grate or carrot into thin strips, finely chop garlic and greens with a knife. Stir.
  • Put the stuffing between the two halves of the eggplants, fasten them with a thread, put them in a saucepan.
  • From 1, 25 l of water and two tablespoons of salt, boil the brine, cool it, fill it with stuffed eggplant.
  • Soline for 2-3 days at room temperature.

After a specified time, the eggplants are ready for use. All that you do not have time to eat on the first day, put in the refrigerator. There the snack can be stored for a long time, up to a month.

Salty eggplants are a savory snack that many people like. They are healthier than fried or marinated. If you choose a quick-cooking recipe, you can try a snack in 3 days.

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