Generous autumn gives us a rich harvest of vegetables. Of course, you can buy any of them in supermarkets all year round. But they cannot replicate the taste of vegetables grown on the ground and warmed by the rays of the hot sun. In autumn vegetables it is special, real.
Eggplants in honey sauce are a simple and quick appetizer for your everyday or holiday table. Eggplants turn out very tasty, sweet and sour and aromatic. You can serve this appetizer with boiled potatoes, fried or stewed meat, and fish. These eggplants will perfectly diversify the menu and delight you with a pleasant taste, try it! The authors of the website BystryeRecepty.ru have prepared for you an unusual selection of recipes for preparing delicious eggplants in honey sauce.
Eggplant in honey sauce - classic recipe
Ingredients:
- eggplant - 2 pcs;
- liquid honey - 2 tsp;
- lemon juice - 2-3 tsp;
- garlic - 1-2 cloves;
- salt, freshly ground black pepper - to taste;
- sunflower oil for frying;
- greens for serving.
General information:
- Cooking time: 30 minutes;
- Number of servings: 3.
Cooking method:
- Peel the eggplants and garlic. Cut the eggplants lengthwise (I cut the peeled eggplants into 12 pieces), add salt and leave for 10-15 minutes.
- Next, pat the eggplants dry with paper towels to remove excess salt and liquid.
- Fry the eggplants in sunflower oil until golden brown and soft over medium heat on both sides.
- Place fried eggplants on a paper towel to remove excess fat.
- Add lemon juice, garlic through a press, a little salt and freshly ground black pepper to the liquid honey, mix the resulting honey sauce thoroughly.
- Place the eggplants on a dish and pour the prepared honey sauce over them, sprinkle with chopped herbs and leave for 10-15 minutes in a cool place.
- Serve very tasty, aromatic eggplants in honey sauce to the table. This delicious, sweet and sour appetizer is quite simple to prepare; it perfectly complements meat, fish and many side dishes. Bon appetit!
Read here how to make eggplant rolls.
Storage rules and periods
In order for the preparations to be preserved throughout the winter, you need to follow several rules:
- after seaming, monitor the condition of the cans for several days; if the lids swell or bubbles appear inside, discard the spoiled product;
- store eggplants in a cool place, if possible at a temperature below room temperature;
- Do not allow direct sunlight to hit jars with blanks, cover open shelves with dark cloth, plastic or a wooden plank.
It is best to store canned and pickled vegetables on the balcony, pantry, basement, garage or cellar. If the rules are followed, eggplants can be consumed within 1.5-2 years after seaming.
It is advisable to store vegetables pickled without sterilization in the refrigerator or cellar for no longer than 4-6 months. To avoid poisoning, it is recommended to mark the canning date on the jar.
Poor washing of eggplant peels and insufficient heat treatment can lead to the growth of mold or botulism pathogens. Signs of spoilage of canned food are cloudiness of the marinade, swelling of the lid and the appearance of stains on it, small air bubbles floating to the surface, and a suspicious color or smell of the product.
Eggplant fried in honey soy sauce
Ingredients:
- Eggplant – 2 pcs.
- Onion - 1 pc.
- Green onions - 50 G.
- Soy sauce - 3 tbsp. l.
- Honey - 2 tbsp. l.
- Wine - 1 tbsp. l.
- Spices - To taste.
General information:
- Cooking time: 35 minutes;
- Number of servings: 4.
Cooking method:
- Prepare all the necessary ingredients. Rinse the eggplants and then dry. The onion must be peeled and chopped.
- First fry the onions with greens. Separately, fry the diced eggplants.
- Add sauce, honey, wine, spices to the onion. Let it simmer for a few minutes.
- Season the eggplants with onions and sauce, sprinkle with sesame seeds. Eggplant fried in honey soy sauce is ready. Bon appetit!
Delicious eggplants in honey sauce
Ingredients:
- Eggplants - 3 pcs.
- Garlic - 2 cloves
- Honey - 1 tbsp.
- Soy sauce - 30 ml.
- Flour for breading
- Refined vegetable oil for frying
- Salt - 30 gr.
General information:
- Cooking time: 40 minutes;
- Number of servings: 3.
Cooking method:
- Cut the eggplants into slices or circles no more than 5–6 mm thick. If you cut it thicker, they will take a long time to cook and may not be cooked through.
- Place the chopped eggplants in a colander, sprinkle well with salt and leave for about 15 minutes - the salt will draw out the bitterness. After the specified time, rinse off the salt and released moisture with running water. Dry the eggplants on a napkin.
- Peel the garlic cloves and grate them. You can use a garlic press if that’s more convenient for you. Transfer the garlic to the salad bowl.
- Heat a frying pan over low heat, add olive oil. Dip the sliced eggplants in flour. Flour will absorb excess moisture if the eggplants are not dried well, and during frying in hot oil it will form a crust.
- Fry the eggplants over low heat on both sides until a light brown crust forms. Transfer the finished eggplants to a plate.
- Add soy sauce and honey to the bowl with garlic. Stir until smooth. If the honey is heavily candied, it is usually recommended to melt it, but this is not necessary, it already dissolves perfectly in soy sauce.
- Place the eggplants on a plate and pour over the honey sauce. Serve them with potato dishes, fried meat, and salads. Bon appetit.
Spicy preparation for the winter: spicy eggplants with honey.
Ingredients
- 1 kg eggplant,
- 1 red onion,
- 4-5 cloves of garlic,
- 150 ml honey,
- 4 small chili peppers,
- 1 tablespoon coriander seeds,
- 1 tablespoon mustard seeds,
- 1 tablespoon fennel seeds,
- 4 cloves,
- 4 bay leaves,
- 4 tsp salt,
- 5 tablespoons of wine vinegar,
- 400 ml olive oil.
Step-by-step cooking recipe
The recipe may seem strange to some, but the most interesting thing about this recipe is the piquant taste, it turns out to be a very tasty and piquant twist.
Let's start with the eggplants first.
Preheat the oven to 200 degrees.
Wash the eggplants, remove the stems, cut the eggplants into medium-thick slices.
Place the eggplants cut in this way on a baking sheet, brush with olive oil and place in the oven for 15 minutes.
While the eggplants are cooking, let's start with the seasonings.
Peel the onion, garlic and chili peppers, remove the seeds from the peppers and finely chop them: the onion and garlic into cubes, the pepper into thin strips.
In a frying pan, heat a couple of tablespoons of olive oil, first throw in the onion, garlic and pepper at the same time, heat for a couple of minutes, then add mustard seeds, bay leaf, coriander, fennel seeds and cloves.
Once again, warm everything up well and turn off the heat.
Now let's start with the marinade.
For the marinade, heat the honey in a saucepan (over very low heat), add olive oil, vinegar and salt.
The marinade just needs to be heated well, it is not necessary to boil.
Our eggplants are ready, now we begin to put our eggplants in jars.
The jars must already be sterilized.
Place a layer of eggplant on the bottom of the jar, then sprinkle this layer with our seasonings, then again a layer of eggplant, a layer of seasonings, and so on until the end.
When the jars are already full, fill them with our hot marinade.
Close the jars tightly and put them in a cool place.
After 3 weeks, the eggplants can be eaten; such eggplants can be stored for a very long time.
Quick eggplant in honey sauce
Ingredients:
- eggplants - 2 pcs.
- honey - 2 tbsp. l.
- lemon - 1 pc.
- 3 cloves of garlic
- piece of ginger (2cm)
- 1 tsp cumin
- olive oil
- hot red pepper
- salt to taste
- greens for decoration
General information:
- Cooking time: 35 minutes;
- Number of servings: 4.
Cooking method:
- Cut the eggplants into slices, sprinkle with salt and leave for half an hour until the bitterness disappears. Meanwhile, grate the lemon zest and chop the garlic and ginger.
- After this, fry the eggplants in oil and dry on a paper towel. In another bowl, fry the garlic. Add ginger, spices, honey, lemon juice and zest to it.
- Mix everything and add eggplants there. In 10 minutes the vegetable appetizer will be ready. Serve garnished with herbs (optional).
Recipe for eggplant in honey sauce
Ingredients:
- eggplant 2 pcs.
- vegetable oil 3 tbsp.
- garlic 6 cloves
- honey 1 tbsp.
- lemon juice 3 tbsp.
- salt 1/2 tsp.
- ground chili pepper
General information:
- Cooking time: 30 minutes;
- Number of servings: 8.
Cooking method:
- Wash the eggplants and cut into medium-sized cubes. Heat vegetable oil in a deep frying pan, add eggplants and add a couple of tablespoons of boiling water. Cover the pan with a lid and simmer the eggplants over medium heat for minutes.
- Then remove the lid and simmer for another couple of minutes until the excess liquid evaporates. While the eggplants are stewing, prepare the marinade. Peel and chop the garlic (do not use a press - pieces of garlic should remain in the marinade).
- Squeeze juice from lemon. Mix lemon juice, liquid flower honey, and chopped garlic in a small bowl. Add salt and chili powder to taste.
- As soon as all the liquid from the eggplants has evaporated, add the prepared marinade to the pan and stir. Remove from heat and cover with a lid. Let cool and brew.
- This snack will taste best when chilled. Eggplants in honey sauce are ready! Bon appetit!
Eggplants with honey and garlic for the winter
Eggplants with honey for the winter, a recipe with photos of which I decided to offer, will be appreciated by those who love these unusual vegetables. Honey gives them a slight sweetness and aroma, and garlic will improve the taste. Add more of it, although it all depends on preference. If you don’t like spicy dishes, then take less garlic.
You can also make marinated eggplants with mushroom flavor in an original way.
Eggplant is the main ingredient of the preparation. It is better to take small or medium-sized fruits, so that it is convenient to eat them later. And there are fewer seeds in such vegetables. But the main thing is that the eggplants are fresh, smooth, not limp or spoiled.
Cooking time – 120 minutes Product yield – two 0.5 liter jars
- eggplants are not large – 800 g,
- ground salt – 60 g,
- large head of garlic,
- sunflower oil – 150 ml,
- peppercorns – 5 pieces,
- Linden honey - 2 tablespoons,
- vinegar - 100 milliliters,
- water.
How to cook eggplants with honey and garlic for the winter
1. Pour the vegetables into a basin and fill with water, wash each fruit well. We cut the edges on both sides and clean them in strips to make them beautiful and original. If you want, you can remove the peel completely.
2. Cut the blue ones into slices or rings. For example, I like the first option, it’s just easier and faster to fry them with plates. Add 1 teaspoon of salt to the eggplants, stir and forget about them for an hour.
3. While the vegetables are steeping, peel the garlic and cut it into two to four parts, depending on how large the cloves are. In general, peel it more, then the eggplants in the honey marinade will be even tastier. Before frying, rinse the vegetables to remove any juice and dry them with paper towels. Fry in batches over low heat on both sides. There is no need to fry the vegetables too much; they will cook in the marinade.
4. Fill two half-liter jars with eggplant mixed with garlic and prepare honey filling.
5. Pour water into a saucepan, 300 milliliters. Throw in allspice, maybe black, and if you like spicy food, then add fresh bitter or hot paprika. Turn on the gas and wait for the marinade to start boiling. Then pour out the vinegar, pour out the rest of the salt and add linden honey. Let it simmer for a couple of minutes and turn off the heat.
6. Pour in the eggplants and quickly screw on the prepared sterile lids. Cover the finished canned food with a towel and wait for it to cool to room temperature. Eggplants in honey are ready! In winter, you will be pleased with the excellent preparation of summer vegetables.
Eggplant in spicy honey sauce
Ingredients:
- eggplants - 7 pcs.
- lemon - 1 pc.
- garlic - 3 cloves
- vegetable oil - 3 tbsp.
- honey - 3 tbsp.
- chili pepper to taste
- ground coriander - 1 tbsp.
General information:
- Cooking time: 35 minutes;
- Number of servings: 5.
Cooking method:
- Wash the eggplants, remove the stems and cut into slices. We make cross-shaped cuts on each plate. Place the prepared eggplants in a bowl and add salt to taste.
- Pour vegetable oil into a frying pan and place the eggplant slices. Fry them until golden brown, and then transfer them to a paper towel to get rid of excess fat.
- Remove the zest from the lemon. Peel the garlic and cut into pieces.
- Take a small saucepan, pour vegetable oil into it, add lemon zest and garlic. Place the mixture on the stove and heat it up. Cook vegetables over low heat for 5 minutes.
- Remove the garlic and lemon zest from the heated mass, and then add lemon juice and honey. Heat the mixture well again. Cut the chili pepper into pieces and add it to the aromatic oil, add coriander there. Bring the mixture to a boil and remove from heat.
- Take a container and put a layer of eggplant in it, pour the sauce over it, then put the eggplant back in. And pour the sauce again. And so on until all the eggplants are gone. Then cover them with a lid and leave them like this for 30 minutes. If desired, sprinkle with chopped herbs.
Ogonyok
Everyone knows the flame. The recipe is incredibly simple, but the taste of the dish will please true connoisseurs of bitter snacks.
- blue ones - 3 kg;
- garlic - 3 heads;
- bell pepper - 1 kg;
- hot pepper - 3 pcs.;
- vinegar - 150 ml;
- sunflower oil - 150 ml;
- salt.
How to cook eggplant flame:
- Vegetables are washed and chopped into rings. The thickness of the rings must be at least 7 millimeters, otherwise after frying they will become very thin.
- They salt and wait for the little blue ones to give juice. Afterwards they are fried.
- Peppers and garlic are peeled and cut. The legs are removed. Hot peppers contain seeds that add a special piquancy. Pressed through a meat grinder
- Heat the oil in a separate container and pour it into the vegetable mixture. Salt and add vinegar.
- Place the blue ones into prepared jars and fill them with sauce. Repeat layers until the jar is full.
- The finished dish must be marinated for at least a day before serving. If you are preparing eggplants for the winter, the jars must be sterilized.
Eggplant tongues in honey marinade
Ingredients:
- Eggplants 5–6 pcs.
- Garlic 10 cloves
Products for marinade:
- Water 0.5 liters
- Vinegar 9% 100–150 ml.
- Bay leaf 5 pcs.
- Hot peppers 8 pcs.
- Allspice 4 pcs.
- Cloves 4 pcs.
- Salt 1 tbsp.
- Sugar 1 tbsp.
- Honey 1 tbsp
- Vegetable oil 1 tbsp for marinade and a little for frying
General information:
- Cooking time: 40 minutes;
- Number of servings: 6.
Cooking method:
- Peel the eggplants and cut into thin slices. Sprinkle the eggplant slices with salt and leave for 20 minutes.
- At this time, cook the marinade. Add all ingredients to boiling water and bring to a boil. Honey can be added last and not boiled. Set aside the marinade and let it cool. Peel the garlic, rinse the cloves and cut into slices.
- All preparations are completed, you can continue working with eggplants. Squeeze out the juice from the eggplant slices and fry everything in a frying pan on both sides. It is better to fry until slightly golden brown so that the plates are softer. Otherwise, they will be tougher when marinating.
- Dip the overcooked plates into the marinade and place tightly in a storage container. Sprinkle each row of eggplants with garlic slices. Pour the remaining marinade on top.
- Close the container and place it in the refrigerator to infuse. If you start trying the next day, the taste will be more intense, after 3 days it will be well marinated. Bon appetit!
"Snack with vodka"
Ingredients:
- 1 kg large eggplants;
- 1 kg of onion;
- 1 kg of large bell pepper;
- 1 kg of fleshy tomatoes;
- 250 ml honey;
- 250 ml apple cider vinegar;
- 250 ml vegetable oil;
- 1 teaspoon salt.
Preparation
- Wash all vegetables well and chop coarsely.
- Mix all the other ingredients and leave to boil, immerse the vegetables in parts in the marinade for 2 minutes.
- We put them in pre-sterilized jars, fill everything with marinade, cover with lids and place in boiling water for complete sterilization for another couple of minutes.
- We roll up the workpiece, turn the jars over, put them under a blanket until they cool down.
