Step-by-step recipes for cooking sharp eggplant for the winter: classic, quick, “Mother-in-law's tongue”, “Spark” without sterilization, “Cobra”
2018-07-07 Irina NaumovaRating
recipe
Time
(min)
Serving
(people)
In 100 grams of the finished dish
1 g
0 gr
Carbohydrates
6 gr.28 kcal.
Eggplants are ideal for cooking savory foods. There are a lot of recipes, some of them have become very popular and are in great demand. We will consider the most interesting, proven recipes for sharp eggplant for the winter.
Ingredients:
Step by step recipe for sharp eggplant for the winter
Rinse the eggplants thoroughly and wipe dry with a clean towel. Cut off the base of the stalk, cut the fruits themselves into circles of about 2-3 centimeters thick. Why you should not cut it very thinly: such slices of eggplant will absorb a lot of oil, it will be very oily and greasy. And thick slices may not fry inside.
Sprinkle eggplant with salt, mix well by hand. Pour all the salt indicated in the recipe immediately. It will not be useful to us anymore.
We leave the salted eggplant for two hours to get bitterness.
After soaking them, wring them out of the hands with bitter juice, do not rinse with water.
We put a frying pan on the fire, heat a small amount of odorless oil. Fry the eggplant slices until golden on each side. Strong frying is not necessary.
Spread the fried slices on thick paper towels to glass the butter. It is also necessary to cool them to room temperature.
Now you need to prepare a sharp dressing. To start, wash the sweet and hot peppers. We cut off the hats. We take out a seed box and white partitions from sweet pepper. Cut into several large slices.
Peel the garlic, leave whole cloves.
Pass everything through a meat grinder.
Pour sugar into the cooked spicy mass, pour the vinegar and mix well.
We take sterile jars and lay eggplant and spicy mass in layers. We spread the eggplant with the first layer. We fill the banks to the very top.
Now we need a big pot. At the bottom we lay a wooden stand or gauze folded in several layers. A simple clean cloth will do. We need to keep the jars from shaking during sterilization.
We put jars of eggplant, slightly cover with lids. Now pour the water into the pan to the shoulders of the cans.
We put on the fire and bring to a low boil. Tomim blanks ten minutes.
Hot cans, in turn, are carefully removed from the pan. Tightly tighten the lids and immediately turn over. Then cover all the cans with a blanket and leave to cool completely. It usually takes from twelve hours to one day.
After you can clean the appetizer for long-term storage.
This time we will cook a little differently. Fry eggplant slightly, grind the remaining vegetables for hot dressing. Then we cook everything in a saucepan and immediately roll it into cans for long-term storage. The recipe is designed for a half-liter jar of spicy appetizers. We will spend an hour of our time.
Ingredients:
How to quickly cook hot eggplants for the winter
We carefully wash the eggplants under cold running water. Cut the base of the tail and wipe dry.
We cut the eggplant in circles of about two centimeters and put it in a bowl. Sprinkle with salt and stir. We leave for two hours to get bitterness.
Wash the tomatoes, remove the base of the stalk with a knife. Puree them with a blender or twist through a meat grinder.
Wash sweet pepper, cut in half and wash from seeds. Rinse hot peppers, cut off the hat. Punch with a blender until mashed.
We peel the garlic from the husks, passes through the press and enter into the liquid mass. Pour coarse salt, pour oil, vinegar and punch everything with a submersible blender to a homogeneous mass.
Squeeze the eggplant from bitter juice and fry lightly in a pan. Literally pop a couple of minutes on each side.
Put them in a bowl.
Pour hot sauce into the pan, boil for about fifteen minutes. Add eggplant and simmer until boiling.
We begin to fold the workpiece into prepared containers. First, pour a little hot sauce, then lay out a layer of eggplant and thus fill the entire jar.
Immediately twist with a tightly boiled dry lid and put the bottom on the floor up. Wrap in a thick towel until cool. Now the treasured jar of spicy appetizer can be stored in a dark and cool place.
Mother-in-law's tongue is a well-known and popular snack. It is distinguished by a special sliced \u200b\u200beggplant, long plates. Also this appetizer is very spicy. Therefore, it is called "Mother-in-law's tongue."
Ingredients:
Step by step recipe
Wash the eggplants thoroughly and wipe them with a clean kitchen towel. Cut the ponytails and cut them in half first. Then, each half along several parts thick a couple of centimeters. You should get “tongues”.
Sprinkle them with salt, mix and put in a large pan.
Rinse the bell peppers outside, cut off the hat and cut in half. We remove the seeds, cut off the partitions and rinse inside so that there are no seeds left.
Hot peppers just wash and cut off the hat.
Sweet and hot peppers are passed through a meat grinder.
Peel the garlic, pass through a press or rub on a fine grater. Enter the mass into the liquid.
Pour eggplant with cooked hot sauce. We introduce granulated sugar, vegetable oil and granulated sugar.
Stir and place the pan on the stove.
Turn on medium heat and bring to a boil. Tomim with weak drilling for half an hour. Pour the vinegar and mix. Turn off the stove.
We take prepared glass containers and lids. We spread "Mother-in-law's tongue" to the very edges of the jars.
We tighten the lids tightly and put the snack on the floor up the bottom. Wrap in a blanket and leave until the jars have cooled. Now you can hide the blanks in a dark and cool place.
Prepare a delicious spicy eggplant appetizer without sterilization. We will get a spicy salad "Twinkle". The recipe is designed for two cans of half a liter.
Ingredients:
How to cook
We use medium-sized eggplants. Strongly large do not take. We take red pepper and chili so that the snack is bright with rich color.
Rinse the eggplants well and cut them into circles one centimeter thick. Do not cut thinner, otherwise the eggplant will turn into porridge with further processing.
Salted them generously, mix and knead with your hands. Leave them for one hour, let the extra bitterness come out.
After the specified time, rinse them in cold water and slightly squeeze from bitter juice.
Pour the prepared eggplant into oil, mix and place on a baking sheet. Preheat the oven to 200 ° C and bake them for twenty minutes.
Wash the tomatoes and peppers, peel the garlic. Hot and bell peppers clear of seeds.
Fold everything into a large container.
Twist through a meat grinder into a homogeneous mass. Pour sugar, coarse salt, one hundred milliliters of refined vegetable oil and mix.
We put a bowl of hot sauce on the stove, turn on medium heat and bring to a boil. After we introduce the baked eggplants, mix gently again and simmer for about seven to ten minutes with little boiling.
Remove the container from the fire, pour in the vinegar and mix.
Lay on prepared sterile containers to the top, tighten with boiled lids and turn the jars upside down.
Wrap in a thick terry towel and let cool. Store in a cool and dark place.
Another spicy and spicy appetizer with eggplant for the winter. The recipe is designed for about two liters. You can cook in liter or half liter jars.
Ingredients:
Step by step recipe
Wash the eggplant and cut the green ponytails. Cut into circles about ten millimeters thick. Fold in a large bowl, sprinkle with salt and mix.
Leave in this form for half an hour or an hour.
After we shift the eggplants into a colander, rinse under running water from salt and bitter juice.
We squeeze out excess water delicately with our hands.
Oil the eggplant a little and place on a baking sheet. Bake them for 20 minutes at 200 C. Then cool to room temperature.
We clean the two heads of garlic, disassemble into slices. We wash the peppers and cleanse the seeds. All together with garlic we break through the blender to a homogeneous mass.
Add salt, sugar, vegetable oil.
Pour the hot dressing into the pan, bring to a boil and simmer for five minutes. Pour the vinegar, boil for another minute and turn off the stove.
In sterile jars, first pour a little sauce, then a layer of eggplant, again sauce, then eggplant and so on to the top.
Cover with lids.
We put a wooden stand in a wide pan, on it are cans with sharp eggplant. Pour cans over the shoulders with water and bring to a boil. We sterilize for half an hour and take out, tightening tightly with lids.
We put the whole floor upside down, wrap it with a blanket and leave it for two days. After we remove for long storage.
Delicious eggplant preparations for the winter - a wonderful treat! Cook at home with the best recipes.
In the cooking season, the big problem is finding the right eggplant recipes. There are a lot of variations and the main ones are considered in the article. Delicious eggplants for the winter according to the best recipes, to realize as easy as shelling pears, especially if you do it step by step.
Recipes have the same ingredients, but they differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of preserving products. Therefore, do not forget about this rule.
Eggplants are one of the most successful winter harvesting options, as they have a rich taste, especially when mixed with additional ingredients.
Variations can be completely different, for example with fungi. In our recipe with a photo, we will consider a very tasty option for cooking eggplant with honey for the winter. It will give a light sweetness and aroma, plus we will add a little more garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like more, a light aftertaste, or a rich spicy. We also want to immediately note you, choosing a small eggplant for our dishes is worth it. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take you about 2 hours to cook with us, the amount of products in the composition is indicated per serving in two half liter jars.
Now we pass to the main part. I love when all the ingredients I have already prepared and at hand, this later helps to save a little time. We start with the fact that our vegetables in a deep basin must be poured with water, all is well washed. To decorate our vegetables, we cut on both sides of the edge, and peel the strips. If you don’t like it, then you can remove the whole skin. Then the eggplant must be cut, you can rings, or optionally in strips. The second option is more practical, so it turns out to save time, both when cutting them, and during frying in a pan. After we cut them, sprinkle with plenty of salt and leave them in this form for about an hour.
In the meantime, we will take on the highlight of our dish. First, peel the garlic, cut it into small pieces.
And when the right time comes, we return to our little blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then, in turn, we fry them on both sides over low heat. It’s not worth bringing to readiness, just lightly fry.
Then we put our fried vegetables in jars, mix with garlic.
Pour eggplant with our honey marinade. To prepare it like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then pour our honey. We keep it on fire for a few more minutes.
And immediately pour in our jars. Once you have done this, we quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.
That is all! Not so complicated, right? But then, eggplant with pepper in a honey marinade. you will have a delicious winter!
Be sure to make eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Be it a gala dinner or just a family dinner. This salad is also great as a side dish.
For starters, wash the eggplant, and cut them into circles. Sprinkle with salt and leave aside.
Pass the tomatoes through a meat grinder, or chop them in a food processor.
Put the tomatoes to boil for 20 - 25 minutes. Tomato juice should decrease in volume, boil. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into a tomato pour.
Peel the onion into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add the onion to it.
Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. The aroma, by the way, is extraordinary!
We wash the eggplants from the salt and lay them on a dry towel so that it absorbs excess fluid. This whole procedure is done so that the eggplant is not bitter.
Add the chopped pepper to the tomato sauce.
Then the eggplant should be cut into large strips and add them to the tomato sauce for the salad.
Add the garlic.
Cover the pan with a lid. Reduce the fire to a minimum. Leave to simmer on fire for 30-40 minutes. Do not forget to mix. Then we lay out on sterilized banks and twist. Under a fur coat, until completely cooled. Store eggplant salad in the cellar or refrigerator.
A delicious appetizer cooked with eggplant and spicy sauce will be a great addition to any festive table. Cooking a recipe does not take much time, but at the same time you can prepare it for the winter. A very aromatic and elegant dish just can not be missed. We will prepare two cans of eggplant in Georgian in volume of 0.5 liters.
Vegetables need to be cut into small pieces and salt.
2-3 hours is enough time for all bitterness to leave the vegetables.
Our minced meat should be placed in a pan. The mixture should begin to boil. Add sugar and mix. We put the already fried vegetables in the same pan. Cook for about 10 minutes.
The resulting mixture is laid out on the banks and roll up.
In two weeks the presented dish will be ready. Georgian eggplants can be removed from the cellar and served at the festive table.
You can add cilantro, fragrant herbs, nuts, and much more as interesting ingredients that improve your taste.
Eggplant salad with bell peppers, zucchini, carrots and tomatoes is very simple to prepare, in one dish, it will not take you more than an hour to cook it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.
Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume involves either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.
Jars and lids must be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.
So, we take a large capacity for cooking vegetable stew. It can be a pan or a wide-bottom stewpan.
Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.
Sweet bell peppers cleanse from seeds, cut into large pieces, add to eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little immature, so it turned out to be motley. If the pepper is red, then the color of the finished dish will be darker.
Zucchini peel, cut finely. Also finely chop onions and a head of garlic. Put zucchini, onion and garlic in a stewpan. By the way, young light green zucchini is unnecessary to clean.
Cut the carrots into circles about half a centimeter thick. In such salads, carrots should be cut large, this diversifies the texture of the dish.
Now we pour the sunflower oil into the stewpan, pour sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Stew vegetables on moderate heat for 40 minutes.
Finely chop a bunch of fresh herbs, throw to the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into the stewpan, mix, warm for 2–3 minutes over moderate heat, remove from the stove.
We pack the eggplant salad hot in prepared dry, clean jars. Immediately roll up the lids tightly, turn them over the neck. Wrap canned food in a warm blanket and leave at room temperature for several hours.
Completely cooled blanks are removed in a cold basement.
When you open a jar of eggplant salad in the cold winter, an incredibly tasty and mouth-watering vegetable aroma will fill the room and remind you of summer.
Eggplant salad for the winter without sterilization is ready. Bon Appetit! Stock up for the winter!
Still wondering what recipe to make delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. Elastic slices of blue with a light aroma of garlic actually resemble mushrooms in some way (I would say it looks like pickled mushrooms). Be sure to prepare a couple of jars of such eggplants for the winter season - I'm sure you will like them!
Eggplants of any maturity are suitable for the recipe of this vegetable harvest for the winter, but it is still advisable to choose young ones (they have not such large and hard seeds). Whether or not to peel is up to you. Someone likes her, but someone can’t stand it. If the eggplants are old, it is advisable to stand them in salted water, and then squeeze them out well - this way you can easily remove the bitterness.
The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower). In the marinade, I have collected the most delicious and fragrant ingredients to the taste of our family. You can safely remove or add your favorites.
To prepare this simple, but very tasty vegetable preparation for the winter, we will need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you do not like some spices, you can not add them at all.
First of all, you need to cook the marinade. To do this, put salt, sugar, bay leaf, allspice peas, clove buds, mustard seeds and coriander in a suitable volume dish (I have a pan with a capacity of 4 liters).
Pour water (cold or hot - not so important) and put on medium heat to boil the contents of the dishes.
In the meantime, doing eggplant. We wash them, cut the ponytails from both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).
Cut the pulp not finely, but rather in large pieces, so that later it would be convenient to eat them. Estimated size - 3 × 3 centimeters.
While we put all the pieces in a bowl (1 kilogram is eggplant in a prepared form).
When the contents of the pan begin to boil, let it simmer for about a minute (you can under the lid). After that, pour table vinegar, mix and put the eggplant slices in boiling marinade.
We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. They do not need to be stirred too actively - it is best to lower them to the bottom with a slotted spoon, since vegetables float all the time on the surface of the marinade.
Turn off the fire, close the pan with a lid and let the eggplants stand in the marinade for 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.
After that, we discard the eggplant slices on a sieve or colander so that the marinade is stacked - it will no longer be useful to us. Let it stand like that for about 10 minutes. I throw out the bay leaf and cloves - they have given enough flavor, and during storage they can give a little bitterness.
During this time, you need to peel and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you don't like it.
Pour refined vegetable oil into a deep and wide pan and let it warm over medium heat. After that, lay the chopped garlic and fry in literally 20-30 seconds. You don’t need longer, because the darkened (that is, well-fried) garlic will be bitter, and we need its oil to soak in the aroma.
Immediately shift the eggplant slices into garlic oil, from which the marinade stack is already good. Fry over high heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them.
We lay out very hot eggplants in pre-cooked dishes, trying not to tamper them too much, while not leaving air bubbles. We also distribute the remains of boiling oil in banks - the pan should remain empty. Regarding the preparation of utensils for canning: I sterilize the jars in the microwave, and boil the lids on the stove (about 5 minutes after boiling is enough). We wash the cans in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - in total 2 pieces are needed.
Immediately seal the jars with lids. You can use both simple tins (rolled up with a key), and screw ones (they just twist - the husband will help you).
Turn the cans upside down and leave in this position until completely cooled, wrapping something warm (a blanket, blanket, fur coat or coat - which is usually used for canning). Thus, additional heat treatment of the covers and the entire workpiece occurs. We store eggplants like mushrooms where the rest of the seals are - in the basement, cellar or other dark and cool room.
In winter, open the jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - no additives. In any case, it turns out a very tasty dish, which is not a shame to offer even to guests. With a slice of black bread or with boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!
Rarely, a festive table is dispensed with spicy savory salads and snacks of Korean cuisine. Korean eggplant is also popular. And this is justifiable: a delicious, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.
Prepare products for pickled eggplant for the winter. Wash and peel eggplant and carrots. Wash pepper, cut, peel seeds.
How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to allow the glass to liquid.
Grate the carrots for Korean carrots (or coarse grater).
Cut the pepper into strips.
Fry eggplant in vegetable oil.
Combine all the vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you do not preserve, then store the salad in the refrigerator.
For preservation, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize 0.5 liter cans in moderately boiling water for 30 minutes, 1 liter cans for 1 hour. After the time runs out, use special forceps to get out the cans and gently, without opening, close (roll up) the covers.
Cover Korean-style cans with eggplant in a blanket and leave for a day, then put in storage. Bon Appetit!
Another eggplant salad for the winter with tomato, carrots, peppers, onions and garlic. A variant of a delicious salad without roasting and baking eggplant. The taste of the salad is rich, but at the same time delicate.
Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or grind in a blender. We need 1.5 liters of tomato.
Wash onions, peppers and carrots, peel and cut into small pieces.
Peel the garlic.
Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder, they are obtained in very small pieces (rather than mashed potatoes, as in a blender), which gives the salad its piquancy.
Pass the hot pepper through the meat grinder, or cut it very finely (this must be done with gloves, the pepper burns the hands very much). Mix the chopped vegetables thoroughly.
My eggplant, cut the stalks and cut into small pieces. The eggplant peel must be cleaned if it is slightly bitter and rough, if the peel is thin and does not have a bitter taste, it can not be removed.
Add chopped eggplant (4 tbsp.spoons with a hill \u003d 120g.), Add sugar (4 tbsp.spoons with a hill \u003d 80g.) And tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, maybe you need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.
Put boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. About 6 liters of salad are obtained from the indicated amount of vegetables.
With the onset of autumn, every mistress takes care of winter stocks, which then the whole family will regale. Many try to make a maximum of a variety of vegetable salads, pickles, to open in the cold season and eat as a tasty addition to the main dishes. Eggplant recipes for the winter will be an excellent option that will help diversify your collection of blanks in the pantry. Try to prepare several types of preservation with this vegetable in order to have an idea of \u200b\u200bits different taste qualities. And what is needed for this, look further.
If you want the blanks to be stored in your pantry for a long time, it is important to follow the entire cooking process from start to finish. First of all, it is worth paying attention to the choice and preparation of the little blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work out for you, and the canned jars will simply explode due to fermentation during storage. See below for tips on choosing and preparing the blue ones.
There are a huge number of ways to deliciously prepare blanks for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives love to make delicious lecho or salads, the main component of which is eggplant. All methods of conservation differ in the way they prepare this vegetable and have a certain taste. In addition, the little blue ones are very useful for human health, so it’s worth studying the step-by-step recipes for cooking eggplant dishes for the winter with a photo and prepare one of them.
Fans of mushroom dishes will appreciate. The resulting taste is very much like mushrooms. Open such a workpiece in winter, cut into small pieces and fry with potatoes. You will get an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such blanks in order to be able to enjoy delicious food. Learn the step-by-step description of the eggplant recipe for the winter next.
Required Products:
A step-by-step description of the recipe “Eggplant for the winter like mushrooms”:
Find out other recipes for making delicious ones.
Try the amazing canned and bell pepper option. It turns out a very tasty salad, which is suitable for both the festive table. Serve this appetizer with meat, fish or eat as an independent dish. Harvesting is ideal even as a dressing for any meat or first course. During the preparation of such a spin, you can use a slow cooker, and the dish will turn out even more delicious. Check out step-by-step guidelines for winter eggplant recipe.
Ingredients:
How to cook:
Anyone who loves Korean snacks will not give up spicy foods. Such a Korean salad is prepared very quickly, but it turns out incredibly tasty. Serve this appetizer to a variety of dishes with meat, vegetables, fish, poultry. She will be very popular among all your family members and friends who come to visit you. Be sure to try this recipe to make sure it tastes great. Next, you will learn how to make delicious eggplant blanks for the winter.
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Cooking Algorithm:
In winter, you always want something sour. Whole fermented eggplants will help you satisfy this need. Additionally, you will get sauerkraut, which goes very well to various salads. Just like that in its pure form, it is also used, so do not deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and appreciate your excellent culinary abilities. For a simple winter eggplant recipe, see below.
What do you need:
How to cook:
Connoisseurs of Georgian cuisine will be delighted with. You will get a very tasty workpiece that goes well with many main dishes. Treat your dear guests or treat your family during a family dinner. Everyone will praise your incredible talent for doing delicious things with the simplest products. Check out a step-by-step description of how to cook Georgian salted eggplant appetizers.
Ingredients:
Step-by-step cooking instructions:
In winter, it is always problematic to buy fresh vegetables to prepare a delicious dinner or lunch. Just for this, many housewives canned a variety of salads, so that later it was possible to nourish and nourish their family. Try Turkish fried eggplant with pepper in layers of vegetable sauce, and you will see that snacks for the winter can be incredibly tasty, fragrant, juicy and tender. Treat your friends with this option, share your secrets with them. And then you will see how this yummy with eggplant is cooked.
Grocery list:
Cooking process:
Be sure to prepare for the winter a wonderful homemade lecho with blue, sweet pepper, tomatoes. It goes well with any meat, vegetable, fish and other dishes as a snack or salad. This recipe is somewhat reminiscent of zucchini caviar. Many people love such a twist, so this recipe belongs to one of the most popular and delicious, which simply must be on a shelf in the pantry of every self-respecting housewife. See below for step-by-step instructions for making this recipe.
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Step-by-step recipe description:
If the best recipes studied above did not suit you, check out the video recipes below that describe in detail how to cook the appetizer “Spark”, “Mother-in-law's tongue”, stuffed blue ones, salad of eggplant, tomatoes and peppers or eggplant assortment in Armenian style. You will also learn how to freeze blue for the future, in the winter to be content with fresh snacks. All these recipes deserve their attention and deserve to get a couple of jars of each in their pantry.
"- eggplant salad for the winter.
Today we will talk about another vegetable that is perfect for harvesting for the winter - this is eggplant, and more specifically about salads from it.
Eggplant, like tomato, belongs to the nightshade family; it became more widespread only in the 19th century.
The vegetable is demanding and a bit capricious in growing, but nevertheless very loved by our gardeners.
Color is from almost white, yellow to dark purple. Although I mainly grow only dark purple, they are, for my taste, softer, tastier, although white is obtained with a little crunch.
Like all vegetables, it contains many vitamins, is rich in fiber, as well as micro and macro elements.
Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, canned.
It is better to use small fruits, they have to be cut less, and young ones are juicier and tastier than quails.
Do not try to use cans of large capacity, most optimally 0.5 l. and 1 liter be guided by the future quantity of eaters not to leave the half-eaten snacks open for storage.
Delicious eggplant salad recipes
My eggplant, cut into pieces 3 cm thick, pour cold water for 30 minutes
My tomatoes, cut into four parts, use better than average size in size
We clean the onion, cut each in half, cut into half rings
We remove the stalk from the pepper, seeds, cut into pieces 3 cm wide
We clean the garlic, cut each slice into small pieces
Drain the eggplant
Pour oil into a large pot
We spread tomatoes, peppers, onions, eggplant. Add salt, sugar
We put the pan on the fire and stirring bring it to a boil. Cover, simmer over medium heat for 30 minutes, stirring occasionally
In the process of stewing, add peas of pepper, if you consider to your taste that there is not enough liquid, then you can add 1 cup of water
At the end of the stew add garlic and vinegar, mix, boil for another 5 minutes
We lay out the finished salad in pre-sterilized jars, roll up with sterilized lids
Turn the cans over, cover with a warm cloth and leave to cool completely
Calories per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3
Calories per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4
My eggplant, cut into large pieces
Pour well-salted water, put a load on top, leave for 2 hours
Onion cut into half rings. Rub carrots on a coarse grater
Pour oil into a large pot, add onions and carrots
Finely chop any greens to taste
Hot pepper finely chopped
My tomatoes, cut into four parts
Cut pepper into large slices
Put the pan with carrots and onions on the fire and simmer for 10 minutes
We wash the eggplants under running water, squeeze a little
Put them in a pan, mix, simmer another 10 minutes. Add pepper, mix, continue to simmer another 10 minutes
We spread the tomatoes, simmer for 10 minutes stirring. Pour greens, pour vinegar
Add salt, sugar, mixing thoroughly, bring to a boil
We lay out the finished salad in sterilized jars, cover with sterilized lids
Lay the bottom of a large capacity with a towel, put jars, fill with boiled water
We sterilize the salad for 20-25 minutes from the moment of boiling
Roll up the cans, turn over, cover with a warm cloth and leave to cool completely
Snack - Eggplant like mushrooms in 1 liter jars
Calories per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6
Brine:
Calories per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1
Calorie content per 100 g - 65.5 Proteins - 1.3 Fats - 4.2 Carbohydrates - 5.7
Peel the garlic, pass through the press
My eggplant, cut into cubes
Pour tomato, put on a small fire to stew, stirring for 10 minutes
We clear the pepper from seeds, cut into half rings
Add pepper, eggplant vinegar, sugar, salt to the eggplant pan. Mix everything thoroughly and simmer for 5-10 minutes
Add garlic at the end, mix, simmer for another 5 minutes
We lay out the finished salad in sterilized jars, roll up with sterilized lids
Turn the cans over and leave to cool completely
Such canned snacks are simply incomparable, so we roll up more jars to enjoy them in the winter
Eggplants behave well in various preparations, so they are often cooked for the winter. Eggplant billets are perfectly stored and will help you more than once in the winter.
Many note that the taste of the eggplant blanks is unusual, reminiscent of mushroom and in its own way original. It is unlike any other, and to evaluate it, winter eggplant blanks need to be tried.
Ingredients:
Cooking:
You don’t need to grind here, because in the end you will get not a beautiful vegetable snack, but an ordinary eggplant caviar.
For the workpiece, it is desirable to absorb those that are stronger. The cream grade is well suited.
Banks are sure to turn upside down, i.e. put them on the lids and insulate. You can put them on a warm blanket, and then wrap them up with them. In this form, the workpiece should stand for 24 hours. After that, the eggplant can be stored in a cool place, for example, in the cellar.
Ingredients (for seven 500 ml jars):
Cooking:
Half-liter jars need to be sterilized for 30 minutes, and liter for half an hour. Then roll up a snack and leave to cool, wrapping yourself in a warm blanket.
Before serving, eggplants need to be thoroughly cooled in the refrigerator.
Ingredients:
For marinade:
We start cooking:
To remove the characteristic bitterness from the eggplant, transfer the prepared vegetable to the basin and sprinkle generously with salt. Stir and let stand for about an hour.
Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onions in them - as you like - and pour “with a smell” vegetable oil. And then they definitely cannot be distinguished from mushrooms.
If you are afraid that the blanks will not “stand”, then you can sterilize the banks. For half a liter it is 10 minutes, and for liter - 15 minutes.
Mother-in-law's tongue is an excellent eggplant appetizer, which is now the time to cook. The blue ones are already in full spirits and are ready for collection. If you like workpieces sharper, then this eggplant recipe is just for you.
Ingredients (for 8 cans of 500 ml each):
Cooking:
Turn the workpiece upside down and wrap it in a blanket until it cools completely.
Bon appetit and to new recipes!
