If the eggplants are cooked correctly, they produce a variety of delicious dishes. This vegetable is indispensable for the diet of vegetarians and dieters. 100 grams of eggplant contain only 24 calories. In order to prolong their life and preserve vitamins and nutrients, they came up with conservation. Eggplant is salted, pickled, frozen, dried, sour, made from them caviar, salads, snacks. It is both tasty and healthy. Any dish from them is excellent, and in terms of calcium, carotene, vitamins B1, B2, phosphorus, folic acid, they surpass many other vegetables. Your attention is given to both simple and more labor-intensive recipes for preparing eggplant preparations for the winter. Try, replenish your stocks and make them more diverse.
Recipe 1: Pickled Eggplant
Eggplant "10 by 10"
One of the interesting options for cooking pickled eggplant for the winter is considered to be the recipe "Eggplant 10 to 10". This is a great snack - and it’s easy to cook and the contents of the jar go away with a bang. The most time-consuming task for preserving vegetables is cutting and frying vegetables. You don’t need to do anything in this recipe, so you can cook it pretty quickly. It is advisable to take vegetables not very large, medium-sized. So they are more evenly stewed.
Ingredients: 10 pieces of eggplant, onions, tomatoes, bell peppers, 2 cups of water, 1 stack each. table 9% vinegar and sunflower oil, 2 tables. tablespoons of sugar plus 1 table. a spoonful of salt.
Cooking method:
Pre-peel the onion, cut the core of the peppers, cut the sepals (tails) from the eggplant. It is not necessary to clean and cut the eggplant.
Lay whole vegetables in layers in an enameled large saucepan — eggplant, pepper, onion, and tomatoes on top. Pour marinade over the contents of the pan and simmer for about 30-40 minutes until the vegetables are ready. The degree of readiness can be checked with a wooden sharp stick (toothpick).
For marinade, you must mix vinegar, oil, water, sugar, salt.
When the vegetables are stewed until cooked, they must be laid out in sterilized jars, pour the marinade in which they were prepared, rolled up to the neck. Sterilization is not required. So that the vegetables do not cool, you need to fill one can and immediately roll it up. Then the second, etc. While the jar is filling and corking, the remaining vegetables are waiting in line in a saucepan, which stands on a small fire. Put rolled cans on the floor, turning upside down, wrap them with a blanket and leave to cool.
The output of about 3.5 liters.
Recipe 2: Eggplant Salads for the Winter
How nice to open a jar of vegetable snacks in winter. The product is immediately ready for use. You can serve it as a side dish for fish, meat or a separate dish, or you can use it in a simple way - with bread or potatoes. The following are two tasty and easy-to-cook salads, the main ingredient of which is eggplant. Beginning housewives can try to make a salad in Turkish as a debut. It is done easily and quickly, but the taste does not suffer from this. Simply put, it's impossible to spoil it.
Turkish Eggplant Salad
Ingredients: 2 kilograms of eggplant and tomato, 1 kilogram of Bulgarian sweet pepper and onion, 2 pcs. chili (hot pepper), 3 glasses grows. oils, salt.
Cooking method:
Coarsely chop all vegetables, about 4 parts (large eggplants can be finer, for example, 8 parts), remove the seeds from the peppers. At the bottom of the pot, cauldron or basin, put onions, peppers, tomatoes, eggplants (do not clean them). Pour the vegetables from above with vegetable oil, salt and stew for about 40 minutes. In the process of extinguishing, periodically try on salt. Arrange the prepared hot salad in sterilized jars and roll it up. Leave under a blanket to cool completely. Exit 6 liters.
Just delicious eggplant salad
Ingredients: 2.5 kilograms of eggplant, 2 kilograms of bell peppers, 1 kilogram of carrots and onions, 4 liters of tomato juice, 100 grams grows. oils (for frying), 10 pcs. small bay leaves, 300 grams of sugar, half a glass of garlic, salt and 9% table vinegar, 1 teaspoon. lies. black pepper peas, 1-2 pieces of chili (bitter pepper).
Cooking method:
Tomato juice mix with sugar and salt, put boil on the stove. While it is heating and boiling, it's time to fry the onions and carrots in oil until tender. Chop the onions in half rings, and carrots with straws (as an option, grate on a coarse grater). Remove seeds from peppers, cut ponytails from eggplant. If the eggplant is young, with delicate thin skin, you can not peel them. Cut the pepper into noodles (strips of 0.5-0.7 mm), eggplant large straws.
Add all vegetables to boiled tomato juice and cook, stirring the mixture, for 35-40 minutes. At the end of cooking, add peppercorns, bay leaves to the pan. While the salad is cooked, grind the garlic with hot pepper in a meat grinder, add vinegar and add this pepper-garlic mixture to the salad, cook for another 5 minutes. At the end of this time, the salad must be laid out in sterilized hot jars and immediately rolled up. Additional sterilization is not required.
Recipe 3: Salted Eggplant
Salted eggplant with husbands sauce
Muzhey is a garlic sauce served with fish, meat and vegetables in Moldova and Romania. There are many ways to cook it. In this recipe, it is close to the classic version. This method of cooking salted eggplant is borrowed from Moldavian cuisine.
Ingredients: 3 kilograms of eggplant, 2 heads of garlic, 1 table. spoon of salt with a hill, 100 g of plants. oils, dill and celery (greens).
Cooking method:
In washed eggplant, trim the tails. Dip the prepared vegetables into salted boiling water (2 tbsp. Salt / 1 liter of water) and boil for about 3 minutes. Eggplants can be put aside so far so that they cool and glass of water is left with them, and in the meantime, you should start cooking the sauce. Why do you need to take garlic, salt and oil. Traditionally, garlic for this sauce is crushed in a mortar, but this is not important. It can be scrolled in a meat grinder, passed through a garlic grinder or grated with a fine grater.
Cut the cooled vegetables along to get a pocket. Lubricate the eggplants inside the pocket and the eggplants with husbands and put them in cleanly washed dry cans. Between vegetables, you can put a little greens of celery and dill (finely chopped or sprigs). Greens can be replaced with another, to your liking. Cover the neck of the jar with gauze or a clean cloth, then put in a warm, dark place for several days.
After 2-3 days, you can cut a piece of eggplant and try. If they are salted enough, then the banks are covered with iron lids, put in a container of water, brought to a boil. After the banks are sterilized for about 20 minutes, they are rolled up. Sterilization time is indicated on a liter jar.
Recipe 4: Fermented Eggplant
Pickled eggplant stuffed with carrots
Ingredients: 1 kilogram of carrots, 2.5 kilograms of eggplant, 7-8 cloves of garlic, medium sized 2-3 onions, long stalks of celery (in terms of eggplant), vegetable oil, 2 tablespoons. tablespoons of salt.
Cooking method:
1. Cut the ponytails with a sharp knife in the eggplant, make a deep longitudinal cut (pocket), then boil in salted water (1 tbsp.spoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put under the oppression (lightly press down on a plate), so that the glass is excess liquid.
2. Pour celery stalks with boiling water and leave them for 10 minutes. Celery will be needed for strapping stuffed eggplants so that they do not crumble.
3. Cook the minced meat from carrots. Why peeled carrots must be chopped in a meat grinder or grated using a grater with large holes.
4. Fry finely chopped onions in vegetable oil, add minced carrot and 1 tablespoon of salt. Continue frying until carrots are ready.
5. Now you can start stuffing. Cook 2 small bowls. One will have chopped garlic, the other vegetable oil (approximately 150 g). Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot forcemeat and wrap with celery. Stuff the stuffed eggplants in tight rows in an enameled pan. Cover with a plate from above and put a little oppression on it (for example, a jar of water). Take the pan out onto the balcony or put it in another cool, darkened place for 2-3 days. If the aubergines are sufficiently leavened, you can roll them up.
6. Put eggplant in liter jars, previously cleanly washed, cover with tin lids for seaming and sterilize for 1 hour over low heat. Tighten up.
Recipe 5: Eggplant with Bell Pepper
Eggplants cooked according to this recipe are very, very tasty. For the sake of the end result, it’s not a pity to spend time and make your own efforts. This original appetizer will come in handy both at the dining room and at the festive table. Sweet pepper is better to take small (about 6-7 cm in length). So that one eggplant roll fits in one pepper. The severity will depend on how bitter the chili pepper is.
Ingredients: 2 kilograms of eggplant and bell peppers, 750 ml of water, 1 cup of sugar and peeled garlic, 200 ml of table 9% vinegar, salt 2 tablespoons. tablespoons, 2 pieces of chili (hot pepper), vegetable oil 100 g for pouring, plus for frying eggplant (how many will take).
Cooking method:
For the filling, grind in a meat grinder 2 pieces of bitter and bell pepper, 1 cup of garlic.
Cut peeled eggplant lengthwise into plates with a thickness of 6-8 millimeters. Then fry them in vegetable oil. Cool.
While the eggplant is cooling, you can do the preparation of peppers and the preparation of the fill. Boiled peppers removed from seeds boil for about 2-3 minutes in boiling water. Drain the water, leave the pepper in a pan.
For pouring, you need 750 milliliters of water, 200 milliliters of 9% vinegar, 100 g grows. oil, salt 2 tablespoons plus 1 tablespoon of sugar. Mix all ingredients and put on fire.
While pouring will boil, it's time to start collecting peppers from semi-finished products. On a slice of fried eggplant, put the filling, roll it up and insert into the cooled pepper. Arrange stuffed in this way peppers in cleanly washed banks, pour boiling pour. After 15 minutes of sterilization, roll up the cans. During sterilization, vegetables in the jar rise. Therefore, when filling the jar, you need to make sure that the total mass does not reach the edge by about 2-3 centimeters.
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