If eggplants are cooked properly, they make various and very tasty dishes. This vegetable is indispensable for the diet of vegetarians and people on a diet. 100 grams of eggplants contain only 24 calories. To prolong their life and preserve vitamins and nutrients, they invented conservation. Eggplants salt, pickle, freeze, dry, pickle, make caviar, salads, snacks. It is both tasty and healthy. Any dish of them is excellent, and they surpass many other vegetables in the content of calcium, carotene, vitamins B1, B2, phosphorus, folic acid. Your attention is given to both simple and more labor-intensive recipes for preparing eggplants for the winter. Try, replenish your stocks and make them more diverse.
Recipe 1: Pickled Eggplants
Eggplant “10 on 10”
One of the interesting options for cooking pickled eggplants for the winter is considered to be the recipe “Eggplant 10 by 10”. This is a great snack - and cooking it is easy and the contents of the jar go with a bang. The most time-consuming occupation of canned vegetables is cutting and roasting vegetables. You do not need to do this in this recipe, so you can cook it pretty quickly. Vegetables are desirable to take not very large, medium size. So they are more evenly stewed.
Ingredients: 10 pieces of eggplants, onions, tomatoes, bell peppers, 2 glasses of water, 1 stack. table 9% vinegar and sunflower oil, 2 tables. spoons of sugar plus 1 table. spoon of salt.
Preparation Method:
Pre-peel the onion, cut the core of the peppers, cut the sepals (tails) off the eggplants. It is not necessary to clean and cut the eggplants.
In an enameled large saucepan lay the whole vegetables in layers - eggplant, pepper, onion, the top layer of tomatoes. Pour the contents of the pan with marinade 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 the marinade it is necessary to mix vinegar, oil, water, sugar, salt.
When the vegetables are steamed until they are ready, they need to be laid out on sterilized jars, pour the marinade in which they were prepared, roll up the neck. Sterilization is not required. In order for the vegetables not to cool, you need to fill one can and immediately roll it up. Then the second, etc. While the jar is filled and corked, the remaining vegetables are waiting for their turn in a saucepan, which stands on a small fire. Put the rolled up banks on the floor, turning the top upside down, wrap up with a blanket and leave to cool.
Output about 3.5 liters.
Recipe 2: Eggplant Salads for the Winter
How nice to open a jar of vegetable snack 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. Below are two delicious and easy-to-cook recipes for salads, the main ingredient of which are eggplants. Novice hostesses can try to make Turkish salad as a debut. It is done easily and quickly, but the taste does not suffer from this. Simply put, it is impossible to spoil it.
Eggplant Salad in Turkish
Ingredients: 2 kilograms of eggplants and tomatoes, 1 kilogram of Bulgarian sweet pepper and onions, 2 pcs. chili (bitter pepper), 3 cups grow. oils, salt.
Preparation Method:
All vegetables are coarsely chopped, about 4 parts (large eggplants can be smaller, for example, 8 parts), remove seeds from the peppers. At the bottom of the pot, cauldron or pelvis to put onions, peppers, tomatoes, eggplant (do not need to be cleaned). Pour the vegetables on top of the vegetable oil, salt and simmer for about 40 minutes. In the process of quenching periodically try on the salt. Ready salad in hot form, spread on sterilized jars and roll up. To cool down leave under the blanket. Output 6 liters.
Just a delicious eggplant salad
Ingredients: 2.5 kilograms of eggplants, 2 kilograms of Bulgarian sweet pepper, 1 kilogram of carrots and onions, 4 liters of tomato juice, 100 grams of growth. oils (for roasting), 10 pcs. small bay leaves, 300 grams of sugar, half a cup of garlic, salt and 9% table vinegar, 1 tea. lie black peppercorns, 1-2 pieces of chili (bitter pepper).
Preparation Method:
Tomato juice mixed with sugar and salt, put boil on the stove. While it heats up and boils, it's time to fry onions and carrots in oil until cooked. Chop the onion in half-rings, and carrot straws (as an option, grate on a coarse grater). Remove seeds from peppers, cut tails off eggplants. If eggplants are young, with delicate thin skin, you can not peel them off the peel. Pepper cut into noodles (stripes 0,5-0,7mm), 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 to the pot black peppercorns, bay leaf. While the salad is boiling, chop the garlic with bitter pepper in a meat grinder, pour in the vinegar and add this pepper-garlic mixture to the salad, boil for another 5 minutes. At the end of this time, the salad must be decomposed into sterilized hot jars and immediately rolled up. Additional sterilization is not required.
Recipe 3: Salted Eggplants
Salty eggplants with sauce of men
Muzhdey is a garlic sauce served to fish, meat and vegetables in Moldova and Romania. There are many ways to make it. In this recipe, it is close to the classic version. This method of cooking salty eggplants is borrowed from Moldovan cuisine.
Ingredients: 3 kilograms of eggplants, 2 heads of garlic, 1 table. Spoon of salt with a slide, 100 g grow. oils, dill and celery (greens). Preparation Method:
Have washed eggplant trim tails. In salted boiling water (2 tablespoons salt / 1 liter of water) dip prepared vegetables and boil for about 3 minutes. Eggplants can be put aside for the time being so that they cool down and water is covered with them, but in the meantime you should start preparing the sauce. What is required to take garlic, salt and butter. Traditionally, garlic for this sauce is crushed in a mortar, but it does not matter. It can be scrolled in a meat grinder, skipped through a garlic press, or grated with a fine grater.
Cut the cooled vegetables along to get a pocket. Inside the pocket and outside of the eggplant lubricate muzhdeem and put in a clean, washed dry jars. Between vegetables, you can put a little celery and dill (finely chopped or sprigs). Greens can be replaced by another, to your liking. Cover the neck of the jar with gauze or a clean cloth, then put in a warm dark place for a few days.
After 2-3 days, you can cut off a piece of eggplant and try. If they are sufficiently salted, then the banks are covered with iron lids, put in a container with water, brought to a boil. After the banks are sterilized for about 20 minutes, they are rolled up. Sterilization time is indicated on one-liter jar.
Recipe 4: Pickled Eggplants
Pickled eggplants stuffed with carrots
Ingredients: 1 kilogram of carrots, 2.5 kilograms of eggplants, 7-8 cloves of garlic, medium-sized 2-3 pieces of onions, long celery stalks (by the number of eggplants), vegetable oil, 2 tables. spoons of salt.
Preparation Method:
1. Cut off the tails with a sharp knife in eggplants, make a deep longitudinal incision (pocket), then boil in salted water (1 tbsp. Salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under a yoke (lightly press down with a plate) to make the glass 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. Prepare minced carrots. Why cleaned carrots must be minced in a meat grinder or grated with a grater with large holes.
4. Fry chopped onion in vegetable oil, add carrot mince and 1 tablespoon of salt. Continue roasting until the carrots are ready.
5. Now you can start stuffing. Cook 2 small bowls. In one there will be crushed garlic, in the other vegetable oil (about 150 g). Boiled eggplant to coat with inside and outside, first with garlic, then with vegetable oil, fill the pocket with carrot stuffing and wrap celery. Stuffed eggplants in dense rows folded in an enamel saucepan. Cover with a plate on top and put a small yoke on it (for example, a jar of water). Take out the pot to the balcony or put it in another cool dark place for 2-3 days. If the eggplants are sufficiently leavened, you can roll them up.
6. Arrange the eggplants in one-liter jars, previously cleaned, cover with tin lids for seaming and sterilize for 1 hour over low heat. Twist.
Recipe 5: Eggplant with Bulgarian Peppers
Eggplant, cooked for this recipe, are very, very tasty. For the sake of the final result, it is not a pity to waste time and make your own efforts. This original snack will be useful both at the dinner and festive table. Sweet pepper is better to take small (about 6-7 cm in length). To one eggplant roll was placed in one pepper. The degree of sharpness will depend on how bitter the chili pepper is.
Ingredients: 2 kilograms of eggplants and paprika, 750 ml of water, 1 cup of sugar and refined garlic, 200 ml of table vinegar, salt 2 table. spoons, 2 pieces of chili (bitter pepper), vegetable oil 100 g for pouring plus for roasting eggplants (how many will take). Preparation Method:
For the filling, grind in a meat grinder 2 pieces of bitter and Bulgarian pepper, 1 cup of garlic.
Peeled eggplants cut lengthwise into plates with a thickness of 6-8 millimeters. Then fry them in vegetable oil. Cool it down.
While the eggplants are cooling, you can start preparing the peppers and preparing the pot. Boil peeled Bulgarian pepper for about 2-3 minutes in boiling water. Drain the water, leave the pepper in a saucepan.
For pouring you will need 750 milliliters of water, 200 milliliters of 9% vinegar, 100 g grow. oil, salt 2 tablespoons plus 1 tablespoon of sugar. All ingredients are mixed and set on fire.
While the pot will boil, it's time to start collecting peppers from semi-finished products. Put the stuffing on a slice of fried eggplant, roll it up and put it in the cooled pepper. Stuffed in this way, the peppers are spread on cleanly washed jars, pour boiling pouring. After a 15-minute sterilization jar roll up. During sterilization, the vegetables in the can rise. Therefore, filling the jar, you need to ensure that the total mass to the edge did not reach about 2-3 centimeters.
