Eggplant with ketchup “Chile” (“Torchin”) for the winter

Eggplant with ketchup “Chile” (“Torchin”) for the winter

Eggplants that are closed for the winter in a spicy tomato sauce, like almost everyone. Many housewives make pouring from fresh tomatoes, but if the tomatoes are not bred or you don’t grow them yourself, but are forced to buy, it will be easier and cheaper to make a sauce from ready-made products - tomato paste, juice, and store ketchup. To this end, cooks often recommend the use of ketchup produced by “Torchin”. Its advantages are natural composition, harmonious taste and low price. Eggplant with ketchup “Chili” from the company “Torchin” should be closed for the winter also because this snack has unique organoleptic qualities. Her cooking according to any of the recipes does not take much strength from the cook.

Cooking Features

Despite the simplicity of cooking eggplant appetizers with “chili” sauce, an inexperienced hostess may make mistakes, due to which the appetizer will not be tasty enough or will quickly deteriorate. Before you start cooking, you should get acquainted with the basic rules of canning “blue ones”.

  • Eggplants contain solanine, which is harmful to the body and gives the vegetables a bitter taste. To get rid of solanine, sliced ​​eggplants are sanded or dipped in a saline solution prepared from 20 g of salt per 1 liter of water. After 20 minutes, the vegetables are washed and give them a little dry. Breeders brought a lot of eggplant varieties, almost not containing solanine, and if you are sure that you have such a modern variety, soaking can be neglected, in other cases this manipulation is necessary.
  • For canning in “Chili” sauce, eggplants are cut into large bars, cubes or rounds. The nature of the grinding of the fruit depends on the specific recipe. If you want the pieces to keep their shape better, it is better not to peel the eggplants, but without the pelt they are more tender and pleasant to the taste.
  • Banks for eggplant canned must be washed with soda and sterilized, otherwise the appetizer will quickly deteriorate. The lids are also sterilized by boiling. Eggplants with ketchup “Chile” are covered with metal lids to ensure tightness. Plastic covers with this task will not cope.
  • Eggplants, which are closed in chili sauce, can be stored at room temperature, but they are stored better in a cool room.

Instead of ketchup produced by the Ukrainian company “Torchin” you can use any other, the taste of which you like best. It is important that it is dominated by tomatoes, not starch. Many of our compatriots opted for the sauce, marketed under the brand name “Makheev”. If you can not buy ketchup “Chili” from “Torchin”, you can follow their example.

The original recipe for eggplants with Chile ketchup from Torchin

Composition (2 liters):

  • eggplants - 2 kg;
  • water - 0, 75 l;
  • table vinegar (9 percent) - 0.5 l;
  • sugar - 0.5 kg;
  • garlic - 5 cloves;
  • ketchup “Chile” (“Torchin”) - 100 g;
  • salt - how much will leave;
  • vegetable oil - 40 ml per jar (regardless of its volume).

Method of preparation:

  • Wash eggplants and blot with a napkin. Cut off the tips. Cut vegetables into large strips. If you have young fruits of small size, it is enough to cut them into 4 parts along. Peeling vegetables is undesirable.
  • Dissolve the “blue ones”, leave for 2 hours, then rinse with running water.
  • Combine water with sugar and vinegar, bring to a boil.
  • Put eggplants in a steep marinade, boil them for 5-7 minutes until tender. The readiness of the "blue" is easy to check with a fork: if it comes in easily, the vegetables are ready.
  • Remove the eggplants from the marinade with a slotted spoon, put it on a baking sheet or in a large bowl.
  • Squeeze garlic on eggplants.
  • Pour the vegetables with ketchup. Stir.
  • Sterilize the jars, boil suitable lids.
  • Spread the eggplants in prepared cans.
  • Bring the vegetable oil to a boil and pour it into the jars. At least 2 tablespoons of oil should be poured into each container. The size of the cans does not matter, it’s only important that the oil covers the vegetables.
  • Roll up the cans, turn them over and wrap them well. Leave to cool in a steam bath for better preservation. Remove the container from under the “fur coat” no earlier than after 12 hours.

This recipe for eggplants in ketchup “Chili” was proposed by the technologists of the company “Torchin”, so the best used for it is the sauce produced under this brand. Store snack should be in a cool place.

Eggplants with “Chile” ketchup (from “Torchin”) slices

Composition (2 liters):

  • eggplants - 0, 2 kg;
  • “Chili” (“Torchin”) sauce - 150 ml;
  • sugar - 100 g;
  • water - 0, 6 l;
  • salt - 5 g;
  • bay leaf - 2 pcs .;
  • black pepper peas - 5 pcs .;
  • allspice peas - 5 pcs .;
  • Table vinegar (9 percent) - 100 ml.

Method of preparation:

  • Peel the eggplants, cut into cubes of about 1.5 cm.
  • Prepare a saline solution of 4 liters of water and 20 g of salt. Boil it.
  • Dip the eggplants in a boiling solution, blanch them for 5 minutes.
  • Flip the vegetables into a colander or remove with a slotted spoon. Put it in a saucepan or in a large bowl.
  • Sterilize the jars. When the eggplant water drains a little, fill the prepared containers with it.
  • Dilute ketchup with water, add salt, sugar and spices.
  • Bring sauce to a boil, boil for 5 minutes.
  • Pour in vinegar, stir.
  • Remove the marinade container from the fire. Pour them eggplant.
  • Hermetically close the cans of eggplants, turn them over and cover with a blanket. Leave to cool in this form.

After cooling, the eggplant jars can be moved to any place where you are used to keeping supplies for the winter. It is better that the temperature in this room does not rise above 18 degrees.

Eggplant with vegetables in ketchup “Chili”

The composition (1, 5 l):

  • eggplants - 1 kg;
  • carrots - 0, 2 kg;
  • sweet pepper - 0, 5 kg;
  • garlic - 10 cloves;
  • ketchup “Chile” (“Torchin” or similar) - 60 ml;
  • table vinegar (9 percent) - 40 ml;
  • sugar - 100 g;
  • salt - 10 g;
  • refined sunflower oil - 100 ml.

Method of preparation:

  • Eggplants, peeled, cut into cubes of medium size, as per stew.
  • Pour them with salted water, leave for 20 minutes, then rinse, let them dry.
  • Scrape carrots, wash them, blot them with a napkin and chop them on a grater with large holes or on the one intended for making Korean salads.
  • Pepper seeds, cut into strips.
  • Combine the vegetables, put them in a saucepan, pour ketchup, oil and vinegar into them, add sugar and salt.
  • Over low heat bring the vegetable mixture to a boil, boil it for 20-30 minutes.
  • Add garlic passed through a press 5 minutes before readiness.
  • Arrange the ready salad in the sterilized cans, roll them up. Leave the jars to cool upside down, wrapping them is not necessary.

The eggplant salad prepared under this recipe with Chile ketchup can be safely stored at room temperature.

Eggplants in ketchup “Chili” from “Torchin” are tasty and appetizing, this appetizer is able to decorate even a festive table. Harvesting these canned goods for the winter according to any of the proposed recipes is not a difficult task, even for a novice chef.

Comments (0)