Saute - a complete vegetable dish, tasty and healthy. If you make a few jars of eggplant sautés for the winter, the unexpected guests will not be taken aback: you just need to warm up the finished vegetable mixture. In order for this tasty dish to be well kept and look like a fresh saute, you need not only to comply with the recipe, but also to know some of the details of its preparation.
How to cook an eggplant sauté for the winter
In order to cook this sauté, you need to know a few secrets.
- Saute is different from vegetable stews in that all the vegetables in it are fried and not damaged when they are peeled from the pan. This is achieved by a feature of the technology: when roasting vegetables, they do not hook the spatula, but turn it over, shaking the saucepan. From French, the word “sauté” is translated as: “leap,” that is, vegetables “jump” and due to this they are evenly fried. However, with a lack of experience, you can simply fry them in a skillet, trying to turn them over as carefully as possible.
- To cook an eggplant stew for the winter, vegetables will have to be stewed. So that they do not stick, it should be done in a cauldron or in a saucepan with a thick bottom, not forgetting to constantly mix.
- Eggplants, before cooking, must be salted and left for half an hour, then rinsed with running water and dried. This will remove solanine from them - a harmful substance that gives the "blue" bitter taste.
- A dish will be stored for a long time only if it is decomposed into sterilized jars and well sealed with sterilized lids.
According to the classic recipe in a sauté, in addition to eggplants, tomatoes and sweet peppers, onions and tomatoes are included. However, there are recipes with garlic, carrots and other products. Vinegar is often added to a sauté for storage throughout the winter. The method of cooking canned saute may also differ from the traditional.
Classic recipe for eggplant sauté without sterilization
Composition:
- eggplants - 1 kg;
- Bulgarian pepper - 1 kg;
- tomatoes - 0.5 kg;
- onion - 0, 5 kg;
- granulated sugar - 30 g;
- vegetable oil - 50 ml;
- table vinegar - 50 ml.
Method of preparation:
- Wash vegetables. Eggplants, without peeling, cut them in half lengthwise and salt well (this amount of salt is not included in the recipe), leave for half an hour.
- Cut the tomatoes cross-wise, pour with boiling water and remove the skin, cut into large cubes.
- Peeled onion cut into half rings. Similarly, chop the sweet pepper.
- Rinse the eggplants, dry, cut into cubes. Fry cubes in oil.
- Put all the vegetables in the cauldron. Pour into it the oil, which fried eggplant, vinegar. Pour the sugar and salt. You can add spices to taste.
- Stew vegetables on low heat for 30 minutes.
- Transfer to sterilized jars, roll them up.
- Place the cans upside down, wrap them with a blanket.
- After the jars have cooled completely, turn them back up with the lids and place them on the shelf where they will be stored in the winter.
Saute, cooked according to the classic recipe, has a rather mild and harmonious taste, it is well kept at room temperature, despite the lack of sterilization.
Sauteed Eggplant with Carrots
Composition:
- eggplants - 1 kg;
- Bulgarian pepper - 0, 8 kg;
- tomatoes - 0, 8 kg;
- carrots - 0, 4 kg;
- bulb onion - 0, 2 kg;
- garlic - 4 cloves;
- salt - 30 g;
- black pepper peas - 20 pcs .;
- fresh parsley - 100 g;
- vegetable oil - 100 ml .;
- Vinegar (9%) - 50 ml.
Method of preparation:
- Wash the eggplants, cut into cubes and cover with salt water (a tablespoon of salt per liter of water). After half an hour, rinse.
- Drain the eggplants and fry in the boiling oil until they redden.
- Cut the peppers into large pieces, after having washed them and having removed the seed part.
- Cut the tomatoes into 4 parts, removing the stalks, extinguish for 20 minutes, cool and rub through a sieve.
- Finely rub the washed and peeled carrots.
- Crush the garlic with a knife (its flat side) and chop finely.
- Mix tomato puree, grated carrots and garlic, heat the mixture to a boil over low heat, mixing it with spices and salt.
- Fry the onion, sliced in thin half-rings, in butter. Add the tomato paste, chopped parsley, and peppercorns. Pour in vinegar. Cover and simmer gently for 45 minutes.
- Spread out on banks that need to be sterilized.
- Roll up metal cans with metal lids, turn them over and cover with a blanket so that they cool down slowly.
- When the banks have cooled to room temperature, remove them for the winter.
Sauteed eggplant in a slow cooker
Composition:
- eggplants - 2 kg;
- carrots - 0, 6 kg;
- Bulgarian pepper - 1 kg;
- tomatoes - 1 kg;
- hot peppers - 50 g;
- bulb onion - 0, 2 kg;
- salt - 20 g;
- sugar - 30 g;
- vegetable oil - 100 ml;
- Vinegar (9 percent) - 40 ml.
Method of preparation:
- Wash and dice all vegetables. Soak the eggplants for half an hour in salted water, then rinse and dry.
- Pour oil into the multicooker bowl, put onions and in “Baking” mode, passserent it for 5 minutes.
- Put hot and sweet peppers and carrots on the bottom.
- Lay the eggplants in the second layer.
- Place slices of tomatoes on top.
- Sprinkle vegetables with sugar and salt, pour in vinegar.
- Close the multicooker bowl with a lid. For 90 minutes, turn on the “Quenching” program.
- Spread the prepared sauté over sterilized jars, turn them over and wrap them to cool them down completely.
A simple way to prepare a sauté in a slow cooker will be enjoyed by a busy housewife, because you do not need to be present in the kitchen when stewing vegetables.
Aubergine saute with apples
Composition:
- eggplants - 1 kg;
- tomatoes (unripe) - 1 kg;
- sweet pepper - 1 kg;
- apples - 1 kg;
- onions - 1 kg;
- bitter paprika - 100 g;
- vegetable oil - 1 tbsp .;
- vinegar (9 percent) - 50 ml;
- salt - to taste.
Method of preparation:
- Cut the eggplants into cubes, dip them in salt water for 30 minutes, remove and rinse well under running water. Put in a colander and let drain. Vegetables should dry out.
- Wash and dice all other vegetables, as well as apples, by cutting a core out of them.
- Divide the onion into four approximately equal parts.
- Put tomatoes on the bottom of a thick-bottomed pot, pour one part of the onion on them.
- Place apple slices on top, sprinkle with onions, too.
- The next layer is eggplant. Pour another piece of onion over it.
- Place the pepper on top, sprinkle with the remaining onions.
- Fill all with oil, add vinegar.
- Put the saucepan with vegetables and apples on a slow fire, bring to a boil and simmer for one and a half hours.
- Salt a saute, mix everything and put out another quarter of an hour.
- In prepared, that is, washed and sterilized banks, put the ready-made sauté. Close the cans tightly with metal lids, and screw can.
- Turn the jars on the lids, cover and leave for a day. A day later, clean the storeroom or basement.
Sauteed eggplant with prunes
Composition:
- eggplants - 2 kg;
- prunes - 0, 2 kg (can be replaced with fresh plums, they will need 0, 5 kg);
- onion - 0, 5 kg;
- carrots - 0, 5 kg;
- Bulgarian pepper - 2 kg;
- tomatoes - 1 kg;
- garlic - 1 head;
- table vinegar - 50 ml;
- vegetable oil (for frying) - how much will go;
- salt, sugar, spices - to taste.
Method of preparation:
- Cut the eggplants lengthwise into 4 parts, cut each quarter in half. Sprinkle with salt and leave for half an hour. After the specified time, shake off the salt, wash the pieces of vegetables in cool water, dry with a napkin.
- Fry the eggplant slices in oil.
- Chop onions finely, grate carrots on a fine grater.
- Each pepper, washed and cleaned of seeds, cut lengthwise into 4 parts and cut each across the straw.
- Finely chop the prunes or fresh plums (about 8 pieces each).
- Pass the garlic through the press.
- Add the onions to the roasted eggplants, fry for 5 minutes, then add the carrots and fry for the same amount.
- Add prunes to roasted vegetables, fry for another couple of minutes.
- Dice the washed tomatoes, put them to the vegetables.
- Salt, add sugar and spices to taste.
- Cover and simmer the vegetables until the tomatoes are soft and mashed.
- Add garlic and vinegar, stir, put out another 10 minutes.
- Spread the ready-made snack in sterilized cans, close the hermetically sterilized lids.
- Turn the jars over, cover with something warm. After complete cooling, remove for winter storage.
Sauteed eggplant, cooked according to this recipe, has a savory sweet-sour taste. It will appeal to fans of unusual snacks.
As you can see from the recipes, cooking eggplants sauté is not a big deal. Meanwhile, it is a tasty and satisfying snack, which only needs to be reheated before serving. However, it is not necessary to heat up too - the cold sauté is also tasty.
