It’s hard to find someone who doesn’t like fried eggplants. These vegetables are good and baked, and stewed, and pickled, but many gourmets prefer to fry them. Fried "blue" can be prepared for the future. There are several options for such snacks, and each of them is good in its own way. Even an inexperienced cook will be able to close the fried eggplants for the winter according to any of the selected recipes, you just need to stock up on time.
Cooking Features
The process of cooking snacks from fried eggplants for the winter is not difficult, but it requires patience and knowledge of some moments.
- Eggplants for preparing snacks for the winter are better for young people. They have a delicate skin, under which there is almost no solanine, coarse seeds. Eggplants turn out gentle, pleasant to taste. If mature vegetables are used for preservation, they must first be soaked in saline solution, cut into pieces. The solution is prepared from 20 g of salt and 1 l of water or in larger quantities, but the same concentration. “Blue” is kept in a salt solution for 20 minutes, then thoroughly washed to remove excess salt, and dried with a kitchen towel so that they are not watery.
- Untreated eggplants retain their shape better, but if you are dealing with large fruits with a hard peel, it is better to get rid of it with a peeler.
- Eggplant frying oil should be refined. Most vegetable oils contain substances that under the influence of high temperatures are converted into carcinogens. The exception is olive oil. The stale oil for preservation is also not used - by the time the snack is opened it will acquire an even more unpleasant rancid smell and taste.
- It is possible to close canned eggplant from fried eggplant for the winter only in clean and previously sterilized jars, otherwise the snack will quickly deteriorate. Often canned food is additionally sterilized in cans, which increases their shelf life.
- Banks with blanks are usually left to cool upside down under a blanket. In this state, they are subject to additional conservation.
Fried eggplants go well with garlic, tomatoes, greens, hot and sweet peppers, so the recipes for canned foods most often include any of the listed ingredients. Despite the similar composition, the appetizer, cooked according to different recipes, has a different taste. You can see for yourself.
Fried eggplants with tomatoes for the winter
Composition (1 l):
- eggplants - 1 kg;
- tomatoes - 0, 3 kg;
- hot peppers - 100 g;
- vegetable oil - 150 ml;
- table vinegar (9 percent) - 30 ml;
- fresh coriander - 30 g;
- garlic cloves - 15 g;
- sugar - 15 g;
- salt - 20 g.
Method of preparation:
- Wash eggplants. Cut into circles about 1-1,5 cm thick.
- Prepare the brine solution by mixing 1 liter of water with a tablespoon of salt. Dip the eggplant circles in it, leave for 15-20 minutes.
- Rinse the eggplants, pat dry.
- Heat the pan, pour a little oil on it, put the eggplant circles in one layer. As soon as they are browned on one side, turn to the other side. Fry another minute, remove from the pan.
- In the same way, fry the remaining blue circles.
- Tomatoes boil, clean, cut seals in the region of the stem.
- Cut tomatoes into large cubes, chop with a blender or meat grinder.
- Remove bitter pepper from seeds, chop up mashed potatoes in the same way as tomatoes.
- Finely chop the cilantro with a knife, after washing it out and drying it, removing the twigs.
- Pass the garlic through the press.
- Combine tomato puree, crushed pepper, garlic and cilantro by placing in a saucepan. Add sugar, salt, vinegar and the remaining oil after roasting the eggplants (about 100 ml).
- Dip fried eggplants in tomato sauce, mix gently.
- Sterilize the jars and their lids. For this snack most suitable capacity of 0.5 liters.
- Fill jars with snacks, cover with a lid.
- At the bottom of the pan, lay a cloth, put an eggplant in it.
- Pour water into the pot. Its level should reach the coat hanger.
- Put the pan on a slow fire. Sterilize the jars with the snack for an hour. Watch the water level in the pan and periodically pour it. It is necessary to add warm water so that the banks do not burst due to temperature drops.
- Carefully remove the jars from the pan. Roll them up. Turn and cover with a warm blanket. Leave to cool in this form.
An appetizer made according to this recipe has a burning taste. If you want the taste to be softer, reduce the amount of hot pepper and garlic. Store snack should be in a cool place.
Fried eggplants for the winter in Georgian
Composition (1 l):
- eggplants - 1 kg;
- sweet pepper - 0, 4 kg;
- hot pepper - 1 pc .;
- garlic - 6-8 cloves;
- sugar - 20 g;
- salt - 20 g;
- vegetable oil - 100 ml;
- Table vinegar (9 percent) - 100 ml.
Method of preparation:
- Wash eggplants, cut off their tips. Cut the vegetables into cubes of 1, 5-2 cm. If the vegetables are ripe, they will not interfere with their cleaning.
- Sprinkle the eggplants with salt, stir, leave for 1 hour.
- Rinse the blue water well with running water and dry them with a kitchen towel.
- Peel the sweet and bitter pepper from seeds, cut into strips, scroll through the meat grinder.
- Chop the garlic with a special press or meat grinder, combine with pepper puree.
- Pour vinegar into the vegetable mixture. Pour sugar and salt, mix.
- Heat the oil in a deep frying pan, put eggplants in it (all at once), fry until golden brown.
- Place the vegetable mixture in a saucepan, bring to a boil, cook for 5 minutes.
- Dip fried eggplants (with butter) into the pepper mass.
- Wait for the snack to boil again, boil it for 10 minutes.
- Spread snacks in pre-prepared cans, roll up.
- Banks with canned food turn over, cover with a warm blanket, leave to cool under it.
This recipe is good because it does not require sterilization. An appetizer prepared according to it is well worth it at room temperature.
Fried eggplants in adjika for the winter
Composition (for 2, 5 l):
- eggplants - 2, 5 kg;
- red bell pepper - 0, 5 kg;
- bitter paprika (red) - 100 g;
- sugar - 60-80 g;
- garlic - 80 g;
- salt - 60 g;
- table vinegar (9 percent) - 120 ml;
- tomatoes - 0.5 kg;
- vegetable oil - how much will leave.
Method of preparation:
- Cut eggplants into circles, 1 cm thick, salt and leave for half an hour.
- Tomatoes, after pouring boiling water, peel, chop with a blender. Tomato paste mass through a sieve to get a thinner texture.
- Peppers (both sweet and bitter) should be cleared of seeds, together with garlic turn through a meat grinder, mix with tomato puree. Temporarily set aside adjika.
- Rinse, dry out the blue ones with a towel, fry them to a delicious crust.
- Add salt to the adjika salt, sugar and vinegar, mix.
- Dip the eggplants in the adjika, mix.
- Fill the prepared jars with this mixture.
- Put a towel on the bottom of the pan, place the eggplant cans on the adzhika on it, having previously covered them with covers. Pour water into the pan, put it on a slow fire. Sterilize the jars for 10-20 minutes depending on their volume.
- Take out the cans, roll up. Turning over, wrap. When the banks are cool, move them to a cool place where you plan to store the snack.
The appetizer made according to this recipe has a savory taste. It will appeal to fans of Caucasian cuisine.
Fried eggplants for the winter are often harvested in tomato or pepper filling, in adzhika. Such snacks have a spicy taste that many people like. You can prepare them without sterilization or with sterilization. Dishes prepared with sterilization have a more pungent taste, since the garlic dressing is not boiled.
