Eggplants are loved by many, and hostesses often prepare them for the winter in the form of snacks. These canned foods include eggplants in Tatar style. Their specificity lies in the fact that eggplants are combined with pepper, sweet and spicy, and are prepared in tomato sauce. A dish can be spicy or moderately savory, but it always turns out juicy, appetizing and, once on the table, is eaten almost instantly. You can close eggplants in the Tatar style for the winter using several recipes, each of which is good in its own way.
Cooking Features
The process of cooking eggplant salad in the Tatar style for the winter does not seem difficult even for a novice cook. Knowing some points will allow you to get the best result.
- The taste of the finished snack depends largely on what you will make the sauce. The basis can be sliced or chopped up mashed tomatoes, diluted tomato paste, tomato juice.
- Snackiness can be adjusted by changing the amount of hot pepper. Eggplant in Tatar style is usually made less sharp compared to eggplants in adjika, adding 1-3 pods per 6 liters of ready-made food. Garlic in a snack put on one of the first stages of cooking, so that the dish acquires a special taste and aroma, but does not become spicy.
- From young eggplants the appetizer is more tender, you can not clean them before cooking. Mature fruits have a coarser taste. The skin of them is recommended to remove with the help of a peeler.
- Eggplants contain toxic substance - solanine. In those doses in which it is contained in the “blue ones”, this substance does not pose a serious danger to human health, but it gives bitterness to vegetables. To get rid of solanine, pieces of eggplant are salted or immersed in a solution prepared from 20 g of salt per 1 liter of water, wait 10-20 minutes, washed and dried. Only then can you start preparing the selected dish.
- Banks for an eggplant snack in Tatar style must be sterilized. The lids are also sterilized by boiling. Close the salad should be metal covers, ensuring tightness. If plastic was used, the snack will have to be kept in the refrigerator, in this case its shelf life will be limited to 3 months. Properly preserved eggplants in Tatar style do not deteriorate during the year.
The technology of cooking eggplants in Tatar can be different. They depend on the specific recipe and intended storage of the snack. Usually vegetables boil for a long time, so that the snack does not require sterilization. Sometimes eggplants are fried separately, the sauce is made separately. If the sauce is used raw, cans with snacks before seaming must be sterilized or stored in the refrigerator only. If the sauce has been boiled, sterilization can be dispensed with.
The classic recipe for eggplants in Tatar
Composition (6 liters):
- eggplants - 2 kg;
- tomatoes - 3 kg;
- Bulgarian pepper - 1, 5 kg;
- bitter capsicum - 1-2 pcs .;
- garlic - 0, 2 kg;
- salt - 60 g;
- sugar - 0, 2 kg;
- table vinegar (9 percent) - 0, 2 l;
- vegetable oil - 0, 25 l.
Method of preparation:
- Wash the blue ones, blot them with a napkin. Cut into cubes of about 1, 5 cm. Dip in a salt solution prepared at the rate of 1 tablespoon of salt per liter of water (the consumption of salt for soaking vegetables in the recipe is not specified).
- After 20 minutes, rinse the eggplants under a stream of water and leave in a colander to dry them a little.
- Slice the tomatoes crosswise, lower for 2 minutes in boiling water. Remove with a slotted spoon, transfer to a container with cold water. When the tomatoes cool, peel off the skin. Cut the tomato pulp into small cubes or bite with a blender.
- Mix tomato paste with sugar, salt, vegetable oil.
- Mince garlic or crush with a special press, mix with tomato puree.
- Peel the pepper and seeds from the hot pepper, cut it as small as possible or mince, combine with tomato sauce.
- Free the sweet pepper from seeds, cut into squares of approximately the same size as the eggplants.
- Bring the tomato paste to a boil over low heat. Add eggplants to it. Wait until the contents of the pan boil again.
- Enter the sweet pepper. Boil 30-40 minutes, until fully prepared pepper and eggplant.
- Pour in vinegar, stir. Wait until the contents of the pan boil again, and remove it from the heat.
- While stewing eggplants, sterilize the jars and their lids.
- Fill jars with snacks, hermetically cork them, turn them over and wrap them up.
After the snack cans have cooled, you can put them in the pantry or any other place where you are used to storing supplies for the winter.
A simple recipe for eggplants in Tatar style
Composition (6 liters):
- eggplants - 2 kg;
- sweet pepper - 1, 5 kg;
- hot pepper - 2-3 pcs .;
- garlic - 0, 2 kg;
- acetic essence (70 percent) - 40 ml;
- tomato juice (or tomato paste, diluted with water at a ratio of 1: 2) - 3 l;
- sugar - 0, 2 kg;
- salt, seasonings - to taste.
Method of preparation:
- Cut eggplants into cubes, soak for 20 minutes in brine, wash and dry.
- Bulgarian pepper, cleared of seeds, cut into squares or half rings.
- Cut the hot pepper into thin ringlets.
- Pass the garlic through a press or meat grinder.
- Fold the vegetables into a saucepan, cover with tomato juice mixed with butter, salt, sugar and spices. If the juice is with salt, it is not worth much to add it, so as not to over-salt the snack, especially since it will decrease in volume during cooking.
- Bring the vegetable mixture to a boil, boil it for 30 minutes, stirring occasionally.
- Add vinegar essence, mix. Remove from heat.
- Spread the salad over the prepared jars, roll them up, leave to cool upside down.
Thanks to replacing tomatoes with juice, the snack is easier and more traditional. The taste of the classic version of the salad cooked under a simplified recipe is almost the same.
Fried eggplants in Tatar style
Composition (2 liters):
- eggplants - 1 kg;
- sweet pepper - 0, 5 kg;
- tomatoes - 0, 6 kg;
- garlic - 10 cloves;
- bitter capsicum - 2 pcs .;
- vegetable oil - 80 ml for marinade, for frying - as required;
- table vinegar (9 percent) - 80 ml;
- sugar, salt, black pepper - to taste.
Method of preparation:
- Cut eggplants into circles, sprinkle. After 10 minutes, rinse, pat dry with a kitchen towel.
- Remove seeds from sweet pepper. Cut it into half rings.
- Cut the tomatoes into slices, mince with the garlic and hot pepper.
- Fry eggplants and sweet peppers individually in a frying pan.
- Mix tomato sauce with salt, sugar, butter, vinegar, and pepper. Bring to a boil, boil for 2-3 minutes.
- Put eggplants and pepper in prepared jars in layers, pouring marinade over each layer.
- Hermetically close the jars, turn them over and wrap them. Leave to cool in a steam bath.
This snack should be stored in a cold cellar or refrigerator. For storage at room temperature, it must be sterilized in jars in a water bath for 10-20 minutes, depending on the volume of containers (10 minutes for every 0, 5 l).
Eggplant in Tatar: recipe with photo
Composition (3 liters):
- 1 kg of eggplants;
- 1 kg of tomatoes;
- 500 grams of sweet pepper;
- 1 tbsp. l salts;
- 1 head of garlic;
- 100 g of sugar;
- 125 ml of table 9% vinegar;
- 100 ml of water;
- 220 ml of vegetable oil.
Cooking:
1. Prepare all the necessary ingredients to make a delicious snack for the winter. Eggplants, tomatoes and sweet peppers, wash thoroughly. Measure out the right amount of salt, sugar, vegetable oil and table vinegar, as well as water.
2. Take a suitable sized pot. Take a sharp knife and cut the tomatoes into small slices, simultaneously cutting the places where the stem was attached.
3. Cut the sweet pepper into pieces, remove the seeds and the stem. Cut the vegetable into small pieces and put it in a saucepan with the tomatoes.
4. Now it's the turn of eggplants. Cut the tails, cut the vegetables into halves or quarters of circles, put in a saucepan.
5. Pour salt and sugar into the pan, pour in water and vegetable oil.
6. Mix all over with a large spoon. Put the pot on low heat and boil the vegetables for 15 minutes, stirring occasionally. Make sure that the appetizer does not start to burn.
7. Pass the peeled garlic cloves through a press and put into the pan. Pour in vinegar, mix everything and simmer another 5-7 minutes.
8. Wash and preserve jars for preservation. Scald lids with boiling water. Spread hot flavored vegetables snack on cans.
9. Roll up the jars with lids, overturn them and wrap to cool completely. After a day or two, you can rearrange the workpiece in a cool dark place for further storage.
Eggplant in Tatar style is a tasty and colorful appetizer, which is not difficult to make for the winter even for a novice cook. It will take “blue”, pepper and tomatoes. Snack will be moderately savory, non-capricious in storage.
