Eggplants, which in the people are sometimes called blue, like many. And love is expressed not only in affectionate name, but also in the variety of eggplant blanks for the winter. Recipes are not limited to long-known caviar: eggplants are made with canned salads, they are stuffed and even make such preparations for the winter, which to taste like mushrooms resemble. Interested? Then look for the recipes of these wonderful eggplant blanks, which will be welcome at your table all winter.
Canned eggplant in Korean style
Do you want to cook sharp eggplants for the winter? Then try to make them in Korean.
Ingredients:
- eggplant - 2 kg;
- large onion - 3 pcs .;
- red bell pepper - 500 g;
- large carrots - 3 pcs .;
- garlic - 1 head;
- coriander (parsley) - 1 bunch;
- sugar - 2 tbsp. spoons;
- vinegar 9% - 100 ml;
- sugar - 2 tbsp. spoons;
- bitter pepper - 1 piece;
- seasoning for Korean carrots - to taste;
- Sunflower oil - 100 ml.
Preparation
Eggplants boil in salted water, let cool and cut into cubes. Onions and peppers cut into strips, carrots rubbed on a grater for Korean carrots (or on a large grater). Greens and garlic is crushed. Mix everything, add sugar, salt, vinegar, seasoning and butter. Stir and tamp salad, and send it for 2 hours in the refrigerator to insist. After lettuce we lay out on cans and sterilize 20 minutes cans in volume of 0,5 liters, and 25-30 minutes - liter cans.
Eggplant, like mushrooms for the winter
Cooked in this way eggplants taste very much like pickled mushrooms, try.
Ingredients:
- eggplant - 1 kg;
- garlic - 3-4 cloves;
- vegetable oil - 100 g;
- pepper spicy - 1 pod;
- salt - 100 g;
- water - 1 liter;
- apple cider vinegar 5% - 150 ml.
Preparation
The washed eggplants are cut into circles with a thickness of 1.5-2 cm. The divided circles are divided into 4 parts. Fold the eggplants in a bowl, add 2 tbsp. spoons of salt and pour water. Leave them in this form for 40-60 minutes.
Pour into the pan water, put salt and boil. After pour the vinegar and boil again. Eggplant washed from salt and put into a pan, where marinade boils. Boil for 3-4 minutes. After the eggplant we get out of the solution and let the water drain. After frying 3 minutes in boiling oil. Before use, add crushed garlic and finely chopped pepper.
Hot eggplants are laid out on sterile jars. We close the jars with covers, turn them over, wrap them with a towel and leave them to cool. Banks can be rolled up with metal covers or take good polyethylene (not conventional, but for preservation).
Stuffed Eggplant
A wonderful snack for the winter is obtained from stuffed eggplants. Here is the recipe for its preparation.
Ingredients:
- eggplant;
- garlic;
- carrot;
- parsley;
- Bay leaf;
- black peppercorns;
- salt - 1 liter of water 1 tbsp. a spoon.
Preparation
Pour into the pan water, salt to taste and boil. Eggplant pierced in several places with a fork and put in boiling water. Slightly boil, making sure that the blue does not become too soft. Eggplants are taken from the water, we let it drain and cut along, not to the end. We spread the eggplants on the board, we squeeze one more on top of it, so that all the excess water of the glass.
We rub the carrot on a small grater. Parsley and garlic is crushed and mixed with carrots. We take the eggplant from under the yoke, a little salt inside and fill it with the resulting mixture. Next, add the stuffed blue in an enamel saucepan, pour cold boiled brine and leave in a warm (not in the heat!) Place for 3 days.
We are calcining vegetable oil. We prepare the cans, in which eggplants will be stored. We take the aubergines from the brine, quickly dip into hot oil and immediately put it in a jar. Eggplant is piled to the top of the jar, filled with vegetable oil and covered with a dense polyethylene lid. We store the workpiece in the refrigerator or cellar.