Eggplants marinated in tomato juice are one of the most popular ways of preserving this overseas vegetable. Of the great number of recipes, we picked up only two, the most interesting.
Eggplant in tomato juice
Ingredients:
- eggplant - 1 kg;
- tomatoes - 1,5 kg;
- vinegar 6% - 35 ml;
- salt - 1/2 tbsp. spoons.
Preparation
Eggplants are cleaned, cut into small cubes and laid out on a baking tray. Bake in the oven, heated to 200 degrees for about half an hour, until soft.
In the meantime, prepare a tomato sauce. Tomatoes are mine, cut out the peduncle and scroll through the meat grinder. Bring the tomato puree to a boil, remove the fire to a minimum and cook for about 5 minutes. We fall asleep in a pan of dried eggplants, again bring to a boil and salt. After 5 minutes, add the vinegar and pour the salad on sterile jars. We roll up the metal covers, and wrap the banks with a warm blanket until it cools down completely.
Recipe for hot canned eggplant in tomato juice
Ingredients:
- eggplant - 6 kg;
- tomatoes - 3 kg;
- Bulgarian pepper - 1 kg;
- onions - 2 kg;
- garlic - 2 pieces;
- chili pepper - 3 pcs .;
- parsley - 200 g;
- vegetable oil refined - 3/4 l;
- sugar - 3 tbsp. spoons;
- salt - 2 tbsp. spoons.
Preparation
Eggplants cut into slices half a centimeter thick and filled with cold, well-salted water. Leave for half an hour to leave unnecessary bitterness. Tomatoes scalded with boiling water, remove the skin and grind it in a blender. Onions are cleaned, cut into quarters and thinly shredded. We chop the sweet pepper strips. Finely chop the garlic and herbs. We cut out the core of bitter pepper and rub it into a gruel with a blender.
The eggplant is drained, dipped with a paper towel and fried in a well-heated frying pan from two sides to brown. Fold the slices in a deep saucepan. On the same frying pan fry the onion until golden and put it into a saucepan to
In tomato puree we add garlic, bitter pepper, sugar and salt. Bring to a boil and simmer until the excess liquid is evaporated. In the end, add the greens. In clean, sterilized cans, first lay a layer of vegetables, pour on 2 fingers tomato sauce and again vegetables. So repeat until the banks are completely filled. Top with all the tomato, cover with lids and put in a pot of boiling water. Pasteurize half a liter of jars 40 minutes, liter - at least an hour. After the cans roll up, turn upside down and wrap it in a blanket, until they completely cool down.
Love home preservation, then we recommend cooking light-salted cucumbers or salted tomatoes , you will get a wonderful appetizer for a meal in the circle of friends.