3 Eggplant preserves for the winter
In this article you will find3 recipes for preserving eggplant for the winter.
Eggplant and pepper in tomato sauce
Prepare homemade preservation for the winter from eggplant and pepper in a thick tomato sauce. This sauce has a sweet and sour taste, an amazing aroma and a slight spiciness that can be enhanced by adding more garlic.
Ingredients for eggplant with pepper in tomato sauce for the winter
Eggplant – 3 kg;
Watch the video recipe: Cherries in their own juice.
Cooking eggplant with peppers in tomato sauce for the winter
Wash the vegetables, remove the seeds and stalks in pepper, peel the eggplant.
Cut the pepper and eggplant into coarse pieces (pepper into 4, eggplant into 8 particles along).
Grind the tomatoes into mashed potatoes. Pour into a large enamel saucepan and add the oil, vinegar, salt and sugar.
Put on fire, bring to a boil.
As soon as the juice from the tomato boils, you need to reduce the heat and put the vegetables in parts, first eggplant, and then pepper. If the tomato puree does not cover all the vegetables, don’t worry, the vegetables will release juice during cooking and immerse themselves in it.
After boiling, cook for 15 minutes over low heat. Stirring occasionally so that the vegetables are evenly stewed.
Put hot vegetables, lay out eggplant, pepper in layers…. in hot sterilized jars and pour marinade, sterilize for 15 minutes and roll up the lids.
The finished preservation must be wrapped and kept until completely cooled.
Eggplant and pepper in tomato sauce for the winter are ready. Tasty!!!
Pickled eggplant
We continue a series of wonderful preservation – we prepare pickled eggplants. You will have to “play around” with these eggplants, but it’s worth it. Such a salad can be eaten the next day after cooking, or you can stock up for the winter. And then also taste with pleasure.
Pickled eggplant – ingredients
Eggplant – 3 pieces (medium size).
Pickled eggplant – cooking
Wash the eggplant well, cut into circles about 1 cm thick. Salt, sprinkle with vegetable oil and mix with your hands. Spread on a baking sheet and put in an oven preheated to 180 degrees for 20-25 minutes. The eggplant should be lightly baked.
Three carrots on a coarse grater, cut the onion into cubes, fry together in vegetable oil, salt and pepper to taste.
Finely chop the dill and garlic (you can just chop them in a blender).
Grind the tomatoes in a meat grinder.
Pour ground tomatoes into a saucepan, add honey, vinegar, hot peppers, salt, bring to a boil, turn off and immediately begin to put vegetables in jars.
Put the carrot and onion mass on the bottom, then eggplant, then marinade, dill with garlic, and so on to the top of the jar. The last should be the marinade.
- Next, there are two options for continuing cooking:
- Close the lids, cool and put in the refrigerator. Eggplant is ready to eat in a day.
- Sterilize for 30 minutes from the moment of boiling and twist for the winter.
From this amount of eggplant, 3 half-liter jars are obtained.
Tasty!
Eggplant caviar without vinegar
Prepare the sleigh in the summer” – a folk proverb teaches us. It can also be paraphrased for conservation – what you cook in the summer is what you find in winter. Such eggplant caviar always succeeds and turns out to be very tasty, and most importantly it stands under any conditions.
Recipe for eggplant caviar without vinegareggplant – 2 kg.
We wash the eggplants well, cut off the stalk and cut them into cubes (for those who do not like eggplant peels and peppers in caviar, you can pre-bake them, remove the skin, and then cut them). Peel the onion, cut into small cubes. Wash the bell pepper, cut in half, remove the seeds and cut into cubes. Finely chop the hot pepper. Peel the carrots and rub them on a carrot grater. Pour boiling water over the tomatoes for 1 minute, peel, cut into cubes.
We take a large frying pan, pour part of the oil, spread the eggplant and fry (if you baked eggplant, skip this step). We put them in a large thick-walled pan.
Next, in the same pan where the eggplant was fried, pour in more oil and fry the onion until golden brown. Spread the onion to the eggplant.
Fry the carrots and also in a saucepan with eggplant and onions. In the same way, fry the pepper, put it in a saucepan.
Stew the tomatoes until soft under the lid and pour over all vegetables.
Add salt, sugar, hot pepper, knead well. Put on the lowest heat and boil, stirring occasionally for 40 minutes.
Our caviar is ready. You can kill it with a blender to a puree state, or you can leave it like this
.
We lay out the caviar in sterile hot jars, hermetically close with sterilized lids.
Note! If your caviar will be in an apartment locker, and not in a cold cellar, before closing the lids, it is worth sterilizing it for another 15 minutes, so it is guaranteed to stand at any temperature.
Turn the jars upside down, wrap them in a warm blanket and leave to cool completely.
From this amount of ingredients, 5 liters of ready-made caviar are obtained.
If you still really like caviar with sourness (with vinegar), then you can add 3 teaspoons of 9% vinegar 10 minutes before the end of cooking.
Tasty!
