10 "golden" eggplant recipes for the winter

Simple blanks

Our grandmothers made pickles in a barrel, now the hostesses prepare such spins in jars for long-term storage. It is advisable to take a little unripe eggplant, covered with a delicate elastic skin and dense pulp.

Pickled eggplant

Simple recipes help to make real culinary masterpieces. To prepare this dish, you will need 1 kg of blue ones, 1.5 liters of water, 6 tbsp. l. vinegar, 100 ml olive oil, 6 cloves of garlic, 1 bunch of dill, and 1 tbsp. l. salt.

Pour water into a saucepan, pour in vinegar and add salt. When it boils, add the blue cubes. Cook for 5 minutes, stirring occasionally, put in a colander and place in a deep plate. Add finely chopped herbs and garlic teeth and butter. The workpiece is mixed and laid out in jars, which are closed with lids and placed in the refrigerator overnight. You can not keep such canned food until winter, but enjoy its taste the very next day.

Pickled in a jar

If you ferment the blue ones, they will preserve the maximum of useful properties in finished form, and on a cold winter evening it will be so pleasant to taste a delicious pickled, soaked, hand-made delicacy. We offer an easy way to cook your favorite blue ones. They will need 1 kg, as well as 1 pc. paprika, 1 cup of celery, 50 g of garlic cloves, 0.5 cups of parsley, dill and thyme, 1.5 tbsp. l. salt.

The main ingredients are washed with water, do not remove the peel, remove the tails and make a longitudinal incision up to 4 cm long. Cook in boiling water for about 10 minutes, put in a plate of cold water for 20–80 minutes, then in a colander. Celery should be placed in boiling water for 5 minutes, then remove, add salt, bring the salted broth to a boil and cool. The greens and garlic teeth are crushed and mixed with salt.

The blue ones are filled with a vegetable mixture, which are then tightly packed into jars, filled with cooled brine and placed under oppression, the role of which can be played by a flat stone covered with a cloth. In this case, rolling is not required, the jars in which they decided to ferment the blue ones are stored in a cool room.

Salted eggplant

Next, we will tell you how to pickle eggplants at home. To do this, you need to take 2 kg of ripe and strong fruits of about the same size, 20 garlic teeth, 50 g of parsley and peppercorns to taste, 1 liter of water and 2 tbsp. l. brine salt, 3 liters of water and 1 tbsp. l. blanching salts.

The fruits are washed, peeled from the tails and folded for blanching in a large container, water is added. It is necessary to salt and bring to a boil, hold for about 5 minutes in order to get rid of the bitterness. After the blue ones are laid out on the board, when the water drains, they are not cut along the length. Stuff them with chopped garlic mixed with herbs so that each appears whole.

Bay leaves and peppercorns are placed in an enamelled salting dish.The little blue ones are poured with the prepared solution and left in a saucepan, but you can also put them in a deep plate with a load. Preparing meals in this way is quick and easy. If you salted the blue ones, then you can try them after a week.

Fried with garlic

The fried fruit is also delicious. To get an excellent appetizer for meat and vegetables, take 2 kg of blue ones, 3 pcs. tomatoes, 20 ml of vinegar and 30 g of tomato paste, 2 garlic prongs, 5 g of sugar, and another 2 tbsp. l. vegetable oil, 1 tbsp. l. dill. Do not forget about peppercorns and allspice to taste, thyme and thyme, and salt.

The tomatoes are blanched, cutting each tomato crosswise, the blue ones are cut into pieces, then they should be fried in a pan. Peel off the tomatoes and cut into cubes, add chopped garlic cloves and oil, cook together with the fried vegetable composition for 5 minutes on fire, put spices and dill.

The finished product is put in a jar, thyme is added, then it should be sterilized in boiling water for about 15 minutes or the same in an airfryer at a temperature of 150 ° C. You do not need to roll it up, it is stored in the refrigerator or indoors at room temperature.

Video "Eggplant" Ogonyok "for the winter"

From this video you will learn how to cook Ogonyok eggplant for the winter.

Popular recipes

The fruits of the wonderful berries of the nightshade family can be closed according to different recipes. The following winter delicacies are not only spicy, but also delicious.

"Ogonyok"

A spicy and pungent salad called Ogonyok goes well with any side dish. It requires 2 kg of fruits, 4 pcs. red and 2 pcs. hot pepper, 150 g of garlic cloves, another 100 ml of vinegar essence and vegetable oil for frying.

The blue ones are cut into circles, salted, after an hour they are fried until softened. Peppers and garlic teeth are ground into a gruel with a combine, vinegar is added and the fruits are dipped in this mixture. Banks can be sterilized in any way. Garlic-pepper mass and fruits are placed on the bottom. Banks are placed in a deep container with a cloth at the bottom, filled with water. Sterilization is carried out within 10 minutes from the moment of boiling, then can be preserved.

"Ten"

One of the best homemade ways to prepare fruits is a salad, for which you need 10 blue ones, the same amount of tomatoes, bell peppers and onions, 1 glass of vinegar, 1 tbsp. l. vegetable oil and 2 tbsp. l. salt.

Prepare vegetable ingredients, cut into 4 parts, peel the onion, put everything in a saucepan, add oil, vinegar and salt. Boil for about 40 minutes and stir, put in jars and preserve. The product prepared in this way will decorate even a festive table.

Like mushrooms

A delicious appetizer reminiscent of champignons or other mushrooms will not leave indifferent any gourmet. For her, take 5 kg of fruits, 300 g of garlic heads, 350 g of dill, 300 ml of vegetable oil. For the marinade, use 3 liters of water, 250 ml of vinegar and 4 tbsp. l. salt.

Little blue ones are cut into cubes. They are dipped in a boiling marinade and simmered for about 10 minutes with stirring. When the fruits change color, they are laid out in jars and covered with boiled lids. When tasting them, it is not surprising to confuse the taste with mushrooms.

Dishes of the peoples of the world

Canned eggplants occupy a worthy place in the cuisines of different countries of the world: dishes in Kherson style with sweet pepper and chili, spicy in Azerbaijan style with cilantro, etc.

Sicilian eggplant

A prerequisite for cooking this snack is pickling raw fruits. Take 20 kg of blue, 10 liters of honey or wine vinegar, lemon juice, garlic cloves, chili, coarse salt, any herbs, 8 bottles of olive oil, 0.75 liters each.

For the first try, you can take 6-8 kg of blue ones, reducing the number of other ingredients, cut the fruits into strips, then into thin slices, mix the eggplant noodles with salt and lemon juice.Leave it under load for a day, drain the liquid, add vinegar, after 2 hours remove both it and the liquid, distribute over the jars in layers - with garlic, chili and herbs, pour oil and close the lids. This unsterilized product can be eaten after 2 weeks.

In armenian

To prepare a vegetable snack in Armenian, take 3.5 kg of fruits, 1.2 kg of onions, 2 garlic heads, spices (ground black pepper, hops-suneli), 700 ml of vegetable oil and salt to taste.

The blue ones are cut into strips or in another way, salted and put under a press for a day, fried with onions and garlic, then stewed, adding spices and salt, for about 30 minutes. The fragrant mass is laid out in jars, corked with lids.

In Georgian

This savory snack is prepared without sugar. For her, use 1.5 kg of fruits, 300 g of red bell peppers, 2 garlic heads, 2 pods of hot peppers, 150 ml of vegetable oil, 60 ml of vinegar and 2 tsp. salt.

The blue ones are cut into rings and fried until golden brown in a pan or in the oven. Next, the peppers and garlic teeth are crushed with a meat grinder or blender, salted, pepper and poured with vinegar. Lecho turns out to be fragrant and delicious in taste.

There are many ways to make your own sour or spicy delicacy from blue ones by adding carrots, beans and many other vegetable ingredients.

Delicious saute, adjika or caviar will be welcome guests at your family table at any time of the year.