Dried eggplant for the winter at home

Dried eggplant is an Italian appetizer that has become a favorite delicacy in Our Country as well. They can be consumed as an independent dish, as well as added to a variety of salads, pizza or sandwiches. Preparing dried eggplant for the winter is not difficult, but it is important to take into account some culinary secrets.

Selection and preparation of eggplant

For this dish, it is preferable to choose ripe fruits without damage and light spots. Before preparing dried eggplant for the winter, it is necessary to prepare the main product. To do this, the vegetables should be washed, dried, peeled and the stalks removed. If damaged or rotten areas are found, they must be cut out. You can eliminate the characteristic bitterness of eggplant as follows: put chopped vegetables in a bowl, add salt and leave for 20-30 minutes. After the time has elapsed, drain the resulting dark liquid, rinse the workpiece under running water and dry with a towel. After that, you can proceed to the further preparation of dried eggplant for the winter.

How best to cut eggplant

There are several optimal ways to cut this vegetable, depending on further use:

• cubes – most often used to make stews or caviar;

  

• also quite common is the method of cutting into circles, 0,5 – 1 cm thick;

  

• vegetables dried in halves can be used to prepare stuffed dishes;

  

• straws – best suited for salads and soups;

  

• sliced ​​eggplants are suitable for snacks in the form of rolls.

  

The best recipes for dried eggplant for the winter

There are many different recipes that differ from each other in the preparation technique and composition. Each hostess will be able to choose the one that suits her best.

In the oven

You can cut vegetables in any convenient way, for example, cubes, slices or circles.

To make dried eggplant for the winter in the oven, you will need:

• sunflower oil – 100 ml;
• eggplants – kg 1;
• black pepper – 5 g;
• 4 cloves of garlic;
• rosemary – 3 sprigs;
• salt – to taste;
• 5 g each of dried oregano and thyme.

Step-by-step instructions for snacks for the winter:

1. On a pre-greased baking sheet, spread the prepared eggplants in a thin layer.
2. Salt, add spices.
3. Place the raw materials in the oven, preheated to 100 degrees.
4. Dried for at least 3 hours, while opening the door by 1-2 cm – for ventilation.
5. After the specified time, turn off the fire, and leave the workpiece inside the oven to cool completely.
6. Put a small amount of eggplant with finely chopped garlic and rosemary on the bottom of a sterilized container, then pour oil over it. Next, alternate layers so that you get vegetables immersed in oil.
7. Roll up the finished product with boiled lids and put in the refrigerator. It is recommended to eat a week after preparation.

In the dryer

The dish can be tasted 12 hours after preparation.

To prepare dried eggplant for the winter in a dryer, in addition to 1 kg of the main component, you will need:

• 100 ml of sunflower oil;
• 5 g of dried rosemary and basil;
• a pinch of ground red pepper;
• salt – to taste;
• 2 cloves of garlic;
• 3 g dried paprika.

How to cook a snack for the winter:

1. Rinse, dry and cut vegetables in any convenient way.
2. Pour the workpiece with boiling water for 10 minutes.
3. Then drain the water, dry the fruits and put them on the dryer tray.
4. Set the temperature to 50 degrees.
5. Dry for 3 hours.
6. The next step is to prepare the dressing. To do this, mix the oil with spices and chopped garlic.
7. Put the prepared eggplants in a sterile glass container, pour over the sauce.

Outdoors

The shelf life of the dried vegetable is about 9 months.

Young fruits with a small amount of seeds are suitable for preparing dried eggplants for the winter in this way. Put the prepared vegetables on a tray lined with parchment paper. Leave the raw materials for a week in a warm place where direct sunlight does not penetrate. In order for the pieces to dry evenly, they should be turned over at least once a day. It is recommended to cover the tray with the workpiece with a gauze cloth to prevent the penetration of pests. In addition, pieces of fruit can be threaded onto a fishing line with a needle, and then dried by hanging in the shade for about 1 days. Vegetables prepared for the winter must be packaged in sealed bags.

In Italian

This dish can be eaten a month after preparation.

To make dried eggplant for the winter according to the Italian recipe, in addition to 1 kg of the main ingredient, you will need:

• 1 sprig of parsley;
• 50 ml of olive oil;
• 2 cloves of garlic;
• 250 ml 6% vinegar;
• a pinch of salt;
• 5 g chili pepper.

The process of preparing eggplant blanks for the winter:

1. In a heat-resistant bowl, bring the indicated amount of vinegar to a boil, then send the prepared eggplants.
2. Boil for 4 minutes, then put in a colander to drain excess liquid, then rinse.
3. Chop pepper, garlic and parsley.
4. Put vegetables and spices in layers in sterile jars, periodically pouring oil.
5. Close with hot lids, put in the refrigerator.

In oil with garlic

It is advisable to store such a workpiece in a dark and cool place.

To make dried eggplant for the winter, you will need:

• 500 g of the main ingredient;
• 250 ml of olive oil;
• 2 cloves of garlic;
• 10 g of Provence herbs;
• salt – to taste.

Step-by-step recipe for dried eggplant for the winter:

1. Dry vegetables in any convenient way.
2. Next, proceed to the preparation of the filling: heat the indicated amount of oil in a pan, do not bring to a boil, then add the garlic mixture.
3. Put eggplants in layers in a sterilized glass container, sprinkle with spices and salt, then pour hot dressing.
4. Close the workpiece with lids, wrap in a blanket. After a day, put in the refrigerator.

Korean Dried Eggplant

100 g of the workpiece contains approximately 134 kcal

Necessary products for harvesting eggplant for the winter:

• 2 Art. l soy sauce;
• 1 Bulgarian pepper;
• 1 onion head;
• 2 tbsp. l. vinegar;
• vegetable oil – for frying;
• 50 g dried eggplant;
• 2 cloves of garlic;
• carrots in Korean – 100 g.
• coriander and salt – to taste.

Step-by-step instructions for preparing snacks for the winter:

1. Soak dried eggplant in boiling water for 20 minutes, add salt, then drain in a colander.
2. Put the coriander and chopped garlic into the hot oil.
3. After a minute, add the main ingredient, chopped onion and pepper into half rings.
4. Fry the resulting mass in a pan for 2 minutes.
5. After that, pour in the vinegar and soy sauce, remove from heat.
6. Cool the workpiece, then add the carrots.
7. Pour the finished mass into sterile jars.

It is worth noting that this recipe uses a ready-made Korean carrot salad. You can prepare it as follows: grate the carrots on a special grater, lightly salt and add a couple of tablespoons of sugar. Leave the mixture for 5 minutes to form juice. Then pour in 2 tbsp. l. 9% vinegar and mix well. Pour chopped garlic over the mass, 0,5 tsp each. ground coriander, red and black pepper. Next, it is necessary to pour well-heated sunflower oil into a common container, mix everything thoroughly. Leave the salad to infuse for at least 2 hours, after which it is ready for making Korean-style eggplant snacks for the winter.

Dried eggplant with honey

In addition to 1,5 kg of the main ingredient for preparing snacks for the winter, you will need:

• 60 g of honey;
• 3 Art. l soy sauce;
• 70 ml of vegetable oil;
• 1 tsp cumin and dry adjika;
• 3 tbsp. l apple cider vinegar.

To prepare such a snack, it is desirable to use liquid honey.

How to cook dried eggplant for the winter:

1. Peel the vegetables, cut into medium-thick plates.
2. Combine all these products except eggplant and mix.
3. Pour the raw materials with the resulting marinade, leave in the refrigerator for 24 hours.
4. After the time has elapsed, drain the filling.
5. Squeeze the vegetables lightly, then put on a baking sheet.
6. Send the workpiece to the oven for 3 hours.
7. Dried at a temperature of 60 – 70 degrees, slightly opening the door.
8. Cool the finished product, decompose into bags with a zip fastener.

How to understand that dried eggplant is ready

It is necessary to dry eggplants for the winter until they are fully cooked, since such a product is not subjected to long-term storage when half-baked. The condition of dried vegetables is somewhere between dried and fried. Readiness can be determined by clicking on the fruit. If the piece is slightly springy, then it is ready.

Terms and rules of storage

Dried eggplants with butter, cooked for the winter, must be stored in a cool place. It can be a basement, a cellar or a refrigerator. For such a blank, it is preferable to choose glass containers. In a cool place, dried vegetables drenched in oil are stored for 5 months. If the workpiece is thermally processed and preserved, then in this case the shelf life is increased to 1 year. Dried eggplant without oil can be kept in a dark and cool place in cardboard boxes, cloth bags or special zip-lock bags. Also, this product is stored at room temperature not higher than 28 degrees. But the shelf life in such conditions will be about 3 months.

Conclusion

Dried eggplant for the winter is a delicious snack that is suitable not only for the festive table, but also for daily use. This dish will be a great addition to breakfast. The taste of eggplant is very similar to mushrooms and even meat, which is why this vegetable is popular and widely used in the preparation of vegetarian dishes.