Eggplant baked appetizer for the winter

Bakat eggplant salad for the winter is prepared according to different recipes with the addition of various ingredients. The technology of all methods is not much different and takes a little time. The preparation turns out tasty, the shelf life will be extended by the final sterilization, but vegetables can be processed without additional hot processing.

All components of Bakat salad recipes for the winter are recommended, but not strictly limited (except for the preservative)

The subtleties of cooking Bakat salad

The salad will turn out the desired color and taste only with fresh ingredients. Eggplants choose ripe, medium-sized, overripe fruits with a tough skin and ripened seeds for salad, they are not suitable for caviar.

The processing technology provides for the use of blue ones without peeling and removing the inner part with seeds. Therefore, pay attention that there are no soft dents, spots and signs of decay on the surface. The same requirements apply to accompanying vegetables. It is better to take red-fruited tomatoes that have reached biological ripeness.

Sweet peppers are mainly used red, but green and yellow will give the preparation for the winter an additional color and will not change the taste for the worse. They can be mixed if desired. The amount of hot pepper and garlic is regulated according to gastronomic preferences, approximately one kilogram of blue ones is a head of garlic and one pepper.

In the budget version, vegetable oil is used odorless filtered sunflower oil, ideally they take olive oil, but it is much more expensive. Salt for harvesting for the winter is only suitable for coarse cooking, fine grinding or with the addition of iodine is not suitable, iodine softens vegetables and gives them a specific taste, one hundred is highly undesirable, for this reason sea salt is not considered.

It is better to use apple cider vinegar as a preservative, the vinegar is softer without a strong acid odor. The recipes include parsley or cilantro, choose young greens so that the stems are not tough. Spices are rarely used, you can add ground black or red pepper in a minimal amount.

Banks are processed by any usual method. Be sure to boil the lids and leave them in the water until use. Containers must be intact without chips on the neck and cracks in the body.

How to cook Bakat from eggplant for the winter

Eggplant salad recipes for the winter are quite diverse. Bakat is prepared with the addition of zucchini, beans, and onions. The technology is almost the same for everyone. The little blue ones are not fried, but they begin to process immediately after molding. Withstand raw materials on fire for a long time, so they do without sterilization. If there is little time, vegetables are subjected to additional hot processing in jars before blocking.

Hybrid varieties do not have bitterness in taste; such blue ones are processed immediately.

Classic Bakat Salad Recipe

The salad will require a standard set of components, for processing for the winter 1 kg of the main vegetable is harvested:

• Tomatoes – 1 kg;
• carrots – 2 pcs. medium size;
• sweet pepper – 500 g;
• parsley – 1 bunch;
• bitter pepper – to taste;
• garlic – 1-2 heads;
• preservative – 60 ml;
• salt – 35 g;
• sugar – 90 g;
• oil – 200 ml.

Bakat does not require strict observance of proportions regarding vegetables, the main thing is that they are of good quality

The taste of the product is tested before the introduction of vinegar, salt and sugar are added if desired.

Winter harvesting technology:

1. Tomatoes are poured over with boiling water to make it easier to peel, peel.
2. Seeds are removed from hot peppers.
3. The garlic is shared.
4. Chop the parsley.
5. Vegetables are passed through an electric meat grinder with a fine grate.
6. It turns out a homogeneous mass, to which greens are added, all spices (except for the preservative), let the mixture boil.
7. Carrots are grated, chopped with a food processor or cut with a curly knife.
8. The blue ones are molded into longitudinal small cubes (if they are bitter, they remove the sharpness with salt), the pepper is cut into approximately the same size.
9. Vegetables are added to the filling and stewed for half an hour.
10. Vinegar is introduced, the mass should boil for another 5 minutes.

Lettuce Bakat is packed in containers, sterilized before boiling the workpiece in jars, rolled up and wrapped for slow cooling.

Fast Bakat Salad

Bakat is one of the best quick eggplant recipes for the winter. Vegetables and spices needed to process 1 kg of blue ones:

• preservative – 100 ml;
• oil – 250 ml;
• salt – 25 g;
• tomatoes – 700 g;
• sugar – 80 g;
• garlic, hot pepper – to taste;
• bell pepper – 500 g.

Bakat salad is made for the winter in stages:

1. Puree is made from tomatoes, garlic and hot peppers using a blender or an electric meat grinder.
2. Boil the mass for 5 minutes. add spices and oil.
3. Carrots, eggplants and sweet peppers are molded. Dip into the filling, kept in a state of boiling for 30 minutes. pour in the vinegar.

The salad boils for 5 minutes, it is laid out in containers and sterilized for another 10 minutes, clogged and insulated.

Bakat from eggplant for the winter without sterilization

Bakat salad ingredients:

• preservative – 50 ml;
• sisenkie – 2 kg;
• salt – 50 g;
• Bulgarian pepper – 1 kg;
• oil – 300 ml;
• Tomatoes – 1,5 kg;
• sugar – 150 g;
• chili – 1 pcs.;
• parsley;
• garlic – 2 heads.

Bakat salad is prepared according to the following technology:

1. The peel is removed from the tomatoes, the core is removed from the chili, the garlic is separated, the parsley is chopped, all products are crushed to a homogeneous substance.
2. Put on fire, let it boil, add oil and spices (except vinegar).
3. Eggplants and sweet peppers are molded, poured into the filling.
4. Stew for 50 minutes, 3 minutes before readiness pour in a preservative.

Arrange in jars and seal tightly.

Bakat from eggplant and zucchini for the winter

You can prepare an assorted salad for the winter, which, in addition to standard vegetables, includes zucchini. Eggplant and zucchini are used in equal proportions (1 kg each).

A set of products:

• dry basil – 1 tsp, the same amount of dry ground garlic and allspice;
• chili – 1 pcs.;
• salt – 50 g:
• sweet pepper – 500 g;
• tomatoes – 700 g;
• preservative – 40 ml;
• carrots – 2 pcs .;
• oil – 250 ml.

Recipe:

1. From tomatoes, carrots, chili (without seeds) make a homogeneous mass.
2. The filling is brought to a boil and all the spices and oil are added.
3. Eggplants and zucchini (without peel) are molded into parts of the same size.
4. All components are combined, stewed for half an hour, vinegar is introduced before the process is completed. Keep on the stove for 3-5 minutes.

Bakat is laid out on banks and clogged.

In a salad, not only vegetables are tasty, but also filling

Bakat from eggplant for the winter with beans

You can make a salad according to any proposed recipe, the cooking technology and composition of the components are the same, only beans are added.

Beans are taken at the rate of 300 g per kilogram of eggplant, if desired, more can be. It is pre-filled with water for a day, then boiled until tender. Add to salad for 10 minutes. until the end of cooking. Before turning off, they try the salad for salt, if necessary, adjust the taste.

Snack Eggplant Bakat with Onions

Bakat salad will take a little longer to prepare than the traditional version, but the taste will be better.

Ingredients of salad:

• eggplants – kg 1,5;
• onion – 300 g;
• garlic at will, but no more than a head;
• oil – 200 ml;
• carrots – 1 pcs .;
• preservative – 80 ml;
• Bulgarian pepper – 800 g;
• Tomatoes – 1 kg;
• salt – 40 of

Recipe sequence:

1. For a salad, use a saucepan so that all the raw materials enter it.
2. A little oil is poured into the bottom of the dish, chopped onions are sautéed in half rings.
3. When it becomes soft, add grated carrots, fry for 3 minutes.
4. Garlic is squeezed into fried vegetables and chopped eggplant and pepper are added, the amount of oil is adjusted.
5. Fry all the ingredients until half cooked.
6. Pour in the grated tomatoes, the remaining oil. Salt, taste, adjust if necessary.
7. Stew the salad in a closed container for 25 minutes. If desired, bitter ground red pepper is added and a preservative is introduced.

They are laid out in containers, sterilized for 10 minutes, rolled up. The workpiece has undergone a long heat treatment, so it can not be insulated.

Bakat from eggplant for the winter in a slow cooker

All ingredients are taken from the traditional Bakat recipe or any other where there is no roasting function. The processing of vegetables is the same, but the sequence is slightly different. All products are placed in the bowl at the same time, the device is closed and set to the “Extinguishing” mode, additional sterilization is not required. Lettuce in boiling form is laid out and the container is corked.

Bakat from white eggplants

Salad in terms of components and preparation using blue ones is no different from white eggplants. Light varieties are hybrid, they will not have a bitter taste, so there is no need to sprinkle raw materials with salt and withstand.

To taste, harvesting for the winter will be the same as with dark-fruited varieties. Loses in color, but aesthetics are given by different colors of pepper. The rest is processed according to the same technology and according to any recipe that is preferred.

Bakat from eggplant in Georgian for the winter

A delicious recipe for the winter of Bakat salad from a kilogram of eggplant with notes of Caucasian cuisine can be made with a set of the following components:

• cilantro – 1 beam;
• parsley – a few branches;
• basil (fresh herb) – to taste;
• cloves – 3 pcs.;
• garlic – 2 heads;
• chili – 1 pcs.;
• tomatoes – 500 g;
• salt to taste, sugar can be added if desired;
• preservative – 100 ml;
• oil – 150 ml.

Spicy appetizer Bakat with chili and garlic

Winter salad recipe:

1. All greens are chopped.
2. Garlic is crushed or rubbed.
3. The onion is finely chopped.
4. Tomato puree is made.
5. Chile cut into half rings.
6. Onion and garlic are sautéed in a saucepan in oil, eggplants cut into rings are added, and kept until a crust appears.
7. Pour in tomato juice, introduce all components (except vinegar). The preservative is added last – before the product is ready.

Stew the salad for 30 minutes and close in jars.

Bakat with eggplant and cucumbers for the winter

The processing technology for the winter is made according to any selected recipe. Cucumbers are added in a ratio of ½ of the mass of eggplant. They are pre-soaked for 2 hours in cold water. If the peel is thin, it is left, and large vegetables are peeled off. Introduced into the salad simultaneously with eggplant, molded into identical parts.

Bakat with eggplants in winter more Korean

Salad for the winter with a spicy taste has the following set of products:

• carrots – 350 g:
• eggplants – kg 1;
• sweet pepper – 1 pcs .;
• onion – 1 pcs .;
• a set of Korean spices for carrots – 1 sachet or 1,5 tbsp. l.;
• garlic – 1 head;
• a mixture of ground peppers – to taste;
• sugar – 50 g;
• oil – 200 ml;
• salt – to taste;
• vinegar – 120 ml.

Salad sequence for the winter:

1. Grate carrots on a special grater with a nozzle for molding in Korean.
2. Divide pepper and onion into thin strips.
3. Vegetables are mixed in a cup, Korean seasoning, a mixture of peppers, sugar and salt are added.
4. Boil eggplants molded into rings until tender.
5. All ingredients are combined, oil is poured in and stewed at a low temperature for 10 minutes.

Banks filled with Bakat salad are put in the oven, set the temperature to 180 ⁰C and sterilized for 15 minutes, rolled up.

Bakat with eggplant for the winter in Tatar

Bakat in Tatar for the winter will require a set of the following products:

• sisenkie – 1 kg;
• tomatoes and bell peppers in equal quantities – 500 g each;
• salt – to taste;
• sugar – at will;
• preservative – 100 ml;
• cilantro and parsley – 1 bunch each;
• garlic and chili – to taste;
• oil – 200 ml.

Recipe:

1. Tomatoes, garlic, bell peppers and chili are passed through an electric meat grinder.
2. Roast the eggplant parts.
3. Greens are chopped.
4. All products are combined and stewed for 30 minutes, vinegar is introduced.

Lettuce is packaged hot and hermetically closed, insulated.

Conclusion

Bakat eggplant salad for the winter is a popular way to process vegetables. The ingredients complement each other well. A variety of recipes do not require strict adherence to proportions; the salad is made spicy or softer (depending on gastronomic preferences). The product is stored for a long time, a lot of time for cooking is not required.

Bakat salad reviews