Eggplant for the winter in Kherson: the best cooking recipes

Fans of spicy snacks can prepare Kherson-style eggplant for the winter. This dish is distinguished by affordable ingredients, relative ease of preparation, appetizing appearance and spicy taste.

The dish looks appetizing and tastes great

Features of preparation

Kherson-style eggplant is a popular savory snack, which is usually prepared for the winter. According to the classic recipe, blue ones, cut into circles or slices, are fried until golden brown and placed in jars along with a spicy garlic, bell pepper, chili and vegetable oil sauce.

In addition to the traditional recipe, there are other variations of preparing blue ones in Kherson for the winter. Grated carrots stewed with tomato paste or chopped tomatoes are added to the composition.

It is not recommended to close Kherson-style eggplants for the winter without sterilization, otherwise canned food may deteriorate during storage.

Selection of vegetables

For harvesting, small eggplants are best suited. If only large specimens are available, they must be cut into halves of circles.

It is advisable to take red sweet pepper so that the finished dish acquires a beautiful bright color.

Jars preparation

Before rolling eggplants in Kherson style for the winter, they must be carefully examined for cracks and chips, especially the neck. Banks with such defects should be set aside and not used.

Then wash the glass containers properly with detergents or soda. A good option is a dishwasher. Often, rusty stripes may be present on the neck, which must be washed off. After using detergents, the containers must be thoroughly rinsed with plenty of water.

First you need to prepare clean towels to put the processed containers on them with their necks down.

Sterilization can be done in several ways:

1. In the microwave. This is a fast and easy way. Pour water (1-1,5 cm) into clean jars and put in the oven for 3-4 minutes at a power of 800 watts. 2 minutes is enough for one container. Do not place lids in the microwave.
2. In the oven. Place the container in a cold oven upside down, set the temperature to 150 degrees and process from 10 to 25 minutes, depending on the volume of the container. Lids can also be sterilized, but without rubber gaskets. At the end of the process, turn off the oven, but do not immediately get the jars, but let them cool slightly.
3. Above the ferry A simple method that requires a pot of boiling water and a wire rack (mesh, colander). Place the container upside down on it. On sale there are special devices for the pan for installing cans. The process lasts from 5 to 15 minutes. An even simpler way is to put a container on the neck of the kettle and bring the water in it to a boil.
4. In a saucepan. Pour water into it, put the container upside down, send it to the fire, when it boils, keep it for 10-15 minutes.

It is recommended to boil metal lids together with rubber bands for at least 10 minutes.

Classic eggplant in Kherson style

Ingredients:

• eggplants – kg 3;
• sweet red pepper – 1 kg;
• chili – 2 pcs.;
• salt 1,5 tbsp. l. (optional for sprinkling eggplant);
• vegetable oil – 1 tbsp. (optional for frying);
• sugar – 1 Art .;
• garlic – 300 g;
• apple cider vinegar – 1 tbsp.

Method of preparation:

1. Wash the eggplant, cut into circles (about 1 cm thick) and put in a bowl.
2. Sprinkle them generously with salt, mix and let stand for about 2 hours so that the bitterness disappears. Then rinse with tap water in a colander, put on a paper towel to dry.
3. Fry the eggplant on both sides and transfer to a paper towel so that excess fat is absorbed into it.
4. Remove seeds, septum and stalks from sweet pepper.
5. Peel the garlic, cut into slices.
6. Do not remove the seeds from the chili, just cut off the stem.
7. Turn the Bulgarian pepper, chili and garlic in a meat grinder.
8. Pour vegetable oil and vinegar into the resulting mass, add sugar and salt.
9. Put the eggplant in a bowl, pour over the prepared marinade, mix gently.
10. Arrange the appetizer in glass containers, sterilize in a saucepan with water for about 40 minutes.
11. Roll up with tin lids, turn over, wrap and leave until cool.

Cooled blanks can be removed in the pantry or cellar

Spicy eggplant in Kherson style

Ingredients:

• eggplants – kg 1,5;
• sweet pepper – 500 g;
• garlic – 150 g;
• sunflower oil – ½ tbsp.;
• red chili – 2 pods;
• salt – 1 Art. l .;
• table vinegar (9%) – ½ tbsp.;
• sugar – 100

Method of preparation:

1. Wash the eggplant, dry it with a towel, cut into circles 8-10 mm thick.
2. Put in a bowl, salt, mix, let stand for 2 hours so that the bitterness disappears.
3. Rinse the bell pepper, separate the stalk, cut into halves, remove the partitions and seeds.
4. Treat hot red in the same way, wearing gloves.
5. Divide the garlic into cloves, remove the husk from it, wash it.
6. Grind garlic, sweet and chili in a blender or with a meat grinder.
7. Rinse eggplant under water, put on a paper towel, let dry. Fry until golden brown.
8. Combine a mixture of peppers with sunflower oil, sugar and salt in a deep bowl, mix, put on fire, after it boils, cook for 3-4 minutes. Then add vinegar.
9. Transfer the eggplant mugs to the saucepan with the sauce, mix gently. Try to see if there is enough salt.
10. Sterilize jars in the oven or over steam. Processing time is about 10 minutes.
11. Fill containers with snacks, cover with tin lids.
12. Sterilize for about 30 minutes, then roll up.
13. Cool the blanks, covering them with a blanket, and put them away for the winter in the cellar, pantry, refrigerator.

Spicy eggplant is a great independent snack

Eggplant in Kherson style with carrots and tomato paste

Ingredients:

• eggplants – kg 3;
• Bulgarian pepper – 1 kg;
• carrots – 500 g;
• tomato paste – 50 g;
• chili in pods – 2-3 pcs.;
• apple cider vinegar (6%) – 250 ml;
• garlic – 300 g;
• salt – 40 g;
• vegetable oil – 250 ml;
• sugar – 250

Method of preparation:

1. Wash the eggplant, cut into circles about 1 cm thick. Place in a bowl, sprinkle with salt, leave for 30 minutes, then rinse under running water and let them dry on a paper towel.
2. Fry the eggplant and roll in the garlic passed through the press.
3. Fry the grated carrots in the remaining vegetable oil.
4. Dilute tomato paste with water in equal proportions, pour into carrots and simmer for 5 minutes.
5. Scroll Bulgarian and hot peppers in a meat grinder, add vinegar, vegetable oil and sugar, salt and mix.
6. In a clean container, lay the appetizer in layers: eggplant, carrots, sauce. There must be sauce on top.
7. Sterilize jars in a large saucepan for about 30 minutes. Half-liter is enough to process 20 minutes, liter – up to 40.
8. Roll up the containers with the workpiece, cool under a warm blanket or blanket upside down. Send to storage cold place.

Terms and rules of storage

Hermetically sealed Kherson-style eggplants can be kept at room temperature in a dry, dark place, as well as in the basement, underground, refrigerator. The optimal time is before winter, maximum – until the next harvest.

Up to 2 years, preservation can be stored under glass lids.

Conclusion

Any novice culinary specialist can cook eggplant in Kherson style for the winter. The main thing is to strictly adhere to the technology of processing products and rolling cans.