Eggplant Manjo Salad for the Winter: Step by Step Recipes, Reviews

Manjo salad is a combination of eggplant, tomato, and other fresh vegetables. Such a dish can be eaten immediately after preparation or preserved in jars. Eggplant manjo for the winter is a great appetizer that will perfectly complement your everyday or festive table. You can prepare a delicious vegetable salad with eggplant using one of the proposed recipes.

Features of preparation

One of the most important advantages of Manjo is its ease of preparation. Salad for the winter can be prepared from eggplant and any other vegetables. The appetizer can be made not spicy or give it a burning taste by adding red pepper to the composition.

Product selection rules

The main requirement is the freshness of the ingredients. Vegetables should be young, not overripe. The eggplants and tomatoes needed to harvest Manjo for the winter should be firm, dense and heavy. For salad, you should not take vegetables with external damage: cracks, dents, foci of decay.

Cooking utensils

Cooking Manjo provides for heat treatment of the components. You will need a deep enamel pan with thick walls so that its contents do not burn.

To put out the dish, you can also use fireproof glass pans. This material is environmentally friendly, safe, so it is well suited for various workpieces.

It is recommended to preserve Manjo for the winter in jars of 0,5 liters or 0,7 liters. First, they should be thoroughly washed using antiseptic agents, then allowed to dry. For twisting use metal caps.

How to cook Eggplant Manjo for the winter

Cooking Eggplant Manjo is not a difficult process. Most of the time is spent pre-preparing the components. Vegetables are thoroughly washed, if necessary, peeled and cut. There are many options for preparing Manjo, so you can choose the recipe of your choice.

A simple eggplant manjo recipe for the winter

With this recipe, you can quickly prepare a delicious vegetable mixture with eggplant. This version of Manjo is sure to please with excellent taste and ease of preparation.

Ingredients:

• eggplant – 700 g;
• sweet pepper – 4 pieces;
• carrots – 2 pieces;
• tomatoes – 600 g;
• onion – 300 g;
• garlic – 7 teeth;
• salt, sugar – 30 g each;
• vinegar – 1 st. l .;
• vegetable oil – 2 Art. l

Vegetable mix is ​​easy to prepare

The ingredients must first be cleaned. It is not necessary to remove the peel from eggplant, but if you do not like its taste, then you can remove it. Tomatoes should be peeled. To do this, an incision is made on each tomato and placed in boiling water for 1-2 minutes. After that, the peel will be removed without difficulty.

Preparation of Manjo with Peeled Tomatoes:

How to prepare Manjo:

1. Eggplant cut into large cubes or semicircles, sprinkle with salt, leave for 1 hour.
2. Grind peeled tomatoes in a blender or meat grinder with garlic.
3. Cut the pepper into strips, onion into half rings.
4. Peel the carrots and pass through a meat grinder.
5. Squeeze the eggplant, mix them with the rest of the ingredients in a saucepan, put on fire.
6. Bring to a boil, cook for 40 minutes, stirring regularly.
7. Vinegar, sugar, salt, spices are added to taste.

Jars are filled with hot salad. It is recommended to leave 1-2 cm from the neck. The containers are closed with metal lids and left to cool.

Eggplant Manjo with Tomato Paste

This is another easy way to prepare Manjo for the winter without tomatoes. The result is a delicious vegetable appetizer that can be served with any meal.

The following ingredients will be required:

• eggplant, bell pepper, carrots – 1 kg each;
• onion – 3 large heads;
• tomato paste – 400 g;
• garlic – 2 heads;
• hot pepper – 2 pods;
• vinegar, salt, sugar – 1 tbsp. l.;
• vegetable oil – 3-4 tbsp. l.

Vegetables can be served with various meat dishes

Cooking process:

1. All solid ingredients should be cut into pieces.
2. Garlic is crushed in a mortar or with a press.
3. The components are mixed in a saucepan, put on fire, add tomato paste.
4. Until the vegetables form juice, they must be stirred regularly so that the preparation for the winter does not burn.
5. After boiling, the mixture is stewed for 40 minutes, vinegar, sugar, salt are added.

The finished dish is rolled into hot jars and then left for another 1 day at room temperature.

Eggplant manjo with beans

With the help of beans, you can make Eggplant Manjo more nutritious and high-calorie for the winter. Such preparation for the winter will be an excellent addition to meat, fish, various side dishes and other salads.

Ingredients:

• eggplant – 500 g;
• red beans – 400 g;
• tomato – 2 pieces;
• carrots – 1 piece;
• garlic – 10 teeth;
• bow – 1 head;
• sweet and hot peppers – 1 each;
• salt, sugar, vinegar – 2 tbsp. l.;
• vegetable oil 3-4 tablespoons.

Vegetable mixture is nutritious and high-calorie

Method of preparation:

1. In a heated frying pan, lightly fry the chopped onions and grated carrots.
2. Add diced tomatoes, eggplant.
3. The pepper is cut into strips and stewed along with the rest of the vegetables.
4. Garlic is crushed or passed through a press, added to vegetables.
5. Cook for 10-15 minutes until juice is formed.
6. Add beans, cook for another 15 minutes.
7. Salt, vinegar, sugar are introduced into the composition, stew for 3-5 minutes.

While Manjo is hot, jars are filled with it. On top, under the lid, you can put 2-3 cloves of garlic. The containers are closed with lids and turned over until they cool.

Fried Eggplant Manjo

Another simple Manjo recipe involves pre-cooking vegetables. The rest of the cooking process is not much different from others, so even inexperienced chefs will not complicate.

Ingredients:

• eggplants – kg 1;
• tomatoes, bell peppers – 600-700 g each;
• 1 large carrots;
• garlic – 1 head;
• bow – 2 heads;
• hot pepper – 1 pod;
• change – 2-3 h. l.;
• vinegar, vegetable oil – 2 tbsp. l.

Vegetable mix goes well with potato and poultry dishes.

Method of preparation:

1. Cut the eggplant into cubes, sprinkle with salt, leave for an hour.
2. Then wash them, let them drain.
3. Fry in a pan until golden brown.
4. Add chopped peppers, carrots, onions.
5. Pass the tomatoes through a meat grinder or beat with a blender along with garlic and hot pepper.
6. Add tomato sauce to fried vegetables.
7. Simmer for 25 minutes on low heat.

The finished snack is placed in jars and closed for the winter. Sunsets are recommended to be covered with a blanket and left for a day until the contents have completely cooled.

Eggplant manjo with zucchini

Such a vegetable will perfectly complement Manjo for the winter and give the dish a piquant taste. It is recommended to take young specimens with thin skin. If it is thick, then it is better to clean it off.

Ingredients:

• eggplants – kg 1,5;
• Tomatoes – 1 kg;
• zucchini – 1 kg;
• sweet pepper – 1 kg;
• onions, carrots – 600 g each;
• garlic – 2 heads;
• sugar, salt – 5 tbsp. l.;
• vinegar – 50 ml.

It is recommended for Manjo to take young zucchini with a thin skin

Cooking process:

1. Zucchini with eggplant cut into cubes and combined in a saucepan. Chopped carrots, onions, peppers, garlic are also added there.
2. Tomatoes are interrupted with a blender or passed through a meat grinder.
3. Vegetables are seasoned with the resulting tomato paste.
4. After that, the pan with the ingredients must be put on the stove, stirring constantly, bring to a boil. Then the fire is reduced and the dish is stewed for 30-40 minutes.
5. At the end salt, sugar and vinegar are added.

The finished salad is hot rolled into jars. If necessary, you can add chopped hot pepper or ground seasoning to the composition.

Terms and rules of storage

Manjo rolls prepared for the winter can be stored in many ways. The best option is a basement or cellar with a constant temperature of no higher than 12 degrees. You can keep the preservation indoors, provided that the jars are not exposed to sunlight. The shelf life in this case is up to 1 year. You can also keep the rolls in the refrigerator. At a temperature of 6 to 10 degrees, the snack will last 1-2 years.

Conclusion

Eggplant manjo for the winter is a popular vegetable preparation. Such an appetizer is prepared very quickly and without serious difficulties, which is why it is in demand among conservation fans. Eggplant goes well with other vegetables, so you can easily make different versions of Manjo. Proper preservation and storage will keep the finished dish for a long period of time.

Reviews of the Eggplant Manjo appetizer for the winter