Contents
Eggplants for the winter with cilantro can be made spicy by adding hot peppers to them, or spicy by including garlic in the recipe. If you like Caucasian cuisine, the ingredients can be combined. Cilantro gives a special piquancy to the taste. Spicy herbs are taken in the amount recommended by the recipe or increased (if desired).
Banks are rammed completely so that there is no empty space on top
Jars preparation
In order to avoid problems with storing the product in winter, special attention is paid to seaming containers. It is better to take jars of a small size, the best option is 500-700 ml, they should be free of chips and cracks.
The technology provides for additional hot processing in containers, if there are cracks on the body, then at high temperature the cans will burst. Chips on the thread during seaming will not give the necessary tightness, the eggplant will deteriorate.
The blank for the winter is distributed only in sterilized containers, for this the following manipulations are carried out:
- Banks are washed with hot water.
- Clean with baking soda. Fermentation takes place only in an acidic environment, and soda neutralizes it, so processing will become an additional guarantee of product safety.
- Wash off with dish detergent.
- Sterilize in a convenient way using an oven, microwave oven. You can steam the container or boil it in water.
They should be boiled for a few minutes in a saucepan and left in water until used.
Necessary ingredients
To make harvesting for the winter with cilantro and eggplant delicious, it is recommended to use ripe, but not overripe vegetables. The fruits are processed together with the peel, so it should be thin, elastic and not very hard. Choose fruits with a glossy surface, without dents and signs of decay.
Fresh cilantro is used, the greens should be young so that the stems do not turn out to be rough. Vegetable oil is taken olive or sunflower, in the latter case, preference is given to a refined product, odorless.
Salt for winter harvesting is used as table salt, large fraction, without additional additives, especially iodine, sea salt is also not suitable. The recipe calls for apple cider vinegar (6%) as a preservative. For the spiciness of the product, chili pepper and garlic are included in the composition of the dish, these products are indicated in a free proportion, the amount depends on taste preferences.
Recipe dosage for 1 kg of eggplant:
- cilantro – 2 bunches (50 g);
- garlic – 2 heads;
- pepper – 1 pc.;
- preservative – 60 ml;
- oil – 200 ml;
- salt – 30 of
According to the recipe technology for processing eggplants with cilantro (for harvesting for the winter), it will take about 40-50 minutes.
Cooking snacks from fried eggplant with cilantro for the winter
The processing method is simple, but it is important to follow the sequence and the final sterilization of the product in jars.
Spicy appetizer with garlic and hot pepper looks appetizing
The sequence of technology for the preservation recipe for the winter blue with cilantro:
- Pure cilantro greens are cut into small fragments, garlic is crushed with a press or grated. Pepper knead between the fingers, cut off the top and pour out the seeds, cut into thin rings.
- Put cilantro with hot spices in a deep bowl, add a preservative and salt.
- The mixture is stirred and left to marinate.
- Eggplants are cut on both sides and formed into rings about 1 cm wide.
- Pour a little oil into a container with prepared eggplants and mix well so that each part of the vegetable is covered with an oil film.
- Lubricate the baking sheet, lay out the workpiece, bake in the oven until a crust forms.
- Pour the oil into a saucepan and keep it on a hot stove until smoke appears.
- Seasoning with cilantro is placed in the bottom of the container, then eggplants, alternating layers, fill the jar to the top.
Fill the workpiece for the winter with boiling oil, cover with a lid and sterilize for 15 minutes. The lids are hermetically rolled up, the jars are turned upside down and insulated. Eggplants with cilantro should cool gradually.
Terms and methods of storage
Banks with eggplant and cilantro are stored in a storage room without heating or in a basement with a temperature not higher than + 8 0C. The shelf life of winter harvesting is within 2,5 years.
Conclusion
Eggplant for the winter with cilantro is consumed with boiled potatoes, used as a side dish for meat dishes. Winter harvesting retains nutritional value for a long time. The recipe is simple and doesn’t take much time.
