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The inhabitants of Ancient Egypt called the eggplant or the blue one the “apple of rabies”, believing that the one who ate it would lose his mind. In fact, the vegetable is useful for the heart and blood vessels, strengthening the immune system and preventing gallstone disease. Pairs well with many vegetables. We invite you to cook delicious eggplant for the winter, including the “golden” recipe.
Simple blanks
Our grandmothers made pickles in a barrel, now housewives prepare such spins in jars for long-term storage. It is advisable to take a little underripe eggplant, covered with a delicate elastic skin and with dense pulp.
Pickled Eggplant
Simple recipes help to make real culinary masterpieces. To prepare this dish, you will need 1 kg of blue ones, 1,5 liters of water, 6 tbsp. l. vinegar, 100 ml olive oil, 6 cloves of garlic, 1 bunch of dill, and 1 tbsp. l. salt.
Pour water into a saucepan, add vinegar and salt. When it boils, add the diced blue ones. Cook for 5 minutes, stirring occasionally, drain in a colander and place in a deep plate. Add finely chopped herbs and garlic cloves, as well as oil. The workpiece is mixed and laid out in jars, which are closed with lids and put in the refrigerator overnight. You can not keep such canned food until winter, but enjoy its taste the very next day.
pickled in a jar
If you ferment the little blue ones, they will retain the maximum useful properties when ready, and on a cold winter evening it will be so nice to taste a delicious pickled, also soaked, hand-made delicacy. We offer an easy way to cook your favorite blue ones. They will need 1 kg, as well as 1 pc. capsicum, 1 cup celery greens, 50 g garlic cloves, 0,5 cup parsley, dill and thyme, 1,5 tbsp. l. salt.
We wash the main components with water, do not remove the peel, remove the tails and make a longitudinal cut up to 4 cm long. Cook in boiling water for about 10 minutes, put in a plate with cold water for 20–80 minutes, then in a colander. Celery should be placed for 5 minutes in boiled water, then removed, add salt, bring the salted broth to a boil and cool. Greens and garlic cloves are crushed and mixed with salt.
The vegetable mixture is filled with blue ones, which are then tightly laid in jars, poured with cooled brine and put under oppression, the role of which can be played by a flat stone covered with cloth. Rolling in this case is not required, the jars in which they decided to ferment the blue ones are stored in a cool room.
Salted eggplant
Next, we will tell you how to pickle eggplants at home. To do this, you need to take 2 kg of ripe and strong fruits of approximately the same size, 20 garlic cloves, 50 g of parsley and peppercorns to taste, 1 liter of water and 2 tbsp. l. salt for brine, 3 liters of water and 1 tbsp. l. salt for blanching.
The fruits are washed, cleaned of tails and folded for blanching in a large container, water is added. It is necessary to salt and bring to a boil, hold for about 5 minutes in order to get rid of bitterness. After the little blue ones are laid out on the board, when the water drains, they are cut along not completely. They are stuffed with chopped garlic mixed with herbs so that each one seems whole.
Laurel leaves and peppercorns are placed in enameled dishes for salting. The blue ones are poured with the prepared solution and left in a saucepan, but you can put them in a deep plate with a load. Preparing meals in this way is quick and easy. If you pickle the blue ones, then you can try them in a week.
Fried with garlic
The fried fruit is also very tasty. To get an excellent snack for meat and vegetables, take 2 kg of blue ones, 3 pcs. tomatoes, 20 ml of vinegar and 30 g of tomato paste, 2 garlic cloves, 5 g of sugar, and 2 tbsp. l. vegetable oil, 1 tbsp. l. dill. Do not forget about peppercorns and fragrant to taste, thyme and thyme, as well as salt.
Tomatoes are blanched, cutting each tomato crosswise, blue ones are cut into pieces, then they should be fried in a pan. The peel is removed from the tomatoes and cut into cubes, chopped garlic cloves and oil are added, together with the fried vegetable composition, they cook for 5 minutes on fire, put spices and dill.
The finished product is put into a jar, thyme is added, then it must be sterilized in boiling water for about 15 minutes or the same in an air grill at a temperature of 150 ° C. It is not necessary to roll up, it is stored in the refrigerator or indoors at room temperature.
Video “Eggplant “Spark” for the winter”
From this video you will learn how to cook eggplant “Spark” for the winter.
Popular Recipes
The fruits of a wonderful berry of the nightshade family can be closed according to different recipes. The following winter delicacies are not only savory, but also delicious.
“Spark”
Spicy and burning salad called “Spark” goes well with any side dish. It requires 2 kg of fruits, 4 pcs. red and 2 pcs. bitter pepper, 150 g of garlic cloves, another 100 ml of vinegar essence and vegetable oil for frying.
The blue ones are cut into circles, salted, and after an hour they are fried until softened. Peppers and garlic cloves are crushed into a pulp with a combine, vinegar is added and the fruits are dipped into this mixture. Banks can be sterilized in any way. Garlic-pepper mass and fruits are placed at the bottom. Banks are placed in a deep container with a cloth at the bottom, pour water. Sterilization is carried out within 10 minutes from the moment of boiling, then you can preserve.
“Ten”
One of the best homemade ways to prepare fruits is a salad, for which you need 10 blue ones, the same number of tomatoes, bell peppers and onions, 1 glass of vinegar, 1 tbsp. l. vegetable oil and 2 tbsp. l. salt.
Prepare the vegetable ingredients, cut into 4 pieces, also peel the onion, put everything in a saucepan, adding oil, vinegar and salt. Boil for about 40 minutes and stir, arrange in jars and preserve. The product prepared in this way will decorate even the festive table.
like mushrooms
A delicious appetizer, reminiscent of champignons or other mushrooms, will not leave indifferent any gourmet. For her, take 5 kg of fruits, 300 g of garlic heads, 350 g of dill, 300 ml of vegetable oil. For the marinade, use 3 liters of water, 250 ml of vinegar and 4 tbsp. l. salt.
The blue ones are cut into cubes. They fall into the boiling marinade and simmer for about 10 minutes while stirring. When the fruits change color, they are laid out in jars and covered with boiled lids. When tasting, it is not surprising to confuse them with mushrooms.
Dishes of the peoples of the world
Canned eggplants occupy a worthy place in the cuisines of different countries of the world: Kherson-style dishes with sweet peppers and chili, Azerbaijani-style spicy dishes with cilantro, etc.
Sicilian style eggplant
A prerequisite for the preparation of this appetizer is the pickling of fruits raw. They take 20 kg of blue ones, 10 liters of honey or wine vinegar, lemon juice, garlic cloves, chili, coarse salt, any herbs, 8 bottles of olive oil, 0,75 liters each.
For the first time, you can take 6–8 kg of blue ones, reducing the number of other ingredients, cut the fruits into strips, then into thin slices, mix the eggplant noodles with salt and lemon juice. Leave for a day under load, drain the liquid, add vinegar, after 2 hours remove both it and the liquid, distribute it in layers in jars – with garlic, chili and herbs, pour oil and close with lids. After 2 weeks, this unsterilized product can be eaten.
In armenian
To prepare a vegetable snack in Armenian, take 3,5 kg of fruits, 1,2 kg of onions, 2 garlic heads, spices (ground black pepper, suneli hops), 700 ml of vegetable oil and salt to taste.
The blue ones are cut into strips or in another way, salted and put under pressure for a day, fried with onions and garlic, then stewed, adding spices and salt, for about 30 minutes. The aromatic mass is laid out in jars, corked with lids.
In Georgian
This spicy snack is prepared without sugar. For it, 1,5 kg of fruits, 300 g of red bell peppers, 2 garlic heads, 2 pods of hot peppers, 150 ml of vegetable oil, 60 ml of vinegar and 2 tsp are used. salt.
The blue ones are cut into rings and fried until golden brown in a pan or in the oven. Next, peppers and garlic cloves are ground with a meat grinder or blender, salted, peppered and poured with vinegar. Lecho is fragrant and refined in taste.
There are many ways to make your own sour or spicy blue delicacy by adding carrots, beans and many other vegetable ingredients.
Delicious sauté, adjika or caviar will be welcome guests on your family table at any time of the year.