Greek salad with eggplant for the winter

Greek eggplant for the winter is an excellent preparation that preserves the nutritional properties of the vegetable and its high taste. With the help of original snacks, they add variety to the daily menu and make the festive table brighter.

Rules for preparing Greek appetizers

Greek eggplant is an original and surprisingly tasty preparation for the winter, which is prepared from a simple grocery set.

Greens make the appetizer more spicy and fragrant. You can add any or do without it. All vegetables are used only fresh and high quality. There should be no rot or signs of disease. The fruits must be washed and completely dried.

The main vegetable in a Greek appetizer is eggplant. It is added in a larger volume than other products.

A Greek appetizer should be spicy, so hot pepper and garlic are not spared

Preparing eggplant and dishes

Eggplant tastes when cut. If they are bitter, then cut off the peel, and sprinkle the pulp with salt. Leave for half an hour, then rinse. If there is no bitterness, then the fruits are used immediately for their intended purpose.

The vegetable is cut into strips or circles. The shape does not affect the taste. If you plan to stuff eggplants, then make a deep longitudinal incision on one side, which resembles a pocket. Then the vegetable is placed in boiling water and boiled for several minutes until soft. The main condition is not to digest. After that, the liquid is drained, and the fruits are left under pressure until the juice ceases to stand out.

Lids and containers are prepared in advance. The jars are washed with soda and sterilized over steam, in a microwave or oven, then completely dried. Remaining moisture will shorten the shelf life of the workpiece. The lids are boiled in boiling water.

Hot Greek salad is placed in containers and corked. Turn upside down and wrap with a cloth. Leave until completely cool.

Eggplants choose dense, strong and ripe

Greek eggplant snacks for the winter

A Greek appetizer is prepared in various ways. All recipes are united by a beautiful appearance, brightness and sharpness. Large cuts allow you to reveal the taste of each vegetable individually.

Greek eggplant salad for the winter

Greek salad with eggplant is a popular preparation for the winter that will not leave anyone indifferent.

Required:

• eggplant – 3 medium;
• spice;
• onion – 420 g;
• vegetable oil – 100 ml;
• salt;
• tomatoes – 200 g;
• Bulgarian pepper – 420 g;
• vinegar – 20 ml;
• garlic – 7 cloves.

Step-by-step process:

1. Rinse all vegetables, then pat dry. Cut into large slices. You can’t grind, because it’s not a salad that will come out, but vegetable caviar.
2. Pour oil into an enamel bowl. Put on fire. Warm up.
3. Throw in chopped garlic cloves. When the mixture boils, add the rest of the vegetables.
4. Simmer, stirring regularly, for half an hour. Salt and add spices.
5. Pour in the vinegar. Stir and cook for another 10 minutes.
6. Pack in small jars. Cork.

Serve salad in Greek style, generously sprinkled with herbs

Greek-style spicy eggplant for the winter

Everyone will get an appetizer the first time spicy and appetizing. The amount of chili pepper can be adjusted to your preference.

Composition:

• tomatoes – 1 kg;
• salt – 20 g;
• eggplants – kg 1;
• sugar – 40 g;
• sweet pepper – 500 g;
• vinegar 9% – 50 ml;
• chili pepper – 2 pods;
• vegetable oil – 300 ml;
• carrots – 300 g;
• garlic – 7 cloves;
• beans – 300 g.

Step-by-step process:

1. Rinse beans, then add water. Leave for six hours. During this time, change the fluid twice.
2. Send to medium burner mode. Boil for half an hour. Beans should not be overcooked.
3. Grate carrots. Use a large grater.
4. Cut sweet pepper into strips, and chili into small cubes.
5. Coarsely chop the tomatoes and pass through a meat grinder. Chop the peeled eggplant. The pieces should be medium in size.
6. Send all prepared ingredients to the pan. Stir and put on medium heat.
7. When the mixture comes to a boil, reduce the flame to low and cook for one hour. Stir occasionally.
8. Salt. Sprinkle with sugar. Pour in the vinegar, then the oil. Mix. Darken for two minutes and pour into prepared jars. Cork.
9. Leave upside down under a warm cloth until the workpiece is completely cool.

Beans for salad in Greek use any color

Greek style stuffed eggplant

Spectacular preparation in Greek style with whole eggplants will delight everyone with its high taste and saturate the body with vitamins in the winter.

Required:

• garlic – 4 tooth;
• eggplants – kg 1,2;
• vegetable oil;
• cabbage – 600 g;
• kinza;
• carrots – 400 g;
• cockerel;
• bell pepper – 300 g.

Step-by-step process:

1. Cut the stalks off the eggplant. For each fruit, make a deep incision that will resemble a pocket.
2. Place in boiling water and cook until soft, but do not overcook. The process will take about 10 minutes.
3. Place on cutting board, cover. Place a heavy weight on top. Slightly tilt the structure so that the juice that stands out drains. Leave for 3-4 hours.
4. Shred the cabbage. Grate the orange vegetable. The grater should be large or designed for Korean carrots.
5. Bulgarian pepper cut into two parts. Remove the stem, then all the seeds. Slice. The straw should be medium. Chop greens and garlic. Garlic cloves for this recipe should not be passed through a press.
6. Combine all the components prepared for the filling. Drizzle with oil. Salt. Mix well.
7. Stuff the eggplant with the mixture. Wrap each fruit with a regular thread. This preparation will help the filling stay in place.
8. Transfer carefully to a saucepan. Sprinkle each row with salt.
9. Place a heavy plate of suitable diameter on top. Put oppression, which can be used as a jar filled with water.
10. Close the lid. You can also wrap the entire structure with a cloth.
11. Send to a cool place. Leave for four weeks.
12. Get a ready snack. Put on a plate. Remove the thread and cut into slices of the required thickness.

Insist preparation in Greek for at least 30 days

Stuffed eggplant without sterilization

Provence herbs will help make the salad more expressive in taste. If desired, suneli hops can be added to the composition. The appetizer comes out sour and spicy.

Required:

• eggplants – kg 1,5;
• provencal herbs – 10 g;
• carrots – 500 g;
• lemon juice – 20 ml;
• Bulgarian pepper – 200 g;
• chili pepper – 1 large pod;
• garlic – 4 tooth;
• parsley – 40 g;
• sunflower oil – 60 ml.

Step by step process of making Greek salad:

1. Eggplant is better to take small. They should fit easily into the jar. Rinse each fruit and make one longitudinal incision. In this case, the second side should remain intact.
2. Pour water into a deep saucepan. Boil.
3. Place the prepared product. Boil 10 minutes. Send in a colander. Leave until excess liquid drains. Can be pressed by hand.
4. Grate an orange vegetable. A grater is best used for carrots in Korean.
5. Warm up the oil in a saucepan. Throw in the carrot shavings. Fry until soft.
6. Peeled bell pepper cut into thin strips. Finely chop the parsley, garlic cloves and chili. Combine with fried vegetables.
7. Salt. Pour in lemon juice. Mix thoroughly.
8. Cut the tails from the cooled boiled fruits. Salt in the center of the incision.
9. Stuff with vegetable filling. Transfer to form. Put oppression on top.
10. Remove for two days in the refrigerator compartment. During this time, the workpiece will release juice, become pickled, juicy and spicy.
11. Transfer tightly to prepared jars. There should be no air gap. Pour in the extracted juice. Seal tightly.

Greek salad is served as an independent dish, as well as with hot meat or fish.

Storing eggplant the Greek way

Store snacks in the basement or refrigerator compartment. Before proceeding with the tasting, it must be insisted. The minimum time is one month, but the taste is better revealed after two months.

Conclusion

Greek-style eggplant for the winter is a royal appetizer that will appeal to all lovers of pickled dishes. For cooking use simple and affordable products. If desired, you can add any spices, herbs, more garlic or hot peppers to the composition.