Royal eggplant for the winter

The royal eggplant appetizer for the winter is a tasty and original preparation, which is very popular among housewives. The dish has an appetizing aroma and rich taste, is considered low-calorie and very healthy. There are several options for preparing snacks, everyone can choose a recipe according to their preferences.

The subtleties of cooking royal eggplant appetizers

There are a large number of recipes for winter eggplant preparations. The fruit is fried, stewed, pickled, frozen, baked, dried, and even fermented. It goes well with almost all vegetable crops, it is often used as the main ingredient in preservation, and the “royal eggplant snack” for many is one of the favorite dishes in the cold season.

• only fresh and high-quality vegetables should be involved in cooking;
• overripe fruits must be peeled before cooking;
• to remove bitterness from the eggplant skin, the vegetable should be washed, cut off the edges, and kept in salted water for 30 minutes;
• for recipes with fried eggplant, it is recommended to cut the fruits, salt and squeeze the juice after 20 minutes. So, during the heat treatment process, the oil will not splash;
• after frying, it is better to put the product on a paper towel to remove excess fat;
• the vegetable does not contain acid, so it is advisable to add vinegar (table, apple, wine) to the royal eggplant appetizer, which serves not only as a preservative, but also as a flavoring addition;
• before unfolding the royal blank, jars and lids must be sterilized;
• it is better to clog jars immediately, while the snack is hot.

Rules for choosing vegetables

All canning vegetables included in the recipe for the royal eggplant snack for the winter must be pre-processed. For harvesting, only dense, not sluggish, without signs of spoilage fruits are suitable. When choosing eggplant, you should pay attention to their color and appearance: high-quality fruits do not have cracks on the surface, they are distinguished by a uniform purple color without a brown tint. For royal salad, it is advisable to choose varieties without seeds.

Only quality eggplants should be used in seaming

Before cooking, all raw materials should be washed well, cut off the stalks, and, if necessary, remove the peel.

Cooking utensils

Before proceeding with the preparation of the royal snack, it is recommended to check and prepare the dishes for preservation. Glass containers must be intact, without cracks and chips on the neck. It is desirable to use lids varnished, with a yellow surface. Each should have a rubber ring inside. After checking the quality of the dishes, the jars must be thoroughly washed with soda and rinsed with hot water, boil the lids for 3-4 minutes.

Before laying out the finished dish, each jar must be sterilized. To do this, you can choose any method:

• over the teapot steam;
• in a microwave oven;
• in the oven;
• in a pot of boiling water.

You can sterilize already filled jars. To do this, they need to be lowered into a container with water so that it reaches half the container, and boil for about half an hour.

Royal Eggplant Recipes for the Winter

In recipes for royal eggplant appetizers for the winter, additional ingredients are usually tomatoes, peppers, onions, carrots, cabbage and zucchini. It is not uncommon to add beans to the dish. Legumes go well with this vegetable. During the preparation of the royal preparation, you can experiment, select sauces and spices at your discretion, add or exclude certain components (except for the main one).

A simple royal eggplant appetizer for the winter

The recipe includes:

• eggplants – kg 3;
• sweet pepper – 2 kg;
• tomato juice – 1,5 l;
• garlic head;
• vegetable oil – 350 ml;
• vinegar – 240 ml;
• salt – 100 g;
• half a glass of sugar.

Chopped garlic adds spice to the dish

Recipe:

1. Rinse eggplant with water, dry, cut off the stalks. Large or overripe fruits should be peeled.
2. Randomly cut, put in a deep bowl, salt and leave in this form for a quarter of an hour. Then wash well and squeeze.
3. Rinse the pepper, remove the seeds and stalk, cut into cubes.
4. Peel the garlic, chop into small pieces.
5. Combine vegetables with tomato juice and other ingredients.
6. Simmer for half an hour.
7. Arrange the royal appetizer in sterilized jars, twist, leave to cool under the covers upside down.

Royal appetizer with fried eggplant for the winter

Ingredients needed to prepare snacks:

• eggplants – kg 1;
• Tomatoes – 1 kg;
• bulgarian pepper – 1 kg;
• a bunch of parsley;
• sunflower oil – 1/3 cup;
• vinegar – 65 ml;
• salt – 3 Art. l .;
• a pinch of black pepper.

Eggplants are low in calories and are part of the diet

Stages of preparation:

1. Cut the washed main ingredient into rings, sprinkle with salt, let stand for half an hour.
2. Drain the juice and fry on both sides in vegetable oil.
3. Grind tomatoes with herbs in a blender, salt and pepper.
4. Fry the onion cut into half rings until cooked with large slices of pepper.
5. Arrange eggplant in jars, sprinkling with onions and peppers.
6. Pour in tomato sauce.
7. Sterilize 5 minutes under lids.
8. Close tightly, turn over, wrap.

Royal preparation for the winter of eggplant in tomato

Necessary components:

• eggplants – kg 3;
• Tomatoes – 3 kg;
• a couple of heads of garlic;
• jalapeño – a pod;
• sugar – 1 glass;
• salt – 75 g;
• vinegar – 45 ml;
• sunflower oil – 1/3 cup.

After seaming, the jars should be turned over

Sequencing:

1. Wash tomatoes, blanch, peel, chop.
2. Boil for 20 minutes over low heat with the addition of spices and oil.
3. Pour eggplant rings pre-soaked in salt water with the resulting juice.
4. Simmer for a quarter of an hour.
5. Put chopped garlic and jalapenos in a snack, add vinegar, simmer for 5 minutes.
6. Arrange in sterile jars, roll up the lids, turn over, cover until completely cooled.

Royal appetizer for the winter with beans and eggplant

Ingredients included in the dish:

• eggplants – kg 2;
• Tomatoes – 1,5 kg;
• onion – 0,8 kg;
• garlic – 7 denticles;
• carrots – 0,8 kg;
• beans – 0,5 kg;
• vinegar – 150 ml;
• oil – 240 ml;
• a pinch of ground pepper;
• salt with sugar to taste.

It is better to cook the workpiece in an aluminum pan

Cooking process:

1. Clean, if necessary, peeled eggplants, cut into cubes, mix with salt and let stand for 30-40 minutes. Squeeze out the resulting juice.
2. Remove the skin from blanched tomatoes, randomly chop, combine with chopped garlic, cook for 3 minutes.
3. Grind the peeled carrots on a grater with large cloves.
4. Finely chop the onion.
5. Washed, de-seeded peppers, cut into cubes.
6. Wash the beans soaked for a day, boil until tender, preventing the shape from changing.
7. Add all the vegetables, oil, spices to the tomatoes, cook for a quarter of an hour.
8. Add beans, cook for another 10 minutes.
9. Arrange the salad in prepared containers, roll up with metal lids, cool.

Spicy royal appetizer of eggplant and cabbage

For a spicy royal snack you will need:

• eggplants – kg 2;
• white cabbage – 0,6 kg;
• two carrots;
• chili pepper – 2 pc.;
• garlic – 5 denticles;
• vinegar – 6 st. l .;
• vegetable oil – 1 cup;
• salt.

With cabbage, the salad acquires an interesting taste

Step-by-step cooking instructions:

1. Rinse the vegetables with water and peel off the skins.
2. Cut the eggplant into slices, put in a saucepan filled with salted water, cook for about 5 minutes.
3. Place in a colander to drain the decoction.
4. Shred the cabbage into small strips. Simmer in hot oil covered for 40 minutes.
5. Grind chili with garlic and carrots in a blender. Mix with cabbage and simmer for another 10-15 minutes.
6. Introduce salt and sugar into ready-made royal eggplants, pour in vinegar, mix well, cook for 2 minutes.
7. In pre-sterilized containers, lay out eggplants and a mixture of vegetables in layers, tighten the lids, and let cool upside down.

Royal eggplant salad with bell pepper

The composition of the dish:

• eggplants – kg 10;
• sweet pepper – 3 kg;
• hot pepper – 5 pods;
• a couple of heads of garlic;
• vegetable oil – 800 ml;
• 2 cup of sugar;
• salt – 200 g;
• vinegar (9%) – 300 ml;
• water – 3 l.

Salad can be served on a slice of bread

Cooking process:

1. Wash the eggplant, cut off the stem. Peel large or overripe fruits.
2. Cut into medium-sized cubes, place in a deep container, sprinkle with salt and leave in this state for 15 minutes, then wash and squeeze well.
3. Wash the bell pepper, free from the stalk and seeds, cut into strips.
4. Cut hot pepper without seeds into thin slices.
5. Squeeze the peeled garlic through a garlic press.
6. Pour water into a large saucepan. After boiling, bring vinegar and oil, sugar and salt.
7. Mix eggplant and pepper, blanch in small portions for 5 minutes. Place vegetables in a bowl.
8. In the marinade formed after blanching, add garlic and hot peppers. Pour over vegetable mixture.
9. Boil the royal appetizer for 20 minutes.
10. Pour into prepared jars.
11. Sterilize no longer than half an hour.
12. Roll up lids. Let cool upside down under a blanket.

Terms and conditions of storage

A hermetically sealed container with a ready-made royal snack, which has undergone heat treatment in compliance with all the rules, is well preserved at room conditions. But even better, the workpiece is stored in a dry, cool room (at a temperature of 0 to +15 ^°FROM).

Its safe shelf life also depends on the location of home preservation. Provided that the jars are in the cellar or refrigerator, they can be stored for up to two years. An appetizer that hibernates at room temperature should preferably be opened within six months after preparation.

If stored incorrectly, the salad may lose its taste, and the vegetables may partially soften.

Conclusion

The royal eggplant appetizer for the winter is easy to prepare and has excellent taste. The preparation can be served as an independent dish, or as an appetizer for fish or meat. The original taste of eggplant royally will delight even the most sophisticated gourmets.