vegetable canning season in full swing, gardens and markets encouraging an abundance of products.We offer to pay attention to eggplant or "little blue" as they are popularly called.This valuable vegetable is rich in many vitamins, iron, magnesium, but contains very few calories.Women, correcting their weight, will be interested in our recipes, as prepared for winter harvesting them home will not only tasty and healthy, but will not be able to damage the slim figure.
How to choose eggplant
huge plus eggplant in comparison with other types of vegetables that this unique representative of the nightshade is a vitamin and contains their useful minerals even after heat treatment, regardless of the method of preparation.To dish turned out tasty and healthy, you need to be able to choose the eggplant.There are a few little secrets, we are ready with pleasure to share.
- Note the stalk.Her presence necessary, and appearance should not be wrinkled, dry or brown.If in doubt - better set aside.
- Color "little blue" should not be brown.The skin is smooth and shiny, but not wrinkled or covered with mucus.
- surface eggplant should not have dents, scratches, otherwise you run the risk of cutting the vegetables get rotten interior.
- How to determine that the fetus desired degree of maturity?At the bottom of the eggplant lightly press your finger.If you had to make a slight effort to press and immediately straightened dent - it is that you are looking for.With over ripeness dimple left, and if the eggplant is still immature, the pin and get the dent will not work.
- Do not buy a very large fruit, it is likely to grow them to use large amounts of fertilizer, including nitrates.
- Eggplant perishable.Prepare meals and preserves them in the day of purchase.
best step by step recipe for winter harvesting eggplant
Any self-respecting hostess has several recipes for the preservation of each of the vegetables.But there is no limit imagination of those who stand in the kitchen with pleasure.By making small changes in conventional formulations, varying the proportions, adding its own flavor, taste changes.The proposed collection of "golden recipe" you will find original and most delicious types of canned eggplant.Do not forget that even canned vegetables should be served on a table decorated beautifully.
Canned like mushrooms
- two and a half kilograms of eggplant,
- a quarter of a kilogram of onions,
- 5 tablespoons vinegar spoons 9%,
- two or three heads of garlic,
- 50 ml of vegetable oil.
- medium sized Eggplant peel and cut into medium-sized cubes.
- Put in a pan or bowl and mix with the salt.Leave for 2 hours, until the vegetables would not let the juice, which will come out bitter.
- Onions cut into half rings, pour the vinegar for 30 minutes.
- Mark liquid with "little blue" drain, rinse with water.
- Good press and dry with a paper towel.
- fry "little blue" cubes in a frying pan with vegetable oil.
- The container of pickled onions add garlic (crushed) and fried eggplant.To stir thoroughly.
- resulting salad tuck tightly into jars (sterilized) and roll tin lids.
pickled in jars
- Black pepper peas.
- Black pepper powder.
- Herbs (celery, tarragon, parsley, dill).
- Bitter pepper.
- required amount of eggplants washed, cut off the stalk and put to boil in salted water, per liter of water adding three tablespoons of salt.
- When the fruits are tender (pierce with a fork), pull and put under heavy (pressure) on the inclined surface, until all the water has drained.
- Eggplants cut lengthwise, rub with crushed garlic, pepper, herbs and shift the halves are connected.
- prepared vegetables whole stack on sterilized jars (preferably 2-3 liter), pour the cooled brine.
- Brine: in water per liter add two tablespoons of salt to ten peas black pepper, spicy greens, if desired, hot peppers to your liking.
- ajar Banks maintained at a temperature of 20-25 degrees 3-5 days, pouring the brine as needed.
- Ready pickled eggplant reusable closing lids and put in a cold place.
- Two weeks after salting can do a tasting.
Ingredients for the filling proportions:
- Carrots roasted - 800
- Celery - 70 g
- Parsley root - 40 g
- fried onion - 100 g Salt to
- required amount of Wash eggplants, cut the "tail", soak in salted water for 1.5-2 hours to left bitterness.
- Rinse under running water, pat dry with a paper towel.
- Lightly fry in a pan with vegetable oil.
- Cooled eggplant is incised along and put the stuffing.
- The banks laid very tight.
- Pour prepared sauce made of thick tomato juice and pepper, which is put to taste.
- sterilization lasts 1 hour and 20 minutes after boiling water.
- Banks closed, store in the cellar, refrigerator.
Harvesting "Teschin language" in a spicy marinade
Ingredients for a "sharp tongue»:
- Eggplant - six kg.
- medium-sized tomatoes - fifteen pieces.
- Bulgarian pepper - fifteen pieces (Rotunda better grade).
- Garlic - seven to eight secondary heads.
- Pepper bitter sharp - five or six tricks.
- sugar - half a standard glass.
- salt - 3 tablespoons.
- Vegetable oil - 0.3 liters.
- vinegar 9% - 200 ml.
- Eggplant wash thoroughly, remove the "tail" and cut into thick rings 1.5-2 cm
- pour the salt and leave for half an hour before the appearance.liquid which is drained, and the "little blue" with water.
- tomatoes placed in hot water for a few seconds, to clear the skin, to cool.
- washed, peeled bell and hot peppers, garlic, tomatoes, chop the blender or twist in a meat grinder.
- in mass add a cup of vinegar, three tablespoons of salt, half cup sugar, half cup of vegetable oil.Mix.
- In a saucepan pour the resulting with eggplant marinade and simmer over low heat for about 30-40 minutes.
- Arrange for steam sterilized banks tighten prepared lids.
- Eggplant - five kilograms.
- vinegar - half a liter.
- Sol - two tablespoons.
- Garlic - a pound.
- bitter chili pepper - 0.3 kg.
- Washed eggplant cut into slices 1-1.5 cm and dipped in boiling water.
- Cook for about 15 minutes until the "little blue" are soft.
- Garlic and chili grind in a meat grinder, add two spoons of salt and pour 0.5 liters of vinegar.Mix.
- Get hot eggplant skimmer, expanded in sterilized jars, pour the spicy mixture.
- roll Banks.Store in a dark, cool place.
- similar recipe is called "Cobra."
Ingredients for 2-2.5 liters of finished canned salad:
- eggplants of medium size - about ten pieces.
- Bulgarian pepper - ten.
- medium tomatoes - ten.
- onion medium size - ten.
- sunflower oil - 120 g
- salt - 1 tbsp.
- Sugar - 150 g
- Vinegar 9% table - 100 ml.
- Aubergine (washed, with the stem removed), cut crosswise, the thickness of no more circles 0.6-0.8 cm
- tomatoes, bell pepper, onions cut into thin circles.
- At the bottom of the pan to lay out all the tomatoes first, then the rest of chopped vegetables.
- Add a spoonful of salt, the right amount of sugar, half a cup of vegetable oil, half a cup of vinegar.
- Casserole with content on low heat bring to a boil.Simmer vegetables for 15-20 minutes.
- Ready salad hot expanded in sterilized jars, roll up.
Lecho "Ratatouille" with peppers and courgettes
ingredients in the proportions:
- Eggplant average - two pieces.
- Tavern young - two pieces.
- Tomato - four of them.
- Garlic - two cloves.
- Onion - one head.
- Bulgarian peppers - two pieces.
- Carrots average - two pieces.
- Fresh Ginger - a very small piece, approximately 0.5 cm
- olive oil -. Two tablespoons.
- White wine table - two spoons.
- salt, black pepper, herbs to taste.
- Bulgarian pepper bake in the oven, it is desirable to clear the skin.
- Tomatoes pour over boiling water, peel.
- onion slice rings propasserovat in butter, better butter until translucent.
- pepper, tomatoes, ginger, garlic, crushed in the blender.
- Add oil, wine, salt, sugar, pepper, chopped herbs.
- Eggplant, zucchini, carrots, wash clean and cut into slices.
- Bake the vegetables in the oven until soft.
- stacked layers of steamed into prepared jars, pour the mixture from the blender.
- Sterilize 20 minutes, as soon as the water boils.Banks close.
with beans and tomatoes without sterilization
- Eggplant - two kg.
- Beans - one kg.
- Carrots - a pound.
- multicolored bell pepper - half a kilo.
- Tomatoes - one and a half kg.
- Salts - two tablespoons.
- vinegar 9% - 100 ml.
- Garlic - 300 grams
- Sunflower oil - 300 ml.
- Sahara - one tablespoon.
- pre-soak beans in several liters of water for 8-10 hours.
- Rinse well and cook beans until soft (20-30 minutes), salted.
- Eggplant wash, cut into medium-sized cubes.Pour the salt and leave for 2 hours to remove the bitterness.The resulting water is drained.
- carrots thoroughly washed, cleaned from the top layer, grate.
- Bulgarian pepper washed, cut into stripes, removing seeds.
- Wash tomatoes, cut into small cubes.
- put chopped garlic to the tomatoes and cook them on a low heat for about 3 minutes.
- In this mixture, add a half cup of butter, half a cup of vinegar and two tablespoons of salt, a spoonful of sugar, as well as carrots, bell peppers, eggplant and boil for another 30 minutes.
- Add the beans, put another 15 minutes.
- Hot dish decomposed into jars, roll.
aubergine with tomato and garlic
ingredients in the proportions:
- Eggplant - per kg.
- Tomatoes - a pound.
- Garlic - 5 cloves.
- onion medium size - 3 pieces.
- Water - one glass.
- Tomato paste - three tablespoons.
- Vegetable oil for frying.
- vinegar 9%.
- Ground pepper.
- Eggplant thoroughly washed, cut into medium-sized cubes.To remove the bitterness pour the salt and leave until the liquid to be drained.
- Sliced zucchini fry in a pan until it browns.
- Pour 1 cup water and simmer, covered for about 20 minutes.
- separately chopped onion fry until brown.
- Add the tomato paste, chopped tomatoes into cubes.Stew for 10 minutes.
- tomatoes mixed with eggplant, herbs, crushed garlic.Grind the blender.
- boil again, add the vinegar and put into jars.Sterilized for 10-15 minutes.Store in the basement.
sautéed without vinegar multivarka
Ingredients 5 l cell:
- Eggplant young - two and a half kilograms.
- Tomatoes - one and a half kg.
- Carrots - one kg.
- onion - half a kilo.
- Bulgarian pepper red - one kg.
- Chili - one or two pieces to your liking.
- Sol - three tablespoon.
- Sugar - one tea spoon.
- Vegetable oil - 0.3 liters.
- All vegetables are washed, cleaned.Tomatoes pour over boiling water beforehand.
- Eggplant cut into cubes and fill up with salt to remove bitterness.
- onion (finely chopped) fry a few minutes in vegetable oil.
- , add to the onions, lightly fry for a few minutes kilogram of carrots grate (medium or large).
- Chili and bell cut into strips and add to the frying pan to the onions and carrots.Stew for 5 minutes.
- Tomatoes grind in a blender, along with herbs, salt, sugar.
- tomato mixture was poured into a pan to steamed vegetables.Simmer another 7-9 minutes.
- Move the mixture into a large saucepan with a thick bottom.
- Eggplant overcome by the liquid in the pan and fry in vegetable oil for 10 minutes.
- Stir eggplant and tomato dressing and simmer for half an hour until cooked.
- Hot cell decomposed into prepared jars steamed immediately roll.
- For this recipe, vinegar is not required.With the proper preparation of the product is stored, even at room mode.
How to freeze eggplant in winter
- vegetable (sunflower or olive) oil.
- order to meals prepared from frozen "little blue" were not "rubber", they can not send in the refrigerator in its raw form.Suit options boiled, fried, baked eggplant.The most the maximum benefit from baked.
- Eggplant wash, cut into cubes.To salt and remove the bitterness is not necessary, because after freezing it will not be.
- On baking sheet, oiled, put a layer of chopped eggplant.
- Heat oven to 180 degrees, put back the pan for 1 hour.
- For uniform propekaniya, eggplant stir occasionally.
- After cooling portioned filled into bags or boxes.Send in a low-temperature compartment of the refrigerator to freeze until winter.
Video recipes quick and delicious bars of eggplant
Not every vegetable can boast such a variety of recipes and dishes.The benefits of the use of "little blue" can talk endlessly.Many of the world cuisine with pleasure used dishes in their menus, recipes which include in its composition eggplant.Garnish, independent second dish, an ingredient for soups and borscht, canning for the winter - "little blue" always take an active part.
taste Mix the eggplant with honey, mayonnaise, nuts attach even greater poignancy valuable vegetables.At all latitudes, the different countries have their own little secret in cooking eggplant, which makes it even more interesting.