Eggplant is an indispensable component of autumn harvesting. Caviar is made from them, slices are fried in oil, mixed with carrots, onions, tomatoes and zucchini. Homemade canned food can be served as a snack or garnish for meat, used for making soups, sauces, vegetable stews.
Korean spicy salad
A popular recipe for lovers of spicy vegetable snacks. The amount of hot peppers and garlic can be varied to taste.
Ingredients:
- 4.7 kg eggplant;
- 1, 2 kg of sweet pepper;
- 1, 2 kg of juicy sweet carrots;
- 1, 2 kg of onions;
- 120 g garlic;
- 2 tsp ground hot pepper;
- 2 tbsp. l. 70% table vinegar;
- salt;
- refined vegetable oil for frying.
Wash the vegetables, cut off the stalks of the eggplants. Cut the pulp into strips, put in a bowl and salt to make juice. Peel and chop the peppers. Grate the carrots on a special grater, cut the onion into half rings. Pass the garlic through a press.
Put sweet peppers, carrots, garlic and onions in a saucepan, add vinegar and hot peppers, mix. Let the mixture brew for 5 hours. Fry the eggplants in hot vegetable oil and combine with the rest of the vegetables. Mix everything thoroughly.
Sterilize and dry the jars. Add the salad, cover the jars with lids and re-sterilize. Liter containers are boiled for half an hour, 15 minutes are enough to process half-liter containers. Remove the jars with tongs, roll up the lids, turn over the salad containers, wrap them in a blanket and leave to cool. Store salad in a cool, dark place.
Eggplant mushrooms
A very tasty snack option, in which vegetables resemble springy pickled mushrooms. Canned food is a great addition to meat or sausages, but you can also eat them yourself, with rye or grain bread.
Ingredients:
- 2.5 kg eggplant;
- 300 g dill;
- 5 cloves of garlic;
- 12 Art. l. 9% table vinegar;
- 2, 7 liters of water;
- 350 ml of vegetable oil;
- 5 tbsp. l. salt.
Pour water into a deep saucepan, add vinegar and salt. Place the brine on the stove and bring to a boil. Wash the eggplants, dry, cut off the stalks and peel. Cut the pulp into small cubes. Put vegetables in boiling brine, cook for 5 minutes. This procedure will remove excess bitterness, the eggplants will become soft, but retain a pleasant elasticity.
After blanching, place the vegetables in a colander and cool. Transfer the eggplants to a deep bowl or saucepan. In a separate container, mix refined vegetable oil, garlic passed through a press, washed and finely chopped dill. Pour the dressing into the eggplant, mix well. Put the snack in sterilized jars, close the lids and place in the refrigerator for 5-6 hours. Eggplants keep well in the cold. If it is necessary to move them to the pantry, the jars are taken out, allowed to stand at room temperature, re-sterilized and rolled up with lids.
Pickled eggplant
Whole cooked vegetables are a great side dish for grilled meat. Before serving, they are cut into strips or circles. The blanks are also suitable for making savory salads.
Ingredients:
- 2 kg of small young eggplants;
- 3 sweet peppers;
- 5 cloves of garlic;
- 2 p. water;
- 3 bay leaves;
- 10 black peppercorns;
- 2 tbsp. l. salt;
- greens to taste (dill, celery, parsley).
Wash the eggplants, cut off the stalks. Boil vegetables in salted water. Remove the eggplant with a slotted spoon and let cool.
Prepare the dressing. Peel and finely chop the bell pepper, pass the garlic through a press. Chop greens, mix with garlic and pepper. Layer in sterilized jars of eggplant and vegetable dressing.
Boil water with salt, pepper and bay leaves. When the salt crystals dissolve, remove the brine from the stove and cool. Pour eggplants in jars with cold liquid. Place containers in a warm place for 3 days. When the brine begins to bubble, move the jars to the cold and cover with lids.
