Winter blanks are a piece of summer with bright colors, preserved vitamins and rich vegetable flavors, rolled up in a jar. Eggplants with peppers in combination with various ingredients is a real find, because in summer and autumn these vegetables are very accessible for harvesting and are a pleasure to eat in winter. To make sure your eggplant salad comes out tasty, you should stick to simple proven recipes.
Eggplant snacks with beautiful, memorable names such as "Mother-in-law's language", "Ogonyok" and "Eggplant like mushrooms" were invented by housewives back in the last century, during a period of shortage of delicacies and an abundance of vegetables from vegetable gardens and summer cottages. But fashion is back. And today, such preparations are not only an opportunity to preserve healthy products for a long time, but also a way to diversify your table with delicious delicacies.
Eggplants with pepper "Mother-in-law's tongue"
These vegetables can be stored without preservation because they contain a large amount of natural preservatives: vegetable oil, pepper, salt, vinegar and sugar. You can keep them in a cool place for up to 3 months.
Structure:
- eggplants of any size - 1, 8 kg;
- tomatoes of different colors - 1, 8 kg;
- colored sweet pepper - 600 g;
- chili pepper - 3 pods;
- granulated sugar - 180 g;
- table vinegar 9% - 100 ml;
- the oil grows. - 130 ml;
- salt - 40 g;
- garlic - 10 teeth.
Cooking process step by step:
- Process the eggplants: wash them, cut off the legs, cut into long cubes 3 cm by 3 cm and 10 cm long. Do not peel off the peel, it should remain on each slice, because will hold the pulp together.
- Pour vegetable oil into a wide baking tray and arrange the prepared eggplants. It is important to lay them with the peel up, so that it does not come into contact with the sheet, and a ruddy crust appears on the flesh at the point of contact.
- Pour the vegetable oil over evenly and simmer in the oven for half an hour at 200-220 ° C. Once the eggplants must be turned over to the other side. After turning off the stove, do not remove the vegetables from the oven, they are needed for hot preservation.
- To prepare pepper adjika, pour boiling water over the tomatoes and remove the skin from them. Grind in a meat grinder.
- Peel the sweet pepper from seeds and stalks and also grind in a meat grinder.
- Peel and chop the garlic and chili.
- Combine all vegetables in a deep saucepan. Season with salt, pepper, add sugar and cook for 20 minutes until smooth, sauce-like.
- Without turning off the adjika, pour hot eggplants into it and pour in all the vinegar. Mix everything and darken on low heat for no longer than 2 minutes.
- Sterilize jars with reusable lids. Spread the "Mother-in-law's tongue" blank in them, but distribute so that half of the container is filled with eggplants, and half with sauce. Close with lids (or roll up if desired and turn upside down). Place under a thick blanket on the floor to cool slowly.
Eggplant with red sweet pepper "Ogonyok"
Fiery and incredibly tasty eggplant in a hot garlic sauce. An interesting salad will appeal to even those who are indifferent to these purple vegetables. The main secret of "Ogonyok" is in the delicate taste of flower honey, which can only be guessed from afar in eggplants, as well as in a spicy, but not scalding, bitter chili pepper.
Structure:
- eggplant - 1, 4 kg;
- red and orange sweet peppers - 600 g;
- garlic - 10 teeth;
- hot chili pepper - 1 pod;
- table vinegar 9% - 100 ml;
- flower honey (necessarily yellow or white) - 110 g;
- salt - 15 g;
- the oil grows. - 110 ml.
Step-by-step cooking process:
- The beauty of the final dish depends on the size of the pieces. Therefore, for this type of snack, it is better to choose small eggplants so that circles of a small diameter turn out from them. It is convenient to pry them on with a fork and send them entirely into your mouth.
- Wash the eggplants and cut off the stalk. Cut into equal rings up to 0.8 cm thick. Distribute on a greased baking sheet and send to the oven for heating. Fry on both sides at 200 ° C for 30 minutes. Eggplants should not dry out, for this they need to be sprinkled with oil, but white areas should not remain on them either.
- Taking care not to damage the rings, transfer them from the hot oven to a plate.
- Wash and peel sweet peppers, chop into thin strips or grind in a meat grinder. Peel the garlic and chili peppers and chop in a food processor or meat grinder.
- Pour melted honey and vinegar to vegetables, add salt and mix well. Add salt to taste if necessary.
- Wash and sterilize jars. Spread the salad in them in portions: first the eggplants, then the adjika and repeat several times.
- Warm the eggplants together with the jars. Spread a waffle napkin at the bottom of the pan and put the jars filled with salad on it.
- Pour cold water into a saucepan almost up to the neck of the cans and cover the cans with sterilized lids. Turn on the heating, with a moderate boil, hold the salad for 15 minutes.
- Remove the jars from the pan, tighten the lids and put upside down until they cool. While they reach, they should be kept under a thick blanket. For storage in the basement or cellar, the jars with the fiery "Ogonyok" salad may not be additionally wrapped for cooling.
Eggplant, carrot and pepper salad for the winter
Structure:
- eggplant - 1 kg;
- sweet pepper - 500 g;
- carrots - 500 g;
- tomatoes - 2 kg;
- turnip onions - 1 kg;
- the oil grows. - 300 ml;
- seasoning turmeric or hops-suneli - 15 g;
- vinegar 9% - 100 ml;
- sugar - 230 g;
- salt - 40 g.
Step-by-step cooking process:
- Mix oil and vinegar and pour into a deep copper basin. Heat on the stove. Add sugar and dissolve everything. Salt (salt without iodine).
- Peel the carrots and cut into small cubes. It must be added to the butter and allowed to boil. Simmer for about 15 minutes.
- Peel and chop the onions into large half rings, pour over the carrots and simmer for 12 minutes.
- The next step is adding the eggplant. Wash them too and cut into rings or half rings. Pour with vegetables and simmer for 10 minutes.
- As soon as the eggplants turn pale and become transparent, peeled and chopped peppers must be added to them. After 5 minutes, coarsely chopped tomatoes are used. From the minute of boiling, cook the dish for 10 minutes.
- Add yellow seasoning and black pepper. If there is a love for spicy, you can chop and pour in fresh hot peppers.
- Distribute in sterilized jars and roll up the lids. Wrap up with a blanket, turning over. Let it brew after cooling in a cool place for at least 2 weeks.
"Eggplant like mushrooms" with chili
Outwardly, it is difficult to distinguish these unusual eggplants from pickled mushrooms or butter mushrooms. And they taste almost identical. How is this achieved? A mixture of seasonings for marinade and garlic.
Structure:
- eggplant - 1 kg;
- garlic - 6 teeth.;
- chili pepper - 1 pc.;
- grows up. oil - 130 ml;
- water - 1, 3 ml;
- salt - 30 g;
- granulated sugar - 30 g;
- vinegar 9% - 80 ml;
- cloves - 2 bottles;
- black peppercorns - 10 pcs.;
- laurel. sheet - 2 pcs.
Cooking process in stages:
- The eggplants for this winter salad should be very dense, shiny, fresh from the garden.
- Wash the surface and peel off the stalk and purple rind (if not peeled, you will have to soak the eggplants to get rid of the bitter taste).
- Cut the pulp into large cubes.
- Combine water and all the spices for the marinade (do not add vinegar), boil and add eggplant cubes. While they are boiling, pour in the vinegar.
- Bring to a boil, stir occasionally. Reduce heat and simmer mixture for another 5 minutes. The eggplants will take on a dark color, strain them from the marinade and put in a colander to drain off excess liquid. Do not crush, so as not to spoil the appearance.
- Heat oil in a frying pan and fry the dried eggplants in it. Fry for no longer than 3 minutes on all sides.
- Peel and chop the chili peppers, removing the seeds so that they are not too bitter.
- Peel and chop the garlic too. Add these two ingredients to the eggplant in a skillet and heat for another 2 minutes.
- Place the toasted eggplants in an empty sterilized glass and pour over the oil from the pan. Cover and send to a container with cold water. Turn on heating for sterilization. Boil water with jars for 20 minutes.
- The mushroom-flavored eggplants are ready, you just have to roll them up or screw them up and cool down the lids. Send to dark cool storage place.
Homemade eggplant with peppers in Korean
Structure:
- eggplant - 800 g;
- sweet pepper - 350 g;
- medium onion - 1 pc.;
- garlic - 6 teeth.;
- salt - 40 g;
- granulated sugar - 70 g;
- table vinegar 9% - 70 ml;
- black pepper - 10 g.
Step by step cooking process:
- Wash fresh eggplants and cut off the tails, chop into equal 2 cm cubes. Put in a plastic bowl and sprinkle with salt. Pour boiling water over. Cover with oppression and wait 15 minutes to get rid of the bitter taste.
- Wash and peel the pepper, chop into large strips.
- Wash and peel the carrots, grate on a special grater for cooking carrots in Korean.
- Peel the onion and chop into any size. Do the same with garlic, but chop it harder.
- The eggplant will change color to darker, now you can drain the liquid and squeeze the vegetable with your hands.
- Mix all the chopped vegetables and cover them with oil and vinegar. Season with salt, pepper and sugar.
- Send to simmer for 10 minutes with moderate heat under a tight lid. When all the vegetables are softened, you can distribute the salad into sterilized jars.
- The salad jars themselves also require sterilization in a saucepan with a towel on the bottom and water. Let the water boil for about 20-25 minutes.
- Close with a screw or roll up a traditional lid and turn over, let cool under a blanket.
Simple Pickled Eggplant with Pepper
Structure:
- eggplant - 1, 4 kg;
- sweet pepper - 500-600 g;
- garlic - 6 teeth.;
- the oil grows. - 240 ml;
- table vinegar 9% - 200 ml;
- water - 450 ml;
- granulated sugar - 320 g;
- pepper shower. - 7 pcs.;
Step-by-step cooking process:
- In a large container, mix salt and sugar with pepper. Dilute everything with water and vinegar. Finally, pour in vegetable oil.
- Peel and crush the garlic in a garlic press. Pour into the marinade. And bring the mixture to a boiling state.
- While the marinade is boiling, wash and peel the eggplants, cut into thin circles. Place the vegetable in the marinade.
- Peel the sweet pepper and cut into equal rings. Add to the pan with eggplant. Close the lid.
- Simmer for 15 minutes. The vegetables will boil and give a delicious juice.
- Arrange the boiling salad in previously sterilized jars and cover with lids. Roll up. Traditionally, the cans are turned over and allowed to cool naturally.
There is a trick to preparing the eggplant correctly. After all, any product can fulfill its bitterness. And you need to get rid of it like this: salt the flesh of the vegetable and pour it with warm water, leave it soaked for an hour, rinse and let it drain.
