Thanks to its taste, eggplant is a godsend for a good cook. Dozens of healthy dishes can be prepared from this vegetable. Preparations for the winter are also unmatched.
Canned eggplant recipe
Eggplants can be both the basis of a snack and a good addition to vegetable preparations for the winter. Any way you cook it, eggplants add great flavor to the dish.
Ingredients:
- 6 kg eggplant;
- 8 bell peppers, preferably red;
- 2 chili peppers
- 200 g of garlic;
- 100 ml of acetic acid 9%;
- 100 ml of sunflower oil;
- 2 tbsp. l. salt;
- 100 g granulated sugar.
From this amount of products, about 6 liters of snacks will be obtained.
Cooking instructions
- Sterilize jars, lids thoroughly.
- Wash the eggplants, remove the stalks.
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Cut the eggplants lengthwise into 4 pieces, then crosswise. There will be 8 parts.
Image - Cover the eggplant with two tablespoons of salt. Let stand for an hour and a half. Rinse.
- Pour over the eggplant with cold water. Cook for 5 minutes, make sure that the appetizer does not burn. Drain the water.
- Wash the bell peppers and hot peppers, remove the seeds. Pass through a meat grinder.
- Peel the garlic. Send to the meat grinder. Combine with pepper.
- Add sunflower oil, granulated sugar, salt, acetic acid. Bring the pepper marinade to a boil.
- Pour marinade over eggplant, cook for 5 minutes.
- Arrange the eggplants in jars, roll up. Put lids down, wrap with a blanket. Leave to cool completely.
Armenian appetizer "Imam bayaldi"
This salad is loved not only in Armenia. It is famous for its spicy, aromatic taste. There are similar snacks in Turkish and Greek cuisines.
Ingredients:
- 3 kg eggplant;
- 700 g of onions;
- 500 g of tomatoes;
- 50 g of garlic;
- 2 chili peppers
- 40 g green onions;
- 100 ml of sunflower oil;
- 3 tbsp. l. salt;
- 2 tbsp. l. granulated sugar;
- 3 tbsp acetic acid 9%.
Cooking instructions
- Wash the eggplants thoroughly, trim off the ends.
- Cut the eggplants lengthwise into plates, season with salt, add water for 40 minutes.
- Drain the water, dry each plate with paper towels.
- Preheat a frying pan. Fry the eggplants on both sides in sunflower oil.
- Peel the onions, cut into strips, fry in a pan.
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Wash the tomatoes, make a cruciform incision on each fruit. Pour boiling water over the tomatoes for 3 minutes. Cool them in a container with cool water.
Image - Remove the skins from the tomatoes. Grind the pulp with a meat grinder or blender.
- Pass the peeled garlic through a press.
- Send the chopped garlic and tomatoes to the onion in the skillet. Add salt, granulated sugar, vinegar.
- Wash the green onions and chili peppers, chop finely, and place in the pan with the rest of the vegetables. Simmer for 5 minutes.
- Sterilize banks. Put eggplants in them, pour vegetable sauce from a frying pan. Roll up. Put the banks upside down, wrap them with a blanket.
This Armenian salad will become a favorite snack. It will make any dinner tastier and spicy.
