Eggplant is a delicious vegetable that can be fried, baked, grilled. Excellent caviar is obtained from this wonderful product, which can be prepared for future use. However, other equally tasty preparations for the winter are obtained from eggplant.
Eggplant stuffed with celery and garlic
This is an aromatic and unusual appetizer, for the preparation of which you will need:
- 2 kg eggplant
- 2 bunches of celery greens,
- celery stalks (their number should be equal to the number of eggplant),
- 2 bunches of parsley
- 2 heads of garlic,
- 3 cups wine vinegar
- 2 tablespoons of salt.
From this number of products, you will get 4-5 cans, with a volume of 1 liter.
Rinse the eggplants, remove the stalks and peel them. Blanch the vegetables prepared in this way. Dip in boiling water for a couple of minutes, then discard in a colander or remove with a slotted spoon. Let the eggplants cool, squeeze out excess moisture and make a longitudinal cut on each vegetable.
Boil 4 cups of water and dip the celery stalks in it. Soak them in boiling water for about one minute, then remove with a slotted spoon, let the water drain and place the celery on a plate.
Add wine vinegar and 1 tablespoon of salt to the water in which the celery was blanched. Bring marinade to a boil and remove from heat.
Chop parsley and celery and mix with the remaining salt. Peel the garlic.
Put a clove of garlic and chopped herbs in the eggplant cut. Tie each stuffed vegetable with a celery stalk. Put the eggplants prepared in this way tightly in clean jars and cover with hot marinade. Cover and sterilize the jars of stuffed eggplant for half an hour, then roll up, turn upside down and leave for two days. The jars can then be moved to a cool and dark place.
Spicy eggplant with nuts
Another recipe for a very tasty and spicy appetizer that can be served as an independent dish or as a side dish for meat or potatoes. To prepare this blank you will need:
- 3 kg eggplant
- 4 heads of garlic,
- 5-6 pieces of red hot peppers,
- 2 cups chopped walnuts
- 1 glass of vinegar (6%),
- vegetable oil,
- salt.
Prepare the eggplants, rinse them, cut off the tails and slice them (like smoked sausage). Place them in a bowl and cover with salt. Leave it on for half an hour. Then rinse the eggplants thoroughly, squeeze lightly and blot each slice with a napkin.
Heat vegetable oil in a skillet and fry the eggplant slices on both sides until golden brown. For a spicy filling, peel the peppers and garlic and twist them in a meat grinder or chop with a blender. Grind the walnuts to make a crumb. Mix it with pepper and garlic, season with salt to taste, add vegetable oil and pour vinegar into the mixture.
Spread each piece of fried eggplant with a nut mass and place tightly in prepared jars along the shoulders. Cover and sterilize the jars of stuffed eggplant for half an hour, then roll up, turn upside down and leave for two days, then put them in a cool place for storage.
