Eggplant should be on the table not only during the ripening season, but throughout the year until the next season. People have learned the beneficial properties of this berry (and eggplant is a berry according to the scientific classification) for a long time, so every nation has many delicious recipes for harvesting eggplants. They can be canned fried, boiled, fermented with filling, or just the fruits themselves; salt, make caviar and seasoning. The choice is large enough.
What you need to know
Use fruits of 25-40 days of maturity (after fruit set). Try not to buy overripe eggplants, as they contain a large amount of corned beef, a poisonous substance harmful to the body.
It is best to use fruits plucked an hour or two before processing for preservation. Sort fruits according to ripeness, quality and color. The most delicious are young ones with a dark blue shiny skin, there are still very few seeds in them.
High-quality washing of fruits is a guarantor of the stability of canned food during storage. Use properly prepared containers. And follow the cooking technology indicated in the recipe.
Salted eggplants
Select young pear-shaped fruits. Wash them, peel the stalks, cut them slightly and blanch them in boiling salted water for 8 minutes. After blanching, place the fruits in cold water and place them on a wire rack to drain off the water. You can put the fruits on a cutting board set at a slight angle, put another board on top, and put a load on it. Stuff the cut part of the squeezed eggplant with garlic, rubbed with salt.
Put a few bay leaves at the bottom of a 3-liter jar, put the eggplants tightly enough, sprinkling them with greens and peppercorns, and pour the prepared boiled chilled solution (per liter of water - 60-70 g of salt). Close the jars with boiled lids and leave for lactic acid fermentation at a temperature of 20-25 degrees for 5-6 days. It is necessary to store such canned food in a cool place.
Eggplant slices in tomato sauce
Wash the eggplants (1 kg), cut into slices, sprinkle with salt (50 g). After 20 minutes, rinse everything. Breaded each circle in flour and fry on both sides in vegetable oil. Cut onions (250 g) into circles and sauté in vegetable oil until golden brown.
Wash tomatoes (1 kg), rub on a grater, removing the skin. Add 3 teaspoon of salt, 2 tablespoons of sugar, 2-3 tablespoons of vinegar 5%, fried onions, herbs, 100 ml of boiled water, a few peas of pepper and 2-3 bay leaves to the resulting mass. Boil everything for 10-15 minutes, then put the fried eggplants in the sauce and simmer over low heat for another 10 minutes.
Fill warm jars with hot mixture, cover and sterilize in boiling water: 0.5 liter jars - 40 minutes, 1 liter - 50 minutes, then immediately roll up and cool. The pot must be covered with a lid during sterilization.
Baked eggplants
Wash the sorted fruits, bake in the oven, peel, remove the stalks and put them hot in prepared jars. During styling, add salt and 5% vinegar (for a 0.5 liter jar - 10 g of salt and 1.5 tablespoons of vinegar). Fill the jars, not reaching the top 1 cm.
Cover the prepared jars with lids and sterilize in warm water: 0.5 liter jars - 70 minutes, 1 liter - 75 minutes, after which the jars should be immediately rolled up and cooled.
