August is the conservation season. We want to live through the winter with delicious pickles - in the summer we will have to work hard, but then it's nice to look around the "rich" cellar and choose which jar to open. We offer you a couple of easy-to-prepare and delicious recipes.
Canned eggplant recipes for winter
"Eggplant in oil"
Necessary ingredients:
- Eggplant – five kilograms (small and medium fruits).
- Onion – two hundred grams (three to four onions).
- Carrots – four hundred grams (choose sweet and juicy).
- Celery – one root of two hundred grams.
- Sunflower oil – eight hundred grams.
- Parsley greens – two or three bunches.
- Salt and black pepper – salt and pepper portions.
Step-by-step recipe:
- We put a saucepan on the fire with salted water, at the rate of fifty grams of salt per liter, and heat it.
- While the water boils, we wash the eggplants and cut off the stems.
- Boil the eggplants in boiling water for seven to ten minutes, take them out. Let the water drain, and put it in a bowl, under a small press, so that all the water comes out.
- Peel carrots and onions. Carrot three thin strips, onion mode rings. Lightly fry and stew, with a couple of tablespoons of water, in a frying pan. Add salt and put it on a plate.
- We put a frying pan on the stove, with high sides, and pour a third of sunflower oil into it, heat it.
- Cut eggplant rings, two centimeters in height, fry in hot oil, for ten minutes, five minutes on each side, on low heat. We top up the oil with each serving, maintain the level.
- Fried eggplant rings sprinkle with pepper, you can ground black, but it's better if you grind the peas yourself.
- Finely chop the parsley and celery root.
- Sterilize the cans.
- We put vegetables in jars in layers, a layer of eggplant, a layer of carrots with onions and greens, and so alternate. The remaining oil, after frying eggplants, is distributed into jars.
- We sterilize closed jars for a quarter of an hour. Turn it over, wrap it up until it cools down completely.
Eggplant salad - "Mother-in-law's tongue". (The dish is spicy)
Necessary ingredients:
- Eggplants – four kilograms, small.
- Tomatoes – ten pieces.
- Bulgarian pepper – ten pieces.
- Garlic – five heads.
- Table salt – two tablespoons.
- Granulated sugar - two hundred grams, one glass.
- Hot pepper – three to five pieces.
- Sunflower oil – two hundred grams, one glass.
- Table vinegar – one hundred and fifty grams, three quarters of a glass.
It is necessary to have a capacity of 8-10 liters for cooking salad.
Step-by-step recipe:
- Wash the eggplant, cut off the stem and cut into rings.
- Pour the eggplant rings into a bowl, sprinkle with salt, mix and leave for thirty minutes. Rinse in a colander, under running water, remove the bitterness.
- Washed pepper, both sweet and spicy, cut and peel from the seeds.
- Peel the garlic.
- Scald the tomatoes with boiling water, and put them in cold water for a couple of minutes. Remove the skin.
- Tomatoes, pepper (sweet and bitter) and garlic are twisted through a meat grinder, add salt, sugar, vinegar and sunflower oil, according to the recipe, mix.
- Put the eggplants in a ten-liter saucepan and pour the twisted tomato mixture, put it on fire.
- Bring to a boil and simmer for thirty minutes, stirring, over low heat.
- We put the salad in sterilized jars and roll up the sterilized lids. Cover with a towel until completely cooled.
That's it, the Mother-in-law's Tongue salad is ready. I wish you that the tongue would remain "sharp", only in the salad. Have a quiet winter, family, evenings, and delicious snacks. Enjoy your meal.
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