Several types of canned food can be made from eggplant. This vegetable is boiled, fried, pickled, stuffed in them. Connoisseurs of spicy foods will surely appreciate the appetizer with red pepper and garlic.
Pick your recipe
The first dish is a snack
Fans of thrills can prepare an eggplant appetizer. Here's what you need for her:
- 2.5 kg of eggplant;
- 2 sweet red peppers;
- 100 g of garlic;
- 1 hot pepper;
- 250 ml of sunflower oil.
For marinade:
- 2.5 liters of water;
- 3 tablespoons of salt;
- 2 bay leaves
- 3 tablespoons of sugar;
- 1 tablespoon of 70% vinegar.
Cut the eggplant into quarters, 1 cm thick. They are dipped for 10 minutes in boiling brine, which is prepared from water, sugar, salt, bay leaf. Pour vinegar into the boiling water with the eggplant.
Take out the "little blue ones", throw them in a colander and put them on a deep dish. Scroll the garlic and peppers in a meat grinder, put them in the eggplant and mix.
Calcine the sunflower oil and very carefully lay the mixture of vegetables in it, mix and place in small glass jars. Sterilize liter jars for 20 minutes, then roll them up with iron covers, turn over and cover with a blanket until it cools.
Fried eggplant for winter
Eggplant goes well with tomatoes. If you cut both of these vegetables in circles, fry in vegetable oil, add chopped garlic, basil, dill, you will get a delicious side dish to meat dishes.
You can decompose vegetables and greens prepared in this way into glass jars, add a little vinegar to each, sterilize the container, roll up the lids. Such blanks will be stored for several months.
Bulgarian eggplant is also fried. They are prepared from:
- 300 g tomato;
- 1 kg of eggplant;
- 50 g of garlic;
- 250 onions;
- 100 g of vegetable oil;
- 1 tablespoon of salt;
- parsley and 1 gram of black pepper.
Sprinkle the eggplant into slices with salt. After 30 minutes, bitterness will leave them. Drain the liquid.
Now they are fried in oil, and then tomato paste is prepared from tomato. Fried onions, chopped herbs, chopped garlic are added to it, everything is mixed and brought to a boil over a fire.
Fried eggplant with tomato mass is laid in layers in glass jars, sterilized and the eggplant dish is ready for the winter.