Even those who do not like eggplants, having tried the blanks made according to these recipes, become fans of the "blue ones". After all, they are preliminarily prepared so that bitterness is gone. The presence of other vegetables is only good for this dish.
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Eggplant dishes are not only excellent taste, but also good. To be able to feast on vitamin preparations all winter, roll the salad in jars. For it you need to take these products:
- 1.5 kg of eggplant;
- 4 medium onions;
- 5 bell peppers;
- 700 g of tomatoes;
- 1.5 heads of garlic;
- 30 g of ground coriander;
- 10 g of black ground pepper;
- 1 tsp salt to remove bitterness from zucchini and 0.5 tbsp. for salad;
- 100 g odorless vegetable oil;
- 150 g of 9% table vinegar.
Rinse the eggplants, peel them, cut them into long strips 1.5x2 cm. Put them in a saucepan or bowl, pour a tablespoon of salt, mix gently, leave for an hour. During this time, you will have time to prepare the remaining vegetables.
Salt contributes to the formation of juice in eggplant, it will take bitterness out of them. After an hour, you simply drain the juice and wash the eggplant.
Cut the onions in half rings, fry in a skillet in vegetable oil until golden brown. Cut the washed tomatoes into slices, put them in the onion, continue to simmer for 10 minutes over medium heat.
Peppers free from seeds, partitions, stalk, cut into strips. Put them in a pan, cook another 5 minutes.
After an hour has passed, throw the slices of “blue” in a colander, rinse under running water. Slightly press them with your hand to the walls of the colander, to squeeze, put them in the pan to the vegetables. Pour sugar, salt, coriander, ground pepper, mix, cook for another 15 minutes.
Finely chop or chop the garlic in the press, add to the vegetables, pour the vinegar, mix and hold on the fire for 30 seconds. Before this, prepare the cans by washing and holding them over the steam. Place the salad in sterile jars, put iron lids on top of them, but do not roll up yet.
Put the jars in a wide pan, pour the water over the shoulders, sterilize the 750-gram container for 20 minutes. After that, roll up the cans with lids, turn them over onto the table, wrap them with cloth, a coverlet. Leave as it is until the contents have cooled for about 20 hours. After that, carefully turn the cans over, put them in a dark place for storage, where the temperature is + 5 + 15 ° C.
The main ingredient for the salad in Korean can be prepared in another way, boiling and putting oppression on them. Then the extra bitterness will also go away. Here is what you need to make such a workpiece:
- 1.5 kg of eggplant;
- 200 g of carrots;
- 150 g of bell pepper;
- 1 head of garlic;
- 50 g of granulated sugar;
- 0.5 tbsp salts;
- 150 g of 9% vinegar;
- 150 g of sunflower oil;
- 1 Korean carrot seasoning bag.
Rinse the eggplant, remove the stalk. Prick the skin of each fork in several places. Pour half a tablespoon of salt into the water, let it boil, place the “blue ones” for 5 minutes.
If all the eggplants do not fit in the pan, you can blanch them in portions - 1-2 pieces.
After that, put them on the table, cover with a wooden board, put oppression on top. When they stand in this form for 6 hours, cut them into 2x2 cm squares or strips with a cross section of 1.5x2 cm.
Chopped peeled straws, grate carrots on a coarse grater. Grind the garlic in the press. Combine the vegetables, add salt, sugar, seasoning to them, mix. Put in a frying pan with oil, keep on fire for 10 minutes after boiling. Pour vinegar into a sterile jar.