Eggplant blanks: “Golden recipes. Marinated eggplant Italian style Eggplant harvested according to Italian recipe

Cooking time: 1 day Servings: several jars

Eggplant blanks for the winter are invariably in demand. But eggplants in Italian in our country have not yet become widespread. Canning eggplant with this recipe is quick and easy. In winter, you will open the jar delicious eggplant with garlic, tomatoes, capers, oregano and breathe in the aroma of summer Italy.

Eggplant in Italian

Recipe for a delicious appetizer from Vasilisa's eggplant from Tolyatti

Ingredients:

How to cook eggplant with tomatoes and garlic for the winter:

Eggplant should be skinned before cooking. This can be done with a knife or vegetable peeler. Now we cut the eggplants into strips.

Then fill with salted water, and leave them to salt under load for a day. After this period, squeeze the eggplants well.

Finely chop the garlic and chili pepper with a knife, after removing the seeds.

Put capers, spices, olive oil, wine vinegar in salted eggplants. And leave them to marinate for 3 hours.

Then pour the pickled eggplants with tomato juice from fresh tomatoes, add a little salt, chicory or chopped horseradish root, boil for 10 minutes and pour into prepared sterilized jars. We close the lids. No need to sterilize.

Such a spicy eggplant appetizer will appeal to lovers of savory dishes.

The recipe takes part in

Today we have a unique opportunity to cook Italian cuisine according to the recipes of Gordon Ramsay, a famous chef from England, owner of a chain of restaurants around the world, owner of 11 Michelin stars and host of numerous culinary shows. Roasted calf thigh, caponata (eggplant appetizer) with lemon, capers and artichokes in Beurre noisette butter sauce Ing ...

Baked eggplant, cream soup and mozzarella salad: how to cook?
... Pour in broth and cook until soft. Vegetables should be easily pierced with a skewer. Chop the mozzarella at random and add to the soup along with the cream and thyme leaves. Season with salt and pepper, remove from heat and grind with a blender until smooth. If the soup is too thick, add a little more stock or water. Pour the soup into bowls, add the ricotta slices and sprinkle with Parmesan. Serve with croutons and garnish with pea sprouts or watercress. Baked eggplant with mozzarella For 3-4 servings Ingredients: 250 g classic mozzarella 2 eggplants 150 g minced pork 150 g minced beef 500 g minced tomatoes own juice 100 ml dry red wine 4 small peppers h ...

Thanks for the recipes! Italian cuisine is my weakness, it is very rich in flavors and aromas. Often I spoil my husband with Italian dishes. The most important thing in this delicious business is to choose the right recipe, adhere strictly to it and choose quality products. I have been ordering products for a long time in the Italian Week Market store, because I know that in one place I can buy all the necessary products and they will be of good quality. And if you are too lazy to cook, you can order a ready-made dish from the Italian chef in advance in the store.

06.11.2015 23:13:23

now I know what to cook for my husband))

09.09.2014 11:28:18

Eggplant appetizer and pepper and tomato lecho: preparations for the winter

Eggplant recipes: appetizer and preparation for the winter. Pickled eggplant

Oven baked vegetable recipes: eggplant and risotto

Everyone knows the recipe for eggplant with garlic, fried in circles. This eggplant dish has two drawbacks - you have to stand over the stove and the eggplant will absorb too much oil. Here's a new eggplant snack recipe that does away with those drawbacks. Serves 4-6: 1 large eggplant, cut into 1-1.5 cm thick 1/4 cup soy sauce(or tamari) 1/4 cup quick dates ...
... Here is a new eggplant appetizer recipe that does away with these drawbacks. Serves 4-6: 1 large eggplant, cut into 1-1.5 cm slices 1/4 cup soy sauce (or tamari) 1/4 cup quick date puree (or maple syrup) 2 tablespoons 1/4 teaspoon Dijon mustard cayenne pepper (optional) Preheat oven to 190 ° C. Place the eggplants on a nonstick baking sheet (or a regular baking sheet lined with parchment paper). In a small bowl, whisk and whisk the rest of the ingredients. Pour the resulting sauce over the eggplant. Bake for 20 minutes. Date Fast Puree, 2 1/2 cups This is a great substitute ...

In the height of summer, when the grocery stores abound in fruits and vegetables, you have to be inventive so that the same products do not get bored. Eggplant is not an unknown inhabitant of vegetable gardens and markets in the summer season - a real find for the hostess. Eggplant contains potassium, which has a positive effect on the main organ - the heart and normalizes the body's water-salt balance. It is not in vain that the oriental people call eggplant a vegetable of longevity and regularly feed them to grandparents. Moreover, eggplant contains only 24 kcal per 100 grams. The use of "blue" also helps to cleanse the intestines. The perfect vegetable!

We have collected the most delicious eggplant recipes in our opinion, so that you always know what to cook from eggplant and can fully appreciate the taste and benefits of a wonderful eggplant vegetable!

1. Armenian eggplant appetizer

For Armenian treats, eggplants (7kg) are cut into strips, salted and put under oppression overnight. In the morning, the prepared eggplants are fried in parts in a pan (like potatoes), mixed with separately fried onions (2 kg), also chopped strips, seasoned with chopped garlic (100 g), salt, a ready-made mixture of hops-suneli (to taste) and stew for half an hour, stirring the mass.

Then it is laid out in jars, heated in boiling water for 30 minutes and sealed.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are canned according to the Georgian recipe of the 50s of the last century. The fruits are cut into circles, salted, kept for a couple of hours so that they let the juice out, squeeze and fry. Then they are placed in jars, alternating with filling: chopped walnuts (glass), onions (200 g), garlic (2 cloves), cilantro seeds (1 tsp), salt and pepper (to taste). Pour wine vinegar (¾ glass), top vegetable oil(with a layer of 2 cm). The jars are heated in a saucepan with boiling water (30 minutes) and sealed with lids. Harvesting for the winter - the Georgian eggplant recipe is ready. Better to store in the basement.

3. Eggplant and pepper appetizer

Bell pepper and eggplants (1 fruit each) for harvesting in azerbaijani first they bake over a fire and peel, and pepper - and seeds. Tomatoes (2 pcs.), Pre-scalded and peeled, and onions (head) are cut into circles and fried in vegetable oil. Vegetables are spread in a pan in layers, sprinkled with herbs and crushed garlic. Salt to taste, stew, and then pack the hot mass into cans. Seal and allow to cool under a blanket.

4. And here is the preparation of eggplant for the winter according to the Italian recipe

Sunflower oil is poured into a saucepan and heated and with an interval of 5 minutes. in turn, put peeled and chopped onions, carrots, bell peppers, zucchini, eggplants, regularly stirring vegetables. When they become soft, add grated tomatoes (without skin-rock), Italian herbs (bought in the store) and cook first under the lid, and then without it, stirring the mass regularly. As soon as it starts to puff a little, add salt and sugar to taste. For an amateur, you can add a piece of hot pepper. The mass is quickly laid out in the jars, sealed and allowed to cool, having previously wrapped in a blanket.

5. Eggplant pickled like mushrooms

All proportions are arbitrary, and for eggplant mushrooms you will need 4 liters of water, 4 kg of eggplant, 4 heads of garlic, 4 tbsp. tablespoons of salt, 4 tbsp. tablespoons of vinegar essence, 100 g of vegetable oil, a large bunch of dill greens. Boil the water, add salt and essence, medium and equal sized eggplant cubes and stand for exactly 5 minutes. from the moment the liquid boils. The eggplants are discarded in a colander and, having allowed the water to drain, are transferred to an enamel basin. Chopped garlic is placed there (no need to press), dill and vegetable oil. Mix carefully, pack in clean cans (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplant - a simple recipe

Tails are cut off from eggplants, put in a saucepan, poured cold salty water and bring to a boil (small fruits - 4 minutes, large - 5-7 minutes). Drain the water, let the eggplants cool down and put in three liter cans... Spices are added to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, stand for 5 minutes and drain the liquid. Then prepare a marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt), fill them with jars, seal them and allow to cool under a fur coat. In winter, eggplants are diced and seasoned with mayonnaise or vegetable oil with garlic and onions. In taste and appearance, such eggplants resemble mushrooms.

7. And here's another recipe - Korean marinated eggplant

Eggplants (in pieces) and pepper (straws) in a 1: 1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and wrung out. Combine vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while. Then add onion chopped into half rings (half of the weight of eggplant and pepper), garlic (2 cloves), soy sauce, herbs. Mix everything, make a deepening in the vegetable mass, pour ground red into it hot pepper and pour the hot (heated to the appearance of a haze) vegetable oil. Stir again, lay out in jars and close their polyethylene(nylon) covers. Such eggplant preparation for the winter is stored in the refrigerator for the entire cold period.

8. Cooking recipe eggplant caviar without salt, vinegar and sugar

Eggplants are wiped with a napkin and baked in the oven at a temperature of 200 degrees until tender (they become soft and a fork pierces them freely). Then carefully put them on a cutting board, cover with another clean board and place a load (a saucepan of water) so that the bitter juice flows out. The cooled fruits are peeled. Sweet vegetable peppers are prepared in the same way. Finally, pour boiling water over the tomatoes for 3-5 minutes, pour over with cold water and also remove the skin.

In a liter jar, first put a layer of tomatoes, then eggplants and peppers, and on top another layer of tomatoes. Banks are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat. The cooled jars are stored in a cool dark place.
In winter, chop the contents of the jar with a knife, add freshly fried onions, heat the mass in a pan for about 10 minutes and season with crushed garlic. The caviar should be slightly smoky.

Eggplant "Ogonyok" Dedicated to thrill-seekers!

Ingredients:

Prescription for 5 liter cans:
1.5 kg eggplant
2.300 g garlic
3.10 pcs red bell pepper
4.8 pcs. hot pepper
5.1 kg tomato
6.5 l sunflower oil
7.1 cup 9% vinegar
8. Salt.

Preparation

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.
2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.
3. It is necessary to wash the seaming cans. I wash them with soda, then pour boiling water over them. I put the lids in a saucepan and pour boiling water too.

Now vegetables

4. Cut off the tail of the eggplants, cut into 0.5 cm thick circles. Put them in a bowl and sprinkle with salt. Leave for 2 hours to remove the bitterness.
5. Pour the sunflower oil into the cauldron, heat and fry the eggplants squeezed from the juice in it. In this way, you can fry them faster than in a pan. Take out the fried eggplants with a slotted spoon and put them in a saucepan, cover with a lid. So we process all the eggplants.

Cooking the eggplant sauce

1. We pass tomatoes, sweet and hot peppers, garlic through a meat grinder. We put the sauce on the fire. When it boils, add salt to taste and pour in the vinegar. Boil for 5 minutes. Reduce heat.
2. Pour 2 tablespoons into prepared jars. sauce, lay out a layer of fried eggplant, again sauce, again eggplant. We fill the jars, cover them with lids and sterilize for 40 minutes.
3. To do this, pour enough water into the pot so that it reaches the middle of the jar. Place a towel on the bottom of the pot. Heat the water and place a jar filled with eggplant in it. Over low heat, the jar is sterilized for 40 minutes.
4. I do this. On one stove, my sauce is languishing, on the other three, jars are sterilized.
5. Then roll up. I still cover the rolled up cans with a blanket. They are additionally sterilized by cooling slowly.

The whole process takes about 4 hours. Enjoy your meal!

For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty in itself, and in combination with others of its kind, it reveals its taste even more.

Therefore, it is actively cooked in season, just to eat, and also twisted into jars and put them in storage, so as not to deprive yourself of the pleasure of trying a delicious tasty dish even when there are snowdrifts outside the window, and the thermometer can barely cope with its load.

Today the article contains the most best recipes from different categories of salads. Here are both pickled and stuffed spinning methods, as well as various tasty options using various vegetables, spicy and not spicy. Somewhere the jars need to be sterilized and vinegar added to salads, but somewhere you don't need to do either one or the other.

And this is not a whim of the hostess, this is just a way of cooking. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional protection means are used for better preservation.

And now I propose to move on to the recipes.

Maybe this is, of course, a bold statement - to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out to be not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most common, but what happens in the end is eaten instantly.

Another reason is the relative ease of preparation. Chop everything, put in a saucepan and boil. No need to sterilize, this is another plus. The salad is perfectly stored all season ... this is also a plus, and you can't argue with that.

It's easy to remember the amount of ingredients you need. This salad came to me under the name "Desyuliki", and all because it contains only 10 pieces. If you want to do 5, just divide the number by two.

We need (about 8 half liter cans):

• eggplant - 10 pieces
• bell pepper- 10 pieces
• onions - 10 pieces
• tomatoes - 10 pcs (or 2 liters of tomato)
• salt - 4 tbsp. spoons
• sugar - 0.5 cups
• vegetable oil - 0.5 cups (a little less is possible)
• vinegar 9% - 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel the skin from them, but I prefer to cook with it. In this form, the salad turns out to be not only more delicious, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

It is also important that with the use of small fruits, the proportion is maintained where all vegetables by weight or size have approximately the same indicators.

2. When this recipe fell into my hands, it said that the chopped cubes need to be poured for 20 minutes to relieve them of bitterness. Then drain the water and squeeze the pieces lightly.

To be honest, I skip this procedure. But I'm telling you about it, if you want, you can dunk it. This will be especially useful if the vegetables are large.

In general, I heard that now mainly hybrid varieties are grown, which do not taste bitter by themselves.

3. Peel the bell pepper from seeds and cut into not very large, but not small strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely rings, or half rings. Again, this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is also a second solution at this stage - to cook a tomato. By the way, I like it better. Vegetables in this design are more juicy. Tomato in this case is just tomatoes twisted through a meat grinder, in the amount of two liters.

Therefore, here I also leave the solution to the issue at your discretion.

6. We will need a large saucepan, or cauldron. We send all vegetables to the dishes. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes it when there is a lot of oil in the salad. You can make them happy, you can add it a little less. Although I always add as much as the recipe needs. In the end, the salad does not turn out to be fat at all.

There is a way out here. At first, pour not the whole dose, but for example 80 grams. After the vegetables boil, you can try and determine if it is worth adding more.

7. And so all the vegetables and other components have already been loaded into the pan. If you made a tomato, then you can immediately put the contents on the fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20 - 30 minutes, so that they start up the juice. Before that, everything must be gently mixed.

8. And in fact, and in another case, after setting the pan on fire, you must wait until the contents boil, gurgle. Then you need to check the time.

Cook with stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.

And since we do not do this, then I always screw it with lids with a typewriter. I have no experience of screw caps in this recipe.

I think the machine is more reliable.

10. After the jars have been twisted, they should be turned over on the lid and wrapped in a blanket. Leave in this position until it cools completely.

Then turn over again and put in a cool place where they will be stored.

This salad is just a lifesaver. It can be done on festive table put to the guests, and serve instead of a side dish for meat or fish. Or even put it on bread and eat it like a big and thick sandwich. It is so tasty that it is impossible to describe it in words.

I'll try though.

The combination of all vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. He saturated all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which is always welcomed by both young and old.

Eggplant in tomato sauce with red hot pepper and garlic

This is another recipe for storing lettuce without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad is delicious and the recipe itself is pretty simple. Therefore, everyone can cope with it without much difficulty.

We need:

• eggplant - 1 kg
• tomatoes - 1.5 kg
• hot pepper - 0.5 - 1 pc
• garlic - 1 head
• sugar - 100 gr
• salt - 1 tbsp. spoon
• vegetable oil - 100 ml
• vinegar 9% - 75 ml

Preparation:

1. Twist the tomatoes, hot hot peppers and garlic through a meat grinder.

Try to get fleshy tomatoes, which, when twisted, give little juice, then the appetizer will turn out to be thicker.

Add hot peppers in accordance with your taste preferences. You can only add half of it to the tomato at first. After the mixture has boiled for 5 minutes, taste it. If it seems that is not enough, then you can add more.

In addition, the bitterness of pepper is different, it depends on its variety. Also remove the seeds from the pod as they provide the main spice.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and the excess liquid evaporated.

3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts, if larger, then into 6, or 8. But try not to make the fruits especially large. These can have rough skins, and the vegetables themselves can be slightly bitter.

4. Send them to the tomato and stir gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25 - 30 minutes for full readiness. By this time they will soften slightly, but be careful not to overcook. Otherwise, caviar may be the end result.

6. In the meantime, wash and sterilize the jars in one of the known ways, boil the lids for about 10 minutes. We need four 750 gram jars.

7. 5 minutes before being ready, pour in the vinegar and mix well so that it spreads evenly.

8. Put the salad in still hot jars, and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

Wait until the conservation has completely cooled down. Then put it away in a cool place.

If any of the jars is not full, then you can store it in the refrigerator and eat it as you like.

Here's a simple recipe. Cook and eat to your health!

Korean spicy eggplant is the most delicious preparation for the winter

This is a very tasty option that all men are crazy about. They are happy to eat this preparation, as an appetizer at least for lunch, at least for dinner.

Here you can vary the degree of pungency. I usually make several jars of spicy snacks, just for men, and I cook several jars just spicy, which all guests at the festive table eat with pleasure.

Today, only one recipe is presented here, but in general I have on this topic, come in, look and choose, maybe something will like more.

The calculation of the ingredients is given for 4 half liter jars.

We need:

• eggplant - 1 kg (about 5 - 6 pieces)
• bulgarian pepper - 300 gr (2 - 3 pcs)
• carrots - 300 gr
• onions - 100 gr (1 - 2 pieces)
• garlic - 5 - 6 cloves
• red hot pepper - 0.5 - 1 pc (or to taste)
• salt - 2 tbsp. spoons (or to taste)

For the marinade:

• vegetable oil - 80 ml
• vinegar 9% - 50 ml
• granulated sugar - 1 tbsp. spoon
• salt - 1 tsp
• ground black pepper - 0.5 tsp
• red hot pepper - 0.5 tsp
• ground coriander - 1 tsp
• turmeric - 1 tsp

Preparation:

1. Prepare the marinade. To do this, slightly warm half of the oil in a frying pan. It should be hot, but not too hot. Put red hot peppers, turmeric and half of the prepared coriander in it.

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn out.

This will allow the taste of all the spices to unfold. Immediately remove the pan from the heat, and leave the spices in it so that they give all their tastes and aromas to the oil.

2. In another bowl, combine salt, sugar, black pepper and remaining coriander.

Stir dry ingredients and add the second part of oil and vinegar to them. Let it brew until the hot oil with spices cools down.

Then we mix both ingredients and let them stand for 30 to 60 minutes.

3. In the meantime, the marinade is infused, let's prepare vegetables. Immediately put water on the fire to warm up. You will need 2 liters. Pour 1 tbsp for each liter. spoon of salt, that is, a total of 2 tablespoons without a slide.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, send them all to the pan at once. Cover it in turn with a lid.

After the water boils again, cook for 10 minutes with stirring.

You do not need to let the water boil too much, otherwise the vegetables will lose their shape, and the appetizer will lose its appearance.

5. After the allotted time, discard the pieces in a colander and drain all the water.

6. While cooking "blue" we have time to peel and grate the carrots for Korean salads. We need a long, thin straw. You can grate it on such a grater quite quickly and easily.

7. Peel the bell pepper and cut into thin strips.

It will be very good if this vegetable is bright red, or orange, or in extreme cases yellow. This will add a vibrant color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Put all vegetables in a common bowl, or a large saucepan.

Add chopped red pepper there. Note that this insidious pod can have varying degrees of bitterness. Therefore, it is better to add it to your liking.

11. Add the present marinade to the chopped and chopped vegetables. And mix.

This must be done very carefully so that the vegetables retain their integrity.

12. We now have two hours to rest or do other things. This is how long the appetizer will be infused. Every 30 - 40 minutes, it must be gently mixed so that all the ingredients are equally well marinated.

13. During this time, lids and cans can be washed and sterilized.

14. And over time, fill them with a ready-made snack. The same amount of marinade should fall into each of the cans. Do not fill the entire jar at once, fill it halfway, then lightly press down with a spoon to release air bubbles. If they remain deep, then stick a knife along the edge of the wall and release them.

Then you can fill the containers with snacks to the top. Leave a space of about 1 cm on top for the juice that appears during sterilization.

15. As you already understood, we will sterilize the conservation. To do this, we will need a large saucepan and a piece of cheesecloth, which we will place on the bottom of the pan. Then put jars in it and pour hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring water in a saucepan to a boil, sterilize the jars in time, in accordance with their volume.

• half liter cans - 30 minutes
• 650 grams - 45 minutes
• liter - 1 hour

17. Then twist with a seaming machine and put in a warm place, turning the cans over and covering with a blanket. Leave in this position until it cools completely.

When this happens, immediately remove the canning in a dark, cool place.

In winter, open the blank and eat with pleasure.

Salted pickled eggplant stuffed with carrots

This is an unusually tasty appetizer that leaves no one indifferent. Its peculiarity is that the eggplants are fermented here, and this dish is prepared without vinegar.

The blue ones are simply boiled in salted water and filled with brine.

It is also prepared just to eat. And you can prepare such a snack for the winter. In this case, you will need to store it in the refrigerator, but no more than three months.

We need:

• eggplant - 2 kg
• carrots - 4 pieces
• garlic - 10 cloves
• parsley - bunch (large)
• ground black pepper - 2 tsp

For brine:

• water - 1 liter
• salt - 2 tbsp. spoons

Preparation:

1. At the vegetable, cut off the stalk and the tip on the other side, and make a deep longitudinal cut.

You should get a pocket, where the cut is only on one of the sides, where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently flow into the brine.

2. Put a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 g of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook a little longer, but no more than 7 minutes.

By themselves, they are light, so they will constantly float to the surface, and if they are not dipped in water and not turned over, then only the lower part will boil, and the upper part will remain rigid. This will prevent you from getting a snack of the desired degree of softness and taste later.

3. Chop the parsley and garlic. Put them in a bowl.

4. Grate carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used to make Korean salads.

Put it in a bowl with the ingredients already prepared, add pepper and mix. Let stand for a while so that the carrots let the juice start.

4. In the meantime, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the pulp in the middle will become rather soft.

5. Gently pushing the two halves apart, fill the inside with the filling. Try to put as much of it as possible so that it tastes better. It's okay if the filling will crawl out a little.

Place the stuffed vegetables in a deep saucepan. If they are quite small in size, then you can put it simply in a three-liter jar.

They can be stacked on a barrel, or cut upside down, so that the brine saturates both the vegetables and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can fill in the snack. It should completely cover the prepared components.

Considering that the brine will cool down for a long time in time, you can boil it at the very beginning of the whole process.

7. On top, press down the appetizer with a suitable-sized plate that will be used as oppression. Leave to ferment for 24 hours at room temperature.

Then refrigerate for 2 - 3 days. And after that you can eat, laying out one, or two, and cutting them into pieces. This is a delicious snack. Having cooked it once, then you will cook it every year.

You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as the saying goes, they "gain strength."

We begin to prepare such an appetizer as soon as the eggplants start to be sold. We cook it all summer, keep it in the refrigerator and eat it whenever we want. And already from the last vegetables we make a snack for the winter. Of course, it does not last for three months, at best it lasts for a month.

You can do more, but there is a sorely lack of space in the refrigerator during the harvest season.

Video on how to ferment salted stuffed eggplant in jars

This recipe is so loved in our family that we decided to shoot a video on this topic as well. So that you, dear readers, can prepare this delicious appetizer without any difficulty.

Having tried to cook it only once, then you will cook it every year, and even more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can cook tasty preparations and treat them to your friends and loved ones.

If you have not subscribed to our channel yet, then subscribe. We have a lot of interesting things !!!

Snack for the winter: blue ones in a bell pepper marinade

There are various marinades for your favorite vegetables. You can cook them quite simply, or you can conjure them up in the kitchen for a little longer, and as a result you get very tasty dish, which at the same time can be saved for the winter.

I already have a blog post regarding simple recipes pickled "blue" ones, which taste like mushrooms. If you want to cook these, then there are several recipes. And today the recipe is somewhat different, which is called with a twist.

The exit of the snack is three 750 gram jars.

We need:

• eggplant - 2 kg
• bell pepper - 800 gr
• hot chili pepper - 1/3 pod
• garlic - 5 - 7 cloves
• sugar - 100 gr
• salt - 2 - 3 tsp
• vinegar 9% - 80 ml
• frying oil

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. In fact, there are two ways to cut it, either in slices or in long thick sticks. I suggest using the second slicing method in this case.

But you definitely need to cut it quite large. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will come apart.

2. Put all of them in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to add 2 teaspoons.

You can mix everything together with your hands, or you can just shake the bowl intensively several times, as if tossing the vegetables up. This will allow the salt to dissipate evenly.

Leave to infuse for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and start up the juice, which we will subsequently merge.

Someone thinks that it is necessary to keep the blue ones in salt in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will take up less oil! Which is also important.

3. While our main vegetable is juicing, prepare the marinade. We will cook it on the basis of bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I cooked a similar recipe exclusively in tomato filling... But when I made the first filling of pepper, and even with hot pepper, then all my preference was given to just such options.

Such a filling is thicker and richer in taste, and personally it wins over me when I need to make a choice. Use a bright red pepper, the color plays a role in this case.

And so the fruits are cleaned of seeds and cut into convenient pieces, which will need to be passed through a meat grinder.

4. Also remove the seeds from hot pepper, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very spicy.

And prepare the garlic. An approximate number of cloves is also given here, if you like this component in salads and appetizers, then you can add a little.

5. Twist the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, this will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave to let the mixture stand for a while.

7. In the meantime, let's fry our little blue ones. Do not forget that you must first drain the resulting juice from them and squeeze slightly.

8. We will fry in a skillet in hot oil. You need to pour it in a little, and in case of a shortage, add it directly to the pan.

You will have to fry in several batches, since we have quite a lot of cubes. Our task is to achieve an even golden color, approximately the same as in the photo.

Put the fried pieces on a plate so that the excess oil is glass.

9. We must have sterilized cans and lids in advance. Layer the fried slices and the filling, stacking them fairly tightly. Should be enough for just three jars.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I insure myself and sterilize them for 20 minutes. But if I have half liter jars, then it takes me 15 minutes to sterilize.

In this case, the caps can be used both screwed and twisted.

11. Prepare a pot with hot water, but, mind you, not boiling water! Line the bottom with a rag and put the jars in it. The water poured should reach the shoulders of each of them.

You can simply cover the lid, you can make one small turn if it is screwed.

12. After boiling, sterilize the required amount of time, then take out each of the cans in turn and screw tightly.

13. Turn the cans over and cover with something warm. Leave in this position until they cool completely. Then you can store them in a dark, cool place.

Such an appetizer, or salad, as you like to call this dish, can be either prepared for the winter, or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten in literally two meals.

And this is how the appetizer will look if the blue ones are cut into circles.

If you have never cooked like this before, then try to make a half portion for a start, try it, you will certainly want to repeat it.

Video on how to cook eggplants in Armenian (in Georgian) - "Adjapsandali" salad

Adjapsandali is a national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.

And now the recipe has become widespread, and a dish is also prepared according to it. There are different variations of its performance and we will consider one of them, which gives the basis.

In addition, our topic today is about preparations for the winter, and this recipe will just allow us to prepare an appetizer for a given period of time.

In this case, we fried vegetables, or you can pre-bake them

The dish turns out to be very tasty. Be sure to cook it at least once, and the recipe will stay in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can really become a real delicacy. Do you remember how in the film "Ivan Vasilyevich changes his profession" ?! There was plenty of black and red caviar, but our delicacy was just one spoonful ...

And you can cook it this way. I know several ways of cooking it, but there are two main ones: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I like the second option more. In this case, all the pieces are whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I bring to your attention.

We need:

• eggplant - 2 kg
• zucchini - 1 kg
• onions - 1 kg
• bulgarian pepper - 1 kg
• carrots - 500 gr
• tomato paste - 3 tbsp. spoons
• parsley - 1 bunch
• salt - 2 tsp
• sugar - 4 tsp
• vegetable oil for frying

Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. Instead of tomato paste, you can use and fresh tomatoes... In this version, take them one kilogram.

Preparation:

1. I will not show the slicing of vegetables in the photo, it is all standard. Cut eggplants, courgettes and bell peppers into cubes, onions into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large dish for frying and stewing and first fry the onion in it. When it becomes transparent add carrots there. Darken until it is also soft.

You can pre-fry the vegetables in a skillet before placing them in a large cooking bowl.

And it's time to add the pepper. Take it in a bright red color, in this case, the caviar will turn out to be brighter and more appetizing.

3. Fry eggplants and zucchini separately in different pans in a little oil until golden brown, they should also become softer.

4. Add both to a common pot or basin, depending on what you are cooking in.

5. Add salt and sugar immediately. Use the prescription amount first. Then, when the vegetables give juice, you can taste the liquid part and adjust the taste if necessary.

Salt may and will be needed, in the main recipe a minimum amount is given.

6. Also add chopped parsley and tomato paste... Spread it out in half-thin, with a slide, spoons. And only now you can mix everything neatly.

7. After the mixture boils, you need to detect 30 minutes. This is how much our vegetables will be stewed over low heat. Strong boiling should not be allowed, but light bubbling is encouraged.

Be sure to try to see if there is enough salt. For lovers of more salty food, you can add it. Also, if you want to get spicy caviar, you can add black ground pepper 10 minutes before the end of cooking.

8. Spread the prepared caviar in sterilized jars and immediately tighten the lids boiled in boiling water. You do not need to sterilize it. Everything was fried and boiled enough, so extra heat treatment and especially vinegar will not be required.

Very tasty caviar turns out, I advise you to cook it!

Video on how to cook delicious eggplant caviar "Lick your fingers"

And here is another recipe for making eggplant caviar. It actually turns out "lick your fingers." Its difference from the previous one is. that all vegetables are pre-fried in a pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe, and I have been cooking with it for 30 years.

Such caviar can be perceived both as an appetizer and as a salad. It is also served on the festive table, and is eaten simply for breakfast. By spreading it on bread, you can get a delicious sandwich. And washing it down with hot tea, you can feel a real taste pleasure!

So cook it and eat it for health!

Baked blue for storage in the freezer

If you like fresh blue dishes, then this method of preparation for the winter will certainly interest you. It is so simple that I will not describe it in the same detail as the previous options.

1. Cut any amount of vegetables into medium cubes and place on a greased baking sheet.
2. Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
3. Remove from oven and allow to cool completely.
4. Divide into bags, about 400 - 500 grams each.
5. Place in the freezer for storage.

And it's all! In winter, having delivered a bag, you can always prepare your favorite dish, and your favorite vegetable will be as fresh.

There is another way in which whole vegetables are baked in the oven, or oven. Then they cool down and the skin is peeled from them. After that, they should be cooled and squeezed out well, you can briefly install a little oppression on them for this.

Then transfer to a bag and put in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it is simply not realistic to collect all of them in one article. But here are collected, although a few, but very interesting options, in my opinion - the best.

Those who cook according to them invariably keep them in their recipes, and the next year, at least a few jars, are prepared again.

Therefore, I hope that you will like these cooking methods and will stay in your home for a long time.

In conclusion, I would like to wish you a great harvesting season. Let everything that you cook be perfectly stored and please your family at winter lunches and dinners. Otherwise, it will not be, because in each of the jars there will be not only vegetables, but also a particle of sunny warm summer!

Bon Appetit!

Maybe in Italy they have never heard of this Italian style pickled eggplant recipe. But in the book where I found it, the name was exactly that. But I know for sure that these eggplants are not just tasty, they are super tasty with the aroma of basil, cilantro and garlic. Their taste is rich and rich, tasting such eggplants, you really feel like a traveler-taster.

Ingredients:

• Eggplant - 1 kilogram;
• wine vinegar 6% - 400 grams;
• water - 400 grams;
• olive oil - 300 grams;
• garlic - 1 head;
• parsley;
• Dill;
• basil;
• cilantro;
• chili pepper - 1 pod;
• salt.

Step by step recipe mpickled eggplant in Italian

1. Cut the eggplants into strips of 4 millimeters.
2. Put the eggplants in layers in a container, sprinkle each layer with salt. Let it stand for 30 minutes until the juice is given.
3. Drain the juice, squeezing the eggplants well, rinse them with water.
4. Mix water and vinegar together and bring to a boil.
5. In boiling water with vinegar, blanch the eggplants in portions for 1-1.5 minutes. Use a slotted spoon to remove the eggplant.
6. Add a little oil to the bottom of the jar, then put a handful of herbs, garlic, finely chopped chili, then eggplants. And so on in layers, garlic, herb, chili, eggplant.
7. When done, cover everything with olive oil. Wait a little for the oil to fill the entire jar, and add it again to the very neck.
8. Close the jars with lids and store in a cool place. The eggplants will be ready in 14 days.

Italian-style marinated eggplant is a sophistication of expensive taste, and the splendor of a wonderful aroma.