The undoubted leader, among the vegetables used to prepare snacks for the winter , are eggplant. They have interesting taste qualities and a lot of useful elements. Especially good eggplant in combination with garlic sauce .
Eggplants in garlic sauce - recipe for winter
Ingredients:
- eggplant - 5 kg;
- garlic - 7 heads;
- sweet Bulgarian pepper - 1,5 kg;
- pod of bitter pepper - 1 pc .;
- vegetable refined oil - 500 ml;
- vinegar 9% - 375 ml;
- salt.
Preparation
First of all, we wash the eggplants carefully, shred mugs, add salt and leave them for a while in order that they give their bitterness. Now let's put eggplant slices in cold water for ten minutes, and then take it out, dip it with napkins or towels and brown it on vegetable oil from two sides.
For sauce we peel the garlic from the husk, the Bulgarian and sharp peppers relieve the stems with seeds and let the prepared vegetables through the meat grinder. You can also use a blender cup with a knife for this purpose. Put the vegetable mixture in an enameled container, add four hundred milliliters of vegetable oil, vinegar, about a half tablespoons of salt, warm it all up to a boil, boil for five minutes and remove from heat.
Fried eggplants are placed in sterile, dry half-liter cans, soaking each layer with cooked sauce, cover with boiled lids and put on sterilization. After seven minutes of staying in boiling water, roll the workpiece and place it under the warm blanket with the lids down until it cools down completely.
Eggplants, prepared according to the recipe, borrowed from the Georgian cuisine, are quite sharp and spicy. For a softer taste, you can reduce the amount of hot pepper.
Eggplants in hot garlic sauce - recipe from Georgian cuisine
Ingredients:
- eggplant - 3 kg;
- garlic - 3-4 heads;
- red sweet Bulgarian pepper - 3 pcs .;
- pods of bitter pepper - 2-3 pcs .;
- vinegar 9% - 65 ml;
- vegetable oil - 75 ml;
- salt - 30 g;
- granulated sugar - 100 g.
Preparation
We remove the washed fruits of eggplant from the pedicels, cut into two halves, which in turn are divided into four parts. As a result we get oblong eggplant slices. We pour them with salt and leave for one and a half to two hours to separate the juice and remove the bitterness. Then pour the eggplant with water and boil after boiling for five minutes. Next, throw back the slices of the vegetable into a colander and let it drain. In the meantime, we clear sweet and bitter peppers from seeds and stems, brush garlic, scroll through a meat grinder and place in an enameled container. We pour vinegar, vegetable oil, pour sugar, salt, mix and warm up to a boil.
Now we put together the boiled eggplants and sauce, we determine on the fire and let it boil for five minutes.
When ready, we arrange hot eggplants on pre-sterilized dry jars together with sauce, roll up the lids and put under a warm blanket to self-sterilize until completely cooled.
Another option for the preparation of eggplant in a garlic sauce assumes their preliminary frying, which gives the dish a special charm.
Eggplants fried in garlic sauce with onions - recipe for winter
Ingredients:
- eggplant - 2,5 kg;
- onion - 200 g;
- garlic - 2-3 heads;
- leaves of laurel;
- salt;
- fresh parsley;
- water filtered - 175 ml;
- vegetable oil - 275 ml;
- vinegar 9% - 150 ml.
Preparation
Eggplant washed, discarded from the stalk and skin, shredded cubes of medium size and piled in enameled dishes, generously pouring the layers with salt. After one and a half to two hours, when the eggplant will get rid of the salt and give off the juice, wash them well with cold water and let it drain.
In the meantime, peeled onions shred by half rings, finely chopped garlic and pre-washed fresh parsley. Purified water mixed with a hundred and fifty milliliters of vegetable oil, vinegar, add fresh herbs and garlic, warm the resulting mixture to a boil and remove from heat.
Slightly dried aubergines spread on a heated frying pan with vegetable oil, we give a brown on all sides, and fill them with previously boiled dry jars, alternating with onions and pouring the layers with a prepared sauce with garlic and greens. Now we put the containers on sterilization and stand half-liter jars - seven, and liter - fifteen minutes.