Eggplants are extremely useful and tasty fruits that can be harvested for winter in various ways. Here are some recipes for eggplant cooking for the winter .
Any kind of eggplant is suitable for harvesting, but it is better to choose fruits without defects of approximately the same size of medium ripeness.
Salted eggplants with garlic and greens in oil - a traditional recipe
Ingredients:
- eggplant;
- garlic;
- greens are different, fresh (parsley, coriander, basil, dill with thin stems);
- leaves of black currant, oak and cherry;
- salt;
- vegetable oil (sunflower) cold pressed.
Preparation
Eggplants are cooked whole in slightly salted water for 5-8 minutes with a weak boiling. We merge the water and cool it, after which we cut off the tops with the pedicels. Each eggplant from the end is cut along, but not to the end, but by 2 / 3-3 / 4 length.
Now we need two large wooden cutting boards. We set one of the boards on the edge of the table (with a ledge by the edge for 1-2 centimeters), from the opposite side under the edge of the board we put an object, so that there is a small slope to drain the liquids emanating from the cooked eggplant. We put cooked eggplants on the board with the cut side down to the downward slope, and from above we put another board and press it down with oppression. We put the pelvis under the edge of the table and leave it for 1-2 hours.
By the time the eggplants are ready, we need to peel the garlic with a small amount of salt at the rate of 1-2 denticles + 1 pinch of salt per 1 eggplant. Greens chopped finely and mixed with crushed garlic (you can apply a blender). The stalks of dill will be steeped in steep boiling water (stems should be in the number of aubergines).
When the liquid from eggplants ceased to flow actively, we fill each with a small amount (1-2 tsp) of garlic-green oil-salt paste. The end of the fennel stalk is put end to the incision and we tie (wrap) around each fruit.
At the bottom of a ceramic or glass container, or simply a large but low enameled pot without chips, lay out the washed leaves of currant, oak and cherry, and on top - stuffed with garlic-green eggplant mass. Fill the layer with oil and spread the next one. When the pan is filled almost to the top, fill the oil so that the eggplant has been almost completely immersed. We lay on top the lid from a saucepan of smaller diameter. And we put on top of it pure smooth stones for oppression. Cover the pan with a lid in size (that nothing superfluous in it is not got) and place it in the cellar or on the glazed loggia. Done in a week, and you can store until the spring, taking out eggplants as needed. An excellent dish to potatoes and meat.
Marinated aubergines with tomatoes, herbs, and garlic
Ingredients:
- eggplant - 1 kg;
- tomatoes ripe, dense - 1 kg;
- onion - 1 pc.
- garlic - 5-8 denticles;
- pepper red spicy - 1 piece;
- green fresh different - a bunch;
- spices dry (pepper peas 5-8 pcs., bay leaves 3-5 leaves, cloves 2-3 inflorescences).
- cold pressed sunflower oil - about 100 ml;
- salt - 1 tbsp. a spoon;
- water - 1 l;
- table vinegar 5-9% - 1-2 tbsp. spoons.
Preparation
Cut eggplants in circles and place in a bowl of cold water for 10 minutes, then drain the water. Tomatoes and onions, too, cut into circles. We put in the glass sterilized jars (no more than 1 liter) first garlic, red spicy pepper and spices, and on top - layers - circles of eggplants, onions and tomatoes.
We make a hot marinade. Boil the water, dissolve salt in it and boil it for 2-3 minutes. Turn off the heat and pour oil and vinegar into the marinade. Pour this mixture into cans with eggplants and tomatoes. We roll up the sterilized covers, turn them over and cover them with an old blanket.