Eggplant manjo for the winter: TOP 4 step-by-step recipes for cooking, storage

It's about a homemade vegetable appetizer from Bulgarian cuisine, captivating with a sweetish taste and salad texture from the first spoon. Eggplant manjo for the winter is usually prepared with the addition of tomatoes, vegetable sweet peppers and onions. When served, these vegetables pair well with potato and poultry dishes. The principles of the recipe and popular ingredients make it possible to include manjo in a dietary, he althy menu.

Subtleties of cooking

The essence of manjo is eggplant. For any recipe, they need pre-treatment. The fruits are washed, cut in half lengthwise, generously s alted, left under oppression for 1 hour - they will give off excess juice and lose their specific bitterness. Rinse and dry.

How to choose products

In addition to the stated vegetables, manjo is often added:

• zucchini;
• carrot;
• pumpkin;
• chili.

It is not recommended to replace vinegar with citric acid - the appetizer will lose its piquancy. Notes of originality can give it coriander, white roots, allspice, herbs of Mediterranean cuisine - basil, rosemary, sage.

Inventory preparation

The following recipes do not require sterilization at the end, but initially the container must be clean. Glass jars should be washed with hot water and soda, rinsed with clean water. Then put in an oven preheated to 110 ° C and immediately turned off the oven - during its cooling they will be sterilized.

How to cook manjo for the winter

There are not many recipes for making manjos for the winter. Try making several different versions of this delicious vegetable salad and then choose the one that suits you best.

Classic recipe

Ingredients:

• 1.3 kg tomato;
• 800g eggplant;
• 1 kg sweet pepper;
• 300g onion;
• 200g carrots;
• 6 garlic cloves;
• 90ml oil;
• 35g s alt;
• 45g sugar;
• 45ml vinegar;
• ground black pepper.

Cooking method:

1. Unpeeled tomatoes turn into puree.
2. Cut the eggplant into circles and send them to the pan together with the tomatoes.
3. Add a vegetable pepper strip.
4. Add coarsely grated carrots, minced onion and garlic.
5. Pour in oil, vinegar, s alt and sugar, pepper.
6. Bring everything to a boil, reduce heat to medium and simmer for 50 minutes.

With tomato paste

Ingredients:

• 2 kg eggplant;
• 400g tomato paste;
• 800g onion;
• 120ml oil;
• 1.2 kg sweet pepper;
• 90g sugar;
• 55g s alt;
• 70ml vinegar;
• 400g carrots;
• 10 garlic cloves;
• black and red ground pepper.

Cooking method:

1. Dissolve tomato paste in 1.2 liters of boiled water, add vinegar, ground pepper, s alt, sugar, chopped garlic.
2. In a saucepan, brown onion half rings in oil.
3. Add coarsely grated carrots and vegetable pepper strips to the onion.
4. Add diced eggplant to vegetables.
5. Pour in the tomato sauce, bring to a boil, then simmer for 40 minutes over moderate heat.

With beans

Ingredients:

• 1.6 kg eggplant;
• 180g dry white beans;
• 1.2 kg sweet pepper;
• 2.3 kg of tomatoes;
• 500g onion;
• 300g carrots;
• 70ml vinegar;
• 65g sugar;
• 40g s alt;
• 180ml oil;
• 12 garlic cloves;
• 0.5 fresh chili.

Cooking method:

1. For 8-10 hours before cooking manjo, soak the beans in cold water. Then rinse, cover with clean water and boil until the beans are soft (but should hold their shape).
2. Carrot, vegetable pepper and onion cut into strips.
3. Tomatoes, without peeling, puree.
4. Cut eggplants into halves of circles.
5. Pour oil into a pot on the stove, add carrots, eggplant, tomatoes, onions and bell peppers, add crushed chili (no need to remove the seeds), s alt and sugar, bring to a boil and count 10 minutes.
6. Add boiled beans, chopped garlic and cook for 30 minutes.
7. Bring to a boil, pour in vinegar, measure 5 minutes.

From fried eggplant

Ingredients:

• 1 kg eggplant;
• 300g carrots;
• 500g onion;
• 1 kg sweet pepper;
• 250 g fresh olives;
• fresh parsley and cilantro;
• 1.2 kg tomato;
• 1 chili fresh;
• 12 garlic cloves;
• 140ml oil;
• 2 tsp hops-suneli;
• 40g s alt;
• 40g sugar;
• 20 ml vinegar.

Cooking method:

1. Fry the eggplants, cut into large strips, until golden brown.
2. Brown onion half rings and coarsely grated carrots in oil, simmer for 10 minutes.
3. Cut off the tail of the chili, clean out the membranes and seeds.
4. Add eggplant, bell pepper strip, chopped chili and garlic to onion and carrot, count 20 minutes.
5. Peel and puree the tomatoes.
6. Add tomato mass, s alt, sugar, suneli hops, chopped large olives (pitted) to vegetables, count 15 minutes.
7. Bring to a boil, pour in the vinegar, throw in the chopped herbs, cook for another 5 minutes.

Terms and conditions of storage

Manjos according to all recipes should be stored in a dark place, at a temperature not higher than +16 ° C and air humidity not more than 75%.

Snacks opened in any of the 12 month shelf life should be refrigerated and consumed within 1 week.

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