Eggplants with onions for the winter: 3 best cooking recipes, storage of blanks

This cooked dish looks like mushrooms and onions. An amazingly tasty appetizer is combined with meat dishes, potatoes. Cooking eggplant with onions for the winter will not cause difficulties, and the family will be provided with a delicious vegetable dish for the entire cold period. In this case, you should not stop only at the classic recipe. You can be creative, add new ingredients. This is how culinary masterpieces are born.

Secrets of cooking eggplant with onions for the winter

When cooking eggplant, you can use a selection of the following recommendations:

1. The classic recipe contains two main ingredients: eggplant and onion. You can add carrots, garlic, bell peppers, change the amount of hot pepper, making the finished dish more spicy. Some people add tomatoes.
2. Each housewife makes preparations, taking into account the taste preferences of her family. So you can add your favorite spices instead of just black pepper.
3. Before cooking, vegetables should be poured with boiling liquid to eliminate bitterness. Another way to remove bitterness is to soak in s alted water for half an hour. Some housewives remove the peel so that it does not taste bitter, but this is optional.

Note! The peel contains a large amount of vitamins, minerals and useful substances, one of which is nasunin, which is a powerful antioxidant.

Ingredient selection rules

The success of the finished dish also depends on the right products:

1. Vegetables should be fresh, have a dense peel. Sluggish peel and stalk indicate that the product is not fresh.
2. Eggplant must be of good quality without signs of rot, damage.
3. The fruits are chosen young, they should not be large and overripe, otherwise they will have ripe seeds that will add bitterness to the finished dish. In addition, solanine is formed in overripe fruits - a poisonous substance that can cause poisoning.

How to properly prepare containers?

Containers and lids must be clean and dry. It is recommended to wash them with baking soda.

It is not necessary to sterilize the container, since the cooking technology includes a sterilization stage.

The best cooking methods

There are many recipes for cooking eggplant, with the taste of "mushrooms", but they are all based on the classic recipe.

Easy Eggplant with Onion and Garlic Recipe

This dish will please even the most sophisticated gourmet. To prepare eggplant according to the classic recipe, you need:

• eggplant - 3-3.2 kilograms;
• garlic - 7-8 cloves;
• onion - 1.3 kilograms;
• s alt - 20 grams;
• black pepper - 3-4 peas;
• sunflower oil - 70 milliliters;
• vinegar - 160 milliliters;
• water - 370 milliliters;
• sugar - 45 grams;
• laurel leaf.

Sequence of actions:

1. Wash the eggplants, cut off the stalks. Cut the vegetables into cubes, s alt (one tablespoon is required). Leave for half an hour, they will let the juice.
2. Peel the garlic, chop with a grater or garlic press.
3. Peel the onion, cut into half rings.
4. Rinse eggplant cubes with water, squeeze. Sauté in batches in oil until golden, but do not fry too much. Put in a separate container. Add onion with garlic. Mix everything.
5. Prepare the marinade: boil water, add the specified amount of s alt, sugar, put a bay leaf, pepper. If desired, you can add coriander, curry. Stir until the components are completely dissolved. Pour vegetables with marinade, pour in vinegar. It's good to interfere.
6. After 2-3 hours, spread the vegetable mass into clean containers, pour over the marinade, cover with lids.
7. Place jars in a container of warm water. There should be fabric on the bottom. Sterilize after boiling water for 15 minutes. Seal tightly.

Carrot variant

Carrots will give the finished dish a pleasant sweetness, it will look brighter, more festive.

The presence of vinegar will make the finished dish pickled, with a pleasant spicy sourness.

Required:

• carrot - 350 grams;
• eggplant - 1 kilo;
• onion - 350 grams;
• black pepper - 5-7 grams;
• garlic - 2-3 cloves;
• sunflower oil - 30 milliliters;
• water - 180 milliliters;
• vinegar - 70 milliliters;
• sugar - 25 grams;
• s alt - 10 grams.

Sequence of actions:

1. Wash vegetables, cut into cubes, sprinkle with s alt (half a tablespoon). Leave on for 30 minutes.
2. Peel onions and carrots. Grate carrots into long strips. You can use a Korean carrot grater. Add chopped garlic, mix everything. Cut the onion into half rings.
3. Squeeze the eggplants, sauté in oil in parts until golden. Don't use too much oil as this vegetable absorbs it quickly.
4. In the prepared jars, put all the components in layers: eggplant, grated carrots, onions. If desired, you can add tomato rings, they are in harmony in taste with these vegetables. It will turn out beautiful. So fill the jars.
5. Prepare the filling: pour s alt, sugar and pepper into the specified amount of liquid. Boil, stirring, until the components are completely dissolved. Pour in the vinegar.
6. Cover the bottom of the container for sterilization with a cloth, put the jars, cover with lids. Sterilize a quarter of an hour after boiling. Seal tightly.

Spicy fried blue ones with onions

The amount of hot pepper used may vary depending on the taste preferences of family members.

Required:

• eggplant - 3 kilograms;
• onion - 1 kilo;
• oil for frying - 210 milliliters;
• sweet pepper - 0.5 kilograms;
• garlic - 7-8 cloves;
• vinegar - 170 milliliters;
• s alt - 25 grams;
• sugar - 40 grams;
• hot pepper -1 pod.

Sequence of actions:

1. Wash eggplants, cut into rings 1 centimeter thick. Sprinkle with s alt, stir, leave for 30 minutes to separate the juice.
2. Prepare a spicy marinade: peel the pepper from the seeds, chop using a meat grinder along with peeled garlic cloves. Pour vinegar, add s alt and sugar. Interrupt.
3. Squeeze the eggplant, dry it on a paper towel so that the oil splatters less when frying. Fry on both sides. Do not pour a lot of oil, as the vegetable will quickly absorb it. Pour into prepared marinade. Leave for half an hour.
4. Carefully arrange the vegetables in clean containers, pour the remaining marinade. Leave to sterilize for 15 minutes. Close with airtight lids.

How and how long can I store the finished product?

Blanks made in compliance with the cooking technology can be stored in room conditions for up to a year, in a cold dark room for up to 2 years.

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