Royal eggplant appetizer for the winter: TOP 5 recipes for cooking for the winter, storage

This eggplant appetizer for the winter is truly royal. It will delight the most sophisticated gourmets thanks to the combination of flavors used components. This vegetable is useful, most of the valuable substances are preserved during heat treatment. It is worth noting the low calorie content of the product, so it is included in the diet. Thus, you will get not only a tasty, but also a he althy dish.

The secrets of cooking royal eggplant appetizers

With this vegetable, it is also called "blue", there are many recipes: it is stewed, fried, baked, steamed. It goes well with sweet and hot peppers, tomatoes, garlic, onions, zucchini and carrots.

In the cooking process, it is recommended to follow simple but important tips:

• to remove bitterness from the skin, vegetables must be soaked in s alted water for half an hour;
• so that the oil does not splash during the frying process, it is recommended to cut the eggplants, s alt and squeeze out the released juice after half an hour.

Selection and preparation of vegetables

Vegetables should be firm, without signs of spoilage and not lethargic. Lethargy indicates staleness. They will be bitter. Before cooking, they must be washed and the stem removed.

How to properly prepare the container?

The finished dish must be laid out in a sterilized container. To sterilize containers and lids, you can choose any of the convenient methods:

• boil for 2-3 minutes;
• roast in the oven;
• heat in the microwave;
• hold over the steam for 3-4 minutes.

Best Cooking Methods

Throughout time, various recipes for preparing snacks for the winter have been developed. The best of them have become culinary masterpieces.

"Royal Appetizer" for the winter with eggplants

This is a popular type of snack. The name corresponds to the dish, thanks to the richness of aroma, taste and variety of ingredients.

Required:

• eggplant - 1.3 kilograms;
• sugar - 65 grams;
• garlic - 6-8 cloves;
• sunflower oil - 170 milliliters;
• s alt - 45 grams;
• tomato juice - ½ cup;
• vinegar - 110 milliliters.

Sequence of actions:

1. Washed little blue cut into rings. Fry in a pan, put in a pan.
2. Add chopped garlic cloves, pour in juice, add sugar and s alt. You can add capi or jalapeno, your favorite spices. Simmer for half an hour.
3. Pour in vinegar, simmer for 5 minutes, arrange in prepared containers.

From fried eggplant

Required components:

• eggplants, bell peppers, tomatoes - 1 kilogram each;
• parsley - bunch;
• s alt - 30 grams;
• sunflower oil - 160 milliliters;
• vinegar - 65 milliliters;
• black pepper - 1/3 teaspoon.

Sequence of actions:

1. Cut the blue ones into rings, s alt, let stand for half an hour. Squeeze out the juice, fry on both sides.
2. Cut the onion into rings, pepper into large slices. Fry in oil until tender.
3. Chop the tomatoes and herbs with a blender. Add s alt, sugar and spices, boil for 5 minutes.
4. Lay all vegetables in layers, pouring tomato sauce.
5. Cover with lids, sterilize for 10 minutes, seal tightly.

Tomato variant

To prepare a snack according to this recipe you need:

• eggplant - 1 kilo;
• tomatoes - 1 kilo;
• sugar - 75 grams;
• s alt - 25 grams;
• jalapeno - ½ pod;
• garlic head;
• sunflower oil - 45 milliliters;
• vinegar - 15 milliliters.

Sequence of actions:

1. Blanch the tomatoes, remove the skin, chop with a blender. Boil for a quarter of an hour.
2. Cut the washed eggplant into rings, 0.5-0.7 cm thick.
3. Pour s alt and sugar into hot tomato, pour oil. You can add your favorite spices if you like. Simmer for about a quarter of an hour.
4. Put chopped garlic cloves, jalapenos on vegetables, pour in vinegar. Simmer for 5 minutes.
5. Arrange in sterilized containers, seal tightly. Turn over and cover until completely cool.

Bean recipe

Beans go great with this tasty vegetable.

Required:

• carrot - 800 grams;
• eggplant - 1.8-2 kilograms;
• onion - 800 grams;
• beans - 450 grams;
• tomatoes - 1.5 kilograms;
• garlic - 5-7 cloves;
• black pepper - 15 grams;
• sunflower oil - 240 milliliters;
• vinegar - 150 milliliters;
• s alt - 45 grams;
• sugar - 30 grams.

Sequence of actions:

1. Beans are recommended to fill with water at night.
2. Boil until cooked, but so that the integrity is preserved.
3. Peel and grate carrots on a coarse grater.
4. Cut the eggplant into cubes, add s alt, stir, stand for an hour. Squeeze out the released juice.
5. Peel the pepper, cut into cubes.
6. Blanched tomatoes, peel, chop, add chopped garlic, boil for 3 minutes.
7. Pour in pepper, sugar, the required amount of s alt, pour in oil and put carrots, pepper cubes and eggplant. Put out a quarter of an hour.
8. Add beans, simmer 10 more minutes.
9. Spread into prepared jars, seal tightly.

Spicy appetizer with cabbage

The amount of the sharp component is taken as desired.

Required:

• eggplant - 1 kilo;
• cabbage - 1.2 kilograms;
• carrot - 340 grams;
• s alt - 30 grams;
• garlic - 2-4 cloves;
• jalapeno - 1/2-1 piece;
• sugar - 25 grams;
• vinegar - 130 milliliters.

Sequence of actions:

1. Chop cabbage.
2. Grate carrots, add to cabbage along with chopped garlic cloves and jalapenos.
3. Blue ones boil for 5 minutes, cut into cubes, add to vegetables. Pour s alt, sugar, pour vinegar, stir thoroughly.
4. Spread into sterilized containers, put in the cold or cellar.

Storage rules

Capacities with ready-made snacks that have undergone heat treatment are recommended to be stored in a cool room. In room conditions, the shelf life is up to six months.

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