Eggplant with rice for the winter: 4 best cooking recipes, storage rules

There are many ways to cook eggplant with rice for the winter. The dish is prepared with tomatoes, bell peppers, mushrooms, greens and spices are added. The method of preparing preserves is not complicated, even an inexperienced cook can handle it. You should first familiarize yourself with all the nuances.

Features of cooking eggplant with rice for the winter

Rice groats are ideally combined with eggplant, preservation will serve as an excellent addition to meat, a side dish or become an independent dish. Many housewives prefer "short" rice, but will need more than "long" rice.

Most recipes are designed for a white look, it's better not to risk it with brown. Eggplants are pre-prepared for conservation, the same applies to rice cereals. Containers must be sterilized by washing in advance. Further, it is important to strictly follow the recipes, observe the proportions. The amount of herbs or spices can be varied at your discretion.

Preparation of containers and products

For the preparation of preservation, it is desirable to use transparent glass jars. If they were in use, you should pour boiling water over them, rinse with soda. Manipulation with sodium carbonate is also performed with new containers. Usually they take jars with a volume of 1-1.5 liters. It is important that the containers are free of chips, cracks, especially at the neck.

Vegetables are preliminarily rejected, choose whole, without signs of damage, cracks, rot. It is advisable to choose medium-sized specimens, they are easier to put in jars and take them out.

Dip the blue ones in a bowl of water for 2 hours to release the bitterness. Buy rice of medium length, only white. It is washed, boiled until half cooked.

Best Cooking Recipes

The following are the most popular variations of cooking eggplant with rice. Fans of spicy preserves will like recipes based on bell peppers, tomatoes, and a large number of spices. Those who do not like to spend a lot of time cooking should pay attention to quick techniques.

Eggplant with rice and tomatoes

To prepare a preserve with blue ones, rice and tomatoes, you will need the following products:

2 kg eggplant;
5 kg carrots;
7 kg of onions;
5 kg tomatoes;
5 cups of boiled rice;
3 tbsp. l. table s alt;
5 tbsp. l. granulated sugar;
2 tbsp. l. sunflower oil.

Wash the little blue ones under the tap, scald with boiling water, remove the skin with a knife. Cut into slices up to 2.5 cm thick. Sprinkle with s alt, set aside for half an hour. Fry until golden brown.

Rinse and grate other vegetables as well. Place carrots and onions in a saucepan, pour in oil, fry until al dente. The frying process will take about 10 minutes. Add tomatoes, eggplant, s alt, sugar, sunflower oil to the sautéed vegetables.

Simmer the vegetable mixture over low heat for 40 minutes, stirring occasionally.

10 minutes before the end of cooking, put rice into the pan, mix. Pour hot products into disinfected containers, roll up.

Quick Recipe

You can quickly prepare an eggplant-rice salad for the winter using a food processor. Instead of tomatoes, they use pasta, and pre-boil rice grits.

From products taken from:

2 tbsp. l. tomato paste;
1 kg each of onions and carrots;
1-2 chili peppers;
2 tbsp. l. sugar;
half a cup of boiled rice;
2 tbsp. l. rock s alt;
2 tbsp. l. vinegar 6%.

Wash all vegetables under running water to remove dirt. Peel onions, carrots, pass through a combine for cutting. Chili peppers do not require cutting. Put the prepared ingredients in a saucepan, pour in the tomato paste. You can combine it with homemade tomato juice.

Simmer the mass until the vegetables are soft. Add rice cereal, sugar, s alt and oil to them, stir. Simmer for another 10 minutes, add vinegar, mix. Arrange the workpiece in banks, roll up. Chili peppers can be removed if desired.

Bulgarian pepper variant

Sweet pepper gives preserves a special, exotic taste. The recipe calls for the following ingredients:

blue - 1.5 kg;
tomatoes - 500 g;
rice groats - 1 cup;
bell pepper - 1 kg;
2 tbsp. l. vinegar 9%;
carrot - 0.3 kg;
onions - 2-3 pieces;
s alt - 2 tbsp. l.

Preservation should be prepared in a cauldron or a saucepan with a thick bottom. Cut the washed vegetables into cubes, pepper into thin sticks, onion into squares, tomatoes into cubes, and grate the carrots. Pour sunflower oil into the container, fry the little blue ones until golden brown.

Put the rest of the ingredients, stir, bring the mass to a boil, pour in the washed rice with s alt. Simmer over low heat for 40 minutes, stirring regularly. Pour a hot mix of vegetables into jars, immediately roll up the lids.

Recipe with mushrooms and stuffed peppers

Eggplant with mushrooms and stuffed peppers will take longer to cook than the above recipes. The dish turns out incredibly tasty, universal application.

The following components are required:

eggplant - 2 kg;
sweet pepper - 0.5 kg yellow and red;
onions - 2-3 pieces;
tomatoes - 1 kg;
fresh champignons - 200 g;
s alt - 3 tbsp. l.;
vinegar 9% - 100 ml;
parsley - 70 g;
garlic - 50 g;
rice - 1.5 cups;
lemon - 1/3 pieces.

Peel the onion, cut into squares, fry with carrots until golden brown. Mushrooms cut into half rings, lay out for frying, add 150 g of tomatoes scrolled through the apparatus, pure rice with lemon nectar.Simmer the mixture until the liquid has evaporated. Cut the stems off the yellow peppers, remove the seeds and pour over with boiling water. Stuff them with a mixture of rice and vegetables.

Preheat the oven to 200 degrees, put the remaining tomatoes, blue, red peppers in it. Bake for 15 minutes until they are soft.

Get out, peel, cut into cubes. Fold in a cauldron, pour in sunflower oil, simmer until the juice from vegetables separates. Pour in the vinegar, sprinkle with s alt, mix, put the peppers stuffed with minced meat, simmer for 5 minutes.

Spread the products into clean containers so that each contains pepper with minced meat in a stewed vegetable mass. Lay a towel on the bottom of a large saucepan, arrange jars, covering with lids. Pour water into the container so that they are half covered. Bring the mixture to a boil, reduce the heat, sterilize for half an hour.Take out the jars, screw on the lids.

Storage rules for the finished product

Preservation with eggplant and rice should be stored in the cellar or basement, at air temperatures up to +15. You can keep them at home, in the pantry, so that sunlight does not fall on the containers. The approximate shelf life of sterilized products is 1 year, not disinfected - up to 7 days.