Eggplant with nuts for the winter: 3 best homemade recipes

Eggplants with nuts prepared for the winter will impress even the most sophisticated gourmet. Seasoned with garlic and parsley, they make a great appetizer on any table. In many countries, eggplant has the status of a favorite vegetable. We call them blue ones. They can be baked, sour and stuffed. Cooking is not difficult, and the result is just great.

Features of harvesting eggplant with nuts

To get a really good result of vegetable fermentation, the process must take place at a temperature of 16-21 ° C. Choose young fruits with a thin skin.

For stuffing choose fruits up to 200 grams. Larger ones are suitable for cooking caviar.

How to properly prepare the ingredients

All ingredients are washed under running water. The peel from the nut kernels is not removed. From the blue ones, you definitely need to cut off the ends. They are not cleaned from seeds.

To remove bitterness from a vegetable, it is cut, s alted and left for 20 minutes. After washing under running water.

Preparation of containers

Banks are washed in water with the addition of s alt, then washed under running water. The same should be done with the lids.Sterilize jars with steam for a quarter of an hour. Covers boil for a couple of minutes in water. The plastic product is kept in boiling water for 5 minutes.

Best Recipes

As twists, vegetables are s alted, marinated or stuffed. They also prepare delicious canned vegetables.

Georgian eggplant with walnuts

For cooking you will need:

• 2 kilos eggplant;
• 300 grams of nuts;
• 200 grams of garlic;
• 100 grams of hot pepper;
• greens;
• 150 milliliters vegetable oil;
• 15 grams of suneli hops;
• 15 grams ground paprika;
• 30 grams of s alt;
• 60 grams of sugar.

The blue ones are cut into rings and soaked in s alted water for half an hour. After fried in sunflower oil until golden brown.

Separately chop garlic, pepper, herbs. Add oil, spices, pour in a glass of water, cook for 15 minutes. Copiously smeared with sauce, the rings are placed tightly in a jar. Sterilize 1 hour. Then wrapped in a blanket and left to cool completely.

Sauerkraut eggplant

Must take:

• 2 kilograms of small eggplant;
• 3 sweet peppers;
• 1 hot red pepper;
• 200 grams of nuts;
• a head of garlic;
• s alt;
• 2 tablespoons vegetable oil;
• greens.

The little blue ones are cut lengthwise and boiled in s alted water for 4 minutes. They take out, cut off the tails and put under oppression for 3 hours. Pass garlic and pepper through a meat grinder. Squeeze, add chopped nuts, herbs and a tablespoon of s alt. After they start blue and tightly stack the jar. Top with vegetable oil and put in the refrigerator. Close with a plastic lid.

Baked eggplant

For this recipe you will need:

• kg eggplant;
• garlic head;
• 200 grams of walnuts;
• 200 milliliters of vegetable oil;
• hot pepper;
• 75 milliliters 9% vinegar;
• 7 grams of s alt.

The number of ingredients is indicated for 2 cans of 0.5 liters. Blue ones are washed, cut into half-centimeter rings. Oil is applied to a baking sheet and the vegetable is placed in one layer. Then he goes to the oven, heated to 200 ° C for half an hour. We prepare the filling: chop the nuts with garlic in a blender, finely chop the parsley and hot pepper. Add s alt and vinegar, mix thoroughly.

The cooled vegetables are placed in a sterilized jar. Each layer is alternated with filling. After sterilize 15 minutes.

Terms and rules of storage

Store preservation at room temperature, away from heat sources. The shelf life is 1 year. Pickled vegetables should be kept in a refrigerator or cold cellar, under plastic lids. At temperatures up to +8 they can be stored for about six months.

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