Tatar-style eggplant for the winter: 3 best recipes for cooking at home step by step

Eggplants contain a fairly large amount of nutrients and vitamins, so they are frequent "guests" on the dinner table. And the sharp blue ones are the favorite preservation of many people. Thanks to simple recipes for cooking eggplant in Tatar style for the winter, you can prepare a spicy and juicy salad in tomato sauce. However, it is important to know the peculiarities of cooking this vegetable.

Features of cooking eggplant in Tatar style for the winter

Methods of preserving eggplant for the winter are easy to prepare. Taste and spiciness can be adjusted by adding the right amount of spices and seasonings.Garlic gives the dish a special flavor, but does not affect the sharpness. Also, before cooking, the little blue ones need to be soaked in s alted water - this will save them from the specific bitterness, which is due to solanine, which is part of the vegetable.

Basic requirements for ingredients

For cooking use both fresh tomatoes and tomato paste, which is diluted with water. If young blue ones were chosen for the workpiece, it will turn out to be more tender, and they will not have to be cleaned before preservation. Ripe fruits have a coarser skin, so it needs to be peeled off.

Preparation of containers for preservation

Glass containers for preserving eggplant in Tatar style will need to be sterilized. In addition, do not forget about the heat treatment of the lids - they are also dipped in boiling water. You need to roll up vegetable salad with metal lids. When using plastic snacks, they can be stored in the refrigerator for no more than three months.Preservation of eggplant using vinegar or citric acid is stored all year round.

Best Cooking Recipes

As a rule, the eggplant preparation is prepared according to the classic recipe. However, quick and easy options are also popular.

Tatar classic eggplant recipe

Spicy salad in tomato sauce is one of the most popular winter preserves. The amount of ingredients is calculated for six liters.

Things to take:

• eggplant - 2 kilograms;
• tomatoes - 3 kilograms;
• sweet pepper - 1 kilo;
• hot pepper - 2 pods;
• garlic - 2 heads;
• s alt - 50 grams;
• sugar - 200 grams;
• vinegar - 0.2 liters;
• vegetable oil - 0.25 liters.

Cooking scheme:

1. Rinse the little blue ones, cut into cubes and soak in s alt water (1 large spoonful of s alt per 1 liter of liquid).
2. Cut tomatoes, dip in boiling water for a couple of minutes. Peel them from the skin, chop with a blender.
3. Combine the resulting mass with sugar, s alt and butter. Add grated garlic to the mass.
4. Peel hot and sweet peppers from seeds, chop, chop and combine with sauce.
5. Bring the tomato mass to a boil, add eggplant and wait until it boils.
6. Pour in the vinegar, wait until it boils and remove the container from the fire. At this time, carry out the processing of containers and lids.

It remains only to fill the glass containers with blanks and seal hermetically.

Fast cooking method

If there is no time or desire to experiment with the recipe, you can use the quick cooking method. Ingredients:

• eggplant - 2 kilograms;
• sweet pepper - 1 kilo;
• hot pepper - 3 pieces;
• garlic - 1 head;
• vinegar - 50 milliliters;
• tomato juice - 3 liters;
• sugar - 200 grams;
• s alt and seasonings to taste.

Cooking:

1. Cut eggplants, soak in saline and pat dry.
2. Cut sweet and bitter peppers into half rings.
3. Peel the garlic and pass through the press.
4. Place all ingredients in a saucepan, pour tomato juice. Add oil and spices.
5. After boiling, cook for half an hour, stirring the mixture from time to time. Add vinegar and remove from heat.

Finally, the tomato appetizer should be distributed among pre-prepared jars.

No sterilization

To save time and simplify the process of canning, a savory snack is prepared without sterilization. Components:

• cubes of eggplant - 2 kilograms;
• tomatoes - 3 kilograms;
• s alt - 50 grams;
• vinegar - 2 large spoons;
• sugar - 200 grams;
• odorless oil - 400 milliliters;
• garlic - 5 cloves;
• chili - 2 pieces;
• sweet pepper - 12 pieces.

How to cook:

1. Swirl the tomatoes, pour into the pan, s alt. Add oil, sugar and vinegar.
2. Bring the resulting mixture to a boil.
3. Introduce chopped hot and bell peppers. Crush the garlic and add to the ingredients.
4. Wait for boiling and add blue ones.
5. After 40 minutes, pour into containers and cork.

This preparation is perfect as an addition to a meat dish.

How to store canned food and how long?

Tatar-style eggplant preparation, which contains natural preservatives (vinegar, citric acid, etc.) is stored in the refrigerator or basement for at least 18 months. If the salad is prepared without the inclusion of preservatives and the necessary sterilization, such glass jars are stored exclusively in the refrigerator and no more than two to three months. Individual preparations of eggplant for the winter, prepared according to a quick recipe, are stored for two to three weeks.

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