S alted eggplant: TOP 10 quick recipes for the winter with photos and videos

In the summer, at the height of the season of fresh vegetables, I want to eat them as much as possible and save them for the cold season. Harvested from tomatoes and cucumbers, peppers, zucchini are popular, but eggplants are bypassed. From these fruits, without much effort, you can prepare a fragrant and delicious snack for the winter. Roll up a couple of jars of s alted eggplant and you will always have something to please unexpected guests.

Eggplant. Pros and cons of a vegetable

This vegetable contains a lot of vitamins, beneficial micro- and macroelements, fiber.Remember that only thermally processed fruits are eaten. Too old and unripe contains a lot of toxic substance - solanine, it completely disappears when heated, but such eggplants can be bitter. It is better to immediately choose fresh, ripe, elastic specimens without external damage.

Like all vegetables, they are low in calories and fat, stimulate the gastrointestinal tract and are recommended for people watching their weight. On the other hand, they should not be used in diseases of the digestive system.

Due to its rich vitamin and mineral composition, eggplants have a beneficial effect on the cardiovascular system, help control the level of bad cholesterol, iron in the blood.

Preparing the main ingredients for s alting

Eggplant goes well with other vegetables - carrots, tomatoes, sweet peppers, spices and herbs. Garlic, cilantro, basil are added to fresh and s alted fruits.

For harvesting, the fruits are cut into sticks or rings, small ones are s alted whole, even with stalks, stuffed with herbs, onions and carrots, it is good to make a salad from large or uneven ones.

In most recipes for seamings, they are first blanched in s alted water to get rid of the bitter aftertaste, then put under weight, squeezing out excess liquid.

Recipes for s alting eggplant at home

There are different options for pickling these purple fruits, so you need to choose based on your taste preferences and free time. So, pickling sticks or whole vegetables is faster and easier than stuffed or chopped for salad.

Classic recipe with garlic in jars

The basic s alting option, simple and understandable to inexperienced cooks:

• 4 kg eggplant;
• 1L filtered water;
• 3 liters of water for boiling;
• 120g brine s alt + 4 tbsp. l.;
• 20 garlic cloves;
• bay leaf;
• dill umbrellas.

How to cook:

1. Prepare the eggplant. Cut large fruits into several parts, cut small ones along a couple of centimeters. Rub with s alt.
2. Pour 3 liters of water into the pan, s alt. When it starts to boil, place the fruits there, boil for 7-10 minutes. Make sure that they do not boil, but only become softer. Remove, pour cold water over.
3. Put the eggplants under pressure, for example, put them on a tray, put another board and a large bowl of water on it. Let stand like this for at least 3 hours, you can leave it overnight.
4. Chop the garlic with a knife. In pre-sterilized jars, place the bay leaf, dill, then layers of eggplant and garlic in turn.
5. Boil 800 ml of pure water with 4 tbsp. l. s alt, pour the vegetables with the resulting solution. Roll up the jars, cover with a blanket and leave it to cool.

With tarragon and horseradish

Unusual flavor combination, also good for stuffing s alted eggplant. Such preservation is prepared in the same way as the classic recipe, only the composition of the spices changes. For 1 kg of eggplant, take 25-30 g of s alt, 1 head of garlic, 1 small horseradish root, a bunch of tarragon (tarragon) about 50 g.

Grate vegetables after oppression with grated garlic and horseradish, and put the rest of the greens in jars.

Stuffed with garlic in a pot

You can put a filling of herbs and spices inside each fruit so that they are more saturated with a spicy aroma. Such a dish is a good option for a ready-made snack for a festive table.

• 3 kg eggplant;
• 10 garlic cloves;
• any fresh herbs of your choice (about 200g total);
• 80 g s alt + a couple of tablespoons for cooking;
• 1.5 liters of drinking water.

How to cook:

1. Wash, dry the fruits, cut the stalks. Cut lengthwise 2/3 of the height of the vegetable.
2. Put the eggplants in a saucepan, cover with water, add a tablespoon of s alt to each liter of water. Wait for the boil, reduce heat and simmer for about 10 minutes.
3. Remove the fruits, spread under oppression and leave for several hours.
4. Make a filling with crushed garlic and chopped herbs. Purple basil works well here. Optionally add a couple of handfuls of crushed nuts (walnuts, cashews). S alt and pepper.
5. Inside each vegetable put the stuffing, tightly tie it with a thread.
6. Place them in a large enamel bowl to hold vegetables and brine. To prepare it, boil 1.5 liters of drinking water and 80-90 g of s alt, pour eggplants. Cover with gauze cloth, set oppression.
7. Leave the workpiece in a room at a temperature of 18 to 25 degrees for 2-5 days, then store it in the refrigerator, basement, niche under the window (t ° 2 degrees), or put it in jars, pour it again with boiled solution and roll it up.

Georgian S alt

Vegetables are cooked in brine with the addition of vinegar, so it would be more correct to call them pickled. Choose flat, medium-sized specimens.

• 3 kg eggplant;
• 180 ml vinegar 6%;
• 1.5 cups crushed walnuts;
• 2 heads of garlic;
• 100 g s alt;
• 3 tbsp. l. sugar;
• cilantro, dill to taste.

How to cook:

1. Cut clean fruits into two parts lengthwise. Remove seeds.
2. Place vegetables in a saucepan, 1.5 liters of water, add s alt (40 g). Boil 3-5 minutes after boiling.
3. Remove the halves, rinse with cold water, place under oppression for 3-4 hours.
4. For the filling, chop the greens, combine with walnuts.
5. Start the eggplants, carefully place them in pre-prepared jars.
6. For marinade, boil 1 liter of water with remaining s alt and sugar, add vinegar, remove from heat.
7. Immediately pour marinade into jars, roll up, leave to cool, wrapped in a blanket or blanket.

Azerbaijani s alting

• 2 kg eggplant;
• large bunch of cilantro;
• large head of garlic;
• 700g carrots;
• flavoured olive oil;
• 4 tbsp. l. vinegar 9%;
• s alt, sugar.

How to cook:

1. Cut the eggplant into cubes, grate the carrots. In a large frying pan, heat the oil, fry the vegetables under the lid until fully cooked.
2. Peel the garlic, chop in a crusher or with a knife. Finely chop the cilantro. Mix greens with vegetables, add a pinch of sugar, s alt, optional black pepper or a mixture of peppers.
3. Spread the workpiece into sterilized jars of 0.5 l, pour 2 tbsp. l. vinegar. Cover with lids (do not roll up), put on the bottom of a pot or bowl of boiling water. Its level should reach 2-3 cm from the top of the cans. Warm over low heat for 25 minutes, then roll up the jars.

S alting with carrots

You can pickle eggplants by stuffing them with vegetables, nuts, herbs. This is not done quickly, but it looks unusual and spectacular on the table.

• 4 kg eggplant;
• 1 kg carrots;
• 2 heads of garlic;
• 150g s alt;
• dill, cilantro, celery greens to taste.
• How to cook:

1. Cut the clean eggplant lengthwise into two pieces, scoop out the seeds with a spoon.
2. Put the halves in a saucepan, pour 2 liters of water, s alt, put on fire. After boiling, cook for 7-10 minutes.
3. Drain the water, pour over the scalded vegetables with cold water and place under oppression for 3 hours.
4. Wash, dry and finely chop the herbs. Grate carrots, mix with crushed garlic, s alt and pepper.
5. After 3 hours, remove the oppression, stuff the halves with carrots and tie 2 threads each.
6. For the brine, bring 2 liters of drinking water and 60 g of s alt to a boil. Put eggplants in a glass or enamel container, alternating layers with greens. Fill with brine, set oppression.
7. S alting should be at room temperature for 2-3 days. After eggplant can be eaten, stored in the refrigerator or rolled up for the winter.

Mushroom Flavored

S alted eggplant with slight nuances when cooked will look like forest mushrooms. The step by step recipe is similar to the first, classic, however:

1. Skin the fruit with a sharp knife, cut into pieces of 2cm or less.
2. Proportions of ingredients per kilogram of eggplant - 150 g of dill, 4 cloves of garlic, 25-30 g of s alt.
3. You can pickle them in jars, under oppression, or prepare a marinade from the Georgian S alting recipe. The output will be a blank with the taste of s alted or pickled mushrooms.

The way to s alt under oppression

Traditionally pickles were brewed in large wooden barrels under oppression. In modern conditions, it is easier to prepare them immediately in jars, but it will be much more interesting to pickle them under weight, for example, in a large enamel pan.

You can make eggplant under the yoke according to the classic recipe or stuffed, with any set of spices and herbs. Instead of jars, ready-made vegetables are put into a dish for pickling, covered with cotton cloth or gauze, a plate (board) is placed on top, and oppression is put on it.

Pickle under oppression costs 2-4 days at room temperature, if it is warmer at home, then less until the brine becomes cloudy. Then you need to rearrange the workpiece in the refrigerator or any room with an air temperature of 2-3 degrees. After a week, eggplant can be eaten.

How to save s alting

After boiling, sterilized pickles in glass jars are stored at room temperature (not higher than 22 degrees). The main thing is that direct light does not fall on them. Vegetables cooked under pressure in enamelware should be stored in the refrigerator. Such dishes are recommended to be used until the next harvest, that is, throughout the year.

To ensure that the seamings do not deteriorate prematurely, make sure that the products and utensils used are fresh and clean!

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