Greek eggplant for the winter: a recipe with photos and videos

Greek eggplant appetizer for the winter will delight lovers of spicy pickled vegetables. In order for guests and family to like these vegetables, they need to learn how to cook them correctly. A canned snack is perfect for the cold season on the dining table. It can also be served for a holiday, as a separate original salad. On various sites on the Internet, you can watch video recipes about what rules for preparing this salad exist.

Ingredients for cooking

Greek eggplant for the winter - a truly royal recipe. Photos and videos can be viewed on the website. At first glance, it is very complex, but in fact, it contains very simple ingredients, and it is easy to prepare.

For one small jar you need to take two medium eggplants. Rinse them, cut off spots, holes and flaws on the skin. Vegetables should be the first freshness.

Except eggplant add:

One bell pepper;
Carrot;
Two onions;
3-4 heads of garlic;
Bay leaf;
Peppercorns;
Vegetable oil 50 grams;
Sugar and s alt to taste, about a tablespoon each;
Spices: curry, paprika, coriander, black pepper, white pepper;
Greens: basil, thyme, cilantro, parsley, celery.
Two tomatoes.

You can take any greens to your taste. You can completely do without it. But it adds flavor and spice. S alt, sugar and seasoning are added to taste. In order for the appetizer to be well stored, you need to add a little ordinary table vinegar.

How to cook step by step

An eggplant appetizer should be cooked in one go. It is important not to confuse anything here, and follow the recipe in the photo and video.

Select the highest quality vegetables without rot and disease. Wash them and dry them. Carrots and onions must first be peeled. Divide the garlic into cloves.

Eggplants are cut into circles or strips, as you like. Carrots, onions and garlic are cut into small cubes. Peppers with tomatoes - cubes.

Get out the pan or pot, start cooking. Lay out the vegetables. Add oil, vinegar, sugar and s alt. Simmer for a few minutes after boiling.

Tomatoes are added at the end, along with seasonings and herbs. This appetizer is considered spicy, so you can not spare garlic and hot peppers. Stew for ten minutes under the lid, tightly closed.Then, put the salad on a slow fire, cook for another ten minutes. The mixture should not gurgle, just simmer quietly.

Lids and jars should be prepared in advance. They are sterilized, washed in hot water, and scalded with hot steam. Then dried and allowed to drain.

The warm appetizer is put into jars. If something remains, then you can eat it on the same day. The rest is rolled up, screwed, turned upside down until completely cooled. It is better to store the snack in the cellar or in the refrigerator. You can eat after a couple of months, but many people open it to eat even earlier.

Important rules for a real Greek appetizer

Cooking real eggplant in Greek style for the winter is a whole art. The video recipe shows that the vegetables are all cut quite large. It's a bit out of the ordinary for Russian snacks. It is no coincidence that this one was called Greek.

After all, it is in Greece that all vegetables are very much loved and appreciated, like in no other country. Moreover, in salads, each vegetable is distinguished there, without hiding it or masking it. So it is here: the larger the vegetables in the appetizer, the better and tastier. Even the garlic is better not to grind, but cut into strips or rings. Carrots should be caught in large cubes.

Another important rule is that the real taste of the workpiece is known only after a while after screwing the lids. So it's best to wait a few months before trying it.

The most important vegetable here is eggplant. It should be more than other vegetables. The appetizer is spicy, so you can not feel sorry for hot peppers, black and red.

It's important not to overcook the food in the pot. They should be slightly crunchy when cold. The main feature of the Greek snack is that it is bright, spicy and looks beautiful in a jar or plate.That is why the recipe includes multi-colored vegetables, as well as greens.

Cooker Reviews

Angela: Tried this snack at a friend's mother-in-law's house. I decided to cook this year myself, as there was a good harvest. The spicy eggplant just melts in your mouth. Other vegetables complement them with their sweetness. If you add a little more carrots and onions, then the appetizer turns out to be spicy-sweet. Especially men are delighted with such a salad. The appetizer is good with potatoes or spaghetti.

Perfect with grilled meat. You can add a little tomato paste during cooking for a spicy taste.

This appetizer is incredibly tasty, especially when it has been marinated for several months. Created specifically for lovers of spicy dishes. Learn how to properly cook eggplant, and enthusiastic guests will definitely ask for the recipe. Happy harvesting!