Eggplant baked for the winter: snack recipes with photos and videos

There are many ways to preserve vegetables: in marinade, caviar, with garlic and herbs. Among these recipes, an honorable place is occupied by an appetizer with eggplant - bakat. His recipes are distinguished by simplicity and speed of preparation. Even from my grandmother, many housewives could hear: “I preserve bakat every year, and it invariably pleases me with its taste.”

Classic recipe

When time is severely limited, non-sterilized salad recipes become the most valuable. The use of kitchen appliances allows you to harvest vegetables much faster. Bakat from eggplant for the winter comes out very juicy and with a slight spiciness.

Ingredients:

• 1kg blue eggplant;
• 1 kg tomatoes for juice;
• 0.5 kg sweet bell pepper;
• 200g carrots;
• fresh parsley;
• 1 hot chili pod;
• 1 large head of garlic;
• 80g sugar;
• 30g rock s alt;
• 1 glass of butter;
• 60 ml acetic acid.

Recipes give approximate amounts of ingredients.

1. Eggplants are chosen strong, without damage. Vegetables are washed under water, stems are removed, cut into cubes.
2. Sweet peppers are de-seeded and cut into large squares. For beauty, it is recommended to take red or orange pods.
3. Carrots are peeled and chopped on a coarse grater. For decoration, you can cut into circles or a curly knife.
4. Tomatoes, peeled garlic and hot peppers are crushed in a meat grinder or blender. The output is a homogeneous mass. It is placed in a large pot.
5. Greens are finely chopped and added to tomato juice. The mass is brought to a boil over medium heat.
6. S alt, granulated sugar, vinegar and oil are poured into the juice. After spices add eggplant, carrots and peppers.
7. Vegetables are cooked over low heat. A few minutes after the start of stewing, they should be completely covered with tomato paste. If a sufficient amount of juice is not formed, then the tomatoes are added during the cooking process.
8. The salad is boiled for 40 minutes.
9. After the specified time, hot bakat is laid out in pre-sterilized jars and closed.

The advantage of this recipe is that eggplants are closed for the winter without sterilization. Total time to prepare the salad is no more than 2 hours.

Recipe for non-greasy salad

Eggplants love butter. For this reason, many recipes contain large amounts of vegetable oil. This makes the workpiece heavier and greasy. A distinctive feature of this cooking method is that no more than 120 ml of oil goes to the whole bakat. The output of the finished product is about two liters.

Ingredients:

• 1 kilo eggplant;
• 1 kilogram of fleshy tomatoes;
• 500 grams sweet pepper;
• 250 grams of carrots;
• 2 pinches red chilli powder;
• Parsley;
• Dill;
• 5 large garlic cloves;
• 3 tablespoons of granulated sugar;
• 1 tablespoon s alt;
• 120 ml oil (sunflower or olive);
• 60 ml table vinegar.

Recipes with more garlic and hot peppers make the salad spicier. Lovers of calm dishes are advised to reduce the amount of garlic.

1. Vegetables are washed under running water. Carrots and garlic are skinned.
2. Eggplant cut into cubes and s alted. S alt removes excess bitterness, promotes the release of juice during stewing, and also prevents the absorption of excess oil.
3. Remove the seed box from the pepper and cut into cubes. It is better to choose a red variety. The color of the salad will be brighter.
4. Carrots are chopped into large strips.
5. Tomatoes are pre-scalded. They remove the skin. Peeled vegetables are crushed in a blender to obtain juice.
6. The tomato paste is transferred to the pan. Chopped garlic, chili peppers are added to it. The use of hot capsicum is allowed. 2-3 rings are enough for a blank.
7. Sunflower oil, s alt and granulated sugar are added to the paste. The mass is stirred until homogeneous. After boiling, chopped greens are introduced. The sauce is boiled for 1-2 minutes until the sugar is completely dissolved.
8. The eggplant slices are washed under water and squeezed. Dried vegetables are added to the pasta. Sweet peppers and carrots are also introduced there.
9. Bakat is simmered for half an hour.
10. Vinegar is poured a few minutes before being ready. It is worth preserving the salad after a preliminary test. If necessary, add s alt, sugar, other spices and bring the dish to a boil.
11. The salad is laid out in jars and covered with lids. Canned vegetables cool under a thick layer of blankets. It is important that this process is slow.

An eggplant bakat prepared for the winter, stored for a year in a cool basement.

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