Recipe for eggplant salad for the winter: roll up “Yummy food” and other blue blank options

Blue ones are a godsend for lovers of homemade blanks. The purple fruit is very tasty, especially in combination with other vegetables, good for the body. But it is in winter that we so need vitamins and other nutrients.

What is important to know about blue fruits

In cooking, eggplant is called a vegetable, which is associated with the areas of its use: caviar, salads, side dishes for fish and meat. But, from the point of view of science, the purple fruit is a berry.

Benefits for the body

The product contains substances that provide benefits for the body:

• vitamin C - strengthens the immune system, suppresses inflammatory processes;
• B vitamins - improve the functioning of the neuromuscular system;
• Vitamin E - provides an antioxidant effect;
• beta carotene - beneficial effect on visual function;
• potassium - improve the functioning of the heart and blood vessels;
• phosphorus, copper and calcium - strengthen bone tissue, teeth;
• magnesium - stimulates metabolic processes;
• iron - increases hemoglobin;
• sodium - regulates the level of fluid in the intercellular space;
• chlorine - activates water-salt metabolism;
• cellulose - normalizes the digestive system, removes toxins and toxins.

Possible harm

The composition of the fruits contains solanine - a poisonous substance that gives the vegetable a characteristic bitterness. In young eggplants, the concentration of the toxin is small: it is easily destroyed by salt and / or heat treatment. Too much solanine accumulates in overripe fruits, so it is contraindicated to consume them: this is fraught with severe poisoning.

Selection rules

To prepare eggplant winter salads for the winter, you first need to choose the right ingredient. There are four recommendations to keep in mind.

1. The size. Prefer medium-sized fruits: small for the most part are unripe, and too large are overripe (or grown due to excessive fertilizer with pesticides).
2. The condition of the skin. The surface of the eggplant should be glossy. Do not buy fruits with dark spots, scratches, dents and other defects.
3. Weight. Eggplant "right" ripeness usually seems harder than it really is.
4. Peduncle. A shriveled, dry, rotten “tail” signals the corruption of the fetus. Some resourceful sellers will intentionally remove the stalk, so its absence should alert the educated buyer.

Conservation Stages

You need to approach the manufacture of winter salads with "knowledge of the matter." If you follow the recommendations of experienced housewives, the blanks will turn out tasty, will be stored for a long time.

Preparing blue

There are three ways to rid the fruits of bitterness.

1. Sprinkle with salt. Mix the chopped eggplant with plenty of salt, leave for 40-60 minutes. Rinse with cold running water. Do not be afraid to oversalt - the little blue ones will take no more salt than necessary.
2. Soak in salt water. Soak the chopped eggplant in a salt solution (one and a half tablespoons per liter of water) for 40-60 minutes. Fruits should be pressed with a plate so that they remain immersed in water.
3. Boil in a salt solution. In a liter of water, stir a tablespoon of salt, boil the solution. Immerse chopped eggplant in the composition, boil over medium heat for about ten minutes. Strong drilling should not be allowed so that the mass does not turn into mashed potatoes. You can thus boil the blue ones whole, but first in the fruits you need to make several holes with a fork or a toothpick.

Sterilization of cans and lids

Features Long-term storage of the workpiece is possible only in sterile jars.

Procedure

1. Rinse the jars thoroughly with soda.
2. Place wet containers on a baking sheet or wire rack upside down and send to a cold or warm oven.
3. Gradually bring the temperature to 150 ° C. Wait 15-20 minutes.
4. Put on the gloves-gloves, gently remove the containers and place upside down on a clean towel.
5. Rinse lids for sterilization with soda, then boil for 15 minutes.

Steaming

Features Among the culinary specialists, eggplant is known as a “capricious” vegetable: it is recommended to sterilize preparations with it in a steam bath.

Procedure

1. Cover the bottom of the large pan with a cloth.
2. Put jars with blanks covered with lids in the dish (do not tighten tightly).
3. Pour so much warm or cold water into the pan so that the liquid level reaches the "shoulders" of the cans.
4. Wait for boiling, turn down the heat.
5. Keep half-liter cans on a steam bath for half an hour, liter - an hour.
6. Carefully remove the cans using special forceps one at a time, tighten the lids.

"Wrap"

Features Thus, sterilization of the workpieces continues for some time after seaming.

Procedure

1. Turn jars with blanks upside down, place them on a pallet, baking sheet or blanket.
2. Wrap with a plaid or old coat.
3. Leave for a day.
4. Put the blanks in storage.

Eggplant salad for the winter: 11 recipes

If traditional eggplant caviar seems too banal, you can prepare blue ones in another way. The recipes below will help you make a delicious winter salad step by step.

With garlic

Features This method is very simple, and the set of necessary ingredients is minimal.

Would need:

• blue ones - 2 kg;
• garlic - one or two heads;
• parsley - one bunch;
• water - 1 l;
• peppercorns and laurel to taste;
• salt - two tablespoons.

Procedure

1. Cut the front and back ends of the eggplant, boil the vegetables for five minutes in salt water.
2. Slightly squeeze the fruits after cooling, place between two chopping boards.
3. On each eggplant, make a fractional incision, leaving about 2 cm to the edge. It should be a kind of "book".
4. Chop the garlic into thin slices, chop the parsley, but not too finely.
5. Put pepper and bay leaf in a deep enameled pan.
6. Fill each eggplant with a mixture of parsley and garlic so that the fruits appear whole.
7. Put the blue ones in a pan with pepper and bay leaf.
8. In a liter of cold water, stir two tablespoons of salt, boil, cool to room temperature. Pour the finished brine into a pan with vegetables, cover the container with a lid.
9. Keep the workpiece at room temperature for two to three days.
10. When the brine becomes cloudy, bubbles will appear, remove the eggplant in the refrigerator. A week later, the garlic appetizer is ready.

"Mother-in-law's tongue"

Features Salad "Mother-in-law's tongue" from eggplant for the winter is a popular appetizer that will decorate any feast. The specificity of the workpiece is that the slices of eggplant are cut into plates - “tongues”. The eggplant plates can be pre-fried in odorless vegetable oil in a cast iron skillet or non-stick pan.

Would need:

• eggplant - 1 kg;
• Bulgarian pepper - 1 kg;
• tomatoes (or 750 ml of tomato paste) - 1 kg;
• garlic - three heads;
• hot red pepper - three pods;
• odorless vegetable oil - 250 ml;
• vinegar 9% - 150 ml;
• granulated sugar - a glass;
• salt - two tablespoons.

Procedure

1. Peel the garlic, peel the tomato, peel the peppers (Bulgarian and hot) from the seeds. Grind vegetables with a meat grinder.
2. Add salt and sugar, oil, vinegar to the mass.
3. Peel eggplant, cut lengthwise into 0.5 cm thick plates, relieve bitterness by pouring it with salt.
4. Put the blue ones in a large pan, pour over the vegetable puree, keep on low heat for 30-40 minutes, gently stirring.
5. Arrange the hot salad in sterile jars.
6. Screw on the covers.

"Cobra"

Features Salad "Cobra" will be appreciated by lovers of spicy preparations.

Would need:

• eggplant - 3 kg;
• Bulgarian pepper - six pieces;
• hot pepper - two pods;
• garlic - two heads;
• vinegar 9% - two tablespoons;
• vegetable oil - 100 ml;
• salt - two tablespoons.

Procedure

1. Cut eggplant into circles and, pouring with salt, relieve bitterness.
2. Fry on both sides until golden brown.
3. Pepper (hot and Bulgarian) free from seeds, peel the garlic, grind the vegetables with a meat grinder.
4. Simmer mashed potatoes in a pan with a thick bottom until the excess liquid evaporates. Pour in the vinegar.
5. Fold the eggplant slices into sterile jars, previously dipping each into a vegetable fill.
6. Top with a garlic pepper sauce.
7. Sterilize the salad.
8. Screw on the covers.

With tomatoes

Features In culinary forums this salad for eggplant winter is called "Delicious".

Would need:

• eggplant - 1 kg;
• tomatoes - 3 kg;
• sweet pepper - 1 kg;
• garlic - two heads;
• water - 100 ml;
• vinegar 9% - 100 ml;
• sunflower oil - half a glass;
• sugar - one glass;
• salt - two tablespoons.

Procedure

1. Chopped blue cubes in large cubes to get rid of bitterness in any way.
2. Cut the pepper into half rings.
3. Twist the tomatoes with a meat grinder or grind with a blender, removing the peel from the fruits. Pour the mass into heat-resistant dishes, heat over low heat.
4. Add water, vinegar and oil to the boiling paste, add sugar and salt, stir until completely dissolved.
5. Introduce pepper and eggplant, wait for boiling.
6. Keep on fire for 30 minutes, stirring constantly.
7. Season with finely chopped garlic, cook for another five minutes.
8. Distribute to banks.
9. Roll up.

"Ten"

Features Salad “Ten” from eggplants for the winter fell in love with housewives for simplicity, effective appearance and pleasant taste. “Troika” salad is prepared similarly, but in this case each component is taken in the amount of three pieces. Refined oil is suitable for workpieces, as it is odorless.

Would need:

• eggplant - ten pieces;
• tomatoes - ten fruits;
• Bulgarian pepper - ten pods;
• onion - ten heads;
• cloves of garlic - ten pieces;
• vegetable oil - 0.5 l;
• vinegar 9% - 200 ml;
• sugar - 100 g;
• salt - two tablespoons.

Procedure

1. Chop eggplants into cubes, relieve bitterness by soaking in saline.
2. Cut the tomatoes into slices, onions into half rings, garlic cloves into thin plates.
3. Put all vegetables, butter, sugar and salt into the pan.
4. Wait for boiling, reduce heat, simmer for 30-40 minutes.
5. Stir in vinegar, keep on fire for another five minutes.
6. Distribute to banks.
7. Roll up.

With beans

Features It is useful to stock up on a salad of carrots, eggplants and beans for the winter: preparations with these components are very satisfying and can be served as an independent dish.

Would need:

• eggplant - 2 kg;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 0.5 kg;
• carrots - 0.5 kg;
• white beans - 0.5 kg;
• garlic - 200 g;
• vegetable oil - 350 ml;
• vinegar 9% - 100 ml;
• sugar - half a glass;
• salt - two tablespoons.

Procedure

1. Soak the beans all night, rinse in the morning and cook until cooked.
2. Remove the peel from tomatoes, grind together with garlic with a meat grinder.
3. Grind carrots on a grater, chop pepper into cubes.
4. Blue cut into large pieces.
5. Boil the tomato-garlic mixture in a saucepan, stir in oil, vinegar, sugar and salt, wait for it to boil.
6. Add eggplant, pepper and carrots to the pan, simmer for 30 minutes.
7. Introduce the beans, simmer for another 20 minutes, stirring.
8. Distribute to banks, roll up.

With cabbage

Features Harvesting is especially good with sweet cabbage.

Would need:

• cabbage - 1 kg;
• eggplant - 1 kg;
• carrots - 300 g;
• garlic - ten cloves;
• vinegar 9% - 100 ml;
• salt - one and a half tablespoons;
• peppercorns - ten pieces;
• hot pepper to taste.

Procedure

1. Boil the blue ones whole in salt water for five to seven minutes.
2. Chop cabbage, process carrots with a coarse grater, crush garlic in a press, chopped hot pepper.
3. Combine the vegetables, stir in pepper peas.
4. Cut eggplant into cubes with a side of 2 cm, add to the mass.
5. Pour the mixture with vinegar, salt.
6. Put in jars, tighten with screw caps, remove for a week in a cool place.

"Rainbow"

Features The feature of the workpiece is that its components are stacked in layers in a narrow high jar. Such an appetizer is another original way to make a tomato and eggplant salad for the winter.

Would need:

• Eggplant - 300 g;
• Bulgarian pepper - 300 g;
• tomatoes - 300 g;
• garlic - four cloves;
• dill and green onions - 50 g;
• vegetable oil - 50 ml;
• wine vinegar - two tablespoons;
• water - a tablespoon;
• sugar - a teaspoon;
• salt to taste.

Procedure

1. Cut blue ones into circles, get rid of bitterness, pouring with salt, fry until golden brown. Grease each piece with a clove of garlic.
2. Put a slice of fried eggplant on the bottom of a sterile jar, then spread the ingredients in the following order: a circle of tomato, finely chopped greens, chopped bell peppers.
3. Continue until the container is full.
4. Mix vinegar, water, sugar and salt, pour the marinade into the billet.
5. Close the jar, send to the refrigerator. After two or three days, the salad is ready.

With nuts

Features Salad of eggplant and pepper for the winter can be especially piquant if you enrich the classic tandem with nuts.

Would need:

• eggplant - 2 kg;
• Bulgarian pepper - 1 kg;
• garlic - four heads;
• chopped walnuts - half a glass;
• vegetable oil - 200 ml;
• vinegar 9% - half a glass;
• salt - a tablespoon;
• greens to taste.

Procedure

1. Cut blue little circles to get rid of bitterness, pouring with salt, fry on both sides until browning.
2. Combine the nuts with chopped garlic and finely chopped herbs, add salt and vinegar, stir.
3. Dice the chopped pepper with the fried blue and nut-garlic marinade.
4. Place the salad in sterile jars, make steam sterilization, roll up.

With mayonnaise

Features The salad turns out to be high-calorie, so you should not get carried away with it, but as a snack on the festive feast, it will fit perfectly.

Would need:

• eggplant - 6 kg;
• onions - 2.5 kg;
• garlic - three heads;
• mayonnaise - 0.5 l;
• vinegar 9% - 100 ml;
• cooking oil for frying;
• salt and ground black pepper to taste.

Procedure

1. Cut the blue ones into large cubes, get rid of bitterness in any way, then fry them.
2. Chop onions in half rings, fry in oil.
3. Combine the little blue ones, onion, crushed with garlic press, salt and pour vinegar.
4. Mix with mayonnaise.
5. Distribute to banks, make steam sterilization, roll up.

Manjo

Features This Bulgarian winter salad can be cooked in a slow cooker.

Would need:

• eggplant - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• tomatoes - 750 g;
• onions - 250 g;
• carrots - one or two pieces;
• garlic - four to five cloves;
• hot pepper - one pod;
• vegetable oil - 50 ml;
• vinegar 9% - 25 ml;
• sugar and salt - 25 g each;
• ground black pepper to taste.

Procedure

1. Chopped blue mugs to get rid of bitterness, pouring salt.
2. Grind tomatoes with carrots, garlic and hot pepper without seeds with a meat grinder.
3. Chop sweet pepper into strips, onion - in half rings.
4. Pour tomato and carrot puree into the bowl of the multicooker, set the mode "Quenching" for an hour.
5. After 15 minutes, add vinegar, oil, stir in sugar, salt and black pepper.
6. Next, send the bell peppers, onions and eggplant to the bowl, cook until the multicook timer notifies the end of the process.
7. Arrange the hot workpiece in sterile jars, roll up.

Each recipe for eggplant salad for the winter can be changed in accordance with their taste preferences. Numerous reviews of blanks with blue indicate a positive outcome of such experiments.

Reviews

I’m also familiar with this wonderful dish “Mother-in-law's tongue”! The appetizer is excellent for all occasions. I cook it not in banks, but simply in a container and keep it in the refrigerator under the lid. It does not disappear, but only becomes tastier, absorbing and saturated with the gas station in which it is located. The banks are certainly more convenient, took out a small portion and ate as much as needed.

Shura https://1000.menu/cooking/2290-salat-teshchin-yazjk-iz-baklazhanov-konservirovannji

And at the expense of herbs and garlic ... I really like spices and seasonings, but I don’t even want to add a drop to these eggplants ... They really look like mushrooms in sour cream (sorry, in mayonnaise), and fried mushrooms are always tasty with onions, but not with garlic ... Although of course, everyone’s tastes are different ...

Natalya Nikolaevna, http://forum.say7.info/topic32926.html

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