Blue - so terrific vegetables that they want to enjoy their taste for as long as possible. It is easy to do this if the eggplants are preserved for the winter. If you pre-bake them, then the snack is simply amazing. There are many recipes for baking baked blue.
Canned appetizer from eggplants for the winter
For blanks should be chosen not too large blue, they will have less seeds. Take fruits that have a smooth and shiny skin, no soft spots, no damage. If you want to cook delicious eggplants for the winter, use the recipe, which will require such ingredients:
- blue - 1.5 kg;
- lean oil - 0.3 liters;
- carrots - 10 large;
- vinegar 9% - 1.5 tbsp.l.;
- fragrant pepper peas, salt - to your taste.
How to prepare a snack from eggplants for the winter:
- Wash food. Cut the blue along the thin plates. Just put it under oppression so that you do not get bitter.
- Clean the carrot, cut into thin strips. You can use a special grater, with which you prepare a snack in Korean.
- Place carrots and eggplants on a baking tray, salt. Bring the oven to 220 degrees. Cover the pan with a foil and bake until the products soften.
- In a saucepan, combine the butter with the vinegar, roll the pepper, salt. Bring the mixture to a boil.
- Place baked vegetables in sterilized jars. Gently fill them with boiling oil, canned.
- Leave it in an inverted form under the blanket until it cools completely. Then store in a dark cool corner.
Eggplant recipes for the winter with garlic
The easiest way of cooking is presented above, but not the only one. Baked blue is perfectly combined with all vegetables and spices, so from them you can make a lot of original winter salads. They are added to different dishes, they are eaten as an independent snack. Be sure to remember the aubergine canning recipes. Then on your table there will always be something tasty and original.
How to cook aubergines for the winter in the oven
For this snack, you need to take the following products:
- blue - 1.5 kg;
- tomatoes - 0.5 kg;
- Bulgarian pepper - 1 large;
- vinegar - 2 tbsp.l.;
- garlic - 2 teeth;
- salt - 1 tsp;
- Lenten oil - 30 ml.
The eggplant appetizer for the winter is made as follows:
- Rinse all ingredients under running water. Cut the aubergine stems, and on the surface of each fruit, make several punctures so that they do not crack.
- Cover the baking sheet with a parchment. Spread on it blue and Bulgarian pepper. Warm up to 200 degrees oven and bake vegetables for 40 minutes. Eggplants periodically turn to not burn.
- Chop the tomatoes with boiling water, cut out the stems and carefully peel the skin. If it does not move away from the pulp, leave the tomatoes in hot water for a little while.
- Remove the baking sheet from the oven. Gently peel the baked vegetables from the peel. Pepper cut into thin strips.
- Place the vegetables in the container after sterilization. Each of them, pour salt. Tamp the ingredients so that they lie tight. Pour the oil and vinegar there, put the pressed garlic.
- Cover the jar with a lid. Pour hot water into a large saucepan. Put a board on the bottom. Top the jar. Sterilize from the boiling point of 20-25 minutes. After a while, the fruits will give juice and a lot of liquid will appear in the snack.
- Get the jar, roll it. Leave it upside down under a warm blanket. Wait until it cools down, and then turn and hold in the pantry or basement. A twist of aubergines is stored for about one and a half years. In the winter, you can serve this salad by decorating with fresh herbs.
Winter eggplant billets without sterilization
Such snacks are even easier to prepare. In order to make a spicy salad without sterilization, you will need the following components:
- aubergines - 3 kg;
- onion - 1.5 kg;
- Bulgarian pepper - 3 kg;
- carrots - 1.5 kg;
- garlic - 6 large heads;
- tomatoes - 6 kg;
- lean oil - 0.6 l;
- salt - 6 tbsp.l.;
- acetic essence( 70%) - 3 tbsp.l.
- sugar - one and a half cups.
How to close the eggplant for the winter:
- Vegetables wash and dry. Cover the baking sheet with foil. Put whole eggplants and Bulgarian peppers on it. Each fruit pierce with a knife in several places. Lubricate them with lean oil.
- Preheat oven to 200 degrees. There, put the products and bake until they become soft, constantly turning over.
- Brush the onions. Cut it finely, fry in oil in a deep sauté until transparent. Then add the grated carrot. Grill until soft on high heat.
- Wash the squeezed tomatoes in a meat grinder or chop the blender. The resulting mass pour into a bow with carrots, reduce heat and stew for a quarter of an hour under the lid.
- Baked vegetables from the oven, cover and let them stand for a while. Pepper peel from the skin, cut finely. Do the same with baked eggplants.
- Put the blue with the pepper in the saucepan, mix thoroughly. Salt, add sugar, add chopped garlic. Stew the dish for 5 minutes. Before turning off, pour the vinegar, wait for the boil and turn off.
- Spread the salad over clean, sterilized jars, roll them up. Keep under the covers for a day inverted.
- When the roe completely cools down, move it to where it's dark. The temperature in the room can be at room temperature, the salad cold is not necessary.
Harvest for the winter from eggplant baked
Ingredients list:
- blue-blue blister - 8 pcs.;
- tomatoes - 16 medium;
- bay leaf - 2 pieces;
- garlic - 2 teeth;
- salt - 1 tsp;
- bell peppers - 10 pieces.
Appetizer from eggplants for the winter is prepared as follows:
- Wash blue, drain. Pierce each in several places. Warm up the oven to 190 degrees. Fold the eggplants on a baking tray, bake for about half an hour.
- Cut the tomatoes criss-crosswise to peel them. Pour boiling water and leave. After five minutes you can easily clean them.
- Use a blender to cook the tomato puree.
- Puree into a saucepan with thick walls. Bring to a boil over a low heat and simmer for about five minutes.
- Remove the baked eggplant from the oven. While they are warm, clean them. Cut along on quarters.
- Spread the baked blue on the banks.
- In tomato puree, throw a bay leaf, crushed garlic, pepper peas, salt. Cook a little more, stirring occasionally.
- Fill the cans with baked tomato eggplant. Lightly press them with a fork so that the fluid fills the entire space.
- Cover the snack with covers. Put a plate or a towel in the pot, put the jars there. Fill the space between them with hot water, not reaching the neck by several centimeters.
- Make the average fire. Sterilize the salad for a quarter of an hour, then immediately screw it.
- Turn the jars over, cover with a warm blanket, hold until until completely cooled. Move your snack to a cool place.