Not greasy, very, very tasty and simple. When I first tried it, there was a lot more fat and vinegar in the recipe. BUT now I have "tweaked" the recipe to the tastes of my family and I cook that way. There is never a lot of such caviar (or sauté)! How to name is not important at all! And everyone can eat! I don't fry anything, I don't sterilize anything for a long time - just a little. The caviar comes out as freshly cooked! Very tasty! Highly!
If you tried to cook - leave your feedback in the comments! If you haven't tried it, I highly recommend preparing at least a minimum amount. Believe me - your family will appreciate it!
HOW TO COOK:
My recipe is based on 1 kg of eggplant. But I usually cook such a blank more than once! Because it will definitely not be enough.
For a detailed recipe, see the end of the article. I'll tell you right away - cook more))
I choose eggplants of the same size and young (small). I do not remove the skin. It doesn't bother us at all. On the contrary, the slices of eggplant with the skin remain intact in the dish. We love it.
And to soak eggplants in salt or not is also everyone's choice. For a long time I have not met eggplants, which are bitter. But for this dish, I still pre-salt the eggplants. But, rather, not in order to remove the bitterness (it really does not exist), but for the eggplants to start juice - then they cook faster.
I cut the eggplants into circles first (about 1.5 cm thick), and then each circle into 4 parts. I put it in a bowl, salt and leave for about half an hour.
Then I wash the eggplants and squeeze out a little (but this is not necessary at all).
In a large saucepan I heat up the vegetable oil and spread the coarsely chopped onion. I fry a little. Quite slightly - to transparency. And I add the coarsely chopped carrots. all together, constantly stirring, I cook for several minutes. You don't need to fry vegetables too much!
I add eggplant and pepper to carrots and onions. I usually add a hot pepper pod that is cut into slices. We like it so much. You can add more than one pod to taste (depending on your family's tastes). You can, of course, not add hot peppers at all (it will also be delicious).
I stew vegetables in a frying pan for 12-13 minutes. I cover the saucepan with a lid. I mix it several times. Here it is important not to overexpose vegetables! They should not be too soft - then the dish tastes better (in pieces, not like porridge)!
At the end I add the tomatoes, also cut into large pieces. I mix with the rest of the vegetables. Neatly! I usually use hard tomato varieties (cream, for example) for this recipe. And in terms of quantity, I take about the same amount of tomatoes as I take eggplants. Although initially there were a little less tomatoes in the recipe. But try my recipe. Ideally. I sauté with tomatoes for another 7 minutes. Under the lid.
It remains to add salt, sugar and a spoonful of apple cider vinegar. Be sure to add finely chopped garlic to the dish at the end. Garlic is needed. It tastes very interesting! I tried without it - it was not that. And I always add vinegar at least a spoonful. Although vinegar can just be eliminated, if desired (there is enough acid from tomatoes here). But with vinegar I like it better. I mix everything gently. Let it boil for a couple more minutes.
I take it off the heat and put it in jars.
I don't know about you, but I always use sterilized jars for such blanks. It's calmer this way. I sterilize them in the microwave. Fast and reliable. Here I showed how i do it.
I put a towel in a large saucepan on the bottom. I install jars of vegetables. I pour warm water up to the shoulders, bring to a boil and sterilize for 7-8 minutes. This is for reliability. These jars stand in an ordinary kitchen cabinet without any problems.
Yes, you don't need to sterilize! But then you need to add a little more vinegar and put out a little longer. BUT I always sterilize!
Here's what happens:
It's very, very tasty! Try to make at least a small portion. From the indicated amount of ingredients, approximately 5 cans of 0.5 liters are obtained.
RECIPE:
• Eggplant - 1 kg
• Onions - 500 g
• Carrots - 500 g
• Sweet pepper - 400 g
• Tomatoes - 1 kg
• Hot pepper - 1 pc.
• Garlic - 45-50 g
• Salt - 1 tbsp. (with a slide)
• Sugar - 1 tbsp.
• Apple cider vinegar - 1 tbsp.
By the way, you can also add zucchini here. But for some reason I like it less with zucchini. #kitchen inside out eggplant
#sautéed eggplant for the winter
#eggplant preparations for the winter