The blue ones have long become an integral part of our summer preparations. What only of them do we not "turn".
I share a few time-tested recipes. Some people really need to do two or three servings. The blue ones are very good!
Eggplant caviar "Overseas"
Ingredients:
3 kg eggplant
1 liter tomato juice
7 pcs. red bell pepper
4 large carrots
10 pieces. medium onion
1-2 pods of hot chili peppers
3 tbsp. l. coarse salt
2 cups vegetable oil
How to cook:
1. Wash the eggplants, cut off the ends and place in a baking sheet. Bake in the oven at 180 degrees for about 30 minutes. Then peel and pass the pulp through a meat grinder.
2. Wash the carrots, grate on a medium grater and fry with chopped onions in vegetable oil.
3. Remove the seeds from the bell pepper and cut into small cubes.
4. Scroll the stewed carrots with onions and raw red peppers through a meat grinder.
5. Combine eggplants and carrot mass in a cauldron or rooster. Pour tomato juice over everything and stir. Add salt, hot pepper (can be replaced with a head of garlic through a press) and the rest of the vegetable oil.
6. Simmer the caviar over low heat for about 40 minutes.
7. For long-term storage, you can add at the end of 1 tbsp. l. vinegar essence or sterilize the caviar in jars without vinegar and roll up immediately.
"Southern Night" eggplant appetizer or "Bakat" salad - a delicious Soviet preparation - recipe HERE
Do you know how to ferment eggplants? The taste of fermented blue ones is very different from those in the marinade. And it turns out more naturally.
I propose to make these - with sweet pepper. You will not regret!
Sweet pepper eggplants, pickled: give two!
Apart from pickling, pickling or baking, eggplants are good when salted. It is these eggplants, in taste and appearance, that often resemble forest pickled or salted mushrooms.
Don't believe me? Really similar!
Salted eggplants with garlic
Ingredients:
1 kg eggplant
1 head of garlic
a bunch of dill
1 hour l. top salt
0.5 l of water
1 hour l. black peppercorns
5 allspice peas
2 pcs. carnation
coriander or mustard seeds optional
25 ml vinegar 9%
5 tbsp. l. vegetable oil
For soaking:
1 liter of water
1 tbsp. l. coarse top salt
How to cook:
1. Wash the eggplants and cut into medium cubes. For 30 minutes, pour the eggplant with salted water (1 tablespoon salt per 1 liter of water).
2. Rinse fresh dill, shake off and chop finely.
3. Peel the garlic and pass through a press.
4. Fry the soaked eggplants for 15 minutes in vegetable oil.
5. Combine eggplant, garlic, herbs, salt and seasonings.
6. Place the mass in sterile jars.
7. Prepare the brine: boil water and salt, add vinegar at the end.
8. Fill the jars with hot brine, tighten with boiled lids, turn over and wrap.
Fried eggplants in tomato sauce with a secret ingredient for the winter - recipe HERE
Eggplants fried and then stewed in tomato are good not only with potatoes, but also with pasta or cereals.
The blank is very tasty, simple, and most importantly reliable - the cans are well stored.
Another unusual preparation Crimean eggplants in chili ketchup. Try it!
In what ways do the little blue do not harvest the hostess!
I have in stock many options for sauces, snacks, spreads and other eggplant preserves:
Solyanka with eggplant for the winter
Sauce "Lyutenitsa" for future use - the legendary Bulgarian recipe
Salad for the winter "Vegetable King" with eggplant
Armenian appetizer with eggplant for the winter in three versions
Globus salad - never explodes and does not require sterilization
And finally, keep the recipe for spicy, with moderate pungency, eggplant blanks in Georgian.
Walnuts will add a special Caucasian flavor to the appetizer: the combination of these ingredients in the dishes is the hallmark of the region.
Georgian eggplants
Ingredients:
1.5 kg eggplant
1 cup walnut kernels
10 cloves of garlic
1 pod of hot or hot pepper
150 ml vegetable oil
1 bunch of cilantro or parsley
3 tbsp. l. vinegar 9%
3 tbsp. l. salt
1 tbsp. l. hops-suneli
How to cook:
1. Wash the eggplants and cut into slices. Salt 1 tbsp. l. salt, leave for an hour. Then rinse under running water, squeeze lightly and fry in vegetable oil.
2. Pass greens, garlic, hot peppers and nuts through a meat grinder. Pour in vinegar, remaining oil and salt. Mix well.
3. Place eggplants and hazelnuts in layers in sterilized hot jars. Cover the jars with boiled lids and sterilize the 0.5-0.7 liter jars for about 15-20 minutes.
4. Remove from the boiling water tank and immediately roll up the cans. Let them cool upside down. Put away for storage.
Successful blanks to you!
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Thanks for reading to the end!