4 best step-by-step recipes for making eggplant with rice for the winter
There are many ways to prepare eggplant with rice for the winter. The dish is prepared with tomatoes, bell peppers, mushrooms, herbs and spices are added. The preservation preparation method is not complicated, even an inexperienced cook can handle it. You should first familiarize yourself with all the nuances.
Features of cooking eggplant with rice for the winter
Rice groats are ideally combined with eggplants, preservation will serve as an excellent addition to meat, side dishes, or will become an independent dish. Many housewives prefer "short" rice, but they will need more than "long".
Most recipes are designed for a white look, with brown it is better not to risk it. Eggplants are pre-prepared for conservation, the same applies to rice groats. Containers must be sterilized by washing in advance. Further, it is important to strictly follow the recipes, observe the proportions. The amount of herbs or spices can be varied at your discretion.
Preparation of containers and products
It is advisable to use transparent glass jars for the preparation of preserves. If they were in use, you should pour boiling water over them, rinse with soda. Sodium carbonate is also handled with new containers. Usually they take cans with a volume of 1-1.5 liters. It is important that the containers are free of chips, cracks, especially at the neck.
Pre-discard vegetables, select whole, without traces of damage, cracks, rot. It is advisable to choose specimens of medium size, they are easier to put in jars and take out.
Dip the blue ones in a bowl of water for 2 hours to release the bitterness. Buy rice of medium length, only white. It is washed, boiled until half cooked.
The best cooking recipes
The following are some of the most popular eggplant and rice cooking variations. Fans of spicy preserves will like recipes based on bell peppers, tomatoes, and a large amount of spices. Those who do not like to spend a lot of time cooking should pay attention to the quick techniques.
Eggplant with rice and tomatoes
To prepare canned food with blue, rice and tomatoes, you will need the following products:
- 2 kg eggplant;
- 5 kg of carrots;
- 7 kg of onions;
- 5 kg of tomatoes;
- 5 cups of boiled rice;
- 3 tbsp. l. table salt;
- 5 tbsp. l. granulated sugar;
- 2 tbsp. l. sunflower oil.
Wash the blue ones under the tap, scald with boiling water, remove the skin with a knife. Cut into slices up to 2.5 cm thick. Sprinkle with salt, set aside for half an hour. Fry until golden brown.
Rinse other vegetables and grate them.Place the carrots and onions in a saucepan, pour in the oil, fry until al dente. The frying process will take about 10 minutes. Add tomatoes, eggplant, salt, sugar, sunflower oil to sautéed vegetables.
Simmer the vegetable mixture over low heat for 40 minutes, stirring occasionally.
10 minutes before the end of cooking, put rice in a saucepan, stir. Pour hot products into disinfected containers, roll up.
Quick recipe
You can quickly prepare an eggplant and rice salad for the winter using a food processor. Instead of tomatoes, they use pasta, and the rice groats are pre-boiled.
From products taken:
- 2 tbsp. l. tomato paste;
- 1 kg of onions and carrots;
- 1-2 chilean peppers;
- 2 tbsp. l. Sahara;
- half a glass of boiled rice;
- 2 tbsp. l. rock salt;
- 2 tbsp. l. vinegar 6%.
Wash all vegetables under running water to remove dirt. Peel onions, carrots, pass through a slicer. Chili peppers do not require cutting. Put the prepared ingredients in a saucepan, pour over the tomato paste. You can combine it with homemade tomato juice.
Simmer the mixture until the vegetables are soft. Add rice grits, sugar, salt and oil to them, stir. Simmer for another 10 minutes, add vinegar, mix. Arrange the workpiece in banks, roll up. Chili peppers can be pulled out if desired.
Bell pepper option
Sweet pepper gives preserves a special, exotic taste. The recipe requires the following ingredients:
- blue - 1.5 kg;
- tomatoes - 500 g;
- rice groats - 1 glass;
- Bulgarian pepper - 1 kg;
- 2 tbsp. l. vinegar 9%;
- carrots - 0.3 kg;
- onions - 2-3 pieces;
- salt - 2 tbsp. l.
Preservation should be prepared in a cauldron or a saucepan with a thick bottom. Cut the washed vegetables into cubes, peppers into thin sticks, onions into squares, tomatoes into cubes, and grate the carrots. Pour sunflower oil into the container, fry the blue ones until golden brown.
Put the rest of the ingredients, stir, bring the mass to a boil, add the washed rice with salt. Simmer the workpiece over low heat for 40 minutes, stirring regularly. Pour a hot mix of vegetables into the jars, immediately roll up the lids.
Recipe with mushrooms and stuffed peppers
Cooking eggplant with mushrooms and stuffed peppers will take longer than the recipes above. The dish turns out to be incredibly tasty, universal use.
The following components are required:
- eggplant - 2 kg;
- bell peppers - 0.5 kg of yellow and red;
- onions - 2-3 pieces;
- tomatoes - 1 kg;
- fresh champignons - 200 g;
- salt - 3 tbsp. l .;
- vinegar 9% - 100 ml;
- parsley - 70 g;
- garlic - 50 g;
- rice - 1.5 cups;
- lemon - 1/3 piece.
Peel the onion, cut into squares, fry with carrots until golden brown. Cut the mushrooms into half rings, put them to the frying, add 150 g of tomatoes scrolled through the machine, pure rice with lemon nectar. Simmer the mixture until the liquid evaporates. Cut the tails from yellow peppers, remove seeds, pour over with boiling water. Stuff them with a mixture of rice and vegetables.
Heat the oven to 200 degrees, put the remaining tomatoes, blue, red peppers in it. Bake for 15 minutes, until tender.
Take out, peel, cut into cubes. Fold into a cauldron, pour in sunflower oil, simmer until the juice separates from the vegetables. Pour in the vinegar, sprinkle with salt, mix, put the peppers stuffed with minced meat, simmer for 5 minutes.
Arrange the products in clean containers, so that each contains pepper with minced meat in the stewed vegetable mass. Lay a towel on the bottom of a large saucepan, place the jars, covering them with lids. Pour water into the container so that they are half covered. Bring the mixture to a boil, reduce heat, sterilize for half an hour. Take out the cans, tighten the lids.
Storage rules for the finished product
Preserve canned eggplants and rice in the cellar or basement, at an air temperature of up to +15. You can keep them at home, in the closet, so that sunlight does not fall on the containers. The approximate shelf life of sterilized products is 1 year, not disinfected - up to 7 days.
In the quick recipe, they generally forgot to indicate how much eggplant you need, and just 2 tablespoons of tomato paste will not allow you to pour anything! The author has approached the filing of the recipe in bad faith!