TOP 3 recipes for eggplant blanks with nuts for the winter at home
Eggplants with nuts, cooked for the winter, will not leave indifferent even a sophisticated gourmet. Seasoned with garlic and parsley, they make a great snack on any table. In many countries, eggplant has the status of a favorite vegetable. We call them blue. They can be baked, fermented and stuffed. Cooking is not difficult, and the result is simply great.
Features of harvesting eggplant with nuts
To get a really good result of fermentation of a vegetable, the process must take place at a temperature of 16-21 ° C. You should choose young fruits with a thin skin.
For stuffing, choose fruits up to 200 grams. Larger ones are suitable for cooking caviar.
How to prepare ingredients correctly
All ingredients are rinsed under running water. The skin is not removed from the kernels. From the blue ones, you must definitely cut off the tips. They are not cleaned from seeds.
To remove bitterness from a vegetable, it is cut, salted and left for 20 minutes. Then washed under running water.
Container preparation
Banks are washed in water with the addition of salt, then washed under running water. Do the same with the lids. Sterilize jars with steam for a quarter of an hour. The lids are boiled in water for a couple of minutes. The plastic product is kept in boiling water for 5 minutes.
The best recipes
As a twist, vegetables are salted, pickled or stuffed. Delicious canned vegetables are also prepared.
Georgian eggplants with walnuts
For cooking you will need:
- 2 kilograms of eggplant;
- 300 grams of nuts;
- 200 grams of garlic;
- 100 grams of hot pepper;
- greenery;
- 150 milliliters of vegetable oil;
- 15 grams of suneli hops;
- 15 grams of ground paprika;
- 30 grams of salt;
- 60 grams of sugar.
The little blue ones are cut into rings and soaked in salted water for half an hour. Then it is fried in sunflower oil until golden brown.
Garlic, pepper, herbs are chopped separately. Add oil, spices, pour in a glass of water, cook for 15 minutes. Rings richly greased with sauce are placed tightly in a jar. Sterilized for 1 hour. After that they are wrapped in a blanket and left to cool completely.
Pickled eggplant
You need to take:
- 2 kilograms of small eggplant;
- 3 sweet peppers;
- 1 hot red pepper;
- 200 grams of nuts;
- a head of garlic;
- salt;
- 2 liters of vegetable oil;
- greenery.
The blue ones are cut lengthwise and boiled in salted water for 4 minutes. Take out, cut off the tails and put them under oppression for 3 hours. Garlic and pepper are passed through a meat grinder. Squeeze out, add chopped nuts, herbs and a tablespoon of salt. After that, the blue ones begin and tightly lay the jar.Pour vegetable oil on top and put it in the refrigerator. Close with a plastic lid.
Baked eggplant
For this recipe you will need:
- a kilogram of eggplant;
- head of garlic;
- 200 grams of walnuts;
- 200 milliliters of vegetable oil;
- spicy pepper;
- 75 milliliters 9% vinegar;
- 7 grams of salt.
The amount of ingredients is indicated for 2 cans of 0.5 liters. The blue ones wash, cut with rings of half a centimeter. Oil is applied to a baking sheet and the vegetable is placed in one layer. Then he goes to the oven, preheated to 200 ° C for half an hour. Cooking the filling: chop the nuts with garlic in a blender, finely chop the parsley and hot pepper. Add salt and vinegar, mix thoroughly.
The cooled vegetables are placed in a sterilized jar. Each layer is alternated with filling. After they are sterilized for 15 minutes.
Storage terms and rules
Store the preservation at room temperature, away from heat sources. The shelf life is 1 year. Pickled vegetables should be kept in a refrigerator or cold basement, under plastic lids. At temperatures up to +8, they can be stored for about six months.
