TOP 10 best eggplant recipes in tomato for the winter, with and without sterilization
Preserving the summer abundance of vegetables for the winter is the care of the hostess. Processing of the grown crop is a help to the family budget, a useful flavoring addition to traditional dishes in the cold season. The best recipes for making eggplant for the winter will not leave anyone indifferent. A variety of ingredients, processing modes allow you to choose a winter snack for every taste.
Eggplant - an unforgettable taste and a storehouse of nutrients
The purple fruit is a welcome guest at any time of the year. Unique taste, combined with tomatoes, peppers, hot and spicy seasonings, herbs, made eggplants one of the favorite vegetable crops.
A medium sized eggplant pulp will cover 1/10 of the body's daily needs:
- in copper;
- potassium;
- phosphorus;
- vitamins B9, B6, B5.
Iron, magnesium, vitamins C, K, B1, B2, PP are 6-7% in 200 grams of blue. The amount of cobalt, manganese, molybdenum is approaching a third of what is required. The high percentage of dietary fiber (18%) and low calorie content (2%) in a 200-gram serving are the basis for considering eggplant a dietary product.
We prepare the necessary ingredients
The main requirement for food raw materials for blanks is freshness, absence of signs of decay, mechanical damage, ripeness. Eggplants are cut for canning into slices or slices. The rest of the vegetables are chopped through a meat grinder, blender.
- Blue: dark purple, evenly colored, elastic, with green tails.
- Tomatoes: dense, bright red, fleshy or thin-rimmed.
- Sweet peppercorns: firm, intensely colored, with dense tails.
- Bitter pods: firm, with green tails.
- Onions, garlic: well dried, from the current harvest.
Recipes for harvesting blue with tomatoes for the winter
There are a great many variations of recipes for preserving purple and bright red fruits.
The taste changes in the salinity-sweetness ratio, combined with spicy and spicy seasonings.
Eggplants, whether fried or raw, add flavor to the same dish, cooked in the same way with the same ingredients.
With pepper in tomato
Sweet peppers are the best addition to tomato puree with blue peppers. The aroma and light pungency enhances the taste of the snack.
Conservation consists of 4 stages:
- preparation of the main ingredient;
- cutting tomatoes and peppers;
- preparing a tomato-pepper mixture;
- bookmark blue;
- capping.
Many recipes indicate the need to remove the bitter juice from the eggplant.There are two ways: you can put chopped vegetables in salted water, or add plenty of salt. Thanks to the salt, bitterness is released. Soaking time in water - 10 minutes, in dry salt - 20-60 minutes, depending on the number of fruits. After that, the vegetables are washed, dried a little.
The tomato shell will not affect the taste, but it will make the dish less appealing. You can get rid of the skin by pouring boiling water over the tomatoes for a few minutes, and then placing them in cold water. To facilitate cleaning, you must first make a cruciform incision at the place of attachment of the peduncle. Peeled fruits are cut into 6-8-10 pieces (depending on size).
Peppers are freed from seeds, cut into 8-10 pieces.
Tomatoes, peppers, salt, granulated sugar, butter are placed in an enamel pot. The resulting tomato paste is simmering for half an hour. Stirring from time to time is necessary so that boiling occurs evenly.
Then the blue ones are added. The final stage lasts another 20 minutes from the moment of boiling. Eggplants must be mixed for better impregnation with aromatic juice.
Packaging in ready-made, hot jars with a capacity of 500-800 milliliters. Inverted capping, cooling.
Snack composition (kilograms):
- blue - 2;
- tomatoes - 3;
- peppers - 1;
- salt - 0.03;
- granulated sugar - 0.03.
The volume of oil is 100 milliliters.
Eggplant recipe in tomato sauce
Cooking tomato sauce begins with puree. Tomatoes are peeled, passed through a meat grinder or blender. The resulting mass is added, sugar is added and put on fire. While stirring constantly, bring to a low boil. The puree should not turn into a paste. After 5 minutes, add finely cut sweet peppers, grated carrots. The sauce will be ready in a quarter of an hour.
The little blue ones are cut into circles 1-2 centimeters thick, and are salted. The washed vegetables are added to the sauce. Without allowing a strong boil, you need to cook the eggplants for 10 minutes. Pour in acetic acid (6%), let it boil and remove from heat. Arrange in a glass container, close with lids.
Composition (kilograms):
- tomatoes - 3;
- sweet red peppers - 1;
- carrots - 0.3;
- blue - 1;
- salt - 0.03;
- granulated sugar - 0.03.
Vinegar - 50 milliliters.
Tomato salad
Salad appetizer is prepared from ingredients:
- little blue;
- tomatoes;
- sweet yellow peppers;
- garlic bulbs;
- parsley;
- salt;
- vinegar;
- refined sunflower oil.
To prepare 3 kilograms of salad, you will need 1 kilogram of blue, tomato, peppers, 8-10 cloves of garlic, 100 grams of herbs, 60 grams of salt, 100 milliliters of vinegar, 500 milliliters of oil.
The fruits are prepared for slicing. The size of the pieces of arbitrary shape, about the same. Parsley and garlic are chopped with a blender. All components are put into a saucepan, salted, vegetable oil is poured in. The preparation time for the salad is 20 minutes after boiling. At the end, acetic acid is added. After 2 minutes, the snack is placed on the jars, closed, put on cooling.
Sharp blues in tomato sauce
The composition of the spicy snack:
- blue ones - 3 kilograms;
- tomato - 1 kilogram;
- sweet peppers - 800 grams;
- bitter peppers - 8 pieces;
- garlic heads - 300 grams;
- salt 30 grams;
- vegetable oil - 500 milliliters;
- acetic acid 9% - 200 milliliters.
Peel the eggplants, cut into circles, add 200 grams of salt and leave for 1 hour.
Peppers, garlic, tomatoes are peeled, cut, passed through a meat grinder. In hot pepper, the seeds are left to add pungency. The resulting suspension is poured into an enamel pan, placed on the stove. Add oil and a tablespoon of salt, bring to a boil.
The blue ones are drained of the resulting juice. The vegetables are washed and strained.
Eggplants are poured into boiling adjika. Cooking time - 20 minutes after the mixture begins to boil evenly, and the blue ones are completely covered with liquid.
Adjika is periodically mixed with blue ones. At the end, vinegar is poured. After boiling, the finished snack is removed from the heat and placed in calcined liter jars. Rolling up the finished product - 5 liters.
Preservation with tomato juice
The variety of tomatoes is important. Fruits should be thin, juicy.
After processing, the output should be juice, not puree.
You can get rid of some of the pulp by rubbing the fruits through a sieve. In this case, you do not need to remove the tomato shell: it will remain on the sieve. The mashed mass will have a liquid consistency with a small amount of pulp, with grains.
Eggplants peeled from the stalks (up to 10 centimeters) are cut into longitudinal parts. Peppers are freed from seeds, ground through a meat grinder or blender, added to juice. Garlic cloves are chopped with a knife.
Composition:
- eggplant - 3 kilograms;
- tomatoes - 3 kilograms;
- sweet peppers, red - 1 kilogram;
- garlic heads - 4 pieces;
- salt - 80 grams;
- granulated sugar - 100 grams;
- acetic acid 9% - 70 milliliters;
- sunflower oil - 250 milliliters.
The blue ones are placed in a non-stick container, salted, sugar, vinegar are added, and mixed. Pour tomato juice with pepper. Put on fire. The mixture is brought to a boil, avoiding high heat. Boil for a quarter of an hour, add garlic. Stir. Keep on fire for 10-15 minutes. The finished snack remains to be packaged in liter glass cylinders and closed with lids.
Canned fried with garlic and onions
Composition:
- blue - 1200 grams;
- tomatoes - 1500 grams;
- sweet peppers - 300 grams;
- a pod of hot pepper;
- turnip onions - 200 grams;
- chives - 5 pieces;
- acetic acid 9% - 100 milliliters;
- allspice peas - 6 pieces;
- peas of black bitter pepper - 10 pieces;
- vegetable oil for frying;
- salt to taste.
Blue ones are cut into circles up to 1 centimeter. Large ones are cut into 2 parts. Put in a bowl, sprinkle well with salt, mix. The time for the juice to come out is 40 minutes.
Tomatoes, peppers, pod, garlic cloves of garlic, onions are prepared for chopping. The stalk is removed from hot peppers without touching the core. Scroll all the ingredients through a meat grinder. The resulting mass in a non-stick container is put on fire and cooked for 30 minutes.
The blue ones are washed, squeezed, fried over high heat on both sides until crusty. Spread the fried circles in the boiling sauce and continue to cook for another 30 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Packaged and rolled up in half-liter hot cans. Inverted balloons are covered with a warm cape. Leave in this position until it cools completely.
How to store it correctly
Canned vegetables do not deteriorate and retain their beneficial properties if temperature and light conditions are observed.
To preserve vitamins, it is necessary to place ready-made canned food in a dark place. Jars not sterilized after packaging are stored in a cool, dry room. The optimum temperature is 6-10 degrees. High humidity will lead to the appearance of rust on the lids, if the capping is not tight enough - the development of fungus in canned food.
Thank you for a wonderful recipe!