4 best recipes for making eggplant manjo for the winter
We are talking about a homemade vegetable snack from the Bulgarian cuisine, captivating with a sweetish taste and salad texture from the first spoon. Eggplant manjo for the winter is prepared, as a rule, with the addition of tomatoes, vegetable bell peppers and onions. When served, these vegetables go well with potato and poultry dishes. Formulation principles and popular ingredients make it possible to include manjo in a dietary, healthy menu.
The subtleties of cooking
The essence of manjo is eggplant. For any recipe, they need pre-processing. The fruits are washed, cut in half lengthwise, generously salted, left under pressure for 1 hour - they will give away excess juice and lose specific bitterness. Rinse and dry.
How to choose products
In addition to the declared vegetables, manjo is often added:
- zucchini;
- carrot;
- pumpkin;
- Chile.
It is not recommended to replace vinegar with citric acid - the snack will lose its piquancy. Coriander, white roots, allspice, herbs of Mediterranean cuisine - basil, rosemary, sage can give it notes of originality..
Preparing inventory
The recipes below do not require sterilization at the end, but the container should initially be clean. Glass jars should be washed with hot water and soda, rinsed with clean water. Then put in the oven preheated to 110 ° C and immediately switched off - during its cooling they will be sterilized.
How to cook manjo for the winter
There are not many recipes for making manjo for the winter. Try making several different options for a delicious vegetable salad so that you can choose the most suitable one later.
Classic recipe
Ingredients:
- 1.3 kg tomato;
- 800 g eggplant;
- 1 kg of sweet pepper;
- 300 g onions;
- 200 g carrots;
- 6 cloves of garlic;
- 90 ml of oil;
- 35 g salt;
- 45 g sugar;
- 45 ml vinegar;
- ground black pepper.
Cooking method:
- Puree the unpeeled tomatoes.
- Cut the eggplants into slices and send them to the pan with the tomatoes.
- Add the vegetable pepper strips.
- Add coarsely grated carrots, minced onion and garlic.
- Pour in oil, vinegar, add salt and sugar, pepper.
- Bring everything to a boil, reduce heat to medium and simmer for 50 minutes.
With tomato paste
Ingredients:
- 2 kg eggplant;
- 400 g tomato paste;
- 800 g onions;
- 120 ml of oil;
- 1.2 kg of sweet pepper;
- 90 g sugar;
- 55 g salt;
- 70 ml vinegar;
- 400 g carrots;
- 10 cloves of garlic;
- black and red ground pepper.
Cooking method:
- Dissolve tomato paste in 1.2 liters of boiled water, add vinegar, ground pepper, salt, sugar, chopped garlic.
- In a saucepan, brown the onion half rings in oil.
- Add coarsely grated carrots and a straw of vegetable pepper to the onion.
- Add diced eggplants to the vegetables.
- Pour in the tomato sauce, bring to a boil, then simmer over medium heat for 40 minutes.
With beans
Ingredients:
- 1.6 kg eggplant;
- 180 g dry white beans;
- 1.2 kg of sweet pepper;
- 2.3 kg of tomatoes;
- 500 g onions;
- 300 g carrots;
- 70 ml vinegar;
- 65 g sugar;
- 40 g of salt;
- 180 ml of oil;
- 12 cloves of garlic;
- 0.5 fresh chili.
Cooking method:
- Pour cold water over the beans 8-10 hours before making the manjo. Then rinse, cover with clean water and cook until the beans are soft (but should keep their shape).
- Cut carrots, vegetable peppers and onions into strips.
- Puree the tomatoes without peeling.
- Cut the eggplants into halves.
- Pour oil into a saucepan on the stove, put carrots, eggplants, tomatoes, onions and bell peppers, add chopped chili (you do not need to peel the seeds), salt and sugar, bring to a boil and count down for 10 minutes.
- Add boiled beans, chopped garlic to everything and cook for 30 minutes.
- Bring to a boil, pour in vinegar, measure for 5 minutes.
Fried eggplant
Ingredients:
- 1 kg eggplant;
- 300 g carrots;
- 500 g onions;
- 1 kg of sweet pepper;
- 250 g fresh olives;
- fresh parsley and cilantro;
- 1.2 kg tomato;
- 1 chili fresh;
- 12 cloves of garlic;
- 140 ml of oil;
- 2 tsp hops-suneli;
- 40 g of salt;
- 40 g sugar;
- 20 ml vinegar.
Cooking method:
- Fry the eggplants, cut into large strips, in oil until golden brown.
- Brown onion half rings and coarsely grated carrots in oil, simmer for 10 minutes.
- For chili, cut off the tail, clean out the partitions and seeds.
- Add eggplant, straws of bell peppers, chopped chili and garlic to the onions and carrots, count 20 minutes.
- Peel and puree the tomatoes.
- Add tomato paste, salt, sugar, suneli hops, coarsely chopped olives (pitted) to the vegetables, count 15 minutes.
- Bring to a boil, pour in vinegar, add chopped herbs, cook for another 5 minutes.
Terms and conditions of storage
According to all recipes, Manjo should be stored in a dark place, at a temperature not higher than +16 ° C and an air humidity of no more than 75%.
A snack opened in any of the 12 months of storage should be moved to the refrigerator and consumed within 1 week.
