Greek eggplant recipe for the winter

A Greek eggplant appetizer for the winter will delight lovers of spicy pickled vegetables. In order for guests and family to like these vegetables, you need to learn how to cook them properly. A canned snack will perfectly fit in the cold season on the dinner table. It can also be served on a holiday, as a separate original salad. On various sites on the Internet, you can watch video recipes about the rules for preparing this salad.

Ingredients for cooking

Eggplant in Greek for the winter is a truly royal recipe. Photos and videos can be viewed on the website. At first glance, it is very complex, but in fact it includes very simple products and is easy to prepare.

For one small jar, you need to take two medium eggplants. Rinse them off, cut off spots, holes and imperfections in the skin. Vegetables must be fresh.

In addition to eggplant, add:

1. One bell pepper;
2. Carrot;
3. Two onions;
4. Garlic 3-4 heads;
5. Bay leaf;
6. Peppercorns;
7. Vegetable oil 50 grams;
8. Sugar and salt to taste, about a tablespoon;
9. Condiments: curry, paprika, coriander, black pepper, white pepper;
10. Herbs: basil, thyme, cilantro, parsley, celery.
11. Two tomatoes.

You can take any greens to taste. You can completely do without it. But it adds flavor and spice. Add salt, sugar and seasoning to taste. To keep the appetizer well, you need to add a little ordinary table vinegar.

How to cook step by step

An eggplant snack should be prepared in one go. It is important not to confuse anything here, and follow the recipe in the photo and video.

They select the highest quality vegetables without rot and disease. They wash and dry them. Peel carrots and onions. Divide the garlic into teeth.

Eggplant is cut into circles or strips, as you like. Carrots, onions and garlic are cut into small cubes. Diced pepper with tomatoes.

Take out a frying pan or saucepan, start cooking. Lay out the vegetables. Add oil, vinegar, sugar and salt. Simmer for a few minutes after boiling.

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Tomatoes are added at the end, along with seasonings and herbs. This appetizer is considered spicy, so you can not spare garlic and hot peppers. Stew for about ten minutes under the lid, tightly closed. Then, put the salad on low heat, cook on for another ten minutes. The mixture shouldn't gurgle, just cook quietly.

Lids and jars should be prepared in advance. They are sterilized, washed in hot water, and scalded with hot steam. Then they are dried and allowed to drain.

A warm snack is placed in jars. If something remains, you can eat it on the same day.The rest is rolled up, screwed up, turned over with lids down until it cools completely. It is better to store the snack in the cellar or in the refrigerator. You can eat in a couple of months, but many people open it to eat earlier.

Important rules for a real Greek snack

Cooking real Greek eggplants for the winter is an art. The recipe video shows that the vegetables are all cut quite large. This is a bit out of the box for Russian snacks. It is no coincidence that it was called Greek.

After all, it is in Greece that all vegetables are very much loved and appreciated, like in no other country. Moreover, in salads, each vegetable is singled out there, without hiding or masking it. So here: the larger the vegetables in the snack, the better and tastier. Even garlic is better not to grind, but to cut into strips or rings. Carrots should be caught in large cubes.

Another important rule - the real taste of the workpiece is recognized only after a while after screwing the lids. Therefore, it is best to wait a few months before trying it.

The most important vegetable here is eggplant. There should be more of it than the rest of the vegetables. The appetizer is spicy, so you can not regret hot peppers, black and red.

It is important to be careful not to overcook the food in the pan. They should crunch slightly when cold. The main feature of a Greek appetizer is that it is bright, spicy and looks beautiful in a jar or plate. That is why the recipe includes colorful vegetables, as well as herbs.

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Culinary reviews

Angela: I tried this snack while visiting my mother-in-law's friend. I decided to cook it myself this year, as there was a good harvest. Spicy eggplants just melt in your mouth. Other vegetables complement them with their sweetness. If you add a little more carrots and onions, then the appetizer turns out to be spicy and sweet. Especially men are delighted with such a salad. The appetizer is good with potatoes or spaghetti.

Ideal with charcoal grilled meat. You can add a little tomato paste while cooking for added flavor.

This appetizer is incredibly tasty, especially when it has been marinated for several months. Created especially for lovers of spicy dishes. Learn how to cook eggplant properly and enthusiastic guests will definitely ask for a recipe. Successful blanks!