6 best recipes for baked eggplant for the winter
Pear-shaped or oblong-shaped fruits, covered with shiny purple skin, are planted in the southern regions. Eggplants have a tasty and delicate pulp, but they quickly outgrow and accumulate toxic compounds. Young vegetables are used to prepare meals and snacks, baked eggplants are most useful, in winter they saturate the body with fiber and vitamins.
Ripe fruits are also eaten, but they become edible only after soaking in salt water.
Features of cooking baked eggplant for the winter
The flesh of young blue ones is very tender, but when the vegetables ripen, it begins to taste bitter. The corned beef accumulating in nightshade crops gives the fruit an unpleasant taste. Before baking or frying, you first need to remove the bitterness in the eggplant. To do this, cut vegetables into circles, place them in a liter of water for 30 or 40 minutes, dissolve a spoonful of salt in it, and put a load on top.
Preparation of containers and main ingredients
The jars, in which the baked eggplants are laid, are cleaned of contamination with soda, put on a baking sheet of the oven with the neck down, heated to 160 ° C, and removed when the walls are dry. In a double boiler, containers are sterilized for a quarter of an hour. The soaked eggplants are washed under the tap and allowed to drain.
Procurement methods
The little blue ones are baked, wrapped in foil, in the oven, in the gas stove, on fire, in the grill. They go well with other vegetables, minced meat and cheese, cooked whole, sliced, stuffed, with cottage cheese, fried and pickled. The best snacks are made with tomatoes and garlic.
The classic recipe for eggplant baked in the oven
The blue ones are good hot and cold, they are used as a main course, used as a side dish. For the winter, some housewives try to bake eggplants with vegetables. To close one and a half kilograms of young blue ones in jars, use:
- garlic;
- 500 g of tomatoes;
- 1 sweet pepper;
- vinegar and vegetable oil - 40 mm each.
All components must be thoroughly rinsed under the tap, the stalks must be removed from the eggplants, the skin does not need to be removed, but pierced in several places.
Cover the baking sheet with parchment paper, lay out the blue and pepper, bake vegetables at 200 ° C for 40–45 minutes. Tomatoes are scalded with boiling water and left in water for a short time. Eggplants are taken out of the oven, peeled. Bulgarian pepper is cut into strips.
In a prepared jar, you need to lay out vegetables in layers, add tomatoes, peeled from the skin, sprinkle with crushed garlic and salt, season with oil and vinegar.I sterilize the salad for 20-30 minutes, until the blue ones let the juice out.
Baked eggplant "like on a fire"
Vegetables prepared according to this recipe have an unusual taste, as if they were on an open fire, and not baked on a gas stove:
- In a bowl, combine 3 tbsp. tablespoons of olive or sunflower oil, 1 tsp. lemon juice, a pinch of sugar.
- Chop greens, chop a clove of garlic, chop onions.
- Two peppers are placed on a grate installed on a gas burner, baked until softened, and then sent to a bag.
- Do the same with 2 eggplants, chop them up, pour them into a bowl with pepper, cut into strips.
So that the appetizer does not go bad, they are shifted and sterilized in jars. The vegetables are aromatic, as if baked over a fire.
Cooking method without vinegar
You can close an appetizing sauté for the winter; for this, half-ripe eggplants are cut into cubes. Chop carrots on a coarse grater. Fry onions in a frying pan, add strips of pepper, after 3 minutes put the rest of the vegetables and stew until tender under the lid.
Tomatoes, garlic, parsley are sent to a blender and beat until smooth. The sauce is poured into a pan and stewed with the rest of the ingredients for another 10 minutes. To make a sauté you will need:
- 2 kg eggplant;
- 700 g of tomatoes;
- 4 peppers;
- 400 grams of carrots.
To keep the snack for a long time, the vegetables are carefully put into jars with a wooden spoon, which are immersed in boiling water for a quarter of an hour, rolled up, and insulated with a blanket.
Without sterilization
Using the minimum amount of ingredients, eggplant is closed for the winter. Vegetables acquire such a taste that they can be confused with mushrooms. The absence of the need for sterilization allows you to save useful components, save time:
- Two and a half kilograms of blue ones are cut into cubes, dipped in boiling water and boiled for 2-3 minutes.
- Put eggplants in a frying pan filled with oil, fry until they are browned, add chopped dill, chopped garlic.
- Vinegar is poured into vegetables, without turning off, but only reducing the heat, carefully transferred to sterile jars.
If seeds have already appeared in the eggplant, they are stewed for a quarter of an hour. In addition to blue ones, 100 ml of vinegar, a glass of sunflower oil, 100 g of salt, water - 2 or 2.5 liters, a head of garlic are used.
In tomato sauce
Eggplants, baked in tomato sauce, retain a maximum of vitamins and minerals, which are rich in both fruits. Young blue ones are pierced with a fork in several places and sent to the oven for half an hour, heated to 150 ° C.
Tomatoes, cut into slices, peppers - in strips, chopped garlic is placed in a blender. The finished puree is mixed with sugar, seasoning and salt, put on the stove, where it is boiled for a quarter of an hour and combined with vinegar.
The baked blue ones are peeled, transferred to a jar, which is filled to the top with tomato sauce. For 2 eggplants you need:
- ¼ kilograms of tomatoes;
- 1 sweet pepper;
- chili and hot peas to taste;
- a spoonful of vinegar and sugar;
- 15 g of salt.
For storage for the winter, vegetables in the pot are sterilized for about 20 minutes. The jars are sealed hermetically, turned upside down.
Baked peppers with eggplant
Vitamin-rich snacks take a lot of time to prepare, but then there will be something to serve with hot dishes. Blue ones together with the skin should be cut into thin circles, soaked in salt water. Peppers of different colors are freed from seeds, onions and garlic are peeled, chopped into rings, mixed and left in a bowl for the vegetables to start juice.
After 3 or 4 hours, all the ingredients are put into 0.5 liter jars and sent to a cold oven, gradually heating it to 200 ° C, after boiling the mass, the temperature is reduced to 150, baked for another 50-60 minutes.
To prepare 4 kg of eggplant you need to take:
- 500 ml of sunflower oil;
- onions and bell peppers - 1.5 kg each;
- vinegar essence - 1 tbsp. l .;
- a bunch of dill;
- garlic - 10 heads;
- salt - 60 g.
Jars of vegetables are taken out of the oven, twisted, turned upside down. The appetizer turns out to be fragrant and very useful for the body.
Further storage of conservation
Fresh eggplants don't sit until spring like potatoes or carrots, even if left in the refrigerator. Vegetables spoil in a month and a half.
Preservation with vinegar is stored at 5 ° C heat and low humidity. If jars of baked eggplants have been sterilized for a certain time, they do not need to be taken out to the basement, but kept in the closet or in the room.
How long can the workpieces be stored?
The preservation that is left in the apartment must be consumed within 12 months. You can keep snacks with vinegar from vegetables at home if all the rules were followed during preparation.
In the cellar, hermetically sealed and sterilized jars with blue ones are stored for 2 to 3 years, but it is better to roll fresh vegetables every autumn.
