Recipes for making eggplant rolls for the winter
You can quickly prepare eggplant rolls for the winter. The dish is served in summer, and canned rolls in winter. Peppers, carrots and other vegetables are used as filling. Among the many recipes, you can choose the most suitable one for your household.
Eggplant rolls "Pikant"
This Georgian vegetable appetizer recipe adds a piquant twist. You can cook these rolls for the winter, or you can serve them to the table in a couple of hours.
Ingredients:
- 2 kg of medium sized young eggplants;
- 300 g of nuts (walnuts);
- 200 g of peeled garlic;
- 100 g of hot, paprika.
A variety of herbs (cilantro, young dill, parsley) and spices (paprika in the form of powder and hops-suneli) are used to add spice to the eggplant.
For the marinade, you need to prepare:
- rock salt, not iodized - 1 tbsp. l .;
- granulated sugar - 2 tbsp. l .;
- wine vinegar (table vinegar is not used for this recipe) - 2 tbsp. l.
- vegetable oil (necessarily refined).
Cooking procedure: you will have to stock up on two hours of free time. Cut the blue ones into slices about 0.5 cm thick. Pour with salt water and wait half an hour to rid the vegetable of bitterness. After this procedure, the eggplant will absorb less oil when frying. Put eggplant plates in a frying pan hot with vegetable oil. Their readiness can be judged by their golden color. After that, we prepare the filling.
The ingredients (nuts, fresh herbs, garlic and chilli peppers) are ground in a blender. Then the fried plates are greased with the mixture, rolled up and folded into sterilized jars.
The marinade is prepared from 500 ml of water with salt and granulated sugar, then the liquid is brought to a boil. When the water boils, vinegar is poured in, and the container is removed from the heat. Pour filled jars with hot marinade and roll them up with metal sterile lids.
Eggplant rolls "Vegetarian"
This recipe provides for a vibrant color scheme of the rolls to lift the mood. This appetizer is especially suitable for vegetarian meals.
For 1 half-liter jar of snacks, you need the following ingredients:
- 500 g fresh eggplant;
- 200 g ripe tomatoes;
- 150 g of bell pepper (always red);
- 300 g carrots;
- greens (parsley stalks are suitable);
- 2 small cloves of garlic;
- 100 - 200 ml of refined vegetable oil.
We begin the cooking process: you need to thoroughly wash the vegetables. The eggplants are cut lengthwise to form the so-called "tongues". Fry the plates on both sides in vegetable oil. Place in a strainer to allow excess fat to stack.
Tomatoes are cut into small half rings or in the form of cubes. The pepper is cut into rather large strips, and the carrots are grated. The parsley is thoroughly washed and dried - you can use a waffle towel. Then the tough stems are removed and shredded.
Garlic can be squeezed through a special press and mixed with chopped herbs. Coat the tongues with the parsley-garlic mixture. On top of such a dressing, put a piece of tomato and pepper, a little grated carrots.
Then roll the eggplant plates into tight rolls, put them in a sterilized jar and pour in boiled vegetable oil. Sterilize the prepared jar in a pan with water. For a 0.5 can, a 10-minute boil is sufficient. I stock about 20 of these jars for the winter.
Rolls "Ogonyok"
Those who prefer spicy dishes will appreciate this recipe for the winter - although eggplant rolls take time, but the result is worth it.
For 3 kg of fresh blue ones, the following ingredients are needed:
- 7 - 8 pcs. sweet pepper (red) and 2 chili peppers;
- 200 g garlic cloves;
- 1 cup table vinegar
- 1 glass of vegetable oil (refined sunflower oil);
- rock salt.
Method of preparation: wash and peel vegetables. Salt the plates of transversely cut eggplants and set aside for half an hour. After pressing the liquid. Bitterness will leave the “tongues” together with it. Then fry and wait 30 minutes for excess oil to drain.
Grind the remaining vegetables in a blender (you can use a meat grinder). Pour salt into the prepared mixture and pour vinegar. Put on a large plate and, dipping the fried eggplant plates, put the rolls in sterile jars. The sweet pepper used for this recipe not only has an original taste, but also an interesting kind of snack.
Eggplant rolls "With tomato sauce"
It will take about 1.5 hours to preserve such a snack. The tomato will add a characteristic blue flavor.
Required:
- 2 large eggplants;
- 1 medium head of garlic;
- 3 - 4 tomatoes;
- greens, depending on preference;
- vinegar - 2 tbsp. l.
Cooking sequence: wash the vegetables first. Do not peel the eggplants, remove the stalk and cut into slices. Pour ready-made "tongues" with cool water and salt — this will help eliminate the characteristic bitter taste of the cooked food.
To peel tomatoes, they are first doused with boiling water and then placed in low temperature water.
After peeling the tomatoes, remove the dense core and grind in a blender to a mushy mass. After squeezing the sliced eggplant from moisture, fry it in sunflower oil. It is advisable to let the excess fat drain off after frying.
Put the washed greens in boiling water for 1 minute and chop finely. Mix the garlic crushed under the press with herbs and add the ground black pepper there. Then put the prepared mass on the wide end of the eggplant tongue and wrap the roll. In this way, prepare all the rolls.
Pour the tomato gruel into a small saucepan and let it boil. Add prescription sugar, vinegar and salt. Cook for about 10 minutes at a low hotplate temperature. Eggplant rolls are laid out in a sterile jar, poured to the top with boiling marinade and canned. After airtight closure with a sterile lid, let the jars cool, then put the pickled eggplant rolls in the cabinet for long-term storage.
Probably, every housewife, after reading these simple recipes, will decide: "I will definitely roll eggplants for my family for the winter."
