Eggplant salad for the winter: recipes

Keeping in mind the cold, uninvited months, careful housewives are actively engaged in the harvest season to diversify the dull winter menu. And the pickling of eggplant is probably the second most popular place, following immediately after the cucumber supplies. Moreover, there are plenty of recipes for preservation from blue, there is something suitable even for the most demanding taste. Variety of assortment - spicy, sharp, stuffed eggplants - will always delight you all winter.

Dry Ambassador

The most simple salting of eggplants for the winter can be made only with the help of salt. But it will be more delicious if it is supplemented with greens. Dill and tarragon are considered ideal for this vegetable. The more you take the herbs, the smoother the snack will turn out. However, too zealous do not need: greenery should not be more than half of the eggplant mass.

Each vegetable is cut along about two-thirds of the length, the cut generously sprinkled with salt. "Blue" is added to the tank; Each row is again salted and seasoned with chopped herbs. In a few days, when the vegetable leaves enough juice, the billet is put on the workpiece. In the warmth, she will stay a week; After it is moved to the cold, from which they eat up as needed.

Brine method

More common is the salted eggplant recipe, in which brine is used. You can use whole vegetables, but in the cut form the process will go faster. Tarragon with dill can be supplemented with horseradish and basil; Seasonings are embedded in the incisions, and the layers are lightly poured with cloves and brine. The latter is made from the calculation of two full spoons per liter of water and is poured cold. "Vegetation" vegetables will be about a month, and keep them, again, better in coolness.

Eggplant salad with garlic

This recipe is most popular among conservationists. Fast, cheap, spicy and incredibly delicious. First, the "blue" without the peduncles are blanched, for which the minutes for seven are immersed in boiling salted water. Then they are pierced in several places with a fork and put under oppression at night, to squeeze out excess liquid. The next day brewed brine. For him, for each liter of water, 2-2.5 tablespoons of coarse salt are poured. Vegetables are cut so that a "pocket" is formed. In it, ground garlic is laid. Slit sideways "blue" are added to the pan, poured warm, but not hot brine and pressed down by the load. Ten days - and the delicacy is ready. If it is planned to pickle eggplants for the winter in cans, they after a specified period are packed in containers, the third hour is sterilized and twisted.

Stuffed eggplants

The usual, so to speak, primitive aubergine pickling is not interesting for everyone. But with piquant additions they like everything. The first step will be the already described blanching followed by spinning. This time, the yoke should be put on briefly, until the remaining ingredients are ready.

The second step will be slicing onions with semicircles and its allowance. Once it becomes translucent, it is peppered with a thin straw of carrots (and can be rubbed). Many also add root parsley. Stir-fried vegetables are savored with salt and chopped parsley greens and mixed.

The third stage is stuffing. The procedure is similar to the way it was done with garlic, just need to put more fillings into the cuts. So that it does not fall out, the eggplants are bandaged with thread, after which they are densely packed in glass bottles. Two days later they are poured with calcined, salted and slightly chilled lean oil - and for storage in a cool.

Eggplants in Georgian

Around the world, a salted eggplant is popular for the winter. Her recipes are, perhaps, in the cooking of each country, familiar with this vegetable. One of the most acute is the Georgian snack. The process of preparing it is somewhat troublesome, but in the winter both you and your family will rejoice that the mistress is not too lazy. Washed eggplants are cut in half along, well-salted and left for a couple of hours cut down to make the glass stand out moisture.

Then the halves are well fried (of course, in lean oil: creamy for canning is not good). While blue cools down, through a meat grinder or a combine two sweet thick-walled red peppers, one bitter and a head of garlic are passed. The mass is mixed with the addition of wine vinegar. It is introduced to taste, approximately 2-3 spoons. Eggplants in an even layer on the cut are smeared with a mixture and layers are added to the jar. The liter capacity is sterilized for half an hour, rolled up and wrapped to cool in a warm one.

In Azerbaijani

In another part of the mountains, your opinion about what should be salted eggplant. In Azerbaijan they prefer a more spicy and also an acute option. Ten small fruits get rid of the tails and are cut almost to the point where the stem grows. Aubergines are cooked for about five minutes, until soft, after cooling and pressing out seeds are removed from them. For the filling finely chopped dill, coriander, parsley, mint - in an arbitrary ratio. In addition, a large carrot is rubbed and the head-two garlic pressed. Pieces of finely chopped hot and sweet peppers with a celery stalk are also poured here. All this is solicited and peppered, puffed into "boats", which are filled with half a glass of wine red vinegar, half dissolved in water. After three days, the aubergines are laid out on the banks and cleaned into the refrigerator.

The Moldovan proposal

In Moldova, there is a sauce called "mujah". This is a pretty spicy seasoning with which to eat fish, vegetables and meat. And with the sauce is a salting eggplant, and from it blue get quite delicious taste. Vegetables preferably to pick up large ones, but without the coarse seeds inside.

Three kilo eggplants are cut in thick circles and blanched. Then, large bunches of dill with parsley are finely chopped. Each beam is so large that it can hardly be wrapped around your fingers. Now it's the mujey's turn: two garlic heads are cleaned and crushed, generously salted (two tablespoons with top) and mixed with an incomplete glass of lean oil (milliliters 150).

Dry banks are filled in layers: eggplant - mujah - greens. The necks are tied with gauze, and the containers are removed to darkness and heat for 2-3 days. When the sampled sample satisfies you, the dishes with salted eggplants are sterilized for 20 minutes, clogged and wrapped upside down. An advantageous feature of the Moldovan method of twisting an eggplant is that they are stored without any harm for taste and quality simply on a shelf in the pantry.

Cinnamon + cranberries

Russian housewives, too, are able to cover the eggplant unusually and elegantly for the winter. Salting in cans with the use of waxed cranberries is a recipe that beats all the records in taste. For a kilogram of eggplants will go 300-400 grams of berries. The main ingredient is washed, but this time it is not blanched. It should be cut into equal quarters. The main thing here is that the eye does not disappoint: the larger ones will salivate longer, spoiling the general impression.

Tara for the future snack is sterilized, it is laid out slices of eggplant and evenly crushed with cranberries. For a brine, one and a half liters of water is heated. It dissolves two spoons of salt; After boiling, pour three spoons of chopped dill, and the pan is kept on a quiet fire for five minutes. When the brine slightly cooled, they poured containers, immediately become sealed and hide under the blanket upside down. Keep the workpiece will have to cool. But when you open the first jar, you will immediately find a free place in the cellar for such a wonderful snack.

Finally we recall that cooking refers, more likely, to art than to craft. So any recipe can be modified and supplemented, having received even more remarkable result, than was promised the initial compounding. Dare and fantasize!