Eggplants in tomato juice for the winter. Cooking recipes

Eggplants, which we also call "blue", are an important source of various minerals. First of all, of course, we are talking about potassium, which significantly improves the work of the heart and increases the excretion of the body from the liquid. If this vegetable is eaten constantly, the blood level will drop cholesterol. "Sinenkie" stuff, bake, fry, salt, marinate. So we will take care of the cold winter period, preparing today eggplants in tomato juice for the winter.

Recipe No. 1, ingredients and preparatory stage

The taste qualities of the dishes from aubergine have long been described and are known to everyone. Therefore, we will dwell on this, we will tell you one of the simplest cooking recipes that even an inexperienced person can perform.

Ingredients : three kilograms of aubergines, three liters of tomato juice, three kilograms of ripe red tomatoes, a pound of sweet pepper, 10 peas of black pepper, two large garlic heads, four pieces of laurel leaves, 200 grams of sugar sand, half a liter of vegetable oil, 200 grams of vinegar, Two tablespoons of salt.

You probably know that with the home preparations for the winter, the right choice of products is very important. This depends on the shelf life, and the taste of salad, so carefully consider the following tips, so that the eggplant in tomato juice for the winter turned out to be very high quality. Choose "blue" a small size and very young, because they are softer and the bones are not firm. But with tomatoes, on the contrary, choose soft, red, overripe. From such we will get excellent juice. Bulgarian sweet pepper is suitable for anyone, but the best is red with thick thick flesh.

Preparation of aubergines for the winter

In the event that you do not have a ready-made tomato juice and there is no way to do it, tomatoes are simply passed through a meat grinder and boiled for five minutes. In the meantime, we will prepare some other ingredients. Clear the bitter and sweet pepper from the seeds, from the peel - garlic, and all this is simultaneously passed through the meat grinder, and can also be ground in a blender. Shredded vegetables pour into a saucepan with boiling tomato, add sugar sugar, bay leaf, salt, vinegar, vegetable oil, pepper and 10 minutes after boiling. While our seasoning is brewed, we are engaged in aubergines. My, tails are removed, cut into circles of half-centimeter thickness. We send them to the tomato and boil for another half an hour. We put the prepared dish into pre-sterilized jars, close and roll with iron lids. Eggplants canned in tomato juice, ready.

Recipe # 2

Also, a simple way to prepare a favorite and delicious food is enough. Having prepared it, you will not regret at all.

Necessary ingredients : eggplant - three to four kilograms, tomatoes - three kilograms, sweet pepper - one kilogram, pepper bitter - two pods, garlic - two heads, salt - 100 grams, one glass of vegetable oil and sugar.

Preservation of eggplant in tomato juice according to this recipe is quite simple. Cooked bitter and sweet peppers, tomatoes, garlic is passed through a meat grinder. We add sunflower oil, sugar sand, salt, add to the fire and boil it. After boiling, we put eggplants in a saucepan, cut into small slices, and boil for 20 minutes. Then the aubergines are placed in cans, of course sterile, together with the thicket. We roll it up. Another version of the dish "Eggplant in tomato juice for the winter" is prepared. It should be about six liters.

Recipe № 3: eggplant with onion and pepper

In order to prepare eight portions of this dish, we will need about an hour of time. And get a great dish for a snack.

We will need the following ingredients : one kilogram of eggplant, onion and sweet pepper, three liters of tomato juice, 300 grams of sugar sand, 150 ml of vinegar and 50 grams of salt. The amount of tomato juice is indicated after processing of tomatoes in a meat grinder. So we will get a natural juice with pulp. Which is many times better than the store of the packages. When it is received, we begin to fulfill the recipe: eggplant in tomato juice.

Preparation of eggplant with onion and pepper in natural tomato juice

We prepare the ingredients for our salad. We cut into cubes eggplants, thick rings onions, squares - pepper. Before this, of course, my vegetables and clean, if necessary. Each component should be the same. Orientation should be volume, not weight, so it is desirable to measure a bowl. Scales here to anything. Prepared tomato juice with pulp is poured into a deep saucepan and put on fire. Fill the vinegar, pour out the sugar and salt, boil. After boiling, add aubergines to the pan and cook for 10 minutes on a small fire. We spread the onions, stew for 10 minutes, now - pepper, and again the same 10 minutes stew. Everything, aubergines in tomato juice for the winter are ready. In clean, dry jars we impose the resulting salad and cover with lids. By the way, it is not necessary to sterilize. But here upside down to turn and wrap it well you need unequivocally. After a day, we remove the preservation for long-term storage. From the above quantity of ingredients, about nine kilograms of lettuce are obtained. Bon Appetit.