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Stuffed eggplant for the winter: cooking recipes with photos

How to cook stuffed eggplants in the banks for the winter

Making blanks of eggplant for the winter, do not forget about the stuffed options for such snacks.

This method of preservation is suitable especially for lovers of something salty or sour, and will also become an indispensable addition to both cooked potatoes and pasta.

You do not know how to properly make such blanks? Do not panic! In this article we will teach you to cook very tasty stuffed eggplants for the winter in banks, describing the most interesting recipes for their preparation.

  • The average eggplant — 10 pieces;
  • Carrots — 400 g;
  • Garlic — up to 15 cloves;
  • Parsley root — 120 g;
  • Onion — 4 pcs .;
  • Salt is not iodized — 3 tsp;
  • Sunflower oil — 2 glasses;
  • Greens — 1 medium bunch.

We take small fruits of eggplants and thoroughly wash them. We cut off their tails and make cuts along, but not completely. In a separate saucepan, boil water and pour salt into it (on average, about a tablespoon per liter of water).

Immerse there prepared vegetables. They need to boil for about 40 minutes.

Then we take out the fruit, give time to cool a little, and put it under the press.

There they should be at least six hours. This will give the opportunity to remove the taste of bitterness and excess liquid from the fruit.

While our eggplants are under pressure, you need to prepare the stuffing. We clean the carrots and rub it with straw with the help of a grater. Onion cut into half rings, and skip through the garlic.

Put the onion in the pan and slightly browned it with the addition of sunflower oil. Literally in 5 minutes we add parsley root, carrots and finely chopped greens to it. To taste we salt.

The resulting vegetable composition stuffed eggplant and put them in sterile jars. After laying each layer, sprinkle them with garlic.

In the pan separately you need to heat the remaining vegetable oil. Then let it cool a little and pour the stuffed vegetables in jars.

Cover with lids and place in a deep pan for 20 minutes for sterilization.

We roll up the cans with a machine and, in an inverted state, give them the opportunity to cool down. Cooled banks can be removed in the basement.

Eggplant stuffed with carrots and garlic for the winter

  • The average eggplant — 10 pieces;
  • Carrots — 300 g;
  • Garlic — up to 10 cloves;
  • Pepper sweet — 2-3 pieces;
  • 9% vinegar — 200 ml;
  • Greens (dill, parsley) — medium bunch;
  • Chile pepper bitter — 2 pcs .;
  • Salt is not iodized — 3 tsp.

We take small fruits of eggplants (most conveniently, if their length does not exceed 15 centimeters), thoroughly wash them and remove the tails.

Prepare the salt solution in the pan. Add one tablespoon of salt to one liter of water and wait for the water to boil. Then we put eggplants in boiling water and blanch them for about 3 minutes.

We take the fruit out of the pan, let it cool, and place it under the press to remove any liquid residue. We are engaged in the preparation of the filling. Initially we clean the carrots and garlic, remove the tails and seeds from the peppers. All washed under water.

Garlic chopped garlic or fine grater and combine it with salt and finely chopped greens. Grate the carrots on a coarse grater, cut the peppers into small strips. Combine all the vegetables together and mix.

We make an in-depth cut along each eggplant, but not completely. Fill it with filling and tightly squeeze the halves together.

We spread the stuffed vegetables as tightly as possible into the jars and fill them with vinegar. Before this, the banks must necessarily pour steam. Cover them with lids, transfer them to a large saucepan and sterilize for 25 minutes after boiling.

The bottom of the pan is covered with some towel. Then we roll the lids with the machine and place the jars with stuffed eggplants for the winter under a warm blanket upside down until it is completely cooled.

Recipe for cooking appetizers with tomatoes and sweet peppers

  • The average eggplant — 15 pieces;
  • Tomatoes — 400 g;
  • Carrots — 400 g;
  • Sweet pepper — 400 g;
  • Bay leaf — 3 pcs .;
  • Garlic — 200 g;
  • Chile pepper bitter — 2 pcs .;
  • Peas — up to 15 pieces;
  • Salt is not iodized — 3 tsp;
  • Sunflower oil — for roasting.

This recipe for stuffed eggplants for the winter is also original, but will require some attention. Medium-sized eggplants are washed out, remove their stems and make an in-depth incision.

In a deep bowl we dilute salt water and place vegetables there for several hours. Then take out the vegetables, wash them under cool water and put them under pressure for 2 hours.

At this time, carrots, sweet peppers and tomatoes cut into medium cubes. In a heated pan fry all the vegetables with the addition of sunflower oil. Garlic and bitter pepper scroll through a meat grinder or you can rub on the smallest grater (the effect is the same).

Stuff the eggplants with roasted vegetables and squeeze tightly on the sides. In order to keep the filling inside, you can tie them with a thread. We put the stuffed fruits of eggplants in three-liter jars, each layer, sprinkling garlic with hot pepper.

Next, prepare the brine. To do this, boil water and pour salt into it, about 3 teaspoons per liter of water. Bring to a boil, then add pepper and Lavrushka. Still boil a couple of minutes.

The resulting liquid pour each jar with eggplants and leave them in a warm room. After 4 days, cover the jars with iron lids, put in a deep dish and sterilize for 30 minutes.

Then we roll up the covers with a special machine, turn over the cans and cover them with a warm rug until complete cooling.

If you do not plan to leave eggplants for long storage, you can do without sterilization.

After the ferment process is over, you need to cover the cans with nylon caps and place them in a refrigerator for storage. There they can be stored for a month.

Do you want to cook eggplant dishes in winter? Then freeze them for the winter! It describes how to freeze and gives tips on preserving vegetables.

And here you will learn how to pickle cucumbers in a cold way in banks. Good luck to you, dear mistress!

  1. For stuffing, the best option would be small eggplants. On average, up to 15 centimeters. They are easier to put in banks;
  2. Eggplant fruits must be young, as we do not remove the skin and seeds;
  3. Before filling the fruits, they should be soaked in salted brine and held under pressure for several hours. This process will remove unnecessary bitterness and relieve them of excess fluid;
  4. Before seaming, be sure to sterilize the jars and boil the lids;
  5. The option of eggplant fillings can be very diverse. Do not be afraid to experiment, and you will get your favorite recipe for this dish;
  6. Before roasting, eggplants need a little salt and allow them to lie down for about 30 minutes. Due to this, they will absorb less oil.

If you follow the step-by-step instructions clearly, in the winter from time to time you will be able to take out jars of stuffed eggplants and enjoy their taste. Good luck!

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