Today we will tell you how to properly bake eggplant and prepare them for the winter in different variations. Such heat treatment is not only much more useful than traditional frying in a frying pan, but also preserves more taste qualities of the vegetable.
Caviar from eggplant baked in the oven with pepper for the winter
Ingredients:
- eggplant - 1,9 kg;
- tomatoes - 190 g;
- onions - 190 g;
- sweet pepper - 190 g;
- sprigs of dill and parsley (herbs) - 95 g;
- vinegar 9% - 35 ml;
- not iodized large salt - 35 g;
- without aroma sunflower oil - 75 ml;
- pepper fragrant and black (ground) - 2 pinches;
- granulated sugar - 20 g.
Preparation
To bake aubergines in the oven for caviar, they must first be washed, dried, and then put on a baking tray, smeared a little oil. The vegetable will be baked for about thirty-five to forty minutes. Periodically, it is necessary to check the fruit for softness by puncturing a toothpick. Bulgarian peppers can be cooked in the same manner as eggplants, spreading the fruits on the second baking sheet, but the time for bruising will need less - about a total of twenty minutes (ten minutes on each side).
Peppers on the readiness are placed in any container under the lid, so that they are slightly stripped off, after which we easily remove the skins and separate the stems with the seed boxes. Eggplant pulp is separated from the peel by means of a spoon or simply by peeling the skins with a knife.
Now the pulp of pepper and eggplant must be crushed. For this, it can be cut into cubes as small as possible or passed through a meat grinder. Here you need to focus on your taste and the desired consistency of caviar.
Bulbs are cleaned, cut into small pieces and we pass in a frying pan with sunflower oil, and with tomatoes we remove the skins, scalding the fruits with boiling water, and then punching in a blender and further rubbing through a strainer.
We combine in a convenient capacity pulp of pepper, eggplant, as well as onion and tomato puree, add to taste large non-iodized salt, granulated sugar, ground pepper (black and fragrant), and pour vinegar, add herbs chopped and mix. We spread the eggs in clean jars, cover them with lids and send them to the bowl with water for sterilization. We boil half-liter containers with a billet for an hour, and a liter for eighty minutes, after which we seal the lids and let the vessels cool.
Baked eggplants for the winter for freezing
Ingredients:
- eggplant - how much is available;
- without the aroma of sunflower oil - to taste.
Preparation
As is known, eggplants are not recommended to be frozen freshly, since after defrosting they lose their taste qualities and become rubbery and not tasty. Therefore, the landlady found a way out and prepare a baked vegetable. In this form it completely preserves the taste and valuable properties. To realize the idea, you can cut the fruits into cubes as on a honeycomb, or simply wash and lay them on the pan completely. It is now necessary to only sprinkle the contents of the baking tray with oil and bake for an hour in the oven, turning the fruit a couple of times to another barrel (if whole), or mixing (chopped).
Ready-made vegetables after cooling packaged on packages for freezing and sent to the freezer .
Aubergines baked on the grill for the winter with vegetables
Ingredients:
- eggplant - 2,5 kg;
- sweet pepper Bulgarian (red) - 750 g;
- bitter pepper - 1,5-2 pod;
- tomatoes - 2,1 kg;
- onions - 990 g;
- garlic heads - 2 pcs .;
- dill, basil violet, coriander, savory, parsley (greens) - the average prefabricated bundle;
- not iodized large salt - 45 g;
- without aroma sunflower oil - 500 ml.
Preparation
Stunningly tasty salad from grilled vegetables on mangal can be prepared for the winter according to this recipe. To do this, washed eggplants, sweet and bitter peppers, as well as fresh tomatoes bake over burning coals, using double skewers or a grate for baking.
On readiness we clear vegetables from the charred skins, and the pulp is cut not large and we put in a bowl. Bulbs are cleaned and wessed on sunflower-flavored oil until golden and add to the sliced ​​vegetables.
We pour in vegetable oil and put the vessel on the stove on a moderate fire. We let the contents boil, add the grated garlic and chopped melenko greens and we savor the snack in the smallest fire for about twenty minutes.
Now we pack vegetable salad from baked vegetables on dry and clean jars, cover with lids and put in a container with hot water for further sterilization. For half-liter jars it will be thirty minutes, and liter will take fifty minutes.