Eggplants with underdeveloped seeds are best suited for home canning. These can be grown on your own plot or purchased in a store and on the market in a certain season.
Preparation begins with the removal of the stalks. Then the eggplants are dipped in boiling water and kept there until the skin is easily peeled off. It is removed from the still hot fruits by pricking them with a fork.
Eggplants prepared in this way are placed in well-washed sterilized jars with a volume of 2 or 3 liters. It is recommended to lay as tightly as possible. Now it remains to pour the contents of the jars with hot tomato juice, the temperature of which should be close to the boiling point. For every liter of tomato juice, take about 2 tbsp. l. with a slide of salt.
The jars are immediately covered with heated metal lids and sterilized by boiling. After boiling water, the fire should be lowered and the jars should be sterilized at a low boil for 20-30 minutes. After that, the cans are rolled up and left upside down until they cool. This method of home preparation is suitable for fruits that hold their shape well, not softened.
If the fruits are soft, it is better to put them on eggplant caviar. To do this, finely chop the onion, grate the carrots on a coarse grater, fry it all in vegetable oil and add finely chopped eggplant. Salt and sugar are added to taste. Grated garlic and ground pepper will give the product a pungent spicy taste.
A good cold snack made from blue-purple fruits is obtained if you boil them in tomato juice, then cut into slices, place in a jar and pour over tomato juice, adding 2-3 crushed garlic cloves. Such a preparation is kept in the refrigerator for a day, after which it can be served to the table.
Eggplants can be salted for the winter. For this purpose, peeled and thoroughly washed fruits should be cut along the side surface and dipped in boiling unsalted water for 5-7 minutes. After that, the fruits must be allowed to cool.
While the eggplants are cooling, there is time to cook the minced vegetables. This is done as follows:
- chop peeled garlic at the rate of half a teaspoon for a whole eggplant;
- chop well washed dill with parsley;
- cut the bell pepper into short strips;
- grate the carrots on a coarse grater, adhering to the ratio of 1 part carrot to 3 parts bell pepper;
- salt the resulting vegetable mince well, 2 tbsp per liter can of canned food. salt.
The prepared vegetable mince is placed in the slot in the eggplant, trying to fill the entire cavity with it. The eggplants prepared in this way are placed in a jar as tightly as possible, sprinkled with black pepper in the form of peas and bay leaves are added. Put oppression on top of the stuffed eggplant. Within 3-5 days, the container should be at room temperature, and then move to the refrigerator.
Eggplants prepared in this way can be served with almost any dish – this is a universal appetizer that makes winter dinners spicy and piquant.
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