Delicious, healthy eggplant is used for cooking everyday and holiday dishes. One of the beloved by everyone is caviar. Prepared according to various recipes, it is served at the table and prepared for the winter in canned food. This nutritious dish, low-calorie, easily absorbed by the body, is useful for the prevention of atherosclerosis and other heart diseases.
Selection and preparation of ingredients
For the winter harvesting of eggplant caviar, use the standard set: eggplant, onions, tomatoes, bell peppers, with the addition of other ingredients in your favorite recipe. When choosing the main eggplant, pay attention to weight and size (an unripe fruit 15 cm long weighs no more than half a kilogram), the presence of a stalk (required!), Its appearance (color is green, elastic structure).
Important! Sterilize jars and lids must be thoroughly, because the finished workpiece will not be sterilized again.
Sluggish skin and dull color, brown, with stains of the stalk indicate that the fruit has been plucked for a long time, you do not need to buy it. The remaining vegetables are selected according to the same principle: high-quality, fresh. Sunflower oil is bought refined, without a cloudy sediment at the bottom.
The best recipes for harvesting eggplant caviar for the winter without sterilization
Eggplant caviar is a dish rich in vitamins and minerals. There are many recipes for different tastes. Harvesting eggplant for the winter - the most delicious addition to the main dishes, can be the main dish of the dining table. You can prepare several types of dishes to diversify the table. For better winter storage, cans and lids must be steamed before rolling.
The easiest recipe without roasting
for 3 cans of 1 l1 hour 10 minutes
garlic
1 head (medium size)
refined sunflower oil
100 ml
ground black pepper
taste
ground red pepper
taste
Nutrition value per 100 g of product
- Wash vegetables under the tap.
- Peel garlic, carrots, onions.
- Remove the stem and seeds from the sweet pepper.
- In blue, cut off the peel and tips.
- Cut the vegetables in slices for a meat grinder.
- Separately twist the tomatoes, grind onions, peppers, carrots in another bowl.
- Grind the blue ones through a meat grinder, and strain the excess juice through a sieve.
- Finely chop the garlic.
- Pour onion, carrots, pepper into vegetable oil preheated in a thick-walled pan, pass for several minutes.
- Add ground eggplant, simmer all together for 20 minutes.
- Pour ground tomatoes, stew for another 40 minutes. Stir so as not to stick.
- 10 minutes before cooking, add half the spices and chopped garlic, simmer for 2 minutes, add the remaining ones to taste - red, black pepper and garlic.
- Put prepared caviar in prepared jars and close with sterilized lids.
Did you know? The most useful eggplant is with a dark purple, almost black peel.
In Ukrainian
for 6 cans of 0.5 l1 hour
Nutrition value per 100 g
- Rinse vegetables well under the tap.
- Dice the eggplant.
- Peel the tomatoes: make a small incision, scald with boiling water, sharply lower them into ice water. The peel is easily removable.
- Chop the onion finely.
- Grate carrots on a coarse grater.
- Cook simultaneously in two pans: in one stew the eggplants, when they become soft, add the tomatoes, simmer for 10 minutes; on the other, fry the onions and carrots until golden brown.
- Pour the vegetables into a large saucepan, mix well, add salt and sugar to taste, simmer for half an hour.
- Arrange the hot salad in prepared jars, close the lids.
- Put on a flat surface, wrap for 24 hours. Then take to storage.
Important! During cooking, the blue ones lose most of their liquid, that is, they decrease in volume.
In English
for 12 cans of 0.5 l20 minutes
vegetable oil
150 ml
Nutrition value per 100 g of product
- Wash vegetables thoroughly.
- Peel onions and carrots.
- Chop the onion into thin strips, grate the carrots on a coarse grater, chop the bell pepper into slices, eggplant into slices without removing the skin.
- Prepare the marinade - mix salt, sugar, vinegar in a blender.
- Combine vegetables with marinade in one bowl.
- Pour into a heated pan, simmer over moderate heat for 20 minutes.
- Mix the mixture with a blender until smooth.
- Warm up to + 80 ° С.
- Pack in sterilized jars, roll up with sterile lids.
Important! Eggplant well remove salts from the body, normalize the water-salt balance.
With tomatoes in a slow cooker
1.5 l1 hour 30 minutes
medium-sized eggplant
3 pcs.
carrot
1 large (two medium sizes)
Nutrition value per 100 g
- Wash blue, cut into cubes. Pour into a large bowl, pour salt water: 1 liter - 1 tablespoon of salt. Salt water will remove bitterness from vegetables.
- Set the mode "Frying" in the multicooker, pour vegetable oil.
- Chop the onions in half rings, pour into a slow cooker in heated oil. Fry until golden brown.
- On a coarse grater, grate the carrot, pass with the onion for 5 minutes.
- Peel sweet peppers from seeds and stalk, cut into cubes. Fry with onions and carrots for 5 minutes.
- Drain the blue water, add to the remaining vegetables in the bowl of the multicooker, fry for 10 minutes.
- Scale tomatoes, peel, cut into cubes. Add to other vegetables.
- Sprinkle pepper, salt to taste. Mix well.
- Turn off the "Frying" mode, set the "Extinguishing" for 1 hour.
- Pack hot caviar in sterile jars, cover with lids.
- Flip over. Wrap up for a day.
Did you know? Due to the high content of potassium salts and low calorie content, eggplant helps to remove excess fluid, therefore, help to lose weight.
With beans
for 3 cans of 1 l1 hour 30 minutes
refined vegetable oil
0.2 l
Nutrition value per 100 g
- Sort beans, rinse, soak for 2 hours. Boil.
- Wash all vegetables well.
- Coarsely grate the carrots.
- Remove pepper stalk, seeds from pepper, cut into strips.
- Finely chopped eggplant into small cubes.
- Scald tomatoes, peel them, pass through a meat grinder or kill in a blender.
- Put all vegetables in a heated pan with a heavy bottom, add oil, salt, pepper and mix gently. Stew an hour.
- Add vinegar 10 minutes before cooking.
- Put the finished dish in sterile jars, roll up, turn upside down.
- Wrap up for a day. Eggplant salad with beans for the winter can be cooked in a slow cooker in the "Stew" mode.
Important! Salt will be absorbed by the vegetables gradually, you need to periodically try the salad and add it if necessary.
No vinegar
for 6 cans of 1 liter 2 hours 30 minutes
refined vegetable oil
0.3 l
ground black pepper
taste
Nutrition value per 100 g of product
- Rinse vegetables under the tap.
- Heat refined oil in a thick-walled pan.
- Finely chop the onion into cubes, fry in vegetable oil until golden brown.
- Chop the pepper into cubes.
- With blue cut the skin, cut into small cubes.
- Add pepper and eggplant to the fried onion, salt, mix gently. Simmer over low heat for 30 minutes.
- Peel the tomatoes, cut into half rings, put in the remaining vegetables. To interfere.
- Stew caviar for an hour and a half, stir so as not to stick. When the excess moisture leaves, try, if necessary, add salt to taste.
- Pack hot salad in sterile jars, cover with lids. Flip upside down.
- Wrap up for a day.
Features of storage of blanks
After the proper preparation of eggplant salads, the main task is to save the workpiece.
Several storage features:
- Banks should cool slowly before being sent for storage, so you need to wrap them carefully after seaming.
- It is better to preserve the workpieces in a cold place: on an uninsulated balcony, in the cellar.
- If you install the storage jars on the shelves upside down, they do not swell.
Salads from the "little blue" for the winter - the pride of any housewife. The blanks “lick your fingers” will appeal to households and guests; they will be the signature dish of any feast.
