"Blue" and healthy, and tasty, and varied in cooking. As soon as they are not canned by experienced housewives! But fans of really savory snacks will be most pleased with Kherson eggplants for the winter. That's where the really burning and fiery dish is! Perfectly in harmony with almost any flight of culinary imagination: with meat, and with fish, and with vegetables. And just laid on a slice of bread, they amuse even a real gourmet.
The main thing in Kherson eggplants for the winter
First of all, we will talk about the main vegetable ingredient in the preservation in question - about the "blue ones". So that the spin in the winter did not disappoint us, but, on the contrary, pleased with the taste and duration of its storage, we will have to work hard.
First you need to get rid of excess bitterness in these purple "gifts of the fields." So washed and dried vegetables lose their tails, cut in half (or quarters) and sprinkled with salt. This step is required in all Kherson eggplant recipes for the winter. To accelerate the process, it is advisable to install oppression on the “blue ones” (its elementary version is a three-liter water cylinder). Such an installation is left for three hours. Then the drained liquid is drained, and the slices of vegetables are dried again.
The next step in the preparation of eggplant in Kherson style for the winter is their frying. The process is carried out on both sides and lasts until the pieces of the "blue" get a good appetizing crust (you can, by the way, use the oven). Then they get wet with paper towels - we do not need excess oil.
And now - refueling!
We proceed to the preparation of gravy, thanks to which the Kherson-style eggplants for the winter and acquire the necessary sharpness. It will take a kilogram of red bell pepper (if you had three kilos of “blue ones”). Then the dried pods are cleaned and coarsely chopped. Three bitter peppers do not need to be cleaned - the seeds give most of the stickiness. A gram of three hundred garlic must be taken apart into slices and peeled. All these components are grinded with the equipment that is available in your kitchen. Especially conscientious cooks will do this manipulation twice - and will not fail. Now sugar, vinegar and vegetable oil (in a glass) are added to the dressing. Plus one and a half tablespoons of coarse salt, and the mass is carefully kneaded.
Uniting ...
Further actions by the chefs vary. Someone puts eggplant in Kherson style for the winter, layering with dressing. Someone kneads them well in it. Which way to go for you, decide for yourself. You can, for starters, use both, and after - decide which way is closer to you. After packing, the jars will have to be sterilized. A capacity of 0.7 liters takes about forty minutes. After clogging, they turn upside down and cool, wrapped.
Special opinion
Some gourmets consider even the best recipes of eggplant for the winter in Kherson to be considered not good enough. It is believed that the product is rather dry, lacks acidity, and the overall taste bouquet is poor. If you share this opinion after the tasting, try rolling up the “blue ones” according to the modified recipe: add tomato puree or diluted tomato paste to the dressing. And to the eggplants themselves - a grated carrot: it can be fried along with the “blue ones”, and then put into the gravy.
By the way, then you don’t have to sterilize the banks. Tomato juice acts as an additional preservative.
For piquancy - horseradish!
Well, and those who do not have enough fire in the mouth from hot pepper and garlic can strengthen it with grated horseradish root. This will be a truly burning (and beneficial for the body) snack! And, again, the need for additional sterilization of the cans with the contents disappears.
Just remember: if you, or someone in your family, has a stomach trouble, even a basic prescription can be dangerous. Be careful.