Eggplant is a very healthy vegetable. It contains a lot of fiber - coarse fiber, which, as you know, is not digested and removes toxins, toxins and various harmful substances that accumulate in the intestine from the body. Eggplant is able to reduce the level of "bad" cholesterol, is useful for heart problems, arthritis and other ailments.
Useful properties of eggplant
According to the content of various vitamins and microelements, eggplant is in the first row with “vitamin bombs”, and its taste cannot be confused with any other. In terms of calories, on the contrary, this vegetable is very low in calories. That is why he is so loved by followers of proper nutrition and those who seek to lose weight. The bonus is the fight against insomnia, with regular use, of course. With so many advantages, it is not surprising that eggplants are often used in various preparations for the winter. There are a lot of recipes with the so-called blue ones. Although the eggplant is not only blue in the color palette. It can be light purple, and blue-black, and even white. This article describes several favorite and proven ways to cook pickled eggplant for every day and for the winter.
Korean style eggplant recipe
If you don’t have time to fiddle around the stove for a long time, but you want to treat yourself to goodies, this recipe is perfect. It is also good because the cooked eggplant can be closed in jars for storage, or it can be eaten immediately, without waiting for dark winter evenings. If you are waiting for guests - this recipe will always help out. Eggplants are excellent and leave the table first. The following ingredients are needed to make quick pickled eggplant:
- about 2 kg of ripe blue ones;
- a pound of white onion;
- 2 large sweet peppers;
- 3 medium-sized carrots;
- head of garlic;
- for the pungency of red pepper to taste;
- a few teaspoons of coriander;
- ground black pepper - 1 tsp;
- table vinegar 9% - half a glass;
- sugar - 8 tbsp. l .;
- vegetable oil - 0.5 tbsp;
- salt 1 tbsp. l
Getting to work. How to pickle eggplant to get an excellent taste?
The technology of cooking eggplant "in Korean"
Clean and dry eggplant must be finely chopped. Place sepals and ponytails pre-cut, then divide the eggplant into 4 parts. We cut each quarter into small bars.
After that, chopped eggplant should be covered with salt. Please note that all pieces should be well sprinkled with salt on all sides. This is necessary so that the vegetable gives a bitter juice, which is then washed off with the salt from the surface.
Sprinkled with salt whetstones leave for 1 hour.
After an hour, thoroughly rinse the eggplant under running water. As already mentioned, all the bitterness will be washed away. Eggplant is ready to cook.
Next, you need to prepare the eggplant for pickling. Choose the processing method to your taste. You can bake, cook or fry them.
The best option is baking in the oven. So, vegetables will not become too soft, as when cooking, or too fat, as when frying.
On a baking sheet covered with parchment (or greased with oil), put the blue ones and send them to the oven for 15 minutes. From above it is desirable to cover with foil so as not to burn. You can cook in boiling water for about 10 minutes, then let cool.
While eggplant cools, you need to rinse and peel the carrots. It must be chopped on a special grater for Korean cuts.
Next, pour the carrots with boiling water and leave for several minutes. Then rinse under cold water.
Onions need to be cut into half rings. First, of course, peel off the husk.
Rinse the pepper and cut the middle with the seeds. Then chop with straws. All prepared vegetables must then be mixed in a cauldron or pan. Except eggplant. Add chopped garlic and all the spices to the vegetables. You can change the number of spices in the recipe to your taste, make it sharper or, conversely, softer to the taste.
Mix thoroughly again and then add still warm eggplant to the mass. Stir again. Quick pickled eggplant ready to eat.
Harvesting for the winter
If you decide to prepare eggplants for the winter - then you need to preserve them. You will need banks. Better 0.5 liter. Jars need to be thoroughly sterilized and vegetables placed in them. After this, the jars of vegetables must be sterilized again. Pour water into a wide pan, boil. Cover the bottom with a towel and arrange the cans. Water should reach the very neck. After the water boils, you need to boil the jars for about 20 minutes. Next, you need to get the cans and immediately close with sterile, boiled lids. Turn the cans over, cover and let cool. Korean-style eggplants for the winter are ready. Try this easy recipe. In winter, opening a jar, you will be pleasantly surprised by this fresh smell of vegetables and spices and incredible taste. It tastes very fresh with aromas of herbs. Store preferably in the refrigerator. How else can you pickle eggplant? The recipe below will be appreciated by spicy lovers.
Eggplant with Chili Peppers
Chili peppers are often added to various preparations. Special lovers often eat it as a snack. Eggplant with chili peppers is a great side dish for meat and just a delicious snack on the festive table. We will need:
- eggplant - about a kilogram;
- sunflower oil - 100 ml;
- garlic - the middle head;
- chili pepper - small;
- litere of water;
- sugar - 1 tbsp. l .;
- salt - 1 tbsp. l .;
- apple vinegar - 120 ml;
- dill to taste.
Eggplant Recipe with Pepper
Remove the peel from the garlic and chop it into pulp.
Cut the chili pepper in half to remove the seeds. After that, cut into small pieces.
Cut the eggplant into pieces and fill it with salt water to remove bitterness. While the vegetables are standing, you need to prepare jars.
Banks must be sterilized for 20 minutes above the steam. Boil the lids. Next, you need to boil water and put the remaining ingredients in it, then add the eggplant washed with salt.
It is necessary to cook for no more than 15 minutes, then put the vegetables on a sieve to drain water.
After frying the eggplant until a crust appears, mix with garlic and pepper and again send all the vegetables to a hot frying pan with butter for 2-3 minutes.
Arrange hot vegetables in sterilized jars, close the lids, wrap in warmth and put to cool. That's the sharp eggplant ready! The following recipe will tell you how to pickle eggplant quickly and easily.
Sicilian eggplant
In this recipe, eggplant is not cooked. It turns out delicious, crispy pickled eggplant. This recipe is for a large number, but all components can be reduced proportionally. Ingredients:
- eggplant - 20 kg;
- table vinegar - 10 l;
- salt;
- lemon juice;
- garlic;
- chilli;
- spices to your taste (parsley, basil, coriander, cilantro);
- olive oil - 8 bottles of 0.75 liters each.
How to Cook Sicilian Eggplant
Peel the eggplants, cut off the sepals and tails and cut them very thinly. You can even grind with a device for cooking Korean carrots. It will be something like "eggplant noodles."
Mix grated eggplant with coarse salt and lemon in a large bowl. Lay the load on top and leave the vegetables for a couple of hours. Better at night. Vegetables should be sufficiently salted and have lemon acidity.
A lot of liquid forms under the load. The resulting liquid must be drained, and the vegetables pour vinegar. Leave for another 2 hours.
After draining the vinegar and put back under the load. Hold for a while to remove excess fluid.
Then lay all the ingredients in pre-sterilized jars. The first layer is eggplant, then garlic, chili pepper, spicy herbs and eggplant again.
Pour olive oil into the jars as much as you like. Try to release air bubbles from the cans. This can be done carefully by running a knife along the edge of the can.
Close the lid. If the next day the amount of oil decreases due to air exhaust, add to the edges and close the lid again. Exactly 2 weeks later you can open and enjoy Sicilian crispy eggplant.
Eggplant in marinated mushrooms
This recipe for pickled eggplant is revered by many housewives. The dish is hearty and goes well with meat or potatoes as a side dish.
Required:
- eggplant - 2 kg;
- water - 2.5 l;
- vinegar - an incomplete glass;
- half a glass of salt;
- chili pepper - 2 pods;
- garlic - 5 heads;
- 0.5 tbsp. sunflower oil.
Eggplant marinated with garlic is prepared as follows:
- Eggplants need to be washed, cut off the sepals and tails, cut into rings.
- Add salt and vinegar to boiling water and put chopped eggplant. Boil for 10 minutes over medium heat.
- Chop the garlic and pepper in a blender or chop finely with a knife. Remove boiled eggplant from water and mix with garlic and pepper, add oil and vinegar and mix everything thoroughly again.
- Place the finished dish in previously sterilized jars, close with boiled lids. Two weeks later, the dish is ready. Eggplants are very tasty, spicy, with a pleasant garlic taste. It goes well with meat and potato dishes. If you plan to store for the winter - only in the refrigerator.
These eggplants can be added to stews or stewed vegetables. It will turn out to be a more spicy dish to taste. There are many recipes for eggplant. Each hostess will find a loved one for her family. You just need not be afraid to experiment in the kitchen.