Summer is a period when you need to take care of the diversity and benefits of your winter diet, that is, do home canning. Of course, today it’s not a problem to buy fresh vegetables in January, but homemade canned goods have a special taste, which many people like.
Eggplant canning is carried out in a variety of ways, they can be salted, pickled, prepared salads with them and, of course, make caviar. You can use a special recipe and make a blank in which the eggplant will taste like mushrooms. In a word, there are a great many recipes, but we will offer only a few of them.
For example, lovers of marinades can be recommended for canning eggplant in the following way. We take a kilogram of eggplant, wash them, cut off the green “tail” and, having cut each vegetable along, take out the seeds. Sprinkle the cuts with salt and leave the eggplants for three hours to get rid of bitterness. Then squeeze the vegetables a little, wash them in running water and boil them in a brine made from a liter of water and three tablespoons of salt. It is not necessary to cook eggplant for long, just three minutes of boiling is enough. Then we extract the vegetables (we keep the brine) and place them under oppression, keeping for one day.
We clean 15 pods of bell pepper from seeds and cut into small strips. Grind a couple of heads of garlic and add to the pepper. Pour finely chopped greens (parsley, celery) to the vegetables and pour the mixture with two tablespoons of three percent vinegar. Vegetables are left to pickle for a day. Then we stuff the eggplants with the vegetable mixture, putting them in jars. We boil the brine left in advance and pour it into banks, immediately roll up the canned food.
Canning of eggplant in oil is very popular. We will need five kilograms of young eggplant, which we need to wash, cut the stalks and blanch in salted water. Blanch the vegetables in parts, the holding time in boiling water is 2-3 minutes.
The cooled eggplant should be cut into circles two centimeters thick and fry them in oil (oil will take about a liter). Fried eggplant with pepper and put in a bowl. Separately, fry two hundred grams of onions and twice as many carrots. Parsley chopped finely. Now we take small jars and lay the eggplant and vegetable mixture in layers, sprinkling the layers with herbs. Then fill the jars with oil, on which the vegetables were fried and sterilize the canned food in boiling water for 15 minutes. After sterilization, the cans need to be rolled up.
The classic method used to preserve eggplant is to make caviar. Two and a half kilograms of fresh eggplant need to be washed and cut into cubes. Two kilograms of onions, a pound of carrots, the same amount of red bell pepper must be peeled and cut into strips. In a cauldron, we heat 800 ml of vegetable oil, lightly fry the onion in it, then add carrots, pepper and eggplant cubes there, fry everything until almost done. Now you need to salt the vegetables (it will take about a hundred grams of salt), add sugar (fifty grams) to them. For sharpness, you need to put in the cauldron half of the pod of finely chopped hot pepper. It remains to add sliced ​​tomatoes (3 kg) without skin and put the mass on the boil for about half an hour. Sliced ​​greens and two tablespoons of five percent vinegar are added to the almost finished caviar. Lovers can put garlic. Hot caviar is laid out in jars, and sent to the sterilizer. Half-liter cans should be kept in boiling water for forty minutes, fifty-liter.
And here's how to preserve eggplant "mushroom". Four kilograms of eggplant need to be peeled and cut into cubes. Sliced ​​vegetables are salted and left to remove bitter juice, then squeezed and fried in oil. Now we are preparing the seasoning by slicing one and a half kilograms of red bell pepper, four hundred grams of garlic and a bunch of parsley and dill. Hot peppers are added as desired.
We put eggplant and vegetable seasoning in layers in a container, crush everything with oppression and fill it with marinade made from 1.2 liters of water, five tablespoons of salt and eight tablespoons of vinegar (6%). Keep warm overnight (exposure time should be more than 12 hours, but less than 20). Then put the appetizer in half-liter jars and place them in the sterilizer for 20 minutes. Then roll up the canned food.
As you can see, there are many ways to prepare eggplant. Preservation, as a rule, turns out to be tasty (of course, if you adhere to the recipe) and is perfectly stored even at room temperature.