Any housewife will come in handy in a culinary notebook for a recipe for sharp eggplant for the winter, unless, of course, her family approves of spicy dishes. Periodically, the blue crop is so large that the imagination simply refuses to come up with how to process them. Many have a favorite workpiece - caviar. But it is rather capricious in storage (and not everyone has a subfield, especially among the townspeople). So a new recipe for sharp eggplant for the winter can help out in such a situation. Especially when you consider that you can cook them in very different ways, getting radically different tastes.
Pickled Blue
This is probably the easiest winter eggplant recipe. Yes, and it is carried out quickly, without requiring much time. A kilogram of vegetable is cut into small cubes. Water is poured into a large pot, two tablespoons of salt (not iodized and not shallow) and three sugars for each liter of liquid are dissolved in it. When it boils, vinegar is added, a little less than half a glass, and the eggplants immediately fall asleep. On a small fire, vegetables languish for about a dozen minutes. You just have time to chop dill and push two garlic heads. A quarter of sterile jars are filled with eggplant and sprinkled with herbs and garlic. The procedure is repeated until the containers are full. Then spicy eggplant with garlic is poured with boiling lean oil (carefully, it sprinkles) and immediately clogged. Neither a basement nor a refrigerator are required for storage.
"Twinkle"
This spicy eggplant appetizer for the winter includes additional ingredients. With blue, they do the same as in the previous recipe. However, after being caught from the marinade, they are mixed with a paste made of four sweet peppers, two hot and five heads of garlic; all seasonings are minced with a meat grinder. Although there are options - bell pepper can be cut very finely or in strips, if you want it to be more clearly felt in the snack. Sharp components can be taken in larger quantities, if you like more fiery dishes. Cans are filled with hot oil; for a guarantee, you can also sterilize them for a quarter of an hour, but bell pepper has not been pickled. But from experience quite hot oil is also enough, and the workpiece usually does not explode.
"Mother-in-law's tongue"
This recipe for sharp eggplant for the winter is also known as the "Cobra". The difference is only in cutting blue ones: for "Tongue" we need records, for "Snake" - blocks. Sliced vegetables are sprinkled with salt and left to leave bitterness for a quarter of an hour, after which they are fried until golden. Refueling is done: through a meat grinder or food processor pass three large tomatoes (it is possible together with a skin), a half glass of garlic cloves, a pound of bell pepper and three little things - bitter. This fill is enough for three kilos of “languages”. Chopped parsley, salt (as you like), half a glass of sugar and one hundred grams of vinegar are introduced into the mass. The mass is kneaded and filling begins. At the bottom of the dish is laid a bay leaf and a few peas, then eggplant - and dressing. The layers are repeated to the very top, the banks are sterilized for ten minutes, wrapped up and hidden under an old blanket to cool.
Korean eggplant
Kitchen from those parts has long been popular in ours. The people were especially fond of carrots and sharp Korean-style eggplant. Variations of the latter are the sea, and each author insists that it is his most faithful. Curiosity can only be satisfied with the native Koreans. But cooking is easy just by using the recipe below. Eggplant is crumbled with a long, thin straw, salted, and left alone for an hour. Bell pepper (kilogram per two kilograms of blue) and bitter pepper are cut in stripes. A gram of seven hundred carrots is rubbed with a Korean grater or cut into strips. A pound of onion is cut into half rings, and 2-3 heads of garlic are chopped finely. Everything except blue is combined in a deep bowl, sprinkled with vinegar and left for four hours for pickling. Eggplants are fried until evenly tan and mixed with already matured vegetables. Spices are also introduced at this moment: chopped basil with parsley, seasoning for Korean carrots, coriander. The workpiece is distributed among the banks and poured with the juice released during pickling. Then comes the half-hour sterilization, capping and cooling inverted, without wrapping.
What will please Georgians
Mountain cuisine is famous for its spicy vegetable snacks. When the eggplants are cooked in Georgian style for the winter, the process combines different techniques from the recipes already described. Four kilos of blue, spared the bitterness in the manner mentioned above, are fried. Sixteen large sweet peppers are peeled, but four hot peppers are not. Together with 20 cloves of garlic, they are passed through a blender, a glass of 9% vinegar and vegetable oil is poured into a pan with this mass. When it boils, eggplant cubes are laid and three large tablespoons of sugar with three small salt are poured. After ten minutes of cooking, the workpiece is laid out in sterile dry jars and rolled up. It should cool upside down and wrapped up. And it can be stored in the city pantry.