You can prepare vegetables for the cold season in various ways. Eggplants will be very tasty if they are preserved according to the recipes below.
Cooking eggplant. Sauté for the winter: recipes
To preserve sauté, the following ingredients are required:
- 15 medium-sized eggplants;
- 15 medium-sized tomatoes;
- medium-sized onion heads - about 15 pcs.;
- a couple of heads of garlic;
- a large bunch of parsley;
- hot pepper pods - from 2 pcs. (lovers of spicy put more);
- 1.5 tbsp. l vinegar essences ;
- salt and sugar;
- one and a half cups of (faceted) vegetable oil.
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How to cook eggplant sauté ? The recipe (for the winter) we suggest to execute step by step.
1 step
Wash the eggplant. Remove the stalks from them, cut into halves. Put the vegetables in a deep dish (cut at the top), sprinkle each layer with salt. Leave for a while (an hour or two) to reduce the bitterness. You can also boil vegetables in salted water for 3 minutes.
2 step
Peel and chop the onions into pieces of any size. Wash the tomatoes and cut into 2-4 parts. Do not take the ripe fruits, otherwise the tomatoes will boil strongly during heat treatment.
3 step
Wash eggplant from salt, cut into smaller pieces. Place all vegetables in a large container, such as a cooking bowl or pan. Fill with oil, mix and put on a fire to cook. After boiling, simmer the sauté for 40 minutes. Stir occasionally.
4 step
After the specified time has elapsed, put chopped parsley, grated or chopped garlic, finely chopped hot pepper pods into the mass. Salt to taste, add sugar. Stir the ingredients and cook for 15 minutes.
5 step
At the very end, add the essence and mix. Finish a delicious eggplant sauté. The winter recipe provides for the procedure for canning snacks in cans. In washed and sterile containers, pack the vegetables and tighten the tin lids. Set to cool. The specified amount of ingredients is enough to get about 4 liter cans of sautéed eggplant. The recipe for winter is simple. Enjoy your meal!
Eggplant saute: photo, recipe
To prepare sauté according to the second recipe, you will need:
- eggplant in an amount of 10 kg;
- bell pepper (preferably red) weighing 7 kg;
- fresh garlic weighing 300 g;
- bitter capsicum - from 100 g (more can be);
- 4% vinegar with a volume of 500 ml;
- salt - half a faceted glass (about 100 g);
- liter of sunflower oil.
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How to cook eggplant sauté? The winter recipe is simple. Wash the eggplants, cut them into mugs (about 2 cm thick) and soak for several hours in saline. Then let the water drain. Peel the garlic and pepper. At the last, remove the stalk and seeds. Grind vegetables in a meat grinder, then chop hot pepper. Mix the products with vinegar. Fry dried eggplant in oil on both sides. Put one layer in a jar, pour with a hot mass of pepper and garlic, then put the next layer and repeat the procedure. Top you can pour the remaining oil from the pan. Tamped tins with sauté and tighten the lids. Snack can be eaten after 2 weeks. Enjoy your meal!