Remembering the cold vitamin-free months, zealous housewives are actively engaged in harvesting in the season to diversify the dull winter menu. And salting eggplant, probably takes the second most popular place, immediately following the cucumber supplies. Moreover, there are plenty of blue prescription recipes; there is something suitable for even the most demanding tastes. A variety of assortments - spicy, spicy, stuffed eggplants - will always delight you all winter.
Dry ambassador
The easiest salting of eggplant for the winter can only be done with salt. But it will be tastier if it is supplemented with greens. Dill and tarragon are considered ideal for this vegetable. The more herbs you take, the more aromatic the snack will be. However, too much zeal is not necessary: greens should not be more than half the mass of eggplant.
Each vegetable is cut along about two-thirds of the length, the cut is generously sprinkled with salt. The "blue" folds into a container; each row is again salted and seasoned with chopped greens. A few days later, when the vegetable has let out enough juice, oppression is put on the workpiece. She will stay warm for a week; after it is moved to the cold, from where it is eaten as needed.
Brine method
A more familiar recipe for eggplant salting, in which brine is used. You can use whole vegetables, but in a cut form, the process will go faster. Tarragon with dill can be supplemented with horseradish and basil; seasonings are embedded in cuts, and the layers are lightly sprinkled with cloves and brine. The latter is done at the rate of two full spoons per liter of water and poured cold. Vegetables will ripen for about a month, and, again, it is better to keep them cool.
Salted eggplant with garlic
This recipe is most popular with conservation lovers. Fast, cheap, spicy and incredibly tasty. First, the "blue" without stalks are blanched, for which they are immersed for seven minutes in boiling salted water. Then they are pierced in several places with a fork and are put under oppression at night to squeeze out excess liquid. The next day, the brine is cooked. For him, for every liter of water, 2-2.5 tablespoons of coarse salt are poured. Vegetables are cut so that a "pocket" is formed. Chopped garlic is laid in it. Sideways, the “little blue ones” are folded into a pan, poured with warm, but not hot brine, and pressed down with a load. Ten days - and the delicacy is ready. If salting of eggplants is planned for the winter in banks, after a specified period they are packaged in containers, sterilized for a third of an hour and twisted.
Stuffed eggplant
The usual, so to speak, primitive salting of eggplant is not interesting to everyone. But with spicy additions, everyone will like them. The first step will be the blanching already described, followed by spinning. This time, oppression needs to be set for a short while, until the rest of the ingredients are ready.
The second step will be cutting the onion in half rings and letting it go. As soon as it becomes translucent, a thin straw of carrots is poured into it (you can rub it). Many also add root parsley. The vegetables fried to softness are flavored with salt and chopped parsley and mixed.
The third stage is stuffing. The procedure is similar to how it was done with garlic, only you need to invest more in the filling sections. So that it does not fall out, the eggplants are tied with a thread, and then tightly packed in glass cylinders. Two days later they are poured with calcined, salted and slightly cooled vegetable oil - and stored in a cool place.
Georgian eggplant
Salting eggplant for the winter is popular all over the world . Her recipes are, perhaps, in the culinary of every country familiar with this vegetable. One of the most acute rightfully can be considered a Georgian snack. The process of its preparation is somewhat troublesome, but in winter both you and your family will be glad that the hostess was not too lazy. Washed eggplants are cut in half lengthwise, they are well poured and left for a couple of hours cut down so that the glass stands out.
Then the halves are well fried (of course, in vegetable oil: butter for canning is not good). While the little blue ones are cooling down, two sweet thick-walled red peppers, one bitter and a head of garlic, are passed through a meat grinder or combine. The mass is mixed with the addition of wine vinegar. It is introduced to taste, approximately 2-3 tablespoons will be required. Eggplants are evenly spread over the section with a mixture and layered in layers in a jar. A liter container is sterilized for half an hour, rolled up and wrapped until it cools into a warm one.
Azerbaijani
In another part of the mountains, there is an opinion on how salted eggplant should be. Azerbaijan prefers a more spicy and also spicy option. Ten medium-sized fruits get rid of the tails and are cut almost to the place where the stalk grows. Eggplants are boiled for five minutes, until soft, after cooling and pressing, seeds are taken out of them. For the filling, dill, cilantro, parsley, mint are finely chopped - in an arbitrary ratio. In addition, a large carrot is rubbed and a head or two of garlic is pressed. Pieces of finely chopped hot and sweet peppers with a stalk of celery are poured here. All this is salted and peppered, shpigivaetsya in the "boat", which are filled with a half glasses of red wine vinegar, half diluted with water. Three days later, eggplant sprinkles are laid out in jars and cleaned in the refrigerator.
Moldavian proposal
In Moldova there is a sauce called “muja”. This is a rather spicy seasoning with which fish, vegetables and meat are eaten. And the eggplant is salted with the sauce, and from it the little blue ones acquire an absolutely delicious taste. It is advisable to pick up large vegetables, but without coarse seeds inside.
Three kilos of eggplant are cut in thick circles and blanched. Then large bundles of dill with parsley are finely chopped. Each bunch is so large that it can barely be wrapped around your fingers. Now it’s Moody’s turn: two garlic heads are peeled and chopped, salted generously (two tablespoons with top) and mixed with an incomplete glass of vegetable oil (150 milliliters).
Dry cans are filled in layers: eggplant - muja - greens. The necks are tied with gauze, and the containers are removed in the dark and warm for 2-3 days. When the taken sample satisfies you, dishes with salted eggplant are sterilized for 20 minutes, clogged and wrapped upside down. An advantageous feature of the Moldovan way of spinning eggplants is that they are stored without any harm to taste and quality simply on a shelf in the pantry.
Blue + Cranberry
Russian housewives also know how to unusually and exquisitely close eggplants for the winter. Salting in jars using soaked cranberries is a recipe that breaks all records in taste. 300-400 grams of berries will go per kilogram of eggplant. The main ingredient is washed, but this time does not blanch. It should be cut into equal quarters. The main thing here is that the eye should not let us down: larger ones will last longer, spoiling the overall impression.
The container for a future snack is sterilized, sliced eggplant and evenly sprinkled with cranberries. One and a half liters of water are heated for brine. Two tablespoons of salt dissolve in it; after boiling, three tablespoons of chopped dill are poured, and the pan is kept on low heat for about five minutes. When the brine cools down a little, they fill the containers, immediately seal them and hide under the covers upside down. Keep the workpiece cool. But when you open the first jar, you will immediately find free space in the cellar for such a wonderful snack.
Finally, we recall that culinary refers more to art than to craft. So any recipe can be modified and supplemented, obtaining an even more remarkable result than was promised by the original recipe. Go ahead and fantasize!