Eggplant with tomatoes for the winter is not very difficult to harvest. However, today there are many recipes for making such an appetizer. Moreover, each of them requires the use of only a certain amount of certain ingredients (including spices, seasonings, etc.).
In this article, we will present you several ways of how you can deliciously and quickly prepare eggplant with tomatoes for the winter. It should be noted that such snacks are very tasty and fragrant. They can be served not only at the everyday, but also at the gala table (for example, for alcoholic drinks).
Step-by-step eggplant recipe with tomatoes
The preparation of such a salad is not at all troublesome. After all, eggplants do not need to be cleaned for him, but tomatoes should only be chopped in a meat grinder (you can use a blender).
So, a recipe for eggplant with tomatoes requires the use of the following products:
- granulated sugar is not too large - about 200 g;
- tomatoes are as ripe as possible, soft - about 3 kg;
- eggplant is not too large young - 2 kg;
- any deodorized vegetable oil - about 200 ml;
- table vinegar (it is better to acquire 9%) - about 90-110 ml;
- bitter red pepper - 2 pods (may be less, to taste);
- large garlic heads - 2 pcs.;
- iodized salt is not very large - 2 large spoons.
Component Preparation
In order for an appetizer of eggplant with tomatoes to be tasty and appetizing, you must first prepare all the vegetables well, and only then heat them.
Therefore, all products must be washed thoroughly in warm water. Next, you need to grind soft and ripe tomatoes in a meat grinder (or through a blender) along with hot red pepper. After that, rinse out not too large eggplants, cut off the navels and stalks from them, and then cut them into medium cubes. If this vegetable is bitter, then it is recommended to withstand it in salt water for about an hour. As for garlic, it must be peeled and then grated (fine).
Cooking on the stove
In order for the eggplant appetizer with tomatoes to be stored for a long time in the cellar or pantry, it must be subjected to heat treatment. To do this, chopped tomatoes must be put in an enameled pan, and then put on medium heat and cook for ¼ hour. After the specified time, chopped eggplant, granulated sugar, any deodorized oil and not very large iodized salt should be added to the slightly boiled gruel. After mixing all the components, they need to be extinguished over low heat for about 40 minutes. In conclusion, grated cloves of garlic and table vinegar should be added to aromatic vegetables. In this case, it is recommended to taste the snack and, if necessary, add pepper or salt to it.
Winter salad rolling process
How should I roll up a salad for the winter? Tomatoes, eggplants cooked on a stove must be poured into glass jars and rolled up immediately. By the way, before this process, the containers should be sterilized by any known method. If this is not done, then it is likely that during storage in the basement or cellar, the workpiece will simply become acidic.
After the eggplant with tomatoes, photos of which can be seen in this article, are hermetically rolled up, they should be carefully turned over, covered with a cotton blanket and left in this position for 13-17 hours. During this time, the filled jars will completely cool down, and they can be safely removed to the cellar or pantry.
It should be especially noted that the eggplant and tomato snack prepared according to the above method will turn out to be much tastier if it is kept in a cold room for 1-2 weeks. Serving it to the table is recommended along with any side dish or first course.
Cooking a delicious appetizer with bell pepper
Eggplants with peppers and tomatoes can be cooked and served not only at the everyday table, but also made tasty and satisfying salads from them for the winter. It should be noted that there is nothing complicated in creating such an appetizer. In this regard, even the most inexperienced housewife can do it herself. To do this, we need the following:
- eggplants not too large young - 1 kg;
- tomatoes are as ripe as possible, soft - about 3 kg;
- sweet pepper - about 8-9 medium-sized pieces. (any color);
- table vinegar (it is better to acquire 9%) - about 90-110 ml;
- granulated sugar is not too large - about 200 g;
- any deodorized vegetable oil - about 200 ml;
- garlic cloves - 10 medium pcs.;
- iodized salt is not very large - 1 large spoon.
Food processing
Before heat-treating eggplant with peppers and tomatoes, they should be washed and cleaned in advance. Further, all of these ingredients need to be ground. Ripe and soft tomatoes must be beaten with a blender until liquid and homogeneous, eggplant - cut into fairly thin slices, and sweet pepper - into long but not very wide slices. As for garlic cloves, they should be crushed using a special kitchen appliance.
Cooking on the stove
How should I cook eggplants, peppers, tomatoes on a stove? The recipe for such an appetizer recommends using a large enameled basin or pan with a thick bottom and walls. All tomato gruel must be poured into the dishes, put on the stove, and then bring to a boil. After 15 minutes of cooking, put slices of pepper and eggplant slices on the tomatoes. Also, the ingredients need to be flavored with not very coarse salt and granulated sugar. In this composition, it is advisable to stew the components, stirring regularly, for 20 minutes. In conclusion, they should add table vinegar and crushed garlic cloves.
How to roll up and store?
As you can see, eggplant, tomato, pepper for the winter is not very difficult to harvest. After heat treatment, they should be carefully poured into liter or 750 gram jars. In this case, containers must be sterilized in advance over steam.
Filling the jars with hot vegetables, they must immediately roll up hermetically. After that, all the dishes must be turned over and left under a cotton blanket for the whole day. After the specified period, the workpiece must be completely cooled. Only after that they can be safely stored for storage in a refrigerator, underground or cellar.
In order for eggplants, tomatoes, peppers to become as tasty as possible in the winter and absorb the whole aroma of spices and garlic, it is recommended to keep them in a cold room for 2-3 weeks. And only after that the preparation can be safely opened and consumed as a hearty snack.
We prepare zucchini, eggplant, tomatoes for the winter
Today, there are quite a few ways to prepare eggplant and other vegetables for the winter. However, the most delicious and satisfying snack is one that is made using zucchini. After all, this particular product gives a special aroma and juiciness to the finished salad.
So, the eggplant recipe with tomatoes and sweet pepper recommends using the following products for winter harvesting:
- large zucchini - 1 pc.;
- eggplants are not very large - about 3 pcs.;
- soft and ripe tomatoes - about 1 kg;
- juicy carrot - about 1 kg;
- large onion bitter - about 3 heads;
- tomato juice - a faceted glass;
- deodorized vegetable oil - about 150 ml;
- granulated sugar is not very large - a full glass;
- coarse salt - 2 large spoons;
- table vinegar - 4-6 large spoons.
In addition to these ingredients, the following components should be used to prepare such a preparation: dry dill seeds (dessert spoon), laurel (a few leaves), allspice peas (about 10 pcs.) And fresh garlic cloves.
Ingredient preparation
Before rolling up the workpiece for the winter, zucchini, eggplant, tomatoes should be carefully processed. First you need to wash all the vegetables well, and then clean them from the navels and stalks. At the same time, in zucchini, if they are too large, it is imperative to cut off the peel and remove the middle part with seeds. After that, you can safely proceed to grinding the ingredients. Tomatoes and eggplant need to be cut into cubes, zucchini - into straws, onions - into half rings, and carrots - grate (coarse).
Roasting component parts
To make such a preparation for the winter, you should take a thick-walled and very large pan, and then pour in it the deodorized vegetable oil and put onions with grated carrots. Fry these ingredients preferably for 10 minutes. After this time, add the eggplant to the vegetables and cook the same amount of time in the same mode.
Stewing vegetables on a stove
After the products have softened and become slightly fried, they need to add chopped tomatoes and simmer over low heat for another 10 minutes. Next, add zucchini, salt and not very coarse sugar to the ingredients. After mixing the components, they should be extinguished for about ¼ hour, but already under the closed lid.
The final stage in the preparation of a winter snack
After the vegetables are stewed well and give their juice, they should pour table vinegar, lay out the dried dill seeds, bay leaves, allspice peas and grated garlic cloves. Once again mixing the products, they need to be cooked on low heat for another 5-7 minutes. Next, the finished salad can be safely distributed among the banks.
Conservation process
In order for a winter snack prepared according to the above recipe to be stored for a long time at room temperature or in a cold room, it should be rolled up correctly. To do this, use liter, half-liter or 750-gram jars. They need to be sterilized over steam. The same should be done with metal covers. Next, put the hot vegetables in glass containers and roll them up immediately.
After the jars are filled and tightly closed, they need to be turned over and covered with a thick cotton blanket. In this state, it is desirable to withstand the workpiece throughout the day. During this time, they will completely cool down, and they can be cleaned in any cool room. By the way, some housewives prefer to store such blanks at room temperature. There is nothing to worry about. However, such a salad is better to eat for 4-5 months, otherwise the whole winter snack can easily become acidic.
How to use?
Eggplant with tomatoes for the winter, as well as other preparations made with sweet pepper or zucchini, it is advisable not to eat immediately after seaming. Indeed, in this case, you will get a not very tasty and even freshish salad. In order for it to be completely saturated with aromatic spices and seasonings, experienced housewives recommend keeping it in a cold room (for example, in a refrigerator, pantry, cellar or underground) for 2-3, and preferably 4-5 weeks. Only in this case you will get a very tasty and rich dish, which no one who likes savory foods can refuse.
You can use such a salad just like that (for example, together with a slice of fresh bread), and with any second or first course. Moreover, homemade work is allowed to be added to various goulash and gravy. With them, your lunch will become more delicious, aromatic and hearty.
To summarize
Now you know how to cook eggplant with tomatoes for the winter, as well as a salad of fresh zucchini and bell pepper. I would like to say that the taste qualities of these blanks can be significantly changed using certain spices or seasonings for this. If you prefer to use more savory snacks, then in this salad you can additionally add bitter red pepper or ground paprika. However, in this case, homework can not be consumed by those who have problems with the digestive tract. Moreover, snacks should not be given to young children. That is why such salads (with the addition of hot pepper) are recommended to be done only if you plan to serve them at the festive table, especially if you plan to drink alcoholic drinks behind it.