Every housewife knows about the benefits of eggplant , using the possibilities of the summer season to prepare "overseas eggplant caviar ". The peculiarity of this vegetable is that during cooking, it does not lose its usefulness. By harvesting eggplant for the winter, you help the body survive the cold, vitamin-free time. Vegetables contain a lot of potassium, magnesium, which is especially useful for failures in the cardiovascular system.
The capabilities of modern kitchen appliances allow eggplants to freeze and dry for the winter . Dried eggplants regain their original appearance, if they are poured with warm salted water for half an hour before use, then washed.
Frozen eggplant often lose their pleasant taste. In order to prevent this from happening, you need to adhere to special technology. Here are tips on how to freeze eggplant for the winter so that they do not acquire a specific flavor. Well preserved fruits, previously peeled and cooked whole in a microwave under a lid. From such eggplants in the winter turns out beautiful caviar. You can cut raw eggplant into small cubes, pour lightly with salt water for 1-2 hours, drop it on a sieve to completely glass the water. Fold dried cubes in one layer, freeze.
The most common harvesting of eggplant for the winter is conservation. Dishes can be preserved completely ready to eat or in the form of semi-finished products for further cooking. It is worth paying attention to simple recipes with which help even inexperienced housewife can prepare eggplants for the winter.
Pickled eggplant: at the rate of 3 liters of marinade per half a bucket of fruit. A marinade is prepared from 60 g of salt and 70 g of sugar and vinegar per 1 liter of water. Boil whole small eggplants in this marinade for 15-18 minutes from the moment of boiling, put them tightly in a jar, roll them up with a lid. In winter, make caviar with garlic or onions.
Eggplant with garlic: 5 kg of small eggplant cut lengthwise into several parts, do not peel, put in a deep bowl, generously salt with coarse salt. After 2 hours, drain the allocated juice, pour 2 liters of water into the pan, half a liter of vinegar and vegetable oil. Bring all products to a boil, cook for 20 minutes over medium heat. At this time, prepare the sauce: chop 700 g of red bell pepper and 300 g of peeled garlic with a blender or meat grinder, mix with 0.5 l of sunflower oil, boil. Lay the eggplants boiled in the marinade in layers in sterile jars, transferring each with a hot sauce. Cork with lids, turn over, allow to cool under a blanket. It turns out a delicious spicy appetizer, ready to eat.
Eggplant for the winter can be prepared in the form of caviar. For it you will need more salad peppers, onions and tomatoes. Eggplant and other components should be taken equally, for example, 1 kilogram. This amount of vegetables will require 300-400 g of vegetable oil. Chop onion and pepper into noodles, put the onion in a deep frying pan first, add pepper in a few minutes, fry until the juice that has evaporated evaporates and the vegetables turn a golden hue. Peel the eggplants in advance, cut them into medium-sized cubes, add salted boiling water to leave bitterness. After 30-40 minutes, remove the eggplants from the water, put in a pan with fried onions and pepper, continue cooking. After 10-12 minutes, add the tomatoes chopped in a blender or grater to the vegetables, continue to simmer the caviar on low heat for at least 45 minutes, stirring constantly. At the end of cooking, add salt to taste. By the time the caviar is cooked, sterile hot cans should be prepared. Put caviar in the pan in them, immediately seal the jars with metal lids, cool them upside down. After cooling, they must be removed in a cool place.