As has long been known, eggplant are distant relatives of potatoes and tomatoes. It should be noted that by the presence of useful substances they are almost identical to their "blood brothers". They contain vitamin C, PP and B vitamins. It should also be noted the presence of calcium and iron.
This miraculous vegetable just needs to be included in your diet for those who suffer from anemia and diabetes. To enjoy the taste of "little blue" and in cold times, they can be prepared. So, in our article we will talk about how to cook salted eggplant with garlic for the winter.
Recipe
This method will save all the taste and healthy qualities of eggplant. So, what ingredients do we need to prepare the dish? It:
- "little blue" - 2 kg;
- garlic - 2 heads;
- water - 500 ml;
- Lavrushka - 6-7 pcs.;
- dill, cilantro, parsley, basil - in a bunch;
- chili pepper - 1 pc.;
- coriander - a pinch;
- salt - 2, 5 tbsp. l
Cooking!
Cut each eggplant in the middle and place in salted water for 10-15 minutes. Then put oppression on the vegetables so that the glass is all the excess liquid.
Next chop finely half the amount of garlic and herbs. Stuff them with "little blue ones." At the bottom of the enameled pan, place the rest of the greenery (no need to grind), spices, 1 tsp. salt and stripped garlic. Place stuffed vegetables on top.
Cook the brine. To do this, put the pan with the indicated amount of water on the stove and wait for it to boil. Add 2 tbsp. l salt. Stir and let cool. Pour eggplant brine. Cover with a plate and place the load.
Eggplant is kept in a dark place at room temperature for a week. Then the brine is drained, filtered and boiled.
So, put the little blue ones into sterilized jars and fill them with brine. Cover and sterilize again. Now you can roll up.
Store
salted eggplant with garlic for the winter should be in the refrigerator or in the cellar. Enjoy your meal!
Eggplant stuffed with garlic and carrots
This recipe for salted eggplant with garlic for the winter is very simple and does not take much time. So, get the following products:
- eggplant - 3 kg;
- large heads of garlic - 5 pcs.;
- carrots - 3 kg;
- a large bunch of parsley (two possible);
- brine water - 250 ml;
- salt for brine - 1 tbsp. l
We begin to cook according to the recipe
It is more advisable to select medium-sized eggplants so that they can easily fit in banks. Also, preference should be given to young vegetables. It should be noted that when the sepal is cut, protruding antennae can be seen in the old blue ones. Such vegetables are not suitable for spinning.
So, thoroughly rinse the vegetables, remove the stalks and cut each one in the middle.
Next, pour water into a large pot and place on the stove. Add 3 tbsp. l salt. After boiling, place the eggplants in a saucepan and cook them for 3 minutes. It is no longer necessary that the vegetables are not softened.
How to cook salted eggplant for the winter with carrots? Carefully remove the "little blue" from boiling water and put in a colander. You can place oppression on top to make water faster than glass.
In the meantime, prepare the filling. Grate the carrots on a medium grater, chop the garlic finely (just do not pass through the garlic crush, so as not to lose all the taste and useful qualities). Cut the parsley. Mix all ingredients with salt.
Cooled blue cut in the middle and place in each filling. Take a thread (as a rule, it is white that is used, since there are no dyes in its composition) and dress the vegetables. Sterilize the jars and tightly lay the eggplants. Place the remaining filling on top.
Cook the brine. In water, dilute a large spoonful of salt. Pour into jars, close the lids and put in a cold place.
When serving, salted eggplant with garlic for the winter (we will familiarize you with the photo below) are poured with vegetable oil.
Enjoy your meal!
Salty eggplant with garlic for the winter. Classic recipe
This dish will appeal to everyone, without exception. To prepare it, we need:
- "little blue ones" - 5 kg;
- garlic - 150 gr.;
- salt for brine - 80 gr.;
- water - 1 liter;
- Lavrushka - 3 gr.;
- salt for garlic - 30 gr.
Start cooking
Rinse the little blue ones under water and remove the stalks. Cut each vegetable in the middle.
In the boiling brine (liter of water and 80 g of salt) place the eggplant and cook them for 2-3 minutes. Carefully take out the vegetables and let cool by pressing them in (to remove excess fluid).
In the meantime, chop the garlic with a knife and mix it with salt. Add the mixture to the middle of each eggplant.
Place vegetables in sterilized jars. Place a bay leaf on top (you can add dill umbrellas). Pour the cooked brine and cover with lids.
Store
salted eggplant with garlic for the winter in jars at room temperature for 5 days. Then the workpiece should be moved to the refrigerator or cellar. Good appetite!