Eggplant, which we also call “blue,” is an important source of various minerals. First of all, of course, we are talking about potassium, which significantly improves the work of the heart and enhances the excretion of fluid from the body. If this vegetable is eaten constantly, then the blood cholesterol level will decrease. “Little Blue” stuffed, baked, fried, salted, pickled. So we will take care of the cold winter season by preparing today eggplant in tomato juice for the winter.
Recipe number 1, ingredients and preparatory phase
The taste qualities of eggplant dishes have long been described and are known to all. Therefore, we will stop there, tell you one of the simplest cooking recipes that even a completely inexperienced person can do.
Ingredients : three kilograms of eggplant, three liters of tomato juice, three kilograms of ripe red tomatoes, half a kilogram of sweet pepper, 10 peas of black pepper, two large heads of garlic, four pieces of bay leaf, 200 grams of granulated sugar, half a liter of vegetable oil, 200 grams of vinegar, two tablespoons of salt.
You probably know that with homemade preparations for the winter, the right choice of products is very important. Both the expiration date and the taste of the salad depend on this, so carefully consider the following tips so that the eggplant in tomato juice for the winter turns out to be very high quality. We choose the “blue” ones of small size and the young ones, since they are softer and the bones are not hard. But with tomatoes it is the other way around, we choose soft, red, overripe. From these we get excellent juice. Bell peppers are suitable for anyone, but red with thick, dense pulp is best.
Cooking eggplant for the winter
In the case when you do not have ready tomato juice and there is no way to make it, just pass the tomatoes through a meat grinder and boil for five minutes. Meanwhile, we will cook some other ingredients. We clear the bitter and sweet peppers from seeds, from the peel - garlic, and all this at the same time we pass through a meat grinder, you can also grind in a blender. Pour the chopped vegetables into a pan with boiling tomato, add sugar, bay leaf, salt, vinegar, vegetable oil, peppercorns and simmer for 10 minutes after boiling.
While our seasoning is cooked, we are engaged in eggplant. My, remove the tails, cut into circles of half a centimeter thick. We send them to the tomato and boil for another half hour. We lay out the finished dish in pre-sterilized jars, close and roll up with iron lids.
Eggplant, canned in tomato juice, ready.
Recipe number 2
Also a fairly simple way to cook your favorite and delicious dishes. Having prepared it, you will not regret it at all.
The necessary ingredients : eggplant - three to four kilograms, tomatoes - three kilograms, sweet pepper - one kilogram, bitter pepper - two pods, garlic - two heads, salt - 100 grams, one glass of vegetable oil and granulated sugar.
Preservation of eggplant in tomato juice according to this recipe is quite simple. Cooked bitter and sweet peppers, tomatoes, garlic, pass through a meat grinder. Add sunflower oil, sugar, salt to the mixture, put on fire and boil. After boiling, put the eggplant in a saucepan, cut into small circles, and boil for 20 minutes. Then we lay the eggplants in jars, of course sterile, along with the grounds. Roll up. Another version of the dish “Eggplant in tomato juice for the winter” is prepared. It should turn out about six liters.
Recipe number 3: eggplant with onions and peppers
In order to cook eight servings of this dish, we need about an hour. And get a great appetizer.
We will need the following ingredients : one kilogram of eggplant, onions and sweet pepper, three liters of tomato juice, 300 grams of granulated sugar, 150 ml of vinegar and 50 grams of salt.
The amount of tomato juice is indicated after processing the tomatoes in a meat grinder. So we get natural juice with pulp. Which is many times better than the store of packages. When it is received, we begin to carry out the
recipe: eggplant in tomato juice.
Cooking eggplant with onions and peppers in natural tomato juice
Cooking the ingredients for our salad. Dice the eggplant, the onion in thick rings, and the pepper in the squares. Before this, of course, we wash and clean the vegetables, if necessary. Each component should turn out equally. The reference should be volume, not weight, so it is advisable to measure with a bowl. Scales are useless. Pour the cooked tomato juice with pulp into a deep saucepan and put on fire. Pour vinegar, pour granulated sugar and salt, boil. After boiling, add the eggplants to the pan and cook on low heat for 10 minutes.
We spread the onion, simmer again 10 minutes, now pepper, and again simmer the same 10 minutes. All eggplant in tomato juice for the winter ready. In clean, dry cans, put the resulting salad and close the lids. By the way, sterilization is not necessary. But turn upside down and wrap up well clearly. After a day, we remove the preservation for long-term storage. From the above amount of ingredients, about nine kilograms of salad are obtained. Enjoy your meal.