A berry grassy crop with a dark fruit is called dark nightshade or eggplant. It grows in open ground in Ukraine and the south of Russia, in Siberia its cultivation requires special greenhouse conditions. Eggplant berries contain sugar (up to 11%), proteins (up to 1.4%), fats (up to 0.4%), fiber, in addition, useful elements, vitamins and other nutrients: in the form of salts of calcium, phosphorus, potassium , iron, B vitamins, carotene. Eggplant is used in cuisines around the world. They are fried, boiled, baked, stewed, marinated, grilled, eaten raw and made from eggplant: dried and frozen for the winter, caviar and salads are cooked.
Overripe vegetables can not be eaten, you need to choose young fruits that have only reached technical ripeness. Overripe fruits contain solanine - a toxic glycoside (glycoalkaloid), which, when ripe, accumulates in eggplant and other plants of the nightshade family. Poisonous glycoside is found in all parts of the plant - in fruits, leaves, root crops and stems. It performs the function of natural protection and has insecticidal and fungicidal properties. Solanine, even in small doses, is toxic: it is able to decompose red blood cells, first cause the nervous system to become excited, and then its inhibition.
Recipe 1
The most common eggplant preparations are various vegetable caviar. There are many options for its preparation, one of them will require products:
- 10 medium-sized eggplants are washed and cut into cubes (do not peel the skin);
- 5 carrots tinder on a fine grater;
- 5 onions are diced;
- 5 red, yellow and green sweet bell peppers (remove seeds and cut into cubes);
- 1 kg of ripe tomatoes, blanched in boiling water for several seconds, removed, peeled off the skin and cut into cubes;
- vegetable oil;
- salt;
- pepper.
In order to get the right amount of caviar, you can change in proportion to the number of products. This is a simple way of harvesting for the winter: eggplant is sprinkled abundantly with salt, left for 30 minutes, so that all bitterness comes out, then they are washed in running water from salt. In heated vegetable oil, fry the onions until transparent, add carrots, peppers, tomatoes and eggplant. All stew for about 30 minutes, stir occasionally. At the end, add salt and pepper. Lay out the finished eggplant caviar in cans, sterilize for 30 minutes and roll up.
Recipe 2
You can make salted eggplant blanks. Minimum ingredients required:
- 5 kg of eggplant (not overripe!) Of medium size (the skin is not peeled off, the thick part of the fruit is cut lengthwise into 4 parts, and the part on the side of the stalk is left intact);
- 250 g of greens (parsley and tarragon) are cut 3 cm long;
- 150 g of salt.
Eggplant is poured in the places of their cuts, tightly placed in an enamel pan or bucket, each row is sprinkled with salt, and sprinkled with chopped greens through one row (eggplant should not be poured). It is kept at room temperature for 12 hours. During this time, the fruits soften and give juice, they are pressed down with a load (not heavier than 1 kg). Leave at room conditions for fermentation for 10-14 days. Salted eggplant is stored at a temperature not exceeding 4C.
Recipe 3
Eggplant blanks can be made with adjika. Ingredients:
- 3 kg of eggplant are washed (the skin is not peeled off) cut lengthwise into 8 parts, each cut across into 2 parts;
- 15 red bell peppers (remove seeds, cut along);
- 10 ripe tomatoes, blanch and peel the skin, cut into slices;
- 4 heads of garlic, peel each clove;
- 4 hot peppers, remove seeds;
- 300 g of oil;
- 300 g of sugar;
- 1 faceted glass of vinegar;
- 3 tablespoons of salt.
Eggplant is salted and left for an hour, then washed in cold water (flowing). Sweet pepper, garlic, tomatoes and hot pepper are ground in a meat grinder and spread in eggplant. Add oil, vinegar, salt and sugar. All cook in a saucepan for about 30 minutes. Transfer to prepared jars, sterilize for about 20 minutes, close tightly with lids and leave eggplants for the winter. Billets are stored in the refrigerator.