Eggplants in tomato sauce with garlic for the winter: Photo Prescription Preservation
Before preparing dishes from eggplants or making them for winter harvesting, you should learn how to choose the right fruit suitable for these purposes. Domestic trade, which continuously suppliesus all year round with "fresh" vegetables and fruits, somewhat dulled the vigilance of our housewives, and they believed that the dishes and preparations from the blue, cooked by their hands, will be tasty and useful at any time of the year.
We are forced to upset you, not every eggplant, evengrown in season, in natural conditions suitable for seasonal workpieces and will delight with its unique taste during the friendly feasts. Accordingly, the appearance of the prepared eggplant snacks can significantly differ from those presented in the photo in this article.
It is necessary to pay attention to the choice, beforenot depending on the color of the fruit (depending on the variety and place of growth, the color of ripe eggplants may vary from beige to dark purple), and the degree of their maturity, the absence of mechanical damage and foci of decay. Best for preservation for the winter are the fruits of regular, oblong form, blue-black, staying in the stage of milk maturity.
These are the eggplants we choose forPreparations of traditional for many countries snacks - eggplants in tomato sauce with garlic. With all the variety of recipes, these dishes, the way it is served on the table (in the form of freshly prepared hot or cold snacks or, as in our case, extracted from the refrigerator supplies), the basic ingredients and proportions of the formulation remain unchanged: eggplants - 3 kg, ripe tomatoes - 2 kg; vegetable oil and sugar - 150 g; 2 heads of garlic, a tablespoon of salt; a pod of hot pepper; vinegar 9% - 100 ml.
Adding spices and other ingredients completely depends on your taste preferences. Each hostess has on this account her own set of company secrets.
We prepare a seafloor from aubergine in tomato sauce according to photo
It does not matter if you eat eggplant intomato sauce immediately after cooking, or decided to stock them for future use, start with the preparation of the sauce. Blanched tomatoes, peeled and cut into pieces and let through a meat grinder. Pour the pan with the crushed tomatoes on the fire, stirring, bring to a boil, add sugar, salt and vegetable oil, spices, and then languish for about 30 minutes.
5 minutes before the readiness, we put into the pan vinegarand finely chopped garlic. Remove the tomato sauce from the fire and prepare for the twist of the cans. In parallel with the preparation of the sauce or a little beforehand we proceed to cutting and cooking the eggplant, remembering that the vegetables we have selected meet the best world standards. Cut the eggplant into portions 1 cm thick.
In this case, the cutting can be performed arbitrarily: transversely, along, at any angle; here everything depends on your ideas about the ideal form. Solim slices with a large salt and leave for half an hour to give away the natural bitterness and excess moisture. This is recommended in all cases. After washing with cold water and drying.
For preservation, slices of eggplant are friedon a small amount of oil until golden brown. If you really want to try the salad here and now, just pour them (finely chopped) with a ready-made tomato sauce and cook until ready. The last stage of short-term work: close the eggplants in tomato and place them for a long time.
Needless to remind experienced housewives thatThe sundecks should be washed and sterilized. Lay eggplants should be layer-by-layer, with impregnation of each layer with hot tomato-garlic sauce. Ready-made seafood zakatki from eggplant after cooling go to the refrigerator, and you wait for winter, dear friends to visit and their well-deserved praise in their address.
Author: Katerina Sergeenko
