Blanks for the winter from aubergines

Hot appetizer from eggplant and pepper

Let's start, perhaps, with a spicy aubergine snack with sweet pepper. To prepare this stock for the winter from eggplant, we will need such products:

• 
  eggplant - 5 kg
• 
  sweet pepper - 1 kg
• 
  garlic - 300 g
• 
  table vinegar - 200 ml
• 
  sugar - 100 g
• 
  Bitter pepper - 3-4 pods
• 
  dill - 1 bunch
• 
  vegetable oil - 1 tbsp. l.
• 
  salt

Eggplant my and cut into circles with a thickness of abouttwo centimeters. Each circle is sprinkled with salt, put into a flat bowl. We leave for half an hour, so that the eggplants are allowed to juice. This is done so that the bitterness of the fruits goes away.

Pepper (and sweet, and bitter) mine and clear ofseeds, garlic is also cleaned. We pass pepper, garlic and dill through a meat grinder. We fill it with vinegar and sugar, stir until the sugar completely dissolves.

Eggplant circles are fried in vegetableoil to a golden hue. Then remove each circle with a fork from the frying pan and dipped in a mixture of pepper and garlic. Fold the eggplant layers in sterile jars, sterilize for a quarter of an hour and roll.

Eggplant in tomato sauce

If you like homemade blanks with tomato sauce, this recipe is for you. To close six liter cans of such eggplants, we will stock up the following ingredients:

• 
  eggplant - 3-4 kg
• 
  tomatoes - 3 kg
• 
  sweet pepper - 1 kg
• 
  sugar - 1 tbsp.
• 
  vegetable oil - 1 tbsp.
• 
  salt - 100 g
• 
  garlic - 2 heads
• 
  bitter pepper - 2 pods

Tomatoes, bitter and sweet peppers, my garlic,we clean and cut into pieces, and then we pass through a meat grinder. We add vegetable oil, sugar and salt to the vegetable purée, and mix it. We put the mass on the fire and bring it to a boil.

Eggplant sliced ​​in circles about 0.5 cm thick and lowered into boiling sauce. We boil for 20 minutes. Then lay out the hot eggplants along with the sauce over sterile jars, roll them up.

Eggplants with tomatoes and garlic

Here is a simple, but very tasty snack of eggplant. To prepare this stock for the winter from aubergines, tomatoes and garlic, we will take such products:

• 
  eggplant - 1 kg
• 
  tomatoes - 1 kg
• 
  garlic - 600 g
• 
  vegetable oil - 200 ml
• 
  table vinegar - 1/2 tsp.
• 
  ground pepper, bay leaf, black pepper peas - to taste

Eggplant my, clean and boil untilsemi-preparedness in salted water (this is about 10-15 minutes after boiling). Cooked eggplants are taken out of the water, cooled and cut into circles. Each cup is sprinkled with pepper and fry until done.

Purified garlic is let through the press, tomatoescut into circles. For each circle of eggplant we put rastolchenny garlic and a slice of tomato. Densely add these "sandwiches" in a liter of jars and pour oil, left over from the frying eggplant.

We put pepper, bay leaf and vinegar, cover with boiled lids and sterilize for 25 minutes, then roll.

Of course, there are many more home recipesblanks from aubergines, each mistress will certainly have her own special recipe. Someone prefers to close salads from aubergines, someone - eggplant caviar, someone - "fake mushrooms." As you can see, there are a lot of options, you can create your own recipes, slightly changing existing ones.

Bon Appetit!