Preservation of eggplant

Preservation of eggplant

Eggplants can be preserved in many differentways - to salt, pickle, make from them salads and eggplant caviar. You can even close the eggplant "like mushrooms," to taste and not distinguish! We offer you several Prescriptions for Eggplant Cannery.

Marinated aubergines with greens

If you like marinated aubergines, perhaps you can do with canning of eggplants in this way. To prepare this stock for the winter we will take:

• 
  1 kg of aubergines
• 
  15 pcs. Bulgarian pepper
• 
  2-3 heads of garlic
• 
  big bunch of parsley
• 
  a small bunch of mint
• 
  small bunch of celery
• 
  2 tbsp. 3% vinegar
• 
  5 tablespoons salt

For preparation of brine:

• 
  1 liter of water
• 
  3 tablespoons salt

Aubergines, cut the stem, cut italong and clear of seeds. Sprinkle the eggplant with salt and leave for 3-4 hours, so that bitterness is gone from them. Fill the eggplant brine, bring to a boil and cook for 2-3 minutes. We merge the brine into a separate container and keep the eggplants under the yoke for a day.

Garlic and peppers are cleaned, my greens and sorted. Grind pepper, parsley, mint, celery, garlic, pour vinegar and leave for a day. We begin the eggplant stuffing with pepper and greens, put it in sterilized jars, pour in brine and roll.

Eggplant salad

You can close the "blue" and in the form of a salad -Many housewives prefer canning of eggplants in this way. Recipes for salad from eggplant for the winter there is a lot, we will share one of them.

To prepare eggplant salad with vegetables, we take:

• 
  1 kg of aubergines
• 
  500 g of sweet pepper
• 
  500 g of tomatoes
• 
  500 g of apples
• 
  400 ml of vegetable oil
• 
  300 g of onions
• 
  5 cloves of garlic
• 
  salt to taste

We clean the eggplant from the stalk, cut itpieces 1-2 cm thick and fry in vegetable oil. We clean and grind the Bulgarian pepper, tomatoes, onions, apples and garlic, combine it with eggplant. We put everything in a saucepan, salt to taste, pour 200 ml of vegetable oil and stew for about an hour.

Sterilize the glass jars. Ready-made salad in a hot form tightly put in jars, roll them and put the lids down to the banks to cool.

Eggplants in vegetable oil

Preserving aubergines in vegetable oil is very common. One way we will share with you. To close eggplants in vegetable oil, we need:

• 
  5 kg aubergines
• 
  800 ml of vegetable oil
• 
  400 g carrots
• 
  200 g of onions
• 
  200 g of celeriac root
• 
  3 bunches of parsley
• 
  salt, ground black pepper

For canning it is better to take young fresh eggplants. Eggplants are mine, cut off the peduncles and blanched in portions in boiling salted water (per liter of water - 5 g of salt).

We take the eggplant, let the water drain and cutEggplant in circles about 2 cm thick. Fry eggplants in vegetable oil for 10 minutes. Eggplants from the oil, sprinkle them with ground black pepper.

Vegetables washing, we clean. Onions cut into rings, carrots - circles, celery - slices, chopped small parsley. We take cans with a capacity of 400 ml and lay them in layers fried eggplants, onions, carrots, celery and parsley.

We pour oil into cans, in which the eggplants were roasted, tightly rolled and sterilized for 15 minutes.

Bon Appetit!