Homemade billets from eggplant never seal on the shelves. In the ripening season, eggplants are not quite expensive. Spend a little of your time and you will delight your home delicious, diverse snacks. Eggplant caviar, eggplants in Adzhik, honeycomb - these dishes are perfectly suitable for both family dinners and for serving a festive table.
Eggplant in Adzhik for the winter
Very tasty and beloved by many snack - eggplants in Adzhik.
Ingredients for making eggplant in Adzhik:
- tomatoes - 4 kg;
- sweet pepper - 1 kg;
- eggplants - 4 kg;
- pepper sharp - 2 pcs;
- garlic cloves - 7 tooth;
- vegetable oil without smell - 250 g;
- vinegar 9% - 70 ml;
- sugar - 3 tbsp. l;
- salt - 3 tbsp. l.
Cooking:
- Tomatoes, peppers, eggplants Wash, dry, remove all damage and dark spots. Garlic, tomatoes, sweet and sharp peppers, grind with meat grinders or use a blender.
- Eggplants Cut into rings, 0.5 - 1 width. Swelling a little and let it stand for 20 minutes until the juice is seen, then dry the napkin.
- Adjika pour into a saucepan, boil. Add sugar, salt, vinegar, vegetable oil, mix and brought to a boil. Then put in a boiling mug of eggplant in a boiling sauce, bring to a boil again and reduce the fire. Boil with weak heating 20 - 30 minutes.
- Finished eggplants in Adzhik spread over sterilized banks, cape. Put banks with a lid down and look with a towel.
Eggplant caviar for the winter
Ingredients:
- medium-sized eggplants - 4 pcs;
- onions - 2 heads;
- ripe tomatoes - 6 pcs;
- bulgarian pepper - 1 pc;
- garlic - 1 head or 10 teeth;
- tomato paste - 2 tbsp. l;
- vegetable oil - 150 ml;
- acute pepper - 1 pod (if you are not an acute lover, then the amount of pepper can be reduced to 1/2 or not add at all);
- salt and sugar to taste.
From this number of ingredients, approximately one liter bank of the finished caviar will be obtained.
- Eggplant Clean the peel, cut into small cubes. Fold in a bowl, spend, mix. After 10 minutes, pour them with cold water.
- From tomatoes, remove the skin and cut into a small cube. Spicy peppers Cut the rings. Garlic arbitrarily grind. Bulgarian pepper and bow cut into cubes.
- In the cauldron or pan with a thick bottom, heat the vegetable oil and fry onions and garlic on the high heat. Fry to the transparency of the bow. When the onion warms up, add chopped tomatoes and tomato paste. Cushion, stirring until the liquid evaporates half. Then add the Bulgarian pepper and cook another 5 to 7 minutes.
- Acute peppers and cubes from eggplant rinse and add to the pan.
- Pour in a saucepan floor of a liter of hot water and stretch the 30 minutes periodically stirring. If the liquid will quickly evaporate, you can add a glass of hot water. Salt, add sugar. A few minutes before the end of cooking, you can add fresh garlic passed through the press.
- Finished caviar from the eggplant decompose hot on clean, sterilized banks and encourage.
Siem from eggplant for the winter
Ingredients:
- eggplants - 8 pcs;
- bulgarian pepper - 8 pcs;
- middle Size Tomatoes - 8 pcs;
- carrots - 6 pcs;
- onions - 8 pcs;
- garlic - 4 teeth;
- vegetable oil - 150 ml;
- sugar - 150 g;
- salt - 1 tbsp. l;
- table vinegar 9% - 120 ml.
Cooking:
- Carrots, onions, sweet peppers, Tomatoes Wash, clean, cut the rings.
- Eggplant Clean the skin, cut the rings. Garlic with thin slices. In the scenery, heal the vegetable oil. All vegetables in turn layers. Start with carrots, then eggplants, peppers, onions and tomatoes.
- Vinegar, salt and sugar stir up in 150 ml of water and pour into the scenery. Carry on a small fire under the lid of 45 minutes. Do not mix the layers until the dish is ready. A ready-made cell distribute over sterile banks, roll off covers.
Useful advice
- when buying eggplants, inspect the fruit. It should make a vegetable tightly and have a green color;
- always choose only whole fruits without scratches, and other damage;
- to remove the bitterness to soak eggplants in water or spray and seen after a few minutes.
- for domestic blanks, such varieties are suitable as Donskaya, Esaul, Nautilus, Galina.
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