How to cook eggplant for the winter salty, spicy, in Azerbaijani, with sweet pepper, greens, vegetables, carrots, urinated cranberries, garlic under the oppression according to classical recipe, like real mushrooms: the best recipes

In this article, we will consider recipes for making delicious eggplant. They can be prepared for the winter or consumed immediately after cooking.

There are many options for cooking eggplant or, as they are also called, "blue." We want to bring to your attention the most interesting and unusual recipes that will help to create not only a side dish, but also an independent dish. By the way, a lot of polyphenols are stored in this blue vegetable, which includes chlorogenic acid. And she, by the way, fights with cancer and tuberculosis cells, and is also indispensable for the cardiovascular system.

Salt eggplant in Azerbaijani: Recipe

There are many options for cooking eggplant. And even in Azerbaijani you can cook differently. We want to share with you an incredibly tasty and insanely beautiful recipe for baking eggplant. They will not only become a full -fledged dish, but can also decorate the festive table.

Necessary components:

• eggplant - 10 pcs. (the same size, about 10-15 cm)
• dill, parsley and cilantro - 2 large bundles
• mint - 0.5 small bundle
• carrots-3-4 pcs. (small size)
• sweet pepper - 1 pc.
• gorky pepper - 1 pod
• garlic-20-250 g
• celery - 100 g or 1 stalk
• red wine vinegar - 1.5 cups
• water - 0.5 cups
• salt and pepper - in fact

Further actions:

• Eggplants need to be washed, which is quite easy to do. Remove the tails. Cut the eggplants themselves on one side. Then lower in boiling water for 3-5 minutes (depending on how much they took).
• Pull out and cool a little so that you can hold in your hands. Remove the seeds with a spoon and squeeze the eggplant well. Just do not overdo it. There should not be one skin from eggplant in his hands. Remove the seeds from the middle and lightly squeeze the seeds a little.
• Now it's time to cook the filling. Clean the carrots, wash and rub on a coarse grater. Too small pieces will not look so bright and will not convey that necessary taste.
• Greens and celery, removing hard veins from it, chop. But also not too small. Peel the peppers from the core and cut into strips. Grind the garlic through a garlic -codium or chop finely. Mix everything in a separate bowl and do not forget to salt, pepper to your liking. If desired, you can add other favorite spices.
• Now each eggplant must be filled with cooked filling and put them in a pan. Please note that the marinade includes vinegar, so it is undesirable to take aluminum dishes.
• To prepare the marinade, you need to dilute vinegar with water and pour eggplant solution with the resulting solution.
• Send all the contents for 3 days to the refrigerator. Then lay out the banks and store in a cool place.

Sharp eggplant with sweet pepper for the winter: Recipe

Incredibly delicious recipe, which will add a touch of sharpness to the dish. No, you will not get a burning effect on your table. Although you can adjust the amount of acute pepper or choose its smaller size. According to this recipe, you will receive an independent dish that you can treat guests at the festive table, and a spicy side dish for any curtain.

The number of ingredients is designed for 5 kg of eggplant. If desired, you can reduce the dose:

• 1 kg of sweet pepper
• 1 large chili pepper
• 1 cup of cleaned garlic
• 200 g of sugar
• 1 cup of vinegar
• 1 cup of vegetable oil
• salt - to taste and in fact

• Wash the eggplant and dry a little. Remove the tails. You can cut into the bar with a thickness of about two fingers, or you can cut into circles. In general, how you like it more, you can completely grind with small slices.
• Next, you need to fill the eggplant with salt, mix well so that the salt is evenly distributed through each piece. After all, their number is considerable. Do not take an aluminum bowl! And leave to soak for 2-2.5 hours until they let the juice a little.
• Clean the garlic to the right amount, but do not grind. Also, while the eggplants are sucked, you wash sweet pepper and cleanse the core. You also break the circles from the tails, they will also be useful to us.
• Relatively acute pepper! To protect yourself from its sharpness, put on your hands (or at least one) disposable gloves or a plastic bag. After all, after him, it is hard to wash his hands even with soap.
• Mix garlic and two types of pepper, pass everything through a meat grinder.
• Combine all liquid components and bring to a boil. Keep in mind that you need to take a large container or then just pour eggplant with a marinade. Put them in this marinade for 15-20 minutes., You can even more. It all depends on the size of the eggplant. Add chopped vegetables. Expire all the components for another 4-6 minutes.
• Lay the eggplant into jars. It is advisable to pre -sterilize them, like the covers. The juice that remained from the marinade evenly distribute along the container, and clog with lids.
• Turn up the bottom up and wrap it in a warm bedspread. Leave in this position until completely cooled, which takes about 2 days.
• It is advisable to store in a cool place, but these eggplants are well chisel in your apartment. If you have time to reach the winter.

Salted eggplant with garlic under the yoke according to a classic recipe

This recipe has been tested for years, if not for decades. By the way, if the previous option seemed too burning to you, then with garlic pickles will come out only with a light note of sharpness. This dish from the "blue" will become an opponent along with tomatoes and cucumbers.

Required:

• eggplant is preferably small in size-1 kg (on average it comes out 4-6 pcs.)
• garlic is calculated from the number of “blue”-1 clove per 1 eggplant, plus 2-4 cloves at its discretion for a bright taste
• bay leaf-1-2 leafs are enough for one jar
• parsley, dill and any other - to taste
• salt
• water

• The number of eggplant depends on their size. Some can be more round, while others will seem flat. But the main requirement is that they should be one height with a jar. It is not worth taking a half-liter container, it is too small. You can increase the number of ingredients.
• It is also important to choose good eggplant. They should be elastic, without any flaws or defects, moderately ripe and purple. Wash the “blue” and remove their asses.
• Cut them along the length, not cutting a little to the edge! Put them in deep containers and pour them with salt water. For 1 liter of water you will need 2 tbsp. Salt. In order for the eggplants to evenly suck and do not come to the surface, cover with a saucer and lay the load. It can be a banal brick.
• Transfer to the pan or think through this step in advance, where the eggplant will be stewed. 10-15. They cannot be digested! Small advice - pierce the blue with a match. If it enters freely, then it is time to take off the eggplant from the fire.
• Now a very important step that is necessary to drain excess water from the "blue". The required severity for spinning will also be required. To do this, in a large bowl or pan, you need to put the board a little at an angle, about 45 °.
• Lay eggplant on top, but in rows of 2-3 pcs. On top of everything you press another board. And so that the design does not break up, put the load. You can take a plastic bottle or glass jar. Leave them for 1 hour.

• Grind the garlic and mix with salt (2 tsp). Now take out already cooled eggplants and add garlic with salt to each neck. Close eggplant.
• Prepare the marinade - 2 tbsp. salt with a hill per 1 liter of water. Put a bay leaf on one jars. If desired, you can also add other favorite spices, throw greens. Also, it does not hurt to add a little sweet pepper.
• Place carefully eggplant, cut up up. One should stand tightly in the bank. Pour them with a brine. Make sure that it is evenly distributed around the bank. If eggplant interferes somewhere, move it a little with a knife.
• Cover the jar of gauze or with any light fabric, but not a lid! And leave at room temperature for 2-3 days. The higher the temperature will be, the faster the "blue" will be salted.
• To check the readiness of the brine, try its frequency. If a sour taste appears, then the eggplant has already been thrown away. After that, they must be closed with lids and sent to the refrigerator.
• Let it stand for another 1-2 days for the best salting. They also need to be stored in the refrigerator, but no more than 1.5-2 months. Although practice shows that eggplants according to such a recipe are not allowed to be up to a month.

Salt eggplant with carrots: recipe for the winter

Another recipe that can be called a classic of a culinary genre. Eggplants are perfectly combined with carrots, complementing each other with taste notes.

You need:

• 1.5 kg of eggplant
• 0.5 kg of carrots
• 1 head of garlic
• 5 tbsp. apple cider vinegar (take 6%)
• pepper peas and fragrant-5-6 grains
• 4 tbsp. vegetable oil
• 2 tbsp. Salt without a hill
• 3 l of water

• As usual, wash, remove the tail and ass and make a deep incision, not reaching the edge a little. In this case, boil the water. For half a liter, 1 tbsp is enough. Salt. Lower the eggplant into it and blanch them for 5-7 minutes.
• Remove eggplant and place them in cold water. Then put the “blue” under oppression, as we wrote above. Leave for 2-3 hours.
• Grate the carrots like Korean carrots. Eggplants need to be opened, salt inside (consume no more than half of the tablespoon on this) and place grated carrots here.
• Close and do not forget to tie the celery or parsley leaves. Otherwise, eggplants are opened.
• Put the greens at the bottom of the pan (also parsley or celery), place the eggplant on top and pour with a brine.
• To prepare it, take 0.5 liters of water and consume the remaining salt. After boiling, add pepper and garlic, flow for 2-3 minutes. And turn off, but do not remove from the stove. Let it stand a little. When the spicy liquid has cooled slightly, pour 4 tbsp. vinegar. And now send her to the eggplant.
• Cover everything with a plate and place it under the load. You can take a plastic bottle of water. Leave them to pickle for 2 days.
• Then lay out in sterilized jars, after pouring a little vinegar into them (literally 1 tsp). The brine that remained again to boil mines. 5. Pour eggplants and add oil.
• Now eggplant requires sterilization. To do this, pick up water in a saucepan, put a small segment of the fabric at the bottom (otherwise the banks can crack) and proton cans over low heat for 10 minutes.
• Roll up with lids and turn over, wrapping it with a warm blanket, until completely cooled.
• You can store even in the apartment. But if you have a cellar or banks will stand in the refrigerator, then the step with sterilization can be skipped. Moreover, it is enough to close the banks with nylon covers.

Salted eggplant, like mushrooms: recipe

"Sinic" is often compared to taste with mushrooms. And with the right preparation of them, it is really difficult to distinguish from each other. Immediately a small advice-for a more saturated taste, choose only dark purple fruits.

What is necessary:

• "Blue" - 5 kg
• salt - 250 g
• water - 5 l

• Wash the eggplant, remove the tail and cut. But you do not make a section from the side of the stalk. Also do not reach the edge in the context.
• Lay the eggplant into any container, pouring well with salt. You pay special attention to cuts. Do not worry, if you get the eggplant, then they will simply need to be washed under running water or soaked in cold liquid. Salt is important for long -term storage of the product.
• If desired, you can add any greens or spices during laying. Then they must be covered with a plate, placing the load.
• For salting, it is necessary that the "blue" give juice. On average, it will take 10-12 hours. You do not need to keep them anymore. Then transfer them to banks or leave them, for example, in a plastic bucket.
• Such eggplants are stored only in the refrigerator or cellar.

Salted eggplant with urine cranberry: recipe

If you want to please and surprise at the same time all your households, try cooking eggplants with cranberries. A wet cranberries creates an unusual composition with “blue”. If it was not at hand, then you can take any cranberries. But keep in mind that it gives a small sourness of salting.

What do you need:

• eggplant - 1 kg
• cranberry cranberries - 400 g
• dill and other greens
• salt - 2 tbsp.
• water

• Rinse the “blue”, remove the tails from them and cut into 4 parts. Make sure that the pieces are the same size. Otherwise, thin slices will be too salty, and large blocks will come out even tasteless.
• Banks are sure to sterilize! You can hold them over the steam for 10-15 minutes, or you can send them to the oven also for 10-15 minutes. As you wish.
• Lay the eggplant into the jars evenly, periodically pouring the vegetable with cranberries.
• Separately prepare the brine. Boil the water with salt and greens, boiling for another 4-6 minutes on low heat.
• Pour a hot brine and immediately roll jars. Turn upside down and set to cool under a warm blanket. After 2-3 days, send to the place of storage.

Salted eggplant with greens: recipe

Prepare:

• eggplant - 1 kg
• garlic - 1 head
• greens of dill and parsley - one large bundle.
• cins and basil, as well as mint and tarhun - a small bundle
• salt - 3 tbsp.
• wine vinegar
• water

• Rinse the eggplant, remove the tail and cut along. Again, not completely. Pour salt on the core (approximately 1 tbsp on all vegetables). Leave for 30 minutes, after which the eggplant rinse under running water.
• Chop the greens, but not too small. Garlic can be chopped with a garlic -codium or also chopped with a knife. Mix everything and salt a little.
• Put the eggplants in a pan, pour a little salted water and put on fire. After boiling, boil them for 5-7 minutes. Make sure that they do not digest. The eggplant should turn out soft, but not fall apart.
• Remove the "blue" on a colander and put on oppression. You can put the eggplant on the board, covering another one, and then put an eggplant with water. Do how convenient you are. The main thing is to hold the eggplant under a load of at least 4 hours.
• Put the eggplants in a plastic bucket or any other container, after filling with a filling of greenery. Pour wine (!) Vinegar diluted with water in a ratio of 1: 1, and leave for 1-1.5 months for pickling.
• Store eggplant cooked according to such a recipe, only in a cool place.

Video: salty eggplants stuffed with vegetables