Preparing eggplant for the winter

Every landlord knows about the benefits of eggplant , using the opportunities of the summer season for cooking "caviar overseas eggplant". The peculiarity of this vegetable is that during the preparation of dishes, it does not lose its usefulness. Preparing eggplants for the winter, you help the body survive a cold, unvitaminized time. Vegetables contain a lot of potassium, magnesium, which is especially useful for failures in the cardiovascular system.

The possibilities of modern kitchen appliances allow eggplants to freeze and dry for the winter . Dried aubergines restore their original appearance if they are poured warm salted water for half an hour before use, then rinse.

Frozen eggplants often lose their pleasant taste. In order that this does not happen, you need to adhere to a special technology. Here are tips on how to freeze aubergines for the winter so that they do not acquire a specific flavor. Well preserved fruits, previously cleaned and cooked entirely in the microwave under the lid. From such eggplants in the winter, you get a wonderful caviar. You can cut raw eggplants into small pieces, pour a little salt water for 1-2 hours, discard on a sieve, to completely cover the glass with water. Dehydrated slabs to spread out in one layer, freeze.

The most common harvesting of eggplant for the winter is conservation. Dishes can be canned completely ready for use or in the form of semi-finished products for further cooking. It is worth paying attention to simple recipes, with which help even the inexperienced mistress can prepare eggplants for the winter.

Marinated aubergines: from the calculation of 3 liters of marinade for half a bucket of fruit. Preparing a marinade of 60 grams of salt and 70 grams of sugar and vinegar per 1 liter of water. Whole small eggplant cook in this marinade 15-18 minutes from the time of boiling, folded into a jar tightly, roll up the lid. In winter, make caviar with garlic or onions from them.

Eggplants with garlic: 5 kg of small eggplants cut along into several parts, do not clean, put into deep dishes, generously salt with large salt. After 2 hours, drain the juice, pour 2 liters of water into the pot, half a liter of vinegar and vegetable oil. Bring all the products to a boil, cook for 20 minutes over medium heat. At this time, prepare the sauce: 700 g of red bell pepper and 300 g of peeled garlic, crush with a blender or meat grinder, mix with 0.5 liters of sunflower oil, boil. Boiled eggplant in the marinade, put in layers in sterile cans, shifting each with hot sauce. Seal with covers, turn over, allow to cool under the blanket. It turns out a delicious hot appetizer, ready to eat.

Eggplants for the winter can be harvested in the form of caviar. For her, you'll need salad peppers, onions and tomatoes. Eggplants and other ingredients should be taken evenly, for example, 1 kilogram. This amount of vegetables will need 300-400 g of vegetable oil. Chop the onion and pepper into the deep frying pan firstly onion, after a few minutes add the pepper, fry until the juice has evaporated, and the vegetables will acquire a golden hue. Eggplants must be cleaned beforehand, cut into cubes of medium size, pour with salted boiling water, to get bitterness. After 30-40 minutes the eggplants are taken out of the water, put into a skillet with toasted onion and pepper, continue cooking. After 10-12 minutes, add to the vegetables tomatoes, ground in a blender or on a grater, continue to simmer the eggs on low heat for at least 45 minutes, stirring constantly. At the end of the preparation salt to taste. By the time cooking is completed, sterile hot jars should be prepared. In them lay eggs from a frying pan, the cans are immediately sealed with metal lids, cool upside down. After cooling they must be removed to a cool place.