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Eggplants in oil for the winter are in high demand among housewives. This tasty dish is easy to prepare, and eggplant goes well with almost all vegetables.
A spicy snack for the winter with oil and vinegar
The subtleties of cooking eggplant in oil
Eggplants are prepared according to different recipes with the addition of vegetables, bitter and without too much pungency. The technology of workpieces includes sterilization or dispenses with additional heat treatment. The simplest and most common way of processing for the winter is with vegetable oil. The product is stored for a long time, eggplants have a pleasant taste, outwardly such a product looks aesthetically pleasing.
The recipes contain a specific set of vegetables and spices. Pepper and garlic for eggplant are added to taste, and oil and vinegar require adherence to the dosage. If preference is given to a spicy snack, the amount of hot pepper can be increased, and the same is done with garlic. The dosage can be reduced if bitter meals in the family are not popular. Fresh and properly processed vegetables will be the key to a quality product at the exit.
Selection of vegetables
The main ingredient is eggplant. You should pay special attention to them. Several recommendations on how to choose vegetables and prepare them for preservation:
- Only ripe, medium-sized fruits are processed. If the eggplants are overripe, they have a tough skin that even hot processing won't soften. If the top layer is removed, the cubes or circles of the vegetable will not maintain their integrity, instead of a beautiful preparation for the winter, a homogeneous mass will turn out.
- For processing, eggplant is used completely, without removing the inside. Older vegetables have hard seeds, which degrades the quality of the product.
- The fruits are molded into rings, cubes or slices, there are subtleties here, the larger the pieces, the brighter the taste.
- To get rid of the bitterness, which is present in most varieties of crops, sprinkle the sliced blank with salt. After 2 hours, the raw materials are washed and preserved.
If the recipe includes sweet peppers, it is better to give preference to red-fruited varieties, they are tastier, more aromatic and give additional brightness to the product. Oil is used purified, odorless, you can take sunflower or olive oil, this does not matter.
Preparing cans
Approximately 3 kg of eggplants will need 6 cans of 0.5 liters each. If the products are hot processed after laying, pre-sterilization of the container is not required, but it is better not to risk it, since the eggplants can ferment. There are several ways to do this:
- Pre-wash the cans with baking soda, then with a detergent, rinse well.
- Fill with water so that it covers the bottom by 2 cm, and put it in the microwave. The water will boil and steam will process the container.
- In the oven with a temperature of 120 0C put jars and sterilize for 15 minutes.
- A colander or sieve is placed on a container with boiling water, a container for preservation is placed on them with the neck down. Steam treatment lasts within 6 minutes.
- You can boil jars completely placed in a pot of water.
The best eggplant recipes in oil for the winter
There are many ways to prepare eggplant for the winter, you can choose any in accordance with gastronomic preferences.Canning options without additional sterilization will save cooking time and will not affect shelf life.
A simple recipe for eggplant in oil for the winter
In the recipe for whole eggplants in oil for the winter, vegetables are molded into large portions. The fruits are cut in length into 4 parts, then again across. For 3 kg of the main ingredient, you will additionally need:
- bitter pepper - 3 pcs.;
- garlic - 4 heads;
- sugar, salt, vinegar 9%, oil - 100 g each:
- medium-sized sweet peppers - 10 pieces.
The technology for cooking eggplant in oil for the winter:
- Using a brush, grease the baking sheet with oil.
- Cut the eggplants into pieces, sprinkle with salt. Then, with a brush, smear with oil. Spread on a baking sheet.
- Bake in the oven until crusty.
- Garlic and pepper are peeled, passed through an electric meat grinder.
- The resulting mass is put on fire, all the components of the recipe are added, and boiled for several minutes.
- At the bottom of the jar, put 3 tbsp. l. vegetable mixture, tightly filled with eggplant.
- The top is the same amount of vegetable puree as at the bottom.
- Cover with lids, put in a saucepan with warm water. The liquid should reach the neck of the cans.
- Sterilize for 40 minutes, roll up, put the container on the lids and insulate.
Eggplant in vinegar-oil filling for the winter
The recipe includes hot chili peppers, you can exclude it or add your own dosage. A set of products for 5 kg of blue:
- bell peppers - 5 pcs.,
- chili - 3 pcs.;
- garlic - 4 heads, if desired, the amount of a spicy ingredient can be reduced or increased;
- salt and sugar - 1 glass each;
- apple cider vinegar 6% - 0.5 l;
- vegetable oil - 0.5 l;
- water - 5 l.
Recipe technology:
- The processed peppers and garlic are chopped.
- Vegetables are cut into any large pieces, sprinkled with salt to remove bitterness.
- In a container with 5 liters of boiling water, put the main workpiece, cook until soft.
- All remaining components are added.
They are kept on fire for 15 minutes, packed in jars, sterilized for another 15 minutes and corked.
Eggplant in oil for the winter without sterilization
According to this recipe, eggplants for the winter will be in brine with the addition of oil. They undergo sufficient heat treatment beforehand, so sterilization in cans is not required.
Components for 3 kg of blue:
- vinegar - 60 ml;
- salt - 3 full tablespoons l., the same amount of sugar;
- water - 3 l;
- carrots - 2 pcs.;
- sweet pepper - 3 pcs.;
- oil - 100 ml.
Eggplant preparation for the winter with carrots looks delicious
Recipe technology:
- Form vegetables as desired, carrots can be grated.
- Cook for 20 minutes in water with the addition of salt, butter and sugar.
- A few minutes before the end of the process, pour in vinegar.
The workpiece is packed in containers, poured with brine to the top and rolled up.
Terms and methods of storage
If you follow the technology, the shelf life of the product is 3 years. The workpiece is stored at room temperature in the pantry. The best option is in the basement. It is not recommended to leave blanks on the balcony for the winter. Glass containers may be damaged from low temperatures, and the contents may freeze.
Conclusion
You can prepare eggplants in oil for the winter with sterilization or without additional heat treatment. There are quite a lot of recipes, anyone can choose at will. The product turns out to be tasty, looks beautiful in a container, and is stored for a long time.
