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Greek eggplant for the winter is an excellent preparation that preserves the nutritional properties of the vegetable and its high taste. With the help of original snacks, they add variety to the daily menu and make the festive table brighter.
Rules for preparing a Greek snack
Greek eggplant is an original and surprisingly tasty preparation for the winter, which is prepared from a simple food set.
The greens make the snack more spicy and flavorful. You can add any or do without it at all. All vegetables are used only fresh and of high quality. There should be no rot and signs of disease. The fruits must be washed and completely dried.
The main vegetable in a Greek snack is eggplant. It is added in a higher volume than other foods.
Greek appetizer should be spicy, so hot peppers and garlic are not spared
Preparation of eggplants and dishes
When slicing, eggplants are tasted. If they are bitter, then cut off the peel, and sprinkle the pulp with salt. Leave for half an hour, then rinse. If there is no bitterness, then the fruits are used immediately for their intended purpose.
The vegetable is cut into strips or slices. The shape does not affect the taste. If you plan to stuff the eggplants, then a deep longitudinal cut is made on one side, which resembles a pocket. Then the vegetable is placed in boiling water and boiled for several minutes until soft. The main condition is not to digest. After that, the liquid is drained, and the fruits are left under the press until the juice ceases to stand out.
Lids and containers are prepared in advance. Banks are washed with soda and sterilized over steam, in a microwave or oven, then completely dried. Remaining moisture will shorten the shelf life of the workpiece. Boil the lids in boiling water.
Hot salad in Greek is placed in containers and sealed. Turn upside down and wrap with a cloth. Leave to cool completely.
Eggplants choose dense, strong and ripe
Greek eggplant snacks for the winter
Greek appetizer is prepared in various ways. All recipes are united by beautiful appearance, brightness and pungency. Coarse slicing allows you to reveal the taste of each vegetable separately.
Eggplant Greek salad for the winter
Greek salad with eggplant is a popular preparation for the winter, which will not leave anyone indifferent.
You will need:
- eggplant - 3 medium;
- spice;
- onions - 420 g;
- vegetable oil - 100 ml;
- salt;
- tomatoes - 200 g;
- bell pepper - 420 g;
- vinegar - 20 ml;
- garlic - 7 cloves.
Step by step process:
- Rinse all vegetables, then dry. Cut into large slices. You cannot grind it, since it will not be a salad, but vegetable caviar.
- Pour oil into an enamel bowl. Put on fire. Warm up.
- Fill with chopped garlic cloves. When the mixture boils, add the rest of the vegetables.
- Simmer, stirring regularly, for half an hour. Season with salt and spices.
- Pour in vinegar. Stir and cook for another 10 minutes.
- Pack in small cans. Seal.
Serve salad in Greek, sprinkled with plenty of herbs
Spicy Greek eggplant for the winter
Everyone will have a snack the first time spicy and appetizing. The amount of chili can be adjusted according to your own preference.
Composition:
- tomatoes - 1 kg;
- salt - 20 g;
- eggplant - 1 kg;
- sugar - 40 g;
- sweet pepper - 500 g;
- vinegar 9% - 50 ml;
- chili pepper - 2 pods;
- vegetable oil - 300 ml;
- carrots - 300 g;
- garlic - 7 cloves;
- beans - 300 g.
Step by step process:
- Rinse the beans, then add water. Leave on for six hours. During this time, change the liquid twice.
- Send the hotplate to medium setting. Cook for half an hour. The beans should not be overcooked.
- Grate carrots. Use a coarse grater.
- Cut the bell peppers into strips and cut the chili into small cubes.
- Coarsely chop the tomatoes and mince them. Grind the peeled eggplants. The pieces should be medium in size.
- Send all prepared components to the pan. Stir and put on medium heat.
- When the mixture comes to a boil, reduce the flame to low and cook for one hour. Stir occasionally.
- Salt. Sprinkle with sugar. Pour in vinegar, then oil. Mix. Darken for two minutes and pour into prepared jars. Seal.
- Leave upside down under a warm cloth until the piece is completely cool.
Beans for salad in Greek are used in any color
Greek stuffed eggplant
A spectacular preparation in Greek with whole eggplants will delight everyone with its high taste and saturate the body with vitamins in winter.
You will need:
- garlic - 4 cloves;
- eggplant - 1.2 kg;
- vegetable oil;
- cabbage - 600 g;
- cilantro;
- carrots - 400 g;
- cockerel;
- bell pepper - 300 g.
Step by step process:
- Cut off the stems from the eggplant. Make a deep incision in each fruit, which will resemble a pocket.
- Place in boiling water and cook until soft, but do not overcook. The process will take about 10 minutes.
- Place on a cutting board, cover. Put a not very heavy load on top. Tilt the structure slightly so that the juice can drain off. Leave on for 3-4 hours.
- Chop the cabbage. Grate the orange vegetable. The grater should be coarse or intended for Korean carrots.
- Cut the bell pepper into two parts. Remove the stalk, then all the seeds. Slice. The straws should be medium. Chop the herbs and garlic. The garlic cloves for this recipe should not be pressed.
- Combine all the components prepared for the filling. Drizzle with oil. Salt. Mix well.
- Stuff the eggplants with the resulting mixture. Wrap each fruit with a regular thread. This preparation will help the filling stay in place.
- Transfer gently to a saucepan. Sprinkle each row with salt.
- Place a heavy plate of suitable diameter on top. Put oppression, as which you can use a jar filled with water.
- Close the lid. You can also wrap the entire structure with fabric.
- Send to a cool place. Leave on for four weeks.
- Get the finished snack. Put on a plate. Remove the thread and cut into slices of the required thickness.
Insist harvesting in Greek for at least 30 days
Stuffed eggplant without sterilization
The herbs of Provence will help add flavor to the salad. If desired, you can add suneli hops to the composition. The appetizer comes out sour and spicy.
You will need:
- eggplant - 1.5 kg;
- provencal herbs - 10 g;
- carrots - 500 g;
- lemon juice - 20 ml;
- Bulgarian pepper - 200 g;
- chili pepper - 1 large pod;
- garlic - 4 cloves;
- parsley - 40 g;
- sunflower oil - 60 ml.
Step-by-step process for preparing salad in Greek:
- It is better to take small eggplants. They should fit easily into the jar. Rinse each fruit and make one longitudinal cut. In this case, the second side must remain intact.
- Pour water into a deep saucepan. Boil.
- Place the prepared product. Cook for 10 minutes. Send to a colander. Leave until excess liquid drains. Can be squeezed by hand.
- Grate the orange vegetable. The grater is best used for Korean carrots.
- Heat the oil in a saucepan. Fill in the carrot shavings.Fry until soft.
- Cut the bell pepper peeled from seeds into thin strips. Chop the parsley, garlic cloves and chili finely. Combine with fried vegetable.
- Salt. Drizzle with lemon juice. Stir well.
- Cut the tails from the cooled boiled fruits. Season with salt in the center of the incision.
- Stuff with vegetable filling. Transfer to form. Put oppression on top.
- Put in the refrigerator for two days. During this time, the workpiece will let out the juice, become fermented, juicy and spicy.
- Transfer tightly to prepared jars. There should be no air gap. Pour over the allocated juice. Cork tightly.
Greek salad is served as an independent dish, as well as with hot meat or fish
Storing eggplant in Greek
Store the snack in the basement or refrigerator compartment. Before proceeding with the tasting, it must be insisted. The minimum time is one month, but the taste is better revealed after two months.
Conclusion
Eggplant in Greek for the winter is a royal appetizer that will appeal to all lovers of pickled dishes. Simple and affordable products are used for cooking. If desired, you can add any spices, herbs, more garlic or hot pepper to the composition.
