3 best recipes for making Tatar eggplant for the winter at home
Eggplants contain a fairly large amount of nutrients and vitamins, therefore they are frequent "guests" on the dinner table. And sharp blue ones are a favorite preservation of many people. Thanks to simple recipes for making Tatar eggplants for the winter, you can prepare a spicy and juicy salad in tomato sauce. However, it is important to know the peculiarities of cooking this vegetable.
Features of cooking eggplant in Tatar style for the winter
Methods for preserving eggplants for the winter are easy to prepare. Taste and pungency can be adjusted by adding the right amount of spices and seasonings. Garlic gives the dish a special flavor, but does not affect the pungency. Also, before cooking, the blue ones need to be soaked in salted water - this will save them from the specific bitterness that is due to the solanine that is part of the vegetable.
Basic requirements for ingredients
For cooking, both fresh tomatoes and tomato paste are used, which are diluted with water. If young blue ones were chosen for the workpiece, it will turn out to be more tender, and they also do not have to be cleaned before conservation. In ripe fruits, the skin is coarser, so it needs to be peeled off.
Preparation of containers for conservation
Glass containers for preserving Tatar eggplants will need to be sterilized. In addition, do not forget about the heat treatment of the lids - they are also dipped in boiling water. You need to roll up a vegetable salad with metal lids. When using plastic, snacks are kept in the refrigerator for no more than three months. Eggplant canning using vinegar or citric acid is stored year round.
The best cooking recipes
As a rule, eggplant blanks are prepared according to the classic recipe. However, quick quick fixes are also popular.
Classic Tatar eggplant recipe
Spicy salad in tomato sauce is one of the most popular winter preserves. The amount of ingredients is calculated for six liters.
What you need to take:
- eggplant - 2 kilograms;
- tomatoes - 3 kilograms;
- sweet pepper - 1 kilogram;
- bitter pepper - 2 pods;
- garlic - 2 heads;
- salt - 50 grams;
- sugar - 200 grams;
- vinegar - 0.2 liters;
- vegetable oil - 0.25 liters.
Cooking scheme:
- Rinse the blue ones, cut into cubes and soak in salted water (1 large spoonful of salt per 1 liter of liquid).
- Chop the tomatoes, dip in boiling water for a couple of minutes. Peel them, grind with a blender.
- Combine the resulting mass with sugar, salt and butter. Add grated garlic to the mass.
- Peel hot and sweet peppers from seeds, chop, chop and combine with sauce.
- Bring the tomato mass to a boil, add the eggplant and wait until it boils.
- Pour in vinegar, wait for a boil and remove the container from heat. At this time, carry out the processing of containers and lids.
It remains only to fill the glass containers with the blank and seal them tightly.
Fast cooking method
If you don't have the time or desire to experiment with the recipe, you can use the instant cooking method. Ingredients:
- eggplant - 2 kilograms;
- sweet pepper - 1 kilogram;
- hot peppers - 3 pieces;
- garlic - 1 head;
- vinegar - 50 milliliters;
- tomato juice - 3 liters;
- sugar - 200 grams;
- salt and seasonings to taste.
Preparation:
- Chop the eggplants, soak in saline and pat dry.
- Cut sweet and bitter peppers into half rings.
- Peel the garlic and pass through a press.
- Place all ingredients in a saucepan, pour over tomato juice. Add oil and spices.
- After boiling, cook for half an hour, occasionally stirring the mixture. Add vinegar and remove from heat.
Finally, the tomato appetizer should be distributed among the pre-prepared jars.
Without sterilization
To save canning time and simplify the process, a savory snack is prepared without sterilization. Components:
- eggplant cubes - 2 kilograms;
- tomatoes - 3 kilograms;
- salt - 50 grams;
- vinegar - 2 large spoons;
- sugar - 200 grams;
- odorless oil - 400 milliliters;
- garlic - 5 cloves;
- chili - 2 pieces;
- sweet peppers - 12 pieces.
How to cook:
- Scroll the tomatoes, pour into a saucepan, salt. Add oil, sugar and vinegar.
- Bring the resulting mixture to a boil.
- Add chopped hot and bell peppers. Crush the garlic and add to the ingredients.
- Wait until it boils and add blue ones.
- After 40 minutes, pour into containers and seal.
This preparation is perfect as an addition to a meat dish.
What is the correct way and how long can you store preservation?
Tartar style eggplants containing natural preservatives (vinegar, citric acid, etc.) are stored in the refrigerator or cellar for at least 18 months. If the salad is prepared without the inclusion of preservatives and the necessary sterilization, such glass jars are stored exclusively in the refrigerator and no more than two to three months. Individual eggplant blanks for the winter, prepared according to a quick recipe, are stored for two to three weeks.
