3 best eggplant and onion recipes for the winter
This dish, when cooked, is similar to mushrooms and onions. A deliciously tasty appetizer combined with meat dishes, potatoes. Cooking eggplants with onions for the winter will not cause difficulties, and the family will be provided with a delicious vegetable dish for the entire cold period. In this case, you should not dwell only on the classic recipe. You can be creative, add new ingredients. This is how culinary masterpieces are born.
Secrets of cooking eggplant with onions for the winter
When cooking eggplant, you can use a selection of the following recommendations:
- The classic recipe contains two main ingredients: eggplant and onion. You can add carrots, garlic, bell peppers, change the amount of hot peppers, making the finished dish more spicy. Some add tomatoes.
- Each housewife makes preparations, taking into account the taste preferences of her family. Therefore, you can add your favorite spices, and not dwell on only black pepper.
- Pour boiling liquid over vegetables before cooking to eliminate bitterness. Another way to remove bitterness is to soak in salted water for half an hour. Some housewives remove the peel so that it does not taste bitter, but this is optional.
For your information! The peel contains a large amount of vitamins, minerals of useful substances, one of which is nasunine, which is a powerful antioxidant.
Ingredient selection rules
The success of the finished dish also depends on the right products:
- Vegetables should be fresh, have a dense skin. Flabby peel and stalk indicate that the product is not fresh.
- Eggplants must be of high quality without signs of rot, damage.
- The fruits are chosen young, they should not be large and overripe, otherwise there will be ripe seeds in them, which will add bitterness to the finished dish. In addition, solanine is formed in overripe fruits, a poisonous substance that can cause poisoning.
How to prepare containers correctly?
Containers and lids must be clean and dry. It is recommended to wash them with baking soda.
It is not necessary to sterilize the container, since the preparation technology provides for a sterilization stage.
The best cooking methods
There are many recipes for making eggplants, with the taste of "mushrooms", but all of them are based on the classic recipe.
A simple eggplant recipe with onions and garlic
This dish will satisfy even the most refined gourmet. To prepare eggplants according to the classic recipe, you must:
- eggplant - 3-3.2 kilograms;
- garlic - 7-8 cloves;
- onions - 1.3 kilograms;
- salt - 20 grams;
- black pepper - 3-4 peas;
- sunflower oil - 70 milliliters;
- vinegar - 160 milliliters;
- water - 370 milliliters;
- sugar - 45 grams;
- laurel leaf.
Sequencing:
- Wash the eggplants, cut off the stalks. Cut the vegetables into cubes, salt (one tablespoon is required). Leave it for half an hour, they will let the juice out.
- Peel the garlic, chop with a grater or garlic press.
- Peel the onion, cut into half rings.
- Rinse eggplant cubes with water, squeeze. Saute portions in oil until golden brown, but do not fry too much. Put in a separate container. Add onion and garlic. Mix everything.
- Prepare the marinade: boil water, add the specified amount of salt, sugar, put a laurel leaf, pepper. If desired, you can add coriander, curry. Stir until the components are completely dissolved. Pour marinade over vegetables, pour in vinegar. Mix well.
- After 2-3 hours, put the vegetable mass in clean containers, pour over the marinade, cover with lids.
- Place the jars in a container of warm water. There should be fabric at the bottom. Sterilize after boiling water for 15 minutes. Close hermetically.
Carrot option
Carrots will add a pleasant sweetness to the finished dish, it will look brighter, more festive.
The presence of vinegar will make the finished dish marinated, with a pleasant spicy sourness.
It is necessary:
- carrots - 350 grams;
- eggplant - 1 kilogram;
- onions - 350 grams;
- black pepper - 5-7 grams;
- garlic - 2-3 cloves;
- sunflower oil - 30 milliliters;
- water - 180 milliliters;
- vinegar - 70 milliliters;
- sugar - 25 grams;
- salt - 10 grams.
Sequencing:
- Wash vegetables, cut into cubes, sprinkle with salt (half a tablespoon). Leave on for 30 minutes.
- Peel the onions and carrots. Rub the carrots with long strips. You can use a Korean carrot grater. Add chopped garlic, mix everything. Cut the onion into half rings.
- Squeeze the eggplants, fry in oil in portions until golden. There is not much oil to use, since this vegetable absorbs it quickly.
- Put all the ingredients in layers in prepared jars: eggplant, grated carrots, onions. If desired, you can add tomato rings, they are in harmony with these vegetables to taste. It will turn out beautifully. So fill the jars.
- Prepare the filling: add salt, sugar and pepper to the specified amount of liquid. Boil, stirring occasionally, until the components are completely dissolved. Pour in vinegar.
- Cover the bottom of the container for sterilization with a cloth, put the jars, cover with lids. Sterilize a quarter of an hour after boiling. Close hermetically.
Spicy fried blue with onions
The amount of hot pepper used can vary depending on the taste preferences of family members.
It is necessary:
- eggplant - 3 kilograms;
- onions - 1 kilogram;
- frying oil - 210 milliliters;
- sweet pepper - 0.5 kilograms;
- garlic - 7-8 cloves;
- vinegar - 170 milliliters;
- salt - 25 grams;
- sugar - 40 grams;
- bitter pepper -1 pod.
Sequencing:
- Wash the eggplants, cut into rings 1 centimeter thick. Sprinkle with salt, stir, leave for 30 minutes to separate the juice.
- Prepare a spicy marinade: peel the seeds from the pepper, chop it using a meat grinder along with peeled chives. Pour vinegar, add salt and sugar. Interfere.
- Squeeze the eggplants, dry on a paper towel so that the oil splashes less when frying. Fry on both sides. Pour not a lot of oil, since the vegetable will quickly absorb it. Fold into prepared marinade. Leave for half an hour.
- Gently place the vegetables in clean containers, pour over the remaining marinade. Sterilize for 15 minutes. Close with sealed lids.
How and how long can the finished product be stored?
Workpieces made in compliance with the cooking technology can be stored in a room for up to a year, in a cold dark room for up to 2 years.
