5 best eggplant appetizer recipes with tomatoes and garlic for the winter
Increasingly, housewives began to use eggplants (blue ones) to prepare tasty preparations for the winter. The vegetable has a pleasant taste and is considered an excellent addition to potatoes and meat. Cooking an eggplant appetizer with tomatoes and garlic for the winter is easy and simple. There are a large number of cooking options, consider some of the recipes.
Features of cooking eggplant appetizers with tomatoes and garlic for the winter
Experts identify several features of preparing snacks for the winter. The most important thing is to properly prepare the eggplants, as they contain the poison solanine, which gives the dish a pungent bitterness. You can fix it as follows:
- Chop the blue ones, as indicated in the recipe.
- Transfer to a suitable bowl.
- Sprinkle generously with salt.
- Cover and leave in this form for 3-4 hours.
During the specified time period, all the bitter juice will be released from the fruit. Then put them in a colander and rinse under running water. Wait for it to drain completely.
Selection and preparation of ingredients
Eggplants are used in small sizes. It is important that there are no ripe and dark seeds inside. The peel should be soft and not tough. You cannot remove it, as it allows you to maintain the shape of the vegetable.
To prevent the pieces from getting too soft, they should not be too small. You can cut the vegetable fruit into cubes, blocks, rings or half rings, slices.
When preparing snacks for the winter, eggplants must be cooked along with tomatoes and other foods that make up a canned snack. Depending on the recipe, you may need to pre-fry the vegetables.
Any tomatoes for conservation are allowed. The main thing is that they are fresh, without rotten parts, as well as tasty and juicy.
Those appetizers are tasty where meaty varieties of tomatoes were used, in which there is practically no water. Cut them into slices, cubes or mash them. Additionally, the preparation includes onions, garlic, several types of peppers, carrots, various spices, vinegar and fresh herbs. The use of quality oil is considered equally important.
It must be free of foreign odors, otherwise the smell will only intensify during cooking. Spices and seasonings will not completely mask it.
How to prepare containers for the start of the process?
Banks must be carefully prepared before canning.Initially rinse under warm water with a soap and soda solution. It is recommended to use a new sponge for washing.
Pour water into a saucepan, put on the stove. After boiling, place a sieve on it, and prepared jars on top. Sterilization is carried out for 15-30 minutes, depending on the volume of the container.
Rinse the lids, put in a saucepan. Cover with cool water and put on fire. From the moment of boiling, boil for 10-15 minutes. Remove gently onto a clean towel.
The best recipes
On the Internet, you can find a huge number of recipes for preparing a delicious eggplant snack. We suggest considering the best ones.
Eggplant appetizer with tomatoes and garlic "Mother-in-law's tongue" for the winter
There are several recipes for preparing this type of snack.
Products:
- eggplant - 1 kg;
- tomatoes - 800 g;
- chili - 1/2 pc.;
- bell peppers - 3 pcs.;
- salt, sugar to taste;
- oil - 150 ml;
- acetic acid 70% - 10 ml.
Prepare the eggplants, cut into rings 7 mm thick. Put in a container, cover with salt and leave for several hours. After rinsing.
Peel other vegetables according to the recipe. Grind into cubes. Mix all the ingredients, add salt, sugar, oil and vinegar. From the moment of boiling, continue cooking for half an hour. Dispense in sterile containers.
Spicy appetizer with garlic and vegetables
The recipe eggplants remain firm despite the long cooking time.
Products:
- eggplant - 2 kg;
- tomatoes - 2 kg;
- garlic - 1.5 heads;
- vinegar 9% - 200 ml;
- table salt - 80 g;
- granulated sugar - 80 g.
Chop the eggplants into rings. Season with salt, cover and leave for a quarter of an hour. Then rinse and dry.
Pour over the tomatoes with boiling water, and then clean them under cold water. Put in a blender and chop until puree.
Put chopped garlic into the resulting tomato mixture. Put on fire, cook for a quarter of an hour. Then put the prepared eggplants, continue to simmer for 10-20 minutes. Bring to taste, boil for another 2-3 minutes. Arrange in a sterile container.
Troika salad
For cooking, you need to prepare:
- eggplant - 700 g;
- tomatoes - 900 g;
- onions - 300 g;
- sweet pepper - 300 g;
- vinegar essence - 30 ml;
- table salt - 10 g;
- granulated sugar - 15 g.
Rinse the blue ones, cut into slices. Put in a saucepan, cover with salt. Cover and put in a cool place for 2-3 hours. Then put in a colander, rinse under running water.
Pour oil, vinegar into a saucepan, add salt and granulated sugar. Then put slices of tomatoes, eggplants, onions, bell peppers in layers.
Cover, put to stew for 40 minutes. After a quarter of an hour, stir the vegetables, continue cooking. Arrange the salad in sterile containers, tighten tightly.
Garlic-free eggplant and tomato appetizer
To prepare a delicious snack, you will need to purchase the following ingredients:
- eggplant - 1.5 kg;
- tomatoes - 1.5 kg;
- sweet pepper - 1.5 kg;
- fresh dill - 50 g;
- sunflower oil - 230 ml;
- table salt - 20 g;
- granulated sugar - 40 g;
- acetic acid 9% - 150 ml.
Rinse the vegetables, peel, chop the mullions into cubes. Sprinkle the eggplants with salt and stand for 2-3 hours, and then rinse and dry. Pour some oil into a frying pan with a thick bottom, heat it up.
Put the eggplants, fry until golden brown. Other ingredients must be simmered in a separate container.
Mix a small amount of vegetable oil with chopped garlic. Grease each fried slice with garlic oil and place on the bottom of a sterile glass container. Spread the mixture of vegetables and fresh dill on top. In the same way, the mass is laid out layer by layer until the jar is completely filled.
After preparing the marinade: add 150 ml of acetic acid, a little spices to 150 ml of oil. Stir and pour into a jar. Close tightly and store in refrigerator.
Eggplant with garlic for the winter
According to the recipe, the usual spices are included in the preparation, but different ones can be added at will and taste.
Products:
- eggplant - 800 g;
- tomatoes - 250 g;
- sweet pepper - 150 g;
- carrots - 230 g;
- turnip onions - 100 g;
- garlic - ½ head;
- oil - 90 ml;
- vinegar 9% - 50 ml;
- rock salt - 0.5 tbsp. l .;
- granulated sugar - 0.5 tbsp. l .;
- a mixture of peppers to taste.
Rinse the blue ones, remove the unsuitable for food parts and chop into cubes 2 * 2 cm in size. Dip in boiling water, add a little salt.
Cook for 4 minutes, drain into a colander, leave until excess moisture is completely drained.
Rinse the carrots, peel off the peel with a thin layer. Chop into strips. Wash the tomatoes, cut the stalk attachment and cut into slices. With bell peppers and onions, proceed in the same way, but chop it into strips.
Remove unsuitable parts from garlic and chop well. Mix all ingredients.
Now let's start preparing the marinade. In a separate container, mix the vinegar, oil, salt and sugar. Stir until completely dissolved. Add to vegetables, mix well and arrange in sterile jars. Cover, sterilize for 10-30 minutes, depending on the volume of the container.
Expiration date and storage rules
It is recommended to store workpieces in a dark, cool place. It is advisable to use a cellar or refrigerator.
If the temperature regime is observed, the shelf life of conservation is 6 months.
