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Eggplant for the winter


Ingredients for cooking eggplant for the winter

For 4 liter cans:

  1. Eggplant 2 kilograms (up to 15-17 centimeters long, up to 5-6 centimeters in diameter)
  2. Garlic 16 prongs (4 per can)
  3. Cooking salt to taste

Spice:

  1. Laurel leaf 8 pieces (2 in each jar)
  2. Allspice 16 peas (4 in each jar)
  3. Black peppercorns - 12 pieces (3 in each jar) to taste

To fill:

  1. Distilled pure water 1 liter
  2. Salt 5 tablespoons
  3. Sugar 2 tablespoons
  4. Vinegar 9% table 150 grams or 2 tablespoons for each jar
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine

Inventory:

Knife, Deep bowl - 2 pieces, Deep pan with a lid, Cooker, Skimmer, Fork, Cutting board - 2 pieces, Sterilized liter can - 4 pieces, Metal lid for preservation sterilized - 4 pieces, Saucepan, Ladle, Preservation tongs, Kitchen table, Kitchen waffle towels - 2 pieces, Preservation key, Wool blanket

Cooking eggplant for the winter:

Step 1: prepare the eggplant.

Rinse the eggplants under running water, cut off with them with a knife the places on which the stalks and inflorescences are attached. Then lay them in a deep bowl and soak in cold water on 1 hour in order for bitterness to partially come out of them. Then take a deep pan, pour ordinary running water into it, add salt to taste, so that the water is salty, but not saline, and put the pan on a stove turned on at a high temperature.

Step 2: cook and squeeze the eggplant.

After the water boils, remove the leftover eggplant from the bowl and dip it in boiling water, cook the vegetables for 10 - 12 minutes until the floor is ready. During this time, the eggplant will become soft, but not boiled. After the time you need, remove the eggplant from the pan using a slotted spoon and a fork, and transfer them to a clean deep bowl treated with boiling water. Let them cool, then lay them on a large rectangular cutting board, put another board on top of them and crush the eggplant with a load, which can serve as a three-liter jar filled with running water. Squeeze the eggplant 2 - 3 hoursuntil almost all moisture comes out of them. While squeezing the eggplant, place in a sterilized jar all the spices indicated in the ingredients. Peel the garlic and lay 4 teeth in each jar. After squeezed eggplant, press tightly into sterilized jars of spices. Try not to press hard on them by tamping the eggplants so that in the end instead of whole slices you get porridge. Turn the stove on to a high temperature and place a pan on it with the right amount of clean distilled water, bring it to a boil, screw the stove to medium temperature and add sugar and salt to the pan. Boil the marinade for 2 - 3 minutes until sugar and salt are completely dissolved, then add the right amount of tablespoon of 9% vinegar. Boil the marinade yet 5 to 7 minutes using a ladle, pour it into jars of eggplant and cover them with sterilized lids for preservation. Let the eggplant brew in the marinade 10 to 15 minutes.

Step 3: preserve the eggplant.

Place jars of eggplant in a large pan, pour ordinary running water into it so that it does not reach the level of the neck of the jars for 2 to 3 fingers, then pull out the jars and put the pan of water on a stove that is turned on at the highest temperature. After the water in the pan begins to boil, screw the level of the stove to medium temperature and very carefully using preservation forceps, lower the cans of eggplant into the pan. Cover the pan and sterilize the jars 35 to 40 minutes. Then, using the same preservation forceps, remove the jars from the pan, be careful and make sure that the lid does not fall. Place them on a table pre-laid with a kitchen towel and cover with a preservation key. Holding the jar with a kitchen towel, turn it upside down, place it on the table and make sure that it is tightly closed. If bubbles come out from under the neck, repeat the clogging process; if there are no bubbles, place cans with preservation on one end of the wool blanket that has been spread on the floor. Cover the cans with the other end of the blanket so that there are no gaps and conservation, could cool for 2 - 3 days without sudden changes in temperature. Put cooled eggplant jars in a cool, well-ventilated place, such as a pantry, basement or cellar.

Step 4: serve eggplant for the winter.

Eggplants for the winter are served cold for adults and room temperature for children. Immediately before serving, they are seasoned with garlic, chopped onions in half rings and vegetable or olive oil. You can also make excellent caviar from this type of eggplant, chopping them through a meat grinder with canned tomatoes, onions, garlic, hot pepper and seasoning caviar with any vegetable oil. Very often this type of eggplant is used for baking, adding it to the forcemeat for pies, pies and pizza. Tasty and not expensive! Enjoy your meal!

Recipe Tips:

- - Cans for preservation can be sterilized in an autoclave, microwave or in a large pan. The easiest way: type in a pot of running water so that it is two fingers higher than the cans, and boil the cans in it for 15 minutes. The lids for preservation can be sterilized with jars or separately in a deep bowl filled with water. Sterilization time for caps is 15 to 20 minutes.

- - Boiled eggplant can be cut into 2 halves, stuffed with garlic, hot chili pepper and then, following the recipe, canned.

- - Sometimes, to improve the aroma, spices such as coriander, cloves and blackcurrant leaves are added to this type of preservation.