Conservation of eggplants

Conservation of eggplants

Eggplants can be preserved a set of different ways — to salt, pickle, do of them salads and eggplant caviar. It is possible even to close eggplants "as mushrooms", to taste and you will not distinguish! We offer you some recipes of conservation of eggplants.

Marinated eggplants with greens

If you love marinated eggplants, perhaps, you will suit conservation of eggplants this way. For preparation of this preparation for the winter we will take:

• 1 kg of eggplants
• 15 pieces of paprika
• 2-3 heads of garlic
• big bunch of parsley
• small bunch of mint
• small bunch of a celery
• 2 Art. of 3% of vinegar
• 5 tbsps of salt

For preparation of a brine:

• 1 l of water
• 3 tbsps of salt

We wash eggplants, we cut off a fruit stem, we make an incision lengthways and we clear of seeds. We salt eggplants and we leave for 3-4 hours that they were left by bitterness. We fill in eggplants with a brine, we bring to boiling and we cook within 2-3 minutes. We merge a brine in separate capacity and days we keep eggplants under oppression.

We clean garlic and pepper, we wash greens and we touch. We crush pepper, parsley, mint, a celery, garlic, we fill in with vinegar and we leave for days. We fill eggplants with forcemeat from pepper and greens, we stack in the sterilized banks, we fill in with a brine and we roll up.

Salad from eggplants

It is possible to close "blue" and in the form of salad — many hostesses prefer conservation of eggplants this way. Recipes of salad from eggplants for the winter exists much, we will share one of them.

For preparation of baklazhanny salad with vegetables we will take:

• 1 kg of eggplants
• 500 g of sweet pepper
• 500 g of tomatoes
• 500 g of apples
• 400 ml of vegetable oil
• 300 g of onions
• 5 garlic gloves
• salt to taste

We clean eggplants from a fruit stem, we cut slices 1-2 cm thick and we fry in vegetable oil. We clean and crush paprika, tomatoes, onions, apples and garlic, we connect to eggplants. We spread everything in a pan, we salt to taste, we fill in 200 ml of vegetable oil and we extinguish about an hour.

We sterilize glass jars. Ready salad hot is densely stacked in banks, we roll up them and we put covers down that banks cooled down.

Eggplants in vegetable oil

Conservation of eggplants is very widespread in vegetable oil. We will share one of ways with you. To close eggplants in vegetable oil, it will be necessary for us:

• 5 kg of eggplants
• 800 ml of vegetable oil
• 400 g of carrots
• 200 g of onions
• 200 g of a root of a celery
• 3 bunches of greens of parsley
• salt, ground black pepper

For conservation it is better to take young fresh eggplants. We wash eggplants, we cut off fruit stems and we scald parts in the boiling added some salt water (on water liter — 5 g of salt).

We get eggplants, we allow water to flow down and we cut eggplants circles about 2 cm thick. We fry eggplants in vegetable oil within 10 minutes. Having got eggplants from oil, we strew them with ground black pepper.

We wash vegetables, we clean. Onions are cut by rings, carrots — circles, a celery — slices, parsley are small chopped. We take banks with a capacity of 400 ml and by layers it is stacked in them fried eggplants, onions, carrots, a celery and parsley.

We fill in in banks oil in which eggplants were fried, hermetically we roll up and it is sterilized within 15 minutes.

Bon appetit!