There are many ways to prepare eggplant with rice for the winter. The dish is prepared with tomatoes, bell peppers, mushrooms, herbs and spices are added. The method for preparing preserves is not complicated; even an inexperienced cook can handle it. You should first familiarize yourself with all the nuances.
Features of preparing eggplant with rice for the winter
Rice groats go perfectly with eggplants; the preservation will serve as an excellent addition to meat, a side dish, or become a separate dish. Many housewives prefer “short” rice, but you will need more of it than “long” rice.
Most recipes are designed for a white look; it’s better not to risk it with brown. Eggplants are pre-prepared for preservation, the same applies to rice cereals. Containers must be sterilized by washing them in advance. Next, it is important to strictly follow the recipes and maintain the proportions. The amount of herbs or spices can be varied at your discretion.
Preparing containers and products
To prepare preserves, it is advisable to use transparent glass jars. If they have been used, you should pour boiling water over them and rinse with soda. Manipulation with sodium carbonate is also performed with new containers. Usually they take 1-1.5 liter jars. It is important that the containers are free of chips and cracks, especially at the neck.
Pre-discard vegetables, select whole ones, without signs of damage, cracks, rot. It is advisable to choose medium-sized specimens; they are easier to put in jars and take out.
Place the blue ones in a bowl of water for 2 hours to remove the bitterness. Buy rice of medium length, only white. It is washed and boiled until half cooked.
The best cooking recipes
Below are the most popular variations of preparing eggplant with rice. Fans of spicy preserves will like recipes based on bell peppers, tomatoes, and a large number of spices. Those who do not like to spend a lot of time cooking should pay attention to quick techniques.
Eggplant with rice and tomatoes
To prepare canned blueberries, rice and tomatoes, you will need the following products:
- 2 kg of eggplants;
- 5 kg carrots;
- 7 kg onions;
- 5 kg of tomatoes;
- 5 cups boiled rice;
- 3 tbsp. l. table salt;
- 5 tbsp. l. granulated sugar;
- 2 tbsp. l. sunflower oil.
Wash the blue ones under the tap, scald with boiling water, remove the skin with a knife. Cut into slices up to 2.5 cm thick. Sprinkle with salt and set aside for half an hour. Fry until golden brown.
Wash other vegetables and grate them. Place the carrots and onions in a saucepan, add oil, and fry until al dente. The frying process will take about 10 minutes. Add tomatoes, eggplants, salt, sugar, sunflower oil to the sautéed vegetables.
Simmer the vegetable mixture over low heat for 40 minutes, stirring.
10 minutes before the end of cooking, add rice to the pan and stir. Pour hot products into disinfected containers and roll up.
Quick recipe
You can quickly prepare eggplant-rice salad for the winter using a food processor. Instead of tomatoes, paste is used, and rice cereal is pre-boiled.
From the products taken:
- 2 tbsp. l. tomato paste;
- 1 kg of onions and carrots;
- 1-2 chili peppers;
- 2 tbsp. l. Sahara;
- half a glass of boiled rice;
- 2 tbsp. l. rock salt;
- 2 tbsp. l. vinegar 6%.
Wash all vegetables under running water to remove dirt. Peel the onions and carrots and put them through a food processor. Chili peppers do not require cutting. Place the prepared ingredients in a saucepan and pour in tomato paste. You can combine it with homemade tomato juice.
Simmer the mixture until the vegetables become soft. Add rice cereal, sugar, salt and butter to them, stir. Simmer for another 10 minutes, add vinegar, stir.Place the workpiece in jars and roll up. The chili pepper can be removed if desired.
Option with bell pepper
Sweet pepper gives preserves a special, exotic taste. The recipe requires the following ingredients:
- blue ones - 1.5 kg;
- tomatoes – 500 g;
- rice cereal – 1 cup;
- bell pepper – 1 kg;
- 2 tbsp. l. vinegar 9%;
- carrots – 0.3 kg;
- onions – 2-3 pieces;
- salt – 2 tbsp. l.
Preservation should be prepared in a cauldron or saucepan with a thick bottom. Cut the washed vegetables into cubes, peppers into thin sticks, onions into squares, tomatoes into cubes, and grate the carrots. Pour sunflower oil into the container, fry the blue ones until golden brown.
Add the rest of the ingredients, stir, bring the mixture to a boil, add the washed rice and salt. Simmer the mixture over low heat for 40 minutes, stirring regularly. Pour the hot mix of vegetables into the jars and immediately roll up the lids.
Recipe with mushrooms and stuffed peppers
Cooking eggplants with mushrooms and stuffed peppers will take longer than the above recipes. The dish turns out to be incredibly tasty and universally applicable.
The following components are required:
- eggplants – 2 kg;
- sweet pepper – 0.5 kg yellow and red;
- onions – 2-3 pieces;
- tomatoes – 1 kg;
- fresh champignons – 200 g;
- salt – 3 tbsp. l.;
- vinegar 9% – 100 ml;
- parsley – 70 g;
- garlic – 50 g;
- rice – 1.5 cups;
- lemon – 1/3 pieces.
Peel the onion, cut into squares, fry with carrots until golden brown. Cut the mushrooms into half rings, lay them out for frying, add 150 g of tomatoes rolled through the machine, clean rice with lemon nectar. Simmer the mixture until the liquid evaporates. Cut the tails off the yellow peppers, remove the seeds, and pour boiling water over them.Stuff them with a mixture of rice and vegetables.
Preheat the oven to 200 degrees, put the remaining tomatoes, blue ones, and red peppers into it. Bake for 15 minutes until softened.
Take out, peel off the skin, cut into cubes. Place in a cauldron, pour in sunflower oil, simmer until the juice separates from the vegetables. Pour in vinegar, sprinkle with salt, stir, add peppers stuffed with minced meat, simmer for 5 minutes.
Place the products in clean containers so that each contains peppers with minced meat in the stewed vegetable mixture. Line the bottom of a large pan with a towel, arrange the jars, and cover with lids. Pour water into the container until they are half covered. Bring the mixture to a boil, reduce heat, and sterilize for half an hour. Take out the jars and screw on the lids.
Rules for storing the finished product
Canned eggplants and rice should be stored in a cellar or basement, at air temperatures up to +15. You can keep them at home, in the pantry, so that sunlight does not fall on the containers. The approximate shelf life of sterilized products is 1 year, not disinfected - up to 7 days.
