Eggplants contain a fairly large amount of useful substances and vitamins, so they are frequent “guests” on the dinner table. And the spicy blue ones are many people’s favorite preserved food. Thanks to simple recipes for preparing Tatar-style eggplants for the winter, you can prepare a spicy and juicy salad in tomato sauce. However, it is important to know the peculiarities of preparing this vegetable.
Features of preparing Tatar-style eggplants for the winter
Methods for preserving eggplants for the winter are easy to prepare. Taste and spiciness can be adjusted by adding the right amount of spices and seasonings. Garlic gives the dish a special aroma, but does not affect the spiciness. Also, before cooking, the blue ones need to be soaked in salted water - this will relieve them of the specific bitterness that is due to solanine, which is part of the vegetable.
Basic requirements for ingredients
For preparation, use both fresh tomatoes and tomato paste, which is diluted with water. If young blue ones were chosen for the preparation, it will turn out more tender, and they will not have to be cleaned before preservation. Ripe fruits have a rougher skin, so it needs to be peeled off.
Preparing containers for preservation
Glass containers for preserving eggplants in Tatar style will need to be sterilized. In addition, do not forget about the heat treatment of the lids - they are also immersed in boiling water. Vegetable salads need to be rolled up using metal lids. When using plastic ones, the snack can be stored in the refrigerator for no more than three months. Preserving eggplants using vinegar or citric acid is stored all year round.
The best cooking recipes
As a rule, the eggplant preparation is prepared according to the classic recipe. However, quick, whip-up options are also popular.
Classic Tatar-style eggplant recipe
Spicy salad in tomato sauce is one of the most popular winter preserves. The amount of ingredients is calculated for six liters.
What to take:
- eggplants – 2 kilograms;
- tomatoes – 3 kilograms;
- sweet pepper – 1 kilogram;
- hot pepper – 2 pods;
- garlic – 2 heads;
- salt – 50 grams;
- sugar – 200 grams;
- vinegar - 0.2 liters;
- vegetable oil – 0.25 liters.
Cooking diagram:
- Wash the blue ones, cut into cubes and soak in salted water (1 large spoon of salt per 1 liter of liquid).
- Chop the tomatoes and place them in boiling water for a couple of minutes. Peel them and grind them in a blender.
- Combine the resulting mass with sugar, salt and butter. Add grated garlic into the mixture.
- Remove seeds from hot and sweet peppers, chop, chop and combine with sauce.
- Bring the tomato mass to a boil, add the eggplants and wait until it boils.
- Pour in the vinegar, wait until it boils and remove the container from the heat. At this time, process containers and lids.
All that remains is to fill the glass containers with the preparation and seal it hermetically.
Quick cooking method
If you don’t have the time or desire to experiment with the recipe, you can use the quick cooking method. Ingredients:
- eggplants – 2 kilograms;
- sweet pepper – 1 kilogram;
- hot pepper – 3 pieces;
- garlic – 1 head;
- vinegar - 50 milliliters;
- tomato juice – 3 liters;
- sugar – 200 grams;
- salt and seasonings to taste.
Preparation:
- Cut the eggplants, soak in saline solution and dry.
- Cut sweet and bitter peppers into half rings.
- Peel the garlic and pass through a press.
- Place all ingredients in a saucepan and add tomato juice. Add oil and spices.
- After boiling, cook for half an hour, stirring the mixture from time to time. Add vinegar and remove from heat.
Finally, the tomato appetizer should be distributed among pre-prepared jars.
Without sterilization
To save canning time and simplify the process, the savory snack is prepared without sterilization. Components:
- eggplant cubes – 2 kilograms;
- tomatoes – 3 kilograms;
- salt – 50 grams;
- vinegar - 2 large spoons;
- sugar – 200 grams;
- odorless oil - 400 milliliters;
- garlic – 5 cloves;
- chili – 2 pieces;
- sweet pepper – 12 pieces.
How to cook:
- Chop the tomatoes, pour into the pan, and add salt. Add butter, sugar and vinegar.
- Bring the resulting mixture to a boil.
- Add chopped hot and bell peppers. Crush the garlic and add to the ingredients.
- Wait until it boils and add the blue ones.
- After 40 minutes, pour into containers and seal.
This preparation is perfect as an addition to a meat dish.
How to store canned food correctly and for how long?
The Tatar-style eggplant preparation, which contains natural preservatives (vinegar, citric acid, etc.), can be stored in the refrigerator or basement for at least 18 months. If the salad is prepared without the inclusion of preservatives and the necessary sterilization, such glass jars are stored exclusively in the refrigerator and for no more than two to three months. Individual eggplant preparations for the winter, prepared according to a quick recipe, are stored for two to three weeks.
