Eggplants with nuts, prepared for the winter, will not leave even a sophisticated gourmet indifferent. Seasoned with garlic and parsley, they will be an excellent appetizer on any table. In many countries, eggplants have the status of a favorite vegetable. We call them blue ones. They can be baked, fermented and stuffed. It's not difficult to prepare, and the result is simply magnificent.
Features of preparing eggplant with nuts
To get a really good result from vegetable fermentation, the process must take place at a temperature of 16-21 °C. You should choose young fruits with thin skins.
For stuffing, choose fruits up to 200 grams. Larger ones are suitable for preparing caviar.
How to properly prepare ingredients
All ingredients are washed under running water. The peel from the nut kernels is not removed. You definitely need to cut off the ends of the blue ones. They are not cleared of seeds.
To remove bitterness from the vegetable, it is cut, salted and left for 20 minutes. Then rinse under running water.
Preparing containers
The jars are washed in water with added salt, then rinsed under running water. You should do the same with the lids. Sterilize the jars with steam for a quarter of an hour. Boil the lids in water for a couple of minutes. The plastic product is kept in boiling water for 5 minutes.
Best Recipes
As twists, vegetables are salted, pickled or stuffed. They also prepare delicious canned vegetables.
Eggplants with walnuts in Georgian style
To prepare you will need:
- 2 kilograms of eggplant;
- 300 grams of nuts;
- 200 grams of garlic;
- 100 grams of hot pepper;
- greenery;
- 150 milliliters of vegetable oil;
- 15 grams of hops-suneli;
- 15 grams of ground paprika;
- 30 grams of salt;
- 60 grams of sugar.
The blue ones are cut into rings and soaked in salted water for half an hour. Then fry in sunflower oil until golden brown.
Separately chop the garlic, pepper, and herbs. Add oil, spices, pour in a glass of water, cook for 15 minutes. The rings, generously greased with sauce, are placed tightly in a jar. Sterilize for 1 hour. Then wrap it in a blanket and leave until it cools completely.
Pickled eggplants
You need to take:
- 2 kilograms of small eggplant;
- 3 sweet peppers;
- 1 hot red pepper;
- 200 grams of nuts;
- a head of garlic;
- salt;
- 2 tablespoons vegetable oil;
- greenery.
The blue ones are cut lengthwise and boiled in salted water for 4 minutes. Take it out, cut off the tails and put it under pressure for 3 hours. Garlic and pepper are passed through a meat grinder. Squeeze, add chopped nuts, herbs and a tablespoon of salt. Then the little blue ones begin and pack the jar tightly. Pour vegetable oil on top and put it in the refrigerator. Cover with a plastic lid.
Baked eggplants
For this recipe you will need:
- kilogram of eggplant;
- head of garlic;
- 200 grams of walnuts;
- 200 milliliters of vegetable oil;
- hot peppers;
- 75 milliliters 9% vinegar;
- 7 grams of salt.
The amount of ingredients is indicated for 2 cans of 0.5 liters. The blue ones are washed and cut into half-centimeter rings. Apply oil to a baking sheet and place the vegetables in one layer. Next, it goes into the oven, preheated to 200 °C for half an hour. Prepare the filling: grind the nuts and garlic in a blender, finely chop the parsley and hot pepper. Add salt and vinegar, mix thoroughly.
The cooled vegetables are placed in a sterilized jar. Each layer is alternated with filling. Then sterilize for 15 minutes.
Storage periods and rules
Store canned food at room temperature, away from heat sources. The shelf life is 1 year. Pickled vegetables should be kept in the refrigerator or cold basement, under plastic covers. At temperatures up to +8 they can be stored for about six months.
