We will talk about a homemade vegetable appetizer from Bulgarian cuisine, captivating with its sweet taste and salad consistency from the first spoon. Eggplant manjo for the winter is usually prepared with the addition of tomatoes, vegetable sweet peppers and onions. When served, these vegetables go well with potato dishes and poultry. The principles of the recipe and popular ingredients allow you to include manjo in a healthy diet menu.
Subtleties of cooking
The essence of manjo is eggplant. For every recipe they need pre-processing.The fruits are washed, cut in half lengthwise, generously salted, left under pressure for 1 hour - they will release excess juice and lose their specific bitterness. Wash and dry.
How to choose products
In addition to the stated vegetables, the following are often added to manjo:
- zucchini;
- carrot;
- pumpkin;
- Chile.
It is not recommended to replace vinegar with citric acid - the appetizer will lose its piquancy. Coriander, white roots, allspice, herbs from Mediterranean cuisine - basil, rosemary, sage can give it a touch of originality..
Inventory preparation
The recipes below do not require sterilization at the end, but the container must be clean initially. Glass jars should be washed with hot water and baking soda and rinsed with clean water. Then place them in an oven preheated to 110°C and immediately turn it off - while it cools down, they will be sterilized.
How to cook manjo for the winter
There are not many recipes for making manjos for the winter. Try preparing several different versions of a delicious vegetable salad so that you can choose the most suitable one.
Classic recipe
Ingredients:
- 1.3 kg tomato;
- 800 g eggplant;
- 1 kg of sweet pepper;
- 300 g onions;
- 200 g carrots;
- 6 cloves of garlic;
- 90 ml oil;
- 35 g salt;
- 45 g sugar;
- 45 ml vinegar;
- ground black pepper.
Cooking method:
- Turn unpeeled tomatoes into puree.
- Cut the eggplants into slices and add them to the pan along with the tomatoes.
- Add vegetable pepper strips.
- Add coarsely grated carrots, minced onion and garlic.
- Pour in oil, vinegar, add salt and sugar, pepper.
- Bring everything to a boil, reduce heat to medium and simmer for 50 minutes.
With tomato paste
Ingredients:
- 2 kg eggplant;
- 400 g tomato paste;
- 800 g onions;
- 120 ml oil;
- 1.2 kg of sweet pepper;
- 90 g sugar;
- 55 g salt;
- 70 ml vinegar;
- 400 g carrots;
- 10 cloves of garlic;
- black and red ground pepper.
Cooking method:
- Dissolve tomato paste in 1.2 liters of boiled water, add vinegar, ground pepper, salt, sugar, chopped garlic.
- In a saucepan, brown onion half rings in oil.
- Add coarsely grated carrots and vegetable pepper strips to the onion.
- Add diced eggplant to the vegetables.
- Pour in the tomato sauce, bring to a boil, then simmer over moderate heat for 40 minutes.
With beans
Ingredients:
- 1.6 kg eggplant;
- 180 g dry white beans;
- 1.2 kg of sweet pepper;
- 2.3 kg of tomatoes;
- 500 g onions;
- 300 g carrots;
- 70 ml vinegar;
- 65 g sugar;
- 40 g salt;
- 180 ml oil;
- 12 cloves of garlic;
- 0.5 fresh chili.
Cooking method:
- 8-10 hours before preparing the manjo, cover the beans with cold water. Then rinse, cover with clean water and cook until the beans are soft (but should retain their shape).
- Cut the carrots, vegetable peppers and onions into strips.
- Puree the tomatoes without peeling them.
- Cut the eggplants into halves.
- Pour oil into a saucepan on the stove, add carrots, eggplants, tomatoes, onions and bell peppers, add chopped chili (no need to peel the seeds), salt and sugar, bring to a boil and count 10 minutes.
- Add boiled beans and chopped garlic to everything and cook for 30 minutes.
- Bring to a boil, pour in vinegar, measure for 5 minutes.
Fried eggplant
Ingredients:
- 1 kg eggplant;
- 300 g carrots;
- 500 g onions;
- 1 kg of sweet pepper;
- 250 g fresh olives;
- fresh parsley and cilantro;
- 1.2 kg tomato;
- 1 fresh chili;
- 12 cloves of garlic;
- 140 ml oil;
- 2 tsp. khmeli-suneli;
- 40 g salt;
- 40 g sugar;
- 20 ml vinegar.
Cooking method:
- Fry the eggplants cut into large strips in oil until golden brown.
- Fry onion half rings and coarsely grated carrots in oil, simmer for 10 minutes.
- Cut off the tail of the chili, clean out the membranes and seeds.
- Add eggplant, sweet pepper strips, chopped chili and garlic to the onions and carrots, count 20 minutes.
- Peel and puree the tomatoes.
- Add tomato mass, salt, sugar, suneli hops, coarsely chopped olives (pitted) to the vegetables, count 15 minutes.
- Bring to a boil, pour in vinegar, add chopped herbs, cook for another 5 minutes.
Terms and conditions of storage
Manjo according to all recipes should be stored in a dark place, at a temperature no higher than +16 ° C and air humidity no more than 75%.
Any snack opened within the 12-month shelf life should be refrigerated and consumed within 1 week.
