You can quickly prepare eggplant rolls for the winter. The dish is served in the summer, and canned rolls - in the winter. Peppers, carrots and other vegetables are used as filling. Among the many recipes, you can choose the most suitable one for your household.
Eggplant rolls “Picant”
This Georgian recipe adds a spicy twist to a vegetable appetizer. You can prepare these rolls for the winter, or you can serve them to the table in a couple of hours.
Ingredients:
- 2 kg of young medium-sized eggplants;
- 300 g nuts (walnuts);
- 200 g peeled garlic;
- 100 g hot capsicum.
To add piquancy to eggplants, a variety of herbs (cilantro, young dill, parsley) and spices (paprika powder and suneli hops) are used.
For the marinade you need to prepare:
- non-iodized rock salt - 1 tbsp. l.;
- granulated sugar - 2 tbsp. l.;
- wine vinegar (table vinegar is not used for this recipe) - 2 tbsp. l.
- vegetable oil (necessarily refined).
Preparation procedure: you will have to stock up on two hours of free time. Cut the blue ones into slices about 0.5 cm thick. Pour in salted water and wait half an hour to rid the vegetable of bitterness. After this procedure, the eggplants will absorb less oil when frying. Place the eggplant slices into a frying pan heated with vegetable oil. Their readiness can be judged by their golden color. After this, prepare the filling.
The ingredients (nuts, fresh herbs, garlic and capsicum) are ground in a blender. Then the mixture is smeared on the fried plates, rolled up and placed in sterilized jars.
The marinade is prepared from 500 ml of water with salt and granulated sugar, then the liquid is brought to a boil. When the water boils, vinegar is poured in and the container is removed from the heat. Pour the hot marinade into the filled jars and seal them with sterile metal lids.
Eggplant rolls “Vegetarian”
This recipe calls for a bright color scheme for the rolls to lift your spirits. This appetizer is especially suitable for a vegetarian table.
For 1 half-liter jar of snacks, the following ingredients are needed:
- 500 g fresh eggplants;
- 200 g ripe tomatoes;
- 150 g bell pepper (necessarily red);
- 300 g carrots;
- greens (parsley stems are suitable);
- 2 small cloves of garlic;
- 100 – 200 ml of refined vegetable oil.
We begin the cooking process: you need to thoroughly wash the vegetables. Eggplants are cut lengthwise to form so-called “tongues”. Fry the plates on both sides in vegetable oil. Place in a sieve to drain excess fat.
Tomatoes are cut into small half rings or in the form of sticks. The pepper is cut into fairly large strips, and the carrots are grated. The parsley is thoroughly washed and dried - you can use a waffle towel. Then the tough stems are removed and chopped.
Garlic can be squeezed through a special press and mixed with chopped herbs. Coat the tongues with the parsley-garlic mixture. On top of this dressing put a piece of tomato and pepper, a little grated carrot.
Then roll the eggplant plates into tight rolls, put them in a sterilized jar and pour boiled vegetable oil. Sterilize the jar prepared in this way in a pan of water. For 0.5 jars, 10 minutes of boiling is enough. I prepare about 20 of these jars for the winter.
Rolls "Ogonyok"
Anyone who prefers spicy dishes will appreciate this winter recipe - although eggplant rolls take time, the result is worth it.
For 3 kg of fresh blueberries, the following ingredients are needed:
- 7 – 8 pcs. sweet pepper (red) and 2 pods of chili pepper;
- 200 g garlic cloves;
- 1 glass of table vinegar;
- 1 glass of vegetable oil (sunflower, refined);
- rock salt.
Method of preparation: wash and peel the vegetables. Salt the slices of cross-cut eggplant and set aside for half an hour. Then squeeze out the liquid. Along with it, the bitterness will leave the “tongues”.Then fry and wait 30 minutes until the excess oil drains.
Grind the remaining vegetables in a blender (or in a meat grinder). Add salt and vinegar to the prepared mixture. Place on a large plate and, after dipping the fried eggplant slices, place the rolls in sterile jars. The sweet pepper used for this recipe contains not only an original taste, but also an interesting type of snack.
Eggplant rolls “With tomato sauce”
It will take about 1.5 hours to preserve this snack. The tomato will add a characteristic blue flavor.
Required:
- 2 large eggplants;
- 1 medium head of garlic;
- 3 – 4 tomatoes;
- greens depending on preference;
- vinegar - 2 tbsp. l.
Cooking sequence: First wash the vegetables. Do not peel the eggplants, remove the stem and cut into slices. Pour the finished “tongues” with cool water and salt — this will help eliminate the characteristic bitter taste of the cooked dish.
To peel tomatoes, they are first doused with boiling water and then placed in low temperature water.
After peeling the tomatoes, remove the dense stem and grind in a blender to a mushy mass. After squeezing out the moisture from the sliced eggplant, fry it in sunflower oil. It is advisable to allow excess fat to drain after frying.
Place the washed greens in boiling water for 1 minute and chop finely. Mix crushed garlic with herbs and add ground black pepper. Then place the prepared mass on the wide end of the eggplant tongue and wrap the roll. Prepare all rolls this way.
Pour the tomato pulp into a small saucepan and let it boil. Add sugar according to recipe, vinegar and salt. Cook for about 10 minutes on a low burner temperature.Place the eggplant rolls in a sterile jar, fill it to the top with boiling marinade and preserve it. After sealing it tightly with a sterile lid, let the jars cool, then put the pickled eggplant rolls in the cupboard for long-term storage.
Probably every housewife, after reading these simple recipes, will decide: “I will definitely bake eggplants for my family for the winter.”
