5 best recipes for making royal eggplant snacks for the winter

This winter eggplant appetizer is truly royal. It will delight the most sophisticated gourmets thanks to the flavor combination of the ingredients used. This vegetable is healthy; most of the valuable substances are preserved during heat treatment. It is worth noting the low calorie content of the product, so it is included in the diet. Thus, you will get not only a tasty, but also a healthy dish.

Secrets of preparing the royal eggplant appetizer

There are many recipes for this vegetable, also called “little blue”: it is stewed, fried, baked, steamed. It goes well with sweet and hot peppers, tomatoes, garlic, onions, zucchini and carrots.

During the cooking process, it is recommended to follow simple but important tips:

• to remove bitterness from the skin, vegetables must be soaked in salted water for half an hour;
• To prevent the oil from splashing during frying, it is recommended to cut the eggplants, add salt and squeeze out the released juice after half an hour.

Selection and preparation of vegetables

Vegetables should be firm, without signs of spoilage and not limp. Lethargy indicates staleness. They will be bitter. Before cooking, they must be washed and the stem removed.

How to properly prepare the container?

The finished dish must be placed in a sterilized container. To sterilize containers and lids, you can choose any of the convenient methods:

• boil for 2-3 minutes;
• fry in the oven;
• heat in the microwave;
• hold over steam for 3-4 minutes.

Best cooking methods

Over time, various recipes for preparing winter snacks have been developed. The best of them became culinary masterpieces.

“Royal appetizer” for the winter with eggplants

This is a popular type of snack. The name suits the dish due to the rich aroma, taste and variety of ingredients.

Necessary:

• eggplants – 1.3 kilograms;
• sugar – 65 grams;
• garlic – 6-8 cloves;
• sunflower oil – 170 milliliters;
• salt – 45 grams;
• tomato juice – ½ cup;
• vinegar - 110 milliliters.

Sequencing:

1. Cut the washed blue ones into rings.Fry in a frying pan, place in a saucepan.
2. Add chopped garlic cloves, pour in juice, add sugar and salt. You can add capi or jalapeno, your favorite spices. Simmer for half an hour.
3. Pour in vinegar, simmer for 5 minutes, place in prepared containers.

Fried eggplant

Required components:

• eggplants, bell peppers, tomatoes – 1 kilogram each;
• parsley - a bunch;
• salt – 30 grams;
• sunflower oil – 160 milliliters;
• vinegar - 65 milliliters;
• black pepper – 1/3 teaspoon.

Sequencing:

1. Cut the blue ones into rings, add salt and let sit for half an hour. Squeeze out the juice and fry on both sides.
2. Cut the onion into rings, the pepper into large slices. Fry in oil until done.
3. Grind the tomatoes and herbs in a blender. Add salt, sugar and spices, simmer for 5 minutes.
4. Lay out all the vegetables in layers, pouring tomato sauce.
5. Cover with lids, sterilize for 10 minutes, seal tightly.

Option in tomato

To prepare a snack according to this recipe you need:

• eggplants – 1 kilogram;
• tomatoes – 1 kilogram;
• sugar – 75 grams;
• salt – 25 grams;
• jalapeno – ½ pod;
• garlic - head;
• sunflower oil – 45 milliliters;
• vinegar - 15 milliliters.

Sequencing:

1. Blanch the tomatoes, remove the skin, and chop in a blender. Boil for a quarter of an hour.
2. Cut the washed eggplants into rings, 0.5-0.7 centimeters thick.
3. Add salt and sugar to the hot tomato and pour in the oil. If desired, you can add your favorite spices. Simmer for about a quarter of an hour.
4. Add chopped garlic cloves and jalapenos to the vegetables and pour in vinegar. Simmer for 5 minutes.
5. Place in sterilized containers and seal tightly. Turn over and cover until completely cool.

Recipe with beans

Legumes go well with this delicious vegetable.

Necessary:

• carrots – 800 grams;
• eggplants – 1.8-2 kilograms;
• onion – 800 grams;
• beans – 450 grams;
• tomatoes – 1.5 kilograms;
• garlic – 5-7 cloves;
• black pepper – 15 grams;
• sunflower oil – 240 milliliters;
• vinegar - 150 milliliters;
• salt – 45 grams;
• sugar – 30 grams.

Sequencing:

1. It is recommended to soak the beans in water overnight.
2. Boil until tender, but so that the integrity is preserved.
3. Peel the carrots and grate on a coarse grater.
4. Cut the eggplants into cubes, add salt, stir, let sit for an hour. Squeeze out the released juice.
5. Peel the pepper and cut into cubes.
6. Blanch the tomatoes, remove the skin, chop, add chopped garlic, boil for 3 minutes.
7. Add pepper, sugar, required amount of salt, pour in oil and add carrots, diced peppers and eggplant. Simmer for a quarter of an hour.
8. Add beans, simmer for another 10 minutes.
9. Place into prepared jars and seal tightly.

Spicy appetizer with cabbage

The amount of spicy component is taken as desired.

Necessary:

• eggplants – 1 kilogram;
• cabbage – 1.2 kilograms;
• carrots – 340 grams;
• salt – 30 grams;
• garlic – 2-4 cloves;
• jalapeno – 1/2-1 piece;
• sugar – 25 grams;
• vinegar - 130 milliliters.

Sequencing:

1. Shred the cabbage.
2. Grate the carrots and add to the cabbage along with chopped garlic cloves and jalapenos.
3. Boil the blue ones for 5 minutes, cut into cubes, add to the vegetables. Add salt, sugar, vinegar, stir thoroughly.
4. Place in sterilized containers and refrigerate or cellar.

Storage rules

Containers with ready-made snacks that have undergone heat treatment are recommended to be stored in a cool room. In room conditions, the shelf life is up to six months.