Delicious eggplants with cabbage for the winter can be prepared in different ways. The little blue ones go well not only with white cabbage. The “little blue ones” make an excellent duet with white cabbage and carrots. Seasonings add a zesty flavor to winter snacks.
Snack 7 days in advance
I was reading recipes on the Internet and came across an easy-to-prepare one - sliced eggplants with cabbage for the winter. I liked the fact that within a week the appetizer is ready. I tried it last year. The result was convincing.Now I'm going to repeat it and try other recipes.
The recipe is easy to remember. Main components: eggplant and cabbage, 1 kg each. 10 pieces of garlic cloves and black peppercorns, 9% vinegar - ½ cup, salt - 1.5 tbsp. l. Carrots – 300 g. For spiciness, it is recommended to add ground black pepper. It is taken to taste.
Let's do the eggplants
To remove the bitterness from the eggplants, you need to boil them a little. All recipes contain similar recommendations. First, carefully trim the tails before placing them in a pan of boiling water. It doesn't take long to blanch. 5 minutes is enough. Longer heat treatment will lead to softening of the fruit.
After 5-7 minutes, I take the eggplants out onto a dish with a slotted spoon. I let them cool. When the skin stops burning my fingertips, I cut the eggplants into large pieces and put them in a bowl.
Shredding vegetables
Before chopping vegetables, I wash them: carrots with a brush or sponge, remove the top leaves from cabbage and rinse it under the tap. The appearance of the salad depends on how the vegetables are chopped. The appearance is no less important than the taste.
I cut the cabbage into thin strips and put it in a bowl. I prefer to grate carrots on a regular grater. I pour the grated mass into a bowl with the cabbage. All that remains is to peel and press the peeled garlic cloves with a garlic press and chop the hot pepper. I first cut it in half, clean the seeds, remove the partitions and only then cut it into small pieces.
I pour both garlic and pepper into a bowl with the vegetables, there are already pieces of eggplant there. I cut small pieces with sides of about 2 cm. I mix the vegetables with my hands, add salt, and add vinegar.I let the salad sit and mix thoroughly again, after which I put the pickled eggplants in sterile jars, roll them up and take them away for storage. You can eat on the seventh day.
Winter eggplant appetizer
Cabbage with eggplant for the winter is prepared from 2 kg of eggplant and a kilogram of cabbage. In addition, you need carrots - 0.7 kg, 5 pieces of sweet pepper. Garlic cloves, peeled – 100 g.
For filling:
- Oil – 500 ml.
- Vinegar (6%) – 1 glass.
- Sugar – 150 g.
- Salt – 1.5 tbsp. l.
Pre-cook the eggplants for 7 minutes and cool. Take a sharp knife and cut them into strips. The smoother and thinner it is, the tastier the salad will be. Three washed and peeled carrots on a Korean carrot grater. Cut out the cabbage stalk and chop it into thin strips.
Pour the main vegetables into a basin (pan). Wash the pepper, cut it into strips and send it there. We crush the garlic with a press and send it after the pepper. Chop the greens and season the salad with salt, sugar, oil and vinegar. Using a wooden spoon, mix the mixture. Place the basin (pan) in the refrigerator for two days.
After 48 hours we prepare the jars. Sterilize in the microwave. It's worth taking liter ones. Stir the mixture one last time and place into jars. After which the last stage remains - sterilization. Boil each jar for 25 minutes and seal with a metal lid. Winter dinners will be decorated with a lovingly prepared appetizer.
Spicy winter salad from cabbage and eggplant
Cabbage with eggplants in a new interpretation. In this preparation, eggplants for the winter come in large pieces, cabbage in strips, and all other vegetables are chopped in a blender or twisted in a meat grinder.
First, cook the eggplants. We select several pieces with a total weight of about 1 kg.We cut them into several pieces before placing them in boiling, salted water. Cook in boiling water for 5 minutes and remove.
Let them cool down. At this time, peel and grate one medium-sized carrot. Cut the hot pepper into pieces. You need 1 pod. Cut 1 head of garlic into cloves. Place all ingredients (garlic, carrots, peppers) in a blender bowl and grind.
Take 250 g of cabbage and chop it into strips. The thinner the straw, the better. Place the vegetable mixture chopped in a blender into a dish with cabbage. Stir, add ⅔ glass of vinegar (6%) and salt to taste.
While we were busy with vegetables, the eggplants cooled down. We cut them into 3 centimeter pieces. We sterilize the jars and begin packaging. First lay out a layer of eggplant, then a layer of cabbage with vegetables.. We fill all the jars in this order. The main condition is to finish with a layer of vegetables and cabbage.
This snack does not require quick consumption, although it is prepared for the winter without sterilization. When sealed tightly, it can be stored for a long time. You can eat it in a month.
Eggplant with cauliflower
Not all appetizer recipes contain white cabbage. There are original solutions with cauliflower. Let's stop at one. To prepare it, you need 2 liters of tomato juice. You can buy it ready-made or squeeze it from a tomato. There are recipes on how to make tomato juice.
For the blue appetizer, take vegetables: 1500 g of cabbage, eggplant, 1000 g of bell pepper. To fill, in addition to juice, you need a glass of vegetable oil, 9% vinegar, and sugar. Salt is taken at discretion.
Cut the eggplants as desired, add salt and set aside. They should give juice and get rid of bitterness. Divide the cabbage into florets and blanch for 3 minutes.Cut the peppers, seeded, into 4 parts.
Place all vegetables and spices in a saucepan. Pour tomato juice into it and cook for 20 minutes. Pour the hot marinade into sterile jars and roll up. Cover the jars with a blanket.
Not all of the best ways to prepare eggplants for the winter are listed here. Eggplant caviar deserves special attention. Each recipe is good in its own way, choose and cook.
