Pickled eggplant chips

Pickled eggplant chips

Category: Blanks

Ingredients
Fresh eggplants	3 kg.
MARINADE
Zira seeds	2 tsp
Liquid flower honey	4 tbsp. l. with a slide
Stone gray salt	1-2 tsp. Taste
Vinegar 6-9% (wine, apple)	8-10 st. l.
Soy sauce	8-10 st. l.
Provencal herbs dry	2 tsp
Fresh garlic	- 6-8 teeth
Pepper mix	2-3 tsp

Cooking method

• Wash the eggplants with water, cut off the tails. Peel the eggplants. Cut the eggplant into thick slices on a Berner grater. Fold the slices into a basin.

• Cooking the marinade. Mix all dry spices in a bowl, grate garlic. Add all liquid ingredients. Stir all the spices to get a homogeneous mass.

• Pour the spices into a bowl with slices, mix until all slices are covered with marinade. Leave the eggplant bowl in a cool place overnight. I left it overnight in order to have time to put the eggplants in the dryer in the morning and have time to dry them until the evening. Turn the eggplants a couple of times in between.

• In the morning, squeeze the eggplant with your hands to remove excess marinade
• Arrange the slices on the trays of the dryer, and dry at a high temperature of 60 * C until completely dry.
• Store eggplant slices in a bag, jar, pantry, cabinet.
• 
• 
• You can make zucchini chips in the same way. I dried only three zucchini for a sample
• 

The dish is designed for

3 kg. fresh eggplant, yield 300 grams of dried chips

Cooking program:

handles plus vegetable dryer

Note

Slices are good for those who don't like dry eggplant.
In this form, the slices went well with stewed lamb with vegetables.

Bon appetit, everyone.

Dried eggplant in pieces, in dry marinade (Admin)

I saw such slices in the internet, it seemed interesting, and I wanted to repeat it, but already in the dryer (not in the oven). The spices for the marinade were also changed by half.
You can choose spices and additives to your liking, keeping the principle of preparation.

Extinguished today lamb on the bone with dried eggplant and vegetables.

I soaked eggplant chips in warm water, just a little, just to cover them with water and they became softer.



Then she squeezed out of the liquid and cut into strips



Separately stewed onions, sweet peppers, tomatoes in a pan



She stewed the lamb in advance, and 30 minutes before the end of the stewing, I added stewed vegetables and sliced ​​eggplants to the cartoon pan.
Stewed meat with vegetables until cooked eggplant. I added fresh herbs.



And serve to the table



Bon appetit, everyone!

Tanya, I always admire your ingenuity, your thoroughness in the description of the recipe, your beautiful appetizing photos! Thank you for this work, you are great !!! Bravo!!!

Aaaaaaa! Here's what I've been waiting for! Bliiiiin! It's raining outside, but we urgently need to go to the market for eggplant! Thank you Tatiana!

[Girls]

Girls, try this version of dried eggplant. For those who hate just dried eggplant.
Like me, for example

Sveta, I answer:
- I cook eggplants for myself, which means you need thoroughness "what you cook - you eat", but you want to eat tasty
- as I describe the cooking process, you will follow my steps, and I want to look beautiful

Thanks for the kind words!

This year I tried almost the same way to dry zucchini, but without vinegar. First she blanched, then mixed with salt-sugar-pepper-herbs and stood for three hours.
I hoped that it would turn out to be something like salty candied fruits, soft enough to just gnaw. But .. it turned out insoles .. but they can be used like candy.
There is a silver lining!

the picture increases

[Olya]

Olya, yes - marinated zucchini and then dried - not a fountain
I did it on trial, along with eggplant. While they are lying, I tried to eat a couple, well, it seems to be normal, plastic, spicy from spices ... More suitable for those who do not like "zucchini" after drying.

I'll try to run them in the gravy when stewing meat, there they will be in place.
Today I stewed lamb with eggplant and vegetables, I liked it much tastier than just dried ones without anything, which I can't stand

I dried raw eggplants last year. I was not satisfied with the taste, but with how long they recover. If you cook meat with them, then you need to lay them together with the meat, then they will be ready at the same time. And for dishes that are cooked in less time, eggplants must be soaked in advance, or even boiled.
This year I tried baked-dried, as suggested Angela... I liked this option better.

For eggplant, 40-50 minutes of stewing is enough - I did just that.

Initially, I also wanted to add olive oil to the eggplant before drying, so that they are plastic.
But then she refused this step. I remember how disgusting the dried tomatoes smell in the dryer, when they stood for half the winter - the taste of rancid oil After all, it was almost heat-treated at 60 * C, and the oil can turn rancid during storage. What happened
So I gave up on this idea

It will be necessary, I will dare a little with a blender and put it in a jar.
I have dried porcini mushrooms on the shelf, next to my salt, vegetable crumbs, and dried tomatoes with garlic and basil

Yes, last year I didn’t think of the fact that "stubborn" eggplants can be grinded ... I also cut them for drying thicker, in the expectation that after drying they will lose volume. And they did not lose, they dried to a knock, but did not lose volume.

Olya, you don't need to soak these:

Dried eggplant pieces, in dry marinade (Admin)

here are soft pieces, they even chew dry like normal
And I liked these pieces even more, they boil well and quickly

I will not experiment with eggplants anymore. In principle, I have already decided on the taste

Yeah, thanks for the link.

Made from a kilogram, the way out, of course, funny, for a couple of times, probably, cook. Already crunched a couple, delicious!
Tanya, and pour out the marinade? Can't you apply it somewhere? Well, he is so delicious! Pity
Thanks for another winter treat

[Dasha]

Dasha, to your health! Now try to cook something with them, it is good to add to the meat when stewing

If you like the marinade, marinate the meat in it, especially the tough meat of beef or lamb. After it, you can bake the meat, or simmer for a long time in a saucepan in the oven. Marinade can be diluted with some water.

I poured the marinade, for me it seemed very sharp

Yesterday I made chips ... Thank you, Tanya !!

Today marinated zucchini ... 3 kg ...

ABOUT! A keg of eggplant! Now we will cook with them
Lena, to your health! Share the taste later, how did they seem to you in cooking?

Share the taste later, how did they seem to you in cooking?

Must ...