Eggplant for the winter No. 1

Category: Blanks
Eggplant for the winter No. 1

Ingredients

Eggplant 4 kg
Onions 0.5 kg
Garlic 75 gr
Wine vinegar 9% 1 cup
Ground coriander seeds 2 tbsp l
Ground fenugreek grains 1 tbsp l
Imeretian saffron 1 tbsp. l
Pomegranates 2 pieces
Hot red pepper and salt to taste

Cooking method

  • I'm afraid to preserve eggplants, so I cook according to this recipe and store in the refrigerator. Do not deteriorate until spring. If there are no spices, it's okay, and it's so delicious. Peel the eggplants. Cut in half and sprinkle generously with salt. Leave this way for about an hour. Then rinse under running water. This leaves the bitterness and they will absorb less oil. Fry the eggplant on both sides until cooked through. Cut the onion into quarters and fry. Cut the cooled eggplants across 1-2 cm wide. Add fried onions, crushed raw garlic, vinegar, spices, hot red pepper, pomegranate seeds to the eggplants. Taste with salt, add if necessary. Mix everything. Put in a dry jar, cover with a plastic lid. Keep in the refrigerator !!!! In winter, if desired, add a little ground walnuts when applying. Very helpful with unexpected guests.

The dish is designed for

3 Kg

Cooking program:

Plate

Note

Marysia Photos27

Kokoschka
Gayane Atabekova, why are you afraid to preserve eggplants?
Gayane Atabekova
Kokoschka, I'm afraid of botulism. In general, I preserve very little. And only what can be boiled again after opening the can. I prefer to keep eggplants in the refrigerator. The vinegar does not spoil them.
alba et atra
Quote: Gayane Atabekova

Cut in half and sprinkle generously with salt. Leave this way for about an hour. Then rinse under running water. This leaves the bitterness and they will absorb less oil.

Gayane, why wash?
Can it be enough just to squeeze or put under pressure?
I do not like canned water, unless it is a marinade of course, in caviar and salads it is clearly superfluous, the less the better.
Gayane Atabekova
alba et atra, Elena I wash the eggplants because the excess bitterness is gone and they absorb less oil when frying. There will be no water in these eggplants. You fry them.
alba et atra
Quote: Gayane Atabekova

alba et atra, Elena I wash the eggplants because the excess bitterness is gone and they absorb less oil when frying. There will be no water in these eggplants. You fry them.

No, well, everything is clear with oil.
I do that too.
I cut the eggplants, add them, wait a little, squeeze them in a frying pan.
Why flush?
Bitter eggplants are almost a myth (although I assume that bitter eggplants have survived somewhere).
Breeders have long ago eliminated this bitter drawback.
Flushing is unnecessary body movements and excess water consumption.
Can you add a clarification to the recipe that sweet eggplants do not require rinsing?
Gayane Atabekova
alba et atra, Elena is a matter of your choice. If you don't feel like rinsing, do not rinse. It's just that when frying, they absorb much less oil and are not very greasy.


Added on Monday 15 Aug 2016 6:51 PM

Irgata
Quote: alba et atra
Why flush?
write:
* And a specific bitter taste is given to them by a substance called "solanine M". At high concentration, it is poisonous. But you should not be afraid of this: firstly, there is very little of it in eggplants. Secondly, it is easy to get rid of it (and at the same time from bitterness): cut the eggplant, put it on a platter and sprinkle with salt; after a while he will give juice, which can be washed off with cold water or wrung out with your hands.The bitterness will disappear even if the eggplants are boiled in water or baked in the oven, and then squeezed lightly. *

although again they write - a large amount of solanine is contained in overripe fruits that are probably not on the markets
Gayane Atabekova
I never thought that the phrase about washing the eggplant could cause such a discussion.
alba et atra
Quote: Irsha


which can be washed off with cold water or wrung out by hand.
Irish, you see, it means bitterness, if there is one, can be removed by push-ups!


Added Monday 15 Aug 2016 08:20 PM

Quote: Gayane Atabekova

I never thought that the phrase about washing the eggplant could cause such a discussion.

Gayane, I am choosing new recipes with eggplants for myself, I liked yours!
I would like to do everything right, so I ask the questions that interest me.
Maybe such a washing is necessary, I must clarify.
So I won't rinse, I'll just wring it out, as I always do.
Thanks for the comments!
Irgata
Quote: alba et atra
Maybe such a washing is necessary, I must clarify.
before, before, they always strongly advised: pour salt water for an hour or half an hour, depending on the thickness of the cut, then squeeze it under pressure so that the water glass, the water after soaking darkens and puffs with solanine (how the green part of the potato smells like)

in general - this is from the distant years. now it is very rarely advised to rinse, like it is good and so, especially if you do not eat a lot of eggplants at once

perhaps - and the varieties are different now, and there are many new varieties

I, if I just fry a vegetable marrow with potatoes, I just cut it

and if in conservation - that is, after boiling and stuffing into a jar, and if it's tasty = and it's very tasty, then you won't eat too much = the concentration of eggplant in the belly increases - I soak and squeeze
Gayane Atabekova
alba et atra, Elena for me the main goal in flushing, so that less oil is absorbed. I have a recipe for stewed eggplant, where the whole eggplant goes and there is no bitterness.
oliya1971
Gayane, dear, thank you very much for the recipe, this is very, very tasty and of course it will not be possible to save it until winter, we will eat it earlier.
Gayane Atabekova
oliya1971, Olga to health. It is very pleasant that I liked it. I actually made 3 servings. And one for the second recipe. I also realized that they would not live. They are very helpful with unexpected guests.
Eggplant for the winter No. 1
Vesta
Gayane, is it possible to do this without pomegranate seeds, or are they required?
Gayane Atabekova
Light is possible without grenades. It's just tastier with pomegranates. Maybe you can get one at least. You can add it later. Good luck.
Vesta
GayaneWhen I asked if there were no pomegranates at home, then I went to the store and bought it.
Gayane Atabekova
When you do light, write how you like it.
Marysya27
Gayane, I'm coming with a report
Eggplants in a serving plate:
Eggplant for the winter No. 1
Real yummy


Eggplant with salt:
Eggplant for the winter No. 1
Drying:
Eggplant for the winter No. 1
In a frying pan:
Eggplant for the winter No. 1
It took only 1.5 jars of rast to fry. oils:
Eggplant for the winter No. 1
Chopped onion:
Eggplant for the winter No. 1
Cooked:
Eggplant for the winter No. 1
Finally got hold of the spices.
Fenugreek:
Eggplant for the winter No. 1
Imeretian saffron.
Eggplant for the winter No. 1
The seller said that the amount of such saffron is measured exclusively with strings and that a spoon cannot be added.
Took a version of Imeretian saffron from Azerbaijan:
Eggplant for the winter No. 1
We connect everything:
Eggplant for the winter No. 1
In finished form:
Eggplant for the winter No. 1

Gayane Atabekova
Mary's beauty turned out. Eat to your health.

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