The savory taste of eggplants and tomatoes allows you to work wonders in cooking with the skillful combination of these products with other ingredients.
Changing one of the ingredients of the salad drastically changes its taste.
As additional ingredients in salads, you can use vegetables and fruits, various spices, on which the basic taste of a unique dish will depend.
Eggplant and tomato salads for the winter - general cooking principles
Eggplants before adding to the salad must be freed from bitterness. Prepared according to the recipe berries (eggplants are not vegetables) should be slightly salted and left for half an hour, after which the bitter brine can be drained and the fruit can be used for further processing.
Before adding blue ones to salads, you can stew, fry, boil and bake.
Eggplant and tomato salad for the winter with tomato paste
Cooking eggplant salad "Ostryachek" takes more time than others, however, its special taste justifies these costs. In winter, that salad can be used as a side dish or as a spicy snack.
Ingredients:
Eggplant - 900 g
Tomatoes - 3 pcs.
Pasta Tomato - 1.5 Art. l
Carrots - oh, 4 kg.
Garlic - 6 - 8 cloves.
Onion - 500 g
Salt, pepper, put sugar to taste. In the salad, you can add greens.
Vegetables are fried in vegetable oil.
Method of preparation
Prepared and fried eggplants are pre-prepared and fried on both sides to a state of softness.
Onions are cut into medium cubes, fried in another skillet.
Carrots grated on a coarse grater are added to fried onions, and everything is cooked until soft.
Remove blanched tomatoes from the skin, chop and mix with onions and carrots, add tomato paste, pepper, add salt, sugar and continue to fry.
Squeeze garlic into the almost ready mixture and, if desired, add greens, simmer another 5-10 minutes.
Lay the fried eggplants and vegetable mixture in prepared jars, the main thing is that the platter is the last layer, cover with a lid and sterilize for 25 minutes and roll it up.
Eggplant and tomato salad for the winter without vinegar
The absence of vinegar, citric acid and tomato paste in eggplant and tomato salad “Autumn tenderness” allows you to preserve the freshness of smells in it.
The second highlight of the preparation of this salad will be the preparation of parsley. This greens are not cut, but twisted in a meat grinder or crushed in a blender to preserve the flavor.
Ingredients:
Tomatoes - 8-9 kg.
Eggplant - 10 pcs.
Garlic - 250 g
Pepper - 7-8 pieces.
Bitter pepper (capsicum) - 1.
Salt - 75 g.
Black pepper - 1 tsp.
Lavrushka - 1 piece on the bottom of the jar.
Sugar - 55 g.
A bunch of parsley leaves - 1.
Refined oil - 3/4 faceted glass.
Method of preparation
Peeled eggplants are cut into circles up to 1 cm wide and pre-prepared as described above, crushed into cubes before stewing.
Tomatoes are not blanched, cut into pieces and grind using a meat grinder or blender.
In the same way we grind the Bulgarian pepper which is previously cleared of seeds and cut on segments.
In a deep bowl, mix ground tomatoes and sweet peppers, salt, and pepper. As soon as the pan was set on fire, we put sugar in it and bring to a boil.
In the boiling mixture, dip the prepared eggplants and cook the salad for 12 minutes, start the countdown from the moment the mixture boils.
Grind in a meat grinder or blender in turn parsley and garlic and add to the boiling mixture, which after that will be cooked for another 10 - 12 minutes.
Right from the heat, we put the “Autumn tenderness” salad on the cans, sterilize for half an hour and roll it up.
Eggplant and tomato salad for the winter with bell peppers
The uniqueness of the “Gift from mother-in-law” salad is in perfectly matched proportions of coarsely chopped vegetables, which, even after processing, retain the taste and smell.
Ingredients:
Tomatoes - 1.2 kg.
Pepper - 1.4 kg.
Blue - 1.6 kg.
Onion - 750 g
Sugar - 45 g.
Vinegar - 40 g
Rock salt - 1.5 tsp.
Refined oil - 1/2 faceted glass.
Method of preparation
Cut the little blue ones and pre-prepare them as described above. Cut tomatoes into small slices.
Onion peel and prepare half rings.
Pepper, cleared of seeds, is added in the form of straw.
In a saucepan, which is prepared to extinguish the salad, mix the vegetable oil with salt, sugar, vinegar, and slightly heat.
Lay the rows of vegetables on the mixture, alternating them, with each type having several layers.
We put the pot on the fire for 50 minutes, during which the salad is gently stirred regularly to avoid sticking, but at the same time to preserve the integrity of each fruit.
Put the boiling mixture in the prepared jar and roll it up immediately.
Eggplant and tomato salad for the winter with plums
A mixture of spicy eggplant with fragrant fruit creates a unique “Paradise” salad, which will serve as a separate snack as well as a side dish to meat, fish or just porridge.
Ingredients:
Eggplant (medium size) - 10 pcs.
Bulgarian pepper - 750 g.
Tomatoes (medium) - 15 pcs.
Blue ripe plums - 0.65 kg.
Carrots - 1.2 kg.
Apples sour varieties - 0.7 kg.
Tomato - pasta - 120 g
Natural vinegar - 80 ml.
Sunflower oil - 80 g
Salt - 80 - 90 g.
Sugar - 6 tsp.
Peeled garlic cloves - 9 pcs.
Ottoyannaya water - 0.45 liters.
Clove seeds - 10 pcs.
Lavrushka - 4 pcs.
Unpresented black pepper - 8 pcs.
Mustard beans - 10 grains per jar.
Method of preparation
Peel carrots, cut into circles, which are divided into 4 parts. Fried root vegetables are fried in a pan in sunflower oil until the color changes.
We release the tomatoes from the stem, plums from the stone, apples from the seeds, cut them into pieces and pass through the chopper.
Squeeze the garlic in the garlic press.
In a saucepan in which the salad will boil, mix the water with sugar, salt and tomato paste and add the chopped mixture, roasted carrots.
Bring the caviar thus obtained to a boil, after 40 minutes, add garlic, refined oil, apple cider vinegar, fragrant spices, and again boil 1/4 hour.
While the caviar is boiled, wash the eggplants, cut them in circles and prepare them as described above. Each piece of chopped eggplant fry in butter until cooked and put in prepared jars. Filled with 3/4 cans we fill with boiling caviar and immediately spin or roll.
Eggplant and tomato salad for the winter with beans
Salad “Hearty” got its name thanks to the beans, which made a unique eggplant salad.
Ingredients:
Tomatoes - 9 pcs.
Bulgarian pepper - 4 pcs.
Blue - 5 pcs.
Carrot - 600 g.
Onions - 0.6 kg.
Beans - 0.6 kg.
Rock salt - 1.5 tbsp. l
Sugar - sand - 60 g.
Vegetable oil - 220 g
Method of preparation
Pre-soaked beans to boil.
Diced eggplants to prepare for cooking.
Peeled onions cut into pieces.
Grate carrots coarsely.
Peel sweet pepper and cut into small strips.
Grind the tomatoes in a blender or meat grinder.
Put all the ingredients in the dish for cooking, it is better to use a good cauldron for this, add refined oil, salt and add sugar, and then stew for an hour.
Boiling the mixture to pack in jars and roll up, not sterilizing.
Eggplant and tomato salad for the winter with rice and apples
If you mix the blue ones with tomatoes, apple and rice, you will get a mixture of “Overflowing taste”. This hearty salad amazes with the variety of tastes, one of them is the taste of mushrooms.
Ingredients:
Blue - 5 pcs.
Bulgarian pepper - 0.5 kg.
Tomatoes - 500 g
Apples - 3 pcs.
Carrots - 0.350 kg.
Onions - 350 - 400 g
Sugar - sand - 2 tbsp. l
Kamyannaya salt - 1.5 Art. l
Refined oil - 200 ml.
Boiled rice - one cup.
Method of preparation
Blue peels, cut into circles, the thickness of which is up to 2 cm, pre-prepared by the method described above.
Each eggplant wheel fry on both sides so that a golden crust appears.
Peel the onions and cut them into medium sized cubes and put them in a frying pan for roasting.
While the onion is fried, peel the carrots, grate coarsely on a grater and add to the onions. Bring the mixture to readiness and put it into a container for preparing the whole salad, where we pour the remaining vegetable oil.
Remove the seeds and stalks from the apples and cut them into pieces. Bulgarian pepper after cleaning from the seeds cut into strips.
Tomatoes of medium size are cut into 6-8 slices.
Apples, peppers, tomatoes are sent to the pan, there we put eggplant mugs.
Add salt and add sugar to the mixture, which will be stewed for half an hour after boiling.
Pour boiled rice into the salad and close the lid for another 15 minutes.
Put the boiling salad in a jar and immediately twist it with a lid.
Eggplant and tomato salads for the winter - tricks and tips
- When choosing blue ones for salad, you need to inspect the fruits. Ripe eggplant has a dark purple color, it is free from stains, scratches and dents. Freshness of the fruit is checked by light pressure, if the hole disappears quickly after that, it means that eggplant is fresh from the field or greenhouse recently.
- When choosing tomatoes, preference should be given to fruits of medium size, mature, but not soft, without spots and cracks.
- In salads, tomatoes are consumed fresh, and sometimes processed: baked, cooked, blanched. To do this, the tomatoes can be folded into a colander and dipped for 60 seconds in boiling water, then pulled out. Place the colander with eggplants under cold water.
- For preparation, it is necessary to prepare the jars, which cleanly wash and sterilize, roasting in the oven for.
- After twisting the jar with the finished salad you need to turn it over and cover it with something warm until it cools.
