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And because we are still in the pickles chapter, here is a recipe for keeping eggplant for the winter, which does not occupy the freezer.
Preparation time: less than 90 minutes
RECIPE PREPARATION Eggplant in a jar:
Choose ripe, healthy eggplants. Bake, then let it drain. After draining, put in sterilized jars beforehand.
Leave a distance of about 1 cm above each jar. Put an aspirin on top and fill with a little oil.
Then put the jar to boil for about 40-45 minutes, from the moment the water starts to boil. Allow to cool, then store in the pantry. You can prepare as you wish.
EGGPLANTS COOKED IN A JAR FOR THE WINTER
Baked eggplant in a jar for the winter, simple recipe, easy to prepare, without preservatives.
We really like ripe eggplants and, every autumn, I put a few servings in the jar or in the freezer. I kind of filled the freezer, so I resorted to the old method. I did too eggplant baked in a jar for the winter, my mother's recipe.
Although it requires a little patience, I assure you that it is worth the effort. In winter you will be able to enjoy a delicious one eggplant salad or a hummus with eggplant, tastes and nutritious.
Eggplant in a jar in tomato sauce for the winter gathers the scent and taste of a timid beginning of autumn in a recipe that can be kept and consumed in the middle of winter. It is very easy to prepare and my recipe is so tasty that you will want to eat it until it gives the first snowflake.
An important aspect: we don't need preservatives! The aromatic sauce, slightly spicy, is fragrant and fits perfectly with eggplant browned in oil.
If you are bored of the classic eggplant in the freezer or zacusca nets, well the eggplant recipe in a jar in tomato sauce will be the best solution for you. And they will be perfect during Lent.
To remove the bitter liquid from the eggplants, we generally salt them and let the bitter liquid drain on an inclined plane. I discovered a new idea on YouTube: we immerse them in salt water. In this way the eggplants are no longer bitter and remain white, clean. After 30 minutes we put them in strainers. The spilled liquid will be brown.
After this procedure we can start preparing the eggplant in a jar in tomato sauce for the winter.
If you want to enjoy eggplants in the middle of winter you can keep them simple, ripe and then put the frozenr or in a jar.
The eggplant recipe in a jar with tomato sauce comes with a zacusca, but it is something much simpler and easier to prepare.
My opinion is that you will not regret if you choose to keep the eggplant in tomato sauce in the jar. It is one of the best and tastiest recipes.
Here's what you need and how to prepare it:
(for 2 jars 800 ml and one of 350 ml)
1/2 teaspoon peppercorns
300-400 ml oil for frying
I had 2 kinds of eggplants, but this recipe goes prepared with any type of eggplant you have and you like. Cut the eggplant into 5-6 mm thick slices (not to be too thin because they will break during preparation) and immerse in a bowl with salt water. We can leave the round slices whole, but we can also cut them in half if they are too big.
Drain them after 30 minutes, dab them to dry, then heat them on both sides in oil until lightly browned. While we fry the eggplant slices, the rest will wait in a sieve, so as to let the liquid continue to drain.
When we approach the end with the frying, we put the tomato juice with the pepper, grated or grated as finely as possible, the crushed garlic, peppercorns, the hot pepper cut in half (remove the seeds) and the basil sprigs and let it boil over a very low heat. about 5 minutes from the moment it boiled.
Put the eggplant over the tomato juice and continue cooking until we get a very thick sauce. Stir occasionally so that it does not stick to the bottom of the pot. When our sauce is thick, turn off the heat, remove the basil sprigs and hot peppers, then fill the sterilized jars in the oven and seal them. Put the eggplant jars in tomato sauce in a pot on the bottom of which we arrange a towel and boil them on a very low heat for about 30 minutes. I gave up boiling the small jar to show you the final preparation.
If you like the recipe and prepare it, I would be happy to send you a picture, and if you share it, you will have my thanks in advance.
- Bake the eggplants (I baked them on the grill, but they can also be baked in the oven, on the stove or in the grill pan, on the stove)
- Leave the eggplant to cool, then clean it carefully and drain it in a plastic sieve (not metal, not to oxidize) placed over a large bowl.
- Baked eggplants are left to drain for a few hours (or overnight)
- Chop the eggplant, using a wooden or plastic sausage and mix well with the salt provided in the recipe.
- Baked eggplants are placed in jars.
- Pour a layer of oil over the ripe eggplants, which has the role of preventing air from entering the jars.
- Put the lids on and close the jars tightly
- The jars thus prepared are placed in a large saucepan with water and the fire (small) is started.
- The jars with ripe eggplant are boiled in this water bath for sterilization (20-25 min) from the moment the water starts to boil.
- After this operation, the jars are removed from the water and wrapped in beds, leaving to cool slowly until the next day (dunst).
- From now on, jars with ripe eggplant can be transferred to the pantry, and in the cold season they can be used for eggplant salads or even to prepare a delicious drob, or a dish with baked peppers and ripe eggplant.
If you like this recipe, baked eggplant in a jar, do not hesitate to give it 5 stars in the box below and leave me a comment on the blog. Do not forget that you can also share the recipe on social networks, to help those who need it. Thanks!
Eggplant in a jar
Eggplant in a jar
As I have no place to put a needle in the freezer, I decided to put it eggplant for the winter in jars. Said and done and that's how I preserved myself eggplant for this winter.
Ingredient Vinete la Borcan :
10 kg eggplants
5 tablespoons coarse salt
Preparation of Eggplant in a Jar :
I baked eggplant on the grill but can be baked on the stove or in the oven. As they baked, we took them and placed them in a larger bowl that we covered. I let it sit eggplant baked covered with a lid after I have finished baking for about 60 minutes.
After this stage I cleaned them and squeezed them. I ground them and then I added 5 tablespoons of coarse salt with which I mixed them well. I put eggplant ground in jars, I stapled them and then sterilized them in a water bath for 20 minutes from the moment the water starts to boil.
Eggplants in the jar for the winter & # 8211 are so good that the jars empty immediately
The eggplants in the jar are delicious and fragrant. They perfectly complement the taste of meat and rice dishes. In winter they will be very useful. Try our recipe.
- 2 kg eggplant, 500 gr onion
- 5 cloves garlic, Spices for grilling
- 150 ml of water, 1.5 tablespoons of salt
- 2 tablespoons sugar, 80 ml 9% vinegar
Method of preparation:
We wash the eggplants and cut their tails. Remove the eggplant peel with a vegetable cleaner. Cut the peeled eggplant in half, then cut each half of the eggplant into large pieces.Peel an onion and cut it into rings. Then cut the onion rings in half. Peel the garlic and cut it into thin slices.
Put a pan with a little sunflower oil on the fire. When the oil heats up, fry the eggplant. Fry them on both sides until golden brown. Then transfer the eggplants to a large bowl and let them cool.
Then prepare the brine. Pour the water into a pot. Add salt and sugar. Stir to dissolve the sugar and salt. Let the brine boil for 1 minute, then set it aside to cool.
On the bottom of a large bowl put a layer of eggplant, add a little garlic and onion on top. Add the grilled spices and mix.
Add a new eggplant, then add garlic and onion. Pour cold brine over the eggplant. Cover the bowl with a plate and place a heavy object on top. Put the bowl in the fridge for 12 hours.
Eggplants will leave a lot of juice and can already be eaten, but if you want to enjoy this dish in winter, put eggplant in sterile jars.
Put the onion on the bottom of the jars, then add the eggplant until you walk the jars. Pour the brine into each jar.
Put a kitchen cloth on the bottom of a pot. Put the jars in the pot, cover them with lids and pour hot water. After the water starts to boil, leave the pot on the fire for another 10 minutes.
Thread the lids tightly and turn the jars upside down.Cover them with a thick towel or blanket and let them cool. After the jars have cooled, you can store them in a dark and cool place, preferably in the basement or pantry. Good appetite and increase cooking!
Eggplant in a jar, mushroom-flavored & # 8211 delicious to lick your fingers!
Today we present to you, dear lover of delicious dishes, a superb recipe for eggplant in a jar, with mushroom taste. The tastiest eggplant zacusca and the most accessible, easy and quick way to prepare! Eggplant zacusca in winter is the tastiest appetizer that can exist. Prepare this fragrant and delicious appetizer to enjoy the whole family in the cold season.
& # 8211 1 teaspoon vinegar essence
METHOD OF PREPARATION
1. Pour water into the bowl of a multicooker, add salt, allspice, cloves and bay leaves. Set the "Boiling" program.
2. Wash the eggplant, remove the spine and cut into cubes.
3. As soon as the water boils, pour the vinegar essence and diced eggplant. Boil for 5 minutes.
4. Then put the eggplant in a strainer. Let them drain well for 1 hour.
5. Wash the hot peppers and remove the spine. Cut it into small pieces.
6. Peel the garlic and finely chop it. Wash the greens and cut them into small pieces.
7. Combine the eggplant with the hot pepper, garlic and chopped greens in a bowl. Mix well and leave the ingredients for 30 minutes.
8. Meanwhile, sterilize 0.5 l jars and lids.
9. Pour the vegetable oil into the oven bowl, heat it and place the aromatic vegetable composition.
10. Set the "Smother" program and cook the delicacy for 10-15 minutes.
11. Fill the sterilized jars with delicious eggplant. Cover with lids and staple them.
12. Turn the cans upside down, cover them with a duvet and let them cool completely.
5 kg eggplant, 1 tablespoon sea salt, 4 tablespoons sunflower oil, quality.
Preparation Eggplant in a jar for the winter
Bake the eggplant on the flame, grill, or in the oven, as usual. Choose the right size eggplant, so as not to have many seeds and to be bitter. You also need to consider at the market to choose eggplants that are shiny and without traces of bumps. Otherwise, one eggplant may spoil the taste of the others and the preparation may not be good.
Then place it in a tray, sprinkle over them and cover with cling film or another tray and leave for 15 minutes, then clean quickly under running cold water.
The eggplant is then cleaned in a sieve to drain all the juice very well.
Wash the jars in which the eggplants are to be placed well. Sterilize in a hot oven for 10 minutes.
Fill the jars with eggplant, pressing them well with a spatula, so as not to create air gaps. Do this with each jar, taking into account that the eggplant should only be put to the thread in the jar. Add a tablespoon of eggplant oil to each jar. Thus, the oil will be able to keep the eggplants fresh over the winter. Screw the lids on tightly, then put the jars in the oven for 10 minutes at 180 degrees Celsius.
After 10 minutes, turn off the heat and leave the jars in the oven to cool, then move to the pantry or closet in a dark place. Depending on how many jars you want to put over the winter, several eggplants can be used.
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