How to cook a sauté from eggplant: a recipe for winter

You can prepare vegetables for the cold season in various ways. Eggplants can be very delicious if they are preserved according to the recipes listed below.

We cook eggplants. Sauté for the winter: recipes

The following ingredients are required for preservation of the honeycomb:

• Eggplant of medium size in the amount of 15 pcs .;
• 15 medium-sized tomatoes;
• Onion head of medium size - about 15 pcs .;
• A pair of garlic heads;
• A large bunch of parsley;
• Pods of hot pepper - from 2 pcs. (Lovers of the sharp put more);
• 1.5 tbsp. L. Essences of vinegar ;
• Salt and sugar;
• One and a half glasses (faceted) of vegetable oil.

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How to cook a sauté from eggplant? The recipe (for the winter) is suggested to execute step by step.

1 step

Wash the eggplant. Remove the peduncles from them, cut into halves. Place the vegetables in a deep dish (cut above), sprinkle each layer with salt. Leave for a while (an hour or two) to reduce bitterness. You can also boil vegetables in salted water for 3 minutes.

Step 2

Bulbs clean and cut into pieces of arbitrary size. Wash tomatoes and cut into 2-4 parts. Do not take the ripe fruit, otherwise the tomatoes will strongly boil off during the heat treatment.

Step 3

Eggplant wash from salt, cut into smaller pieces. Place all the vegetables in a large container, for example, a cooking bowl or a saucepan. Pour oil, mix and put on the fire cook. After boiling, simmer the saute for 40 minutes. Periodically stir.

Step 4

After the specified time has elapsed, put chopped parsley, grated or chopped garlic, finely chopped pods of hot pepper into the mass. Salt to taste, add sugar. Stir the ingredients and cook for 15 minutes.

Step 5

At the very end, add the essence and mix. A delicious saute of eggplants is ready. The recipe for the winter provides a procedure for canning snacks in jars. In the cleaned and sterile containers, pack the vegetables and tighten them with tin lids. Leave it to cool. The specified quantity of ingredients is enough to make about 4 liters cans of eggplant sauté. The recipe for winter is simple. Bon Appetit!

Sautéed aubergine: photo, recipe

To prepare a saute for the second recipe, you will need:

• Eggplant in an amount of 10 kg;
• Bulgarian pepper (preferably red) weighing 7 kg;
• Garlic fresh weight 300 g;
• Bitter peppers - from 100 g (can be more);
• Vinegar 4% volume of 500 ml;
• Salt - half a faceted glass (about 100 g);
• Liter of sunflower oil.

Technology

How to cook a sauté from eggplant? The recipe for winter is simple. Wash eggplants, cut them into mugs (about 2 cm thick) and soak for several hours in a saline solution. Then let the water drain. Garlic and pepper brush. At the last, remove the stem and seeds. Rub the vegetables in a meat grinder, then chop the hot pepper. Mix the foods with the vinegar. Dried eggplants fry in oil on both sides. Lay out one layer in a jar, pour a spicy mass of pepper and garlic, then put the next layer and repeat the procedure. From above you can pour the remaining oil from the pan. Tighten the jammed cans with the sautéed lids. Snack can be eaten in 2 weeks. Bon Appetit!