Eggplant - very useful and loved by manyproduct. You can cook them in various ways: the eggplant is fried, stewed, boiled, baked. They are good in the composition of vegetable salads and stew. Very tasty pickled eggplants, which are suitable for long-term storage. In all the cuisines of the world there are recipes for dishes, in which the main ingredient is eggplant. They differ not only in composition, but also in the methods of preliminary preparation of eggplant, as well as in the manner and degree of cutting. Such popularity is explained by the unique taste of the vegetable and its ability to combine with many products - all kinds of meat, cheeses, vegetables and spices. In Russia eggplants were imported from the east in the 17th century and quickly settled down first in the southern regions, where they were loved and learned how to cook. The recipes created at the time are relevant now. There are a variety of aubergine varieties, differing in shape and color: there are spherical, pear-shaped and oval vegetables of blue, purple, yellow, white and even striped. Few people know that in fact an eggplant is a berry. It is believed that to use better for preparing young, small fruits. They have few seeds, a thin peel and almost no bitter taste. More mature aubergines are also suitable for consumption, but they must first be cleaned, cut into pieces and covered with salt for a while, then pour water and rinse well. You can not use overripe fruits, because they contain a high content of corned beef that causes poisoning.
Why are eggplants useful?
Many years of culinary experience and scientificStudies have proven the benefits of eggplant for the human body. They contain fiber, proteins, sugars, a number of vitamins and minerals, which also have a therapeutic effect. Due to low energy value (only 24 kcal), eggplants are considered a dietary product and can be used in nutrition of people watching their weight. They contain substances that break down fats, so these vegetables are recommended for atherosclerosis. High potassium content has a beneficial effect on heart function and regulates water-salt balance in the body. This allows us to recommend the regular use of eggplant food for elderly people and people suffering from heart disease, with swelling and patients with gastric and intestinal diseases. They are useful for gout, constipation, as well as diseases of the liver and gallbladder, as they increase the separation of bile. In eggplants, there are many other minerals necessary for the body: iron, magnesium, sodium, iodine, fluorine, phosphorus and copper, which promotes blood formation. The fruits contain a large number of B vitamins that regulate the functioning of the nervous system and help fight insomnia and depression. In addition, it contains vitamin C, which increases immunity, vitamins A, E and PP. Eggplant juice has an antiseptic effect and in folk medicine is successfully used to treat pustular skin diseases. Healers note another important property of aubergines - its ability to neutralize the action of certain poisons. For example, with alcohol intoxication, poisoning with mushrooms and berries, they recommend drinking a decoction of green fruit cups. There are recipes for the preparation of funds from toothache and treatment of gum disease. Therefore, folk medicine advises not to throw out a cup of eggplant, and dry it and store it.
Marinating occurs with the participation of acid,which prevents the reproduction of microorganisms. It is usually used for preserving vegetables, mushrooms, fruits, meat, fish. For the preparation of pickled vegetables use a fill, in the composition of which there is sugar, salt, can be vegetable oil. If the products are prepared for long-term storage (harvesting for the winter), then additional conditions are required to prevent the development of mold and yeast fungi in them. In this case, the salt is added in a certain concentration, pasteurization or sterilization is applied, tight closure with lids to prevent air access, and subsequent storage at a temperature of no higher than 4 C. For pickling, it is important to fill, which can be prepared in advance and stored in a glass container , using as needed. Fill recipes are characterized by the amount of salt, the concentration and kind of acid, and the sugar content and the combination of spices. For example, to prepare the usual marinade filling, you will need:
- Water - 10 liters.
- Green fennel - about 100 g.
- Root or horseradish leaves - 40-50 g.
- Seeds of dill - 1 tsp.
- Celery and parsley leaves for 50 g.
- Bay leaf - 5-6 pcs.
- Garlic - 40 g.
- Stringed red pepper and tarragon - for 15 g.
- Salt and sugar - for 500 g.
- The vinegar essence is 80% - 400 g.
All spices must be cleaned well beforehand andcut into pieces not larger than 1 cm. Salt and sugar are poured into the water, which is boiled for 10-15 minutes, after which spices and vinegar are added, then the pan is closed with a lid and insisted for 24 hours. During this time, a saturated solution is obtained, which is filtered, heated to 70 ° C and poured into sealed storage containers. Most often for marinating, table vinegar of different concentrations is used. But there are recipes for marinades, which use wine, apple or grape vinegar or a regular table, infused with herbs. It is recommended to pour pickled vegetables on top with a thin layer of vegetable oil, preferably olive oil. This protects against the formation of mold. Marinating allows not only to preserve vegetables for a long time, but also gives them an unusual, rich taste. Eggplants can be classified as a product whose taste changes beyond recognition in a marinated form: they resemble mushrooms. But at the same time they retain all their useful properties.
Eggplant in an instant marinade
Marinated aubergines before cookingusually boiled or fried. There are recipes that are suitable for both winter preparations and everyday use. Here's one of them: Eggplant cold appetizer Prepare it simply, quickly, and it turns out very tasty. Snacks can be stored in the refrigerator for a long time. To prepare this dish you will need:
- 3 young eggplants.
- Carrots, onions for 1 pc.
- 3-4 Bulgarian pepper.
- 1 head of garlic.
- 2 tbsp. l. salt.
- 4 tbsp. l. vinegar (apple or 9% table).
- Vegetable oil, herbs, spices.
Cut eggplants in circles (in the skin) in thickness1-2 cm and fry lightly in a large amount of vegetable oil. Put them in a cup. Garlic is cleaned, onions and bell peppers are cut large, carrots are cut into strips. Mix the vegetables and fry until soft in oil. Then add them to the eggplant along with the sliced greens, all the salt and pour in the vinegar. Mix well and leave overnight in a cool place. The appetizer is ready. The following are recipes for pickled eggplants, which do not require mandatory conservation and are ready for use a few hours after cooking. Stuffed eggplants with vegetables Have a piquant pungent taste, they can be eaten as a snack or as a side dish to meat dishes. To prepare stuffed eggplants we will need the following products:
- Medium size eggplant - 6 pcs.
- Bulgarian pepper, tomatoes - 2 pcs.
- Carrots - 3 pcs.
- Onions - 1 pc.
- Garlic - 3 cloves
- Vinegar - 9% of 6 tbsp. spoons
- Vegetable oil - 2 tbsp. l.
- Salt, sugar, spices to taste
Eggplants should be boiled slightly first. To do this, pour into a pan 3 liters of water, bring to a boil, add 3 tbsp. l. vinegar and 1 tsp. salt and sugar. In the prepared solution we lower the aubergines and cook them on a small fire for 15 minutes. Readiness of aubergines can be determined by a match - it should easily pierce the fruit. But do not digest the vegetables. We take the eggplants, let them cool down, we make shallow incisions on the sides and leave them under a small load for 30-40 minutes. At this time, we clean onions, garlic, and peel carrots and peppers. Garlic and carrots rub on a small grater, chop the onion rings. Bulgarian peppers and tomatoes are cut into cubes, we chop the greens. Mix all the vegetables and season with 1 tsp. vinegar, 1 tbsp. l. Oil with the addition of salt, sugar and spices to taste. Mix well the resulting mixture. We prepare marinade: mix 2 tbsp. l. boiled water, vegetable oil and vinegar with the addition of 0.5 tsp. salt, sugar and black pepper to taste. We stretch it to homogeneity. We stuff eggplants with a vegetable mixture, put it tightly in a bowl and fill it with marinade. Leave for 2-3 hours in a cool place, and you can serve on the table, sprinkled with herbs. He from eggplants or aubergines in Korean Recipes do not differ much. The following is one of them, many times tried in practice and having many positive reviews. Necessary ingredients:
- 2 medium eggplant.
- 1 pc. carrots and red bell peppers.
- 2 medium bulbs.
- 2 cloves garlic.
- 1 tbsp. l. 9% vinegar.
- Vegetable oil, salt.
Eggplant cut into strips, add 1 tbsp. l. salt, stir and leave for about 8 hours. After that, the eggplants are well pressed and fried with the addition of vegetable oil. Peeled vegetables cut - onions in half rings, carrots and peppers - straws, greens finely chopped. Add them to the eggplants, pour the vinegar and mix. Add the garlic and salt to taste, again stir well and leave in the refrigerator for a day. You can add spices to carrots in Korean. The proposed recipes are universal, as the ingredients can be varied, the composition of the spices varies, and it is not necessary to adhere to the exact proportions. The taste of this will not change much.
Tasty aubergines for the winter
Recipes for marinating an eggplant for the winter a littlethan they differ from recipes for fast cooking. The main feature of winter workpieces is the sterilization of cans and hermetic sealing with lids. In this case, the products are not spoiled and can be stored for a long time. Recipes of marinated aubergines there is a huge amount. Below are some of them. Eggplant salad with onions Eggplants prepared in this way taste like marinated mushrooms. You will need:
- Eggplants - 2,5 kg ..
- Onions - 1 kg.
- Vegetable oil - 0.5 liters.
- Salt - 0,5 kg.
- Vinegar 6% to pickle onions.
Wash the eggplant with small cubes. Boil 5 liters of water and cook the brine, which pour the prepared eggplant, crush them with a load and leave for 2 hours. Cut the onion into semi-rings and marinate in 2% vinegar for 6 hours. Then the eggplant should be rinsed with salt and squeezed well. In a deep frying pan, lightly heat all the oil and put the fruit in it. Fry eggplants should be on a small fire for about 20 minutes until cooked. Marinated onion squeezed and at the end add to eggplant, mix, remove from heat and spread out on cans. Sterilize 15 minutes, then quickly roll up the covers, turn over, wrap and keep the cans until completely cooled. Then transfer to a cool storage place. Eggplants with a light It turns out a fairly sharp snack. Required products:
- Eggplants - 5 kg.
- Garlic - 300 g.
- Vegetable oil - 500 ml
- Bulgarian red pepper - 1,5 kg.
- Bitter pepper - 1-2 pcs.
- Vinegar 9% - 1 glass.
Garlic, Bulgarian and bitter peppers to grind onmeat grinder and pour the resulting mixture of vinegar, add 2 tbsp. l. salt and 2 tbsp. sunflower oil, mix. Eggplant cut into circles 1-1.5 cm thick, sprinkle with salt. After 30 minutes, squeeze and fry in oil until golden brown, combine with a sharp mixture, mix and spread in liter jars. Sterilize 40 minutes, roll up and turn over. Eggplant baked for caviar To prepare you will need:
- Bulgarian pepper.
- Vinegar 6%.
Bake vegetables in the oven or on the grill,pre-pierced in some places. In the baking process, the fruit should be turned over and checked for softness. The cooled vegetables should be peeled off and placed in a prepared half-liter can (1.5 cm below the edge of the can). Add 1 tsp. salt and 1.5 tbsp. l. 6% vinegar. Fill the cans with lids and put in a pan with water heated to 60 C, bring to a boil and sterilize 60 minutes. After that, roll the cans with lids. The resulting semi-finished product is used for cooking caviar. For this, vegetables are laid out on a plate, crushed with a knife, finely chopped onions, pepper and sunflower oil are added. All the proposed recipes are simple, accessible and worthy of attention.