Eggplant for winter recipes

One of the seasonal vegetables is, of course, eggplant. In ancient times it was used as a medicinal plant. The native land of these vegetables is India, specifically its tropical regions. Eggplants began to be used as food since the 15th century, before that they were only part of the decor. They have become widespread in China, Afghanistan and India. But now the eggplant is eaten in all countries of the world.

In the fruits of eggplant there are proteins, fats and carbohydrates,mineral salts of phosphorus, potassium, magnesium, calcium, iron, magnesium B5 and aluminum. In folk medicine, it is also common knowledge that eggplants in food reduce the level of cholesterol in the blood. They are also recommended for people who suffer from atherosclerosis, liver disease and gout. Because of these useful qualities, he is eaten a lot and even cooks for the winter various preservatives. Today we will talk about different dishes with this product: aubergines for winter recipes, a recipe for moussaki with eggplant, a recipe for eggplant with tomatoes.

Aubergines for winter recipes. There are many such recipes, but today we will consider canned eggplants. For cooking, we need one head of garlic, two tablespoons of salt, three pieces of medium eggplant, two tablespoons of sugar, one tablespoon of vinegar 9%, about a liter of water, vegetable oil and to taste, dill. First, you need to wash, peel and cut the eggplant circles. To get rid of the bitterness, leave the eggplant in cold water for about an hour. Then squeeze them and fry in vegetable oil. Simultaneously with the frying, you need to weld the marinade. For the marinade, we need to add sugar, vinegar and salt to the water and put it on the fire to boil. After that, in the pan, we put the layers already fried eggplant and garlic with dill. After that, we pour all the brine and leave it for three hours at room temperature. After the expiration of time, we keep all this mass for a day in a refrigerator. And, finally, you need to put all this with the marinade into pre-prepared jars and canned. In the winter, this dish will be an excellent decoration of your table on weekdays and on holidays.

Moussaka recipe with eggplant. There are several ways to prepare this dish, but we will now learn the recipe for moussaki with eggplant with beef. Homeland of the dish is Greece, although modern Greeks are preparing moussaka in a different way. So, the first step, of course, will be to wash, clean, cut the eggplant along into four parts, and then cut into slices. All the slices fry in vegetable oil, after which a few more minutes to fry them already with pre-cut cubes, onions. Add salt and ground pepper. Parallellno with these you need to fry chopped meat in vegetable oil. Zdest also add onions, peppers and salt and fry again. Dishitsu chopped and with crackers add to ground meat. To prepare the sauce, you need to dissolve the broth cube in hot milk. Flour on butter, brown, let the field dilute with milk. After removing the saucepan from the heat, add the yolks. Shape the oven for oily grease and layers of roasted fried eggplant, minced meat and already grated cheese. Pour all this mass with sauce and spread the tomatoes cut into slices over the cheese. To cook in a 200C heated oven for one hour. And the dish can be served on the table.

Aubergines for winter recipes, namely a recipeeggplants with tomatoes. We will need 500g of eggplant, 350g of tomato, 100g of cheese, pepper, salt and three cloves of garlic. Wash the eggplant and cut into a thickness of 1cm, and it is already well salted to leave for 30 minutes. This is done so that the eggplant is not bitter. Then wash them with cold water and lay them on the mold. Place the cut tomatoes, add salt and pepper. Sprinkle the next layer with grated cheese. Oven to heat up to 180C. Cook for 35 minutes. Before serving, sprinkle with finely chopped greens.

Eggplants for winter recipes must be written in a notebook and at the end of each summer prepared for a difficult and harsh winter.