Eggplants for the winter - 8 best recipes

• October 6, 2018
• Second courses
• Plugatareva Yana

How long to cook eggplants until tender? Not every housewife can answer this question. Some people don’t even know that these vegetables are cooked. In fact, there are several cooking methods, and we will talk about them in the article. We hope that after reading this you will learn how to properly cook eggplants.

Cooking features

In order to please you with the taste of boiled eggplant, you must follow some rules:

1. You need to cook vegetables in an enamel pan. No matter how long you cook the eggplants until they are ready, the enamel will prevent the fruit from darkening.
2. Vegetables are immersed only in boiling water. If you start cooking in cold water, the eggplants will increase in volume and fall apart.
3. The skin is removed after cooking, no matter what dish the eggplants are boiled for. Firstly, this makes the skin easier to remove. And, secondly, during cooking, all useful components remain inside the vegetable.

If vegetables are properly prepared, they are very useful for both healthy people and those recovering from serious illnesses.

What is cooked from boiled eggplants?

You can make quick caviar, or you can make a salad. Quick caviar: fresh meaty tomatoes (cream is not quite suitable, they are hard and not juicy), peel the tomatoes and chop finely. Chop the eggplants, peel the onions and also chop them, add fresh herbs if desired, add salt and pepper, and you can add sugar. Mix all this, season with aromatic sunflower oil and serve. This is a very quick, simple, satisfying and most importantly very tasty dish of boiled eggplant.

Eggplant is a tasty and healthy vegetable. You can use it to prepare a lot of dishes that a real housewife can boast to her guests. When a particular dish is prepared from eggplant, it is usually fried. But not every housewife knows how to boil it correctly, and how much time will have to be spent on it. Meanwhile, the vegetable will retain its maximum benefit only if the cooking process is carried out correctly. The rules and subtleties of cooking eggplant will be discussed in this review.

Preparation for the salad

How long to cook eggplants before they are ready for salad? We have already indicated the time above, but we need to understand the cooking technology, which is what we will do.

So, to get a tasty product you need to follow the following sequence:

1. The eggplants must be washed and the skin cut off from the tail side. You need to make cross-shaped cuts on the cut. This is necessary so that after cooking you can easily remove the skin.
2. Pour water into an enamel pan and salt it. Bring to a boil and only lower the vegetables into the boiling water. Cover the top of the pan with a lid and reduce the heat to medium.
3. Boil whole eggplants for twenty minutes and sliced ​​ones for ten minutes. Then they are taken out of the water, cooled, and the skin is peeled off.

To understand whether a vegetable is ready, just pierce it with a fork. If the metal easily pierces the flesh, then the eggplants can be pulled out.

How long does it take to stew eggplants?

The braising time for blue vegetables depends on the size of the pieces, cooking method and the presence of other ingredients. You can tell when eggplants are done when they lose their shape, turn golden brown and become soft.

In a frying pan

For stewing, it is best to take a thick-walled frying pan or saucepan. Stew eggplants on the stove for 25-30 minutes.

Recipe for eggplants with sour cream, stewed in a frying pan . Ingredients:

• 3 medium eggplants;
• 5 tbsp. spoons of sour cream;
• 2-3 cloves of garlic;
• salt and spices to taste.

Preparation:

• Rinse the eggplants under running water, peel and cut into medium-sized strips.
• Add salt to the pieces and leave until the juice appears.
• Drain the liquid and rinse the vegetables.
• Place the eggplants in a greased and heated frying pan.
• Simmer over low heat for 15 minutes, stirring occasionally.
• Add sour cream, chopped garlic, salt and spices.
• Cook covered for another 15 minutes.
• Before serving, you can sprinkle with fresh chopped herbs.

These eggplants will be an excellent side dish for meat or an independent snack.

In the oven

When you don’t want to constantly stand at the stove, add ingredients and stir so as not to burn, the oven is a great option. In this case, the extinguishing time will take a little longer - about 40 minutes.

Recipe for eggplants stewed in the oven . Ingredients:

• 2 eggplants;
• 1 carrot;
• 1 onion;
• 2 cloves of garlic;
• salt and spices to taste.

Preparation:

• Wash and cut the eggplant into cubes.
• Peel and chop the onions and carrots. The size of the pieces of these vegetables should be slightly smaller than those of the blue ones.
• Transfer the vegetables to a roasting bag.
• Add chopped garlic, salt, spices and a little vegetable oil.
• Bake in an oven preheated to 180°C for 35-40 minutes.

Other cooking methods

Boiled eggplants can be prepared in different ways. Depending on the method, you can reduce the processing time, but the taste will not change:

1. Using a multicooker. The washed vegetables are cut and placed in a multicooker bowl. Pour boiling water over it, add salt and let it sit for ten minutes. After time, the water is drained and the eggplants are squeezed out. The squeezed products are placed in a steaming bowl, and the main container with water is placed down. The steam mode is selected on the device. How long to cook eggplants in a slow cooker? No more than half an hour.
2. In the microwave. The eggplants are washed and dried. The tail of the vegetables is cut off and a cross-shaped cut is made. Pierce the fruit several times with a fork and place it in a microwave-safe bowl. The appliance is set to maximum power, five minutes is enough for cooking. Then you need to let them cool and remove the skin.
3. In a steamer. Washed vegetables with cut off tails are cut lengthwise into two halves. The pulp is salted and peppered, and the eggplants are placed in a steamer container. We have explained how to cook eggplants in a double boiler, all that remains is to find out how long it will take. Cooking in this way takes at least half an hour, after which time you need to check the vegetables for readiness. If the eggplants are still damp, increase the cooking time.

Boiled eggplants with garlic and herbs

Thanks a lot! Cheers, try it, I hope you like it. Aunt Tanya, I’ll try to make stuffed eggplants according to your recipe. I stuff it differently, with Korean carrots. Then with filling the same technology as yours. Thanks for the recipe. Katyusha wrote: I stuff it differently, with Korean carrots Katyusha, these have a completely different taste, but I think you’ll like it. I wanted to know about stuffed ones: Is it possible to boil them in the evening and stuff them the next evening?

Nothing will happen? You won’t have time to do this procedure in the morning!

Another question is, should I eat them just like that or should I add something? And I fry such tongues, coat them with dressing, fold them in half and into sterilized jars and roll them up, cover them with a blanket until the morning. Matyana wrote: And I fry such tongues, grease them with dressing, fold them in half and into sterilized jars and roll them up, cover them with a blanket until the morning, and then in the basement it’s like “mother-in-law’s tongue,” and these little blue ones come out with a different taste. Matyana wrote: It’s so stressful for me to sterilize here, sterilization is mandatory, you shouldn’t joke with eggplants, they are very capricious.

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Three options for snacks made from blue eggplants 04 Oct In Odessa we call eggplants “blue” It’s been almost two years since I was going to post these recipes. Something always got in my way, but this year I promised myself: “I’ll do it!” I took it, took a photo and spent a week and a half fiddling with the camera and the FSE worked, the photos were uploaded, let's go: Blue salad, boil 2 kg of eggplant in salted water for minutes.

Peel the skin and cut the eggplants into cubes.

Useful tips

These vegetables are demanding to cook. Even if you know how long to cook eggplants, the expected result is still not guaranteed. To get a delicious dish, you need to follow simple recommendations:

1. Cooking is carried out in an enamel container, which serves as protection against oxidation and darkening.
2. Whole or chopped vegetables should be immersed in boiling water. Otherwise, due to prolonged exposure to water, the eggplants will swell and “spread.”
3. The peel must be removed after cooking, no matter what the purpose of the product is - for caviar or salad. This is necessary to preserve valuable components in the pulp. In addition, the skin will be much easier to remove, because due to the temperature it becomes thin and comes off easier.
4. Even if vegetables are cooked in pieces without skin, it must be applied during processing. This part of the fruit is rich in antioxidants and other valuable substances.

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Properly cooked vegetables are considered dietary products. They are recommended for healthy people, as well as people with anemia, when recovering from a stroke. Boiled vegetables are especially useful for pregnant women.

Cooking eggplants correctly

1. Eggplants are not cooked as a separate dish; cooking is needed for preparing composite dishes and preparations for the winter.

2. To prevent eggplants from darkening during cooking, it is better to use enamel dishes; it protects the fruits from oxidation processes.

3. Eggplants must be immersed in boiling water, otherwise they will swell and lose their taste from prolonged exposure to water.

4. It is recommended to remove the skin from eggplants after cooking. During cooking, it becomes thinner, and it is much easier to remove it - just cut the eggplant in half lengthwise and scoop out the pulp with a tablespoon.

5. Eggplants contain vitamins B (improves the functioning of the nervous system) and C (prevention of colds), as well as folic acid, necessary for pregnant women. In addition, this vegetable is rich in various microelements that are useful for people after suffering strokes or with anemia. A lot of valuable substances are found in the eggplant skin itself, in particular nazunin. This element is an excellent antioxidant.

6. Eggplant is a dietary product. 100 grams of boiled fruit contains only 23 kilocalories.

7. The average cost of a kilogram of eggplants in season (July-November) is 40 rubles, out of season - from 200 rubles. (data for Moscow as of June 2017).

Boiled eggplants are used to prepare various delicious salads, so many will be interested in knowing how long and how to properly cook eggplants (whole and cut into pieces).

How to properly cook eggplants for salad in a saucepan?

The procedure is quite simple, you just need to strictly follow the sequence of steps and know how much to process the product in a given case:

• Wash the vegetable thoroughly, cut off some of the skin from the tail side. We make a cross-shaped cut on this part, then the skin will come off easier after processing.

Tip: Most recipes recommend preparing eggplant caviar by frying the main component in vegetable oil with other vegetables. If you boil the vegetable before this until half cooked, i.e. within 10 minutes, it will be possible to prevent the appearance of characteristic bitterness in the final product.

• Pour water into a saucepan, bring it to a boil and add salt. Place the workpiece in boiling water, cover the container with a lid, and reduce the heat to medium.
• Cook the whole product for about 20 minutes, pieces - 10 minutes. Then cool the product slightly and peel it.

Check eggplants for doneness using a fork. If it easily enters the pulp, the product is ready.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

• eggplants – 900 g;
• parsley – 10 g;
• vinegar 9% - 270 ml;
• carrots – 90 g;
• garlic – 90 g;
• hot pepper – 1 pc.;
• bell pepper – 90 g;
• dill – 10 g;
• salt – 4 teaspoons.

Preparation:

1. Peel the carrots and chop finely.
2. Wash the bell pepper, remove seeds and stems, cut into small pieces.
3. Cut off the stem of the eggplant.
4. Prepare saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
5. Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
6. Peel the garlic. Pass through a garlic press and mix with salt.
7. Chop the greens.
8. Finely chop the hot pepper.
9. Mix garlic, carrots, herbs and pepper.
10. Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
11. Place the filling into the cut.
12. Sterilize jars.
13. Place vegetables tightly. Pour in vinegar.
14. Close the lid.
15. Place in a bowl of boiling water for half an hour.
16. After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.