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Greek eggplants for the winter are an excellent preparation that preserves the nutritional properties of the vegetable and its high taste. With the help of original snacks they add variety to the daily menu and make the festive table more colorful.
Rules for preparing Greek snacks
Greek eggplants are an original and surprisingly tasty preparation for the winter, which is prepared from a simple food set.
Greens make the snack more spicy and aromatic. You can add any or do without it altogether. All vegetables are used only fresh and high quality. There should be no rot or signs of disease. The fruits must be washed and completely dried.
The main vegetable in the Greek appetizer is eggplant. It is added in larger quantities than other products.
A Greek appetizer should be spicy, so don’t skimp on hot peppers and garlic.
Preparing eggplants and dishes
When cutting, taste the eggplants. If they are bitter, cut off the peel and sprinkle the pulp with salt. Leave for half an hour, then rinse. If there is no bitterness, then the fruits are used immediately for their intended purpose.
The vegetable is cut into strips or circles.The shape does not affect the taste. If you plan to stuff eggplants, make a deep longitudinal cut on one side that resembles a pocket. Then the vegetable is placed in boiling water and boiled for several minutes until soft. The main condition is not to overcook. After this, the liquid is drained and the fruits are left under pressure until the juice stops secreting.
Lids and containers are prepared in advance. The jars are washed with soda and sterilized over steam, in a microwave or oven, then completely dried. Remaining moisture will shorten the shelf life of the product. The lids are boiled in boiling water.
Hot Greek salad is placed in containers and sealed. Turn it upside down and wrap it in cloth. Leave until completely cool.
Eggplants are chosen dense, strong and ripe
Greek eggplant snacks for the winter
Greek appetizers are prepared in various ways. All recipes have in common a beautiful appearance, brightness and spiciness. Large cuts allow you to reveal the taste of each vegetable individually.
Greek eggplant salad for the winter
Greek salad with eggplant is a popular preparation for the winter that will not leave anyone indifferent.
You will need:
- eggplant – 3 medium;
- spices;
- onion – 420 g;
- vegetable oil – 100 ml;
- salt;
- tomatoes – 200 g;
- bell pepper – 420 g;
- vinegar – 20 ml;
- garlic – 7 cloves.
Step by step process:
- Wash all vegetables, then dry. Cut into large slices. You can’t grind it, because it won’t be salad, but vegetable caviar.
- Pour oil into an enamel basin. Put on fire. Warm up.
- Add chopped garlic cloves. When the mixture boils, add the remaining vegetables.
- Simmer, stirring systematically, for half an hour.Salt and add spices.
- Pour in vinegar. Stir and cook for another 10 minutes.
- Pack into small jars. Cork.
Serve Greek salad, generously sprinkled with herbs
Spicy Greek eggplants for the winter
Everyone's appetizer will be spicy and appetizing the first time. The amount of chili pepper can be adjusted according to your own preferences.
Compound:
- tomatoes – 1 kg;
- salt – 20 g;
- eggplants – 1 kg;
- sugar – 40 g;
- sweet pepper – 500 g;
- vinegar 9% – 50 ml;
- chili pepper – 2 pods;
- vegetable oil – 300 ml;
- carrots – 300 g;
- garlic – 7 cloves;
- beans – 300 g.
Step by step process:
- Rinse the beans, then add water. Leave for six hours. During this time, change the fluid twice.
- Set the burner to medium mode. Cook for half an hour. Beans should not be overcooked.
- Grate the carrots. Use a large grater.
- Cut the sweet pepper into strips and the chili into small cubes.
- Coarsely chop the tomatoes and pass through a meat grinder. Chop the peeled eggplants. The pieces should be medium in size.
- Place all prepared ingredients in a saucepan. Stir and place over medium heat.
- When the mixture boils, reduce the flame to low and cook for one hour. Stir occasionally.
- Add some salt. Sprinkle with sugar. Pour in vinegar, then oil. Mix. Simmer for two minutes and pour into prepared jars. Cork.
- Leave upside down under a warm cloth until the workpiece has cooled completely.
Beans for Greek salad can be used in any color
Greek stuffed eggplants
A spectacular Greek preparation with whole eggplants will delight everyone with its high taste and saturate the body with vitamins in the winter.
You will need:
- garlic – 4 cloves;
- eggplants – 1.2 kg;
- vegetable oil;
- cabbage – 600 g;
- cilantro;
- carrots – 400 g;
- cockerel;
- bell pepper – 300 g.
Step by step process:
- Cut off the stems of the eggplants. Make a deep cut in each fruit, which will resemble a pocket.
- Place in boiling water and cook until soft, but do not overcook. The process will take about 10 minutes.
- Place on a cutting board and cover. Place a not very heavy load on top. Slightly tilt the structure so that the released juice drains. Leave for 3-4 hours.
- Shred the cabbage. Grate the orange vegetable. The grater should be large or intended for Korean carrots.
- Cut the bell pepper into two parts. Remove the stalk, then all the seeds. Slice. The straw should be medium. Chop the greens and garlic. The garlic cloves for this recipe should not be put through a press.
- Combine all ingredients prepared for filling. Drizzle with oil. Add salt. Mix well.
- Stuff the eggplants with the resulting mixture. Wrap each fruit with regular thread. This preparation will help the filling stay in place.
- Carefully transfer to the pan. Sprinkle each row with salt.
- Place a heavy plate of suitable diameter on top. Place a pressure, which can be used as a jar filled with water.
- Close the lid. You can also wrap the entire structure with fabric.
- Send to a cool place. Leave for four weeks.
- Get the ready-made snack. Place on a plate. Remove the thread and cut into slices of the required thickness.
Infuse the preparation in Greek for at least 30 days
Stuffed eggplants without sterilization
Provencal herbs will help make the salad more expressive in taste. If desired, you can add suneli hops to the composition. The appetizer comes out pickled and spicy.
You will need:
- eggplants – 1.5 kg;
- Provençal herbs – 10 g;
- carrots – 500 g;
- lemon juice – 20 ml;
- bell pepper – 200 g;
- chili pepper – 1 large pod;
- garlic – 4 cloves;
- parsley – 40 g;
- sunflower oil – 60 ml.
Step-by-step process for preparing Greek salad:
- It is better to take small eggplants. They should fit easily into the jar. Wash each fruit and make one longitudinal cut. In this case, the other side should remain intact.
- Pour water into a deep saucepan. Boil.
- Place the prepared product. Cook for 10 minutes. Place in a colander. Leave until excess liquid drains. You can squeeze it out by hand.
- Grate the orange vegetable. It is better to use a grater for Korean carrots.
- Heat oil in a saucepan. Add carrot shavings. Fry until soft.
- Cut the seeded bell pepper into thin strips. Finely chop the parsley, garlic cloves and chili. Combine with fried vegetables.
- Add salt. Sprinkle with lemon juice. Stir thoroughly.
- Cut off the tails from the cooled boiled fruits. Sprinkle salt in the center of the cut.
- Stuff with vegetable filling. Transfer to form. Place pressure on top.
- Place in the refrigerator compartment for two days. During this time, the preparation will release juice and become pickled, juicy and spicy.
- Transfer tightly into prepared jars. There should be no air gap. Pour in the released juice. Seal tightly.
Greek salad is served as an independent dish, as well as with hot meat or fish.
Storing eggplants in Greek style
Store snacks in the basement or refrigerator compartment. Before you start tasting, it must be infused. The minimum time is one month, but the taste develops better after two months.
Conclusion
Greek eggplant for the winter is a royal appetizer that will appeal to all lovers of pickled dishes. Simple and affordable products are used for preparation. If desired, you can add any spices, herbs, more garlic or hot pepper.
