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Manjo salad is a combination of eggplant, tomatoes, and other fresh vegetables. This dish can be eaten immediately after preparation or preserved in jars. Eggplant manjo for the winter is an excellent appetizer that will ideally complement an everyday or holiday table. You can prepare a delicious vegetable salad with eggplants using one of the proposed recipes.
Cooking features
One of the most important advantages of Manjo is its ease of preparation. Salad for the winter can be prepared from eggplants and any other vegetables. The appetizer can be made not spicy or you can give it a hot taste by adding red pepper.
Product selection rules
The main requirement is the freshness of the ingredients. Vegetables should be young, not overripe. The eggplants and tomatoes needed to prepare Manjo for the winter must be firm, dense and heavy. For salad, you should not take vegetables with external damage: cracks, dents, areas of rotting.
Preparing the dishes
Preparation of Manjo involves heat treatment of the components. You will need a deep enamel pan with thick walls so that its contents do not burn.
You can also use fireproof glass pans to simmer the dish. This material is environmentally friendly, safe, and therefore well suited for various workpieces.
It is recommended to preserve Manjo for the winter in 0.5 l or 0.7 l jars. They should first be washed thoroughly using antiseptic agents, then allowed to dry. Metal caps are used for screwing.
How to cook Eggplant Manjo for the winter
Making eggplant manjo is not a difficult process. Most of the time is spent on preliminary preparation of components. Vegetables are thoroughly washed, peeled and cut if necessary. There are many options for preparing Manjo, so you can choose the recipe at your discretion.
A simple recipe for eggplant manjo for the winter
With this recipe you can quickly prepare a delicious vegetable mixture with eggplant. This version of Manjo will definitely delight you with its excellent taste and ease of preparation.
Ingredients:
- eggplants – 700 g;
- sweet pepper – 4 pieces;
- carrots – 2 pieces;
- tomatoes – 600 g;
- onion – 300 g;
- garlic – 7 cloves;
- salt, sugar - 30 g each;
- vinegar - 1 tbsp. l.;
- vegetable oil – 2 tbsp. l.
Vegetable mix is easy to prepare
The ingredients must be cleaned first.It is not necessary to remove the peel from the eggplants, but if you don’t like the taste, you can remove it. Tomatoes should be peeled. To do this, make a cut on each tomato and place it in boiling water for 1-2 minutes. After this, the peel will be removed without difficulty.
Preparation of Manjo with peeled tomatoes:
How to prepare Manjo:
- Cut the eggplants into large cubes or semicircles, sprinkle with salt, and leave for 1 hour.
- Grind the peeled tomatoes in a blender or meat grinder with garlic.
- Cut the pepper into strips and onion into half rings.
- Peel the carrots and pass through a meat grinder.
- Squeeze the eggplants, mix them with the remaining ingredients in a saucepan, and put on fire.
- Bring to a boil, cook for 40 minutes, stirring regularly.
- Add vinegar, sugar, salt, spices to taste.
Jars are filled with hot salad. It is recommended to leave 1-2 cm from the neck. Cover the containers with metal lids and leave to cool.
Eggplant manjo with tomato paste
This is another simple way to prepare Manjo for the winter without tomatoes. The result is a delicious vegetable appetizer that can be served with any dish.
The following ingredients will be required:
- eggplants, bell peppers, carrots - 1 kg each;
- onion – 3 large heads;
- tomato paste – 400 g;
- garlic – 2 heads;
- hot pepper – 2 pods;
- vinegar, salt, sugar - 1 tbsp. l.;
- vegetable oil – 3-4 tbsp. l.
Vegetables can be served with various meat dishes
Cooking process:
- All solid ingredients must be cut into pieces.
- Garlic is crushed in a mortar or using a press.
- The ingredients are mixed in a saucepan, put on fire, and tomato paste is added.
- Until the vegetables have formed juice, they need to be stirred regularly so that the preparation for the winter does not burn.
- After boiling, the mixture is simmered for 40 minutes, vinegar, sugar and salt are added.
The finished dish is rolled into jars hot and then left for another 1 day at room temperature.
Eggplant manjo with beans
Using beans, you can make Eggplant Manjo for the winter more nutritious and high in calories. This preparation for the winter will be an excellent addition to meat, fish, various side dishes and other salads.
Ingredients:
- eggplants – 500 g;
- red beans – 400 g;
- tomato – 2 pieces;
- carrots – 1 piece;
- garlic – 10 cloves;
- onion – 1 head;
- sweet and hot peppers - 1 piece each;
- salt, sugar, vinegar - 2 tbsp. l.;
- vegetable oil 3-4 tablespoons.
The vegetable mixture is nutritious and high in calories
Cooking method:
- In a preheated frying pan, lightly fry the onion cut into rings and grated carrots.
- Add diced tomatoes and eggplants.
- The pepper is cut into strips and stewed along with the rest of the vegetables.
- Garlic is crushed or passed through a press and added to vegetables.
- Cook for 10-15 minutes until juice forms.
- Add beans and cook for another 15 minutes.
- Add salt, vinegar, sugar and simmer for 3-5 minutes.
While Manjo is hot, jars are filled with it. You can put 2-3 cloves of garlic under the lid on top. Cover the containers with lids and turn them over until they cool.
Fried eggplant manjo
Another simple Manjo recipe involves pre-heating vegetables. Otherwise, the cooking process is not much different from others, so it will not be difficult even for inexperienced cooks.
Ingredients:
- eggplants – 1 kg;
- tomatoes, bell peppers – 600-700 g each;
- 1 large carrot;
- garlic – 1 head;
- onion – 2 heads;
- hot pepper – 1 pod;
- salt – 2-3 tsp;
- vinegar, vegetable oil - 2 tbsp. l.
The vegetable mixture goes well with potato dishes and poultry.
Cooking method:
- Cut the eggplants into cubes, sprinkle with salt, and leave for an hour.
- Then wash them and let them drain.
- Fry in a frying pan until golden brown.
- Add chopped pepper, carrots, onions.
- Pass the tomatoes through a meat grinder or beat in a blender along with garlic and hot pepper.
- Add tomato sauce to fried vegetables.
- Simmer for 25 minutes over low heat.
The finished snack is placed in jars and closed for the winter. It is recommended to cover the rolls with a blanket and leave for a day until the contents have cooled completely.
Eggplant manjo with zucchini
This vegetable will perfectly complement Manjo for the winter and give the dish a piquant taste. It is recommended to take young specimens with thin skin. If it is thick, then it is better to clean it off.
Ingredients:
- eggplants – 1.5 kg;
- tomatoes – 1 kg;
- zucchini – 1 kg;
- sweet pepper – 1 kg;
- onions, carrots – 600 g each;
- garlic – 2 heads;
- sugar, salt - 5 tbsp. l.;
- vinegar – 50 ml.
It is recommended to take young zucchini with thin skin for Manzho
Cooking process:
- Zucchini and eggplant are cut into cubes and combined in a saucepan. Chopped carrots, onions, peppers, and garlic are also added there.
- The tomatoes are crushed with a blender or passed through a meat grinder.
- Vegetables are seasoned with the resulting tomato paste.
- After this, place the pan with the ingredients on the stove, stirring constantly and bring to a boil. Then reduce the heat and simmer the dish for 30-40 minutes.
- At the end salt, sugar and vinegar are added.
The finished salad is rolled hot into jars. If necessary, you can add chopped hot pepper or ground seasoning to the composition.
Storage periods and rules
Manjo twists prepared for the winter can be stored in different ways. The best option is a basement or cellar with a constant temperature of no higher than 12 degrees. You can keep the preserves indoors, provided that the jars are not exposed to sunlight. The shelf life in this case is up to 1 year. You can also keep the rolls in the refrigerator. At a temperature of 6 to 10 degrees, the snack will last 1-2 years.
Conclusion
Eggplant manjo for the winter is a popular vegetable preparation. This appetizer is prepared very quickly and without serious difficulties, which is why it is in demand among fans of canning. Eggplants go well with other vegetables, so you can easily make different versions of Manjo. Proper preservation and storage will allow you to preserve the finished dish for a long period of time.
