Dried eggplants for the winter at home

Dried eggplant is an Italian appetizer that has become a favorite delicacy in Russia. They can be eaten as an independent dish, or added to a variety of salads, pizza or sandwiches. Preparing dried eggplants for the winter is not difficult, but it is important to take into account some culinary secrets.

Selection and preparation of eggplants

For this dish, it is preferable to choose ripe fruits without damage or light spots. Before preparing dried eggplants for the winter, you need to prepare the main product. To do this, vegetables should be washed, dried, peeled and stalks removed. If damaged or rotten areas are found, they must be cut out. You can eliminate the characteristic bitterness of eggplants as follows: place chopped vegetables in a bowl, add salt and leave for 20-30 minutes. After the time has passed, drain the resulting dark liquid, rinse the workpiece under running water and dry with a towel. After this, you can proceed to further preparation of dried eggplants for the winter.

How to cut eggplants best

There are several optimal ways to cut this vegetable, depending on its further use:

• cubes - most often used for preparing stews or caviar;
  
• Also quite common is the method of cutting into circles, 0.5 - 1 cm thick;
  
• vegetables dried in halves can be used to prepare stuffed dishes;
  
• straws - best suited for preparing salads and soups;
  
• sliced ​​eggplants are suitable for appetizers in the form of rolls.
  

The best recipes for dried eggplants for the winter

There are a lot of different recipes that differ in cooking technique and composition. Each housewife will be able to choose the one that suits her best.

In the oven

You can cut vegetables in any convenient way, for example, into cubes, slices or circles

To make dried eggplants for the winter in the oven, you will need:

• sunflower oil – 100 ml;
• eggplants – 1 kg;
• black pepper – 5 g;
• 4 cloves of garlic;
• rosemary – 3 sprigs;
• salt - to taste;
• 5 g each of dried oregano and thyme.

Step-by-step instructions for winter snacks:

1. Place prepared eggplants in a thin layer on a pre-greased baking sheet.
2. Salt and add spices.
3. Place the raw materials in an oven preheated to 100 degrees.
4. Dry for at least 3 hours, while opening the door 1-2 cm for ventilation.
5. After the specified time has passed, turn off the fire and leave the workpiece inside the oven until completely cooled.
6. Place a small amount of eggplant with finely chopped garlic and rosemary on the bottom of a sterilized container, then pour in oil. Next, alternate layers so that you get vegetables immersed in oil.
7. Roll up the finished product with boiled lids and put it in the refrigerator. It is recommended to eat it a week after preparation.

In the dryer

The dish can be tasted 12 hours after preparation

To prepare dried eggplants for the winter in a dryer, in addition to 1 kg of the main component, you will need:

• 100 ml sunflower oil;
• 5 g each of dried rosemary and basil;
• a pinch of ground red pepper;
• salt - to taste;
• 2 cloves of garlic;
• 3 g dried paprika.

How to prepare a winter snack:

1. Wash the vegetables, dry them and cut them in any convenient way.
2. Pour boiling water over the preparation for 10 minutes.
3. Then drain the water, dry the fruits and place them on a drying tray.
4. Set the temperature to 50 degrees.
5. Dry for 3 hours.
6. The next step is to prepare the dressing. To do this, mix the oil with spices and chopped garlic.
7. Place the finished eggplants in a sterile glass container and pour the sauce over them.

On open air

The shelf life of dried vegetables is about 9 months.

To prepare dried eggplants for the winter using this method, young fruits with a small amount of seeds are suitable. Place the prepared vegetables on a tray previously lined with parchment paper. Leave the raw materials for a week in a warm place where direct sunlight does not penetrate. To ensure that the pieces dry evenly, they should be turned at least once a day.It is recommended to cover the tray with the workpiece with gauze to prevent the penetration of pests. In addition, pieces of fruit can be threaded onto a fishing line using a needle, and then hung to dry in the shade for about 7 days. Vegetables prepared for the winter must be packaged in sealed bags.

In Italian

This dish can be eaten a month after preparation.

To make dried eggplants for the winter according to the Italian recipe, in addition to 1 kg of the main ingredient, you will need:

• 1 sprig of parsley;
• 50 ml olive oil;
• 2 cloves of garlic;
• 250 ml 6% vinegar;
• a pinch of salt;
• 5 g chili pepper.

The process of preparing eggplant preparation for the winter:

1. In a heat-resistant bowl, bring the indicated amount of vinegar to a boil, then add the prepared eggplants.
2. Cook for 4 minutes, then place in a colander to drain any unnecessary liquid, then rinse.
3. Grind pepper, garlic and parsley.
4. Place vegetables and spices in layers in sterile jars, periodically pouring oil.
5. Cover with hot lids and put in the refrigerator.

In oil with garlic

It is advisable to store such a workpiece in a dark and cool place.

To make dried eggplants for the winter, you will need:

• 500 g of main ingredient;
• 250 ml olive oil;
• 2 cloves of garlic;
• 10 g Provencal herbs;
• salt - to taste.

Step-by-step recipe for dried eggplants for the winter:

1. Dry vegetables in any convenient way.
2. Next, start preparing the filling: heat the specified amount of oil in a frying pan, do not bring to a boil, then add the garlic mixture.
3. Place eggplants in layers in a sterilized glass container, sprinkle with spices and salt, then pour in hot dressing.
4. Cover the workpiece with lids and wrap it in a blanket. After a day, put it in the refrigerator.

Korean-style dried eggplant

100 g of preparation contains approximately 134 kcal

Necessary products for preparing eggplant for the winter:

• 2 tbsp. l. soy sauce;
• 1 bell pepper;
• 1 onion;
• 2 tbsp. l. vinegar;
• vegetable oil - for frying;
• 50 g dried eggplants;
• 2 cloves of garlic;
• Korean carrots – 100 g.
• coriander and salt - to taste.

Step-by-step instructions for preparing winter snacks:

1. Soak dried eggplants in boiling water for 20 minutes, add salt, then drain in a colander.
2. Add coriander and chopped garlic to hot oil.
3. After a minute, add the main ingredient, chopped onion and pepper into half rings.
4. Fry the resulting mass in a frying pan for 2 minutes.
5. After this, pour in vinegar and soy sauce, remove from heat.
6. Cool the mixture, then add carrots.
7. Place the finished mixture into sterile jars.

It is worth noting that this recipe uses ready-made Korean carrot salad. You can prepare it as follows: grate the carrots on a special grater, lightly salt and add a couple of tablespoons of sugar. Leave the mixture for 5 minutes to form juice. Then pour in 2 tbsp. l. 9% vinegar and mix well. Sprinkle chopped garlic on top of the mixture, 0.5 tsp. ground coriander, red and black pepper. Next, you need to pour well-heated sunflower oil into a common container and mix everything thoroughly.Leave the salad to steep for at least 2 hours, after which it is ready to prepare a Korean-style eggplant appetizer for the winter.

Dried eggplants with honey

In addition to 1.5 kg of the main ingredient, to prepare a winter snack you will need:

• 60 g honey;
• 3 tbsp. l. soy sauce;
• 70 ml vegetable oil;
• 1 tsp each cumin and dry adjika;
• 3 tbsp. l. apple cider vinegar.

To prepare such a snack, it is advisable to use liquid honey.

How to cook dried eggplants for the winter:

1. Remove the peel from the vegetables and cut into medium-thick slices.
2. Combine all of the above products except eggplant and mix.
3. Pour the resulting marinade over the raw materials and leave in the refrigerator for 24 hours.
4. After the time has passed, drain the gas station.
5. Squeeze the vegetables lightly, then place on a baking sheet.
6. Place the workpiece in the oven for 3 hours.
7. Dry at a temperature of 60 - 70 degrees, with the door slightly open.
8. Cool the finished product and place it in zip-lock bags.

How to tell when dried eggplants are ready

It is necessary to dry eggplants for the winter until they are fully prepared, since in a half-raw form such a product cannot be stored for long periods of time. The state of dried vegetables is somewhere between dried and fried. You can determine readiness by pressing on the fruit. If the piece springs slightly, it is ready.

Storage periods and rules

Dried eggplants with butter prepared for the winter must be stored in a cool place. This could be a basement, cellar or refrigerator. For such preparations, it is preferable to choose glass containers.In a cool place, dried vegetables covered in oil can be stored for 5 months. If the workpiece is heat-treated and preserved, then the shelf life increases to 1 year. Dried eggplants without oil can be kept in a dark and cool place in cardboard boxes, cloth bags or special zip-lock bags. This product can also be stored at room temperature no higher than 28 degrees. But the shelf life under such conditions will be about 3 months.

Conclusion

Dried eggplants for the winter are a delicious snack that is suitable not only for the holiday table, but also for daily use. This dish will be a great addition to breakfast. The taste of eggplant is very similar to mushrooms and even meat, which is why this vegetable is popular and widely used in preparing vegetarian dishes.

Recommended Posts

Homemade dried plums

How to dry chokeberry at home

How to dry basil at home

Chokeberry raisins

Dried kumquat: calories, benefits and harm

Dried bird cherry: how to use it, what it helps with

What is a dried peach called?

Dried pumpkin in an electric dryer

How to make candied rhubarb at home