Vegetables for the winter

An appetizer such as eggplant stuffed with vegetables for the winter will be an excellent addition to the winter table, especially during the fasting period. It is used as an independent dish or as an addition to meat, fish dishes or side dishes. Learn how to prepare eggplants and vegetables for the winter.

Basic principles of cooking

Cooking begins with the preparation of eggplant. Wash them under water and cut off the stems. Then the marinade is prepared: 30 grams of table salt are dissolved in a liter of water. Put it on the fire and let it boil. Eggplants are dipped in boiling solution and blanched for three minutes. Then the eggplants are taken out, completely cooled and pressed from above, so that the liquid is completely glassy.

Peel, wash and chop the vegetables for the filling into coarse strips or thin strips. Chop the garlic and grind it with salt. Greens are washed and finely chopped. All are placed in a deep container and mixed.

The composition of the filling can include various vegetables, spices, herbs and even nuts. It can be spicy or spicy.

Eggplants are cut lengthwise, without cutting them completely. Vegetables are placed in each, and the halves are pressed firmly. For convenience, they are tied with threads and placed in sterile jars. The stuffed eggplants are covered with marinade and sent for sterilization for 20 minutes. Then the cans are hermetically rolled up with tin lids.

Recipe 1. Eggplant stuffed with vegetables for the winter with carrots

Ingredients

• one kilogram of eggplant;
• 60 grams of salt;
• 100 grams of paprika;
• 300 ml of 9% vinegar;
• 100 grams of carrots;
• ive sprigs of dill and parsley;
• hot pepper pod;
• garlic – 100 grams.

Method of cooking

1. Peel and wash all vegetables. Cut the stems off the eggplant. Remove the tails from the peppers and clean the seeds.
2. Dissolve a spoonful of salt in a liter of filtered water. Put the obtained solution on fire. Dip the eggplants in the boiling liquid and blanch for three minutes. Then take them out, cool and put under pressure, leave until all the liquid has drained out.
3. Rub the peeled garlic with salt. Wash the greens and chop finely. Chop the carrot into thin strips or grate it coarsely. Cut the bell pepper and hot pepper into thin short strips. Combine everything in a deep bowl and mix.
4. Cut each eggplant lengthwise without cutting all the way through. Place the vegetables inside and squeeze the halves firmly. Wrap with thread for security.
5. Place the stuffed eggplants firmly in sterile dry jars and cover with vinegar. Cover with boiled lids and place the jars in a wide pan. Pour hot water and sterilize for half an hour at a slow boil. Then roll up. Leave it for a day, wrapped in a blanket.

Recipe 2. Eggplant stuffed with vegetables for the winter with cabbage

Ingredients

• eggplant – one and a half kilograms;
• chili pods;
• carrot – 100 grams;
• two pods of peppers;
• cabbage – half a kilogram;
• garlic – three cloves;
• 70 grams of salt per one and a half liters of purified water.

Method of cooking

1. For the filling, take small identical eggplants. Wash them, cut off the stems and pierce them in several places with a fork or a toothpick. Place in a pot, cover with cold water and put on moderate heat. Blanch from boiling for five minutes. Remove the cooked eggplant and cool completely.
2. Chop the cabbage thinly. Peel, wash and chop the carrot into medium strips. Cut the stem off the pepper and clean the seeds. Chop the vegetables into thin strips. Peel and squeeze the garlic through a garlic press. Combine all the vegetables in a deep bowl, lightly salt, mix and leave for a while.
3. Measure one and a half liters of water, dissolve salt in it and put it on the fire. Boil and cool completely.
4. Cut the eggplants in half, squeeze them gently and stuff them with the vegetable and cabbage filling. Wrap with thread and put in the pot. Fill with salt water and put the compression on top. Leave in a warm place for three days. Then store in the refrigerator.

Recipe 3. Eggplant stuffed with vegetables for the winter

Ingredients

• five kilograms of small young eggplants;

Stuffing

• two large carrots;
• a small bunch of basil;
• two large bell peppers;
• two large stalks of celery;
• ten cloves of garlic;
• half a bunch of parsley;
• a large bunch of cilantro;
• bunch of dill.

Marinade

• wo liters of purified water;
• liter of 5% vinegar;
• kitchen salt – 100 grams;
• sugar – 100 grams.

Spices (per can)

• paprika powder;
• on top of a knife ground cinnamon;
• two carnation buds;
• dry coriander seeds – 3 g;
• two bay leaves.

Method of cooking

1. Wash the eggplants and cut them lengthwise, without cutting them all the way through. Gently remove the pulp from both halves, trying to do this so that the vegetables retain their integrity on the outside.
2. Dip the eggplants in boiling salted water and blanch for five minutes. Transfer the soft vegetables to the strainer using a slotted spoon. We place the oppression on top and leave it until the eggplants give up all the moisture.
3. Peel and grind carrots and other roots on a coarse grater. Freeing the pepper from the stem and seeds. Cut the vegetables into thin short strips. Finely chop the garlic. Chop a little of the pulp that we removed from the eggplant. Wash and grind the greens. Combine all the vegetables in a deep bowl and mix.
4. Fill each eggplant with the vegetable mixture, firmly connect the halves and tie them with string. Place the stuffed eggplants tightly in clean, dry liter jars.
5. Boil water in a pot, dissolve salt and sugar in it. Put the spices and cook for a few minutes. Pour half a glass of vinegar into each jar and pour the boiling marinade down the throat. Immediately roll up, turn over and cool completely, wrapped in a warm cloth.

Recipe 4. Eggplant stuffed with vegetables for the winter with onions and garlic

Ingredients

• five kilograms of eggplant;
• bunch of parsley;
• a kilogram of carrots;
• 150 grams of table salt;
• 250 grams of parsley root;
• half a liter of sunflower oil;
• 200 grams of onion;
• 20 cloves of garlic.

Method of cooking

1. Wash the eggplants under the tap, cut the stem and make a deep longitudinal cut, but do not cut it all the way.
2. Dissolve 30 g of salt per liter in water. Put it on the fire. Dip the eggplants in the boiling salt solution and cook them on low heat for about forty minutes. Then remove the vegetables with a slotted spoon and place them under pressure. Leave the eggplants in this position until they cool completely and release excess liquid.
3. Peel the garlic and chop it finely. Wash and chop the greens. Cut the peeled carrot into thin strips. Peel the onion and chop it in half rings.
4. Pour a quarter of the vegetable oil into the kettle and heat it. Fry the onion in it until it is lightly browned. In the same amount of oil, separately saute carrots with herbs. Then combine fried vegetables, salt and mix.
5. Top each eggplant with fried vegetables. Place them in a suitable round dish, sprinkling each layer with crushed garlic and salt. Heat the remaining oil until a light smoke appears and pour over the stuffed eggplant. Install the oppression on top. Store in a cool place.

Recipe 5. Eggplants in Egyptian style stuffed with vegetables for the winter

Ingredients

• ten small eggplants;
• cumin – 3 grams;
• red pepper pod;
• curry powder and coriander – 25 grams each;
• chili pods;
• vinegar 6% – 30 ml;
• ground hot pepper – 3 grams;
• lemon juice – 100 ml;
• garlic – seven cloves;
• parsley – a large bunch;
• a glass of olive oil.

Method of cooking

1. Wash and dry the eggplant. Coat each one with olive oil and place on a baking sheet, covered with foil. Send to the oven heated to 200 C. Bake until soft enough. Then remove the baking sheet and cool the vegetables. Carefully tear off the stems. Sprinkle with salt and leave for an hour.
2. Cut the sweet and hot pepper in half. Remove the stems and clean the seeds. Finely crumble. Peel the garlic and crush it in a mortar with salt. Wash the bunch of greens and chop them finely.
3. Combine all vegetables in a bowl. Season them with coriander, cumin, paprika, salt and curry powder. Pour 50 ml of olive oil, vinegar and lemon juice. Stir.
4. Cut the eggplant in half lengthwise. Lightly salt the cut and place it in the filling. Place the stuffed vegetables firmly in a sterile container and cover with olive oil. Store in the refrigerator. They will be ready in five days

Recipe 6. Spicy eggplants stuffed with vegetables for the winter with walnuts

Ingredients

• a kilogram of small eggplants;
• salt;
• ed hot pepper – half a kilo;
• olive oil – liter;
• walnuts – 500 grams;
• garlic – head.

Method of cooking

1. Wash the eggplants, cut the tails. Cut each one lengthwise, without cutting all the way through. Place the aubergines in a pot of boiling water and cook until half-cooked. Take out, each with plenty of salt outside and inside. Put in a pot and put the oppression on top.
2. Remove the stem and seeds from the hot pepper. Go through the meat grinder. Roughly chop the walnuts. Crush the garlic through a garlic press. Combine everything and mix.
3. Fill the eggplant with the mixture and place it tightly in sterile jars. Turn over and drain excess liquid. Pour hot olive oil over the eggplant. Close with nylon lids, cool and store in the refrigerator or cellar.

Eggplant stuffed with vegetables for the winter – tips and tricks

• If you are storing eggplants for long-term storage, after fermentation, place them in sterile jars and sterilize for an hour. Then roll up tightly and refrigerate.
• Spicy lovers can add celery and hot pepper to the filling.
• Store the snack in a ceramic or glass container in the refrigerator.
• For the filling, take small young eggplants.

Composition and benefits of eggplant

t is difficult to enumerate the massive chemical list of elements that make up the basis of the fruit. The benefits of the product are the result of the presence of all vitamins, minerals and acids necessary for humans.

1. Retinol, also known as vitamin A, is responsible for the work of the eye muscles, strengthening them. The substance improves visual acuity, prevents many diseases in this area. Vitamin A is necessary for humans to maintain the natural beauty of skin and hair.
2. The incoming group of B vitamins takes responsibility for the activity of the central nervous system. Riboflavin, thiamin, niacin, pyridoxine, folic and pantothenic acid – all these compounds normalize the psycho-emotional background of a person. Eating stewed or boiled eggplants helps to deal with insomnia, and also accelerates all metabolic processes in the body.
3. Nicotinic acid or vitamin PP cleans blood channels of toxins, seals blood vessel walls and accelerates cell regeneration. All these properties prevent the formation of thrombosis, varicose veins, atherosclerosis.
4. Tocopherol is a natural antioxidant that acts as a “broom”, freeing the internal organs from all debris. Systematic intake of eggplant removes even old waste, cleans the liver from radionuclides and facilitates the work of the kidneys. Tocopherol straightens the skin, whitens nails.
5. Vitamin C ili askorbinska kiselina neophodan je ljudskom tijelu za održavanje imuniteta tijekom prehlade. Čak i 1 patlidžan konzumiran tjedno nadoknadit će nedostatak ovog elementa. To će povećati otpor tijela na virusne infekcije.
6. Vitamin C or ascorbic acid is necessary for the human body to maintain immunity during colds. Even 1 eggplant consumed per week will compensate for the lack of this element. This will increase the body’s resistance to viral infections.
7. Potassium ensures the proper functioning of the heart, accelerates blood circulation and fights against viral infections.
8. Sodium regulates the fluid balance observed in the space between the cells. With a lack of this element, the internal organs begin to fade. With an excess, swelling appears.
9. Chlorine is responsible for the balance of water, salt and alkali. In combination with potassium, the elements increase the liver’s resistance to the effects of toxins.
10. Magnesium accelerates metabolic processes, actively participates in building muscle tissue. It acts as an amino acid for athletes.
11. Calcium strengthens and whitens nail plates, teeth (especially enamel). The substance is essential for building bones and muscles.
12. Fiber refers to coarse dietary fibers that are needed to normalize intestinal motility. Fiber removes old waste and boosts metabolism.
13. Pectin is a serious prevention of arthritis and arthrosis, as well as other diseases related to joints and bones. Pectin removes excess bile and prevents it from stagnating.

In addition to the above components, eggplant is rich in copper, phosphorus, aluminum, boron, iodine, fluorine, sulfur, molybdenum, and cobalt. Vegetables contain ash, starch, mono- and polysaccharides, dietary fiber, organic acids.

Despite such an abundance of valuable substances, the calorie content is 100 grams. eggplant is only 36 Kcal. For this reason, many people include vegetables in their food menu. For these purposes, the fruits are stewed, boiled and steamed, but not fried.

Benefits of eggplant for pregnant and lactating women

1. Eggplants are considered a low-calorie vegetable, so it makes sense to include them in the diet of pregnant women. Thus, it becomes possible to fight against swelling and toxicosis, which often appear in the early stages.
2. A woman carrying a child is often constipated. Stewed or boiled vegetables will help to eliminate sensitive problems. In addition, intestinal peristalsis will increase, the digestive tract will be purified.
3. In the absence of contraindications, eggplant can be eaten during breastfeeding (breastfeeding). However, entering the daily menu is carried out gradually so as not to harm the child.
4. If you ate eggplant during lactation, and the child has a rash, remove the product from the diet. It is recommended to start consumption after the child turns 3 months old.

Benefits of eggplant for men

1. Because of the unique taste, eggplants are loved by men no less. If you are prone to obesity, vegetables should be included in your daily diet. Systematic consumption of fruit will help to maintain a normal weight.
2. Eggplant qualitatively cleans blood vessels from toxins and cholesterol plaques. Vegetables prevent the development of sexual dysfunction. Regular consumption of the product in various variations significantly improves a person’s general condition.
3. Legends of the East say that eggplant is considered a vegetable that prolongs life. Constant use suppresses aging by rejuvenating tissue at the cellular level and globally cleansing the body of plaque.

Benefits of eggplant for blood

1. Copper and manganese in eggplants actively participate in hematopoiesis. For a simple reason, doctors recommend including fruit in the daily diet of pregnant women.
2. The high content of folic acid in eggplants ensures the body’s stable production of blood cells. Thus, sufficient quantities of platelets, leukocytes and erythrocytes are created in the blood.

Benefits of eggplant for the cardiovascular system

1. In order to strengthen and free the cardiovascular system from any diseases, experts recommend that you use eggplant regularly. Minerals and special salts stabilize the heart.
2. Pectin and coarse fibers are poorly absorbed by the body. In this case, enzymes act as antioxidants and qualitatively clean organs from toxic substances and toxins. Studies have shown that the product cleans tissues better than targeted drugs.
3. From a medical point of view, fresh eggplant juice has proven itself well. The drink perfectly cleanses the body of cholesterol, increases blood flow, relaxing blood vessels. The composition is considered an excellent prophylaxis against cardiac ischemia and atherosclerosis.