Eggplant salad with basil for the winter

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Eggplant salad with basil for the winter

Ingredients

eggplant 1 kg
tomato 0.5kg
basil 1 bundle
garlic 4-5 teeth
salt 2.5 st. l
sugar 4st. l
vinegar 4st. l
sunflower oil 0.5 cups

Cooking method

  • 1. Prepare the eggplants, peel them in strips (like a zebra) and cut into slices. I had small eggplants and I cut them first in half, then into segments. Pour water into a saucepan and add 2st. l. salt. Blanch the eggplants in boiling water for 2-3 minutes. Drain the water, eggplants on a sieve and drain off excess water.
  • 2. Wash the tomatoes, cut the stalks and cut either into thick circles or into segments.
  • 3. Put the tomatoes in a saucepan with a thick day and put on medium heat. Add the eggplants and, stirring occasionally, simmer until the tomatoes are full of juice. Then add sugar to them, the remaining 0.5 st. l. salt, vegetable oil and vinegar and stirring, cook for another 20 minutes.
  • 4. At this time, peel the garlic and chop finely. Rinse the basil, dry and tear with your hands. Basil, torn by hand, retains its flavor better. Pour garlic and basil until boiling vegetable mixture and boil for 2-3 minutes. Turn off the fire.
  • 5. Put salad in prepared sterilized jars and roll up with sterilized lids. For this amount of salad, you need to sterilize 3 cans of 0.5 liter. Turn the cans over, wrap them warmly and leave to cool.

The dish is designed for

3 half liter cans

Time for preparing:

very fast, at most 50 minutes with preparation

Note

Friends gave me this recipe. And although I was no longer going to make vegetable preparations for the winter, I decided to try it. The salad is prepared very quickly, without any problems. There was a small amount left and we took a sample. Delicious!
Eggplant salad with basil for the winterEggplant salad with basil for the winter
Now the main problem is where to find more jars for the next portion of salad!

kirch
How much salt and sugar?
Gaby
Nilochka, specify how much water the salt is given to blanch? How much sugar, salt vinegar and vegetable oil, garlic is put in the marinade?
lunova-moskalenko
Nelya, clarify the basil lope. And then we do not have it in the Crimea, I like to drink, so instead of eggplant with basil will be basil with eggplant!
nila
Girls, I don't understand anything ... I know that I wrote all the ingredients, well, for sure! And where did they go? I sent the recipe and left for another portion of blue for this salad, I come ... and here
I clarified everything!
Nadia,you can't spoil porridge with butter, basil the first time there was a big bunch. Now I brought a smaller one, I took the last one
lunova-moskalenko
Nelya !!! I made it !!! True, in the absence of her husband in the house, I had to do the current in those jars that I could find close and which did not need to apply strength. That is, those that had a screw cap. As a result, I got 1 can of 450 ml, one for 650 ml and another for 340 ml. And there are still 2 tablespoons left, though there are no more. Well, I want to say, it's very tasty.
And most importantly, everything is so simple. The only thing I was distracted by a call and I overexposed eggplants on blanching. They crawled a little later, but delicious. For myself, in the next portion I will add spikes, most likely pepper and more garlic. And this one tastes so delicate. And I also did not bother with a saucepan with a thick bottom, I did everything in a slow cooker on stewing mode. Although I set the program for 1 hour by default, but in the end I did much less time, well, probably 30-40 minutes in total.
Now I'm waiting for my husband to go home, I need male strength to close the cans, I have another 3 kg of eggplant and 3 bunches of basil. He will come and we will immediately do it. And I recommend it to everyone. And I am very grateful to you for such a recipe !!!
There are no photos, everything is still wrapped up in the bathroom.
Elenka
Nelichka, and thanks a lot from me! I also made 2 servings today. Very tasty and very aromatic! I immediately added half a chili pepper. I got 3.5 liters.
But there is a lot of salt. For 1.5 kg of vegetables, 2.5 tbsp. l. - a bit too much. I immediately added salt and sugar to the tomatoes so that the juice was allowed, I tried it - salted. Well, I think the eggplants will be diluted, but it still turned out salty.
Anyway. the main thing is that it is tasty, and we will dilute it with potatoes and porridge.
lunova-moskalenko
Quote: Elenka

Nelichka, and thanks a lot from me! I also made 2 servings today. Very tasty and very aromatic! I immediately added half a chili pepper. I got 3.5 liters.
But there is a lot of salt. For 1.5 kg of vegetables, 2.5 tbsp. l. - a bit too much. I immediately added salt and sugar to the tomatoes so that the juice was allowed, I tried it - salty. Well, I think the eggplants will be diluted, but it still turned out salty.
Anyway. the main thing is that it is tasty, and we will dilute it with potatoes and porridge.
I will answer instead of Neli. There it was necessary to use 2 spoons for blanching, and 0.5 tbsp. spoons already in the eggplant themselves. My word is not salty. But with the pepper I got into trouble, I had to put it right away. But I did it as in the original recipe.
lillay
Well, everyone has already prepared a salad, but I just saw the recipe ...
I will make up for the delay, especially since all the components are in stock
lunova-moskalenko
Quote: lillay

Well, everyone has already prepared a salad, but I just saw the recipe ...
I will make up for the delay, especially since all the components are in stock
Come on, it's delicious !!!!!
Elenka
Nadia, Thank you!
"Semyon, Semyonitch!"
I transferred it to my cheat sheet, but I missed this moment.

Nelya, Highlight the salt in the recipe, so that no one else is mistaken like me.
lunova-moskalenko
Quote: Elenka

Nadia, Thank you!
"Semyon, Semyonitch!"
I transferred it to my cheat sheet, but I missed this moment.

Nelya, Highlight the salt in the recipe, so that no one else is mistaken like me.
I wish she had written down the water norm, otherwise I had doubts about her. But I just tasted the water and then blanched the eggplants in it. And I also thought that you can not even clean them with a zebra.
Elenka
Nadia, you can not peel it, the skin keeps the eggplant in shape, but I peeled the tomatoes, I don't like their peel, it’s like celorphan for me, and it will always peel off. I even peel tomatoes for adjika.
lunova-moskalenko
Quote: Elenka

Nadia, you can not peel it, the skin keeps the eggplant in shape, but I peeled the tomatoes, I don't like their peel, it’s like celorphan for me, and it will always peel off. I even peel tomatoes for adjika.
I peeled the tomatoes. And she made the eggplants beautiful, she did stripes like a zebra. And with this call they made me overexpose for blanching, and as a result, the beauty is not visible!
Elenka
Quote: nvk

I peeled the tomatoes. And she made the eggplants beautiful, she did stripes like a zebra. And with this call they made me overexpose for blanching and as a result, the beauty is not visible!
The main thing is that it's delicious!
lillay
Quote: nvk

Come on, it's delicious !!!!!
Oh, after such a recommendation, right now at night I'm ready to start cooking it (in a whisper: Nadezhda, I remember a tip on green tomatoes ...)
And also the question arose: why peel eggplants like a zebra? Is everyone cleaning?
lunova-moskalenko
Quote: lillay

Oh, after such a recommendation, right now at night I'm ready to start cooking it (in a whisper: Nadezhda, I remember a tip on green tomatoes ...)
And also the question arose: why peel eggplants like a zebra? Is everyone cleaning?
I understand so for beauty. I will not clean the next batch. I will only peel the tomatoes. I did it between calls and watching the movie on TV. In fact, it took me no more than an hour to prepare and cook. Therefore, it is possible at night.Wait, I would have continued to do it, but my husband is not at home and I have no one to turn the covers. I have no strength myself. I'm waiting for my husband on Friday and I will continue to play.
nila
Well, as soon as I was distracted by the evening kefir tea with a cake, yes for a trend, and here there are already discussions in full, and I missed everything
NadyushaThank you for clarifying with salt... Now I will try to highlight. In a slow cooker, I had an idea to cook, but it seemed more convenient to me in a saucepan. I have a wide but low saucepan with a thick bottom.
Girls, thank you so much for the feedback, I'm glad you liked the salad
Lenochka, yes Nadia correctly wrote)) 2 tablespoons in the brine and half a spoon in the vegetable mixture. Forgive me, if I didn't write very clearly, I really had to highlight. Water should be brushed by eye, but not much. I pour a little over a liter so that the eggplants are completely covered.
For cleaning)) in the original recipe, you must clean the eggplant completely. This is how I came up with it. that would be prettier. And to clean or not is everyone's business. The same is with hot pepper. If there is not enough spice, then you can add. We love this delicate taste. You can also try it with pepper, but it won't eat the relish of basil.
lillay, salad can be cooked at night! It is very fast and not confusing, and if there are also nearby assistants, it is very instant
Today I bought round eggplants, they are especially delicious! But sadness ... the jars have not been released yet. It is necessary to put the old jam on Kolobok tomorrow and empty 2 cans
mylik.sv
Girls, tell me, please, can you replace vinegar with lemon juice? And how much should you put? It's just that vinegar is absolutely impossible, and I really want to make such a salad.
nila
Elena, there it is boiled with vinegar for another 20 minutes and it is completely boiled down.
And apple bottom?
If very strict restrictions, then why not try with lemon juice ... I think you will not spoil!
mylik.sv
Nelichka, thanks for the answer! Vinegar in general I know that sometimes you can use citric acid instead of vinegar (it seems to me that it is safer in preparations with it than with lemon juice) But I don’t know, 1 tbsp. l. vinegar = how many lemons? Nobody will tell you?
lillay
Nelya, I'm reporting.
I made this salad twice already: the first time I took the proportions according to the recipe. It turned out 3 small jars and to try. After trying, there were 2 jars left. .... and I still had to make a portion. The second time has already doubled the number. So it was enough to eat and roll
Tasty, aromatic and, what is valuable, - fast!
Thank you very much for the recipe!
Elenka
And today I made another portion. but without salt, I opened the cans, mixed with salted ones and it turned out great!
lunova-moskalenko
Quote: Elenka

And today I made another portion. but without salt, I opened the cans, mixed with salted ones and it turned out great!
Lenchik, you are not the only one who oversalted. I gave this recipe to a friend in the Stavropol Territory, and rewrote everything verbatim. : mail1: She writes to me, they say they made one portion (1 kg) and in the end it was too salty. began to figure out what and how. It turned out that my husband was doing it (she had just given birth to a small child of the current), and naturally, the husband forgot to flanch it at all (he probably didn't even read it) and all the salt poured into the recipe. I also recommended them to make another portion and mix and boil for a couple of minutes.
And I also made a double portion today. Truth twisted in liter cans.
olesya26
The little girl is finally getting ready and I will make your salad. Only instead of tomatoes, my juice is now boiling, since I bought tomatoes, but they are not juicy Well, and immediately swung at a triple portion of salad THANKS Wait with a report
nila
Olesya,I look forward to the report! Well, you swung a little late: D yesterday I was looking for blue in the bazaar, I could hardly find more or less decent ones. After an unexpected cold snap, it's hard to buy decent blue ones, even in supermarkets bulkheads remained
And my daughter pushes me almost every day - let's open the blue ones with basil, but I'm still holding on!
olesya26
Eggplant salad with basil for the winter
Nelya is TASTY !!! And I was in the market on Saturday, we had a lot of tomatoes and peppers and eggplant, but apparently the last from the field and it's not cold here.It turned out seven half liter cans and eat. With basil, I really liked the eggplant
lillay
Quote: nila

And my daughter pushes me almost every day - let's open the blue ones with basil, but I'm still holding on!
And I have already decided to put all the blanks into food ... already we eat these tasty blue ones. While they go hunting, they need to eat.
lunova-moskalenko
No, I am courageous. Do not believe it, even now my husband wanted tomatoes for vodka. So I didn’t let you open it, I said, let's buy the store. Have bought. All workpieces are current in winter!
nila
Quote: nvk

All workpieces are current in winter!
! Now you can still plan all kinds of salads with fresh vegetables, but I feel that I won't last long and I will have to open this salad. While sauerkraut saves. draws attention to itself!
TATbRHA
I got exactly two half-liter jars. Well, that's enough for a trial. I want to praise you for giving a recipe for a small amount of products; see other recipes: 5 kg of tomatoes, 8 kg of eggplant !! But I want to cook rolls of different tastes according to different recipes so that they don't get boring, right?
It turned out very liquid, although I cooked vegetables without a lid over low heat for only 15 minutes, and not half an hour: it did not make sense to cook longer, because they were ready. (I didn’t understand at all why the eggplants had to be blanched first, and then cooked further ...) Tasty, although basil spoiled everything for me - well, I don’t like it. Husband, basil soul, tasted and praised. I will propose to him in winter, we'll see. Thanks for the recipe!
kirch
Quote: TATbRHA
Tasty, although basil ruined everything for me
So I liked the recipe, but I don't really like basil. All in thought, although I have already bought both basil and eggplant
Nut
Made one serving today. Three jars and a little bit left at the bottom of the multicooker. It got cold, I tried it. I almost swallowed my tongue :) Such yummy, just wow! Tomorrow I'll go for the blue ones. Thank you very much for the recipe!
Chuchundrus
nila, thanks for the recipe! The mood has improved thanks to eggplants according to your recipe :-)! I am not a fan of any winter supplies, but here a bunch of vegetables were going to deteriorate in the fall, so I "stocked up". And today I remembered about them and I am very glad that I chose your recipe! The aroma is super!
Nut
Thank you very much for the recipe! I dashed off 25 liters, already took a second multicooker from a friend, so that it worked out faster. Enjoy all winter, the taste is divine
nila
Sorry, I just saw the reviews ... I haven't looked into the topic for a year and a half ...
Autumn was difficult for me ... but still I managed to roll up a few jars of this salad. Now there is only one jar left, hid. God forbid, if everything goes well, I will prepare more this year.
TATbRHA, in theory, liquid should not have worked. It is necessary to strain the blue ones well after blanching from water. I even press it lightly with my hand.
And the meaning of blanching is to get rid of the bitterness of the blue. After all, we do not even completely clean them, a little skin remains, and it can especially give bitterness.
Thanks to everyone who left feedback! I am very glad that this salad you liked!
kirch, Darling! Well, did you make eggplants or abstain?
kirch
nila, Nelya, did. But still, basil is not my herb. As soon as I did it and tried it, I kind of liked it. And now I open it - not really. True, I smashed and made caviar with a blender, I eat it. But these are my taste preferences. I’m even upset that I don’t like basil. 2 years ago I planted it in the garden. The harvest was ... I only had time to cut it and distribute it to friends.
Chuchundrus
Nelya, and I'm just delighted with the basil. I can say basil with eggplant. I love purple very much. And the combination of eggplant and basil was made for the first time,: secret: usually the classic tomato and basil. I really liked it
kirch
Natalia, I envy. So I want to love him
Chuchundrus
Ludmila, it happens that many cilantro greens do not tolerate. But if you don't love, then this is forever
nila
Quote: Chuchundrus
But if you don't love, then this is forever
No, no, no Eggplant salad with basil for the winter
For most of my life I have never used basil, much less cilantro.
In the old age, it seems that she has grown wiser, or tastes have changed ... but now I am abusing, and even I taught my husband to such weed. Although he resisted for a long time ...
And recently I discovered lemon basil for myself, which makes me especially bastard. This year I got hold of its seeds, I plan to breed it at home, otherwise it is very rare to find it in the bazaar.
kirch
Don't tell me, Natasha, my sister didn’t like cilantro, but now she does.
Chuchundrus
: mail1: I take my words back from my mother, who does not like all herbs, seasonings, I just can't make her fall in love
iriska3420
It's good that I had this salad in my bookmark. Now the eggplant season is in full swing and the turn has come to this salad. Made it almost unchanged. But .... of course there are small digressions. I added dried basil and added parsley and chili. I got exactly three 0.5 liter jars. And I barely nibbled a tiny spoon to try. Yummy five points. I will do it as long as there are seasonal vegetables. And as for the salt, I blanched it with 2 spoons, and put just a little bit in the marinade. Thanks for this great and simple recipe.
csv
Tell me, there is dried green and purple basil. Which one is the best to use in this recipe? Still purple with a more pronounced odor
iriska3420
csv, I like green more. Green basil is more tender and gives this salad a spice. But if you add fresh basil - I don't know. As I started to do with dried, I continue. And in the last portion I beat the tomatoes in a blender. Liked.
Nut
On the contrary, I like it when the tomatoes are very coarsely cut, mmmm! This year I have already supplied 25 liters of this salad, it really came to our yard.
iriska3420
NutThe salad is great. And the most important thing is to make it simple and there are not many components and you make it to your taste. I really like it when the taste is sweet-sour-spicy. I noticed this salad last year and it's good that I posted it to the bookmark. So, thanks again to the author of the recipe.
Vasyutka
nila, vinegar 9%?
Natalichka
Nataliya, I also thought about it, but if not an essence, then 9% probably. I'll do it now. I just don’t know. Maybe I’ll make a salad, or I’m afraid they’ll swell.

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