Content
Eggplants for the winter with cilantro can be made spicy by adding hot pepper to them, or spicy by including garlic in the recipe. If you like Caucasian cuisine, the ingredients can be combined. Cilantro gives a special piquancy to the taste. The herb is taken in the recommended amount or increased (if desired).
Banks are tamped completely so that there is no empty space on top.
Preparing cans
To avoid problems with the storage of the product in winter, special attention is paid to containers for seaming. It is better to take small jars, the best option is 500-700 ml, they should be free of chips and cracks.
The technology provides for additional hot processing in containers, if there are cracks on the body, then the cans will burst at a high temperature. Chips on the thread during rolling will not give the necessary tightness, the eggplants will deteriorate.
The workpiece for the winter is distributed only in sterilized containers, for this, the following manipulations are carried out:
- Banks are washed with hot water.
- Clean with baking soda. Fermentation takes place only in an acidic environment, and soda neutralizes it, so processing will be an additional guarantee of the safety of the product.
- Wash off the substance with a dish detergent.
- Sterilized in a convenient way using an oven, microwave. You can steam the container or boil it in water.
They should be boiled for a few minutes in a saucepan and left in water until used.
Required Ingredients
To make the preparation for the winter with cilantro and eggplant tasty, it is recommended to use ripe, but not overripe vegetables. The fruits are processed together with the peel, so it should be thin, elastic and not very tough. Choose fruits with a glossy surface, without dents and signs of decay.
Cilantro is used fresh, the greens must be young so that the stems do not turn out to be rough. Vegetable oil is taken from olive or sunflower, in the latter case, preference is given to a refined product, odorless.
Salt for winter preparation is used for cooking, coarse fraction, without additional additives, especially iodine, sea salt is not suitable either. As a preservative, the recipe calls for apple cider vinegar (6%). For the pungency of the product, chili and garlic are included in the dish, these products are indicated in free proportion, the amount depends on taste preferences.
Recipe dosage for 1 kg of eggplant:
- cilantro - 2 bunches (50 g);
- garlic - 2 heads;
- pepper - 1 pc.;
- preservative - 60 ml;
- oil - 200 ml;
- salt - 30 g.
According to the recipe technology, processing eggplants with cilantro (for harvesting for the winter) will take about 40-50 minutes.
Cooking fried eggplant with cilantro for the winter
The processing method is simple, but it is important to maintain consistency and final sterilization of the product in cans.
A spicy appetizer with garlic and hot pepper looks delicious
The sequence of the technology of the recipe for winter preservation of blue with cilantro:
- Pure cilantro greens are cut into small pieces, the garlic is crushed with a press or grated. Knead the pepper between the fingers, cut off the top and pour out the seeds, cut into thin rings.
- Put cilantro with hot spices in a deep bowl, add preservative and salt.
- The mixture is stirred and left to marinate.
- The eggplants are cut on both sides and shaped into rings about 1 cm wide.
- A little oil is poured into a container with prepared eggplants and mixed well so that each part of the vegetable is covered with an oil film.
- Grease a baking sheet, lay out the workpiece, bake in the oven until a crust forms.
- The oil is poured into a saucepan and kept on a hot stove until smoke appears.
- Seasoning with cilantro is placed in the container at the bottom, then the eggplants, alternating layers, fill the jar to the top.
Pour the workpiece for the winter with boiling oil, cover with a lid and sterilize for 15 minutes. The lids are hermetically rolled up, the cans are turned upside down and insulated. Eggplant with cilantro should cool gradually.
Terms and methods of storage
Banks with eggplant and cilantro are stored in a pantry room without heating or in a basement with a temperature no higher than + 8 0C. The shelf life of winter harvesting is within 2.5 years.
Conclusion
Eggplants for the winter with cilantro are used together with boiled potatoes, used as a side dish for meat dishes. Winter harvesting retains its nutritional value for a long time. The recipe technology is simple, does not take much time.
