Eggplant in tomato
Eggplants are no less popular than cucumbers and tomatoes, and can be served as a sauce or side dish to any a dish, be it any kind of porridge, pasta or potatoes in any form. Delicious eggplants are cooked very quickly and stored for a long time, therefore, they can be preserved for the winter.
Appetizer, sauce or side dish
Few people know how to cook eggplant, but they are no less useful than other vegetables, and the recipe below will help not only to master new dish, but also use it at different times in different quality. Not every dish boasts that it can act as a complement to such side dishes as cereals, potatoes or vermicelli. Eggplant in tomato can be used for making morning sandwiches for breakfast: fast, satisfying and useful.
The main ingredients:
- eggplant – 1 kg;
- tomatoes – 1.5 kg;
- vinegar – 2 tablespoons;
- salt – 1 teaspoon.
Convenient and fast cooking
In order to prepare one of the most delicious canned food on in winter, you need to clean the eggplants. Their size does not have values since you need to cut them into cubes of about one size. It is advisable to make cubes large so that you can “stick a tooth,” as they say. We spread the received material on baking sheet and send for 30 minutes in the oven, heated to 2000. When baking, place the pan approximately in the middle of the oven, as at the top they will dry out, and at the bottom just burn.
While the eggplant is baked, spreading its aroma, you need grind the tomatoes and boil them in a saucepan for about 5 minutes. Almost simultaneously, both tomato and our eggplant will be ready, dried in the oven. We send our eggplants to the tomato and add salt to the mixture. We continue to cook for about 10 minutes and check eggplant for softness. If it is satisfactory, then you can add vinegar and boil a couple more minutes.
Ready mix needs to be poured on ready already sterilized liter jars and roll up in a standard way. Get two jars with a capacity of 1 liter. They need to turn on the lids and a little cover until completely cooled.
Tasty options: spicy lovers can experiment with the basic recipe and literally on the last stage of readiness add 1 head finely chopped or crushed garlic. If you add it too soon, it will digest and only the smell remains, and if literally 2 minutes before off, the garlic will undergo a high-quality heat treatment, but does not have time to lose its inherent sharpness.
When serving as a side dish for main courses can be decorated with sprigs of greenery (dill or parsley perfectly complement the taste of eggplant in tomato).
Tasty ideas
Try also appetizing and delicious pickled cabbage with seeds and nuts. Unusual, appetizing and yummy!
