Canned eggplant

Eggplant - vegetables that hostesses often affectionately call "blue" - are one of the most common products of Eastern cuisine. This is not surprising, because cooked eggplant, which has a rather savoury taste, is perfectly combined with meat, fish, vegetables and nuts.

Today you can find a lot of interesting and rather simple ways to prepare this vegetable crop. Canned eggplant is especially popular.

It is no secret that canned eggplant is a wonderful preparation for the winter, and many options for such a dish are known. For example, canned eggplant is salted, sauerkraut, pickled, stuffed. In addition, they can make up a great duet with sweet peppers, courgettes, carrots, onions or tomatoes.

You can make eggplant canned in the Italian manner by marinating them in brine or oil. Before pickling, the vegetables are baked whole: they are especially tasty with the aroma of haze.

It's also not uncommon to make eggplant canned in all sorts of salads, while eggplant pickled in Korean or salted stuffed eggplant is just a great snack. Caviar from this vegetable is considered a classic of canned eggplant. The calorie content of canned eggplant averages 49 kcal per 100 grams of blank.

Freezing the product is also a kind of preservation, and for this you can use two ways, choosing a more suitable one for yourself. The first involves cutting fresh eggplant into pieces and freezing, while the second is characterized by baking whole fruits in the oven, releasing them from the skin and then freezing them.

Preparation of canned eggplants using capping is necessary if you plan to store the blanks not in the refrigerator, but in the cellar or pantry, which are used to store capping for the winter.

In addition, there are such recipes for preparing canned eggplant for the winter, which are conditionally divided into 2 categories: the so-called semi-finished products and completely ready-to-eat dishes. The first is characterized by the use of salt or brine, that is, salting is dry and wet. When salted dry, pieces of eggplant are simply poured with food salt and seasonings, and when wet, they are poured with cooked salt brine.

Canned pickled eggplant, which is made with preliminary processing of fruits, is unusually tasty and eggplant. Many methods of such a workpiece are known, while recipes may differ, but the essence remains unchanged - first the eggplants are boiled and then poured with marinade based on water and vinegar. This is approximately how pickled stuffed canned eggplant is prepared.