Eggplant bakat recipes for the winter

Eggplant bakat recipes for the winter


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There are many ways to preserve vegetables: in marinade, caviar, with garlic and herbs. Among these recipes, an eggplant appetizer - bakat - takes pride of place. His recipes are distinguished by simplicity and speed of manufacture. Even from my grandmother, many housewives could hear: "I canned bakat every year, and it invariably pleases me with its taste."

Classic recipe

When time is seriously limited, salad recipes without sterilization become the most valuable. The use of kitchen technology allows you to harvest vegetables much faster. Eggplant bakat for the winter comes out very juicy and with a slight edge.

Ingredients:

  • 1 kg of blue eggplant;
  • 1 kg of tomatoes for juice;
  • 0.5 kg of sweet bell pepper;
  • 200 g carrots;
  • fresh parsley;
  • 1 pod of hot chili;
  • 1 large head of garlic;
  • 80 g sugar;
  • 30 g rock salt;
  • 1 glass of oil;
  • 60 ml of acetic acid.

The recipes show the approximate amount of ingredients.

  1. Eggplants are chosen strong, without damage. The vegetables are washed under water, the stalks are removed, and cut into cubes.
  2. Sweet peppers are peeled and cut into large squares. For beauty, it is recommended to take red or orange pods.
  3. Peel and chop the carrots on a coarse grater. For decoration, you can cut into circles or a curly knife.
  4. Tomatoes, peeled garlic and hot peppers are chopped in a meat grinder or blender. A homogeneous mass is obtained at the exit. It is placed in a large saucepan.
  5. The greens are finely chopped and added to tomato juice. The mass is brought to a boil over medium heat.
  6. Salt, granulated sugar, vinegar and oil are poured into the juice. After the spices, add eggplants, carrots and peppers.
  7. Vegetables are boiled over low heat. A few minutes after the start of braising, they should be completely covered with tomato paste. If a sufficient amount of juice is not formed, then the tomatoes are added during the cooking process.
  8. The salad is boiled for 40 minutes.
  9. After a specified time, the hot bakat is laid out in pre-sterilized jars and closed.

The advantage of this recipe is that the eggplants are closed for the winter without sterilization. The total preparation time for the salad is no more than 2 hours.

Non-fatty salad recipe

Eggplants love oil. For this reason, many recipes contain high amounts of vegetable oil. This makes the work piece heavier and more greasy. A distinctive feature of this cooking method is that no more than 120 ml of oil is consumed for the whole bakat. The finished product yield is about two liters.

Ingredients:

  • 1 kilogram of eggplant;
  • 1 kilogram of fleshy tomatoes;
  • 500 grams of sweet pepper;
  • 250 grams of carrots;
  • 2 pinches of ground red chili;
  • Parsley;
  • Dill;
  • 5 large cloves of garlic;
  • 3 tablespoons of granulated sugar;
  • 1 tablespoon salt
  • 120 ml of oil (sunflower or olive);
  • 60 ml of table vinegar.

Recipes with increased amounts of garlic and hot peppers can make the salad spicier. Lovers of calm dishes are advised to reduce the amount of garlic.

  1. The vegetables are washed under running water. The skin is removed from carrots and garlic.
  2. The eggplants are diced and salted. Salt removes excess bitterness, promotes the release of juice during stewing, and also prevents the absorption of excess oil.
  3. The seed box is removed from the pepper and cut into cubes. Better to choose a red variety. The color of the lettuce will be brighter.
  4. Carrots are chopped into large strips.
  5. Tomatoes are pre-scalded. They peel them off. Peeled vegetables are ground in a blender to obtain juice.
  6. Transfer the tomato paste to a saucepan. Chopped garlic, chili pepper are added to it. The use of hot paprika is allowed. 2-3 rings are enough for a blank.
  7. Sunflower oil, salt and granulated sugar are added to the paste. The mass is mixed until smooth. After boiling, shredded greens are introduced. The sauce is boiled for 1-2 minutes until the sugar is completely dissolved.
  8. Eggplant slices are washed under water and wrung out. Dried vegetables are added to the pasta. Sweet peppers and carrots are also introduced there.
  9. Bakat is cooked over low heat for half an hour.
  10. A few minutes before cooking, pour in vinegar. It is worth preserving the salad after a preliminary test. If necessary, add salt, sugar, other spices and bring the dish to a boil.
  11. The salad is laid out in jars and covered with lids. Canned vegetables are allowed to cool under a thick layer of blankets. It is important that this process is slow.

Eggplant bakery prepared for the winter is stored for a year in a cool basement.


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