Since 2017
Contacts About author
RU EN
Recepty.mobi Tested recipes with step-by-step photos
Calorie calculator
Eggplants for Winter in Jewish Style
difficulty Hard
0 views this month
0 saved by readers
0 ratings
avg —
Marinating

Eggplants for Winter in Jewish Style

Eggplants for Winter in Jewish Style is the distinctive Jewish-tradition winter preserve — eggplant sectors dry-fried + onion-garlic + shashlik seasoning + 7-hour weighted marination + 30-min sterilization in jars.
· Monday, 22 August 2022 08:49 ·
— (0) Thanks!
Time 8h prep + 8h cool
Yield ~1.1 kg
Calories 67 kcal
Difficulty Hard
Jump to recipe

Instructions

  1. I prepare the necessary ingredients.

    Step 1

  2. Cut tip + tail off eggplant. Slice into CIRCLES 2 cm thick.

    Step 2

  3. Divide each circle into 4 SECTORS.

    Step 3

  4. Place all slices into deep bowl.

    Step 4

  5. DRIZZLE contents with OIL.

    Step 5

  6. Thoroughly mix so each piece coated in oil (do this BY HAND).

    Step 6

  7. In DRY heated frying pan: place part of eggplants in SINGLE LAYER. Fry both sides until SEMI-COOKED + color change.

    Step 7

  8. In small batches: prepare ALL pieces.

    Step 8

  9. Chop ONION into THIN feathers.

    Step 9

  10. Transfer to fried eggplants.

    Step 10

  11. Add finely chopped GARLIC (NOT crushed with press).

    Step 11

  12. Add SHASHLIK SEASONING + SUGAR + SALT.

    Step 12

  13. Pour VINEGAR immediately.

    Step 13

  14. Mix everything VERY CAREFULLY by hand to homogeneous mixture — careful not to crush eggplant pieces.

    Step 14

  15. Cover whole mixture with suitable-diameter PLATE.

    Step 15

  16. Place WEIGHT (3 kg sufficient) on top. Marinate at room temperature.

    Step 16

  17. After 7 HOURS: large amount of juice released.

    Step 17

  18. Mix mixture; tightly pack into clean jars (pre-sterilization optional, not strictly required).

    Step 18

  19. Place jars in pot taller than jars themselves; piece of cloth on bottom. Pour water (cold or hot) up to SHOULDERS of jars. Place lids on top; turn on stove. After steady boil: STERILIZE 30 MINUTES.

    Step 19

  20. Carefully remove from boiling water; screw on lids; turn UPSIDE DOWN; check seal tightness.

    Step 20

  21. Wrap jars in thick towel; leave 8 HOURS to cool slowly.

    Step 21

  22. Eggplants for winter in Jewish style: store even without basement (heated room works). Lasts until next harvest. Taste much more interesting than usual caviar. Bon appétit!

    Step 22

Tips

  • 1

    THE DRY-FRYING-WITH-OIL-COATED EGGPLANT TECHNIQUE. Steps 5-7's "drizzle eggplants with oil + DRY-FRY" is signature method. Standard wet-frying eggplant: absorbs LOT of oil during frying (up to 100% by weight), greasy result. OIL-COATED + DRY-FRY: pieces individually coated provides minimal-but-uniform oil distribution + dry-pan eliminates excess fat absorption. Result: LIGHTER eggplant pieces with proper fried character. The 50 ml oil for 1 kg eggplant = restrained 5% by weight. Same minimal-oil technique: Mediterranean grilled eggplant, modern healthy preparations. Don't pour oil into pan — coat eggplants first.

  • 2

    THE SHASHLIK-SEASONING JEWISH-STYLE TWIST. Step 12's "shashlik seasoning" is what defines this recipe's Jewish-tradition character. Shashlik seasoning typically contains: coriander + cumin + black pepper + paprika + dried herbs + occasionally fenugreek. The Jewish-tradition preserve traditionally used Eastern-European shashlik seasoning blends to evoke MEAT-grilling aromas + warmth in vegetable preparation (kosher meat substitute). The 12 g amount is calibrated — enough for prominent flavor without overpowering eggplant. Same dry-spice-blend principle: Caucasian preserve traditions, Mediterranean adjustments. For another classic Jewish-tradition appetizer worth comparing, see Herring Forshmak Classic.

  • 3

    THE 7-HOUR WEIGHTED MARINATION. Steps 15-17's "plate + 3 kg weight + 7 hours" is texture-essential. Without weight: pieces float in marinade unevenly, juice extraction incomplete. WITH WEIGHT: pieces compressed gradually release juice, marinade forced into eggplant cells, even color + flavor distribution. The 3 kg weight + 7 hours combination: produces ~30% volume reduction + ~200 ml extracted juice. Stand-in objects: water-filled jars (1 L = 1 kg), heavy stones, cast-iron skillet. Same weighted-marination principle: traditional pickle-making, Korean kimchi initial-pressing stage.

  • 4

    THE 30-MIN STERILIZATION + 8-HOUR COOLING SEQUENCE. Steps 19-21's full canning process is preservation-essential. The 30-min STERILIZATION-IN-JAR (not pre-sterilized jars): cooks eggplant pieces fully + activates preservation. 8-HOUR THERMAL BATH cooling: gradual cooling preserves texture (rapid temperature drop = soggy result). Combined: room-temperature year-long storage achievable. Same in-jar-sterilization principle: French confitures, Italian conserve. Don't skip cooling — full 8 hours essential for proper seal + quality. For another classic Jewish-tradition preserve worth trying, try Eggplant Caviar Classic.

FAQ

What's "Jewish style"? +

Recipe name reflects Soviet-era Jewish-diaspora cooking tradition: vegetable preserves with bold-spice + meat-evoking aromatics + portable-kosher character. KEY Jewish-style elements: shashlik-seasoning (meat-grilling spices in vegetable preparation), preserved-distinct-pieces (vs pureed eggplant caviar), 7-hour marination (Sabbath-prep tradition where work prepared ahead). The name represents 20th-century Soviet-Jewish kitchen tradition. NOT religious-kosher specifically (no separation rules), just culturally-Jewish preservation style. Other Soviet-Jewish-tradition preserves: tzimmes, gefilte-fish-on-the-side. Recipe-canonical character: aromatic + chewy + bold-flavored.

Can I substitute shashlik seasoning? +

Yes — variations work. CARAWAY + CORIANDER + PAPRIKA mix (3 g + 4 g + 5 g): closest substitute, traditional Eastern European character. KHMELI-SUNELI (Caucasian blend): produces Georgian-fusion variation, equally good. ITALIAN HERB MIX (oregano + basil + thyme): Mediterranean-fusion, distinctly different but tasty. CUMIN + BLACK PEPPER + DRIED THYME: Middle Eastern-fusion. The 12 g total amount stays consistent across blends. AVOID: curry powder (wrong direction entirely), 5-spice (different cuisine character). The shashlik blend is recipe-canonical Jewish-style — others are creative variations.

How long does it really keep? +

Properly sealed jars in heated room (recipe-stated): UP TO 12 MONTHS. Months 1-3: peak texture (pieces firm, marinade bright). Months 4-8: still excellent, marinade fully integrated. Months 9-12: still tasty, slightly softer pieces. Past 12 months: not recommended at room temp. COOL CELLAR (10-15°C): extends quality to 18 months. Once OPENED: refrigerate, consume within 2-3 weeks. Storage tips: clean dry spoon, tight lid between uses, dark place. Spoilage signs: bulging lid, fermentation bubbles, off-smell — discard. The recipe was designed for room-temperature year-long storage.

What sides go best? +

Jewish-Soviet tradition has specific eggplant-preserve companions. CLASSIC: with dark rye bread (Borodinsky) — most iconic pairing. WARMING: alongside roasted chicken, brisket, traditional cholent. PASTA: tossed with hot pasta = quick lazy lunch. RICE: over plain rice for one-bowl meal. ZAKUSKA: served cold on bread alongside vodka, beer (traditional). EGG DISHES: scrambled eggs with eggplant relish on top. The preserve is versatile — equally good cold (from jar) OR briefly heated. Don't pair with strongly-acidic dishes (compete on acid). Mediterranean fusion: serve with olives + cheese + flatbread.

Write comments...
symbols left.
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.