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Fried eggplants for winter in tomato sauce
Fried eggplants for winter in tomato sauce go perfectly with meat dishes, pasta, boiled potatoes. Prepare a very tasty snack to diversify your winter menu.
Caloric content: 68 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- eggplants - 600 g;
- salt (to remove bitterness) - 2 tbsp;
- vegetable oil (for frying).
Ingredients for the tomato sauce:
- tomatoes - 750 g;
- bell pepper - 150 g;
- onion (bulb) - 75 g;
- garlic - 1 head;
- hot pepper - 1/2 pod;
- spice mix "For shurpa" - 1/2 tbsp;
- salt - 1/2 tbsp;
- sugar - 1.5 tbsp;
- vinegar - 50 ml.
Preparation
- Wash the eggplants, cut off the stems. Then slice the eggplants into rounds, and you can cut larger rounds in half.
- Sprinkle the slices of eggplant with salt. Leave them in salt to let the bitterness out.
- While the eggplants are soaking in salt, prepare the other vegetables. Choose firm, non-watery tomatoes for the preparation. Since in this recipe, we cook the eggplants in tomato sauce without sterilization, vinegar will be added to the preservation. Therefore, we will take sweet rather than sour tomatoes for the filling. Make small cross-shaped cuts on the tomatoes with a sharp knife on the side opposite the attachment of the stems.
- For 1 minute, dip the cut tomatoes in boiling water, then transfer them to cold water.
- Peel the tomatoes from the skin.
- Take the remaining vegetables according to the recipe.
- Peel the cloves of garlic. Chop the peeled onion (from the skin) randomly. Also chop the seeded pepper into pieces.
- Now, twist all the prepared vegetables, except for the eggplants, through a meat grinder. This results in about 2 liters of vegetable mixture. Place the vegetable puree in a cooking pot over low heat and bring the mixture to a boil. While stirring, cook the mass until thickened. This will take up to 40 minutes.
- During the cooking process, add salt, sugar, and spices to the sauce according to the recipe.
- Meanwhile, let's start frying the eggplants. After rinsing the eggplant slices from salt, lightly squeeze them. Fry the eggplants in vegetable oil until golden brown.
- After placing the well-fried eggplants in the pot with sauce, cook them in the tomato sauce for 20 minutes over low heat. Don't forget to gently stir the tomato sauce with the eggplants and avoid vigorous boiling. 5 minutes before the end of cooking, add vinegar (if the snack is not being prepared for storage but to eat immediately, then vinegar does not need to be added). Place the eggplants (in tomato sauce) in pre-sterilized jars and seal with lids (previously boiled). Carefully turn the jars upside down and wrap them in a blanket for 12 hours. Then store them away.
Fried eggplants for winter in tomato sauce with a pleasant spiciness will be very appropriate on the festive table.
