We can preserve for the winter or eat immediately eggplant rolls with different fillings
For those who are tired of canning ordinary salads, it is proposed to make eggplant rolls for the winter. This dish will serve both as a snack and as a usual addition to any side dish. These tasty treats can be eaten in a matter of minutes, so cook more. The filling in the jar can serve as its own juice, extracted during the sterilization process with their contents, or it can be a tomato. In any case, the provisions will be stored for a long time, the main thing is to follow all the steps, relying on recipes with photos of eggplant rolls.
Read the article in the topic: eggplants like mushrooms for the winter!
Preparation of the main component - eggplant
Eggplants should be moderately elastic: not soft, so as not to fall apart during processing, and not too tight so that they can be saturated with auxiliary ingredients and filling. The thickness of the slices cut along the slices usually ranges from 0.5-0.8 cm. These vegetables have a certain natural bitterness, which should be removed, otherwise the dish will lose all its charm. Therefore, after slicing, the blue ones are immersed in a deep bowl mixed with salt, which contributes to the release of that very bitterness. Leave in this state for several hours, often two hours. If your little blue ones are overripe, then it is better to increase the time. After the specified time has elapsed, remove the eggplants, drain the unnecessary liquid and start the frying procedure. Further steps according to the recipe.
Eggplant rolls with carrot filling for the winter
Preparation:
- Eggplant does not require peeling. They are simply cut lengthwise into strips 5-7 mm thick. Then place the slices in a large bowl and cover with salt. Set aside for a couple of hours to glass the eggplant bitterness.
- Crush the peeled chives with a special device.
- Process the carrots on a Korean grater.
- Mix carrots with garlic and specified spices.
- Bring the oil to a boil and turn off the heat immediately. Pour the carrots over them and let stand for a while. Only then slowly pour in the vinegar.
- Remove the eggplant from the bowl (juice should remain at the bottom) and lightly fry on both sides.
- We pass to the main step of making eggplant rolls for the winter. Put the carrots in the finished strips of eggplant and wrap in a roll.
- Place the rolls tightly in pre-sterilized jars and send them to the sterilization procedure, which lasts 40 minutes.
- Take out, tighten the lids and turn over. Wrap in a blanket and wait for about a day to cool. Done!
You cannot immediately pour vinegar into boiling oil, an explosion may result.
Eggplant rolls stuffed with carrots, onions and peppers for the winter
Description of how to make eggplant rolls with added Luke, carrots and bell peppers can help create such an extraordinary food that you will lick your fingers. The main ingredient will need 3 kilograms, and this is undoubtedly eggplant.The filling will use 3 pieces of carrots and 1 head of garlic. It will be prepared according to the Korean principle, so prepare 5 tablespoons of vinegar, 3 tablespoons of sugar, 1 teaspoon of salt and 1 tbsp of black ground pepper. the spoon. The salad, placed in layers between mini rolls, will consist of 6 pieces of bell pepper, 5 small onions.
Preparation:
- Wash the eggplants, cut into plates lengthwise, cover with plenty of salt and wait 2 hours for the bitter juice to drain to the bottom of the basin. Cover with plenty of salt and wait 2 hours until the bitter juice drains to the bottom of the basin.
- While the unnecessary liquid is draining from the blue ones, you should cook the carrots in Korean. To do this, grate it on an appropriate grater, cover it with pepper, sugar, Korean seasoning and salt. Mix 5 tablespoons of vinegar with 1 tablespoon of vegetable oil and add to the carrots. Crush the garlic, place in the slices and mix very well. Leave to soak.
- Return to the eggplant, in which you need to fry both sides so that they are slightly golden.
- Slice pepper in the form of straws, and onions in half rings. Mix.
- For eggplant rolls for the winter, put the carrots on the edge and wrap them.
- Arrange the layers in a jar: a layer of rolls, a layer of onions and peppers.
- Make a marinade from 200 grams of sugar and the same amount of vinegar, 2 tbsp. tablespoons of salt. Dilute everything with 250 grams of water and boil. You can add bay leaves. Pour cans with rolls.
- Sterilize for 15 minutes.
- Seal with lids, wrap in warm. After cooling, put into the pantry.
In layers, the amount of onion and pepper can be taken at will.
Eggplant rolls stuffed with tomato and garlic
Eggplant rolls with tomatoes and garlic do not provide for canning them for the winter. This appetizer is consumed immediately. The ingredients are taken all in 2 pieces: two eggplants, two tomatoes, two cloves of garlic, two bunches of greens. The rest to taste: mayonnaise, salt, ground pepper.
Preparation:
- Slice the eggplant lengthwise into slices. Cover with a glass of salt and wait a couple of hours until the bitter liquid drains from them.
- Fry the eggplant plates.
- Prepare garlic-mayonnaise sauce. Add chopped garlic, chopped herbs and salt to mayonnaise.
- Spread the eggplant with mayonnaise on top, like bread with butter. Place a slice of tomato on the edge.
- Wrap up a tomato into the eggplant "tongue". Done!
Rolls can be punctured with a skewer or toothpick for security from deployment.
Eggplant tongues can be used to wrap a variety of ingredients, not just those presented above. Eggplant rolls with different fillings are unsurpassed and original. The filling can be as follows:
- ham and carrots;
- grated hard cheese with mayonnaise, tomatoes and herbs;
- minced meat with herbs;
- other.
Turn on your imagination and experiment. You can combine chicken meat, potatoes, nuts, avocados, basil, sprats. What and with what will fill the eggplant is up to you and your taste. Enjoy your meal!
Read also Korean eggplant recipe!