Greek-style eggplant recipe for the winter

Greek cuisine, like some others, has long been prized for its abundance of recipes for preparing all sorts of dishes, including Greek-style eggplant for the winter. This appetizer will appeal to those who love spicy food. To delight both yourself and your loved ones and guests, it's recommended to memorize the marinating rules and carefully follow the recipe. Marinated eggplants are a perfect addition to the dinner table. These vegetables are added to salads or enjoyed as a standalone appetizer. This article will cover the specifics of this cuisine, how to properly prepare and store the prepared eggplant, and more.

Features of Greek cuisine

Learning to prepare Greek appetizers requires some effort. But in short, preparing eggplant for the winter doesn't take much time or effort and doesn't require professional culinary skills.

In videos and photographs posted online or broadcast on TV, people regularly chop vegetables into large pieces or slices. This is uncommon in Russian cuisine, which is what has allowed Greek appetizers to gain popularity in Russia and neighboring countries. In Greece, absolutely any vegetable is highly prized. In every salad, including cucumbers, tomatoes, eggplants, and other vegetables, all the ingredients are visible. Garlic is usually cut into small rings or strips. The same goes for carrots.

The finished snack is only tasted after 2-3 months. During this time, the ingredients will have time to infuse with the juices, and their flavor will become more pronounced.

Experienced cooks advise against boiling vegetables for too long. Overcooking them will cause them to lose most of their nutrients and flavor. Eggplants should have a crunchy texture.Greek cuisine is renowned for its savory, vibrant appetizers, which are especially prized by those who enjoy spicy food. Vegetables and herbs look quite beautiful on a plate or in a jar.

Selecting and preparing eggplants

Before preparing this Greek preserve, it's important to select the right eggplants and prepare them for marinating. As you know, it's recommended to remove the seeds along with the skin, as they are quite tough.

Smaller eggplants are best for pickling. Larger ones contain a large number of harmful components. Specifically, the salted eggplant imparts a bitter taste. This can be removed by soaking, but this only complicates the process.

First, rinse the vegetables thoroughly under water, let them dry, and cut them into desired shapes, such as slices or rounds, or even leave them whole with the edges trimmed. Before marinating, fry or boil the eggplants, place them in a saucepan with the other ingredients, and let them marinate.

Preparing the dishes

Particular attention should be paid to the selection and preparation of pickling vessels. The shelf life of the finished product depends on them. One-and-a-half-liter or one-liter jars and lids (preferably made of metal) should be sterilized beforehand.

Greek-style eggplant recipe for the winter

First of all, it is recommended to stock up on all the necessary ingredients, namely, prepare:

• eggplants;
• bay leaf;
• fifty grams of vegetable oil;
• one tablespoon of salt and sugar;
• paprika, black peppercorns, curry, coriander;
• tomatoes: two pieces;
• bell pepper;
• several onions;
• thyme, celery, basil, parsley;
• carrot;
• several heads of garlic.

Herbs are chosen based on taste. Some people skip them altogether. However, without them, the aroma and spiciness for which the dish is prized are lost. The same applies to seasonings, salt, and sugar.

To increase shelf life, add a small amount of vinegar to the jars.

Wash, chop, and fry the vegetables with sugar, salt, oil, and vinegar. Simmer only after the eggplant and other ingredients are thoroughly browned. Add the herbs, spices, and tomatoes at the end and simmer with the hot pepper and chopped garlic for 10 minutes. Cook for another 10 minutes over low heat.

Divide the prepared vegetables and marinade into jars. If you run out of jars and have some eggplant left over, it's best to eat it right away. Roll up the jars, turn them upside down, and refrigerate them (once they've cooled).

Further storage

Store finished eggplants in the refrigerator or a cold cellar. Do not expose the jar to light. Otherwise, the vegetables will begin to produce solanine, which impairs the flavor and makes the dish unsafe to eat. Store at a temperature no higher than +5°C.^ABOUTWITH.

Best before date

Provided it is correct storing eggplants retain their beneficial substances and original taste for several months.