How to make a "ten" eggplant salad, delicious winter recipes, and shelf life of prepared ingredients

Eggplants have a short harvest period, but vegetable lovers can prolong their enjoyment by preparing preserves for the winter. It's worth learning about the specifics and recipes for preparing eggplants for the winter in advance so you can choose your favorite option when harvesting.

Features and benefits of the dish

The eggplant "ten" recipe has remained popular among Russian housewives for many years due to the unique flavor of the resulting salads and their ease of preparation. The key feature is that the vegetables are used in equal proportions, and their ratio is always a multiple of 10.

The advantages of such recipes are:

• simplicity and minimal time required for production;
• no culinary skills required, even novice housewives can prepare delicious dishes;
• using available ingredients;
• no need for lengthy calculations in terms of the number of components.

Today, there are several options for preparing eggplant "ten", so everyone can choose the most suitable option.

We prepare the main ingredients and calculate the proportions.

An important prerequisite for delicious winter preserves using recipes based on the 10/10 principle is choosing the right ingredients and pre-processing them. Eggplants should be ripe, free of rot and voids. Overripe fruits are not used, as they lose flavor, have large seeds, and contain large amounts of corned beef, which is harmful to humans. Product quality requirements apply not only to vegetables but also to vegetable oil, if the recipe calls for such an ingredient.

In most cases, the following ingredients are used in recipes:

• sweet pepper;
• tomatoes;
• carrot;
• onions.

The main rule is to use one eggplant per vegetable. When calculating, take into account the weight of the fruits, which can vary significantly.

Rule 10 applies to the following average weights:

• eggplant - 200 g;
• tomatoes - 100 g;
• carrots - 100 g;
• pepper - 100 g;
• onion - 75 g.

If there is a significant deviation from the specified parameters, it is necessary to slightly adjust the “10 by 10” rule.

Most recipes call for pre-soaking the eggplants in salted water to remove any bitterness. Only regular salt is used for cooking; sea salt and iodized salt are unsuitable, as they cause the products to turn sour. An important point is the requirement for thorough sterilization of jars.

Options for preparing a "ten" of blue ones for the winter

Blue vegetables can be prepared using several options, so everyone can experiment and choose the recipe they like best.

The classic way

The classic recipe calls for eggplant, onions, sweet peppers, and tomatoes in a 10:10 ratio. You'll also need:

• garlic — 10 cloves;
• granulated sugar — 100 g;
• salt — 50 g;
• vegetable oil - 200 ml;
• 9% vinegar — 100 ml;
• ground black pepper - 5 g.

Peel the eggplants and cut them into 1 to 1.5 cm cubes, which are then soaked in salted water for 30 minutes. Remove the stems from the tomatoes and make a cross-shaped cut. Blanch the tomatoes in water for 2 minutes, then place them in cold water and peel them. Peel the tomatoes, cut them into small cubes, and slice the peppers into strips. Fry the chopped onion in vegetable oil for 10 minutes.

Combine the eggplant and onion, frying the vegetables for 5 minutes, then add the pepper and simmer for another 5 minutes. Add the tomato mixture, salt, pepper, and sugar to the pan. Simmer the vegetable mixture for 30 minutes, then add vinegar and crushed garlic. The preserves are placed in pre-sterilized jars.

Spicy appetizer of eggplants

To prepare a spicy salad, take eggplants, carrots, onions, bell peppers, and tomatoes, using principle 10.

Additionally you will need:

• hot peppers in pods - 100 g;
• salt - 50 g;
• granulated sugar - 150 g;
• vegetable oil - 200 ml;
• 9% vinegar - 100 ml;
• red and black ground pepper - 5 g each.

Slice the eggplants and soak them in salted water for 30 minutes. Chop the onion into half rings, cut the bell pepper into strips, and slice the carrots. Grind the chili peppers, along with the seeds, using a meat grinder.

Cut the tomatoes into several wedges. Place all the vegetables in a saucepan and, once boiling, simmer over low heat for 40 minutes. A couple of minutes before the end of cooking, add the remaining ingredients and simmer for another 5 minutes. Ladle the hot salad into sterilized jars and seal.

A simple recipe in jars

This eggplant salad goes well with meat dishes. This appetizer is fairly quick to prepare, with an average cooking time of 40 minutes. You'll need 10 of each of the following vegetables:

• eggplants;
• tomatoes;
• pepper;
• onion;
• garlic.

Additionally prepare:

• granulated sugar - 3 tbsp;
• salt - 2 tbsp;
• citric acid - 1 tsp;
• bay leaf - 1 pc.;
• hot pepper - 1 pod.

Using this amount of ingredients, the average yield of the finished product will be 5 liters. For cooking the vegetables, use a thick-walled saucepan with a larger capacity, which will simplify the work and eliminate the problem of burning. Cook the vegetable mixture over low heat.

Cut the eggplant into large cubes, sprinkle with salt, and let sit for 20 minutes. Cut the tomatoes into wedges and the onion into half rings. Place the vegetable mixture in a saucepan and simmer for 30 minutes, then add granulated sugar, salt, citric acid, and seasoning. Place the hot salad into jars and sterilize the jars.

With carrots

Adding carrots adds a unique flavor and makes the preparation more appealing, while also providing greater nutritional value to this winter preserve. The salad is prepared according to the "classic" recipe, but an additional 10 carrots are added.

The recipe uses the following proportions of sugar and salt:

• salt - 2 tbsp;
• granulated sugar - 1 tbsp.

For this recipe, it's recommended to use sweet, juicy carrots. Finely shred the carrots and cook them with the rest of the vegetables.

With the addition of pepper

Canned goods with hot pepper added The chili is moderately spicy and pairs well with meat dishes. To prepare, you'll need 10 eggplants, bell peppers, carrots, onions, and garlic.

The salad contains:

• chili pepper - 1 pc.;
• vegetable oil - 200 ml;
• vinegar - 100 ml;
• granulated sugar - 150 g;
• salt - 2 tbsp;
• ground black pepper - ½ tsp;
• bay leaves - 4 pcs.

After cutting, soak the eggplants in salted water for 20 minutes to remove any bitterness. The vegetables are cut and placed in a saucepan to cook for 30 minutes. Five minutes before the end of the cooking time, add salt, sugar, spices, and vinegar, and keep the salad on the stove at a simmer for several minutes. The mixture is then placed in jars and sealed.

Storage rules

The maximum shelf life of eggplants is considered to be 1.5 months, with late-ripening eggplant varieties having a longer shelf life. To preserve their nutritional value, the humidity level should be at least 70% and the temperature should be between +2 and +6°C. C. For storing vegetables in the cellar, boxes filled with sawdust are often used. It's best to keep the boxes separate from each other.

It is important to prevent the appearance of rotten formations, and spoiled fruits must be removed immediately.

Due to its short shelf life, many gardeners prefer to freeze or dry the product. These methods preserve its valuable properties and allow eggplant to be used in winter recipes. The average shelf life of this product is one year.

Preserving is considered a traditional way for housewives to stock up for the winter. Salads are most often preserved in small jars. To ensure long-term storage, it is important to thoroughly sterilize the containers and check the seal before storing. The recommended temperature for this is +5°C. C.