Blue ones with liver. Baked eggplant for the winter: the best recipes for a delicious twist

A replacement for the usual store-bought canned food can be your own preparation for the winter in the form of a canned pate. As part of this recipe, we will try to combine together ingredients that were previously extremely rare in a pair - liver and eggplant - a surprisingly simple and tasty combination that can make the perfect company with butter.

Liver and eggplant pate

Such a pate can be prepared on the basis of any liver, be it poultry, pork or beef liver - it will certainly turn out tasty and tender.

Ingredients:

liver - 690 g;
onions - 210 g;
eggplant - 190 g;
butter - 85 g;
garlic cloves - 6-7 pcs.

Cooking

Before starting cooking, randomly and rather coarsely chop the eggplant and leave them to be salted to get rid of possible bitterness. Onions should be cut into pieces of the same size, and with it the selected type of liver, previously cleaned of films and ducts.

Combine the chopped ingredients on a baking sheet, mix with mashed garlic cloves and place in a preheated oven at 215 degrees for 20 minutes. In the middle of cooking, stir the contents of the pan, and at the very end add the butter. Beat the pate with a blender, arrange in scalded jars and screw with sterile lids.

Put jars with eggplant and liver pate for the winter in a saucepan, the bottom of which is covered with a cloth, and fill 2/3 with water. Sterilize the pate for about an hour and remove to the surface only after the water has completely cooled, otherwise the jars will burst.

Chicken liver and eggplant pate

The technology for making pate according to this recipe is not much different from the classic one, the only exception is the addition of eggplant and subsequent sterilization of the finished product.

Ingredients:

chicken liver - 980 g;
eggplant - 1.8 kg;
carrots - 430 g;
butter - 210 g;
onions - 640 g;
- 2 pcs.;
garlic cloves - 4 pcs.

Cooking

Place the eggplant on the grill or in the oven until soft. Meanwhile, prepare the liver base. Cooking begins with frying vegetables: grated carrots and finely chopped onions. When the passerovka is ready, mix it with pieces of the liver and let the latter reach full readiness. Add the thyme and mashed garlic to the pan along with the liver. Don't forget a generous pinch of salt.

Cut the baked eggplant and remove the pulp. Transfer the eggplant pulp to a blender bowl and blend together with the roast and liver. Spread the finished pate in sterile jars and roll up with sterile lids, then put the eggplant and liver pate to be sterilized for an hour in boiling water.

Israeli eggplant pate is a salvation for any vegetarian who has long wanted to enjoy a pate with a natural liver flavor. What makes the eggplant mixture so similar to the liver remains a mystery, but the fact cannot be denied - the recipe really works.

Ingredients:

Cooking

Divide eggplant into large cubes, salt and leave for half an hour. Rinse after time. Saute onions in a mixture of margarine and butter, add garlic cloves puree and salted eggplant slices to it. When the latter are browned, put them in a blender along with boiled eggs and puree. As usual, distribute the pate in jars and sterilize in boiling water for an hour.

Wash and peel the eggplant. I do this with a vegetable peeler.

Then cut the eggplant into strips 1.5 cm thick, as much as possible.
Soak in cold salted water for 2 hours (for 1 liter of water - 1 tablespoon of salt).

Peel and wash onions and carrots as well.

Grate carrots (I do this with a food processor).
Fry in vegetable oil (0.5 cup) until tender (15 minutes).

Finely chop the onion or chop it in a food processor, also fry for 0.5 cups of vegetable oil (or less).

Squeeze the eggplant, cut into cubes.

I divided the eggplant into 2 parts for convenience.
I fried eggplant in a cast iron skillet. For each batch 0.5 cups of vegetable oil.
First, fry over low heat until a uniform color (when all the pieces have absorbed the oil), then add 50 ml of water to each batch and simmer until the liquid has completely evaporated. You can add salt to taste, but I think there is enough salt. All the same, eggplants were in salted water.

Combine fried carrots and onions.

Add eggplant to them and mix.

We spread the resulting mixture in dry, sterilized jars, tamp well so that there are no air islands.
I sterilize jars in the microwave. I pour 1 cm of water into each and for 5 minutes (0.5 l) at full power. I sterilize the lids in the usual way, in boiling water.

We put the prepared jars in a hot oven for 20 minutes at 200 degrees.

Then roll up, turn over and wrap until completely cool.

And here are the finished jars...

I wanted to take a photo outside...

It just started and it started to rain...

And in winter, open the jar, add 3-5 boiled eggs, beat with a blender until smooth.

And enjoy the delicious eggplant pate....
You can with homemade bread, as I like. Or you can just use a spoon, as my daughter loves ....
Eat yourself too!

To paraphrase the well-known saying “To the poor and honey mushrooms - meat”, we can say that for the poor, eggplants are also liver. Moreover, the taste of this fruit, originally from India, is a bit like liver. You just need to help the eggplant turn into a delicious "liver" pate. This dish can be served as an independent cold appetizer, spread on toast and crackers. Mutabbal, an aperitif sauce, is very popular in the Middle East, as well as baba ganoush, eggplant pate, which is often paired with tahini paste. In this article, we will provide several recipes that will help you replace the liver on your table and make a hearty and tasty snack. Below you will also read about how to prepare eggplant and liver pates for the winter.

Classic Vegetarian Recipe

Only vegetables will be used: eggplant, garlic, thyme. But how "hepatic" it will turn out! This dish does not require any effort from the cook, especially when there is a food processor or blender at hand. First, preheat the oven to 200 degrees. Cut the unpeeled eggplant lengthwise. Cover the oven rack with foil. Lay the eggplant cut side down on it. On the blue side, we make several oblique cuts with a knife. Insert small pieces of garlic and thyme into the resulting holes. Drizzle eggplant with a little vegetable oil and sprinkle with a pinch of salt. Bake until done. Large eggplants will take about an hour, small fruits will reach the condition in thirty minutes. We take out, cool a little. Scoop out the pulp with a spoon and transfer it to a blender. Add a coffee spoon of salt, a pinch of ground black pepper, chopped greens (cilantro is best here), two tablespoons of sunflower oil, juice from half a lemon. We puree the mass. This eggplant pate can be stored in the refrigerator for no more than three days.

Jewish recipe

It differs from the classic only in that chicken eggs are included in the list of ingredients. Immediately boil two or three pieces to the state of "hard boiled". While the eggs are cooking, set the oven to warm up to 200-250 degrees. According to this (two medium-sized pieces), they are not cut, but baked whole. But so that they do not “explode” from the steam enclosed inside, we pierce them in advance in several places with a knife with a sharp tip. Together with the eggplants, put the unpeeled head of garlic on the oven grate (or on the grill). We bake until the moment when black “scorch marks” appear on the blue barrels. Jewish eggplant pate is prepared in a similar way as in the classic recipe. Scoop out the pulp and transfer to a blender. Chop two onions and fry on a spread until golden brown. We clean the eggs, cut them, shift them together with the onions to the eggplants. We puree the mass. Season with salt and spices.

Mutabbal

There are suspicions that Sephardi Jews learned how to make eggplant pate from their Arab neighbors. They do not use hard-boiled eggs for satiety, but walnuts. There is a variation of mutabbal with roasted sesame seeds. This pate has less calories. Starting to cook with the Grill will be the ideal way, but in the absence of it, the oven is also suitable. Let's not forget to pierce two little blue ones. Once the vegetables are soft, take them out of the oven. Cut and take out the pulp. Fry fifty grams of sesame seeds in a dry frying pan until a slight nutty smell appears. We spread the seeds in a bowl with eggplant pulp. Squeeze in the juice from half a lemon. Finely chop three cloves of garlic. Add to future pate. Puree the entire contents of the bowl with a blender. We season with olive oil (four tablespoons in the sesame version, one when adding nuts), salt, spices (include a little ground ginger in their list), fresh herbs.

babaganush

This is another fake "liver" eggplant pate. To prepare it, you need tahini paste - it is sold ready-made in supermarkets. First, bake whole four or five eggplants at a temperature of two hundred and twenty degrees, as indicated in previous recipes. Let cool and scoop out the pulp with a spoon. Squeeze the juice of half a lemon. Next, add three to four tablespoons of tahini sesame paste. If this ingredient is purchased from you, then you should carefully salt the pate and add olive oil - they are already present in the store product. Which of the spices must be put in the pate? Three cloves of crushed garlic, coriander, hot red pepper. The magic of the Arab East will be added by zira and curry. Grind everything with a blender or just knead with a potato masher. Season the finished pate with fresh cilantro. It is good to spread it on oriental cakes - chapati or pita.

Sometimes it happens that we have a liver, but there is too little of it. How to cook a lot of pate from such a piece? Eggplant will help us with this. One large fruit will require only three hundred and fifty grams of the liver. First, chop the eggplant coarsely and sprinkle with salt. Leave for twenty minutes to release the bitterness. Take a baking dish and cut the eggplant into cubes. Peel and chop a large onion. Add to container. We free one bell pepper from the stalk and seeds. We cut the pulp into strips and also put it in a baking dish. We also send the liver and four chopped cloves of garlic there. Salt, pepper, pour two tablespoons of any vegetable oil. Put the mold in the oven for a quarter of an hour at a temperature of two hundred and twenty degrees. Stir and continue to bake for another ten minutes. When everything is ready, fill the mass with butter (about sixty grams). Well, then we grind everything to the state of pate. It can be spread on bread. But it can also be used to make naval pasta.

The dish made according to the previous recipe can be stored in the refrigerator for three days, and even then in a glass jar with a lid. And how to prepare for the winter? Immediately after we added butter to the baked vegetables with liver and rubbed the mass with a blender, the eggplant pate for the winter should be transferred to scalded glass jars and screwed with sterile lids. Line the bottom of a large saucepan with a soft towel. We put there jars and two-thirds of water. We will sterilize our blank for the winter for about an hour. Banks should be removed from the pan only when the water has completely cooled, otherwise they will burst.

Blue ones are so amazing vegetables that you want to enjoy their taste for as long as possible. This is easy to do if you preserve eggplant for the winter. If they are pre-baked, then the appetizer is simply amazing. There are many recipes for seaming baked blue ones.

Canned eggplant snack for the winter

For blanks, you should choose not too large blue ones, they will have fewer seeds. Take fruits that have a smooth and shiny skin, no soft spots, no damage. If you want to cook eggplant deliciously for the winter, use the recipe, which will require the following ingredients:

blue ones - 1.5 kg;
vegetable oil - 0.3 l;
carrots - 10 large;
vinegar 9 percent - 1.5 tbsp. l.;
allspice peas, salt - to your taste.

How to prepare an eggplant appetizer for the winter:

Wash your food. Cut the blue ones lengthwise into thin slices. Briefly put under oppression, so as not to be bitter.
Peel the carrot, cut into thin strips. You can use a special grater with which to prepare a Korean appetizer.
Spread the carrots with eggplant on a baking sheet, salt. Bring the oven to 220 degrees. Cover a baking sheet with foil and bake until the food is softened.
In a saucepan, mix oil with vinegar, toss pepper, salt. Bring the mixture to a boil.
Place baked vegetables in sterilized jars. Carefully fill them with boiling oil, preserve.
Leave upside down under the covers until completely cool. Then store in a dark cool corner.

Eggplant recipes for the winter with garlic

The above is the easiest way to cook, but far from the only one. Baked blue ones go well with all vegetables and spices, so you can make a lot of original winter salads from them. They are added to various dishes, eaten as an independent snack. Be sure to memorize eggplant canning recipes. Then there will always be something tasty and original on your table.

How to cook eggplant for the winter in the oven

For this snack, you need to take the following products:

blue ones - 1.5 kg;
tomatoes - 0.5 kg;
bell pepper - 1 large;
vinegar - 2 tbsp. l.;
garlic - 2 cloves;
salt - 1 tsp;
vegetable oil - 30 ml.

An eggplant appetizer for the winter is done like this:

Rinse all ingredients under running water. Cut off the eggplant stalks, and make a few punctures on the surface of each fruit so that they do not crack.
Cover a baking sheet with parchment. Spread blue and bell peppers on it. Preheat the oven to 200 degrees and bake the vegetables for 40 minutes. Turn the eggplant periodically so that it doesn't burn.
Pour boiling water over the tomatoes, cut the stalks and carefully remove the skin. If it does not leave the pulp, leave the tomatoes in hot water for a while.
Take the tray out of the oven. Gently peel the roasted vegetables. Cut the pepper into thin strips.
Layer vegetables in a sterilized jar. Sprinkle each with salt. Pack the ingredients together so they are tight. Pour in oil and vinegar, put crushed garlic.
Cover the jar with a lid. Pour hot water into a large saucepan. Put a board on the bottom. Place a jar on top. Sterilize from the moment of boiling for 20-25 minutes. After a while, the fruits will give juice and a lot of liquid will appear in the snack.
Take out the can, roll it up. Leave upside down under a warm blanket. Wait for it to cool, and then turn it over and keep it in the pantry or basement. Eggplant twist is stored for about one and a half years. In winter, you can serve such a salad, decorating with fresh herbs.

Winter preparations without sterilization

These appetizers are even easier to prepare. In order to make a spicy salad without sterilization, you will need the following components:

eggplant - 3 kg;
onion - 1.5 kg;
Bulgarian pepper - 3 kg;
carrots - 1.5 kg;
garlic - 6 large heads;
tomatoes - 6 kg;
vegetable oil - 0.6 l;
salt - 6 tbsp. l.;
vinegar essence (70%) - 3 tbsp. l.
sugar - one and a half glasses.

How to close eggplant for the winter:

Wash and dry vegetables. Line a baking sheet with foil. Put whole eggplants and bell peppers on it. Pierce each fruit with a knife in several places. Lubricate them with vegetable oil.
Preheat oven to 200 degrees. Put the products there and bake until they become soft, constantly turning over.
Clean the onion. Cut it finely, fry in oil in a deep saucepan until transparent. Add shredded carrots to it. Fry until soft over high heat.
Scroll the washed tomatoes in a meat grinder or chop with a blender. Pour the resulting mass to the onion with carrots, reduce the heat and simmer under the lid for a quarter of an hour.
Remove the baked vegetables from the oven, cover and let them stand for a while. Pepper clean from the skin, cut finely. Do the same with the baked eggplant.
Put the blue ones with pepper in a saucepan, mix thoroughly. Salt, add sugar, add chopped garlic. Simmer the dish for 5 minutes. Before turning off, pour in the vinegar, wait for the boil and turn off.
Arrange the salad in clean, sterilized jars, roll up. Keep upside down under the covers for a day.
When the caviar is completely cool, move it to where it is dark. The temperature in the room can be room temperature, cold for salad is optional.

Harvesting for the winter of baked eggplant

List of ingredients:

blue medium size - 8 pcs.;
tomatoes - 16 medium;
bay leaf - 2 pcs.;
garlic - 2 cloves;
salt - 1 tsp;
peppercorns - 10 pcs.

An eggplant appetizer for the winter is prepared as follows:

Wash the blue ones, dry them. Pierce each in several places. Preheat the oven to 190 degrees. Put the eggplant on a baking sheet, bake for about half an hour.
Cut the tomatoes crosswise to remove the skin from them. Fill with boiling water and leave. After five minutes, you can easily clean them.
Use a blender to prepare the tomato puree.
Transfer the puree to a heavy-walled saucepan. Bring to a boil over low heat and simmer for about five minutes.
Remove the baked eggplant from the oven. While they are warm, peel them. Cut lengthwise into quarters.
Arrange the baked blue ones in jars.
Throw bay leaf, crushed garlic, peppercorns, salt into tomato puree. Boil a little more, stirring occasionally.
Fill jars with baked eggplant with tomato. Lightly press them with a fork so that the liquid fills the entire space.
Cover the appetizer with lids. Put a plank or towel in the pan, put the jars there. Fill the space between them with hot water, not reaching the necks for a few centimeters.
Make medium fire. Sterilize the salad for a quarter of an hour, then immediately twist.
Turn the jars over, cover with a warm blanket, keep it until they are completely cool. Move your snack to a cool place.

Video

Roasted medium-sized ripe eggplants. Tomatoes for this preparation take any: red and yellow, small and large. Bulgarian pepper will be a nice addition, you can limit yourself to just two large fruits.

The entire vegetable set is washed, removing low-quality and damaged fruits.

Any wormhole is a good reason for culling; before winter, a harvest with damaged fruits may deteriorate.

The stalk is cut off from eggplants, then each fruit is pierced with a knife. By making a couple of holes in the raw pulp, you will save the eggplant from cracking during baking. Cover the baking sheet with cooking paper, lay out the bell pepper and eggplant. Oven temperature - 200-220 degrees. Vegetables will be ready in 30-40 minutes depending on the size of the fruit.

Fresh tomatoes are put in a deep bowl and scalded with boiling water, then the skin is removed. If the skin "does not want" to slip, the tomatoes are kept in hot water for 3 to 5 minutes. With a sharp knife, cut out the seal near the stalk and prying off the skin, you can easily pull it off. Bulgarian pepper is taken out of the oven, put in a bag for 10 minutes so that the skin can be easily removed. Peel the pepper, cut into strips.

Soft, warm, baked eggplants are peeled, trying to keep their shape.

Turn eggplants twice while baking to ensure they cook evenly. Ready eggplant should not have burnt charred areas.

Layers of vegetables are placed in sterilized jars. Lay tightly, throwing a few grains of salt on each layer.

Sunflower oil and vinegar are poured into jars. For a 1 liter jar, you need to take 2 tablespoons of oil and 1 tablespoon of vinegar, for a 1.5 liter jar - a little more. The blanks will not need another liquid, after 5 minutes a sufficient amount of vegetable juice will appear in the jar.

I cover the jars with lids, then put them in a pan for sterilization. A thin kitchen towel should be placed on the bottom of the pan so that the sterilization is successful and the jars do not crack when heated. A liter container is sterilized for 20 minutes, and a 1.5 liter container for 25 minutes.

Rolled jars are turned over and covered.

Under the towel blanks should be about 10 hours. The standard shelf life of baked eggplant with peppers and tomatoes is one and a half years.

In winter, baked canned eggplants with peppers and tomatoes can be added to various cold appetizers, mixing them with fresh herbs. Baked eggplants have a special taste and an unforgettable tantalizing smell.

Enjoy your meal!