Eggplant with rice for the winter: 3 best recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In our country, conservation has long gained popularity among housewives. This allows you to diversify the diet in winter with vegetables, berries and fruits. But unlike daily dishes, there are little tricks in the preparation of preservation. Each housewife has her own unique and interesting recipes in her piggy bank, which they constantly use.

One of these is the "Eggplant with Rice for the Winter" salad. The recipes for this dish are varied, and each of them has its own flavor. In this article, we have selected the most interesting and easy to prepare. Treat your family too by preparing an eggplant salad with rice for the winter according to one of the recipes presented.

Tomato, eggplant and rice salad

This salad is easy to prepare, follow the detailed instructions and you will surely succeed.

Ingredients:

• Eggplant - 2 kg.
• Carrot - 700 grams.
• Onion - 700 grams.
• Tomatoes - 1.3 kg.
• Vegetable oil - 2 cups.
• Rice (boiled) - 1.5 cups.
• S alt - 3 tablespoons
• Sugar - 5tbsp

Cooking

1. First, you should do the main ingredient of this dish - eggplant. Rinse the vegetables thoroughly, pour over with boiling water and peel. After that, cut the already prepared eggplant into circles no more than 2.5 cm thick.
2. Sprinkle eggplant with s alt, set aside for 20 minutes. This time is enough to bring out all the bitterness of vegetables. Rinse the settled eggplants under cool running water.
3. Fry each vegetable round until golden brown.
4. Rinse, peel and cut the rest of the vegetables: tomatoes into small slices, onions into small cubes, and grate the carrots.
5. Place the carrots and onions in a thick-walled saucepan, pour in half the oil, fry the vegetables until half cooked. This will take no more than 10 minutes.
6. Add tomatoes and eggplants, s alt and sugar, as well as the remaining vegetable oil to the browned vegetables. Simmer over low heat for about 45 minutes, remembering to stir the vegetables from time to time.
7. 10 minutes before cooking, add pre-boiled rice. Stir.
8. Spread another hot salad into pre-prepared sterile jars and immediately roll up.
9. Store in a dark, cool place.

Eggplant with Rice: Bell Pepper Recipe

The bell pepper in this recipe adds a special flavor to the salad. Having prepared such preservation, you will not regret the time spent.

Ingredients:

• Eggplant - 1.2 kg.
• Tomatoes - 600 grams.
• Rice (groats) - 1 cup.
• Bulgarian pepper - 1 kg.
• 9% vinegar - 120 ml.
• Carrot - 300 grams.
• Onion - 300 grams.
• S alt - 2 tablespoons
• Vegetable oil - 170 ml.

Cooking method

1. To prepare this salad, immediately prepare a cauldron or stewpan. You can take any other thick-walled pan.
2. Cut the washed eggplant into large cubes, the peeled peppers into not too thick strips, the onion into small squares, the tomatoes into cubes, and grate the carrots on a medium grater.
3. Pour the vegetable oil into the prepared container, fry the eggplant cubes until a delicious blush.
4. Add the rest of the vegetables, mix well.
5. Bring vegetable mixture to a boil, add washed rice and s alt. Simmer for 40 minutes, reducing the heat to a minimum. Be careful not to burn the salad.
6. After the specified time, turn off the fire, pour in the vinegar, mix everything thoroughly. Spread the mass hot in a sterile container. Roll up the lids.
7. Cover the jars, after turning them upside down. Once completely cool, store in a cool place.

Eggplant with rice, mushrooms and stuffed peppers

This recipe is a little more complicated than the previous two and it will take you much more time to prepare such a salad. But the result will exceed all your expectations.

Ingredients:

• Eggplant - 1.6 kg.
• Bulgarian pepper - 500 g yellow, 1 kg red.
• Onion - 130 grams.
• Vegetable oil - 150 ml.
• Tomatoes - 1 kg.
• Fresh champignons - 200 grams.
• S alt - 3 tablespoons
• 9% vinegar - 100 ml.
• Fresh parsley - 70 grams.
• Garlic - 50 grams.
• Rice - 1 cup.
• Lemon - 1/3 pieces

Detailed instructions

1. Peel the onion, cut into small squares, fry until golden brown with 50 ml of vegetable oil.
2. Mushrooms cut into several parts, put on the onion, lightly fry, add 150 grams of minced tomatoes, thoroughly washed rice and lemon juice. Simmer until the liquid has completely evaporated.
3. Cut off the stems from the yellow peppers, de-seed them, scald them with boiling water.
4. Stuff the prepared peppers with rice and vegetable mixture.
5. Preheat oven to 200 degrees.
6. Put washed and dried vegetables on a baking sheet: the remaining tomatoes, eggplant, red pepper. Bake them until soft, cool.
7. Peel the baked vegetables from the peel, cut into medium-sized pieces. Put them in a cauldron, pour in vegetable oil, simmer until the vegetables juice, then add vinegar and s alt, mix, put stuffed peppers, simmer for 5 minutes and turn off the gas. Eggplant with rice, the recipe of which will be useful to all housewives, is ready.
8. Put the salad into clean jars so that each container contains stuffed peppers in stewed vegetables.
9. Line a towel at the bottom of a large pot, carefullyArrange the salad jars with lids on.
10. Pour water into the pot until the jars are half closed. Bring to a boil, reduce heat and sterilize for 30 minutes.
11. Carefully remove the cans and roll them up.
12. Turn the jars upside down until completely cool. After that, store in a dark place.

Cook eggplant with rice for the winter, the recipes of which are clear and quite simple, any housewife, beginner or experienced, can. The main thing that you get by spending a little time on preservation during the season of vegetables is the aroma and freshness of summer in a cozy kitchen with your family on cold winter evenings. Enjoy your meal!