Eggplant with rice for the winter: 3 best recipes

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, the preparation of preservation has its own little tricks. Each hostess in the piggy bank has their own unique interesting recipes, which they constantly use.

One of these can be attributed salad "Eggplant with rice for the winter." The recipes for this dish are varied, and each of them has its own zest. In this article, the most interesting and simple to prepare are selected. Indulge your family with an eggplant salad with rice for the winter according to one of the recipes.

Tomato, Eggplant and Rice Salad

Preparing this salad is easy, follow the detailed instructions, and you will undoubtedly succeed.

Ingredients:

• Eggplant - 2 kg.
• Carrots - 700 grams.
• Onions - 700 grams.
• Tomatoes - 1.3 kg.
• Vegetable oil - 2 cups.
• Rice (boiled) - 1.5 cups.
• Salt - 3 tbsp
• Sugar - 5 tablespoons

Cooking

1. For starters, you should do the main ingredient in this dish - eggplant. Rinse the vegetables thoroughly, pour over boiling water and peel. Then cut the already prepared eggplant in circles no more than 2.5 cm thick.
2. Sprinkle the eggplant with salt, set aside for 20 minutes. This time is enough to remove all the bitterness of vegetables. Wash settled eggplant under cool running water.
3. Sauté each round of vegetable until golden.
4. Rinse the remaining vegetables, peel and cut: tomatoes into small slices, onions in small cubes, and grate the carrots.
5. Put the carrots and onions in a thick-walled pan, pour half the oil, fry the vegetables until half cooked. It takes no more than 10 minutes.
6. Add tomatoes and eggplants, salt and sugar, and also the remains of vegetable oil to sautéed vegetables. Simmer for about 45 minutes, remembering to stir the vegetables periodically.
7. 10 minutes before cooking, add pre-cooked rice. Shuffle.
8. Lay out the still hot salad in previously prepared sterile jars and immediately roll it up.
9. Store in a dark, damp place.

Eggplant with rice: recipe with bell pepper

Bell pepper in this recipe gives the salad a special flavor. Having prepared such conservation, you will not regret the time spent.

Ingredients:

• Eggplant - 1.2 kg.
• Tomatoes - 600 grams.
• Rice (groats) - 1 glass.
• Bell pepper - 1 kg.
• 9% vinegar - 120 ml.
• Carrots - 300 grams.
• Onions - 300 grams.
• Salt - 2 tbsp.
• 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 eggplants into large cubes, peeled peppers with not too thick straws, onions into small squares, 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. Put the rest of the vegetables, mix well.
5. Bring the vegetable mixture to a boil, add the washed rice and salt. Stew for 40 minutes, reducing the heat to a minimum. Make sure that the salad is not burnt.
6. After the specified time, turn off the heat, pour in the vinegar, mix everything thoroughly. Put the mass in a hot form in a sterile container. Roll up the lids.
7. Cover the jars by first turning them upside down. After complete cooling, store in a cool place.

Eggplant with rice, mushrooms and stuffed peppers

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

Ingredients:

• Eggplant - 1.6 kg.
• Bell pepper - 500 g yellow, 1 kg red.
• Onions - 130 grams.
• Vegetable oil - 150 ml.
• Tomatoes - 1 kg.
• Fresh champignons - 200 grams.
• Salt - 3 tbsp
• 9% vinegar - 100 ml.
• Fresh parsley - 70 grams.
• Garlic - 50 grams.
• Rice - 1 cup.
• Lemon - 1/3 pcs.

detailed instructions

1. Peel the onion, cut into small squares, fry until golden with 50 ml of vegetable oil.
2. Cut the mushrooms into several pieces, put on the onion, lightly fry, add 150 grams of tomatoes passed through the meat grinder, thoroughly washed rice and lemon juice. Simmer until liquid has completely evaporated.
3. Cut the tails of yellow peppers, peel them from seeds, scald with boiling water.
4. Stuff the prepared peppers with a rice-vegetable mixture.
5. Preheat the 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, cut into medium-sized pieces. Put them in a cauldron, pour in vegetable oil, stew until vegetables are juice, then add vinegar and salt, mix, put stuffed peppers, simmer for 5 minutes and turn off the gas. Eggplants with rice, the recipe of which is useful to all housewives, are ready.
8. Put the lettuce in clean jars so that each container contains stuffed peppers in stewed vegetables.
9. At the bottom of a large pan, line a towel, gently place the cans with salad, after covering them with lids.
10. Pour water into the pan so that the cans are half closed. Bring to a boil, reduce heat and sterilize for 30 minutes.
11. Gently take out the cans and roll up.
12. Turn the cans upside down to cool completely. After that, store in a dark place.

Any housewife, beginner or experienced, can cook eggplant with rice for the winter, the recipes of which are clear and fairly simple. The main thing that you get by spending a little time on preserving vegetables in the season is the aroma and freshness of summer in a cozy kitchen with your family on cold winter evenings. Good appetite!