Canned eggplant in tomato juice
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While I was on vacation I did some work in the kitchen, so I don't get out of hand :) I take it worse with the pictures, because I don't have it during the "technological process".
For starters I want to show you a can that can be used in winter, after adding some onions and possibly meat, as a very tasty food.
I have been doing it for a few years and it is a very good alternative to eggplants baked and preserved in the freezer.
- 3-4 kg of eggplant, how small do you find (I took 10-15 cm eggplant from the garden)
- juice from 5 kg of tomatoes (if it remains, either preserve it or use it in a tomato soup)
Preparation time: over 120 minutes
RECIPE PREPARATION Canned eggplant in tomato juice:
- Wash the wines and cut them in half, then each half in 2-3 strips. If you want you can peel the eggplant.
- Put the eggplant in a plastic or glass bowl (because it oxidizes) and mix well with salt. Leave them covered for 4-5 hours with a lid over which you put a weight. In this way the bitter juice comes out of the eggplant.
- Make tomato juice using the special machine that separates the pulp from the seeds and peels. If you don't have one, simply mix them well in a blender (after you have cleaned them of the tail and other dirt)
- Bring the tomato juice to a boil and leave it until it thickens a little (about 30 minutes from the time of boiling).
- Drain the eggplant juice and scald them in slightly salted water for about 1 minute, until slightly softened.
- Drain the eggplant and put them in 800 g jars without pressing too hard, to make room for tomato juice.
- Pour the tomato juice up and close the lids tightly.
- Boil the jars in water for about 1 hour. How is this done? Because this time the jars are hot, they are not put in cold water. Heat some water. In a large and taller pan put a layer of 5-6 sheets of newspaper. Put the jars on top. Pour hot water to cover 2/3 of the height of the jars. Cover with a large lid.
- Boil on low heat for 1 hour when it starts to boil.
- Allow the jars to cool in water until the next day.
the ingredients are about 5 jars of 800 g.