Swede marinated eggplants in Virmen style. Virmensky-style eggplants - spicy recipes for savory Caucasian herb Virmensky-style eggplants for the winter

A traditional winter appetizer with a hot, spicy and even savory herb. The consumption of greens and hot peppers with a great quantity of time is not important for the Russian people, but at the same time it arouses interest.

Vegetables for this salad can be selected from the basics: zucchini, eggplant, tomatoes, cibula, carrots and cucumbers. It is necessary to season it with any hot and spicy spices. The hops-suneli and a mixture of various peppers will go well. Do not harm the watchmaker, wine plays a major role in the Vermen snacks. For 6-7 liters of salad, you can take 1-2 heads of chasnik.

And so that the watch is not ruined by the variety of vegetables, it is not good to pass it through the press. You can quickly bring out your bitterness and taste by cutting it into small cubes and then consuming all of it in a salad.

How to prepare a fresh winter appetizer - 16 varieties

This winter appetizer is one of the most popular winter salads. Serving it as a side of grass or vikory as a soup mix, you will never spoil the hour spent.

Ingredients:

Eggplant - 1 kg
Zucchini - 1 kg
Tomatoes -1 kg
Bell pepper – 0.5 kg
Tsibulya - 0.5 kg
Carrots – 0.2 kg
Watchmaker - 1 head
Parsley
Ocet - 20 ml
Zukor - 100 g

Preparation:

Vegetables are cleaned and cut into thin pieces. The chasnik can be passed through the press. Peel the parsley thoroughly. Place salt in a deep saucepan, add pepper, add zukor and fill the bottle with olive oil. Suppress the fire. Simmer for about 2 years. Then we fill the flask with diluted water. The jars are sterilized and you can put out the salad.

Savory.

These herbs were always filled with an incredible aroma and hospitable taste. The axle is the most beautiful butt of this design.

Ingredients:

Carrots – 200 g
Cybula ripchasta - 500 g
Tomati - 1 kg
Eggplant - 750
Zucchini - 750 g
Chasnik – 150 g
Oliya - 250 ml
Ocet - 20 ml
Tsukor - 140 g

Preparation:

The cibul is cut into cubes. The zucchini is peeled and cut into cubes. The cormorant is cleaned and cut into cubes. Carrots and peppers are also cut into cubes, peeled first. The chasnik is cut into small cubes. Red chili pepper is cut into small cubes.

Place all the vegetables in a saucepan, add a bottle of water, add salt and pepper, add zucchini and olive oil. Place the pan on low heat for 1 hour. After this we put the salad into sterilized jars.

A truly delicious appetizer for lovers of aromatic and savory canned salads.

Ingredients:

Eggplant - 1.5 kg
Sweet pepper -1 kg
Tomatoes – 1.5 kg
Tsibulya - 0.5 kg
Chasnik - 1-2 heads
Apple (bazhano variety Antonivka) – 350 g
Tsukor - 150 g
Oliya - 190 ml
Chili pepper – 1 pc.

Preparation:

All ingredients are washed well and clean. You can see the flesh and the stem of apples and peppers. The cibul is cut into slices. Please provide further details on other ingredients. Let's skip the vegetables and apples at the meat grinder. The masa is removed and placed in a saucepan. Add cut tsybul, zukor, salt, olive oil. Bring the mixture to a boil, then cook for 35 minutes. A couple of minutes before Vimknennya, I rub a chasnik into the salad. At a distance, the containers are prepared. You need to boil not just the jar, but the lids. We put it in jars and screw it up.

Savory.

A simple yet fragrant salad that can be eaten with just a fork.

Ingredients:

Carrots – 200 g
Tsibulya - 500 g
Bell pepper - 500g
Tomati - 1 kg
Eggplant - 750 g
Zucchini - 750
Chasnik - 130 g
Oliya - 250 ml.

Preparation:

The cibul is cut into cubes. The zucchini is cut into small pieces. Peel the eggplant, remove the skin and cut into pieces. Peel and cut the carrots. Peel the bell pepper. The tomato is cut into cubes. The greenery is chopped into pieces. The chasnik and chili are cleaned and chopped. All ingredients are mixed with water, sugar, and sugar. Cook it for a while and put it in jars.

Savory.

A very tasty and aromatic winter salad.

Ingredients:

Eggplant - 750 g
Zucchini - 300 g
Chili pepper – 1 pc.
Tomato - 1000 g
Tsibulya - 500 g
Sonyashnikova oliya - 250 ml
Zukor - 120 g

Preparation:

Vegetables are peeled and skinned. Pass the tomatoes through a meat grinder. The cibul is cut into slices. Zucchini and eggplant are cut into cubes.

Skin gentlemen know that eggplants have the power of bitterness. Then sliced eggplants can be soaked in salted water and left for 50 minutes.

All ingredients are mixed in one saucepan, where we also add zucchini, salt, pepper and a bottle of water with diluted otsot. Everything is mixed well. Let it simmer for 1 year from the moment it boils, then put it into sterilized jars.

Savory.

This is a very fragrant and unique herb that will please you all winter.

Ingredients:

Eggplant - 1 kg
Bell pepper – 2 pcs.
Chili pepper – 0.5 pcs.
Parsley
Chasnik
Spices
Ocet 120 ml
Oliya - 1 l

Preparation:

We wash the eggplants, brush them with olive oil and put them in the oven for 30 minutes. Pepper, herbs and herbs are finely chopped and seasoned with spices. Cut the eggplants and crush the pulp. Stuff the eggplants with green stuffing and chasnik. Pour olive oil on top and leave for 5-6 days. Afterwards, the snack can be placed in sterilized jars.

Savory.

This salad is a true masterpiece, rich in the variety of vegetables, incredibly tasty aroma and simple in preparation.

Ingredients:

Tomato juice with pulp - 1500 l
Zucchini - 750 g
Bell pepper – 500 g
Eggplant - 750 g
Watchmaker - 1 head

Preparation:

Vegetables are cleaned. All ingredients are cut into cubes. The chasnik is cut into small pieces. All ingredients are placed in a saucepan. Now let’s add a spoonful of otstu to the bottle of water. Let's pickle our vegetables with brine, add some zukor, salt and pepper. The vegetables are about to expire. Having previously sterilized the jars, spread the salad on them. Roll it up and look like a fur coat.

Savory.

This salad is especially suitable for lovers of spicy herbs.

Ingredients:

Green tomatoes – 0.5 kg
Chasnik - 50 g
Cilantro - 1 bunch
Ocet – 2 tbsp.
Chili pepper – 1 pc.

Preparation:

The pepper is cleaned and cut into small pieces, which can be passed through a meat grinder. The greenery is chopped into pieces. Tomatoes are cut into quarters. All ingredients are mixed. Let's put the salad into jars. We are preparing roses. For whom is the water mixed? Boil the yogurt and add the salad. We sterilize 15 quills and roll them into crusts.

This wonderful recipe is full of incredible taste and ease of preparation.

Ingredients:

Tomatoes – 1 kg
Eggplant - 750 g
Zucchini - 750 g
Carrot - 200g
Tsibulya - 500 g
Bell pepper – 500 g
Watchmaker - 1 head
Greenery
Hot pepper pod – 1 pc.
Ocet - 20 ml
Oliya - 250 ml
Zukor - 100 g
Sil – 50 g

Preparation:

Peel the carrots and grate them in three. Cut the bell pepper into cubes, first peel the flesh and stems. The cybul is cleaned and cut into slices. Tomatoes, eggplants and zucchini are cut into cubes.

Since tomatoes have thick skins, it is better to remove them. The salad will be richly tender.

Mix all ingredients well. Pour rose brine. To prepare the rosemary, it is necessary to stir the ocet in the water and mix with the olive oil. In the drained sauce, stir the zuccor and salt until completely mixed. The vegetables are about to expire. Then we put the salad into jars.

Savory.

A very rich and savory salad that everyone in the household will enjoy.

Ingredients:

Eggplant - 750 g
Carrots – 200 g
Bell pepper – 500g
Tsibulya - 500g
Tomati - 1000 g
Chasnik - 125 g
Zucchini - 750 g
Chili pepper – 2 pcs.

Preparation:

Cut the zucchini and carrots into small cubes. Cut off the stem of the eggplant and cut it into cubes. Peppers, tomatoes and zucchini are cut into small pieces. On the olive oil in the frying pan, coat the carrots and tsibul. Grease them better in greased pans. Greens and chili peppers are finely chopped. All ingredients are mixed. Let's prepare the marinade. In a glass of water, dilute the zukor, add 2 tablespoons of otstu. Now bring the marinade to a boil and pour it over the vegetables. We cook the vegetables on low heat for about a year. The chasnik will be added 5 minutes before it’s ready. The prepared salad is placed in sterilized jars.

Canned salads for the winter are a very popular herb. Tasty, simply rich and lasts all hours. This salad is called “Virmensky” and its name is inspired by its pleasant spicy aroma. Similar herbs will always give off a spicy and hot taste.

Ingredients:

Bell pepper – 3 pcs.
Tomati – 4 pcs.
Eggplant – 3 pcs.
Tsibulya - 2 pcs.
Carrots – 1 pc.
Zucchini – 1 pc.
Alicha - 1 bottle
Watchmaker – 4 teeth.
Zukor - 120 g
Oliya refined - 100 ml
Apple cetacea - 100 ml

Preparation:

All ingredients are cleaned and cut into medium pieces. I want to fill the tomatoes with dill and remove the skins from them through a splint of quills. Cut the tomatoes into quarters, and puree the alicha. Now let's prepare the marinade. For this purpose, in a saucepan in a glass of water, mix zukor, salt, ocetoleum and oil. Mix everything well and put it on the fire to boil.

All ingredients are mixed in a saucepan and filled with marinade. We cook 40 khvilins, after which we put them into sterilized jars.

Savory.

Virmen cuisine has a love for hot spices and lots of greens. This salad is also not to blame. Light in vikonnі, and most delicious, you will definitely become one of the khans.

Ingredients:

Eggplant - 1 kg
Tsibulya - 750 g
Cybula green - 1 bunch
Cilantro - 1 bunch
Oliya - 100 ml
Chasnik – 5 teeth.

Preparation:

Eggplants are cut into rounds. For lovers of the buttery relish of vegetables, you can brush them with a small amount of olive oil beforehand. The greenery is chopped into pieces. The chasnik is cut into small cubes.

It is not recommended to put the chasnik through a press for canned salads. On the right is that it is so easy to waste your relish.

Mix the greens, and mix well. We put the eggplants in jars, and coat the balls with chasnikov paste. Fill with marinade. In the water, dissolve the salt, tsukor and otset.

Roll up the cans.

Savory.

“The path on the right is thin” - this is what the famous hero of the popular Radyansky film said. That's right, bring out the heat, simple, but with a great, great amount of green, it's definitely not for everyone. Before speaking, the axis is the bright butt of traditional canned Virmen salad.

Ingredients:

Green pepper – 500 g
Red pepper – 500 g
Zhovtiy pepper – 500 g
Chili pepper – 2 pcs.
White pepper – 10 g
Fresh pepper - 5 peas
Tomato paste - 0.5 l

Preparation:

Clean the peppers from the flesh and the stem. Cut the peppers into large pieces. The pepper slices are added to the tomato paste and put on fire. Salt, pepper and add zukor.

When the boiling water is just about to evaporate, you can add dill.

Let's cook the salad for 40 hvilins after adding otset. Boil 3 more vegetables and place in sterilized jars.

Smachnogo

This kind of licorice deserves the greatest praise, and at the same time the licorice is delicious, and in such a breath it’s delicious.

Ingredients:

Eggplant - 2.5 kg
Tomatoes – 2 kg.
Bell pepper – 1.5 kg
White tsibulya - 1 kg
Apple - 700 g
Oliya - 250 ml
Tsukor - 200 g

Preparation:

All vegetables are peeled and skinned. Eggplants are cut into cubes. The cibul is cut into slices. Tomatoes, peppers and apples go through a meat grinder. Otrimanu masa is mixed with tsibule and eggplants. Pour everything into a large saucepan with olive oil, pepper, zucchini and salt. Cook for about an hour. Leave the salad to boil and boil the jars and crumbs. The salad is put into jars and packed.

Savory.

Perhaps tomatoes are the most popular product for preservation. However, this recipe can hardly be called original.

Ingredients:

Tomatoes – 4 kg (small size)
Watchmaker - 2 heads
Chili pepper
Zukor
Ocet

Preparation:

In addition to seeing the fruit stem, carefully cut the tomatoes crosswise so that you can add the filling. The chasnik is cut into small pieces. Chili peppers can be prepared in the size of one piece, or you can add more to suit your taste. Before speaking, it must be cut into small cubes. The greens can be taken any way, or chopped into pieces. Mix the chasnik, herbs, pepper and salt. Now we start with tomatoes and place them in sterilized jars. The jars have already been laid out one by one with currant leaves, a sprinkle of crops and a few peppercorns. Fill the jars with sprinkling, add ocet and finish.

Savory.

This appetizer is especially popular and is ideal for a snack. Khrumki gostri ogirochki will surely delight your guests.

Ingredients:

Tomati – 4 pcs.
Ogirki – 3 kg
Chili pepper – 1 pc.
Chasnik – 5 teeth.
Zukor - 100 g
Sil – 50 g

Preparation:

Banks can be sterilized. The kernels are cut into 0.5 cm rounds and placed in jars. We clean the tomatoes from the skins and put them in a blender. Clean the chasnik, cut the chili pepper into small cubes. Grind the pepper with a blender and mix with tomato paste, add red pepper, salt and zukor. Pour tomato juice over the cucumbers and finish.

Grease eggplants in a traditional way, bake, cook in vugilla. Chasnik, cilantro, basil, pea hairs are the best partners for eggplant. The stench of yogo tsikavim and unforgettable.

Spread eggplants in Virmen style

Serve the coated eggplant on the table as a warm salad. The golden caps contrast wonderfully with the crunchy, beautiful slices of bell pepper. The bright taste is infused with rings of red cibula, chopped cilantro and basil.

How to prepare:

Gentlemen, please note: when lubricating the vegetables, be sure to add a large amount of olive oil, so that this does not happen, you need to stir up the grill pan, grease the bits with refined oil and grease the preparation pan.

Stuffed with meat

The success of preparing this relish is that the eggplants are not greased, but baked in the oven.

Required:

1 medium-sized eggplant;
150 g veal;
1 pepper pod;
90 g tsibuli + 15 g chasnik;
2 cheri;
70 g refined olive oil;
2 g ground pepper (hot pepper);
savory purple basil;
3 needles of crop;
salt.

Cooking requires 45 minutes.

One serving: 166 kcal.

Take the eggplant and cut it halfway, bake in the oven at a temperature of 195ºC (10-12 quilins).
Shake tsibulina, chasnik, mince minced veal. Pour the refined oil into the frying pan and simmer all ingredients until ready.
Add spices: hot pepper and salt.
To decorate the bake with a pod of pepper, five pieces of pepper are enough.
Place the eggplant on a flat surface, add minced meat, cherry, pepper, sprinkle with sprinkles and basil.

Note: you can stuff it with poultry meat, then the minced meat will have a little less time to grease it.

We bake “blue” ones on a bagatti

Blue vegetables are cooked on vugilla, strung whole on skewers without marinating first. The peculiarity of the herb in its serving: the pulp is peeled from the skin, shredded and presented to the food like a salad, complemented by chopped greens, aromatic chasnik and other baked vegetables.

Required:

4 medium eggplants;
3 pods of sweet pepper (various colors);
4 plum tomatoes;
1 small bunch of cilantro;
2 spoons of basil;
for relish chasnik, tsibulya;
2 pinches of mixed peppers;
3 pinches of salt.

It will take 20 months for preparation.

One serving: 89 kcal.

Thread eggplant, tomato, and sweet pepper onto skewers and bake on the grill until soft.
All baked vegetables must be peeled and then immersed in a bowl of cold water.
Cut the vegetable pulp into small pieces, combine with chopped herbs, shredded tsibule, chasnik, season for relish and mix.

“Sinenki”, cooked in a bagatti in the Virmen style, come out especially tasty, with serpanko. They are ideal to eat with meat snacks.

Prepared for the winter

Eggplants prepared for the winter can be served as a side dish before meat, as a savory snack or as a herb on their own.

Savory appetizer

Get acquainted:

1.5 kg spring eggplants;
1 watch head;
cilantro, parsley in equal proportions;
20 g salt;
150 g tsibul;
150-200 g refined olive oil.

Required hour: 1:00.

Calorie content: 179 kcal.

Puree the eggplants, remove the stems and cut the vegetables into 2-centimeter rounds, lightly season the sill, place in a container, and give the animal a little dressing. Get rid of it for extra money. Within an hour, they will become hot juice.
The cleaned cibul is rubbed with rings.
Coat the eggplants in refined oil.
On the side of a frying pan, grease the tsibul.
Clean the head of the watchmaker and grind the teeth at the foot.
In an enamel saucepan place greased broccoli, eggplant, chopped greens, kitchen salt, chasnik, fried and cooled butter. Mix all ingredients well and simmer at minimum temperature outside.
Fill the jars with the prepared mixture. To save money, choose a cool place.

The appetizer will taste even more spicy if you add additional chili pepper.

Original appetizer

Get acquainted:

1 kg of medium-sized eggplants;
40-50 g refined oil;
100 g of hairy peas;
1 mince cilantro;
1 large head for the watchmaker;
2 tbsp. diluted citric acid;
for relish.

Required hour: 35 hvilin.

Calorie content per serving: 178 kcal.

How to prepare:

Place the eggplants in the oven and cook until soft. Place the vegetables between two boards under pressure to remove the hot juices.
At the stage of cooking, the peas and chasnik are poured into a single oily mixture, adding refined oil and adding detailed herbs.
Place the boiled vegetable in a wide bowl, grate with potatoes, gradually adding pea sumish.
If you run out of citric acid, stir again. Keep the preparation in the refrigerator.

Note: it is best to serve caviar as an appetizer with aromatic fresh bread.

Company secrets

We buy: spring eggplants of medium size, with a green fruit that fits tightly, bright and shiny skin without defects. Small fruits contain less bitterness and bitterness.
Let's soak: the eggplant slices have a bitter taste. To reduce the bitterness, dip the vegetables in salted water. But not all the “blue” ones are bitter, they should lie down as a varietal.
Smooth: you pour the oil on the eggplant and the wine absorbs it, so the humble vegetable turns into a calorie bomb. This can be achieved by immersing the bowls in salted water, or lightly baking the vegetables in the oven (micro-oven), or soaking the rounds of vegetables in beaten and salted egg whites. And after this, proceed until lubricated.
We follow the rules: so that the vegetable scraps come out juicy with a crisp crust, they can be dipped in a mixture of beard and starch. There is no sense in cooking deep-fried vegetables, the skibs will be very soft. A grill pan will help. Apply a drop of olive oil, heat and coat the vegetables. The best way to cook without oil is to bake the whole cake in the oven.

The video shows another option for preparing eggplants in Virmensky style for the winter:

When you get to the delicious Ukrainian cuisine, it is important to learn how to prepare the national herb correctly. Eggplants in Virmenskiy style are rich in a mixture of chasnik, aromatic herbs, spices and minimal potency of oil.

And the piquant bitterness has long occupied this place, not only on the everyday table, but also on the Christmas table. It is impossible to prepare all the eggplant-based appetizers that you can find in your kitchen, but you just have to try it. We present to you a revised recipe for preparing eggplant in the Virmen style with photographs. They get ready to stink, but they hook up instantly!

What's better than choosing eggplant

It is very important to choose the right eggplant for any recipe, otherwise the taste of the preparation can be sealed. The main ingredient for preparing the herb is medium-sized fruit, since large fruits have more bitterness and bitterness. After all, you should pay attention to the fruit stalk, it is not the fault of it being dry, but the skin is wrinkled.

A fresh eggplant has a green fruit and a smooth, scratch-free skin. By choosing fresh vegetables, you can prepare the most delicious Virmen-style eggplant recipe for the winter without special processing. The overspread and lay in the blue refrigerator for a long time, it would be better to put it on caviar.

Virmen style marinated eggplants

Housewives prepare eggplant in different versions of this recipe in their own way. You can simply touch the fruit and remove the stem. You can peel the skins of the vegetables, which will help the eggplants retain their shape better. Which option to choose is up to you, it doesn’t matter to the taste of the pleasure. The appetizer is especially rich in taste when it is cold, so it is served straight from the refrigerator to the table. Every pickled herb comes out with a pleasant sourness, it just melts in your mouth!

The recipe for Virmen marinated eggplant has been followed by Virmen families from generation to generation. From that moment on, the recipe was made without any changes and all through those who want to add a lot of hot pepper to the appetizer or, for example, a chasnik. You can save them in the refrigerator for a whole week, allowing the vegetables to marinate for an hour.

Required ingredients:

eggplant - 4 pcs;
licorice peppers – 3 pcs.;
hot pepper and chasnik with great relish;
parsley;
9% table ocet – 90 ml;
salt - 30 g;
tsukor – 20 gr;
spices (coriander, hops-suneli, chalk pepper).

Mash the eggplants, make slits and boil in salted water for 3-4 minutes. Readiness to test with a wooden stick, the skin, when punctured, must be a spring.

It is important not to overcook the vegetables, otherwise the smell will be soft and unsavory!

Remove them from the pan and cool, and then finely chop the greens, pepper and chasnik.

Vegetables can be passed through a meat grinder or blended using a blender. Mix the vegetable mixture with spices and stuff the eggplants with them. Place in a saucepan, add tsukor, pour in otset. Pour warm boiled water over the eggplants, Virmen style, until the liquid covers the vegetables. There is no need to pour too much water, leave the vegetables dry.

Place the press on top, leave for 12 years, then cool and serve.

Virmen style eggplant recipe for the winter

As a rule, the idea of conservation raises a storm, especially among the cob crops. I can’t help but think that this is such a laborious process, but it never occurred to me what the result would be. We encourage you to recognize new types of preservation instead of blanks. For example, Virmen-style eggplants for the winter will delight you with a wonderful taste and aroma. A jar of the vegetable snack prepared for this recipe will take place on the table today.

Required ingredients:

eggplants – 3.5 kg;
1.2 kg - tsibul;
with rahuvannyam relish - 2 heads;
spices (hops-suneli, black pepper);
salt for relish;
700 ml – oils for greasing vegetables.

To follow similar traditions of preparing this herb, you will need a chavun or aluminum cauldron.

Pokrokova vikonannya recipe:

For the cob, the vegetables are washed, the stems of the eggplants are cut, the ribs and chasnik are cleaned. As a rule, eggplants need to be cut into long strips, otherwise it is not a problem. After which they need to be salted a little and pressed firmly for 24 years. In this manner, while still under the pressure of harvesting, the eggplants will give all the pleasure to the vodka and the hot water.
Well pressed blue is coated in a cauldron on oil. On the edge of the frying pan, grease the fillet with slices. As soon as the eggplants reach a golden color, add the whole eggplant and a small hour to the cauldron. Then add the spices, mix and let the appetizers cook for another day.
There is no need to sterilize the salad; the aromatic mass is placed in a jar prepared for preparation and sealed with lids. Eggplants that have been steeped in yogurt are served in the Virmen style as cold herbs before meat and a hot side dish.

Eggplants in Virmensky style at Dukhatsi

Traditionally, the strain is called “Badrijan in the Virmen style”, at the gathering - this is a hellish favorite on the table! The recipe for this recipe can be prepared by the owner of the cob.

Required ingredients:

eggplants – 4-5 pcs;
minced cowhide – 0.5 kg;
cibulina is great;
4 fresh tomatoes;
Vershkova and Roslinna butter – 50 g each;
spices and herbs (blue basil, cilantro, crepe);
salt for relish.

Preparation begins with peeling the eggplants using the method shown in the photo.

Cut the peeled eggplants on one side and lightly coat the sides with baked fat. A sparkle of gold will be a sign of readiness.

Add the eggplant to the ubik, and then brush the tsibul, minced meat and tomatoes in the cauldron. During the greasing process, add salt and spices.

It is traditional to add minced cowhide and added lamb, although you can also use any type of meat (pork or chicken).

Remove the filling and place it at the cut in the skin of the eggplant. They are shaped so that the smells are firmly placed on the arch for baking. Place the herb in the oven and bake over medium heat until ready, approximately 30 minutes.

Turn on the oven, let it sit for a while, stir in the greens and serve. Virmen style eggplants are ready in the oven. Have fun with your experiments and enjoy your appetite!

Today I again want to dedicate new recipes for preparing my favorite eggplant, so as you are also a fan of this wonderful vegetable, join us in our preparation!

I know that people of the Virmen nationality really love to cook unusual herbs, which are filled with incredible relish. Nowadays we are learning how to prepare emergency food items for the winter. – Virmen-style eggplants, marinated and salted - whatever suits your fancy.

Eggplant livers for the winter on the grill in Virmensky style

The recipe with which I am starting my culinary journey today is eggplant baked on the grill in Virmen style. As you know, we won’t cook in the oven because we need a barbecue for cooking.

Respect to the gentlemen: Cooking eggplant is not like preparing kebabs - to lubricate the remaining ones, vugilla is cooked, and the vegetables are roasted on fire. We are ready to get more skewers.

List of everything you need:

Eggplants 10-12 pieces;
Double or single skewers;
Brazier.

You don’t need a lot of ingredients for the recipe, just the rightness, flavor and flavor.

Important moment! The largest skewers for roasting eggplants on the grill are double skewers. If you don’t have enough of these, I recommend that you cook two skewers at once, otherwise you risk being left without vegetables during cooking.

Thread the eggplants onto skewers. The green leaves are cut off and the tail is removed.
We hope that when the fire stops burning too much, we put in skewers from the vegetables prepared on them.
Leave them in this position until the bottom part is thoroughly baked. Only after this skewers are turned over.
We are on the lookout for a new readiness to strike. How can I understand this? The skin of the eggplant turns black, dry and burnt. It’s important not to let the fire burn!
Next, remove the eggplant “kebabs” from the skewers and place them on a plate.
Let's cool the mixture 10, then take the bottom and start peeling the blue vegetables. Here you need a little bit of terpene, because the eggplants have become even softer, and even if your hands are rough, you will get a sticky bite!
Next, put everything in sterilized or greased jars, carefully smothering the eggplants. If there is not enough juice, fill the jar with greased olive oil until it burns (don’t forget that the eggplants were put in generously and you don’t need a lot of oil).
We cover the jars with lids and sterilize the jars in a water bath for a long time - at least a year! Then we finish and send it to saving.

The eggplant livers are ready on skewers for the winter; when cold, this twist can be used for preparing caviar.

Cooked eggplants in Virmen style “on rotisserie”

We continue our preparation marathon until the winter period with the main guest of the program - eggplant. How many times are eggplants cooked in Virmen style again for a long time, well, maybe. It turns out that you can create the taste of cooking with a variety of vegetables at home. The aroma is amazing!

What do we need:

Eggplants – 10-12 pieces;
5 pieces of tsibula;
Repeat tablespoons of kitchen salt;
5 pieces of tsibula;
3 tablespoons of rosemary oil;
6 tablespoons otstu;
A packet of your favorite seasoning before the barbecue (for the relish).

Thoroughly wash the eggplants and remove the skins. We take out the cleaned board and the already cleaned vegetables, cut them in half, and then into small pieces, for better lubrication. Before the eggplants comes another sheep’s “comrade” - the tsibula, which is first cut into rings. Grease about 15 pieces of oil in a frying pan with olive oil.

Let's create rich taste in a saucepan! First boil the water, add the required amount of salt and spices for relish. Stir the mixture until the dry products are dissolved, add the mixture at the end.

The time has come for the marinade to lubricate the vegetables and create the most delicious herb. Pour the eggplant over the doba and place it in the refrigerator.

This time the preparation of vegetables is carried out for the next period, so prepare jars and soak them in additional tea soda. Like jars of eggplants, place them in a water bath for sterilization for 35 minutes. Afterwards, the jars are covered with lids and put into a bowl.

I hope you, like me, will have the opportunity to spend some time in the warmth of summer and inhale the rich smell at the time when the wind is blowing outside!

Marinated eggplant “Virmenski”

In fact, I was already choking on the Virmen cuisine! It turns out that many cooking methods are passed down from generation to generation, for example, the recipe for marinated eggplants in the Virmen style - each homeland has its own unique taste! Today I will tell you how I prepared this herb myself, and then you can experiment as well. So let's go!

To prepare vikoristovvatimemo:

Chotiri great eggplants;
3-4 pieces of sweet bell peppers;
Greens to relish, I vikorista parsley;
Chasnik and pepper – taste after taste;
Tablespoons of otstu;
30 grams of kitchen salt;
20 g cucru;
Spices to choose from, for example, coriander, chalk pepper, etc.

Once again, preparation begins by thoroughly washing the ingredients. We cut the eggplant vertically along the side of the fruit and put a sliver of salted water in it to boil.

Note: it is important not to overcook the eggplant, otherwise it will lose its flavor. We check the readiness with a fork, a knife or a toothpick, the skin must be a spring.

We drain the vegetables and let them cool. At this time we have parsley, chasnik and pepper, finely chopped. The vegetables are finely chopped and the selected spices are added to them.

The eggplants have already cooled down, it’s time to start making the filling. After summarizing what has come out, we place the eggplant in the middle of the cut, then place it in a saucepan for marinating. To do this, you need to take zukor and otset, add it to the eggplants, then pour in boiled water so that the vegetables are not visible from behind it. We deprive ourselves of the importance of half of our income.

Holy fermented eggplants in Virmen style are ready to be served on your Christmas table for your special anniversary!

If you need to prepare them for the winter, then boil the mixture, put the vegetables in jars, fill them with rue and sterilize them in a water bath for at least 40 minutes.

If anyone is familiar with the process of preparing herbs, Raja will marvel at this educational video:

Salted eggplants in Virmen style

The final recipe this time is for salted and marinated eggplants in Virmen style, which you will definitely appreciate!

List of essential ingredients:

6-7 pieces of eggplant;
2 bunches of parsley;
3 pieces of sweet bell peppers;
1 piece hot pepper;
1 bunch of fresh crops;
1 watch head;
Ocet apple za bazhannyam;
The kitchen is full of relish.

Why are we starting Krok No. 1? That's right, zealous mitcha! Cleanliness is healthy. We cut the ends of the eggplant from the side of the tail and the butt, making a vertical cut.

Cook the eggplant in salted water for 10-15 minutes. Don't let the vegetables sit on the surface; the stink will emanate from the day itself! Once the eggplant is ready, place it in a bowl so that it comes out smoothly.

While the eggplants are being prepared, let’s take care of the other ingredients in the recipe: add a little hour, parsley, pepper and salt, mix together and add salt for relish.

Stuff the eggplants with the chopped mixture (chasnik, parsley, pepper and dill), put it in a deep saucepan, pour it until hot (don’t worry, you don’t need to add water) and add salt. The eggplant is marinating in the refrigerator.

Well, after the past 24 years, the grass will be ready to live! Decorate it beautifully, so that it’s not just your wallet that’s quiet, but your eyes.

Today we looked at 4 more eggplant recipes. We remember that this vegetable is rich in vitamins, which means that removing the berries from them is especially necessary. Choose for yourself what Virmen-style eggplants you want to prepare for the winter: rich, salted, marinated or baked on the grill. I’m glad that your heart and the hearts of your loved ones will lose a place for each of them!

Eggplant is an autumn favorite vegetable. They can be prepared in a variety of ways. To relish the stench, tell mushrooms. Virmen-style eggplants come out hot for the winter. This savory appetizer can not only add to the daily menu, but also make guests happy.

The taste and yummyness of the preparation rests directly under the yakness of the vegetables. For preservation, it is necessary to select only blue steel. The skin appears smooth and shiny. The fruit is a bright green color. The vegetables will be tender and springy, never limp or dry in the sun.

Vegetables must be peeled, peeled and cut into strips.

Options for preparing eggplants for the winter

The best recipes from Virmen cuisine for preparing eggplants.

Classic recipe

A simple set of ingredients and ease of preparation are evident in this recipe.

Transfer of ingredients:

eggplants – 1 kg;
pepper – 2 pcs.;
parsley;
chasnik – 5 cloves;
Oliya sonyashnikova - 3 bottles;
ocet – 2 tbsp. l.;
khmeli-suneli – 1 tsp;
salt – 1 tsp;
pepper

Preparation method:

Mash the eggplants and wipe them with a towel. See the fruit stems.
Spread on the smeared|smeared| oil|mastil| decorate and bake for 30 minutes|minutes| at a temperature of 170 degrees.
Cut the pepper and greens into small pieces, grind the chasnik at the foot.
All items are in storage and add value. Mix well and add seasoning. Give it an hour to marinate.

Cut the eggplant into two parts. It’s not enough to put it in so that it comes out empty.
Fill the skin half with filling. Salt and pepper until relished.
Tie the leather with thread and place it in a saucepan.
Pour in olive oil, cover with a lid and leave in the cold for a week.
Next, place the workpiece vertically in the prepared jar and close it.

Fermented tomatoes in Virmen style

Ingredients:

tomatoes – 1 kg;
chili pepper – 1 pc.;
bay leaf – 1 pc.;
salt – 70 g;
clock - 1 head;
love greenery;
cabbage leaf

Steps for preparation:

Boil water for rossol. Add salt and bay leaf to it. Give it an hour to cool off.
Peel the pepper and cut into pieces. Wash the greens, burn them near the cabbage leaves and trim.
Cut the tomatoes crosswise, do not cut too far. Add 1 tsp to the skin. fillings.
Place in a container, fill with rose brine and put on pres. The dates will last for 3-4 days.

Stuffed with tsibule

Products:

eggplant – 3 kg;
tsibulya - 500 g;
carrots – 500 g;
crep - 1 bunch;
chasnik – 8 cloves;
Roslinne oil

Preparation rules:

Eggplant vimiti and dry. Cut the tails and stick in the oven until ready.
Cool the vegetable livers and cut into pieces. Fry the carrots and tsibul until they become soft.
When preparing holone, add crepe.
Stuff the eggplants and tie them with kitchen thread, put them under rotting conditions for three days.
Place this in jars and refrigerate.

With paprika

A simple appetizer recipe. Eggplants must be cut into circles and sprinkled with salt. Add some of their hot water. Afterwards, lubricate it with brushes. Add a dressing of pepper, herbs, zucchini, and stewed bell pepper. Add salt and pepper to taste. Combine all ingredients and marinate for an hour. Spread this mixture into jars and roll it up.

With carrots

You can taste the tastiest eggplants by marinating them with carrots. Strava is prepared in a similar way to previous recipes, except it is stuffed with carrots in Korean style.

With bell pepper

Cut the eggplant and pepper into large pieces. Add salt, zukor, pepper and otset to the boiling water until relished. Boil the vegetables and remove with a slotted spoon. Add chasnik and olia. Stir, pour in boiled brine and let cool. Place this in the refrigerator. You can eat in three years.

In a spicy marinade

Eggplants can be cooked in a spicy marinade. Prepare the rіdinu for pouring for a rich taste. Basic ingredients include salt, zukor, hot pepper, chasnik. Boil the eggplants thoroughly in water for 15 minutes. Afterwards, cut into circles and place in a ball, pouring over the marinade. Place under rotting conditions. You can try it in three years.

Sauerkraut in Virmen style

To prepare salted vegetables, it is necessary to blanch them first in dill. An hour is more than 5 hours. Squeeze the skin a little further. Cut it out with a book. Replenish the greenery with a chasnik. Fill it with ruddy. per liter of water 1 tbsp. l. salt with bitters. You can put it on bends. Stay warm for three days. Then send it to the liar.

How to properly save food items

Since the preparations are hermetically sealed, the stench is stored in household sinks, hallways and basements.

Under the nylon cover, the workpieces are kept warm in the cold - a refrigerator or a cellar.