Greek can be not only salads, but also winter preparations. They have a very bright look and taste, they are perfectly stored until spring and in the cold season they will remind you of summer.
Greek appetizer for the winter - general principles of preparation
Greek snacks are most often prepared from eggplant or beans. These are the most favorite ingredients of the blanks, which are laid in a different way and each time a new taste is obtained. If eggplants are used, then you need to check them for bitterness. If necessary, pour salt or soak in solution. Beans also require prior preparation. Usually it is soaked, boiled.
What else can include snacks:
• hot and Bulgarian peppers;
• tomatoes or tomato juice;
• nuts, greens;
• onions, carrots.
Vinegar, various spices are often added to preservation. If the mass is cooked in a pan and laid out in jars, then additional sterilization is not needed. If the assembly is carried out immediately in jars, then they are placed in a pan with a covered bottom, water is added, put on the stove. Additional sterilization prolongs the safety of snacks.
Greek appetizer for winter with beans and pepper
A famous recipe for a Greek appetizer with beans. You can use white or any other beans, they all fit.
Ingredients
• 400 g of beans;
• 800 g of pepper;
• kilogram of tomatoes;
• three heads of garlic;
• a spoon of salt;
• four tablespoons of sugar;
• a spoon of vinegar;
• 100 grams of oil.
Cooking
1. Soak the beans for ten hours. Rinse, boil until soft.
2. Peel all the garlic, divide approximately in half. Cut one part into a plate with a knife.
3. Heat a little oil, add the garlic and fry for a minute until golden brown.
4. Peel, chop, chop the tomatoes. Twist the vegetables along with the remaining garlic through a meat grinder.
5. Pour the tomato mass to the roasted garlic, bring to a boil. A foam will appear on top to be removed. Boil the mass for ten minutes.
6. Add boiled beans, salt, season with sugar. If desired, ground pods of hot pepper can be added to this appetizer.
7. We cook together with beans for about half an hour, at the end add vinegar, stir, boil for another two minutes.
8. We pick up the Greek appetizer with a clean ladle, put it in the banks, roll it up and immediately turn it upside down. After cooling, you can return to normal.
Greek winter appetizer with beans and eggplant
A variant of a very aromatic and incredibly delicious Greek snack for the winter. If you do not want to cook such a hot option, you can do without hot pepper.
Ingredients
• two kilograms of eggplant;
• 2.4 kg of tomatoes;
• a pound of white beans;
• a pound of sweet pepper;
• two pods of hot pepper;
• 0.4 kg of carrots;
• 80 ml of vinegar 9%;
• 200 g of garlic;
• 280 ml of oil;
• 150 g of sugar;
• two tablespoons of salt.
Cooking
1. Soak beans in advance, it is better to fill with cold water the day before, so that the beans swell well, increase in size.
2. The water in which the beans were soaked should be drained, add clean, boil the beans until soft. Decant broth, it is not needed.
3. Peel the carrots, grate coarsely.
4. Pour vegetable oil into a large saucepan, heat, add carrots and lightly fry, four minutes is enough.
5. Cut the eggplant into cubes or cubes. If the vegetables are bitter, then fill in with salted water in advance, then rinse. Wring.
6. Add the eggplant to the carrots, stir.
7. Cut the pepper in half, take out the insides, cut the pods into strips, like carrots, or make cubes. We send the kV pan to the eggplant. Vegetables will no longer be fried, as many should be stewed on low heat for about 15 minutes.
8. Peel the garlic, it is a lot in this recipe. We immediately wash the tomatoes, cut into slices, prepare hot pepper. We twist it all through a meat grinder or grind it with a food processor.
9. Pour the tomato mass to the main vegetables. Stir and boil for fifteen minutes.
10. Spread the cooked beans, salt, put granulated sugar. Stir. We cook the appetizer for about half an hour, at the end it is imperative to try, perhaps you need to add more spices.
11. We lay out the Greek snack on the banks, roll up.
Spicy greek eggplant winter appetizer
A variant of delicious and spicy Greek eggplant appetizers. She is preparing with the sterilization of cans. Therefore, you need to prepare a wide pan in advance, lay a cloth or a kitchen towel folded into several layers at the bottom.
Ingredients
• kilogram of eggplant;
• five tomatoes;
• four heads of garlic;
• ten peppers;
• 2 tsp vinegar
• a bunch of basil;
• a bunch of cilantro;
• three tablespoons of sugar;
• two pods of hot pepper;
• a spoon of salt;
• oil (how much will go).
Cooking
1. Cut eggplant into circles, but not thinly. 0.5 cm is possible. If they are bitter, then add salted water.
2. Squeeze the mugs, fry in oil on both sides. Transfer until in a bowl.
3. Chop peppers and tomatoes. Grind through a meat grinder, put on a stove and bring to a boil.
4. Chop the greens. Sprinkle with pepper and tomato, add vinegar, salt and sugar, stir.
5. Grind the garlic, add to the pan, stir and turn off
6. Pour a spoonful of sauce onto the bottom of a sterile jar. Put a layer of eggplant, pour a little sauce again and so on. Until all products run out. Eggplant should be on top. Oil does not need to be added, as it was used during frying.
7. Put the cans in the pan on the cloth, cover with lids, but do not roll up.
8. Pour water into the pan, turn on the stove.
9. After boiling water, detect 15 minutes for 0.5 or 20 minutes for 0.7 cans.
10. Carefully remove the jar from the pan, without opening the lid, roll it with a key. Do the same with the rest of the workpieces. Flip over. Leave to cool completely.
Greek winter snack with basmati rice and tomato
To prepare such a Greek snack for the winter, it is advisable to use high-quality basmati rice or take the most similar variety.
Ingredients
• kilogram of carrots;
• 0.5 g onion;
• two glasses of basmati rice;
• 100 g sugar;
• three kilograms of tomatoes;
• one bunch of basil;
• 400 ml of oil;
• kilogram of sweet pepper;
• 30 g hot pepper.
Cooking
1. Peel the carrots, cut into strips. You can use a grater for Korean salads. It will turn out beautifully.
2. Pour half the oil into the pan, put the carrots, fry until soft.
3. Cut the peeled onions into strips or small cubes, fry separately in a second pan, adding the remaining oil.
4. Transfer all these vegetables to a pot for cooking the workpiece.
5. Twist the tomatoes and bell peppers. Grind sharp pods immediately. Pour the sauce to previously prepared vegetables, turn on the stove, bring to a boil.
6. While the mass is boiling, measure out two glasses of good rice. We wash it many times, as for pilaf. Draining water should become completely transparent. Then fill with clean water. Leave the rice to soak for ten minutes.
7. As soon as the vegetables in the pan boil well, remove the loose foam.
8. Strain the water from the rice, pour it into the tomato mass.
9. Boil a quarter of an hour, put spices. We bind a bunch of basil with a thread. Dip in the billet, cook everything together for another 10-15 minutes until the rice is soft.
10. Take out the basil. We try the workpiece. If there is little salt, then add more. If the tomatoes are sweet, then dumb vinegar or lemon juice can be added to improve the taste.
11. We lay out the Greek appetizer with rice in sterile jars, roll up.
Greek winter eggplant appetizer with nuts
A recipe for deliciously delicious eggplant in spicy walnut marinade. Harvesting with additional sterilization.
Ingredients
• three kilograms of eggplant;
• 250 g of garlic;
• 250 g of nuts;
• five hot peppers;
• 2/3 cup vegetable oil;
• 70 grams of vinegar 9%.
Cooking
1. Cut the eggplant into slices along to make long strips.
2. Pour 50 ml of oil into a bowl, dip in a brush and lightly grease the eggplant slices. Transfer to a frying pan, fry on both sides. Transfer to a bowl, let it cool for now.
3. Peel the garlic, chop the pods of hot pepper, sort the nuts and chop it all with a blender or use a meat grinder.
4. Add vinegar to the nuts, pour in the remaining oil. If, after greasing the eggplant, it also remains, then we pour everything here. Put a spoonful of salt. If the eggplant is steeped or sprinkled before frying, then no need.
5. Wet each fried eggplant in a walnut marinade. We twist it with a tube, put it in jars of half a liter, tightly tamp.
6. We rearrange the cans in the pan, sterilize twenty minutes after boiling the liquid, roll up.
Simple Greek winter appetizer of eggplant, pepper and onion
A very simple recipe for a delicious Greek snack, the preparation of which will take no more than an hour. All vegetables are cut into strips.
Ingredients
• four kg of eggplant;
• a pound of pepper;
• a pound of onion;
• liter of tomato juice;
• 1 tsp mixtures of peppers;
• 30 grams of vinegar 9%;
• a couple of heads of garlic;
• half a glass of oil.
Cooking
1. Cut the eggplant into strips. Sprinkle pieces with salt, leave for a quarter of an hour.
2. Chop the onion into strips, toss into the heated oil. Fry for five minutes.
3. Rinse the eggplant, squeeze, add to the onion.
4. Crumble bell pepper, add to other vegetables.
5. Squeeze the garlic, pour in the juice, lay the pepper, boil for 30 minutes.
6. Add vinegar, stir, if the salt from the eggplant is not enough, then add more. Put the appetizer in jars and immediately roll it up.
Greek appetizer for the winter - useful tips and tricks
• If there is no time or desire to fry slices of eggplant in a pan. They can be laid out on a baking sheet, sprinkled with oil for a beautiful color, put in the oven.
• In all recipes, you can replace white beans with red varieties in the same amount. But white beans are cooked faster and are much more tender.
• To quickly peel a large amount of garlic, you need to fill the cloves with cold water and leave for a couple of hours. The husk will be easy to remove.
