Eggplant manjo for the winter
Cooking: 30 minutes
Today I prepared a delicious and spicy “Manzho” from eggplants. To be honest, such a snack in the winter season is always eaten, as they say, “to the last jar.” If you put it on the festive table, then guests will not only eat it very quickly, but will also learn the recipe for preparing this delicacy.
Ingredients
- Eggplants – 3 pcs.
- Bell pepper – 1 pc.
- Onions – 1 pc.
- Hot pepper – 0.5 pcs.
- Garlic – 2-5 cloves
- Carrots – 1 pc.
- Tomatoes – 3 pcs.
- Salt – 1 tsp.
- Sugar – 1 tsp.
- Vegetable oil – 100 ml
- Vinegar 9% – 40 ml
How to cook
Peel the onion and cut it into half rings. Remove the seeds from the bell pepper and cut it into cubes.
Wash, peel and cut the eggplants into slices.
Grind washed tomatoes, hot peppers, peeled carrots and garlic through a meat grinder.
Place eggplants, peppers and onions in a ladle.
Add carrot, hot pepper, garlic and carrot sauce.
Add salt and sugar.
Pour in vegetable oil.
Place the ladle of vegetables on the stove and simmer them for 30 minutes over moderate heat.
Pour in vinegar and stir.
Place manjo in a clean, sterilized glass jar.
Roll up the jar with a lid.
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1 comment on the recipe
Proportions for one jar - we are talking about a three-liter container, did I understand correctly?
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Wednesday, August 27, 2014 01:56 + in the quote book Bulgarian manzha, or How to fall in love with eggplant dishes once and for all
Manzha - delicious vegetable caviar with eggplants
Manzhi recipe
• 1 kg eggplants • 0.5 kg red sweet bell pepper • 0.5 kg tomatoes • 1 large carrot • 2 medium-sized onions • 60-70 ml vegetable oil for frying • 1 a tablespoon of granulated sugar (without a slide) • 1-3 cloves of garlic • salt and ground black pepper to taste
Preparation of manja
1. Wash ripe (but not overripe!) eggplants thoroughly with a brush, place on a dry baking sheet and place in a well-heated oven. bake. How long to bake eggplants in the oven? I bake the eggplants at 210 degrees for 15 minutes on one side, turn them over and bake for another 10-15 minutes on the other side. However, the baking time for eggplants in the oven may vary depending on their size and variety. The finished baked eggplants should change color from blue to brown, become soft, and the skin should wrinkle slightly. While the eggplants are baking, prepare the tomato dressing for the manja. It is very reminiscent of homemade squash caviar dressing. 2. Cut the onion into small cubes and fry it in vegetable oil until golden brown. 3. Peel the carrots, grate them on a fine grater, add to the onion and fry for 2-3 minutes. I deliberately grate carrots on a fine grater, since my children don’t particularly like them, and this way I “hide” them in all vegetable dishes. If you do not need to hide traces of carrots, then when preparing manja you can grate the carrots on a coarse grater or even cut them into thin strips. The taste of vegetable caviar with eggplants will not suffer at all from this. 4. The pulp of tomatoes, peeled, three on a coarse grater or cut into cubes - as you prefer. And if you have already managed to pickle tomatoes for the winter in jars, you can rub 1-2 salted tomatoes into tomato dressing for manja. 5. Transfer the chopped tomatoes to the fried onions and carrots. Bring the tomato dressing to a boil, add sugar and salt, simmer over low heat for 15 minutes. 6. In order not to waste time while the eggplants are baking and the tomato dressing for the manja is stewing, wash the fleshy bell peppers and remove the seeds and stalks. So that the finished manja has an attractive appearance and does not look like ordinary vegetable caviar with eggplants, but rather like a bright carpet of fallen autumn leaves in a forest or park, to prepare it I use only red bell peppers. Of course, in the absence of red, you can cook manja with yellow or green bell pepper. But, if you’re going to cook royal caviar with eggplants... In a word, you understand me! Bargaining is not appropriate here! 7. Cut the prepared bell pepper into medium-sized cubes. You should not grind it, otherwise only the skin of the pepper will remain in the finished manja. 8. Add chopped sweet red pepper to the tomato dressing and simmer over low heat for 10 minutes until the pepper becomes soft. 9. Meanwhile, the eggplants were already baked and even had time to cool a little. So all we have to do is peel them and cut the peeled vegetables into large cubes. 10. Add chopped baked eggplants to the rest of the vegetables, mix everything thoroughly. Add salt if necessary. Season with freshly ground black pepper. After 2-3 minutes, remove the saucepan with manja from the heat. 11. And finally, the final chord in preparing vegetable caviar with baked eggplants is to add garlic crushed in a press to the manja. If the manja is offered to children - 1-2 cloves, and if you decide to deprive your children of the pleasure of tasting royal vegetable caviar with eggplant - then all 3 cloves. Manja can be served either warm or cold. Since the eggplants for preparing vegetable caviar were pre-baked in the oven, they do not take too much vegetable oil when frying. And the manja turns out not at all greasy. You could even say dietary! I sincerely hope that by preparing manja, you will change your attitude towards eggplants and fall in love with dishes made from these vegetables! Source
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Manjo eggplant salad for the winter: step-by-step recipes, reviews
Manjo salad is a combination of eggplant, tomatoes, and other fresh vegetables. This dish can be eaten immediately after preparation or preserved in jars. Eggplant manjo for the winter is an excellent appetizer that will ideally complement an everyday or holiday table. You can prepare a delicious vegetable salad with eggplants using one of the proposed recipes.
Cooking features
One of the most important advantages of Manjo is its ease of preparation. Salad for the winter can be prepared from eggplants and any other vegetables. The appetizer can be made not spicy or you can give it a hot taste by adding red pepper.
Product selection rules
The main requirement is the freshness of the ingredients. Vegetables should be young, not overripe. The eggplants and tomatoes needed to prepare Manjo for the winter must be firm, dense and heavy. For salad, you should not take vegetables with external damage: cracks, dents, areas of rotting.
Preparing the dishes
Preparation of Manjo involves heat treatment of the components. You will need a deep enamel pan with thick walls so that its contents do not burn.
You can also use fireproof glass pans to simmer the dish. This material is environmentally friendly, safe, and therefore well suited for various workpieces.
It is recommended to preserve Manjo for the winter in 0.5 l or 0.7 l jars. They should first be washed thoroughly using antiseptic agents, then allowed to dry. Metal caps are used for screwing.
How to cook Eggplant Manjo for the winter
Making eggplant manjo is not a difficult process. Most of the time is spent on preliminary preparation of components. Vegetables are thoroughly washed, peeled and cut if necessary. There are many options for preparing Manjo, so you can choose the recipe at your discretion.
A simple recipe for eggplant manjo for the winter
With this recipe you can quickly prepare a delicious vegetable mixture with eggplant. This version of Manjo will definitely delight you with its excellent taste and ease of preparation.
- eggplants – 700 g;
- sweet pepper – 4 pieces;
- carrots – 2 pieces;
- tomatoes – 600 g;
- onion – 300 g;
- garlic – 7 cloves;
- salt, sugar - 30 g each;
- vinegar - 1 tbsp. l.;
- vegetable oil – 2 tbsp. l.
Ingredients
- eggplant – 500 g;
- large carrots – 1 pc.;
- onions – 4 pcs.;
- sweet bell pepper – 4 pcs.;
- tomatoes – 5 pcs.;
- red hot pepper – 1 pc.;
- garlic, head – 1 pc.;
- vegetable oil – 4 tbsp. l.;
- hops-suneli – 1 tsp;
- salt, sugar - 1 tbsp. l.
- vinegar 9% - 1 tsp.
How to cook delicious eggplant manjo
Let's cut the eggplant into small circles, cut the wide ones in half, mine are half a centimeter thick, place them in a separate deep bowl, add a teaspoon of salt, mix everything and pour boiled water over it. The eggplants should sit for at least half an hour.
Pour vegetable oil into a deep frying pan and add grated carrots and all the onions, cut into half rings. Let's put the frying pan on the fire and start simmering these vegetables.
Let's drain the water from the bowl with the eggplants; all the bitterness remains in it. You can squeeze them out a little with your hands and put them in a saucepan with carrots and onions. Add chopped sweet peppers there. Don't forget to chop and add hot chili pepper. Half a small pepper is enough. You don’t have to add seeds - this dramatically increases the pungency of the finished dish. The vegetables immediately release juice, reduce the heat and simmer the contents of the saucepan for at least 15 minutes.
At this time, cut the washed tomatoes into pieces and place them in a glass for an immersion blender.
After 5 minutes, the tomatoes turn into a homogeneous mass.
Pour the tomato component into a saucepan with vegetables. Add dry seasonings, salt and sugar. Continue to simmer the manjo and eggplant for another 15 minutes. This dish should not be caviar with a homogeneous composition. The beauty of manjo is that it is a salad with good medium and even large pieces. 2-3 minutes before the end of stewing, add half the chopped garlic and a little vinegar.
Turn off the fire. We begin to place eggplant manjos in pre-sterilized jars, half boiling, straight from the saucepan.
Before closing the jar, for better preservation and strengthening the garlic-eggplant taste, add a few pieces of garlic to each jar.
Close the jars with sterile lids. Let them cool and put them in the refrigerator. Let's try the hot salad.
Eggplant manjo salad is ready. It can be eaten immediately as a side dish for meat dishes.
Vegetables
How to cook manjo for the winter
There are not many recipes for making manjos for the winter. Try preparing several different versions of a delicious vegetable salad so that you can choose the most suitable one.
Classic recipe
- 1.3 kg tomato;
- 800 g eggplant;
- 1 kg of sweet pepper;
- 300 g onions;
- 200 g carrots;
- 6 cloves of garlic;
- 90 ml oil;
- 35 g salt;
- 45 g sugar;
- 45 ml vinegar;
- ground black pepper.
- Turn unpeeled tomatoes into puree.
- Cut the eggplants into slices and add them to the pan along with the tomatoes.
- Add vegetable pepper strips.
- Add coarsely grated carrots, minced onion and garlic.
- Pour in oil, vinegar, add salt and sugar, pepper.
- Bring everything to a boil, reduce heat to medium and simmer for 50 minutes.
With tomato paste
- 2 kg eggplant;
- 400 g tomato paste;
- 800 g onions;
- 120 ml oil;
- 1.2 kg of sweet pepper;
- 90 g sugar;
- 55 g salt;
- 70 ml vinegar;
- 400 g carrots;
- 10 cloves of garlic;
- black and red ground pepper.
- Dissolve tomato paste in 1.2 liters of boiled water, add vinegar, ground pepper, salt, sugar, chopped garlic.
- In a saucepan, brown onion half rings in oil.
- Add coarsely grated carrots and vegetable pepper strips to the onion.
- Add diced eggplant to the vegetables.
- Pour in the tomato sauce, bring to a boil, then simmer over moderate heat for 40 minutes.
