Usuba
Stuffed Eggplants for Winter
Eggplants stuffed with onions and herbs in tomato sauce. A canned dish from Greek cuisine that keeps throughout the winter and works as an appetizer or side dish.
- Total
- 60 min
- Standard serving
- 968.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all ingredients for the preparation.
- 2
Step 2
Wash the eggplants and make a deep cut in the middle of each fruit with a sharp knife.
- 3
Step 3
Heat the vegetable oil until white smoke appears.
- 4
Step 4
Fry the eggplants in a portion of heated oil.
- 5
Step 5
Clean, wash and finely chop the onion. Fry it in the remaining oil for the filling.
- 6
Step 6
Sort through, wash, and finely chop the herbs.
- 7
Step 7
Add 40 g of salt to the herbs and mix with the fried onions.
- 8
Step 8
Wash the tomatoes, cut them into slices and pass through a meat grinder.
- 9
Step 9
Heat the tomato paste in an enameled pot until boiling.
- 10
Step 10
Press the tomato mass through a sieve and reduce by one third.
- 11
Step 11
Add sugar and the remaining salt. Put on heat and boil for 5–10 minutes.
- 12
Step 12
Add ground black pepper and allspice before the end of cooking. The sauce should be no lower than 80°C during packaging.
- 13
Step 13
Stuff the eggplants with the prepared mixture of onions and herbs. Arrange on a baking sheet.
- 14
Step 14
Pour tomato sauce into jars in a layer of 1–2 cm.
- 15
Step 15
Place the stuffed eggplants in jars (3–4 pieces per jar) and pour hot sauce over them.
- 16
Step 16
Cover the jars with boiled lids and roll them up slightly.
- 17
Step 17
Place the jars in a container with water at a temperature of 60–70°C. Sterilize half-liter jars for 60 minutes, liter jars for 100 minutes.
- 18
Step 18
Seal the jars tightly after sterilization. Turn them upside down and let cool.
- 19
Step 19
Store the jars with eggplants in a cool place.
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