Manzho is a bright Bulgarian eggplant salad for the winter.
Harvesting is very simple, it turns fragrant and full of vitamins. An urgent need to try!
Eggplant mange - general principles of preparation
The base of the salad is vegetables. But sometimes beans are added to it. In a traditional recipe, all the ingredients are put together, stewed until cooked. To improve the taste and variety, you can partially fry vegetables.
What is put in the mange:
• Eggplant. If the vegetables are small and young, you can not soak them. If you know for sure that the eggplant is bitter, it is better to pour it with salt and hold it. In this case, the amount of salt for the prescription needs to be reduced.
• Tomatoes. Salad is cooked in tomato sauce. Vegetables are twisted. You can use tomato paste, such a recipe is below.
• Carrots and onions. Cut large, ennoble appetizer.
• Sweet pepper. In the classic recipe is added along with eggplant, that is, in the same amount. You can cut, throw less.
• Garlic, hot peppers, spices. Added for taste, at the end of the salad you can try.
• Vinegar is a preservative, inhibits the development of microbes, makes the taste brighter.
Usually manjo rolled up for the winter. The salad does not require sterilization. The boiling blank must be poured into jars, corked.
A simple recipe for eggplant mango for the winter
A variant of the light and simplest mango appetizer with eggplant for the winter. All products are stewed in the total mass, do not require pre-frying, boiling. In order for everything to work out, you just need to strictly observe the proportions indicated below.
Ingredients
• 300 g carrots;
• eggplant 2 kg;
• garlic one head;
• tomatoes 3 kg;
• kilogram of onion;
• 80 g of salt;
• oil one glass;
• 2 kg of pepper;
• 100 g of vinegar 9%;
• 0.3 pods of hot pepper;
• 100 g of sugar.
Cooking
1. Rinse all vegetables, put on a table, let them dry.
2. Peel the onions and carrots. Cut the vegetables into strips. For carrots, you can use a coarse grater with a suitable nozzle.
3. Pods of pepper cut in half, remove the seed boxes, chop into strips.
4. Eggplant crumble in circles of 0.5 cm.
5. Tomatoes and a half of hot pepper pod twist through a meat grinder or chopped by a food processor. Garlic can be minced with them.
6. Pour in the oil, vinegar and pour salt and sugar into the pan, put on the stove, add the twisted tomato, stir well.
7. Put all the other vegetables, let the salad boil.
8. Remove the heat, cook for 40 minutes.
9. This time is enough to prepare cans and lids.
10. Pour a hot snack, cork, send to cool upside down under a coat or warm blanket.
Eggplant mango not for winter
A variant of mango salad that can be prepared for dinner. Vegetables are overcooked, the dish is very aromatic, tasty.
Ingredients
• 3 eggplants;
• 7 tomatoes;
• 2 carrots;
• onion head;
• 2 peppers;
• 50 ml of oil;
• 2 cloves of garlic;
• 1 tsp salts;
• a spoonful of sugar.
Cooking
1. Washed eggplant should be cut into mugs, sprinkled with salt. After 30 minutes, they must be rinsed and squeezed out well.
2. Fry the soaked and wrung out circles of the vegetable in vegetable oil until lightly crusted.
3. Remove the eggplant, add more oil. Fry the onion, sliced in half rings, add shredded carrots,
4. Grate the tomatoes, transfer to a pan, simmer for about five minutes.
5. Add salt and sugar to the tomato mass, stir.
6. Put the fried eggplant in a saucepan, pouring straw pepper and shaking the vegetable mass from the pan.
7. Put on a small fire, simmer under the lid for about 20 minutes, start the countdown after boiling.
8. Add chopped garlic, herbs and immediately turn off.
9. Let the dish brew for 20 minutes. It can be used in any form: hot, cold, served with side dishes or just with bread.
Eggplant mango for the winter (with zucchini)
Recipe for mixed mango salad, in which, in addition to eggplant, zucchini is added. If they are large and with a thick skin, then first you need to peel the fruits, remove the seeds, and only then weighed according to the recipe.
Ingredients
• tomatoes 2.5 kg;
• 1.5 kg of squash;
• 220 ml of oil;
• 700 g of onion;
• 600 g of carrots;
• sugar 100 g;
• salts of 100 g;
• 50 g of garlic;
• sweet pepper 1.5 kg;
• 1.5 kg of eggplant;
• 70 ml of vinegar 12%.
Cooking
1. Cut into large cubes eggplant and zucchini, you can immediately connect them in one bowl.
2. Peppers, carrots and onions, after peeling and freeing all that is superfluous, need to be cut into strips.
3. Twist or chop the tomatoes in any other way, you can immediately with peeled garlic cloves.
4. Pour vegetable oil into a large pot with a thick bottom. Add vegetables to it: onions and carrots. Sauté until transparent.
5. Add chopped pepper, zucchini and eggplant, pour the tomato mass with garlic, heat until boiling.
6. Mix vinegar with salt and sugar. If desired, add allspice, other spices to your liking. Pour into a snack.
7. Once the manjo boils, you can reduce the fire. Stew the salad under the lid for about half an hour, do not let the zucchini and eggplant boil.
8. Pour the workpiece into a suitable container, seal.
Eggplant Manjo with Tomato Paste
This version of the eggplant mango recipe for the winter is useful for those who do not have tomatoes. With tomato paste, the appetizer will also turn out delicious, if done correctly.
Ingredients
• 2.5 kg of eggplant;
• 0.5 liters of paste;
• kilogram of onion;
• oil exactly 150 ml;
• one and a half kilograms of pepper;
• sugar 110 grams;
• salt 70 grams, adjust to taste;
• 90 ml of vinegar 9%;
• 500 grams of carrots;
• garlic, hot pepper if desired.
Cooking
1. Dilute the tomato paste in water (1.5 liters). Add spices to the pour, pour vinegar. You can immediately pour the crushed pod of hot pepper, a head of garlic, if you add them.
2. Pour oil into the pan, add the onion shredded in large half rings, lightly brown.
3. Pour the carrot to the onion, and after a couple of minutes, a straw of sweet pepper.
4. Lastly, pieces of eggplant are added to the pan. They need to be cut into large circles or medium-sized cubes.
5. Pour the appetizer with diluted tomato paste with spices and vinegar, add heat, let the boil boil.
6. Now you need to reduce the fire, boil the salad for 35-40 minutes, spread out and you can roll up.
Winter eggplant mango with beans
A variant of a hearty manjo salad, for which the beans must be poured in advance so that it swells well, is cooked faster.
Ingredients
• 2 kilograms of eggplant;
• 0.35 kg of white or red beans;
• 1.5 kg of pepper;
• 3 kilograms of tomatoes;
• 700 grams of onions;
• 0.3 kg of carrots;
• 0.09 L of vinegar 9%;
• 0.3 tbsp. Sahara;
• a glass of oil;
• 3 tbsp. l with a mountain of salt;
• large head of garlic;
• Chile 0.5 pod.
Cooking
1. Soak beans in cold water the day before. Rinse well before cooking, fill with clean liquid. Put on the stove, boil until soft, but do not overdo it, the beans should remain whole.
2. As usual, chop the peppers and onions with carrots.
3. Grind the tomatoes into a smoothie. The skin does not need to be removed.
4. Cut the eggplant into slices up to a centimeter wide.
5. Pour the oil into the pan, add all the vegetables and tomato puree at once.
6. Season with spices, boil for ten minutes.
7. Now you can add to the workpiece boiled, freed beans, chopped garlic.
8. Cook under the lid for another half hour, taste it, if necessary add more salt, hot pepper.
9. Fill boiling billet in jars, tightly seal.
Fried eggplant mango
A variant of spicy, fragrant manjo salad that uses fried eggplant. The amount of oil for the snack itself is indicated, you will need another about a glass to fry the pieces.
Ingredients
• 2 kg of eggplant;
• 2.8 liters of twisted tomatoes;
• one and a half kilograms of pepper;
• onion kilogram;
• 0.7 cups of unrefined oil;
• 0.5 kg of carrots;
• 0.5 tbsp. vinegar 9%;
• 70 g of sugar;
• 70 g of salt;
• hot pepper pod;
• 0.5 tsp black pepper;
• 40 g of garlic.
Cooking
1. Cut the eggplants across into 0.54 cm circles. Fry them in a skillet with butter. Make a big fire, brown on both sides, but do not bring to softness.
2. In an incomplete glass of oil, fry the onions and carrots, add pepper, tomatoes, and boil for ten minutes.
3. Now you can put the fried eggplant mugs.
4. Chop the garlic, hot pepper and also add to the appetizer.
5. Season with salt, sugar, vinegar, mix well and simmer after boiling for another 25-30 minutes. Often stirring the manjo is not necessary to keep the pieces of eggplant intact.
6. Distribute the hot salad into jars, clog.
Eggplant Manjo - Tips & Tricks
• Do not lay eggplant salad in large jars if you have a small family. After opening, it is advisable to use the snack all at once. In the refrigerator, you can store no more than a day and only in a closed container.
• Place the hot salad in the jar to the very top so that there is no air gap between the lid and the snack. Then the mold will not have a single chance.
• If mold suddenly appears in a jar of lettuce, you must immediately discard the snack. Remove plaque and eat manjo in food is no longer possible.
• For winter workpieces, refined oil is not recommended. If you do not like the aroma of sunflower, then you can always use olive, mustard or any other plant product. You can take a mixture of different oils.
• Vinegar in a workpiece made of eggplant must be placed strictly according to the recipe. If you need to dilute the essence, then the proportions can be found on the product label.
