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Kherson region is known for its vegetables and fruits. No wonder many delicious dishes from the simplest products were invented here. One of the most popular is eggplants in Kherson style. This recipe can be used to prepare an appetizer for the holiday table. And if you change the recipe a little — you will get a great option for seaming for the winter.

Just a few decades ago, it was not possible to buy fresh vegetables in the winter. But they are necessary for the organism, and they taste good! Therefore, the hostess did a variety of canning for the winter. In the Kherson region, where many aubergines are grown, eggplant preservation was especially popular.

Ingredients

Here's what you need to cook eggplant in Kherson style (as an appetizer):

  • eggplant — 3 pieces;
  • tomato — 2 pieces (preferably Mikado or Oxheart tomatoes);
  • sweet red pepper — 2 pieces;
  • garlic — 2 cloves;
  • onion — 1 piece;
  • sunflower oil — 3-4 tablespoons;
  • lemon juice — from ¼ lemon;
  • salt, sugar, pepper.

The cooking process

  1. All vegetables need to be washed and peeled.
  2. Cut eggplant and peppers in half and bake in the oven until they are roasted.
  3. At this time, you need to blanch the tomatoes (fill them with dill and peel) and cut them into small cubes.
  4. Peel a squash, grate it and chop finely.
  5. Add oil, garlic, grated onion, lemon juice and spices. Mix the mixture thoroughly until smooth.
  6. Serve with fresh bread or croutons.

Almost the same recipe can be used for canned eggplants.

Here's what you need:

  • eggplant — 3 kilograms;
  • sweet red pepper — 2 kilograms;
  • peeled garlic — 1 cup;
  • sugar — 1 cup;
  • hot pepper — 2 pieces (this number is approximate, pay attention to your taste);
  • sunflower oil — 1 cup;
  • vinegar — 1 cup;
  • salt — to taste.

Cut the aubergines into medium-sized cubes and cover with salt to remove excess bitterness. After an hour, rinse the eggplant from the salt and juice.

Roll the garlic, sweet and hot peppers through a meat grinder. Then boil this mixture, add salt, sugar, vinegar, sunflower oil and eggplant. Stew for 15-10 minutes. The dish is ready, it can be decomposed into sterilized jars and preserved!

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