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Eggplant for the winter in the refrigerator with vegetables. canned eggplant

Eggplant for the winter in the refrigerator with vegetables. canned eggplant

19.10.2019

Step-by-step eggplant recipes for the winter without sterilization in tomato, with garlic, whole

2018-07-07 Marina Vykhodtseva

Grade
prescription

24536

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

6 gr.

66 kcal.

Option 1: A classic eggplant recipe for the winter without sterilization

A very tasty and easy way to harvest eggplant for the winter without sterilization. As a result, we get a wonderful appetizer or salad. You can lay out and roll such a blank into jars of any volume, only it is important to first steam or ignite them well. Additionally, in addition to eggplant, this recipe needs tomatoes. You can take ready-made tomato juice in the same amount.

Ingredients

2 kg of eggplant;
3 kg of tomatoes;
2 tablespoons of salt;
130 g of sugar;
2 hot peppers;
70 g of garlic;
130 ml of vinegar 9%;
1.5 kg of sweet pepper;
300 ml vegetable oil.

Step-by-step recipe for classic eggplant without sterilization

We start with tomatoes. Cut the washed tomatoes into slices and twist through a meat grinder. You can run it through a juicer, get rid of the skins and bones, as you like. Pour the tomato into a large saucepan or into a basin, put on the stove. Chop finely hot pepper, add.

When boiling, there will be a foam on the tomato that needs to be removed. After that, add salt with sugar, vegetable oil. Boil for a couple of minutes.

While the tomato is heating and boiling, you need to cook the rest of the vegetables. Remove the seeds from the peppers, cut the vegetable into large cubes. Cut off the ends of the eggplant. We also cut them into cubes or slices, like vegetables for a salad. Garlic is simply crushed in any convenient way.

Pour the eggplant and pepper into the tomato. Cook for 15-20 minutes until almost soft, then throw in the garlic, stir, cook for another three minutes, pour in the vinegar, stir.

After adding vinegar, we take a ladle or a large ladle, stir and collect eggplant, pour into sterile jars, filling to the top. Immediately cover, roll up and turn over.

The cooking time of eggplant depends on the degree of maturity and variety, tomato acid. It is better to directly check the readiness by piercing the pieces, they should not fall apart.

Option 2: A quick eggplant recipe for the winter without sterilization

Another simple eggplant recipe that does not require sterilization, but in this version you don’t even need to twist the tomato, everything is much simpler and faster. You can immediately put a pot of oil on the stove and start cooking. We sterilize jars in advance.

Ingredients

500 g of onion;
1 kg of eggplant;
500 g pepper;
1 kg of tomatoes;
1 st. l. salt;
3 spoons of sugar;
a spoonful of vinegar;
a glass of oil.

How to quickly cook eggplant without sterilization

Cut the onion into cubes or half rings. We heat the oil, throw the vegetable into it and start frying. Cut the eggplant into cubes, toss to the onion after two minutes. Stirring, cook for the same amount of time, no need to brown.

Cut the pepper into strips, strips or cubes. Cut the tomatoes into slices or just slices. Lay to the eggplant, add salt and sugar, stir and cover. Cooking after boiling for a quarter of an hour.

At the end of cooking, pour a spoonful of vinegar, then mix well, pack the eggplants in clean and dry jars.

You can make such a preparation with the addition of carrots, cut a couple of pieces and put them in oil after the onion, let them fry a little, then add the eggplant pieces.

Option 3: Eggplants for the winter without sterilization "Like mushrooms"

There are many variations of such a blank, as well as names. The output is a thick appetizer, reminiscent of the appearance and taste of mushrooms. The recipe is convenient because in addition to eggplant and garlic, almost nothing is needed. The workpiece is perfectly stored, does not require sterilization, and cooking does not take much time.

Ingredients

2.5 kg of eggplant;
2.5 liters of water;
200 ml of oil;
50 g dill;
1 head of garlic;
100 ml of vinegar;
100 g of salt.

How to cook

To cook these eggplants, you need a large pot of about 6 liters and a large frying pan. You can take a cauldron or a saucepan in which you can fit all the ingredients. Pour water into a saucepan, salt, bring to a boil.

We cut the eggplant into cubes of two centimeters, you do not need to do smaller. We fall asleep in boiling water, boil for five minutes. Periodically lower the pieces and stir so that everything has time to cook.

We chop the garlic and dill. Prepare the vinegar. Pour the oil into a frying pan or other utensils used for frying. We lay the eggplants and begin to stew them in oil. Immediately add garlic, after a minute dill. Stirring, cook for 3-4 minutes.

Pour table vinegar into the eggplant, mix, then reduce the heat to a minimum, but do not turn off completely. We pick up a snack with a large spoon, put the boiling eggplants in sterile jars, roll them up.

If initially the eggplants are not very young, they have a lot of seeds and the skin is quite tough, then you can stew them in a pan a little longer, increase the time to 10-12 minutes. It is allowed to peel vegetables from the skin before use, but in this embodiment, the pieces keep their shape very poorly.

Option 4: Pickled eggplant for the winter without sterilization

The recipe for eggplant marinated in brine for the winter. As a result, we get a fairly spicy and very fragrant snack. When serving, slices of such eggplants can be sprinkled with fresh garlic and herbs, poured with fragrant vegetable oil, or sprinkled with chopped nuts. We choose only young vegetables with dense pulp without seeds. In this case, the pieces will retain their shape, and taste like mushrooms.

Ingredients

1.5 kg of eggplant;
4 cloves of garlic (or more);
4 laurels;
1.5 tablespoons of sugar;
1 hot pepper;
4 tablespoons of vinegar (we take 9%);
liter of water;
10 peppercorns;
1 spoon of salt.

Step by step recipe

Cut off the ends of the eggplant on both sides. Then we cut each lengthwise into two halves, and then again. From each vegetable we get four large pieces.

Measure out two liters of water. Add a teaspoon of salt. Put on the stove, bring to a boil. We lay the eggplants and after that we immediately spot for five minutes. When cooking, periodically lower the pieces with a slotted spoon, then we take them out of the water with it.

While the eggplants are blanching, we prepare sterile jars. At the bottom of each we throw garlic cloves, hot peppers, peppercorns. We take out the eggplants from the pan with a slotted spoon, shake off the hot water, immediately put the pieces in jars.

We introduce the remaining salt, laurel into a liter of boiling water, boil for a minute. Pour vinegar into a jar of eggplant, and then brine. We immediately put on the lid, roll it up. Keep upside down on the neck until completely cooled.

You can cut eggplant for pickling not only lengthwise, but also in thick circles of two or three centimeters, this option is more suitable for large specimens.

Option 5: Eggplants for the winter without whole sterilization

Another eggplant recipe for the winter without sterilization, which is worth attention. Vegetables are harvested in whole jars, so we choose small specimens. You can use this preparation as an independent snack or for the subsequent preparation of other dishes. In general, the option is convenient when you urgently need to determine the crop, but there is absolutely no time for this. Calculation for a three-liter jar.

Ingredients

50 ml of vinegar;
eggplant;
a spoonful of salt;
2 spoons of sugar;
1.5 liters of water;
5 peppercorns;
little laurel.

How to cook

At the bottom of a three-liter steamed jar we send peppercorns and laurel. We wash the eggplant, dry it, cut off the tips from the edges. We put it in a jar, like cucumbers, trying not to leave large voids.

Pour the eggplants with boiling water, put on the lid and leave for half an hour. Drain the water into the pan, boil again, pour the vegetables in the jar. The second time we stand for a quarter of an hour and again pour into a saucepan.

Now add salt and sugar, boil the brine for a couple of minutes, you can pour in a few tablespoons of water, as the liquid will evaporate a little. Pour table vinegar into the prepared brine. After that, immediately pour the steamed eggplants and cork. We put the jar on the lid, put on a blanket, leave it in this position for a couple of days.

In this recipe, it is undesirable to divide the ingredients, put the eggplants in small jars. Due to the volume, the workpiece slowly cools down, in the process steaming and warming up of vegetables takes place.

Summer will go away, but you can take its taste with you by making delicious vegetable preparations. Pickled eggplants can be prepared for the winter according to different recipes: according to some - tender, according to others - spicy, whole and cut into pieces. They will certainly please not only your family members, but also guests. If you pickle them correctly, then there will be no trouble and the blanks will stand quietly until spring, unless they are eaten earlier, which is quite likely.

How to pickle eggplant

Medium-sized and slightly unripe blue-violet eggplants are best suited for preservation. Overripe fruits have loose pulp and large seeds, and when pickled, they become tough, like rubber. But if you marinate young ones, they will taste like mushrooms, they will be tender and crispy.
Before cooking for an hour or two, eggplants should be soaked in lightly salted water. This will achieve two goals: improve the organoleptic qualities of the future snack due to the removal of bitterness and save money, since salted vegetables absorb less oil during frying. However, it’s still not worth salting the water in which the “blue ones” are soaked, because because of this, the workpiece for the winter can turn out to be oversalted.
For the preservation of canned food, care must be taken to ensure that vegetables and jars are cleanly washed. In addition, some recipes require sterilization of the workpiece already in banks. You cannot skip this step.

Easy Pickled Eggplant Recipe

eggplant - 5 kg;
salt - 80–100 g;
table vinegar (9 percent) - 0.5 l;
water - 2 l.

Cooking method:

Cut the eggplant lengthwise into 4 parts, salt well, put in an enameled container, put oppression on it. After 2 hours, rinse the eggplant under running water.
Pour water into the pan, vinegar into it, put the eggplants, put the pan on the fire.
Cook over low heat until the skin of the "blue ones" is easily pierced with a fork. It usually takes no more than 20 minutes.
Carefully remove the eggplants from the pan, immediately packing them tightly into the jars. Banks, of course, should be sterilized in advance, prepare lids for them. For the number of eggplants indicated in the recipe, two cans of 3 liters each, or three two-liter, or four one and a half liter cans are required. Smaller jars will no longer fit.
Boil the marinade again and pour over the eggplants.
Roll up the banks. After cooling at room temperature, store them for winter storage.

This recipe is the easiest, it does not even need any spices. However, this does not mean that they cannot be added. You can do this, focusing on your taste and home canning experience. Usually garlic, turmeric, basil, coriander, black and allspice go well with eggplant.

Whole marinated eggplant

eggplant - 2 kg;
basil - 3 branches;
parsley - 3 sprigs;
dill - 3 umbrellas;
bay leaf - 2 pcs.;
garlic - 1 head;
salt - 20 g;
sugar - 20 g;
water - 2.5 liters.

Cooking method:

Select young eggplants no longer than 15 cm long and much smaller than the neck of a standard jar. Wash, cut off the tails. Soak for an hour in cool water.
While the eggplants are soaking, sterilize a three-liter jar - the amount of products in the recipe is designed for just such a volume.
Boil 2.5 liters of water, dissolve salt and sugar in it.
Put eggplants in a saucepan and boil them for a quarter of an hour. Pierce the skin of one vegetable with a toothpick. If it pierces easily, the eggplant is ready.
Put garlic cloves, washed greens, dill and laurel leaves on the bottom of the jar.
Pack the eggplant as tightly as possible into the jar.
Pour in the vinegar.
Fill to the top with boiling brine.
Roll up the cans and turn over. After cooling, put in the pantry, where the blanks are stored for the winter.

Whole marinated eggplants look appetizing and have a delicate flavor that just about everyone loves.

Eggplant marinated with tomatoes

tomatoes - 1 kg;
eggplant - 1 kg;
vegetable oil - 0.2 l;
table vinegar (9 percent) - 100 ml;
garlic - 1 head;
basil - 3 branches;
salt - 30 g;
sugar - 60 g.

Cooking method:

Cut the washed eggplant into circles, add a tablespoon of salt, place a load on them.
Cut the tomatoes in half, if they are very large - into quarters, sprinkle with a few pinches of salt.
After an hour, rinse the eggplant, dry it with a kitchen towel.
Peel the garlic and run it through a press.
Finely chop the basil.
Heat the oil in a large saucepan, put the vegetables in it along with garlic and basil, add the remaining salt and sugar.
Simmer over very low heat, stirring occasionally to prevent burning, for 40 minutes.
Pour in the vinegar, simmer for another 10 minutes and pour into prepared (that is, sterilized) jars. Seal them and let cool.

Eggplant marinated with tomatoes can be eaten not only as a snack. It is very convenient to use this blank for the winter as a sauce for pasta and other dishes. Another way to eat this dish is to spread it on bread like caviar and eat such a sandwich.

Georgian marinated eggplant

eggplant - 3 kg;
water - 5 l;
garlic - 0.2 kg;
walnuts (without shell) - 0.2 kg;
sugar - 140 g;
salt - 80 g;
vegetable oil - 0.2 l;
vinegar essence (70 percent) - 60 ml;
mint (dried) - 5 g;
black pepper (peas) - 15 pcs.

Cooking method:

Select medium-sized eggplants, wash, cut off the stalks, make 4 cuts along each eggplant, not reaching the end of three centimeters.
Pour three liters of water, dissolving three tablespoons of salt in it before that. Soak for an hour.
Wash the eggplants and peel them off.
Without slicing, fry the pulp on all sides in oil, put the “blue ones” on a napkin so that excess oil is drained from them.
Peel the garlic, pass through the meat grinder along with the nuts.
Mix walnut-garlic paste with mint.
Stuff the eggplants with this paste, carefully filling the slits with it.
Sterilize jars. Spread pepper over them, pour vinegar essence.
Carefully place the stuffed eggplants in jars.
From two liters of water, the remaining salt, sugar, prepare the marinade. Pour eggplant with boiling marinade.
Cover the jars with lids and sterilize for 40 minutes.
Close the jars with metal lids, let cool. After cooling, remove for the winter.

Georgian-style marinated eggplants stuffed with walnut-garlic filling look unusual and have a burning taste. They will appeal to lovers of spicy snacks.

Korean marinated eggplant

eggplant - 1 kg;
carrots - 0.2 kg;
bell pepper - 0.4 kg;
garlic - 50 g;
onion - 0.2 kg;
water - 2 l;
ground coriander - 20 g;
vegetable oil - 0.25 l;
sugar - 20 g;
salt - 20 g;
apple cider vinegar - 0.18 l;
black pepper (ground) - 15 g.

Cooking method:

Peel the carrots, grate for Korean salads. In its absence, you can simply cut the carrots into thin long strips, but this is a troublesome task.
Pour boiling water over the carrots and leave in hot water until it cools completely.
Wash the eggplant, cut the sepals, cut in half lengthwise and, without peeling, cut into semicircles.
In salted water (2 liters), using half the salt indicated in the recipe, boil the eggplant for 5 minutes. Cool slightly, remove from water, squeeze.
Peel the onion and cut into thin half rings.
Wash peppers, remove seeds, cut into thin strips.
Chop the garlic by passing through the garlic.
Prepare the marinade by mixing garlic, oil, salt, sugar, vinegar, and coriander.
Mix vegetables in another bowl.
Pour the marinade into the vegetables and mix well. After 10 minutes, mix again and arrange in sterilized jars. It will take three half-liter.
Cover jars with lids. Put a cloth on the bottom of a large saucepan, put jars of snacks on it, pour water into the pan up to the neck of the jars. Sterilize for 20 minutes.
Take out the jars, close with metal lids. In winter, they can be stored at room temperature.

Korean-style marinated eggplant is a spicy appetizer that can be served with both meat and fish.

Egyptian marinated eggplant

eggplant - 2 kg;
apple cider vinegar - 20 ml;
parsley - 100 g;
lemon juice - 100 ml;
garlic - 50 g;
bell pepper - 0.2 kg;
chili pepper - 1 pod;
ground coriander - 20 g;
cumin - 10 g;
ground red pepper - 2 g;
curry - 10 g;
salt - 20 g;
olive oil - 200 ml.

Cooking method:

Wash the eggplant; without peeling, put on a baking sheet, laying parchment paper on it, bake whole in the oven until soft.
Remove, let cool, cut off the stalks, sprinkle the cut points with salt. On one side, make a longitudinal cut in each eggplant and also sprinkle with salt, just a little bit.
Wash, de-seed peppers, cut into small pieces.
Crush the garlic.
Finely chop the parsley.
Mix peppers, parsley, garlic, season with vinegar and lemon juice mixed with seasonings.
Start eggplant.
Place the eggplant in a sterilized jar. Pour in oil and refrigerate.

There are eggplants marinated in Egyptian style, you can already in a week - during this time they will have time to acquire the proper taste and aroma. But still, it’s worth leaving at least a little of this snack until winter: you can store it in the refrigerator for 3 months.

French marinated eggplant

young eggplants, no longer than 15 cm - 5 kg;
fresh cilantro - 100 g;
fresh parsley - 100 g;
fresh dill - 100 g;
stem celery - 0.2 kg;
carrots - 0.2 kg;
garlic - 20 g;
Bulgarian pepper - 0.4 kg;
water - 2 l;
salt - 100 g;
sugar - 100 g;
allspice peas - 10 pcs.;
black peppercorns - 15 pcs.;
cloves - 5 pcs.;
laurel leaves - 5 pcs.;
ground coriander - 5 g;
ground cinnamon - 5 g;
apple cider vinegar (6 percent) - 250 ml.

Cooking method:

Wash the eggplant, cut off the stalk, cut lengthwise, but not completely: so that the eggplant opens like a book.
With a teaspoon, carefully remove the seed part from the very center of the eggplant, making room for the filling.
Boil the eggplants for 5 minutes in water salted to taste (water and salt needed for boiling eggplants are not included in the recipe).
Place the eggplant in a colander. To make the water drain better, press them with a plate, placing a small weight on top.
Wash, dry, finely chop the herbs.
Chop the celery as finely as possible.
Grate the peeled carrots: the smaller, the better.
Mix celery with herbs and carrots.
Crush the garlic and put to the greens, mix everything well.
Stuff eggplants with greens with carrots and celery, carefully put them in sterilized jars.
From the remaining ingredients, boil the marinade, let it boil for 2 minutes.
Pour eggplant with boiling marinade. Roll up cans, turn over, wrap. After complete cooling, remove for the winter.

French-style marinated eggplant is a gourmet appetizer that will delight all winter even when stored at room temperature.

Pickled eggplant that tastes like mushrooms

eggplant - 1 kg;
salt - 10 g;
onion - 100 g;
garlic - 5 cloves;
vegetable oil - 50 ml;
water - 0.5 l;
salt - 50 g;
apple cider vinegar (6 percent) - 100 ml;
bay leaf - 1 pc.;
black peppercorns - 7 pcs.

Cooking method:

Peel the washed and dried eggplants and cut into cubes so that they resemble the legs of mushrooms.
Put in a bowl, salt and leave for an hour.
Rinse, dry, fry in oil so that they acquire a pleasant shade.
Peel the onion and garlic. Cut the onion into half rings, the garlic into slices.
Put the onion on top of the eggplant, garlic on top of it.
Boil the marinade from the rest, pour eggplant over it, cover and put in the refrigerator for three days.
Sterilize two half-liter jars and their lids.
Put in a jar, mixing, pickled eggplant.
Sterilize jars for 20 minutes, seal. When cool, put in pantry.

Eggplant marinated according to this recipe tastes like mushrooms.

Whatever recipe you choose, eggplant marinated according to it will decorate the winter table, reminding you of summer.

I offer you another interesting recipe for semi-finished eggplant. Such eggplants are well stored, and in winter, when you open the jar, you can cut the eggplant into pieces and add onions, herbs, garlic and season with fragrant oil. Get a quick quick snack.

To harvest whole pickled eggplants for the winter, it is better to take medium-sized eggplants, although if you increase the proportions and harvest 2-3 liters in jars, then you can take large ones. From my own experience, I’ll say that I rolled up in a larger volume, but there are a lot of eggplants in a jar and it will take a long time to eat them. Therefore, for me, 1 liter cans are the best option.

So, to prepare whole eggplants marinated for the winter, prepare all the products on the list.

Wash the eggplants in running water, cut off the tails. Prick the eggplant with a fork on two opposite sides.

Prepare the brine in which the eggplants will be cooked. To prepare a 1 liter jar, it is enough to take 1.5 liters of water and 100 g of salt. Boil water, add salt and let it dissolve. Then dip the eggplants into the brine and cook from the moment of boiling for 6-7 minutes. If all the eggplants do not fit, you can boil them in parts.

Sterilize jars for harvesting over steam, pour vinegar on the bottom and put a few pieces of bell pepper and garlic. Spread the boiled eggplant tightly in a jar, pressing down so that there are no voids. Add the remaining garlic and vinegar between layers. Thus, fill the jar to the top.

Bring the brine in which the eggplants were boiled to a boil, pour over the vegetables in a jar. Scald the lid with boiling water and cover the jar. Lay a linen napkin folded 2-3 times on the bottom of the pan, put the jar and fill the pan with hot water. From the moment the water boils, sterilize for 10 minutes.

Take the jar out of the water and roll it up with a key, turn it upside down and leave it to cool completely, wrapping it in a blanket. Whole marinated eggplants are ready for the winter.

Delicious preparations for you!

Eggplants appear in abundance closer to autumn. At this time of the year, you can buy them almost cheaply. How do you want to quickly cook eggplant for the winter! How cool to print a jar, another for the New Year!

Perhaps you are new to the culinary business, and do not know the appropriate recipes, have no idea how to cook it all tastier and more efficiently? Take advantage of eight amazing recipes and arrange a real belly feast in the cold winter!

Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, it's easy to do - you just need to close them for the winter.

There are many eggplant recipes for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious eggplant preservation recipes for the winter.

Canned eggplant for the winter: a traditional recipe - quick and tasty

The sequence of actions for the correct preparation of eggplant dishes is crucial. By following simple principles, changing the ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help to save the full vitamin complex contained in the vegetable.

This dish does not take much time. But even despite all the simplicity, preservation comes out very nutritious and tasty.

Components:

Eggplant - 2 kilograms;
Tomatoes - 1.2 kilograms;
Salad pepper - 0.5 kilograms;
Carrot - 0.5 kilograms;
Onion - 0.5 kilograms;
Greens - 50 grams each;
Garlic - 1.5 heads;
Salt and sugar - 1.5 tablespoons each;
Oil - 0.6 liters;

Cut off the stems of the eggplants. Cut the vegetables into rings about one and a half centimeters wide, do not forget to salt. Put in a bowl and leave for an hour. Skin the tomatoes.

To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse in cool water. Cut them into slices. Cut the onion into rings, like a carrot. Remove seeds from lettuce and chop into cubes. Finely chop the garlic and herbs.

It is necessary to lay out the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The top one - that is, eggplant - sprinkle with chopped herbs and pour over with oil.

Close the pot and put on medium gas level. It takes about an hour to simmer the dish. In the meantime, it is stewed, sterilize the jars. When the appetizer reaches readiness, transfer it to jars and cover with lids. Then sterilize in a pot of water for another half hour.

After rolling up the jars, put them upside down and leave wrapped for a couple of days. It is advisable to remove the eggplants in the pantry, but if the room is cool enough, you can leave it there.

Georgian recipe for preserving eggplant for the winter

This variant of preservation, which is called “you will lick your fingers”, will be appreciated by fans of spicy. To put spicy eggplants in jars in the bins for the winter, using Georgian cooking recipes, we need the following components:

Eggplant - 5 kilograms;
Salad pepper - 17 pieces;
Garlic - 21 cloves;
Hot pepper - 5 pieces;
Salt - 2 tablespoons;
Sugar - 4 tablespoons;
Vinegar - 0.3 liters;
Oil - 0.35 liters;

Chop eggplant into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Salad pepper clean from seeds and crumble in a blender. Chili right along with the seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a pan until the light flesh begins to be covered with a golden crust.

Put peppers and garlic in a saucepan, pour oil and vinegar. Boil it all and pour eggplant into it. Add salt and sugar, and then boil for another ten minutes.

Now you can roll the resulting mixture into prepared jars. It remains only to turn them over, wrap them up and wait until they cool down.

Eggplant in Korean

In Korea, they also like to eat eggplant. And they know how to cook delicious food too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe - you must try it.

Components:

Eggplant - 4.7 kilograms;
Salad pepper - 1.2 kilograms;
Carrot - 1.2 kilograms;
Onions - 1.2 kilograms;
Garlic - 2 large heads;
Vinegar - 2 tablespoons;
Ground hot pepper - 2 teaspoons;
Salt - according to taste preferences.

Wash vegetables. Chop eggplant into strips and salt. And let them stand in silence and stillness for about an hour so that they release all their liquid.

Peeled carrots must be grated, which is used to cook carrots in Korean. The regular one won't work here. It is better to use a special one, because cutting a fresh carrot into such thin straws with a knife will be extremely troublesome.

Gut the lettuce pepper and free from seeds, cut into strips. Onions - in half rings, and garlic cloves are passed through a special garlic crusher. If this is not available, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplant in a pan and mix with other vegetables.

Arrange the resulting salad in pre-prepared jars. But it's still too early to roll. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll up, cover and leave to cool.

Eggplant Lecho for the winter

A very simple and fairly quick recipe for eggplant lecho will surely fall in love with all your household members.

Components:

Eggplant - 2.3 kilograms;
Tomatoes - 2 kilograms;
Salad pepper - 0.6 kilograms;
Hot pepper - 2 pods;
Garlic - 4 cloves;
Dill - 1 bunch.
Sugar - 0.5 cups;
Salt - 2 tablespoons;
Oil - 0.2 liters;
Vinegar - 1 teaspoon.

Remove the skin from the tomatoes. To make the peel easier, just put them in hot water for a minute, and then in cool water - the skin will peel off effortlessly. Chop the "naked" tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Boil no more than a couple of minutes. While the tomatoes are cooking, peel the seeds and finely chop the peppers - both lettuce and spicy.

Throw in the tomatoes and cook for a couple more minutes. Chop the washed eggplant into small strips and put them in a saucepan too.

Finely chop the garlic and add to the vegetables too. When all this mixture boils, cook for half an hour. Add greens to lecho and wait for about three more minutes. After that, you can lay out the caviar in jars and immediately roll it up.

For the winter there is a chic recipe “Teshin's tongue” - you will not only lick your fingers, but also ask for supplements

This famous dish will absolutely appeal to all lovers of spicy. The recipe is classic and very simple to prepare, and the components will help us, with the help of which we will roll the eggplants of the mother-in-law's tongue into jars for the long winter:

Eggplant - 0.9 kilograms;
Tomatoes - 0.9 kilograms;
Salad pepper - 0.9 kilograms;
Hot pepper - 5 pods;
Garlic - 5 cloves;
Sugar - 1 cup;
Salt - 2 tablespoons;
Vinegar - 0.5 cups;
Oil - 1 cup.

Remove the skin from the eggplant. Do the same with tomatoes - dip in hot water, and then cool. Then the skin will be removed much easier, thanks to a sharp temperature drop. Peel the seeds from the peppers - both lettuce and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplant, in a meat grinder.

In the resulting vegetable puree, add salt, sugar, vinegar and oil. Chop the eggplant into thin slices. Place eggplant and vegetable mixture in a deep saucepan. Put the pan on a small gas, and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Arrange the finished snack in jars and roll up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored appetizer.

It's hard to believe, but eggplants for the winter are like mushrooms. To achieve the taste of slippery pickled mushrooms, you can use ordinary magic. The following products will help us achieve complete similarity with mushrooms:

5 garlic cloves;
2.5 kg of eggplant;
12 large spoons of vinegar;
2.7 liters of pure water;
300 grams of dill;
350 ml. vegetable oil;
5 large spoons of salt.

Magic process:

You will need a large and comfortable pan. Pour vinegar, salt and on fire. Washed vegetables are removed from the peel and stalk. Chop the eggplant into 2 cc cubes. By the time the vegetable is cut, the contents in the pan should boil.

Carefully put the chopped eggplant into it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

It is important that at this stage, drain all the water as much as possible, for this you can set a colander over a deep dish and wait 30 minutes, by the way, all the bitterness of the vegetable will go away with water. While the liquid drains, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Fill with vegetable oil.

In principle, eggplants for the winter with a recipe for cooking like mushrooms are already ready with us. It remains to decompose more tightly and cool in the refrigerator for six hours and serve chilled to the meal.

To enjoy an appetizer in the winter, the appetizer will have to be reheated, laid out in sterilized jars and tightly twisted.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy spicy spice is a very original recipe for preservation, but certainly delicious. For an extremely spicy taste, people's rumor called the dish as - eggplant spark. This appetizer will almost certainly become one of the most popular on your table. And besides, in the winter it will be an excellent prevention for insidious viruses.

Components:

Eggplant - 5 kilograms;
Hot pepper - 1 pod;
Garlic - 5 cloves;
Vinegar - 1 cup;
Oil - for frying;
Salt - for soaking.

Cut the eggplant into rings of medium thickness. Then put in salted water and put under a press. As a press, you can take a deep bowl or pot of water. Eggplant should be soaked for a couple of hours. And as for the amount of salt - take at the rate of one hundred grams per liter of water.

Then discard the vegetable in a colander. The moisture must be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper, and push the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour the spicy mixture with vinegar, mix and set aside for half an hour to settle.

Lay the snack in jars in layers. Intersperse eggplant layer with pepper-garlic mass. Before you roll up the jars, sterilize them for about half an hour. All is ready!

Kvasim whole eggplants for the winter

This very interesting recipe allows you to use eggplant in winter both as an appetizer and as a salad filler. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, pickled eggplants for the winter are revered by real gourmets for the most delicious recipe:

Eggplant - 11 kilograms;
Celery - 0.1 kilograms;
Garlic - 0.3 kilograms;
Lavrushka - 40 leaves;
Salt for garlic - 1.5 tablespoons;
For cooking, you need salt - 2 tablespoons per liter of water;
Salt for marinade - 2 tablespoons with a slide per liter of water.

Due to the fact that we will have to put eggplant in jars, you need to choose vegetables of a small size. Definitely solid and strong. They need to be washed and get rid of tails. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fruit itself. Drain the water and put the eggplant in a separate bowl.

Peel and grate the garlic, then toss it with the salt. With this simple puree, rub the eggplant in the place of the incision. Put bay leaves and celery on the bottom of the jars, and then eggplants.

Use salt water as a marinade. Boil and cool it, and only then pour the vegetables. Roll up the jars with lids, and leave them straight in the room for five days. After this time, move them to a cooler place.

stuffed eggplant

An easy recipe - an intriguing and very tasty dish. It can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

Eggplant - 0.9 kilograms;
Salad pepper - 1 piece;
Hot pepper - 1 pod;
Carrot - 1 large piece;
Garlic - 2 heads;
Parsley - 1 bunch;
Dill - 1 bunch;
Salt for garlic - 1 tablespoon;
Salt for cooking - 1 tablespoon;
Vinegar - 2 cups.

Cut off the tail of the eggplant. Pour salt into a liter of liquid, and let it boil. Boil eggplant in this water for three minutes. Cool and place under a press to remove excess water.

Peel and finely chop the carrots. Clean the lettuce from the seeds, cut into small pieces. Do the same with hot peppers. Peel the garlic and put in a crush or rub on a grater. Toss the garlic with the salt and then mix the vegetables together.

Cut the eggplant lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic stuffing.

Put the greens in pre-sterilized jars and place the eggplants. Fill them with vinegar and cover with a lid. Sterilize for half an hour. Now you can roll. It remains only to wrap up and leave the eggplants stuffed for the winter for a couple of days alone.

It's no secret that eggplant, or "blue", as they are affectionately called by the people, is an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on the work of the cardiovascular system. In dietary nutrition, eggplants have gained fame as “fat burners”.

Since the eggplant season is short, the housewives figured out how to roll the eggplant. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks, and eggplant caviar. Preserving eggplants is spinning them both raw and fried.

Marinated eggplant for the winter

Marinated eggplant for the winter is another delicious snack with a “mushroom” flavor. This is an independent snack, and a great addition to meat dishes, as well as hot potatoes cooked in any way.

To pickle eggplant for the winter, you will need the simplest products - eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves, black peppercorns are often used as seasonings.

Marinate eggplant for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed if it is very thick - the young one can not be removed. Also get rid of the seeds by removing them with a spoon.

Eggplants are recommended to be held in salt water for a while to get rid of the characteristic bitterness (finally let it drain), then the eggplants are washed with salt water and placed in jars. It remains only to boil water, pour salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll up. Canned eggplants are stored in the cellar and served on the festive and everyday table.