Cooking recipes:
Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount of nutrients, which fiber alone is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.
In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.
Let `s start
This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.
Compound:
- Young eggplant - about two kilograms,
- Tomatoes - 3-4 things,
- Onions - 2 onions,
- Ground red and black pepper - a teaspoon,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter "Lick your fingers"
First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.
We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.
Next, pepper the eggplant and roll in flour and fry on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.
Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.
We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.
Delicious Eggplant Recipe Cooked Like Mushrooms
It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplant for the winter - fried with garlic
You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.
Ingredients:
- "Blue" - 6 pcs.,
- Garlic - 1 head,
- Dill - 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teas each. spoons,
- Freshly squeezed lemon - 2 tsp.
Cooking:
My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.
We put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.
We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.
And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.
At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.
We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.
Now, alternately in sterile jars, we close the fried “blue” and garlic dressing with herbs in dense rows.
We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter "Ten" - a popular eggplant salad
Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.
Products:
- Vegetables (bell peppers, "blue", red tomatoes and onions) - all 10 each,
- refined oil,
- Sil and sugar sand - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.
We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.
Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.
As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.
Recipe for making “blue ones” without sterilization in tomato juice
Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Bulgarian sweet pepper - 2 kg.,
- Tomatoes - 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Sugar and salt - a couple of spoons,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic and hot peppers through a meat grinder.
We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).
We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.
Put on the stovetop and cook. After boiling, simmer until fully cooked.
We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.
Mother-in-law eggplant tongue
Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.
In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.
And with what to serve such a delicious appetizer? Look:
The recipe for delicious eggplants in Georgian - "Lick your fingers"
According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.
- 5 kilos of "blue ones",
- Bulgarian pepper - 600 grams,
- Red pepper - 2 pcs.,
- Garlic - 200 gr.,
- Vinegar - 350 ml.,
- Vegetable oil - 1 cup.
How to cook in Georgian?
My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.
We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).
Now you need to fry and brown the “blue ones”.
Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.
Eggplant in Korean
This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.
Products:
- Eggplant - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- a couple of bulbs
- Half a hot pepper
- Large head of garlic
- Sunflower oil - 3 tbsp. spoons,
- Vinegar (9%) - 2 tbsp. spoons,
- Sugar - 2 tbsp. l.,
- Salt - 1 tbsp. l. plus 1 tsp,
- Black peppercorns - 15-20 peas,
- Ground red pepper - half tsp,
- And coriander (in grains) - 1 table. l.
Cooking:
Cut the blue ones in half. Then into slices. Just not too thin.
Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.
We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.
We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).
Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.
Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.
Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.
Recipe for preparing eggplant blanks for the winter, baked in the oven
An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.
Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.
Here are some delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.
Bon appetit!
Delicious eggplants for the winter - conservation, the preparation of which you definitely will not regret. Why? Because eggplant preparations turn out to be incredibly tasty, appetizing and satisfying, and how fragrant - it's simply indescribable! Delicious eggplants for the winter are good for both everyday and festive tables. They perfectly complement any dishes (especially meat), act as an independent snack and invariably delight not only with taste, but also with benefits. Low-calorie "blue ones" are rich in vitamins, minerals and fiber, which makes them a valuable product on our table. The abundance of eggplant in the summer simply obliges you to prepare them for the winter, which is what we suggest you do.
For the preparation of preservation, young eggplants should be taken - due to their dense pulp and elastic skin, they will perfectly retain their appearance during heat treatment. You should refrain from purchasing overripe and soft eggplants if you do not want to spoil the blanks. Quality eggplants have a shiny and evenly colored surface without signs of damage and stains. Each vegetable should have a green stalk. So that the eggplant does not taste bitter in the finished dish, you need to soak the eggplant slices in salted water for 30 minutes (at the rate of 1 tablespoon of salt per 1 liter of water).
Eggplant goes well with almost all vegetables, and their worthy canned companions are onions, carrots, tomatoes, bell peppers, zucchini and cabbage. If you want a spicier and spicier preparation, use garlic or hot chili peppers, and for especially aromatic preserves, add fresh herbs and spicy spices. Delicious eggplants for the winter can be salted, pickled, pickled, spicy and even stuffed. Lecho, salads, caviar, sauté and all kinds of snacks - with the "blue ones" there is where to roam. Billets can be made both from fresh eggplant, and from fried, boiled or baked. Thanks to the various cooking options and the ingredients used, the variety of eggplant blanks is incalculable, and that's great! After all, how many wonderful opportunities for culinary experiments open up for housewives! Another plus of this type of preservation is that you will always have an excellent hearty snack on hand, so you can not be afraid of unexpectedly arriving guests.
Cooking delicious eggplant for the winter is not at all as difficult as it seems. No special skills are required for this - you just need to have a little patience and a great desire to please yourself and your loved ones with mouth-watering canned food from the "blue ones". Well, let's get started?
Salted eggplant with garlic and herbs for the winter
Ingredients:
1 kg eggplant,
5-6 garlic cloves,
1 bunch of greens
25 ml 9% vinegar,
spices to taste
vegetable oil.
For brine:
500 ml of water
1 teaspoon of salt.
Cooking:
Eggplant cut into small cubes and soak for half an hour in salted water, then rinse under running cold water and dry. Finely chop the garlic or pass through a press. Chop greens. Fry the eggplants in a frying pan in a little vegetable oil until they are browned on both sides. Put the prepared eggplant in a large bowl, add the garlic and herbs. Mix well. Pour the mixture into sterilized jars.
To prepare the brine, dissolve salt in water, bring to a boil and add vinegar. Pour the eggplants with brine and roll up the jars with sterilized lids. Turn the jars upside down, wrap in a blanket and let cool completely. After that, preservation can be stored in a cool place.
Pickled Eggplant "Like Mushrooms"
Ingredients:
900 g eggplant,
1 onion
2 cloves of garlic
4 peas of allspice,
6-7 black peppercorns
6 cloves,
4 bay leaves,
1/2 teaspoon dill seeds.
For marinade:
1 liter of water
1 tablespoon salt
2-3 tablespoons of sugar
2-3 tablespoons of vegetable oil,
5 tablespoons of 9% vinegar.
Cooking:
Cut eggplant into large pieces. Salt and leave for half an hour, then rinse and dry. Pour water into a saucepan, add sugar, salt and vegetable oil. At this stage, the marinade should be tasted to adjust its taste. Bring the marinade to a boil and add the eggplant. Cook for 5 minutes, then add the vinegar, half-ringed onion and sliced garlic. Boil for 1 minute.
Fill sterilized jars with spices and put the eggplants along with the marinade. Seal jars hermetically with sterilized lids, turn upside down, cover with a blanket and let cool.
Canned eggplant salad with bell peppers and herbs
Ingredients:
1.5 kg eggplant,
3 small onions
2 bell peppers
2 hot peppers
1 head of garlic
1 bunch cilantro
200 ml vegetable oil,
120 ml 9% vinegar,
3 tablespoons soy sauce
2 tablespoons of salt
3 teaspoons of sugar
1 teaspoon turmeric
1 teaspoon ground coriander.
Cooking:
Cut off the ends of eggplants on both sides and boil in boiling water for 8-10 minutes until half cooked. You can also steam eggplant. It is important not to overcook vegetables - they must retain their shape. Let the eggplant cool.
Cut half of the peeled onion into half rings and fry in vegetable oil until golden brown. Add chopped hot peppers, de-seeded (you can leave the seeds for a spicier taste), turmeric and coriander. Stir, remove from stove and let cool.
To prepare the marinade, mix vegetable oil, soy sauce, vinegar, salt and sugar. Let it brew for about half an hour. Once the eggplant has cooled, cut into medium-sized pieces and place in a large bowl. At this stage, the eggplants can be salted and left for 15-20 minutes, then drain the juice if you are worried that the vegetables may be bitter. Add fried onion, chopped bell pepper, chopped cilantro and chopped garlic to the eggplant. Pour marinade over vegetables and leave for 2 hours, stirring occasionally.
After that, spread the salad in hot sterilized jars, trying to tamp more tightly so that no air remains. At the same time, it is necessary to leave some space for the juice that will be released during the sterilization process. Cover jars with sterilized lids and sterilize in boiling water for about 20 minutes, then seal tightly, turn upside down and let cool under a blanket.
Eggplant salad with beans for the winter
Ingredients:
1 kg eggplant,
1 kg of tomatoes,
500 g bell pepper,
300 g onion,
300 g carrots
250 g white beans,
6-8 garlic cloves,
100 ml vegetable oil,
5 tablespoons of sugar
1.5 tablespoons salt (plus eggplant salt)
5-7 peas of black and allspice,
3 bay leaves,
1 tablespoon of 70% vinegar.
Cooking:
Soak the beans for an hour and a half in cold water, then rinse and boil until tender for 30-40 minutes. Cut the eggplant in half, rub with salt and leave for 20 minutes, then rinse and dry. Bulgarian pepper and carrots cut into strips, onions - half rings. Grind peeled tomatoes with garlic using a meat grinder or blender. Pour the tomato mass into a saucepan and boil for 5-7 minutes after boiling.
Then add bell pepper, onion and carrot. Cook for about 10 minutes. Then add diced eggplant, sugar, salt, vegetable oil, peppercorns and bay leaf. Stir, bring to a boil and simmer for half an hour. Add beans and vinegar; cook 5 more minutes.
Arrange the salad in sterilized jars and roll up with sterilized lids. Turn the jars upside down, cover with a warm blanket and cool.
Canned eggplant in tomato
Ingredients:
1 kg eggplant,
1.5 kg of tomatoes,
4-6 garlic cloves,
100 ml vegetable oil,
3 tablespoons of sugar
2 tablespoons of salt
2 tablespoons of 9% vinegar,
10 black peppercorns.
Cooking:
Cut the eggplant into slices about 2 cm thick and place in salted water for half an hour. After that, rinse and dry the eggplant, spreading it on a towel. Remove the skin from the tomatoes by scalding them with boiling water. Puree the pulp with a meat grinder, blender or food processor. Pour the tomato paste into a heavy bottomed saucepan. Bring to a boil, add sugar, salt, oil, vinegar, pepper and crushed garlic. Cook at a low boil for 5 minutes. Add more salt, sugar and vinegar if needed.
Put the eggplant in the sauce, mix gently and bring to a boil. Cover the pot with a lid and cook for 15-20 minutes, stirring occasionally. Put eggplants in tomato sauce in sterilized jars, roll up with sterilized lids and turn upside down. Wrapped in a blanket, cool and put away for storage.
Eggplants for the winter in Georgian
Ingredients:
6 eggplants,
4-5 bell peppers
1 hot pepper
6-7 garlic cloves,
30 g purple basil
100 ml sunflower oil,
1 teaspoon of acetic acid,
1 teaspoon sugar
salt to taste.
Cooking:
Peel both types of pepper from seeds and twist in a meat grinder along with peeled garlic. Put the resulting mass in a saucepan with a thick bottom, add 2 tablespoons of vegetable oil and bring to a boil. Boil for 10 minutes, then add vinegar and salt to taste. Cut the eggplant into large cubes and fry in the remaining oil until they are browned. Toss eggplant with chopped basil and season with a little salt. Mix with pepper paste. Drain if necessary. Cook for another 10 minutes, then arrange the eggplant in sterilized jars and roll up with sterilized lids. Turn the jar upside down and let cool, wrapped in a warm blanket.
Canned Eggplant with Carrots
Ingredients:
800 g eggplant,
2 bulbs
2 carrots
3-4 garlic cloves,
2 tablespoons of vegetable oil.
Marinade:
150 ml of water
3 tablespoons of 9% vinegar,
2 tablespoons of sugar
1.5 teaspoons of salt.
Cooking:
Put the diced eggplants on a baking sheet lined with foil, drizzle with oil and bake for about half an hour in an oven preheated to 180 degrees. Grate carrots on a Korean carrot grater. Onion cut into half rings. Put the baked eggplant in a bowl and mix with the garlic passed through the press.
In a sterilized jar, put 3 tablespoons of eggplant, then a layer of carrots and a layer of onions. Repeat layers until jar is full, carefully tamping down each layer. To prepare the marinade, pour water into a saucepan, add salt and sugar, bring to a boil. Add vinegar and pour marinade over vegetables. This should be done slowly. Covering the jar with a sterilized lid, sterilize it in boiling water for 15 minutes. After that, roll up the jar, turn it upside down, wrap it with a blanket and cool.
Eggplant caviar in a slow cooker
Ingredients:
6 small eggplants
3 small carrots
2 bulbs
1 bell pepper
1 head of garlic
4 tablespoons of vegetable oil,
2 tablespoons of tomato paste,
1/2 teaspoon acetic acid
salt and black ground pepper to taste.
Cooking:
Cut eggplant into large cubes. Add vegetable oil and eggplant to the slow cooker, set the "Extinguishing" mode for 1.5 hours. 15 minutes after the start of cooking, add carrots, onions, bell peppers and garlic chopped with a meat grinder or food processor, as well as tomato paste, 100 ml of water, salt and pepper to taste. During extinguishing, you should monitor the amount of evaporated liquid and add water as needed. Caviar also needs to be constantly stirred. When the caviar is ready, you need to add vinegar to it, then immediately spread it into sterilized jars and roll it up with sterilized lids. Turn the jars upside down, cover with a blanket and let cool.
Follow simple tips and put our recipes into practice, and then, no doubt, you will get the most delicious eggplant for the winter! Good luck with your preparations!
Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.
During the harvesting season, a big problem arises in finding suitable eggplant recipe options. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.
Recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of food preservation. Therefore, do not forget about this rule.
One of the best options for winter preparations is eggplant, as they have a rich taste, especially when mixed with additional ingredients.
Variations can be completely different, for example with mushrooms. In our recipe with a photo, we will consider a very tasty option for preparing eggplants with honey for the winter. It will give a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in two half-liter jars.
- small eggplants - 800 gr.,
- finely ground salt - 60 gr.,
- garlic - at your discretion (we have 4 cloves),
- vegetable oil - 150 ml.,
- ground pepper - 3 pinches,
- honey (I use lime in the recipe) - 2 tbsp,
- vinegar - 100 ml.,
- water -300 ml.
Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.
In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.
And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.
Then we put our fried vegetables in jars and mix with garlic.
Pour the eggplants with our honey marinade. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then add our honey. We keep it on fire for a few more minutes.
And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.
That's all! Not so difficult, right? And on the other hand, eggplant with pepper in a honey marinade. Have a delicious winter!
Recipe 2, step by step: delicious eggplant salad for the winter
Be sure to prepare an eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a gala dinner or just a family dinner. This salad is also great as a side dish.
- Eggplant - 1.5 kg
- Tomatoes - 3 kg
- Bulgarian pepper - 1 kg
- Carrot - 1 kg
- Onion - 1 kg
- Refined vegetable oil - 0.5 cups
- Vinegar 9% - 0.5 cup
- Sugar - 1 cup
- Salt - 2 tbsp
First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.
Pass the tomatoes through a meat grinder, or chop in a food processor.
Put the tomatoes to cook for 20 - 25 minutes. Tomato juice should decrease in volume, boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into the tomato sauce.
Peel the onion and cut into half rings. Grate carrots. Pepper cut into strips. When the sauce boils, add the onion to it.
Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!
We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.
Pepper, cut into strips, add to the tomato filling.
Then the eggplant should be cut into large strips and added to the tomato salad dressing.
Add garlic.
Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.
Recipe 3: the most delicious eggplant for the winter (step by step)
A delicious appetizer cooked with eggplant and spicy sauce will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.
- eggplant - 1 kilogram;
- bell pepper - 400 grams;
- garlic - 2 heads (small);
- hot pepper - 1 pod;
- sunflower oil - 100 grams;
- vinegar - 100 grams;
- sugar - 1 tablespoon;
- salt - 1 teaspoon.
Vegetables should be cut into small pieces and salted.
2-3 hours is enough time for all the bitterness to leave the vegetables.
Our minced vegetables need to be put in a pan. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.
The resulting mixture is laid out in jars and rolled up.
In two weeks, the presented dish will be ready. Georgian-style eggplants can be taken out of the cellar and served at the festive table.
You can add cilantro, fragrant herbs, nuts, and more as interesting ingredients that will improve your taste sensations.
Recipe 4: eggplants for the winter without sterilization (step by step photos)
Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you will not need more than an hour to prepare it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.
Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.
Jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.
- 1 kg of eggplant;
- 1 kg of bell pepper;
- 1 kg of tomatoes;
- 500 g zucchini;
- 500 g carrots;
- 500 g of onions;
- 1 head of garlic;
- 100 g of greens (cilantro, parsley);
- 250 ml sunflower oil;
- 100 g of granulated sugar;
- 60 g of rock salt;
- 150 ml apple cider vinegar;
- black pepper, vegetable seasonings to taste.
So, we take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.
Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.
We clean the sweet bell pepper from seeds, cut into large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color of the finished dish will be darker.
Peel the zucchini, cut finely. Also finely chop the onion and garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.
Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.
Now pour sunflower oil into a saucepan, pour sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over moderate heat for 40 minutes.
Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.
We pack hot eggplant salad in prepared dry, clean jars. Immediately roll up the lids tightly, turn on the neck. We wrap the canned food in a warm blanket and leave it at room temperature for several hours.
We clean the completely cooled blanks in a cold basement.
When you open a jar of eggplant salad in a cold winter, an incredibly tasty and mouth-watering vegetable aroma will fill the room and remind you of summer.
Eggplant salad for the winter without sterilization is ready. Bon appetit! Stock up for the winter!
Recipe 5: delicious marinated eggplants for the winter, like mushrooms
Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!
Eggplants of any degree of maturity are suitable for the recipe for this vegetable preparation for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.
The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower oil). In the marinade, I have collected the most delicious and aromatic ingredients to the taste of our family. You can safely remove or add your favorites.
- eggplant - 1 kg
- vegetable oil - 120 ml
- garlic - 1 head
- water - 1 l
- table vinegar 9% - 6 tbsp.
- sugar - 1 tbsp.
- salt - 1 tbsp.
- bay leaf - 2 pcs
- allspice - 3 pcs
- cloves - 2 pcs
- mustard seeds - 0.5 tsp
- coriander - 0.5 tsp
To prepare this simple but very tasty vegetable preparation for the winter, we need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade, we take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice, peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not add them at all.
The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).
Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.
In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).
We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.
While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).
When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.
We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.
Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.
After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let them stand like this for about 10 minutes. I throw away the bay leaf and cloves - they have given up their aroma enough, and during storage they can give a little bitterness to the workpiece.
During this time, you need to clean and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you do not like it.
Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.
Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.
We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - you only need 2 pieces.
Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).
We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.
In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out a very tasty dish, which is not ashamed to offer even to guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!
Recipe 6: delicious Korean-style eggplant for the winter (with photo)
Rarely does a festive table do without spicy spicy salads and appetizers of Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.
- Eggplant - 2 kg
- Carrots - 1 kg
- Pepper sweet cone 1 kg
- Sugar - 200 g
- Vinegar 9% - 200 g
- Vegetable oil - 200 g
- Garlic - 1 head
- Salt - 1 tbsp. l.
- Ground black pepper - 1 tsp.
- Seasoning for Korean carrots - 25 g
Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.
How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to drain the liquid.
Grate carrots for Korean carrots (or on a coarse grater).
Pepper cut into strips.
Fry eggplant in vegetable oil.
Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you are not canning, store the salad in the refrigerator.
For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.
Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Bon appetit!
Recipe 7: homemade eggplant salad for the winter is delicious
Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. A variant of a delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time tender.
- eggplant - 4 kg;
- sweet pepper - 400 gr.;
- hot pepper - 20 gr.;
- carrots - 400 gr.;
- onion - 300 gr.;
- garlic - 150 gr.;
- tomatoes - 1.7 kg;
- salt - 120 gr.;
- sugar - 80 gr.;
- vinegar 6% - 100 ml;
- vegetable oil - 150 ml.
Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.
Wash onions, peppers and carrots, peel and cut into small pieces.
Peel the garlic.
Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed, as in a blender), which gives the salad its piquancy.
We also pass hot pepper through a meat grinder, or cut it very finely (this must be done with gloves, pepper burns hands very much). Thoroughly mix the chopped vegetables.
Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.
Salt chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80 gr.) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, you may need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.
We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.
Whole eggplants for the winter (without sterilization) recipe
To cook eggplant whole with dill for the winter, we need 40 minutes, the number of servings is 6.Ingredients:
Small eggplant - 1.5 kilograms
Coarse salt - 3 tablespoons and another 1.5 tablespoons
Fresh dill - 1 bunch
Dried celery - 1 teaspoon
Dried basil - 1 teaspoon
Garlic - 3 cloves
Allspice in peas - 4 pieces
Drinking water.
How to close eggplant whole
My eggplants are simple, purple. So that they are well marinated, it is better to take small fruits, and they fit better in a jar. I canned in liter jars.Wash the eggplant, cut off the tails and buttocks on both sides. Pour into a large saucepan - 1.5 liters of water, maybe 2. Pour 3 tablespoons of salt, wait for it to boil. Pour the eggplants into boiling water and wait 15 minutes until they boil. Immediately, the bitterness will go away, and the fruits will be soft.
While the eggplant is cooking, chop the greens. Eggplants themselves are fresh, so garlic, dill, celery, basil will help us make their taste more piquant. You can add any greens you like, for example, parsley, cilantro, mint. Cut greens, garlic too, into slices, I have dry basil and celery, it's okay. Add allspice in peas.
Eggplants are cooked, put them in a bowl and pour ice water to cool a little.
In two liter jars we lay out our greens with garlic.
Banks, of course, must be dry and clean.
Pack the eggplants tightly into jars.
Pour 400 milliliters of water into a saucepan, add 1.5 tablespoons of salt, you can add black pepper or chili if you like spicy eggplant. Boil the brine, at the end pour in 2 tablespoons of 9% vinegar. Pour brine over vegetables.
We twist the lids and turn the jars over, a couple of times, so that all the greens are distributed over them. When the workpiece has cooled down, you can put it in the basement, where you store all the preservation.
Whole eggplant for the winter ready! They turn out very fragrant, juicy and tasty! It is not necessary to sterilize the jars, they are perfectly stored in the basement until spring, if you do not eat them.
