Puff eggplant for the winter the best recipes. Eggplants for the winter: finger-licking salad, Tatar, mother-in-law's tongue, lecho, fried and baked, in tomato juice and sauce, layers, stuffed, with tomatoes

Eggplant is one of the plants of the nightshade family with large edible fruits. In the southern regions of the country they are called blue for the dark blue color of the skin. Although today on the shelves you can find even white varieties. Various dishes are prepared from these vegetables, both for food and for the future for the winter.

The calorie content of raw fruits is 24 kcal / 100 g, cooked with other vegetables for the winter - 109 / kcal.

A simple appetizer of eggplant, onions, tomatoes and carrots for the winter - a step by step photo recipe

An appetizer closed according to this recipe is very tasty and unusual. Eggplants stewed with onions, carrots and tomatoes come out juicy and fragrant. Such a salad is a great alternative to caviar: you can simply put it on bread and eat it as an independent dish or serve as an addition to meat or fish.

Cooking time: 1 hour 30 minutes

Quantity: 5 servings

Ingredients

• Eggplant: 0.5 kg
• Carrot: 0.5 kg
• Tomatoes: 1-1.5 kg
• Onion: 0.5 kg
• Vegetable oil: 125 ml
• Vinegar 9%: 50 ml
• Sugar: 125 g
• Salt: 1 tbsp. l. with a slide
• Suneli hops: 1 tsp

Cooking instructions

Snack for the winter of eggplant and pepper

To prepare a delicious eggplant snack for the future you need:

• eggplant - 5.0 kg;
• sweet peppers - 1.5 kg;
• vegetable oil - 400 ml;
• sugar - 200 g;
• garlic - a head;
• salt - 100 g;
• vegetable hot pepper - 2-3 pods;
• vinegar - 150 ml (9%);
• water - 1.5 liters.

What to do:

1. Wash and dry the blue ones. Young fruits can not be peeled, but more mature ones must be peeled.
2. Cut into medium-sized cubes, pour into a bowl and lightly salt. Set aside for a third of an hour. Then rinse and squeeze well.
3. Wash sweet peppers, cut off the stalks and knock out all the seeds.
4. Cut into narrow tongues.
5. Remove seeds from hot peppers. Cut into thin rings.
6. Peel the head of garlic, finely chop the cloves with a knife.
7. Pour water into a suitably sized pot.
8. Place on stove and heat to a boil.
9. Pour salt, sugar, add liquid ingredients.
10. Mix peppers with eggplants, divide them into 3-4 servings and blanch each for 5 minutes.
11. Place blanched vegetables in a bowl.
12. In the marinade remaining after blanching, throw garlic and hot peppers. Pour over the vegetables in another bowl.
13. Cook for 20 minutes.
14. Arrange the snack in jars and put in a sterilization tank.
15. Sterilize for a quarter of an hour, after which the lids are rolled on with a special machine.

With zucchini

For one liter jar of assorted vegetables you need:

• eggplant - 2-3 pcs. medium size;
• zucchini - small young 1 pc. weighing approximately 350 g;
• carrots - 2 pcs. weighing about 150 g;
• tomatoes - 1-2 pcs. weighing about 200 g;
• garlic - to taste;
• salt - 10 g;
• vegetable oil - 50 ml;
• vinegar 9% - 40 ml;
• sugar - 20 g.

How to preserve:

1. Wash and dry all fruits used.
2. Cut the zucchini into cubes and dip into a saucepan with hot oil.
3. Then pour in the grated carrots.
4. Blue ones, pre-cut into cubes and soaked for a quarter of an hour in water, squeeze and send to a common bowl. Mix.
5. Simmer everything together for 20 minutes.
6. Cut the tomatoes into cubes and put them into the bowl.
7. Simmer another 5 minutes.
8. Pour in sugar and salt.
9. Peel 3-4 cloves of garlic, chop them and add to the salad.
10. Continue heating for another 7 minutes. After that, pour in the vinegar and keep on fire for another 3-4 minutes.
11. Arrange the hot snack in jars, sterilize for a quarter of an hour.
12. Then close the lids for conservation using a seamer.

Spicy spicy eggplant appetizer "Spark"

For the popular winter preparation "Spark" you need:

• eggplant - 5.0 kg;
• peppers - 1.5 kg;
• garlic - 0.3 kg;
• tomatoes - 1.0 kg;
• hot chili - 7-8 pcs.;
• oils - 0.5 l;
• table vinegar - 200 ml;
• salt - 80-90 g.

Process step by step:

1. Wash vegetables.
2. Cut blue ones into circles about 5-6 mm thick. Place in a bowl and season lightly. Keep for about half an hour. Rinse, squeeze.
3. Pour oil into a cauldron or pan with a thick day. Warm it up.
4. Fry all blue in portions, put in a separate container.
5. Using a meat grinder, chop peeled garlic, sweet and hot peppers, as well as tomatoes.
6. Pour the twisted mixture into a saucepan and heat to a boil.
7. Pour salt into the sauce and pour vinegar. Boil 5 minutes.
8. Switch the heat to minimum.
9. Fill jars alternately with spicy tomato sauce and eggplant. First pour 2 tbsp. l. sauce, then a layer of blue and so on to the very top.
10. Place cans of snacks in the sterilization tank. After boiling, the process will take 30 minutes. Then roll on the covers.

Recipe "Lick your fingers"

For a delicious preparation for the winter "Lick your fingers" you need:

• ripe tomatoes - 1.0 kg;
• garlic - 2 heads;
• sweet pepper - 0.5 kg;
• burning - 1 pc.;
• onion - 150 g;
• oils, preferably odorless - 180 ml;
• eggplant - 3.5 kg;
• salt - 40 g.
• vinegar - 120 ml;
• sugar - 100 g.

Action algorithm:

1. Wash eggplant, cut into pieces, salt. Set aside for a quarter of an hour.
2. Then rinse, squeeze and put in a bowl for stewing.
3. Chop the peeled onions in half rings, add to the blue ones.
4. Release the hot chili pod from the seeds, chop and send it there.
5. Tomatoes and pre-peeled peppers cut into slices. Then mix with other ingredients.
6. Salt the mixture, season with sugar and pour in the same oil.
7. Simmer over medium heat for half an hour, stirring occasionally.
8. Peel two garlic heads and finely chop the cloves.
9. At the end, throw in the chopped garlic and pour in the vinegar.
10. After that, keep the appetizer on fire for another five minutes.
11. Pack the boiling mass in jars and immediately tighten them with lids.

"Teschina" snack

For a snack called "Teschina" you need:

• eggplant - 3.0 kg;
• sweet pepper - 1 kg;
• chili - 2 pcs.;
• tomato paste - 0.7 kg;
• salt - 40 g;
• acetic acid (70%) - 20 ml;
• vegetable oil - 0.2 l;
• garlic - 150 g;
• sugar - 120 g.

How to cook:

1. Blue ones, pre-washed and dried, cut into pieces, salt. After a quarter of an hour, rinse, wring out.
2. Peel sweet and hot peppers from all seeds and cut into rings.
3. Peel and chop the garlic.
4. Combine all the ingredients in one bowl, Pour in the same oil, salt, sugar.
5. Simmer for half an hour over medium heat, pour in acetic acid.
6. Pour the boiling mixture into sterile jars and screw them on with lids.

"Ten" or all of 10

For the winter salad "All 10" you need:

• tomatoes, eggplants, peppers, onions - 10 pcs.;
• oils - 200 ml;
• vinegar - 70 ml;
• salt - 40 g;
• sugar - 100 g;
• black pepper - 10 pcs.

How to preserve:

1. Wash vegetables. Remove all unnecessary.
2. Cut blue and tomatoes into circles of the same thickness, preferably 5 mm each.
3. Chop onions into rings. Do the same with peppers.
4. Place prepared ingredients in layers in a saucepan.
5. Add butter, sugar, salt.
6. Simmer over moderate heat for about 40 minutes.
7. Pour in the vinegar.
8. Divide hot vegetable mixture into prepared jars.
9. Sterilize for about 20 minutes. Roll up lids.

"Bakat" - the perfect snack for the winter

To prepare, take:

• Bulgarian pepper - 1 kg;
• tomatoes - 1.5 kg;
• carrots - 0.5 kg;
• eggplant - 2 kg;
• parsley - 100 g;
• garlic - 100 g;
• dill - 100 g;
• hot chili - 5 pods;
• vinegar (9%) - 100 ml;
• salt - 50 g;
• vegetable oil - 500 ml;
• sugar - 150 g.

How to cook:

1. Wash the vegetables, cut off the tails and remove all excess.
2. Chop the tomatoes. You can scroll in a meat grinder or rub on a grater.
3. Finely chop the garlic, hot pepper and herbs with a knife.
4. Cut the sweet pepper into thin strips, blue ones into cubes, grate the carrots.
5. Heat chopped tomatoes to a boil.
6. Add salt and sugar, pour in oil and vinegar.
7. Put the vegetables in the tomato sauce and cook them for about 50 minutes. Stir occasionally.
8. Pour the hot mixture into jars and immediately roll up the lids.

"Cobra"

For harvesting called "Cobra" for the winter you will need:

• sweet red pepper - 1 kg;
• eggplant - 2.5 kg;
• hot chili - 2 pods;
• garlic - 2 heads;
• sugar or honey - 100 g;
• salt - 20 g;
• oil - 100 ml;
• vinegar - 120 ml.

Usually from the specified amount, 2 cans of 1 liter are obtained.

Process step by step:

1. Wash and cut into blue circles 6-7 mm thick. Salt them, stand for a quarter of an hour, rinse and squeeze.
2. Bake until soft in the oven.
3. Peppers, both sweet and spicy, free from seeds, peel the garlic cloves. Skip all of the above through a meat grinder.
4. Pour oil into the resulting composition, put sugar or honey, as well as salt. Heat to a boil.
5. Boil the filling for 5 minutes, pour in the vinegar and boil for another 3 minutes.
6. Layer-by-layer fill the glass container with filling and baked eggplant. Do not compact.
7. Sterilize for half an hour. Roll up.

Sterilization-Free Eggplant Snack That Never Explodes

With the right preparation, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and those on a diet. In order to preserve vitamins and consume this vegetable all year round, they came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well indoors.

Ingredients:

• dill - 50 g;
• bell pepper - 500 g;
• salt - 1 tbsp. l.;
• garlic - 70 g;
• sugar - 35 g;
• carrots - 500 g;
• parsley - 50 g;
• onion - 500 g;
• eggplant - 2 kg;
• tomatoes - 1.2 kg;
• sunflower oil - 600 ml.

Cooking:

1. Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
2. Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut the stem off the pepper, remove the seeds and cut into cubes.
7. Peel the garlic and chop finely.
8. Rinse parsley and dill, chop.
9. Get large pots. Lay out prepared ingredients.
10. Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Fill with sunflower oil.
14. Put the container on the stove, closing the lid.
15. Turn on the medium heating mode.
16. Simmer for about an hour.
17. Rinse jars with soda, sterilize.
18. Transfer snacks to jars. Cover with sterilized lids.
19. Pour water into the pan, where to put the jars.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

Recipe you will lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

• eggplant - 5 kg.
• salt - 2 tbsp. spoons;
• vinegar - 270 ml;
• sugar - 4 tbsp. spoons;
• Bulgarian pepper - 17 pcs.;
• chili pepper - 5 pcs.;
• garlic - 21 cloves;
• vegetable oil - 350 ml.

Cooking:

1. Rinse the eggplant fruits, cut off the stem, cut into small cubes.
2. Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
3. Place hot pepper with seeds and garlic in a blender, chop.
4. Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
5. Remove excess liquid from eggplant.
6. Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
7. Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
8. Sterilize jars. Pass the snack. Close with lids.
9. Turn over the container. Cover with a blanket. Leave to cool.

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onion - 1 kg;
• salt - 2 tbsp. l.;
• vinegar 70% - 2 tbsp. spoons;
• Bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 teaspoons.

Cooking:

1. Wash vegetables.
2. Cut off the stem from the blue one. Cut into thin long sticks.
3. Salt. Let it brew for an hour. Rinse.
4. Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
5. Remove the seeds from the bell pepper, cut off the stem, cut into strips.
6. Remove the husk from the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy food, don't use hot peppers.
9. Transfer the eggplant to a frying pan with oil, fry.
10. Transfer to the rest of the vegetables, mix.
11. Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
12. Close with lids. Wrap up. Leave to cool.

eggplant recipe cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.

Ingredients:

• garlic - 5 cloves;
• eggplant - 1.5 kg;
• vinegar 9% - 70 g;
• hot pepper to taste;
• dill - a bunch;
• vegetable oil - 80 ml;
• salt - 1 + ¼ st. spoons.

Cooking:

1. Rinse the fruits, cut off the stem, peel.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
4. Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
5. Pour the required amount of oil according to the recipe into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
9. Place the snack firmly into the container. Leave in the refrigerator for six hours.
10. Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple quick recipe for cooking eggplant caviar will appeal to the whole family.

Ingredients:

• eggplant - 2.3 kg;
• garlic - 4 cloves;
• tomatoes -2 kg;
• sugar - 125 g;
• vegetable oil - 200 ml;
• chili pepper - 2 pcs.;
• vinegar essence - 1 teaspoon;
• bell pepper - 600 g;
• salt - 2 tbsp. spoons;
• dill - 50 g.

An eggplant appetizer for the winter is one of the options for preparing tasty and healthy foods for good. Such dishes, as a rule, are not used as an independent dish, but are served with meat and fish. Sometimes these snacks are complemented by potato dishes.

Much less often they are eaten simply with bread.

It is worth noting that when preparing snacks for the winter, eggplants are most often combined with products such as tomatoes, carrots, garlic and herbs. All these vegetables are very rich in vitamins and useful trace elements, both fresh and canned. It is quite natural that such snacks not only make it possible to enjoy an amazing taste, but also significantly strengthen your immunity in the cold season.

There are many ways to prepare an eggplant appetizer, however, there is one rule that everyone should follow.

Dishes of this type should not be consumed immediately after preparation. They will have a much richer and more expressive taste if they stand for at least 2 to 3 weeks.

How to cook an eggplant appetizer for the winter - 15 varieties

"Teschin tongue" is one of the most popular ways to harvest eggplant for the winter. Preparing this appetizer is very easy and simple.

Ingredients:

• Eggplant - 2 kg.
• Bulgarian pepper - 500 gr.
• Garlic - 100 gr.
• Hot pepper - 1 pc.
• Vegetable oil - 1 cup
• Tomato juice - 1 l.
• Vinegar 9% - 100 gr.
• Sugar - 100 gr.
• Salt - 1 tbsp. l.

Cooking:

My eggplants, get rid of the stalk, cut into four equal parts, fry in a pan on both sides and put in a saucepan to cool. My pepper, dry it, get rid of the stalks and seeds, cut into slices. We clean the garlic, wash it. Pass garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, still hot, to the twisted pepper and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, vinegar there. Again, mix everything thoroughly.

Pour the fried eggplants with the resulting mixture, put them on the fire, bring to a boil and cook for 15 minutes over low heat. After this time, we lay out the eggplants in sterile jars, pour the marinade in which they were cooked, roll up the lids, turn them over, wrap them in a blanket and leave to cool. We send cooled eggplant jars to cool storage places.

Vegetables cooked in Korean are on a special note for almost any housewife. First of all, this is due to the fact that such dishes perfectly serve as a snack.

Ingredients:

• Eggplant - 2 kg.
• Bulgarian pepper - 3 pcs.
• Onion - 3 pcs.
• Parsley - 1 bunch
• Celery - 1 bunch
• Garlic - 6 cloves
• Olive oil - 150 gr.
• Vinegar - 150 gr.
• Salt - 7 tbsp. l.
• Sugar - 2 tbsp. l.
• Water - 3 liters.

Cooking:

Wash the eggplant, remove the tails and cut into 4 plates. Pour water into a deep saucepan, bring it to a boil and cook eggplant in it for 10 minutes. After this time, the eggplant is pulled out of the pan, cooled and cut into strips.

Wash the pepper, remove the stems and seeds and cut into thin strips. Peel the garlic and onion, wash and chop finely. Wash greens, dry and finely chop. We combine onion, garlic, pepper and herbs in one container. Add olive oil, vinegar, salt, sugar to them. Mix everything thoroughly. Pour the chopped eggplants with the finished dressing, mix everything, put it in sterile dry jars, cover with nylon lids and send it to the refrigerator. This snack can be stored in the refrigerator for several months.

This preparation for the winter received such an interesting name due to the number of ingredients that make up its composition. To prepare this dish, you need exactly ten ingredients.

Ingredients:

• Eggplant - 10 pcs.
• Tomato - 10 pcs.
• Onion - 10 pcs.
• Bulgarian pepper - 10 pcs.
• Apple cider vinegar - 50 gr.
• Sugar - 80 gr.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Ground black pepper - to taste

Cooking:

Wash the eggplant, remove the stem and cut into slices. Wash the pepper, remove seeds and stems and cut into strips. Peel the onion, wash and cut into half rings. My tomatoes and cut into half circles. Put the vegetables in a deep saucepan. In principle, vegetables can simply be mixed with each other, however, modern culinary specialists recommend laying vegetables in layers in the pan when preparing this appetizer, in the following sequence:

1. The first layer is eggplant;
2. The second layer is pepper;
3. The third layer is onions;
4. The fourth layer is tomatoes.

It will be possible to mix vegetables only at the end of cooking.

Add vinegar, salt, sugar and ground pepper there to the pan. Bring the vegetables to a boil and simmer for about 40 minutes under the lid. After that, pour the finished snack into sterile jars, roll up the lids and leave to cool upside down under the covers.

This appetizer will be a real find for all lovers of Korean cuisine. It contains a lot of vegetables, and each of them has a pronounced taste.

Ingredients:

• Eggplant - 1 kg.
• Bulgarian pepper - 3 pcs.
• Onion - 3 pcs.
• Carrots - 4 pcs.
• Garlic - 1 head
• Sugar - 1 tbsp. l.
• Salt - ½ tbsp. l.
• Spices for Korean dishes - 30 gr.
• Table vinegar - 200 gr.
• Vegetable oil - 250 gr.

Cooking:

We clean the carrots, wash them, grate them on a Korean carrot grater. Then the carrots should be poured with boiling water and left to cool completely. When the carrots have completely cooled, they should be squeezed out and put in a separate container.

We clean the onion, wash and cut into strips. Wash the pepper, remove the seeds and tails and cut into thin strips. Wash the eggplant, remove the tails and cut lengthwise into two parts. Then the eggplant should be boiled in boiling water for 5 minutes. After this time, we take the vegetables out of boiling water, cool slightly and cut into half rings. Now we combine carrots, eggplants, onions and peppers in one deep saucepan and mix thoroughly.

In a separate container, combine vinegar, vegetable oil, spices, salt, sugar, chopped garlic and mix. Refueling is ready!

We send the finished dressing to the pan with vegetables. Mix everything thoroughly. Snack for the winter is ready. Now it should be laid out in sterile jars, covered with lids and sterilized for 25 minutes from the moment of boiling. Then we roll up the jars with lids, turn them over and cover with a warm blanket until they cool completely.

Spicy eggplant for the winter is an insanely delicious appetizer that is best suited as an appetizer for spirits.

Ingredients:

• Eggplant - 5 kg.
• Bulgarian pepper - 600 gr.
• Vinegar 9% - 400 gr.
• Garlic - 200 gr.
• Hot pepper - 1 pc.
• Vegetable oil - 250 gr.
• Water - 3 liters.
• Salt - 4 tbsp. l.

Cooking:

Wash the eggplants, dry them, cut the stalk from them and cut into large pieces. Pepper wash, clean from seeds and stalks, cut into large pieces. We clean and wash the garlic. My hot pepper and remove the stalk from it.

To make the appetizer more fragrant and spicy, you should not remove the seeds from bitter pepper.

Garlic, hot pepper and bell pepper are passed together through a meat grinder.

Pour water into a deep saucepan. There we add salt, 150 gr. vinegar and bring everything to a boil. Place eggplants in boiling brine and cook them for about 10 minutes. Then the eggplant should be pulled out of the brine and placed in a deep container. Next, add twisted peppers with garlic, vegetable oil and 250 gr. vinegar. Mix everything gently and put it in sterile jars. We cover the jars with lids, sterilize for 15 minutes from the moment of boiling, roll up, turn upside down, wrap with a blanket and leave to cool.

Ingredients:

• Eggplant - 7 kg.
• Onion - 2.5 kg.
• Garlic - 3 heads
• Salt, pepper, suneli hops - to taste
• Vegetable oil - for frying

Cooking:

My eggplant, get rid of the stalk, cut into medium-sized cubes and leave to let the juice in for several hours. You can even press the eggplants on top with a load so that they quickly get rid of excess moisture. Then the eggplant should be squeezed and fried in vegetable oil in a hot frying pan on all sides. We clean the onion, wash it, cut it into half rings and fry in vegetable oil. We clean the garlic, wash it and pass it through the garlic maker. Combine eggplant, onion, garlic and spices and simmer everything together for about 30 minutes. After this time, pour the resulting mass into sterile jars and roll up.

The composition of the Bakat salad includes not only the most fragrant vegetables, but also a lot of greens. Thanks to these factors, this dish is just perfect with meat.

Ingredients:

• Eggplant - 2 kg.
• Bulgarian pepper - 1 kg.
• Tomatoes - 1.5 kg.
• Carrots - 0.5 kg.
• Garlic - 200 gr.
• Parsley - 1 bunch
• Dill - 1 bunch
• Hot pepper - 5 pcs.
• Sugar - 150 gr.
• Salt - 50 gr.
• Vegetable oil - 500 gr.
• Vinegar - 100 gr.

Cooking:

My tomatoes and pass through a meat grinder. We clean the garlic, wash it and pass it through the garlic maker. My hot pepper and three on a fine grater. Wash greens, dry and finely chop. Wash the eggplant, remove the stem and cut into small cubes. Wash bell peppers, remove seeds and stems and cut into strips. We clean the carrots, wash them and three on a coarse grater.

Place twisted tomatoes, vegetable oil, vinegar, hot pepper, garlic, salt, sugar and herbs in a deep saucepan. Mix everything thoroughly and put on fire. When the sauce boils, add vegetables to it.

It is better not to add all the vegetables at once, but gradually. First add eggplant, after 10 minutes carrots and finally pepper.

All vegetables should be stewed together for 10 minutes, after which the preservation is poured into sterile jars and rolled up with sterile lids.

Many are of the opinion that just fried eggplants cannot be stored for a long time, but this is far from the case, and this recipe is the clearest confirmation of that.

Ingredients:

• Eggplant - 500 gr.
• Garlic - 3 cloves
• Parsley - ½ bunch
• Salt - 1 tbsp. l.
• Vegetable oil - 1 cup

Cooking:

Wash the eggplant, remove the stem, cut into circles and fry in vegetable oil on both sides.

We clean the garlic, wash it and pass it through the garlic maker. Wash greens, dry and finely chop. In a separate container, combine salt, herbs and garlic. Mix everything thoroughly. Dip each piece of eggplant in the resulting mixture on both sides and place tightly in a sterile, clean jar. When the jar is full, pour the eggplants with refined vegetable oil and close with a tight plastic lid. Snacks should be stored in the refrigerator.

This appetizer has an excellent spicy taste. Having tried it once, you will not confuse it with any other snack, because, like all Georgian dishes, it has its own individual taste.

Ingredients:

• Eggplant - 1 kg.
• Bulgarian pepper - 400 gr.
• Vegetable oil - 100 gr.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Salt - to taste
• Sugar - 1 tbsp. l.
• Vinegar - 100 gr.

Cooking:

My eggplants, remove their tails, cut into medium-sized cubes, salt and leave for 2 hours to let the juice. After this time, fry the eggplant for 10 minutes in vegetable oil, after squeezing the juice. My pepper, get rid of the stalk, cut into pieces and pass through a meat grinder. We clean the garlic, wash it and also pass it through a meat grinder. We combine pepper with garlic, add vegetable oil to them and mix everything thoroughly. We put the resulting mixture on fire, bring to a boil and cook for 5 minutes. Then add eggplant, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked on low heat for 10 minutes. Before the end of cooking, add vinegar to the appetizer. Pour the finished salad into sterile jars, roll up, cover, turn over and leave to cool under the covers.

This dish can be quite attributed to unusual dishes. So, for example, it contains blue ones in their raw form. In addition, such a snack should not be eaten earlier than two weeks later.

Ingredients:

• Eggplant - 10 kg.
• Apple cider vinegar - 5 liters.
• Salt, lemon juice - to taste
• Garlic - 1 kg.
• Chili peppers - 5-7 pcs.
• Olive oil - 3 liters.
• Greens (parsley, dill, basil, cilantro) - to taste

Cooking:

Peel the eggplants and grate them on a Korean carrot grater. It turns out a kind of noodles. In a deep bowl, salt the eggplant noodles and pour over it with lemon juice. Mix everything thoroughly and try what taste the eggplant has acquired. If necessary, add salt and additionally sprinkle with lemon juice.

Then eggplant should be put under pressure for 10-12 hours. After this time, the excess liquid is drained from the eggplant. They should be mixed again. Then add vinegar to them, mix and leave for a couple of hours. After this time, we drain the vinegar from the eggplants, put them under the press again for 2-3 hours. Drain off excess liquid. Eggplants are ready to be put into jars.

Peel the garlic, wash and chop. Wash greens, dry and finely chop. Wash the chili pepper and chop very finely.

We put the prepared ingredients in sterile and dry jars in the following sequence:

1. The first layer is eggplant;
2. The second layer is garlic;
3. The third layer is chili pepper;
4. The fourth layer is greenery;
5. The fifth layer is eggplant.

Layers can be repeated until the jar is filled to the neck. Then eggplants and other ingredients are abundantly poured with olive oil and closed with a nylon lid. This snack is stored in the refrigerator.

Having tried the Pikantnaya eggplant appetizer for the first time, one gets the impression that it also includes mushrooms, but this is not so. The taste of eggplant in this dish is very similar to the taste of mushrooms.

Ingredients:

• Eggplant - 2 kg.
• Dill - 1 bunch
• Parsley - 1 bunch
• Garlic - 2 heads
• Hot pepper - 2 pcs.
• Onion - 2 pcs.
• Vegetable oil - 500 gr.
• Water - 2 liters.
• Vinegar 9% - 1 tbsp. l.
• Salt - 2 tbsp. l.

Cooking:

Wash the eggplant, remove the tails and cut into small cubes. Peel the garlic, wash and finely chop. Onion clean, wash, cut into small cubes. My hot pepper, clean from tails and seeds and cut into thin strips. Wash greens, dry, finely chop.

Pour water into a deep saucepan, bring it to a boil, add salt and vinegar to it. Now put the eggplants in this water and cook them from the moment of boiling for 10 minutes. After this time, we dump the eggplants into a colander to get rid of all excess liquid. As soon as all the liquid has been removed, put the eggplant in a deep bowl. Add bitter pepper, onion, herbs, garlic and vegetable oil to them. We mix everything.

It is highly desirable to combine all the ingredients and mix them while the eggplant is hot.

We put the finished snack in a sterile jar, close the lid and send it to the refrigerator. There it can be stored for about 6 months.

Zucchini is the closest relative of eggplant. It is only natural that snacks containing both of these vegetables are very popular.

Ingredients:

• Eggplant - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 2 pcs.
• Tomato - 2 pcs.
• Garlic - 3 cloves
• Salt - to taste
• Sugar - 1 tsp
• Vegetable oil - 50 gr.
• Table vinegar - 2 tbsp. l.

Cooking:

We clean the carrots, wash them and three on a coarse grater. We clean the zucchini from the skin, stalk and wash. My blue ones and clean them from tails. Zucchini and blue cut into cubes. We combine carrots, zucchini, vegetable oil and blue ones in one saucepan, salt to taste, mix and set to simmer over low heat for about 20 minutes. After this time, add the diced and washed tomatoes and sugar to the pan and continue to simmer the vegetables. After about 5 minutes, add chopped garlic to the pan and simmer everything together for another 7 minutes. Pour the finished salad into sterile jars, and add vinegar to them. We roll up the jars, turn them over and leave to cool, wrapped in a warm blanket.

Eggplant tastes almost the same as mushrooms. Is it really possible! Having cooked eggplant according to the recipe “Like mushrooms”, it becomes clear that it is possible!

Ingredients:

• Eggplant - 5 kg.
• Dill - 350 gr.
• Garlic - 300 gr.
• Vegetable oil - 300 gr.
• Vinegar 9% - 250 gr.
• Water - 3 liters.
• Salt - 4 tbsp. l.

Cooking:

Wash the eggplant, remove the tails, cut into large cubes. Peel the garlic, wash and finely chop. Wash dill, dry and finely chop.

Pour water into a saucepan, put on fire and add salt and vinegar to it. When the water boils, put the eggplant in it and cook for 3 minutes from the moment of boiling. After this time, we take the eggplants out of the pan with a slotted spoon and add garlic, vegetable oil and herbs to them. Mix everything thoroughly and pack tightly into sterile jars. Jars of snacks should be covered with lids, sterilized for 30 minutes, then rolled up and left to cool under a warm blanket.

The name of this salad speaks for itself. It contains a lot of vegetables, and upon opening such a jar, memories of summer immediately arise.

Ingredients:

• Eggplant - 10 pcs.
• Onion - 10 pcs.
• Bulgarian pepper - 10 pcs.
• Carrots - 10 pcs.
• Tomatoes - 10 pcs.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Vegetable oil - 2 cups
• Vinegar 9% - 100 gr.

Cooking:

Peel and wash carrots and onions. Wash tomatoes, eggplants and peppers, if necessary, remove the stalks. We clean the pepper from seeds. We cut all the vegetables into semicircles, put them in one pan and mix. Then add salt, sugar, vegetable oil to the vegetables. Again, mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. Add vinegar at the end of cooking. We lay out the finished snack in sterile jars and roll it up.

Ingredients:

• Eggplant - 1 kg.
• White cabbage - 1 kg.
• Carrots - 300 gr.
• Garlic - 10 cloves
• Hot pepper - to taste
• Black peppercorns - 10 pcs.
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 0.5 cup

Cooking:

Wash the eggplant, remove the tails and boil in boiling water for 7 minutes. After this time, the eggplants are taken out of the water and let them cool. While the eggplants are cooling, peel, wash and grate the carrots on a coarse grater. Wash cabbage, dry and finely chop. We clean the garlic, wash it, pass it through the garlic maker. My hot pepper, peeled from the stalk and finely chopped. Then in a deep container we combine carrots, cabbage, garlic, hot peppers and black peppercorns. Mix everything thoroughly. Cut the cooled eggplant into medium-sized cubes, add them to other vegetables and mix again. When all the vegetables are combined, they should be salted, seasoned with vinegar and mixed. Snack is ready!

Now we lay out the snack in sterile jars and close it with twist-on or plastic lids and hide it in a cool place.

Eggplants are harvested for the winter by many people. And although in our time you can buy eggplant all year round, any housewife will tell you that such delicious preparations and salads do not work out of “not our” eggplants. Although this is not entirely true.

Eggplant recipes for the winter are as varied as those cooked in the summer. I think it's very cool, you can always choose the recipe that you like best. I will try to help you with this.

Simple and tasty eggplant preparations for the winter at home

Here I tried to give you recipes with various ingredients, cooked differently in a pan, in a saucepan, and in an oven. Choose what you like and prepare at least a little. You will see that you will get much tastier than in the store. Good luck.

Menu:

1. Eggplant for the winter like mushrooms

Ingredients:

For 3 half-liter jars.

• Eggplant - 1.5 kg.
• Garlic - 1 head
• Dill - 1 bunch
• Salt - 1 + ¼ tbsp. l.
• Vinegar 9% - 70 g.
• Vegetable oil - 80 ml.
• Hot pepper to taste

Cooking:

1. In a large saucepan, so that eggplants fit freely there, pour water and set to boil on fire.

2. My eggplant and cut into medium-sized cubes. You can cut into circles, half circles, straws, as you like. No difference.

3. Put the sliced ​​eggplants into boiling water and, since they are light and all float on the surface, melt (immerse in water) them with a slotted spoon. Such a procedure (immersion in water) must be done periodically during the cooking of eggplants so that they are all evenly boiled.

4. We are waiting for the water to boil again and let it cook for another 5 minutes. Eggplant boiled for 5 minutes, drain the water through a colander and let the eggplant stand in a colander to drain excess liquid.

5. We clean the garlic and finely chop it, you can squeeze it on the garlic, well, in general, it must be chopped. Put in a deep bowl. We make a marinade.

6. Add finely chopped dill to garlic, hot pepper cut into small semicircles, pour in a full tablespoon, without top, salt and then another 1/4 spoon, pour in vinegar and pour in vegetable oil.

7. Mix everything well and set aside for now, let it brew a little. We are waiting for our eggplants to cool down and all the excess liquid drains from them.

We begin to lay out the banks and roll up

8. The eggplants have cooled down, put the marinade on them. Mix gently so as not to crush the eggplant too much.

9. Our "mushrooms" are ready, we lay them out in jars. We took half-liter jars, we fill them tightly so that there are no air gaps.

10. We always pre-sterilize jars, although in this case, you probably can not do this, because we will now sterilize them again, only with the contents.

11. At the bottom of the pan we lay a towel or some kind of cloth. We cover the jars with lids and put them in a saucepan. We put the pan on the stove and pour water. I pour from the tap, but warm, so that it heats up faster. Pour water over the shoulders of the jars.

12. Turn on the fire, bring to a boil, reduce the heat and let it boil for another 15 minutes. We take the cans out of the water and immediately roll them up.

Be careful! Everything is hot.

13. We turn the jars over and put them on a towel or on special stands. Do not place on metal. Immediately check if the jars under the lids are leaking.

14. From above, we warm the jars with a towel or blanket and leave it like that until it cools completely.

OK it's all over Now. Our eggplants for the winter, like mushrooms, or rather reminiscent of the taste of pickled mushrooms, are ready.

Take out in the winter, open and ...

Bon appetit!

1. Eggplant for the winter with carrots and garlic

Ingredients:

For three liter jars:

• Eggplant - about 2 kg.
• Onions - 3 medium heads
• Carrots - 3 pcs. (medium)
• Garlic - 2 heads
• Hot pepper - 1 pod
• Tomato juice - 500 ml. (or 500 ml of water and 100 g of tomato paste)
• Salt, sugar to taste
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - about 50 ml.

Cooking:

1. Cut the stalk off the eggplant, cut it in half lengthwise. We lay on a baking sheet and grease each half with vegetable oil, from the side of the cut.

We do not sprinkle them with salt and do not keep them in salt water, which is mainly done in order to remove bitterness, since modern varieties, as a rule, are not bitter. And sprinkle them with salt so that they absorb less oil. But since we will bake them, and not fry them, there is no need to add salt.

2. We put the baking sheet in the oven preheated to 180 ° C. and bake for about 30 minutes, until cooked. The eggplant should be soft and easy to pierce with the tip of a knife.

While the eggplant is cooking, prepare the other vegetables.

3. Cut the onion into small cubes, rub the carrots on a coarse grater.

4. Finely chop the garlic, cut the hot pepper into thin rings. The hottest part of the pepper is the seeds. Therefore, you can adjust the spiciness by removing some or all of the seeds. We, for this dish, usually cut with seeds.

5. Pour a little vegetable oil into the pan, heat it up, put the chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until fully cooked. Carrots should become soft.

6. At the end of frying, add some salt. We added a teaspoon of salt and a teaspoon of sugar. Do all this according to your taste. Salt is desirable a little saltier than we usually salt.

7. Add chopped garlic and hot peppers, mix and remove from heat.

8. We take out the baked eggplants from the oven. Eggplant should be soft and easy to pierce with a knife. We put fried vegetables on them. We slightly compact the vegetables on the eggplants with our hands, and then we fold the eggplant halves to make it look like a whole eggplant with vegetables inside.

We lay out the banks and close

9. With such “whole” eggplants, we fill pre-sterilized jars. 3-4 pieces are placed in a liter jar. We lay the eggplants tightly, but not particularly pressing, so that there is some space between them for pouring.

10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir so that it dissolves and add 2 teaspoons with a slide of salt and 2 teaspoons of sugar. The filling should be a little saltier than usual, because we have not salted eggplants.

11. Let the filling boil. Cook for 2-3 minutes and the filling is ready.

12. Pour hot filling into cans. Fill without reaching the top about a couple of centimeters.

13. At the bottom of the pan, lay some kind of napkin or you can put a plate, so long as the jars do not touch the bottom of the pan and put the filled jars there. Cover with lids and pour warm water up to the shoulders of the jars.

14. After boiling, sterilize jars with vegetables for 10-15 minutes. At the end, pour a tablespoon into each jar of 9% table vinegar.

15. Bring the rest of the filling to a boil and add the jars to the top. Lightly screw on the lids, remove the jars from the pan. The stores sell special tools for this. Place the jars on a towel or special stands, preferably wooden, so that they do not come into contact with a cold surface and do not burst.

16. We twist the cans tightly with a special key. You can also buy in stores. Immediately turn the jars upside down. We check whether they are leaking somewhere and wrap them with something warm until they cool completely.

We store such jars in a cool room or refrigerator. It's low in vinegar and salt, so I'm not sure they can be stored at room temperature.

Our glorious eggplants for the winter with carrots and garlic are ready.

We wait a bit until winter, open and enjoy.

Bon appetit!

1. Eggplants for the winter in Georgian style with peppers and herbs

Ingredients:

• Eggplant - 1 kg.
• Sweet pepper (red) - 3 pcs.
• Garlic -7 cloves
• Hot pepper - 1 pc.
• Greens of dill and parsley.
• Salt - 1 tsp
• Sugar - 1 tsp
• Vinegar 9% - 2 tbsp.

Cooking:

1. Cut the eggplant into circles 1 cm thick. Send it to a deep cup, sprinkle well with salt, mix and leave for 1-2 hours so that they let the juice flow.

2. We chop the parsley and send it to a separate deep cup. Cut sweet pepper into large pieces. We twist it, hot pepper and garlic in a meat grinder and send it to parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. Let's put it aside for now.

3. Drain the liquid that has appeared from the eggplants, pressing them down a little, as if squeezing. We put a frying pan on the stove, pour vegetable oil into it and begin to lay the chopped eggplants.

4. Fry until golden brown on both sides.

5. Before putting eggplant and seasoning in jars, add vinegar to the seasoning. We mix. Taste it. Add what you think and taste is missing.

6. We begin to lay eggplants. We put a layer in a jar (we use half-liter ones to eat at a time), put a dressing on top, another layer, another dressing, and so on until all the jars are filled. According to our ingredients, we only needed 2 jars.

7. Cover the jars with lids and set aside. We put a napkin in the bottom of the pan, pour water, bring it to a hot state, not very hot and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.

8. We take out the jars from the pan and roll up the lids. Be careful, wear special gloves and an apron, do not burn yourself.

Eggplants for the winter with dressing are ready. Store in a cool place.

Bon appetit!

1. Eggplant for the winter in Greek style with carrots, sweet peppers, tomatoes and spices

Ingredients:

For 3 half-liter jars.

• Sweet pepper - 250 g.
• Carrots - 250 g.
• Tomatoes - 0.5 kg.
• Eggplant - 300 g.
• Onion - 250 g.
• Garlic - 3-4 cloves
• Vegetable oil - 50 ml.
• Vinegar 9% - 25 ml.
• Sugar - 30 g.
• Salt - 0.5 tbsp. l.
• Basil - 0.5 tsp
• Red pepper to taste
• Dry greens - 1 tbsp. l. (a mixture of parsley, green onions, dill, etc.)
• Coriander peas - 0.5 tsp
• Pepper (mixture) - 1 tsp
• Bay leaf
• Savory - 0.5 tsp

Cooking:

1. Coarsely chop all the vegetables, after washing and drying them. We put each vegetable in a separate bowl, except for onions and garlic. They can be put together.

2. Pour vegetable oil into a cold large frying pan or wok, add sugar and salt, add vinegar and pour chopped carrots, it takes the longest to cook, stir. Put on medium heat and simmer for 30 minutes. If the liquid boils too much, reduce the heat.

3. We send garlic and onions to the carrots and immediately send chopped peppers to them. Mix, cover with a lid. Garlic immediately gave its fragrant smell. Simmer for 15 minutes.

4. After 15 minutes, send the chopped eggplants to the pan. Close the lid and simmer for another 15 minutes.

5. 15 minutes have passed, add tomatoes to the eggplants, put all the spices, mix, reduce the heat to less than medium and simmer for another 15 minutes.

6. We try to taste, is there enough of everything. We don’t interfere with anything else, otherwise we will have porridge. We cover with a lid. Reduce the heat to the smallest and simmer for another 15 minutes.

Breaking down into banks

7. Turn off the stove and lay out our hot eggplants in sterilized jars. Roll up the lids and leave to cool completely. Then we put it in storage. Preferably in a cool place. But it can also be stored at room temperature.

Eggplants must stand at least 2 weeks in order to infuse. Then all flavors will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the prevailing taste of eggplant.

All vegetables are very soft, even carrots melt in your mouth. In general, our eggplant in Greek was a success.

In winter, all your relatives will be at your place to try your eggplants.

Bon appetit everyone!

Almost every housewife tries to cook eggplant for the winter and in large quantities. Carefully and carefully selecting and writing down the best recipes in your cookbooks. If the little blue ones are cooked correctly, they make a variety of and very tasty dishes. This vegetable is absolutely indispensable for the daily diet of vegetarians and dieters. 100 grams of eggplant contains only 24 calories.

To prolong their life and preserve vitamins and nutrients, they came up with conservation. They are salted, marinated, frozen, dried, fermented, caviar, salads, snacks are made from them. It is both tasty and healthy. We will replenish your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.

Eggplant salad for the winter Desyatochka

One of the interesting options for preparing pickled eggplants for the winter is considered to be a dozen eggplant recipe. This is a great appetizer - and it's easy to prepare and the contents of the jar leave with a bang. The most time-consuming activity in vegetable preservation is cutting and frying vegetables. This recipe does not need to do any of this, so it can be prepared quite quickly. It is advisable to take vegetables not very large, medium in size. This way they will spread out more evenly.

Ingredients:

• 10 pieces of eggplant, onions, tomatoes, bell peppers;
• 2 glasses of water;
• 1 stack. table 9% vinegar and sunflower oil;
• 2 table. spoons of sugar plus 1 table. a spoonful of salt.

The output of the finished product is about 3.5 liters.

Eggplant salad for the winter Desyatochka - a step by step recipe with a photo:

Pre-peel the onion, cut the core of the peppers, cut the sepals (tails) from the eggplants. You don't need to peel or cut the eggplant.

Put whole vegetables in layers in an enameled large pan - eggplants, peppers, onions, tomatoes in the top layer. Pour the marinade over the contents of the pan and simmer for about 30-40 minutes until the vegetables are ready. The degree of readiness can be checked with a wooden sharp stick (toothpick).

For the marinade, you need to mix vinegar, oil, water, sugar, salt.
When the vegetables are stewed until cooked, they must be laid out in sterilized jars, pour the marinade in which they were cooked up to the neck, roll up. Sterilization is not required.

So that the vegetables do not cool down, you need to fill one jar and immediately roll it up. Then the second, and so on. While the jar is filling and corking, the rest of the vegetables are waiting for their turn in a saucepan, which is on a small fire. Put the rolled cans on the floor, turn upside down, wrap with a blanket and leave to cool.

Spicy eggplant salad "Spark"

Ingredients:

• According to the recipe for 5 liter jars: 5 kg of eggplant;
• 300 g of garlic;
• 10 pieces of red sweet pepper;
• 8 pcs. hot hot pepper;
• 1 kg tomato;
• 0.5 l of sunflower oil;
• 1 cup 9% vinegar;
• salt.

The whole process of harvesting lettuce for the winter takes about 4 hours.

How to make spicy eggplant salad:

We clean the peppers, wash the tomatoes, clean the garlic, wash the blue ones.

When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

Wash cans for seaming with soda, then pour boiling water over them. Put the lids in a saucepan and also scald with boiling water.
Cut off the ends of the eggplants, cut into circles 0.5 cm thick. Put them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

Pour sunflower oil into a cauldron, heat and fry eggplants squeezed from juice in it. In this way, you can fry them faster than in a pan. We take out the fried eggplants with a slotted spoon and put them in a saucepan, cover with a lid. So we process all the blue ones.

Preparing eggplant sauce.
We pass tomatoes, sweet and hot peppers, garlic through a meat grinder. We put the sauce on the fire. When it boils, salt it to taste and pour in the vinegar. Boil 5 minutes. Turn off the fire.

Pour 2 tbsp into prepared jars. sauce, spread a layer of fried eggplant, sauce again, eggplant again. We fill the jars, cover them with lids and sterilize for 40 minutes.

To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pot. Heat the water and put a jar filled with blue ones in it. On low heat, the jar will be sterilized for 40 minutes.

Roll up jars of salad for the winter, cover with a warm blanket and leave to cool at room temperature. After storage in a cool place.

Such eggplants for mushrooms, to taste, are surprisingly similar to pickled mushrooms.
Very easy, quick and delicious recipe!

• for 2 cans of 0.5 liters: eggplant - 1 kg;
• vegetable oil for frying - 100 g;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• marinade: water - 1 liter;
• salt - 100 g;
• vinegar 5% apple - 150 g.

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Cooking:

Wash the eggplant, cut into circles 1.5-2 cm thick and cut each circle into 4 more parts.

Put the raw blue ones in a bowl, add salt and pour water. Leave for 40-60 minutes.

After such a salt bath, bitterness leaves the eggplant.

And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants, like a sponge, absorb a huge amount of fat.

Pour water into a saucepan, add salt, boil. Pour in the vinegar and boil again.
Rinse the eggplants from salt and send to a pan with boiling marinade. Cook for 3-4 minutes. Take the eggplant out of the marinade and let the water drain.

And send the eggplant to a saucepan with boiling vegetable oil.

Fry for 3 minutes. Lastly, add garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on fire for one more minute.

Pour hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplants "for mushrooms" are ready!

It's hard to believe, but even a novice hostess can prepare eggplant in a tomato for the winter. Many are afraid of conservation, especially if there is no experience. And it’s completely in vain - to make a good preparation, it’s enough to use a proven recipe. Such a recipe is in front of you, it remains only to stock up on blue ones, tomatoes and other products on the list.

Ingredients:

• 1 kg of eggplant;
• 750 grams of tomatoes;
• 1 hot pepper;
• 250 grams of sweet pepper;
• 100 grams of garlic;
• half a glass of sunflower oil;
• a quarter cup of table vinegar;
• 50 grams of sugar;
• 1 tablespoon of salt.

How to cook:

Pickled eggplant stuffed with carrots for the winter

Ingredients:

• 1 kilogram of carrots;
• 2.5 kilograms of eggplant;
• 7-8 cloves of garlic;
• medium size 2-3 onions;
• long stalks of celery (according to the number of eggplants);
• vegetable oil;
• 2 table. spoons of salt.

Recipe:

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With a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under oppression (press down lightly with a plate) so that the glass is excess liquid.

Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not crumble.

Prepare carrot filling. Why peeled carrots must be chopped with a blender or grated with a grater with large holes.

Finely chopped onion fry in vegetable oil, add minced carrot and half of the salt. Continue frying until the carrots are cooked.

Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other vegetable oil (about 150 g).

Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot filling and wrap with celery.

Place stuffed eggplants in dense rows in an enamel pan. Cover with a plate on top and put a small oppression on it (for example, a jar of water). Take the pan to the balcony or put it in another cool, dark place for 2-3 days. If they are fermented enough, you can roll them up.

Arrange in liter jars, previously cleanly washed, cover with tin lids for seaming and sterilize for 1 hour over low heat. Spin.

Saute is a type of dish that gets its name from the French word “sauter”, which translates as “to jump”. This is explained by the fact that during the cooking process, the products from which the dish is prepared are fried in a special saucepan or in a frying pan with sharp shaking, as a result of which the products are turned over and mixed. There are a lot of options for cooking saute: from meat, from fish, from various vegetables.

The most popular among the recipes for this dish is canned eggplant saute for the winter. Sauteed eggplant can be served both hot and cold. It will go well with any side dish or act as an independent dish. Having replenished stocks of your pantry with such a preparation for the winter, you will always have a delicious and healthy ready-made dish at hand.

You will need:

• eggplant - 15 pcs.;
• tomatoes - 15 pcs.;
• onion - 15 pcs.;
• hot red pepper - 2 pods;
• garlic - 2 heads;
• parsley - 1 bunch;
• vinegar essence (70%) and vegetable oil - 1.5 tbsp. l.;
• salt;
• sugar.

How to make canned eggplant saute:

Wash the eggplant, cut in half lengthwise and put in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.

Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Put eggplants, tomatoes and onions in a large container, pour vegetable oil, mix and put on fire. After boiling, simmer for about 40 minutes, gently stirring with a spatula.

After boiling, pour chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer another 15 minutes.

At the end of cooking, pour in the vinegar essence, mix the vegetables well again. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

• eggplant - 1 kg;
• tomatoes - 1 kg;
• Bulgarian pepper - 500 g;
• hot pepper - 1⁄2 pod;
• garlic - 3 cloves;
• vinegar 5% - 100 g;
• sugar - 3 tsp;
• salt - 1 tbsp. l.;
• sunflower oil - 100 g.

How to cook eggplant in adjika for the winter:

Eggplants (strong medium-sized vegetables) wash, cut into halves across, then each half lengthwise into 3 parts. If the vegetables are large, they can be cut into more pieces.

Transfer the chopped vegetables to a bowl, pour cold water over, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

Bulgarian and hot peppers washed, peeled from the stalks and seeds, cut into pieces. Wash the tomatoes and cut into pieces of such a size that it is convenient to skip the vegetables through a meat grinder. Pass pepper and tomatoes through a meat grinder or chop with a blender.

Pour the resulting vegetable mass into a saucepan, salt and add sugar, mix well. Place the saucepan on the stove, bring the mixture to a boil and simmer for 15 minutes.

After a quarter of an hour, pour vinegar into the sauce.

Rinse the eggplant under running water to remove the salt and squeeze lightly.

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Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. For frying, it is advisable to use a non-stick pan, as this will reduce the amount of sunflower oil for frying and prevent the vegetables from absorbing too much fat.

Transfer the fried eggplants to a saucepan with boiling tomato sauce.

Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix salad.

Continue cooking over medium heat for 10-15 minutes. It is not advisable to keep the pan on fire for longer, as the vegetables will boil and lose their shape.

Arrange eggplants with sauce in pre-prepared (sterilized) jars. Cover the jars with the workpiece with lids, place in a pot of hot water and sterilize for 15 minutes.

Carefully, so as not to burn yourself, remove the jars from the hot container, roll up, turn upside down, wrap well and leave to cool completely.

This recipe indicates the amount of ingredients for the preparation of 4 jars of the workpiece with a volume of 0.5 liters. You can use larger containers. At the same time, it is worth remembering that for jars of a larger volume, the sterilization time should be slightly increased.

You can change the amount of hot pepper and garlic in this preparation to your taste.

Marinated eggplant for the winter - a simple recipe

Ingredients:

• 2 kg of eggplant;
• 6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
• 3 large heads of onions;
• 1 bunch of parsley (celery);
• 5 cloves of garlic;
• 3 red bell peppers;
• 150 g sunflower oil;
• 150 g of 6% vinegar;
• 2 tbsp. spoons of sugar.

Pickled eggplant is prepared as follows:

Canned eggplant with beans

This is a very tasty salad that will add variety to your winter menu and remind you of summer days even in the cold season. It can be served as an independent dish or with meat. Delicious both hot (heated) and cold.

You will need:

• eggplant - 2 kg;
• tomatoes - 1.5 kg;
• Bulgarian pepper - 0.5 kg;
• carrots - 0.5 kg;
• garlic - 200 g;
• white beans - 500 g;
• vegetable oil - 350 g;
• vinegar 9% - 100 ml;
• sugar - 1 cup;
• salt - 2 table. l.

How to cook eggplant with beans for the winter:

Soak beans overnight in cold water and leave overnight. In the morning, drain the water, pour fresh water and boil until tender.

Remove seeds from peppers and cut into squares. Chop the tomatoes and peeled garlic. Grate carrots on a coarse grater. Cut the blue ones into large cubes.

Tomatoes and garlic, passed through a meat grinder, put on fire and bring to a boil. As soon as the liquid boils, immediately add sugar, salt, vinegar and vegetable oil. To prepare this salad, it is desirable to take odorless oil.

After the vegetables are laid, cook for 30 minutes, stirring occasionally.

After this time, put the beans in the pan, mix well and cook for another 20 minutes. At the end of cooking, put the salad in sterilized jars and roll up.

Wrap the jars and leave to cool completely.

The most delicious eggplant caviar for the winter

What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greenery and a new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.

Ingredients:

• 10 medium sized eggplants;
• 5 carrots;
• 5 bulbs;
• 5 sweet bell peppers;
• 1 kg of tomatoes;
• vegetable oil;
• salt and spices to taste.

Cooking method:

1. We cut the eggplants into cubes and, sprinkling them abundantly with salt, leave to stand for at least half an hour so that bitterness comes out with the juice.
2. Rinse eggplant under running water.
3. Then we cut onions, peppers, tomatoes into cubes, grate carrots.
4. Heat vegetable oil in a frying pan, fry the onion until transparent; then add carrots with peppers, tomatoes and blue ones and simmer all the vegetables for about half an hour with constant stirring. At the end of the stew, season the caviar with salt and black pepper.

We lay out the finished eggplant caviar in jars, sterilize for about half an hour and roll it up.

Video - recipe: lecho with eggplant, tomatoes and peppers