Eggplant without frying for the winter recipes. Salted eggplants with celery

Hurray, summer-oh-oh!!! It's time for all sorts of goodies from the garden. We are tired of the cold and the long-awaited warmth will help us restore strength and vitamins. After all, it is during this period that delicious berries, fruits and vegetables grow in our gardens. It is the latter that we will talk about today. It is clear that these can be tomatoes, cucumbers, onions. But I want to talk about eggplants.

In previous articles, we have already discussed this healthy vegetable. In particular, about how to cook or... Here I would like to pay attention to the preparations. Yes, in the summer we can eat a lot of them, but in the winter, you can buy them, but it is a very expensive pleasure. And on a cold evening, sometimes you remember: now I wish I could eat a piece of blue, and with garlic. But no way.

That’s why it makes sense to make several jars of yummy food so that you can open it at any time and satisfy your hunger. It is in summer and autumn that you should prepare for severe cold weather and prepare more summer vitamins.

In fact, there are a lot of recipes for eggplant appetizers or salads, but you will learn the best ones from this article. Fill your cellar with this food and you can surprise your guests or household members for any holiday or dinner. Someone might want to ask you for the recipe!

This will be a Korean salad, only a winter version. Usually, when I cook it, some of it is eaten right away. But something remains and then you have to put it in jars. Although we also cannot stand them for long and empty them very quickly. I'm more than sure you will do the same. But if you don’t believe me, then try it and see for yourself.

Ingredients:

• Eggplant – 2 kg;
• Onions – 500 gr.;
• Carrots 500 gr.;
• Bell pepper – 500 gr.;
• Vinegar 9% – 100 ml;
• Vegetable oil – 100 ml;
• Garlic – 6 teeth;
• Salt – 1 tbsp. l.;
• Sugar – 7 tbsp. l.;
• Ground coriander – 2 tsp;
• Ground black pepper – 1 tsp;
• Ground red pepper – 2 tsp.

Preparation:

1. Wash the eggplants and cut into thin slices. Place in a large container, add salt and mix. Leave for 20 minutes to allow the bitter juice to drain.

2. Drain the liquid and place them on a baking sheet greased with vegetable oil. Cover the top with foil to prevent them from drying out. Bake in the oven at 180° until soft for 10 - 15 minutes.

There are several other methods of heat treatment. You can boil them until half cooked or fry them in a frying pan. But in the latter they will absorb a lot of oil, and this is not entirely healthy.

3. Grind the carrots on a Korean grater. Pour boiling water for 3 minutes, then rinse with cold water.

4. Cut the onion into half rings.

5. Peel the sweet pepper from seeds and cut into thin strips.

6. Mix all the ingredients except the eggplant.

7. Add the garlic passed through a press and all the seasonings with vinegar. Also, don’t forget about vegetable oil. Stir and cover with a lid. Leave to marinate for 5 hours.

8. Add eggplants to the mixture and stir. Place in sterilized jars and cover with a lid. Place in a saucepan with warm water up to the hangers and boil for 20 minutes. Then we roll it up.

9. They should cool upside down, covered with a fur coat.

From this amount I got 3 liters. Can be stored in the refrigerator.

Eggplant recipe without sterilization:

Not many people like to make preparations for the winter. After all, this is quite troublesome. So much time is spent on the preparation itself, and even boiling. But it happens that during the process the bank bursts and everything turns out to be a waste. But in this way it does not threaten us at all.

Ingredients:

• Eggplant – 4 kg;
• Bell pepper – 2 kg;
• Tomato – 3 kg;
• Vegetable oil – 1 cup;
• Salt – 3 tbsp. l.;
• Sugar – 1 glass;
• Garlic – 2 heads;
• Chili pepper – 3 – 5 pcs.;
• Greens – 1 bunch;
• Water – 300 ml;
• Vinegar 9% – 100 ml.

We weigh all products in their purified form!

Preparation:

1. Grind the tomatoes and chili peppers in a meat grinder. Pour the juice into a large saucepan.

2. We also send all the spices and the garlic passed through the press there.

3. Finely chop the greens and throw them in there.

4. Pour in sunflower oil and mix thoroughly.

5. Cut the eggplants and sweet peppers into large cubes. We send to our ingredients. Knead again. If the tomatoes are fleshy, then add water (according to the recipe).

6. Place on the fire and bring to a boil. Then reduce and cook for 30 minutes.

7. Pour in vinegar and place in clean jars. We will need 9 liters of them for this... Roll them up and turn them over. Next, cover with a fur coat and let cool.

Awesome recipe for eggplant in adjika:

If you want something spicy for the winter, I suggest making a few jars this way. It turns out very tasty and in the cold it becomes much warmer from such a snack.

Ingredients:

• Eggplant – 3 kg;
• Bell pepper – 1 kg;
• Tomato – 1.5 kg;
• Chili pepper – 500 gr.;
• Garlic – 300 gr.;
• Vegetable oil – 150 ml;
• Vinegar 9% – 150 ml;
• Salt – 3 tbsp. l. without slide;
• Sugar – 2 tbsp. l. without slide;
• Parsley – 1 bunch:
• Dill – 1 bunch.

Preparation:

1. Grind everything except the eggplants in a meat grinder. Pour into a large saucepan.

2. Add spices and vegetable oil. Mix thoroughly.

3. Cut the blue ones into large cubes. We send a mixture of them.

4. Boil over low heat for 30 minutes.

5. Pour in the vinegar mixture and stir. Place in jars and cover with lids. They should cool under the fur coat upside down.

Eggplant in tomato - delicious video recipe:

I suggest you look at an interesting method of preparation. I tried this dish at a party and really liked it. I was even wondering how to cook it. But then I came across this film, where everything is shown and explained in detail. All that's left to do is do it. I will definitely use it this year.

If you have already done this, be sure to tell us about it in the comments. Maybe you didn’t have enough of something or there was too much, you can feel free to tell us. We can discuss how to improve taste with you. Now let's move on to the next method.

Eggplants are like mushrooms - the recipe will lick your fingers:

The little blue ones generally taste like forest fruits. But with this method the similarity is almost 100%. If someone closes their eyes and tries canned food, they will never guess what they are actually eating.

Ingredients:

• Eggplant – 3 kg;
• Vegetable oil – 50 ml;
• Garlic – 8 cloves;
• Dill – 4 bunches;
• Parsley – 1 bunch;
• Basil – 1 bunch;
• Black peppercorns – 16 pcs.;
• Allspice peas – 12 pcs.;
• Sugar – 8 tsp;
• Salt – 4 tsp;
• Vinegar 70% – 4 tsp;
• Water.

Preparation:

1. The first thing we always do is wash, dry and clean everything.

2. Eggplants need to be cut into large pieces. Place them in a deep container and add salt. Leave for 20 minutes to release the juice.

Now many varieties do not taste bitter and this procedure can be skipped.

3. Rinse them under running water and dab them a little with paper towels.

4. Fry in a frying pan with vegetable oil in parts for 7 - 9 minutes.

To speed up and facilitate the process, place them on a baking sheet. Sprinkle oil on top and bake in the oven.

5. Finely chop the greens.

6. Chop the garlic with a knife.

7. Place allspice and peas on the bottom of the jars, then herbs, garlic, and eggplants. We repeat the layers up to the neck.

8. Pour 2 teaspoons of sugar and one salt into each container. We also pour vinegar one at a time.

9. Boil the kettle and fill our bottles. Cover the top with lids.

10. Place in a saucepan with hot or warm water and bring to a boil. It takes about 10 – 15 minutes to sterilize. Then roll up the lids.

Preparation of fried eggplants with garlic and pepper - spicy

This is my favorite way to prepare. It's pretty simple. Even the most inept person can cook. The vegetables turn out spicy, but not too much. My wife always cooks this way. Try it and you will be delighted.

Ingredients:

• Eggplant – 2 kg;
• Bell pepper – 500 gr.;
• Garlic – 3 heads;
• Chili pepper – 1 pc.;
• Sugar – 2 tbsp. l.;
• Vinegar 9% – 80 ml;
• Vegetable oil – 100 ml;
• Salt – 3 tbsp. l.

Preparation:

1. Cut the eggplants into circles about 1.5 cm thick. Place them in a deep container and add salt (about 1 tablespoon). Mix and leave for a while.

2. Peel the sweet peppers from seeds and chop them into pieces so that they fit into a meat grinder.

3. Cut off only the stem from the chili.

4. Peel the garlic.

5. Place the prepared vegetables into a meat grinder and grind. We do this directly into the pan.

6. Add the remaining salt, sugar and vinegar. Place on fire and boil for 10 minutes.

7. We wash the blue ones under running water and squeeze them lightly. Fry them in vegetable oil on both sides until golden brown.

8. Take 4 clean jars of 500 g each. Dip the fried mugs in our sauce and put them in a jar. We do this to everyone.

9. Cover them with iron lids and place them in a large saucepan. Pour warm water into it and put it on fire. Boil for 15 minutes. After the jar we roll it up.

You can store it in the cellar or in the refrigerator.

Eggplant caviar - a quick and tasty recipe:

In the last month of summer, when these vegetables ripen, people try to make all sorts of preparations. This amazing dish is considered one of them. This kind of food can be prepared even for every day. It turns out very tasty, so it is not always stored until winter. My family eats it very quickly, only the cans have time to fly off! And here is my advice to you, cook and enjoy the taste. I think you will also be delighted.

Ingredients:

• Eggplant – 2 kg;
• Carrots – 1 kg;
• Tomato – 1.5 kg;
• Bell pepper – 1 kg;
• Chili pepper – 1 pc.;
• Onions – 1 kg;
• Garlic – 2 heads;
• Vegetable oil - for frying;
• Salt – 2 tbsp. l.;
• Sugar – 2 tbsp;
• Ground black pepper – 1 tbsp.

Preparation:

1. Wash and clean all vegetables.

2. Cut the eggplants into medium cubes. Place in a deep cup, add salt and leave for 30 minutes. Then rinse under running water and squeeze a little. This way they will absorb less fat.

3. Chop the onion into cubes. Fry in a large amount of vegetable oil until golden brown. Let's add a little salt.

Take a frying pan with high sides. Since there must be a lot of products included.

4. Three carrots on a fine grater and add to the onion. We also add some salt.

5. We also chop the pepper into cubes, and the tomatoes into arbitrary pieces. We send all this in turn to fry with the vegetables. Again, do not forget to add salt and simmer until the vegetables begin to boil away and the mixture becomes homogeneous. At this point you need to add pepper. Stir again and transfer to a deep saucepan with a thick bottom, it is better to use a pressure cooker.

6. Now pour oil into the pan again and fry the eggplants for about 20 minutes. Place them with the rest of the vegetables.

7. Place the pan on the fire and simmer the contents for about 40 minutes over low heat, stirring constantly. At this point we taste it and add some salt if necessary. Squeeze the garlic through a press and add sugar.

8. At this time, sterilize the jars and lids.

9. To avoid adding vinegar to the caviar, it must be constantly hot. Therefore, we don’t turn off the stove and during the heating process we put it in bottles and roll it up.

The recipe is not very quick, but very tasty.

Preparing for the winter - “mother-in-law’s tongue” salad

This appetizer turns out to be very spicy. It can be eaten immediately. But if you wait at least a couple of weeks, you won’t swallow your tongue; you’ll like the taste even more. We will not sterilize the contents, but it will be stored in the refrigerator for about six months, checked!

Ingredients:

• Eggplants – 1.2 kg;
• Bell pepper – 300 gr.;
• Garlic – 1 head;
• Chili pepper – 1 pc.;
• Vinegar 9% – 50 ml;
• Vegetable oil – 1 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Salt.

Preparation:

1. We wash and clean everything.

2. Vegetables, except eggplants, are cut and passed through a meat grinder.

3. Add sugar, vinegar, oil. Mix everything and set aside.

4. Cut the blue ones into circles about 1 cm thick. Place them in a deep bowl in layers. Salt each with two pinches. leave for 30 minutes. You don’t need to rinse it off afterwards, just squeeze it out a little. Fry on both sides in vegetable oil until golden brown.

5. Place hot into sterilized jars, but spill the sauce over the layers.

6. Tighten the jars and leave to cool.

How to freeze eggplants for the winter in the freezer?

Probably many of you have done this and continue to do this. This is convenient, because in winter prices are high. And sometimes you really want to cook a delicious vegetable stew or something else. I offer you several ways to do this economically without losing the taste.

Method 1 . Cut the eggplant into slices and then cut them in half. You can just put them in the freezer, but then they will be rubbery and tasteless in dishes. But to prevent this from happening, they must be blanched. How to do it? Very simple.

Place a pan full of water on the fire and bring to a boil. Place the vegetables in a sieve (not completely) and lower them into boiling water for 1 minute. They need to be pressed down during the process, otherwise they will float up. Take it out and let the excess liquid drain and cool. Only now can you put it into bags and put it in the freezer. In winter, you can add them to any dish.

Method 2. We will bake them. Take a small size. Wash the little blue ones and make punctures on them with a knife. This is necessary so that they do not burst during the process. Place on a baking sheet lined with parchment. Bake at 180° for 40 – 50 minutes. Then we cut off the stalk and make a cut on one side.

Since they contain a lot of liquid, we put them in a sieve with the cut side down. Cover the top with a plate and put pressure on it. Leave for 30 minutes. Now you can also pack 2 pieces. They can be used for stuffing and more.

Method 3. We also bake it in this version. Only now we peel the finished ones. It easily comes away from the pulp, so you can even do this with your fingers. We also put it in a sieve and under a weight. When the liquid has drained and they have cooled, distribute them into bags. I pack them one at a time. You can use it in any dishes you wish.

These are the wonderful and interesting recipes we shared with you today. They are quite easy to prepare. Their taste is just as excellent that sometimes you even regret that you did too little. Cook and treat your loved ones. See you soon!

1. Recipe - eggplant in Armenian

For the Armenian treat, eggplants (7 kg) are cut into strips, salted and placed under pressure overnight.

In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes),

mixed with separately fried onions (2 kg.),also shredded into strips,

season with chopped garlic (100 g.),

salt, ready-made hop-suneli mixture (to taste)

and simmer for half an hour, stirring the mass.

Then put it in jars and heat them in boiling water for 30 minutes. and seal it.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century.

The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried.

Then they are placed in jars, layered with filling:

chopped walnuts (cup),

onions (200 g), (2 cloves),

cilantro seeds (1 teaspoon),

salt and pepper (to taste).

Pour in wine vinegar (3/4 cup),

top with vegetable oil (2 cm layer).

The jars are heated in a pan of boiling water (30 minutes) and sealed with lids.

Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. 3 appetizer of eggplant and pepper

Sweet peppers and eggplants (1 fruit each) for preparing in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled.

Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil.

Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic.

Salt to taste, simmer, and then pack the hot mass into jars.

Seal and allow to cool under a blanket.

4. Preparing eggplant for the winter according to an Italian recipe

Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants, stirring the vegetables regularly.

When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly.

As soon as it starts to puff a little, add salt and sugar to taste.

For those who like it, you can add a piece of hot pepper.

Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Eggplants marinated like mushrooms

For eggplant mushrooms

4 l. water,

4 kg. eggplant

4 heads of garlic

4 tbsp. spoons of salt

4 tbsp. spoons of vinegar essence

100 gr. vegetable oil

large bunch of dill

Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils.

Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin.

Chopped garlic (no need to crush), dill and vegetable oil are also placed there.

Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a saucepan, add cold salted water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes).

Drain the water, let the eggplants cool and place them in three-liter jars.

Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid.

Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),

fill the jars with it, seal them and let them cool under the fur coat.

In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed.

Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while.

Then add onion cut into half rings (half the weight of eggplants and peppers),

garlic (2 cloves), soy sauce, herbs.

Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil.

Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200* C. until cooked (they become soft and can be easily pierced with a fork).

Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out.

The cooled fruits are peeled.

Sweet vegetable peppers are prepared in the same way.

Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top.

The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.

Cooled jars are stored in a cool, dark place.

In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic.

The caviar should have a slight smoky smell.

9. Eggplant "Ogonyok"

According to the recipe for 5 liter jars:

5 kg. eggplant 300 gr. garlic

10 pieces. red sweet pepper

8 pcs. hot pepper

1 kg. tomato

0.5 l sunflower oil

1 cup 9% vinegar salt

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.

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

3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them.

I put the lids in a saucepan and also pour boiling water over them.

Now vegetables.

4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan.

Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid.

We process all eggplants this way.

Prepare the eggplant sauce.

1. Grind tomatoes, sweet and hot peppers, and garlic.

Put the sauce on the fire.

When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.

2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants.

Fill the jars, cover them with lids and sterilize for 40 minutes.

3. 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 pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.

4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.

5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.

Recipes for preparing eggplants for the winter

Canning eggplants for the winter is common mainly in eastern countries. But recently it is gaining more and more popularity around the world. Many cooking recipes were borrowed from Georgians, who have a special attitude towards this unusual vegetable and berry due to its bitterness and pungency.

Eggplant preparations for the winter and their benefits for the body

Everyone knows that most fresh foods, such as vegetables or fruits, have great benefits for the human body. They contain the entire range of vitamins, minerals, trace elements and amino acids necessary for the healthy functioning of every cell in our body.

Eggplants are also an irreplaceable food product. But how can you keep them fresh for as long as possible and cook them without losing their properties? To do this, you should know how to properly prepare eggplants for the winter in order to get the maximum benefit from them.

Canned eggplants for the winter and their benefits

Blueberries are a unique product that goes perfectly with fish and meat dishes, other vegetables and nuts. The period of their ripening begins at the end of summer, it is at this time that fried eggplants with garlic are traditionally prepared.

As you know, blueberries are a dietary product; their energy value does not exceed 30 calories. But they have their own characteristics: during frying, the pieces absorb a large amount of sunflower oil like a sponge, which makes the finished dish very greasy. To maintain low calorie content, you need to know the basic rules for cooking blueberries and some secrets.

When the harvest season ends, the period of home preparation for the winter begins. Everyone knows that thermal processing and the presence of a large number of preservatives kill most of the vitamins and nutrients in the product.

Blue ones when cooked are useful for many. The very first thing is the calorie content of the dish. Canned berries contain only 50 kcal per 100 g of product. Thus, even in the form of preparations, blue ones are a dietary dish and do not threaten to put on extra pounds even if consumed excessively.

Undoubtedly, pickled eggplants lose some of their beneficial substances during the winter, but some of them remain even after thermal treatment and in the presence of preservatives, namely:

• Vitamin A, PP, E and group B: B1, B2, B6, B9;
• Mineral salts of copper, zinc, iron, phosphorus, potassium, calcium;
• Microelement pectin, beta-carotene.

A simple eggplant salad for the winter is a truly tasty dish and a wonderful snack, in addition, it significantly improves your health:

• Promotes weight loss and is part of many diets recommended by medical specialists;
• Pectin, which is part of blue berries, has a beneficial effect on the condition of blood vessels and prevents the absorption of cholesterol;
• A large amount of calcium strengthens bone tissue;
• Mineral salts help improve the condition of skin, hair and nails.

The only negative is the large amount of fiber (especially in caviar). Such food is heavy on the stomach and if you overeat, bloating may occur. Intestinal motility also increases significantly, which can cause an attack of diarrhea. But if you suffer from constipation, then this dish will only be beneficial.

How to keep eggplants fresh for the winter

Before you start preparing for conservation, you need to choose the right good and high-quality blue ones. And in order to completely protect yourself and your family from low-quality products, it is better to grow them yourself. If you have a summer cottage, then this will not be difficult.

Storing blue ones

With proper and regular care of the plant, you can get a good and high-quality harvest without pesticides. To avoid food spoilage, they are most often canned. But how to preserve fresh fruits for use even in winter? If you have a cellar, then for some time you can keep the berries in plastic bags or wooden boxes with paper. But the most effective way is freezing.

Freezing

During the canning process, products lose almost half of their vitamins and nutrients, while when frozen they are preserved by almost 80%. The procedure is quite simple:

• The fruits must be washed and cut into circles, then sprinkled with salt and left for half an hour (to get rid of bitterness);
• Then the pieces are dipped in boiling water for a couple of minutes and immediately cooled in cold water;
• After this, you need to dry the mugs on a towel and place them in a wide, shallow bowl;
• Then place in the freezer for 4 hours and place in a plastic bag. In this form, the product can be stored in the freezer for up to six months.

Surprisingly, some resourceful housewives use freezing for already fried vegetables. This allows you to save space on shelves for preservation and prepare a kind of semi-finished product.

Eggplant recipes for the winter with photos

Winter eggplant recipes, which almost always include garlic, are a rather spicy dish. Hot pepper and other savory spices are also often used. The most popular bluefish dishes are salads, appetizers and caviar. They are prepared using a variety of vegetables that go well with the main ingredient.

Eggplant recipes: quick and tasty for the winter

If you choose a quick eggplant recipe for the winter, the most popular one is “Ogonyok”. The dish got its name for two reasons: the first is the pungency of taste, which is achieved through chili pepper, and the second is the bright and rich color from ground bell pepper. Cooking will take no more than two hours, the aroma will be exquisite, and the taste will be very original.

You can also prepare everyone’s favorite fried blueberries and preserve them, which won’t take much time and effort. Using this method of preparation, all you have to do is warm up the dish by opening the canned food and you can immediately use it in your food.

One of the fastest ways to prepare eggplant is to prepare caviar. According to the method of preparation and appearance, the dish is similar to squash, but in taste they can hardly be compared. In the Georgian repertoire, that is, in its original form, such caviar was prepared from eggplants that were not peeled and not soaked in salt. The vegetables were simply crushed and covered with hot spices; the natural bitterness remained and gave the dish a special piquancy. This recipe is too heavy for our stomachs and taste preferences.

Eggplant appetizer recipes for the winter

The most popular eggplant recipes for the winter are salads or snacks. They most often use such products as carrots, onions, sweet and hot peppers, tomatoes, and herbs. The little blue ones themselves are prepared in any of the following ways: fried, boiled, pickled, salted and soaked, and then eaten or preserved for the winter.

Each recipe combines a set of spicy spices and vegetables that create a real culinary masterpiece. Vinegar is used not only for preservation, but also in cooking for greater spiciness and piquancy.

One of the most amazing recipes for cooking eggplant is called “With the taste of mushrooms.” The vegetable gets such an amazing flavor when it is fried in a frying pan in a beaten egg, with onions marinated in vinegar. Of course, the mushroom flavor will not appear when you cook the eggplant, so you need to add seasonings. This recipe can truly surprise your guests, and can also replace mushrooms in preparing a complex dish.

Eggplant salads for the winter video

Eggplant preparations golden recipes

The experience of harvesting blueberries mostly belongs to Georgians, true connoisseurs of this product. Golden cooking recipes were borrowed from them. The most popular is canned with beans. This appetizer will become a real table decoration and will please the most demanding guests.

Eggplant recipes for the winter

For the winter, eggplants are even prepared with such unusual ingredients as honey or walnuts. Such recipes boldly combine sweet and spicy flavors, creating unusual culinary delights.

Eggplant salad for the winter cannot be limited to a certain set of ingredients; imagination should always be present. Bold experiments will allow every housewife to create a dish of her own authorship to suit her taste.

Eggplant recipes for winter without sterilization

Like any other vegetables, blue ones can be canned without sterilization. This cooking option will preserve the fresher taste of the food. But the absence of thermal treatment implies a short shelf life of such preparations.

A winter eggplant recipe without sterilization is a great way to preserve the maximum benefits of vegetables. And, as you know, blueberries are one of the richest foods in minerals.

Bottom line

Fresh eggplants contain a huge amount of useful substances, which are preserved even in canned form. Prepared for the winter, blueberries are a delicious dish and a source of vitamins and minerals. By choosing the right products and following the cooking rules, the preservation process will not be a hassle.

Eggplants appear in abundance closer to autumn. This time of year you can get them for next to nothing. How I want to quickly prepare eggplants for the winter! How cool it is to print out a jar and another for the New Year!

Perhaps you are new to cooking and don’t know the right recipes, have no idea how to cook it all tastier and more efficiently? Take eight amazing recipes and arrange a real belly feast in the cold winter!

Eggplants are vegetables from which you can prepare not only caviar, but also many other interesting things. If you love eggplants and want to enjoy them all year round, it's very easy to do - you just need to cover them for the winter.

There are many recipes for eggplant for the winter that will be appreciated, including by those for whom vegetarianism is a lifestyle, or those who are on a diet. Below are the most interesting and delicious recipes for preserving eggplants for the winter.

Canned eggplants for the winter: traditional recipe - quick and tasty

The sequence of steps for properly preparing eggplant dishes is critical. By following simple principles and changing ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help you preserve the full vitamin complex contained in the vegetable.

This dish will not take much time. But even despite its simplicity, preservation turns out to be very nutritious and tasty.

Components:

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

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

To make this easier, immerse the tomatoes in boiling water for a couple of minutes and then rinse in cool water. Cut them into slices. Cut the onion into rings, as well as the carrots. Peel the lettuce peppers and chop them into cubes. Finely chop the garlic and herbs.

You need to put the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. Sprinkle the topmost layer - that is, the eggplants - with chopped herbs and pour oil over them.

Close the pan and place on medium gas level. The dish needs to simmer for about an hour. While it is stewing, start sterilizing the jars. When the snack is ready, transfer it to jars and cover with lids. Then sterilize in a saucepan with water for another half hour.

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

Georgian recipe for preserving eggplant for the winter

This version of preservation, which is called “finger-licking”, will be appreciated by fans of spicy food. To store spicy eggplants in jars for the winter using Georgian cooking recipes, we will need the following ingredients:

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

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

Remove seeds from the lettuce peppers and chop them in a blender. Chili is right along with the seeds, and garlic is exactly the same. In the absence of a blender, it is permissible to use a meat grinder, but this is not the most desirable option.

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

Place the peppers and garlic in a saucepan, pour over oil and vinegar. Boil it all and pour the eggplants into it. Add salt and sugar, and then simmer for about ten minutes.

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

Korean style eggplant

People in Korea also love to eat eggplant. And they know how to cook them deliciously too. There are numerous recipes for preparing eggplant for the winter, but the Korean method deserves respect. Try this interesting recipe - you must try it.

Components:

• Eggplants – 4.7 kilograms;
• Salad pepper – 1.2 kilograms;
• Carrots – 1.2 kilograms;
• Onion – 1.2 kilograms;
• Garlic – 2 large heads;
• Vinegar – 2 tablespoons;
• Ground hot pepper – 2 teaspoons;
• Salt - according to taste preferences.

Rinse the vegetables. Chop the eggplants into strips and add salt. And leave them to stand in peace and quiet for about an hour so that they release all their liquid.

Peeled carrots must be grated on a grater, which is used to prepare carrots in Korean. The usual one won't do here. It is better to use a special one, because cutting fresh carrots into such thin strips using a knife will be extremely troublesome.

Gut the lettuce pepper, remove the seeds, and cut into strips. Cut the onion into half rings, and pass the garlic cloves through a special garlic press. If you don’t have one, use a fine grater.

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

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

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

Eggplant lecho for the winter

A very simple and fairly quick to prepare recipe for eggplant lecho will definitely be loved by everyone in your household.

Components:

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

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water for a minute, and then in cool water - the skin will come off without effort. Grind the “naked” tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Cook for no more than a couple of minutes. While the tomatoes are cooking, remove the seeds and finely chop the peppers - both salad and hot.

Add to the tomatoes and cook for a couple more minutes. Chop the washed eggplants into small strips and also place them in a saucepan.

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

For the winter, there is a great recipe for “Mother-in-law’s tongue” - not only will you lick your fingers, but you’ll also ask for more

This famous dish will absolutely please the taste of all spicy food lovers. The recipe is classic and very easy to prepare, and the ingredients will help us, with the help of which we will roll up the mother-in-law’s tongue eggplants in jars for the long winter:

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

Peel the eggplants. Do the same with the tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier, thanks to the sharp temperature change. Remove seeds from peppers – both salad and hot. Peel the garlic. Grind all vegetables, except eggplants, in a meat grinder.

Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplants into thin slices. Place both the eggplants and the vegetable mixture in a deep pan. Set the pan to low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Place the finished snack in jars and roll up with a key.

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

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve a taste like slippery pickled mushrooms using ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

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

The magic process:

You will need a large and convenient pan. Pour vinegar, salt and heat. We remove the washed vegetables from the peel and stalk. Chop the eggplant into 2 cubic centimeter cubes. By the time the vegetable is cut, the contents in the pan should boil.

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

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

In principle, we already have eggplants ready for the winter with a recipe for cooking them like mushrooms. All that remains is to spread out more densely and cool in the refrigerator for six hours and serve chilled for the meal.

To enjoy the snack in winter, the snack will have to be reheated, placed in sterilized jars and sealed tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy kick is a very original recipe for preservation, but certainly delicious. Due to its extremely spicy taste, people called the dish “Ogonek” eggplant. This appetizer will almost certainly become one of the most popular on your table. And, besides, in winter it will be an excellent preventative against insidious viruses.

Components:

• Eggplants – 5 kilograms;
• Hot pepper – 1 pod;
• Garlic – 5 cloves;
• Vinegar – 1 glass;
• Oil – for frying;
• Salt – for soaking.

Cut the eggplants into rings of medium thickness. Then place in salted water and put under a press. You can use a deep bowl or pan of water as a press. The eggplants should be soaked for a couple of hours. As for the amount of salt, take it at the rate of one hundred grams per liter of water.

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

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

Place the snack in jars in layers. Alternate a layer of eggplant with pepper and garlic mixture. Before rolling up the jars, sterilize them for about half an hour. All is ready!

Ferment eggplants whole for the winter

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

• Eggplants – 11 kilograms;
• Celery – 0.1 kilograms;
• Garlic – 0.3 kilograms;
• Bay leaf – 40 leaves;
• Salt for garlic – 1.5 tablespoons;
• For cooking you need salt - 2 tablespoons per liter of water;
• Salt for marinade - 2 heaped tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Be sure to be intact and strong. They need to be washed and the tails removed. Make a cut along the vegetable and boil a little in salted water. This will help remove the possible bitterness of the fruit itself. Drain the water and place the eggplants in a separate bowl.

Peel and grate the garlic, then mix it with salt. Rub the eggplants at the cut site with this simple puree. Place bay leaves and celery on the bottom of the jars, and then the eggplants.

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

Stuffed eggplants

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

Components:

• Eggplants – 0.9 kilograms;
• Salad pepper – 1 piece;
• Hot pepper – 1 pod;
• Carrot – 1 large piece;
• Garlic – 2 heads;
• Parsley – 1 bunch;
• Dill – 1 bunch;
• Salt for garlic – 1 tablespoon;
• Cooking salt – 1 tablespoon;
• Vinegar - 2 cups.

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

Peel and finely chop the carrots. Remove seeds from the salad pepper and cut into small pieces. Do the same with hot peppers. Peel the garlic and put it in a crush or grate it. Stir the garlic into the salt and then toss the vegetables together.

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

Place the greens in pre-sterilized jars and place the eggplants. Pour vinegar over them and cover with a lid. Sterilize for half an hour. Now you can roll it up. All that remains is to wrap it up and leave the eggplants stuffed for the winter alone for a couple of days.

Eggplants have become so firmly established in our kitchen that we lovingly call them little blue ones and prepare delicious dishes from them all year round. You can prepare various snacks from the blue ones, you can serve them as a hot dish, or you can prepare eggplants for the winter. There are simply a huge number of recipes for preparing eggplant for the winter. Today I would like to bring to your attention 10 of the best, time-tested and experience-tested blanks. I hope that from all the variety you can choose the one you like best.

Delicious eggplant salad for the winter

A simple and tasty salad, easy to prepare and eaten once or twice. This salad can be prepared for the winter and served for dinner.

Ingredients:

• eggplants - 1.5 kg
• tomatoes - 0.5 kg
• onions (large) - 2 pcs.
• flour - 100 gr.
• salt, pepper to taste
• vegetable oil for frying

1. We cut off the stalks of the eggplants, and then the eggplants will need to be cut crosswise into circles. The thickness of each circle is about 2.5 - 3 cm. If you want to remove the bitterness from eggplants, you can salt the sliced ​​circles and pour cold water for about an hour. To be honest, I often skip this step. It seems to me that there is practically no bitterness in store-bought eggplants.

2. Cut the onion into cubes and fry it in vegetable oil until transparent.

3. It is advisable to remove the skin from tomatoes; it is unnecessary in salads. If the tomatoes are ripe, the skin can be easily removed with a knife. And if this is difficult to do, then the tomatoes need to be doused with boiling water and the skin will then be easily removed.

4. Cut the tomatoes into fairly large pieces and place them in a frying pan with the onions. Salt (1 tbsp. salt), mix. Simmer the vegetables over low heat for 10-15 minutes until soft.

5. Drain the water from the eggplant, sprinkle with red and black pepper, mix with your hands directly in the pan.

6. Dip the eggplants in flour and fry in a frying pan in sunflower oil until beautifully golden brown.

Salad jars and lids will need to be sterilized in advance.

7. Place hot fried eggplants in pre-prepared jars. There should be 3-4 eggplant slices at the bottom of the jar. The next layer will be a dressing of onions and tomatoes, about 2 tbsp. l. And then again eggplants and vegetable dressing on top. Lightly compact with a spoon to remove any voids.

8. Place the jars of salad in a saucepan with warm water, cover with sterilized lids and boil for 10 minutes.

9. Close the finished salad tightly with lids, and turn the jars upside down. You can wrap the jars with something warm.

Eggplants for the winter - mother-in-law's tongue

It just so happens that people come up with caustic jokes about poor mothers-in-law and talk about their harmfulness. I am a mother-in-law myself, I would like to argue with this. However, the “Mother-in-Law’s Tongue” appetizer is one of my favorite preparations. And it received this name most likely because of its sharpness. But everyone can adjust the spiciness to their own taste, try it, you won’t regret it.

Ingredients:

• eggplants – 4 kg
• tomatoes - 10 pcs.
• bell pepper - 10 pcs.
• garlic - 5 heads
• chili pepper - 3 pcs. (if you are afraid, less is possible)
• sugar - 1 glass
• vinegar - 150 ml
• vegetable oil - 1 cup
• salt - 5 tbsp. l.

I cook a lot at once, the output is about 7 liters of snacks.

1. We cut off the stalks of the eggplants, and cut the eggplants themselves into round pieces 2-2.5 cm thick. Place them in a large container, sprinkle with 3 tbsp. l. salt, mix with your hands and leave for 30 minutes so that the bitterness goes away.

2. Of course, we wash the remaining vegetables and pass everything through a meat grinder. You can adjust the amount of hot chili pepper at your discretion. Three peppers make a vigorous snack. But not everyone likes such spiciness, just add 1 pepper and the spiciness will become moderate.

3. Add 2 tbsp to the grated vegetable mass. l. salt, sugar, vinegar and vegetable oil. Mix everything well.

4. During this time, the eggplants gave up their bitterness. We wash them with cold water and drain the water. Pour the prepared marinade over the eggplants and mix thoroughly. Place the container with eggplants on medium heat and, after boiling, simmer for 30 - 40 minutes.

5. During this time, we sterilize the jars and lids. If you want to get acquainted with it in detail, then read my article about it.

6. Place the hot appetizer in prepared hot jars and roll up. Turn it upside down, wrap it in a warm blanket and leave it until it cools completely.

Super - a snack that men will especially appreciate is ready. You can cool it and try it right away.

Eggplants are like mushrooms for the winter - very tasty

And in fact, these eggplants have a mushroom taste. When I prepared such an appetizer for the first time, it gave me pleasure to make fun of the guests, because rarely did anyone guess what this appetizer was made of. Now in the days of the Internet it is difficult to surprise, but still try.

Ingredients:

• eggplants – 2 kg
• chili pepper - 1/3 pod
• garlic - 1 head
• dill - 50 gr.
• vegetable oil - 200 ml.

For the marinade:

• salt - 2 tbsp. l.
• sugar - 2 tbsp. l.
• vinegar - 10 tbsp. l.
• water - 2.4 liters
• allspice - 2-3 pcs.
• cloves - 2-3 pcs.
• bay leaf - 2 pcs.
• black peppercorns - 6-7 pcs.

1. First we prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe. Add vinegar at the very end.

2. During this time, cut the eggplants into pieces and place them in boiling water. Cook for no more than 3 minutes. Try not to leave the stove and not to overcook the eggplants, otherwise they will become soft and tasteless.

3. Drain the water from the eggplant. Pass the garlic through a press, cut the hot pepper into small strips, add all this to the eggplants. Finally, add vegetable oil. Bring to a boil and turn off.

4. Place the snack in hot sterilized jars, roll it up and turn it over.

As you can see, it’s a simple and at the same time very tasty preparation for the winter.

Stuffed eggplants for the winter

An incomparable snack for the winter, and not only for the winter. You can surprise guests with this appetizer at any time of the year. But still, the step-by-step preparation of this dish is better to see than to read.

Sauteed eggplant for the winter

Why this name? The origin of this word comes from the French language and means “jump”. According to the most common version, this means that the ingredients are not mixed, as usual, with a spatula or spoon, but are tossed in a pan. I think we will leave the name, but we will still mix it in the usual way. However, it's up to you to decide.

Ingredients:

• eggplants - 5 - 6 pcs.
• tomatoes - 3 pcs.
• bell pepper - 3 pcs.
• onions - 2 pcs.
• garlic - 3 - 5 cloves
• chili pepper to taste
• vinegar - 1 tbsp. l.
• vegetable oil - 1 cup
• salt - 1 tbsp. l.
• sugar - 1 tsp.
• dill, parsley
• black peppercorns

1. Cut the eggplants into half circles, add salt and leave for half an hour so that they give up their bitterness.

2. During this time, cut the onions into strips and fry until transparent in a frying pan. Then add the diced sweet pepper to the onion. To reveal the aroma of vegetables, add 1 tsp. Sahara. Fry for 5-7 minutes.

3. Wash the eggplants with water and dry them lightly with a paper towel. Add the eggplants to the peppers and onions, fry for a few more minutes, then cover with a lid and simmer for about 30 minutes.

4. Add finely chopped garlic.

5. Peel the tomato and cut into slices. If the skin of a tomato is difficult to remove, you can pour boiling water over the tomatoes. Add tomatoes to vegetables. Salt, pepper, simmer covered for another 5 minutes.

6. Sprinkle finely chopped dill or parsley on top.

7. Just before the end of cooking, add vinegar.

8. Place the hot sauté into jars, cover with lids and place the jars in a pan of hot water to sterilize.

Eggplants for the winter in Korean

There are a lot of Korean eggplant recipes. This workpiece deserves a separate topic. But I wanted to introduce you to at least one recipe. These eggplants are quite simple to prepare, and the appetizer turns out simply awesome.

While preparing this article, I realized that it is impossible to immediately cover all the delicious eggplant recipes. Therefore, I promise that this delicious topic will definitely be continued. After all, the eggplant season is not over yet.

And I wish you delicious preparations so that winter does not seem so long and dull.