Eggplants with cheese in the oven. The best eggplant recipes Eggplant preparations for the winter
Eggplant dishes are delicious, easy and quick. Eggplant dishes most often appear on our table in the form of appetizers. And in fact, it is in this capacity that eggplants show themselves at their best in a culinary sense. Canned eggplants strongly resemble mushrooms, and their successful shape is tempting to make a “boat” out of the eggplant with some kind of filling. Moreover, eggplants go well with almost all products. But eggplants are not only about caviar and appetizer rolls. You can use them to prepare a first course, a casserole, and even a cake (snack cake, of course!). Shall we get started?
Ingredients:
500 g eggplants,
50 g onion,
3 tbsp. vegetable oil,
salt, sugar, citric acid - to taste.
Preparation:
Bake the eggplants in the oven and cool. Remove the skin, chop, add finely chopped onion, vegetable oil and spices to taste.
Ingredients:
2 eggplants,
3 sweet peppers,
1 onion,
1-2 cloves of garlic,
1 tbsp. vegetable oil,
salt, ground black pepper, herbs.
Preparation:
Bake the eggplants and peppers, peel and cut into large slices. Place them on a plate and pour over the sauce - garlic mashed with salt and vegetable oil. Sprinkle with pepper and herbs.
Ingredients:
400 g eggplants,
200 g onions,
400 g tomatoes,
100 g sweet pepper,
2 tbsp. vegetable oil,
greenery,
vinegar, ground black pepper, salt - to taste.
Preparation:
Peel the eggplants, cut into pieces, add salt and leave for 15 minutes. Squeeze lightly and fry along with chopped onion in vegetable oil. Cool, place in a salad bowl and add chopped tomatoes, sweet peppers, season with salt and pepper and pour over vegetable oil. Sprinkle with herbs.
Ingredients:
2 liters of water,
5 tomatoes
200 g celery,
1 sweet pepper,
400 g eggplants,
100 g vegetable oil,
200 g sour cream,
1 tsp flour.
Preparation:
Chop the tomatoes and simmer in a frying pan without oil, then rub through a sieve. Cut the celery root into pieces, put it in a saucepan, add oil, finely chopped sweet pepper, hot water, salt and put on the fire under the lid. Cook from the moment of boiling for 20 minutes over medium heat. Peel the eggplants, cut into thin slices, put them in the soup and cook until tender. Grind flour in sour cream, dilute with soup and mix with tomato mass. Pour it into a saucepan with soup, boil and remove from heat. When serving, sprinkle with herbs.
Ingredients:
200 g lentils,
3 eggplants,
3 tomatoes
1 onion,
1 bunch of parsley,
salt pepper.
Prepared
tion:
Boil the lentils until soft. Fry the onion, add the diced eggplant and simmer until half cooked. Drain the lentils, add the eggplants to the lentils and cover with fresh water. Add salt and pepper, cook over low heat. After 10 minutes, add the peeled and chopped tomatoes and parsley, and after 5 minutes, remove from the heat.
Ingredients:
900 g eggplants,
200 g onions,
100 g green onions,
100 g tomatoes,
2 tbsp. vegetable oil,
greens, ground pepper, salt, vinegar, garlic - to taste.
Preparation:
Method 1: Bake the eggplants, peel and chop. Sauté the onion in vegetable oil, add the tomatoes and combine with the eggplants. Simmer until thickened, stirring, add garlic, ground red pepper and garnish with herbs.
Method 2: bake the eggplants in the oven, cool, chop and add finely chopped onions, chopped tomatoes and very finely chopped sweet peppers. Stir and season with vegetable oil.
Method 3: Bake the eggplants, peel and chop. Add garlic mashed with salt, season with vinegar and vegetable oil.
Ingredients:
1 kg eggplants,
100 g cheese,
100 g vegetable oil,
3-4 cloves of garlic,
1 tbsp. vinegar,
tomatoes or boiled eggs, parsley - for decoration.
Preparation:
Bake the eggplants, peel them, cool and mash until smooth. Add chopped cheese, vegetable oil, crushed garlic and vinegar, mix and place in a salad bowl. Place circles of eggs or tomatoes in a circle, sprinkle with herbs.
Ingredients:
500 g eggplants,
500 g zucchini,
300 g carrots,
150 g onion,
150 g vegetable oil,
150 g tomato paste,
vinegar, salt, pepper.
Preparation:
Bake eggplants and zucchini, peel and chop. Grate the carrots on a coarse grater, chop the onion and sauté in vegetable oil. Add tomato paste, zucchini and eggplant and simmer for 10 minutes, stirring. Season with vinegar and cool.
Ingredients:
500 g eggplants,
3 tbsp. vegetable oil,
1 tbsp. lemon juice,
salt pepper.
Preparation:
Bake the eggplants in the oven, cool, remove the skin and rub the pulp through a sieve. Add vegetable oil and spices to the resulting mass, mix and beat.
Ingredients:
4-5 eggplants,
4-5 eggs,
2-3 tomatoes,
1 stack curdled milk or kefir,
flour, salt, pepper.
Preparation:
Cut the eggplant into slices, add salt and leave for 10 minutes. Rinse in cold water and bread in flour. Fry in vegetable oil on both sides. Place in a frying pan, layering with tomato slices, salt and pepper. Beat eggs with yogurt or kefir, pour over eggplants and bake over low heat or in the oven.
Ingredients:
2 eggplants,
1 onion,
1 carrot,
4 eggs,
1 parsley root,
2 tbsp. vegetable oil,
2 tomatoes
garlic, pepper, salt.
Preparation:
Cut the eggplants lengthwise into 2 parts, add salt and leave for 10 minutes to release the juice. Prepare the minced meat: cut the onion, carrots and parsley root into strips and sauté in vegetable oil until soft. Add garlic, roasted tomatoes, pepper, salt and bring to a boil. Cut hard-boiled eggs into slices and mix with vegetables. Wash the eggplants, fill with minced meat and place on a baking sheet. Pour some water onto a baking sheet and bake the eggplants in a hot oven.
Ingredients:
2 eggplants,
1 onion,
1-2 cloves of garlic,
100 g rice,
greens, salt, pepper.
Preparation:
Cut the eggplants lengthwise and place under a press to release the juice. Remove the core, chop it, mix with chopped onion and simmer in vegetable oil. Add crushed garlic. Boil the rice, rinse it and mix with the minced meat. Add chopped herbs and stuff the eggplant halves. Bake in a hot oven until browned.
Ingredients:
5 eggplants,
4 onions,
500 g mushrooms (champignons),
1 stack sour cream,
1 tbsp. flour,
salt pepper.
Preparation:
Cut the eggplants into slices, add salt and place under a press. Dry, roll in flour and fry in oil. Cut the onion into rings and sauté in vegetable oil. Chop the mushrooms coarsely. Place the ingredients in a saucepan in layers, pour in a mixture of sour cream and flour, add salt and simmer over medium heat until cooked.
Ingredients:
6 eggplants,
3 sweet peppers,
3 carrots,
3 onions,
3-4 cloves of garlic,
2-3 tomatoes,
100 g vegetable oil,
2-3 bay leaves,
1 bunch of greens,
salt pepper.
Preparation:
Cut the eggplants lengthwise into thin slices and fry on both sides in 50 g of vegetable oil. Cut the onion into cubes, grate the carrots on a coarse grater and fry in 1 tbsp. vegetable oil until soft. Cut the sweet pepper into strips and add to the onions and carrots, simmer for 5-7 minutes. Cut the tomatoes into pieces and add to the vegetables, add salt and pepper, add bay leaf and stir. In a mold lined with cling film, place eggplants and stewed vegetables in layers, sprinkle with herbs and refrigerate for 1 hour. Before serving, place on a flat plate and garnish with herbs.
Ingredients:
2 eggplants,
100 g soft cheese,
100 g sharp cheese,
vegetable oil, salt, herbs, garlic, mayonnaise.
Preparation:
Cut the eggplants lengthwise into slices 0.5 cm thick, add salt and let sit. Dry and fry in vegetable oil. Place on paper towels to remove excess fat. Grate the cheese on a fine grater, chop the dill and garlic, mix and season with mayonnaise or sour cream. Place the filling on the eggplant slices and wrap them in tubes. Secure with skewers if necessary. You can add chopped walnuts and more pepper and garlic to the filling.
Ingredients:
1 eggplant,
1 tomato
1 onion,
200 g Adyghe cheese,
salt, pepper, vegetable oil, herbs.
Preparation:
Cut the eggplant lengthwise into thin slices, not reaching the end. Immerse in salted water for 10 minutes, then remove from it and dry. Cut the tomatoes into circles, chop the greens, cut the onion into rings, cut the cheese into slices. Fan out the eggplant and place tomato, onion, cheese and herbs on each strip. Place the eggplant fan in a mold and bake in a hot oven.
Ingredients:
1-2 eggplants,
1 onion,
1 clove of garlic,
1 egg,
⅔ stack. flour,
1 tsp lemon juice,
salt, ground black pepper, vegetable oil.
Preparation:
Peel the vegetables, place in a blender bowl, add salt, pepper and egg. Grind until smooth. Add flour (more or less) until the mixture becomes sufficiently viscous. Using two spoons, form cutlets and fry them in vegetable oil.
Ingredients:
300 g eggplants,
½ cup chopped walnuts,
1 egg,
flour, herbs, vegetable oils.
Preparation:
Blanch the eggplants in boiling water for 3-4 minutes, remove the skin. Cut into 1 cm thick slices, bread in flour, dip in beaten egg and roll in nuts. Fry in vegetable oil on both sides. Serve sprinkled with herbs.
Eggplant "envelopes"
Ingredients:
2 eggplants,
150 g cheese,
2-3 cloves of garlic,
1 bunch of green onions,
200 g cottage cheese,
salt, pepper, dill - to taste.
Preparation:
Cut the eggplants lengthwise into thin slices, place on a greased baking sheet and bake for 10 minutes. Grate the cheese on a coarse grater, chop the garlic, and finely chop the herbs. Mix cottage cheese with 100 g of cheese, garlic and herbs, salt and pepper. Fold 2 eggplant slices crosswise, place the filling in the center and fold the ends toward the center. Press down so that the “envelopes” do not fall apart. Sprinkle with remaining cheese and place in oven for 5 minutes.
Ingredients:
500-700 g of meat,
500 g potatoes,
4 onions,
400 g eggplants,
400 g cabbage,
400 g zucchini,
4-5 tomatoes,
salt pepper.
Preparation:
Cut the meat into small cubes and fry in vegetable oil until half cooked. Season with salt and pepper. Cut tomatoes, potatoes and onions into slices, chop cabbage, cut eggplants and zucchini lengthwise into thin slices. Place all the products in a greased form in layers: meat, onions, potatoes, zucchini, eggplant, cabbage, tomatoes. Simmer covered for 40 minutes over medium heat. Serve sprinkled with herbs.
Ingredients:
2 eggplants,
500 g minced pork and beef,
1 can of tomatoes in their own juice,
1 onion,
250 g mozzarella,
200 g ham,
½ glass of dry red wine,
2 eggs,
100 g cheese,
50 g butter,
olive oil, breadcrumbs, pepper, salt.
Preparation:
Scald the eggplants with boiling water and peel the skin. Cut into 1 cm thick slices. Whisk the eggs with salt. Dip the dried eggplant slices into the eggs and coat in breadcrumbs. Fry in olive oil until golden brown. Prepare the Bolognese sauce: chop the onion and carrots and fry in olive oil. Place a piece of butter in a saucepan, add a little olive oil, add the minced meat and pour in the wine. Simmer the meat over medium heat until cooked, add the tomatoes with the liquid, reduce the heat to low and simmer covered for 1.5-2 hours. Stir the mixture so it doesn't burn. Pour some sauce into a greased dish, add a layer of eggplant, add a layer of ham and sliced mozzarella, and pour the sauce over it. Lay out all the products like this. Sprinkle grated cheese on top and bake in a hot oven for 25-30 minutes.
Here are some different eggplant dishes. Eggplants love bright combinations - cheese, garlic, hot peppers look great together with “blue” ones. Just the thing for thrill-seekers. Bon appetit!
Larisa Shuftaykina
On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, in season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for a holiday table, or just for dinner with a potato casserole.
In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.
I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.
If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.
Eggplant saute for the winter (you'll lick your fingers)
If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coating” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.
Georgian eggplants for the winter
Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.
"Mother-in-law's tongue" made from eggplant for the winter
I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.
Eggplants for the winter “Ogonyok”
You can see how to cook real Ogonyok eggplants.
Fried eggplants for the winter
If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.
Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.
Eggplant adjika for the winter
Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.
Eggplant salad for the winter with rice
Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.
Spicy eggplants for the winter in marinade
I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.
Eggplants are like mushrooms for the winter
Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo
Eggplants and peppers in tomato sauce
I would like to introduce you to an excellent eggplant preparation for the winter. Why great? Because everything about it is just the way I like it: it’s prepared simply and quickly, but it turns out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and have a favorable attitude towards bell peppers, then you will also like this preparation. Recipe with photo.
Winter salad "ten" with eggplants
Ten salad for the winter with eggplants is so called because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.
Eggplant salad for the winter “Autumn”
Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.
Eggplants for the winter with carrots, onions and garlic “Stripes”
You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.
How to freeze eggplants: a proven method with photos
You can see a detailed recipe with photos on how to freeze eggplants for the winter.
Eggplants in adjika for the winter
Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.
Eggplant salad for the winter “Vegetable Madness”
You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.
Eggplants for the winter in Korean
You can see how to cook eggplants for the winter in Korean.
Winter salad from eggplant and beans
Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.
Eggplants in tomatoes for the winter
You can see the recipe for cooking eggplants in tomatoes.
Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)
Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.
Eggplant salad for the winter “Vkusnotiischa”
I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.
Eggplant caviar for the winter
You can see how to prepare eggplant caviar for the winter (recipe with step-by-step photos).
Eggplants for the winter with nuts
The season for preparing eggplants is in full swing, you have already tried many of my recipes, and you are yet to discover even more interesting recipes. I want to tell you about one of these recipes today. We will prepare delicious fried eggplants with nuts for the winter, with garlic and parsley. See the recipe with step-by-step photos.
Winter eggplant salad “Magnificent Four”
A very tasty and simple winter eggplant salad without vinegar. Recipe with photo.
Eggplant appetizer for the winter with vegetables
I wrote how to prepare a delicious winter eggplant appetizer with vegetables.
Marinated eggplants for the winter with bell peppers
I offer you another simple recipe for preserved eggplant with red bell pepper in garlic marinade. Delicious pickled eggplants for the winter are very aromatic and are perfectly stored all winter. How to cook, see.
Fried eggplants for the winter (mom's recipe)
Ingredients:
- 3 kg. eggplant
- 4 heads of garlic
- 2 hot peppers
- 1 liter of sunflower oil
- salt and sugar to taste
- all kinds of spices to taste
Preparation:
Wash the eggplants, cut them into round pieces, add salt and leave for half an hour to remove the bitterness from the eggplants.
Fry in sunflower oil until golden brown. When we have fried all the eggplants, add more oil to the oil remaining after frying the eggplants.
Divide the garlic in half - cut half into slices, press half through a garlic press. Finely chop the capsicum.
Eggplant preparations: “Golden recipes”
4.3 (85.33%) 45 votesPreface
If you love eggplants, you don't have to indulge yourself only during harvest season. Having studied some of the features of this vegetable and our recipes, you will be surprised by the play of taste at any time of the year.
Required Ingredients
Eggplant comes from a noble family, so it is quite demanding in preparation. You need to know a few prerequisites before you start processing it. The peel and pulp of blueberries contain a toxic substance - solanine. It is this that gives that bitterness that sometimes scares away novice cooks. So that it does not interfere with our friendship with eggplants, they must be cut and left in salt water for half an hour. In this way, solanine will be removed, and with it the bitterness.
When choosing eggplants for preservation, be careful. It’s good when you grew the crop yourself, but what if not? We go to the market and choose according to the advice of experts. We only need fresh, green-tailed fruits. Avid summer residents recommend clicking on a vegetable: if the fingerprint immediately disappears, feel free to add it to your basket! If you happen to receive an old eggplant by mistake, be sure to remove the seeds from it. They can also ruin the taste of your dish.
Canned vegetables are very good for health; in winter they perfectly replenish vitamins and minerals. This especially applies to eggplants. You cannot eat this vegetable the way nature created it; it needs to be cooked in any case. All nutrients are perfectly preserved in blue ones even after long-term storage.
For a long time, housewives have learned to prepare eggplants in tomato, or, more simply, with tomatoes. Everyone knows and loves this gentleman: his unique, pleasant taste makes any snack original. In a duet with eggplant, the result is simply an extraordinary union, and the combination of beneficial substances of both becomes a storehouse of vitamins.
This dish is very popular not only in Russia. It is prepared with minor changes and additions in Georgia, Bulgaria and other countries. The recipe in tomato sauce attracts with the simplicity and taste of the finished product. You can eat this food immediately after preparing it or store it until the winter feast.
An important point is preparing the sauce. Blanch the tomatoes, which must be peeled in advance. What it is? Blanching is the process of boiling vegetables passed through a meat grinder. As soon as they puff, add sugar, salt and spices to taste.
Add vegetable oil last; in tomato sauce there should be 10 times less of it than tomato.
For example, if we took 3 kg of them, that means we pour 300 grams of oil. We simmer all this beauty for 30 minutes. 5 minutes before readiness, add vinegar, just a little (not for taste, but for the sake of preservation).
While the sauce is simmering, prepare the main character - the eggplant. It needs to be cut into portions. It’s best large, lengthwise or crosswise – whatever you like! Roll the finished slices in salt and leave for half an hour. Afterwards we wash them and dry them with a napkin. Place the beauties in a frying pan, where a small amount of oil has already been heated, and fry until golden brown.
Now we will roll it into pre-washed and sterilized jars. We will do this in layers: blue ones - sauce - blue ones - sauce - and so on up to the shoulders of the jar. Cover with a fur coat, it can be an old blanket, blanket or something similar. As soon as the workpiece has cooled naturally, we move our salad to the refrigerator for storage.
It is no secret that most eggplant preparations are quite fatty, because the cooking process includes frying in oil. Not everyone likes it. We suggest you try another recipe, it’s simple and won’t take much time. The salad turns out light, stores well, and is perfect as an addition to main dishes. The following ratio is designed for 5.5–6 liters of finished product.
We select 3 kg of eggplant, 6 carrots, 15 sweet peppers, 4 onions and 1 garlic. Now let's get to the most important part - preparing the sauce. For this, take 3 kg of tomatoes and grind them through a meat grinder. Pour 2 tbsp into the prepared mass. salt (it’s better to take coarse), 0.5 cups of sugar, pour in the same amount of vinegar. Let's not forget about refined vegetable oil - 1 glass. Mix well and boil for 10 minutes.
During this time, we peel and grate the carrots on a coarse grater. Add it to the sauce and cook for another 15 minutes. While it’s cooking, take (attention!) unpeeled eggplants and chop them coarsely. Add them to the total mass as soon as the carrots are cooked and leave for another 15 minutes. While everything is stewing, remove the seeds and cut the pepper into half rings. Again - in the pan for 15 minutes. Prepare the onion: cut it and also for 15 minutes with all the vegetables. Place the crushed garlic at the end of cooking for 3-4 minutes. While the mass is hot, place it in pre-sterilized jars. Ready!
It happens that you don’t want to prepare the sauce or time is limited. No problem! Let's take an example of tomato juice. This recipe is unique in that we will bake vegetables for it. The preparation in juice has an incredibly delicate taste and pronounced aroma.
To do this, select good fruits, preferably small, oblong-shaped ones. Wash them and put them whole in the oven - let them bake. You can determine the degree of readiness by eye: poke it with a fork, if it’s soft, it means it’s ready. Once it has cooled down a little, try to remove the skin as carefully as possible. This is necessary for the aesthetics of our future dish. You are going to surprise your dear guests with it!
Place the eggplants prepared in this way into jars. But first, as usual, we must sterilize the container. At the bottom of the container, place garlic cloves, bay leaves, and peppercorns to taste. We put the eggplants on the spices, and then we’ll make the juice. Before pouring, you need to salt it (for 1 liter - 1.5 tablespoons of salt). By the way, a store-bought product is quite suitable. But if you are not sure about store-bought juice, make your own; there are many recipes on the Internet. Filled jars also need to be heated in the oven for about 15 minutes to better preserve the product.
A similar recipe for preparing eggplants for the winter is loved by those who need something spicier and more piquant. We need the following ingredients: eggplants themselves (3 kg), half as many tomatoes (1.5 kg), bell peppers (1 kg), the same amount of onions. In the main composition, take chili peppers (2-3 pieces), some add parsley. Well, the auxiliary components: refined vegetable oil 300 grams, sugar 3 tbsp. spoons, salt 2 tbsp. spoons.
The sequence of preparing eggplant is the same: cut it, fill it with cold salted water, leave for half an hour. At this time, remove the skin from the tomatoes, having previously scalded them. Grind (blender, meat grinder, whatever you are used to). Finely chop the remaining vegetables: onion - into feathers, pepper - into strips, garlic - through a press. But we grind the hot pepper into a pulp with a blender, cutting out the core in advance.
During this time, the eggplants will be freed from bitterness, and we can remove them from the saline solution, blotting them with a towel. Send to fry in a well-heated frying pan. Let them brown well on both sides. Place the finished circles in a handy bowl.
And add the onions to the oil in which the blue ones were fried. Ready for the eggplants! We fry the peppers there and add them to the onions and eggplants. Salt the vegetables and mix. Add spices to purchased tomato puree: sugar, salt, chili pepper. Place on low heat and gradually evaporate excess liquid. At the end of stewing, you can add greens.
We place all future contents in layers in clean, sterilized jars. A layer of vegetables, then fill 2 fingers with juice, vegetables again, and so on. There should be a tomato on top. Cover the jars with lids (do not roll them up!) and place in a water bath for 30–40 minutes. This is how we pasteurize the jars. Only after this process do we take the machine and tighten it. Turn over and wrap until completely cool.
In addition to the traditional ones listed above, there are recipes for real gourmets. Eggplants preserved in adjika stand out in this row. This dish is different in that it contains neither vinegar nor tomato paste. Thanks to this, it retains the aroma of summer, and more nutrients. Another attractive nuance: to make the appetizer easier to digest, we will not fry the main component, we will immediately simmer it in adjika.
So, we will need: 5 kg eggplant, 3 kg tomato, 3 kg red sweet pepper, half a kilo of garlic, 1 piece of hot pepper, salt, sugar, ground black pepper, bay leaf to taste, a glass of vegetable oil. We clean, cut and wash everything. While the eggplants are soaking, prepare the adjika. Grind the garlic in a meat grinder and put it aside to wait for its time. Then peppers and tomatoes
Let the peppers and tomatoes simmer over low heat and add all the spices to the adjika. Boil and stir continuously. When the adjika boils, add the chopped eggplants. Boil the whole mass over low heat for about half an hour. Then add garlic. Place the finished mixture into jars and sterilize for 15 minutes. Further according to the scenario: turn it over, wrap it, cool it, put it in the refrigerator.
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