Whole eggplants in tomato juice for the winter. Eggplants in tomato sauce without vinegar

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount of nutrients, which fiber alone is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.

In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

Young eggplant - about two kilograms,
Tomatoes - 3-4 things,
Onions - 2 onions,
Ground red and black pepper - a teaspoon,
Sunflower oil,
Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplant and roll in flour and fry on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.

Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

"Blue" - 6 pcs.,
Garlic - 1 head,
Dill - 1 bunch,
Vinegar and vegetable oil - 2 tablespoons each,
Salt and sugar - two teas each. spoons,
Freshly squeezed lemon - 2 tsp.

Cooking:

My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.

We put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, alternately in sterile jars, we close the fried “blue” and garlic dressing with herbs in dense rows.

We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.

Conservation is varied and in each case original:

Pickled zucchini

Eggplants for the winter "Ten" - a popular eggplant salad

Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

Vegetables (bell peppers, "blue", red tomatoes and onions) - all 10 each,
refined oil,
Sil and sugar sand - 1 table. spoon,
Acetic acid (9%) - half a glass,
Water.

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.

We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

Recipe for making “blue ones” without sterilization in tomato juice

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Bulgarian sweet pepper - 2 kg.,
Tomatoes - 3 kilograms,
2 pods of hot red pepper,
Three heads of garlic
Vegetable oil and vinegar (9%) - two tablespoons each,
Sugar and salt - a couple of spoons,
Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot peppers through a meat grinder.

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

Put on the stovetop and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.

5 kilos of "blue ones",
Bulgarian pepper - 600 grams,
Red pepper - 2 pcs.,
Garlic - 200 gr.,
Vinegar - 350 ml.,
Vegetable oil - 1 cup.

How to cook in Georgian?

My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

Now you need to fry and brown the “blue ones”.

Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.

Products:

Eggplant - half a kilogram,
A couple of medium sweet peppers
One large carrot
a couple of bulbs
Half a hot pepper
Large head of garlic
Sunflower oil - 3 tbsp. spoons,
Vinegar (9%) - 2 tbsp. spoons,
Sugar - 2 tbsp. l.,
Salt - 1 tbsp. l. plus 1 tsp,
Black peppercorns - 15-20 peas,
Ground red pepper - half tsp,
And coriander (in grains) - 1 table. l.

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.

Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.

Here are some delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

With the advent of autumn, every hostess is puzzling over what to treat relatives and friends this winter. Yes, not just to feed, but also to surprise with the sophistication and interestingness of the dish. Most people tried eggplant in tomato juice as a child, when a mother or grandmother opened a jar of a culinary masterpiece before the holiday. Remember this unique taste? But even if this dish is an innovation for the keeper of the hearth, it will not leave anyone indifferent.

How to choose products?

For a dish like eggplant in tomato juice, you need quality ingredients. Which ones fit and which ones don't? How to choose the right products?

Eggplant plays the main role in this gourmet dish. This product is also popularly called "blue":

The product must look fresh. Where without it? The product must be marketable. There should not be any scratches, cracks, cuts and other damage, and even more so obvious signs of spoilage of the product.
Firm to the touch. A soft product immediately arouses suspicion - rotten. At the same time, it is important to take a ripe vegetable. Unripe blue spoils the taste and is poorly absorbed.
The size is not big. Too large a product suggests that all kinds of fertilizers and chemical additives were used during cultivation.
Fresh tail. Thick, soft and fresh "tail" is present in fresh, high-quality eggplant. If the stalk is dry, then the blue one has stale and, most likely, is spoiled. The absence of a "tail" should automatically push away from the purchase.
When pressed, the trace disappears. Experienced gardeners suggest checking the quality of the product in this way: press your finger on the eggplant. If the trace disappears quickly, the fruit is fresh, suitable.

Poke your finger into the base of the eggplant. If it was given with difficulty, the fruit is not ripe. If the product is too soft, the blue one is clearly spoiled.

As for tomatoes, the ingredients must be fresh, without damage and an unpleasant odor.

Preparing stocks for the winter

Ingredients:

eggplant 3 kg;
tomatoes 3 kg;
granulated sugar 3-5 tablespoons (to taste);
vinegar (9%) 3 tablespoons;
sunflower oil 250 g (1 cup);
salt 2 tablespoons;
garlic 4 heads;
sweet pepper 1 kg;
greens to taste;

Cooking steps:

Recipes for such a dish as eggplant in tomato juice are varied. Someone likes it sweeter, someone - spicier, while some generally fry eggplant before cooking - such a taste.

To begin with, you should try the simplest and most versatile recipe, but in the future - the full will of your imagination!

The first step is to deal with the processing of blue vegetables. We thoroughly wash the products (however, like all other ingredients), separate from the stalk and cut in any convenient way, for example, circles or bars.

Do not cut the eggplant too finely, otherwise the product will boil when stewing. The recommended piece thickness is more than 1.5 cm

We thoroughly wash the pepper and also cut it (again, not finely!) In any convenient way.
Put the eggplant and peppers aside, let's take care of the tomatoes. Wash tomatoes thoroughly and chop. By the way, there are two options here:

In a blender. Before you put the tomatoes in the blender bowl, you should cut them into quarters or more.
In a meat grinder. It is important to take into account that the skin from the vegetables must be removed, the tomatoes cut and preferably passed through a meat grinder 2 or more times so that the mixture is as homogeneous as possible.

To rid the tomatoes of the skin, you need to pour boiling water over the food for a minute, then place the tomatoes in cold water for a couple of minutes. Now the unnecessary peel will easily leave the ingredient.

After we are done with tomatoes, we move on to garlic. After all, eggplants in tomato juice with garlic become much spicier and more interesting in taste. We clean the cloves and finely chop.

Here, again, it's a matter of taste - some with rings, some with cubes, but the more this ingredient is crushed, the more uniform and aesthetic the finished dish will look.

By the way, crushing garlic cloves is better with a knife than with a garlic press. In the first case, the product remains more whole, which means that all the juice and many useful vitamins in it will remain in the finished salad. If you decide to use greens in the recipe, then it should be cut at this point.

Let's move on to the next step in preparation.

We spread the chopped eggplants in a saucepan, sprinkle with salt and sugar, then pour in the vinegar and sunflower oil. Mix thoroughly.

Pour the tomato puree on top. Put on medium heat and stir. After the mixture boils, add pepper there, and greens, if it is present in your recipe as an ingredient.

Next step: reduce the heat and simmer for about 10-15 minutes, then add the remaining product - garlic. Again, stir the delicious creation and simmer the eggplant in tomato juice for another 15-25 minutes.

While the meal is being prepared...

While our culinary masterpiece is languishing on the stove, let's sterilize the jars. Since the eggplant is a finicky and whimsical guest, it is important to ensure the sterility of dishes of the maximum level. We will analyze two methods, and which one is more convenient and practical is up to you.

Steam processing

An old grandmother's way to process jars for blanks. First of all, you will need a saucepan and a wire rack, or a special stand for this method of sterilizing jars (it looks like a straight lid with a hole in the middle for the neck of glassware). You will also need a clean ironed cloth.

If everything is available, then proceed:

It is necessary to make sure that both the jars and their necks are intact, without chips or cracks.
It is better to use new covers. If there are none, you should make sure that they are not bent, whole.
We wash the jars with a clean new sponge with soda, do not wipe after the procedure!
We put a pot of water on the fire, leave it to a boil.
Place lids in water.
We put the jars upside down on the grate / in the hole in the stand.
We leave for 7-12 minutes. The finished jar has large drops of water inside. Beware, the dishes are hot!
Carefully remove the jar and put it upside down on a clean, ironed cloth (towel). We take out the lids with a clean fork, put them on the same cloth.

Processing in an electric oven

The second method is no less simple than the first. You will need the same ironed clean cloth and an electric oven. Gas is not suitable - the temperature in it does not keep uniform:

As in the case of steam sterilization, we check jars and lids for integrity and quality.
Thoroughly wash the glassware with soda with a new clean sponge.
We put the jars upside down in a cold oven, put the lids side by side.
Set the temperature to 120 degrees, leave for 15 minutes.
We take out the jars and lids, leave them on a dry, clean cloth, as in the first case.

Preparations are made in a dry dish. If you need a jar right away, it’s worth wiping the inside of the container with a clean fork and a clean cloth (not with your hands!).

The dish is ready, it's time to put the blanks in jars, roll them up tightly and leave upside down overnight. A simple, but such an unusual and tasty salad for the winter will surprise not only the hostess who is just starting to master the culinary business, but also the homemakers experienced in harvesting, because pickled or canned eggplant in tomato juice for the winter is always a good idea.

Seaming recipe "Teschin language" - video

Eggplant in spicy sauce - video

Eggplant Spark in tomato juice - video

An eggplant appetizer in a tomato for the winter is a tasty and beloved dish by many. Tomato sauce, juice, paste, or fresh tomatoes add more juiciness to blues, improve their flavor, and make vegetables last longer in the winter. Pickled and canned vegetables are served with baked and fried meat, various side dishes, or used in winter as an appetizing and very satisfying independent snack.

Eggplant in tomato sauce for the winter - a delicious recipe for the perfect snack

Tomato filling makes the taste of canned eggplant very juicy and tender. Such an appetizer can be safely served at the festive table both as an independent dish, and in combination with meat, baked fish or as a dressing for fresh side dishes.

To prepare one standard jar (per 3 liters), take the following amount of ingredients:

fresh eggplant - 1 kg;
ripe tomatoes - 1 kg;
garlic and spices to taste;
sugar, salt, vegetable oil and vinegar.

First of all, the blue ones are washed with water, the tails are removed and cut into 4 equal parts.

Tomatoes are also washed, blanched and peeled, and then cut into quarters and sent to a blender or meat grinder. There they are ground to the state of tomato puree, so that the mass is homogeneous.

Sliced eggplants are laid out in a deep saucepan and a little water (100-150 ml) is added, they are sprinkled with salt, sugar, ground pepper and other spices at the discretion of the top.

There you can also add dried lavrushka and 1-2 tablespoons of vegetable oil. Turn on the fire and cook the blue ones for 25-30 minutes under the lid.

15 minutes after boiling, pour the resulting tomato puree into the pan, gently mix the vegetable composition, add a little vinegar, chopped garlic and simmer the remaining amount of time on a timer over low heat.

Now spread the hot salad in pre-prepared and sterilized jars, tightly cover with lids, turn over and allow to cool to room temperature for about a day, after which the product is completely ready for winter storage.

Salad of blue with tomatoes "you lick your fingers"

Many people love the incomparable taste of such a salad. It is easy to prepare, and in winter, it will melt the hearts of even the most demanding gourmets with its aroma.

To prepare such preservation for one liter jar, ingredients such as:

eggplants and ripe tomatoes - 3-4 pieces each;
dill or parsley - 1/4 bunch;
onion, juicy - 1 pc.;
garlic, salt and spices to taste (pepper, cloves, etc.).

Eggplants are thoroughly washed with cold water, then a part of the peel is cut off with a sharp knife. After that, they are cut into small cubes, dipped in clean, warm water and allowed to brew for 20-25 minutes.

This allows you to soften the dense structure of vegetables without additional cooking and reduce bitterness. On the stove, heat a frying pan with olive or vegetable oil, add finely chopped onion there and fry it until the first crust.

As soon as the blue cubes dry out, they are also poured into the pan and fried together with the onion or separately with new oil over low heat.

Tomatoes are cut into cubes, if the structure allows, or passed through a meat grinder, after removing the skin from them. Next, tomatoes are poured to the fried vegetables, salt, a little sugar, ground pepper and other spices are added.

A little dried cloves or coriander will not harm this dish. Spicy lovers can include cayenne pepper in the recipe, just a little, so as not to spoil the pleasant and delicate taste of the finished salad.

Stew vegetables mixed in a frying pan over low heat for 15-20 minutes. At the very end, add a little essence of table or wine (preferably the latter) vinegar.

As soon as the desired consistency of the salad is obtained, a unique aroma will appear. Everything is sorted into clean glass jars and rolled up with screw caps.

Baked vegetables in tomato sauce - a dish for real gourmets

This simple recipe will allow you to cook delicious and juicy pickled eggplants in a sauce, from which you can cook fresh and fragrant caviar in winter or cut and serve as an independent snack.

For cooking, you will need fresh blue, selected tomatoes, garlic, bay leaf, salt and ground pepper. Additionally, other spices or herbs are used.

First of all, eggplants of the same size are selected, washed with water, then laid out on a baking sheet with olive or sunflower oil and sent to the oven for 30-50 minutes, depending on the mass of vegetables.

When the baking is over, take out the blue ones and carefully remove the skin from them. After that, the whole vegetables are placed in clean, sterile jars tightly to each other.

Finely chopped, but not chopped, garlic cloves, bay leaf and allspice are added to them (5-6 peas per liter jar).

After the tomatoes are washed, the stalk is removed, they are blanched and cut into quarters. Then pass through a meat grinder or in a food processor to obtain a fragrant puree.

Pour the resulting mixture into a saucepan and cook together with salt and ground pepper for 15 minutes, so that the juice is slightly reduced. After that, eggplants in jars are poured with a hot mixture, immediately closing the containers with tight lids.

Fried eggplant in tomato - a fragrant and hearty dish for the winter

Another traditional recipe for delicious eggplant using tomato sauce. At the exit, they get a wonderful snack that can be served at the festive table. It goes especially well with hot meat dishes with a suitable side dish.

To prepare a snack, stock up on the following ingredients:

fresh eggplant, selected - 1 kg;
tomatoes with tender pulp, ripe - 0.5 kg;
salt, sugar, allspice;
vinegar, vegetable oil or olive oil.

First, the eggplants are washed, then they are cut into dense circles without removing the skin. You can pre-soak the slices in warm, slightly salted water for 20-30 minutes.

At this time, the tomatoes are peeled, blanched and cut into equal quarters. Next, the tomatoes are ground in a meat grinder, and the resulting puree is sent for cooking along with bay leaves, salt and ground pepper.

As soon as the blue ones are infused, they are transferred to a colander, the water is allowed to drain completely, and then the circles are laid out in a preheated pan with oil. Fry the vegetables until golden brown on each side over medium heat for 10 minutes.

At the end of cooking, you can sprinkle them with a little wine or fruit vinegar.

Now the fried eggplants are placed in glass jars, the sterilization of which was carried out earlier, and pour hot tomato juice from the stove on top. Roll up lids. Winter will be decorated with another tasty and healthy seaming. Bon appetit!

Blue marinated with basil and garlic - a refreshing winter snack

Eggplants fermented in this way are very delicate in taste, absolutely without bitterness. And fragrant basil with garlic give them a unique flavor note.

To prepare snacks for a liter jar, take the following ingredients:

selected eggplants - 600 gr;
fresh basil and garlic;
cayenne pepper and other spices to taste;
salt and vinegar essence.

First of all, eggplants are thoroughly washed, then they are cut into several parts and sent to boiled salted water for 3-4 minutes. This is necessary so that excess bitterness leaves the vegetable, and they are more suitable for sourdough.

Now you can cut the blue circles or leave in large slices so that the filling can fit inside, for example, from carrots with dill or fresh tomatoes. And after pouring with brine, put it under light oppression for several hours.

Regardless of the chosen method of filling, proceed to the preparation of the brine. Vinegar, salt, selected spices and a little hot pepper with lavrushka are added to a pot of water and boiled for 10-15 minutes, stirring the contents.

At the end of cooking, fresh, chopped basil and garlic are sent to the marinade, which is first passed through a press or also cut into small, thin slices. Next, the eggplants are sorted into jars and poured with hot brine.

People say: "Winter will pick up everything." This means that in winter it is difficult to find fresh vegetables and fruits. Therefore, people have learned to prepare vitamin products for the winter. The recipes for these preparations are being improved more and more from year to year. One of the most delicious winter preserves is eggplant.

We offer you several recipes where eggplant will turn out very tasty thanks to garlic. There are many recipes for preparing eggplant preserves in tomato and garlic for the winter. We offer the simplest and fastest recipes.

Recipe for eggplant in tomato for the winter

The originality of this recipe lies in the fact that you do not need to boil or bake the eggplants separately. And so that they do not get bitter, they must be sprinkled with salt. Salt will not only remove the bitterness, but the softness of the eggplant will also appear. This procedure will not take much time, approximately 15 minutes. It is best to close such a blank in different containers: a large jar for guests who will come to visit you in the winter, and a small one for a homemade family winter dinner. In this recipe, the ingredients are for a 1-liter jar.

Required ingredients for this recipe:

1 kg blue
1 kg of tomatoes (tomatoes)
Bulgarian pepper - 350g.
Sour apple - 1 pc.
5-6 garlic cloves
2 tbsp. l. salt
120 g sugar
1/3 st. vegetable oil
20 ml vinegar 5%
1/4 red pepper

To prepare tomato sauce with garlic, you will need a meat grinder.

Recipe preparation method:

Let's start with the eggplant first. They need to be washed, cut off the tail, cut in half lengthwise and cut into slices 1–1.5 cm thick. Put the chopped blue ones in a saucepan, sprinkle with 1 tbsp. spoon of salt, mix, preferably with your hands and leave for 1.5–2 hours. During this time, the eggplants will decrease in size and release a lot of juice.

Now we proceed to the tomato sauce with garlic. Tomatoes can not be peeled. But if you want your tomato sauce to be tender and thick, then tomatoes should be peeled. This is a simple and simple procedure and the skin from the tomato will be very easy to remove. To do this, pour water into the pan, put on the stove, over medium heat, bring to a boil. At this time, we will deal with tomatoes. Cut each fruit crosswise. Dip the finished tomatoes in boiling water for 1-2 minutes. Then take them out and remove the skin from them.

Now let's move on to sweet peppers. Wash the pepper, remove the core with seeds and cut into strips. Pepper should be cut so that it fits easily into a meat grinder. Next, wash the apples and cut into four parts, cutting out the core. Garlic must be peeled.

Pass all cooked vegetables through a meat grinder, except for eggplant. You should get a mixture similar to puree. Add sugar and a tablespoon of salt to it. Pour vegetable oil there and put on fire. When our tomato sauce boils, add vinegar and reduce heat.

While preparing the tomato sauce, let's take care of the eggplant. We take the pan where the eggplant lies, drain the resulting juice. Then we put the eggplant in the sauce, bring it to a boil again, then reduce the heat and continue to simmer for 20 minutes. Next, we lay out the finished products in banks. There are two ways to close such eggplants - with and without sterilization.

If you decide to close with sterilization, you need to carefully and sterilize jars well, put eggplant in tomato sauce in them and roll up with sterile lids. Then turn them upside down and wrap them in a blanket, wait until the blanks cool to room temperature.

The second way is without sterilization. We fill the jars with eggplants in sauce to the “shoulders”, cover with lids. Then we put a grate on the bottom of a large saucepan or put a rag (so that the bottom of the jar does not burst), put the jars, pour hot water to the filling level with eggplants. We wait until the water boils, boil for 20 minutes. and then roll up.

Recipe for eggplant salad with tomatoes for the winter

This recipe for eggplant salad with tomatoes for the winter is very simple and very tasty. Eggplants acquire a delicate and spicy taste. On cold winter evenings, this salad will be an integral and pleasant addition to a family dinner. The proposed recipe is original in that the dish is prepared very quickly and without difficulty.

Required Ingredients:

3 pcs. eggplant
3 pcs. tomato
1 onion
Sunflower oil 70 ml.
3 pcs. bell pepper
1 st. l. vinegar 9%
1 tsp salt
1 st. l. Sahara

Cooking method

Wash the blue ones and cut off the tails. cut blue circles 1–1.5 cm thick. So that the little blue ones do not taste bitter, they must be placed in a colander and sprinkled with salt, mix thoroughly and leave for 2 hours, so that the juice drains from them and the bitterness goes away with it.

Bulgarian pepper is better to take a different color, so this dish will look much more appetizing. Wash the peppers, remove the core and rinse under running water to get rid of all the seeds. Cut the pepper into narrow strips.

In order to easily peel the tomatoes, they must be placed in boiling water for a minute, and then poured over with cold water. Then remove the skin from the tomato. Cut each tomato into slices. Onions need to be peeled and cut into half rings.

Add sunflower oil and vinegar to the pan, then add sugar and salt. Lay the chopped vegetables in layers in the pan. The first layer will be tomatoes, the second eggplant, the third layer will be sweet peppers and pour onions on top. Cover the pot with a lid and bring to a boil. When the salad boiled , reduce the fire and cook it for another 40 minutes. To prevent the salad from burning, you need to stir it periodically, lifting vegetables from the bottom of the pan.

While the salad is boiling, you can prepare the jars. They need to be washed and sterilized. We put the salad in jars and roll them up with lids. Turn upside down and cover with a blanket, let them cool. We clean the cooled banks in a secluded place before winter. You can serve this dish as a cold appetizer, or as a seasoning for main dishes of vegetables and meat. It is advisable to cook the main dishes with garlic.

Preserving the summer abundance of vegetables for the winter is the care of the hostess. Processing the grown crop is a help to the family budget, a useful flavoring addition to traditional dishes in the cold season. The best eggplant recipes for the winter will not leave anyone indifferent. A variety of ingredients, processing modes allow you to choose a winter snack for every taste.

Purple fruit is a welcome guest of the feast at any time of the year. The unique taste qualities, combined with tomatoes, peppers, hot and spicy seasonings, herbs, have made eggplant one of the favorite vegetable crops.

The pulp of a medium-sized eggplant will cover 1/10 of the daily requirement of the body:

in copper;
potassium;
phosphorus;
vitamins B9, B6, B5.

Iron, magnesium, vitamins C, K, B1, B2, PP make up 6-7% in 200 grams of blue ones. The amount of cobalt, manganese, molybdenum approaches a third of what is needed. A high percentage of dietary fiber (18%) and low calorie content (2%) in a 200-gram serving is the basis for considering eggplant as a dietary product.

Preparing the necessary ingredients

The main requirement for food raw materials for blanks is freshness, the absence of signs of decay, mechanical damage, and ripeness. Eggplants are cut for canning in circles or slices. The rest of the vegetables are chopped through a meat grinder, blender.

Blue: dark purple, evenly colored, elastic, with green tails.
Tomatoes: firm, bright red, fleshy or thin-skinned.
Sweet peppers: elastic, intensely colored, with dense tails.
Bitter pods: elastic, with green tails.
Onions, garlic: well dried, from the current year's harvest.

Recipes for harvesting blue with tomatoes for the winter

There are a great many variations of recipes for preserving purple and bright red fruits.

The taste changes in the ratio of salinity-sweetness, combined with spicy and spicy seasonings.

Eggplants, fried or raw, add character to the same dish prepared in the same way, with the same ingredients.

With pepper in tomato

Sweet peppers are the best addition to blue tomato puree. Aroma and slight sharpness improve the taste of the snack.

Conservation consists of 4 stages:

preparation of the main ingredient;
cutting tomatoes and peppers;
preparation of tomato-pepper mixture;
blue bookmark;
capping.

Many recipes indicate the need to remove the bitter juice from the eggplant. There are two ways: put the chopped vegetables in salt water or add plenty of salt. Salt releases bitterness. The exposure time in water is 10 minutes, in dry salt - 20-60 minutes, depending on the number of fruits. After that, the vegetables are washed, slightly dried.

The tomato skin will not affect the taste, but it will make the dish less attractive. You can get rid of the skin by dousing the tomatoes with boiling water for a few minutes, and then placing them in cold water. To facilitate cleaning, you must first make a cross-shaped incision at the site of attachment of the stem. Peeled fruits are cut into 6-8-10 pieces (depending on size).

Peppers are freed from seeds, cut into 8-10 parts.

Tomatoes, peppercorns, salt, granulated sugar, and butter are placed in an enameled pan. The resulting tomato paste languishes for half an hour. It is necessary to stir from time to time so that boiling occurs evenly.

Then blue is added. The final stage lasts another 20 minutes from the moment of boiling. Eggplant must be mixed for better impregnation with fragrant juice.

Packaging in ready-made, hot jars, with a capacity of 500-800 milliliters. Capping in an inverted position, cooling.

The composition of the snack (kilograms):

blue - 2;
tomatoes - 3;
peppers - 1;
salt - 0.03;
granulated sugar - 0.03.

The volume of oil is 100 milliliters.

eggplant recipe in tomato sauce

Preparation of tomato sauce begins with mashed potatoes. Tomatoes are peeled, passed through a meat grinder or blender. The resulting mass is added, sugar is added and put on fire. Stirring constantly, bring to a low boil. The puree should not turn into a paste. After 5 minutes, finely chopped sweet peppers, grated carrots are added. The sauce will be ready in a quarter of an hour.

The blue ones are cut into circles 1-2 centimeters thick, undergo salt treatment. Washed vegetables are put into the sauce. Avoiding a strong boil, boil the eggplant for 10 minutes. Pour in acetic acid (6%), bring to a boil and remove from heat. Arrange in a glass container, close the lids.

Composition (kilograms):

tomatoes - 3;
sweet red peppers - 1;
carrot - 0.3;
blue - 1;
salt - 0.03;
granulated sugar - 0.03.

Vinegar - 50 milliliters.

Salad with tomatoes

Salad appetizer is prepared from the ingredients:

little blue ones;
tomatoes;
sweet yellow peppers;
garlic bulbs;
parsley;
salt;
vinegar;
refined sunflower oil.

To prepare 3 kilograms of salad, you will need 1 kilogram of blue, tomato, peppers, 8-10 garlic cloves, 100 grams of herbs, 60 grams of salt, 100 milliliters of vinegar, 500 milliliters of oil.

The fruits are ready for cutting. The size of the pieces of arbitrary shape, approximately the same. Parsley and garlic are chopped with a blender. All components are laid in a saucepan, salted, vegetable oil is poured. Salad preparation time - 20 minutes after boiling. At the end, acetic acid is added. After 2 minutes, the snack is placed in jars, closed, put on cooling.

Sharp blue in tomato sauce

Composition of spicy appetizer:

blue ones - 3 kilograms;
tomato - 1 kilogram;
sweet peppers - 800 grams;
hot peppers - 8 pieces;
garlic heads - 300 grams;
salt 30 grams;
vegetable oil - 500 milliliters;
acetic acid 9% - 200 milliliters.

Eggplants are peeled, cut into circles, 200 grams of salt are added and left for 1 hour.

Peppers, garlic, tomatoes are peeled, cut, passed through a meat grinder. In hot peppers, the seeds are left for spiciness. The resulting suspension is poured into an enamel pan, put on the stove. Add oil and a tablespoon of salt, bring to a boil.

In blue ones, the resulting juice is drained. Vegetables are washed, strained.

Eggplants are poured into boiling adjika. Cooking time - 20 minutes after the mixture begins to boil evenly, and the blue ones are completely covered with liquid.

Adjika with blue ones is periodically mixed. At the end, vinegar is poured in. After boiling, the finished snack is removed from the heat and laid out in calcined liter jars. Finished product rolling - 5 liters.

Canned with tomato juice

The variety of tomatoes is important. The fruits should be thin-skinned, juicy.

After processing, the output should be juice, not puree.

You can get rid of some of the pulp by rubbing the fruit through a sieve. In this case, it is not necessary to remove the tomato shell: it will remain on the sieve. The mashed mass will have a liquid consistency with a small amount of pulp, with grains.

Peeled eggplants (up to 10 centimeters) are cut into longitudinal parts. Peppers are freed from seeds, ground through a meat grinder or blender, added to juice. Garlic cloves are crushed with a knife.

eggplant - 3 kilograms;
tomatoes - 3 kilograms;
sweet peppers, red - 1 kilogram;
garlic heads - 4 pieces;
salt - 80 grams;
granulated sugar - 100 grams;
acetic acid 9% - 70 milliliters;
sunflower oil - 250 milliliters.

Blue ones are placed in a non-stick container, salted, sugar, vinegar are added, mixed. Pour in tomato juice with pepper. They put it on fire. The mixture is brought to a boil, avoiding high heat. Boil for a quarter of an hour, add garlic. Stir. Keep on fire for 10-15 minutes. The finished snack remains to be packaged in liter glass bottles and closed with lids.

Canned fried with garlic and onions

blue - 1200 grams;
tomatoes - 1500 grams;
sweet peppers - 300 grams;
a pod of hot pepper;
onion turnip - 200 grams;
garlic cloves - 5 pieces;
acetic acid 9% - 100 milliliters;
allspice peas - 6 pieces;
peas of black bitter pepper - 10 pieces;
vegetable oil for frying;
salt to taste.

Blue ones are cut into circles up to 1 centimeter. Large ones are cut into 2 pieces. Put in a bowl, sprinkle well with salt, mix. The time for the juice to come out is 40 minutes.

Tomatoes, peppers, pod, garlic cloves, onions are prepared for chopping. The stalk is removed from bitter pepper, without touching the core. Scroll all the ingredients through a meat grinder. The resulting mass in a non-stick container is put on fire and boiled for 30 minutes.

The blue ones are washed, squeezed, fried over high heat on both sides to a crust. Spread the fried circles in a boiling sauce and continue to cook for another 30 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Packed and rolled into half-liter hot jars. The inverted balloons are covered with a warm cape. Leave in this position until completely cooled.

How to store

Canned vegetables do not spoil and retain their beneficial properties, subject to temperature and light conditions.

To preserve vitamins, it is necessary to place ready-made canned food in a dark place. Jars that are not sterilized after packaging are stored in a cool, dry room. The optimum temperature is 6-10 degrees. High humidity will lead to the appearance of rust on the lids, and if the closure is not tight enough, the development of fungus in canned food.