What can you do with eggplant for the winter. Eggplant in Korean - original preparation

Guests from the far south - eggplants - cannot be called such a rarity on the table of the average Russian. Housewives have long mastered the recipes for cooking fried and salted “blue ones”. A little lower you can find recipes for harvesting a delicious, healthy vegetable for the winter, their feature is simplicity, accessibility, and excellent taste.

Delicious eggplant for the winter - step by step recipe with photo

Eggplants have excellent taste, so they try to prepare them for a long time by any means. The most famous is conservation. But you can cook an original appetizer of eggplant and vegetables without the use of a seamer and a sterilization process. Such a blank will be stored for 2 to 3 months.

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

• Eggplant: 2 kg
• Garlic: 3 cloves
• Bow: 3 head.
• Greens: bunch
• Sweet pepper: 3 pcs.
• Hot pepper: optional
• Salt: 120 g
• Vinegar: 120 ml
• Water: 50 ml
• Sugar: 40 g
• Sunflower oil: 120 ml

Cooking instructions

How to cook eggplant salad for the winter

Eggplant salad for the winter is the most popular dish among the preparations. A little diligence and diligence in the fall, but in the winter at any moment a tasty, fortified dish is on the table. It can be served as a salad, as a side dish, and even as an independent meal, for example, in a vegetarian diet or for weight loss.

List of ingredients(for every 6 kg of eggplant):

• Bulgarian pepper (large, fleshy) - 6 pcs.;
• salt - 2 tbsp. l.;
• hot red pepper - 3-4 pods;
• sugar - 1 tbsp.;
• garlic - 3-4 heads;
• vegetable oil (preferably olive, sunflower) - 0.5 tbsp.;
• 9% vinegar - 0.5 tbsp.

Cooking steps:

1. Prepare glass containers, wash thoroughly, sterilize.
2. Prepare eggplant - wash, do not peel, but cut off the tails.
3. Then cut into cubes (first along 8-12 strips, then across, 2-4 cm long).
4. Salt the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
5. Boil eggplant slices in boiling water for 5 minutes (medium fire), drain the water.
6. Prepare sweet pepper - wash, peel, cut off the tails, remove the seeds. Peel and wash the garlic.
7. Peppers with garlic will be required to prepare the marinade. Why twist the vegetables through a meat grinder, do the same with hot peppers.
8. Put salt, sugar in the marinade, pour in oil and vinegar, put on fire, boil.
9. Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
10. Arrange the salad in sterilized glass containers, and cork with lids. Experienced housewives recommend insulating jars (for example, with a fur coat or blanket) to keep warm, that is, for additional sterilization.
11. Remove in a cold place in the morning.

Recipe for spicy eggplant for the winter

The little blue ones are good friends with other vegetables, the most delicious preparations are those in which the company of eggplant is onion or garlic.

List of ingredients:

• little blue ones - 2 kg;
• salt;
• garlic - 200 gr.;
• vinegar (9%) - 100 ml;
• sweet pepper (color does not matter) - 6 pcs.;
• hot pepper (hot) - 4-5 pcs.;
• refined vegetable oil for greasing the pan.

Cooking steps:

1. Eggplants do not peel, just wash thoroughly, cut off dark places and ponytails. Sliced ​​​​in circles, thickness - 0.5 cm. Before cooking, add salt, drain the juice, in this way they get rid of bitterness. Wash the pepper, remove the seeds and stalks, peel the garlic, wash.
2. The difference between the recipe is not frying, but baking blue ones. Grease a baking sheet with vegetable (any) oil, lay out the mugs. Moreover, you need to lay out in one row, filling the baking sheet as much as possible. Heat the oven to 250 degrees. Continue the baking process for 10 minutes.
3. The preparation of the marinade is also a classic of the “genre”. Twist the peppers through a meat grinder, send the garlic there. Bring mixed vegetables to a boil over medium heat. Pour in the vinegar and bring to a boil again. The marinade is ready, you can "collect" together.
4. Place baked eggplants in sterilized jars in layers, alternating with vegetable marinade. Professionals recommend sterilizing this snack, for half-liter jars 20 minutes is enough.
5. Part of the snack can be left, stored in a cold place. A day later, the dish can be put on the table.

Eggplant in Korean - original preparation

Koreans are great, they conquered the whole world with their dishes. But Russian housewives did not lose their heads either, they revised Korean cuisine and learned how to make preparations no worse than cooks from the Land of Morning Calm.

List of ingredients:

• little blue ones - 2 kg;
• sweet bell pepper - 5 pcs.;
• carrots - 4 pcs.;
• garlic - 1 large head;
• onion - 4 pcs. (large);

Fill:

• oil - 150 ml;
• vinegar 9% - 150 ml;
• salt - 2 tsp;
• a mixture of peppers;
• sugar - 2 tbsp. l.

Cooking steps:

1. Eggplants are the first to be used, they need to be washed, cut, boiled in salted water. 10 minutes of cooking is enough, more is undesirable, it can turn into porridge. Drain the water.
2. Prepare the rest of the vegetables, wash them, peel them, cut the pepper into small strips, onion rings or half rings, grate the carrots on a special grater, as for a Korean marinated dish. Mince the garlic with a garlic press.
3. Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no more, vegetables are ready.
4. It's time to quickly package it in sterilized jars, otherwise the household will come running, and there will be nothing left before winter!

Eggplant for the winter with garlic

Another recipe where eggplant and garlic act as the main "heroes". The peculiarity of this proposal is that they are “companied” by walnuts, which give the appetizer a piquant taste.

List of ingredients at the rate of 1 kg of blue ones:

• walnut, peeled from the shell and partitions - 0.5 tbsp.;
• garlic - 100 gr.;
• 6% vinegar - 1 tbsp.;
• mint, salt.

Cooking steps:

1. For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not clean. Trim the stalk, cut lengthwise into two parts.
2. For 2-3 minutes, put in salted boiling water (a quick way to get rid of bitterness). Take it out of the water, put it under pressure.
3. Prepare the rest of the ingredients. Disassemble the garlic into slices, peel, rinse. Grind the nuts in a blender or just chop finely. Chop the mint. Combine garlic, nuts and mint, salt the mixture.
4. Fill the blue halves with the resulting spicy mixture, put in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (proportion 1: 1).
5. Store in a cold place, although such a tasty dish will not last long.

Delicious fried eggplant recipe

Fried blue ones are very tasty, but require some skills when cooking. It is known that bitterness is present in them, if you do not get rid of it, you can say that the dish will be spoiled. Fried eggplant is good, but parsley and walnuts are amazing.

List of ingredients:

• eggplant - 1 kg;
• walnuts, peeled - 0.5 tbsp.;
• parsley - 1 bunch;
• mayonnaise sauce - 100 gr.;
• frying oil.

Cooking steps:

1. To prepare eggplant means to wash, peel. Cut, for example, into circles, the thickness of which will be no more than 0.5 cm. Sprinkle with salt and put under the press, bitterness will go away with the juice.
2. Fry eggplant on both sides, a light pink crust is welcome. Place the circles on a dish in a single layer.
3. Prepare the filling, mix the washed and chopped parsley with finely chopped nuts and mayonnaise sauce.
4. Put some filling on each circle. You can decorate with parsley leaves or dill.
5. It remains to invite the family for a tasting.

How to cook the blank "Eggplant like mushrooms"

Many housewives know that if you cook eggplant correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar in appearance, texture, and, most importantly, taste.

List of ingredients based on 10 half-liter containers:

• garlic - 300 gr.;
• bay leaf - 10;
• peppercorns - 20 pcs.;
• eggplant - 5 kg;
• dill - 300 gr.;
• oil - 300 ml;
• filling - 3 l. water, 1 tbsp. 9% vinegar, 4 tbsp. l. water.

Cooking steps:

1. Prepare the eggplant in the classic way, do not peel, cut into cubes, boil, adding vinegar (according to the norm) and salt to the water.
2. Mix garlic crushed through a garlic press, finely chopped fresh dill, vegetable oil in a container.
3. Add eggplant to this spicy-aromatic mixture, mix, arrange in jars.
4. The sterilization process will take 20 minutes, but in winter a truly culinary masterpiece awaits the hostess and guests.

Eggplant preparation "Teschin language"

The recipe got its name, most likely, from some loving son-in-law. The eggplant in it is quite spicy and spicy, it can be seen and reminded the man that you need to keep your eyes open with your mother-in-law.

List of ingredients(based on 4 kg of eggplant):

• tomatoes - 10 pcs.;
• salt - 2 tbsp. l.;
• Bulgarian pepper large and sweet - 10 pcs.;
• pepper (red, hot) - 5 pcs.;
• garlic - 5 pcs.;
• sugar - 1 tbsp.;
• oil (any refined) - 1 tbsp.;
• 9% vinegar - 150 ml.

Cooking steps:

1. Prepare the little blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (bitterness will also go away with it).
2. Prepare the rest of the vegetables, peel the sweet pepper from the stalk, seeds, wash. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, remove the skin.
3. Grind peppers (bitter and sweet), garlic and tomatoes in a puree using a meat grinder or blender.
4. Bring the filling to a boil and, stirring, make sure that it does not burn, add oil, sugar and salt, vinegar (it is last).
5. In the same container (it should be large) put the eggplant. The quenching process lasts 20 minutes, but it does not need to be sterilized. It remains to pack and cork.
6. The snack for your beloved son-in-law is ready, it remains to find a bottle of a delicious drink for her.

"Lick your fingers" - a popular recipe for harvesting eggplant

At the mere thought of an eggplant appetizer, saliva begins to flow, only the housewives are sad because it takes a lot of effort. But there are recipes, one might say, primitive, but with a delicious taste.

List of ingredients:

• eggplant and tomatoes - 1 kg each;
• carrots - 0.25 kg;
• sweet pepper - 0.5 kg;
• garlic - 5 cloves;
• parsley - 1 bunch;
• salt - 1 tbsp. l.;
• sugar - 3 tbsp. l.;
• oil - 0.5 tbsp.;
• 9% vinegar - 50-100 ml.

Cooking steps:

1. The first is the preparation of vegetables, it will take a lot of time, but you can attract household members. Rinse eggplant under running water, cut into bars. Salt, leave for a while. Drain the juice bitterly.
2. Cut the peppers into large cubes, slice the carrots (do not use a grater, otherwise it will become porridge during the cooking process).
3. But the tomatoes, on the contrary, grind to a state of puree. Finely chop the garlic and parsley.
4. Combine all ingredients and seasonings, except vinegar.
5. Lettuce cook for 20 minutes, then pour in the vinegar, bring the platter to a boil.
6. Decompose immediately hot using sterilized jars and seal. Turn over, additionally wrap.

Delicious stuffed eggplant for the winter

The little blue ones with stuffing look very impressive, with some skill and the help of loved ones, any young housewife can cope with this recipe.

List of ingredients for each kilogram of eggplant:

• sweet pepper, carrots, garlic, 100 gr.;
• parsley and dill 1 bunch each;
• hot pepper - 1 pc.;
• salt - 2 tbsp. l.;
• 9% vinegar - 300 ml.

Cooking steps:

1. Wash the vegetables, do not peel the eggplant, do not cut it, just cut the stem. Blanch for 3 minutes in boiling water, for each liter of which add 1 tablespoon of salt.
2. Get out of the water, put under oppression. Time to prepare the filling, for which wash the vegetables, peel the garlic and peppers, chop finely using a food processor.
3. Make an incision on the eggplant, put the filling inside, then, connecting the edges tightly, place vertically in glass containers, pressing tightly against each other.
4. Add vinegar and put on sterilization, keep on low heat for up to 30 minutes. Cork. Beauty and taste are the two main components of this dish.

Spicy eggplant for the winter This is an indispensable snack during the winter cold. You can serve it as a supplement. It will perfectly "dilute" the taste of any second dish.

Eggplant spicy for the winter: recipes

First option.

Wash 3 kilograms of blue ones, cut off their tails, cut them coarsely. Salt, stir the slices thoroughly, rinse after an hour of exposure, pour over with water, boil for 5 minutes after boiling. Drain the liquid, cool the boiled fruits. 3 pieces of hot and 500 g of bell pepper, clean from tails and seeds. Peel a couple of heads of garlic, mix with a tablespoon of salt, 4 tablespoons of sugar and acetic acid. Pour in 75 ml of sunflower oil. Stir the marinade, bring to a boil over a fire. Pour over eggplant. Put the pan back on the fire, after boiling, cook for about another five minutes. Fill sterilized jars with hot blue ones. Don't forget to pour the marinade into them. You need to fill it very carefully so that the containers do not burst. After seaming, turn the lids down and refrigerate. ready!

A spicy eggplant appetizer for the winter.

3 blue ones crumble with rings, fry on both sides. Pass garlic and pepper through a meat grinder, stir with oil, 255 ml of vinegar, a couple of tbsp. spoons of salt. Add sauce to vegetables, boil, pack in sterilized jars, seal.

Spicy eggplant for the winter without sterilization.

Ingredients:

Two blue fruits
- garlic clove - 4 pieces
- soy sauce - 3 tbsp. spoons
- half a lemon
- a bunch of green onions
- a small spoonful of sugar
- ground hot pepper
- roasted sesame seeds

How to cook:

Rinse the vegetables properly, cut in half, bake until tender in the oven. After baking, they should remain soft and elastic. Crumble them with medium sticks, pour into a salad bowl. Chop onion and garlic here. Pour lemon juice, sauce, spices, seeds, sugar, stir well, let stand for several hours to soak. In order to keep the snack in jars, it is necessary to prepare a marinade with the addition of vinegar, and then arrange it in jars and cork.

Spicy eggplant for the winter with a photo.

Required products:

Eggplant, carrots - 2 each
- a small onion head - two things.
- sweet pepper - 2 pcs.
- salt, soy sauce - a tablespoon

Cooking:

Chop the blue ones into straws, salt, leave for an hour to get rid of bitterness. Fry the vegetable straws, peel the carrots, cut into pieces. Cut the onions into half rings, mix with carrots. Cut the seed pods together with the stalks from the peppercorns, divide with a knife into thin strips. Prepare dressing: mix sauce, acid, oil. Stir the ingredients, season the snack, add salt, refrigerate. Pour into jars and cover with plastic lids. You need to store the snack only in a place with a low temperature. ready!

Secrets of cooking a delicious eggplant snack.

1. To prepare delicious dishes, you need to select only fresh and young fruits. Overripe vegetables contain harmful substances. The color of young vegetables can be dark purple, light purple or golden white. If they are overripe, then their color becomes yellow-brown or gray-green. Unripe fruit can also be identified by weight. It will be about 500 g. At the same time, its stalk will have a green color.
2. Once you have chosen the right fruits, you can proceed to cooking. Peel the vegetables, sprinkle with salt for a while and leave. After a while, you will see that the juice began to stand out. Wash the fruits under a stream of water, soak, squeeze out excess liquid. Blue ones must be pre-boiled. Salted and boiled fruits absorb less oil during frying.

Spicy eggplant with garlic for the winter.

Ingredients:

Pair of bulbs
- chili
- sprigs of celery and parsley
- a pair of blue ones
- garlic

For marinade:

Sunflower oil - 110 ml
- vinegar - 50 ml
- sugar - two tablespoons
- coriander, mustard seeds - a teaspoon
- allspice and black peppercorns
- chopped chili - ½ tsp
- salt

Cooking steps:

Cut the eggplant fruits and salt. After 20 minutes, blanch the fruits in boiling water, drain after two minutes. Rinse at the end with cool water. Cut the onion into half rings, chili into thin rings, garlic into slices. Chop carrots into thin strips. Combine the prepared chopped vegetables in a saucepan, pour over the prepared marinade. Stir occasionally. Put in jars, seal.

Find out all about.

Eggplant spicy for the winter recipe with photos.

Required products:

Sweet pepper - ½ kg
- blue - 2 kg
- onion head, carrot - 3 pieces each
- acetic acid - 155 ml
- salt - two tablespoons
- coriander, ground spices - 1 tsp each
- water - 1 tbsp. l.

How to cook:

Cut the eggplant into 4 pieces. Pour 2.5 liters of water into the pan, add salt. As soon as the water boils, boil the chopped vegetable for 5 minutes, remove, cool, crumble. Chop the onion into half rings. Peeled pepper - cut into strips, rub the carrots on a grater. Crush the peeled garlic with a garlic press. In one saucepan, mix all the ingredients, stir, put a press on top, press down with a lid, place in the refrigerator for 6 days. Arrange the workpiece in jars, sterilize for 40 minutes. Screw on the seaming lids, wrap up.

Do and .

Spicy eggplant for the winter recipes.

Snack "Dragon's Dreams".

Ingredients:

Blue (peeled) - 2 kg
- salt, acetic acid - 70 g each
- one glass of vegetable oil
- sweet pepper - 1 kg
- hot pepper pod
- tomatoes - one and a half kilograms
- a glass of granulated sugar

Products (except blue ones) twist through a meat grinder. Boil the marinade, lay out the blue ones, cook for 20 minutes, roll up in sterile jars.

Cooking spicy eggplant for the winter.

Cut 4 kg of eggplant fruits into strips, salt well, let stand for 3 hours. Squeeze the eggplant, fry in portions. Throw onion, pre-cut into half rings, combine with strips of sweet pepper and chopped dill. Mix the sliced ​​\u200b\u200bwith three tablespoons of vinegar essence. Let it brew for a couple of hours. Stir the food several times. Add crushed bitter pepper and 210 g of garlic. Put in clean jars, screw with metal lids.

Don't skip cooking.

Tatar snack.

Bring three liters of tomato juice to a boil, combine with two tablespoons of salt, a glass of sugar, two glasses of vegetable oil, a glass of vinegar. Grind 4 heads of garlic and a few hot peppers with a meat grinder, throw into a boiling tomato. After boiling, combine the juice with bell pepper, cut into rings. Add sliced ​​eggplant slices. Boil them for half an hour. Divide into clean jars. ready!

Little blue ones in adjika.

Peel the tomatoes, dip them in boiling water for just a few minutes, remove the peel. Mince 3 peeled peppers, 200 g garlic cloves and prepared tomatoes with a meat grinder. Salt, sprinkle on top with a tablespoon of sugar. Boil adjika for 10 minutes. Gradually add 155 ml of acetic acid, taste. Wash the blue ones, fry, spread out, fill with adjika, cork.

Spicy eggplant salad for the winter.

Chop 10 kilograms of little blue ones into circles, fill with salted water, let stand for a couple of hours. Turn through a meat grinder 300 g of garlic, a kilogram of sweet peppers, 110 g of bitter pepper, pour in half a liter of vinegar. Dry the soaked eggplant, fry. Take out the pieces with a fork, soak the sharp mass, put in a dense layer in jars. Pour a little vegetable oil directly from the pan, roll up with boiled lids.

And cook for dinner tonight.

Delicious snack.

Chop 5 kg of eggplant fruits across not very large pieces, sprinkle with salt, transfer to a flat bowl, leave for half an hour so that the pieces begin to let their juice flow. 1 kg of bell pepper and three bitter peppers, 320 g of garlic, pass a bunch of dill through a meat grinder. Pour 200 ml of vinegar into the mass, sprinkle with 100 g of sugar. Stir thoroughly to completely dissolve the sugar. Remove each eggplant slice from the pan, dip it in the dressing, layer it into steamed containers, and then seal.

Hassle-free snack.

Boil water with the addition of 155 ml of vinegar and 100 g of salt, dip 2.5 kg of eggplant into it, cook for five minutes. In a separate bowl, heat 265 ml of vegetable oil, transfer the boiled blue ones here. Stir the appetizer thoroughly, put in sterilized, still hot jars, wrap until cool.

Salad "Spark"

Cut 6 kg of blue ones into square slices, salt to release all the bitterness, boil in boiling water, cool after 5 minutes of cooking. Grind a bunch of parsley, dill, 200 g of garlic, 3 bitter peppers. Add to the resulting mass 2.5 tbsp. tablespoons of salt, 265 ml of vinegar, a couple of glasses of vegetable oil. Add the mixture to the vegetables, stir, pack, screw on the lids.

Spicy snacks are very popular with lovers of savory dishes. They can eat them with a spoon, but the main purpose of these snacks is to dilute the taste of more insipid dishes. In order not to stand at the stove every time in the evening, the housewives came up with a large number of spicy winter preparations, which they immediately found their fans. A lot of recipes for eggplant snacks are prepared in Georgia and Korea. Here they are an essential attribute of any feast. Remember that too spicy dishes should not be consumed by those who have problems with the digestive tract. The condition may deteriorate rapidly.

After seaming, turn the jars over, wrap them in something warm and wait until they are completely cool.

namenu.ru

Ingredients

For a 1 liter jar:

• 1 kg of small eggplants;
• 2 tablespoons of salt;
• 1 carrot;
• 5-6 garlic cloves;
• several sprigs of dill;
• several sprigs of parsley;
• 700 ml of water;
• 2 tablespoons of sugar;
• 10 peas of allspice;
• 1-2 dried bay leaves;
• 1 teaspoon mustard seeds;
• 3-5 buds of dried cloves;
• 100 ml vinegar 9%.

Cooking

Cut off the ends of the eggplants on both sides and pierce the vegetables with a fork in several places. Pour enough water into the pot to cover all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Dip the eggplant in the pan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer the vegetables to a colander and press down with a plate to drain excess liquid.

Cut carrots into thin strips with a vegetable peeler. Coarsely chop the garlic, chop the herbs.

Put some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplant. Repeat layers until you reach the top of the jar.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, parsley, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour boiling marinade over vegetables and roll up the jar.

edimdoma.ru

Ingredients

For 2 jars with a volume of 1 l:

• 2 kg of peeled eggplant;
• 2 medium heads of garlic;
• 2 hot peppers;
• 2 onions;
• 250 ml of water;
• 2 teaspoons of salt;
• 2 teaspoons of sugar;
• 125 ml vinegar 9%.

Cooking

Peel the eggplant and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and lay the eggplant in a single layer.

povar.ru

Ingredients

For 3 cans of 1 liter:

• 2 kg of eggplant;
• 1½ kg of tomatoes;
• 125 ml of vegetable oil;
• 1 tablespoon of salt;
• 2 tablespoons of sugar;
• 1 medium head of garlic;
• ½ chili pepper;
• 75 ml of vinegar 9%.

Cooking

Cut the eggplant into small pieces. Pass the tomatoes through a meat grinder to make juice.

Pour the juice into a saucepan, add the eggplant, oil, salt and sugar and bring to a boil over medium heat. Lower the temperature and cook, stirring, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Arrange eggplant with sauce in sterilized jars and roll up.

Ingredients

For 3 cans of ½ l:

• 1½ kg eggplant;
• 3 teaspoons of salt;
• a few tablespoons of vegetable oil;
• 3 medium heads;
• 1 bunch of parsley;
• 1 bunch of dill;
• 60 ml of vinegar 9%;
• 1½ teaspoons of sugar.

Cooking

Cut the eggplant into slices about 1 cm thick. Sprinkle with a spoonful of salt, mix and leave for 15 minutes.

Squeeze and rinse the eggplant. Fry them in hot oil until golden brown on both sides. Mince garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spoon 1 teaspoon garlic mixture into the bottom of sterilized jars. Lay a few slices of eggplant on top. Repeat layers until the jars are completely filled.

Cover them with lids and put them in a saucepan, covering the bottom with a cloth. Pour water into it up to the shoulders of the jars and bring to a boil. Sterilize jars for 20 minutes and roll up.

iamcook.ru

Ingredients

For a 1½ liter jar:

• 600 g eggplant;
• 400 g of bell pepper;
• 3 tablespoons of sugar;
• 1 tablespoon of salt;
• 1 tablespoon ground coriander;
• ¼ teaspoon ground black pepper;
• 500 ml of water;
• 50 ml of vinegar 9%;
• 8 cloves of garlic.

Cooking

Cut the eggplant into thick flat slices, and the peeled pepper into large strips. Put the vegetables in a bowl and cover with boiling water for 5 minutes. Then discard them in a colander.

Put sugar, salt, coriander and black pepper into a saucepan and cover with water. Stir to dissolve ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

Place garlic in the bottom of a sterilized jar. Place the eggplant and peppers on top and pour over the marinade.

Cover the jar with a lid and place in a saucepan lined with a cloth. Pour water up to the sides of the jar into a saucepan and bring to a boil. Sterilize the jar for 25 minutes, and then roll up.

Ingredients

For 3 cans of ½ l:

• 1½ kg eggplant;
• 1½ tablespoons of salt;
• 1 medium head of garlic;
• 1 bunch of dill;
• 70 ml of vinegar 9%;
• 80 ml vegetable oil.

Cooking

Cut the eggplant into small cubes. Boil water in a wide saucepan, add a spoonful of salt and lay out the eggplant.

While gently stirring, bring the water to a boil again and simmer for 5 minutes. Drain the eggplant in a colander to drain excess liquid.

Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Salt if necessary. Divide eggplant into sterilized jars.

Place them in a pot with a lined bottom. Cover the blanks with lids and pour water into the pan up to the shoulders of the cans. Sterilize jars 15 minutes after boiling and roll up.

Ingredients

For 4 cans of ½ l:

• 1 kg of eggplant;
• 300 g carrots;
• 500 g of peeled bell pepper;
• 3-4 cloves of garlic;
• 150 ml of spicy ketchup;
• 100 g of sugar;
• 2 teaspoons of salt;
• 4 tablespoons of vegetable oil;
• 3 tablespoons of vinegar 9%.

Cooking

Chop the eggplant into large cubes. Grate the carrots for. Peeled from seeds and stalks pepper cut into small strips.

Put the vegetables in a saucepan. Add minced garlic, ketchup, sugar, salt, oil and vinegar. Put the saucepan on a slow fire and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

Increase heat and cook, stirring, for another 10 minutes. Arrange the salad in sterilized jars and place in a pot with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pan up to the shoulders of the jars and let it boil. Sterilize jars for 15 minutes and roll up.

edimdoma.ru

Ingredients

For 2 cans of ½ l:

• 1 kg of eggplant;
• 150 ml of vegetable oil;
• 100 g walnuts;
• 100 g of garlic;
• ½ bunch of parsley;
• a small piece of hot pepper;
• 3 tablespoons of vinegar 9%;
• 1½ teaspoons salt.

Cooking

Cut the eggplant into slices about 1 cm thick. Grease two baking sheets with half of the oil. Lay the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25-30 minutes at 200°C.

Grind the nuts and garlic with a blender. Mix them with finely chopped hot pepper, chopped parsley, vinegar and salt.

At the bottom of sterilized jars, put a teaspoon of garlic mixture and smooth. Place a few slices of eggplant on top. Repeat layers until you run out of ingredients.

Line the bottom of the pot with a cloth and place the jars there. Cover them with lids and pour water into the pan up to the shoulders of the jars. Bring to a boil, sterilize for 15 minutes and roll up the jars.

Ingredients

For 3 cans of 1 liter:

• 1 400 g eggplant;
• 1½ tablespoons of salt;
• 700 g;
• 700 g of peeled bell pepper;
• 1 400 g of tomatoes;
• 2 onions;
• 4½ tablespoons of sugar;
• 200 ml of vegetable oil;
• 70 ml of vinegar 9%.

Cooking

Cut the eggplant into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain the liquid that has come out, rinse the vegetables and squeeze.

Cut the cucumbers into semicircles, and the pepper, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to get the juice.

Pour the tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, put the rest of the vegetables in the pan.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Arrange the salad in sterilized jars and roll up.

povarenok.ru

Ingredients

For 1 jar of 1 l and 1 jar of 250 ml:

• 1 kg of eggplant;
• 2-3 tablespoons of salt;
• 250 g cabbage;
• 100 g carrots;
• 3-5 garlic cloves;
• a small piece of hot pepper - optional;
• 150 ml vinegar 6%.

Cooking

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Shred the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir to combine.

Cut the slightly cooled eggplant into large cubes. In sterilized jars, tightly layer the eggplant and vegetable mixture. The top layer should be cabbage. Roll up the banks.

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

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

Eggplant salad for the winter Desyatochka

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

Ingredients:

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

The output of the finished product is about 3.5 liters.

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

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

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

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

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

Spicy eggplant salad "Spark"

Ingredients:

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

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

How to make spicy eggplant salad:

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

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

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

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

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

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

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

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

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

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

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Cooking:

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

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

After such a salt bath, bitterness leaves the eggplant.

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

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

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

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

Pour hot into sterilized jars.

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

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

Ingredients:

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

How to cook:

Pickled eggplant stuffed with carrots for the winter

Ingredients:

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

Recipe:

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

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

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

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

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

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

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

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

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

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

You will need:

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

How to make canned eggplant saute:

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

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

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

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

Eggplants in adjika for the winter

Products:

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

How to cook eggplant in adjika for the winter:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Marinated eggplant for the winter - a simple recipe

Ingredients:

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

Pickled eggplant is prepared as follows:

Canned eggplant with beans

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

You will need:

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

How to cook eggplant with beans for the winter:

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

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

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

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

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

Wrap the jars and leave to cool completely.

The most delicious eggplant caviar for the winter

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

Ingredients:

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

Cooking method:

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

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

Video - recipe: lecho with eggplant, tomatoes and peppers