What to make from eggplant for the winter. How to keep eggplant fresh for the winter

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

Much less often they are eaten simply with bread.

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

The first layer is eggplant;
The second layer is pepper;
The third layer is onions;
The fourth layer is tomatoes.

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

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

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

The first layer is eggplant;
The second layer is garlic;
The third layer is chili pepper;
The fourth layer is greenery;
The fifth layer is eggplant.

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

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

Eggplants appear in abundance closer to autumn. At this time of the year, you can buy them almost cheaply. How do you want to quickly cook eggplant for the winter! How cool to print a jar, another for the New Year!

Perhaps you are new to the culinary business, and do not know the appropriate recipes, have no idea how to cook it all tastier and more efficiently? Take advantage of eight amazing recipes and arrange a real belly feast in the cold winter!

Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, it's easy to do - you just need to close them for the winter.

There are many eggplant recipes for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious eggplant preservation recipes for the winter.

Canned eggplant for the winter: a traditional recipe - quick and tasty

The sequence of actions for the correct preparation of eggplant dishes is crucial. By following simple principles, changing the ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help to save the full vitamin complex contained in the vegetable.

This dish does not take much time. But even despite all the simplicity, preservation comes out very nutritious and tasty.

Components:

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

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

To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse in cool water. Cut them into slices. Cut the onion into rings, like a carrot. Remove seeds from lettuce and chop into cubes. Finely chop the garlic and herbs.

It is necessary to lay out the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The top one - that is, eggplant - sprinkle with chopped herbs and pour over with oil.

Close the pot and put on medium gas level. It takes about an hour to simmer the dish. In the meantime, it is stewed, sterilize the jars. When the appetizer reaches readiness, transfer it to jars and cover with lids. Then sterilize in a pot of water for another half hour.

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

Georgian recipe for preserving eggplant for the winter

This variant of preservation, which is called “you will lick your fingers”, will be appreciated by fans of spicy. To put spicy eggplants in jars in the bins for the winter, using Georgian cooking recipes, we need the following components:

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

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

Salad pepper clean from seeds and crumble in a blender. Chili right along with the seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.

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

Put peppers and garlic in a saucepan, pour oil and vinegar. Boil it all and pour eggplant into it. Add salt and sugar, and then boil for another ten minutes.

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

Eggplant in Korean

In Korea, they also like to eat eggplant. And they know how to cook delicious food too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe - you must try it.

Components:

Eggplant - 4.7 kilograms;
Salad pepper - 1.2 kilograms;
Carrot - 1.2 kilograms;
Onions - 1.2 kilograms;
Garlic - 2 large heads;
Vinegar - 2 tablespoons;
Ground hot pepper - 2 teaspoons;
Salt - according to taste preferences.

Wash vegetables. Chop eggplant into strips and salt. And let them stand in silence and stillness for about an hour so that they release all their liquid.

Peeled carrots must be grated, which is used to cook carrots in Korean. The regular one won't work here. It is better to use a special one, because cutting a fresh carrot into such thin straws with a knife will be extremely troublesome.

Gut the lettuce pepper and free from seeds, cut into strips. Onions - in half rings, and garlic cloves are passed through a special garlic crusher. If this is not available, use a fine grater.

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

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

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

Eggplant Lecho for the winter

A very simple and fairly quick recipe for eggplant lecho will surely fall in love with all your household members.

Components:

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

Remove the skin from the tomatoes. To make the peel easier, just put them in hot water for a minute, and then in cool water - the skin will peel off effortlessly. Chop the "naked" tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Boil no more than a couple of minutes. While the tomatoes are cooking, peel the seeds and finely chop the peppers - both lettuce and spicy.

Throw in the tomatoes and cook for a couple more minutes. Chop the washed eggplant into small strips and put them in a saucepan too.

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

For the winter there is a chic recipe “Teshin's tongue” - you will not only lick your fingers, but also ask for supplements

This famous dish will absolutely appeal to all lovers of spicy. The recipe is classic and very simple to prepare, and the components will help us, with the help of which we will roll the eggplants of the mother-in-law's tongue into jars for the long winter:

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

Remove the skin from the eggplant. Do the same with tomatoes - dip in hot water, and then cool. Then the skin will be removed much easier, thanks to a sharp temperature drop. Peel the seeds from the peppers - both lettuce and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplant, in a meat grinder.

In the resulting vegetable puree, add salt, sugar, vinegar and oil. Chop the eggplant into thin slices. Place eggplant and vegetable mixture in a deep saucepan. Put the pan on a small gas, and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Arrange the finished snack in jars and roll up with a key.

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

It's hard to believe, but eggplants for the winter are like mushrooms. To achieve the taste of slippery pickled mushrooms, you can use ordinary magic. The following products will help us achieve complete similarity with mushrooms:

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

Magic process:

You will need a large and comfortable pan. Pour vinegar, salt and on fire. Washed vegetables are removed from the peel and stalk. Chop the eggplant into 2 cc cubes. By the time the vegetable is cut, the contents in the pan should boil.

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

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

In principle, eggplants for the winter with a recipe for cooking like mushrooms are already ready with us. It remains to decompose more tightly and cool in the refrigerator for six hours and serve chilled to the meal.

To enjoy an appetizer in the winter, the appetizer will have to be reheated, laid out in sterilized jars and tightly twisted.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy spicy spice is a very original recipe for preservation, but certainly delicious. For an extremely spicy taste, people's rumor called the dish as - eggplant spark. This appetizer will almost certainly become one of the most popular on your table. And besides, in the winter it will be an excellent prevention for insidious viruses.

Components:

Eggplant - 5 kilograms;
Hot pepper - 1 pod;
Garlic - 5 cloves;
Vinegar - 1 cup;
Oil - for frying;
Salt - for soaking.

Cut the eggplant into rings of medium thickness. Then put in salted water and put under a press. As a press, you can take a deep bowl or pot of water. Eggplant should be soaked for a couple of hours. And as for the amount of salt - take at the rate of one hundred grams per liter of water.

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

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

Lay the snack in jars in layers. Intersperse eggplant layer with pepper-garlic mass. Before you roll up the jars, sterilize them for about half an hour. All is ready!

Kvasim whole eggplants for the winter

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

Eggplant - 11 kilograms;
Celery - 0.1 kilograms;
Garlic - 0.3 kilograms;
Lavrushka - 40 leaves;
Salt for garlic - 1.5 tablespoons;
For cooking, you need salt - 2 tablespoons per liter of water;
Salt for marinade - 2 tablespoons with a slide per liter of water.

Due to the fact that we will have to put eggplant in jars, you need to choose vegetables of a small size. Definitely solid and strong. They need to be washed and get rid of tails. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fruit itself. Drain the water and put the eggplant in a separate bowl.

Peel and grate the garlic, then toss it with the salt. With this simple puree, rub the eggplant in the place of the incision. Put bay leaves and celery on the bottom of the jars, and then eggplants.

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

stuffed eggplant

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

Components:

Eggplant - 0.9 kilograms;
Salad pepper - 1 piece;
Hot pepper - 1 pod;
Carrot - 1 large piece;
Garlic - 2 heads;
Parsley - 1 bunch;
Dill - 1 bunch;
Salt for garlic - 1 tablespoon;
Salt for cooking - 1 tablespoon;
Vinegar - 2 cups.

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

Peel and finely chop the carrots. Clean the lettuce from the seeds, cut into small pieces. Do the same with hot peppers. Peel the garlic and put in a crush or rub on a grater. Toss the garlic with the salt and then mix the vegetables together.

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

Put the greens in pre-sterilized jars and place the eggplants. Fill them with vinegar and cover with a lid. Sterilize for half an hour. Now you can roll. It remains only to wrap up and leave the eggplants stuffed for the winter for a couple of days alone.

The most delicious eggplant for the winter - cooking recipes.

Eggplant in garlic sauce for the winter.

In winter, eggplants in garlic sauce will serve as an excellent prevention of colds and, in general, to strengthen the immune system. Garlic contains phytoncides that kill bacteria and help the body resist viral attacks, and in combination with eggplant, this “medicine” also becomes very tasty.

To cook eggplant in garlic sauce for the winter, you will need:

eggplant
garlic
salt
vinegar
vegetable oil
boiled cold water

How to cook eggplant in garlic sauce for the winter:

1. Gently wash the eggplants, because we will fry them without removing the skin from them.

2. Cut the eggplant into circles about 1 centimeter thick.

3. Fry eggplant circles in a pan.

Salting eggplant before frying is not necessary!

Salt will be in the sauce, it will soak each piece later. You can use any vegetable oil for frying. Eggplant absorbs a lot of oil during frying. For one kilogram of vegetables, at least 150 ml of oil will be required. Fry eggplant on both sides over medium heat until golden brown.

4. While the eggplant is roasting, prepare the garlic sauce. To prepare the sauce for 1 kg of eggplant, take one large head of garlic, 1 tbsp. salt, 1 tbsp. a spoonful of vinegar and 1 tbsp. vegetable oil, 100 ml of cold boiled water.

5. We clean the garlic, disassemble it into cloves.

6. We press each clove well or pass it through the garlic.

7. Add salt, oil, vinegar and water to chopped or crushed garlic, knead thoroughly. Garlic sauce is ready.

8. Now, in the prepared sterilized jar, we will put the eggplant circles, first dipping each of the circles in the sauce.

9. We fold the circles very tightly to the very neck of the jar.

10. Pour a little sauce on top.

11. Close the jar with a lid and set to sterilize min. at 10-15.

12. After that, immediately roll up.

Eggplants in garlic sauce for the winter are ready!

Bon appetit!

Eggplant salad for the winter.

Eggplants are delicious in summer, but how good they are in winter! For the winter, eggplants are dried, salted in stuffed barrels, rolled into marinated jars, they make delicious caviar and the same salads.

In order to close the eggplant salad for the winter, you will need:

Eggplant - 1 kg
vegetable oil - 100 g
apple (or grape) vinegar 5% - 150 g
garlic - 4 cloves
hot pepper - 1 pod
water - 1 liter
salt - here's the rub. Salt varies in salinity. Therefore, first add 60 g per liter of water, then try and add more to your taste. Should be a pleasant salinity. And who, if not you, know what you like?
+ a little more salt for soaking

How to cook eggplant salad for the winter:

1. Of course, try to buy young, not very bitter, with a small amount of eggplant seeds. Wash them, cut off the stalks, cut into neat, not too small cubes. Place these cubes in a bowl, sprinkle with 2 tablespoons of salt and cover with water. The bitterness will go away, and the water will soak into the eggplants and prevent them from absorbing the oil. And then they will reach the oil - you can’t stop. Keep eggplant in salt water for about an hour.

2. Boil water and salt in a saucepan. Pour in the vinegar and bring to a boil again. Pour eggplant cubes and cook them for 3-4 minutes. Place the eggplant in a colander.

3. When the water drains - put the eggplant in a pan with boiling oil. Fry, stirring for 3 minutes. and add chopped garlic and hot pepper.

4. Roll up with tin lids. Although, it will be nice to stand under tight plastic ones. Yes, no brine is needed. The eggplants themselves will let the brine in. Here, divide the oil into jars. You should get 2 half liter jars. And you don't need to sterilize. Turned the lid down and under the old blanket.

Bon appetit!

Eggplants in spicy sauce for the winter.

Toward the end of summer, such a type of preparation as eggplant for the winter becomes very relevant. It is in August that this vegetable begins to massively ripen in the beds of colorful vegetable gardens and become cheaper, but the hostesses do not lose the moment and stock up on delicious preservation, which is not only tasty and healthy, but also does not require much effort to prepare.

Today I will share with you a wonderful eggplant recipe in spicy sauce for the winter. This savory appetizer will perfectly complement the taste of many meat or fish dishes, as well as various side dishes.

To cook eggplant in a spicy sauce for the winter, you will need:

Eggplant - 3 kg
Bulgarian pepper - 2 kg
garlic - 100 g
hot chilli pepper - 2 pcs.
sunflower oil - 200 g
water - 250 ml
vinegar 9% - 120 ml
sugar - 5 tbsp. l.
salt - 1.5 tbsp. l.

How to cook eggplant in spicy sauce for the winter:

1. Wash the eggplant well under running water, cut into large cubes, transfer to a bowl, salt, mix and leave for 30 minutes. During this time, the eggplant will release bitter juice that can spoil the taste of your food. If the eggplant peel is too hard, it must be cut into a thin layer with a sharp knife.

2. Wash the Bulgarian and hot peppers, remove the stalks and seeds, cut into pieces so that it is convenient to pass through a meat grinder.

3. Peel the garlic.

4. Prepare the sauce. To do this, mince the bell pepper, hot capsicum and garlic through a meat grinder or chop with a blender. In the resulting vegetable mixture, add salt, sugar, a glass of boiled water (chilled) and sunflower oil. Mix all ingredients well.

5. Pour the sauce into a large saucepan, place on the stove and bring to a boil.

6. Rinse eggplants under running water. Thus, along with salt, you will wash off the bitter juice that has been released from the vegetables.

7. Lightly squeeze the eggplants and put them in a saucepan with boiling sauce. Stirring occasionally, cook vegetables over low heat for 15 minutes. Stir the dish very carefully so that the eggplants do not fall apart and lose their appetizing appearance.

8. A minute before the end of cooking the vegetable mixture, pour vinegar into the pan, mix the salad and remove from heat.

9. Arrange the salad in pre-prepared (sterilized) jars, cover with lids, roll up.

10. Turn the jars with the workpiece upside down, wrap and leave to cool completely.

You can sterilize jars for the preparation of any preservation for the winter in any way convenient for you: steamed or in boiling water, in a microwave or in an oven. Do not forget that the lids should also be sterilized in advance.

In order to make the eggplant preparation more fragrant, during the cooking process, you can add allspice peas or finely chopped basil greens to the vegetable mixture.

Canned eggplant saute.

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. Eggplant sauté can be served either hot or 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.

To make canned eggplant saute, you will need:

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

How to make canned eggplant saute:

1. Wash the eggplant, cut it in half lengthwise and put it in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.

2. Peel the onion and cut into half rings.

3. Cut the tomatoes into halves or into 4 parts if they are large.

4. Rinse the eggplants from salt and juice, cut each half into 3-4 parts.

5. 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.

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

7. At the end of cooking, pour in the vinegar essence, mix the vegetables well again.

8. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cool.
Bon appetit!
Author Olga Ivanchenko

Harvesting eggplant "Economical": 3 recipes.

Cooking blanks according to these recipes will not take you much time, but in winter you won’t have to think long about what to put on the table, because a jar of such eggplants will be a great addition to any side dish.

To cook eggplant for the winter according to these recipes, you will need:

◾Recipe number 1

◾ eggplant - 2 kg
◾bell pepper - 1 kg
◾ onion - 1 kg
◾garlic
◾vinegar
◾ spices (ground black pepper, suneli hops, ground coriander, saffron)
◾vegetable oil

◾Recipe number 2

◾ eggplant - 2 kg
◾bell pepper - 1 kg
◾ onion - 1 kg
◾tomatoes
◾carrot
◾garlic
◾parsley
◾cilantro
◾vinegar
◾vegetable oil

◾Recipe #3

◾eggplant
◾garlic
◾dill
◾ Vinegar - 1 tbsp. l.
◾ salt - 2 tbsp. l.
◾ sugar - 2 tbsp. l.

How to cook eggplant for the winter according to these recipes:

Recipe #1

1. Peeled eggplant cut into strips the size of a finger. Salt and leave for about an hour to drain the bitter juice.

2. Finely chop the onion, chop the garlic, cut the bell pepper into strips.

3. Saute onions and peppers separately in vegetable oil.

4. Squeeze the eggplant and fry in vegetable oil in batches.

5. Mix eggplant with prepared onions and bell peppers.

6. Add dry spices (a little black ground pepper, suneli hops, ground coriander, saffron). Mix.

7. Put the eggplant container on the fire and bring to a boil. Add vinegar to taste and dip the garlic into the pan.

8. Put the resulting product into jars, sterilize for 10 minutes. and roll up.

Recipe number 2

1. Peel the eggplant and cut into medium-sized cubes. Salt and leave to drain the juice. Then squeeze and fry in vegetable oil.

2. Grate carrots on a coarse grater. Tomatoes cut into cubes. Sauté vegetables separately in vegetable oil.

3. Mix fried eggplants with tomatoes, carrots, bell peppers and onions. Add finely chopped parsley and cilantro.

4. Stir the mixture, place in a saucepan and put on fire. Boil. Add vinegar and garlic.

5. Arrange in prepared jars, sterilize for 10 minutes. and roll up.

Recipe number 3

1. Peel the eggplant, cut into slices and put in water for an hour. After that, squeeze and fry in vegetable oil.

2. Prepare the filling. Dissolve sugar, salt and vinegar in a liter of water.

3. Put eggplant, dill and garlic in layers in an enameled pan, pour marinade over it, close the lid on top and put the load.

4. Hold at room temperature for 3 hours, then put in the refrigerator.

5. After 2 days, the eggplants are ready. Arrange in jars, close with nylon lids and store in the cellar.

Bon appetit!

Eggplant in tomato sauce with garlic for the winter.

To cook eggplant in tomato sauce with garlic for the winter, you will need:

Eggplant - 3 kg
sweet pepper (red, orange, yellow, green) - 2 kg
ripe tomatoes - 3 kg
large carrots - 6 pcs.
garlic - 4 heads
refined vegetable oil - 1 tbsp.
vinegar 9% - 1 tbsp.
sugar - 1 tbsp.
salt - 2 tbsp.

How to cook eggplant in tomato sauce with garlic for the winter:

1. First, wash all the vegetables and put them in separate bowls. We clean the carrots. Cut the stems off the eggplants. We clean the pepper from the stalks and seeds. We clean the garlic from the husk. Prepare the remaining ingredients - sugar, vegetable oil, salt, vinegar.

2. In a food processor, chop the tomatoes (I cut the tomatoes in half, then put them in the food processor using a sharp chopping knife). Two minutes - and the puree is completely ready! Pour it into a large enameled bowl or pan.

3. Grind the carrots on a grater (also using a combine). Another min.a! See how quickly everything is done? Add carrots to the tomatoes and turn on the fire.

4. While the tomato mass is boiling, quickly cut the eggplant and pepper into portions. We cut into large pieces, otherwise they will boil when stewing.

5. As soon as the tomatoes boil, reduce the heat and put the eggplants on top, then pepper on top. After that, all the vegetables will start up the juice and completely “drown” in the boiling tomato sauce.

6. It remains to add garlic crushed with a garlic press, oil, vinegar, salt and sugar (you can optionally have a little pepper). Mix and taste!

7. Then leave to stew for 40 minutes. Stir occasionally to ensure the vegetables cook evenly.

8. During the time the vegetables are cooking, wash the jars using soda, sterilize them and boil the lids for seaming.

9. When everything is ready, we lay out the hot mass in jars, immediately roll it up, turn the jars upside down, wrap them warmly and leave them alone until the morning!

In the morning we admire the stocks and, satisfied with ourselves, we transfer the jars to the pantry for further storage. Vitamins for the winter are prepared!

Bon appetit!

Eggplants in adjika for the winter.

To cook eggplant in adjika for the winter, you will need:

Eggplant - 1 kg
tomatoes - 1 kg
Bulgarian pepper - 500 g
hot pepper - ½ 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:

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

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

3. Wash the Bulgarian and hot peppers, peel them 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.

4. Pass pepper and tomatoes through a meat grinder or chop with a blender.

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

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

7. Rinse eggplants under running water to remove salt, and squeeze lightly.

8. Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. It is advisable to use a non-stick pan for frying eggplants, as this will reduce the amount of sunflower oil for frying and will not allow vegetables to absorb too much fat.

9. Transfer the fried eggplants to a pan with boiling tomato sauce.

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

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

12. Arrange eggplants with sauce in pre-prepared (sterilized) jars.

13. Cover jars with lids, place in a pan with hot water and sterilize for 15 minutes.

14. Carefully, so as not to burn yourself, remove the cans from the pot of hot water, 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.

Cook with pleasure and bon appetit!

Eggplants in sweet and sour sauce for the winter.

To cook eggplant in sweet and sour sauce for the winter, you will need:

Eggplant - 4-5 pcs.
carrots - 2 pcs.
garlic - 1 head
bell pepper - 1-2 pcs.
onion - ½ pc.
for the sauce:
water - 1 tbsp.
starch - 1 tbsp. l.
soy sauce
sunflower oil
vinegar
sugar
ginger
nutmeg
malasian seasoning

How to cook eggplant in sweet and sour sauce for the winter:

1. Wash eggplant thoroughly under running water, dry, cut into large pieces. It is most convenient to cut each eggplant across into halves, and then each half lengthwise into 3-4 parts (if the vegetables are large, you can cut into more parts). If the eggplant skin is too tough, it is advisable to remove it.

2. Peel, wash, dry the carrots, cut into thin strips (or grate on a special grater designed for cooking carrots in Korean).

3. Wash the bell pepper, dry it, cut into strips or strips. In order to make the salad look brighter and more appetizing, I recommend using peppers of different colors, for example, 1 green and 1 red.

4. Peel onions and garlic. Cut the onion into half rings, cut the garlic lengthwise, each clove into 2-3 slices.

5. Heat sunflower oil in a deep frying pan or saucepan. If you have a special frying pan - a wok - then, of course, it is better to cook in it.

6. Place chopped eggplants in a pan with heated sunflower oil. Stirring, fry the vegetables for 3-4 minutes. Using a slotted spoon, remove the fried eggplant and transfer to a plate.

7. In the same oil in which the eggplants were fried, add sugar, mix, lightly fry. Then put onions, fry for 1-2 minutes, carrots (also fry for 1-2 minutes). Add to the vegetable mixture ½ tsp. ground ginger (you can use fresh), ¼ tsp. nutmeg, Malasyan seasoning to taste, ¼ tsp. vinegar and soy sauce.

8. Stir the vegetable mixture, then put the bell pepper and garlic in the pan and mix again. Fry for 1-2 minutes more.

9. Dilute starch in a glass of water, stir well so that there are no lumps.

10. Put the previously fried eggplants in the pan, pour in the starch diluted in water, mix. As soon as the starch "grabs", remove the pan from the heat. Then you should try the food and add, if necessary, a little more vinegar or sugar (depending on which taste you prefer: more sour or, conversely, sweeter).

11. Arrange the salad in pre-prepared (sterilized) jars, cover with lids and roll up.

12. Turn the cans with the workpiece upside down, wrap and leave to cool completely.

Malaxian is a traditional Chinese spice that is one of the most popular in China. The composition of the seasoning includes star anise, allspice, anise, cinnamon, ginger, cloves, white pepper or a mixture of peppers, dried tangerine peel, tsaogo (black cardamom) and other spices. You can easily purchase this product in the supermarket, or simply add the spices from the list above to the preparation, which can be found in your kitchen cabinet.

Cook with pleasure and enjoy your meal!

Grilled eggplant for the winter.

Grilled eggplant for the winter is an excellent way to preserve the taste and aroma of summer, as well as many substances that are especially useful in the cold winter. I want to say that my favorite recipes for harvesting eggplant will be given here. Some of the recipes are, so to speak, the legacy of my family, because many of them were taught to me by my grandmother, and others I found in magazines or started cooking on the advice of good friends. It is worth noting that each recipe is unique in its own way, and in any case, eggplants turn out to be simply excellent in their taste. And, oddly enough, even the aroma is preserved, as if they were prepared not a few months, but only a couple of hours ago! It's just beyond words, so I highly recommend preparing eggplant and trying it this very winter. In terms of cooking, the recipes are very simple, not more difficult, at least, any other such plan. In time, they will take you an average of 2 hours, which is also a little for harvesting vegetables for the winter. And eggplants prepared in this way are perfect not only for everyday, but also for a festive table.

It is very important to remember that in winter we lack vitamins, and canned eggplants contain many useful substances and vitamins, some of which are preserved even after heat treatment. They strengthen the immune system and help prevent the occurrence of many colds.

Eggplant with vegetables for the winter.

Wash and peel all the vegetables, then cut out the seeds from the peppers (10 pcs.). After that, cut the vegetables into large pieces. Eggplants (10 pcs.) Pour salted water and leave for half an hour, then squeeze with a press. Next, put a layer of onions (10 pcs.) Into the pan, eggplants on top, then pepper, garlic (10 cloves) and large tomatoes (10 pcs.). We heat vegetable oil (300 ml) and pour vegetables on top of it. You can add about 1 cup of drinking water if there is not enough liquid. Salt (2 tablespoons) and 30 min. stew vegetables over low heat. We put the vegetables in sterilized jars and close with metal lids. We put them upside down, wrap them in a blanket and leave them alone until they cool down. Further storage is carried out in a dark, dry and cool place, such as a cellar or pantry, you can also store preservation in the refrigerator.

Eggplant with vegetables and cabbage.

We dissolve the salt in water and bring to a boil so that all the salt (1 tbsp) dissolves. Wash eggplant (5 kg), cut into strips and boil for about 10 minutes. in salt water. Peeled garlic (200 g) and my greens and finely cut, carrots (1 kg) wash, peel and three on a fine grater, bell pepper (8 pcs.) Wash and cut into strips, after removing the seeds from it. Cabbage with leaves (1 kg) finely cut with a knife. Mix eggplant with vegetables, add salt (to taste), vegetable oil (0.5 l), 6% vinegar (300 ml), sugar (1 tbsp.) And put everything in the refrigerator for 3 days. Next, we move the vegetables into jars, sterilize them in boiling water for 25 minutes. and roll up the lids.

Canned Eggplants in Tomatoes

Tomatoes (16 pcs.) We thoroughly wash and cook tomato juice from them. Wash eggplant (3 kg) and cut into large rectangles. Carrots (6 pcs.) Three on a grater, and Bulgarian pepper (16 pcs.) Cut into large slices. Add chopped hot pepper (1 pc.) And 9% vinegar (0.75 tbsp.), Vegetable oil (2 tbsp.), Sugar (1 tbsp.) And salt (to taste) to the tomato juice. Bring everything back to a boil. Add carrots and eggplant and boil again for 20 minutes. Then add garlic (2 heads), boil again and pour into sterilized jars. Close them with lids.

Eggplant with spicy seasoning

Vegetables (hot pepper - 2 pcs., garlic - 5 heads, sweet pepper - 2 kg), wash, clean and pass through a meat grinder or three of them on the smallest grater. Put all the seasoning ingredients in a large saucepan, add vegetable oil - 1 tbsp, 6% vinegar - 1.5 tbsp, salt - 2 tbsp. and bring to a boil. Eggplants (6 kg) are cut into large cubes and boiled in seasoning for half an hour. Pour eggplant and seasoning into clean jars, sterilize for 20 minutes. and roll up with metal lids using a special machine for rolling cans.

Eggplant spicy for the winter

Add salt (1 tbsp.) To the water and bring to a boil, as soon as it dissolves, so we get a brine. Eggplants (5 kg) are washed, cut in length into 6 equal parts, then boiled in brine for about 15 minutes. Onions, garlic (200 g) and bitter (5 pcs.) With sweet (8 pcs.) Peppers are passed through a meat grinder. Add vegetable oil (500 ml) and 9% vinegar (1 tbsp.). Mix eggplant with seasoning, and then lay out in jars. We sterilize the jars and close the lids.

Bon appetit!

Eggplant "Ten" for the winter.

To cook eggplant "Ten" for the winter, you will need:

Eggplant - 10 pcs.
Bulgarian pepper - 10 pcs.
tomatoes - 10 pcs.
garlic - 10 cloves
onion - 10 pcs.
vegetable oil - 500 ml
vinegar 9% - 200 ml
granulated sugar - 100 g
food salt - 2 tbsp. l.

How to cook eggplant "Ten" for the winter:

1. Wash all vegetables thoroughly in clean running water. Cut the eggplant lengthwise and into large pieces.

2. Pour the eggplants with clean drinking cool water and leave it for half an hour.

3. Cut the Bulgarian pepper, remove all seeds and cut it into wide strips.

4. Cut the tomatoes into large pieces, cutting into about 4 parts.

5. Onions are also cleaned and cut into rings. The rings are then cut in half.

6. Peel the garlic and cut it coarsely with a knife.

7. Pour the required amount of vegetable oil into a saucepan with thick walls and lay out the vegetables in layers. The first layer is tomatoes, then eggplants, then we put bell peppers, then onions, cut into half rings, and garlic completes everything.

8. Add sugar and salt, close the pan with a lid and wait until the contents boil, and from that moment simmer over low heat for 40 minutes. For 5 minutes. add vinegar to the end.

9. Put the salad in pre-washed and sterilized jars and tightly roll them up with metal lids. Then we turn the jars upside down and wrap them with a thick towel, leave for 12 hours. And after they cool down, we transfer them for storage to a cellar or other cool room.

Bon appetit!

Eggplant spicy with garlic and vinegar.

To make Spicy Eggplant with Garlic and Vinegar, you will need:

◾ eggplant - 2 kg
◾ hot pepper - 2 pcs.
◾ sweet bell pepper - 2 pcs.
◾garlic - 1 head
◾ salt - 1.5 tbsp.
◾ sugar - 1.5 tbsp.
◾ Vinegar 9% - 130 ml
◾vegetable oil - 200 ml

How to cook spicy eggplant for the winter:

1. Rinse the eggplant, boil it and put it under a press so that the excess liquid is drained.

2. Cut vegetables into small pieces.

3. Scroll both types of pepper and garlic through a meat grinder. Mix with salt, sugar, vegetable oil and vinegar. Mix well.

4. Combine eggplant with dressing, mix.

5. Arrange in jars and close with nylon lids. Keep refrigerated.

The recipe is quite simple and does not require much effort. Delicious spicy eggplant with garlic will be a great addition to mashed potatoes and fried meat. Yes, and as an independent snack will please you and your guests.
Bon appetit!

Marinated eggplant.

To prepare pickled eggplant, you will need the following ingredients:

2 kg eggplant
6 art. spoons of salt + 1 tbsp. teaspoon marinade salt
3 large onions
1 bunch parsley (celery)
5 garlic cloves
3 red bell peppers
150 g sunflower oil
150 g 6% vinegar
2 tbsp. spoons of sugar

Pickled eggplant is prepared as follows:

1. Cut each eggplant lengthwise into 4 parts, pour eggplants with 3 liters of water, add 6 tbsp. tablespoons of salt, bring to a boil and cook min. 10.

2. Remove the eggplants from the water, cool and cut each slice crosswise.

3. Now prepare the marinade: to do this, finely chop the onion and parsley (celery), pass the garlic through the garlic press, and cut the red bell peppers into thin strips.

4. Add vinegar, sunflower oil, 2 tbsp. to the resulting mass. spoons of sugar, 1 tbsp. a spoonful of salt and 3 tbsp. boiled water. Mix everything properly.

5. Pour the marinade over the eggplants, mix and refrigerate.

Bon appetit!

Winter eggplant

Eggplant (5 kilograms) cut lengthwise into slices 5 mm thick. Salt abundantly (salt to taste), then let stand for 20-30 minutes. Rinse with cold water and squeeze with your hand to remove water and bitterness. We straighten the pieces, fry them in vegetable oil (1 tbsp.) And put them in a bowl. Now let's prepare the marinade. To do this, we clean the sweet pepper (10 kg) from the stalk and grains, pass through a meat grinder, add hot pepper pods (2-3 pods), garlic (1-2 heads), fruit vinegar (1 tbsp.). Salt the mixture to taste and boil. We lay out the eggplant in jars (preferably 2- or 3-liter). Fill with marinade, not reaching 1-2 centimeters to the top. Pasteurize for 10 minutes. Roll up the lids. Banks are turned over and wrapped for 5-6 hours. Eggplants harvested in this way will be very well preserved in the pantry and even in the closet (jars very rarely “explode”).

Pickled eggplant

Eggplants (3 kg) are cut in half, poured with water, put on fire and after boiling, cook for 15 minutes. on slow fire. Then we recline in a colander and let the water drain. We put it in an enameled saucepan, salt (1 tablespoon with a slide), sprinkle with finely chopped herbs (100 g of parsley and 100 g of dill). Mix everything with crushed garlic (1 cup). Fill with vegetable oil (150 ml) and put under the press. Don't forget to refrigerate.
You can put fried onions and carrots on top, but in this case, the shelf life of eggplants will noticeably decrease (they can quickly turn sour).

Salted eggplant

Eggplant (several pieces of small sizes) we prick with a fork and boil for 10 minutes. in lightly salted water. We put it under a press so that the water comes off. We cut them from the side of the stem and put chopped garlic (one small head) with dill inside. At the bottom of the jar we put currant leaves (three or four leaves), a dill umbrella (one umbrella), a few black peppercorns, two cloves of garlic. Lay eggplant tightly on top. Fill them with brine prepared in advance at the rate of 2 tablespoons of salt per 1 liter of water. Close with a plastic lid and store in a cool place.

canned eggplant

Eggplants (3 kg of small eggplants, preferably of the same size), cut into slices 5 mm thick, salt to taste. Then we put it on for 30 minutes. in a colander or sieve, so that the glass liquid and the bitterness comes down. Three peppers (4-5 pods) on a fine grater, crush garlic (1 cup) in a mortar or pass through a garlic maker.
Fry eggplant (for frying, you need 1 tablespoon of vegetable oil) on both sides until golden brown. Dip the eggplants hot in a slurry of garlic, hot pepper and vinegar (1 tbsp.), Place them tightly in half-liter jars, each time pouring the oil from the pan into the jar. We roll up without pasteurization.
Canned eggplant circles are good for making small spicy sandwiches that can be sprinkled with finely chopped greens on top. Very tasty sandwiches! Best for breakfast or when you want something unusual!

Mushroom flavored eggplant

Eggplants (2 kg) are peeled, peeled, cut into cubes, salted and left alone for 2 hours. Then squeeze, fry in vegetable oil and put in half-liter jars. Onion (2 onions), garlic (2 heads), greens (100 g different) cut, mix. Add black pepper (to taste) and bay leaf (to taste). Lay the resulting mixture on top of the eggplant. For the marinade we need: 0.5 tbsp. water, 0.5 tbsp. vegetable oil, 0.5 tbsp. vinegar, 2 tbsp. salt. Mix all the ingredients for the marinade and boil. Marinade is ready! Pour the eggplants in jars with hot marinade. Sterilize for 10 minutes. Roll up with lids.

Eggplant "Teschin tongue"

Eggplants (6 kg plump - this is very important!) Peel and cut lengthwise into 8 equal parts. Salt (2 tablespoons) and leave alone for 1 hour. Pepper (7-8 pieces of sweet bell peppers) and garlic (5 heads) let's pass through a meat grinder. Add salt (to taste), fruit vinegar (100 ml). We put two containers on the stove: in one we pour water for sterilization, in the other - vegetable oil (1 l). Fry eggplant in hot oil until golden brown. In the meantime, prepare the seasoning: we have already passed the pepper and garlic through a meat grinder, add fruit vinegar (100 ml) and salt (to taste) to them. At the bottom of a half-liter jar, put 2 tbsp. seasonings, and then eggplant. On top, put another 2 tbsp. seasonings. We cover the jar with a lid and put it in water. Sterilize until juice appears. We roll up the lid and wrap it for 2-3 hours.

Eggplant with beans

Eggplants (10 pieces thin and long) cut into cubes and fry (0.5 tablespoons of vegetable oil for frying). Onions (200 g of onions) and carrots (10 medium carrots) are cut and also fried until golden brown. We mix everything. Add salt (1 tablespoon), sugar (1 tablespoon), vinegar (2 tablespoons) and mix well. Then pour tomato juice (1 l) and boil over low heat for 15 minutes. Put chopped pepper (10 bell peppers) and beans (2-4 cups of boiled beans), previously boiled until half cooked, into the mixture, and cook more 30 min. In 5 min. until the end of cooking, add crushed garlic (1 large head) to the mixture. Pour into sterilized jars and seal with lids.

Eggplant with pepper

Eggplant (5 kg) cut into slices 5 mm thick. Soak in water for 12-15 hours. Then rinse and let the water drain. Fry eggplant slices alternately on both sides in a large amount of vegetable oil (0.5 tbsp.). Finely chop the onion (1.5 kg of onion) and, after frying, put it in a container. For the marinade, we need 2.5 liters of water, 200 g of garlic, 0.5 liters of fruit vinegar, salt - 1 tbsp. for 1 liter of water. Let's prepare the marinade. We put the vegetables in rows in half-liter or liter sterilized jars in the following sequence: eggplant, fried onions, chopped sweet bell pepper (2 kg), crushed garlic (100 g), hot pepper (4 pods). We fill everything with marinade, without adding 1 centimeter to the top, since the mass increases during sterilization. Cover with lids and sterilize for 10 minutes. after boiling water, then roll up.
And if in winter you suddenly want to cook a fresh, juicy and tasty eggplant salad, then for this case you can also prepare

eggplant for salad

Boil eggplants (4 kg) whole for 10-15 minutes. Put 1-2 cloves of garlic on the bottom of each jar (1 head of garlic is required), black peppercorns (5 pcs.), Eggplants on top of them. For the marinade, add fruit vinegar (1.5 tbsp), vegetable oil (1 tbsp), sugar (1 tbsp) and salt (0.5 tbsp) to the water (4 l) in which the eggplant was boiled, mix and bring to a boil. Pour hot marinade over eggplant. Sterilize for 10-15 minutes. Roll up with lids. When serving, add mayonnaise, garlic and finely chopped carrots. It turns out just amazingly delicious! Or, for example, another version of the salad: mix eggplant with 1 onion, neatly cut into half rings and then fried in a pan in vegetable oil, add 2 tablespoons of sour cream and 2 cloves of garlic to them. Sprinkle with herbs on top.

As you can see, the recipes for preserving eggplants are extremely simple, the ingredients are as accessible as possible, which means that any housewife can make such delicious eggplant preparations for the winter. After all, it is not for nothing that they say that everything ingenious is simple, but simply does not mean boring, ordinary or boring - it is fast, easy, original and unsurpassed in taste (in those cases when it comes to genius in cooking), and, most importantly, - with all this it is tasty and healthy. So, I tell you - welcome to the land of conservation and eggplant discovery, and I wish you all the creative culinary success!

Bon appetit!

With the onset of autumn, each housewife takes care of winter supplies, which the whole family will then feast on. Many try to make as much as possible a variety of vegetable salads, pickles, to open in the cold season and eat as a delicious addition to the main dishes. Winter eggplant recipes are a great option to spruce up your pantry collection. Try to cook several types of preservation with this vegetable to get an idea of its different tastes. And what is needed for this, look further.

How to choose and prepare blue ones

If you want to keep the preparations for a long time in your pantry, it is important to follow the entire cooking process from start to finish. First of all, you should pay attention to the selection and preparation of blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work for you, and canned jars will simply explode due to fermentation during storage. Read on for tips on choosing and preparing blue ones.

Do not take overripe vegetables for canning. This will adversely affect the quality of the workpiece. The normal color of a vegetable that can be used for harvesting is dark lilac.
Eggplants baked from the sun are also categorically not suitable for seaming. The eggplant should feel firm, firm and heavy to the touch.
Do not buy vegetables without stems. It should be green on every eggplant.

The best step-by-step eggplant recipes for the winter

There are a huge number of ways to deliciously prepare blanks for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives like to make very tasty lechos or salads, the main component of which is eggplant. All canning methods differ from each other in the way this vegetable is prepared and have a certain taste. Among other things, blue ones are very beneficial for human health, so you should study step-by-step recipes for cooking eggplant dishes for the winter with a photo and cook one of them.

Pickled eggplants like mushrooms without jar sterilization

Fans of mushroom dishes will appreciate it. The resulting taste is very strongly reminiscent of mushrooms. Open such a blank in winter, cut into small pieces and fry with potatoes. You will get an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such blanks to be able to enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required products:

5 kg of blue ones (choose approximately the same size);
Bay leaf;
3 art. l. table salt (only not iodized);
allspice peas - 5-6 pieces;
5 liters of drinking water;
180 ml vinegar 9%.

Step-by-step description of the recipe "Eggplant for the winter like mushrooms":

Remove the peel on the blue ones, cut them into cubes, sprinkle with salt, leave to stand for up to two hours to get rid of bitterness.
When the specified time has elapsed, drain the liquid that the eggplants have secreted and fill them with water.
Put on the stove, boil. Next, pour vinegar, boil for another 5 minutes.
Wash the jars thoroughly, pour over with boiling water. Pour peppercorns, bay leaf, lay blue with brine to the very top.
Roll up the lids, wrap in a blanket, leave the jars to cool completely.
Take it to the basement or pantry.

Check out other recipes on how to cook delicious to taste.

Canned blue ones with garlic and bell pepper

Try an amazing variant of canned and bell peppers. It turns out a very tasty salad, which is suitable both for and for the festive table. Serve this appetizer with meat, fish or eat it as an independent dish. The preparation is ideal as a dressing for any meat or first course. During the preparation of such a twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out our step-by-step recipe for eggplant recipes for the winter.

Ingredients:

6 kg blue;
8 pcs. bell pepper (it is better if it is red);
4 things. chili pepper;
0.2 kg of garlic;
95 ml 9% vinegar;
95 ml of vegetable oil;
120-150 g of sugar;
2 tbsp. l. salt (not iodized).

How to cook:

Wash jars thoroughly with baking soda, sterilize with lids.
Wash the blue ones, cut off the stalks. Cut each lengthwise and then across (you should have 8 equal pieces).
Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly, fill with cold water.
Put on the oven, boil for 5 minutes. Drain the water.
Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, twist in a meat grinder along with the chili.
Pour vegetable oil, vinegar, salt, sugar into the resulting liquid, boil.
Pour the already boiled blue ones with the marinade, put on the stove and boil again for up to 5 minutes.
Arrange in glass containers, close with lids and roll up.

Spicy Korean Eggplant Salad

Anyone who loves Korean snacks will not refuse spicy. This Korean salad is prepared very quickly, but it turns out incredibly tasty. Serve this appetizer with a variety of dishes with meat, vegetables, fish, poultry. She will be very popular with all your family members and friends who come to visit you. Be sure to try this recipe to make sure it tastes great. Next, you will learn how to make delicious eggplant preparations for the winter.

Components:

7 kg blue (choose larger);
2 kg of chili pepper;
2.5 kg of red and yellow bell peppers;
7 bags of Korean seasoning (for carrots or salads);
180 g of salt;
480 ml vinegar 6%.

Cooking algorithm:

Wash, dry the blue ones, cut in half.
Dip each in boiling brackish water for 5 minutes. Cool down.
Cut all peppers and eggplant into strips. Pour vegetable oil into the pan and simmer for 5-6 minutes.
Add Korean seasoning, salt, vinegar. Simmer another 8-10 minutes.
Arrange in portions in jars, close with a seaming machine.

How to close whole pickled eggplants in jars

In winter, you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you will get sauerkraut, which goes very well with various salads. Just like that, it is also used in its pure form, so do not deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. A simple recipe for cooking eggplant for the winter, see below.

What do you need:

3 kg blue (take the same size);
0.8 kg of white cabbage (1 large fork);
0.2 kg of carrots;
2 sweet peppers (take large);
4 cloves of garlic;
3 liters of water;
0.15 kg of salt.

How to cook:

Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce with a fork or a toothpick in several places each.
Boil for 5 minutes.
Chop the cabbage, grate the carrots, cut the pepper into strips. Mix everything, squeeze the garlic, salt, let it brew for a couple of hours.
When the eggplants have cooled, put them in a deep bowl, mix with cabbage.
Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
Put oppression on top. Leave to stand warm for three days.
After, preserve with brine or store in the refrigerator.

Georgian-style salted eggplant appetizer just lick your fingers

Connoisseurs of Georgian cuisine will be delighted with. You will get a very tasty preparation that goes well with many main dishes. Treat your dear guests or treat your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things with the simplest of ingredients. Check out the step-by-step description of how to prepare Georgian salted eggplant appetizer.

Ingredients:

2 kg of blue ones (it is important to choose large, even fruits of the same size);
0.4 kg of carrots;
6 cloves of garlic;
half a teaspoon of ground pepper (preferably red);
70 g of cilantro, celery, parsley, dill;
3 art. l. salt (regular);
1 st. l. sugar and vinegar.

Step by step cooking instructions:

Wash the blue ones thoroughly, remove the stalks, make an incision along each.
Put eggplants in boiling water with salt, boil for up to 5 minutes.
Exactly one hour, put the boiled vegetables under oppression.
Prepare the filling for the blue ones: grate the carrots with a special grater for Korean-style snacks, squeeze out the garlic, chop the herbs, throw in the ground pepper. Mix everything.
After the specified time, spread the filling into the cuts of the blue ones. Pack everything tightly into a bowl.
Prepare the brine as follows: throw salt, sugar, vinegar into boiling water. Remove from heat, immediately pour blue.
Put oppression on top, soak up to 3 days.
Arrange the appetizer in jars along with the brine, roll up.

Fried eggplant for the winter with pepper and vegetable sauce in layers

In winter, it is always problematic to buy fresh vegetables to cook a delicious dinner or lunch. Just for this, many housewives preserve a variety of salads, so that later it would be possible to feed their family heartily and appetizingly. Try Turkish fried eggplant with peppers in vegetable sauce in layers, and you will see that snacks for the winter can be incredibly tasty, fragrant, juicy and tender. Treat your friends with this option, share your secrets with them. And then you will see how this yummy with eggplant is prepared.

Grocery list:

1 kg eggplant (larger);
0.2 kg of sweet pepper;
0.15 kg of carrots;
0.15 kg of onion;
0.6 kg of tomatoes;
1 tsp Sahara;
2 tsp salt (only not iodized);
5 peppercorns (per jar);
0.1 l of sunflower oil.

Cooking process:

Cut the eggplant into rings, grease them on both sides with vegetable oil, fry in a pan until they become slightly golden.
Prepare vegetable sauce: finely chop the onion, coarsely grate the carrots, fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. At the end, throw in pepper, salt, sugar.
Cut sweet peppers in half lengthwise, cut into strips. Blanch: cover with boiling water, wait about three minutes, transfer to a colander.
Take jars, start filling in the following order: part of the vegetable sauce, eggplant, pepper, blue ones and again filling with vegetables.
Put the filled jars in a large pot of water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied with this process of sterilizing blanks, use the oven: put the jars in the oven for an hour, turning on the temperature of about 180 degrees.
Close the lids when finished.

Homemade lecho with eggplant and sweet pepper in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue, sweet peppers and tomatoes for the winter. It goes well with any meat, vegetable, fish and other dishes as an appetizer or salad. This recipe is somewhat reminiscent of zucchini caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read on for a step by step guide on how to make this recipe.

Components:

4 kg blue ones (any size, most importantly, not overripe);
2 kg of tomatoes;
1 kg of bell pepper;
a couple of chili peppers;
1 kg of carrots;
1.5 kg of onion;
2 tbsp. sunflower oil;
2 heads of garlic;
half a glass of vinegar 9%;
4 tbsp. l. regular salt (not iodized);
a glass of sugar.

Step by step recipe description:

Cut eggplant into cubes.
Grate the carrots with a large grater.
Finely chop the garlic, cut the onion into half rings.
Bulgarian pepper cut into strips.
Make a filling like adjika: pass the tomatoes through a meat grinder along with chili.
Put everything in an enamel pan, pour vinegar, oil, tomato sauce. Boil for about an hour.
Arrange in pre-sterilized jars, roll up the lids.

Video recipes: the most delicious winter eggplant blanks

If the best recipes studied above didn’t suit you, watch the video recipes below that describe in detail how to cook the Spark, Mother-in-law’s tongue appetizer, stuffed blue ones, eggplant, tomato and pepper salad or eggplant platter with Armenian vegetables. You will also learn how to freeze blue ones for the future so that you can be content with fresh snacks in winter. All of these recipes are well worth checking out and worth having a couple of jars of each in your pantry.

Snack Spark

The recipe for the mother-in-law's tongue salad

Stuffed blue ones for the winter

A delicious blue salad recipe with tomatoes and peppers

Assorted eggplants with Armenian vegetables

How to freeze eggplant for the winter

Eggplants are also beautifully called "blue vegetables" for their, of course, pleasant and unusual appearance, color. In addition, you probably noticed that if cut eggplants lie in the air for a long time, then their white inside turns blue. This is due to the contact of certain

components with air. Eggplants for the winter, cooking recipes in completely different variations are offered to housewives in a separate thematic section.

Eggplants for the winter, cooking recipes without sterilization are considered the simplest. The bottom line here is that the jars in which the salad or appetizer has already been laid out will not additionally need to be kept in a water bath. But, this does not mean that you can just take any jar and throw a seam into it. Pre-cans will still need to be washed with soda, then rinsed under cold water and sterilized empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it there for about a quarter of an hour.

Eggplant for the winter, mother-in-law's tongue recipes is perhaps the most popular salad option. We know that eggplant, in any form and method of preparation, is ideally combined with garlic. In this type of seaming garlic, you need to use a lot, because the name "mother-in-law's tongue" obliges this seaming option to be sharp. For spiciness, someone, in addition to garlic, adds grated horseradish root, hot pepper even with grains to the jars! Here you already need to understand how much you and your family members are really lovers of spicy food.

Eggplants for the winter, cooking recipes with photos help to better understand how the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to simply look at the composition of the ingredients and start creating their culinary masterpieces for the winter. Although, step-by-step photographs greatly facilitate the work process for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation.

And you can also make eggplant for the winter, cooking recipes like mushrooms. If you try to correctly combine seasonings and additional greens, then eggplants will indeed taste like mushrooms. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. Even children can eat them, while mushrooms are recommended to be included in the children's diet only from 7-8 years old.

20.07.2018

Eggplant caviar for the winter "Lick your fingers"

Ingredients: eggplant, carrots, sweet peppers, onions, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oil

I really like eggplant caviar and every year I prepare it for the winter. Most of all I like the option of eggplant caviar through a meat grinder, which I described to you.

Ingredients:

- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp salt;
- half st.l. Sahara;
- 1 tbsp vinegar;
- a third of a glass of vegetable oil.

27.06.2018

Eggplant with honey for the winter

Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, water

Ingredients:

- 800 grams of eggplant,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tablespoons honey,
- 100 ml. vinegar,
- 300 ml. water.

05.04.2018

Eggplant caviar for the winter

Ingredients: eggplant, carrot, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oil

I suggest you cook very tasty eggplant caviar for the winter. I have detailed the recipe for you. so you shouldn't have any problems with cooking.

Ingredients:

- 400 grams of eggplant,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- hot peppers,
- 2 tablespoons tomato paste,
- one and a half tablespoons Sahara,
- 1 tsp salt,
- 2 tablespoons vinegar,
- 100 ml. vegetable oils,
- 2 pinches of ground black pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare for the winter this very tasty salad of zucchini and eggplant. This salad can certainly be considered vitamin. In winter, you can open it to any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplant,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp Sahara,
- 1 tsp salt,
- 70 ml. vegetable oils,
- 2 tablespoons vinegar,
- 3 cloves of garlic.

30.03.2018

Eggplant with beans for the winter

Ingredients: eggplant, carrot, onion, pepper, bean, tomato juice, garlic, vinegar, oil, sugar, salt, paprika

I suggest you cook a very tasty winter preparation - eggplant with beans for the winter. I have detailed the recipe for you.

Ingredients:

- half a kilo of eggplant,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice
- 4 cloves of garlic,
- hot peppers,
- 4 tablespoons vinegar,
- 80 ml. vegetable oils,
- 1 tbsp Sahara,
- 1 tsp salt,
- 1 tsp paprika.

27.03.2018

Tartar eggplant for the winter

Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepper

There are a lot of eggplant preparations for the winter, but I am sure that such eggplants are Tatar for the winter. Be sure to cook this delicious and easy-to-cook preparation.

Ingredients:

- a liter of tomato juice,
- 0.7 tbsp salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplant,
- head of garlic
- a pod of hot pepper.

27.03.2018

Eggplants like mushrooms for the winter

Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oil

From eggplant, you can cook both delicious dishes and harvesting for the winter. Today I have prepared for you a recipe for delicious eggplant mushrooms for the winter.

Ingredients:

- half a kilo of eggplant,
- bunch of dill
- 3 cloves of garlic,
- hot peppers,
- 1 tbsp salt,
- 1 tbsp Sahara,
- 4 tablespoons vinegar,
- 100 ml. vegetable oils.

05.11.2017

Eggplant spicy with garlic and hot pepper for the winter

Ingredients: eggplant, garlic, hot pepper, salt, vegetable oil, vinegar

I have prepared a very simple and quick recipe for spicy eggplant with hot peppers today for you. The preparation is directly burning, so this dish is for true connoisseurs of thrills)

Ingredients:

- eggplant - 500 grams,
- garlic - 2 heads,
- hot pepper - 4 pcs.,
- salt - half a tablespoon,
- vegetable oil - 1 tbsp,
- vinegar - 1 tsp

01.11.2017

Lecho of eggplant and bell pepper for the winter "Lick your fingers"

Ingredients: eggplant, sweet pepper, onion, tomato juice, salt, sugar, vinegar

If you like classic lecho, then you will definitely like eggplant and bell pepper lecho. In such a performance, the well-known blank only wins - both the taste and its appearance are simply excellent!
Ingredients:
- eggplant - 1.5 kg;
- sweet pepper - 0.8 kg;
- onion - 0.5 kg;
- tomato juice - 1 liter;
- salt - 0.5 tbsp;
- sugar - 100 gr;
- vinegar - 30 gr.

14.10.2017

Eggplants for the winter "Teschin language" without sterilization

Ingredients: eggplant, tomatoes, bell pepper, hot pepper, garlic, parsley, salt, sugar, vinegar, vegetable oil

From eggplants for the winter there is a lot of preservation, one of the most successful is the Mother-in-Law tongue salad. You will certainly appreciate the taste of such a workpiece, and the appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplant - 1 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - a small amount;
- salt - 1 tablespoon;
- sugar - 3 tablespoons;
- vinegar 9% - 3 tablespoons;
- vegetable oil - 100 gr;
- vegetable oil for frying.

10.10.2017

Eggplant "Spark"

Ingredients: eggplant, bell pepper, hot pepper, salt, vegetable oil, garlic, table vinegar

Bright, spicy, very tasty eggplants "Spark" have long taken their place of honor in the cookbooks of many housewives. If for some reason you still don’t have this recipe, get to know it as soon as possible and cook it by all means!
Ingredients:
- 1 kg of eggplant;
- 0.5 kg of sweet pepper;
- 1-2 pieces of hot pepper;
- 10 cloves of garlic;
- 100 ml of vegetable oil;
- 1 tsp coarse salt;
- 50 ml of table vinegar 9%.

10.10.2017

Spicy eggplant with pepper for the winter

Ingredients: sweet pepper, eggplant, salt, vegetable oil, tomatoes, garlic, vinegar, hot pepper

Autumn gave us a generous harvest of eggplant, blue vegetables delight us not only with a beautiful color, but also with a bright rich taste in preparations for the winter. Today we will prepare an unusually spicy and spicy salad, add tomatoes and sweet bell peppers to the eggplant.

Ingredients:
- 1.5 sweet peppers;
- 600 gr. eggplant;
- 1.5 tsp salt;
- 1.5 tablespoons vegetable oil;
- 500 gr. tomato;
- 100 gr. garlic;
- ½ tbsp vinegar;
- 2 hot peppers.

09.10.2017

Eggplant in tomato sauce

Ingredients: tomatoes, eggplant, garlic, vegetable oil, salt, sugar, vinegar

Spicy eggplants in a spicy tomato sauce will complement any of your dishes with their colorfulness, tenderness and piquancy. You should definitely make this amazing preparation for the winter!

To prepare a dish, take:

- 1 kg of tomatoes;
- 1 kg of eggplant;
- 1 head of garlic;
- 200 g of vegetable oil;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. vinegar.

04.10.2017

Eggplants like mushrooms for the winter without sterilization

Ingredients: eggplant, garlic, dill, parsley, bay leaf, water, peppercorns, salt, vinegar

Of the little blue ones, you can close a lot of good blanks, but separately it is worth remembering eggplants like mushrooms for the winter. Such preservation will become a real hit among others and will surprise the hostess not only with excellent taste, but also with ease of preparation.
Ingredients:
- eggplant - 800 gr;
- garlic - 4-5 cloves;
- dill - 1 medium bunch;
- parsley - 1 medium bunch;
- bay leaf - 2-3 pieces;
- water - 1 liter;
- peppercorns - 4-5 pcs;
- coarse salt - 1 tbsp;
- vinegar 9% - 30 gr.

02.10.2017

Overseas caviar from eggplant

Ingredients: eggplant, sweet pepper, tomato, garlic, vinegar, salt

For most women, eggplant caviar is a highlight that all members of her family are very fond of. It is also considered dietary, and therefore useful. We will help you improve the recipe for your caviar, thanks to which you will be able to win the hearts of your loved ones even more. For this you will need:
- big eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.

What to make from eggplant for the winter. How to keep eggplant fresh for the winter

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

Canned eggplant for the winter: a traditional recipe - quick and tasty

Georgian recipe for preserving eggplant for the winter

Eggplant in Korean

Eggplant Lecho for the winter

For the winter there is a chic recipe “Teshin's tongue” - you will not only lick your fingers, but also ask for supplements

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

Magic process:

Spicy eggplant salad for the winter

Kvasim whole eggplants for the winter

stuffed eggplant

How to choose and prepare blue ones

The best step-by-step eggplant recipes for the winter

Pickled eggplants like mushrooms without jar sterilization

Canned blue ones with garlic and bell pepper

Spicy Korean Eggplant Salad

How to close whole pickled eggplants in jars

Georgian-style salted eggplant appetizer just lick your fingers

Fried eggplant for the winter with pepper and vegetable sauce in layers

Homemade lecho with eggplant and sweet pepper in tomato sauce

Video recipes: the most delicious winter eggplant blanks

Snack Spark

The recipe for the mother-in-law's tongue salad

Stuffed blue ones for the winter

A delicious blue salad recipe with tomatoes and peppers

Assorted eggplants with Armenian vegetables

How to freeze eggplant for the winter

20.07.2018

Eggplant caviar for the winter "Lick your fingers"

27.06.2018

Eggplant with honey for the winter

05.04.2018

Eggplant caviar for the winter

31.03.2018

Zucchini and eggplant salad for the winter

30.03.2018

Eggplant with beans for the winter

27.03.2018

Tartar eggplant for the winter

27.03.2018

Eggplants like mushrooms for the winter

05.11.2017

Eggplant spicy with garlic and hot pepper for the winter

01.11.2017

Lecho of eggplant and bell pepper for the winter "Lick your fingers"

14.10.2017

Eggplants for the winter "Teschin language" without sterilization

10.10.2017

Eggplant "Spark"

10.10.2017

Spicy eggplant with pepper for the winter

09.10.2017

Eggplant in tomato sauce

04.10.2017

Eggplants like mushrooms for the winter without sterilization

02.10.2017

Overseas caviar from eggplant

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