Canned eggplants are spicy. Spicy eggplant appetizer for the winter
spicy snack eggplant for the winter is one of the most relevant dishes that are prepared in the future. Having prepared such dishes for the winter, you can enjoy their excellent taste all winter, significantly save the family budget and be sure of the quality of the products consumed.
It is best to prepare such snacks in late summer or early autumn. It is at this time of the year that vegetables are at their richest. useful trace elements and vitamins. In addition, it is at the end of August that the price for them is minimal.
For preservation, only young eggplants with a shiny skin should be used. If there are none, then eggplants should definitely cut off the skin, and sometimes get rid of too large seeds.
How to cook a spicy eggplant appetizer for the winter - 15 varieties
Such a promising name for this dish was not in vain. "Cobra" is a rather spicy dish, which is wonderful for those who like to have a snack with a "light".
Ingredients:
- Eggplant - 3 kg.
- Hot pepper - 100 gr.
- Garlic - 100 gr.
- Bulgarian pepper - 1 pc.
- Drinking water cooled - 500 gr.
- Salt - to taste
- Sugar - 1 tsp
- Vinegar 70% - 2 tbsp. l.
Cooking:
Wash the eggplant, remove the tails and cut into slices of medium thickness. Then they should be salted to taste, mixed thoroughly and left for several hours so that they let the juice and salted.
In order for the eggplants to be evenly salted, they should be mixed periodically.
While the eggplant is infused, peel and wash the garlic. Bulgarian and hot peppers wash and clean from the stalks. We clean Bulgarian from seeds. Now these vegetables should be passed through a meat grinder together. In the resulting mixture, add sugar, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.
When the eggplants start up juice and salt enough, they should be fried in vegetable oil in a pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. The remaining marinade is poured into jars, after which we roll them up with sterile lids and send them to a cool storage place until winter.
"Manjo" - quite famous Bulgarian dish, which represents a spicy snack. When preparing it, you can vary the amount of pepper and garlic added to make the dish more or less spicy.
Ingredients:
- Tomatoes - 3 kg.
- Eggplant - 2 kg.
- Bulgarian pepper - 2 kg.
- Onion - 1 kg.
- Carrots - 300 gr.
- Garlic - 1 head
- Vegetable oil - 200 gr.
- Vinegar 9% - 100 gr.
- Salt - 100 gr.
- Sugar - 100 gr.
- Hot pepper - ½ pcs.
Cooking:
My tomatoes, get rid of the place of attachment of the stalk and pass through a meat grinder.
To make the "manjo" more tender, it is recommended to remove the skin from the tomatoes.
Wash eggplant, cut into slices. Wash the pepper, remove the stems and seeds and cut into strips. We clean the onion, wash it, cut into thin half rings. We clean the carrots, wash them. We wash and remove the bitter pepper from the stalk. Now we pass the carrots with hot peppers through a meat grinder.
In one deep container we combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic. Add to them salt, sugar, vinegar and black ground pepper. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, the appetizer is placed in dry sterile jars, rolled up and left to cool upside down under a blanket.
Georgian cuisine has always been distinguished from other world cuisines by its sharpness and colorful tastes. It is quite natural that it was the Georgians who were among the first to prepare spicy snacks for the winter.
Ingredients:
- Eggplant - 500 gr.
- Bulgarian pepper - 200 gr.
- Hot pepper - 1 pc.
- Garlic - 5 cloves
- Vegetable oil - 50 gr.
- Vinegar 9% - 40 gr.
- Sugar - 1 tbsp. l.
- Salt - 1 tsp
Cooking:
Wash eggplant, cut into medium-sized cubes, salt, mix and leave for 30 minutes. While the eggplants are infused, clean and wash the garlic. Wash the peppers and remove the stems. We also clean the bell pepper from the seeds. Now pepper and garlic should be passed through a meat grinder, add vinegar to them and mix everything thoroughly. Put the resulting mixture in a saucepan, add sugar to it, mix, put on fire, bring to a boil and cook for about 4 minutes.
When the eggplant starts to juice, they should be slightly squeezed out, and then fried in vegetable oil in a pan until golden color. Ready eggplant put in a saucepan to the garlic-pepper mass. Mix the resulting appetizer, salt, mix thoroughly again, put on fire, bring to a boil and cook for about 10 minutes over low heat.
After this time, the eggplant is ready. Now we lay them out in sterile jars, roll them up with lids, turn them over and let them cool under a warm blanket. Winter snack is ready!
Sauerkraut is a favorite snack for many. Every housewife cooked it at least once in her life, but sauerkraut with eggplant - this is already a rather rare dish, which not only not everyone has cooked, but far from everyone has tried.
Ingredients:
- Eggplant - 1.5 kg.
- Cabbage - 400 gr.
- Carrots - 100 gr.
- Bulgarian pepper - 2 pcs.
- Garlic - 2 cloves
- Chili pepper - 1 pc.
- Black ground pepper - to taste
- Vola - 1.5 liters.
- Salt - 70 gr.
Cooking:
Wash the eggplant, remove the stem, prick in several places with a fork, boil in boiling water for 5 minutes. Then they should be removed from the water and cool slightly.
Dry my cabbage and finely chop.
After the cabbage is cut, it should be mashed with your hands to make it softer.
We clean the carrots, wash them and three on a coarse grater. Wash bell pepper, remove seeds and stalk and cut into thin strips. Wash and finely chop the chili. Peel the garlic, wash and pass through the garlic maker. In one deep container, combine peppers, cabbage, carrots and garlic and let the vegetables brew for about 30 minutes.
While the vegetables are infused, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, mix, bring to a boil and then cool. Russell is ready!
We cut the cooled eggplants in half according to the principle of a hot dog and drain the excess liquid from them. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. We put the stuffed eggplants in a deep container, pour in the cooled brine and put oppression on top of them. After 3 days, eggplants are ready, they can already be eaten. To keep the snack for several months, it should be removed in a cool place.
It is believed that most mothers-in-law will never reach into their pocket for a word. They are sharp-tongued in autumn and can arrange a “hot” conversation for anyone. It is only natural that one of the most spicy snacks was named after the most active and spicy part of the body of these women.
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. Tomato juice pour into a saucepan, bring to a boil, and then add it, still hot, to the twisted pepper with 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.
Adjika refers to spicy sauces that are most often prepared at home. It just so happened that the main component for its preparation is considered to be tomatoes, however, eggplant can also be used to prepare adjika.
Ingredients:
- Tomatoes - 3 kg.
- Eggplant - 2 kg.
- Bulgarian pepper - 2 kg.
- Garlic - 4 heads
- Hot pepper - 2 pcs.
- Salt - 2 tbsp. l.
- Sugar - 1 tbsp. l.
- Vinegar 9% - 1 tbsp. l.
- Vegetable oil - 100 gr.
Cooking:
Wash tomatoes and peppers. Remove the seeds and stem from the bell pepper. In acute, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be put in a pan in which there is heated vegetable oil. Bring vegetables to a boil in a saucepan and simmer for about 10 minutes. While the vegetables are cooking, wash the eggplant, cut into pieces and pass through a meat grinder. After 10 minutes, add eggplant to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now adjika should be decomposed into sterile jars and rolled up. A delicious and spicy snack for the winter is ready!
Spicy eggplant for the winter is the dish that should be prepared by any housewife. Firstly, they are perfect as a snack for any alcoholic drinks. Secondly, such eggplants can be eaten simply in bread, and they can also be supplemented with any meat dish.
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 eggplant, dry it, remove the stem 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. 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.
Carrots in Korean have long been part of our diet. In many families, she is generally essential snack both for the festive, so for the holidays, and for everyday tables. How often do we eat spicy eggplant in Korean?
Ingredients:
- Eggplant - 2 kg.
- Carrots - 2 pcs.
- Bulgarian pepper - 4 pcs.
- Onion - 1 pc.
- Garlic - 1 head
- Hot red pepper - to taste
- Ground black pepper - 0.5 tsp.
- Sesame - 1 tbsp. l.
- Parsley and dill - 1 bunch
- Sugar - 1 tbsp. l.
- Coriander seeds - 1 tsp
- Table vinegar - 0.5 cups
- Vegetable oil - for frying
Cooking:
Wash the eggplant, remove the stem and cut into thin strips. Then we put the eggplants in a deep bowl, sprinkle with salt, mix and leave to infuse for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to infuse again for 6-8 hours. Then the eggplant should be washed and thrown into a colander. When all excess moisture from the eggplants is removed, they should be fried in a pan in vegetable oil, after which we take them out of the pan and put them on paper towel. When all excess oil is removed, place the eggplant in a deep bowl.
We clean the carrots, wash them, three on a coarse grater. Wash the pepper, remove the seeds and tails and cut into thin strips. Peel the onion, wash and cut into thin half rings. We clean the garlic, wash it and pass it through the garlic maker. Wash greens, dry and finely chop. Toast the sesame seeds quite a bit in a dry frying pan. Grind coriander seeds in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered cling film and refrigerate for 2 days. Snack is ready! Now it should be laid out in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After that, we roll up the eggplant jars, cool them and send them to storage places.
The name "Spark" appears in a variety of areas of cooking. Well, who doesn't know famous salad"Spark" with garlic, or meat sauce with the same name. Here is one of the snacks for the winter is also called "Spark".
Ingredients:
- Eggplant - 1 kg.
- Bulgarian pepper - 1 kg.
- Hot pepper - 1 pc.
- Garlic - 1 head
- Salt - 1 tbsp. l.
- Vinegar 9% - 50 gr.
- Vegetable oil - for frying
Cooking:
We clean the eggplants, wash them and cut them into slices 1 cm thick. Then they should be covered with salt, mix thoroughly and leave to infuse. Bulgarian and bitter pepper mine, clean from seeds and tails, cut into medium-sized pieces and grind with a blender. We put the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. While cooking, add pepper sauce vinegar and minced garlic. These ingredients should be added approximately 3 minutes before the end of cooking.
After about 40 - 60 minutes, carefully squeeze the eggplant, shake and fry in vegetable oil in a pan on both sides.
We put the sauce and eggplant in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then another layer of sauce, and so on until the jars are full. We roll up the full jars with lids, turn them over and let them cool under the covers. Bon appetit!
This appetizer has an excellent spicy taste. Having tried it once, you can’t confuse it with any other snack, because it, like everyone else Georgian dishes 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. Ready salad pour into sterile jars, roll up, lids, turn over and leave to cool under the covers.
A spicy eggplant appetizer with greens is a dish that does not need to be boiled and canned in jars. It is stored in the refrigerator and remains for a long time suitable for human consumption due to the presence of vinegar and a large amount of pepper in it.
Ingredients:
- Eggplant - 3 pcs.
- Bulgarian pepper - 3 pcs.
- Parsley - 1 bunch
- Dill - 1 bunch
- Garlic - 4 cloves
- Hot pepper - 1 pc.
- Sugar - 1 tbsp. l.
- Salt - ½ tbsp. l.
- Vinegar 9% - 2 tbsp. l.
Cooking:
We clean the eggplant, wash it, cut it into large pieces and fry in vegetable oil until golden brown on all sides. Wash bell pepper, remove stems and seeds. My hot pepper and get rid of the stalk. We clean and wash the garlic. Wash greens and dry. Grind pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly. Filling is ready! The finished filling should be poured over still warm eggplants and mix everything thoroughly. Ready snack put in sterile jars, or a special food container, tightly close the lid and send to the refrigerator. This snack can be stored in the refrigerator for about 2 to 3 months.
To prepare this snack, you need a minimum of products. Eggplant and garlic will make it possible to cook excellent snack, which then can be enjoyed all winter.
Ingredients:
- Eggplant - 1 kg.
- Garlic - 25 gr.
- Greens - 10 gr.
- Vinegar 6% - 30 gr.
- Salt - 15 gr.
Cooking:
Wash greens, dry and chop not very finely. Peel the garlic, wash and finely chop. We combine greens with garlic and salt in one container and mix thoroughly.
My eggplants, get rid of the stalk and make a side cut along the entire length of the eggplant, without cutting it into two separate parts. Then the eggplant should be boiled in boiling water. salt water about 2 minutes, pull out of boiling water, cool and put under a press so that excess liquid comes out of them. After about 15 minutes, we pull the eggplants out from under the press and stuff them with a mass of garlic and herbs. Then we put them tightly in jars, fill them with vinegar and set them to be sterilized for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool, and hidden in a cool place.
Eggplant is a favorite vegetable for many. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates an unforgettable experience. spicy taste, which is able to conquer any gourmet.
Ingredients:
- Eggplant - 1.5 kg.
- Tomatoes - 1.5 kg.
- Red Bell pepper— 6 pcs.
- Garlic - 1 head
- Hot pepper - 1 pc.
- Vinegar 9% - 50 gr.
- Vegetable oil - 200 gr.
- Sugar - 3 tbsp. l.
- Salt - 1 tbsp. l.
Cooking:
We peel the tomatoes and get rid of the place where the stalks are attached. Wash peppers, remove stems and seeds. We clean and wash the garlic. Tomatoes, peppers and garlic are passed through a meat grinder. Put the processed vegetables in a saucepan, add salt, sugar and vegetable oil to them. Mix everything thoroughly, put on fire and bring to a boil. When adjika boils, pour vinegar into it.
Wash the eggplant, remove the tails and cut into large pieces. Then eggplant should be put in boiling adjika, mix thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, put the eggplants with adjika in sterile jars and roll them up with lids. Then they should be turned over and covered with a warm blanket. When they have cooled, the jars can be sent to storage places.
Ingredients:
- Eggplant - 500 gr.
- Garlic - 3 cloves
- Parsley - ½ bunch
- Salt - 1 tbsp. l.
- Vegetable oil - 1 cup
Cooking:
Wash the eggplant, cut into circles and fry in a pan in vegetable oil until golden brown on both sides. After frying, let the eggplant cool down. We clean the garlic and pass it through the garlic press. Wash greens, dry and finely chop. Mix the garlic with salt and herbs until a homogeneous mass is obtained.
Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place tightly in sterile jars. Then pour the eggplant refined oil and close tightly with plastic lids. Store these eggplants in the refrigerator.
Eggplant in spicy seasoning— this is a real find for lovers of fried fatty meat. This appetizer is just the perfect complement to such meat.
Ingredients:
- Eggplant - 5 kg.
- Sweet pepper - 10 pcs.
- Hot pepper - 5 pcs.
- Dill greens - 1.5 bunches
- Parsley greens - 1.5 bunches
- Garlic - 5 heads
- Vegetable oil - 400 gr.
- Vinegar 6% - 200 gr.
- Salt - 6 tbsp. l.
Cooking:
Wash the eggplant, remove the stem and cut into slices. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Dip eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.
To prepare the seasoning, wash sweet and bitter peppers, get rid of seeds and stalks and cut in small pieces. We clean and wash the garlic. Wash greens, dry and chop. We pass pepper, garlic and herbs through a meat grinder and mix everything thoroughly. Seasoning is ready!
Dip cooled eggplants in seasoning. Each piece should be dipped separately and on both sides. Then we put the eggplants tightly in sterile jars and fill them with the marinade in which they were cooked. Now the jars should be covered with lids and sterilized for about 20 minutes in boiling water, then rolled up.
Dear friends, the harvesting season is in full swing, and today I'm coming to you with another "hit recipe". Meet: Eggplants with carrots, onions and garlic - the working name of "Pinkeys". The most tender fried eggplant whole pieces in the company of crispy carrots and onions in sweet and sour marinade for all fans classic blanks from eggplant.
The eggplant recipe is very successful, and not complicated, so feel free to go to the kitchen to cook! From the specified amount of ingredients, exactly three half liter jars. I look forward to your feedback and comments on the recipe.
Ingredients:
- 1 kg. eggplant
- 300 gr. carrots (2 medium pieces)
- 200 gr. onions (2 medium pcs.)
- 1 head of garlic
Marinade:
- 250 ml. water
- 100 gr. Sahara
- 1 tbsp salt
- 50 ml. vegetable oil
- 125 ml. 9% vinegar
Output: 1.5 liters
Cooking:
For this recipe, we need fried eggplant with golden crust. They can be fried in small portions in a frying pan, or baked in the oven. I prefer the second method, so we cut the eggplant into not very large pieces.
Pour a little vegetable oil on a baking sheet and pour the eggplants in one layer. Drizzle more eggplant on top. a small amount vegetable oil. We send the eggplants to a preheated oven to 200 degrees for 25-30 minutes. After about 15 minutes, the eggplants will need to be turned over so that they are cooked.
While the eggplant is baking in the oven, prepare the rest of the ingredients.
Peel and grate the carrots Korean carrot. We clean the garlic and pass it through a press. Mix carrots with garlic and set aside.
Peel the onion and cut into half rings.
Remove the cooked aubergines from the oven and let cool slightly. By the way, you can bake eggplant for this recipe in advance. In the jar, they are still laid cold, so they can wait in line in the refrigerator.
Now we lay out the eggplants, onions and carrots in layers in dry sterile jars in the following order: eggplants + carrots with garlic + onions. One layer takes about one tablespoon of each of the vegetables. We fill the jars with vegetables to the top, alternating layers.
Combine all marinade ingredients in a saucepan and bring to a boil. Stir the marinade with a spoon until the salt and sugar are completely dissolved.
Fill jars with eggplants with boiling marinade.
We put a cloth napkin in a spacious pan, lay out jars of eggplant, and pour warm water on the shoulders of the cans. We cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, we withstand half-liter jars for 15 minutes, liter jars for 20 minutes.
Further, as standard, we take out the cans with the workpiece and roll them up with a key, or screw them with lids. But that is not all. In order for our Polosatiki eggplants to be stored until winter, they need to be wrapped under a fur coat until they cool completely.
Cooking recipes:
Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount useful substances, which only one fiber is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.
In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. Cooking with him great snack. And the cooking process takes little time - simple, fast and tasty.
Let `s start
This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This blank contains a lot summer vegetables- useful in any combination. Reminds me of a salad.
Compound:
- Young eggplant - about two kilograms,
- Tomatoes - 3-4 things,
- Onions - 2 onions,
- Ground red and black pepper - a teaspoon,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter "Lick your fingers"
First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.
We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. In this moment last time add salt (tablespoon). Cook for ten minutes until mushy.
Next, pepper the eggplant and roll in flour and fry on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again vegetable filling. Last layer we end with blue.
Now we need to sterilize our workpiece for the winter. To do this, the jars are placed in a pan with hot water(water only up to the shoulders) and after it boils, let's cook in boiling water for a bit.
We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.
Delicious Eggplant Recipe Cooked Like Mushrooms
It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplant for the winter - fried with garlic
You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.
Ingredients:
- "Blue" - 6 pcs.,
- Garlic - 1 head,
- Dill - 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teas each. spoons,
- Freshly squeezed lemon - 2 tsp.
Cooking:
My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.
Put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.
We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.
And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.
At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.
We add to them granulated sugar, salt, vinegar and oil. Mix thoroughly.
Now, alternately in sterile jars, we close the fried “blue” and garlic dressing with greens.
We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter "Ten" - a popular eggplant salad
Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.
Products:
- Vegetables (bell peppers, "blue", tomatoes red and onion) - all by 10,
- refined oil,
- Sil and sugar sand - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (they have accumulated a large number of solanine). Take fresh and young, strong and dense.
We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.
Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. seamer or plain lids close the jars with a twist. Turn over and cover with a blanket until completely cool.
As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.
Recipe for making “blue ones” without sterilization in tomato juice
Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Bulgarian sweet pepper - 2 kg.,
- Tomatoes - 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Sugar and salt - a couple of spoons,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic through a meat grinder and hot pepper.
We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).
We put the prepared products in one large container and mix. Add water and vinegar. Usually I acetic acid I pour in a couple of minutes before the workpiece is ready. You can do the same if you want.
Put on the stovetop and cook. After boiling, simmer until fully cooked.
We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.
Mother-in-law eggplant tongue
Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.
Generally " Teschin language for the winter "can be prepared not only from zucchini, but also from zucchini or other vegetables.
And with what appetizing snack submit? Look:
The recipe for delicious eggplants in Georgian - "Lick your fingers"
According to Georgian cuisine, where spicy foods most often predominate, hot savory ingredients will also be present in this cooking recipe.
- 5 kilos of "blue ones",
- Bulgarian pepper - 600 grams,
- Red pepper - 2 pcs.,
- Garlic - 200 gr.,
- Vinegar - 350 ml.,
- Vegetable oil - 1 cup.
How to cook in Georgian?
My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.
We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).
Now you need to fry and brown the “blue ones”.
Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until next day- cool down on their own.
Eggplant in Korean
This recipe was shown to me by a Korean friend of my friends. It turns out pretty nice. delicious appetizer salad. Now I also like Korean-style vegetables like this.
Products:
- Eggplant - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- a couple of bulbs
- Half a hot pepper
- Large head of garlic
- Sunflower oil - 3 tbsp. spoons,
- Vinegar (9%) - 2 tbsp. spoons,
- Sugar - 2 tbsp. l.,
- Salt - 1 tbsp. l. plus 1 tsp,
- Black peppercorns - 15-20 peas,
- Ground red pepper - half tsp,
- And coriander (in grains) - 1 table. l.
Cooking:
Cut the blue ones in half. Then into slices. Just not too thin.
Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.
Grate carrots on Korean grater(if not, then as usual with a knife). Onions in half rings, Garlic through a crush.
Divide into quarters bell peppers and then stripes. burning on small pieces(just be careful - it can burn your hands - gloves to help).
Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.
Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.
Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in cool place.
Recipe for preparing eggplant blanks for the winter, baked in the oven
An excellent option for cooking whole eggplant for the winter. Simply baked in the oven with whole fruits, cooled in cold water, cleaned from the skin and stalk. And stacked in bags - frozen.
Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.
These are so delicious simple blanks from the "blue ones" you can cook yourself at home. And then, on a winter day, make something interesting out of them and unusual dish to wow all your guests.
Bon appetit!
Harvesting eggplant for the winter is a must for every housewife. In winter, such vegetables are beneficial. Salads are preserved from eggplant, they are cooked with other vegetables and spices.
Eggplant came to us from India and fell in love, thanks to the taste and useful properties. The vegetable is rich in calcium and zinc, as well as minerals. This article has collected best recipes eggplant for the winter
Such a preparation is a real storehouse of useful substances. It turns out eggplant salad for the winter is very tasty and spicy.
Cooking takes two hours. From the ingredients, 7 jars of 1 liter are obtained.
Ingredients:
- 20 tomatoes;
- ten sweet peppers;
- ten eggplants;
- hot pepper - one pod;
- 1 st. l. Sahara;
- 60 ml. vinegar;
- one and a half st. l. salt;
- ten carrots;
- 0.5 l. oils;
- ten bulbs;
- ground black pepper;
- three bay leaves;
- greenery.
Cooking:
- Sterilize jars and lids.
- Slice the pepper into medium length strips.
- Cut the onions into half rings, the same length as the pepper.
- On coarse grater grate the carrot, cut the peeled eggplant into a medium cube.
- Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
- Lay vegetables in layers in a saucepan. Carrots should be the first layer, put eggplant on top.
- The next layer is pepper and onion. Place hot pepper between layers.
- Add spices with sugar and chopped herbs.
- Pour in the oil with vinegar, put the tomatoes.
- Boil under the lid, as it boils, reduce the heat and simmer for 30 minutes.
- Put in jars, roll up. When completely cool, store in a cellar or pantry.
Choose young eggplants with small seeds. If bitter ones are caught, put the vegetables in salted water for half an hour. Squeeze with your hands before cooking.
Georgian eggplant caviar
In Georgia, they love eggplant and cook a lot with vegetables national dishes and snacks.
On cooking will go away 2.5 hours.
Ingredients:
- kilogram of onion;
- one and a half kg. tomatoes;
- fenugreek and coriander;
- two hot peppers;
- 700 gr. carrots;
- 3 art. spoons of vinegar;
- kilogram of pepper;
- salt, sugar;
- 2 kg. eggplant.
Cooking:
- Cut the eggplant into cubes and leave in water with salt for 40 minutes.
- Peel and chop the tomatoes, chop the onions and pepper into small pieces.
- Chop the hot pepper, grate the carrot on a medium grater.
- Eggplant and fry until soft in oil, put in a separate bowl.
- Fry the onion in the same oil until golden brown, transfer to a bowl, then the carrot and pepper. Cook tomatoes without oil for ten minutes.
- Combine the ingredients, add spices and sugar. Cook for 35 minutes small fire, pour in the vinegar and remove from heat after five minutes. roll up.
Ingredients:
- 3 kg. tomatoes;
- rast. oil - 1 glass;
- 3 kg. eggplant;
- 3 heads of garlic;
- 3 hot peppers;
- sugar - six tbsp. spoons;
- 3 art. spoons of salt;
- 120 ml. vinegar.
Cooking:
- Vegetables, except for eggplant, chop garlic in a meat grinder.
- Pour in the oil with vinegar, sugar, salt. When it boils, lower the heat and cook for 15 minutes.
- Cut the eggplant into strips or semi-circles, lay out to the vegetables. Cook for forty minutes. Roll into banks.
Saute belongs to the variety vegetable stew, which is prepared in a special way - frying and shaking the pan. Do not mix vegetables with a spatula, you can only shake. This is the whole feature - it is believed that this is how vegetables retain juice and the pieces remain intact.
The total cooking time is about 2 hours.
Ingredients:
- 12 tomatoes;
- a head of garlic;
- 9 eggplants;
- 2 hot peppers;
- 3 onions;
- salt - ¾ tsp
- 3 sweet peppers;
- 3 carrots.
Cooking:
- Dice the eggplant and onion with pepper, carrots into thin strips, tomatoes into semicircles.
- Squeeze the eggplant with your hands and fry. Separately, fry onions and carrots alternately, after 7 minutes add sweet peppers, after five minutes tomatoes. Salt vegetables, except eggplant.
- Stew vegetables until moisture is completely evaporated. Then add eggplant.
- Stir, cook for a few minutes, put crushed garlic with chopped hot pepper. Leave the saute to languish for a few minutes. Roll into jars.
Marinated eggplant for the winter
Marinated eggplant with herbs and garlic will be an excellent treat for guests cold winter evening. Vegetables are fragrant.
1. Recipe - from eggplant in Armenian
For an Armenian treat, eggplants (7 kg.) Are cut into strips, salted and put under oppression for the night.
In the morning, prepared eggplants are fried in parts in a pan (like potatoes),
mixed with separately roasted onions(2 kg.),also shredded straws,
seasoned with chopped garlic (100 gr.),
salt, ready mix hops-suneli (to taste)
and stew for half an hour, stirring the mass.
Then they lay it out in jars, heat them in boiling water for 30 minutes. and seal.
2. Recipe - Georgian eggplant appetizer
Also, approximately, eggplants are preserved according to the Georgian recipe of the 50s of the last century.
The fruits are cut into circles, salted, kept for a couple of hours so that they release the juice, squeezed and fried.
Then they are placed in jars, layering with filling:
crushed walnuts(cup),
onion (200 g), (2 cloves),
cilantro seeds (1 teaspoon),
salt and pepper (to taste).
poured vinegar(3/4 cup)
vegetable oil on top (2 cm layer).
The jars are heated in a pot of boiling water (30 min.) and sealed with lids.
Harvesting for the winter - a Georgian eggplant recipe is ready. It is better to store in the basement.
3. 3 eggplant and pepper appetizer
Sweet pepper and eggplant (1 fruit each) for harvesting in Azerbaijani style are first baked on fire and peeled, and pepper - from seeds.
Tomatoes (2 pcs.), previously scalded and peeled, and onions (head) are cut into circles and fried in vegetable oil.
The vegetables are laid out in a saucepan in layers, sprinkling with herbs and crushed garlic.
Salt to taste, stew, and then I pack the hot mass into jars.
Seal and let cool under a blanket.
4. Cooking eggplant for the winter according to an Italian recipe
Pour into a saucepan and heat up sunflower oil and at intervals of 5 min. peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants are put in turn, stirring the vegetables regularly.
When they become soft, add grated tomatoes (without skins), Italian herbs(buy at the store) and cook first under the lid, and then without it, stirring the mass regularly.
As soon as it starts to puff a little, add salt and sugar to taste.
For an amateur, you can add a piece of hot pepper.
The mass is quickly laid out in jars, corked and allowed to cool, after being wrapped in a blanket.
5. Eggplant marinated like mushrooms
For eggplant mushrooms
4 l. water,
4 kg. eggplant
4 heads of garlic
4 tbsp. spoons of salt
4 tbsp. spoons of vinegar essence
100 gr. vegetable oil
large bunch of dill
Water is boiled, salt and essence are added, eggplant cubes of medium and equal size are added and kept for exactly 5 minutes. from the moment the liquid boils.
Eggplants are thrown into a colander and, after letting the water drain, they are transferred to an enameled basin.
Chopped garlic is also placed there (no need to press), dill and vegetable oil.
Mix carefully, dispense clean banks(0.5 l), heated for 15 minutes in boiling water, corked and cooled with a fur coat.
6. Pickled eggplant - a simple recipe
Cut off the tails of the eggplants, put them in a saucepan, pour cold salty water and bring to a boil (small fruits 4 minutes, large - 5-7 minutes).
The water is drained, the eggplants are allowed to cool and placed in three-liter jars.
Spices are added to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 peas allspice), pour boiling water to the shoulders, stand for 5 minutes and drain the liquid.
Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),
fill them with jars, seal them and let them cool under a fur coat.
In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onion. To taste and appearance, these eggplants resemble mushrooms.
7. Korean marinated eggplant
Eggplants (pieces) and peppers (straws) in a ratio of 1: 1 are boiled separately until semi-soft in boiling water, washed with cold water and squeezed.
Combine vegetables, sprinkle vinegar essence, cover with a towel and let stand for a while.
Then add chopped onion in half rings (half the weight of eggplant and pepper),
garlic (2 cloves) soy sauce, greenery.
Everything is mixed, I make a deepening in the vegetable mass, pour ground red into it hot pepper and pour hot (heated until haze) vegetable oil.
Once again, mix, lay out in jars and close them with polyethylene (nylon) lids. Such an eggplant preparation for the winter is stored in the refrigerator for the entire cold period.
8. Eggplant caviar, and without salt, vinegar and sugar
Eggplants are wiped with a napkin and baked in the oven at t 200 * C. until cooked (they become soft and a fork pierces them freely).
Then carefully transfer them to a cutting board, cover with another clean board and place a load (a saucepan of water) so that the bitter juice flows out.
The cooled fruits are peeled.
Sweet peppers are prepared in the same way.
Finally, the tomatoes are poured with boiling water for 3-5 minutes, poured over with cold water and the skin is also removed.
IN liter jar put first a layer of tomatoes, then eggplants and peppers, and on top another layer of tomatoes.
Banks are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.
Cooled jars are stored in a dark, cool place.
In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mass is heated in a pan for about 10 minutes and seasoned with crushed garlic.
Caviar should be with a slight smell of smoke.
9. Eggplant "Spark"
According to the recipe for 5 liter jars:
5 kg. eggplant 300 gr. garlic
10 pieces. red sweet pepper
8 pcs. chili pepper
1 kg. tomato
0.5 l sunflower oil
1 cup 9% vinegar salt
1. We clean the peppers, wash the tomatoes, clean the garlic, wash the eggplants.
2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple more days.
3. You need to wash the cans for seaming. I wash them with soda, then pour boiling water over them.
I put the lids in a saucepan and also pour boiling water.
Now vegetables.
4. Cut off the tail of the eggplant, cut into circles 0.5 cm thick. Put them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.
5. Pour sunflower oil into a cauldron, heat and fry eggplants squeezed from juice in it. In this way, you can fry them faster than in a pan.
We take out the fried eggplants with a slotted spoon and put them in a saucepan, cover with a lid.
So we process all eggplants.
Preparing eggplant sauce.
1. We pass tomatoes, sweet and hot peppers, garlic through a meat grinder.
We put the sauce on the fire.
When it boils, salt it to taste and pour in the vinegar. Boil 5 minutes. Turn off the fire.
2. Pour 2 tbsp into prepared jars. sauce, spread a layer of fried eggplant, sauce again, eggplant again.
We fill the jars, cover them with lids and sterilize for 40 minutes.
3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pot. Heat water and put a jar filled with eggplant in it. On low heat, the jar will be sterilized for 40 minutes.
4. I do so. On one burner I have sauce languishing, on the other three jars are sterilized.
5. Then roll up. I still cover the rolled up jars with a blanket. They are additionally sterilized by cooling slowly. The whole process takes about 4 hours.
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