The best eggplant recipes for the winter. Eggplant for the winter, the best recipes for delicious eggplant

This section contains a variety of eggplant blanks for the winter. Recipes - you will lick your fingers, the most popular and in demand among summer residents and all lovers of home preservation. The most delicious: eggplant, like mushrooms, in oil. Easy and instantly disappearing from the table eggplants in adjika. Very interesting lecho with eggplant. Be sure to try eggplant caviar, in which zucchini is added for juiciness. A variety of salads, among which Bakat occupies a special place - it will become a hit among fans of spicy preparations. For those who prefer not to spend a lot of time in the kitchen - a good recipe for pickled eggplant. And, of course, everyone's favorite "Ten".

Mother-in-law's tongue from eggplant for the winter

A very tasty preparation for the winter of eggplant - vegetables are fried and poured with spicy tomato sauce. The recipe is simple, the result is very tasty. Definitely try it if you haven't already.

Eggplant caviar for the winter "Lick your fingers"

This eggplant caviar delights with its festive color and fascinates with its fresh aroma. The secret of preparing such caviar is in a special way of preparing eggplants. They are baked in the oven, thanks to which the caviar is tender and not at all greasy.

Eggplant caviar for the winter

A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet of aromatic spices. Very tasty and keeps well. I recommend trying this recipe. You will surely like it.

eggplant like mushrooms

A popular eggplant recipe for the winter. You will need a minimum of products, and thanks to a special and completely uncomplicated technology, eggplants will taste like pickled mushrooms. Some people can't even tell right away. The recipe is quick, without sterilization.

Eggplant salad with beans for the winter

A delicious winter eggplant preparation is a hearty, juicy salad with beans, tomatoes, sweet peppers, carrots, onions and garlic. In winter, it is suitable not only for a side dish, but also as an independent vegetable dish.

Marinated eggplant for the winter

The simplest recipe for pickled eggplant "without everything." Only eggplant, garlic, spices and marinade. Eggplants are boiled until soft, and then canned. Prescription without sterilization.

Bakat from eggplant for the winter

One of the hits among winter eggplant preparations is Bakat salad. Easy to prepare - vegetables are simply cut and boiled in tomato sauce. Recipe without sterilization and without much fuss.

Eggplant salad for the winter

The taste of this winter eggplant preparation is very spicy and slightly sweet. I want to suggest for you to prepare a few jars of eggplant salad with garlic and honey. A handful of raisins will add a new flavor to this salad.

Caviar from zucchini and eggplant for the winter

Delicious eggplant caviar with zucchini, sweet and hot peppers, garlic tomatoes and onions. Very gentle thanks to the use of apple cider vinegar. The rich, deep, bright taste of this billet is unique.

Eggplant in tomato for the winter

We definitely recommend making this eggplant preparation for the winter! The taste is awesome. The combination of products is perfect. Ripe tomatoes, sweet peppers, garlic emphasize the taste of eggplant. Plus the secret ingredient is a fresh apple.

Lecho with eggplant recipe with photo

Delicious eggplants for the winter, the recipe for cooking is perfectly familiar to you if you have made lecho at least once. Only the main ingredient will not be pepper, but eggplant. Prescription with sterilization.

"Blue", badridzhan, aka eggplant - a herbal fruit of the nightshade family.

Today, many housewives have their favorite homemade eggplant recipes. Eggplants canned for the winter are cooked: fried, salted, pickled, pickled, caviar and salads with tomatoes, garlic, peppers, carrots and other vegetables are made from them. Numerous complex and simple eggplant recipes are very popular among housewives who love and know how to make preparations for the winter easily and simply. Everyone, with or without experience, who wants to pamper themselves and loved ones with delicious eggplant dishes in the winter - we can preserve together!

Canned eggplant - the best recipes with photos

The last notes

Adjika is a spicy spicy seasoning that gives dishes a special taste and aroma. The main ingredient of traditional adjika is various varieties of pepper. Everyone knows about such a preparation as eggplant with adjika, but few people know that a delicious seasoning can be prepared from the eggplant itself.

Eggplant blanks for the winter - in this article you will find recipes for making the most delicious eggplant snacks: marinated, sautéed, in oil, dried, with garlic and many others.

Eggplant blanks for the winter - the most delicious recipes

From this article you will learn:

Eggplant for the winter - recipe with photo

Today we are in a hurry to please you with another delicious eggplant blanks. Let's start with eggplant with vegetables in tomato sauce.

If you are a fan of blue, be sure to join us. For the recipe, we use a minimum set of vegetables - eggplant, peppers, tomatoes and onions.

As a sauce, we prefer trusted brands, or we prepare tomato sauce ourselves.

As a result, we get incredibly tasty pieces of vegetables, which are wrapped in a delicate and fragrant sauce.

Such a variation of the blank will always come in handy, whether it be unexpected guests or an intended celebration.

You can serve eggplants to the table just like that, transferring them from a jar to a plate, they will also emphasize and complement meat or potato dishes.

Eggplant with vegetables in tomato sauce.

Ingredients:

• eggplant - 450 g;
• tomatoes - 240 g;
• sweet pepper - 270 g;
• onion - 250 g;
• hot cayenne pepper - to taste;
• garlic - 40 g;
• table salt - 10 g;
• sugar - 15-20 g;
• tomato sauce - 350 ml;
• vinegar - 40 ml;
• vegetable oil - 90 ml;
• paprika and other spices - to taste.

Cooking process:

• We prepare all the vegetables - we wash them in cool water, dry them with a kitchen towel. Cut the eggplant lengthwise into two equal parts, after removing the ponytails. Each half less often with medium thickness cubes. Slicing should not be small, otherwise you simply risk turning the dish into caviar.
• We cut the tomatoes into four parts, we give preference to ground tomatoes, for example, the “cream” variety. We clean the peppers from seeds, cut out light soft veins. Cut the peppers into large strips.
• We also cut the peeled onions into large half rings, then we sort the onions with our hands.
• We prepare a saucepan or pan with a non-stick coating. Pour in a portion of vegetable oil.
• We lay the entire vegetable set that we have prepared. We mix. We send it to the stove, with moderate heating, bring the vegetables to a ruddy state, it will take about 7-10 minutes.
• Now we flavor everything with a portion of salt and granulated sugar, at this stage add garlic and spices to your liking.

• Pour in the tomato sauce, mix, send the saucepan to the stove. Cook eggplant for 20 minutes. 5-7 minutes before the end of the process, we introduce a portion of vinegar.
• Be sure to wash the cans with soda, sterilize in a convenient way. Dip the lids in boiling water for three minutes.
• We pack eggplants with vegetables and sauce in jars. Seal jars tightly with lids.
• We turn each jar upside down, cool under a blanket for a day. We store blanks in a cool dark room.

Bon appetit and delicious preparations!

Preparations for the winter from eggplant - eggplant for the winter is delicious

Ingredients for 2 kg eggplant:

• 1 bunch of parsley
• 1 bunch
• 1 bunch
• 1 chili pod
• 1 bulb
• 2 heads of garlic
• 0.5 l. vegetable oil
• 2 l. water
• 2 tbsp. l. salt
• 1 cup 9% vinegar

Cooking:

1. Add salt to water and bring to a boil, then add vinegar and stir well. Boil for 1-2 minutes.
2. Eggplant cut into cubes and boil in brine for 12-15 minutes. Drain in a colander and place in a large bowl.
3. Chop the greens and add to the eggplant. Finely chop the onion, garlic and chili and add to the eggplant as well. Fill everything with oil.
4. Mix everything and arrange in dry and clean jars. Cover the jars with boiled lids and place in a container with water heated to 70 degrees. Sterilize at 100 degrees: 0.5 l. 50 minutes, 1 liter - 90 minutes. Banks roll up, turn over and wrap for a day.

Canned eggplant rolls

Ingredients:

5 eggplant

5 garlic cloves

200 g walnuts

2 bell peppers

1 bunch thyme

Olive oil

Chilli

Cooking:

Wash the eggplant and cut lengthwise into thin long slices. Dip the eggplant in boiling salted water for 5 minutes. Drain in a colander and refrigerate.

Finely chop the garlic and chili. Chop nuts. Wash the pepper, remove the core and cut into cubes. Mix all ingredients. Put a little minced meat on each plate of eggplant and roll up the roll.

Place the rolls in a sterilized jar. Sprinkle with thyme sprigs and drizzle with olive oil. Leave in a dark cool place for 4 weeks.

Fried eggplant for the winter

Ingredients:

1 kg. eggplant

400 g tomatoes

200 g carrots

1 bunch celery roots

1 bulb

1 bunch of green dill

1 bunch of green parsley

1.5 st. l. Sahara

1 tsp flour

1 st. vegetable oil

3 pcs. allspice

3 pcs. black pepper

1 st. l. salt

Cooking:

Wash the eggplant and cut into circles. Fry on both sides in vegetable oil until half cooked. Peel and cut the onion into rings, fry until golden brown. Peel and chop the roots into strips, stew until half cooked. Finely chop the greens and mix with fried onions and roots. Salt.

Wash the tomatoes and pass through a meat grinder. Add sugar, salt, pepper and flour to the puree, boil the sauce for several minutes over low heat.

Pour some tomato sauce into the bottom of the jars. Lay the eggplants up to half the jars, then lay a layer of onions and herbs on top, then lay a layer of eggplants again and pour everything over with sauce. Sterilize at 100 degrees for 10-15 minutes and seal tightly. Banks turn over and wrap until cool.

Canned fried eggplant

Ingredients:

• 4 kg. fresh eggplant
• 500 g vegetable oil
• 2.5 lemons
• 250 g parsley
• Salt to taste

Cooking:

1. Wash the eggplant and cut into squares. Salt and soak for 15-20 minutes, rinse.
2. Fry in vegetable oil, cool to 40 ° C, lay in layers in jars. Cover each layer with thin slices of lemon and parsley.
3. Pour the filled jars with vegetable oil cooled to 70 ° C. Sterilize for 1.5 hours, seal and refrigerate.

Eggplant with garlic for the winter

Ingredients:

• 5 kg. eggplant
• 300 g dill
• 500 g vegetable oil
• 300 g garlic
• 200 g hot pepper
• 2 tbsp. l. 70% acetic acid
• 5 l. water
• 500 g salt

Cooking:

1. Wash eggplant, cut in half. Pour salt into the water and cook the eggplants in it for no more than 7 minutes. Cool eggplant, cut into small pieces. Chop the dill, chop the pepper into strips.
2. Mix all vegetables with garlic, vinegar and drink boiling oil. Mix and leave for 15 minutes.
3. Put the resulting mass into prepared jars and close with plastic lids.
4. Store in a cool place.

Harvesting for the winter of eggplant "rustic"

Ingredients:

• 2 eggplant
• 2 onions
• 0.5 st. vegetable oil
• Salt to taste

Cooking:

1. Peel medium-sized eggplants, chop into strips, put in a deep frying pan, pour in vegetable oil, fry over high heat.
2. Finely chop the onion, fry together with the eggplant. Salt. Bring to readiness over low heat under the lid. Roll into sterilized jars.

Baked eggplant puree

Ingredients:

• 1.8 kg. eggplant
• 150 g bell pepper
• 150 g red tomatoes
• 150 g onions
• 200 g vegetable oil
• 10 g dill
• 25 g salt
• 5 g ground black pepper
• 20-40 g. 5% vinegar

Cooking:

1. Rinse the eggplants, let the water drain, grease with vegetable oil and bake in the oven, turning over several times. Peel off the skin and chop.
2. Wash the onion, cut into slices. Wash the pepper, remove the seeds, blanch for 3-5 minutes, chop.
3. Wash the tomatoes, pass through a meat grinder. Wash and chop the greens. Put chopped vegetables and greens in an enamel bowl, add salt, pepper and vinegar, bring to a boil and distribute in jars. Sterilize at 100°C for 70 minutes.

Dried Eggplant - Recipe

Ingredients: Ripe eggplant

Cooking:

1. Rinse eggplant, cut lengthwise into slices. Line a baking sheet with parchment paper and arrange eggplant in a single layer.
2. Tumble dry at 50°C with the door slightly ajar. Put dried eggplants in clean, dry jars, store in a cool, dry place or in the refrigerator.

Eggplant with garlic for the winter

Cut the eggplant in the middle lengthwise, boil in salted water.

Put under the press for 5-6 hours. Then rub each eggplant on the cut with garlic and salt.

Place in a pan in layers: finely chopped dill and celery, eggplant, herbs, etc. to the very top. Pour vegetable oil and put the press.

Leave for 7-8 days.

Then put into jars, while you can add fresh herbs, sterilize a 3-liter jar for 45 minutes.

Eggplant seasoning for the winter

Put the eggplants in a large bowl, preferably enameled, and place without water in a non-hot oven for 2-3 hours.

When the eggplants become soft, wipe them through a sieve or colander, put them back in the pan, add finely chopped dill, salt to taste and simmer over low heat, stirring constantly so as not to burn.

Then cool, transfer to a jar, pour sunflower oil on top.

Seal tightly and store in a cool place.

Eggplant with beans for the winter

1 kg carrots - grate; 1 kg of onion, sweet pepper and eggplant - cut; 2 kg of tomatoes - pass through a meat grinder. 1 b. (1 L) boil beans until tender.

Mix everything, add 0.5 l of vegetable oil, 100 g of sugar, salt to taste, simmer for 1 hour.

Divide into prepared jars and roll up.

Eggplant snack for the winter

In equal proportions, take onions, carrots and sweet peppers.

Cut everything, fry in vegetable oil, adding finely chopped peeled raw eggplant.

Add grated tomatoes and simmer. Salt and ground black pepper put to taste.

Arrange the eggplant appetizer in hot jars and roll up. It is advisable to wrap the banks with a blanket for a day.

Assorted eggplant for the winter

Ingredients:

1 kg of eggplant, sweet peppers, carrots, onions and tomatoes, 100 g of parsley, 200 ml of vinegar, 3 heads of garlic, 0.5 l of vegetable oil, salt - to taste.

Cooking like this:

Eggplants, onions and carrots cut into slices, pepper - into strips, tomatoes cut into 4 parts. Stew or fry vegetables in vegetable oil for 40 minutes.

After 20 minutes from the start of their stewing, add parsley, garlic and salt.

Arrange the salad hot in liter jars, pour 1 tbsp into each. l. vinegar and quickly roll up. Turn the jars upside down, cover and leave to cool completely.

Delicious eggplant for the winter

Wash the eggplant, cut into slices 0.5 cm thick, salt, leave for 2 hours.

Finely chop the dill and parsley, pass the garlic through the garlic. Pour vinegar into a bowl.

Rinse the eggplants from the released juice, squeeze, if necessary, add salt and fry in vegetable oil on both sides.

Put in a single layer on the pan.

Dip each hot eggplant circle in vinegar and place in a glass jar or enamel bowl.

Sprinkle each layer with chopped garlic and herbs.

Close with capron lids and store in the refrigerator.

Eggplant and pepper appetizer for the winter "Troika"

3 eggplants, sweet peppers, red tomatoes and onions.

Wash all these vegetables and put them in a bowl.

Filling: 1 tbsp. (250 g) vegetable oil, 1 faceted glass of vinegar (100 ml), 1 tbsp. l. salt.

Cook vegetables until tender over low heat.

Arrange the prepared vegetables in sterilized half-liter jars, pour over the brine in which they were cooked, and immediately roll up.

Eggplant with tomatoes and peppers for the winter

Eggplants, bell peppers, tomatoes cut into slices, onion rings. Fry eggplant in oil.

Put in a liter jar, tamping, in layers: eggplants - tomatoes - peppers - onions (laying out to the middle of the jar). Then pour in 2 tbsp. l. vinegar, pour 2 tsp. salt and 2 tsp. Sahara.

To the top again lay everything in layers.

Sterilize 45 min.

Eggplant with pepper for the winter - a delicious recipe

Ingredients:

• 2 kg of eggplant and sweet pepper,
• 1 st. vegetable oil,
• 1 kg of onion
• 3 liters of tomato juice
• 3 art. l. salt,
• 2 tbsp. l. Sahara,
• 50 ml of vinegar.

Cooking:

1. Cut eggplant into slices 2 cm thick, fry on both sides.
2. Pepper (preferably red) cut into strips, onion rings and also fry.
3. Boil tomato juice, add eggplant, pepper, onion, salt, dill, vinegar and cook for 20 minutes.
4. Then immediately decompose into hot jars and roll up.

Eggplant snacks for the winter

Ingredients:

• 1 tomato
• 1 bulb
• 1 garlic clove
• 1 red bell pepper
• 1-2 tbsp. l. Sahara
• 0.5 st. l. salt
• 1 tsp vinegar
• 0.5 kg. eggplant

Cooking:

1. Peel the eggplant, cut lengthwise into slices and put in salt water for 3 hours. Let the water drain, lightly squeeze the eggplants and place in a liter jar.
2. In a jar, add a tomato cut into 4 parts, onion sliced ​​into rings, garlic, sliced ​​​​pepper, sugar, salt and vinegar. Pour the contents of the jar with cold water, cover with a lid and sterilize for 40 minutes. Roll up immediately.

Delicious Korean Eggplant Recipe

Ingredients:

• 4 kg. eggplant
• 20 garlic cloves
• 500 ml. 9% vinegar
• 800 ml. vegetable oil
• Salt to taste
• Ground red and black pepper to taste
• Sugar to taste

Cooking:

1. Wash the eggplant, cut into slices and fry in vegetable oil. Pass the garlic through a crusher or chop, crush with salt, sugar, pepper. Mix with vinegar and vegetable oil.
2. Dip the eggplant in the mixture and place tightly in jars. Sterilize 15 minutes. Roll up.

Appetizer "Kuban" of eggplant and tomatoes

Ingredients:

• 1 kg of tomatoes,
• 1.5 kg eggplant,
• 400 g sweet pepper,
• 400 g onion
• 400 g carrots, a bunch of dill and parsley,
• 30 g of salt and sugar,
• 400 g vegetable oil, garlic - to taste.

Cooking:

1. Cut the eggplant into slices, salt, rinse well after an hour. Cut the remaining vegetables into cubes (remove the skin from the tomatoes).
2. Put a layer of carrots with onions, peppers, garlic in a saucepan; then - a layer of eggplant, tomatoes. And repeat again in the same order.
3. Salt each layer, sprinkle with sugar and herbs. Fill with oil. Simmer covered until done.
4. Sterilize 30 min. Roll up.
5. Yield - 5-6 half-liter jars.

Appetizer "Spark" of eggplant

Eggplants (not overripe) wash, dry, cut into circles in a finger thick. Season generously with salt to release the juice.

And at this time, prepare for 5 kg of eggplant: 5 large heads of garlic, 6–10 rotunda peppers (this is a semi-hot pepper).

Pass everything through a meat grinder, having previously cleaned the garlic, and removed the core with seeds from the pepper. To this mass add 1 tbsp. vinegar.

Squeeze out the eggplants that have already let the juice out and fry on both sides until golden brown in vegetable oil.

Dip the fried eggplant mugs in a mixture of pepper and garlic and arrange in half-liter jars.

Sterilize 20 min. Roll up. The appetizer is very spicy, but very tasty.

If there is no rotunda pepper, you can take 5–8 pods of red hot pepper for 10 large bell peppers.

Adjika with eggplant

Ingredients:

• 1.5 kg of tomatoes,
• 1 kg eggplant (peeled)
• 1 kg sweet pepper
• 300 g garlic
• 2 pods of hot pepper,
• 1 st. vegetable oil,
• 2 tbsp. l. salt (without top), 100 ml
• 9% vinegar.

Pass all the vegetables through a meat grinder, add oil, salt, place in an enamel pan and boil for 50 minutes.

Add vinegar at the end of cooking. Then spread out on prepared sterilized jars and roll up.

Eggplant salad preparation

Wash eggplant, boil for 5 minutes. in boiling water. At the bottom of a liter jar, put 1 fresh tomato, cut into 4 parts (in the form of a flower).

Put the blue ones in a jar so that they do not reach the neck of the jar 2–3 cm.

Put directly into the jar 1 tsp. salt with a slide, 2 tbsp. l. vinegar and pour warm boiled water. Sterilize 20–30 min. Then roll up and turn upside down to cool.

Blue ones should be taken in a small size so that there are no seeds, and cut them in half.

In winter, opening a jar and taking out the little blue ones, cut them into small cubes, season with vegetable oil and, to taste - as you like - chopped onion and garlic.

It turns out delicious.

Blue ones with apples - eggplant and apple preparation

Ingredients:

4 kg of eggplant, cut into slices, 300 g of vegetable oil, 2 liters of tomato juice, 200 g of sugar, 3 tbsp. l. salt, 300 ml of vinegar.

Cooking:

Mix everything, boil, add 2 grated apples, 3 sweet peppers, cut into strips, 1 pod of bitter pepper without seeds, 100 g of garlic, passed through the garlic.

Boil the whole mass for 30 minutes, arrange in sterilized jars and roll up.

Sauteed eggplant "Sukhumi"

Ingredients:

• 3 kg eggplant,
• 2 kg of tomatoes,
• 1.5 kg of sweet pepper,
• 200 g vegetable oil,
• 100 g sugar
• 100 g garlic
• 1 st. l. salt,
• 3 bunches of parsley
• 150 ml of 9% vinegar.

Cooking:

Pass the tomatoes through a meat grinder, cut the pepper into strips, peel the eggplant, cut into half rings, salt, leave until the juice appears, rinse, dry.

Boil tomato puree with spices. Add pepper and eggplant to it, cook for 10 minutes. Add chopped garlic and herbs.

Boil for another 10 min. Arrange in sterilized jars and roll up.

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

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

Eggplant salad for the winter Desyatochka

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

Ingredients:

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

The output of the finished product is about 3.5 liters.

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

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

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

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

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

Spicy eggplant salad "Spark"

Ingredients:

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

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

How to make spicy eggplant salad:

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

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

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

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

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

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

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

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

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

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

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Cooking:

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

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

After such a salt bath, bitterness leaves the eggplant.

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

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

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

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

Pour hot into sterilized jars.

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

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

Ingredients:

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

How to cook:

Pickled eggplant stuffed with carrots for the winter

Ingredients:

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

Recipe:

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

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

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

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

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

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

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

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

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

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

You will need:

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

How to make canned eggplant saute:

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

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

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

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

Eggplants in adjika for the winter

Products:

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

How to cook eggplant in adjika for the winter:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Marinated eggplant for the winter - a simple recipe

Ingredients:

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

Pickled eggplant is prepared as follows:

Canned eggplant with beans

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

You will need:

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

How to cook eggplant with beans for the winter:

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

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

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

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

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

Wrap the jars and leave to cool completely.

The most delicious eggplant caviar for the winter

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

Ingredients:

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

Cooking method:

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

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

Video - recipe: lecho with eggplant, tomatoes and peppers

Pickled eggplant is a delicious spicy snack. When serving, they can be poured with refined vegetable oil and sprinkled with fresh herbs grown on the windowsill. Spicy eggplant slices can accompany any meat dishes. These eggplants are added to salads and stews by cutting the strips into several pieces. For pickling, vegetables with small seeds are chosen so that the pulp structure is tender.
There are many recipes for instant marinated eggplant, our option is simple, we can preserve the eggplant in large pieces that are convenient to cut and serve with other vegetables. They kind of taste like pickled mushrooms. Eggplant goes well with Korean carrots, cucumbers, olives, they are very good with fragrant sunflower oil. Georgians like to cook them with nuts, so one of the snack options is to cut them, pour a little homemade oil, sprinkle with freshly chopped herbs and chopped walnuts.

Taste Info Eggplant for the winter

Ingredients

• eggplant - 1.5 kilograms,
• hot pepper - 1 pod,
• garlic - 4 cloves,
• black peppercorns - 1 teaspoon.
• Marinade:
• water - 1 liter,
• vinegar 9% - 4 tablespoons,
• salt - 1 tablespoon,
• sugar - 1.5 tablespoons,
• bay leaves - 4 pieces.

You will get one two-liter jar of pickled eggplants.

How to cook quick pickled eggplant for the winter without sterilization

Ripe eggplants with dark purple sides are suitable for pickling in this quick way. Immediately lay aside those fruits on the surface of which there are green areas. It is better to stop your eyes on even eggplants of the same size, all hooked and “pot-bellied” vegetables do not have tender pulp with small seeds. Deformed fruits are usually used to prepare caviar.
Wash the eggplant. The “legs” and sepals are cut off, capturing a small area of ​​\u200b\u200bthe adjacent pulp as shown in the photo.


Each eggplant is cut lengthwise into 4 equal parts.


Pour 2 liters of water into the pan, throw 1 teaspoon of salt. When the water boils, throw eggplant pieces into it. Vegetables should be in boiling water for 5-7 minutes. Then they are immediately caught with a slotted spoon and put in a colander to drain excess liquid. You can boil eggplant in portions in two steps. The water in which the eggplant has been blanched should not be used as a marinade base.


A standard set of spices is placed at the bottom of a sterilized jar: a whole pod of hot pepper, peeled garlic, a couple of bay leaves, allspice peas.

The jar is filled with hot blanched eggplant pieces.
6

Then they prepare the marinade: pour water into the pan, put salt and sugar, throw the remaining bay leaves. Boil the marinade for 5 minutes.


First, vinegar is poured into a jar, then hot marinade is poured.


The jar is immediately covered with a sterilized lid and rolled up.


Then the jar is turned over and wrapped in several layers of warm cloth. Pickled eggplants should be “under the covers” for a day. The cooled workpiece is taken to the cellar. Quick pickled eggplant without sterilization
it is not necessary to close for the winter, in summer and autumn they can be eaten a day after preparation.