Recipes for eggplant in tomato for the winter. Eggplants for the winter: finger-licking salad, Tatar, mother-in-law's tongue, lecho, fried and baked, in tomato juice and sauce, layers, stuffed, with tomatoes

Ingredients

To cook eggplant in tomato for the winter you will need:

tomatoes - 2.5 kg;
hot pepper - 1-2 pcs.;

sweet red pepper - 10 pcs.;

eggplant - 3 kg;
garlic - 1-2 heads;
sunflower oil - 1 glass (glass 250 ml);

vinegar - 1 glass;

sugar - 1 glass;
salt - 2 tbsp. l.

Cooking steps

Rinse vegetables under running water.

Remove seeds from sweet and bitter peppers. Skip peppers and tomatoes through a meat grinder.

Add sugar, salt, vegetable oil and vinegar to vegetables. Put the mixture on the fire and boil over low heat for 5-10 minutes.

Peel the eggplants from the skin and cut first lengthwise into four parts, and then across, into slices about two centimeters thick.

Add eggplant slices to the tomato mass and cook the mixture from the moment of boiling for five minutes. Then add the garlic passed through the press, mix and simmer for another 15-20 minutes over medium heat. The cooking time depends on the eggplants, the main thing is not to overcook them so that they retain their shape, but are not raw, so do not forget to taste them periodically.

Arrange eggplants in tomato in sterilized jars and roll up with lids for the winter.

Turn the jars upside down and wrap them in a warm blanket until they cool completely. Of this amount of products, I got nine half-liter cans.

Delicious eggplants in tomato are ready, it remains to wait for winter and open a jar of delicious preservation.

Bon appetit!

Eggplant in tomato for the winter you need to cook from the right vegetables. Not all fruits can be used for seasonal harvesting. When selecting them, it is necessary to pay attention to the color of vegetables, their degree of maturity, the absence of foci of decay and mechanical damage. Select fruits that are oblong in shape and black in color, which are at the stage of milky maturity.

How to cook eggplant in tomato for the winter

Blanch the tomatoes, remove the peel, chop or pass through a meat grinder. Add chopped tomatoes to the pan, put on the stove, boil while stirring, add vegetable oil, salt, sugar, spices, sweat for about half an hour. Five minutes before the end, add vinegar, chopped garlic. Take the tomato sauce off the stove, get ready for the twist. Proceed to cutting the blue ones. Chop them into bite-size pieces. Cutting can be done arbitrarily: at an angle, along, across. Salt the slices, leave for half an hour to remove excess moisture and natural bitterness. After that, wash the slices with cool water, dry.

Fry the vegetable pieces in a small amount of oil to form a golden crust. If you want to try the salad here and now, pour it with tomato sauce, simmer until they are ready. Sterilize the dishes for twisting, lay the vegetables in layers, soaking each layer with hot garlic-tomato sauce.

Eggplant in tomato for the winter: a recipe

You will need:

Vegetable oil
- blue - 1 kg
- tomatoes - 1 kg
- onion - 2 pcs.
- garlic clove - 2 pcs.
- granulated sugar - 55 g
- salt - 1.5 teaspoons
- ground black pepper

Cooking steps:

Rinse the fruits, crumble into slices, transfer to a bowl, into which you need to pour salted water in advance. Thus, all the bitterness will come out. Make the sauce: wash the tomatoes, cut into cubes, chop in a blender, turn into a tomato paste. Grind the resulting mass through a sieve, eliminating seeds and peel. Put salt, pepper and granulated sugar in tomato juice. Place the saucepan on the stove, cook over medium heat. Peel the onion, chop finely, fry until golden, add to tomato sauce, send crushed garlic, dill. Put hot pepper. This product will make the taste of the dish especially piquant. The sauce will take about 20 minutes to boil. Drain the water from the fruit, fry each piece. Rinse the jars with soda, sterilize, pack. Pour in the sauce, roll up, turn over, wrap in a warm blanket to completely cool the spins.

Try and .

Recipe for eggplant in tomato for the winter.

Ingredients:

Tomatoes - 1 kg
- sweet pepper - ? kg
- a small pod of pepper - 2 pcs.
- sunflower oil - ? glasses
- water - 0.5 tbsp.
- sugar - 0.5 tbsp.
- acetic acid - a tablespoon

Cooking steps:

Peppers and tomatoes cut into pieces, cut the stalks. Remove seed pods from peppercorns. Cut the blue ones into 4 parts, and then into slices. Put the cauldron on the fire, wait until the sauce boils, put salt and granulated sugar. Pour in the oil. If the mass is thick enough, pour in half a glass of water, cover with a lid, let it boil for 25 minutes over low heat. During this time, stir the mass a couple of times. Ready vegetables should darken, become soft, but retain their shape. Pour in the vinegar, add chopped garlic, after 5 minutes put it in jars, roll it up, put it under the covers for a day.

They turn out quite tasty and.

Delicious eggplant in tomato for the winter.

You will need:

Sunflower oil - 0.2 kg
- Bulgarian pepper - 0.3 kg
- little blue ones - 1.5 kg
- salt - 35 g
- vinegar - 75 g
- garlic - 50
- granulated sugar - 55 g

Cooking steps:

Rinse the vegetables thoroughly, peel with a special knife. Cut the fruits into small strips along. Then - cubes. Sprinkle with salt, stir well, leave for 40 minutes. During this time, all the bitterness will come out very quickly. Disassemble the garlic head into cloves, clean, wash under a stream of running water. Rinse the pepper, cut into 2 parts, cut out the seeds, divide into quarters. Wash the tomatoes, dry on a paper towel. Grind peppercorns, tomatoes and garlic in a meat grinder, transfer to a slow cooker. Put the crushed mixture into the multicooker bowl, add vegetable oil, vinegar, granulated sugar, bring to a boil, turn on the “Cooking” mode for 5 minutes. Pour the blue ones into the sauce, mix thoroughly, turn on the "Extinguishing" mode, time - 40 minutes.

Eggplant in tomato for the winter recipe with photo.

Peel 1 kg of blue ones, cut into small cubes, transfer to a baking sheet, bake in an oven heated to two hundred degrees. Vegetables should become soft. Make tomato sauce: chop 1.5 kg of washed tomatoes, cut out the stalks, twist through a meat grinder, bring to a boil, reduce the heat to a minimum, cook for 5 minutes. Pour dried eggplants, boil again, salt. After 5 min. add 35 ml of acetic acid, pour the salad into sterile jars, cork with metal lids.

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

How to choose products?

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

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

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

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

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

Preparing stocks for the winter

Ingredients:

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

Cooking steps

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

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

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

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

We thoroughly wash the pepper and also cut it (again, not finely!) In any convenient way.

Put the eggplant and peppers aside, let's take care of the tomatoes. Wash tomatoes thoroughly and chop. By the way, there are two options here:

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

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

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

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

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

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

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

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

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

While the meal is being prepared...

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

Steam processing

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

If everything is available, then proceed:

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

Processing in an electric oven

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

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

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

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

Eggplant for the winter in tomato juice is one of the most successful recipes for the winter with blue ones, in my opinion. Perhaps the whole secret is that all the ingredients go well with each other: tomatoes, and eggplants, and peppers, and garlic ... Or maybe it's the well-chosen spices and the proportions of vinegar, salt and sugar ... Or the cooking process is so thought out carefully, that it simply shouldn’t turn out tasteless ... I don’t know, and I won’t guess. Better yet, I’ll cook it myself and I’ll advise you to add these eggplants in tomato to your list of mandatory homemade preparations for the winter.

By the way, about the process. Let it not scare you: despite the large number of components, everything is done quite simply and quickly, without any special problems. At the beginning, I was personally embarrassed by tomato juice - I know that I need to tinker with it. But, after reading the eggplant recipe for the winter in tomato juice, I realized that we are talking about fresh tomatoes twisted in a meat grinder, which in the end are tomato juice, but only with seeds. As you can imagine, cooking it in this case is not at all difficult. So I can safely recommend this recipe: everything will be simple, relatively fast and very tasty!

Ingredients:

• 4 kg tomato;
• 4 kg eggplant;
• 10 pieces of red bell pepper;
• 2 red hot peppers;
• 2 heads of garlic;
• 1 cup of sugar;
• 1 glass of vegetable oil;
• 100 ml 9% vinegar;
• 100 g of salt.

* The weight of already prepared ingredients is indicated. From the indicated amount of ingredients, about 9 liters of canned food is obtained.

How to cook eggplant in tomato juice for the winter:

My tomatoes and cut randomly into such pieces that they pass into the hole of the meat grinder. We twist the tomato through a meat grinder.

Cut the eggplant into cubes about 2x2 cm in size.

Wash bell pepper, cut in half lengthwise, remove stem and seeds. We cut the pepper into pieces, like eggplant, approximately 2x2 cm. Wash the hot pepper, remove the stalk and finely chop, into pieces of about 3 mm.

We clean the garlic and pass it through a press.

We put the tomatoes in a large saucepan with a thick bottom, in which we will prepare an appetizer. Add salt, sugar and vegetable oil to the tomatoes. Mix, put on fire.

Bring the tomato mixture to a boil and add eggplant and bell pepper to it. Stir and cook under a lid over low heat for 20 minutes until the eggplant and pepper are cooked. If you cook a large portion, then cook for 30-40 minutes. During this time, stir a couple of times.

Then add garlic and hot pepper, mix again and cook for 5 minutes.

Pour vinegar, keep on fire for a couple more minutes and remove from heat.

We lay out the preservation in pre-sterilized dry jars, filling them to the very top.

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

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

Recipe for eggplant in tomato for the winter

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

Required ingredients for this recipe:

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

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

Recipe preparation method:

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

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

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

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

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

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

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

Recipe for eggplant salad with tomatoes for the winter

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

Required Ingredients:

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

Cooking method

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

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

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

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

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