Harvesting eggplant for the winter according to an Italian recipe. Italian marinated eggplant

Today we have a unique opportunity to cook Italian cuisine according to the recipes of Gordon Ramsay - a famous chef from England, owner of a chain of restaurants around the world, owner of 11 Michelin stars and host of numerous cooking shows. Fried veal thigh, caponata (aubergine appetizer) with lemon, capers and artichokes in butter sauce Beurre noisette Ing...

Baked eggplant, cream soup and mozzarella salad: how to cook?
...Pour in the broth and cook until soft. Vegetables should be easily pierced with a skewer. Roughly chop the mozzarella and add to the soup along with the cream and thyme leaves. Salt, pepper, remove from heat and grind with a blender into a homogeneous mass. If the soup is too thick, add a little more broth or water. Divide the soup among bowls, top with ricotta pieces and sprinkle with parmesan. Serve with croutons, garnished with pea sprouts or watercress. Baked eggplant with mozzarella For 3-4 servings Ingredients: 250 g classic mozzarella 2 eggplants 150 g minced pork 150 g minced beef 500 g chopped tomatoes in their own juice 100 ml dry red wine 4 small chilli peppers...

Thanks for the recipes! Italian cuisine is my weakness, it is very full of flavors and aromas. I often spoil my husband with Italian dishes. The most important thing in this delicious business is to choose the right recipe, strictly adhere to it and choose quality products. I have been ordering products from the Italian Week Market for a long time, because I know that in one place I can buy all the necessary products and they will be of good quality. And if you are too lazy to cook, you can order a ready-made dish from an Italian chef in advance in the store.

Now I know what to cook for my husband

Eggplant Appetizer and Pepper and Tomato Lecho: Preparations for the Winter

Eggplant recipes: appetizer and harvesting for the winter. Marinated eggplant

Recipes from vegetables baked in the oven: eggplant and risotto

Everyone knows the recipe for eggplant with garlic, fried in circles. This eggplant dish has two drawbacks - you have to stand over the stove, and the eggplant absorbs too much oil. Here is a new eggplant appetizer recipe that does not have these drawbacks. For 4-6 servings: 1 large eggplant, cut into 1-1.5 cm thick slices 1/4 cup soy sauce (or tamari) 1/4 cup quick dates...
...Here is a new recipe for eggplant appetizers, devoid of these shortcomings. For 4-6 servings: 1 large eggplant, sliced ​​into 1-1.5 cm slices 1/4 cup soy sauce (or tamari) 1/4 cup quick date purée (or maple syrup) 2 tablespoons Dijon mustard 1/4 teaspoon cayenne pepper (optional) Preheat oven to 190°C. Place the eggplant on a non-stick baking sheet (or a regular one lined with parchment paper). In a small bowl, mix and whisk the rest of the ingredients. Pour the sauce over the eggplants. Bake for 20 minutes. Quick Date Puree, 2 1/2 cups This is a great substitute...

Cooking time: 1 day Servings: several jars

Eggplant blanks for the winter are invariably in demand. But eggplant in Italian in our country has not yet become widespread. Canned eggplant according to this recipe is quick and easy. In winter, you will open a jar of delicious eggplants with garlic, tomatoes, capers, oregano and breathe in the aroma of summer Italy.

Eggplant in Italian

Recipe for a delicious eggplant appetizer Vasilisa from Tolyatti

Ingredients:

How to cook eggplant with tomatoes and garlic for the winter:

Eggplant should be skinned before cooking. This can be done with a knife or vegetable peeler. Now cut the eggplant into strips.

Then we fill it with salt water, and leave them to salt under load for a day. After this period, the eggplant should be squeezed well.

Finely chop the garlic and chili pepper with a knife, after removing the seeds.

We put capers, spices, olive oil, wine vinegar in salted eggplants. And let them marinate for 3 hours.

Then pour marinated eggplants with tomato juice from fresh tomatoes, add a little salt, chicory or chopped horseradish root, boil for 10 minutes and pour into prepared sterilized jars. Close with lids. You don't need to sterilize.

Such a spicy eggplant appetizer will appeal to lovers of spicy dishes.

The recipe takes part in

Marinated eggplant

A very simple recipe for canning pickled eggplants that are stunning in their taste. It is bright, some especially natural. In the original Italian recipe, neither salt nor sugar is added, but it is said that if one wants, one can add them (but, in fact, this is not required). I decided to check. And really, it's delicious. Especially on a bun. Such a sandwich with pickled eggplant turns out to be very bright, no worse than with sausage (checked). The recipe is very simple and fast.

What it is

Eggplant in oil is a traditional Italian recipe, according to which they are marinated in the villages of southern Italy, where eggplant is abundant. And they definitely know how to cook these vegetables tastiest. And intense heat does not imply the duration of canning. It took me 10 minutes for the first stage (cutting, boiling in a marinade), and 20 minutes for the second (sterilization). I was not tired at all. And the taste of the resulting dish was amazing. More specifically, aftertaste. It feels like you ate something right, awakening your appetite and somehow very easily restoring harmony inside. The eggplant slice is sour because of the marinade, but it's nice. And the marinade doesn't obscure the vegetable's own purple-white flavor. The Italians called him resolute. I agree, the word is right, the taste of pickled eggplant in oil is really decisive. And it pairs surprisingly well with a slightly sweet loaf and fresh parsley (or mint, basil).

Pickled eggplant can be served as an appetizer (with chopped greens), on sandwiches (with plain white bread or a roll or with toasted bread), and as a salad with fried potatoes or mashed potatoes. And just on the festive table, to surprise guests.

If you want, you can try salting and sweetening a few slices before sterilizing the jars, but, in my opinion, these additives coarsen the taste, depriving the dish of individuality. But whoever likes it.

A piece of pickled eggplant. Delicious!

Composition and proportions

for cans with a total volume of 2.5 liters

• Eggplant 1.3-1.5 kg;
• Garlic - 1 head;
• Vegetable oil (preferably olive, I made it with sunflower, refined) - 1 l (slightly less);
• Water - 3 glasses;
• Table vinegar 6% (or white wine wine) - 3 cups;

If you have fewer eggplants (0.5 kg), you can take 3 cloves of garlic, and make the marinade from 350 ml of vinegar + 350 ml of water. Oil leaves as much as necessary so that the eggplants in the jar are completely covered.

Eggplant and everything you need for the marinade: garlic, vinegar. And vegetable oil

How to do

• Slice: wash the eggplants, cut off the tails. Cut into halves of circles - cut each lengthwise and then across into slices 1 cm wide.
• Boil in marinade: Pour water into a saucepan. When it boils, add vinegar. When it boils again, add part of the eggplant and part of the garlic (cut into large pieces) and boil them for 2 minutes. Remove the eggplant and garlic from the marinade with a slotted spoon. Dry on a towel or in a colander. So boil all the eggplants with garlic.
• Fill jars and let stand: in prepared jars (washed and sterilized or doused with boiling water), put the dried eggplant and garlic. Pour in vegetable oil (oil level does not reach the edge of the jar 1 cm). Lightly press the eggplants down with the back of a spoon so that they do not rise above the surface of the oil (everything should be covered with oil). Cover the jars with lids and let stand (either overnight in the refrigerator or 4-5 hours at room temperature).
• Sterilize: check if there is enough oil in the jars - the eggplant may settle a little. Top up if necessary. There should be no air bubbles left in the jars, shake the jar or gently stir with a spoon so that the oil surrounds the eggplant completely and there are no air chambers. Cover with lids (do not twist). Put the jars in a saucepan, the bottom of which is lined with a clean cloth. Pour water over the shoulders of the jars. Bring to a boil and sterilize jars 0.5 l - 20 minutes, 0.8 l - 28 minutes, 1 l - 30 minutes. Then carefully remove without moving the lids and close the jars. Check for leakage, cool and store in a cool, dark and dry place for about 6 months. Store open jars only in the refrigerator and add oil to an open jar if it is not enough to cover the remaining eggplants in it.

Bon appetit!

Jars with eggplant delicacy. Very simple recipe

Marinated eggplants in oil without salt and sugar

The composition of the salad
Eggplant cut lengthwise
Cut into halves

Boil the eggplant for 2 minutes in the marinade with garlic. The smell is piercing, breathe less often!))
Dried eggplant can be shifted with a spoon so as not to damage
Fill jars with eggplant and garlic

Pour the eggplants with oil, cover with lids and let it brew
Jars with eggplant
Sandwich with marinated eggplant and sausage

Cooking lovers can be divided into two categories: some love fruits, others vegetables. Our hit parade is just for the latter. Each line in this our top is an active link to the recipe. Click, cook and enjoy! Now is the time for eggplant: the harvest is ripe and prices have fallen.

eggplant, marinated almost instantly and incredibly easy
eggplant, marinated at home, with tomatoes and sweet peppers
eggplant Baku style stuffed with vegetables
eggplant Italian style, canned in oil
eggplant marinated with hot peppers and garlic

Eggplant pickled almost instantly and incredibly easy

This recipe is suitable for those who do not want to wait for winter. Such eggplants can be served literally immediately, after 15-20 minutes of pickling.

In exactly the same way, you can marinate zucchini or zucchini.

What do you need:

• 3-4 large eggplants
• 1 l dry white wine
• 3-4 garlic cloves, chopped
• 1/4 tsp dry dill
• 1 st. l. cold pressed olive oil

What to do:

Wash eggplant, peel. Cut lengthwise into sticks 4 centimeters long and finger thick. Pour wine into a saucepan, put it on fire. Bring to a boil.

Here, instead of wine, you can use a mixture of water and white wine vinegar, in a one-to-two ratio, as a marinade. Just be sure to taste the marinade: if it turns out to be too sour, add a little more water.

When the marinade boils, reduce the heat to a minimum, and then gently lower the eggplants into the pan. Cook 8-10 minutes. Drain the eggplants in a colander (save the marinade), and when excess liquid drains, transfer them to a glass jar. Add chopped garlic, dill, olive oil and salt to eggplant. Close the jar tightly with a lid and shake gently to mix everything. Leave eggplant for 10-15 minutes and serve. Eggplant is best eaten with grilled rye bread, spaghetti, or bulgur sprinkled with fresh mint leaves.

If you want to close such eggplants for the winter, do the following. After you put the eggplants in a jar and add spices to them, heat the marinade again and pour it into jars. Close jars with lids and turn upside down. It is better to store such eggplants for a short time (2-3 months), in a dark place.

Homemade marinated eggplants with tomatoes and sweet peppers

Another simple recipe for delicious homemade. Small eggplants with a thin skin and a minimum number of seeds are best suited for him.

What do you need:

• 1 kg small eggplant
• 1.5 kg tomatoes
• 200 g onion
• 2-3 large sweet peppers
• 200 ml sunflower oil
• 100 ml white wine vinegar
• 2 bay leaves
• 1 st. l. Sahara
• 1 st. l. salt

What to do:

Wash vegetables. Cut eggplant into 0.5 cm thick circles, tomatoes, onions and bell peppers into half rings. Put chopped vegetables in a wide enamel bowl. Add salt, sugar, bay leaf, vinegar and sunflower oil, mix gently with a wooden spoon. Place the saucepan over medium heat. Cook, stirring constantly for 30 minutes.

Transfer hot vegetables to sterilized jars, seal with lids and leave upside down until cool. Such eggplants can be stored for a long time (preferably in a dark place). They go well with boiled potatoes or rice, combined with couscous, chicken or lamb.

Baku eggplant stuffed with vegetables

The recipe for stuffed eggplants can be found, probably, in any cookbook of any country. But in the glorious city of Baku, stuffed eggplants are considered the best snack in the world. Between us, and to boiled potatoes, and to any meat, they are also great.
The main thing is to take small eggplants (about 7 cm in length). First, they are easy to stuff. Secondly, they are compactly placed in banks.

What do you need:

• 7-8 small eggplants
• 1.5 liters of water
• 100 g salt
• 3-4 black peppercorns
• Bay leaf

For filling:

• 250 g parsley leaves
• 200 g dill
• 200 g basil
• 2 large carrots

What to do:

Wash the eggplants, cut them with a knife along the entire length, without cutting through, but only 2/3 of the thickness. Boil in boiling salted water for 7-10 minutes. Transfer the eggplants to a colander, cover with a flat plate and press down with a heavy object to remove excess moisture and bitterness.

Prepare the brine. In a saucepan, stir water with salt, add black pepper and bay leaf. Bring to a boil and remove from heat.

Prepare the filling. Wash greens thoroughly and dry well. Finely chop and place in a bowl. Peel the carrots, rub on a grater. Crush the peeled garlic cloves with a press. Add carrots and garlic to greens, mix.

If desired, you can add a couple of sweet peppers, a small bunch of cilantro and one small stalk of celery to the filling, and a little chili pepper for spiciness.

Start the cooled eggplants, put them in jars, pour hot brine. Roll up the lids.

For a quick pickle (not for the winter), put the stuffed eggplants in a wide saucepan and fill them with brine. Press down and leave overnight at room temperature, then put the eggplants in the refrigerator. If you pour eggplants with cold brine, they will be ready in 5-7 days. You can speed up the pickling process and pour hot brine over the eggplants, they will be ready in 2 days.

Eggplant Italian style, canned in oil

Who knows a lot about pickling and canning eggplants is the Greeks and Italians. Every decent Italian family has its own delicious recipe.

Canning in oil gives excellent results. In the same way, you can harvest green string beans, peppers, zucchini and zucchini.

What do you need:

• 1 kg eggplant
• 1 liter of water
• 500 ml apple cider vinegar
• 250-300 ml extra virgin olive oil (or refined vegetable oil)
• 10-15 garlic cloves
• large bunch of parsley
• 2-3 sprigs of fresh fennel
• 2/3 tsp fennel seed
• 2/3 tsp dried oregano
• sea ​​salt

What to do:

Wash the eggplants, peel and cut lengthwise into 0.5 cm thick layers. Place the eggplants in a colander, properly sprinkling the layers with coarse sea salt. Press on top with a yoke. Leave for a couple of hours to release bitterness and excess moisture.

Prepare the marinade. Boil water in a saucepan, pour in vinegar, salt generously, mix. Gently dip the eggplants into the marinade and boil them for 7 minutes. After that, put the eggplants in a colander and let the water drain.

Peel the garlic and chop coarsely. Finely chop parsley leaves and fennel sprigs. Put the parsley, garlic, fennel into the oil, add the fennel seeds and oregano.

Put eggplants in sterilized jars and fill them with oil. Watch carefully so that there is no air left in the jar, and the oil occupies the entire space. Shake the jar lightly if necessary. Then close (or roll up) the jar with a lid. The eggplant will be ready in a couple of weeks.

If you use olive oil for preservation, store the eggplant in a dark place at room temperature (the olive oil will solidify in the refrigerator). When using vegetable oil, it is best to store eggplant in the refrigerator.

Eggplant marinated with hot peppers and garlic

Surely this recipe is known to many lovers of eggplant blanks. Eggplants for canning can be prepared in two ways - either boiled in brine or fried in a wide frying pan.

In the second case, be sure to salt the eggplant to taste after frying. It is better to eat them right away, but you can leave them for 2-3 months, their taste will only improve.

What do you need:

• 2.5 kg eggplant
• 2.5 liters of water
• 250 g white wine vinegar
• 2/3 cup salt
• For filling:
• 3 small hot peppers
• 150 g peeled garlic
• 0.5 cup white wine vinegar
• 200 ml vegetable oil

What to do:

Cut eggplant into large slices. Boil water in a saucepan. As soon as it boils, pour vinegar into the same place, add salt, mix and immediately lay out the eggplant. Simmer for 10 minutes, then drain the eggplant in a colander and set aside.

Prepare the filling. Grind the garlic and hot pepper with a blender into small crumbs (but not allowing the formation of mashed potatoes). Combine eggplant and filling, add oil and vinegar, mix gently. Arrange in sterilized jars, roll up. Leave to cool.

With the right preparation, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and those on a diet. In order to preserve vitamins and consume this vegetable all year round, they came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well indoors.

Ingredients:

• dill - 50 g;
• bell pepper - 500 g;
• salt - 1 tbsp. l.;
• garlic - 70 g;
• sugar - 35 g;
• carrots - 500 g;
• parsley - 50 g;
• onion - 500 g;
• eggplant - 2 kg;
• tomatoes - 1.2 kg;
• sunflower oil - 600 ml.

Cooking:

1. Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
2. Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut the stem off the pepper, remove the seeds and cut into cubes.
7. Peel the garlic and chop finely.
8. Rinse parsley and dill, chop.
9. Get large pots. Lay out prepared ingredients.
10. Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Fill with sunflower oil.
14. Put the container on the stove, closing the lid.
15. Turn on the medium heating mode.
16. Simmer for about an hour.
17. Rinse jars with soda, sterilize.
18. Transfer snacks to jars. Cover with sterilized lids.
19. Pour water into the pan, where to put the jars.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

Recipe you will lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

• eggplant - 5 kg.
• salt - 2 tbsp. spoons;
• vinegar - 270 ml;
• sugar - 4 tbsp. spoons;
• Bulgarian pepper - 17 pcs.;
• chili pepper - 5 pcs.;
• garlic - 21 cloves;
• vegetable oil - 350 ml.

Cooking:

1. Rinse the eggplant fruits, cut off the stem, cut into small cubes.
2. Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
3. Place hot pepper with seeds and garlic in a blender, chop.
4. Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
5. Remove excess liquid from eggplant.
6. Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
7. Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
8. Sterilize jars. Pass the snack. Close with lids.
9. Turn over the container. Cover with a blanket. Leave to cool.

Korean style for the winter

It is good for health to consume eggplant regularly. Therefore, in season it is necessary to prepare this snack in sufficient quantities.

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onion - 1 kg;
• salt - 2 tbsp. l.;
• vinegar 70% - 2 tbsp. spoons;
• Bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 teaspoons.

Cooking:

1. Wash vegetables.
2. Cut off the stem from the blue one. Cut into thin long sticks.
3. Salt. Let it brew for an hour. Rinse.
4. Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
5. Remove the seeds from the bell pepper, cut off the stem, cut into strips.
6. Remove the husk from the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy food, don't use hot peppers.
9. Transfer the eggplant to a frying pan with oil, fry.
10. Transfer to the rest of the vegetables, mix.
11. Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
12. Close with lids. Wrap up. Leave to cool.

eggplant recipe cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.

Ingredients:

• garlic - 5 cloves;
• eggplant - 1.5 kg;
• vinegar 9% - 70 g;
• hot pepper to taste;
• dill - a bunch;
• vegetable oil - 80 ml;
• salt - 1 + ¼ st. spoons.

Cooking:

1. Rinse the fruits, cut off the stem, peel.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
4. Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
5. Pour the required amount of oil according to the recipe into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
9. Place the snack firmly into the container. Leave in the refrigerator for six hours.
10. Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple quick recipe for cooking eggplant caviar will appeal to the whole family.

Ingredients:

• eggplant - 2.3 kg;
• garlic - 4 cloves;
• tomatoes -2 kg;
• sugar - 125 g;
• vegetable oil - 200 ml;
• chili pepper - 2 pcs.;
• vinegar essence - 1 teaspoon;
• bell pepper - 600 g;
• salt - 2 tbsp. spoons;
• dill - 50 g.

Cooking:

1. Peel the tomatoes. To do this, pour boiling water over each fruit, it can be easily removed.
2. Pass through a meat grinder.
3. Transfer sugar, sunflower oil, salt, essence into a cauldron. Cook for two minutes.
4. Chop hot and bell pepper into small pieces.
5. Transfer to tomatoes. Cook for two minutes.
6. Rinse the eggplant, separate the stalk, chop into thin, short strips.
7. Put in a cauldron.
8. Peel the garlic and finely chop.
9. Place with vegetables.
10. After boiling, cook for half an hour.
11. Put dill. Cook for three minutes.
12. Sterilize jars. Transfer the snack to the banks. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate the salad recipe.

Ingredients:

• sugar - 250 g;
• eggplant - 900 g;
• vinegar - 130 ml;
• tomato - 900 g;
• Bulgarian pepper - 900 g;
• salt - 2 tbsp. spoons;
• garlic - 5 cloves;
• hot pepper - 5 pcs.;
• vegetable oil - 230 ml.

Cooking:

1. Wash the eggplant, remove the skin.
2. Wash the tomatoes, pour over boiling water. It is better to place for a minute in boiling water, and then transfer to cold water. The temperature difference helps to easily remove the peel.
3. Rinse the pepper. Cut off the stem. Remove seeds.
4. Peel the garlic.
5. Pass prepared vegetables through a meat grinder.
6. Pour oil and vinegar into vegetable mixture. Pour in sugar and salt.
7. Cut eggplant into thin slices.
8. Put eggplant and tomato puree in a cauldron.
9. Turn on the burner to the minimum setting. Put a cauldron.
10. Cook for half an hour.
11. In the process, it is necessary to interfere so that the mass does not burn.
12. Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant, you can cut it into rings. If you decide to leave the peel, you need to sprinkle the chopped vegetable with salt and leave for half an hour, during which time the juice will stand out and bitterness will come out of the fruit. After that, rinse with water and cook according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and spicy version of the harvest. This fruit is ideally combined with garlic and various seasonings. A dish prepared according to this recipe will be popular at the festive table. This is a good snack that will help support immunity in cold winter weather.

Ingredients:

• garlic - 5 cloves;
• hot pepper - 75 g;
• eggplant - 5 kg;
• vinegar - 250 ml.

Cooking:

1. Rinse the vegetable, cut off the stem. Cut into circles of medium thickness.
2. Place vegetables in salted water. Put on the press. You can use a three-liter jar filled with water. Soak for two hours. Salt is taken from the calculation: for five liters - 500 g.
3. Transfer eggplant to a colander. Wait for the water to drain completely.
4. Fry the pieces of fruit on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
5. Finely chop the pepper.
6. Squeeze the garlic in a garlic press.
7. Mix with pepper.
8. Pour in the vinegar. Interfere. Leave for half an hour.
9. Arrange the eggplant in jars in layers, basting each layer with the garlic dressing.
10. Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Whole pickled eggplant in a jar

The original recipe for fermented eggplant will help prolong memories of warm summer days. Due to the preservation of their original shape, in winter they can be consumed as an independent dish or cut into pieces and used for salads.

Ingredients:

• salt for garlic - 55 g;
• salt for cooking per 1 liter - 60 g;
• celery - 100 g;
• garlic - 300 g;
• eggplant - 11 kg;
• lavrushka - 6 g;
• salt for filling per 1 liter - 70 g.

Cooking:

1. For harvesting, fruits of small size, strong, without damage should be used. Wash the eggplant, cut off the stems.
2. To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
3. Get it out of the water. Fold in a container and put oppression on top. This will help remove excess moisture.
4. Peel the garlic, chop, mix with salt.
5. Grate the eggplant with this mixture at the incision site.
6. Put lavrushka, celery and then eggplant in a jar at the bottom.
7. For filling, use the required amount of water. Add 70 g of salt per liter. Boil. Cool down.
8. Pour over eggplant.
9. Close the container with a lid. Leave in the room for five days.
10. After the snack is salted, place in a cool place. Storage temperature should not exceed eight degrees.

In winter, get the eggplant, cut into slices, season with oil, sprinkle with onion rings.

Stuffed eggplant for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

• eggplant - 900 g;
• parsley - 10 g;
• vinegar 9% - 270 ml;
• carrots - 90 g;
• garlic - 90 g;
• hot pepper - 1 pc.;
• Bulgarian pepper - 90 g;
• dill - 10 g;
• salt - 4 teaspoons.

Cooking:

1. Peel the carrots, finely chop.
2. Rinse the bell pepper, free from seeds and stalk, cut into small pieces.
3. Cut the stem off the eggplant.
4. Prepare saline solution. To do this, add a tablespoon of salt to a liter of water, boil. Boil eggplant for three minutes.
5. Get it. Cool down. Place in a container. Put under pressure. Wait until the liquid is completely released.
6. Peel the garlic. Pass through the garlic and mix with salt.
7. Chop greens.
8. Finely chop the hot pepper.
9. Mix garlic, carrots, herbs and peppers.
10. Make a slit in the cooled vegetables. You don't need to cut it completely.
11. Place the filling in the incision.
12. Sterilize jars.
13. Pack vegetables tightly. Pour in the vinegar.
14. Close the lid.
15. Place in a bowl of boiling water for half an hour.
16. After sterilization, screw on the caps. Flip. Cover with a blanket. Leave for a couple of days.