Hurray, summer-oh-oh!!! It's time for all sorts of goodies from the garden. We are tired of the cold and the long-awaited warmth will help us restore strength and vitamins. After all, it is during this period that delicious berries, fruits and vegetables grow in our gardens. It is the latter that we will talk about today. It is clear that these can be tomatoes, cucumbers, onions. But I want to talk about eggplants.
In previous articles, we have already discussed this healthy vegetable. In particular, about how to cook or... Here I would like to pay attention to the preparations. Yes, in the summer we can eat a lot of them, but in the winter, you can buy them, but it is a very expensive pleasure. And on a cold evening, sometimes you remember: now I wish I could eat a piece of blue, and with garlic. But no way.
That’s why it makes sense to make several jars of yummy food so that you can open it at any time and satisfy your hunger. It is in summer and autumn that you should prepare for severe cold weather and prepare more summer vitamins.
In fact, there are a lot of recipes for eggplant appetizers or salads, but you will learn the best ones from this article. Fill your cellar with this food and you can surprise your guests or household members for any holiday or dinner. Someone might want to ask you for the recipe!
This will be a Korean salad, only a winter version. Usually, when I cook it, some of it is eaten right away. But something remains and then you have to put it in jars. Although we also cannot stand them for long and empty them very quickly. I'm more than sure you will do the same. But if you don’t believe me, then try it and see for yourself.
Ingredients:
- Eggplant – 2 kg;
- Onions – 500 gr.;
- Carrots 500 gr.;
- Bell pepper – 500 gr.;
- Vinegar 9% – 100 ml;
- Vegetable oil – 100 ml;
- Garlic – 6 teeth;
- Salt – 1 tbsp. l.;
- Sugar – 7 tbsp. l.;
- Ground coriander – 2 tsp;
- Ground black pepper – 1 tsp;
- Ground red pepper – 2 tsp.
Preparation:
1. Wash the eggplants and cut into thin slices. Place in a large container, add salt and mix. Leave for 20 minutes to allow the bitter juice to drain.
2. Drain the liquid and place them on a baking sheet greased with vegetable oil. Cover the top with foil to prevent them from drying out. Bake in the oven at 180° until soft for 10 - 15 minutes.
There are several other methods of heat treatment. You can boil them until half cooked or fry them in a frying pan. But in the latter they will absorb a lot of oil, and this is not entirely healthy.
3. Grind the carrots on a Korean grater. Pour boiling water for 3 minutes, then rinse with cold water.
4. Cut the onion into half rings.
5. Peel the sweet pepper from seeds and cut into thin strips.
6. Mix all the ingredients except the eggplant.
7. Add the garlic passed through a press and all the seasonings with vinegar. Also, don’t forget about vegetable oil. Stir and cover with a lid. Leave to marinate for 5 hours.
8. Add eggplants to the mixture and stir. Place in sterilized jars and cover with a lid. Place in a saucepan with warm water up to the hangers and boil for 20 minutes. Then we roll it up.
9. They should cool upside down, covered with a fur coat.
From this amount I got 3 liters. Can be stored in the refrigerator.
Eggplant recipe without sterilization:
Not many people like to make preparations for the winter. After all, this is quite troublesome. So much time is spent on the preparation itself, and even boiling. But it happens that during the process the bank bursts and everything turns out to be a waste. But in this way it does not threaten us at all.
Ingredients:
- Eggplant – 4 kg;
- Bell pepper – 2 kg;
- Tomato – 3 kg;
- Vegetable oil – 1 cup;
- Salt – 3 tbsp. l.;
- Sugar – 1 glass;
- Garlic – 2 heads;
- Chili pepper – 3 – 5 pcs.;
- Greens – 1 bunch;
- Water – 300 ml;
- Vinegar 9% – 100 ml.
We weigh all products in their purified form!
Preparation:
1. Grind the tomatoes and chili peppers in a meat grinder. Pour the juice into a large saucepan.
2. We also send all the spices and the garlic passed through the press there.
3. Finely chop the greens and throw them in there.
4. Pour in sunflower oil and mix thoroughly.
5. Cut the eggplants and sweet peppers into large cubes. We send to our ingredients. Knead again. If the tomatoes are fleshy, then add water (according to the recipe).
6. Place on the fire and bring to a boil. Then reduce and cook for 30 minutes.
7. Pour in vinegar and place in clean jars. We will need 9 liters of them for this... Roll them up and turn them over. Next, cover with a fur coat and let cool.
Awesome recipe for eggplant in adjika:
If you want something spicy for the winter, I suggest making a few jars this way. It turns out very tasty and in the cold it becomes much warmer from such a snack.
Ingredients:
- Eggplant – 3 kg;
- Bell pepper – 1 kg;
- Tomato – 1.5 kg;
- Chili pepper – 500 gr.;
- Garlic – 300 gr.;
- Vegetable oil – 150 ml;
- Vinegar 9% – 150 ml;
- Salt – 3 tbsp. l. without slide;
- Sugar – 2 tbsp. l. without slide;
- Parsley – 1 bunch:
- Dill – 1 bunch.
Preparation:
1. Grind everything except the eggplants in a meat grinder. Pour into a large saucepan.
2. Add spices and vegetable oil. Mix thoroughly.
3. Cut the blue ones into large cubes. We send a mixture of them.
4. Boil over low heat for 30 minutes.
5. Pour in the vinegar mixture and stir. Place in jars and cover with lids. They should cool under the fur coat upside down.
Eggplant in tomato - delicious video recipe:
I suggest you look at an interesting method of preparation. I tried this dish at a party and really liked it. I was even wondering how to cook it. But then I came across this film, where everything is shown and explained in detail. All that's left to do is do it. I will definitely use it this year.
If you have already done this, be sure to tell us about it in the comments. Maybe you didn’t have enough of something or there was too much, you can feel free to tell us. We can discuss how to improve taste with you. Now let's move on to the next method.
Eggplants are like mushrooms - the recipe will lick your fingers:
The little blue ones generally taste like forest fruits. But with this method the similarity is almost 100%. If someone closes their eyes and tries canned food, they will never guess what they are actually eating.
Ingredients:
- Eggplant – 3 kg;
- Vegetable oil – 50 ml;
- Garlic – 8 cloves;
- Dill – 4 bunches;
- Parsley – 1 bunch;
- Basil – 1 bunch;
- Black peppercorns – 16 pcs.;
- Allspice peas – 12 pcs.;
- Sugar – 8 tsp;
- Salt – 4 tsp;
- Vinegar 70% – 4 tsp;
- Water.
Preparation:
1. The first thing we always do is wash, dry and clean everything.
2. Eggplants need to be cut into large pieces. Place them in a deep container and add salt. Leave for 20 minutes to release the juice.
Now many varieties do not taste bitter and this procedure can be skipped.
3. Rinse them under running water and dab them a little with paper towels.
4. Fry in a frying pan with vegetable oil in parts for 7 - 9 minutes.
To speed up and facilitate the process, place them on a baking sheet. Sprinkle oil on top and bake in the oven.
5. Finely chop the greens.
6. Chop the garlic with a knife.
7. Place allspice and peas on the bottom of the jars, then herbs, garlic, and eggplants. We repeat the layers up to the neck.
8. Pour 2 teaspoons of sugar and one salt into each container. We also pour vinegar one at a time.
9. Boil the kettle and fill our bottles. Cover the top with lids.
10. Place in a saucepan with hot or warm water and bring to a boil. It takes about 10 – 15 minutes to sterilize. Then roll up the lids.
Preparation of fried eggplants with garlic and pepper - spicy
This is my favorite way to prepare. It's pretty simple. Even the most inept person can cook. The vegetables turn out spicy, but not too much. My wife always cooks this way. Try it and you will be delighted.
Ingredients:
- Eggplant – 2 kg;
- Bell pepper – 500 gr.;
- Garlic – 3 heads;
- Chili pepper – 1 pc.;
- Sugar – 2 tbsp. l.;
- Vinegar 9% – 80 ml;
- Vegetable oil – 100 ml;
- Salt – 3 tbsp. l.
Preparation:
1. Cut the eggplants into circles about 1.5 cm thick. Place them in a deep container and add salt (about 1 tablespoon). Mix and leave for a while.
2. Peel the sweet peppers from seeds and chop them into pieces so that they fit into a meat grinder.
3. Cut off only the stem from the chili.
4. Peel the garlic.
5. Place the prepared vegetables into a meat grinder and grind. We do this directly into the pan.
6. Add the remaining salt, sugar and vinegar. Place on fire and boil for 10 minutes.
7. We wash the blue ones under running water and squeeze them lightly. Fry them in vegetable oil on both sides until golden brown.
8. Take 4 clean jars of 500 g each. Dip the fried mugs in our sauce and put them in a jar. We do this to everyone.
9. Cover them with iron lids and place them in a large saucepan. Pour warm water into it and put it on fire. Boil for 15 minutes. After the jar we roll it up.
You can store it in the cellar or in the refrigerator.
Eggplant caviar - a quick and tasty recipe:
In the last month of summer, when these vegetables ripen, people try to make all sorts of preparations. This amazing dish is considered one of them. This kind of food can be prepared even for every day. It turns out very tasty, so it is not always stored until winter. My family eats it very quickly, only the cans have time to fly off! And here is my advice to you, cook and enjoy the taste. I think you will also be delighted.
Ingredients:
- Eggplant – 2 kg;
- Carrots – 1 kg;
- Tomato – 1.5 kg;
- Bell pepper – 1 kg;
- Chili pepper – 1 pc.;
- Onions – 1 kg;
- Garlic – 2 heads;
- Vegetable oil - for frying;
- Salt – 2 tbsp. l.;
- Sugar – 2 tbsp;
- Ground black pepper – 1 tbsp.
Preparation:
1. Wash and clean all vegetables.
2. Cut the eggplants into medium cubes. Place in a deep cup, add salt and leave for 30 minutes. Then rinse under running water and squeeze a little. This way they will absorb less fat.
3. Chop the onion into cubes. Fry in a large amount of vegetable oil until golden brown. Let's add a little salt.
Take a frying pan with high sides. Since there must be a lot of products included.
4. Three carrots on a fine grater and add to the onion. We also add some salt.
5. We also chop the pepper into cubes, and the tomatoes into arbitrary pieces. We send all this in turn to fry with the vegetables. Again, do not forget to add salt and simmer until the vegetables begin to boil away and the mixture becomes homogeneous. At this point you need to add pepper. Stir again and transfer to a deep saucepan with a thick bottom, it is better to use a pressure cooker.
6. Now pour oil into the pan again and fry the eggplants for about 20 minutes. Place them with the rest of the vegetables.
7. Place the pan on the fire and simmer the contents for about 40 minutes over low heat, stirring constantly. At this point we taste it and add some salt if necessary. Squeeze the garlic through a press and add sugar.
8. At this time, sterilize the jars and lids.
9. To avoid adding vinegar to the caviar, it must be constantly hot. Therefore, we don’t turn off the stove and during the heating process we put it in bottles and roll it up.
The recipe is not very quick, but very tasty.
Preparing for the winter - “mother-in-law’s tongue” salad
This appetizer turns out to be very spicy. It can be eaten immediately. But if you wait at least a couple of weeks, you won’t swallow your tongue; you’ll like the taste even more. We will not sterilize the contents, but it will be stored in the refrigerator for about six months, checked!
Ingredients:
- Eggplants – 1.2 kg;
- Bell pepper – 300 gr.;
- Garlic – 1 head;
- Chili pepper – 1 pc.;
- Vinegar 9% – 50 ml;
- Vegetable oil – 1 tbsp. l.;
- Sugar – 2 tbsp. l.;
- Salt.
Preparation:
1. We wash and clean everything.
2. Vegetables, except eggplants, are cut and passed through a meat grinder.
3. Add sugar, vinegar, oil. Mix everything and set aside.
4. Cut the blue ones into circles about 1 cm thick. Place them in a deep bowl in layers. Salt each with two pinches. leave for 30 minutes. You don’t need to rinse it off afterwards, just squeeze it out a little. Fry on both sides in vegetable oil until golden brown.
5. Place hot into sterilized jars, but spill the sauce over the layers.
6. Tighten the jars and leave to cool.
How to freeze eggplants for the winter in the freezer?
Probably many of you have done this and continue to do this. This is convenient, because in winter prices are high. And sometimes you really want to cook a delicious vegetable stew or something else. I offer you several ways to do this economically without losing the taste.
Method 1 . Cut the eggplant into slices and then cut them in half. You can just put them in the freezer, but then they will be rubbery and tasteless in dishes. But to prevent this from happening, they must be blanched. How to do it? Very simple.
Place a pan full of water on the fire and bring to a boil. Place the vegetables in a sieve (not completely) and lower them into boiling water for 1 minute. They need to be pressed down during the process, otherwise they will float up. We take it out and let the excess liquid drain and cool. Only now can you put it into bags and put it in the freezer. In winter, you can add them to any dish.
Method 2. We will bake them. Take a small size. Wash the little blue ones and make punctures on them with a knife. This is necessary so that they do not burst during the process. Place on a baking sheet lined with parchment. Bake at 180° for 40 – 50 minutes. Then we cut off the stalk and make a cut on one side.
Since they contain a lot of liquid, we put them in a sieve with the cut side down. Cover the top with a plate and put pressure on it. Leave for 30 minutes. Now you can also pack 2 pieces. They can be used for stuffing and more.
Method 3. We also bake it in this version. Only now we peel the finished ones. It easily comes away from the pulp, so you can even do this with your fingers. We also put it in a sieve and under a weight. When the liquid has drained and they have cooled, distribute them into bags. I pack them one at a time. You can use it in any dishes you wish.
These are the wonderful and interesting recipes we shared with you today. They are quite easy to prepare. Their taste is just as excellent that sometimes you even regret that you did too little. Cook and treat your loved ones. See you soon!
Almost every family loves eggplant snacks, so they prepare them for future use. They carefully select the best recipes and keep them in a notebook. Little blue ones, they can be cooked in a variety of ways and are very tasty. This vegetable is simply necessary in the diet of every person. And even more so for people who adhere to proper nutrition, because they only have 24 calories
Eggplants with mayonnaise for the winter
This recipe is very successful. This simple and tasty snack will definitely be appreciated by those at home. Prepare eggplants according to this recipe, you will like them so much that next year you will cook much more
We will need:
- Eggplants – 2 kg
- Onion - 1 kg
- Garlic - 1 head
- Mayonnaise - 200 ml
- Vegetable oil - 100 ml
- Vinegar 9% – 35 ml
- Salt - to taste
Preparation:
Wash the eggplants in running water and remove the stem. Chop into medium sized pieces
Pour water into a saucepan and bring to a boil. Add a little salt, place the prepared vegetable in boiling water, reduce the heat and cook for 10 minutes. Stirring constantly and gently pressing down with a spoon
Peel the onions and cut them into half rings. Fry in a frying pan in heated vegetable oil until golden brown.
Place the cooked eggplants in a colander to drain the liquid. We send the eggplants to the fried onions. Mix thoroughly and simmer over low heat for another 10 minutes.
Press the garlic through a press and add it to the frying pan with the vegetables. Add a little salt, vinegar and mayonnaise
After mixing well, combine all the ingredients and keep on the stove for another 5 minutes. Remove from heat. Place the hot eggplants in sterile jars and cover with sterilized lids. Place the jars upside down and wrap them in a warm blanket until they cool completely. Store in a cool, dark place. From this quantity of products, approximately 6-7 jars of 280 ml each are obtained.
Bon appetit!!!
I highly recommend that you prepare this appetizer for the winter. The dish turns out very tasty, a little spicy, bright in taste. You can cook it on the stove, but the dish will turn out much tastier in a slow cooker. From the presented amount of ingredients you will get 4 half-liter jars of stew
We will need:
- Eggplants - 1.5 kg
- Carrots (large) - 2 pcs.
- Sweet bell pepper (preferably red) - 3-4 pcs.
- Garlic - 6-8 teeth.
- Chili pepper (or to taste) - 1 pc.
- Salt (or to taste) - 1-1.5 tbsp.
- Sugar - 6 tbsp.
- Vinegar 9% - 4 tbsp.
- Vegetable oil - 100 g
- Tomato paste - 6 tbsp.
- Water - 50 ml
Preparation:
Wash the tomatoes well, make a cut and place in boiling water for a minute. This will allow us to remove the skin very easily. Finely chop the peeled tomatoes. Mix with finely chopped garlic, butter, tomato paste, salt and sugar
Wash the eggplants well and cut off the stem. Grind into small pieces
Wash the bell pepper, clean the seeds, and get rid of the stalk. Let's cut into strips. Peel the carrots and grate them on a coarse grater.
On the multicooker, set the stewing mode, set the time to 1 hour, 10 minutes. After 30 minutes from the start of stewing, the vegetables will become soft. Mix gently with a wooden spatula
Place the prepared vegetable stew with eggplants in sterilized jars. Roll it under the iron lid. Wrap it in a fur coat until it cools completely. You can store this preparation in the refrigerator.
Bon appetit!!!
An excellent snack option for those who love savory flavors. Fried eggplants in spicy tomato sauce for the winter, a simple, tasty and easy to prepare recipe. Eggplant goes well with any side dish. For example, this appetizer is perfect with boiled potatoes or rice. Can be placed on a piece of bread, great for snacking
We will need:
- Eggplants – 2 kg.
- Tomatoes – 2 kg.
- Sweet pepper - kilogram.
- Hot pepper – 3 pcs.
- Garlic – 3 heads. Water
- Vegetable oil
- Vinegar – 1 glass
- Sugar – 1 glass
- Salt – 3 tbsp.
Preparation:
Wash the tomatoes, garlic, bell pepper, peel and grind in a meat grinder. Add spices and water to the resulting mass. Put on fire and cook for 10 minutes
Wash the eggplants well and remove the stem. Cut into circles of medium thickness and add to the sauce. Boil for 20 minutes. Add oil and vinegar and boil for another 5 minutes.
Mix the resulting mixture well. While still hot, put the salad into jars and roll up. Cover with a blanket and leave until completely cool.
Bon appetit! Good luck with your preparations!
This preparation is simple and quick to prepare, and it turns out very tasty. Caviar can be pureed using a blender. Or you can leave pieces of vegetables. You can store the workpiece in the refrigerator. Nothing will happen to it, and you will enjoy the taste and aroma all winter. The output is 2 jars of 0.5 liters each.
We will need:
- Eggplants - 500-600 g
- Large carrots - 1 pc.
- Onions - 2 pcs.
- Sweet bell pepper - 2 pcs.
- Fresh tomatoes - 2 pcs.
- Vegetable oil - 100-120 g
- Tomato paste - 2 tbsp. l.
- Water – 150 ml
- Garlic - 1 clove
- Coarse salt - 1 tsp.
- Sugar - 2 tbsp. l.
- Vinegar 9% - 1 tbsp. l.
- Ground red pepper - 0.5 tsp.
Preparation:
Wash the eggplants well and cut off the stem. You can remove the skin or leave it if you wish. Cut into small cubes. Place in a deep bowl, add salt and leave for 30 minutes
Cut the washed onion and bell pepper into cubes
Peel, rinse and grate the carrots
The eggplants will give juice, squeeze them well, put them in heated vegetable oil. Fry over medium heat until soft. Transfer them to a saucepan
Fry onions, peppers, carrots over medium heat until soft. About 5-6 minutes, stirring occasionally
Add diced tomatoes to the prepared vegetables. Mix everything and simmer for another 5 minutes. Place the fried vegetables in a container with the eggplants and mix
Season with salt, sugar, ground red pepper. Add tomato paste diluted in water
Mix all prepared ingredients. Simmer the eggplant caviar for 15 minutes over low heat. A couple of minutes before the end, add chopped garlic, add vinegar, stir.
Place the caviar into jars. We screw the iron lid on and turn it upside down. Cover with a blanket and leave until completely cool.
Bon appetit!!!
Eggplants with cucumbers for the winter
Eggplants appear in abundance closer to autumn. This time of year you can get them for next to nothing. How I want to quickly prepare eggplants for the winter! How cool it is to print out a jar and another for the New Year!
Perhaps you are new to cooking and don’t know the right recipes, have no idea how to cook it all tastier and more efficiently? Take eight amazing recipes and arrange a real belly feast in the cold winter!
Eggplants are vegetables from which you can prepare not only caviar, but also many other interesting things. If you love eggplants and want to enjoy them all year round, it's very easy to do - you just need to cover them for the winter.
There are many recipes for eggplant for the winter that will be appreciated, including by those for whom vegetarianism is a lifestyle, or those who are on a diet. Below are the most interesting and delicious recipes for preserving eggplants for the winter.
Canned eggplants for the winter: traditional recipe - quick and tasty
The sequence of steps for properly preparing eggplant dishes is critical. By following simple principles and changing ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help you preserve the full vitamin complex contained in the vegetable.
This dish will not take much time. But even despite its simplicity, preservation turns out to be very nutritious and tasty.
Components:
- Eggplants – 2 kilograms;
- Tomatoes – 1.2 kilograms;
- Salad pepper – 0.5 kilograms;
- Carrots – 0.5 kilograms;
- Onion – 0.5 kilograms;
- Greens – 50 grams each;
- Garlic – 1.5 heads;
- Salt and sugar - 1.5 tablespoons each;
- Oil – 0.6 liters;
Cut off the stems of the eggplants. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to add salt. Place in a bowl and leave for an hour. Peel the tomatoes.
To make this easier, immerse the tomatoes in boiling water for a couple of minutes and then rinse in cool water. Cut them into slices. Cut the onion into rings, as well as the carrots. Peel the lettuce peppers and chop them into cubes. Finely chop the garlic and herbs.
You need to put the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. Sprinkle the topmost layer - that is, the eggplants - with chopped herbs and pour oil over them.
Close the pan and place on medium gas level. The dish needs to simmer for about an hour. While it is stewing, start sterilizing the jars. When the snack is ready, transfer it to jars and cover with lids. Then sterilize in a saucepan with water for another half hour.
After rolling up the jars, place them upside down and leave them covered for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave them there.
Georgian recipe for preserving eggplant for the winter
This version of preservation, which is called “finger-licking”, will be appreciated by fans of spicy food. To store spicy eggplants in jars for the winter using Georgian cooking recipes, we will need the following ingredients:
- Eggplants – 5 kilograms;
- Salad pepper – 17 pieces;
- Garlic – 21 cloves;
- Hot pepper – 5 pieces;
- Salt – 2 tablespoons;
- Sugar – 4 tablespoons;
- Vinegar – 0.3 liters;
- Oil – 0.35 liters;
Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.
Remove seeds from the lettuce peppers and chop them in a blender. Chili is right along with the seeds, and garlic is exactly the same. In the absence of a blender, it is permissible to use a meat grinder, but this is not the most desirable option.
By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a frying pan until the light flesh begins to turn golden brown.
Place the peppers and garlic in a saucepan, pour over oil and vinegar. Boil it all and pour the eggplants into it. Add salt and sugar, and then simmer for about ten minutes.
Now you can roll the resulting mixture into prepared jars. All that remains is to turn them over, wrap them up and wait until they cool down.
Korean style eggplant
People in Korea also love to eat eggplant. And they know how to cook them deliciously too. There are numerous recipes for preparing eggplant for the winter, but the Korean method deserves respect. Try this interesting recipe - you must try it.
Components:
- Eggplants – 4.7 kilograms;
- Salad pepper – 1.2 kilograms;
- Carrots – 1.2 kilograms;
- Onion – 1.2 kilograms;
- Garlic – 2 large heads;
- Vinegar – 2 tablespoons;
- Ground hot pepper – 2 teaspoons;
- Salt - according to taste preferences.
Rinse the vegetables. Chop the eggplants into strips and add salt. And leave them to stand in peace and quiet for about an hour so that they release all their liquid.
Peeled carrots must be grated on a grater, which is used to prepare carrots in Korean. The usual one won't do here. It is better to use a special one, because cutting fresh carrots into such thin strips using a knife will be extremely troublesome.
Gut the lettuce pepper, remove the seeds, and cut into strips. Cut the onion into half rings, and pass the garlic cloves through a special garlic press. If you don’t have one, use a fine grater.
With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.
By the end of this time, fry the eggplants in a frying pan and mix with other vegetables.
Place the resulting salad in prepared jars. But it’s too early to roll up. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll it up, cover it and leave it to cool.
Eggplant lecho for the winter
A very simple and fairly quick to prepare recipe for eggplant lecho will definitely be loved by everyone in your household.
Components:
- Eggplants – 2.3 kilograms;
- Tomatoes – 2 kilograms;
- Salad pepper – 0.6 kilograms;
- Hot pepper – 2 pods;
- Garlic – 4 cloves;
- Dill – 1 bunch.
- Sugar – 0.5 cups;
- Salt – 2 tablespoons;
- Oil – 0.2 liters;
- Vinegar – 1 teaspoon.
Peel the tomatoes. To make the skin peel off easier, literally put them in hot water for a minute, and then in cool water - the skin will come off without effort. Grind the “naked” tomatoes in a meat grinder.
Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Cook for no more than a couple of minutes. While the tomatoes are cooking, remove the seeds and finely chop the peppers - both salad and hot.
Add to the tomatoes and cook for a couple more minutes. Chop the washed eggplants into small strips and also place them in a saucepan.
Finely chop the garlic and add it to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After this, you can put the caviar into jars and roll it up immediately.
For the winter, there is a great recipe for “Mother-in-Law’s Tongue” - not only will you lick your fingers, but you’ll also ask for more
This famous dish will absolutely please all lovers of spicy food. The recipe is classic and very easy to prepare, and the ingredients will help us, with the help of which we will roll up the mother-in-law’s tongue eggplants in jars for the long winter:
- Eggplant – 0.9 kilograms;
- Tomatoes – 0.9 kilograms;
- Salad pepper – 0.9 kilograms;
- Hot pepper – 5 pods;
- Garlic – 5 cloves;
- Sugar – 1 glass;
- Salt – 2 tablespoons;
- Vinegar - 0.5 cups;
- Oil – 1 glass.
Peel the eggplants. Do the same with the tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier, thanks to the sharp temperature change. Remove seeds from peppers – both salad and hot. Peel the garlic. Grind all vegetables, except eggplants, in a meat grinder.
Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplants into thin slices. Place both the eggplants and the vegetable mixture in a deep pan. Set the pan to low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Place the finished snack in jars and roll up with a key.
There is a magical eggplant recipe that allows you to prepare a mushroom-flavored snack
It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve a taste like slippery pickled mushrooms using ordinary magic. The following products will help us achieve complete resemblance to mushrooms:
- 5 garlic cloves;
- 2.5 kg of eggplants;
- 12 large spoons of vinegar;
- 2.7 liters of clean water;
- 300 grams of dill;
- 350 ml. vegetable oil;
- 5 large spoons of salt.
The magic process:
You will need a large and convenient pan. Pour vinegar, salt and heat. We remove the washed vegetables from the peel and stalk. Chop the eggplant into 2 cubic centimeter cubes. By the time the vegetable is cut, the contents in the pan should boil.
Carefully place the chopped eggplant in it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second! 
It is important at this stage to drain as much water as possible; to do this, you can place a colander over a deep dish and wait 30 minutes; by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Season with vegetable oil.
In principle, we already have eggplants ready for the winter with a recipe for cooking them like mushrooms. All that remains is to spread out more densely and cool in the refrigerator for six hours and serve chilled for the meal.
To enjoy the snack in winter, the snack will have to be reheated, placed in sterilized jars and sealed tightly.
Spicy eggplant salad for the winter
Eggplant salad for the winter with a spicy kick is a very original recipe for preservation, but certainly delicious. Due to its extremely spicy taste, people called the dish “Ogonek” eggplant. This appetizer will almost certainly become one of the most popular on your table. And, besides, in winter it will be an excellent preventative against insidious viruses.
Components:
- Eggplants – 5 kilograms;
- Hot pepper – 1 pod;
- Garlic – 5 cloves;
- Vinegar – 1 glass;
- Oil – for frying;
- Salt – for soaking.
Cut the eggplants into rings of medium thickness. Then place in salted water and put under a press. You can use a deep bowl or pan of water as a press. The eggplants should be soaked for a couple of hours. As for the amount of salt, take it at the rate of one hundred grams per liter of water.
Then drain the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.
Finely chop the pepper and press the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the spicy mixture, stir and set aside to sit for half an hour.
Place the snack in jars in layers. Alternate a layer of eggplant with pepper and garlic mixture. Before rolling up the jars, sterilize them for about half an hour. All is ready!
Ferment eggplants whole for the winter
This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad topping. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, eggplants pickled for the winter are revered by real gourmets as the most delicious recipe:
- Eggplants – 11 kilograms;
- Celery – 0.1 kilograms;
- Garlic – 0.3 kilograms;
- Bay leaf – 40 leaves;
- Salt for garlic – 1.5 tablespoons;
- For cooking you need salt - 2 tablespoons per liter of water;
- Salt for marinade - 2 heaped tablespoons per liter of water.
Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Be sure to be intact and strong. They need to be washed and the tails removed. Make a cut along the vegetable and boil a little in salted water. This will help remove the possible bitterness of the fruit itself. Drain the water and place the eggplants in a separate bowl.
Peel and grate the garlic, then mix it with salt. Rub the eggplants at the cut site with this simple puree. Place bay leaves and celery on the bottom of the jars, and then the eggplants.
Use salt water as a marinade. Boil and cool it and only then pour in the vegetables. Roll up the jars with lids and leave them just like that indoors for five days. After this time, move them to a cooler place.
Stuffed eggplants
An easy recipe for an intriguing and very tasty dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:
Components:
- Eggplants – 0.9 kilograms;
- Salad pepper – 1 piece;
- Hot pepper – 1 pod;
- Carrot – 1 large piece;
- Garlic – 2 heads;
- Parsley – 1 bunch;
- Dill – 1 bunch;
- Salt for garlic – 1 tablespoon;
- Cooking salt – 1 tablespoon;
- Vinegar - 2 cups.
Cut off the tail of the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Cool and place under a press to remove excess water.
Peel and finely chop the carrots. Remove seeds from the salad pepper and cut into small pieces. Do the same with hot peppers. Peel the garlic and put it in a crush or grate it. Stir the garlic into the salt and then toss the vegetables together.
Cut the eggplants lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic filling.
Place the greens in pre-sterilized jars and place the eggplants. Pour vinegar over them and cover with a lid. Sterilize for half an hour. Now you can roll it up. All that remains is to wrap it up and leave the eggplants stuffed for the winter alone for a couple of days.
Eggplant is a vegetable that many people love, and there are so many ways to prepare it. And although today they are available all year round, the cost of fresh eggplants in winter is quite high. That’s why many people try to prepare more of them during the season. This collection of recipes is suitable for lovers of spicy dishes, from which you will learn how to cook spicy eggplants.
Recipes for spicy eggplants for the winter
First recipe
Ingredients:
Mix all the ingredients thoroughly. Vegetables must be fresh, without damage, scuffs or dents. And tomatoes and peppers must be meaty. Wash the vegetables in running water and dry with napkins. Cut off the stems of the eggplants cut them into slices. Add water to a deep saucepan and add salt. Soak the eggplants in this solution to remove all bitterness, leave for half an hour. Sterilize the bottles. Wash the lids and jars thoroughly with soda and rinse with clean water.
Peel the garlic cloves, grind the tomatoes through a meat grinder to obtain a homogeneous mixture. Using a knife, cut off the stems of sweet and hot peppers and remove the seeds. Combine pepper and garlic in a blender. Add this mixture to the tomatoes, also add salt, vinegar and oil, mix. Place the mixture over low heat and simmer for one hour. While the mixture is boiling, fry the eggplant slices in a frying pan. Pour the mixture into bottles, place blue circles on top. At the end, roll up the bottles with a lid and place them upside down until they cool.
The second recipe for preparing spicy eggplants for the winter
Ingredients:
- salt – 1.5 tbsp;
- butter – 220 gr.;
- kilogram of eggplant;
- sugar – 220 gr.;
- garlic cloves – 8 pcs.;
- bell pepper – 7 pcs.;
- acetic acid – 150 g;
- A liter of tomato juice.
Wash the blue ones and remove the stem. Cut all vegetables into slices 5-7 mm wide. Place these circles in a deep pan, add salt, let it sit for about an hour. At the same time, start preparing the sauce. Add all the tomato juice to a large enamel saucepan. You can make it yourself or buy it ready-made in the store. Add acetic acid, sugar, butter, salt to the juice, squeeze the garlic using a press. Mix the ingredients for the sauce, set on fire, gradually bring to a boil, stir occasionally.
Squeeze out the slices of vegetables that have already steeped and place them in the hot sauce. Peel the sweet pepper from seeds and cut into strips. Add to sauce with remaining vegetables. Stir the contents of the pan and let the mixture boil. When boiling begins, boil the entire mixture for half an hour, stirring it occasionally. While all this is cooking, prepare bottles for sealing. Clean them thoroughly with baking soda, rinse in boiling water, and pasteurize for 20 minutes. Pour the mixture into them and roll up tightly.
The third recipe for preparing spicy eggplants for the winter
Components:
Wash the blue ones, cut them without skin into long strips. Place the vegetables in a deep saucepan, add salt, wait 6-7 hours, stirring occasionally. Cut the peppers and onions into strips, grate the garlic cloves or use a press. Mix everything. Mix fried eggplants with chopped vegetables and add vinegar.
Recipe for cooking spicy eggplants without sterilization
Components:
- clove of garlic – 4 pcs.;
- blue ones - 2 pcs.;
- half a lemon;
- soy sauce – 3.4 tbsp;
- sugar – 1.4 tbsp;
- parsley - one bunch;
- roasted sesame seeds;
- ground hot pepper.
Wash the vegetables, cut in half until tender bake in the oven. After baking, the blue ones should remain elastic and soft. Cut them into small cubes and place in a salad bowl. Add onions and garlic here. Pour over the sauce, lemon juice, add seeds, seasonings, sugar, mix thoroughly, let steep for 1-2 hours. To preserve the blue ones in bottles, you need to prepare a marinade with the addition of vinegar, and then put them in jars and roll them up.
Recipe for spicy eggplants with garlic for the winter
Products:
Prepare all ingredients. Remove the peel from the garlic, wash and dry. Wash the parsley and dry with paper towels. Chop finely. Place both types of peppers and tomatoes in a colander and rinse thoroughly under running water. Remove the green part from the tomato and cut into 4 pieces.
Cut the bell pepper halve, remove seeds, cut into large strips. Cut the hot pepper into large pieces. Remove the tails from both sides of the eggplant, cut into slices, add salt. Let it sit for one hour to get rid of the bitterness. Fry the rings in oil until they have a beautiful golden color.
Prepare the filling: cut the tomatoes, grind in a meat grinder, wipe with a sieve to remove seeds and peel, place in a suitable pan. Add garlic, sweet and hot peppers to the tomatoes. Add parsley, sunflower oil, salt, sugar, acetic acid. Mix this mixture and taste it. Place a layer of blue ones in sterile bottles and fill to the top with dressing. Sterilize jars for no more than 30 minutes. Carefully remove and cover tightly. Turn upside down until completely cool.
Recipe for spicy eggplant rolls for the winter
Products:
- spices for Korean dishes – 1.4-2 tbsp;
- granulated sugar - to taste;
- kilogram of eggplant;
- sunflower oil – 70 ml;
- garlic cloves – 7 pcs.;
- vinegar;
- carrots – 400 gr.
Peel the garlic, grate or mince it using a garlic press. Wash the carrots, trim the peel, and grate them. It is advisable to choose eggplants with small seeds and thick skin. Wash the vegetables, cut off the peel and stalks. Cut into thin circles and place in a saucepan. Add salt and let it brew for half an hour.
While the little blue ones are brewing, prepare the Korean carrots. Place the grated carrots, Korean seasoning and chopped garlic into a deep saucepan and mix. In a separate container, boil vinegar with added oil. Add boiling oil to carrots, mix thoroughly. Add salt and sugar.
When the eggplants are steeped, drain them in a colander, wash them thoroughly, squeeze out excess moisture, and dry. Heat the oil in a frying pan, fry the blue slices until golden brown. Place on a plate lined with paper towel. Let cool a little until you can roll rolls. Place a spoonful of the prepared filling on each circle and roll it up. Sterilize bottles with caps.
Place the rolls tightly into dry bottles. If there is any liquid left from the carrots, add it to the bottles. Place full jars in a pan on a piece of material, add warm water to the very top of the pan, place on the stove, sterilize after boiling for half an hour. Remove the jars and seal the lids tightly.
Eggplant salad recipe for the winter
Ingredients:
- bell and hot peppers – 3 pcs.;
- medium eggplant – 7 pcs.;
- table vinegar – 120 gr.;
- salt – 1.4 tsp;
- spices for Korean salads.
Cut the skin off the blue ones, cut them in half lengthwise, and put them in boiling water. After five minutes, take it out, let it cool, and squeeze it out a little. Cut the vegetables into strips. Peel the peppers from seeds and tails, cut into small strips. Combine all ingredients in a saucepan, mix and let sit in the refrigerator. After just 20 minutes, the snack is ready and can be consumed. You can also roll up a snack for the winter. Why do you need to prepare a filling with the addition of vinegar.
Recipes for savory eggplant appetizers for the winter
Recipe for spicy eggplant snack for the winter
Components:
Prepare the bottles for seaming: wash them with a soda solution and heat them. Wash the eggplants, remove the stems. Cut the vegetables into 10 pieces. Add salt, mix well, let sit for half an hour. After soaking, wash them under running water. The salt will absorb all the excess moisture and give the blue ones density. In this case, the vegetables will not turn into mush.
Place the blue ones in a container, fill with water, and set on fire. Boil for five minutes, and then drain the water. Prepare the ingredients for the marinade: wash both types of peppers, remove the seeds, and place in another container. Add oil and vinegar, add sugar, a little salt, and place on the stove. Let the marinade boil, pour into the cooled vegetables. Place the pan with eggplants on the fire and bring the contents to a boil again. Leave on the stove for five minutes until they are fully cooked. Pour the contents of the pan into prepared bottles and close with metal lids.
Tatar appetizer for the winter
Bring to a boil 3.4 liters of tomato juice, mix with 2.4-3 tbsp. salt, one glass of vinegar, 2 glasses of vegetable oil, a glass of sugar. Grind 5 garlic cloves and several hot peppers through a meat grinder and add to boiling tomato juice. After boiling, mix the juice with sweet pepper, cut into slices. Add blue rings. Cook for half an hour. Place into clean bottles.
Eggplant recipe in adjika
Peel the tomatoes, put them in boiling water for a few minutes, remove the peel. Using a meat grinder, grind three peeled peppers, 220 gr. garlic cloves and prepared tomatoes. Add salt and sprinkle sugar on top. Let the adjika simmer for 15 minutes. Slowly add 160 ml of vinegar and evaluate the taste. Wash the eggplants, fry them, lay them out, pour them with adjika, and roll them up.
Recipe for a delicious eggplant snack for the winter
Cut 5 kg of blueberries crosswise into not very large pieces, add salt, place in a flat bowl, let sit for 30 minutes so that the pieces release their juice. Three pieces of bitter pepper and a kilogram of bell pepper, a bunch of dill, 330 gr. garlic, mince using a meat grinder. Add 240 ml of vinegar and 130 g to the mixture. Sahara. Stir well to dissolve the sugar. Remove the blue slices from the frying pan separately, dip them in the dressing, place them in layers in steamed bottles, and then roll them up.
Hassle-free snack
Let the water boil, add 120 g. salt and 140 ml of vinegar, add 3 kg blue cubes, cook for 5 minutes. Heat 270 mg of oil in a separate container and place the boiled blueberries in it. Mix the snack well and place in sterilized bottles.
Salad "Ogonyok"
Cut 5 kg eggplant into square pieces, add salt to remove bitterness, cook in boiling water, after five minutes of cooking, let cool. Grind 220 gr. garlic, a bunch of parsley, dill, three hot peppers. Add salt, 270 ml of vinegar, and several glasses of vegetable oil to this mixture. Add the marinade to the vegetables, mix, pour into jars.
Spicy appetizers are very popular among connoisseurs of original dishes and can eat them with spoons, but the main purpose of these appetizers is to dilute the taste of other bland dishes. In order not to be at the stove all the time in the evening, housewives came up with many winter savory snacks, which immediately found their fans. Quite a few recipes for these snacks. cooked in Korea and Georgia. In these countries they are mandatory at every feast. Do not forget that very spicy foods should not be consumed by people who have problems with the digestive system.
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