Winter preparation of eggplant. Delicious eggplant salads for the winter: golden recipes. Harvesting for the winter of eggplant "rustic"

Marinated eggplant.

Ingredients:

• 3 kg eggplant
• 50 g garlic
• 3-5 bay leaves
• 10-15 black peppercorns

For marinade:

• 1.5 liters of water
• 50 g sugar
• 60 g salt
• 200 ml 9% vinegar

Cooking method:

Cut off the stalks of eggplants, pierce in several places. Dip in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Put spices and garlic cloves at the bottom of sterilized jars. Fill jar tightly with eggplant. For the marinade, bring water with salt and sugar to a boil, pour in the vinegar. When it boils, remove from heat. Pour hot marinade over eggplant. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap jars with eggplants marinated according to this recipe until cool.

Marinated eggplant with peppers.

Ingredients:

• 2.5 kg eggplant
• 100 g red bell pepper
• 30 g fresh hot pepper
• 50 g garlic
• 100 ml 9% vinegar

For brine:

• 1 liter of water
• 30 g salt

Cooking method:

Before pickling eggplant for the winter, bell pepper you need to cut into slices, hot pepper - rings, garlic - slices. Remove the stalk from the eggplant. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. In small portions, lower the eggplants into boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar into the bottom of the jars, put a little garlic and pepper. Lay the eggplants tightly on top, sprinkling with garlic, hot and bell pepper. Separately, prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover jars with lids and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

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Ingredients:

• 1 kg eggplant
• 50 g parsley and cilantro
• 30 g garlic
• 15 g salt
• 20 ml 9% vinegar

Cooking method:

For this delicious and quick recipe for pickled eggplants, you need to remove the stalk from vegetables, make a long side cut in the form of a pocket. Dip the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release bitterness. Grind greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, pour over the brine, pour in the vinegar. Cover jars with lids and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll up and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 150 g greens (celery, parsley, dill)
• 100 g onion
• 40 g garlic

For marinade:

• 1.8 liters of water
• 60 g salt
• 200 ml 9% vinegar
• 2-3 bay leaves
• 3-4 black peppercorns

Cooking method:

To pickle eggplants for the winter according to this recipe, you need to remove the stalk from vegetables, blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release bitterness. Finely chop the greens and onion, add the garlic passed through the press. Make a slit lengthwise in each eggplant, put some stuffing inside. For marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour eggplants with hot marinade and put under oppression for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplant prepared according to these recipes:

Salted eggplant with celery.

Ingredients:

• 5 kg eggplant
• 50 g garlic
• 10 g salt
• Bay leaf
• celery greens

For brine:

• 1 liter of water
• 70 g salt

Cooking method:

Before salting the eggplant, remove the stalks from the vegetables, make a deep incision in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put under oppression to glass water. Grind the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery greens on the bottom of the salting container, put the eggplants on top and cover with the remaining greens. For the brine, boil water with salt, let cool. Pour the cold brine over the eggplants so that it completely covers the vegetables. Cover the container with a lid and leave room temperature for 5 days. Then rearrange in the refrigerator. Before use, cut the eggplant into slices and season with vegetable oil.

Salted eggplant with garlic.

Ingredients:

• 1 kg eggplant
• 50 g garlic

For brine:

• 1 liter of water
• 50 g salt
• 2-3 bay leaves
• 3-4 peas allspice

Cooking method:

For this homemade for the winter in small eggplants, you need to make a deep incision in the form of a pocket. Put the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic, stuff the eggplant. Pack vegetables tightly into a bowl. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store the salted eggplant prepared according to this recipe in a cool place.

Ingredients:

• 1 kg eggplant
• 70-100 g dill and parsley
• 30-40 g salt

Cooking method:

Before salting eggplants for the winter, they must be thoroughly washed, 10-12 punctures made with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkling with herbs, salt and compacting so that the liquid stands out. Install oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

• 1 kg eggplant
• 200 g carrots
• 50 g parsley root
• 50 g onion
• 20 g garlic
• 15 g parsley
• a few sprigs of celery

For brine:

• 500 ml water
• 20 g salt

Cooking method:

In small eggplants, make a deep incision in the form of a pocket. Boil 1 liter of water, add 30 g of salt. Dip eggplants in boiling brine, blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrot, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. For the brine, bring water and salt to a boil, cool. Pour eggplants with warm brine, set oppression on top. Salted eggplants prepared for the winter according to this recipe are left at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato-vegetable filling.

Ingredients:

• 2 kg eggplant
• 2 kg tomatoes
• 1 kg onion
• 400 g bell pepper
• 300 g carrots
• 30 g salt
• vegetable oil for frying

Cooking method:

To preserve eggplant according to this recipe, the vegetables must be peeled, cut lengthwise with tongues, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or pass through a meat grinder, put the mass on the fire and simmer for 20 minutes after boiling. Rinse eggplant, dry, fry in oil on both sides until golden color. Then put in jars, shifting stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplant.

Ingredients:

• 2 kg eggplant
• 70 g parsley and dill
• 250 ml vegetable oil
• 100 ml 9% vinegar
• 15 g garlic
• 30 g salt
• 10g sugar
• 5-8 g of ground red and black pepper

Cooking method:

Wash eggplant thoroughly, cut into circles and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out oil. Grind the garlic, mix with salt, sugar, vinegar and ground pepper. Lubricate the eggplants with the resulting mixture and put in sterilized jars, shifting with sprigs of greenery. Bring the remaining oil to a boil, carefully pour into jars, sterilize for 10-15 minutes (the time is indicated for jars of 0.5 l).

As shown in the photo, canned eggplants according to this recipe must be rolled up, turned over and wrapped until cool:

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Ingredients:

• 3 kg eggplant
• 3 kg tomatoes
• 1 kg bell pepper
• 100 g garlic
• 30-50 g fresh hot pepper
• 80-100 g salt
• 200-300 g sugar
• 200 ml vegetable oil
• 50 ml 9% vinegar

Cooking method:

For this recipe canned salad for the winter, eggplant should be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables with a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in the vinegar. Put eggplant in a boiling mass, simmer over medium heat for 20 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg tomatoes
• 2 kg eggplant
• 2 kg bell pepper
• 1 kg onion
• 200 g carrots
• 50 g garlic
• 50 g fresh hot pepper
• 200 ml vegetable oil
• 100 ml 9% vinegar
• 100 g salt
• 100-150 g sugar
• 5 g ground black pepper

Cooking method:

Cut eggplant into semicircular slices, bell pepper and onion into half rings. Grind tomatoes, hot peppers and carrots with a blender or pass through a meat grinder, put in a saucepan, bring to a boil, add oil. Put the chopped bell pepper, onion and eggplant to the vegetables, simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. decompose hot salad from canned eggplant according to this recipe, into prepared jars, roll up, turn over and wrap until cool.

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Sauté eggplant.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 350 g bell pepper
• 300 g carrots
• 100 ml vegetable oil
• 30 g salt
• 20 g sugar
• garlic and parsley to taste

Cooking method:

For this recipe for pickled sauté for the winter, eggplants must be thoroughly washed, cut into cubes, soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell pepper into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, pour in the oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Pour the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Sauteed eggplant "Generous garden".

Ingredients:

• 1 kg eggplant
• 500 g zucchini
• 500 g carrots
• 500 g onion
• 70 g garlic
• 1 l tomato juice
• 100 ml vegetable oil
• 50 ml 9% vinegar
• 50-75 g sugar
• 30 g salt
• ground black and hot pepper to taste

Cooking method:

Eggplant, zucchini, carrots and onions cut into cubes, fry in oil. Bring tomato juice to a boil, pour into a saucepan with vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious marinated eggplant prepared according to this recipe should be laid out in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

• 1.5 kg eggplant
• 500 g bell pepper
• 500 g onion
• 50 g garlic
• 500 ml tomato juice
• 30 g salt
• 75-100 g sugar
• 100 ml vegetable oil
• 20 ml 9% vinegar

Cooking method:

In order to quickly and tasty pickle eggplants according to this recipe, you need to cut the vegetables into large cubes, chop the garlic. Connect tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onions and bell peppers into boiling tomato juice, simmer for 2-3 minutes after boiling. Then add eggplant, simmer another 8-10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 1 kg eggplant
• 1 kg bell pepper
• 200-300 g carrots
• 50 g garlic
• 1 liter tomato juice with pulp
• 150 ml vegetable oil
• 35 ml 9% vinegar
• salt and sugar to taste

Cooking method:

Before you cook pickled eggplant, you need to combine tomato juice and oil, bring to a boil. Cut vegetables as desired. Put eggplants and carrots in a boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

• 3 kg eggplant
• 150 g garlic
• 100 g fresh hot pepper
• 700 ml water
• 100 ml 9% vinegar
• 100 ml vegetable oil
• 30 g salt
• 150 g sugar

Cooking method:

To pickle eggplants as indicated in this recipe, they need to be peeled, cut into cubes. Grind garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar, bring to a boil. Put the eggplant, pepper and garlic into the boiling mixture, simmer for 20-30 minutes. Arrange the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos "Marinated eggplant for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 40-50 g basil
• 20 g garlic
• 70 g honey
• 10 g salt
• 60 ml 9% vinegar
• 100 ml vegetable oil

Cooking method:

Before canning eggplants, they must be thoroughly washed, cut into slices about 1 cm thick, dipped in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then put it in a colander, let the water drain. Cut the tomatoes into slices, put on the bottom of a thick-walled dish. Put eggplants on them, simmer under the lid for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Arrange the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Georgian canned eggplants.

Ingredients:

• 2 kg eggplant
• 1 kg tomatoes
• 200 g garlic
• 1 bunch of dill greens
• parsley and cilantro
• 30 g salt
• 50 g sugar
• 200 ml vegetable oil
• 30 ml 9% vinegar
• 5-8 g suneli hops
• 5-8 g ground paprika

Cooking method:

This is one of the best eggplant recipes for the winter for those who love Georgian cuisine. Eggplants should be cut into slices 1-1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fried on both sides in half the oil norm. Pass the tomatoes through a meat grinder, add salt, sugar, spices, the remaining oil, bring to a boil. Boil the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, mix and remove from heat.

As shown in the photo, in order to preserve eggplants according to this recipe, they must be laid out in prepared jars, pouring over the prepared sauce:

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Cover jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 l jars). Then roll up, turn over and wrap until cool.

Ingredients:

• 1.5 kg eggplant
• 150 g garlic
• 150 g walnuts
• 50 g parsley and cilantro
• 10 g fresh pepper Chile
• 50 ml vegetable oil
• 20 g salt
• 50 ml 9% vinegar

Cooking method:

Cut eggplant into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the oil. Fry the eggplant in the remaining oil on both sides. So, we preserve eggplants for the winter according to this recipe: for this, you need to put a spoonful of nut mass on the bottom of the prepared jars. Then lay out the hot eggplant, layering walnut sauce. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

• 1-1.2 kg eggplant
• 400 g tomatoes
• 300 g onion
• 30 g garlic, 30 g parsley
• 100 ml vegetable oil
• 30 g salt
• ground black pepper to taste

Cooking method:

For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, warmed up and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into slices 1.5-2 cm thick, dip in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings, fry quickly. mix tomato, fried onion, finely chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. Put a little tomato in sterilized jars, then lay the fried eggplants, pouring with tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the eggplant blank and wrap until cool.

Ingredients:

• 1 kg eggplant
• 500 g tomatoes
• 40 g onion
• 10g garlic
• 30 g greens (parsley, celery, dill)
• 25 g sugar
• 15-20 g salt
• 50 ml vegetable oil

Cooking method:

To prepare eggplant for the winter according to this recipe, vegetables must be thoroughly washed, cut into circles about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Put the fried eggplant in sterilized jars. Peel the tomatoes, chop, put in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt, sugar, simmer for a few minutes. Pour eggplants with boiling marinade. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap until cool.

Here you can see a selection of photos for recipes for canned eggplant for the winter:

Fried eggplant in pepper marinade.

Ingredients:

• 2 kg eggplant
• 500 g bell pepper
• 100 g garlic
• 200 ml vegetable oil
• 70 ml 9% vinegar
• ground hot and black pepper
• salt to taste

Cooking method:

For this recipe, eggplants need to be cut into circles, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind bell pepper and garlic with a meat grinder or blender, pour in vinegar. Bring the mixture to a boil, add salt and pepper to taste. Put the fried eggplant and pepper mixture in layers in sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplant with tomatoes and garlic.

Ingredients:

• 1 kg eggplant
• 1 kg tomatoes
• 100 g garlic
• 200 ml vegetable oil
• 10 ml 9% vinegar
• 5 g ground black pepper
• salt to taste

Cooking method:

For this delicious preparation, eggplants must be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then take out, cool, cut into circles and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Pour into sterilized liter cans a layer of eggplant, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the jars to the top, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids, sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

• 3 kg eggplant
• 150 g garlic
• 50 g fresh hot pepper
• 150 ml 9% vinegar
• 150 ml vegetable oil
• 10 g salt

Cooking method:

Wash the eggplant thoroughly, cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, put on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200 ° C for 10 minutes, turn over to the other side and bake for another 10 minutes. Pass the garlic, Bulgarian and hot peppers through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Layer eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then jars with eggplant preparations for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

• 3 kg eggplant
• 2.5 kg tomatoes
• 1.5 kg of bell pepper
• 50 g fresh hot pepper
• 50 g garlic
• 200 g sugar
• 60 g salt
• 250 ml 9% vinegar
• 250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, tomatoes, garlic, bell and hot peppers must be passed through a meat grinder. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplant, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put the eggplant in the tomato mass, simmer for 20 minutes.

As seen in the photo, hot billet from eggplant prepared for the winter according to this recipe, you need to decompose into sterilized jars, roll up, turn over and wrap until cool:

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Marinated eggplant "Spark" with honey.

Ingredients:

• 3 kg eggplant
• 1 kg red bell pepper
• 180-200 g garlic
• 50 g fresh hot pepper
• 200 ml 9% vinegar
• 200 g honey
• salt to taste
• vegetable oil

Cooking method:

To prepare an eggplant blank according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Pass the garlic, Bulgarian and hot peppers through a meat grinder or chop in a blender, add honey, vinegar and salt. Mix thoroughly to dissolve the honey. Layer the eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with Korean carrots.

Ingredients:

• 2 kg eggplant
• 500 g carrots
• 300 g onion
• 120-150 g garlic
• 100 ml vegetable oil
• spices for carrots in Korean

For marinade:

• 800 ml water
• 200 ml 9% vinegar
• 90 g salt
• 200 g sugar

Cooking method:

This is one of the best eggplant preparations for those who love Korean cuisine. Eggplant cut into slices 0.8-1 cm thick, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half the norm of oil and bake in the oven at a temperature of 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for Korean carrots. Heat the remaining oil in a frying pan, add spices, mix and pour over the carrots. Add the garlic passed through the press to the carrots, mix, leave for 15 minutes. Put eggplants in prepared jars, shifting with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour in hot marinade into jars, cover them with lids and sterilize: jars with a volume of 0.5 l - 15 min, 1 l - 20 min. Then roll up, turn over and wrap until cool.

Cooking method:

For a delicious preparation according to this recipe, eggplants need to be cut into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, onion into half rings, grate the carrots for Korean vegetables. Combine all prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Ignite the spices and oil for a couple of seconds in a pan, pour into the vegetables, mix, leave for 2 hours so that the juice stands out. Then put on moderate heat and simmer for 10 minutes. Put the hot salad together with the resulting marinade into sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to pickle eggplant:

Canned spicy eggplant

Ingredients:

• 3 kg eggplant
• 300 g carrots
• 500 g bell pepper
• 100 g garlic
• 100 g parsley
• 1 liter of water
• 100 ml 9% vinegar
• 50 g fresh hot pepper
• 150 ml vegetable oil
• 90 g salt
• 200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and core, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Bulgarian pepper cut into half rings, carrots - large straws. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Put all the vegetables, bring to a boil and simmer for 20 minutes. Pour the mass into sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

• 1 kg eggplant
• 400 g bell pepper
• 250 g onion
• 250 g carrots
• 500 ml sour apple juice
• 25 g garlic
• 20 g salt
• vegetable oil for frying

Cooking method:

To prepare such a delicious preparation for the winter, eggplants need to be cut into circles 1-1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry vegetables in oil for a few minutes, salt, pour Apple juice and simmer for 10-15 minutes. Put eggplants in prepared jars, layering with stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

• 1 kg eggplant
• 400 g onion
• 500 g tomatoes
• 150 ml vegetable oil
• salt and ground black pepper to taste

Cooking method:

Eggplant cut into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then put the chopped tomatoes, simmer for 15 minutes. Add salt and ground black pepper to taste. Arrange the hot homemade eggplant preparation in sterilized jars. Sterilize jars with a volume of 0.5 l for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.7 kg eggplant
• 100 g garlic
• 120 g dill greens
• 100 ml vegetable oil

For marinade:

• 1 liter of water
• 40 g salt
• 80 ml 9% vinegar

Cooking method:

This is one of the most delicious eggplant preparations, where vegetables resemble mushrooms in taste. Small eggplants need to be cut. Combine ingredients for marinade and bring to a boil. Dip the eggplant in small portions into the marinade and blanch for 3 minutes from the moment of boiling. Drain in a colander, let the liquid drain. Finely chop the garlic and dill, combine with eggplant, pour in vegetable oil, mix. Put the mass into sterilized jars, cover with lids and sterilize jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and wrap until cool.

Eggplant is also beautifully called " blue vegetables for their, of course, pleasant and unusual appearance, color. In addition, you probably noticed that if cut eggplants lie in the air for a long time, then their white inside turns blue. This is due to the contact of certain

components with air. Eggplant for the winter, cooking recipes in perfect different variations are offered to housewives in a separate thematic section.

Eggplants for the winter, cooking recipes without sterilization are considered the simplest. The bottom line here is that the jars in which the salad or appetizer has already been laid out will not additionally need to be kept in a water bath. But, this does not mean that you can just take any jar and throw a seam into it. Pre-cans will still need to be washed with soda, then rinsed under cold water and sterilize empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it there for about a quarter of an hour.

Eggplant for the winter, mother-in-law's tongue recipes is perhaps the most popular salad option. We know that eggplant, in any form and method of preparation, is ideally combined with garlic. In this type of seaming garlic, you need to use a lot, because the name "mother-in-law's tongue" obliges this seaming option to be sharp. For spiciness, someone, in addition to garlic, adds grated horseradish root, hot pepper even with grains to the jars! Here you already need to understand how much you and your family members are really lovers of spicy food.

Eggplants for the winter, cooking recipes with photos help to better understand how the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to simply look at the composition of the ingredients and start creating their own. culinary masterpieces for the winter. Although, step by step photos make the process much easier and experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation.

And you can also make eggplant for the winter, cooking recipes like mushrooms. If you try to correctly combine seasonings and additional greens, then eggplants will indeed taste like mushrooms. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. Even children can eat them, while mushrooms are recommended to be included in the children's diet only from 7-8 years old.

20.07.2018

Eggplant caviar for the winter "Lick your fingers"

Ingredients: eggplant, carrots, Bell pepper, onion, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oil

I really like eggplant caviar and every year I prepare it for the winter. Most of all I like the option eggplant caviar through a meat grinder, which I described to you.

Ingredients:

- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp salt;
- half st.l. Sahara;
- 1 tbsp vinegar;
- a third of a glass of vegetable oil.

27.06.2018

Eggplant with honey for the winter

Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, water

Ingredients:

- 800 grams of eggplant,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tablespoons honey,
- 100 ml. vinegar,
- 300 ml. water.

05.04.2018

Eggplant caviar for the winter

Ingredients: eggplant, carrot, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oil

I suggest you cook very tasty eggplant caviar for the winter. I have detailed the recipe for you. so you shouldn't have any problems with cooking.

Ingredients:

- 400 grams of eggplant,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- hot peppers,
- 2 tablespoons tomato paste,
- one and a half tablespoons Sahara,
- 1 tsp salt,
- 2 tablespoons vinegar,
- 100 ml. vegetable oils,
- 2 pinches of ground black pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare for the winter this very tasty salad of zucchini and eggplant. This salad can certainly be considered vitamin. In winter, you can open it to any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplant,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp Sahara,
- 1 tsp salt,
- 70 ml. vegetable oils,
- 2 tablespoons vinegar,
- 3 cloves of garlic.

30.03.2018

Eggplant with beans for the winter

Ingredients: eggplant, carrot, onion, pepper, bean, tomato juice, garlic, vinegar, oil, sugar, salt, paprika

I suggest you cook a very tasty winter preparation- eggplant with beans for the winter. I have detailed the recipe for you.

Ingredients:

- half a kilo of eggplant,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice
- 4 cloves of garlic,
- hot peppers,
- 4 tablespoons vinegar,
- 80 ml. vegetable oils,
- 1 tbsp Sahara,
- 1 tsp salt,
- 1 tsp paprika.

27.03.2018

Tartar eggplant for the winter

Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepper

There are a lot of eggplant preparations for the winter, but I am sure that such eggplants are Tatar for the winter. Be sure to cook this delicious and easy-to-cook preparation.

Ingredients:

- a liter of tomato juice,
- 0.7 tbsp salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplant,
- head of garlic
- a pod of hot pepper.

27.03.2018

Eggplants like mushrooms for the winter

Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oil

Eggplant can be prepared as delicious food, and preparation for the winter. Today I have prepared for you a recipe for delicious eggplant mushrooms for the winter.

Ingredients:

- half a kilo of eggplant,
- bunch of dill
- 3 cloves of garlic,
- hot peppers,
- 1 tbsp salt,
- 1 tbsp Sahara,
- 4 tablespoons vinegar,
- 100 ml. vegetable oil.

05.11.2017

Eggplant spicy with garlic and hot pepper for the winter

Ingredients: eggplant, garlic, hot pepper, salt, vegetable oil, vinegar

Very simple and quick recipe spicy eggplants with hot peppers I have prepared for you today. The preparation is directly burning, so this dish is for true connoisseurs of thrills)

Ingredients:

- eggplant - 500 grams,
- garlic - 2 heads,
- hot pepper - 4 pcs.,
- salt - half a tablespoon,
- vegetable oil - 1 tbsp,
- vinegar - 1 tsp

01.11.2017

Lecho of eggplant and bell pepper for the winter "Lick your fingers"

Ingredients: eggplant, sweet pepper, onion, tomato juice, salt, sugar, vinegar

if you love classic lecho, then you will surely like eggplant and bell pepper lecho. In such a performance, the well-known blank only wins - both the taste and its appearance are simply excellent!
Ingredients:
- eggplant - 1.5 kg;
- sweet pepper - 0.8 kg;
- onion - 0.5 kg;
- tomato juice - 1 liter;
- salt - 0.5 tbsp;
- sugar - 100 gr;
- vinegar - 30 gr.

14.10.2017

Eggplants for the winter "Teschin language" without sterilization

Ingredients: eggplant, tomatoes, bell pepper, hot pepper, garlic, parsley, salt, sugar, vinegar, vegetable oil

From eggplants for the winter there is a lot of preservation, one of the most successful is the Mother-in-Law tongue salad. You will certainly appreciate the taste of such a workpiece, and the appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplant - 1 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - a small amount;
- salt - 1 tablespoon;
- sugar - 3 tablespoons;
- vinegar 9% - 3 tablespoons;
- vegetable oil - 100 gr;
- vegetable oil for frying.

10.10.2017

Eggplant "Spark"

Ingredients: eggplant, bell pepper, hot pepper, salt, vegetable oil, garlic, table vinegar

Bright, very sharp delicious eggplant"Spark" has long taken its place of honor in cookbooks many hostesses. If for some reason you still don’t have this recipe, get to know it as soon as possible and cook it by all means!
Ingredients:
- 1 kg of eggplant;
- 0.5 kg of sweet pepper;
- 1-2 pieces of hot pepper;
- 10 cloves of garlic;
- 100 ml of vegetable oil;
- 1 tsp coarse salt;
- 50 ml table vinegar 9%.

10.10.2017

Spicy eggplant with pepper for the winter

Ingredients: sweet pepper, eggplant, salt, vegetable oil, tomatoes, garlic, vinegar, hot pepper

Autumn gave us bountiful harvest eggplant, blue vegetables delight us not only beautiful color, but also a bright rich taste in preparations for the winter. Today we will prepare an unusually spicy and spicy salad, add tomatoes and sweet bell pepper to the eggplants.

Ingredients:
- 1.5 sweet peppers;
- 600 gr. eggplant;
- 1.5 tsp salt;
- 1.5 tablespoons vegetable oil;
- 500 gr. tomato;
- 100 gr. garlic;
- ½ tbsp vinegar;
- 2 hot peppers.

09.10.2017

Eggplant in tomato sauce

Ingredients: tomatoes, eggplant, garlic, vegetable oil, salt, sugar, vinegar

Spicy spicy eggplant tomato sauce will complement any of your dishes with their colorfulness, tenderness and piquancy. You should definitely do this amazing blank for the winter!

To prepare a dish, take:

- 1 kg of tomatoes;
- 1 kg of eggplant;
- 1 head of garlic;
- 200 g of vegetable oil;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. vinegar.

04.10.2017

Eggplants like mushrooms for the winter without sterilization

Ingredients: eggplant, garlic, dill, parsley, bay leaf, water, peppercorns, salt, vinegar

Of the little blue ones, you can close a lot of good blanks, but separately it is worth remembering eggplants like mushrooms for the winter. Such preservation will become a real hit among others and will surprise the hostess not only excellent taste but also ease of preparation.
Ingredients:
- eggplant - 800 gr;
- garlic - 4-5 cloves;
- dill - 1 medium bunch;
- parsley - 1 medium bunch;
- bay leaf - 2-3 pieces;
- water - 1 liter;
- peppercorns - 4-5 pcs;
- coarse salt - 1 tbsp;
- vinegar 9% - 30 gr.

02.10.2017

Overseas caviar from eggplant

Ingredients: eggplant, sweet pepper, tomato, garlic, vinegar, salt

For most women, eggplant caviar is a highlight that all members of her family are very fond of. It is also considered dietary, and therefore useful. We will help you improve the recipe for your caviar, thanks to which you will be able to win the hearts of your loved ones even more. For this you will need:
- big eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.

It's no secret that eggplants, or "blue ones", as they are affectionately called by the people, are incredibly valuable and delicious product. It owes its benefits to potassium salts, which have a positive effect on work. of cardio-vascular system. AT diet food Eggplants have gained fame as "fat burners".

Since the eggplant season is short, the housewives figured out how to roll the eggplant. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks and eggplant caviar. Preserving eggplants is spinning them both raw and fried.

Marinated eggplant for the winter

Marinated eggplant for the winter - another delicious snack with mushroom flavor. This is both an independent snack and a great addition to meat dishes, as well as hot potatoes cooked in any way.

To pickle eggplant for the winter, you will need the most simple products- actually eggplant, vinegar and salt. Recipes with onions, garlic and hot pepper. Bay leaves, black peppercorns are often used as seasonings.

Marinate eggplant for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed if it is very thick - the young one can not be removed. Also get rid of the seeds by removing them with a spoon.

Eggplants are recommended to be held in salt water for a while to get rid of the characteristic bitterness (finally let it drain), then the eggplants are washed with salt water and placed in jars. It remains only to boil water, pour salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll up. Canned eggplants are stored in the cellar and served on the festive and everyday table.

The most delicious eggplant for the winter - cooking recipes.

Eggplant in garlic sauce for the winter.

In winter, eggplants in garlic sauce will serve excellent prevention colds and in general to strengthen the immune system. Garlic contains phytoncides that kill bacteria and help the body resist viral attacks, and in combination with eggplant, this “medicine” also becomes very tasty.

To cook eggplant in garlic sauce for the winter, you will need:

eggplant
garlic
salt
vinegar
vegetable oil
boiled cold water

How to cook eggplant in garlic sauce for the winter:

1. Gently wash the eggplants, because we will fry them without removing the skin from them.

2. Cut the eggplant into circles about 1 centimeter thick.

3. Fry eggplant slices in a pan.

Salting eggplant before frying is not necessary!

Salt will be in the sauce, it will soak each piece later. You can use any vegetable oil for frying. Eggplant absorbs a lot of oil during frying. For one kilogram of vegetables, at least 150 ml of oil will be required. Fry eggplant on both sides over medium heat until golden brown.

4. While the eggplant is roasting, prepare the garlic sauce. To prepare the sauce for 1 kg of eggplant, take one large head of garlic, 1 tbsp. salt, 1 tbsp. a spoonful of vinegar and 1 tbsp. vegetable oil, 100 ml cold boiled water.

5. We clean the garlic, disassemble it into cloves.

6. We press each clove well or pass it through the garlic.

7. Add salt, oil, vinegar and water to chopped or crushed garlic, knead thoroughly. Garlic sauce is ready.

8. Now, in the prepared sterilized jar, we will put the eggplant circles, first dipping each of the circles in the sauce.

9. We fold the circles very tightly to the very neck of the jar.

10. Pour a little sauce on top.

11. Close the jar with a lid and set to sterilize min. at 10-15.

12. After that, immediately roll up.

Eggplants in garlic sauce for the winter are ready!

Enjoy your meal!

Eggplant salad for the winter.

Eggplants are delicious in summer, but how good they are in winter! For the winter, eggplants are dried, salted in stuffed barrels, rolled into marinated jars, made delicious caviar and the same salads.

In order to close the eggplant salad for the winter, you will need:

Eggplant - 1 kg
vegetable oil - 100 g
apple (or grape) vinegar 5% - 150 g
garlic - 4 cloves
hot pepper - 1 pod
water - 1 liter
salt - here's the rub. Salt varies in salinity. Therefore, first add 60 g per liter of water, then try and add more to your taste. Should be a pleasant salinity. And who, if not you, know what you like?
+ a little more salt for soaking

How to cook eggplant salad for the winter:

1. Of course, try to buy young, not very bitter, with a small amount of eggplant seeds. Wash them, cut off the stalks, cut into neat, not too small cubes. Place these cubes in a bowl, sprinkle with 2 tablespoons of salt and cover with water. The bitterness will go away, and the water will soak into the eggplants and prevent them from absorbing the oil. And then they will reach the oil - you can’t stop. Keep eggplant in salt water for about an hour.

2. Boil water and salt in a saucepan. Pour in the vinegar and bring to a boil again. Pour eggplant cubes and cook them for 3-4 minutes. Place the eggplant in a colander.

3. When the water drains - put the eggplant in a pan with boiling oil. Fry, stirring for 3 minutes. and add chopped garlic and hot pepper.

4. Roll up tin lids. Although, it will be nice to stand under tight plastic ones. Yes, no brine is needed. The eggplants themselves will let the brine in. Here, divide the oil into jars. Should be 2nd floor liter jars. And you don't need to sterilize. Turned the lid down and under the old blanket.

Enjoy your meal!

Eggplant in spicy sauce for the winter.

Toward the end of summer, such a type of preparation as eggplant for the winter becomes very relevant. It is in August that this vegetable begins to massively ripen in the beds of colorful gardens and become cheaper, but the hostesses do not lose the moment and stock up on delicious preservation, which is not only tasty and healthy, but also does not require special efforts for cooking.

Today I will share with you wonderful recipe eggplant in spicy sauce for the winter. This savory snack It will perfectly complement the taste of many meat or fish dishes, as well as various side dishes.

To cook eggplant in a spicy sauce for the winter, you will need:

Eggplant - 3 kg
Bulgarian pepper - 2 kg
garlic - 100 g
hot chilli pepper - 2 pcs.
sunflower oil - 200 g
water - 250 ml
vinegar 9% - 120 ml
sugar - 5 tbsp. l.
salt - 1.5 tbsp. l.

How to cook eggplant in spicy sauce for the winter:

1. Wash the eggplant well under running water, cut into large cubes, transfer to a bowl, salt, mix and leave for 30 minutes. During this time, the eggplant will release bitter juice that can spoil the taste of your food. If the eggplant peel is too hard, it must be cut into a thin layer with a sharp knife.

2. Wash the Bulgarian and hot peppers, remove the stalks and seeds, cut into pieces so that it is convenient to pass through a meat grinder.

3. Peel the garlic.

4. Prepare the sauce. For this, bell pepper, hot capsicum and pass the garlic through a meat grinder or chop with a blender. In the received vegetable mix add salt, sugar, a glass of boiled water (chilled) and sunflower oil. Mix all ingredients well.

5. Pour the sauce into a large saucepan, place on the stove and bring to a boil.

6. Rinse eggplants under running water. Thus, along with salt, you will wash off the bitter juice that has been released from the vegetables.

7. Lightly squeeze the eggplants and put them in a saucepan with boiling sauce. Stirring occasionally, cook the vegetables. small fire for 15 minutes. Stir the dish very carefully so that the eggplant does not fall apart and lose its appetizing appearance.

8. A minute before the end of cooking the vegetable mixture, pour vinegar into the pan, mix the salad and remove from heat.

9. Arrange the salad in pre-prepared (sterilized) jars, cover with lids, roll up.

10. Turn the jars with the workpiece upside down, wrap and leave to cool completely.

You can sterilize jars for the preparation of any preservation for the winter in any way convenient for you: steamed or in boiling water, in microwave oven or in the oven. Do not forget that the lids should also be sterilized in advance.

In order to make the eggplant preparation more fragrant, during the cooking process, you can add allspice peas or finely chopped basil greens to the vegetable mixture.

Canned eggplant saute.

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

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

To make canned eggplant saute, you will need:

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

How to make canned eggplant saute:

1. Wash the eggplant, cut it in half lengthwise and put it in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.

2. Peel the onion and cut into half rings.

3. Cut the tomatoes into halves or into 4 parts if they are large.

4. Rinse the eggplants from salt and juice, cut each half into 3-4 parts.

5. Put eggplants, tomatoes and onions in a large container, pour vegetable oil, mix and put on fire. After boiling, simmer for about 40 minutes, gently stirring with a spatula.

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

7. At the end of cooking, pour vinegar essence mix the vegetables well again.

8. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cool.
Enjoy your meal!
Author Olga Ivanchenko

Harvesting eggplant "Economical": 3 recipes.

Cooking blanks according to these recipes will not take you much time, but in winter you won’t have to think long about what to put on the table, because a jar of such eggplants will be a great addition to any side dish.

To cook eggplant for the winter according to these recipes, you will need:

◾Recipe number 1

◾ eggplant - 2 kg
◾bell pepper - 1 kg
◾ onion - 1 kg
◾garlic
◾vinegar
◾ spices (ground black pepper, suneli hops, ground coriander, saffron)
◾vegetable oil

◾Recipe number 2

◾ eggplant - 2 kg
◾bell pepper - 1 kg
◾ onion - 1 kg
◾tomatoes
◾carrot
◾garlic
◾parsley
◾cilantro
◾vinegar
◾vegetable oil

◾Recipe #3

◾eggplant
◾garlic
◾dill
◾ Vinegar - 1 tbsp. l.
◾ salt - 2 tbsp. l.
◾ sugar - 2 tbsp. l.

How to cook eggplant for the winter according to these recipes:

Recipe #1

1. Peeled eggplant cut into strips the size of a finger. Salt and leave for about an hour to drain the bitter juice.

2. Finely chop the onion, chop the garlic, cut the bell pepper into strips.

3. Saute onions and peppers separately in vegetable oil.

4. Squeeze the eggplant and fry in vegetable oil in batches.

5. Mix eggplant with prepared onions and bell peppers.

6. Add dry spices (a little black ground pepper, suneli hops, ground coriander, saffron). Mix.

7. Put the eggplant container on the fire and bring to a boil. Add vinegar to taste and dip the garlic into the pan.

8. Put the resulting product into jars, sterilize for 10 minutes. and roll up.

Recipe number 2

1. Peel the eggplant and cut into medium-sized cubes. Salt and leave to drain the juice. Then squeeze and fry in vegetable oil.

2. Grate carrots on a coarse grater. Tomatoes cut into cubes. Sauté vegetables separately in vegetable oil.

3. Mix fried eggplants with tomatoes, carrots, bell peppers and onions. Add finely chopped parsley and cilantro.

4. Stir the mixture, place in a saucepan and put on fire. Boil. Add vinegar and garlic.

5. Arrange in prepared jars, sterilize for 10 minutes. and roll up.

Recipe number 3

1. Peel the eggplant, cut into slices and put in water for an hour. After that, squeeze and fry in vegetable oil.

2. Prepare the filling. Dissolve sugar, salt and vinegar in a liter of water.

3. In enamel pan lay layers of eggplant, dill and garlic, pour marinade, close the lid on top and put the load.

4. Hold at room temperature for 3 hours, then put in the refrigerator.

5. After 2 days, the eggplants are ready. Arrange in jars, close nylon lids and store in the cellar.

Enjoy your meal!

Eggplant in tomato sauce with garlic for the winter.

To cook eggplant in tomato sauce with garlic for the winter, you will need:

Eggplant - 3 kg
sweet pepper (red, orange, yellow, green) - 2 kg
ripe tomatoes- 3 kg
large carrot- 6 pcs.
garlic - 4 heads
refined vegetable oil - 1 tbsp.
vinegar 9% - 1 tbsp.
sugar - 1 tbsp.
salt - 2 tbsp.

How to cook eggplant in tomato sauce with garlic for the winter:

1. First, wash all the vegetables and put them in separate bowls. We clean the carrots. Cut the stems off the eggplants. We clean the pepper from the stalks and seeds. We clean the garlic from the husk. Prepare the remaining ingredients - sugar, vegetable oil, salt, vinegar.

2. In a food processor, chop the tomatoes (I cut the tomatoes in half, then put them in the food processor using a sharp chopping knife). Two minutes - and the puree is completely ready! Pour it into a large enameled bowl or pan.

3. Grind the carrots on a grater (also using a combine). Another min.a! See how quickly everything is done? Add carrots to the tomatoes and turn on the fire.

4. While the tomato mass is boiling, quickly cut the eggplant and pepper into portioned pieces. We cut big chunks, otherwise they will boil when stewed.

5. As soon as the tomatoes boil, reduce the heat and put the eggplants on top, then pepper on top. After that, all the vegetables will start up the juice and completely “drown” in the boiling tomato sauce.

6. It remains to add garlic crushed with a garlic press, oil, vinegar, salt and sugar (you can optionally have a little pepper). Mix and taste!

7. Then leave to stew for 40 minutes. Stir occasionally to ensure the vegetables cook evenly.

8. During the time the vegetables are cooking, wash the jars using soda, sterilize them and boil the lids for seaming.

9. When everything is ready, we lay out the hot mass in jars, immediately roll it up, turn the jars upside down, wrap them warmly and leave them alone until the morning!

In the morning we admire the stocks and, satisfied with ourselves, we transfer the jars to the pantry for further storage. Vitamins for the winter are prepared!

Enjoy your meal!

Eggplants in adjika for the winter.

To cook eggplant in adjika for the winter, you will need:

Eggplant - 1 kg
tomatoes - 1 kg
Bulgarian pepper - 500 g
hot pepper - ½ pod
garlic - 3 cloves
vinegar 5% - 100 g
sugar - 3 tsp
salt - 1 tbsp. l.
sunflower oil - 100 g

How to cook eggplant in adjika for the winter:

1. Eggplants (strong vegetables of medium size) wash, cut into halves across, then each half lengthwise into 3 parts. If the vegetables are large, they can be cut into large quantity parts.

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

3. Bulgarian and hot pepper wash, remove the stalks and seeds, cut into pieces. Wash the tomatoes and cut into pieces of such a size that it is convenient to skip the vegetables through a meat grinder.

4. Pass pepper and tomatoes through a meat grinder or chop with a blender.

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

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

7. Rinse eggplants under running water to remove salt, and squeeze lightly.

8. Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. It is advisable to use a non-stick pan for frying eggplants, as this will reduce the amount of sunflower oil for frying and will not allow vegetables to absorb too much fat.

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

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

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

12. Arrange eggplants with sauce in pre-prepared (sterilized) jars.

13. Cover the jars with the workpiece with lids, place in a saucepan with hot water and sterilize for 15 minutes.

14. Carefully, so as not to burn yourself, remove the cans from the pot of hot water, roll up, turn upside down, wrap well and leave to cool completely.

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

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

Cook with pleasure and bon appetit!

Eggplant in sweet and sour sauce for the winter.

To cook eggplant in sweet and sour sauce for the winter, you will need:

Eggplant - 4-5 pcs.
carrots - 2 pcs.
garlic - 1 head
bell pepper - 1-2 pcs.
onion - ½ pc.
for the sauce:
water - 1 tbsp.
starch - 1 tbsp. l.
soy sauce
sunflower oil
vinegar
sugar
ginger
nutmeg
malasian seasoning

How to cook eggplant in sweet and sour sauce for the winter:

1. Wash eggplants thoroughly under running water, dry, cut large pieces. It is most convenient to cut each eggplant across into halves, and then each half lengthwise into 3-4 parts (if the vegetables are large, you can cut into more parts). If the eggplant skin is too tough, it is advisable to remove it.

2. Peel, wash, dry the carrots, cut into thin strips (or grate on a special grater designed for cooking carrots in Korean).

3. Wash the bell pepper, dry it, cut into strips or strips. In order to make the salad look brighter and more appetizing, I recommend using pepper different colors, for example, 1 green and 1 red.

4. Peel onions and garlic. Cut the onion into half rings, cut the garlic lengthwise, each clove into 2-3 slices.

5. Heat sunflower oil in a deep frying pan or saucepan. if you have special frying pan- wok - then cooking, of course, is better in it.

6. Place chopped eggplants in a pan with heated sunflower oil. Stirring, fry the vegetables for 3-4 minutes. Using a slotted spoon, remove the fried eggplant and transfer to a plate.

7. In the same oil in which the eggplants were fried, add sugar, mix, lightly fry. Then put onions, fry for 1-2 minutes, carrots (also fry for 1-2 minutes). Add to the vegetable mixture ½ tsp. ground ginger(you can use fresh), ¼ tsp. nutmeg, Malasyan seasoning to taste, ¼ tsp. vinegar and soy sauce.

8. Stir the vegetable mixture, then put the bell pepper and garlic in the pan and mix again. Fry for 1-2 minutes more.

9. Dilute starch in a glass of water, stir well so that there are no lumps.

10. Put the previously fried eggplants in the pan, pour in the starch diluted in water, mix. As soon as the starch "grabs", remove the pan from the heat. Then you should try the food and add, if necessary, a little more vinegar or sugar (depending on which taste you prefer: more sour or, conversely, sweeter).

11. Arrange the salad in pre-prepared (sterilized) jars, cover with lids and roll up.

12. Turn the cans with the workpiece upside down, wrap and leave to cool completely.

Malaxian is a traditional Chinese spice that is one of the most popular in China. The composition of the seasoning includes star anise, allspice, anise, cinnamon, ginger, cloves, white pepper or a mixture of peppers, dried tangerine zest, tsaogo (black cardamom) and other spices. You can easily purchase this product in the supermarket, or simply add the spices from the list above to the preparation, which can be found in your kitchen cabinet.

Cook with pleasure and enjoy your meal!

Grilled eggplant for the winter.

Grilled eggplant for the winter is an excellent way to preserve the taste and aroma of summer, as well as many substances that are especially useful in cold weather. winter period. I want to say that my favorite recipes for harvesting eggplant will be given here. Some of the recipes are, so to speak, the legacy of my family, because many of them were taught to me by my grandmother, and others I found in magazines or started cooking on the advice of good friends. It is worth noting that each recipe is unique in its own way, and in any case, eggplants turn out to be simply excellent in their own way. palatability. And, oddly enough, even the aroma is preserved, as if they were prepared not a few months, but only a couple of hours ago! It's just beyond words, so I highly recommend preparing eggplant and trying it this very winter. In terms of cooking, the recipes are very simple, not more difficult, at least, any other such plan. In time, they will take you an average of 2 hours, which is also a little for harvesting vegetables for the winter. And eggplants prepared in this way are perfect not only for everyday, but also for a festive table.

It is very important to remember that in winter we lack vitamins, and canned eggplants contain a lot useful substances and vitamins, some of which are retained even after heat treatment. They strengthen the immune system and help prevent the occurrence of many colds.

Eggplant with vegetables for the winter.

Wash and peel all the vegetables, then cut out the seeds from the peppers (10 pcs.). After that, cut the vegetables into large pieces. Eggplants (10 pcs.) Pour salted water and leave for half an hour, then squeeze with a press. Next, put a layer of onions (10 pcs.) Into the pan, eggplants on top, then pepper, garlic (10 cloves) and big tomatoes(10 pieces.). We heat vegetable oil (300 ml) and pour vegetables on top of it. You can add about 1 cup drinking water if there is not enough fluid. Salt (2 tablespoons) and 30 min. stew vegetables over low heat. We put the vegetables in sterilized jars and close metal lids. We put them upside down, wrap them in a blanket and leave them alone until they cool down. Further storage is carried out in a dark, dry and cool place, such as a cellar or pantry, you can also store preservation in the refrigerator.

Eggplant with vegetables and cabbage.

We dissolve the salt in water and bring to a boil so that all the salt (1 tbsp) dissolves. Wash eggplant (5 kg), cut into strips and boil for about 10 minutes. in salt water. Peeled garlic (200 g) and my greens and finely cut, carrots (1 kg) are washed, peeled and three on a fine grater, bell pepper (8 pcs.) Wash and cut into strips, after removing the seeds from it. Cabbage with leaves (1 kg) finely cut with a knife. Mix eggplant with vegetables, add salt (to taste), vegetable oil (0.5 l), 6% vinegar (300 ml), sugar (1 tbsp.) And put everything in the refrigerator for 3 days. Next, we move the vegetables into jars, sterilize them in boiling water for 25 minutes. and roll up the lids.

Canned Eggplants in Tomatoes

Tomatoes (16 pcs.) We thoroughly wash and cook tomato juice from them. Wash eggplant (3 kg) and cut into large rectangles. Carrots (6 pcs.) Three on a grater, and Bulgarian pepper (16 pcs.) Cut into large slices. Add chopped hot pepper (1 pc.) And 9% vinegar (0.75 tbsp.), Vegetable oil (2 tbsp.), Sugar (1 tbsp.) And salt (to taste) to the tomato juice. Bring everything back to a boil. Add carrots and eggplant and boil again for 20 minutes. Then add garlic (2 heads), boil again and pour into sterilized jars. Close them with lids.

Eggplant with spicy seasoning

Vegetables (hot pepper - 2 pcs., garlic - 5 heads, sweet pepper - 2 kg), wash, clean and pass through a meat grinder or three of them on the smallest grater. Put all the seasoning ingredients in a large saucepan, add vegetable oil - 1 tbsp, 6% vinegar - 1.5 tbsp, salt - 2 tbsp. and bring to a boil. Eggplants (6 kg) are cut into large cubes and boiled in seasoning for half an hour. Pour eggplant and seasoning into clean jars, sterilize for 20 minutes. and roll up with metal lids using a special machine for rolling cans.

Eggplant spicy for the winter

Add salt (1 tbsp.) To the water and bring to a boil, as soon as it dissolves, so we get a brine. Eggplants (5 kg) are washed, cut in length into 6 equal parts, then boiled in brine for about 15 minutes. Onions, garlic (200 g) and bitter (5 pcs.) With sweet (8 pcs.) Peppers are passed through a meat grinder. Add vegetable oil (500 ml) and 9% vinegar (1 tbsp.). Mix eggplant with seasoning, and then lay out in jars. We sterilize the jars and close the lids.

Enjoy your meal!

Eggplant "Ten" for the winter.

To cook eggplant "Ten" for the winter, you will need:

Eggplant - 10 pcs.
Bulgarian pepper - 10 pcs.
tomatoes - 10 pcs.
garlic - 10 cloves
onion - 10 pcs.
vegetable oil - 500 ml
vinegar 9% - 200 ml
granulated sugar - 100 g
food salt - 2 tbsp. l.

How to cook eggplant "Ten" for the winter:

1. Wash all vegetables thoroughly in clean running water. Cut the eggplant lengthwise and into large pieces.

2. Pour the eggplants with clean drinking cool water and leave it for half an hour.

3. Cut the Bulgarian pepper, remove all seeds and cut it into wide strips.

4. Cut the tomatoes into large pieces, cutting into about 4 parts.

5. Onions are also cleaned and cut into rings. The rings are then cut in half.

6. Peel the garlic and cut it coarsely with a knife.

7. Pour into a saucepan with thick walls required amount vegetable oil and spread the vegetables in layers. The first layer is tomatoes, then eggplants, then we put bell peppers, then onions, cut into half rings, and garlic completes everything.

8. Add sugar and salt, close the pan with a lid and wait until the contents boil, and from that moment simmer over low heat for 40 minutes. For 5 minutes. add vinegar to the end.

9. Put the salad in pre-washed and sterilized jars and tightly roll them up with metal lids. Then we turn the jars upside down and wrap them with a thick towel, leave for 12 hours. And after they cool down, we transfer them for storage to a cellar or other cool room.

Enjoy your meal!

Eggplant spicy with garlic and vinegar.

To prepare spicy eggplant with garlic and vinegar, you will need:

◾ eggplant - 2 kg
◾ hot pepper - 2 pcs.
◾ sweet bell pepper - 2 pcs.
◾garlic - 1 head
◾ salt - 1.5 tbsp.
◾ sugar - 1.5 tbsp.
◾ Vinegar 9% - 130 ml
◾vegetable oil - 200 ml

How to cook spicy eggplant for the winter:

1. Rinse the eggplant, boil it and put it under a press so that the glass is free of excess liquid.

2. Cut vegetables into small pieces.

3. Scroll both types of pepper and garlic through a meat grinder. Mix with salt, sugar, vegetable oil and vinegar. Mix well.

4. Combine eggplant with dressing, mix.

5. Arrange in jars and close with nylon lids. Keep refrigerated.

The recipe is quite simple and does not require much effort. Delicious spicy eggplant with garlic will be a great addition to mashed potatoes, and to fried meat. Yes, and as an independent snack will please you and your guests.
Enjoy your meal!

Marinated eggplant.

To prepare pickled eggplant, you will need the following ingredients:

2 kg eggplant
6 art. spoons of salt + 1 tbsp. teaspoon marinade salt
3 large onions
1 bunch parsley (celery)
5 garlic cloves
3 red bell peppers
150 g sunflower oil
150 g 6% vinegar
2 tbsp. spoons of sugar

Pickled eggplant is prepared as follows:

1. Cut each eggplant lengthwise into 4 parts, pour eggplants with 3 liters of water, add 6 tbsp. tablespoons of salt, bring to a boil and cook min. ten.

2. Remove the eggplants from the water, cool and cut each slice crosswise.

3. Now prepare the marinade: to do this, finely chop the onion and parsley (celery), pass the garlic through the garlic press, and cut the red bell peppers into thin strips.

4. Add vinegar, sunflower oil, 2 tbsp. to the resulting mass. spoons of sugar, 1 tbsp. a spoonful of salt and 3 tbsp. boiled water. Mix everything properly.

5. Pour the marinade over the eggplants, mix and refrigerate.

Enjoy your meal!

Winter eggplant

Eggplant (5 kilograms) cut lengthwise into slices 5 mm thick. Salt abundantly (salt to taste), then let stand for 20-30 minutes. Rinse with cold water and squeeze with your hand to remove water and bitterness. We straighten the pieces, fry them in vegetable oil (1 tbsp.) And put them in a bowl. Now let's prepare the marinade. To do this, we clean the sweet pepper (10 kg) from the stalk and grains, pass through a meat grinder, add hot pepper pods (2-3 pods), garlic (1-2 heads), fruit vinegar (1 tbsp.). Salt the mixture to taste and boil. We lay out the eggplant in jars (preferably 2- or 3-liter). Fill with marinade, not reaching 1-2 centimeters to the top. Pasteurize for 10 minutes. Roll up the lids. Banks are turned over and wrapped for 5-6 hours. Eggplants harvested in this way will be very well preserved in the pantry and even in the closet (jars very rarely "explode").

Pickled eggplant

Eggplants (3 kg) are cut in half, poured with water, put on fire and after boiling, cook for 15 minutes. on slow fire. Then we recline in a colander and let the water drain. We put it in an enameled saucepan, salt (1 tablespoon with a slide), sprinkle with finely chopped herbs (100 g of parsley and 100 g of dill). Mix everything with crushed garlic (1 cup). Fill with vegetable oil (150 ml) and put under the press. Don't forget to refrigerate.
You can put fried onions and carrots on top, but in this case, the shelf life of eggplants will noticeably decrease (they can quickly turn sour).

Salted eggplant

Eggplant (several pieces of small sizes) we prick with a fork and boil for 10 minutes. in lightly salted water. We put it under a press so that the water comes off. We cut them from the side of the stem and put chopped garlic (one small head) with dill inside. At the bottom of the jar we put currant leaves (three or four leaves), a dill umbrella (one umbrella), a few black peppercorns, two cloves of garlic. Lay eggplant tightly on top. Fill them with brine prepared in advance at the rate of 2 tablespoons of salt per 1 liter of water. Close with a plastic lid and store in a cool place.

canned eggplant

Eggplant (3 kg small eggplant, preferably of the same size), cut into slices 5 mm thick, salt to taste. Then we put it on for 30 minutes. in a colander or sieve, so that the glass liquid and the bitterness comes down. Pepper (4-5 pods) three per fine grater, garlic (1 cup) crushed in a mortar or passed through the garlic.
Fry the eggplant (for frying, you need 1 tablespoon of vegetable oil) on both sides until golden brown. Dip the eggplants hot in a slurry of garlic, hot pepper and vinegar (1 tbsp.), Place them tightly in half-liter jars, each time pouring the oil from the pan into the jar. We roll up without pasteurization.
Circles canned eggplant it is good to use in the manufacture of small spicy sandwiches, which can be sprinkled on top with finely chopped greens. Get very delicious sandwiches! Best for breakfast or when you want something unusual!

Mushroom flavored eggplant

Eggplants (2 kg) are peeled, peeled, cut into cubes, salted and left alone for 2 hours. Then squeeze, fry in vegetable oil and put in half-liter jars. Onion (2 onions), garlic (2 heads), greens (100 g different) cut, mix. Add black pepper (to taste) and bay leaf (to taste). Lay the resulting mixture on top of the eggplant. For the marinade we need: 0.5 tbsp. water, 0.5 tbsp. vegetable oil, 0.5 tbsp. vinegar, 2 tbsp. salt. Mix all the ingredients for the marinade and boil. Marinade is ready! Pour the eggplants in jars with hot marinade. Sterilize for 10 minutes. Roll up with lids.

Eggplant "Teschin tongue"

Eggplants (6 kg plump - this is very important!) Peel and cut lengthwise into 8 equal parts. Salt (2 tablespoons) and leave alone for 1 hour. Pepper (7-8 pieces of sweet bell peppers) and garlic (5 heads) let's pass through a meat grinder. Add salt (to taste), fruit vinegar (100 ml). We put two containers on the stove: in one we pour water for sterilization, in the other - vegetable oil (1 l). Fry eggplant in hot oil until golden brown. In the meantime, prepare the seasoning: we have already passed the pepper and garlic through a meat grinder, add fruit vinegar (100 ml) and salt (to taste) to them. At the bottom of a half-liter jar, put 2 tbsp. seasonings, and then eggplant. On top, put another 2 tbsp. seasonings. We cover the jar with a lid and put it in water. Sterilize until juice appears. We roll up the lid and wrap it for 2-3 hours.

Eggplant with beans

Eggplants (10 pieces thin and long) cut into cubes and fry (0.5 tablespoons of vegetable oil for frying). Onions (200 g of onions) and carrots (10 medium carrots) are cut and also fried until golden brown. We mix everything. Add salt (1 tablespoon), sugar (1 tablespoon), vinegar (2 tablespoons) and mix well. Then pour tomato juice (1 l) and simmer for 15 minutes over low heat. Put chopped pepper (10 bell peppers) and beans (2-4 cups) into the mixture. boiled beans), previously boiled until half cooked, and cook for another 30 minutes .. For 5 minutes. until the end of cooking, add crushed garlic (1 large head) to the mixture. Pour into sterilized jars and seal with lids.

Eggplant with pepper

Eggplant (5 kg) cut into slices 5 mm thick. Soak in water for 12-15 hours. Then rinse and let the water drain. Fry eggplant slices alternately on both sides in in large numbers vegetable oil (0.5 tbsp.). Finely chop the onion (1.5 kg of onion) and, after frying, put it in a container. For the marinade, we need 2.5 liters of water, 200 g of garlic, 0.5 liters of fruit vinegar, salt - 1 tbsp. for 1 liter of water. Let's prepare the marinade. We put the vegetables in rows in half-liter or liter sterilized jars in the following sequence: eggplant, fried onions, chopped sweet bell pepper (2 kg), crushed garlic (100 g), hot pepper (4 pods). We fill everything with marinade, without adding 1 centimeter to the top, since the mass increases during sterilization. Cover with lids and sterilize for 10 minutes. after boiling water, then roll up.
And if in winter you suddenly want to cook a fresh, juicy and tasty eggplant salad, then for this case you can also prepare

eggplant for salad

Boil eggplants (4 kg) whole for 10-15 minutes. Put 1-2 cloves of garlic on the bottom of each jar (1 head of garlic is required), black peppercorns (5 pcs.), Eggplants on top of them. For the marinade, add fruit vinegar (1.5 tbsp), vegetable oil (1 tbsp), sugar (1 tbsp) and salt (0.5 tbsp) to the water (4 l) in which the eggplant was boiled, mix and bring to a boil. Pour hot marinade over eggplant. Sterilize for 10-15 minutes. Roll up with lids. When serving, add mayonnaise, garlic and finely chopped carrots. It turns out just amazingly delicious! Or, for example, another version of the salad: mix eggplants with 1 onion, neatly cut into half rings and then fried in a pan in vegetable oil, add 2 tablespoons of sour cream and 2 cloves of garlic to them. Sprinkle with herbs on top.

As you can see, the recipes for preserving eggplants are extremely simple, the ingredients are as accessible as possible, which means that any housewife can make such delicious eggplant preparations for the winter. After all, it is not for nothing that they say that everything ingenious is simple, but simply does not mean boring, ordinary or boring - it is fast, easy, original and unsurpassed in taste (in those cases when it comes to genius in cooking), and, most importantly, - with all this it is tasty and healthy. So, I tell you - welcome to the land of conservation and eggplant discovery, and I wish you all the creative culinary success!

Enjoy your meal!

Eggplant- "dark-skinned" representative of the nightshade family. hearty vegetable, which can be fried, boiled, baked, stewed, added to vegetable stews, make caviar and still it will be uniquely tasty. But the use of eggplant in preparations is not only the preparation of caviar. This includes pickled eggplant, and salads, even eggplant jam recipes exist. We will not invent something new, but we will provide you with well-known and proven recipes for homemade preparations with photos.

The main thing in the article

The best eggplant preparations for the winter: the necessary products

With the arrival of cool autumn days, every kitchen is busy preparing preparations for the winter. Eggplant twists are no exception.

Eggplant spins for the winter are great addition to any dishes in the winter cold. Such supplies will great option for a variety of food in winter.

And in order for the blanks to be preserved as long as possible in the bins, it is necessary to follow the entire process and heat treatment, and the sequence of preparation. And most importantly, choose fresh “correct” products for preservation.


As you know, little blue ones love garlic, so almost no preservation is complete without it. Also, the "fellow travelers" of the eggplant on the journey through the jars are:

• Bulgarian sweet pepper;
• onion;
• tomatoes.

Having such a set of products, you can cook the maximum variety of dishes(for every taste) for the winter.

Simple homemade eggplant preparations for the winter

What could be easier than making a great twist for the winter without much effort? Don't believe this is possible? Read recipes.

List of ingredients:

• 2 kg blue.
• 3 kg of tomatoes.
• One hot pepper.
• 1-2 heads of garlic.
• 8-10 tbsp sunflower oil.
• 2 tbsp salt.
• 2 tbsp 9% vinegar.
• 6 tbsp sugar.

Remove the skin from the tomatoes and grind (make tomato juice). Boil it for 15 min.


Add sunflower oil to the boiled juice, salt, add sugar. Cut the eggplant into circles and pour them into a saucepan, cook for 40 minutes. While it is cooking, stir gently.


Send chopped garlic, 9% vinegar to the eggplants and boil for 5-7 minutes.

Arrange in jars (previously sterilized), twist. Under the covers and put upside down for a day.


And here are a few more video recipes for the hostess to note. Not troublesome, but delicious all winter long.

Eggplant "You'll lick your fingers": recipe

"Real jam"- this is delicious preparation for the winter from stuffed blue ones. Try to cook at home, you won't regret it. And you will find instructions on how to cook in the video.

Delicious eggplant salads for the winter: golden recipes

Blue salads are always hearty, bright and tasty. We present a selection of golden salad recipes for the winter.

"Ten"

"Ten"- the most common blank in the form vegetable salad. Have you tried to cook "Ten" in a slow cooker? Not? Then we will teach you.

You will need 10 pieces:

• little blue ones;
• Bulgarian pepper;
• carrots;
• onion;
• garlic cloves;
• tomatoes.
• Seasonings: 1–2 cl each of salt and sugar, 60–80 ml of vinegar.
• A glass of oil for frying.

Peel, wash and chop the vegetables coarsely in any shape.


Pour oil into the bowl of the multicooker and throw the onion. Fry it in the “Stew” or “Baking” mode for 10 minutes.


Send the tomatoes to the onion and wait until they release the juice.


Pour the remaining vegetables into the bowl (pepper, eggplant, carrot).


Add salt, sugar and garlic, leave in the "Extinguishing" mode for an hour.
Half an hour before readiness, pour in the vinegar and stir.


Sealing process - as usual.


In the prepared jars, we put a hot salad to the brim, roll it up, and upside down under the covers.

Georgian eggplant salad

This salad is the first to be swept off the shelves. Its "temperamental" taste will not leave anyone indifferent. Need:

• 1.5 kg eggplant.
• 5 pcs sweet pepper.
• 1-2 pieces of hot pepper.
• One head of garlic.
• 100 ml vegetable oil.
• 1 tsp of salt and sugar.
• 80 ml 9% vinegar.

Eggplant cut into small cubes, salt, leave for a while to drain.


Drain liquid from them and fry until golden brown.


Peppers (bitter, Bulgarian) together with garlic, kill in a blender.


Send the resulting mass to a bowl where the workpiece will be stewed, pour oil, vinegar, let it boil.


Put the fried blue ones into the boiling mass, cook for 10-12 minutes. Arrange in jars (they must be clean, sterilized).

Roll up, and in heat upside down.

Blue ones with beans (salad)

Hearty and very tasty salad. For him, you need to prepare:

• 6 kg eggplant.
• 6 kg tomato.
• 1 kg of onion and sweet pepper.
• 1 kg of beans.
• 400–500 ml of oil.
• 6 tbsp vinegar.
• 6 tbsp sugar.
• 2 tbsp salt.

Boil beans until tender. To make this process faster, it can be soaked overnight in cold water.


Remove the skin from the tomatoes and scroll through the meat grinder.


Cut the blue ones into chunks.


Onions - half rings.


Bulgarian pepper - sliced.


Send all vegetables to boiling tomato juice. Simmer for half an hour.


Pour in vegetable oil, add salt and sugar, beans. Boil for another 10 min. At the end pour in the vinegar.


Divide into jars and roll up.

Eggplant blanks without sterilization

The recipe for harvesting without sterilization is very simple and is suitable for housewives who do not like to “steam” near the stove. You can treat guests with such an appetizer, because it is ideal for meat and fried potatoes.

The recipe requires a minimum of products:

• 5 kg eggplant.
• 4 kg of tomatoes.
• 4-6 bell peppers.
• 6-8 pieces of bitter chili peppers.
• 0.3 kg of garlic.
• 2 tsp sugar.
• 1 tbsp vegetable oil.

Tip: If you like spicy, then take the maximum amount of bitter pepper with seeds. Otherwise, take a minimum of hot pepper and be sure to clean out the seeds.

Eggplant cut into rings or half rings of 2 mm, salt. Fry on both sides.

Tomatoes must be cut, garlic peeled.


Peel and chop hot and bell peppers.


Using a blender, grind the vegetables into a puree. They can be ground in a meat grinder, then the pieces will be larger.

Transfer the resulting mass to a saucepan, add salt and sugar there. Simmer for an hour until the resulting dressing thickens.


Put a few tablespoons of hot dressing in the bottom of the jar.


On it is a layer of fried eggplant.


Then again refueling.


Layers until the jar is full. Cork (roll up), let cool - and into the pantry.

Eggplant caviar for the winter: original recipes

“Overseas, eggplant caviar” - this quote from the movie “Ivan Vasilyevich Changes His Profession” suggests the idea of ​​​​running to the pantry, getting a jar of homemade preparations, putting a spoonful on black bread and ... Have you prepared caviar for the winter? If not yet, here are the recipes for you.

Eggplant caviar from a multicooker

Ingredients:

• 6-10 medium-sized eggplants.
• One bell pepper.
• 3 small carrots
• 2 onion heads.
• 1 head of garlic.
• 4 tbsp oil.
• 100 ml of pure water.
• 2 tbsp tomato paste.
• 1 tsp vinegar.

Cut eggplant and salt. Wait until the juice drains, drain it and add oil. Extinguish for 1.5 hours in the "Extinguishing" mode.


Grind carrots, onions, bell peppers in a meat grinder.


Next, send twisted vegetables to the eggplants, tomato paste, water and spices.


Cook for 1 more hour, stirring occasionally with a spatula.


Divide into jars and seal.

New recipe for eggplant caviar with basil

For such a work of art you need:

• 1.5 kg eggplant.
• 1 kg of tomatoes.
• 0.5 kg of onion.
• Head of garlic.
• Half a bunch of fresh herbs: parsley and basil.
• 150 ml refined oil.
• Spices: sugar and salt, 1–2 tbsp each, ground black pepper - 2 tsp.

Tip: For those who don't really like rich taste basil, you can take 5 sprigs of this greenery, just to give a flavor to the caviar.

Cut the eggplant into small cubes, finely chop the basil. Mix all.


Put eggplant and onion in a pan, simmer until the mass is reduced by half. Send finely chopped tomatoes to the eggplants, after removing the skin from them. Simmer for 20 minutes.

Lastly, add finely chopped parsley and garlic.


Stir and simmer for another 10 minutes. Arrange caviar in jars and roll up.

Eggplants with sweet peppers and tomatoes

A very tasty salad is obtained according to the recipe presented in the video. This dish is not expensive, it is done quite quickly, but in winter it will become an invaluable addition to the main dishes on your table.

Every hostess at least once prepared the "Ten" for the winter. What do you know about Troika salad? Probably, he is still unfamiliar to many housewives. In the video you will see how eggplants, tomatoes and peppers turn into an original snack step by step.

Eggplant dish for the winter Like mushrooms

If you want to enjoy the taste of pickled mushrooms in winter, but you don’t succeed with their harvesting, then the recipe winter eggplant"under the mushrooms" - this is your option. With such a dish, you can safely surprise guests at the festive table.


Required products:

• 1 kg eggplant.
• One large onion.
• 2-4 cloves of garlic.
• 5 tablespoons of vinegar.
• Seasonings: 4–5 peas of black and allspice, 6 cloves, 1 tsp dill seeds, 4 bay leaves.
• Marinade: for 1 liter of water - 3 tbsp vegetable oil, 3 tbsp sugar, 1 tbsp salt.

Eggplant cut into large cubes, salt and leave.


Cut the onion into strips, garlic cloves into slices.


Let the marinade boil. Be sure to try its taste, you can adjust it to your liking. Wash eggplants from salt and send to boil in marinade for 5-7 minutes.


Send onion, garlic, vinegar to the eggplant and cook for another 1 minute.


Put seasonings (half) in a sterilized jar.


Fill the jar with eggplants with onions to the top. Pour marinade (so that there is no air) and roll up.

Wrap jars turned upside down. After complete cooling - in the cellar.

Tip: Pickled eggplants are very similar to mushrooms, but if you want to achieve maximum similarity, then open a jar in winter, drain the marinade, and add fried onions and a few tablespoons of mayonnaise to the eggplants.

Spicy Korean-style eggplant preparation

If you have not yet tried to cook Korean-style eggplant for the winter, then arm yourself with this recipe - and go to the market for groceries. Having opened such a jar of yummy in winter, you will not notice how it is empty.


For eggplant in Korean you will need:

• 2 kg small eggplants.
• 500 g carrots.
• 500 g onions.
• 500 g of sweet pepper.
• 50 g peeled garlic cloves.
• One bitter pepper.
• 100 ml 9% vinegar.
• Seasonings: 2 tsp coriander (already ground), seasonings for Korean carrots, salt, 6-8 tbsp sugar.

Cut the blue ones into long strips, add salt. Wait an hour for the bitterness to go away.


It is advisable to take bell peppers of different colors, so the appearance of the salad will be “more fun”. Cut it into strips.


Onions in half rings, carrots - on a "Korean" grater.


After the eggplants drain, fry them for 15-20 minutes.
Put the chopped vegetables, hot eggplants into a large container, squeeze out the garlic, pour in the vinegar and add all the seasonings. Stir, insist 5 hours. Don't forget to stir occasionally.


After 5 hours, Korean salad can be eaten. For the winter, put it in sterilized jars, cover with lids and sterilize for 20 minutes. Roll up.

Spicy preparations for the winter: snacks Spark and Mother-in-law language

We want to present the long-loved recipes that are prepared in every family in a new interpretation.

Original "Spark" without frying

To prepare such a preparation you will need:

• 3 kg eggplant.
• Bulgarian and hot peppers 8-10 pcs.
• 0.5 l of oil.
• 5 heads of garlic.
• To cook eggplant, you need to make a marinade from 4 liters of water, 2 tablespoons of vinegar, salt.

Cut blue ones into 1 cm circles. Salt and let stand for 30 minutes.


Put eggplants in a boiling marinade (usually 3 bookmarks are obtained). Boil up to 20 min. Let drain.
Pepper (Bulgarian, spicy) and garlic skip in a meat grinder. Add sunflower oil, salt. Mix.


Place eggplant slices in sterilized jars. Each of them grease spicy dressing from pepper.


When the jar is full, pour them with eggplant marinade (where they were cooked).


Sterilize each jar for 40 minutes and roll up.

Salad "Teschin language" got its name from its very spicy taste. But I would like to note that this appetizer, despite its name, is great for men's gatherings.

Mother-in-law's tongue - appetizer number 1

For cooking you need:

• 2 kg blue.
• 5 pcs tomatoes.
• 5 pcs of bell pepper and hot pepper.
• 3 heads of garlic.
• 150 ml of vinegar.
• 250 ml of oil.
• A glass of sugar.
• 2 tbsp salt.

Cut blue ones into circles, salt. Leave for 40 min.


Peel the tomatoes from the skin, scroll the tomatoes, peppers and garlic through a meat grinder. Bring the resulting mixture to a boil. After it boils - salt, add sugar, oil and vinegar.

Send the eggplants to the boiling mixture and cook for about 30 minutes.


Pour into jars and roll up. Wrap up in a blanket.


In winter, issue a son-in-law on receipt.