Recipe for pie with cottage cheese and coconut flakes. Pie "Kudryashkin" - with coconut flakes and cottage cheese. Bulk pie with cottage cheese

Eggplants behave well in various preparations, so they are often prepared for the winter. Eggplant preparations store well and will help you out more than once in winter.

What can be made from the “little blue ones”? There are a lot of things - it’s simply impossible to list all the recipes in which you can use eggplants. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.

Many people note that the taste of eggplant preparations is unusual, reminiscent of mushrooms and original in its own way. It is unlike any other, and to appreciate it, winter eggplant preparations need to be tried.

The best eggplant recipe for the winter - you'll lick your fingers

I consider “little blue” eggplants combined with vegetables and drenched in tomato sauce to be one of the best recipes for preparing eggplants for the winter. It turns out very tasty.

Ingredients:

eggplant – 460 grams;
fleshy tomatoes – 250 grams;
sweet pepper – 280 grams;
turnip onion – 260 grams;
hot pepper - to taste;
garlic – 40 grams;
salt – 10 grams;
sugar – 20 grams;
tomato sauce – 360 ml;
vinegar – 45 ml;
vegetable oil – 100 ml;
paprika and other spices - to taste.

Preparation:

First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.

There is no need to grind it here, because in the end you will not end up with a beautiful vegetable appetizer, but ordinary eggplant caviar.

Cut the tomatoes into four parts.

For preparation, it is advisable to select those that are stronger. The “cream” variety is good.

We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
Take a saucepan with high sides and pour oil into it.
Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
After the allotted 20 minutes are over, put the prepared vegetable mixture into pre-sterilized jars and roll them under iron lids, ensuring complete tightness.

Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.

Preparing eggplants for the winter in mugs with garlic - appetizer “Ogonyok”

Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.

Ingredients (for seven 500 ml jars):

blue ones - 3 kg;
sweet pepper - 1 kg;
garlic pulp - 200 grams;
chilli pepper - to taste;
vegetable oil - 125 ml;
9% vinegar - 200 ml;
granulated sugar - 170 grams;
salt - 1.5 tablespoon;
Vegetable oil - will be used only for frying.

Preparation:

You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, the eggplants will fall apart when frying.

In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.

The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.

Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave it to cool, wrapped in a warm blanket.

Before serving, the eggplants need to be thoroughly cooled in the refrigerator.

Eggplants for the winter are like mushrooms - a recipe without sterilization

Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

eggplants – two kilograms;
a couple of bay leaves;
salt;
fresh parsley;
refined vegetable oil.

For the marinade:

water – 160 ml;
vegetable oil – 160 ml;
9% vinegar – 160 ml.

Let's start cooking:

Eggplants need to be washed and their ends cut off. Then cut them into small cubes - about 2x2 cm.

To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.

The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
Place the fried eggplants in pre-sterilized jars, tamping them lightly.
Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.

Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour over them with vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.

If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.

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

Mother-in-law's tongue is a great eggplant appetizer that now is the time to prepare. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.

Ingredients (for 8 500 ml cans):

4 kg medium-sized eggplants;
a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
a glass of finely grated garlic;
chili pepper;
a glass of vinegar (9%);
vegetable oil;
two spoons of granulated sugar;
a tablespoon of salt.

Preparation:

Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
At this time, the sauce will be made, which will be used for pouring.
According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!

Eggplant is one of those few versatile vegetables that goes well with almost any food. Thanks to this, fresh vegetables can be baked, stuffed, made into pies, stews and delicious salads. But it is much more interesting to prepare a winter preparation from them, which can become not only an excellent addition to everyday dishes, but also a decoration for the holiday table.

Many people like to cover not ordinary, but spicy eggplants for the winter. Their piquant taste and moderate spiciness allow them to be used as a quick snack for the holiday table. In addition, you can always open a jar of such vegetables if you have unexpected guests. There are quite a lot of recipes for spicy eggplants, but we will present only the most delicious and simple ones.

Spicy eggplants for the winter

Eggplants go well with other vegetables, including hot peppers. That is why they are often used to prepare a winter preparation called “Sharp Fingers”. The recipe for this snack is simple, but its taste will pleasantly surprise you and your guests.

To prepare this snack you will need 5 kg of young eggplants, 10 sweet bell peppers and 2 hot peppers. In addition, you need to prepare a glass of peeled garlic cloves in advance, which will help add piquancy to the dish.

The preparation of spicy vegetables according to this recipe is carried out as follows:

Wash the eggplants, remove the stems and cut into small fingers (oblong slices).
Prepared vegetables should be poured with two liters of water with a tablespoon of salt dissolved in it and left for two hours. This will help rid the pulp of bitterness.
While the vegetables are soaking in salt water, you need to prepare the remaining ingredients. Wash the bell pepper and remove seeds and stalks. Hot peppers can be easily washed, since all their heat is contained in the seeds. Peel the garlic cloves.
We pass all vegetables, except eggplants, through a meat grinder to obtain a spicy mixture of uniform consistency.
Next, you need to boil half a liter of vegetable oil and, while it remains hot, mix with the vegetable mixture.
Now we are preparing the little blue ones. The water in which they were soaked must be drained, and then the vegetables should be transferred to a separate pan. Pour 2 liters of clean water into it, add a tablespoon of sugar and half a liter of vinegar. The mixture should simmer over moderate heat for 25 minutes.

After this, all the ingredients for the future snack must be mixed, boiled again and poured into sterilized jars. Next, the containers are tightly sealed with lids, turned over and wrapped in a thick blanket or towel until they cool completely.

Figure 1. Stages of preparing Cobra salad

There is another, no less tasty, spicy eggplant-based salad called “Cobra” (Figure 1). In it, the blue ones should be cut into circles. For one serving of this salad you will need only 6 eggplants. The seasoning used is hot pepper (10 pieces), bell pepper (20 pieces) and 500 grams of peeled garlic. Grind all these components through a meat grinder, add 200 ml of vinegar and 300 ml of vegetable oil. To make the mixture more aromatic, add a bunch of fresh chopped dill and parsley to it.

Carefully roll each piece in seasoning, place in clean jars, sterilize for 20 minutes (for half-liter containers), immediately roll up and leave to cool at room temperature.

Recipe for spicy eggplant with garlic

Eggplants go well with garlic, which gives them a special piquant taste. It was this “friendship” of these vegetables that became the basis for creating a special recipe for a winter snack (Figure 2).

To prepare it, you will need 3 kg of young blue and ripe tomatoes, 1 kg of sweet bell pepper, a glass of peeled garlic cloves, 250 ml of vegetable oil, 3 pods of hot pepper, 100 grams of nine percent vinegar, 6 tbsp. sugar and 3 tablespoons of salt.

Figure 2. Winter snack with garlic

Preparing a winter snack according to this recipe is not difficult, although it does require some preparation. First of all, you need to wash all the vegetables, remove the stalks and clear the pulp from the seeds. After this, grind the tomatoes, garlic and all the peppers into a meat grinder so that you get a vegetable mixture of rich color and uniform consistency. Add salt, sugar, vinegar and vegetable oil to it and set to boil.

Note: To ensure that all the ingredients are cooked but retain their rich color, after boiling the vegetables should be cooked for no longer than 15 minutes.

While the vegetables are boiling, start preparing the blue ones. They need to be washed, peeled and cut into arbitrary pieces. As a rule, for this recipe, vegetables are cut into slices or strips.

When the vegetable mixture has been cooked for 15 minutes, add all the eggplants to it, let it boil and cook over medium heat for another 40 minutes. After this, all that remains is to place the snack in sterilized jars, roll it tightly with metal lids, wrap it up and leave until it cools completely.

Georgian eggplants for the winter

Eggplants are often present in Georgian cuisine, and since it is quite spicy, the appetizer according to this recipe will turn out to be very piquant and tasty (Figure 3).

Since this snack goes away quite quickly during the winter, it is better to seal a large portion of it right away. For this you will need 10 kg of eggplants and 5 large bell peppers, preferably red. As an addition, garlic, hot pepper and walnut kernels are used (for such a serving you will need 200 grams of each ingredient).

Since the recipe is Georgian, a bunch of fresh cilantro (can be replaced with dill if desired) and 3-5 tablespoons of ground coriander should be added to the main ingredients. Vinegar acts as a natural preservative, of which you will need 500 ml.

Figure 3. Stages of preparing vegetables in Georgian style

The first stage of preparation is preparing the eggplants. They need to be washed, the stalks removed and the fruits cut into small circles. They must be salted and left for 1 hour so that the bitterness leaves the pulp.

Fry each piece in vegetable oil until half cooked. Meanwhile, mix seasonings: chopped garlic, dill, hot pepper, nuts, fresh cilantro and coriander. To ensure that all components of the mixture are thoroughly mixed, they are poured with vinegar.

Place the fried circles on a napkin or colander to drain the remaining oil and dip them one by one in the seasoning. You need to fill the prepared jars with these vegetables, placing the circles tightly in the containers. You need to add a little oil from the frying pan and the remaining seasoning into each jar. After this, set the containers to sterilize. For half-liter jars, it will take 15 minutes of heat treatment, and for liter jars - 50 minutes. Next, simply roll up the containers with lids, wrap them up and leave to cool at room temperature. The finished product can be stored in a regular pantry in a city apartment.

Eggplant winter snack

Most recipes for the winter include careful heat treatment of vegetables, but don’t let this bother you, since the blue ones retain almost all the beneficial properties and vitamins even after boiling and sterilization (Figure 4).

We will present a simple recipe for a delicious winter snack that even novice cooks can prepare.

First of all, you will need 5 kg of eggplant, 1 kg of paprika (can be replaced with regular bell pepper), 1 chili pepper, 1 glass of peeled garlic cloves, a glass of vinegar, sugar and vegetable oil.

Instructions for preparing a winter snack look like this:

The blue ones should be washed, cut off the stalks and tails, cut into small cubes or cubes, add salt and leave for 2 hours so that the bitterness comes out of the pulp.
While the vegetables are soaking, we clean the paprika and garlic, wash the chili, and pass all these vegetables through a meat grinder. Transfer the vegetable mixture to a separate pan.
Next, we begin preparing the marinade. To do this, pour vegetable oil into a separate pan, add vinegar and sugar to it and bring to a boil.
Place the eggplants in the boiling marinade and simmer them over low heat until soft.
After this, add the remaining vegetable mixture to the marinade, mix thoroughly and leave to simmer for another 10 minutes.

Figure 4. Options for winter savory snacks

The finished mixture just needs to be poured into sterilized jars, hermetically sealed with lids, turned upside down and wrapped in a blanket until it cools completely.

Eggplants in spicy sauce for the winter

Despite the fact that eggplants are considered a universal vegetable that goes well with any ingredients, for the winter it is most often customary to preserve it in a spicy dressing (Figure 5).

Vegetables in a spicy sauce taste like mushrooms, so this sauce will go well with regular fried or boiled potatoes.

Figure 5. Stages of cooking vegetables in spicy sauce

To prepare the appetizer in the filling, you will need 2 kg of eggplant, 5 bell peppers, 3 hot peppers, 150 grams of garlic, 1 glass of vegetable oil and half a glass of nine percent vinegar.

All vegetables must be carefully inspected, damaged and rotten specimens must be selected, and suitable ones must be washed and dried with a paper towel. Next, cut the eggplants into small circles and add salt.

Note: You can place salted vegetables on a regular plate, but experienced housewives recommend placing them on a board located at a slope. This will quickly remove all the bitter juice from the vegetables.

Cut the hot and bell peppers into strips, and grate the garlic or chop it using a press. They should be fried in vegetable oil in a separate frying pan, and when the vegetables become soft, vinegar should be added to them. After this, mix the mixture thoroughly.

Fry the prepared blue ones in vegetable oil until fully cooked. Now we can assume that all the components of the future savory snack are ready. To properly prepare it for the winter, you need to thoroughly rinse the jars of soda and sterilize them in any convenient way.

To sterilize a small number of jars, you can use a regular water bath or steam coming out of the kettle spout. But, if you have a lot of jars, it is better to sterilize them in the microwave or oven. To do this, place the jars on a wire rack, turn on the oven and leave the containers to warm up for 15-20 minutes.

When both the vegetables and the jars are ready, you can start seaming. First, place a layer of eggplants in the container, then lay out a layer of peppers and garlic and repeat the procedure until the jar is completely filled. If you have any liquid left over from preparing the blueberries or mixed vegetables, you can distribute it evenly among the jars. After this, the containers are placed in a large saucepan and sterilized for 10 minutes. This period is only suitable for half-liter jars, so if you make twists in containers of larger volume, the duration of sterilization will have to be increased.

After this, the jars with the workpiece can simply be hermetically sealed with metal lids, turned upside down, wrapped and left to cool completely at room temperature. However, it is recommended to put jars of snacks in the pantry only after two days.

A popular recipe for preparing spicy eggplants for the winter is presented in the video.

The long-awaited canning season is just around the corner, so housewives are thinking about canning eggplants for the winter. In the summer, the cost of vegetables is practically pennies, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can products in jars be compared with store-bought products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Homemade eggplant is a product that does not contain preservatives.

Today we will share with you the “Golden Ten” recipes for canned eggplant. The methods are not new, but they are still popular.

If you use other interesting recipes, be sure to share them in the comments. They will undoubtedly appeal to many housewives.

To buy a quality product, you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplants. It is worth remembering that old fruits contain large amounts of solanine, which is harmful to health.

1. First of all, you should pay attention to the appearance of the product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice oozes from them. These vegetables are not worth buying.

2.The quality of an eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. To ensure freshness, simply place it on the scale. From statistics we can conclude that a medium-sized ripe fresh vegetable weighs about 0.5 kg.

3. Be sure to inspect the fruit from all sides: a fresh eggplant is always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you shouldn’t focus on them - this is normal. Any damage indicates that it is not fresh. There are cases when the vegetable has suffered from an external factor, in which case inspect the rest of the eggplants.

4.If the seller is honest, he will not remove the stem. If it is green and not wrinkled, then this indicates that the eggplant is fresh. Old stalks are usually removed to conceal the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5.If, based on all the listed signs, you were unable to check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6.The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant is not yet ripe. If the dent is very easy, then the fruit is overripe. Here you need to find the optimal middle, so that the dent is made with medium force and at the same time quickly disappears.

7. There is no need to fall for large vegetables, since there is nothing good in them. It is unlikely that such a fruit itself reached such a size; most likely, when growing, it was fed with nitrates, which are harmful to health. Larger specimens contain excessive amounts of solanine.

8. Honest sellers should show the buyer the cut vegetable. There must be no dark spots on it, and the grains must not smell unpleasant. If you observe these factors, then do not purchase the fruits as they are old.

9.Remember that when exposed to air, the fruit should not change its color; if it turns brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not put off preparing them for several days. This is a product that spoils literally before your eyes, so it is recommended to prepare them as soon as possible. Some housewives use a refrigerator for short-term storage, but do not know that the fruits will disappear even faster in it. It is better to put them in a dark, cool place.

Experienced cooks know that eggplants contain a lot of bitterness, which should be eliminated. To do this, you will need to cut the fruits into circles, place them in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

Once you have chosen the right vegetable, let's start cooking it. Below are the 10 best recipes for canned eggplants, such as “Desyatochka”, the famous “Bakat” and many others.

So let's get started:

Salad "Ten"

Eggplant lovers will definitely love this appetizing dish. The salad got its name because of the number of ingredients, which is ten. The recipe itself does not require any special cooking skills from you; even a beginner can make a dish of blueberries. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the sample to be taken. People who have not heard of salad can reduce the amount of ingredients for the first time, thereby turning the dish into a “Five”.

Ingredients:

We take it at the rate of 5 liters of salad.

Sweet pepper 10 pcs.
Blue ones 10 pcs.
Tomatoes 10 pcs.
Garlic 10 cloves.
Onion 10 pcs.
Refined oil up to 350 ml.
Vinegar 9% 150 ml.
Fine salt 3 tbsp. (2+1).
Sugar 100 g.

Preparation

1.First you need to prepare the container for rolling. We take jars up to 1 liter, wash and sterilize them, pour boiling water over the lids and let them dry.

2. It is worth noting that it is better to buy small eggplants: they have better taste and also contain less solanine. Wash the fruits. Take the required amount of refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl and fill with cold water. Next, you need to remove the bitterness from the fruit; to do this, add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6.Remove the seed part from the sweet pepper. Divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each one into 2 parts again.

7.The onion must be cut into half rings of medium thickness. Don't forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. Take a container up to 15 liters and fill it with refined oil. If you don’t have large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. Mix the mass.

9. Place the workpiece over moderate heat and wait for it to boil. The vegetables will shrink in size as they cook. As soon as the mass begins to boil, turn the heat to barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it’s time to remove the eggplants from the stove, you need to add vinegar. Mix the mixture and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll up. Try to add only vegetables without juice, as they will release juice over time.

12. Place the jars upside down and wait for them to cool completely.

An appetizing salad for the winter is ready!

Eggplants with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, since they can grow the vegetable themselves in the required quantity and do whatever they want with it. Those who do not have this opportunity have to buy them and preserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step-by-step actions, you will not have any difficulties during the cooking process. The dish turns out very tasty and tender, its aroma will definitely seduce you. During the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Quantity based on 3 liters of salad.

Blue medium size 1 kg.
Tomatoes 1 kg.
Large beans 1 tbsp.
Bell pepper any variety 0.5 kg.
Carrots 0.3 kg.
Garlic 50 g.
Refined oil 100 ml.
Bay leaf 3 pcs.
Vinegar 70% 1 tbsp.
Sugar 5 tbsp.
Salt 1.5 tbsp.
Onions 300 g.
Allspice, black, 5 peas each.

Let's start cooking

1. We start cooking by washing the containers for preservation. Half liter jars are best.

2. Since beans are a product that takes a lot of time to prepare, we start with them. Any variety will do, preferably a large size. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it’s not enough, then add more. We send it to a colander. Remember that there is no need to salt the water.

3. While the beans are cooking, you can prepare the vegetables. First, wash the blue ones and cut them lengthwise into 2 parts. Rub salt into the fruits to remove unnecessary bitterness, and after half an hour, rinse the vegetables with cold water. Let them dry.

4. Peel the onion. Peel the carrots and remove the seeds from the pepper. After processing, wash the products and let them dry.

5.Cut the onion into half rings, pepper and carrots into strips.

6. Cut off the tail of the tomatoes and cut into 4 parts. Peel the garlic. Both components must be beaten with a blender or passed through a meat grinder to obtain a uniform mixture. Pour the mixture into a saucepan and put on fire.

7.The sauce must be cooked for about 6-7 minutes, then add carrots, onions and peppers. Stir the mixture and cook for about another 7-10 minutes.

8.In the meantime, you can cut the blue ones into cubes.

9. Add to the total mass and continue cooking.

10. Almost immediately, salt the dish, add sugar, pepper and refined oil, do not forget about the bay leaf. As soon as the mixture boils, turn the heat to minimum and simmer the dish for another half an hour, stirring at intervals.

11.The last step is to add the beans and vinegar. Simmer everything together for about 5 minutes and turn off the heat.

12.The salad is ready, all that remains is to distribute it among the jars and roll it up. It’s better to do this right away while it’s hot. If you want to be on the safe side, sterilize the container, but this is not necessary. The finished product can be stored even at room temperature.

13. Place the jars upside down and wait for them to cool completely. Store until cold weather begins.

The famous "Bakat"

Sometimes a situation arises when there is a lot of food on the table and you need to do something quickly with it. In this case we are talking about eggplants, of which there are sometimes so many that you don’t know where to put them. In order to put them to good use and not do extra work, we will prepare a salad for the winter “Bakat”.

The cooking process is quite simple; there won’t be much trouble with the blue ones. In some ways, today's dish is similar to vegetable stew. In winter, it will be very pleasant to try a fresh salad prepared in the summer.

Ingredients:

Tomatoes 1 kg.
Eggplants 1 kg.
Bell pepper 0.5 kg.
Carrots 250 g.
Hot pepper to your taste.
Garlic 3-4 cloves.
Parsley 1 bunch.
Vinegar 9% 50 ml.
Sugar 3 tbsp.
Salt 1 tbsp. (preferably small).

Preparation

1. Experienced housewives begin any preservation by preparing the container. It's better to do this before working with products so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. The lids can be doused with boiling water and wiped off immediately.

For salad, it is advisable to choose mid-season blue ones. There should be no defects on them, and dents should not remain.

2. We wash the fruits, remove excess parts and cut them into cubes.

3. Cut out the seed part from the bell pepper, cut it in half, then each into medium-sized pieces.

4.Wash the carrots and remove the skin. Next, everything is at your discretion: you can either use a coarse grater or chop the carrots by hand. Experienced cooks know that if you chop it too much, it will turn into porridge. For this recipe, it is better to use a knife and make larger pieces, so they will be more noticeable in the total mass.

5.Wash the tomatoes, divide them into 4 parts and put them in a blender. Peel the garlic and add to the tomatoes. If you don’t have a blender, you can use a meat grinder - you get good tomato puree. Those who like spicy sensations can add hot pepper, but do not overdo it.

6.After you make the puree, you need to pour it into a deep container. The rest of the cooking will take place here. If you have a 5 liter saucepan, feel free to use it.

7.Add refined oil, salt, sugar, throw in chopped parsley. Stir until smooth.

8. Place the workpiece on the stove and wait for it to boil. Then prepare the vegetables, turn the heat to medium.

9. Leave the products for 10 minutes, during which time they will settle and you can easily mix them. The salad will cook for approximately 40 minutes. Before completing cooking, you can take a sample and add spices if necessary. Pour “Bakat” into jars and roll up.

10. Turn the canning over with the lid down and wait for it to cool. Our dish is ready, we just have to wait until winter to take a sample.

Bon appetit!

Pickled eggplants for the winter

Many people don’t like to cover pickled eggplants because they consider such a salad to be too complicated, but nothing prevents you from preparing the little blue ones according to a simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. All that remains is to make a side dish and pour sunflower oil over the vegetables, it will be simply delicious. Thanks to the step-by-step recipe, you will not have any difficulties in preparing this dish.

Ingredients for 1.5 liters of salad:

Blue ones 1 kg.
Garlic 5-6 cloves.
Water 2 l.
Black peppercorns 1 tsp.
Salt 1 tsp.

For the marinade:

Bay leaf 4 pcs.
Water 1 l.
Salt 1 tbsp. (large).
Sugar 1.5 tbsp.
Vinegar 9% 4 tbsp.

Cooking method

To prepare the salad, you need to buy medium-sized vegetables. They should be ripe, purple in color, without defects and green-brown tints.

1. Wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just that. First we cut it lengthwise into 2 parts, then each one in half. This results in the optimal portion size.

3.Pour water (2 liters) into a saucepan, add salt, and bring to a boil. Then we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the blue ones and put them in a colander so that unnecessary water can escape. For the marinade we will use clean one.

5.We first sterilize the container. The container can be taken in any size; liter jars are optimal. A regular or screw-on lid is suitable for sealing.

6. First add the garlic. You can put it all on the bottom or leave some under the lid. Next is black pepper and the little blue ones themselves. Housewives who roll up cucumbers usually compact them, but this should not be done with blue ones, as they will turn into mush.

7.Put bay leaf, salt, sugar into a saucepan with clean water and put on fire. After boiling, pour in vinegar, after 2-3 minutes pour the marinade over the vegetables.

8.Seal the salad and wrap it up. After a day, you need to put it in a cool place for storage. The sample can be taken after a month.

Bon appetit!

In Korean

This recipe, like the previous ones, has its place. An appetizing Korean-style appetizer will come in very handy on any holiday table. Such a bright and tasty dish will not leave any guest indifferent, some will even ask you for the recipe for pickled blueberries. Today we will cook just a little eggplant, but if you like it, be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

Eggplants 1 kg.
Sweet pepper 0.3 kg.
Carrots 200 g.
Onion 150 g.
Garlic 3 cloves.
Parsley up to 150 g.
Pepper to your taste.
Water 1.5 l.
Salt 2 tbsp.

For the marinade:

Water 50 ml.
Vinegar 9% 50 ml.
Refined oil half a glass.
Salt 1 tsp.
Sugar 2 tbsp.
Ground coriander half tbsp.

Cooking method

1.Wash the main ingredient, remove the stems and cut lengthwise into 4 parts. Place the blue ones in boiling salted water for 5 minutes. If the fruits are very large, then keep them longer. Be careful not to let the eggplant become too soft, otherwise it will look like mush.

2.Remove the vegetables from the stove, but do not drain the water. In the meantime, we will process the remaining vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part of the sweet pepper and cut it into thin strips.

4.Peel the onions and cut them into half rings.

5. Remove the skin from the carrots and grate them on a coarse grater. It is not recommended to grind it too much.

6. Grind the garlic in a garlic press, chop the parsley into smaller pieces.

7.By the time we have prepared all the components, the blue ones have already cooled down. We cut them into medium-sized cubes.

8.Pour all the crushed ingredients into the pan and pour in the marinade. There is no exact order of placement; vegetables can be added arbitrarily. Mix the mixture until it looks more or less the same, cover the pan with cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can put them in jars. Roll up the vegetables and wait to cool.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes for delicious eggplant in tomato, but today's recipe is something special. I can’t even believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised by the result. We will remove the bitterness from the blue ones in the known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, and accordingly, the cooking process will speed up slightly, but only slightly.

The entire recipe is described step by step, which means that even novice cooks can handle it. Amount of ingredients per liter jar of salad. If you plan to make more, then calculate the number of components accordingly according to the proportion.

Ingredients:

Blue ones 1 kg.
Tomatoes 1 kg.
Sweet pepper up to 400 g.
Sour apple 1 pc.
Garlic 5 cloves.
Refined oil - a third of a glass.
Sugar 120 g.
Salt 2 tbsp. (1+1 for sauce).
Vinegar 9% 20 ml.
Hot pepper to your taste.

Let's start cooking

1. Wash the little blue ones and cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. Place the fruits in a container, sprinkle with one tablespoon. salt. Let stand for 2 hours, meanwhile the juice will come out of the vegetables. Don't be alarmed if they become smaller.

3. Let's start preparing tomato sauce. To prepare it you will need tomatoes with skins. There is one subtlety that needs to be done if you want the sauce to be thick. On tomatoes it is necessary to make shallow cuts crosswise. Thanks to these easy steps, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, it should come off the tomatoes on its own.

6. Wash the bell pepper, divide it into 2 parts, remove the part with the seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with the apple, cut into 4 parts. Peel the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. You need to add salt and sugar to the resulting mass.

9. Pour out the refined oil and put it on the fire. As soon as the mixture begins to boil, add vinegar and reduce the heat to minimum.

10.The liquid that has separated from the blue ones will not be needed, so we drain it.

11.Pour eggplants into vegetable puree and bring to a boil. Then reduce the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, all that remains is to roll them up.

There is no consensus regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Place the eggplants in jars and cover with lids.

2. Place the container in a container, fill it with water until the jar is full and bring it to a boil, wait 20 minutes.

3.Now you can safely serve this delicious tomato dish for the winter!

Delicious lecho

Every year you need to stock up on various preserves for the winter. No matter how much you make them, in any case they will go away sooner than you thought. Lecho with eggplant is a product that you most likely definitely did not plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this delicacy disappears from preservation faster than others. For beginners, this recipe will be a great start, since this dish is simply impossible to spoil.

Lecho with eggplant is a unique appetizer to which you can add ingredients at your discretion. Today we will prepare a classic version with carrots and sweet peppers.

Ingredients:

Blue ones 1.5 kg.
Tomatoes 1 kg.
Sweet pepper 1 kg.
Medium sized carrots 0.5 kg.
Onions 0.5 kg.
Bay leaf 3 pcs.
Peppercorns, a couple of pieces.
Refined oil 1 tbsp.
Vinegar (essence) 1.5 tbsp.
Sugar half tbsp.
Salt 2 tbsp.

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin slices. We cut the tomatoes into 4 parts, put them in a blender and puree them. In a separate container, combine the puree with carrots, add refined oil and place on the stove. Make the fire moderate.

2.After half an hour, add the onion and sweet pepper cut into half rings to the total mass. Increase the heat to medium and wait until the mixture boils.

3.Now you can throw in the main component of the dish - eggplant.

Any variety of blueberries, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under pressure for half an hour. Then we take it out, wash it and cut the fruits lengthwise 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait for the lecho to infuse. After half an hour, you can put the salad into jars and begin sterilization. To do this, put the jars in a deep container, pour cold water up to the neck of the jar and place it on the stove. Boil the jars for 15-20 minutes and start rolling. At the end, we wrap the lecho in a blanket for a day.

Watch the video recipe:

The dish is ready, you can take a sample!

Bon appetit!

Spicy snack

Ingredients:

Little blue ones 5 kg.
Sweet pepper 1.5 kg.
Hot pepper 5 pcs.
Garlic 10-12 cloves.
Vinegar 2 tbsp.
Refined oil 100 ml.
Salt to your taste.

Preparation

1. Wash the blue ones, cut them into rings of medium thickness, salt them well and let them stand for 30 minutes.

2. Peel the garlic and 2 types of pepper.

3.Remove the green part and take out the seeds.

4. We pass all the components except the blue ones through a meat grinder. If desired, you can use a blender. Salt and add vinegar.

5. Remove the water that has drained from the eggplants. Place them in a frying pan and fry in refined oil until golden brown.

6. Fill the jar: pour a little sauce into the bottom, then add the eggplants.

7. Alternate layers one by one.

8. We lay out the components to the very top of the container.

9. Cover the jar and begin sterilizing within half an hour. After this, the spicy snack can be rolled up; be sure to wrap it in a blanket.

When the dish has cooled down, you can store it.

Recipe for eggplant caviar for the winter - just lick your fingers

In the summer, when there are so many fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplants. You can use them to make an excellent salad, make a savory appetizer, or marinate with mushrooms. If you know all this, then try making delicious vegetable caviar from eggplants.

Ingredients:

Tomatoes 1 kg.
Blue ones 1 kg.
Onions 500 g.
Carrots 200 g.
Bell pepper 0.5 kg.
Parsley 50 g.
Apples up to 400 g.
Refined oil 300 ml.
Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 liter container, cutting board, containers and lids for seaming.

Before seaming, it is necessary to sterilize the dishes. Pour boiling water over the lids, rinse the jars and microwave for 2 minutes. If you don’t want to fool your head, just pour boiling water over them.

Preparation

1.Prepare all components.

2.Wash the blue ones, cut off the skin, and chop them.

3.Put the frying pan on the fire, pour in a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If oil is needed, add in small portions. Transfer the blue ones to a separate bowl and let cool.

5.Wash the bell pepper, remove the seeds and cut into thin strips.

6. Peel the onions and chop them smaller. We also remove the skin from the carrots and grate them on a fine grater.

7. We send all the components, not including the eggplants, to the pan. Bring until golden brown.

8.We are done with processing the vegetables, now it’s time to chop them. For these purposes we will use a meat grinder. Skip the carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. Move the resulting vegetable “minced meat” into a prepared 3-liter saucepan and place on low heat. When the mixture begins to boil, slightly reduce the heat and simmer the caviar for another half hour, stirring at intervals. Cook until the mass becomes thick. At the end, don’t forget to add salt and sugar to the mixture.

10. Remove the core from the apples and cut off the skin. We grind it through a meat grinder and throw it into the general mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal them. Be sure to wrap it in a blanket and keep it there until the dish has cooled down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplants are like mushrooms for the winter

Fans of eggplants, who have prepared them according to all possible recipes, are scratching their heads over what else delicious things can be done with them. Surely, few people prepared them for the winter, like mushrooms, and they are incredibly tasty. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive amounts of fruit and you don’t want to fool around with them, then this method is created for you. Eggplant with garlic and spices will get a great taste that everyone will be delighted with. By the way, we won’t clean them.

Ingredients:

Blue ones 1 kg.
Small hot pepper 1 pod.
Garlic 5 medium cloves.
Refined oil approximately 100 ml.

For the marinade:

Water 1 l.
Salt 3 tbsp.
Apple vinegar 5% up to 150 ml.

Preparation

1. First, wash the fruits, remove the stalks, and cut the eggplants into thick pieces about 3 cm. Then divide each into 4 parts. You should not buy fruits that are too large, as they are harmful, and they do not look so appetizing.

2.Put the blue ones into a container and fill with salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplants absorb much less oil.

3. Vegetables should be in the salted marinade for at least 45 minutes, after which they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time; this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, this will be much faster. You can heat the water in a kettle, then pour the boiling water into a warm pan and add salt. This way you will significantly save your time.

4.After the first boil, you need to pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you shouldn’t leave the stove. After boiling, add the chopped blueberries and cook them for 4 minutes after they boil. Then we put them in a colander and wait for the excess water to drain. In the meantime, find a deeper frying pan, fill it with oil and put it on the stove, turn the heat to low so that the oil does not boil ahead of time.

5.Place the eggplants into a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then do not panic, this is how it should be. Afterwards, turn off the heat and start working with other vegetables: chop the hot pepper into miniature pieces, and press the garlic through a garlic press. Mix the ingredients and add to the blue ones, mix everything. Vegetables need to be placed in jars while hot, so don’t waste time and put them in glass containers and fill them with oil. Don't add too much oil, as the eggplants will release their juice later and drown in it. Roll up the jars and turn them over. After the preparation has cooled down for the winter, you can move it to a dark place for storage. If unexpected guests arrive, you can treat them to your delicious dish.

Also watch our video recipe:

All is ready.

Be sure to read useful tips for preparing vegetables.

There are many ways to prepare delicious eggplants for the winter, but there are a couple of nuances that should definitely be taken into account when preparing this or that recipe.

For preservation, you need to take only fresh blue ones.
It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment for the first time. Once you get the hang of it, you can change the recipe to your liking.
Any variety of blueberries contains bitterness that needs to be removed. There are 2 ways to get rid of it: either soak the vegetables in salt water, or blanch them. In both cases it is necessary to squeeze out the juice.
Eggplants go well with peppers, carrots, tomatoes and other vegetables. They turn out especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini that will leave you licking your fingers.

» – eggplant salad for the winter.

Today we will talk about another vegetable that is perfect for preparing for the winter - eggplant, and more specifically about salads made from it.

Eggplant, like the tomato, belongs to the nightshade family, and became more widespread only in the 19th century.

The vegetable is demanding and a little capricious to grow, but nevertheless it is very much loved by our gardeners.

The color ranges from almost white, yellow to dark purple. Although I mainly grow only dark purple ones, to my taste they are softer and more tasty, although the white ones come out with a little crunch.

Like all vegetables, it contains many vitamins, is rich in fiber, as well as micro- and macroelements.

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, and canned.

It’s better to use small fruits; you have to cut them less, and young ones are juicier and tastier than overripe ones.

Do not try to use large-capacity jars; 0.5 liters is optimal. and 1 l. Consider the future number of eaters so you don't leave uneaten snacks open for storage.

Delicious eggplant salad recipes

Eggplant salad for the winter - Ten with sweet peppers, tomatoes, onions

Ingredients:

10 small eggplants
10 sweet peppers
10 tomatoes
optional 10 carrots
10 bulbs
10 peppercorns
glass of vegetable oil
100 g sugar
2 tbsp. lie salt
3 tbsp. lie vinegar 9%
1 glass of water

Preparation:

Wash the eggplants, cut them into pieces 3 cm thick, cover with cold water for 30 minutes

Wash the tomatoes, cut them into four parts, preferably use medium sized ones

Peel the onion, cut each onion in half, cut into half rings

Remove the stem and seeds from the pepper and cut into pieces 3 cm wide.

Peel the garlic, cut each clove into small pieces

Drain water from eggplants

Pour oil into a large saucepan

Add tomatoes, peppers, onions, and eggplants. Add salt, sugar

Place the pan on the fire and bring to a boil, stirring. Cover with a lid and simmer over medium heat for 30 minutes, stirring occasionally

During the stewing process, add peppercorns; if you find that there is not enough liquid to suit your taste, you can add 1 glass of water

At the end of stewing, add garlic and vinegar, stir, boil for another 5 minutes

Place the finished salad in pre-sterilized jars and cover with sterilized lids.

Turn the jars over, cover with a warm cloth and leave until completely cool.

The most delicious eggplant salad for the winter in Korean with sweet peppers and carrots

Calorie content per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

500 g sweet pepper
2 kg eggplant
500 g carrots
500 grams of onion
6 teeth garlic
h. lies ground black pepper
2 tsp. ground coriander
1 - 2 tsp. ground red pepper
Art. lie salt
8 tbsp. lie Sahara
100 ml vinegar 9%
100 ml vegetable oil

Preparation:

Wash the eggplants, cut them into thin, long pieces, add some salt, mix and leave for 1 hour.
Drain the juice and rinse them in running water.
After washing, place on a slightly greased baking sheet, cover with foil, and place in a preheated oven for 10-15 minutes.
Peel the carrots, grate them on a Korean carrot grater, pour hot water for 3 minutes
Rinse the carrots in a colander with cold water and squeeze out excess liquid.
Cut the onion in half, cut into half rings
Cut the pepper into two halves, cut into long thin strips
Mix all vegetables except eggplants, add garlic passed through a press
Add pepper, coriander, sugar, vinegar, salt, hot pepper, oil
Mix everything thoroughly, cover, leave to marinate for 5-6 hours.
Add more hot eggplants to the vegetables, stir
Place the salad in pre-sterilized jars
Place a towel on the bottom of the pan, place the jars and fill with water
From the moment of boiling, sterilize for 35 minutes - 500 ml jars, 1 liter - 20 minutes
Close tightly with sterilized lids, turn over, cover with a warm cloth and leave until completely cool.

Recipe for a classic vegetable salad - Pyaterochka, you'll lick your fingers

Calorie content per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

Eggplants - 2 kg.
Tomatoes - 2 kg.
Pepper and gogoshar - 2 kg.
Onion - 1 kg.
Carrots - 1 kg.
Hot pepper – 4 pcs.
Greenery
Vinegar - 1 tbsp.
Salt - 1/2 tbsp.
Sugar - 1 tbsp.
vegetable oil - 500 ml.

Preparation:

Wash the eggplants and cut them into large pieces

Fill with well-salted water, place a weight on top, leave for 2 hours

Cut the onion into half rings. Grate carrots on a coarse grater

Pour oil into a large saucepan, add onions and carrots

Finely chop any greens to taste

Finely chop hot pepper

Wash the tomatoes, cut into four parts

Cut the pepper into large slices

Place the pan with carrots and onions on the fire and simmer for 10 minutes

Wash the eggplants under running water, squeeze a little

Place them in a saucepan, stir and simmer for another 10 minutes. Add pepper, mix, continue to simmer for another 10 minutes

Add the tomatoes and simmer for 10 minutes, stirring. Pour out the herbs, pour out the vinegar

Add salt, sugar, stirring thoroughly and bring to a boil.

Place the finished salad in sterilized jars and cover with sterilized lids.

Line the bottom of a large container with a towel, place the jars, and fill with boiled water.

Sterilize the salad 20-25 minutes from the moment of boiling

Roll up the jars, turn them over, cover with a warm cloth and leave until completely cool.

Delicious winter salad from eggplant, tomatoes, peppers and garlic - Mother-in-law's tongue

Ingredients:

Eggplants - 4 kg.
Tomatoes – 10 pcs.
Bell pepper – 10 pcs.
Garlic – 5 heads
Hot pepper – 4 pcs.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 150 gr.

Preparation:

Wash the eggplants, cut into circles, place in a deep pan
Add salt, mix and add water, leave for 30 minutes
Then rinse with running water and drain off excess liquid.
Wash the peppers, remove the seeds
Peel the garlic
Pour boiling water over tomatoes for 1 minute
Drain the tomato, cover with cold water for 2 minutes and remove the skin.
Tomatoes, whole peppers, garlic minced
Add salt, sugar, oil, vinegar
Add the crushed mass to the pan and put on fire, simmer for 30 minutes
Place the finished salad in sterile jars and cover with sterile lids.

Winter snack - Eggplants like mushrooms, cooked in 1 liter jars

Calorie content per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6

Ingredients based on 5 x 1 liter jars:

5 kg eggplants
250 g dill
300 g garlic
300 ml vegetable oil

Brine:

250 ml vinegar 9%
3 liters of water
2 tbsp. lie salt

Preparation:

Cut the eggplants into large pieces
Finely chop the garlic
Finely chop the dill
Place a pan of water on the fire, add vinegar and salt
Add the eggplants and cook from the moment of boiling for 3 minutes, drain in a colander, let drain, pour into the pan
Add garlic, dill, oil, mix gently
Lay out, compacting with a spoon into sterile jars, cover with sterile lids
Place a towel on the bottom of a large saucepan, place the jars, and fill with water.
Sterilize from the moment of boiling for 20-30 minutes
Roll up the lids and place under a warm cloth until completely cooled.

Recipe for a delicious eggplant salad – Ogonyok

Calorie content per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1

Necessary:

Eggplants - 1.5 kg.
Garlic - 200 gr.
sweet pepper - 500 gr.
hot pepper – 5 pcs.
vinegar 9% - 75 ml.
Vegetable oil

Preparation:

Cut the eggplants into circles, 5 mm thick, add salt, mix and leave for 30 minutes
Remove seeds from peppers
Peeling the garlic
Pass garlic, sweet and hot peppers through a meat grinder
Drain excess liquid from eggplants and place on a greased baking sheet. Place in the oven preheated at maximum temperature for 10 minutes.
Add salt to the crushed mass, stir, put on fire, bring to a boil and simmer for 5 minutes.
Add vinegar to stewed marinade
Place in sterile jars, compacting with a spoon, alternating layers of eggplant with pepper filling until the jar is full
Cover with sterile lids and leave until cool.

Eggplants with bell peppers, garlic in tomato sauce for the winter

Calorie content per 100 g - 65.5 Proteins - 1.3 Fats - 4.2 Carbohydrates - 5.7

Ingredients:

4 kg eggplants
4 kg sweet bell pepper
6 heads of garlic
3 liters of prepared tomato juice
0.5 liters of vegetable oil
200 g sugar
200 g vinegar
2 tbsp. lie salt

Preparation:

Peel the garlic and pass it through a press

Wash the eggplants and cut them into cubes

Pour in the tomato and simmer on low heat, stirring for 10 minutes.

Peel the pepper from seeds and cut into half rings

Add pepper, oil, vinegar, sugar, and salt to the eggplant in the pan. Mix everything thoroughly and simmer for 5-10 minutes

At the end, add garlic, mix, simmer for another 5 minutes

Place the finished salad in sterilized jars and cover with sterilized lids.

Turn the jars over and leave until completely cool.

Video recipe for making a spicy eggplant snack - Cobra

These snacks in canned form are simply incomparable, fantastically tasty, so we roll up more jars to enjoy them in the winter

I'm waiting for you on the pages of my blog.

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, in season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for a holiday table, or just for dinner with a potato casserole.

In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coating” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

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

I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.

Eggplant adjika for the winter

Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

Spicy eggplants for the winter in marinade

I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Eggplants and peppers in tomato sauce

I would like to introduce you to an excellent eggplant preparation for the winter. Why great? Because everything about it is just the way I like it: it’s prepared simply and quickly, but it turns out delicious and very beautiful. If you love eggplants, have nothing against tomatoes and have a favorable attitude towards bell peppers, then you will also like this preparation. Recipe with photo.

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is so called because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable Madness”

You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Eggplant caviar for the winter

You can see how to prepare eggplant caviar for the winter (recipe with step-by-step photos).

Eggplants for the winter with nuts

The season for preparing eggplants is in full swing, you have already tried many of my recipes, and you are yet to discover even more interesting recipes. I want to tell you about one of these recipes today. We will prepare delicious fried eggplants with nuts for the winter, with garlic and parsley. See the recipe with step-by-step photos.

Winter eggplant salad “Magnificent Four”

A very tasty and simple winter eggplant salad without vinegar. Recipe with photo.

Eggplant appetizer for the winter with vegetables

I wrote how to prepare a delicious winter eggplant appetizer with vegetables.

Marinated eggplants for the winter with bell peppers

I offer you another simple recipe for preserved eggplant with red bell pepper in garlic marinade. Delicious pickled eggplants for the winter are very aromatic and are perfectly stored all winter. How to cook, see.

Fried eggplants for the winter (mom's recipe)

Ingredients:

3 kg. eggplant
4 heads of garlic
2 hot peppers
1 liter of sunflower oil
salt and sugar to taste
all kinds of spices to taste

Preparation:

Wash the eggplants, cut them into round pieces, add salt and leave for half an hour to remove the bitterness from the eggplants.
Fry in sunflower oil until golden brown. When we have fried all the eggplants, add more oil to the oil remaining after frying the eggplants.
Divide the garlic in half - cut half into slices, press half through a garlic press. Finely chop the capsicum.

Eggplant preparations: “Golden recipes”

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