They are wonderful, these “little blue ones”... You can’t throw them into a salad, you can’t fry them with potatoes, and it’s a hassle with them - bake them, peel them off... Similar thoughts arose in my mind when I saw purple foreigners at the market, until I tried one salad “with a secret” " The secret of the salad was that few people guessed right away that the jar contained not mushrooms, but... eggplants. The taste is indistinguishable! Now eggplants have settled in both my garden and my basement. If you want to know how to cook eggplants for the winter, we will share with you the most delicious eggplant recipes for the winter.
Do you remember the immortal phrase from Gaidai’s film “Overseas caviar - eggplant!”? And there are corresponding recipes.
Caviar "Overseas"
Ingredients:
3.5 kg eggplants,
1.5 kg carrots,
1.5 kg of onion,
2 kg bell pepper,
3.5 kg tomatoes,
300 g garlic,
3-4 tbsp. salt,
1 tbsp. 70% vinegar,
vegetable oil for frying.
Preparation:
Cut the eggplant into cubes, grate the carrots on a coarse grater, finely chop the onion, bell pepper cut into small cubes. Fry all the vegetables separately in vegetable oil, place in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the tomato mixture over the fried vegetables, add salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add garlic, passed through a press, and 1 tbsp. vinegar essence. Place the caviar in sterilized jars and roll up.
Ingredients:
5 kg eggplants,
½ kg carrots,
300 g tomato paste,
150 g parsley root,
300 g onion,
100 g celery root,
25 g celery greens,
40 g sugar,
½ liter of vegetable oil,
75 g salt,
1 tbsp. 70% vinegar.
Preparation:
Cut the eggplants into slices 2 cm thick, fry in vegetable oil until golden color. Cut the onion into rings and fry. Cut the carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a food processor, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, place in jars. Sterilize for 15 minutes, add ¼ tsp. vinegar for each 700 gram jar, roll up.
Skilled chefs have come up with many original blanks from eggplants for the winter. These include pickled eggplants, “blue” snacks, lecho, spicy and spicy salads.
Ingredients:
5 kg eggplants,
1 kg sweet pepper,
300 g garlic,
200 ml 9% vinegar,
100 g sugar,
3-4 pods of hot pepper,
1 tbsp. vegetable oil,
1 bunch of dill.
Preparation:
Cut the eggplants into 2 cm thick circles, sprinkle them with salt and put them in a flat bowl for half an hour to allow them to release their juice. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, stir until the sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant from the pan with a fork, dip it in the pepper-garlic mixture and layer it in pre-sterilized jars. Sterilize for 15 minutes, roll up.
Eggplants for the winter a quick fix
Ingredients:
2.5 kg eggplants,
2.5 liters of water,
100 g salt,
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.
Preparation:
Cut the eggplants into cubes, place them in boiling water with salt and vinegar, and cook for 5-7 minutes. In another saucepan, heat the oil to a boil. Place the eggplants in a sieve, place in oil, add garlic, stir quickly and place in sterilized jars. Roll up, wrap up.
Ingredients:
6 kg eggplants,
200 g garlic,
250 g 9% vinegar,
3-4 hot peppers,
2 cups vegetable oil,
2.5 tbsp. salt,
a bunch of parsley and dill.
Preparation:
Salt the diced eggplants and boil in boiling water for about 5 minutes. Cool. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplants, place in sterilized jars, and roll up.
Ingredients for a liter jar:
6-8 eggplants,
1.5 glass of water,
2 sprigs of dill,
1 tbsp. Sahara,
6 peppercorns,
½ tbsp. vinegar,
2 cloves of garlic,
1 tbsp. salt,
1 horseradish leaf
1 celery leaf.
Preparation:
Wash the eggplants, cut off the stem, put them in boiling water for 10 minutes, then remove them from the water and let them dry. Place half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour in the marinade of water, salt and vinegar. Sterilize for 15 minutes, roll up.
Ingredients:
4 kg eggplants,
2 kg tomatoes,
1 kg sweet pepper,
1 kg carrots,
10 onions,
10 cloves of garlic,
1 tbsp. 9% vinegar,
4 tbsp. salt,
1 cup of sugar.
Preparation:
Cut the eggplants into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. Cut the bell pepper and onion into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Place everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Cook after boiling over medium heat for 45-60 minutes. Place hot in sterilized jars and roll up.
Ingredients:
2 kg eggplants,
1 kg of tomatoes,
400 g onions,
4-6 pcs. carrots,
4-6 sweet peppers,
½ cup Sahara,
2 tbsp. salt,
3-4 cloves of garlic,
1-2 bay leaves,
bunch of parsley,
black peppercorns.
Preparation:
Cut the eggplants into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, peppers into rings, finely chop the parsley. Sprinkle tomatoes and bell peppers with salt and wait until they release juice. Pour vegetable oil into a saucepan, lay in layers along with the juice: tomatoes, onions, eggplants, carrots, bell peppers, parsley. Add peppercorns and Bay leaf. Simmer for 40 minutes, stirring occasionally. 2-3 minutes before readiness add grated garlic. Roll up.
Ingredients:
1.2 kg eggplants,
400 g tomatoes,
300 g onion,
30 g garlic,
120 g vegetable oil,
30 g salt,
parsley,
pepper to taste.
Preparation:
Wash the eggplants, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry in vegetable oil until golden brown. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Pureed mass boil to half volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture and heat to a boil, stirring constantly. Place in dry, heated jars in layers: a layer of minced meat, a layer of eggplant. The top layer should be minced meat. Cover the jars with boiled lids and set to sterilize: half-liter jars - 50 minutes, liter jars - 90 minutes. Roll up.
Eggplant heh
Ingredients:
5 kg eggplants,
600 g onions,
600 g sweet pepper,
200 g garlic,
200 ml 9% vinegar,
3 handfuls of salt,
vegetable oil for frying.
Preparation:
Peel the eggplants and cut into strips. Add chopped eggplants in a deep bowl, mix and leave for 5 hours. Then squeeze out the eggplants and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with the eggplants, pour in vinegar. Place in sterilized jars and cover with plastic lids. Store in a cool place.
Ingredients:
4 kg eggplants,
1 kg carrots,
1 kg red sweet pepper,
1 kg of onion,
100 g garlic,
1-2 pods of hot pepper,
2 handfuls of salt,
2 tbsp. 70% vinegar.
Preparation:
Cut the eggplants into thin strips, add salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, and the onion into half rings. Finely chop the garlic and onion. Mix all the vegetables except eggplant, add vinegar and leave for 5 hours, stirring well a couple of times. Lightly fry the eggplants in vegetable oil and let cool. Combine all the vegetables and place in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.
Eggplants “Like mushrooms”
Ingredients:
5 kg eggplants,
5 liters of water,
400 ml table vinegar,
200 g salt,
1-2 heads of garlic,
1 stack vegetable oil.
Preparation:
Cut the washed eggplants into cubes. For the marinade, mix water, vinegar, salt and boil. Place the eggplants in the boiling marinade and cook for 5 minutes from the moment of boiling. Remove the finished eggplants, place them in a gauze bag and hang them to drain for 12 hours. Place the eggplants in a saucepan, mix with crushed garlic and boiled vegetable oil. Divide the mixture into jars, sterilize for 15 minutes, and roll up.
"Fake Mushrooms"
Ingredients:
5 kg eggplants,
5 liters of water,
1 glass of salt,
½ l 9% vinegar,
garlic - to taste,
1 liter of vegetable oil.
Preparation:
Cut the eggplants into slices. Boil a brine of water, salt and vinegar, add eggplants into it in small portions, cook for 5 minutes. Boil vegetable oil. Place the prepared eggplants in sterilized jars in layers, alternating layers of eggplant with finely chopped garlic. Pour boiling oil over it and roll up immediately. Be careful - the boiling oil is very hot, be careful not to burst the jar! When serving, “fake mushrooms” need to be slightly salted and sprinkled with vinegar.
And finally, eggplants for the winter, a recipe for extreme sports enthusiasts:
Ingredients:
24 pcs. eggplant,
2.4 kg sugar,
2 tsp baking soda,
13 stacks water,
½ tsp. vanillin.
Preparation:
Peel small eggplants, remove the stalks, but leave the sepals. Cut each eggplant lengthwise along with the sepals. Pierce the pieces with a fork in several places. Place the eggplants in cold water, cover with a lid - this is done so that they do not darken. Then mix soda with 7 glasses of water and put eggplants in this solution and leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse thoroughly several times in running water. Pour half the sugar into a bowl for making jam, add 6 glasses of water and cook over low heat for 10-15 minutes. Place eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. Then pour the remaining sugar into the jam, bring to a boil, reduce the heat to low and cook for 3 hours. Add vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Cork.
Preparing eggplants for the winter is not at all difficult. Happy preparations!
Larisa Shuftaykina
Many people prepare eggplants for the winter. And although nowadays you can buy eggplants all year round, but any housewife will tell you that from “not our” eggplants such delicious preparations And there are no salads. Although this is not entirely true.
Recipes for eggplants for the winter are as varied as those prepared in the summer. I think it’s very cool, you can always choose the recipe you like best. I will try to help you with this.
Simple and tasty winter preparations from eggplants at home
Here I tried to give you recipes with various ingredients, cooked differently in a frying pan, in a saucepan, and in the oven. Choose what you like and prepare at least a little. You will see that yours will turn out much tastier than in the store. Good luck.
Menu:
Eggplants are like mushrooms for the winter
Ingredients:
For 3 half-liter jars.
- Eggplants - 1.5 kg.
- Garlic - 1 head
- Dill - 1 bunch
- Salt - 1 + ¼ tbsp. l.
- Vinegar 9% - 70 g.
- Vegetable oil - 80 ml.
- Hot pepper to taste
Preparation:
1. Pour water into a large saucepan so that the eggplants can easily fit there and set to boil on the fire.
2. Wash the eggplants and cut them into small cubes. You can cut into circles, semi-circles, strips, as you like. No difference.
3. Place the chopped eggplants in boiling water and, since they are light and all float on the surface, submerge them (immerse them in water) with a slotted spoon. This procedure (immersion in water) must be done periodically while cooking the eggplants so that they are all cooked evenly.
4. Wait for the water to boil again and let it cook for another 5 minutes. Boil the eggplants for 5 minutes, drain the water through a colander and let the eggplants sit in the colander to drain off excess liquid.
5. Peel the garlic and chop it finely, you can squeeze it out on a garlic press, but in general it needs to be chopped. Place in a deep bowl. Let's make the marinade.
6. Add finely chopped dill, cut into small semicircles, to the garlic hot peppers, add a full tablespoon, without top, salt and then another 1/4 spoon, pour in vinegar and pour in vegetable oil.
7. Mix everything well and set it aside for now, let it brew a little. We are waiting for our eggplants to cool down and all the excess liquid to drain from them.
We begin to put it in jars and roll it up
8. When the eggplants have cooled, add the marinade to them. Mix carefully so as not to mash the eggplants too much.
9. Our “mushrooms” are ready, put them in jars. We took half-liter jars and filled them tightly so that there were no air gaps.
10. We always sterilize jars first, although in this case, you probably don’t have to do this, because now we will sterilize them again, only with the contents.
11. Place a towel or some kind of cloth on the bottom of the pan. Cover the jars with lids and place in a saucepan. Place the pan on the stove and pour water. I pour it from the tap, but it’s warm so it heats up faster. Pour water up to the hangers of the jars.
12. Turn on the heat, bring to a boil, reduce the heat and let simmer for another 15 minutes. We take the jars out of the water and immediately roll them up.
Be careful! Everything is hot.
13. Turn the jars over and place them on a towel or on special stands. Do not place on metal. Immediately check whether the jars are leaking under the lids.
14. We insulate the jars on top with a towel or blanket and leave it like that until it cools completely.
OK it's all over Now. Our eggplants are like mushrooms for the winter, or rather reminiscent of the taste of pickled mushrooms, ready.
Take it out in winter, open it and...
Bon appetit!
Eggplant for the winter with carrots and garlic
Ingredients:
On three liter jars:
- Eggplants - about 2 kg.
- Onion - 3 medium heads
- Carrots - 3 pcs. (average)
- Garlic - 2 heads
- Hot pepper - 1 pod
- Tomato juice - 500 ml. (or 500 ml water and 100 g tomato paste)
- Salt, sugar to taste
- Vinegar 9% - 3 tbsp. l.
- Vegetable oil - about 50 ml.
Preparation:
1. Trim the stem of the eggplants and cut them in half lengthwise. Place on a baking sheet and grease each half from the cut side with vegetable oil.
We do not sprinkle them with salt and do not keep them in salt water, which is mainly done to remove bitterness, since modern varieties, as a rule, are not bitter. And they are sprinkled with salt so that they absorb less oil. But since we will bake them and not fry them, there is no need to add salt.
2. Place the baking sheet in an oven preheated to 180°C and bake for about 30 minutes, until cooked. The eggplants should be soft and easily pierced with the tip of a knife.
While the eggplants are cooking, prepare other vegetables.
3. Cut the onion into small cubes, grate the carrots on a coarse grater.
4. Finely chop the garlic, cut the hot pepper into thin rings. The hottest thing about peppers is the seeds. Therefore, you can adjust the sharpness by removing some or all of the seeds. For this dish, we usually cut it with seeds.
5. Pour a little vegetable oil into a frying pan, heat it up, add chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until full readiness. The carrots should become soft.
6. At the end of frying, add some salt. We added a teaspoon of salt and a teaspoon of sugar. Do all this to your taste. It is advisable to add salt a little saltier than we usually salt.
7. Add chopped garlic and hot pepper, stir and remove from heat.
8. Take the baked eggplants out of the oven. Eggplants should be soft and easy to pierce with a knife. Place fried vegetables on them. Lightly compact the vegetables on the eggplants with your hand, and then fold the eggplant halves so that it looks like a whole eggplant with vegetables inside.
Place in jars and close
9. We fill pre-sterilized jars with these “whole” eggplants. 3-4 pieces fit in a liter jar. Place the eggplants tightly, but without pressing too hard, so that there is some space between them for filling.
10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir until it dissolves and add 2 heaped teaspoons of salt and 2 teaspoons of sugar. The filling should be a little saltier than usual, because our eggplants are not salted.
11. Let the filling boil. Cook for 2-3 minutes and the filling is ready.
12. Spill hot pour by banks. Fill until about a couple of centimeters from the top.
13. Place a napkin on the bottom of the pan or you can put a plate so that the jars do not touch the bottom of the pan and place the filled jars there. Cover with lids and pour warm water to the hangers of the cans.
14. After boiling, sterilize the jars of vegetables for 10-15 minutes. At the end, pour a tablespoon of 9% vinegar into each jar.
15. Bring the remaining filling to a boil and fill the jars to the top. Lightly screw on the lids and remove the jars from the pan. Sold in stores special devices for this. Place the jars on a towel or special stands, preferably wooden, so that they do not come into contact with a cold surface and will not burst.
16. Tighten the jars tightly with a special key. Can also be purchased in stores. Immediately turn the jars over with their lids down. We check if they are leaking anywhere and wrap them in something warm until they cool completely.
We store such jars in a cool room or refrigerator. They don't contain much vinegar or salt, so I'm not sure they'll keep well. room temperature.
Our nice winter eggplants with carrots and garlic are ready.
We wait a little until winter, open it and enjoy.
Bon appetit!
Eggplants for the winter in Georgian style with peppers and herbs
Ingredients:
- Eggplants - 1 kg.
- Sweet pepper (red) - 3 pcs.
- Garlic -7 cloves
- Hot pepper - 1 pc.
- Dill and parsley.
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Vinegar 9% - 2 tbsp.
Preparation:
1. Cut the eggplants into circles 1 cm thick. Place in a deep cup, sprinkle well with salt, mix and leave for 1-2 hours so that they release the juice.
2. Chop the parsley and place it in a separate deep cup. Slice big pieces Bell pepper. His, hot pepper and grind the garlic in a meat grinder and send it to the parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. Let's put it aside for now.
3. Drain the emerging liquid from the eggplants, pressing them down a little, as if squeezing them. Place a frying pan on the stove, pour vegetable oil into it and begin to place the chopped eggplants.
4. Fry until golden crust on both sides.
5. Before putting the eggplants and seasoning into jars, add vinegar to the seasoning. Mix. Taste it. What you think and taste is missing, add.
6. We begin to lay out the eggplants. We put a layer in a jar (we use half-liter jars so we can eat it at a time), put dressing on top, another layer, another dressing, and so on until all the jars are filled. Based on our ingredients, we only needed 2 jars.
7. Cover the jars with lids and set aside. We put a napkin in the bottom of the pan, pour in water, bring it to a hot state, not very hot, and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.
8. Take the jars out of the pan and roll up the lids. Be careful, wear special gloves and an apron, don’t get burned.
Eggplants for the winter with dressing are ready. Store in a cool place.
Bon appetit!
Eggplant for the winter in Greek style with carrots, sweet peppers, tomatoes and spices
Ingredients:
For 3 half-liter jars.
- Sweet pepper - 250 g.
- Carrots - 250 g.
- Tomatoes - 0.5 kg.
- Eggplants - 300 g.
- Onion - 250 g.
- Garlic - 3-4 cloves
- Vegetable oil - 50 ml.
- Vinegar 9% - 25 ml.
- Sugar - 30 g.
- Salt - 0.5 tbsp. l.
- Basil - 0.5 tsp.
- Red pepper to taste
- Dry greens - 1 tbsp. l. (parsley mixture, green onions, dill, etc.)
- Coriander peas - 0.5 tsp.
- Pepper (mixture) - 1 tsp.
- Bay leaf
- Savory - 0.5 tsp.
Preparation:
1. Chop all vegetables coarsely, after washing and drying. Place each vegetable in a separate bowl, except for onions and garlic. They can be put together.
2. In the cold large frying pan or pour vegetable oil into a wok, add sugar and salt, add vinegar and pour in chopped carrots, they take the longest to cook, stir. Place on medium heat and simmer for 30 minutes. If the liquid boils too much, reduce the heat.
3. Add garlic and onions to the carrots and immediately add chopped peppers to them. Stir and cover with a lid. The garlic immediately gave off its aromatic smell. Simmer for 15 minutes.
4. After 15 minutes, add the chopped eggplants to the frying pan. Close the lid and simmer for another 15 minutes.
5. 15 minutes have passed, add tomatoes to the eggplants, lay out all the spices, mix, reduce the heat to less than medium and simmer for another 15 minutes.
6. Taste to see if everything is enough. Let's not interfere with anything else, otherwise we'll end up with a mess. Cover with a lid. Reduce the heat to low and simmer for another 15 minutes.
Divide into jars
7. Turn off the stove and place our hot eggplants in sterilized jars. Roll up the lids and leave to cool completely. Then we put it in storage. Preferably in a cool place. But it can also be stored at room temperature.
Eggplants must stand for at least 2 weeks in order to infuse. Then all tastes will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the predominant taste of eggplant.
All vegetables are very soft, even carrots melt in your mouth. In general, our Greek eggplants were a success.
In winter, all your relatives will be with you to try your eggplants.
Bon appetit everyone!
Eggplants have become so firmly established in our kitchen that we lovingly call them little blue ones and cook them delicious dishes of which all year round. You can prepare various snacks from the blue ones, you can serve them as a hot dish, or you can prepare eggplants for the winter. There is simply great amount recipes for cooking eggplant for the winter. Today I would like to bring to your attention 10 of the best, time-tested and experience-tested blanks. I hope that from all the variety you can choose the one you like best.
Delicious eggplant salad for the winter
Simple and delicious salad, easy to prepare, can be eaten once or twice. This salad can be prepared for the winter and served for dinner.
Ingredients:
- eggplants - 1.5 kg
- tomatoes - 0.5 kg
- onion(large) - 2 pcs.
- flour - 100 gr.
- salt, pepper to taste
- vegetable oil for frying
- We cut off the stalks of the eggplants, and then the eggplants will need to be cut crosswise into circles. The thickness of each circle is about 2.5 - 3 cm. If you want to remove the bitterness from eggplants, you can salt the sliced circles and pour cold water for about an hour. To be honest, I often skip this step. It seems to me that there is practically no bitterness in store-bought eggplants.
2. Cut the onion into cubes and fry it in vegetable oil until transparent.
3. It is advisable to remove the skin from tomatoes; it is unnecessary in salads. If the tomatoes are ripe, the skin can be easily removed with a knife. And if this is difficult to do, then the tomatoes need to be doused with boiling water and the skin will then be easily removed.
4. Chop the tomatoes fairly large pieces and put it in the pan with the onions. Salt (1 tbsp. salt), mix. Simmer the vegetables over low heat for 10-15 minutes until soft.
5. Drain the water from the eggplant, sprinkle with red and black pepper, mix with your hands directly in the pan.
6. Dip the eggplants in flour and fry in a frying pan until sunflower oil until beautifully golden brown.
Salad jars and lids will need to be sterilized in advance.
7. Place hot fried eggplants in pre-prepared jars. There should be 3-4 eggplant slices at the bottom of the jar. The next layer will be a dressing of onions and tomatoes, about 2 tbsp. l. And then again eggplants and on top vegetable dressing. Lightly compact with a spoon to remove any voids.
8. Place the jars of salad in a saucepan with warm water, cover with sterilized lids and boil for 10 minutes.
9. Ready salad Close the lids tightly and turn the jars upside down. You can wrap the jars with something warm.
Eggplants for the winter - mother-in-law's tongue
It just so happens that people come up with caustic jokes about poor mothers-in-law and talk about their harmfulness. I am a mother-in-law myself, I would like to argue with this. However, the “Mother-in-Law’s Tongue” appetizer is one of my favorite preparations. And it received this name most likely because of its sharpness. But everyone can adjust the spiciness to their own taste, try it, you won’t regret it.
Ingredients:
- eggplants – 4 kg
- tomatoes - 10 pcs.
- bell pepper - 10 pcs.
- garlic - 5 heads
- chili pepper - 3 pcs. (if you are afraid, less is possible)
- sugar - 1 glass
- vinegar - 150 ml
- vegetable oil - 1 cup
- salt - 5 tbsp. l.
I cook a lot at once, the output is about 7 liters of snacks.
- We cut off the stalks of the eggplants, and cut the eggplants themselves into round pieces 2-2.5 cm thick. Place them in a large container, sprinkle with 3 tbsp. l. salt, mix with your hands and leave for 30 minutes so that the bitterness goes away.
2. Of course, we wash the remaining vegetables and pass everything through a meat grinder. You can adjust the amount of hot chili pepper at your discretion. Three peppers make a vigorous snack. But not everyone likes such spiciness, just add 1 pepper and the spiciness will become moderate.
3. Add 2 tbsp to the grated vegetable mass. l. salt, sugar, vinegar and vegetable oil. Mix everything well.
4. During this time, the eggplants gave up their bitterness. We wash them with cold water and drain the water. Pour the prepared marinade over the eggplants and mix thoroughly. Place the container with eggplants on medium heat and, after boiling, simmer for 30 - 40 minutes.
5. During this time, we sterilize the jars and lids. If you want to get acquainted with it in detail, then read my article about it.
6. Hot snack Place in prepared hot jars and seal. Turn it upside down, wrap it in a warm blanket and leave it until it cools completely.
Super - a snack that men will especially appreciate is ready. You can cool it and try it right away.
Eggplants are like mushrooms for the winter - very tasty
And in fact, such eggplants mushroom taste. When I prepared such an appetizer for the first time, it gave me pleasure to make fun of the guests, because rarely did anyone guess what this appetizer was made of. Now in the days of the Internet it is difficult to surprise, but still try.
Ingredients:
- eggplants – 2 kg
- chili pepper - 1/3 pod
- garlic - 1 head
- dill - 50 gr.
- vegetable oil - 200 ml.
For the marinade:
- salt - 2 tbsp. l.
- sugar - 2 tbsp. l.
- vinegar - 10 tbsp. l.
- water - 2.4 liters
- allspice - 2-3 pcs.
- cloves - 2-3 pcs.
- bay leaf - 2 pcs.
- black peppercorns - 6-7 pcs.
- First we prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe. Add vinegar at the very end.
2. During this time, cut the eggplants into pieces and place them in boiling water. Cook for no more than 3 minutes. Try not to leave the stove and not to overcook the eggplants, otherwise they will become soft and tasteless.
3. Drain the water from the eggplant. Pass the garlic through a press, cut the hot pepper into small strips, add all this to the eggplants. Finally, add vegetable oil. Bring to a boil and turn off.
4. Place the snack in hot sterilized jars, roll it up and turn it over.
As you can see, it’s a simple and at the same time very tasty preparation for the winter.
Stuffed eggplants for the winter
An incomparable snack for the winter, and not only for the winter. You can surprise guests with this appetizer at any time of the year. But anyway step by step preparation This dish is better seen than read.
Sauteed eggplant for the winter
Why this name? The origin of this word comes from the French language and means “jump”. According to the most common version, this means that the ingredients are not mixed, as usual, with a spatula or spoon, but are tossed in a pan. I think we will leave the name, but we will still mix it in the usual way. However, it's up to you to decide.
Ingredients:
- eggplants - 5 - 6 pcs.
- tomatoes - 3 pcs.
- bell pepper - 3 pcs.
- onions - 2 pcs.
- garlic - 3 - 5 cloves
- chili pepper to taste
- vinegar - 1 tbsp. l.
- vegetable oil - 1 cup
- salt - 1 tbsp. l.
- sugar - 1 tsp.
- dill, parsley
- black peppercorns
- Cut the eggplants into half circles, add salt and leave for half an hour so that they give up their bitterness.
2. During this time, cut the onions into strips and fry until transparent in a frying pan. Then add the diced sweet pepper to the onion. To reveal the aroma of vegetables, add 1 tsp. Sahara. Fry for 5-7 minutes.
3. Wash the eggplants with water and dry them lightly with a paper towel. Add the eggplants to the peppers and onions, fry for a few more minutes, then cover with a lid and simmer for about 30 minutes.
4. Add finely chopped garlic.
5. Peel the tomato and cut into slices. If the skin of a tomato is difficult to remove, you can pour boiling water over the tomatoes. Add tomatoes to vegetables. Salt, pepper, simmer covered for another 5 minutes.
6. Sprinkle finely chopped dill or parsley on top.
7. Just before the end of cooking, add vinegar.
8. Place the hot sauté into jars, cover with lids and place the jars in a pan of hot water to sterilize.
Eggplants for the winter in Korean
There are a lot of Korean eggplant recipes. This workpiece deserves a separate topic. But I wanted to introduce you to at least one recipe. These eggplants are quite simple to prepare, and the appetizer turns out simply awesome.
While preparing this article, I realized that it is impossible to grasp everything at once delicious recipes from eggplant. So I promise that this delicious topic will definitely be continued. After all, the eggplant season is not over yet.
And I wish you delicious preparations so that winter does not seem so long and dull.
At proper preparation eggplant produces a lot of tasty and variety of dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round, they came up with the idea of canning eggplants. Below are provided best recipes eggplant for the winter.
Eggplant for the winter - a classic recipe
This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.
Ingredients:
- dill – 50 g;
- bell pepper – 500 g;
- salt – 1 tbsp. l.;
- garlic – 70 g;
- sugar – 35 g;
- carrots – 500 g;
- parsley – 50 g;
- onion – 500 g;
- eggplants – 2 kg;
- tomatoes – 1.2 kg;
- sunflower oil – 600 ml.
Preparation:
- Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
- Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
- Cut the tomatoes into slices.
- Cut the peeled onion into rings.
- Peel the carrots, cut into circles.
- Cut off the stem of the pepper, remove the seeds, and cut into cubes.
- Peel the garlic and chop finely.
- Wash the parsley and dill and chop them.
- Take large saucepans. Lay out the prepared ingredients.
- Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
- Sprinkle each row with salt.
- Sprinkle greens on top.
- Season with sunflower oil.
- Place the container on the stove, closing the lid.
- Turn on medium heating mode.
- Simmer for about an hour.
- Rinse the jars with soda and sterilize.
- Transfer the snack into jars. Cover with sterilized lids.
- Pour water into a saucepan and place the jars in it.
- Sterilize for half an hour.
- Turn upside down.
- Wrap up. Leave for two days.
Finger lickin' Georgian recipe
For lovers of spicy foods, this winter eggplant recipe is perfect.
Ingredients:
- eggplants – 5 kg.
- salt – 2 tbsp. spoons;
- vinegar – 270 ml;
- sugar – 4 tbsp. spoons;
- bell pepper – 17 pcs.;
- chili pepper – 5 pcs.;
- garlic – 21 cloves;
- vegetable oil – 350 ml.
Preparation:
- Wash the eggplant fruits, cut off the stem and cut into small cubes.
- IN deep container add the prepared vegetable, salt and mix. Leave for half an hour.
- Place the hot peppers, seeds and garlic in a blender and chop.
- Cut out the stem of the bell pepper and remove the seeds. Place in a blender bowl and grind. You can use a meat grinder, then the mass will look like porridge.
- Remove excess liquid from eggplant.
- Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
- Place the peppers and garlic into a large saucepan. Pour in vinegar and oil. Boil. Add eggplants to them. Add sugar, salt. Boil for 10 minutes.
- Sterilize jars. Transfer the snack. Close with lids.
- Turn the container over. Cover with a blanket. Leave to cool.
Ingredients:
- eggplant – 4 kg;
- garlic – 10 cloves;
- onions – 1 kg;
- salt – 2 tbsp. l.;
- vinegar 70% – 2 tbsp. spoons;
- bell pepper – 1 kg;
- carrots – 1 kg;
- ground hot pepper – 2 teaspoons.
Preparation:
- Wash the vegetables.
- Cut off the stem of the blue one. Cut into thin long cubes.
- Add salt. Let it brew for an hour. Rinse.
- Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
- Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
- Remove the skins from the onion and cut into half rings.
- Peel the garlic, squeeze through the garlic press.
- Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like it spicy dishes, do not use hot peppers.
- Place the eggplants in a frying pan with oil and fry.
- Add to the rest of the vegetables and stir.
- Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
- Close with lids. Wrap up. Leave to cool.
Recipe for eggplants cooked like mushrooms
Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, and tastes like pickled mushrooms.
Ingredients:
- garlic – 5 cloves;
- eggplants – 1.5 kg;
- vinegar 9% – 70 g;
- hot pepper to taste;
- dill - a bunch;
- vegetable oil – 80 ml;
- salt – 1 + ¼ tbsp. spoons
Preparation:
- Wash the fruits, cut off the stem and peel.
- Cut into cubes of about 2 centimeters.
- Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
- Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
- Pour the amount of oil required for the recipe into a measuring cup.
- Chop the peeled garlic.
- Chop the washed dill.
- When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
- Place the snack tightly into the container. Leave in the refrigerator for six hours.
- Yield: three half-liter jars.
Homemade lecho with eggplants and sweet peppers in tomato sauce
A simple, quick recipe for making eggplant caviar will please the whole family.
Ingredients:
- eggplants – 2.3 kg;
- garlic – 4 cloves;
- tomatoes -2 kg;
- sugar – 125 g;
- vegetable oil – 200 ml;
- chili pepper – 2 pcs.;
- essence of vinegar – 1 teaspoon;
- bell pepper – 600 g;
- salt – 2 tbsp. spoons;
- dill – 50 g.
Pickled eggplants.
Ingredients:
- 3 kg eggplants
- 50 g garlic
- 3-5 bay leaves
- 10-15 black peppercorns
For the marinade:
- 1.5 liters of water
- 50 g sugar
- 60 g salt
- 200 ml 9% vinegar
Cooking method:
Cut off the stems of the eggplants and pierce them in several places. Place 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. Place spices and garlic cloves at the bottom of sterilized jars. Fill the jar tightly with eggplants. For the marinade, bring water with salt and sugar to a boil, pour in vinegar. When it boils, remove from heat. Pour the hot marinade over the eggplants. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap the jars with eggplants marinated according to this recipe until they cool.
Marinated eggplant with pepper.
Ingredients:
- 2.5 kg eggplants
- 100 g red bell pepper
- 30 g fresh hot pepper
- 50 g garlic
- 100 ml 9% vinegar
For the brine:
- 1 liter of water
- 30 g salt
Cooking method:
Before pickling eggplants for the winter, bell peppers need to be cut into pieces, hot peppers into rings, garlic into slices. Remove the stem from the eggplants. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. Place the eggplants in small portions in boiling water and cook until soft (10-15 minutes depending on size). Pour vinegar into the bottom of the jars, add some garlic and pepper. Place eggplants tightly on top, sprinkling with garlic, hot and bell peppers. Separately prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover the jars with lids and sterilize: 1 liter volume - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
STEP #7 
STEP #8
STEP #9 
STEP #10
STEP #11 
STEP #12
Ingredients:
- 1 kg eggplants
- 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 eggplant vegetables, you need to remove the stalk and make a long side cut in the form of a pocket. Place 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 the bitterness. Chop the greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, fill with brine, and pour in vinegar. Cover the jars with lids and sterilize: 0.5 l volume - 15 minutes, 1 l - 25 minutes. Then roll up and wrap until cool.
Ingredients:
- 1.5 kg eggplants
- 150 g of greens (celery, parsley, dill)
- 100 g onions
- 40 g garlic
For the marinade:
- 1.8 liters of water
- 60 g salt
- 200 ml 9% vinegar
- 2-3 bay leaves
- 3-4 black peppercorns
Cooking method:
To marinate eggplants for the winter according to this recipe, you need to remove the stem from the vegetables and blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release the bitterness. Finely chop the greens and onions, add the garlic passed through a press. Make a cut lengthwise in each eggplant and put a little filling inside. For the marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour the hot marinade over the eggplants and put under pressure for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into the jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.
Below are photos of pickled eggplants prepared according to these recipes:
Salted eggplants with celery.
Ingredients:
- 5 kg eggplants
- 50 g garlic
- 10 g salt
- Bay leaf
- celery greens
For the brine:
- 1 liter of water
- 70 g salt
Cooking method:
Before salting the eggplants, you need to remove the stalks of the vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to drain the water. Grind the garlic with salt, stuff the eggplants. Place a bay leaf and a little celery at the bottom of the pickling container, place the eggplants on top and cover with the remaining greens. To make the brine, boil water with salt and let cool. Pour cold brine over the eggplants until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then put it in the refrigerator. Before eating, cut the eggplants into pieces and season with vegetable oil.
Salted eggplants with garlic.
Ingredients:
- 1 kg eggplants
- 50 g garlic
For the brine:
- 1 liter of water
- 50 g salt
- 2-3 bay leaves
- 3-4 peas of allspice
Cooking method:
For this homemade preparation for the winter, you need to make a deep cut in the form of a pocket in small eggplants. Place 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 and stuff the eggplants. Place vegetables tightly in container. Prepare the brine by adding salt and spices to the water, bring to a boil, and strain. Pour warm brine over the eggplants and set pressure. Leave at room temperature for 3-4 days. Store salted eggplants prepared according to this recipe in a cool place.
Ingredients:
- 1 kg eggplants
- 70-100 g dill and parsley
- 30-40 g salt
Cooking method:
Before salting eggplants for the winter, you need to wash them thoroughly and make 10-12 punctures with a skewer in different places. Place in salted water (1 tbsp 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, sprinkle with herbs, salt and compact to release the liquid. Set oppression. Leave for 5-7 days at room temperature. Then store in a cool place.
Ingredients:
- 1 kg eggplants
- 200 g carrots
- 50 g parsley root
- 50 g onions
- 20 g garlic
- 15 g parsley
- several sprigs of celery
For the brine:
- 500 ml water
- 20 g salt
Cooking method:
Make a deep cut in the form of a pocket in small eggplants. Boil 1 liter of water, add 30 g of salt. Place eggplants in boiling brine and blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrots, 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. To make the brine, bring water and salt to a boil and cool. Pour warm brine over the eggplants and place pressure on top. Leave salted eggplants prepared for the winter according to this recipe at room temperature for 5-7 days. Then store in a cool place.
Eggplant tongues in tomato and vegetable filling.
Ingredients:
- 2 kg eggplants
- 2 kg tomatoes
- 1 kg onions
- 400 g bell pepper
- 300 g carrots
- 30 g salt
- vegetable oil for frying
Cooking method:
To preserve eggplants according to this recipe, the vegetables need to be peeled, cut lengthwise into tongues, and soaked in salted water for 40 minutes. Grind the remaining vegetables using a blender or pass through a meat grinder, put the mixture on the fire and simmer for 20 minutes after boiling. Wash the eggplants, dry them, fry in oil on both sides until golden brown. Then put in jars, topping with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until cool.
Canned spicy eggplants.
Ingredients:
- 2 kg eggplants
- 70 g parsley and dill
- 250 ml vegetable oil
- 100 ml 9% vinegar
- 15 g garlic
- 30 g salt
- 10g sugar
- 5-8 g each of ground red and black pepper
Cooking method:
Wash the eggplants thoroughly, cut into slices 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 the oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Coat the eggplants with the resulting mixture and place in sterilized jars, arranging with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (time indicated for 0.5 liter jars).
As shown in the photo, eggplants canned according to this recipe need to be rolled up, turned over and wrapped until cool:
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
STEP #7 
STEP #8
Ingredients:
- 3 kg eggplants
- 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 winter, eggplants should be cut into round or semicircular slices 1 cm thick, salted, left for 20 minutes, then squeezed. Grind the remaining vegetables using a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in vinegar. Place the eggplants in the boiling mixture and simmer over medium heat for 20 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 3 kg tomatoes
- 2 kg eggplants
- 2 kg bell pepper
- 1 kg onions
- 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 the eggplants into semicircular slices, bell peppers and onions into half rings. Grind the tomatoes, hot peppers and carrots using a blender or mince them, place in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables and 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. Place the hot eggplant salad, canned according to this recipe, into prepared jars, roll up, turn over and wrap until cool.
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
Sautéed eggplant.
Ingredients:
- 1 kg eggplants
- 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, the eggplants need to be thoroughly washed, cut into cubes, and 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 peppers into large cubes, grate the carrots. Place the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Place the hot mass into sterilized jars, roll up, turn over and wrap until cool.
Eggplant sauté “Generous Garden”.
Ingredients:
- 1 kg eggplants
- 500 g zucchini
- 500 g carrots
- 500 g onion
- 70 g garlic
- 1 liter 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:
Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into the pan with the vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool.
Ingredients:
- 1.5 kg eggplants
- 500 g bell pepper
- 500 g onions
- 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 marinate eggplants according to this recipe, you need to cut the vegetables into large cubes and chop the garlic. Connect tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Place onion and bell pepper in boiling tomato juice and simmer for 2-3 minutes after boiling. Then add the eggplants and simmer for another 8-10 minutes. Place the hot mixture into sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 1 kg eggplants
- 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 preparing pickled eggplants, you need to combine tomato juice and oil and bring to a boil. Cut vegetables as desired. Place eggplants and carrots in boiling tomatoes and 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. Place the salad in sterilized jars, roll up, turn over and wrap until cool.
Ingredients:
- 3 kg eggplants
- 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 marinate eggplants as indicated in this recipe, they need to be peeled and cut into cubes. Grind the garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar and bring to a boil. Place eggplants, peppers and garlic into the boiling mixture and simmer for 20-30 minutes. Place the hot salad in jars, roll up, turn over and wrap until cool.
Look at the selection of photos “Pickled eggplants for the winter” for the recipes presented above:
Eggplant salad with basil.
Ingredients:
- 1 kg eggplants
- 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 need to be thoroughly washed, cut into slices about 1 cm thick, placed in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then place in a colander and let the water drain. Cut the tomatoes into slices and place on the bottom of a thick-walled dish. Place eggplants on them and simmer covered 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. Place the boiling mass in sterilized jars, roll up, turn over and wrap until cool.
Eggplants, canned in Georgian style.
Ingredients:
- 2 kg eggplants
- 1 kg tomatoes
- 200 g garlic
- 1 bunch of dill
- parsley and cilantro
- 30 g salt
- 50 g sugar
- 200 ml vegetable oil
- 30 ml 9% vinegar
- 5-8 g khmeli-suneli
- 5-8 g ground paprika
Cooking method:
This is one of the best recipes for eggplant preparations for the winter for those who love Georgian cuisine. Eggplants need to be cut into slices 1 - 1.5 cm thick, immersed in salted water for 1 hour, then squeezed out and fried on both sides in half the amount of oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, remaining oil, and bring to a boil. Cook the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, stir and remove from heat.
As shown in the photo, to preserve eggplants according to this recipe, they need to be placed in prepared jars, poured with the prepared sauce:
STEP #1 
STEP #2
STEP #3 
STEP #4
Cover the jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 liter jars). Then roll up, turn over and wrap until cool.
Ingredients:
- 1.5 kg eggplants
- 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 the eggplants into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind the garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the amount of oil. Fry the eggplants in the remaining oil on both sides. So, we can preserve eggplants for the winter according to this recipe: to do this, you need to put a spoonful of nut mass at the bottom of the prepared jars. Then lay out the hot eggplants, layering nut sauce. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Roll up, turn over and wrap until cool.
Ingredients:
- 1-1.2 kg eggplants
- 400 g tomatoes
- 300 g onions
- 30 g garlic, 30 g parsley
- 100 ml vegetable oil
- 30 g salt
- ground black pepper to taste
Cooking method:
For such a simple eggplant preparation for the winter, you need to cut the tomatoes, put them in a saucepan, heat them up and rub them through a sieve. Boil the tomato mass by half. Cut the eggplants into slices 1.5-2 cm thick, immerse 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 and quickly fry. Mix the tomato fried onion, finely chopped garlic and herbs. Add salt and bring to a boil, stirring constantly. Place a little tomato in sterilized jars, then place the fried eggplants, pouring over the tomato. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.
Ingredients:
- 1 kg eggplants
- 500 g tomatoes
- 40 g onions
- 10g garlic
- 30 g of greens (parsley, celery, dill)
- 25 g sugar
- 15-20 g salt
- 50 ml vegetable oil
Cooking method:
To prepare eggplants for the winter according to this recipe, the vegetables must be thoroughly washed, cut into slices about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Place the fried eggplants in sterilized jars. Peel the tomatoes, cut them, put them in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt and sugar and simmer for a few minutes. Pour the boiling marinade over the eggplants. Sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.
Here you can see a selection of photos for recipes for canned eggplants for the winter:
Fried eggplants in pepper marinade.
Ingredients:
- 2 kg eggplants
- 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, cut the eggplants into slices, add salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind the bell pepper and garlic using a meat grinder or blender, pour in the vinegar. Bring the mixture to a boil, add salt and pepper to taste. Place fried eggplants and pepper mixture in sterilized jars in layers and cover with lids. Sterilize 0.5 liter jars for 20 minutes. Then roll up, turn over and wrap until cool.
Eggplants with tomatoes and garlic.
Ingredients:
- 1 kg eggplants
- 1 kg tomatoes
- 100 g garlic
- 200 ml vegetable oil
- 10 ml 9% vinegar
- 5 g ground black pepper
- salt to taste
Cooking method:
To make this delicious preparation, the eggplants need to be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into slices and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Place a layer of eggplants in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, and add 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 and sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.
Ingredients:
- 3 kg eggplants
- 150 g garlic
- 50 g fresh hot pepper
- 150 ml 9% vinegar
- 150 ml vegetable oil
- 10 g salt
Cooking method:
Wash the eggplants thoroughly, cut into 1 cm thick slices, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, place 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. Mince garlic, bell peppers and hot peppers or grind them in a blender. Add vinegar, salt and remaining vegetable oil. Layer the eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then the jars with eggplant preparation for the winter need to be rolled up, turned over and wrapped until cool.
Ingredients:
- 3 kg eggplants
- 2.5 kg tomatoes
- 1.5 kg 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, you need to mince tomatoes, garlic, bell peppers and hot peppers. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Place the eggplants in the tomato mixture and simmer for 20 minutes.
As you can see in the photo, hot billet eggplant prepared for the winter according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool:
STEP #1 
STEP #2
STEP #3 
STEP #4
STEP #5 
STEP #6
STEP #7 
STEP #8
Marinated eggplants “Ogonyok” with honey.
Ingredients:
- 3 kg eggplants
- 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 eggplant preparation 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. Mince garlic, bell peppers and hot peppers or grind them in a blender, add honey, vinegar and salt. Mix thoroughly until the honey dissolves. Layer eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then roll up, turn over and wrap until cool.
Eggplant marinated with carrots in Korean style.
Ingredients:
- 2 kg eggplants
- 500 g carrots
- 300 g onions
- 120-150 g garlic
- 100 ml vegetable oil
- spices for carrots in Korean
For the marinade:
- 800 ml water
- 200 ml 9% vinegar
- 90 g salt
- 200 g sugar
Cooking method:
This is one of the best preparations from eggplant for those who love Korean cuisine. Cut the eggplants into slices 0.8-1 cm thick, add salt and leave for 20 minutes. Then rinse, dry, place on a baking sheet, sprinkle with half the amount of oil and bake in the oven at 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 to Korean carrots. Heat the remaining oil in a frying pan, add spices, stir and pour over the carrots. Add garlic, passed through a press, to the carrots, stir, leave for 15 minutes. Place eggplants in prepared jars, topping 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: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.
Cooking method:
To prepare a tasty preparation for this recipe, you need to cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots for Korean vegetables. Combine all the prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Heat the spices and oil in a frying pan for a couple of seconds, pour into the vegetables, stir, leave for 2 hours to release the juice. Then put on moderate heat and simmer for 10 minutes. Hot salad Place the resulting marinade into sterilized jars and cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until cool.
These recipe photos show how to marinate eggplants:
Canned spicy eggplants
Ingredients:
- 3 kg eggplants
- 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 cored, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Cut the bell pepper into half rings, carrots into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Add all the vegetables, bring to a boil and simmer for 20 minutes. Place the mixture in sterilized jars, roll up and wrap until cool.
Eggplant salad with apple juice.
Ingredients:
- 1 kg eggplants
- 400 g bell pepper
- 250 g onions
- 250 g carrots
- 500 ml sour apple juice
- 25 g garlic
- 20 g salt
- vegetable oil for frying
Cooking method:
To prepare such a tasty preparation for the winter, eggplants need to be cut into slices 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 the vegetables in oil for a few minutes, add salt and pour Apple juice and simmer for 10-15 minutes. Place eggplants in prepared jars, layering with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Then roll up, turn over and wrap until cool.
Ingredients:
- 1 kg eggplants
- 400 g onions
- 500 g tomatoes
- 150 ml vegetable oil
- salt and ground black pepper to taste
Cooking method:
Cut the eggplants into cubes, add salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then add the chopped tomatoes and simmer for 15 minutes. Add salt and ground black pepper to taste. Hot home preparation Place eggplants in sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until cool.
Ingredients:
- 1.7 kg eggplants
- 100 g garlic
- 120 g dill
- 100 ml vegetable oil
For the marinade:
- 1 liter of water
- 40 g salt
- 80 ml 9% vinegar
Cooking method:
This is one of the most delicious eggplant preparations, where the vegetables taste like mushrooms. Small eggplants need to be chopped. For the marinade, combine the ingredients and bring to a boil. Dip the eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Place in a colander and let the liquid drain. Finely chop the garlic and dill, combine with the eggplants, add vegetable oil, and stir. Place the mixture in sterilized jars, cover with lids and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.
Loading...