Prepare eggplants for the winter recipes. Eggplants for the winter: finger-licking salad, Tatar, mother-in-law's tongue, lecho, fried and baked, in tomato juice and sauce, in layers, stuffed, with tomatoes. How to keep eggplants fresh for the winter, how to freeze, how to sous

Eggplant preparations for the winter - in this article you will find recipes for preparing the most delicious eggplant snacks: pickled, sautéed, in oil, dried, with garlic and many others.

Eggplant preparations for the winter - the most delicious recipes

From this article you will learn:

Eggplants for the winter - recipe with photos

Today we hasten to please you with yet another delicious preparations from eggplants. Let's start with eggplant with vegetables in tomato sauce.

If you are one of the blue fans, be sure to join us. For the recipe we use minimum set vegetables - eggplants, peppers, tomatoes and onions.

As a sauce, we give preference to proven brands, or we prepare tomato sauce on one's own.

The end result is incredible delicious pieces vegetables that are enveloped in a delicate and aromatic sauce.

This variation of the preparation will always come in handy, be it unexpected guests or a planned celebration.

You can serve eggplants to the table simply by transferring them from a jar to a plate; they will also highlight and complement meat or potato dishes.

Eggplants with vegetables in tomato sauce.

Ingredients:

• eggplants – 450 g;
• tomatoes – 240 g;
• Bell pepper– 270 g;
• onion – 250 g;
• spicy Cayenne pepper- taste;
• garlic – 40 g;
• table salt – 10 g;
• sugar – 15-20 g;
• tomato sauce – 350 ml;
• vinegar – 40 ml;
• vegetable oil – 90 ml;
• paprika and other spices - to taste.

Cooking process:

• We prepare all the vegetables - wash them in cool water and dry them with a kitchen towel. Cut the eggplants lengthwise into two equal parts, first removing the stems. Each half is cut into small cubes of medium thickness. The cutting should not be fine, otherwise you simply risk turning the dish into caviar.
• We cut the tomatoes into four parts, we give preference ground tomatoes, for example, the “cream” variety. We clean the peppers from seeds, cut out the light soft veins. Cut the peppers into large strips.
• Purified onion We also cut into large half rings, then separate the onion with our hands.
• Prepare a saucepan or pan with a non-stick coating. Pour in a portion of vegetable oil.
• We lay the entire vegetable set that we have prepared. Mix. Place on the stove and cook over moderate heat until the vegetables are golden brown; it will take about 7-10 minutes.
• Now season everything with a portion of salt and granulated sugar, at this stage add garlic and spices to your taste.

• Pour in the tomato sauce, stir, and place the saucepan on the stove. Cook the eggplants for 20 minutes. 5-7 minutes before the end of the process, introduce a portion of vinegar.
• Be sure to wash the jars of soda and sterilize them in a convenient way. Place the lids in boiling water for three minutes.
• We pack eggplants with vegetables and sauce into jars. Seal the jars hermetically with lids.
• Turn each jar upside down and cool under a blanket for 24 hours. We store the workpieces in a cool, dark room.

Bon appetit and delicious preparations!

Eggplant preparations for the winter - eggplants for the winter are delicious

Ingredients for 2 kg of eggplant:

• 1 bunch of parsley
• 1 bunch
• 1 bunch
• 1 chili pod
• 1 onion
• 2 heads of garlic
• 0.5 l. vegetable oil
• 2 l. water
• 2 tbsp. l. salt
• 1 cup 9% vinegar

Preparation:

1. Add salt to the water and bring to a boil, then add vinegar and stir well. Cook for 1-2 minutes.
2. Cut the eggplants into cubes and boil in brine for 12-15 minutes. Drain in a colander and place in a large bowl.
3. Chop the greens and add to the eggplants. Finely chop the onion, garlic and chili and also add to the eggplants. Fill everything with oil.
4. Mix everything and place in dry and clean jars. Cover the jars with boiled lids and place in a container with water heated to 70 degrees. Sterilize at 100 degrees: 0.5 l. 50 minutes, 1 l. – 90 minutes. Roll up the jars, turn them over and wrap them for a day.

Canned eggplant rolls

Ingredients:

5 eggplants

5 cloves garlic

200 g walnuts

2 bell peppers

1 bunch of thyme

Olive oil

Chilli

Preparation:

Wash the eggplants and cut lengthwise into thin long slices. Place the eggplants in boiling salted water for 5 minutes. Drain in a colander and cool.

Finely chop the garlic and chili. Chop the nuts. Wash the pepper, remove the core and cut into cubes. Mix all ingredients. Place a little minced meat on each eggplant slice and roll up.

Place the rolls in a sterilized jar. Arrange with thyme sprigs and pour over olive oil. Leave in a cool, dark place for 4 weeks.

Fried eggplants for the winter

Ingredients:

1 kg. eggplant

400 g tomatoes

200 g carrots

1 bunch celery roots

1 onion

1 bunch of dill

1 bunch of parsley

1.5 tbsp. l. Sahara

1 tsp. flour

1 tbsp. vegetable oil

3 pcs. allspice

3 pcs. black pepper

1 tbsp. l. salt

Preparation:

Wash the eggplants and cut into circles. Fry on both sides in vegetable oil until half cooked. Peel the onion and cut into rings, fry until golden brown. Peel the roots and chop into strips, simmer until half cooked. Finely chop the greens and mix with fried onions and roots. Add salt.

Wash the tomatoes and pass through a meat grinder. Add sugar, salt, pepper and flour to the puree, simmer the sauce for several minutes over low heat.

Pour some tomato sauce into the bottom of the jars. Place the eggplants in half of the jars, then place a layer of onions and herbs on top, then again place a layer of eggplants and pour the sauce over everything. Sterilize at 100 degrees for 10-15 minutes and seal tightly. Turn the jars over and wrap until cool.

Canned Fried Eggplant

Ingredients:

• 4 kg. fresh eggplant
• 500 g vegetable oil
• 2.5 lemons
• 250 g parsley
• Salt to taste

Preparation:

1. Wash the eggplants and cut into squares. Add salt and let stand for 15-20 minutes, rinse.
2. Fry in vegetable oil, cool to 40 °C, place in layers in jars. Cover each layer with thin slices of lemon and parsley.
3. Fill the filled jars with vegetable oil cooled to 70 °C. Sterilize for 1.5 hours, seal and cool.

Eggplants with garlic for the winter

Ingredients:

• 5 kg. eggplant
• 300 g dill
• 500 g vegetable oil
• 300 g garlic
• 200 g hot pepper
• 2 tbsp. l. 70% acetic acid
• 5 l. water
• 500 g salt

Preparation:

1. Wash the eggplants and cut them in half. Add salt to the water and cook the eggplants in it for no more than 7 minutes. Cool the eggplants and cut into small pieces. Chop the dill and chop the pepper into strips.
2. Mix all vegetables with garlic, vinegar and wash down with boiling oil. Stir and leave for 15 minutes.
3. Place the resulting mass in prepared jars and cover with plastic lids.
4. Store in a cool place.

Preparing eggplant for the winter “country style”

Ingredients:

• 2 eggplants
• 2 onions
• 0.5 tbsp. vegetable oil
• Salt to taste

Preparation:

1. Peel medium-sized eggplants, chop into strips, place in a deep frying pan, pour in vegetable oil, fry over high heat.
2. Finely chop the onion and fry along with the eggplants. Add salt. Bring to readiness over low heat, covered. Roll into sterilized jars.

Baked eggplant puree

Ingredients:

• 1.8 kg. eggplant
• 150 g bell pepper
• 150 g red tomatoes
• 150 g onions
• 200 g vegetable oil
• 10 g dill
• 25 g salt
• 5 g ground black pepper
• 20-40 g. 5% vinegar

Preparation:

1. Rinse the eggplants, drain, grease with vegetable oil and bake in the oven, turning several times. Peel and chop.
2. Wash the onion and cut into slices. Wash the pepper, remove the seeds, blanch for 3-5 minutes and chop.
3. Wash the tomatoes, pass through a meat grinder. Wash and chop the greens. Place chopped vegetables and herbs in enamel dishes, add salt, pepper and vinegar, bring to a boil and distribute into jars. Sterilize at 100°C for 70 minutes.

Dried eggplants - recipe

Ingredients: Ripe eggplants

Preparation:

1. Wash the eggplants and cut them lengthwise into slices. Line a baking sheet with parchment paper and place the eggplants in one layer.
2. Dry at 50°C with the door slightly open. Place dried eggplants in clean, dry jars and store in a cool, dry place or in the refrigerator.

Eggplants with garlic for the winter

Cut the eggplants in the middle lengthwise and boil in salted water.

Place under a press for 5–6 hours. Then rub each cut eggplant with garlic and salt.

Place in a saucepan in layers: finely chopped dill and celery, eggplants, herbs, etc. to the very top. Pour in vegetable oil and place the press.

Leave for 7–8 days.

Then put it into jars, you can add fresh herbs and sterilize a 3-liter jar for 45 minutes.

Eggplant seasoning for the winter

Place the eggplants in a large bowl, preferably an enamel one, and place in a low-heat oven without water for 2-3 hours.

When the eggplants become soft, rub them through a sieve or colander, put them back in the pan, add finely chopped dill, salt to taste and simmer over low heat, stirring constantly so as not to burn.

Then cool, transfer to a jar, pour on top sunflower oil.

Seal tightly and store in a cool place.

Eggplants with beans for the winter

1 kg carrots - grate; 1 kg of onion, sweet pepper and eggplant - chopped; 2 kg of tomatoes - mince. 1 b. Boil (1 liter) beans until tender.

Mix everything, add 0.5 liters of vegetable oil, 100 g of sugar, salt to taste, simmer for 1 hour.

Place into prepared jars and roll up.

Eggplant appetizer for the winter

Take onions, carrots and sweet peppers in equal proportions.

Chop everything, fry in vegetable oil, adding finely chopped peeled raw eggplants.

Add grated tomatoes and simmer. Add salt and ground black pepper to taste.

Place the eggplant appetizer in hot jars and roll up. It is advisable to wrap the jars in a blanket for a day.

Assorted eggplants for the winter

Ingredients:

1 kg of eggplants, sweet peppers, carrots, onions and tomatoes, 100 g of parsley, 200 ml of vinegar, 3 heads of garlic, 0.5 l of vegetable oil, salt to taste.

Let's prepare it like this:

Cut eggplants, onions and carrots into slices, peppers into strips, cut tomatoes into 4 parts. Stew or fry vegetables in vegetable oil for 40 minutes.

After 20 minutes from the start of stewing, add parsley, garlic and salt.

Place the hot salad in liter jars, pour 1 tbsp into each. l. vinegar and quickly roll up. Turn the jars upside down, cover and leave until completely cool.

Delicious eggplants for the winter

Wash the eggplants, cut into slices 0.5 cm thick, add salt and leave for 2 hours.

Finely chop the dill and parsley, pass the garlic through a garlic press. Pour vinegar into a plate.

Rinse the eggplants to remove any juice, squeeze out if necessary, add more salt and fry in vegetable oil on both sides.

Place in a single layer on the pan.

Dip each hot eggplant slice in vinegar and place in glass jar or enamel dishes.

Sprinkle each layer with chopped garlic and herbs.

Cover with nylon lids and store in the refrigerator.

Appetizer of eggplant and pepper for the winter “Troika”

3 each of eggplants, sweet peppers, red tomatoes and onions.

Wash all these vegetables and put them in a saucepan.

Filling: 1 tbsp. (250 g) vegetable oil, 1 faceted stack vinegar (100 ml), 1 tbsp. l. salt.

Cook the vegetables over low heat until tender.

Place the prepared vegetables in sterilized half-liter jars, pour in the brine in which they were boiled, and immediately roll up.

Eggplants with tomatoes and peppers for the winter

Cut eggplants, sweet peppers, tomatoes into slices, onions into rings. Fry the eggplants in oil.

Place in a liter jar, compacting it, in layers: eggplants - tomatoes - peppers - onions (laying out to the middle of the jar). Then pour in 2 tbsp. l. vinegar, add 2 tsp. salt and 2 tsp. Sahara.

Lay everything out in layers again to the top.

Sterilize for 45 minutes.

Eggplants with peppers for the winter - a delicious recipe

Ingredients:

• 2 kg each of eggplant and sweet pepper,
• 1 tbsp. vegetable oil,
• 1 kg of onion,
• 3 liters of tomato juice,
• 3 tbsp. l. salt,
• 2 tbsp. l. Sahara,
• 50 ml vinegar.

Preparation:

1. Cut the eggplants into 2 cm thick slices and fry on both sides.
2. Cut the pepper (preferably red) into strips, the onion into rings and fry too.
3. Boil tomato juice, add eggplant, pepper, onion, salt, dill, vinegar and cook for 20 minutes.
4. Then immediately pour into hot jars and roll up.

Eggplant snacks for the winter

Ingredients:

• 1 tomato
• 1 onion
• 1 clove of garlic
• 1 red bell pepper
• 1-2 tbsp. l. Sahara
• 0.5 tbsp. l. salt
• 1 tsp. vinegar
• 0.5 kg. eggplant

Preparation:

1. Peel the eggplants, cut lengthwise into slices and place in salted water for 3 hours. Let the water drain, lightly squeeze the eggplants and place in a liter jar.
2. Add a tomato cut into 4 pieces, onion sliced ​​into rings, garlic, sliced ​​pepper, sugar, salt and vinegar into the jar. Pour the contents of the jar cold water, cover with a lid and sterilize for 40 minutes. Roll up immediately.

Delicious Korean eggplant recipe

Ingredients:

• 4 kg. eggplant
• 20 cloves of garlic
• 500 ml. 9% vinegar
• 800 ml. vegetable oil
• Salt to taste
• Ground red and black pepper to taste
• Sugar to taste

Preparation:

1. Wash the eggplants, cut into slices and fry in vegetable oil. Pass the garlic through a crusher or chop it, crush it with salt, sugar, and pepper. Mix with vinegar and vegetable oil.
2. Dip the eggplants into the resulting mixture and place tightly in jars. Sterilize for 15 minutes. Roll up.

Kuban appetizer of eggplant and tomatoes

Ingredients:

• 1 kg of tomatoes,
• 1.5 kg eggplants,
• 400 g sweet pepper,
• 400 g onions,
• 400 g carrots, a bunch of dill and parsley,
• 30 g each of salt and sugar,
• 400 g vegetable oil, garlic - to taste.

Preparation:

1. Cut the eggplants into pieces, add salt, and rinse well after an hour. Cut the remaining vegetables into cubes (remove the skins from the tomatoes).
2. Place a layer of carrots with onions, peppers, and garlic in a saucepan; then - a layer of eggplants and tomatoes. And repeat again in the same order.
3. Add salt to each layer, sprinkle with sugar and herbs. Fill with oil. Simmer covered until done.
4. Sterilize for 30 minutes. Roll up.
5. Yield: 5–6 half-liter jars.

Appetizer "Spark" made from eggplants

Wash the eggplants (not overripe), dry them, cut into finger-thick slices. Add plenty of salt to release the juice.

And at this time, prepare for 5 kg of eggplants: 5 large heads of garlic, 6-10 rotunda peppers (this is half hot peppers).

Pass everything through a meat grinder, first peeling the garlic and removing the core and seeds from the pepper. Add 1 tbsp to this mass. vinegar.

Lightly squeeze the eggplants that have already released their juice and fry on both sides until golden brown crust in vegetable oil.

Dip fried eggplant mugs into a mixture of pepper and garlic and place in half-liter jars.

Sterilize for 20 minutes. Roll up. The appetizer is very spicy, but very tasty.

If you don’t have rotunda pepper, you can take 5-8 pods of red hot pepper for 10 large bell peppers.

Adjika with eggplant

Ingredients:

• 1.5 kg tomatoes,
• 1 kg eggplants (peeled)
• 1 kg sweet pepper,
• 300 g garlic,
• 2 pods of hot pepper,
• 1 tbsp. vegetable oil,
• 2 tbsp. l. salt (without top), 100 ml
• 9% vinegar.

Pass all the vegetables through a meat grinder, add oil, salt, place in an enamel pan and boil for 50 minutes.

Add vinegar at the end of cooking. Then place in prepared sterilized jars and roll up.

Preparation for eggplant salads

Wash the eggplants and boil for 5 minutes. in boiling water. Place 1 at the bottom of a liter jar fresh tomato, cut into 4 parts (in the shape of a flower).

Place the blue ones in a jar so that they do not reach 2–3 cm from the neck of the jar.

Place 1 tsp directly into the jar. salt with a slide, 2 tbsp. l. vinegar and pour warm boiled water. Sterilize for 20–30 minutes. Then roll up and turn upside down to cool.

The blue ones should be taken small in size so that there are no seeds, and cut in half.

In winter, open the jar and take out the blue ones, cut them into small cubes, season with vegetable oil and, to taste - as you like - chopped onions and garlic.

It turns out delicious.

Blue ones with apples - preparation of eggplants and apples

Ingredients:

4 kg of eggplants, cut into slices, 300 g of vegetable oil, 2 liters of tomato juice, 200 g of sugar, 3 tbsp. l. salt, 300 ml vinegar.

Preparation:

Mix everything, boil, add 2 grated apples, 3 sweet peppers, cut into strips, 1 pod of hot pepper without seeds, 100 g of garlic, passed through a garlic press.

Boil the whole mass for 30 minutes, pour into sterilized jars and seal.

Eggplant sauté “Sukhumi”

Ingredients:

• 3 kg eggplants,
• 2 kg tomatoes,
• 1.5 kg sweet pepper,
• 200 g vegetable oil,
• 100 g sugar,
• 100 g garlic,
• 1 tbsp. l. salt,
• 3 bunches of parsley,
• 150 ml 9% vinegar.

Preparation:

Pass the tomatoes through a meat grinder, cut the pepper into strips, peel the eggplants, cut into half rings, add salt, leave until the juice appears, rinse and dry.

Boil tomato puree with spices. Add peppers and eggplants to it, cook for 10 minutes. Add chopped garlic and herbs.

Eggplants behave well in various blanks, 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 preparations Eggplant is a must try.

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:

1. First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
2. 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 refine it here, because in the end you will end up with something that is not beautiful. vegetable snack, A regular caviar from eggplants.

1. Cut the tomatoes into four parts.

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

1. We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give slight bitterness– not everyone likes it. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
2. Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
3. Take a saucepan with high sides and pour oil into it.
4. Place all the prepared vegetables into it and mix gently. Turn on low heat and fry vegetable mixture approximately 10 minutes. During this time, the vegetables will fry and a delicious crust. The main thing is to make sure that they don’t burn.
5. 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.
6. 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.
7. After the allotted 20 minutes are over, spread the prepared vegetable mixture into pre-sterilized jars and roll them under iron caps, 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;
• leguminous hot pepper- 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:

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

1. 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.
2. Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

1. Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
2. 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.
3. 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.

1. 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.
2. 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.

Floor liter jars need to be sterilized for 30 minutes, and liter ones 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:

1. 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.

1. The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
2. 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.
3. 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.
4. Place the fried eggplants in pre-sterilized jars, tamping them lightly.
5. 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 - great snack from eggplants, which is now the time to cook. 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:

1. 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.
2. At this time, the sauce will be made, which will be used for pouring.
3. 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!

1. Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
2. We wash the eggplants from salt and fry on each side until golden brown.
3. Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place the fried eggplants on it. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.

Turn the workpiece upside down and wrap it in a blanket until it cools completely.

Bon appetit and see you new recipes!

Almost every housewife tries to prepare eggplants for the winter and in large quantities. Carefully and carefully selecting and recording best recipes in your culinary notebooks. If the blue ones are cooked correctly, they make a variety of very tasty dishes. This vegetable is absolutely indispensable for the daily diet of vegetarians and people on a diet. 100 grams of eggplant contains only 24 calories.

To prolong their life and preserve vitamins and useful material, came up with conservation. They are salted, pickled, frozen, dried, fermented, made into caviar, salads, and snacks. It's both tasty and healthy. We will expand your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.

Eggplant salad for the winter Desyatochka

One of the interesting options for preparing pickled eggplants for the winter is rightfully considered the recipe for ten eggplants. This great snack– and it’s easy to prepare and the contents of the jar go away with a bang. The most labor-intensive task when canned vegetables cutting and frying vegetables is considered. You don't need to do any of that in this recipe, so it can be prepared fairly quickly. It is advisable to take vegetables that are not very large, but of medium size. This way they will cook more evenly.

Ingredients:

• 10 pieces each of eggplants, onions, tomatoes, bell peppers;
• 2 glasses of water;
• 1 stack. table 9% vinegar and sunflower oil;
• 2 table. spoons of sugar plus 1 table. spoon of salt.

The yield of the finished product is about 3.5 liters.

Eggplant salad for the winter Desyatochka - step-by-step recipe with photos:

First, peel the onion, core the peppers, and cut off the sepals (tails) from the eggplants. There is no need to peel or cut the eggplants.

Place whole vegetables in layers in a large enameled pan - eggplants, peppers, onions, tomatoes on the top layer. Pour the marinade over the contents of the pan and simmer for about 30-40 minutes until the vegetables are ready. The degree of readiness can be checked with a sharp wooden stick (toothpick).

For the marinade, mix vinegar, oil, water, sugar, and salt.
When the vegetables are stewed until tender, they must be placed in sterilized jars, filled with the marinade in which they were cooked up to the neck, and rolled up. No sterilization required.

To keep the vegetables from getting cold, you need to fill one jar and roll it up immediately. Then the second one, etc. While the jar is filled and sealed, the remaining vegetables are waiting their turn in the pan, which is standing on low heat. Place the rolled cans on the floor, upside down, wrap them in a blanket and leave until cool.

Spicy eggplant salad “Ogonyok”

Ingredients:

• According to the recipe for 5 liter jars: 5 kg eggplant;
• 300 g garlic;
• 10 pcs. red sweet pepper;
• 8 pcs. hot hot pepper;
• 1 kg tomato;
• 0.5 l sunflower oil;
• 1 cup 9% vinegar;
• salt.

The entire process of preparing salad for the winter takes about 4 hours.

How to cook spicy salad from eggplant:

We peel the peppers, wash the tomatoes, peel the garlic, wash the blue ones.

When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

Wash the seaming jars with baking soda, then pour boiling water over them. Place the lids in a saucepan and also scald with boiling water.
Cut off the ends of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan. Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid. This is how we process all the little blue ones.

Prepare the eggplant sauce.
We pass tomatoes, sweet and hot peppers, and garlic through a meat grinder. Put the sauce on the fire. When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.

Pour 2 tbsp into prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants. Fill the jars, cover them with lids and sterilize for 40 minutes.

To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with blueberries in it. The jar is sterilized over low heat for 40 minutes.

Roll up jars of salad for the winter, cover with a warm blanket and leave to cool at room temperature. Then store in a cool place.

These eggplants with mushrooms taste surprisingly similar to pickled mushrooms.
Very simple, quick and delicious recipe!

• for 2 cans of 0.5 liters: eggplants - 1 kg;
• vegetable oil for frying - 100 g;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• marinade: water - 1 liter;
• salt - 100 g;
• apple cider vinegar 5% - 150 g.

Miracle Berry - 3-5 kg ​​of fresh strawberries every 2 weeks!

Miracle berry Fairytale collection is suitable for a window sill, loggia, balcony, veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in just 3 weeks. Miracle berry Fairytale harvest bears fruit all year round, and not just in the summer, like in the garden. The lifespan of bushes is 3 years or more; from the second year, fertilizers can be added to the soil.

Preparation:

Wash the eggplants, cut into circles 1.5-2 cm thick and cut each circle into 4 more pieces.

Place the raw blue ones in a bowl, add salt and add water. Leave for 40-60 minutes.

After such a salt bath, the bitterness goes away from the eggplants.

And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants are like a sponge, they absorb great amount fat

Pour water into a saucepan, add salt, boil. Pour in vinegar and boil again.
Rinse the eggplants from salt and place in a saucepan with boiling marinade. Cook for 3-4 minutes. Remove the eggplants from the marinade and drain.

And place the eggplants in a saucepan with boiling vegetable oil.

Fry for 3 minutes. Lastly, add the garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on the fire for one more minute.

Place while hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplant Ready for mushrooms!

It’s hard to believe, but even a novice housewife can prepare eggplants in tomatoes for the winter. Many people are afraid of conservation, especially if they have no experience. And it’s completely in vain - to do good preparation, just use a proven recipe. This recipe is in front of you, all that remains is to stock up on blueberries, tomatoes and the rest of the products on the list.

Ingredients:

• 1 kg of eggplants;
• 750 grams of tomatoes;
• 1 hot pepper;
• 250 grams of sweet pepper;
• 100 grams of garlic;
• half a glass of sunflower oil;
• a quarter glass of table vinegar;
• 50 grams of sugar;
• 1 tablespoon salt.

How to cook:

Pickled eggplants stuffed with carrots for the winter

Ingredients:

• 1 kilogram of carrots;
• 2.5 kilograms of eggplants;
• 7-8 cloves of garlic;
• 2-3 medium-sized onions;
• long stalks of celery (the number of eggplants);
• vegetable oil;
• 2 table. spoons of salt.

Recipe:

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Using a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under pressure (press down lightly with a plate) to drain off excess liquid.

Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not fall apart.

Prepare carrot filling. Why peeled carrots need to be chopped in a blender or grated using a grater with large holes.

Fry finely chopped onion in vegetable oil, add minced carrots and half the salt. Continue frying until the carrots are ready.

Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other will contain vegetable oil (about 150 g).

Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket carrot filling and wrap with celery.

Place the stuffed eggplants in dense rows in an enamel pan. Cover the top with a plate and place a small weight on it (for example, a jar of water). Take the pan to the balcony or place it in another cool, dark place for 2-3 days. If they are sufficiently fermented, you can roll them up.

Place in liter jars, previously washed clean, cover with tin lids for sealing and sterilize for 1 hour over low heat. Twist.

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

The most popular recipe for this dish is canned eggplant sauté for the winter. Sautéed eggplant can be served either hot or cold. It will go perfectly with any side dish or act as a separate dish. By replenishing your pantry with this preparation for the winter, you will always have a delicious and healthy ready-made dish on hand.

You will need:

• eggplants – 15 pcs.;
• tomatoes – 15 pcs.;
• onions – 15 pcs.;
• red hot pepper – 2 pods;
• garlic – 2 heads;
• parsley – 1 bunch;
• vinegar essence (70%) and vegetable oil - 1.5 tbsp each. l.;
• salt;
• sugar.

How to make canned eggplant sauté:

Wash the eggplants, cut them in half lengthwise and place in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.

Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Place eggplants, tomatoes and onions in a large container, pour in vegetable oil, stir and put on fire. After boiling, simmer for about 40 minutes, stirring gently with a spatula.

After boiling, add chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer for another 15 minutes.

At the end of cooking, pour in vinegar essence, mix the vegetables well again. Place the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

• eggplants – 1 kg;
• tomatoes – 1 kg;
• bell pepper – 500 g;
• hot pepper – 1⁄2 pod;
• garlic – 3 cloves;
• vinegar 5% - 100 g;
• sugar – 3 tsp;
• salt – 1 tbsp. l.;
• Sunflower oil – 100 g.

How to cook eggplants in adjika for the winter:

Wash the eggplants (medium-sized strong vegetables), cut them into halves crosswise, then each half lengthwise into 3 pieces. If the vegetables are large, they can be cut into large quantity parts.

Place the chopped vegetables in a bowl, cover with cold water, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

Bulgarian and hot pepper Wash, remove stems and seeds, cut into pieces. Also wash the tomatoes and cut them into pieces of such a size that it is convenient to pass the vegetables through a meat grinder. Pass the peppers and tomatoes through a meat grinder or chop using a blender.

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

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

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

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Heat sunflower oil in a frying pan. Place the eggplants in the pan and fry, stirring occasionally, until golden brown. For frying, it is advisable to use a non-stick frying pan, as this will reduce the amount of sunflower oil for frying and will prevent the vegetables from absorbing too much fat.

Place the fried eggplants in a saucepan with boiling tomato sauce.

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

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

Place the eggplants and sauce into prepared (sterilized) jars. Cover the jars with the preparation with lids, place in a saucepan with hot water and sterilize for 15 minutes.

Carefully, so as not to get burned, remove the jars from the hot container, roll them up, turn them upside down, wrap them well and leave until they cool completely.

This recipe indicates the amount of ingredients for preparing 4 jars of the preparation with a volume of 0.5 liters. You can use larger containers. It is worth remembering that for larger jars the sterilization time should be slightly increased.

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

Pickled eggplants for the winter - a simple recipe

Ingredients:

• 2 kg of eggplants;
• 6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
• 3 large onions;
• 1 bunch of parsley (celery);
• 5 cloves of garlic;
• 3 red bell peppers;
• 150 g sunflower oil;
• 150 g 6% vinegar;
• 2 tbsp. spoons of sugar.

Marinated eggplants are prepared as follows:

Canned eggplants with beans

This is very delicious salad, which will add variety to your menu in winter and remind you of summer days even in the cold season. Can be served as a separate dish or with meat. Delicious both hot (warmed) and cold.

You will need:

• eggplants – 2 kg;
• tomatoes – 1.5 kg;
• bell pepper – 0.5 kg;
• carrots – 0.5 kg;
• garlic – 200 g;
• white beans – 500 g;
• vegetable oil – 350 g;
• vinegar 9% - 100 ml;
• sugar – 1 glass;
• salt - 2 table. l.

How to cook eggplants and beans for the winter:

Soak the beans in cold water the night before and leave overnight. In the morning, drain the water, add fresh water and boil until tender.

Remove seeds from pepper and cut into squares. Chop the tomatoes and peeled garlic. Grate the carrots on a coarse grater. Cut the blue ones into large cubes.

Put the tomatoes and garlic, minced through a meat grinder, on the fire and bring to a boil. As soon as the liquid boils, immediately add sugar, salt, vinegar and vegetable oil. To prepare this salad, it is advisable to use odorless oil.

After adding vegetables, cook for 30 minutes, stirring occasionally.

After this time, put the beans in the pan, mix well and cook for another 20 minutes. At the end of cooking, place the salad in sterilized jars and roll up.

Wrap the jars and leave until completely cool.

The most delicious eggplant caviar for the winter

What could be better than a jar of fragrant eggplant caviar, open in winter? When before spring greens and new autumn harvest still far away, such preservation is a real gift, and can be appropriate on any table, stimulating the appetite with its beautiful appearance and delicious smell.

Ingredients:

• 10 medium sized eggplants;
• 5 carrots;
• 5 onions;
• 5 sweet bell peppers;
• 1 kg of tomatoes;
• vegetable oil;
• salt and spices to taste.

Cooking method:

1. Cut the eggplants into cubes and, sprinkle them generously with salt, leave to stand for at least half an hour so that the bitterness comes out with the juice.
2. Rinse the eggplants under running water.
3. Then cut the onions, peppers, tomatoes into cubes, grate the carrots.
4. Heat the vegetable oil in a frying pan and fry the onion until transparent; then add carrots with peppers, tomatoes and blueberries and simmer all the vegetables for about half an hour with constant stirring. At the end of stewing, season the caviar with salt and ground black pepper.

Place the finished eggplant caviar in jars, sterilize for about half an hour and roll up.

Video recipe: lecho with eggplant, tomatoes and peppers

The long-awaited canning season is just around the corner, so housewives are thinking about canning eggplants for the winter. IN summer time the cost of vegetables is practically a pittance, 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, thanks to which the product is 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 canned eggplant. The methods are not new, but they are still popular.

If you are using others interesting recipes, then be sure to share them in the comments. They will undoubtedly appeal to many housewives.

To buy 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 a large number of solanine, which is harmful to health.

1.First of all, you should pay attention to appearance product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice is released 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: fresh eggplant always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you shouldn’t get hung up 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 she has green color, not wrinkled, then this indicates that the eggplant is fresh. Old stalks are usually removed to conceal the real age of the fruit. 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, but if it becomes 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 best taste, they also contain less solanine. Wash the fruits. Let's take it required amount 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 again into 2 parts.

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 not 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 separate dish or use 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 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 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. 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 with it. a quick fix. IN 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. Today's dish is somewhat similar to vegetable stew. It will be very nice to try in winter fresh salad, prepared from 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 - it turns out good tomato puree. Fans of 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 think such a salad is too complicated, but nothing prevents you from preparing the little blue ones. 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 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.In a saucepan with clean water add bay leaf, salt, sugar 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. Appetizing snack in Korean will be very useful in any festive table. So bright and tasty dish You 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 water salt 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. Stir the mixture until it looks more or less the same, cover the pan 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 delicious eggplants in tomato, however today's recipe is somehow 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 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, 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 the 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 the tomatoes, you need 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. Transfer the eggplants to vegetable puree, 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 for the winter various preserves. 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 become great start, because it’s simply impossible to spoil this dish.

Lecho with eggplant is a unique appetizer to which you can add ingredients at your discretion. Today we will cook 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 along 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 that spicy snack You can roll it up, but you definitely need 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 is so much 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 to make a delicious one. vegetable caviar from eggplant.

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 sealing.

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 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 cooked them according to everyone possible recipes, they are racking their brains 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. Eggplants with garlic and spices will receive great taste, which 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 it to dry out. excess water. 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 they come unexpected guests, then you can treat them to your delicious dish.

Also watch our video recipe:

All is ready.

Be sure to read useful tips on cooking 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 do blanching. In both cases it is necessary to squeeze out the juice.
• Eggplants go well with peppers, carrots, tomatoes and other vegetables. They are especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini that will leave you licking your fingers.

An eggplant appetizer for the winter is one of the options for preparing tasty and healthy foods in proc. Such dishes, as a rule, are not used as independent dish, and served in meat and fish. Sometimes such snacks complement potato dishes.

Much less often they are eaten simply with bread.

It is worth noting that when preparing snacks for the winter, eggplants are most often combined with foods such as tomatoes, carrots, garlic and herbs. All these vegetables are very rich in vitamins and useful microelements how in fresh, and canned. It is quite natural that such snacks not only provide an opportunity to enjoy amazing taste, but also significantly strengthen your immunity during the cold season.

You can prepare an eggplant appetizer different ways However, there is one rule that everyone should follow.

This type of dish should not be consumed immediately after preparation. They will have a much richer and more expressive taste if they stand for at least 2 - 3 weeks.

How to prepare an eggplant appetizer for the winter - 15 varieties

“Mother-in-law’s tongue” is one of the most popular ways to prepare eggplants for the winter. Preparing such a snack is very easy and simple.

Ingredients:

• Eggplants - 2 kg.
• Bell pepper - 500 gr.
• Garlic - 100 gr.
• Hot pepper - 1 pc.
• Vegetable oil - 1 cup
• Tomato juice - 1 l.
• Vinegar 9% - 100 gr.
• Sugar - 100 gr.
• Salt - 1 tbsp. l.

Preparation:

Wash the eggplants, remove the stems, cut them into four equal parts, fry them in a frying pan on both sides and put them in a pan to cool. Wash the pepper, dry it, remove the stems and seeds, and cut it into slices. Peel and wash the garlic. Pass the garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, while still hot, to the twisted peppers and garlic. Mix the resulting mixture and add sugar, salt, vegetable oil, and vinegar. Mix everything thoroughly again.

Pour the resulting mixture over the fried eggplants, put them on the fire, bring to a boil and cook for 15 minutes over low heat. After this time, place the eggplants in sterile jars, pour the marinade in which they were cooked, roll up the lids, turn them over, wrap them in a blanket and leave to cool. We send the cooled jars of eggplant to cool storage areas.

Almost every housewife has a special place on vegetables cooked in Korean style. This is primarily due to the fact that such dishes perfectly serve as snacks.

Ingredients:

• Eggplants - 2 kg.
• Bell pepper - 3 pcs.
• Onions - 3 pcs.
• Parsley - 1 bunch
• Celery - 1 bunch
• Garlic - 6 cloves
• Olive oil - 150 gr.
• Vinegar - 150 gr.
• Salt - 7 tbsp. l.
• Sugar - 2 tbsp. l.
• Water - 3 l.

Preparation:

Wash the eggplants, remove the stems and cut into 4 slices. Pour water into a deep saucepan, bring it to a boil and cook the eggplants in it for 10 minutes. After this time, remove the eggplants from the pan, cool and cut into strips.

Wash the pepper, remove stems and seeds and cut into thin strips. Peel the garlic and onion, wash and finely chop. Wash the greens, dry them and finely chop them. Combine onion, garlic, pepper and herbs in one container. Add olive oil, vinegar, salt, sugar to them. Mix everything thoroughly. Ready to fill pour in the chopped eggplants, mix everything, place in sterile dry jars, cover with nylon lids and put in the refrigerator. This snack can be stored in the refrigerator for several months.

This preparation for the winter received this interesting name thanks to the number of ingredients that are included in its composition. To prepare this dish you will need exactly ten ingredients.

Ingredients:

• Eggplants - 10 pcs.
• Tomato – 10 pcs.
• Onions - 10 pcs.
• Bell pepper - 10 pcs.
• Apple vinegar - 50 gr.
• Sugar - 80 gr.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp. l.
• Ground black pepper - to taste

Preparation:

Wash the eggplants, remove the stems and cut into slices. Wash the pepper, remove seeds and stems and cut into strips. Peel the onion, wash it and cut it into half rings. Wash the tomatoes and cut them into half circles. Place vegetables in a deep pan. In principle, vegetables can simply be mixed together, however, when preparing this snack, modern chefs recommend laying vegetables in a pan in layers, in the following sequence:

1. The first layer is eggplant;
2. The second layer is pepper;
3. The third layer is onion;
4. The fourth layer is tomatoes.

You can stir the vegetables only at the end of cooking.

Add vinegar, salt, sugar and ground pepper to the pan. Bring the vegetables to a boil and simmer for about 40 minutes under the lid. After this, pour the finished snack into sterile jars, roll up the lids and leave to cool upside down under a blanket.

This snack will be a real find for all lovers korean cuisine. It contains quite a lot of vegetables, and each of them has a pronounced taste.

Ingredients:

• Eggplants - 1 kg.
• Bell pepper - 3 pcs.
• Onions - 3 pcs.
• Carrots - 4 pcs.
• Garlic - 1 head
• Sugar - 1 tbsp. l.
• Salt - ½ tbsp. l.
• Spices for Korean dishes- 30 gr.
• Table vinegar - 200 gr.
• Vegetable oil - 250 gr.

Preparation:

We peel the carrots, wash them, and grate them on a Korean carrot grater. Then the carrots should be poured with boiling water and left until they cool completely. When the carrots have cooled completely, squeeze them out and place them in a separate container.

Peel the onion, wash it and cut it into strips. Wash the pepper, remove seeds and tails and cut into thin strips. Wash the eggplants, remove the stems and cut them lengthwise into two parts. Then the eggplants should be boiled in boiling water for 5 minutes. After this time, remove the vegetables from boiling water, cool slightly and cut into half rings. Now combine the carrots, eggplants, onions and peppers in one deep pan and mix thoroughly.

In a separate container, combine vinegar, vegetable oil, spices, salt, sugar, chopped garlic and mix. The gas station is ready!

Place the prepared dressing in a saucepan with vegetables. Mix everything thoroughly. The winter snack is ready. Now it should be placed in sterile jars, covered with lids and sterilized for 25 minutes from the moment of boiling. Then we roll up the jars with lids, turn them over and cover them with a warm blanket until they cool completely.

Spicy eggplants for the winter are crazy delicious snack, which the best way Suitable as a snack with strong alcoholic drinks.

Ingredients:

• Eggplants - 5 kg.
• Bell pepper - 600 gr.
• Vinegar 9% - 400 gr.
• Garlic - 200 gr.
• Hot pepper - 1 pc.
• Vegetable oil - 250 gr.
• Water - 3 l.
• Salt - 4 tbsp. l.

Preparation:

Wash the eggplants, dry them, cut out the stem and chop them large pieces. Wash the pepper, remove seeds and stalks, cut into large pieces. Peel and wash the garlic. Wash the hot pepper and remove its stem.

To make the appetizer more aromatic and spicier, do not remove the seeds from the hot pepper.

We pass the garlic, hot pepper and bell pepper together through a meat grinder.

Pour water into a deep saucepan. Add salt there, 150 g. vinegar and bring everything to a boil. Place eggplants in boiling brine and cook for about 10 minutes. Then the eggplants should be removed from the brine and placed in a deep container. Next, add twisted peppers with garlic, vegetable oil and 250 g to the eggplants. vinegar. Mix everything carefully and place in sterile jars. Cover the jars with lids, sterilize them for 15 minutes from the moment they boil, roll them up, turn them upside down, wrap them in a blanket and leave to cool.

Ingredients:

• Eggplants - 7 kg.
• Onions - 2.5 kg.
• Garlic - 3 heads
• Salt, pepper, khmeli-suneli - to taste
• Vegetable oil - for frying

Preparation:

Wash the eggplants, remove the stems, cut them into medium-sized cubes and leave the juice to simmer for several hours. You can even press the eggplants on top with a weight so that they quickly get rid of excess moisture. Then the eggplants should be squeezed out and fried in vegetable oil in a hot frying pan on all sides. We clean the onion, wash it, cut it into half rings and fry it in vegetable oil. We peel the garlic, wash it and pass it through a garlic press. Combine eggplant, onion, garlic and spices and simmer everything together for about 30 minutes. After this time, pour the resulting mass into sterile jars and seal.

The composition of the Bakat salad includes not only the most aromatic vegetables, but also a lot of greenery. Thanks to these factors, this dish goes perfectly with meat.

Ingredients:

• Eggplants - 2 kg.
• Bell pepper - 1 kg.
• Tomatoes - 1.5 kg.
• Carrots - 0.5 kg.
• Garlic - 200 gr.
• Parsley - 1 bunch
• Dill - 1 bunch
• Hot pepper - 5 pcs.
• Sugar - 150 gr.
• Salt - 50 gr.
• Vegetable oil - 500 gr.
• Vinegar - 100 gr.

Preparation:

Wash the tomatoes and pass them through a meat grinder. We peel the garlic, wash it and pass it through a garlic press. Wash the hot peppers and grate them on a fine grater. Wash the greens, dry them and finely chop them. Wash the eggplants, remove the stems and cut into small cubes. Wash the bell pepper, remove the seeds and stems and cut into strips. We peel the carrots, wash them and grate them on a coarse grater.

Place twisted tomatoes, vegetable oil, vinegar, hot pepper, garlic, salt, sugar and herbs into a deep saucepan. Mix everything thoroughly and put on fire. When the sauce boils, add vegetables to it.

It is better to add not all vegetables at once, but gradually. First add the eggplants, after 10 minutes the carrots and lastly the pepper.

All vegetables should be stewed together for 10 minutes, after which the preserved food is poured into sterile jars and sealed with sterile lids.

Many are of the opinion that simply fried eggplants cannot be stored for a long time, but this is far from the case, and this recipe is the clearest confirmation of this.

Ingredients:

• Eggplants - 500 gr.
• Garlic - 3 cloves
• Parsley - ½ bunch
• Salt - 1 tbsp. l.
• Vegetable oil - 1 cup

Preparation:

Wash the eggplants, remove the stalk, cut into slices and fry in vegetable oil on both sides.

We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. In a separate container, combine salt, herbs and garlic. Mix everything thoroughly. Dip each piece of eggplant in the resulting mixture on both sides and place tightly in a sterile, clean jar. When the jar is full, fill the eggplants with refined vegetable oil and close with a tight plastic lid. The snack should be stored in the refrigerator.

This snack has excellent pungent taste. Once you try it, you won’t confuse it with any other snack, because it’s like everyone else. Georgian dishes, has its own individual taste.

Ingredients:

• Eggplants - 1 kg.
• Bell pepper - 400 gr.
• Vegetable oil - 100 gr.
• Garlic - 1 head
• Hot pepper - 1 pc.
• Salt - to taste
• Sugar - 1 tbsp. l.
• Vinegar - 100 gr.

Preparation:

Wash the eggplants, remove their stems, cut them into medium-sized cubes, add salt and leave to let the juices out for 2 hours. After this time, fry the eggplants for 10 minutes in vegetable oil, after squeezing out the juice. Wash the pepper, remove the stalk, cut into pieces and pass through a meat grinder. We peel the garlic, wash it and put it through a meat grinder. Combine pepper and garlic, add vegetable oil and mix everything thoroughly. Place the resulting mixture on the fire, bring to a boil and cook for 5 minutes. Then add eggplant, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked over low heat for 10 minutes. Before finishing cooking, add vinegar to the appetizer. Ready salad pour into sterile jars, roll up, cover, turn over and leave to cool under a blanket.

This dish can easily be classified as an unusual dish. So, let’s say it contains raw blueberries. In addition, such a snack should not be eaten earlier than two weeks later.

Ingredients:

• Eggplants - 10 kg.
• Apple vinegar - 5 l.
• Salt, lemon juice - to taste
• Garlic - 1 kg.
• Chili pepper - 5-7 pcs.
• Olive oil - 3 l.
• Greens (parsley, dill, basil, cilantro) - to taste

Preparation:

Peel the eggplants and grate them on a Korean carrot grater. It turns out to be a kind of noodle. IN deep container salt the eggplant noodles and water them lemon juice. Mix everything thoroughly and try what taste the eggplants acquire. If necessary, add salt and additional lemon juice.

Then the eggplants should be placed under a press for 10-12 hours. After this time, excess liquid is drained from the eggplants. They should be mixed again. Then add vinegar to them, mix and leave for a couple of hours. After this time, drain the vinegar from the eggplants and put them under the press again for 2 - 3 hours. Again, drain the excess liquid. The eggplants are ready to be placed in jars.

Peel, wash and chop the garlic. Wash the greens, dry them and finely chop them. Wash the chili pepper and chop it very finely.

Place the prepared ingredients in sterile and dry jars in the following sequence:

1. The first layer is eggplant;
2. The second layer is garlic;
3. The third layer is chili pepper;
4. The fourth layer is greenery;
5. The fifth layer is eggplant.

The layers can be repeated until the jar is filled to the neck. Then pour the eggplants and other ingredients generously with olive oil and close nylon cover. This snack is stored in the refrigerator.

Having tried the “Picant” eggplant appetizer for the first time, one gets the impression that it also contains mushrooms, but this is not so. The taste of eggplant in this dish is very similar to the taste of mushrooms.

Ingredients:

• Eggplant - 2 kg.
• Dill - 1 bunch
• Parsley - 1 bunch
• Garlic - 2 heads
• Hot pepper - 2 pcs.
• Onions - 2 pcs.
• Vegetable oil - 500 gr.
• Water - 2 l.
• Vinegar 9% - 1 tbsp. l.
• Salt - 2 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into small cubes. Peel the garlic, wash it and finely chop it. Peel the onion, wash it, cut it into small cubes. Wash the hot pepper, remove stems and seeds and cut into thin strips. Wash the greens, dry them, finely chop them.

Pour water into a deep saucepan, bring it to a boil, add salt and vinegar to it. Now place the eggplants in this water and cook them from the moment of boiling for 10 minutes. After this time, place the eggplants in a colander to get rid of all excess liquid. Once all the liquid has been removed, place the eggplants in a deep bowl. Add hot peppers, onions, herbs, garlic and vegetable oil to them. Mix everything.

It is highly advisable to combine all the ingredients and mix them while the eggplants are hot.

Ready snack put it in a sterile jar, close it with a lid and put it in the refrigerator. There it can be stored for about 6 months.

Zucchini is the closest relative of eggplant. It is quite natural that snacks containing both of these vegetables are very popular.

Ingredients:

• Eggplants - 2 pcs.
• Zucchini - 1 pc.
• Carrots - 2 pcs.
• Tomato - 2 pcs.
• Garlic - 3 cloves
• Salt - to taste
• Sugar - 1 tsp.
• Vegetable oil - 50 gr.
• Table vinegar - 2 tbsp. l.

Preparation:

We peel the carrots, wash them and grate them on a coarse grater. Peel the zucchini, remove the stem and wash it. Wash the little blue ones and remove the tails. Cut the zucchini and blue into cubes. Combine carrots, zucchini, vegetable oil and blue ones in one pan, add salt to taste, mix and simmer over low heat for about 20 minutes. After this time, add diced and washed tomatoes and sugar to the pan and continue to simmer the vegetables. After about 5 minutes, add chopped garlic to the pan and simmer everything together for another 7 minutes. Pour the finished salad into sterile jars and add vinegar to them. We roll up the jars, turn them over and leave them to cool, wrapped in a warm blanket.

Eggplants taste practically no different from mushrooms. Is this really possible? Having prepared eggplants according to the “Like Mushrooms” recipe, it becomes clear that it is possible!

Ingredients:

• Eggplant - 5 kg.
• Dill - 350 gr.
• Garlic - 300 gr.
• Vegetable oil - 300 gr.
• Vinegar 9% - 250 gr.
• Water - 3 l.
• Salt - 4 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into large cubes. Peel the garlic, wash it and finely chop it. Wash the dill, dry it and finely chop it.

Pour water into a saucepan, put it on fire and add salt and vinegar to it. When the water boils, place the eggplants in it and cook for 3 minutes from the moment of boiling. After this time, remove the eggplants from the pan with a slotted spoon and add garlic, vegetable oil and herbs to them. Mix everything thoroughly and place tightly in sterile jars. Jars with snacks should be covered with lids, sterilized for 30 minutes, then rolled up and left to cool under a warm blanket.

The name of this salad speaks for itself. It contains a lot of vegetables, and when you open such a jar, memories of summer immediately arise.

Ingredients:

• Eggplant - 10 pcs.
• Onions - 10 pcs.
• Bell pepper - 10 pcs.
• Carrots - 10 pcs.
• Tomatoes - 10 pcs.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Vegetable oil - 2 cups
• Vinegar 9% - 100 gr.

Preparation:

We clean and wash the carrots and onions. Wash the tomatoes, eggplants and peppers, removing the stems if necessary. We clean the pepper from seeds. Cut all the vegetables into half circles, put them in one pan and mix. Then add salt, sugar, and vegetable oil to the vegetables. Mix everything again, put it on the fire, bring to a boil and simmer over low heat for about 40 minutes. At the end of cooking, add vinegar. Place the finished snack in sterile jars and seal.

Ingredients:

• Eggplants - 1 kg.
• White cabbage - 1 kg.
• Carrots - 300 gr.
• Garlic - 10 cloves
• Hot pepper - to taste
• Black peppercorns - 10 pcs.
• Salt - 1.5 tbsp. l.
• Vinegar 9% - 0.5 cups

Preparation:

Wash the eggplants, remove the stems and boil in boiling water for 7 minutes. After this time, remove the eggplants from the water and let them cool. While the eggplants are cooling, peel, wash and grate the carrots. Wash the cabbage, dry it and finely chop it. We peel the garlic, wash it, and put it through a garlic press. Wash the hot pepper, remove the stalk and finely chop. Then in a deep container we combine carrots, cabbage, garlic, hot pepper and black peppercorns. Mix everything thoroughly. Cut the cooled eggplants into medium-sized cubes, add them to other vegetables and mix again. When all the vegetables are combined, they should be salted, seasoned with vinegar and mixed. The snack is ready!

Now we put the snack in sterile jars and close them with screw caps or plastic lids and hide them in a cool place.