Eggplants for the winter without frying. The best eggplant recipes for the winter with and without sterilization: a step-by-step guide

A spicy eggplant appetizer for the winter is one of the most relevant dishes that are prepared for use. Having prepared such dishes for the winter, you can enjoy them all winter long. excellent taste, save a lot family budget and be confident in the quality of the products consumed.

It is best to prepare such snacks in late summer or early autumn. It is at this time of year that vegetables are at their richest. useful microelements and vitamins. In addition, it is at the end of August that the price for them is minimal.

For preservation, only young eggplants with shiny skin should be used. If there are none, then you should definitely cut off the skin of eggplants, and sometimes get rid of too large seeds.

How to prepare a spicy eggplant appetizer for the winter - 15 varieties

This dish received such a promising name for a reason. “Cobra” is a fairly spicy dish, which is perfect for those who like to have a snack with a “sparkle.”

Ingredients:

Eggplants - 3 kg.
Hot pepper - 100 gr.
Garlic - 100 gr.
Bell pepper - 1 pc.
Chilled drinking water – 500 g.
Salt - to taste
Sugar - 1 tsp.
Vinegar 70% - 2 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into medium-thick slices. Then they should be salted to taste, mixed thoroughly and left for several hours so that they release juice and become salted.

To ensure that the eggplants are evenly salted, they should be stirred periodically.

While the eggplants are steeping, peel and wash the garlic. Bulgarian and hot peppers wash and remove stems. Bulgarian is also cleared of seeds. Now these vegetables should be minced together. Add sugar to the resulting mixture, 1 tsp. salt, water and vinegar. Mix everything thoroughly until you get homogeneous mass.

When the eggplants release their juice and are sufficiently salted, they should be fried in vegetable oil in a frying pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. Pour the remaining marinade into jars, then roll them up with sterile lids and send them to a cool storage place until winter.

"Manjo" - quite famous Bulgarian dish, which represents a savory snack. When preparing it, you can vary the amount of pepper and garlic added to make the dish more or less spicy.

Ingredients:

Tomatoes - 3 kg.
Eggplants - 2 kg.
Bell pepper - 2 kg.
Onions - 1 kg.
Carrots - 300 gr.
Garlic - 1 head
Vegetable oil - 200 gr.
Vinegar 9% - 100 gr.
Salt - 100 gr.
Sugar - 100 gr.
Hot pepper - ½ pc.

Preparation:

Wash the tomatoes, remove the place where the stalk is attached and pass through a meat grinder.

To make the manjo more tender, it is recommended to remove the skin of the tomatoes.

Wash the eggplants and cut them into slices. Wash the pepper, remove stems and seeds and cut into strips. We clean the onion, wash it, and cut it into thin half rings. We clean and wash the carrots. Wash and remove the stem from the hot pepper. Now we pass the carrots with hot pepper through a meat grinder.

In one deep container combine onions, carrots, bell pepper, hot peppers, eggplants, tomatoes and garlic. Add salt, sugar, vinegar and black ground pepper. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, place the snack in dry sterile jars, roll it up and leave it to cool upside down under a blanket.

Georgian cuisine has always been distinguished from other world cuisines by its spiciness and colorful tastes. It is quite natural that it was the Georgians who were among the first to prepare savory snacks for the winter.

Ingredients:

Eggplants - 500 gr.
Bell pepper - 200 gr.
Hot pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil - 50 gr.
Vinegar 9% - 40 gr.
Sugar - 1 tbsp. l.
Salt - 1 tsp.

Preparation:

Wash the eggplants, cut into medium-sized cubes, add salt, mix and leave for 30 minutes. While the eggplants are steeping, peel and wash the garlic. Wash the peppers and remove the stems. We also remove the seeds from the bell pepper. Now pepper and garlic should be minced, add vinegar to them and mix everything thoroughly. Place the resulting mixture in a saucepan, add sugar, stir, put on fire, bring to a boil and cook for about 4 minutes.

When the eggplants release their juice, they should be lightly squeezed and then fried in vegetable oil in a frying pan until golden color. Place the finished eggplants in a saucepan with the garlic and pepper mixture. Mix the resulting appetizer, add salt, mix thoroughly again, put on the fire, bring to a boil and cook for about 10 minutes over low heat.

After this time, the eggplants are ready. Now we put them in sterile jars, roll up the lids, turn them over and let them cool under a warm blanket. Winter snack is ready!

Sauerkraut is a favorite snack for many. Every housewife has cooked it at least once in her life, but sauerkraut with eggplants is already a rather rare dish, which not only not everyone has prepared, but not everyone has tried.

Ingredients:

Eggplants - 1.5 kg.
Cabbage - 400 gr.
Carrots - 100 gr.
Bell pepper - 2 pcs.
Garlic - 2 cloves
Chili pepper - 1 pc.
Ground black pepper - to taste
Vola - 1.5 l.
Salt - 70 gr.

Preparation:

Wash the eggplants, remove the stems, prick them in several places with a fork, and boil in boiling water for 5 minutes. Then they should be removed from the water and cooled slightly.

Dry my cabbage and chop finely.

After the cabbage has been cut, you should mash it with your hands to make it softer.

We peel the carrots, wash them and grate them on a coarse grater. Wash the bell pepper, remove seeds and stalks and cut into thin strips. Wash the chili and finely chop the garlic. Peel, wash and pass through a garlic press. In one deep container, combine peppers, cabbage, carrots and garlic and let the vegetables brew for about 30 minutes.

While the vegetables are steeping, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, stir, bring to a boil and then cool. The brine is ready!

Cut the cooled eggplants in half like a hot dog and drain off the excess liquid. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. Place the stuffed eggplants in a deep container, fill them with cooled brine and place pressure on top of them. After 3 days, the eggplants are ready and you can eat them. To preserve the snack for several months, it should be stored in a cool place.

It is believed that most mothers-in-law will never reach into their pockets for a word. They have a sharp tongue and can have a heated conversation with anyone. It's only natural that one of the spiciest snacks was named after the most active and spicy part of these women's bodies.

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. Tomato juice pour it into a saucepan, bring it 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, put 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.

Adjika is one of the hot sauces that is most often prepared at home. It just so happens that tomatoes are considered to be the main component for its preparation, however, eggplants can also be used to prepare adjika.

Ingredients:

Tomatoes - 3 kg.
Eggplants - 2 kg.
Bell pepper - 2 kg.
Garlic - 4 heads
Hot pepper - 2 pcs.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Vinegar 9% - 1 tbsp. l.
Vegetable oil - 100 gr.

Preparation:

Wash the tomatoes and peppers. Remove the seeds and stem from the bell pepper. For a spicy one, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be placed in a pan containing heated vegetable oil. Bring the vegetables to a boil in a saucepan and simmer for about 10 minutes. While the vegetables are boiling, wash the eggplants, cut them into pieces and pass them through a meat grinder. After 10 minutes, add the eggplants to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic press to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now the adjika should be placed in sterile jars and rolled up. Delicious and spicy snack ready for winter!

Spicy eggplants for the winter are a dish that should be prepared by any housewife. Firstly, they are perfect as a snack with any alcoholic drinks. Secondly, such eggplants can be eaten simply with bread, and they can also be added to any meat dish.

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, remove the stems and cut 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. 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.

Korean carrots have long been part of our diet. In many families, it is generally an integral snack both for the holidays, and on holidays, as well as on holidays. everyday tables. But how often do we eat? spicy eggplant in Korean?

Ingredients:

Eggplants - 2 kg.
Carrots - 2 pcs.
Bell pepper - 4 pcs.
Onion - 1 pc.
Garlic - 1 head
Hot red pepper - to taste
Ground black pepper - 0.5 tsp.
Sesame - 1 tbsp. l.
Parsley and dill - 1 bunch
Sugar - 1 tbsp. l.
Coriander seeds - 1 tsp.
Table vinegar - 0.5 cups
Vegetable oil - for frying

Preparation:

Wash the eggplants, remove the stems and cut into thin strips. Then place the eggplants in a deep bowl, add salt, mix and leave to steep for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to steep again for 6 - 8 hours. Then the eggplants should be washed and placed in a colander. When all excess moisture has been removed from the eggplants, they should be fried in a frying pan in vegetable oil, after which they are removed from the frying pan and placed on a paper towel. When all excess oil has been removed, place the eggplants in a deep bowl.

We peel the carrots, wash them, and grate them on a coarse grater. Wash the pepper, remove seeds and tails and cut into thin strips. Peel the onion, wash it and cut it into thin half rings. We peel the garlic, wash it and pass it through a garlic press. Wash the greens, dry them and finely chop them. Fry the sesame seeds quite a bit in a dry frying pan. Grind the coriander grains in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered cling film and hide in the refrigerator for 2 days. The snack is ready! Now it should be placed in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After this, we roll up the jars with eggplants, cool them and send them to storage areas.

The name “Ogonyok” appears in a variety of culinary styles. Well, who doesn’t know famous salad“Ogonyok” with garlic, or meat sauce with the same name. So one of the winter snacks is also called “Ogonyok”.

Ingredients:

Eggplants - 1 kg.
Bell pepper - 1 kg.
Hot pepper - 1 pc.
Garlic - 1 head
Salt - 1 tbsp. l.
Vinegar 9% - 50 gr.
Vegetable oil - for frying

Preparation:

We clean the eggplants, wash them and cut them into slices 1 cm thick. Then they should be covered with salt, mixed thoroughly and left to infuse. Wash bell and bitter peppers, remove seeds and tails, cut into medium-sized pieces and grind using a blender. Place the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. During cooking, add to pepper sauce vinegar and chopped garlic. These ingredients should be added approximately 3 minutes before the end of cooking.

After about 40 - 60 minutes, thoroughly squeeze the eggplants, shake and fry in vegetable oil in a frying pan on both sides.

Place the sauce and eggplants in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then another layer of sauce, and so on until the jars are full. We roll up the lids on the full jars, turn them over and let them cool under the blanket. Bon appetit!

This snack has an excellent spicy 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.

A spicy appetizer of eggplants with herbs is a dish that does not require cooking or canning in jars. It is stored in the refrigerator and remains for a long time suitable for human consumption due to the presence of vinegar and large quantity pepper

Ingredients:

Eggplants - 3 pcs.
Bell pepper - 3 pcs.
Parsley - 1 bunch
Dill - 1 bunch
Garlic - 4 cloves
Hot pepper - 1 pc.
Sugar - 1 tbsp. l.
Salt - ½ tbsp. l.
Vinegar 9% - 2 tbsp. l.

Preparation:

We clean the eggplants, wash them, cut them into large pieces and fry them in vegetable oil until golden brown on all sides. Wash the bell peppers, remove stems and seeds. Wash the hot peppers and remove the stalk. Peel and wash the garlic. Wash and dry the greens. Grind the pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly. The filling is ready! Pour the finished filling over the still warm eggplants and mix everything thoroughly. Ready snack put it in sterile jars or a special food container, seal it with a lid and put it in the refrigerator. This snack can be stored in the refrigerator for about 2 - 3 months.

To prepare this snack you need a minimum of ingredients. Eggplants and garlic will make it possible to cook excellent snack, which you can then enjoy all winter.

Ingredients:

Eggplants - 1 kg.
Garlic - 25 gr.
Greens - 10 gr.
Vinegar 6% - 30 gr.
Salt - 15 gr.

Preparation:

Wash the greens, dry them and chop them not very finely. Peel the garlic, wash it and chop it finely. Combine the greens with garlic and salt in one container and mix thoroughly.

Wash the eggplants, remove the stem and make a side cut along the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling water salt water about 2 minutes, remove from boiling water, cool and put under a press to remove excess liquid. After about 15 minutes, pull the eggplants out of the press and stuff them with a mixture of garlic and herbs. Then we put them tightly in jars, fill them with vinegar and set them to sterilize for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool and hidden in a cool place.

Eggplants are many people's favorite vegetables. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates a simply unforgettable pungent taste, which can conquer any gourmet.

Ingredients:

Eggplants - 1.5 kg.
Tomatoes - 1.5 kg.
Red Bell pepper— 6 pcs.
Garlic - 1 head
Hot pepper - 1 pc.
Vinegar 9% - 50 gr.
Vegetable oil - 200 gr.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.

Preparation:

We peel the tomatoes and remove the place where the stalks are attached. Wash the peppers, remove stems and seeds. Peel and wash the garlic. We pass the tomatoes, peppers and garlic through a meat grinder. Place the processed vegetables in a saucepan, add salt, sugar and vegetable oil. Mix everything thoroughly, put on fire and bring to a boil. When the adjika boils, pour vinegar into it.

Wash the eggplants, remove the stems and cut into large pieces. Then the eggplants should be placed in boiling adjika, stir thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, put the eggplants with adjika in sterile jars and roll up the lids. Then they should be turned over and covered with a warm blanket. When they have cooled, the jars can be sent to storage areas.

Ingredients:

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

Preparation:

Wash the eggplants, cut into slices and fry in a frying pan in vegetable oil until golden brown on both sides. After frying, let the eggplants cool. Peel the garlic and pass it through a garlic press. Wash the greens, dry them and finely chop them. Mix garlic with salt and herbs until smooth.

Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place tightly in sterile jars. Then fill the eggplants with refined oil and close tightly with plastic lids. These eggplants should be stored in the refrigerator.

Eggplants in spicy seasoning- This a real find for fried lovers fatty meat. This appetizer is a perfect complement to this type of meat.

Ingredients:

Eggplants - 5 kg.
Sweet pepper - 10 pcs.
Hot pepper - 5 pcs.
Dill greens - 1.5 bunches
Parsley - 1.5 bunches
Garlic – 5 heads
Vegetable oil - 400 gr.
Vinegar 6% - 200 gr.
Salt - 6 tbsp. l.

Preparation:

Wash the eggplants, remove the stems and cut into slices. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Place the eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.

To prepare the seasoning, wash the sweet and bitter peppers, remove the seeds and stems and cut into small pieces. Peel and wash the garlic. Wash the greens, dry them and chop them. Pass the pepper, garlic and herbs through a meat grinder and mix everything thoroughly. The seasoning is ready!

Dip the cooled eggplants in the seasoning. Each piece should be dipped separately and on both sides. Then we place the eggplants tightly in sterile jars and fill them with the marinade in which they were cooked. Now the jars should be covered with lids and sterilized for about 20 minutes in boiling water, then rolled up.

I suggest preparing eggplants and carrots for the winter. I also managed to buy inexpensive eggplants and decided to try them this recipe. A friend of mine once treated me to similar eggplants, and it was delicious. The eggplants for this preparation can be fried or baked; I chose the second option, which is more dietary. From these ingredients you will get 700 ml of the product.

To prepare eggplants with carrots for the winter, prepare the necessary products.

Cut the eggplants into cubes.

Line a baking sheet with parchment, place the eggplants on it and sprinkle with sunflower oil.

Heat the oven to 180 degrees and bake the eggplants for 25-30 minutes.

While the eggplants are baking, peel the carrots and grate them on a Korean grater.

Place the baked eggplants in a bowl and squeeze the garlic into them through a press. Then mix. You should also cut the onion into half rings.

Place 3 tablespoons in layers in a sterilized jar. eggplants, then a layer of carrots and a layer onions. Vegetables should be compacted, filling the jar layer by layer.

To make the marinade, combine water with sugar and salt in a saucepan, bring to a boil, and add vinegar at the end. Pour the hot marinade over the vegetables in the jar. You need to pour it slowly, since the vegetables are packed tightly into the jar and the marinade will pass through them gradually. Place the jar of eggplants in a saucepan, put a towel on the bottom, and pour hot water to the shoulders. Cover the jar with a sterile lid. Sterilize for 15 minutes from the moment the water boils.

Roll up the jar and turn it upside down, wrap it until it cools completely. Eggplants and carrots are ready for the winter. Store the preparation in your home pantry.

Enjoy your preparations!

Dear friends, the cooking season is in full swing, and today I come to you with another “hit recipe”. Meet: Eggplants with carrots, onions and garlic – working title “Stripes”. Tender fried eggplants in whole pieces accompanied by crispy carrots and onions in sweet and sour marinade, will appeal to all fans classic blanks from eggplants.

The eggplant recipe is very successful and not complicated, so feel free to go to the kitchen to cook! From the specified amount of ingredients, exactly three half-liter jars are obtained. I look forward to your feedback and comments on the recipe.

Ingredients:

1 kg. eggplant
300 gr. carrots (2 medium pieces)
200 gr. onions (2 medium pieces)
1 head of garlic

Marinade:

250 ml. water
100 gr. Sahara
1 tbsp. salt
50 ml. vegetable oil
125 ml. 9% vinegar

Output: 1.5 liters

Preparation:

For this recipe we need fried eggplants with golden crust. They can be fried in small portions in a frying pan, or baked in the oven. I prefer the second method, so we cut the eggplants into not very large pieces.

Pour a little vegetable oil onto a baking sheet and pour the eggplants in one layer. Water the eggplants on top a small amount vegetable oil. Place the eggplants in a preheated oven at 200 degrees for 25-30 minutes. After about 15 minutes, you will need to turn the eggplants over to cook.

While the eggplants are baking in the oven, let's prepare the remaining ingredients.

Peel the carrots and grate them Korean carrots. We clean the garlic and pass it through a press. Mix carrots with garlic and set aside.

Peel the onion and cut into half rings.

Take the finished eggplants out of the oven and let them cool slightly. By the way, you can bake the eggplants for this recipe in advance. They are still placed in the jar cold, so they can wait their turn in the refrigerator.

Now place the eggplants, onions and carrots in layers in dry sterile jars in the following order: eggplants + carrots with garlic + onions. Approximately one tablespoon of each vegetable is used per layer. Fill the jars with vegetables to the top, alternating layers.

Mix all the ingredients for the marinade in a saucepan and bring to a boil. Stir the marinade with a spoon until the salt and sugar are completely dissolved.

Fill the jars with eggplants with boiling marinade.

Place a cloth napkin in a spacious saucepan, place jars of eggplant, and pour warm water up to the hangers of the cans. Cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, keep half-liter jars for 15 minutes, liter jars for 20 minutes.

Next, as standard, we take out the jars with the blank and roll it up using a key, or screw the lids on. But that is not all. In order for our Striped eggplants to be stored until winter, they need to be wrapped under a fur coat until they cool completely.

Delicious eggplants for the winter, cooked correctly, can be great snack or main course. They are often eaten by people who are on a diet or are vegetarians. It can be preserved for the winter, preserving vitamins and giving the vegetables unusual and interesting taste qualities. Below we will look at a few delicious best eggplant recipes for the winter.

Recipe "Real jam" in Georgian

This recipe allows you to cook spicy eggplants for the winter. without sterilization.

Ingredients:

5 kg eggplants;
17 pcs bell pepper;
5 pieces of chili pepper;
21 cloves of garlic;
2 tbsp. l. salt;
1 glass of vinegar;
4 tbsp. l. Sahara;
350 ml vegetable oil.

Step-by-step preparation

Prepare the eggplants. Wash well, cut off the stem and cut into pieces to make small cubes.
IN deep container add chopped vegetables, salt and mix, leave for 30 minutes.
Grind the peeled hot peppers along with garlic in a blender.
Place seeded bell peppers into a blender bowl and chop. You can grind it in a meat grinder, but then the mass will turn out porridge-like.
Drain excess liquid from eggplant.
Place the vegetable in a heated frying pan and fry until golden brown.
Take a large saucepan, put pepper, garlic, vinegar and oil in it. Boil the contents, add sugar and eggplants, simmer for 10 minutes.
Transfer to pre-sterilized jars and close with lids.
Leave the inverted jars wrapped in a blanket to cool.

Watch the video! Eggplants (blue) in Georgian style for the winter

Korean-style eggplants for the winter

Eggplant salad tasty and healthy. Therefore, it is necessary to prepare it for the winter in sufficient quantity. Many people will like this recipe.

Ingredients:

1.2 kg bell pepper;
1.2 kg carrots;
4.7 kg eggplants;
1.2 kg of onion;
1-2 teaspoons ground hot pepper;
120 g garlic;
2 tbsp. l. 70% vinegar;
salt.

Cooking method:

Rinse the vegetables.
Cut off the stem of the eggplant, cut into strips, add salt and leave for 60 minutes.
Peel the carrots and grate them on a Korean carrot grater until they come out into thin strips.
Peel the bell pepper and cut into strips.
Peel the onion and cut into half rings.
Peel the garlic and pass through a press.
Place all vegetables, except eggplants, in a container, mix, add vinegar and hot pepper, leave for 5 hours. You don't have to add hot pepper if it's very spicy dishes are not welcome.
Fry the eggplants in a frying pan.
Mix all the vegetables.
Place the finished salad in sterilized jars, cover with lids (do not roll them up!) and set to sterilize. If the jars are half liter, it takes 15 minutes, if the jars are liter, 30 minutes.
Roll up and leave covered to cool.

Watch the video! Korean-style eggplant, incredibly delicious salad

Eggplants are like mushrooms

According to this recipe, ready-made eggplants look like pickled mushrooms. They will be tender and slippery. Here is one of best recipes.

Ingredients:

2.5 kg of eggplants;
5 cloves of garlic;
300 g dill;
350 ml vegetable oil;
5 tbsp. l. salt;
12 tbsp. spoons 9% vinegar;
2.7 liters of water.

Step-by-step cooking process

Take a large container, pour in vinegar, add salt and place it on the stove.
Wash the blue fruits, cut off the stem, peel and cut into cubes of about 2 cm.
Place the vegetable in the boiling brine and cook for 5 minutes after boiling.
Strain through a colander and leave for 30 minutes to remove the liquid and bitterness.
Prepare garlic, chop.
Chop the dill.
Add garlic, herbs and oil to the cooled eggplants.
Place the mixture tightly in the jar and leave for 6 hours.
If you plan to prepare it for the winter, heat the snack, place it in sterilized jars and roll it up.

Watch the video! Eggplants are like mushrooms

Homemade eggplant lecho with sweet peppers in tomato

This recipe is simple and quick to prepare. But at the same time taste qualities eggplant caviar on top level, will appeal to the whole family.

Ingredients:

2.3 kg eggplants;
600 grams of bell pepper;
2 kg of tomatoes;
4 cloves of garlic;
50 grams of dill;
2 pieces of chili pepper;
200 ml vegetable oil;
2 tbsp. l. salt;
125 g sugar;
1 tsp. vinegar essence.

Cooking process

Prepare the tomatoes. They need to be peeled, to do this they should be lightly doused with boiling water and passed through a meat grinder.
Place sugar, salt, vinegar in a cauldron, sunflower oil and boil for 2 minutes.
Slice small pieces hot and bell peppers, add to tomatoes and boil for 2 minutes.
Wash the eggplants and cut off the stem, chop into thin strips and place in a cauldron.
Peel the garlic, chop and place with vegetables.
Cook for 30 minutes after boiling.
Add chopped dill and cook for another 3 minutes.
Sterilize the jars, put the snack in them, and roll them up.

Watch the video! Lecho from peppers with eggplants is a delicious simple recipe for preparing salad for the winter

A simple eggplant recipe – “Mother-in-law’s tongue”

This recipe is simple, but quite demanding. But it will appeal to all spicy lovers.

Ingredients:

1 kg of eggplants;
1 kg of tomatoes;
1 kg bell pepper;
5 pieces of hot pepper;
5 cloves of garlic;
130 ml vinegar;
2 tbsp. l. salt;
250 g sugar (1 glass);
230 ml vegetable oil.

Cooking method

Wash the eggplants and peel them.
Wash the tomatoes and peel them. To do this, place them in boiling water for a few minutes, and then in cold water, then the skin will come off easily and quickly.
Wash the peppers and remove seeds and stems.
Peel the garlic.
Pass all vegetables through a meat grinder.
Add oil, vinegar, sugar and salt to the vegetable mixture.
Slice the eggplants and place them in a cauldron. Add tomato puree and vegetable mixture to them.
Cook over low heat for 30 minutes, stirring thoroughly to avoid burning.
The workpiece is ready, it should be transferred to sterilized jars and closed.

You don’t have to remove the skin from the eggplants, but cut them into rings. But then you will need to leave the chopped vegetable with salt for 30 minutes so that the excess bitterness goes away. After this, rinse them and cook as indicated in the recipe.

Watch the video! Mother-in-law's Tongue Salad from Eggplant for the Winter

Spicy salad of fried vegetables with garlic and pepper

This recipe is quite spicy and interesting. Eggplant goes well with garlic and different types seasoning This dish can be served on festive table Moreover, such a snack will help fight colds in winter.

To prepare you need:

5 kg eggplants;
75 grams of hot pepper;
5 cloves of garlic;
250 ml vinegar.

Step-by-step preparation

Wash the eggplants, cut off the stem, cut into medium circles 1 cm thick.
Salt the water at the rate of 500 grams per 5 liters of water.
Put vegetables in the water and put the press on, you can completely three liter jar, leave for 2 hours.
Place the vegetables in a colander and leave to drain all the liquid.
Fry on refined oil pieces of eggplant on both sides.
Finely chop the pepper and chop the garlic, add vinegar and stir. Leave this mixture for 30 minutes.
Everything is laid out in layers. Eggplants are poured garlic dressing, watering each layer.
Banks with sterilize eggplants for 30 minutes and roll up.

Watch the video! Fried eggplant with fresh bell pepper and herbs

Classic sautéed eggplant

Ingredients:

9 pieces of eggplant;
3 pcs onions;
12 pcs tomatoes;
3 pieces of carrots;
3 pcs sweet peppers;
2-3 hot peppers;
1 head of garlic;
¾ tsp. salt.

Cooking process

All ingredients are prepared in advance.
Eggplants are cut into cubes, salted and left for 40 minutes.
Cut the onion and bell pepper into cubes.
Carrots are cut into thin strips, tomatoes into half rings.
Squeeze the eggplants and place in a frying pan.
Take a second frying pan, add the onions, when they turn golden, add the carrots.
When the vegetables are almost ready, add the bell pepper, and after 3-5 minutes the tomatoes.
Salt everything and simmer the vegetables until all the moisture has evaporated.
Add everything to the eggplants, which should not be overcooked.
Mix all the vegetables, put on low heat and simmer for several minutes.
Add squeezed garlic and chopped hot pepper, simmer for a couple of minutes and roll into sterilized jars.

Watch the video! Very delicious sauté from eggplant

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