Boiled eggplant recipes for the winter. Eggplants for the winter - the best recipes. Recipe for winter eggplant baked in the oven

In winter, eggplants will be just as spectacular a guest on your table as they are. And this is an indisputable fact, because their neutral taste, when properly combined with other vegetables, herbs and spices, acquires new, bright shades, revealing their taste in a new way.

I bring to your attention several recipes for preparing these vegetables for the winter to create delicious appetizers that will be so pleasant to taste on a winter evening for dinner.

It is perhaps impossible not to mention the correct choice of eggplants for seaming and more. They should be as fresh and firm as possible. The best choice would be young, thin and elongated vegetables that are light in weight. This means that they contain fewer seeds than their big, heavy, pot-bellied brothers. In addition, large vegetables have a loose structure in the thickenings, which will also certainly affect the final result.

When preparing eggplants, do not cut them too finely, this is important. This vegetable contains a lot of bitter juice, which can be properly removed with salt. Therefore, the pieces will lose weight and volume. When boiled, eggplants also change shape, so take this into account when cooking.

Long-term heat treatment can greatly affect the result - every housewife wants to end up with whole and even pieces in the product. Therefore, you should not expose this delicate vegetable to excessive overheating. Follow the advice in the recipes and you will succeed!

The best recipe for winter snacks from eggplant “Mother-in-law’s tongue”

For 2.5 liters of prepared snack you will need:

2 kg eggplant
6-7 pcs. sweet pepper
1 PC. hot pepper (optional)
5-6 pcs. medium tomato
1/2 cup vegetable oil
1\2 cups sugar
1 tbsp. l. salt
85 ml vinegar 9%
3 goals garlic

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 40-60 minutes

Remove seeds from bell peppers, wash and cut

Pour boiling water over tomatoes, remove skins

Peel and rinse the garlic

Peppers, peeled tomatoes and garlic through a meat grinder into a saucepan, put it on moderate heat

Drain the resulting juice from the eggplants, rinse

In the meantime, sterilize the jars and their lids

As soon as the vegetable mixture in the pan boils, add salt, sugar, vinegar and oil to it

Let the mixture boil again, add eggplants to it, mix gently

Bring to a boil, cook for 25-30 minutes

Turn the jars over, wrap them for a day, store in a cool, dark place

Bon appetit!

Korean eggplant for the winter - the most delicious recipe

Here is a great recipe for eggplant appetizers for the winter. A very tasty, aromatic and bright version of the preparation - everyone will like it without exception. The big advantage is that such eggplants can be eaten immediately after cooking, or they can be prepared for future use.

Good luck with your homemade preparations!

You will need:

2 kg eggplant
500 g onion
500 g carrots
500 g bell pepper
60-100 ml of vinegar 9% (or 2 tsp of 70% vinegar per 100 ml of water)
100 ml vegetable oil
6 cloves garlic
1 tbsp. l. salt for eggplant +1 tbsp. l. for other vegetables
7-8 tbsp. l. Sahara
2 tsp. ground coriander
1 tsp. ground black pepper
2 tsp. ground red pepper (or 1/2 hot pepper)

Cooking method:

Sterilize jars in any way convenient for you

Cut the onion into half rings

Chop bell pepper into long slices

Grate carrots using a Korean carrot shredder

Place in a cup and pour boiling water for 3 minutes

Drain the boiling water, rinse it with cold water, let the water drain

Mix onions, peppers and carrots

Add salt, sugar, chopped garlic, black pepper, coriander

Pour in vinegar, vegetable oil

We also add red pepper powder for spiciness, or half a pod of hot pepper, having previously crushed it

Stir the vegetable mixture, cover with cling film, and refrigerate for 5-6 hours.

After 5 hours, prepare the eggplants

Cut them into thin long strips

Place them in a cup, add salt, stir, let stand for 1 hour

After draining the juice, rinse the eggplants with cold water.

Place in boiling water for 10 minutes
fry in a pan for 10 minutes
bake in a preheated oven at 200 degrees for about 10-15 minutes

Choose baking - lightly grease a baking sheet with vegetable oil, place eggplants on it

Cover them with sheets of foil to prevent them from drying out and bake for the specified time.

Mix hot eggplants with pickled vegetables

Place the mixture in sterilized jars

Place the jars on a napkin in water in a pan, sterilize them in boiling water:

1 l - 35 minutes
0.5 l - 20 minutes

Then close with lids, turn over and cool without wrapping

Bon appetit!

We prepare eggplants for the winter like mushrooms

You will need:

1.5 kg eggplant
2 pcs. bay leaf
5-6 mountains black pepper
1 bunch of dill
1 head of garlic
1 tbsp. spoon with a heap of salt
1 hot pepper
80 ml apple cider vinegar 9%
100 ml sunflower oil

Cooking method:

Eggplant cut into large cubes

Fill a suitable saucepan halfway with water, boil, add allspice and bay leaves, add eggplants

After boiling, cook for 3 minutes

Sterilizing jars in the oven

Sterilize lids in boiling water

Preparing the dressing

Cut the garlic into petals, chop the dill, chop the hot pepper

Add salt, vinegar, vegetable oil

Combine the dressing with the cooled eggplants, stir

Divide the vegetable mixture into jars and cover with clean lids.

Sterilize jars on a napkin in boiling water for 15 minutes

Then remove the jars from the boiling water, screw on the lids, turn them over, and wrap them in something warm until they cool completely.

Bon appetit!

Eggplants for the winter “Ogonyok” without sterilization

You will need:

2 kg eggplants
500 g bell pepper
1 kg tomatoes
2 pcs. hot pepper
2 goals garlic
100 ml vegetable oil + 50 ml for baking eggplants
100 ml vinegar
1 tbsp. l. salt + 1 handful for eggplants
2 tbsp. l. Sahara

Cooking method:

Cut the eggplants into slices at least 1 cm wide

Generously salt them in a cup, stir, set aside for 40-60 minutes

At this time, sterilize the jars and lids

Pour 50 ml of vegetable oil over them, stir

Bake eggplants in the oven at 200 degrees for 20 minutes

Prepare the tomatoes - cut off the base of the stalk, peel the garlic, bell and hot peppers

Pass the prepared vegetables through a meat grinder

Add salt, sugar, vegetable oil to the mixture, boil in a thick-bottomed bowl or cauldron.

Turn off the heat, add vinegar, stir gently again

Place the hot mixture in jars up to the neck, cover with clean lids and close with a key for preservation.

Turn hot jars with the finished product onto their lids

Bon appetit!

Video recipe for spicy eggplants with garlic and herbs

They are wonderful, these “little blue ones”... You can’t throw them into a salad, you can’t fry them with potatoes, and it’s a hassle with them - bake them, peel them off... Similar thoughts arose in my mind when I saw purple foreigners at the market, until I tried one salad “with a secret” " The secret of the salad was that few people guessed right away that the jar contained not mushrooms, but... eggplants. The taste is indistinguishable! Now eggplants have settled in both my garden and my basement. If you want to know how to cook eggplants for the winter, we will share with you the most delicious eggplant recipes for the winter.

Do you remember the immortal phrase from Gaidai’s film “Overseas caviar - eggplant!”? And there are corresponding recipes.

Caviar "Overseas"

Ingredients:
3.5 kg eggplants,
1.5 kg carrots,
1.5 kg of onion,
2 kg bell pepper,
3.5 kg tomatoes,
300 g garlic,
3-4 tbsp. salt,
1 tbsp. 70% vinegar,
vegetable oil for frying.

Preparation:
Cut the eggplants into cubes, grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into small cubes. Fry all the vegetables separately in vegetable oil, place in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the tomato mixture over the fried vegetables, add salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add garlic, passed through a press, and 1 tbsp. vinegar essence. Place the caviar in sterilized jars and roll up.

Ingredients:
5 kg eggplants,
½ kg carrots,
300 g tomato paste,
150 g parsley root,
300 g onion,
100 g celery root,
25 g celery greens,
40 g sugar,
½ liter of vegetable oil,
75 g salt,
1 tbsp. 70% vinegar.

Preparation:
Cut the eggplants into 2 cm thick slices and fry in vegetable oil until golden brown. Cut the onion into rings and fry. Cut the carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a food processor, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, place in jars. Sterilize for 15 minutes, add ¼ tsp. vinegar for each 700 gram jar, roll up.

Skilled chefs have come up with many original eggplant preparations for the winter. These include pickled eggplants, “blue” snacks, lecho, spicy and spicy salads.

Ingredients:
5 kg eggplants,
1 kg sweet pepper,
300 g garlic,
200 ml 9% vinegar,
100 g sugar,
3-4 pods of hot pepper,
1 tbsp. vegetable oil,
1 bunch of dill.

Preparation:
Cut the eggplants into 2 cm thick circles, sprinkle them with salt and put them in a flat bowl for half an hour to allow them to release their juice. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, stir until the sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant from the pan with a fork, dip it in the pepper-garlic mixture and layer it in pre-sterilized jars. Sterilize for 15 minutes, roll up.

Quick eggplants for the winter

Ingredients:
2.5 kg eggplants,
2.5 liters of water,
100 g salt,
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.

Preparation:
Cut the eggplants into cubes, place them in boiling water with salt and vinegar, and cook for 5-7 minutes. In another saucepan, heat the oil to a boil. Place the eggplants in a sieve, place in oil, add garlic, stir quickly and place in sterilized jars. Roll up, wrap up.

Ingredients:
6 kg eggplants,
200 g garlic,
250 g 9% vinegar,
3-4 hot peppers,
2 cups vegetable oil,
2.5 tbsp. salt,
a bunch of parsley and dill.

Preparation:
Salt the diced eggplants and boil in boiling water for about 5 minutes. Cool. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplants, place in sterilized jars, and roll up.

Ingredients for a liter jar:
6-8 eggplants,
1.5 glass of water,
2 sprigs of dill,
1 tbsp. Sahara,
6 peppercorns,
½ tbsp. vinegar,
2 cloves of garlic,
1 tbsp. salt,
1 horseradish leaf
1 celery leaf.

Preparation:
Wash the eggplants, cut off the stem, put them in boiling water for 10 minutes, then remove them from the water and let them dry. Place half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour in the marinade of water, salt and vinegar. Sterilize for 15 minutes, roll up.

Ingredients:
4 kg eggplants,
2 kg tomatoes,
1 kg sweet pepper,
1 kg carrots,
10 onions,
10 cloves of garlic,
1 tbsp. 9% vinegar,
4 tbsp. salt,
1 cup of sugar.

Preparation:
Cut the eggplants into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. Cut the bell pepper and onion into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Place everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Cook after boiling over medium heat for 45-60 minutes. Place hot in sterilized jars and roll up.

Ingredients:
2 kg eggplants,
1 kg of tomatoes,
400 g onions,
4-6 pcs. carrots,
4-6 sweet peppers,
½ cup Sahara,
2 tbsp. salt,
3-4 cloves of garlic,
1-2 bay leaves,
bunch of parsley,
black peppercorns.

Preparation:
Cut the eggplants into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, peppers into rings, finely chop the parsley. Sprinkle tomatoes and bell peppers with salt and wait until they release juice. Pour vegetable oil into a saucepan, lay in layers along with the juice: tomatoes, onions, eggplants, carrots, bell peppers, parsley. Add peppercorns and bay leaf. Simmer for 40 minutes, stirring occasionally. 2-3 minutes before readiness add grated garlic. Roll up.

Ingredients:
1.2 kg eggplants,
400 g tomatoes,
300 g onion,
30 g garlic,
120 g vegetable oil,
30 g salt,
parsley,
pepper to taste.

Preparation:
Wash the eggplants, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry in vegetable oil until golden brown. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Boil the pureed mass to half its volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture and heat to a boil, stirring constantly. Place in dry, heated jars in layers: a layer of minced meat, a layer of eggplant. The top layer should be minced meat. Cover the jars with boiled lids and set to sterilize: half-liter jars - 50 minutes, liter jars - 90 minutes. Roll up.

Eggplant heh

Ingredients:
5 kg eggplants,
600 g onions,
600 g sweet pepper,
200 g garlic,
200 ml 9% vinegar,
3 handfuls of salt,
vegetable oil for frying.

Preparation:
Peel the eggplants and cut into strips. Add chopped eggplants in a deep bowl, mix and leave for 5 hours. Then squeeze out the eggplants and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with the eggplants, pour in vinegar. Place in sterilized jars and cover with plastic lids. Store in a cool place.

Ingredients:
4 kg eggplants,
1 kg carrots,
1 kg red sweet pepper,
1 kg of onion,
100 g garlic,
1-2 pods of hot pepper,
2 handfuls of salt,
2 tbsp. 70% vinegar.

Preparation:
Cut the eggplants into thin strips, add salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, and the onion into half rings. Finely chop the garlic and onion. Mix all the vegetables except eggplant, add vinegar and leave for 5 hours, stirring well a couple of times. Lightly fry the eggplants in vegetable oil and let cool. Combine all the vegetables and place in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

Eggplants “Like mushrooms”

Ingredients:
5 kg eggplants,
5 liters of water,
400 ml table vinegar,
200 g salt,
1-2 heads of garlic,
1 stack vegetable oil.

Preparation:
Cut the washed eggplants into cubes. For the marinade, mix water, vinegar, salt and boil. Place the eggplants in the boiling marinade and cook for 5 minutes from the moment of boiling. Remove the finished eggplants, place them in a gauze bag and hang them to drain for 12 hours. Place the eggplants in a saucepan, mix with crushed garlic and boiled vegetable oil. Divide the mixture into jars, sterilize for 15 minutes, and roll up.

"Fake Mushrooms"

Ingredients:
5 kg eggplants,
5 liters of water,
1 glass of salt,
½ l 9% vinegar,
garlic - to taste,
1 liter of vegetable oil.

Preparation:
Cut the eggplants into slices. Boil a brine of water, salt and vinegar, add eggplants into it in small portions, cook for 5 minutes. Boil vegetable oil. Place the prepared eggplants in sterilized jars in layers, alternating layers of eggplant with finely chopped garlic. Pour boiling oil over it and roll up immediately. Be careful - the boiling oil is very hot, be careful not to burst the jar! When serving, “fake mushrooms” need to be slightly salted and sprinkled with vinegar.

And finally, eggplants for the winter, a recipe for extreme sports enthusiasts:

Ingredients:
24 pcs. eggplant,
2.4 kg sugar,
2 tsp baking soda,
13 stacks water,
½ tsp. vanillin.

Preparation:
Peel small eggplants, remove the stalks, but leave the sepals. Cut each eggplant lengthwise along with the sepals. Pierce the pieces with a fork in several places. Place the eggplants in cold water and cover with a lid - this is done to prevent them from darkening. Then mix soda with 7 glasses of water and put eggplants in this solution and leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse thoroughly several times in running water. Pour half the sugar into a bowl for making jam, add 6 glasses of water and cook over low heat for 10-15 minutes. Place eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. Then pour the remaining sugar into the jam, bring to a boil, reduce the heat to low and cook for 3 hours. Add vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Cork.

Preparing eggplants for the winter is not at all difficult. Happy preparations!

Larisa Shuftaykina

Pickled eggplants.

Ingredients:

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

For the marinade:

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

Cooking method:

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

Marinated eggplant with pepper.

Ingredients:

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

For the brine:

1 liter of water
30 g salt

Cooking method:

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

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Ingredients:

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

Cooking method:

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

Ingredients:

1.5 kg eggplants
150 g of greens (celery, parsley, dill)
100 g onions
40 g garlic

For the marinade:

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

Cooking method:

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

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

Salted eggplants with celery.

Ingredients:

5 kg eggplants
50 g garlic
10 g salt
Bay leaf
celery greens

For the brine:

1 liter of water
70 g salt

Cooking method:

Before salting the eggplants, you need to remove the stalks of the vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to drain the water. Grind the garlic with salt, stuff the eggplants. Place a bay leaf and a little celery at the bottom of the pickling container, place the eggplants on top and cover with the remaining greens. To make the brine, boil water with salt and let cool. Pour cold brine over the eggplants until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then put it in the refrigerator. Before eating, cut the eggplants into pieces and season with vegetable oil.

Salted eggplants with garlic.

Ingredients:

1 kg eggplants
50 g garlic

For the brine:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Before salting eggplants for the winter, you need to wash them thoroughly and make 10-12 punctures with a skewer in different places. Place in salted water (1 tbsp per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and compact to release the liquid. Set oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

1 kg eggplants
200 g carrots
50 g parsley root
50 g onions
20 g garlic
15 g parsley
several sprigs of celery

For the brine:

500 ml water
20 g salt

Cooking method:

Make a deep cut in the form of a pocket in small eggplants. Boil 1 liter of water, add 30 g of salt. Place eggplants in boiling brine and blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrots, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. To make the brine, bring water and salt to a boil and cool. Pour warm brine over the eggplants and place pressure on top. Leave salted eggplants prepared for the winter according to this recipe at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

2 kg eggplants
2 kg tomatoes
1 kg onions
400 g bell pepper
300 g carrots
30 g salt
vegetable oil for frying

Cooking method:

To preserve eggplants according to this recipe, the vegetables need to be peeled, cut lengthwise into tongues, and soaked in salted water for 40 minutes. Grind the remaining vegetables using a blender or pass through a meat grinder, put the mixture on the fire and simmer for 20 minutes after boiling. Wash the eggplants, dry them, fry in oil on both sides until golden brown. Then put in jars, topping with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplants.

Ingredients:

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

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out the oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Coat the eggplants with the resulting mixture and place in sterilized jars, arranging with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (time indicated for 0.5 liter jars).

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

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Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Grind the tomatoes, hot peppers and carrots using a blender or mince them, place in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables and simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot eggplant salad, canned according to this recipe, into prepared jars, roll up, turn over and wrap until cool.

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Sautéed eggplant.

Ingredients:

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

Cooking method:

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

Eggplant sauté “Generous Garden”.

Ingredients:

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

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into the pan with the vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Look at the selection of photos “Pickled eggplants for the winter” for the recipes presented above:

Eggplant salad with basil.

Ingredients:

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

Cooking method:

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

Eggplants, canned in Georgian style.

Ingredients:

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

Cooking method:

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

As shown in the photo, to preserve eggplants according to this recipe, they need to be placed in prepared jars, poured with the prepared sauce:

STEP #1
STEP #2

STEP #3
STEP #4

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

For such a simple eggplant preparation for the winter, you need to cut the tomatoes, put them in a saucepan, heat them up and rub them through a sieve. Boil the tomato mass by half. Cut the eggplants into slices 1.5-2 cm thick, immerse in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings and quickly fry. Mix tomato, fried onion, finely chopped garlic and herbs. Add salt and bring to a boil, stirring constantly. Place a little tomato in sterilized jars, then place the fried eggplants, pouring over the tomato. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.

Ingredients:

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

Cooking method:

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

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

Fried eggplants in pepper marinade.

Ingredients:

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

Cooking method:

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

Eggplants with tomatoes and garlic.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

To prepare a delicious eggplant preparation for the winter, you need to mince tomatoes, garlic, bell peppers and hot peppers. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Place the eggplants in the tomato mixture and simmer for 20 minutes.

As you can see in the photo, the hot eggplant prepared for the winter according to this recipe needs to be placed in sterilized jars, rolled up, turned over and wrapped until it cools:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Marinated eggplants “Ogonyok” with honey.

Ingredients:

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

Cooking method:

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

Eggplant marinated with carrots in Korean style.

Ingredients:

2 kg eggplants
500 g carrots
300 g onions
120-150 g garlic
100 ml vegetable oil
spices for carrots in Korean

For the marinade:

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

Cooking method:

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

Cooking method:

To make a delicious preparation for this recipe, cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots on a grater for Korean vegetables. Combine all the prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Heat the spices and oil in a frying pan for a couple of seconds, pour into the vegetables, stir, leave for 2 hours to release the juice. Then put on moderate heat and simmer for 10 minutes. Place the hot salad along with the resulting marinade into sterilized jars and cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to marinate eggplants:

Canned spicy eggplants

Ingredients:

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

Cooking method:

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

Eggplant salad with apple juice.

Ingredients:

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

Cooking method:

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

Ingredients:

1 kg eggplants
400 g onions
500 g tomatoes
150 ml vegetable oil
salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, add salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then add the chopped tomatoes and simmer for 15 minutes. Add salt and ground black pepper to taste. Place the hot homemade eggplant preparation into sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

1.7 kg eggplants
100 g garlic
120 g dill
100 ml vegetable oil

For the marinade:

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

Cooking method:

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

After rolling, turn the jars over, wrap them in something warm and wait until they cool completely.

namenu.ru

Ingredients

For a 1 liter jar:

1 kg small eggplants;
2 tablespoons salt;
1 carrot;
5–6 cloves of garlic;
several sprigs of dill;
several sprigs of parsley;
700 ml water;
2 tablespoons sugar;
10 peas of allspice;
1–2 dried bay leaves;
1 teaspoon mustard seeds;
3–5 buds of dried cloves;
100 ml vinegar 9%.

Preparation

Cut off the ends of the eggplants on both sides and pierce the vegetables with a fork in several places. Pour enough water into the pan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Place the eggplants in the pan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer the vegetables to a colander and press a plate down on top to drain excess liquid.

Cut the carrots into thin strips using a vegetable peeler. Coarsely chop the garlic and chop the herbs.

Place some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplants. Repeat layers until you reach the top of the jar.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, bay leaf, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and seal the jar.

edimdoma.ru

Ingredients

For 2 cans of 1 liter volume:

2 kg of peeled eggplants;
2 medium heads of garlic;
2 hot peppers;
2 onions;
250 ml water;
2 teaspoons salt;
2 teaspoons sugar;
125 ml vinegar 9%.

Preparation

Peel the eggplants and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and place the eggplants in a single layer.

povar.ru

Ingredients

For 3 1 liter jars:

2 kg of eggplants;
1½ kg tomatoes;
125 ml vegetable oil;
1 tablespoon salt;
2 tablespoons sugar;
1 medium head of garlic;
½ chili pepper;
75 ml vinegar 9%.

Preparation

Cut the eggplants into small pieces. Pass the tomatoes through a meat grinder to extract juice.

Pour the juice into a saucepan, add the eggplant, butter, salt and sugar and bring to a boil over medium heat. Reduce temperature and cook, stirring, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Place the eggplants with the sauce in sterilized jars and seal.

Ingredients

For 3 ½ liter jars:

1½ kg eggplants;
3 teaspoons salt;
a few tablespoons of vegetable oil;
3 medium heads;
1 bunch of parsley;
1 bunch of dill;
60 ml vinegar 9%;
1½ teaspoons sugar.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

Squeeze and rinse the eggplants. Fry them in hot oil until golden brown on both sides. Chop garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spread 1 teaspoon of garlic mixture into the bottom of sterilized jars. Place a few eggplant slices on top. Repeat layers until jars are completely filled.

Cover them with lids and place in a saucepan, covering the bottom with a cloth. Pour water into it up to the hangers of the cans and bring to a boil. Sterilize the jars for 20 minutes and seal.

iamcook.ru

Ingredients

For a 1½ liter jar:

600 g eggplants;
400 g bell pepper;
3 tablespoons sugar;
1 tablespoon salt;
1 tablespoon ground coriander;
¼ teaspoon ground black pepper;
500 ml water;
50 ml vinegar 9%;
8 cloves of garlic.

Preparation

Cut the eggplants into thick, flat slices, and the peeled peppers into large strips. Place the vegetables in a bowl and cover with boiling water for 5 minutes. Then drain them in a colander.

Place sugar, salt, coriander and black pepper in a saucepan and add water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

Place garlic in the bottom of a sterilized jar. Place the eggplants and peppers on top and pour the marinade over them.

Cover the jar with a lid and place in a saucepan, the bottom of which is covered with a cloth. Pour water into the pan up to the hanger of the can and bring to a boil. Sterilize the jar for 25 minutes, and then roll it up.

Ingredients

For 3 ½ liter jars:

1½ kg eggplants;
1½ tablespoons salt;
1 medium head of garlic;
1 bunch of dill;
70 ml vinegar 9%;
80 ml vegetable oil.

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and add the eggplants.

Stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain excess liquid.

Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Add salt if necessary. Divide the eggplants into sterilized jars.

Place them in a pan with a cloth-lined bottom. Cover the preparations with lids and pour water into the pan up to the hangers of the cans. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 ½ liter jars:

1 kg of eggplants;
300 g carrots;
500 g peeled bell pepper;
3–4 cloves of garlic;
150 ml hot ketchup;
100 g sugar;
2 teaspoons salt;
4 tablespoons of vegetable oil;
3 tablespoons vinegar 9%.

Preparation

Chop the eggplants into large cubes. Grate the carrots for... Cut the pepper, cleared of seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan over low heat and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

Increase heat and cook, stirring, for another 10 minutes. Place the salad in sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pan up to the hangers of the jars and let it boil. Sterilize the jars for 15 minutes and seal.

edimdoma.ru

Ingredients

For 2 ½ l cans:

1 kg of eggplants;
150 ml vegetable oil;
100 g walnuts;
100 g garlic;
½ bunch of parsley;
a small piece of hot pepper;
3 tablespoons vinegar 9%;
1½ teaspoons salt.

Preparation

Cut the eggplants into slices about 1 cm thick. Grease two baking sheets with half the oil. Place the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25–30 minutes at 200°C.

Grind the nuts and garlic in a blender. Mix them with finely chopped hot pepper, chopped parsley, vinegar and salt.

Place a teaspoon of garlic mixture in the bottom of sterilized jars and smooth out. Place a few eggplant slices on top. Repeat layers until you run out of ingredients.

Line the bottom of the pan with a cloth and place the jars there. Cover them with lids and pour water into the pan up to the hangers of the cans. Bring to a boil, sterilize for 15 minutes and seal the jars.

Ingredients

For 3 1 liter jars:

1 400 g eggplants;
1½ tablespoons salt;
700 g;
700 g peeled bell pepper;
1,400 g tomatoes;
2 onions;
4½ tablespoons sugar;
200 ml vegetable oil;
70 ml vinegar 9%.

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain off any excess liquid, rinse the vegetables and squeeze.

Cut the cucumbers into half circles, and the peppers, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to extract juice.

Pour the tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, add the remaining vegetables to the pan.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Place the salad in sterilized jars and roll up.

povarenok.ru

Ingredients

For 1 jar of 1 liter and 1 jar of 250 ml:

1 kg of eggplants;
2–3 tablespoons salt;
250 g cabbage;
100 g carrots;
3–5 cloves of garlic;
a small piece of hot pepper - optional;
150 ml vinegar 6%.

Preparation

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Shred the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir.

Cut the slightly cooled eggplants into large cubes. Layer eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the jars.