Eggplant dishes and preparations. Marinated eggplants “Ogonyok” with honey. Eggplant tongues in tomato-vegetable sauce

1. Recipe - eggplant in Armenian

For the Armenian treat, eggplants (7 kg) are cut into strips, salted and placed under pressure overnight.

In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes),

mixed with separately roasted onions(2 kg.),also shredded into strips,

season with chopped garlic (100 g.),

salt, ready-made mixture hops-suneli (to taste)

and simmer for half an hour, stirring the mass.

Then put it in jars and heat them in boiling water for 30 minutes. and seal it.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century.

The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried.

Then they are placed in jars, layered with filling:

chopped walnuts (cup),

onions (200 g), (2 cloves),

cilantro seeds (1 teaspoon),

salt and pepper (to taste).

Poured vinegar(3/4 cup),

above vegetable oil(layer 2 cm).

The jars are heated in a pan of boiling water (30 minutes) and sealed with lids.

Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. 3 appetizer of eggplant and pepper

Sweet peppers and eggplants (1 fruit each) for preparing in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled.

Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil.

Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic.

Salt to taste, simmer, and then pack the hot mass into jars.

Seal and allow to cool under a blanket.

4. Preparing eggplant for the winter according to an Italian recipe

Pour into a saucepan and heat sunflower oil and at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, Bell pepper, zucchini, eggplant, stirring the vegetables regularly.

When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly.

As soon as it starts to puff a little, add salt and sugar to taste.

For those who like it, you can add a piece of hot pepper.

Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Eggplants marinated like mushrooms

For eggplant mushrooms

4 l. water,

4 kg. eggplant

4 heads of garlic

4 tbsp. spoons of salt

4 tbsp. spoons of vinegar essence

100 gr. vegetable oil

large bunch of dill

Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils.

Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin.

Chopped garlic (no need to crush), dill and vegetable oil are also placed there.

Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a pan, pour cold salty water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes).

Drain the water, let the eggplants cool and place them in three-liter jars.

Spices are added to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 peas allspice), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid.

Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),

fill the jars with it, seal them and let them cool under the fur coat.

In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are boiled separately until semi-soft in boiling water, washed cold water and squeeze it out.

Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while.

Then add onion cut into half rings (half the weight of eggplants and peppers),

garlic (2 cloves), soy sauce, greenery.

Mix everything, make a hole in the vegetable mass, pour ground red into it hot pepper and pour out the hot (heated until smoking) vegetable oil.

Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200* C. until cooked (they become soft and can be easily pierced with a fork).

Then carefully transfer them to cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out.

The cooled fruits are peeled.

Sweet vegetable peppers are prepared in the same way.

Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

IN liter jar First put a layer of tomatoes, then eggplants and peppers, and on top another layer of tomatoes.

The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.

Cooled jars are stored in a cool, dark place.

In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic.

The caviar should have a slight smoky smell.

9. Eggplant "Ogonyok"

According to the recipe for 5 liter jars:

5 kg. eggplant 300 gr. garlic

10 pieces. red sweet pepper

8 pcs. hot pepper

1 kg. tomato

0.5 l sunflower oil

1 cup 9% vinegar salt

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.

2. When to clean hot peppers, do this with gloves, otherwise your hands will burn for a couple of days.

3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them.

I put the lids in a saucepan and also pour boiling water over them.

Now vegetables.

4. Cut off the tail 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.

5. 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 eggplants.

Prepare the eggplant sauce.

1. Grind tomatoes, sweet and hot peppers, and garlic.

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.

2. Pour 2 tbsp into the 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.

3. 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 eggplants in it. The jar is sterilized over low heat for 40 minutes.

4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.

5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.

Eggplants appear in abundance closer to autumn. This time of year you can get them for next to nothing. How I want to quickly prepare eggplants for the winter! How cool it is to print out a jar and another for the New Year!

Perhaps you are new to culinary affairs and you don't know suitable recipes, can you imagine how to prepare all this tastier and more efficiently? Take eight amazing recipes and make your cold winter a real holiday belly!

Eggplants are vegetables from which you can prepare not only caviar, but also many other interesting things. If you love eggplant and want to enjoy it whole year all day long, this is very easy to do - you just need to close them for the winter.

There are many recipes for eggplant for the winter that will be appreciated, including by those for whom vegetarianism is a lifestyle, or those who are on a diet. Below are the most interesting and delicious recipes for preserving eggplants for the winter.

Canned eggplants for the winter: traditional recipe - quick and tasty

Sequencing proper preparation eggplant dishes are crucial. Observing simple principles By changing the ingredients you can get a variety of delicious ones. Our products will help you preserve the full vitamin complex contained in vegetables. selected recipes eggplant for the winter.

This dish will not take much time. But even despite its simplicity, preservation turns out to be very nutritious and tasty.

Components:

Eggplants – 2 kilograms;
Tomatoes – 1.2 kilograms;
Salad pepper – 0.5 kilograms;
Carrots – 0.5 kilograms;
Onion – 0.5 kilograms;
Greens – 50 grams each;
Garlic – 1.5 heads;
Salt and sugar - 1.5 tablespoons each;
Oil – 0.6 liters;

Cut off the stems of the eggplants. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to add salt. Place in a bowl and leave for an hour. Peel the tomatoes.

To make this easier, immerse the tomatoes in boiling water for a couple of minutes and then rinse in cool water. Cut them into slices. Cut the onion into rings, as well as the carrots. Peel the lettuce peppers and chop them into cubes. Finely chop the garlic and herbs.

You need to put the ingredients in the pan not anyhow, but in layers: carrots, onions, salad pepper, garlic, tomatoes, eggplant. Sprinkle each layer with salt. Sprinkle the topmost layer - that is, the eggplants - with chopped herbs and pour oil over them.

Close the pan and place on medium gas level. The dish needs to simmer for about an hour. While it is stewing, start sterilizing the jars. When the snack is ready, transfer it to jars and cover with lids. Then sterilize in a saucepan with water for another half hour.

After rolling up the jars, place them upside down and leave them covered for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave them there.

Georgian recipe for preserving eggplant for the winter

This version of preservation, which is called “finger-licking”, will be appreciated by fans of spicy food. To put in bins spicy eggplant for the winter in jars, using Georgian cooking recipes, we will need the following components:

Eggplants – 5 kilograms;
Salad pepper – 17 pieces;
Garlic – 21 cloves;
Hot pepper – 5 pieces;
Salt – 2 tablespoons;
Sugar – 4 tablespoons;
Vinegar – 0.3 liters;
Oil – 0.35 liters;

Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Remove seeds from the lettuce peppers and chop them in a blender. Chili is right along with the seeds, and garlic is exactly the same. In the absence of a blender, it is permissible to use a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a frying pan until the light flesh begins to turn golden brown.

Place the peppers and garlic in a saucepan, pour over oil and vinegar. Boil it all and pour the eggplants into it. Add salt and sugar, and then simmer for about ten minutes.

Now you can roll the resulting mixture into prepared jars. All that remains is to turn them over, wrap them up and wait until they cool down.

Korean style eggplant

People in Korea also love to eat eggplant. And they know how to cook them deliciously too. There are numerous recipes for preparing eggplant for the winter, but the Korean method deserves respect. Try this one interesting recipe– you should definitely try it.

Components:

Eggplants – 4.7 kilograms;
Salad pepper – 1.2 kilograms;
Carrots – 1.2 kilograms;
Onion – 1.2 kilograms;
Garlic – 2 large heads;
Vinegar – 2 tablespoons;
Ground hot pepper – 2 teaspoons;
Salt - according to taste preferences.

Rinse the vegetables. Chop the eggplants into strips and add salt. And leave them to stand in peace and quiet for about an hour so that they release all their liquid.

Peeled carrots must be grated on a grater, which is used to prepare carrots in Korean. The usual one won't do here. It is better to use a special one, because cutting fresh carrots into such thin strips using a knife will be extremely troublesome.

Gut the lettuce pepper, remove the seeds, and cut into strips. Cut the onion into half rings, and pass the garlic cloves through a special garlic press. If you don’t have one, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplants in a frying pan and mix with other vegetables.

Place the resulting salad in prepared jars. But it’s too early to roll up. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll it up, cover it and leave it to cool.

Eggplant lecho for the winter

A very simple and fairly quick to prepare recipe for eggplant lecho will definitely be loved by everyone in your household.

Components:

Eggplants – 2.3 kilograms;
Tomatoes – 2 kilograms;
Salad pepper – 0.6 kilograms;
Hot pepper – 2 pods;
Garlic – 4 cloves;
Dill – 1 bunch.
Sugar – 0.5 cups;
Salt – 2 tablespoons;
Oil – 0.2 liters;
Vinegar – 1 teaspoon.

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water, and then into a cool one - the skin will come off without effort. Grind the “naked” tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Cook for no more than a couple of minutes. While the tomatoes are cooking, remove the seeds and finely chop the peppers - both salad and hot.

Add to the tomatoes and cook for a couple more minutes. Chop the washed eggplants into small strips and also place them in a saucepan.

Finely chop the garlic and add it to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After this, you can put the caviar into jars and roll it up immediately.

For the winter, there is a great recipe for “Mother-in-Law’s Tongue” - not only will you lick your fingers, but you’ll also ask for more

This famous dish It will absolutely appeal to all lovers of spicy food. The recipe is classic and very easy to prepare, and the ingredients will help us, with the help of which we will roll up the mother-in-law’s tongue eggplants in jars for the long winter:

Eggplant – 0.9 kilograms;
Tomatoes – 0.9 kilograms;
Salad pepper – 0.9 kilograms;
Hot pepper – 5 pods;
Garlic – 5 cloves;
Sugar – 1 glass;
Salt – 2 tablespoons;
Vinegar - 0.5 cups;
Oil – 1 glass.

Peel the eggplants. Do the same with the tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier, thanks to the sharp temperature change. Remove seeds from peppers – both salad and hot. Peel the garlic. Grind all vegetables, except eggplants, in a meat grinder.

In the resulting vegetable puree add salt, sugar, vinegar and oil. Chop the eggplants into thin slices. Place the eggplants and vegetable mixture. Set the pan to low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Ready snack put it in jars and roll it up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored snack

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve a taste like slippery pickled mushrooms using ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

5 garlic cloves;
2.5 kg of eggplants;
12 large spoons of vinegar;
2.7 liters of clean water;
300 grams of dill;
350 ml. vegetable oil;
5 large spoons of salt.

The magic process:

You will need a large and convenient pan. Pour vinegar, salt and heat. We remove the washed vegetables from the peel and stalk. Chop the eggplant into 2 cubic centimeter cubes. By the time the vegetable is cut, the contents in the pan should boil.

Carefully place the chopped eggplant in it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

It is important at this stage to drain as much water as possible; to do this, you can place a colander over a deep dish and wait 30 minutes; by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Season with vegetable oil.

In principle, we already have eggplants ready for the winter with a recipe for cooking them like mushrooms. All that remains is to spread out more densely and cool in the refrigerator for six hours and serve chilled for the meal.

To enjoy the snack in winter, the snack will have to be reheated, placed in sterilized jars and sealed tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy kick - very original recipe for preservation, but certainly tasty. For extremely pungent taste, people's rumor called the dish as - eggplant light. This appetizer will almost certainly become one of the most popular on your table. And besides, in winter it will become excellent prevention for insidious viruses.

Components:

Eggplants – 5 kilograms;
Hot pepper – 1 pod;
Garlic – 5 cloves;
Vinegar – 1 glass;
Oil – for frying;
Salt – for soaking.

Cut the eggplants into rings of medium thickness. Then place in salted water and put under a press. You can use a deep bowl or pan of water as a press. The eggplants should be soaked for a couple of hours. As for the amount of salt, take it at the rate of one hundred grams per liter of water.

Then drain the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper and press the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the spicy mixture, stir and set aside to sit for half an hour.

Place the snack in jars in layers. Alternate a layer of eggplant with pepper and garlic mixture. Before rolling up the jars, sterilize them for about half an hour. All is ready!

Ferment eggplants whole for the winter

This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad topping. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, eggplants pickled for the winter are considered by true gourmets to be the most delicious recipe:

Eggplants – 11 kilograms;
Celery – 0.1 kilograms;
Garlic – 0.3 kilograms;
Bay leaf – 40 leaves;
Salt for garlic – 1.5 tablespoons;
For cooking you need salt - 2 tablespoons per liter of water;
Salt for marinade - 2 heaped tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Be sure to be intact and strong. They need to be washed and the tails removed. Make a cut along the vegetable and boil a little in salted water. This will help remove the possible bitterness of the fruit itself. Drain the water and place the eggplants in a separate bowl.

Peel and grate the garlic, then mix it with salt. Rub the eggplants at the cut site with this simple puree. Place on the bottom of the jars bay leaves and celery, and then eggplants.

Use as a marinade salt water. Boil and cool it and only then pour in the vegetables. Roll up the jars with lids and leave them just like that indoors for five days. After this time, move them to a cooler place.

Stuffed eggplants

An easy recipe for an intriguing and very tasty dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

Eggplants – 0.9 kilograms;
Salad pepper – 1 piece;
Hot pepper – 1 pod;
Carrot – 1 large piece;
Garlic – 2 heads;
Parsley – 1 bunch;
Dill – 1 bunch;
Salt for garlic – 1 tablespoon;
Cooking salt – 1 tablespoon;
Vinegar - 2 cups.

Cut off the tail of the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Cool and place under a press to remove excess water.

Peel and finely chop the carrots. Remove seeds from the salad pepper and cut into small pieces. Do the same with hot pepper. Peel the garlic and put it in a crush or grate it. Stir the garlic into the salt and then toss the vegetables together.

Cut the eggplants lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic filling.

Place the greens in pre-sterilized jars and place the eggplants. Pour vinegar over them and cover with a lid. Sterilize for half an hour. Now you can roll it up. All that remains is to wrap it up and leave the eggplants stuffed for the winter alone for a couple of days.

Delicious eggplant recipes for the winter

Recipe with garlic sauce

You will need:

Cold boiled water
- blue ones
- garlic cloves
- butter with salt
- acetic acid

How to cook:

Carefully wash the blue ones, chop them into circles 1 cm thick. Fry the circles in a hot frying pan. There is no need to salt vegetables before frying. Prepare garlic Sause. For a kilogram of vegetables, prepare 1 head of garlic, 90 ml of cool water and 1 tbsp. spoon of vegetable oil and vinegar. Separate the peeled garlic into cloves. Grind each clove, mix with water, oil, salt, stir thoroughly. Prepare a sterilized container, place eggplant slices in it, after dipping them in the sauce. Fold the circles in a dense layer until you reach the neck of the jar. Pour some sauce on top. Close the jar with a lid, sterilize for 15 minutes and immediately roll up.

Do and.

The most delicious eggplants for the winter

Prepare the components:

Sunflower oil – 90 g
- 1 kg blue ones
- apple cider vinegar 5% – 145 g
- 4 garlic cloves
- hot pepper pod
- a sheet of water
- salt – 60 g

How to cook:

Select the young blue ones, with a small amount seeds After washing, cut off the stalks and chop them into neat cubes. Place the cut cubes in a bowl, add two tablespoons of salt, and add water. Keep it for no more than 60 minutes. Pour water into the pan, add salt. Add acetic acid and bring to a boil again. Add eggplant cubes and cook for 3 minutes. Place vegetables in a colander. As soon as the water has drained, transfer the vegetables to a frying pan with heated boiling oil. While stirring, fry them for three minutes. Throw in chopped hot pepper and garlic. Roll up with tin lids.

Consider and.

The most delicious eggplant recipe for the winter

- blue ones – 3 kg
- water – 240 g
- bell pepper – 2.2 kg
- garlic – 90 g
- spicy Bell pepper- a couple of things
- salt – 1.6 tbsp. l.
- sugar – 5.5 tbsp. spoons
- acetic acid – 120 ml

How to cook:

Wash the blue ones thoroughly under running water, chop into large cubes, put in a bowl, stir and let stand for half an hour. Vegetables will have time to release juice, which very often spoils the taste of the finished product. If the peel is very dense, cut it off in a thin layer. Wash hot and sweet peppers. Peel the inner part with the stalks, chop into pieces to make it easier to twist through a meat grinder. Free the garlic from the husk. Make the sauce: hot and bell peppers, mince the garlic in a meat grinder. Add to this vegetable mixture granulated sugar with salt, pour a glass boiled water, sunflower oil. Mix all ingredients thoroughly. Pour the sauce into a saucepan, transfer to a flame, and boil.

What do you think?

Wash vegetables using running water. When washing, it is necessary to wash off all the juice that was released during soaking. Squeeze the eggplants a little and place them in a saucepan with boiling sauce. Stir occasionally so that the mixture cooks over low heat. This must be done for at least 15 minutes. A minute before the end of cooking, pour in acetic acid, stir, remove from the flame. Pack into jars, cover with lids, and seal. Turn the containers upside down, wrap them up, and let cool completely.

Eggplants for the winter - delicious salads

Canned sauté

Ingredients:

Blue tomatoes - 15 pcs.
- onion – 15 pcs.
- red hot pepper pod – 2 pieces
- sugar and salt
- sunflower oil – 1.65 tbsp.
- vinegar essence – 1.65 tbsp. l.
- a bunch of parsley
- garlic (head) – 2 pcs.

Preparation:

Wash the vegetables, cut them in half lengthwise, place in a bowl, sprinkle with salt. Let them sit for an hour to release the bitter juice. Peel the onion and chop into half rings. Cut the tomatoes into halves. Wash off juice and salt. Cut each half into 3-4 pieces. Place the onions, tomatoes and eggplants in a large container, pour in the vegetable oil, stir, place on a flame and leave for an hour. Once the mixture boils, continue simmering for 40 minutes, stirring gently with a spatula. After boiling, throw chopped parsley, grated garlic, and finely chopped red pepper into the pan. Add sugar and salt, stir, simmer for 15 minutes. At the end of cooking, pour in vinegar essence, stir again. Place the sauté in a container, and after rolling, wrap it in an old blanket until completely cooled.

Enjoy and...

Delicious eggplants for the winter

- blue ones – 3 kg
- refined vegetable oil - tablespoon
- large carrot
- ripe tomato – 3 kg
- sweet colorful pepper– 2.2 kg
- garlic clove – 4 pcs.
- a couple of tablespoons of salt
- a large spoon of sugar
- a tablespoon of acetic acid

Preparation:

Wash the vegetables and place them in separate bowls. Peel the carrots and cut off the tails of the blue ones. Remove the skins from the garlic. Grind the tomatoes in a food processor. In a few minutes tomato puree will be ready. Pour it into a large enamel bowl or pan. Grate the carrots. After a minute, add the tomatoes and turn on the heat. Bye tomato paste will boil, quickly cut the peppers and blue ones portioned pieces. As soon as the tomatoes boil, reduce the heat, place the eggplants on top, and the peppers on them. After this, the vegetables will release juice and be completely immersed in boiling water. tomato juice. Chop the garlic with a garlic press and add the remaining ingredients. Mix the ingredients and evaluate the taste. Leave to simmer for 40 minutes. Stir the mixture periodically to avoid burning. Boil the lids and sterilize the jars. Pack the snack into the prepared container, immediately seal it, unwrap it, wrap it up and leave it in that position until the morning.

What do you think?

Simple and tasty eggplants for the winter

Prepare the following components:

Blue tomatoes – 1 kg each
- garlic clove – 3 pcs.
- Bell pepper - ? kg
- half a hot pepper
- sunflower oil – 90 g
- a large spoon of table salt
- granulated sugar – 3 tsp.
- acetic acid – 90 ml

How to cook:

Wash medium, strong blue ones, cut crosswise into halves. Cut each half into 3 more pieces. If you find large vegetables, cut them into a large number of parts. Place chopped vegetables in a bowl and pour on top cold water, combine with salt and leave for 40 minutes. Spicy and sweet pepper wash, cut off the stalks, peel the seeds, chop into pieces. Wash the tomatoes and chop into pieces of the same size. Grind the tomatoes and peppers through a meat grinder. Pour the vegetable mixture into a saucepan, add salt and sugar, stir well. Place the saucepan with the sauce on the stove and boil for 15 minutes. Add vinegar to the sauce. Wash the blue ones, removing the salt, squeeze a little. Heat the sunflower oil in a frying pan, add the blue ones, and fry while stirring.

Try it too.

Place the fried vegetables in a bowl with bubbling water. tomato sauce. Remove the top garlic peel and crush with a press. Add to vegetable mixture and stir. Continue cooking for about 10 minutes. Keep the pan on the fire so that the vegetables do not boil and lose their shape. Package the vegetables. Cover the containers with the workpiece with a lid and place them in a container with hot water, sterilize for a quarter of an hour. Carefully remove the containers from the water, roll them up and turn them over in the usual way.

A simple and delicious eggplant recipe for the winter

Remove seeds from 10 clean peppers and chop large pieces. Pour salted water over 10 eggplants and squeeze them out after half an hour. Place a layer of chopped onions, blue, pepper, 10 garlic cloves, 10 large tomatoes. Heat 300 g of sunflower oil and pour it over the vegetables. Pour in 1 tbsp. drinking water, salt, simmer for 30 minutes over low heat. Place the vegetables in sterilized jars and roll up metal lids. Turn over to cool on the neck.

Pickled eggplants

Prepare:

Little blue ones – 2 kg
- salt - tablespoon for marinade + 6 tbsp. spoons
- large onion – 3 pcs.
- a bunch of parsley
- garlic clove – 5 pcs.
- red bell pepper – 3 pcs.
- acetic acid, sunflower oil – 150 g each
- granulated sugar – 2.1 tbsp. l.

Cooking features:

Cut each eggplant into quarters, fill them with three liters of water, add salt, boil, and cook for 10 minutes. Remove the vegetables from the water, let cool, and cut each slice crosswise. Make the marinade: chop the onion and parsley, pass through a garlic press. Chop the red ones into strips bell peppers. Add vinegar, sunflower oil to the resulting mass, add a tablespoon of salt, 2.2 tbsp. spoons of sugar, three large spoons of boiled water. Stir well. Pour the resulting marinade over the vegetables, stir and place in the refrigerator.

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 color at 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.

Guests from the far south - eggplants - cannot be called such a rarity on the table of the average Russian. Housewives have long mastered recipes for preparing fried and salted “blue” ones. Below you can find recipes for preparing delicious, healthy vegetable for the winter, their peculiarity is simplicity, accessibility, excellent taste.

Delicious eggplants for the winter - step-by-step recipe with photos

Eggplants have excellent taste qualities, so they try to prepare them for long time by any means. The most famous is conservation. But you can cook original snack from eggplants and vegetables without the use of a seaming machine and sterilization process. This preparation will be stored for 2 to 3 months.

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

Eggplants: 2 kg
Garlic: 3 cloves
Bow: 3 goals.
Greens: bunch
Sweet pepper: 3 pcs.
Hot pepper: optional
Salt: 120 g
Vinegar: 120 ml
Water: 50 ml
Sugar: 40 g
Sunflower oil: 120 ml

Cooking instructions

How to prepare eggplant salad for the winter

Winter eggplant salad is the most popular dish among the blanks. A little effort and diligence in the fall, but in winter a delicious, fortified dish appears on the table at any time. It can be served as a salad, as a side dish and even as an independent dish, for example, in vegetarian diet or when losing weight.

List of ingredients(for every 6 kg of eggplant):

bell pepper (large, fleshy) – 6 pcs.;
salt – 2 tbsp. l.;
hot red pepper – 3-4 pods;
sugar – 1 tbsp;
garlic – 3-4 heads;
vegetable oil (preferably olive, sunflower) – 0.5 tbsp.;
9% vinegar - 0.5 tbsp.

Cooking steps:

Prepare glass containers, wash thoroughly and sterilize.
Prepare the eggplants - wash, do not peel, but cut off the stems.
Next, cut into cubes (first lengthwise into 8-12 strips, then across, 2-4 cm long).
Add the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
Boil the eggplant pieces in boiling water for 5 minutes (medium heat), drain the water.
Prepare sweet peppers - wash, clean, trim the tails, remove the seeds. Peel and wash the garlic.
Pepper and garlic will be needed to prepare the marinade. Why grind vegetables through a meat grinder, do the same with hot peppers.
Put salt, sugar into the marinade, pour in oil and vinegar, put on fire, and boil.
Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
Place the salad in sterilized glass containers and seal with lids. Experienced housewives It is recommended to insulate the jars (for example, with a fur coat or blanket) to retain heat, that is, for additional sterilization.
In the morning, put in a cool place.

Recipe for spicy eggplants for the winter

The little blue ones are good friends with other vegetables, the most delicious preparations those in which the eggplants are accompanied by onions or garlic.

List of ingredients:

blue ones - 2 kg;
salt;
garlic – 200 gr.;
vinegar (9%) – 100 ml;
sweet pepper (color does not matter) – 6 pcs.;
hot pepper (hot) – 4-5 pcs.;
refined vegetable oil for greasing the baking sheet.

Cooking steps:

Do not peel the eggplants, just wash them thoroughly, trim off the dark spots and tails. Cut into circles, thickness – 0.5 cm. Before cooking, add salt and drain the juice, this way gets rid of bitterness. Wash the pepper, remove seeds and stalks, peel and wash the garlic.
The difference in the recipe is that it does not use frying, but baking the blue ones. Grease a baking sheet with vegetable (any) oil and place the mugs. Moreover, you need to lay them out in one row, filling the baking sheet as much as possible. Heat the oven to a temperature of 250 degrees. Continue the baking process for 10 minutes.
Preparing a marinade is also a classic of the “genre”. Grind the peppers through a meat grinder, and add the garlic there too. Vegetable mix bring to a boil over medium heat. Pour in vinegar and bring to a boil again. The marinade is ready, you can “assemble” it together.
Place baked eggplants in sterilized jars in layers, alternating vegetable marinade. Professionals recommend sterilizing this snack; for half-liter jars, 20 minutes is enough.
Some of the snack can be left and stored in a cool place. Within a day, the dish can be placed on the table.

Korean eggplant – original preparation

Koreans are great, they have conquered the whole world with their dishes. But the Russian housewives were not at a loss, they carried out an audit Korean cuisine and learned to make preparations no worse than the cooks from the Land of Morning Freshness.

List of ingredients:

blue ones - 2 kg;
sweet bell pepper – 5 pcs.;
carrots – 4 pcs.;
garlic – 1 large head;
onions – 4 pcs. (large);

Fill:

oil – 150 ml;
vinegar 9% – 150 ml;
salt – 2 tsp;
pepper mixture;
sugar – 2 tbsp. l.

Cooking steps:

The eggplants are the first to be used; they need to be washed, cut, and boiled in salted water. 10 minutes of cooking is quite enough, more is undesirable, it can turn into mush. Drain the water.
Prepare the remaining vegetables, wash and peel them, cut the pepper into small strips, onion into rings or half rings, grate the carrots on a special grater, as for a Korean pickled dish. Chop the garlic using a garlic press.
Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no longer needed, the vegetables are ready.
The time has come to quickly package it in sterilized jars, otherwise the household will come running and there will be nothing left until winter!

Eggplant for the winter with garlic

Another recipe where the main “heroes” are eggplant and garlic. The peculiarity of this offer is that they are accompanied by walnuts, which give the snack a piquant taste.

List of ingredients based on 1 kg of blue ones:

walnut, peeled from shell and partitions - 0.5 tbsp.;
garlic – 100 gr.;
6% vinegar – 1 tbsp.;
mint, salt.

Cooking steps:

For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not peel. Trim the stem, cut lengthwise into two parts.
Place in salted boiling water for 2-3 minutes ( quick way getting rid of bitterness). Remove from the water and place under pressure.
Prepare the remaining ingredients. Separate the garlic into cloves, peel and rinse. Grind the nuts in a blender or simply chop them finely. Chop mint. Combine garlic, nuts and mint, add salt to the mixture.
Fill the blue halves with the resulting spicy mixture and place in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (1:1 ratio).
Store in a cool place, although keep this for a long time tasty dish will not work.

Delicious fried eggplant recipe

Little blue ones fried very tasty, but require some skills when cooking. It is known that they contain bitterness; if you do not get rid of it, you can say that the dish will be spoiled. Fried eggplant- good, but with parsley and walnut– amazing.

List of ingredients:

eggplants – 1 kg;
peeled walnuts - 0.5 tbsp.;
parsley – 1 bunch;
mayonnaise sauce – 100 gr.;
oil for frying.

Cooking steps:

To prepare eggplants means to wash and peel them. Cut, for example, into circles, the thickness of which will be no more than 0.5 cm. Sprinkle with salt and put under a press, the bitterness will go away along with the juice.
Fry the eggplants on both sides; a light pink crust is welcome. Place the circles on a plate in one layer.
Prepare the filling, mix washed and chopped parsley with finely chopped nuts and mayonnaise sauce.
Place a little filling on each circle. You can decorate with parsley leaves or dill.
All that remains is to invite your family to a tasting.

How to prepare the preparation “Eggplants like mushrooms”

Many housewives know: if you cook eggplants correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar and appearance, consistency, and, most importantly, taste.

List of ingredients based on 10 half-liter containers:

garlic – 300 gr.;
bay leaf – 10;
peppercorns – 20 pcs.;
eggplant – 5 kg;
dill – 300 gr.;
oil – 300 ml;
filling – 3 l. water, 1 tbsp. 9% vinegar, 4 tbsp. l. water.

Cooking steps:

Prepare the eggplants in the classic way, do not peel, cut into cubes, boil, adding vinegar (as required) and salt to the water.
Mix garlic crushed through a garlic press, finely chopped fresh dill, and vegetable oil in a container.
Add eggplants to this spicy-fragrant mixture, mix, and place in jars.
The sterilization process will take 20 minutes, but in winter the hostess and guests will be treated to a truly culinary masterpiece.

Eggplant preparation “Mother-in-law’s tongue”

The recipe most likely got its name from some loving son-in-law. The eggplants in it are quite spicy and piquant, apparently and reminded the man that he needs to keep an eye out for his mother-in-law.

List of ingredients(based on 4 kg of eggplant):

tomatoes – 10 pcs.;
salt – 2 tbsp. l.;
large and sweet bell pepper – 10 pcs.;
pepper (red, hot) – 5 pcs.;
garlic – 5 pcs.;
sugar – 1 tbsp;
oil (any refined) – 1 tbsp.;
9% vinegar – 150 ml.

Cooking steps:

Prepare the blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (the bitterness will go away).
Prepare the rest of the vegetables, remove the stems and seeds from the sweet peppers, and wash them. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, and remove the skin.
Grind peppers (bitter and sweet), garlic and tomatoes into puree using a meat grinder or blender.
Bring the filling to a boil and, while stirring, make sure it does not burn, add butter, sugar and salt, vinegar (this last).
Place the eggplants in the same container (it should be large). The extinguishing process lasts 20 minutes, but there is no need to sterilize. All that remains is to package and seal.
The snack for your beloved son-in-law is ready, all you have to do is find a bottle delicious drink for her.

“You'll lick your fingers” - a popular recipe for preparing eggplant

Just thinking about an eggplant appetizer makes your mouth water, but the housewives are sad because it requires a lot of effort. But there are recipes that are, one might say, primitive, but have a delicious taste.

List of ingredients:

eggplants and tomatoes – 1 kg each;
carrots – 0.25 kg;
sweet pepper – 0.5 kg;
garlic – 5 cloves;
parsley – 1 bunch;
salt – 1 tbsp. l.;
sugar – 3 tbsp. l.;
butter – 0.5 tbsp;
9% vinegar – 50-100 ml.

Cooking steps:

The first is preparing vegetables; it will take a lot of time, but you can involve your household. Rinse the eggplants under running water and cut into bars. Add salt and leave for a while. Drain the bitter juice.
Cut the peppers into large cubes, carrots into slices (do not use a grater, otherwise they will turn into porridge during the cooking process).
But, on the contrary, grind the tomatoes to a puree. Finely chop the garlic and parsley.
Combine all ingredients and seasonings, except vinegar.
Cook the salad for about 20 minutes, then pour in the vinegar and bring the mixture to a boil.
Immediately place while hot using sterilized jars and seal. Turn over, wrap additionally.

Delicious stuffed eggplants for the winter

The blue ones with stuffing look very impressive; with some skill and the help of loved ones, any young housewife can cope with this recipe.

List of ingredients for each kilogram of eggplant:

sweet pepper, carrots, garlic 100 g each;
parsley and dill, 1 bunch each;
hot pepper – 1 pc.;
salt – 2 tbsp. l.;
9% vinegar – 300 ml.

Cooking steps:

Wash the vegetables, do not peel or cut the eggplants, just cut out the stem. Blanch for 3 minutes in boiling water, add 1 tablespoon of salt for each liter.
Remove from the water and place under pressure. Time to prepare the filling, wash the vegetables, peel the garlic and peppers, chop finely using a food processor.
Make a cut on the eggplant, place the filling inside, then, bringing the edges together tightly, place vertically in glass containers, pressing tightly against each other.
Add vinegar and put on sterilization, keep on low heat for up to 30 minutes. Cork. Beauty and taste are the two main components of this dish.