Eggplants with tomatoes for the winter – amazing snack, which has just begun to gain popularity. Would you like to know the details of its preparation? Check out our recipes.
Recipes for tomatoes and eggplants for the winter
Recipe No. 1.
Prepare foods:
Acetic acid – 3 tablespoons
- hot pepper pod
- ripe and blue tomatoes – 2 kg each
- salt – 2.6 tbsp. spoons
- butter
- sweet pepper – 290 g
- granulated sugar – 120 g
- garlic clove
Cooking features:
Chop the blue ones into rings (the thickness should be approximately 6 mm). If the fruits are bitter, soak them in salted water, and then rinse and squeeze again. Fry the vegetables in a frying pan, place them in containers, but not in a very dense layer. Juice should seep through them. Grind the peppers and tomatoes through a meat grinder, place on the stove, boil for 15 minutes. Chop the peeled garlic and combine with the tomato mass. Add salt granulated sugar, pour in vinegar, cook for 5 minutes. Fill the prepared jars with boiling juice, roll up, and let cool.
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Recipe No. 2
Required components:
Tomatoes, blue – 1.1 kg each
- pepper – 0.3 kg
- butter – 120 g
- chili pod
- head of garlic
- granulated sugar – 45 g
- one and a half tablespoons of salt
- acetic acid – 70 ml
How to prepare:
Chop the blue ones into small cubes and place them in the bowl in which you will prepare the appetizer. Remove the seeds from the sweet peppers, chop them into small cubes, and place immediately in a saucepan. Skip hot peppers, garlic, tomatoes in a meat grinder. Pour this juice over the remaining ingredients. Place the vessel on the stove for 20 minutes, wait 20 minutes until the contents boil. Pour spices, granulated sugar, salt into the total mass, add vinegar, butter, cook for ten minutes. Package, screw with a seaming wrench.
Treat your guests and...
Recipe with honey
Prepare foods:
Chili pod – 2 pcs.
- honey – 110 g
- young blue ones – 1.4 kg
- tomatoes – 0.65 kg
- a couple of teaspoons of salt
- acetic acid – 70 g
Cooking features:
Cut the tails off the fruit, chop into rings, and fry in oil on both sides. Make a “spark”: chop the tomatoes, garlic, hot pepper, add honey, vinegar, salt, stir well. The honey should be quite liquid so that it quickly spreads through the vegetables. If the honey is candied, melt it first. Prepare the containers, put the finished blue ones in them, layering sharp pouring. Fill the jars, leaving the neck empty. Cover with lids. Place the cloth on the bottom of the saucepan, place the containers on the bottom, add cool water, turn on the stove, boil, cook for 15 minutes. Cork.
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Tomatoes with eggplants and garlic for the winter
Prepare the components:1.85 kg blue ones
- pepper – 0.25 kg
- carrots – 450 g
- onion – 0.15 kg
- garlic clove
For the marinade:
Butter – 0.17 ml
- red and black pepper
- By big spoon salt with sugar
- acetic acid – 90 g
Cooking features:
Chop the blue ones into cubes, dip into salted, boiling water, cook for 4 minutes. Drain in a colander and let stand until the water has cooled completely. Grate the carrots into strips, chop the tomatoes into slices. Chop the onion and pepper into half rings. Chop the garlic and combine with vegetables. Connect the components to marinade filling, pour into a salad, package, put for sterilization, screw on.
Prepare and.
Tomato and eggplant salad for the winter
Required Products:Butter – 0.55 liters
- tomatoes – 1.85 kg
- carrots, onions, carrots – 1 kg each
- granulated sugar – 90 g
- table salt
- beans
Cooking features:
Soak the beans in advance and let stand for 6 hours. Then boil it and start preserving it. Chop the onion, blue pepper and pepper into cubes, combine with boiled beans. Place the ingredients in a cauldron. Peel the carrots and grate them. Twist the tomatoes and add to the vegetables. Pour in the boiled and drained beans, combine with sugar, butter and table salt. Stir and simmer for 40 minutes. Place the boiling mixture into containers and screw on the lids.
Enjoy too.
Appetizer with apples
Ingredients:
1.2 kg blue ones
- peppers, tomatoes, apples – 0.5 kg each
- garlic – 30 g
- granulated sugar – 70 g
- butter
- granulated sugar – 30 g
How to prepare:
Chop the blue ones into arbitrary slices. You can also cut into cubes and fry in a frying pan. Chop the apples into slices, chop the peeled garlic, peppers, tomatoes, and grind in a meat grinder. Mix vegetable mixture with fried eggplants, place on the stove for twenty minutes, mix with salt and sugar. Add spices according to your taste.
Do and.
"Mother-in-law's tongue"
Ingredients:
Sweet peppers – 10 pcs.
- 0.15 kg garlic
- blue ones – 4 kg
- tomatoes – 1.45 kg
- hot pepper – 3 pcs.
- butter, granulated sugar – 0.25 kg each
- kitchen salt – 50 g
- sugar – 0.2 kg
- table vinegar – 30 ml
Subtleties of preparation:
Cut off the ends of the blue ones and chop the vegetables into rings. If the fruits are large, divide each ring into several more parts. Cover the slices with salt, leave, wash, and squeeze. Peel the peeled garlic, remove the pepper seeds, and chop the tomatoes. Grind everything together in any way. Mix the ingredients, add vinegar, oil, seasoning. Cook the mixture for half an hour over low heat. Pour into jars and roll up immediately.
Try it too. An amazing combination of flavors that will not leave anyone indifferent.
Eggplants with tomatoes and peppers for the winter
Prepare the ingredients:Sweet bell pepper, blue ones – 2 kg each
- tomatoes – 3.2 kg
- carrots – 0.35 kg
- 1 kg onion
- garlic clove
- sugar, salt, vinegar - 90 g each
- sunflower oil – 0.255 liters
How to prepare:
Chop the eggplant into slices and soak, if necessary, to remove bitterness. Chop the peppers into thick strips and mix with the blue ones. Place onion rings and chopped carrots here. Grind the tomatoes, peeled garlic, and combine with the capsicum. Add tomato mixture to the vegetables, add oil, acetic acid, seasonings, stir, place on the stove, bring to a boil, simmer over low heat, simmer for 40 minutes. Place in a container and seal.
Recipe with parsley
You will need:
3.2 kg blue
- kilogram of tomatoes
- 0.2 kg garlic
- parsley
- oil
For the marinade filling:
Half a glass of water
- acetic acid – 0.2 liters
Cooking features:
Chop the blue ones into rings and fry them in oil. Chop the tomatoes into rings. Chop the garlic and herbs, stir and add salt. Make a marinade: combine vinegar and water. Soak each eggplant in the marinade, put it in a jar, layer it with tomatoes, sprinkle with garlic and herbs. Pack the vegetables and press down a little on top. If there is any oil left after frying, pour it into jars. After 35 minutes of sterilization, roll up.
And more variations:
Option with sunflower oil
You will need:
5.2 kg blue ones
- tomatoes – 3 kg
- sweet pepper Bulgarian – 1.1 kg
- garlic clove – 10 pcs.
- granulated sugar – 2.6 tbsp. spoons
- two large spoons of kitchen salt
- a bunch of parsley – 3 pcs.
- acetic acid – 90 g
- fresh dill – 3 bunches
- a glass of sunflower oil
Cooking features:
Wash the eggplants, cut off the “tops,” and soak for one hour (the water for soaking should be slightly salted). Pre-crush the pulp into cubes. Wash and peel the tomatoes, garlic, and grind in a meat grinder. Also wash the peppers and chop them into small pieces, mix with the tomatoes. Immediately put the pre-washed greens here, add sugar, salt, and add oil and vinegar. Pour over cold water soaked blue ones, carefully squeeze out, fry in oil. These operations allow you to get rid of unpleasant bitterness. Combine the blue tomatoes with seasoned tomatoes and bring to a boil over heat. Simmer the mixture for 20 minutes. Ready mass When hot, place in pre-sterile containers and screw on metal caps. Turn the salads upside down, cover them thoroughly with a blanket, and let cool completely.
Helpful Tips:
1. Most recipes involve pre-frying eggplant pieces, which is incredibly tiring for housewives. However, there is a simpler option. Place the eggplant rings on a greased baking sheet, pour butter on top, and bake in the oven until a light crust appears.
2. Each time you place the workpiece in a container, stir the contents from top to bottom so that the oil is evenly distributed and there is no thick mass at the bottom.
3. If the preparation includes carrots, chop it on a Korean grater to make beautiful straw, which perfectly retains its shape and attractive appearance.
4. If you come across watery, tasteless and sour tomatoes, add more granulated sugar to the snack. You can include a few spoons of tomato paste or dry adjika in the recipe.
Eggplant caviar
Required components:
Little blue ones - 3 pieces
- half a kilogram of tomatoes
- carrots - a couple of things
- three onions each
- 3 bell peppers each
- 3.2 tbsp. spoons of sunflower oil
- 11 garlic cloves
- salt
Cooking features:
Peel the eggplants, chop them into cubes, pour cool water to remove the bitterness. Squeeze out the eggplant slices and place in a multi-cooker container. Pour vegetable oil on top and cook in the “Stew” mode for exactly 15 minutes. In total, the caviar takes 1.5 hours to prepare. After a quarter of an hour, add chopped onion and grated carrots, continue simmering for another 15 minutes. Throw in the chopped tomatoes and simmer for 15 minutes. Add the chopped peppers and simmer for the remaining time. At the end, throw in the crushed garlic, salt, add a little acetic acid(about 1 tbsp. spoon).
After rolling, turn the jars over, wrap them in something warm and wait until they cool completely.
namenu.ruIngredients
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 over 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.
Eggplants for the winter - the best recipes with photos
Curled eggplants have an amazing, inimitable taste, with its own spicy shade. Harvesting them for the winter becomes most popular at the end of summer, it is during this period that the blue ones gain all nutrients in the full spectrum, have still young and tender skin and are inexpensive. It's time to start preparing this vegetable.
We present to you 20 best recipes eggplant for the winter compiled by popularity and a large number positive feedback.
To make eggplant preparations more tasty, healthy and beautiful, you need to choose young, high-quality vegetables, without damage, smooth and recently harvested.
The best blue dishes - . And video recipes for these vegetables for the winter -.
So, 20 of the best blueberry recipes for the winter:
Eggplant in pepper marinade
products:
- eggplants 5 kilograms;
- sweet pepper 7 pieces;
- hot pepper 3 pieces;
- garlic 150 grams;
- vinegar 125 grams and the same amount of oil, 10 grams of salt and 200 sugar.
preparation:
Sterilize the jars, wash the eggplants, remove the stems, cut twice lengthwise, then once across, add 2 tablespoons of salt, stir and wait 2 hours. Then wash, put in a container, pour water and put on the stove, cook for 7 minutes. Remove from the water and season with marinade.
Peel the sweet and flame peppers, garlic and grind through a meat grinder, throw in the oil, salt, sugar and vinegar, let it boil. Season the eggplants with this mixture and put on the stove, boil for 5 minutes. Place the vegetables in prepared containers and roll up. The yield is five liter jars.
Eggplants are like mushrooms
Products:
- eggplants 1 kilogram;
- hot pepper pod;
- garlic 3 cloves;
- oil 100 milliliters.
For the marinade:
- liter of water;
- 25 grams of salt;
- 100 milliliters of apple cider vinegar.
Preparation:
Cut the eggplants into cubes, add water and add 25 grams of salt, wait 40 minutes. Wash well and immerse in boiling marinade. After 4 minutes of cooking, remove and place in a colander, heat the oil in a frying pan and throw in the vegetables, fry, add crushed garlic and ground pepper. Divide into sterilized jars, press down with a spoon, season with marinade and roll up, wrap in a warm blanket, when cool, lower into the basement.
eggplants for the winter - like mushrooms
Salad "Mother-in-law's tongue"
Products:
- 4 kilograms of eggplants;
- 10 pieces tomatoes;
- 7 pieces of pepper;
- garlic 4 heads;
- hot pepper 3 pieces;
- salt 2 tablespoons, a glass of sugar, the same amount of butter and 150 grams of vinegar.
Preparation:
Divide the eggplants into slices, add salt and wait half an hour, then wash. Peel the peppers and garlic, immerse the tomatoes in boiling water for a minute, then in cold water and remove the skins. All extra vegetables grind in a meat grinder, add salt, vinegar, sugar and butter.
Season the eggplants with marinade and simmer for half an hour. Place the products in sterile jars and seal them, wrap them in a warm blanket.
Eggplant salad
Products:
- eggplants 3 kilograms;
- carrots 250 grams;
- 250 grams of onion;
- sweet pepper 250 grams;
- garlic 100 grams;
- 2 tablespoons of salt, 150 milliliters of vinegar, 125 grams of sugar.
Preparation:
Remove the tails from the eggplants, do not peel them completely, cut them in half along the entire length, boil until soft, you can check with a match, if it fits freely into the vegetable, then it is ready. Remove, cut into cubes, add onion in half rings, pepper in straws, use a coarse grater for carrots, add all other ingredients, stir, cover and leave for 24 hours.
When the time comes, put the salad into sterilized jars and place them in a container with water on the fire.
Sterilize: liter jars– an hour, half a liter – half an hour. Pull it out and roll it up.
blue ones for the winter - the best recipes
Eggplants in Georgian style
Products:
- kilogram of eggplant;
- sweet pepper 350 grams;
- hot pepper 1 piece;
- 100 grams of butter;
- head of garlic;
- 2 tablespoons of sugar, 2 salt, 100 milliliters of vinegar.
Preparation:
Divide the eggplants into cubes, add salt, mix and leave for 2 hours. Grind all the peppers and garlic in a meat grinder, add vinegar and put on the stove, after boiling, throw in the eggplants fried until golden brown. Put sugar and salt, cook for up to 10 minutes, place in sterilized jars and use a machine to close them with prepared lids, turn them upside down and throw in the warm material.
Eggplants with tomatoes
Products:
- eggplants 3 kilograms;
- kilogram of tomato;
- oil, 20 grams of parsley, 5 pieces of garlic, salt, vinegar.
Preparation:
Divide the eggplants into slices, add salt, stir and wait 2 hours, wash and fry on both sides. Wash and cut the tomatoes the same way as blue ones (in circles), crush the garlic.
Place chopped parsley, garlic and half a spoon of salt at the bottom of a sterilized jar, then a layer of eggplant, a tomato on top, and again in the same order. Press down with a spoon and pour a spoonful of oil, the same amount of vinegar and place to sterilize for 20 minutes, then remove and roll up.
Korean style eggplant
Products:
- kilogram of eggplant;
- 250 grams of carrots;
- sweet pepper 250 grams;
- onion 250 grams;
- hot pepper 1 piece;
- garlic 25 grams;
- 50 milliliters of vinegar, 3 tablespoons of sugar, ground pepper, salt and oil for frying, 5 grams of coriander.
Preparation:
Cut the eggplants into strips, add salt and let stand for an hour, use a special grater for the carrots so that they turn out Korean (but this is not necessary), pour over boiling water, transfer to a colander and wash under plain water.
Cut the onion into thin half rings, cut the pepper into strips, put carrots, sugar and crushed garlic into these vegetables, add salt and pepper to taste, add coriander.
Remove the liquid from the eggplants, that is, squeeze and fry until golden brown, add to the rest of the ingredients and add hot pepper and vinegar, cover and leave for 5 hours, stirring occasionally.
Then transfer the salad into jars and place them in a container filled with water, sterilize for 20 minutes, remove and close with lids, using a machine, wrap in warm material.
Another one of the best recipes:
Eggplant strips
- 5 kilograms of eggplants;
- garlic 200 grams;
- half a kilogram of onion;
- vinegar 200 milliliters;
- half a kilogram of sweet pepper;
- salt and oil for frying.
Preparation:
Remove the skin from the eggplants, cut them into bars, season with salt and leave for 4 hours, then squeeze out the juice and fry until golden brown.
Cut the peppers and onions into bars, crush the garlic, mix with eggplants, pour in vinegar, place in jars and sterilize for up to 30 minutes, remove and roll up.
Whole eggplants
Products:
For initial salting you will need:
- 10 liters of water;
- 1 pack of salt.
For the brine that will be poured over the vegetables:
- 5 liters of water;
- a glass of salt;
- vinegar 3 tablespoons;
- pepper, parsley, Bay leaf, dill.
Preparation:
Place the first brine on the stove; when it boils, add the whole eggplants, without the tails, and cook for 7 minutes.
Place seasonings in sterilized jars, then boiled eggplants. Then cook the second brine (vinegar is added at the end) and fill the filled containers to the top with it, close the lids using a machine. In winter, they are taken out, cut, seasoned with onions and oil.
Pickled eggplants
Products:
Per kilogram of eggplant:
- 50 grams of greens (dill, parsley);
- salt 20 grams;
For the brine:
- liter of water,
- 50 grams of salt,
- horseradish, garlic, basil and other spices to taste.
Preparation:
Wash, make a slit lengthwise not all the way through and place in a container in layers, each seasoned with herbs, salt and spices. When the vegetables release juice, a weight is placed on them and left for 7 days, then moved to the cold. You can add brine and the eggplants will be fully cooked after a month.
Blue ones with cabbage
Products:
- kilogram of cabbage;
- blue ones 5 kilograms;
- kilogram of carrots;
- pepper 7 pieces;
- 200 grams of garlic;
- spoon of salt, 175 grams of sugar,
- 300 milliliters of vinegar,
- half a liter of oil and herbs.
Preparation:
Boil water with 200 grams of salt, divide the blue ones into strips and boil for 7 minutes. Remove hard veins from the cabbage and grate on a special grater, chop the peppers and herbs, crush the garlic.
Mix the cooked eggplants with the rest of the vegetables, add oil, sugar, vinegar and salt, leave in the cold for 36 hours, then put in containers, sterilize for 25 minutes and seal.
Eggplant stuffed with rice and vegetables
Products:
- In order to make about ten half-liter jars you need to use:
- 3.5 kilograms of eggplants,
- 2.5 tomatoes,
- 800 grams of carrots,
- 260 onions and the same amount of rice,
- 100 sugar,
- 80 salt,
- 30 parsley and dill,
- 500 milliliters of oil,
- a pinch of pepper (ground and allspice).
Preparation:
The length of the main vegetables should be about 8 centimeters and about the same in circumference. Wash with a brush under normal water, remove the tail, do not clean it completely, make a cut not all the way along. Heat the oil and fry the eggplants until golden brown, then cool.
Chop and fry the remaining vegetables except tomatoes, wash and blanch the rice, put in a frying pan and simmer along with the vegetables.
Grind the tomatoes or grind them through a meat grinder. Place the filling into the cuts of the eggplants, pour a little tomato into sterile jars, then place the vegetables and season with tomato sauce. Place the jars in a container of water and keep them on the stove after boiling. 500 gram jars for half an hour, liter jars for an hour. Pull it out and roll it up.
Preserving baked eggplants
Products:
To get ten half-liter cans, you need to take:
- 3.5 kilograms of eggplants,
- 1 kilogram of sweet pepper,
- 500 grams of tomatoes,
- 200 milliliters of vinegar,
- 125 grams of salt.
Preparation:
Wash and remove the skin from the eggplants, place them on a baking sheet and place them in the oven. When the vegetables soften, take them out.
Then bake the whole pepper, remove it, remove the skin and remove the seeds. Wash the tomatoes and remove the stems. Place in sterile jars: 50 grams of tomatoes cut into slices, 100 halved peppers, 300 grams of eggplant.
Then put 10 grams of salt and 20 milliliters of vinegar, close the lids and immerse in a container of water up to the shoulders, sterilize for 40 minutes, then remove and can be rolled up.
Pickled stuffed eggplants
Products:
To prepare you need to take:
- 500 grams of eggplants,
- 150 carrots,
- 35 grams of onion,
- the same amount of parsley root,
- 15 grams of celery and parsley in green form,
- 70 milliliters of oil.
Preparation:
Pour 30 grams of salt into a liter of water, put it in the liquid and cook for up to 40 minutes, check the cooking by piercing the vegetable with a match (it should go in easily), then remove and cool.
Cut parsley root and carrots into bars, onion into circles, finely green parsley. Fry the onion until golden brown, simmer the carrots and parsley root until softened, combine with the onion and herbs, stir and add salt (take 40 grams of salt per kilogram of vegetables).
Cut the eggplants lengthwise, fill with filling, tie with threads in a circle or with celery leaves, put in jars, wrap the area to be covered with gauze and set aside for 2 days.
Then heat the oil and fill the jars with vegetables to 2 centimeters.
Eggplant caviar
Products:
For two kilograms of eggplant you will need:
- 3 carrots,
- 2 pieces of onion,
- 4 tomatoes,
- 4 sweet peppercorns,
- 1 hot pepper,
- vinegar, sugar, salt - to taste.
Preparation:
Dice the onion, fry it, add grated carrots and pepper into strips, then add the eggplants, previously soaked in water and peeled, cut into cubes.
Fry everything, then cover with a lid and simmer until half cooked, remove from the stove and grind in a meat grinder.
Place the resulting mixture in the frying pan again, fry for 15 minutes, then throw in the twisted tomatoes, wait the same amount of time and add 20 milliliters of vinegar, one salt and 2 sugar.
Simmer for up to 25 minutes, pour hot into sterilized jars and seal, wrap in warm material and wait until it cools completely, lower into the basement.
Sauteed eggplant
For three kilograms of eggplants take:
- 500 grams of onion,
- the same amount of carrots
- sweet pepper, tomato, salt, vinegar and sugar.
Preparation:
Cut the onion into cubes and fry, add grated carrots and straw peppers, after the vegetables change color, transfer them to the cauldron.
Remove the peel from the eggplants, chop finely, salt, wait 40 minutes, rinse and put in a frying pan, after they turn brown, transfer them to the previous vegetables in the cauldron, add the tomatoes, divided into cubes, and turn on low heat. After the vegetables have released their juice and boiled for 15 minutes, throw in two tablespoons of vinegar, one of salt and two of sugar, simmer for the same amount of time, then place in clean, steamed jars and seal.
Eggplant without vinegar with vegetables
The jars do not need to be sterilized and adding vinegar is not required.
Products:
The amount of vegetables should be the same, for example, 10 pieces of eggplant, onions, tomatoes, bell peppers, cloves of garlic, 300 grams of butter and two tablespoons of salt.
Preparation:
All vegetables are washed, peeled and cut into large slices, eggplants are immersed in water with salt for half an hour, then squeezed.
Place layers in the cauldron: onions, eggplants, peppers, garlic, tomatoes. The oil is heated and poured into the vegetables; if there is not enough liquid, then add 20 milliliters of water. Simmer everything over low heat for up to 25 minutes, then put it in jars and roll up. This amount should yield 3-liter containers.
Eggplants in tomatoes
Products:
For preparation take:
- about three kilograms of eggplants,
- 5 medium sized carrots
- 14 sweet peppercorns,
- 8 pieces of garlic,
- one hot pepper,
- 2.5 liters of fruit drink (you can use 15 tomatoes),
- 175 grams of sugar,
- 500 milliliters of oil,
- 25 grams of vinegar.
Preparation:
The tomatoes are washed and a fruit drink is made from them, the eggplants are cut into rectangular cubes, Bell pepper divided by large pieces, carrots through a meat grinder.
Put vinegar, oil, sugar, salt and crushed peppercorns into the fruit drink, boil for 15 minutes, throw in the rest of the vegetables and crushed garlic, wait the same amount of time. Place the preparation into sterilized jars and roll up.
Eggplants in oil marinade
Preparation:
Remove the fruit stem from the vegetables, cut them in half lengthwise, place in salted water for up to 40 minutes, cook until fully cooked. Place in sterilized jars and fill to the top with oil brine.
In 3 liters of water we put 25 grams of vinegar, the same amount of salt and sugar, 125 grams of oil, put it on the stove, after boiling, pour the liquid into containers and seal, turn over and cover with warm material.
Eggplant stuffed with vegetables in tomato sauce
Products:
For one liter container you will need:
- 500 grams of fried eggplants,
- 3 medium carrots,
- 20 grams of celery and parsley root,
- 3 onions,
- 10 grams of greens
- and a spoonful of salt.
- tomato paste or fruit juice 300 milliliters,
- 2 spoons of sugar,
- the same amount of salt
- 10 grams of fried onion,
- greenery,
- hot and allspice pepper.
Preparation:
Wash the eggplants, remove the stem, make a cut on the side, salt and fry until fully cooked. Remove using a slotted spoon and place on a flat dish to drain excess oil. When frying, do not allow the vegetables to disintegrate.
The filling is made from vegetables: carrots, celery and parsley roots are washed and cut into noodles, onions - into thin circles.
The onions and roots are fried separately, then the carrots, everything is stirred and the herbs and salt are added.
The eggplants are filled with this filling so as not to damage their outer part and the minced meat should not peek out from the outside.
Pour 100 grams of hot tomato sauce into a sterilized liter container, place the stuffed vegetables and fill with the remaining liquid.
Place the jars in a saucepan with water up to the neck and sterilize for an hour, then remove and seal.
For sautéing or caviar, vegetables are peeled, and when preparing salads or stuffing, the skin is left to preserve the integrity of the fruit.
People say: “Winter will pick up everything.” This means that in winter it is difficult to find fresh vegetables and fruits. Therefore, people have learned to prepare vitamin products for the winter. The recipes for these preparations are being improved more and more from year to year. One of the most delicious canned food For the winter there are eggplants.
We offer you several recipes where eggplants will turn out very tasty thanks to garlic. There are many recipes for preparing preserved eggplant in tomato and garlic for the winter. We offer the simplest and fastest recipes.
Recipe for eggplants in tomatoes for the winter
The originality of this recipe lies in the fact that you do not need to boil or bake the eggplants separately. And so that they don't feel bitter, they must be sprinkled with salt. Salt will not only remove the bitterness, but also make the eggplants softer. This procedure will not take much time, approximately 15 minutes. It is best to close such a preparation in different containers: a large jar - for guests who will come to visit you in winter, and a small jar - for a home-made family winter dinner. This recipe contains ingredients for a 1-liter jar.
Ingredients needed for this recipe:
- 1 kg blue ones
- 1 kg tomatoes (tomatoes)
- Bell pepper - 350g.
- Sour apple- 1 PC.
- 5–6 cloves of garlic
- 2 tbsp. l. salt
- 120 g sugar
- 1/3 tbsp. vegetable oil
- 20 ml vinegar 5%
- 1/4 red pepper
To prepare tomato sauce with garlic, you will need a meat grinder.
Method of preparation according to the recipe:
Let's start with the eggplants first. They need to be washed, cut off the tail, cut in half lengthwise and cut into slices 1–1.5 cm thick. Place the chopped blue ones in a pan, sprinkle with 1 tbsp. spoon of salt, mix, preferably with your hands, and leave for 1.5–2 hours. During this time, the eggplants will decrease in size and release a lot of juice.
Now let's get started tomato sauce with garlic. Tomatoes do not need to be peeled. But if you want your tomato sauce to be tender and thick, then Tomatoes should be peeled. It's simple and simple procedure and the skin of the tomato will be very easy to remove. To do this, pour water into a saucepan, place it on the stove over medium heat, and bring to a boil. At this time, let's take care of the tomatoes. Cut each fruit crosswise. Place the finished tomatoes in boiling water for 1–2 minutes. Then take them out and remove the skin.
Now let's move on to the sweet peppers. The pepper must be washed, cored and seeds removed and cut into strips. The pepper should be cut so that it fits easily into a meat grinder. Next, wash the apples and cut them into four parts, cutting out the core. Garlic must be peeled.
Pass all cooked vegetables through a meat grinder, except eggplants. The mixture should look like puree. Add sugar and a tablespoon of salt to it. Let's pour it there vegetable oil and put it on fire. When our tomato sauce boils, add vinegar and reduce heat.
While the tomato sauce is preparing, let's make the eggplants. Take the pan where the eggplants are and drain the resulting juice. Then place the eggplants in the sauce, bring to a boil again, then reduce the heat and continue to simmer for 20 minutes. Next we lay out finished products by banks. There are two ways to close such eggplants - with and without sterilization.
If you decide to close with sterilization, you need to carefully and sterilize jars well, put eggplants in them tomato sauce and roll up with sterile lids. Then turn them upside down and wrap them in a blanket, wait until the pieces cool to room temperature.
The second method is without sterilization. Fill the jars with eggplant in sauce up to the shoulders and cover with lids. Then place a wire rack or a rag on the bottom of a large saucepan (so that the bottom of the jar does not burst), place the jars, pour hot water until filled with eggplants. We wait until the water boils, boil for 20 minutes. and then roll it up.
Recipe for eggplant salad with tomatoes for the winter
This recipe for eggplant and tomato salad for the winter is very simple and very tasty. Eggplants become thin and spicy taste. On cold winter evenings, this salad will be an integral and pleasant addition to family dinner. The proposed recipe is original in that the dish can be prepared very quickly and without difficulty.
Required ingredients:
- 3 pcs. eggplant
- 3 pcs. tomatoes
- 1 onion
- Sunflower oil 70 ml.
- 3 pcs. bell pepper
- 1 tbsp. l. vinegar 9%
- 1 tsp. salt
- 1 tbsp. l. Sahara
Cooking method
Wash the blue ones and cut off the tails. Cut the blue ones into circles 1–1.5 cm thick. To prevent the little blue ones from becoming bitter, they must be placed in a colander and sprinkled with salt, mixed thoroughly and left for 2 hours so that the juice drains from them and the bitterness goes away with it.
It is better to take bell pepper different color, so this dish will look much more appetizing. Wash the pepper, remove the core and rinse under running water to get rid of all the seeds. Cut the pepper into narrow strips.
To easily peel tomatoes, place them in boiling water for a minute and then rinse them with cold water. Then remove the skin from the tomato. Cut each tomato into slices. The onion needs to be peeled and cut into half rings.
Add sunflower oil and vinegar to the pan, then add sugar and salt. Place the finished chopped vegetables in a saucepan in layers. The first layer will be tomatoes, the second layer will be eggplants, the third layer will be sweet peppers and add onions on top. Cover the pan with a lid and bring to a boil. When the salad boiled , reduce the heat and cook for another 40 minutes. To prevent the salad from burning, you need to stir it periodically, lifting the vegetables from the bottom of the pan.
While the salad is boiling, you can prepare the jars. They need to be washed and sterilized. Place the salad in jars and cover them with lids. Turn them upside down and cover them with a blanket and let them cool. We put the cooled jars in a secluded place until winter. This dish can be served as cold appetizer, or as a seasoning for main dishes of vegetables and meat. It is advisable to cook main dishes with garlic.
Delicious eggplants for the winter - canning, which you definitely won’t regret preparing. Why? Because eggplant preparations turn out incredibly tasty, appetizing and filling, and how fragrant it is - it’s simply indescribable! Delicious eggplant for the winter are good for both everyday and festive table. They perfectly complement any dishes (especially meat ones), act as an independent snack and invariably delight not only with taste, but also with benefits. Low-calorie “blue” ones are rich in vitamins, minerals and fiber, making them a valuable product on our table. The abundance of eggplants in the summer simply obliges you to prepare them for the winter, which is what we suggest you do.
To prepare preserves, you should take young eggplants - thanks to their dense pulp and elastic skin, they will perfectly preserve appearance at heat treatment. You should refrain from purchasing overripe and soft eggplants if you do not want to spoil the preparations. High-quality eggplants have a shiny and evenly colored surface without signs of damage or stains. Each vegetable must have a green stalk. To prevent eggplants from becoming bitter ready dish, you need to soak the sliced eggplants in salted water for 30 minutes (at the rate of 1 tablespoon of salt per 1 liter of water).
Eggplants go well with almost all vegetables, and their worthy companions in preserves are onions, carrots, tomatoes, bell pepper, zucchini and cabbage. If you want a more spicy and spicy preparation, use garlic or hot chili pepper, and for especially aromatic preserves add fresh herbs and spicy spices. Delicious eggplants for the winter can be salted, pickled, pickled, spicy and even stuffed. Lecho, salads, caviar, sauté and all kinds of snacks - there is plenty to go around with the “little blue ones”. Blanks can be made from either fresh eggplant, and fried, boiled or baked. Thanks to various options preparation and ingredients used, the variety of eggplant preparations is incalculable, and that’s great! After all, there are so many wonderful opportunities for culinary experiments opens for housewives! Another advantage of this type of preservation is that you will always have excellent food on hand. hearty snack, so you don’t have to be afraid of unexpected guests.
Preparing delicious eggplants for the winter is not as difficult as it seems. This does not require any special skills - you just need to be a little patient and have a great desire to please yourself and your loved ones with delicious preserves from the “little blue ones”. Well, shall we get started?
Salted eggplants with garlic and herbs for the winter
Ingredients:
1 kg eggplants,
5-6 cloves of garlic,
1 bunch of greens,
25 ml 9% vinegar,
spices to taste,
vegetable oil.
For the brine:
500 ml water,
1 teaspoon salt.
Preparation:
Cut the eggplants into small cubes and soak for half an hour in salted water, then rinse under running cold water and dry. Finely chop the garlic or pass through a press. Chop the greens. Fry the eggplants in a frying pan small quantity vegetable oil until browned on both sides. Place the prepared eggplants in a large bowl, add garlic and herbs. Mix well. Divide the mixture into sterilized jars.
To prepare the brine, dissolve salt in water, bring to a boil and add vinegar. Pour brine over the eggplants and seal the jars with sterilized lids. Turn the jars upside down, cover with a blanket and let cool completely. After this, the preserves can be stored in a cool place.
Marinated eggplants “Like mushrooms”
Ingredients:
900 g eggplants,
1 onion,
2 cloves of garlic,
4 peas of allspice,
6-7 black peppercorns,
6 buds of cloves,
4 bay leaves,
1/2 teaspoon dill seeds.
For the marinade:
1 liter of water,
1 tablespoon salt,
2-3 tablespoons of sugar,
2-3 tablespoons of vegetable oil,
5 tablespoons of 9% vinegar.
Preparation:
Cut the eggplants into large pieces. Add salt and leave for half an hour, then rinse and dry. Pour water into a saucepan, add sugar, salt and vegetable oil. At this stage, you should taste the marinade to adjust its taste. Bring the marinade to a boil and add the eggplants. Cook for 5 minutes, then add vinegar, onion cut into half rings and garlic cut into slices. Cook for 1 minute.
Fill sterilized jars with spices and place the eggplants along with the marinade. Seal the jars hermetically with sterilized lids, turn them upside down, cover with a blanket and let cool.
Canned eggplant salad with bell peppers and herbs
Ingredients:
1.5 kg eggplants,
3 small onions,
2 bell peppers,
2 hot peppers,
1 head of garlic,
1 bunch of cilantro,
200 ml vegetable oil,
120 ml 9% vinegar,
3 tablespoons soy sauce,
2 tablespoons salt,
3 teaspoons sugar,
1 teaspoon turmeric,
1 teaspoon ground coriander.
Preparation:
Cut off the ends of the eggplants on both sides and boil in boiling water for 8-10 minutes until half cooked. You can also steam the eggplants. It is important not to overcook the vegetables - they must retain their shape. Let the eggplants cool.
Cut half the peeled onion into half rings and fry in vegetable oil until golden brown. Add chopped hot peppers, deseeded (for more pungent taste you can leave the seeds), turmeric and coriander. Stir, remove from heat and let cool.
To prepare the marinade, stir in vegetable oil, soy sauce, vinegar, salt and sugar. Let it brew for about half an hour. Once the eggplants have cooled, cut them into medium-sized pieces and place in a large bowl. At this stage, you can salt the eggplants and leave for 15-20 minutes, then drain the juice if you are worried that the vegetables may be bitter. Add to eggplant fried onion, chopped bell pepper, chopped cilantro and chopped garlic. Pour the marinade over the vegetables and leave for 2 hours, stirring occasionally.
After this, place the salad in hot sterilized jars, trying to compact it more tightly so that no air remains. In this case, it is necessary to leave a little space for the juice that will be released during the sterilization process. Cover the jars with sterilized lids and sterilize in boiling water for about 20 minutes, then seal tightly, turn upside down and let cool under a blanket.
Eggplant salad with beans for the winter
Ingredients:
1 kg eggplants,
1 kg of tomatoes,
500 g bell pepper,
300 g onions,
300 g carrots,
250 g white beans,
6-8 cloves of garlic,
100 ml vegetable oil,
5 tablespoons of sugar,
1.5 tablespoons salt (plus salt for grating the eggplants),
5-7 peas of black and allspice,
3 bay leaves,
1 tablespoon 70% vinegar.
Preparation:
Soak the beans for one and a half hours in cold water, then rinse and boil until tender for 30-40 minutes. Cut the eggplants in half, rub with salt and leave for 20 minutes, then rinse and dry. Cut the bell pepper and carrots into strips, and the onion into half rings. Grind the peeled tomatoes and garlic using a meat grinder or blender. Pour the tomato mass into a saucepan and boil for 5-7 minutes after boiling.
Then add bell peppers, onions and carrots. Cook for about 10 minutes. After this, add the diced eggplants, sugar, salt, vegetable oil, peppercorns and bay leaf. Stir, bring to a boil and simmer for half an hour. Add beans and vinegar, cook for another 5 minutes.
Place the salad in sterilized jars and seal with sterilized lids. Turn the jars upside down, cover with a warm blanket and cool.
Canned eggplant in tomato
Ingredients:
1 kg eggplants,
1.5 kg tomatoes,
4-6 cloves of garlic,
100 ml vegetable oil,
3 tablespoons sugar,
2 tablespoons salt,
2 tablespoons 9% vinegar,
10 black peppercorns.
Preparation:
Cut the eggplants into slices about 2 cm thick and place in salted water for half an hour. After this, rinse the eggplants and dry them, spreading them on a towel. Remove the skins from the tomatoes by scalding them with boiling water. Puree the pulp using a meat grinder, blender or food processor. Pour the tomato mixture into a thick-bottomed saucepan. Bring to a boil, add sugar, salt, oil, vinegar, pepper and pressed garlic. Cook at low boil for 5 minutes. Add additional salt, sugar and vinegar if required.
Add the eggplants to the sauce, mix gently and bring to a boil. Cover the pan with a lid and cook for 15-20 minutes, stirring from time to time. Place eggplants in tomato sauce in sterilized jars, roll up with sterilized lids and turn upside down. Wrap in a blanket, cool and store.
Eggplants for the winter in Georgian style
Ingredients:
6 eggplants,
4-5 bell peppers,
1 hot pepper,
6-7 cloves of garlic,
30 g purple basil,
100 ml sunflower oil,
1 teaspoon acetic acid,
1 teaspoon sugar,
salt to taste.
Preparation:
Peel both types of peppers from seeds and grind in a meat grinder along with peeled garlic. Place the resulting mass in a saucepan with a thick bottom, add 2 tablespoons of vegetable oil and bring to a boil. Cook for 10 minutes, then add vinegar and salt to taste. Cut the eggplants into large cubes and fry in the remaining oil until they are browned. Mix the eggplants with chopped basil and add a little salt. Mix with pepper mixture. Add water if necessary. Cook for another 10 minutes, then place the eggplants in sterilized jars and seal with sterilized lids. Turn the jar upside down and let it cool, wrapped in a warm blanket.
Eggplants, canned with carrots
Ingredients:
800 g eggplants,
2 onions,
2 carrots,
3-4 cloves of garlic,
2 tablespoons of vegetable oil.
Marinade:
150 ml water,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1.5 teaspoons salt.
Preparation:
Place the diced eggplants on a baking sheet lined with foil, sprinkle with oil and bake for about half an hour in an oven preheated to 180 degrees. Grate the carrots using a Korean carrot grater. Cut the onion into half rings. Place the baked eggplants in a bowl and mix with the garlic passed through a press.
Place 3 tablespoons of eggplant in a sterilized jar, then a layer of carrots and a layer of onions. Repeat layers until the jar is full, compacting each layer thoroughly. To prepare the marinade, pour water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade over vegetables. This should be done slowly. Cover the jar with a sterilized lid and sterilize it in boiling water for 15 minutes. After this, roll up the jar, turn it upside down, wrap it in a blanket and cool.
Eggplant caviar in a slow cooker
Ingredients:
6 small eggplants,
3 small carrots,
2 onions,
1 bell pepper,
1 head of garlic,
4 tablespoons vegetable oil,
2 tablespoons of tomato paste,
1/2 teaspoon acetic acid,
salt and ground black pepper to taste.
Preparation:
Cut the eggplants into large cubes. Add vegetable oil and eggplants to the multicooker, set the “Stew” mode for 1.5 hours. 15 minutes after the start of cooking, add carrots, onions, bell peppers and garlic, chopped using a meat grinder or food processor, to the eggplants, as well as tomato paste, 100 ml water, salt and pepper to taste. During extinguishing, you should monitor the amount of liquid evaporating and add water as needed. The caviar also needs to be stirred constantly. When the caviar is ready, you need to add vinegar to it, then immediately put it into sterilized jars and roll up with sterilized lids. Turn the jars upside down, cover with a blanket and let cool.
Follow simple tips and put our recipes into practice, and then, without a doubt, you will get the most delicious eggplants for the winter! Good luck with your preparations!
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