Eggplant dishes. Eggplant preparations for the winter, or how to manage the eggplant harvest Eggplant in its own juice

It is believed that eggplants, thanks to the potassium they contain, have a beneficial effect on the functioning of the heart and normalize the body's water-salt metabolism. It’s not for nothing that in the East they are called vegetables of longevity and are recommended for older people to eat regularly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. Just what you need if you're watching your figure.

But sometimes even benefit is not an argument. Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid.

Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
To prevent the flesh from turning black, cook the eggplants over high heat.
If you want the eggplant slices or mugs to not lose their shape when cooked, do not peel them.

Moussaka

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This is a traditional Balkan and Middle Eastern dish made from eggplant and minced meat. Tasty and very filling.

Ingredients:

800 g eggplants;
800 g minced lamb or beef;
300 g tomatoes;
1 onion;
50 g hard cheese;
180 g dry white wine;
olive oil for frying;
salt and pepper to taste.

For the sauce:

500 ml milk ;
40 g butter;
30 g flour;
200 g hard cheese;
2 eggs;
salt and nutmeg to taste.

Preparation

Let's start with the sauce. Melt the butter in a frying pan and “fry” the flour in it. At the same time, heat the milk a little (do not boil!). To ensure a lump-free sauce, the milk and the butter and flour mixture should be at approximately the same temperature. Pour the milk into the pan with the butter and flour, stirring constantly. Salt, add nutmeg. Bring to a boil, and then add grated cheese. Continue cooking, remembering to stir, until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After this, slowly pour them into the sauce, stirring thoroughly. The sauce is ready.

The onion for moussaka needs to be cut into half rings, the tomatoes should be peeled and chopped into cubes. We cut the eggplants into thin oblong slices (don't forget to soak them in salted water!) and fry them in olive oil on both sides. After frying, place them on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onions and minced meat and cook until the liquid evaporates. After this, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assembling the moussaka: place the eggplants and minced meat in layers in a baking dish so that the eggplants are on top. Pour the sauce over everything and sprinkle with grated cheese. Place in the oven preheated to 180°C for 30–40 minutes.

Caponata

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This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.

Ingredients:

800 g eggplants;
150 g olives;
90 g capers;
140 g onions;
50 g sugar;
400 ml tomato paste;
80 ml white wine vinegar;
olive oil for frying;
basil, salt and pepper to taste.

Preparation

Peel the eggplants, cut them into cubes and fry them in olive oil. To prevent vegetables from being too fatty, you can lightly pour boiling water over them before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers (remember that they can be used as pickles), olives, wine vinegar and a little olive oil. Simmer it all for about five minutes, then add the fried eggplants and tomato paste. Cook for another 7–10 minutes. A couple of minutes before cooking, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. You can generally do without it, since capers usually add the necessary saltiness to the dish.

Lasagna

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This is a variation of a traditional Italian dish where eggplant replaces the dough.

Ingredients:

800 g eggplants;
500 g minced beef;
500 g thick tomato paste;
100 g mozzarella;
100 g parmesan;
100 g breadcrumbs;
2 eggs;
2 tablespoons of water;

Preparation

We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix grated Parmesan, breadcrumbs, salt and pepper. Dip each eggplant slice first into beaten eggs and then into a mixture of breadcrumbs and cheese. Place the eggplants on a baking sheet greased with olive oil. Preheat the oven to 180°C and place the eggplants there for 20–25 minutes, until the vegetables acquire an even golden brown crust.

At this time, fry the minced meat in olive oil (if desired, you can add salt and pepper). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Place some of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and place the eggplants on top again. If the shape is small and there is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and place in the oven (200°C) for 10–15 minutes (the cheese should melt).

Spaghetti dressing

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Eggplants can not only replace pasta, but also complement it perfectly. For example, you can use them to make vegetable spaghetti sauce.

Ingredients:

800 g eggplants;
500 g spaghetti;
400 g tomatoes;
4 cloves of garlic;
olive oil;
basil;
salt and pepper to taste.

Preparation

For this recipe, the eggplants must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplants are baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skins.

Finely chop the garlic and fry in heated olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplants, salt and pepper to taste. Serve with spaghetti. The dish can be sprinkled with chopped basil.

Cutlets

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Ingredients:

3 small eggplants;
400 g chum salmon fillet or other sea fish of your choice;
100 g hard cheese;
100 g butter;
2 tomatoes;
1 onion;
salt and herbs to taste.

Preparation

Cut off the stems of the eggplants and cut the eggplants lengthwise to create “boats” (3 eggplants = 6 boats). Do not remove the skin - it will preserve the shape of the vegetables and the appearance of the dish. Cut the fish and tomatoes into small cubes; if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Place the eggplant boats on a greased baking sheet. Inside each of them we put fish, tomatoes, onions and a little butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. Place the eggplants in a well-heated oven for 30–50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

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This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.

Ingredients:

1 large eggplant;
1 purple onion;
1 avocado;
1 lemon;
rapeseed and olive oil;
1 tablespoon red wine vinegar;
1 teaspoon Dijon mustard;
oregano and parsley;
salt and ground black pepper to taste.

Preparation

Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Drizzle these vegetables with rapeseed oil until soft. When the eggplants and onions have cooled a little, cut them, as well as the peeled avocado, into large cubes.

In a separate bowl prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew for a bit, and then season the salad with it. Salt, pepper, garnish with lemon slices and parsley sprigs.

Sticks in batter

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This is an easy summer snack. Eggplants prepared according to this recipe are lean, tender on the inside and with a crispy cheese crust on the outside.

Ingredients:

500 g eggplants;
150 g hard cheese;
1 egg;
100 g breadcrumbs;
3–4 cloves of garlic;
olive oil;
salt, ground black pepper, paprika and turmeric to taste.

Preparation

Cut the eggplants into strips about 3 centimeters thick and add salted water to remove the bitterness. After drying the eggplant slices on a paper towel, place them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic pressed through a press). Leave for 5–10 minutes.

At this time, grate the cheese and mix it with breadcrumbs. In a separate bowl, beat the egg.

Place baking paper on a baking sheet and preheat the oven to 200°C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - equally delicious.

Rolls

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There are many variations of eggplant rolls. Some people simply fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.

Ingredients:

500 g eggplants;
100 g cream cheese;
2–3 cloves of garlic;
olive oil for frying;
salt, pepper and herbs to taste.

Preparation

Cut off the tops of the eggplants and cut them into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat using a paper napkin. If you prefer baked vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. Mix all this with cream cheese (if desired, add salt, pepper and other spices). Spread the cheese mixture in a thin layer on the eggplants. We wrap each plate with a roll and fasten it with a toothpick. Place the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).

Turrets

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This appetizer is easy to prepare and looks impressive. Eggplant towers, laid out on a large plate and decorated with greens, are perfect for the holiday table.

Ingredients:

400 g eggplants;
400 g tomatoes;
300 g mozzarella;
3 tablespoons olive oil;
balsamic vinegar;
salt, ground black pepper and basil to taste.

Preparation

Cut the peeled eggplants into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” towers: a circle of eggplant, a circle of tomato and a slice of cheese. Garnish each serving with basil sprigs and drizzle with balsamic vinegar. Place it all in the oven (200°C) for 15–20 minutes.

Snack "Peacock Tail"

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Another bright eggplant appetizer. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

500 g eggplants;
300 g tomatoes;
200 g cucumbers;
200 g feta cheese;
half a jar of olives;
3 tablespoons sour cream;
2–3 cloves of garlic;
olive oil;
dill;
salt to taste.

Preparation

Cut the eggplants diagonally to form oval slices. Soak in salted water, rinse and dry. After this, place on a baking sheet, sprinkle with olive oil and bake for 10–15 minutes at 200 °C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter be smaller in diameter than the former. Cut the pitted olives in half.

Place the eggplants in the shape of a peacock's tail on a large oblong plate. Grease each piece with cheese mixture. Then put a circle of tomato and cucumber on them. Again, a little cheese with garlic, and finally - half an olive. It should look like the eyes on a peacock's tail.

Heh

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Hye is a Korean dish that is usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

1.5 kg eggplants;
100 g paprika;
1 hot capsicum;
7–8 cloves of garlic;
2 tablespoons vegetable oil;
vinegar.

Preparation

Cut the eggplants into cubes and get rid of the bitterness in the usual way. After this, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. Place layers of eggplant, garlic and pepper in a plastic container. Sprinkle with vinegar, sprinkle a little paprika and repeat layers until the container is full. Vary the amount of pepper, garlic, paprika and vinegar to your taste. If you don't like it spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up scope for culinary imagination: the list of dishes made from them can be continued for a long time. We invite you to do this in the comments. Write if you like eggplants and share your signature recipes.

Preface

Eggplant, or as it is often called by people, blue, is a favorite of many housewives. Its specific taste encourages the creation of delicious dishes and snacks. The vegetable is especially good in winter when prepared. Eggplants in tomato have a very piquant and unique taste; the process of preserving them is simple and interesting.

Required Ingredients

Eggplant comes from a noble family, so it is quite demanding in preparation. You need to know a few prerequisites before you start processing it. The peel and pulp of blueberries contain a toxic substance - solanine. It is this that gives that bitterness that sometimes scares away novice cooks. So that it does not interfere with our friendship with eggplants, they must be cut and left in salt water for half an hour. In this way, solanine will be removed, and with it the bitterness.

When choosing eggplants for preservation, be careful. It’s good when you grew the crop yourself, but what if not? We go to the market and choose according to the advice of experts. We only need fresh, green-tailed fruits. Avid summer residents recommend clicking on a vegetable: if the fingerprint immediately disappears, feel free to add it to your basket! If you happen to receive an old eggplant by mistake, be sure to remove the seeds from it. They can also ruin the taste of your dish.

Canned vegetables are very good for health; in winter they perfectly replenish vitamins and minerals. This especially applies to eggplants. You cannot eat this vegetable the way nature created it; it needs to be cooked in any case. All nutrients are perfectly preserved in blue ones even after long-term storage.

For a long time, housewives have learned to prepare eggplants in tomato, or, more simply, with tomatoes. Everyone knows and loves this gentleman: his unique, pleasant taste makes any snack original. In a duet with eggplant, the result is simply an extraordinary union, and the combination of beneficial substances of both becomes a storehouse of vitamins.

This dish is very popular not only in Russia. It is prepared with minor changes and additions in Georgia, Bulgaria and other countries. The recipe in tomato sauce attracts with the simplicity and taste of the finished product. You can eat this food immediately after preparing it or store it until the winter feast.

An important point is preparing the sauce. Blanch the tomatoes, which must be peeled in advance. What it is? Blanching is the process of boiling vegetables passed through a meat grinder. As soon as they puff, add sugar, salt and spices to taste.

Add vegetable oil last; in tomato sauce there should be 10 times less of it than tomato.

For example, if we took 3 kg of them, that means we pour 300 grams of oil. We simmer all this beauty for 30 minutes. 5 minutes before readiness, add vinegar, just a little (not for taste, but for the sake of preservation).

While the sauce is simmering, prepare the main character - the eggplant. It needs to be cut into portions. It’s best large, lengthwise or crosswise – whatever you like! Roll the finished slices in salt and leave for half an hour. Afterwards we wash them and dry them with a napkin. Place the beauties in a frying pan where a small amount of oil has already been heated, and fry until golden brown.

Now we will roll it into pre-washed and sterilized jars. We will do this in layers: blue ones - sauce - blue ones - sauce - and so on up to the hangers of the jar. Cover with a fur coat, it can be an old blanket, blanket or something similar. As soon as the workpiece has cooled naturally, we move our salad to the refrigerator for storage.

It's no secret that most eggplant preparations are quite fatty, because the cooking process includes frying in oil. Not everyone likes it. We suggest you try another recipe, it’s simple and won’t take much time. The salad turns out light, stores well, and is perfect as an addition to main dishes. The following ratio is designed for 5.5–6 liters of finished product.

We select 3 kg of eggplant, 6 carrots, 15 sweet peppers, 4 onions and 1 garlic. Now let's get to the most important part - preparing the sauce. For this, take 3 kg of tomatoes and grind them through a meat grinder. Pour 2 tbsp into the prepared mass. salt (it’s better to take coarse), 0.5 cups of sugar, pour in the same amount of vinegar. Let's not forget about refined vegetable oil - 1 glass. Mix well and boil for 10 minutes.

During this time, we peel and grate the carrots on a coarse grater. Add it to the sauce and cook for another 15 minutes. While it’s cooking, take (attention!) unpeeled eggplants and chop them coarsely. Add them to the total mass as soon as the carrots are cooked and leave for another 15 minutes. While everything is stewing, remove the seeds and cut the pepper into half rings. Again - in the pan for 15 minutes. Prepare the onion: cut it and also for 15 minutes with all the vegetables. Place the crushed garlic at the end of cooking for 3-4 minutes. While the mass is hot, place it in pre-sterilized jars. Ready!

It happens that you don’t want to prepare the sauce or time is limited. No problem! Let's take an example of tomato juice. This recipe is unique in that we will bake vegetables for it. The preparation in juice has an incredibly delicate taste and pronounced aroma.

To do this, select good fruits, preferably small, oblong-shaped ones. Wash them and put them whole in the oven - let them bake. You can determine the degree of readiness by eye: poke it with a fork, if it’s soft, it means it’s ready. Once it has cooled down a little, try to remove the skin as carefully as possible. This is necessary for the aesthetics of our future dish. You are going to surprise your dear guests with it!

Place the eggplants prepared in this way into jars. But first, as usual, we must sterilize the container. At the bottom of the container, place garlic cloves, bay leaves, and peppercorns to taste. We put the eggplants on the spices, and then we’ll make the juice. Before pouring, you need to salt it (for 1 liter - 1.5 tablespoons of salt). By the way, a store-bought product is quite suitable. But if you are not sure about store-bought juice, make your own; there are many recipes on the Internet. Filled jars also need to be heated in the oven for about 15 minutes to better preserve the product.

A similar recipe for preparing eggplants for the winter is loved by those who need something spicier and more piquant. We need the following ingredients: eggplants themselves (3 kg), half as many tomatoes (1.5 kg), bell peppers (1 kg), the same amount of onions. In the main composition, take chili peppers (2-3 pieces), some add parsley. Well, the auxiliary components: refined vegetable oil 300 grams, sugar 3 tbsp. spoons, salt 2 tbsp. spoons.

The sequence of preparing eggplant is the same: cut it, fill it with cold salted water, leave for half an hour. At this time, remove the skin from the tomatoes, having previously scalded them. Grind (blender, meat grinder, whatever you are used to). Finely chop the remaining vegetables: onion - into feathers, pepper - into strips, garlic - through a press. But we grind the hot pepper into a pulp with a blender, cutting out the core in advance.

During this time, the eggplants will be freed from bitterness, and we can remove them from the saline solution, blotting them with a towel. Send to fry in a well-heated frying pan. Let them brown well on both sides. Place the finished circles in a handy bowl.

And add the onions to the oil in which the blue ones were fried. Ready for the eggplants! We fry the peppers there and add them to the onions and eggplants. Salt the vegetables and mix. Add spices to purchased tomato puree: sugar, salt, chili pepper. Place on low heat and gradually evaporate excess liquid. At the end of stewing, you can add greens.

We place all future contents in layers in clean, sterilized jars. A layer of vegetables, then fill 2 fingers with juice, vegetables again, and so on. There should be a tomato on top. Cover the jars with lids (do not roll them up!) and place in a water bath for 30–40 minutes. This is how we pasteurize the jars. Only after this process do we take the machine and tighten it. Turn over and wrap until completely cool.

In addition to the traditional ones listed above, there are recipes for real gourmets. Eggplants preserved in adjika stand out in this row. This dish is different in that it contains neither vinegar nor tomato paste. Thanks to this, it retains the aroma of summer, and more nutrients. Another attractive nuance: to make the appetizer easier to digest, we will not fry the main component, we will immediately simmer it in adjika.

So, we will need: 5 kg eggplant, 3 kg tomato, 3 kg red sweet pepper, half a kilo of garlic, 1 piece of hot pepper, salt, sugar, ground black pepper, bay leaf to taste, a glass of vegetable oil. We clean, cut and wash everything. While the eggplants are soaking, prepare the adjika. Grind the garlic in a meat grinder and put it aside to wait for its time. Then peppers and tomatoes

Let the peppers and tomatoes simmer over low heat and add all the spices to the adjika. Boil and stir continuously. When the adjika boils, add the chopped eggplants. Boil the whole mass over low heat for about half an hour. Then add garlic. Place the finished mixture into jars and sterilize for 15 minutes. Further according to the scenario: turn it over, wrap it, cool it, put it in the refrigerator.

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for, or just for dinner.

In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coating” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

"Mother-in-law's tongue" made from eggplant for the winter

I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.

Eggplant adjika for the winter

Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

Spicy eggplants for the winter in marinade

I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is so called because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable madness”

You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.