How to make eggplants spicy for the winter. The best eggplant recipes for the winter

Eggplant preparations are very tasty and healthy at the same time. But in order for them to be of high quality and make you happy, it is important to choose the right vegetables for their preparation. They must be fresh, elastic and without signs of spoilage.

Eggplants, like zucchini, go well with all types of vegetables. These snacks can be eaten either cold or warmed up. The recipes that I will describe for you in detail are time-tested. Cook for your household with love, your efforts will not be in vain.

Eggplants with bell peppers in tomato sauce

A very successful combination of vegetables in a winter eggplant appetizer. A simple recipe will be useful to everyone who loves tasty preparations without extra costs.

We will need:

  • Eggplants – 3 kg
  • Bell pepper – 2 kg
  • Tomatoes – 1.5 kg
  • Chili pepper - 1-2 pcs
  • Garlic - 5-6 cloves
  • Salt - 1.5 tbsp. spoons
  • Sugar - 4-5 tbsp. spoons
  • Vinegar 9% - 1 tbsp. spoon

Preparation steps:

1. Wash the eggplants and place them on a baking sheet for further baking. Place in a preheated oven and bake until done. Then remove the peel from the cooled fruits and cut into large cubes.

2. Remove the skin from the tomato fruits, and then grind them to a puree in a convenient way for you, passing them through a meat grinder or grinding them with a blender.

3. Transfer the tomato mass into a saucepan, which you place on the stove. Set the heat to minimum and simmer for 20 minutes. Then add salt and sugar and stir.

4. Remove seeds and membranes from bell peppers. Cut into large pieces and add to tomato sauce. Cook over low heat for 10 minutes, stirring occasionally to avoid burning.

5. Then place the chopped eggplants into the pan.

6. Remove the skins from the garlic cloves and pass them through a press to the vegetables in the pan at the very end of cooking. At the same time, add finely chopped chili pepper. Pour in the vinegar, mix everything and remove from the stove.

7. Fill clean, sterilized jars with the snack and close the lids.

8. Wrap the jars until they cool completely, then move them to the pantry or to the place where you store your winter preparations.

Enjoy your hard work!

Eggplants in Georgian style

Amazing taste of winter eggplant snack. I advise you to prepare this aromatic, spicy preparation, which will be an excellent addition to your main everyday dishes. The recipe is designed for a liter jar, prepare it for testing, then simply increase the amount of ingredients.

We will need:

  • Eggplants – 1 kg
  • Bell pepper – 400 g
  • Red hot pepper - 1-2 pcs.
  • Vegetable oil - 100 g
  • Garlic - head
  • Salt - 2-2.5 teaspoons
  • Sugar - 2 tbsp. spoons
  • Vinegar 9% – 80 ml

Preparation steps:

1. Cut the washed eggplants into large pieces. Add salt, mix gently, leave for 30 minutes.

2. At this time, peel the garlic cloves and sweet pepper from the core with seeds. Prepare the hot pepper by chopping it into medium pieces; if you like it spicy, there is no need to remove the seeds.

3. Mince the vegetables and immediately add vinegar. Transfer to a container that you place on the stove and add sugar. After boiling, reduce heat and simmer for 5 minutes.

4. Rinse the eggplant pieces to remove salt and fry in vegetable oil until soft.

5. Place the fried pieces into the sauce, add salt. Simmer at moderate heat for 10 minutes. It’s even better to cover the dishes with a lid and don’t forget to stir, but not too often.

6. Prepare the jar in advance, wash it thoroughly, sterilize it in the oven, over steam or in the microwave. Place the winter snack in it and roll up the lid. Cover with a warm blanket or blanket and leave for several days.

This product can be stored perfectly at room temperature. Eat with pleasure!

Canned eggplant with pepper

Moderately spicy, tasty and juicy snack for the winter. I will definitely prepare several jars of this for my family. Try it too.

We will need:

  • Eggplants – 1 kg
  • Tomatoes – 1 kg
  • Bell pepper – 300 g
  • Red hot pepper - 1 pc.
  • Garlic – 100 g
  • Salt - 30 g
  • Sugar - 125 g
  • Vegetable oil - 70 ml
  • Vinegar 9% – 30 ml

Preparation steps:

1. Rinse all vegetables thoroughly under running cold water. Peel the garlic, sweet pepper. Cut the bell pepper into several pieces so that they fit into the blender bowl. Place tomatoes, garlic, and hot red pepper there.

2. Using a blender, puree the vegetables.

3. Cut the eggplants into large cubes.

4. Place the eggplant cubes into a thick-walled saucepan or saucepan and pour in the mixture of chopped vegetables. Add sugar, salt, vegetable oil, pour in vinegar. Send to low heat.

5. Cover the dish with a lid and simmer, stirring occasionally, for about half an hour.

6. Transfer to a jar prepared according to all the rules, roll up or screw the lids tightly.

7. Cover the snack in the jar with something warm; after it has cooled, you can put it in storage for preparations.

Successful, delicious winter preparations to you!

Eggplants with vegetables - a winter appetizer in a slow cooker

A miracle of technology, I’m not afraid of these words - a multicooker. In addition to dishes for everyday cuisine, you can use it to prepare excellent preparations from various vegetables. In this case, everything is also simple, easy and practically without physical effort. You prepare the vegetables, put them in a saucepan, press a couple of buttons and just wait for the program to end, miracles.

We will need:

  • Eggplants – 750 g
  • Carrots - 2 pcs.
  • Onions - 2 pcs.
  • Bell pepper - 2-3 pcs.
  • Garlic - 3-4 cloves
  • Chili pepper - to taste
  • Salt - 1-1.5 teaspoons
  • Sugar - 3 tbsp. spoons
  • Tomato paste - 3 tbsp. spoons
  • Vegetable oil - 50 g
  • Vinegar 9% - 2 tbsp. spoons
  • Water - 20 ml

Preparation steps:

1. Wash all vegetables thoroughly before cooking and peel.

2. Chop the eggplants into small cubes and immediately place them in the multicooker bowl.

2. Next, add the chopped onions and bell peppers, also diced, but not too finely.

3. Then grate the carrots on a grater with medium holes. Cut the garlic cloves into slices. Add chili pepper as desired. Pour salt and sugar on top, pour in water and vegetable oil. Mix everything thoroughly.

4. Close the multicooker lid, set the “Stewing” program; for me it takes 50 minutes. Focus on your model; you may have to set the time yourself, or turn it off manually after this period of time.

5. After 20 minutes of simmering, carefully open the lid to add tomato paste, mix and continue to wait for the end of the cooking process.

6. As soon as you hear the ready beep, open the lid, being careful not to get burned by the steam. Pour in vinegar and stir.

7. Fill washed and sterilized jars with the finished snack, close them with lids, and then turn them upside down. Wrap them in a warm cloth until they cool completely, and then move them to the pantry or cellar.

Happy cooking!

Eggplant appetizer with honey

According to the recipe, the eggplants are baked instead of frying in a pan. This also results in a dietary product without excess fat. Honey in the composition will add special unique notes to the snack.

We will need:

  • Eggplants – 1.5 kg
  • Bell pepper – 500 g
  • Garlic - head
  • Chili pepper - to taste
  • Honey - 100 g
  • Salt - to taste
  • Vegetable oil - 100 g
  • Vinegar 9% – 125 ml

Preparation steps:

1. Wash the eggplants, remove the stems. Cut into circles about a centimeter wide. Cover a baking sheet with a sheet of parchment and grease it with vegetable oil. Place the mugs in a single layer on a baking sheet; also grease the eggplants with oil.

2. Preheat the oven to 200 degrees, place a baking sheet with eggplant mugs in it to bake for half an hour.

3. During this time, prepare the remaining vegetables. Wash, peel, cut into large pieces.

4. Then chop the vegetables by passing them through a meat grinder, add vinegar, salt and honey to the resulting mass. Mix everything thoroughly.

5. The snack is laid out in layers in clean, sterilized jars. The first layer is a tablespoon of chopped vegetables with honey, then a layer of eggplant slices. Next, place a couple of tablespoons of table vegetables with honey on the eggplants. Fill the jars to the brim this way.

6. Fill the pan with water, it is advisable to use dishes with a larger capacity, and place a kitchen towel folded in two or three times on the bottom. Cover the jars with lids, do not roll them up yet, and place them in the pan. After the liquid boils, keep the jars for another 15 minutes.

7. After the sterilization procedure, roll up the jars tightly with lids. Once they have cooled, move them to a cool place.

Treat your family and friends with a delicious snack, bon appetit!

Video recipe for eggplant in Korean

Happy cooking!

Eggplants behave well in various preparations, so they are often prepared for the winter. Eggplant preparations store well and will help you out more than once in winter.


What can be made from the “little blue ones”? There are a lot of things - it’s simply impossible to list all the recipes in which you can use eggplants. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.

Many people note that the taste of eggplant preparations is unusual, reminiscent of mushrooms and original in its own way. It is unlike any other, and to appreciate it, winter eggplant preparations need to be tried.

The best eggplant recipe for the winter - you'll lick your fingers

I consider “little blue” eggplants combined with vegetables and drenched in tomato sauce to be one of the best recipes for preparing eggplants for the winter. It turns out very tasty.


Ingredients:

  • eggplant – 460 grams;
  • fleshy tomatoes – 250 grams;
  • sweet pepper – 280 grams;
  • turnip onion – 260 grams;
  • hot pepper - to taste;
  • garlic – 40 grams;
  • salt – 10 grams;
  • sugar – 20 grams;
  • tomato sauce – 360 ml;
  • vinegar – 45 ml;
  • vegetable oil – 100 ml;
  • paprika and other spices - to taste.

Preparation:

  1. First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
  2. Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.

There is no need to grind it here, because in the end you will not end up with a beautiful vegetable appetizer, but ordinary eggplant caviar.

  1. Cut the tomatoes into four parts.

For preparation, it is advisable to select those that are stronger. The “cream” variety is good.

  1. We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
  2. Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
  3. Take a saucepan with high sides and pour oil into it.
  4. Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
  5. It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
  6. Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
  7. After the allotted 20 minutes are over, put the prepared vegetable mixture into pre-sterilized jars and roll them under iron lids, ensuring complete tightness.

Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.

Preparing eggplants for the winter in mugs with garlic - appetizer “Ogonyok”

Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.


Ingredients (for seven 500 ml jars):

  • blue ones - 3 kg;
  • sweet pepper - 1 kg;
  • garlic pulp - 200 grams;
  • chilli pepper - to taste;
  • vegetable oil - 125 ml;
  • 9% vinegar - 200 ml;
  • granulated sugar - 170 grams;
  • salt - 1.5 tablespoon;
  • Vegetable oil - will be used only for frying.

Preparation:

  1. You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. Wash them and cut them into slices 1 cm thick. This important point, because if you cut them thinner, the eggplants will fall apart when frying.

  1. In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
  2. Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

  1. Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
  2. Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
  3. Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.

  1. The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
  2. Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.

Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave it to cool, wrapped in a warm blanket.

Before serving, the eggplants need to be thoroughly cooled in the refrigerator.

Eggplants for the winter are like mushrooms - a recipe without sterilization

Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.



Ingredients:

  • eggplants – two kilograms;
  • a couple of bay leaves;
  • salt;
  • fresh parsley;
  • refined vegetable oil.

For the marinade:

  • water – 160 ml;
  • vegetable oil – 160 ml;
  • 9% vinegar – 160 ml.

Let's start cooking:

  1. Eggplants need to be washed and their ends cut off. Then cut them into small cubes - about 2x2 cm.

To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.

  1. The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
  2. Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
  3. Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
  4. Place the fried eggplants in pre-sterilized jars, tamping them lightly.
  5. Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.


Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour over them with vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.

If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.

Mother-in-law's eggplant tongue for the winter

Mother-in-law's tongue is a great eggplant appetizer that now is the time to prepare. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.


Ingredients (for 8 500 ml cans):

  • 4 kg medium-sized eggplants;
  • a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
  • a glass of finely grated garlic;
  • chili pepper;
  • a glass of vinegar (9%);
  • vegetable oil;
  • two spoons of granulated sugar;
  • a tablespoon of salt.

Preparation:

  1. Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
  2. At this time, the sauce will be made, which will be used for pouring.
  3. According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!
  1. Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
  2. We wash the eggplants from salt and fry on each side until golden brown.
  3. Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place the fried eggplants on it. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.

Turn the workpiece upside down and wrap it in a blanket until it cools completely.

Bon appetit and see you new recipes!


Hurray, summer-oh-oh!!! It's time for all sorts of goodies from the garden. We are tired of the cold and the long-awaited warmth will help us restore strength and vitamins. After all, it is during this period that delicious berries, fruits and vegetables grow in our gardens. It is the latter that we will talk about today. It is clear that these can be tomatoes, cucumbers, onions. But I want to talk about eggplants.

In previous articles, we have already discussed this healthy vegetable. In particular, about how to cook or... Here I would like to pay attention to the preparations. Yes, in the summer we can eat a lot of them, but in the winter, you can buy them, but it is a very expensive pleasure. And on a cold evening, sometimes you remember: now I wish I could eat a piece of blue, and with garlic. But no way.

That’s why it makes sense to make several jars of yummy food so that you can open it at any time and satisfy your hunger. It is in summer and autumn that you should prepare for severe cold weather and prepare more summer vitamins.

In fact, there are a lot of recipes for eggplant appetizers or salads, but you will learn the best ones from this article. Fill your cellar with this food and you can surprise your guests or household members for any holiday or dinner. Someone might want to ask you for the recipe!

This will be a Korean salad, only a winter version. Usually, when I cook it, some of it is eaten right away. But something remains and then you have to put it in jars. Although we also cannot stand them for long and empty them very quickly. I'm more than sure you will do the same. But if you don’t believe me, then try it and see for yourself.

Ingredients:

  • Eggplant – 2 kg;
  • Onions – 500 gr.;
  • Carrots 500 gr.;
  • Bell pepper – 500 gr.;
  • Vinegar 9% – 100 ml;
  • Vegetable oil – 100 ml;
  • Garlic – 6 teeth;
  • Salt – 1 tbsp. l.;
  • Sugar – 7 tbsp. l.;
  • Ground coriander – 2 tsp;
  • Ground black pepper – 1 tsp;
  • Ground red pepper – 2 tsp.

Preparation:

1. Wash the eggplants and cut into thin slices. Place in a large container, add salt and mix. Leave for 20 minutes to allow the bitter juice to drain.

2. Drain the liquid and place them on a baking sheet greased with vegetable oil. Cover the top with foil to prevent them from drying out. Bake in the oven at 180° until soft for 10 – 15 minutes.

There are several other methods of heat treatment. You can boil them until half cooked or fry them in a frying pan. But in the latter they will absorb a lot of oil, and this is not entirely healthy.

3. Grind the carrots on a Korean grater. Pour boiling water for 3 minutes, then rinse with cold water.

4. Cut the onion into half rings.

5. Peel the sweet pepper from seeds and cut into thin strips.

6. Mix all the ingredients except the eggplant.

7. Add the garlic passed through a press and all the seasonings with vinegar. Also, don’t forget about vegetable oil. Stir and cover with a lid. Leave to marinate for 5 hours.

8. Add eggplants to the mixture and stir. Place in sterilized jars and cover with a lid. Place in a saucepan with warm water up to the hangers and boil for 20 minutes. Then we roll it up.

9. They should cool upside down, covered with a fur coat.

From this amount I got 3 liters. Can be stored in the refrigerator.

Eggplant recipe without sterilization:

Not many people like to make preparations for the winter. After all, this is quite troublesome. So much time is spent on the preparation itself, and even boiling. But it happens that during the process the bank bursts and everything turns out to be a waste. But in this way it does not threaten us at all.

Ingredients:

  • Eggplant – 4 kg;
  • Bell pepper – 2 kg;
  • Tomato – 3 kg;
  • Vegetable oil – 1 cup;
  • Salt – 3 tbsp. l.;
  • Sugar – 1 glass;
  • Garlic – 2 heads;
  • Chili pepper – 3 – 5 pcs.;
  • Greens – 1 bunch;
  • Water – 300 ml;
  • Vinegar 9% – 100 ml.

We weigh all products in their purified form!

Preparation:

1. Grind the tomatoes and chili peppers in a meat grinder. Pour the juice into a large saucepan.

2. We also send all the spices and the garlic passed through the press there.

3. Finely chop the greens and throw them in there.

4. Pour in sunflower oil and mix thoroughly.

5. Cut the eggplants and sweet peppers into large cubes. We send to our ingredients. Knead again. If the tomatoes are fleshy, then add water (according to the recipe).

6. Place on the fire and bring to a boil. Then reduce and cook for 30 minutes.

7. Pour in vinegar and place in clean jars. We will need 9 liters of them for this... Roll them up and turn them over. Next, cover with a fur coat and let cool.

Awesome recipe for eggplant in adjika:

If you want something spicy for the winter, I suggest making a few jars this way. It turns out very tasty and in the cold it becomes much warmer from such a snack.

Ingredients:

  • Eggplant – 3 kg;
  • Bell pepper – 1 kg;
  • Tomato – 1.5 kg;
  • Chili pepper – 500 gr.;
  • Garlic – 300 gr.;
  • Vegetable oil – 150 ml;
  • Vinegar 9% – 150 ml;
  • Salt – 3 tbsp. l. without slide;
  • Sugar – 2 tbsp. l. without slide;
  • Parsley – 1 bunch:
  • Dill – 1 bunch.

Preparation:

1. Grind everything except the eggplants in a meat grinder. Pour into a large saucepan.

2. Add spices and vegetable oil. Mix thoroughly.

3. Cut the blue ones into large cubes. We send a mixture of them.

4. Boil over low heat for 30 minutes.

5. Pour in the vinegar mixture and stir. Place in jars and cover with lids. They should cool under the fur coat upside down.

Eggplant in tomato - delicious video recipe:

I suggest you look at an interesting method of preparation. I tried this dish at a party and really liked it. I was even wondering how to cook it. But then I came across this film, where everything is shown and explained in detail. All that's left to do is do it. I will definitely use it this year.

If you have already done this, be sure to tell us about it in the comments. Maybe you didn’t have enough of something or there was too much, you can feel free to tell us. We can discuss how to improve taste with you. Now let's move on to the next method.

Eggplants are like mushrooms - the recipe will lick your fingers:

The little blue ones generally taste like forest fruits. But with this method the similarity is almost 100%. If someone closes their eyes and tries canned food, they will never guess what they are actually eating.

Ingredients:

  • Eggplant – 3 kg;
  • Vegetable oil – 50 ml;
  • Garlic – 8 cloves;
  • Dill – 4 bunches;
  • Parsley – 1 bunch;
  • Basil – 1 bunch;
  • Black peppercorns – 16 pcs.;
  • Allspice peas – 12 pcs.;
  • Sugar – 8 tsp;
  • Salt – 4 tsp;
  • Vinegar 70% – 4 tsp;
  • Water.

Preparation:

1. The first thing we always do is wash, dry and clean everything.

2. Eggplants need to be cut into large pieces. Place them in a deep container and add salt. Leave for 20 minutes to release the juice.

Now many varieties do not taste bitter and this procedure can be skipped.

3. Rinse them under running water and dab them a little with paper towels.

4. Fry in a frying pan with vegetable oil in parts for 7 - 9 minutes.

To speed up and facilitate the process, place them on a baking sheet. Sprinkle oil on top and bake in the oven.

5. Finely chop the greens.

6. Chop the garlic with a knife.

7. Place allspice and peas on the bottom of the jars, then herbs, garlic, and eggplants. We repeat the layers up to the neck.

8. Pour 2 teaspoons of sugar and one salt into each container. We also pour vinegar one at a time.

9. Boil the kettle and fill our bottles. Cover the top with lids.

10. Place in a saucepan with hot or warm water and bring to a boil. It takes about 10 – 15 minutes to sterilize. Then roll up the lids.

Preparation of fried eggplants with garlic and pepper - spicy

This is my favorite way to prepare. It's pretty simple. Even the most inept person can cook. The vegetables turn out spicy, but not too much. My wife always cooks this way. Try it and you will be delighted.

Ingredients:

  • Eggplant – 2 kg;
  • Bell pepper – 500 gr.;
  • Garlic – 3 heads;
  • Chili pepper – 1 pc.;
  • Sugar – 2 tbsp. l.;
  • Vinegar 9% – 80 ml;
  • Vegetable oil – 100 ml;
  • Salt – 3 tbsp. l.

Preparation:

1. Cut the eggplants into circles about 1.5 cm thick. Place them in a deep container and add salt (about 1 tablespoon). Mix and leave for a while.

2. Peel the sweet peppers from seeds and chop them into pieces so that they fit into a meat grinder.

3. Cut off only the stem from the chili.

4. Peel the garlic.

5. Place the prepared vegetables into a meat grinder and grind. We do this directly into the pan.

6. Add the remaining salt, sugar and vinegar. Place on fire and boil for 10 minutes.

7. We wash the blue ones under running water and squeeze them lightly. Fry them in vegetable oil on both sides until golden brown.

8. Take 4 clean jars of 500 g each. Dip the fried mugs in our sauce and put them in a jar. We do this to everyone.

9. Cover them with iron lids and place them in a large saucepan. Pour warm water into it and put it on fire. Boil for 15 minutes. After the jar we roll it up.

You can store it in the cellar or in the refrigerator.

Eggplant caviar - a quick and tasty recipe:

In the last month of summer, when these vegetables ripen, people try to make all sorts of preparations. This amazing dish is considered one of them. This kind of food can be prepared even for every day. It turns out very tasty, so it is not always stored until winter. My family eats it very quickly, only the cans have time to fly off! And here is my advice to you, cook and enjoy the taste. I think you will also be delighted.

Ingredients:

  • Eggplant – 2 kg;
  • Carrots – 1 kg;
  • Tomato – 1.5 kg;
  • Bell pepper – 1 kg;
  • Chili pepper – 1 pc.;
  • Onions – 1 kg;
  • Garlic – 2 heads;
  • Vegetable oil - for frying;
  • Salt – 2 tbsp. l.;
  • Sugar – 2 tbsp;
  • Ground black pepper – 1 tbsp.

Preparation:

1. Wash and clean all vegetables.

2. Cut the eggplants into medium cubes. Place in a deep cup, add salt and leave for 30 minutes. Then rinse under running water and squeeze a little. This way they will absorb less fat.

3. Chop the onion into cubes. Fry in a large amount of vegetable oil until golden brown. Let's add a little salt.

Take a frying pan with high sides. Since there must be a lot of products included.

4. Three carrots on a fine grater and add to the onion. We also add some salt.

5. We also chop the pepper into cubes, and the tomatoes into arbitrary pieces. We send all this in turn to fry with the vegetables. Again, do not forget to add salt and simmer until the vegetables begin to boil away and the mixture becomes homogeneous. At this point you need to add pepper. Stir again and transfer to a deep saucepan with a thick bottom, it is better to use a pressure cooker.

6. Now pour oil into the pan again and fry the eggplants for about 20 minutes. Place them with the rest of the vegetables.

7. Place the pan on the fire and simmer the contents for about 40 minutes over low heat, stirring constantly. At this point we taste it and add some salt if necessary. Squeeze the garlic through a press and add sugar.

8. At this time, sterilize the jars and lids.

9. To avoid adding vinegar to the caviar, it must be constantly hot. Therefore, we don’t turn off the stove and during the heating process we put it in bottles and roll it up.

The recipe is not very quick, but very tasty.

Preparing for the winter - “mother-in-law’s tongue” salad

This appetizer turns out to be very spicy. It can be eaten immediately. But if you wait at least a couple of weeks, you won’t swallow your tongue; you’ll like the taste even more. We will not sterilize the contents, but it will be stored in the refrigerator for about six months, checked!

Ingredients:

  • Eggplants – 1.2 kg;
  • Bell pepper – 300 gr.;
  • Garlic – 1 head;
  • Chili pepper – 1 pc.;
  • Vinegar 9% – 50 ml;
  • Vegetable oil – 1 tbsp. l.;
  • Sugar – 2 tbsp. l.;
  • Salt.

Preparation:

1. We wash and clean everything.

2. Vegetables, except eggplants, are cut and passed through a meat grinder.

3. Add sugar, vinegar, oil. Mix everything and set aside.

4. Cut the blue ones into circles about 1 cm thick. Place them in a deep bowl in layers. Salt each with two pinches. leave for 30 minutes. You don’t need to rinse it off afterwards, just squeeze it out a little. Fry on both sides in vegetable oil until golden brown.

5. Place hot into sterilized jars, but spill the sauce over the layers.

6. Tighten the jars and leave to cool.

How to freeze eggplants for the winter in the freezer?

Probably many of you have done this and continue to do this. This is convenient, because in winter prices are high. And sometimes you really want to cook a delicious vegetable stew or something else. I offer you several ways to do this economically without losing the taste.

Method 1 . Cut the eggplant into slices and then cut them in half. You can just put them in the freezer, but then they will be rubbery and tasteless in dishes. But to prevent this from happening, they must be blanched. How to do it? Very simple.

Place a pan full of water on the fire and bring to a boil. Place the vegetables in a sieve (not completely) and lower them into boiling water for 1 minute. They need to be pressed down during the process, otherwise they will float up. Take it out and let the excess liquid drain and cool. Only now can you put it into bags and put it in the freezer. In winter, you can add them to any dish.

Method 2. We will bake them. Take a small size. Wash the little blue ones and make punctures on them with a knife. This is necessary so that they do not burst during the process. Place on a baking sheet lined with parchment. Bake at 180° for 40 – 50 minutes. Then we cut off the stalk and make a cut on one side.

Since they contain a lot of liquid, we put them in a sieve with the cut side down. Cover the top with a plate and put pressure on it. Leave for 30 minutes. Now you can also pack 2 pieces. They can be used for stuffing and more.

Method 3. We also bake it in this version. Only now we peel the finished ones. It easily comes away from the pulp, so you can even do this with your fingers. We also put it in a sieve and under a load. When the liquid has drained and they have cooled, distribute them into bags. I pack them one at a time. You can use it in any dishes you wish.

These are the wonderful and interesting recipes we shared with you today. They are quite easy to prepare. Their taste is just as excellent that sometimes you even regret that you did too little. Cook and treat your loved ones. See you soon!

Don't you like eggplants? You just don't know how to cook them. For eggplant lovers, all the recipes below are suitable, and for those who think they don’t like them, spicy eggplant snacks and marinated stuffed eggplants. Reading recipes and cooking...

Photo recipes for eggplant salads for the winter:

Spicy eggplant appetizer

Ingredients: eggplants - 5 kg, garlic - 200 g, red sweet pepper - 4 pcs, hot pepper - 2 pcs, sunflower oil - 0.5 l; marinade: water - 5 l, salt - 1 glass, sugar - 1 glass, bay leaf - 3-4 leaves, vinegar (7%) - 1 glass (or 2 tablespoons 70%).

Recipe: Prepare the marinade, boil the eggplant slices in it for 10 minutes, remove from the marinade, add garlic and pepper minced through a meat grinder, pour in hot vegetable oil. Sterilize, roll up.

Eggplants in spicy adjika

You will need: sweet pepper - 3 kg, peeled, hot pepper - 120 g, garlic - 200 g, salt - 3 tbsp. l., sugar - 1 tbsp. l., vinegar - 150 ml, eggplants, vegetable oil for frying, salt.

Recipe: Prepare adjika from peppers, tomatoes and garlic + sugar, salt and vinegar. Dip the fried eggplant rounds into it, put them in jars, and sterilize them.

Eggplants in tomato adjika

3 kg of eggplants, 3 kg of tomatoes, 1 kg of bell pepper, 2 heads of garlic, 2 pods of hot pepper, 100 ml of 9% vinegar, 1 tbsp. vegetable oil, 100 g salt, 2 tbsp. Sahara.
Pass all ingredients (except eggplant) through a meat grinder and pour into a large saucepan. Add salt, sugar and vegetable oil and boil. Cut the eggplants into finger-thick slices and place them in the boiling mixture. Let simmer for 20 minutes over moderate heat. A few minutes before it’s ready, pour in the vinegar. Spoon into sterilized jars with a large spoon and seal immediately. Sterilize only if you intend to store it at room temperature.

Sauteed eggplant

You will need: for 2 kg of eggplants, half a kilogram of carrots, half a kilogram of onions, one bitter capsicum, half a kilo of bell pepper, 800 g of tomatoes, 4-5 cloves of garlic. Salt to taste. Fry the eggplants in one pan, other vegetables in the second, combine together, place in sterilized jars while boiling, and seal.

More homemade eggplant recipes

I haven’t made the recipes below yet, if anyone tries it, please let me know how it turned out.

Spicy seasoning with eggplant

Cut 10 kg of eggplant into slices 2 centimeters thick, fill them with salted water and leave for 2 hours. Grind 300 g of garlic, 1 kg of sweet pepper and 100 g of hot pepper in a meat grinder, add 0.5 liters of 4% vinegar. Dry the soaked eggplants and fry them in oil (for 10 kg you will need 1 liter of oil). Use a fork to remove the pieces from the pan, dip them into the spicy mixture on both sides and place tightly in the jars. Add vegetable oil from the frying pan. Roll up the cans. The workpiece will be ready in 2 weeks.

Eggplant appetizer

5 kg eggplants, 1 kg red sweet pepper, 300 g garlic, 1 bunch of dill, 200 ml vinegar (9%), 100 g sugar, 1 tbsp. vegetable oil, 3-4 pods of red hot pepper.
Cut the eggplants crosswise into pieces about 2 cm thick. Sprinkle them with salt and place in a flat bowl for half an hour to allow the pieces to release their juice. Grind sweet peppers, hot peppers, garlic and dill, add vinegar and sugar. Then stir well until the sugar dissolves completely. Fry the eggplants in oil on both sides. Remove each piece from the pan with a fork, dip in the mixture and place in layers in pre-prepared (sterilized) jars. Boil (sterilize) filled jars for 15 minutes, then roll up the lids.

Whole marinated eggplants

1 kg eggplants, 0.75 tbsp. chopped celery, 0.5 tbsp. basil, cilantro and dill, 2 tbsp. water, 1/2 cup wine vinegar, 1 tbsp. salt.
Wash small eggplants, peel them, pour boiling water over them and leave for 1-2 minutes. Then take out, cool the eggplants, make longitudinal cuts 3-4 cm long on each of them. Scald the celery sprigs and cool them. Add 0.5 tbsp of salt and vinegar to the broth, boil and cool. Scald the garlic as well. Mix greens with 0.5 tbsp. salt and stuff the eggplants with the resulting mixture, add a clove of garlic and tie with celery sprigs. Place the eggplants in jars and pour boiling brine over them. Seal the jars.

Eggplant without hassle

2.5 liters of water, 2.5 kg of eggplants, 100 g of salt, 150 g of 6% vinegar, 250 g of vegetable oil, 0.5 tbsp. Coarsely chopped garlic.
Place eggplants, cut into little finger-sized pieces, into boiling water with salt and vinegar and cook for 5-7 minutes. Heat the oil in another saucepan, pour the boiled eggplants into a saucepan with oil in a colander, add garlic, mix quickly and thoroughly, put in hot sterilized jars, roll up, wrap until cool.

Eggplants are like mushrooms

For 5 liters of water – 1 tbsp. salt, 0.5 l. 3-6% Vinegar (to taste), boil everything.
Cut the large eggplants into 4 parts, small ones – in half. Place in boiling brine in portions and cook for 5 minutes. Remove and place in jars, alternating a layer of eggplant, a layer of finely chopped garlic, a layer of eggplant, etc. Pour boiling oil over and roll up.

Savory eggplant

You will need a bucket of not very large eggplants; for seasoning, for each liter jar you will need: 4 cloves of garlic, 5 black peppercorns, 6 tsp. sugar, 3 tbsp. vinegar 3%, 2 tsp. salt.
Cut the eggplants lengthwise, not very thinly, and fry in vegetable oil. Place in sterilized jars, put seasonings on top and pour boiling brine over them. Roll up.

Homemade eggplant

Cut 3 kg of eggplant into circles, add salt and leave for 30 minutes. Cut 2 kg of carrots into circles, cut 2 kg of pepper into circles, 0.5 kg of onion into rings. Boil 3 liters of tomato juice, add 2 tbsp. salt, 150 g 6% vinegar, 1 tbsp. sugar, 2 tbsp. vegetable oil. Place all vegetables in marinade. First, boil the carrots for 20 minutes, then all other vegetables - 10 minutes. Place in sterile jars and roll up.

Eggplant slices in vegetable oil

5 kg of eggplants, 200 g of onions, 400 g of carrots, 200 g of parsley and celery root, 750 g of vegetable oil.
Place the eggplants in boiling water for 5 minutes, let it drain and cut into slices 2 cm thick. Fry in vegetable oil for 10 minutes. Let the oil drain, add ground black pepper, stir. Chop carrots, onions and roots and lightly simmer in vegetable oil. Place the eggplants in 0.5 liter jars, adding the rest of the vegetables, and pour in the oil in which everything was fried. Sterilize for 8 minutes and roll up.

Overseas caviar

3.5 kg eggplants, 1.5 kg carrots, 1.5 kg onions, 2 kg bell peppers, 3.5 kg tomatoes, 300 g garlic, salt to taste (3-4 tbsp), vegetable oil for frying.
Cut the eggplants into cubes, grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into small strips or cubes. Fry all the vegetables separately in vegetable oil, then place in an enamel bowl and mix. Pass the tomatoes through a meat grinder. Pour the rolled tomatoes over the vegetable mixture, add salt and put on fire. Simmer for 40 minutes from the moment it boils. 5 minutes before readiness, add garlic passed through a press and 1 tbsp. vinegar essence. Place the finished hot caviar into sterilized jars and roll up the lids.

"Mushrooms" from eggplant

The taste is indistinguishable from salty crispy mushrooms. Peel the eggplants, cut into slices and place in cold water for 1 hour to remove the bitterness. Then fry each circle in vegetable oil. Boil the brine: 2 tablespoons per 1 liter of water. salt and sugar, 1 tbsp. 9% vinegar. Place fried eggplants, garlic, and dill in layers in a saucepan. Pour brine, place a plate and weight on top, keep in the room for 2-3 hours; then put it in the cold for a day. Carefully transfer to sterile jars with brine and roll up.

Eggplant light

6 kg eggplant, 200 g garlic, 250 g vinegar, 3-4 hot peppers, 1 bunch of dill, 1 bunch of parsley, 2 tbsp. vegetable oil, 2.5 tbsp. salt.
Cut the eggplants into cubes, add salt to remove the bitterness, and boil in boiling water for about 5 minutes. Cool. At this time, grind the dill, parsley, hot pepper, garlic in a meat grinder, add salt, vinegar, and vegetable oil. Add the resulting mixture to the eggplants, mix everything well, place in sterilized jars and roll up.

Zaporozhye-style eggplant caviar

5 kg eggplants, 0.5 kg carrots, 300 g tomato paste, 150 g parsley root, 300 g onions, 100 g celery root, 25 g celery greens, 40 g sugar, 0.5 l vegetable oil, 75 g salt, 1 tbsp. 9% vinegar.
Wash the eggplants, cut into slices 2 cm thick and fry in vegetable oil until golden brown. Peel the onion, cut into rings and fry until transparent. Peel the carrots and parsley, cut into strips and simmer in vegetable oil until semi-solid. Grind the fried eggplants, onions, carrots and parsley, add tomato paste, salt, sugar, herbs and spices. Heat the mixture to 70*C and place in jars. Sterilize jars in boiling water for 15 minutes, add vinegar 0.25 tsp. into a 700 g jar and roll it up.

Eggplant puff pastry

5 pcs. tomatoes, sweet peppers, onions and garlic cloves, 1.5 tbsp. vegetable oil (of which 0.5 tbsp. for frying eggplants), salt.
Cut eggplants and tomatoes into circles. Onion - in half rings. Cut apples and sweet peppers into cubes. Finely chop the garlic. Fry the eggplants in vegetable oil. Place in a saucepan in layers: 1st layer – eggplants, 2nd – garlic, 3rd – tomatoes, 4th – peppers, 5th – apples, 6th – onions. Repeat layers. Pour 1 tbsp. vegetable oil, salt to taste. Simmer over low heat for 50 minutes. Place the hot puff pastry into sterilized jars, roll up and cool.

Eggplant lecho

4 kg of eggplants, 2 kg of tomatoes, 1 kg of bell pepper, 1 kg of carrots, 10 onions, 10 cloves of garlic, 2 tbsp. vegetable oil, 1 tbsp. (3-6% - to taste) table vinegar, 4 tbsp. salt, 1 tbsp. Sahara.
Cut the eggplants into cubes without peeling or soaking, mince the tomatoes, cut the bell peppers and onions into half rings, grate the carrots, finely chop the garlic. Mix everything and place in a large saucepan. Add salt, sugar, vinegar, sunflower oil. Cook after boiling over medium heat for 45-60 minutes. Place hot in sterilized jars and roll up.

Eggplants in sweet and sour marinade

For a 1-liter jar: 6-8 pcs. eggplant, 1.5 tbsp. water, 2 branches of dill, 1 tbsp. sugar, 6 peppercorns, 0.5 tbsp. 6% vinegar, 2 cloves of garlic, 1 tbsp salt, 1 horseradish leaf, 1 celery leaf.
Sort the eggplants so that there are no signs of rotting, rinse well in water, cut off the stem and ovary, put them in boiling salted water for 10 minutes, then remove them from the water and let the water drain. Place a leaf of celery and parsley, a clove of garlic, and one pod of red pepper into washed and boiled jars. Place the eggplants on the spices, top with the spices, pour the marinade, place in a pan with water, cover with a lid and boil for 15 minutes. Then remove from the water, roll up, check for leaks and cool.

Sauteed eggplant

2 kg eggplants, 1 kg tomatoes, 400 g onions, 4-6 pcs. carrots, 4-6 bell peppers, 1 tbsp. vegetable oil, 0.5 tbsp. sugar, 2 tbsp. salt, 3-4 cloves of garlic, a bunch of parsley, 1-2 bay leaves, black peppercorns.
Cut the eggplant into slices or cubes, finely chop the onion, slice the tomatoes, cut the carrot into strips, cut the pepper into rings, finely chop the parsley. Cover the tomatoes and bell peppers with salt and sugar and wait until they release juice. Pour vegetable oil into a saucepan and place (along with the juice) layers of tomatoes, onions, eggplants, carrots, bell peppers, parsley, add peppercorns and bay leaves. Simmer for 40 minutes, stirring occasionally, add grated garlic 2-3 minutes before readiness. Roll into jars.

Bulgarian eggplant

1200 g eggplants, 400 g tomatoes, 300 g onions, 30 g garlic, parsley, 120 g vegetable oil, 30 g salt, pepper to taste.
Wash eggplants of the same shape, remove the stems, cut into circles 15-20 mm thick. Place the circles in a salt solution for no more than 5 minutes, then remove them, let the brine drain and fry the circles until they are evenly golden-yellow in calcined vegetable oil. After frying, cool the eggplants. Cut the onion into slices, fry until yellow-brown in vegetable oil. Rinse the tomatoes with cold water, remove the stems, cut into slices or mince, heat to a boil and rub through a sieve. Boil the pureed mass4 until the volume is reduced by half. Soak the garlic for 1.2 - 2 hours in cold water, then peel the cloves from the film and pass through a meat grinder. Finely chop the greens. Mix all the ingredients, place the minced meat in an enamel pan and heat to a boil, stirring constantly. Place a layer of minced meat in dry, heated jars, then a layer of fried eggplants, and alternate layers until the jar is full. There should be a layer of minced meat on top. Cover the filled jars with boiled lids and sterilize. Sterilization time at 100*C for half-liter jars is 50 minutes, liter jars are 90 minutes. After processing, roll up the jars immediately.

Eggplants with tomatoes and garlic

1 kg of eggplants, 1 kg of tomatoes, 600 g of garlic, 200 ml of vegetable oil.
Peel the eggplants and cook for 10-15 minutes in salted water (1 tablespoon of salt per 1 liter of water) until half cooked, remove and cool. Cut into slices, sprinkle with pepper and fry until cooked. Crush the garlic, cut the tomatoes into slices, put the garlic and a slice of tomatoes on a piece of eggplant, tamp them into liter jars. Fill the jars with the oil left over from frying. Add bay leaf, pepper and 0.5 tsp. vinegar, cover with a lid, sterilize for 25 minutes and roll up.

Marinated tomatoes with eggplants

For a 3-liter jar: 1.5 kg of tomatoes, 1 kg of eggplant, 3 bay leaves, 2-3 cloves of garlic, a small bunch of parsley, a small bunch of dill, a small bunch of mint, 10 peas each of black and allspice, 1 tbsp. . salt; marinade: 1 liter of water, 1.5 tbsp. salt, 5-6 pieces of sugar, 3 tbsp. 70% vinegar essence.
Peel the eggplants, cut out the middle, cover with salt and let sit for 3-4 hours. Then wash, stuff with chopped parsley, dill and mint. Place bay leaf, garlic and pepper in a jar, place half of the strong tomatoes, top with eggplants and pour marinade, Sterilize for 30-35 minutes.

Where there is not a marinade, but eggplants in the form of a salad, first add a minimum of vinegar, taste, add to your taste. Keep in mind that during storage the vinegar loses a little and becomes less pungent.


Eggplants are also beautifully called “blue vegetables” for their, of course, pleasant and unusual appearance and color. In addition, you have probably noticed that if cut eggplants are left in the air for a long time, their white interior turns blue. This occurs due to contact of certain

Components with air. Eggplants for the winter, cooking recipes in completely different variations are offered to housewives in a separate thematic section.

Eggplants for the winter, cooking recipes without sterilization are considered the simplest. The point here is that the jars in which the salad or appetizer has already been placed will not need to be kept in a water bath. But this doesn’t mean that you can just take any jar and throw a seam into it. The jars will still need to be pre-washed with soda, then rinsed under cold water and sterilized when empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it there for about a quarter of an hour.

Eggplant for the winter, recipes for making “mother-in-law’s tongue” is perhaps the most popular salad option. We know that eggplants, in any form or method of preparation, go perfectly with garlic. In this type of rolling, you need to use a lot of garlic, because the name “mother-in-law’s tongue” obliges this version of rolling to be spicy. For spiciness, some people, in addition to garlic, add grated horseradish root and hot pepper even with grains to the jars! Here you already need to understand how much you and your family members really are lovers of spicy dishes.

Eggplants for the winter, cooking recipes with photos help to better understand how exactly the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to simply look at the ingredients and start creating their own culinary masterpieces for the winter. Although, step-by-step photographs make the work process much easier for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation.

You can also make eggplants for the winter, recipes for cooking them like mushrooms. If you try to correctly combine seasonings and additional herbs, then eggplants will indeed taste like mushrooms. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. Even children can eat them, while mushrooms are recommended to be included in children’s diets only from 7-8 years of age.

20.07.2018

Eggplant caviar for the winter "You'll lick your fingers"

Ingredients: eggplants, carrots, sweet peppers, onions, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oil

I really like eggplant caviar and every year I prepare it for the winter. What I like most is the version of eggplant caviar through a meat grinder, which I described to you.

Ingredients:

- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp. salt;
- half tbsp. Sahara;
- 1 tbsp. vinegar;
- a third of a glass of vegetable oil.

27.06.2018

Eggplants with honey for the winter

Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, water

Ingredients:

- 800 grams of eggplants,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tbsp. honey,
- 100 ml. vinegar,
- 300 ml. water.

05.04.2018

Eggplant caviar for the winter

Ingredients: eggplant, carrots, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oil

I suggest you prepare delicious eggplant caviar for the winter. I have described the cooking recipe in detail for you. so you shouldn't have any problems with cooking.

Ingredients:

- 400 grams of eggplants,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- hot peppers,
- 2 tbsp. tomato paste,
- one and a half tbsp. Sahara,
- 1 tsp. salt,
- 2 tbsp. vinegar,
- 100 ml. vegetable oil,
- 2 pinches of ground black pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare this delicious zucchini and eggplant salad for the winter. This salad can certainly be considered vitamin-packed. In winter you can open it for any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplants,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 70 ml. vegetable oil,
- 2 tbsp. vinegar,
- 3 cloves of garlic.

30.03.2018

Eggplants with beans for the winter

Ingredients: eggplant, carrots, onions, peppers, beans, tomato juice, garlic, vinegar, oil, sugar, salt, paprika

I suggest you prepare a very tasty winter preparation - eggplants with beans for the winter. I have described the cooking recipe in detail for you.

Ingredients:

- half a kilo of eggplants,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice,
- 4 cloves of garlic,
- hot peppers,
- 4 tbsp. vinegar,
- 80 ml. vegetable oil,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 1 tsp. paprika.

27.03.2018

Tatar-style eggplants for the winter

Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepper

There are a lot of eggplant preparations for the winter, but I’m sure these are Tatar-style eggplants for the winter. Be sure to prepare this tasty and easy-to-prepare preparation.

Ingredients:

- liter of tomato juice,
- 0.7 tbsp. salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplants,
- a head of garlic,
- a pod of hot pepper.

27.03.2018

Eggplants are like mushrooms for the winter

Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oil

Eggplants can be used to prepare both delicious dishes and winter food. Today I have prepared for you a recipe for delicious eggplants with mushrooms for the winter.

Ingredients:

- half a kilo of eggplants,
- a bunch of dill,
- 3 cloves of garlic,
- hot peppers,
- 1 tbsp. salt,
- 1 tbsp. Sahara,
- 4 tbsp. vinegar,
- 100 ml. vegetable oil.

05.11.2017

Spicy eggplants with garlic and hot pepper for the winter

Ingredients: eggplant, garlic, hot pepper, salt, vegetable oil, vinegar

I have prepared a very simple and quick recipe for spicy eggplants with hot peppers for you today. The preparation is absolutely hot, so this is a dish for true connoisseurs of thrills)

Ingredients:

- eggplants - 500 grams,
- garlic - 2 heads,
- hot pepper - 4 pcs.,
- salt - half a tablespoon,
- vegetable oil - 1 tbsp.,
- vinegar - 1 tsp.

01.11.2017

Lecho from eggplants and bell peppers for the winter “You will lick your fingers”

Ingredients: eggplant, sweet pepper, onion, tomato juice, salt, sugar, vinegar

If you like classic lecho, then you will probably like lecho made from eggplant and bell pepper. In this version, the well-known preparation only benefits - both its taste and appearance are simply excellent!
Ingredients:
- eggplants - 1.5 kg;
- sweet pepper - 0.8 kg;
- onions - 0.5 kg;
- tomato juice - 1 liter;
- salt - 0.5 tbsp;
- sugar - 100 g;
- vinegar - 30 gr.

14.10.2017

Eggplants for the winter "Mother-in-law's tongue" without sterilization

Ingredients: eggplants, tomatoes, bell peppers, hot peppers, garlic, parsley, salt, sugar, vinegar, vegetable oil

There are many preserved eggplants for the winter, one of the most successful is the “Mother-in-Law’s Tongue” salad. You will certainly appreciate the taste of this preparation, its appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplants - 1 kg;
- tomatoes - 1 kg;
- bell pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - a small amount;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar 9% - 3 tbsp;
- vegetable oil - 100 g;
- vegetable oil for frying.

10.10.2017

Eggplant "Ogonyok"

Ingredients: eggplant, bell pepper, hot pepper, salt, vegetable oil, garlic, table vinegar

Bright, spicy, delicious eggplants "Ogonyok" have long taken their place of honor in the cookbooks of many housewives. If for some reason you don’t have this recipe yet, get to know it quickly and be sure to cook it!
Ingredients:
- 1 kg of eggplants;
- 0.5 kg of sweet pepper;
- 1-2 pieces of hot pepper;
- 10 cloves of garlic;
- 100 ml vegetable oil;
- 1 tsp. coarse salt;
- 50 ml table vinegar 9%.

10.10.2017

Spicy eggplants with peppers for the winter

Ingredients: sweet pepper, eggplant, salt, vegetable oil, tomatoes, garlic, vinegar, hot pepper

Autumn has given us a generous harvest of eggplants; blue vegetables delight us not only with their beautiful color, but also with their bright, rich taste in preparations for the winter. Today we will prepare an unusually spicy and spicy salad; we will add tomatoes and sweet bell peppers to the eggplants.

Ingredients:
- 1.5 sweet peppers;
- 600 gr. eggplant;
- 1.5 tsp. salt;
- 1.5 tbsp. vegetable oil;
- 500 gr. tomato;
- 100 gr. garlic;
- ½ tbsp. vinegar;
- 2 hot peppers.

09.10.2017

Eggplant in tomato sauce

Ingredients: tomatoes, eggplant, garlic, vegetable oil, salt, sugar, vinegar

Spicy eggplants in a spicy tomato sauce will complement any of your dishes with their colorfulness, tenderness and piquancy. You should definitely make this amazing preparation for the winter!

To prepare the dish, take:

- 1 kg of tomatoes;
- 1 kg of eggplants;
- 1 head of garlic;
- 200 g vegetable oil;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. vinegar.

04.10.2017

Eggplants are like mushrooms for the winter without sterilization

Ingredients: eggplant, garlic, dill, parsley, bay leaf, water, peppercorns, salt, vinegar

You can make a lot of good preparations from the blue ones, but it’s worth remembering separately about eggplants as mushrooms for the winter. Such preservation will be a real hit among others and will surprise the hostess not only with its excellent taste, but also with its ease of preparation.
Ingredients:
- eggplants - 800 gr;
- garlic - 4-5 cloves;
- dill - 1 medium bunch;
- parsley - 1 medium bunch;
- bay leaf - 2-3 pcs;
- water - 1 liter;
- peppercorns - 4-5 pcs;
- coarse salt - 1 tbsp;
- vinegar 9% - 30 gr.

02.10.2017

Overseas caviar from eggplant

Ingredients: eggplant, sweet pepper, tomatoes, garlic, vinegar, salt

For most women, eggplant caviar is a highlight that all members of her family love very much. It is also considered dietary, and therefore healthy. We will help you improve the recipe for your caviar, thanks to which you will be able to further win the hearts of those dear to you. For this you will need:
- large eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.

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