Eggplant recipes without tomatoes for the winter. Homemade simple eggplant preparations for the winter: the best recipes for eggplant caviar, appetizers and eggplant salads with tomatoes, peppers and garlic with photos and videos

Almost every housewife tries to cook eggplant for the winter and in large quantities. Carefully and carefully selecting and writing down the best recipes in your cookbooks. If the little blue ones are cooked correctly, they make a variety of and very tasty dishes. This vegetable is absolutely indispensable for the daily diet of vegetarians and dieters. 100 grams of eggplant contains only 24 calories.

To prolong their life and preserve vitamins and nutrients, they came up with conservation. They are salted, marinated, frozen, dried, fermented, caviar, salads, snacks are made from them. It is both tasty and healthy. We will replenish your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.

Eggplant salad for the winter Desyatochka

One of the interesting options for preparing pickled eggplants for the winter is considered to be a dozen eggplant recipe. This is a great appetizer - and it's easy to prepare and the contents of the jar leave with a bang. The most time-consuming activity in vegetable preservation is cutting and frying vegetables. This recipe does not need to do any of this, so it can be prepared quite quickly. It is advisable to take vegetables not very large, medium in size. This way they will spread out more evenly.

Ingredients:

10 pieces of eggplant, onions, tomatoes, bell peppers;
2 glasses of water;
1 stack. table 9% vinegar and sunflower oil;
2 table. spoons of sugar plus 1 table. a spoonful of salt.

The output of the finished product is about 3.5 liters.

Eggplant salad for the winter Desyatochka - a step by step recipe with a photo:

Pre-peel the onion, cut the core of the peppers, cut the sepals (tails) from the eggplants. You don't need to peel or cut the eggplant.

Put whole vegetables in layers in an enameled large pan - eggplants, peppers, onions, tomatoes in the top layer. Pour the marinade over the contents of the pan and simmer for about 30-40 minutes until the vegetables are ready. The degree of readiness can be checked with a wooden sharp stick (toothpick).

For the marinade, you need to mix vinegar, oil, water, sugar, salt.
When the vegetables are stewed until cooked, they must be laid out in sterilized jars, pour the marinade in which they were cooked up to the neck, and roll up. Sterilization is not required.

So that the vegetables do not cool down, you need to fill one jar and immediately roll it up. Then the second, and so on. While the jar is filling and sealing, the rest of the vegetables are waiting for their turn in a saucepan, which is on a small fire. Put the rolled cans on the floor, turn upside down, wrap with a blanket and leave to cool.

Spicy eggplant salad "Spark"

Ingredients:

According to the recipe for 5 liter jars: 5 kg of eggplant;
300 g of garlic;
10 pieces of red sweet pepper;
8 pcs. hot hot pepper;
1 kg tomato;
0.5 l of sunflower oil;
1 cup 9% vinegar;
salt.

The whole process of harvesting lettuce for the winter takes about 4 hours.

How to make spicy eggplant salad:

We clean the peppers, wash the tomatoes, clean the garlic, wash the blue ones.

When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

Wash cans for seaming with soda, then pour boiling water over them. Put the lids in a saucepan and also scald with boiling water.
Cut off the ends of the eggplants, cut into circles 0.5 cm thick. Put them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

Pour sunflower oil into a cauldron, heat and fry eggplants squeezed from juice in it. In this way, you can fry them faster than in a pan. We take out the fried eggplants with a slotted spoon and put them in a saucepan, cover with a lid. So we process all the blue ones.

Preparing eggplant sauce.
We pass tomatoes, sweet and hot peppers, garlic through a meat grinder. We put the sauce on the fire. When it boils, salt it to taste and pour in the vinegar. Boil 5 minutes. Turn off the fire.

Pour 2 tbsp into prepared jars. sauce, spread a layer of fried eggplant, sauce again, eggplant again. We fill the jars, cover them with lids and sterilize for 40 minutes.

To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pot. Heat the water and put a jar filled with blue ones in it. On low heat, the jar will be sterilized for 40 minutes.

Roll up jars of salad for the winter, cover with a warm blanket and leave to cool at room temperature. After storage in a cool place.

Such eggplants for mushrooms, to taste, are surprisingly similar to pickled mushrooms.
Very easy, quick and delicious recipe!

for 2 cans of 0.5 liters: eggplant - 1 kg;
vegetable oil for frying - 100 g;
garlic - 3-4 cloves;
hot pepper - 1 pod;
marinade: water - 1 liter;
salt - 100 g;
vinegar 5% apple - 150 g.

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Cooking:

Wash the eggplant, cut into circles 1.5-2 cm thick and cut each circle into 4 more parts.

Put the raw blue ones in a bowl, add salt and pour water. Leave for 40-60 minutes.

After such a salt bath, bitterness leaves the eggplant.

And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants, like a sponge, absorb a huge amount of fat.

Pour water into a saucepan, add salt, boil. Pour in the vinegar and boil again.
Rinse the eggplants from salt and send to a pan with boiling marinade. Cook for 3-4 minutes. Take the eggplant out of the marinade and let the water drain.

And send the eggplant to a saucepan with boiling vegetable oil.

Fry for 3 minutes. Lastly, add garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on fire for one more minute.

Pour hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplants "for mushrooms" are ready!

It's hard to believe, but even a novice hostess can prepare eggplant in a tomato for the winter. Many are afraid of conservation, especially if there is no experience. And it’s completely in vain - to make a good preparation, it’s enough to use a proven recipe. Such a recipe is in front of you, it remains only to stock up on blue ones, tomatoes and other products on the list.

Ingredients:

1 kg of eggplant;
750 grams of tomatoes;
1 hot pepper;
250 grams of sweet pepper;
100 grams of garlic;
half a glass of sunflower oil;
a quarter cup of table vinegar;
50 grams of sugar;
1 tablespoon of salt.

How to cook:

Pickled eggplant stuffed with carrots for the winter

Ingredients:

1 kilogram of carrots;
2.5 kilograms of eggplant;
7-8 cloves of garlic;
medium size 2-3 onions;
long stalks of celery (according to the number of eggplants);
vegetable oil;
2 table. spoons of salt.

Recipe:

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With a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under oppression (press down lightly with a plate) so that the glass is excess liquid.

Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not crumble.

Prepare carrot filling. Why peeled carrots must be chopped with a blender or grated with a grater with large holes.

Finely chopped onion fry in vegetable oil, add minced carrot and half of the salt. Continue frying until the carrots are cooked.

Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other vegetable oil (about 150 g).

Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot filling and wrap with celery.

Place stuffed eggplants in dense rows in an enamel pan. Cover with a plate on top and put a small oppression on it (for example, a jar of water). Take the pan to the balcony or put it in another cool, dark place for 2-3 days. If they are fermented enough, you can roll them up.

Arrange in liter jars, previously cleanly washed, cover with tin lids for seaming and sterilize for 1 hour over low heat. Spin.

Saute is a type of dish that gets its name from the French word “sauter”, which translates as “to jump”. This is explained by the fact that during the cooking process, the products from which the dish is prepared are fried in a special saucepan or in a frying pan with sharp shaking, as a result of which the products are turned over and mixed. There are a lot of options for cooking saute: from meat, from fish, from various vegetables.

The most popular among the recipes for this dish is canned eggplant saute for the winter. Sauteed eggplant can be served both hot and cold. It will go well with any side dish or act as an independent dish. Having replenished stocks of your pantry with such a preparation for the winter, you will always have a delicious and healthy ready-made dish at hand.

You will need:

eggplant - 15 pcs.;
tomatoes - 15 pcs.;
onion - 15 pcs.;
hot red pepper - 2 pods;
garlic - 2 heads;
parsley - 1 bunch;
vinegar essence (70%) and vegetable oil - 1.5 tbsp. l.;
salt;
sugar.

How to make canned eggplant saute:

Wash the eggplant, cut in half lengthwise and put in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.

Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Put eggplants, tomatoes and onions in a large container, pour vegetable oil, mix and put on fire. After boiling, simmer for about 40 minutes, gently stirring with a spatula.

After boiling, pour chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer another 15 minutes.

At the end of cooking, pour in the vinegar essence, mix the vegetables well again. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

eggplant - 1 kg;
tomatoes - 1 kg;
Bulgarian pepper - 500 g;
hot pepper - 1⁄2 pod;
garlic - 3 cloves;
vinegar 5% - 100 g;
sugar - 3 tsp;
salt - 1 tbsp. l.;
sunflower oil - 100 g.

How to cook eggplant in adjika for the winter:

Eggplants (strong medium-sized vegetables) wash, cut into halves across, then each half lengthwise into 3 parts. If the vegetables are large, they can be cut into more pieces.

Transfer the chopped vegetables to a bowl, pour cold water over, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

Bulgarian and hot peppers washed, peeled from the stalks and seeds, cut into pieces. Wash the tomatoes and cut into pieces of such a size that it is convenient to skip the vegetables through a meat grinder. Pass pepper and tomatoes through a meat grinder or chop with a blender.

Pour the resulting vegetable mass into a saucepan, salt and add sugar, mix well. Place the saucepan on the stove, bring the mixture to a boil and simmer for 15 minutes.

After a quarter of an hour, pour vinegar into the sauce.

Rinse the eggplant under running water to remove the salt and squeeze lightly.

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Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. For frying, it is advisable to use a non-stick pan, as this will reduce the amount of sunflower oil for frying and prevent the vegetables from absorbing too much fat.

Transfer the fried eggplants to a saucepan with boiling tomato sauce.

Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix salad.

Continue cooking over medium heat for 10-15 minutes. It is not advisable to keep the pan on fire for longer, as the vegetables will boil and lose their shape.

Arrange eggplants with sauce in pre-prepared (sterilized) jars. Cover the jars with the workpiece with lids, place in a pot of hot water and sterilize for 15 minutes.

Carefully, so as not to burn yourself, remove the jars from the hot container, roll up, turn upside down, wrap well and leave to cool completely.

This recipe indicates the amount of ingredients for the preparation of 4 jars of the workpiece with a volume of 0.5 liters. You can use larger containers. At the same time, it is worth remembering that for jars of a larger volume, the sterilization time should be slightly increased.

You can change the amount of hot pepper and garlic in this preparation to your taste.

Marinated eggplant for the winter - a simple recipe

Ingredients:

2 kg of eggplant;
6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
3 large heads of onions;
1 bunch of parsley (celery);
5 cloves of garlic;
3 red bell peppers;
150 g sunflower oil;
150 g of 6% vinegar;
2 tbsp. spoons of sugar.

Pickled eggplant is prepared as follows:

Canned eggplant with beans

This is a very tasty salad that will add variety to your winter menu and remind you of summer days even in the cold season. It can be served as an independent dish or with meat. Delicious both hot (heated) and cold.

You will need:

eggplant - 2 kg;
tomatoes - 1.5 kg;
Bulgarian pepper - 0.5 kg;
carrots - 0.5 kg;
garlic - 200 g;
white beans - 500 g;
vegetable oil - 350 g;
vinegar 9% - 100 ml;
sugar - 1 cup;
salt - 2 table. l.

How to cook eggplant with beans for the winter:

Soak beans overnight in cold water and leave overnight. In the morning, drain the water, pour fresh water and boil until tender.

Remove seeds from peppers and cut into squares. Chop the tomatoes and peeled garlic. Grate carrots on a coarse grater. Cut the blue ones into large cubes.

Tomatoes and garlic, passed through a meat grinder, put on fire and bring to a boil. As soon as the liquid boils, immediately add sugar, salt, vinegar and vegetable oil. To prepare this salad, it is desirable to take odorless oil.

After the vegetables are laid, cook for 30 minutes, stirring occasionally.

After this time, put the beans in the pan, mix well and cook for another 20 minutes. At the end of cooking, put the salad in sterilized jars and roll up.

Wrap the jars and leave to cool completely.

The most delicious eggplant caviar for the winter

What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greenery and a new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.

Ingredients:

10 medium sized eggplants;
5 carrots;
5 bulbs;
5 sweet bell peppers;
1 kg of tomatoes;
vegetable oil;
salt and spices to taste.

Cooking method:

We cut the eggplant into cubes and, sprinkling them with plenty of salt, leave to stand for at least half an hour so that bitterness comes out with the juice.
Rinse eggplant under running water.
Then we cut onions, peppers, tomatoes into cubes, grate carrots.
Heat vegetable oil in a frying pan, fry the onion until transparent; then add carrots with peppers, tomatoes and blue ones and simmer all the vegetables for about half an hour with constant stirring. At the end of the stew, season the caviar with salt and black pepper.

We lay out the finished eggplant caviar in jars, sterilize for about half an hour and roll it up.

Video - recipe: lecho with eggplant, tomatoes and peppers

With the right preparation, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and those on a diet. In order to preserve vitamins and consume this vegetable all year round, they came up with the idea of canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well indoors.

Ingredients:

dill - 50 g;
bell pepper - 500 g;
salt - 1 tbsp. l.;
garlic - 70 g;
sugar - 35 g;
carrots - 500 g;
parsley - 50 g;
onion - 500 g;
eggplant - 2 kg;
tomatoes - 1.2 kg;
sunflower oil - 600 ml.

Cooking:

Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut the stem off the pepper, remove the seeds and cut into cubes.
Peel the garlic and chop finely.
Rinse parsley and dill, chop.
Get large pots. Lay out prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Fill with sunflower oil.
Put the container on the stove, closing the lid.
Turn on the medium heating mode.
Simmer for about an hour.
Rinse jars with soda, sterilize.
Transfer snacks to jars. Cover with sterilized lids.
Pour water into the pan, where to put the jars.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Recipe lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

eggplant - 5 kg.
salt - 2 tbsp. spoons;
vinegar - 270 ml;
sugar - 4 tbsp. spoons;
Bulgarian pepper - 17 pcs.;
chili pepper - 5 pcs.;
garlic - 21 cloves;
vegetable oil - 350 ml.

Cooking:

Rinse the eggplant fruits, cut off the stem, cut into small cubes.
Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
Place hot pepper with seeds and garlic in a blender, chop.
Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
Remove excess liquid from eggplant.
Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
Sterilize jars. Pass the snack. Close with lids.
Turn over the container. Cover with a blanket. Leave to cool.

Ingredients:

eggplant - 4 kg;
garlic - 10 cloves;
onion - 1 kg;
salt - 2 tbsp. l.;
vinegar 70% - 2 tbsp. spoons;
Bulgarian pepper - 1 kg;
carrots - 1 kg;
ground hot pepper - 2 teaspoons.

Cooking:

Wash vegetables.
Cut off the stem from the blue one. Cut into thin long sticks.
Salt. Let it brew for an hour. Rinse.
Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
Remove the seeds from the bell pepper, cut off the stem, cut into strips.
Remove the husk from the onion, cut into half rings.
Peel the garlic, squeeze through the garlic.
Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy food, don't use hot peppers.
Transfer the eggplant to a frying pan with oil, fry.
Transfer to the rest of the vegetables, mix.
Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

eggplant recipe cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.

Ingredients:

garlic - 5 cloves;
eggplant - 1.5 kg;
vinegar 9% - 70 g;
hot pepper to taste;
dill - a bunch;
vegetable oil - 80 ml;
salt - 1 + ¼ st. spoons.

Cooking:

Rinse the fruits, cut off the stem, peel.
Cut into cubes about 2 centimeters.
Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
Pour the required amount of oil according to the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
Place the snack firmly into the container. Leave in the refrigerator for six hours.
Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple quick recipe for cooking eggplant caviar will appeal to the whole family.

Ingredients:

eggplant - 2.3 kg;
garlic - 4 cloves;
tomatoes -2 kg;
sugar - 125 g;
vegetable oil - 200 ml;
chili pepper - 2 pcs.;
vinegar essence - 1 teaspoon;
bell pepper - 600 g;
salt - 2 tbsp. spoons;
dill - 50 g.

Eggplant for the winter best recipes is a popular snack with great eggplant flavor that you will enjoy in winter. Here you will find eggplant recipes for the winter with photos and step-by-step instructions - a note to everyone who has harvested a good harvest of these vegetables and wants to prepare them for the winter. The beginning of autumn is the time for eggplant preparations. It was at this time that they massively appear on market stalls and in stores.

Eggplant for the winter the best cooking recipes

Traditionally, eggplants are prepared with tomatoes and other vegetables, they are used to make: lecho, sauté, various spicy snacks. In this collection, our chefs share eggplant recipes with photos and step-by-step instructions.

With the onset of autumn, each housewife takes care of winter supplies, which the whole family will then feast on. Many try to make the maximum of a variety of vegetable salads, pickles, to open in the cold season and eat as a delicious addition to the main dishes.

How to choose the right eggplant

If you want the blanks to be stored in your pantry for a long time during the winter, it is important to follow the entire cooking process from start to finish. First of all, you should pay attention to the selection and preparation of eggplant: they must meet the criteria listed below.

Otherwise, none of the selected recipes will work for you, and canned jars will simply explode due to fermentation during storage. Read on for tips on choosing and preparing eggplants the right way:

Eggplants baked from the sun are also categorically not suitable for seaming. To the touch, the eggplant should be resilient, firm and heavy;
Do not take overripe vegetables for canning. This will adversely affect the quality of the workpiece. The normal color of a vegetable that can be used for harvesting is dark lilac;
Do not buy vegetables without stems. It should be green on every eggplant.

Eggplant for the winter the best cooking recipes

Winter eggplant recipes are a great option to spruce up your pantry collection. Try to cook several types of preservation with this vegetable to get an idea of its different tastes. And what is needed for this, look further. This section contains a variety of eggplant blanks for the winter.

Eggplant for the winter
simple and best recipes

Recipes - you will lick your fingers, the most popular and in demand among summer residents and all lovers of home preservation. The most delicious: eggplant, like mushrooms, in oil. Small eggplants in adjika that instantly disappear from the table.

Very interesting lecho with eggplant. Be sure to try eggplant caviar, in which zucchini is added for juiciness. For those who prefer not to spend a lot of time in the kitchen - a good recipe for pickled eggplant. And, of course, everyone's favorite "Ten". "Blue", badridzhan, aka eggplant - a herbal fruit of the nightshade family.

Eggplants like mushrooms for the winter

Among vegetable lovers, canned eggplants like mushrooms or canned eggplants have long won the heart with their unusual taste - the best cooking recipes that resemble mushroom blanks. Such an appetizer is great as a side dish for potatoes and cereals, and some people like to just eat it with bread.

In the "Preparations" section, we present you the best eggplant recipes for the winter, so before you start cooking eggplant, it will not be superfluous to recall the features of their processing. They are common to all recipes that include blue among the ingredients. As you know, these vegetables contain corned beef, which gives them a bitter taste. To eliminate bitterness, eggplants should be pre-processed. There are two processing methods:

With salted water. Salt solution is prepared at the rate of 2 tbsp. salt per 1 liter. water and pour them eggplant for at least an hour;
With the help of salt. Sprinkle the vegetables with salt and let stand for two hours.

In both methods, eggplant releases juice, with which bitterness is also released. All the liquid must be drained and the vegetables rinsed well under running water so that no salt remains, otherwise there is a risk of spoiling the taste of the finished product. Then put the eggplants in a colander and let the excess water drain.

Ingredients:

Water - 450 ml;
Eggplant - 1 kg.;
Bay leaf - 1 pc.;
Garlic - 3 cloves;
Apple cider vinegar - 3 tablespoons;
Vegetable oil - to taste;
Bow - 1 pc.;
Sugar - 2 tsp;
Salt - 1 tsp

Cooking method:

Wash the vegetables, chop them into circles, sprinkle with salt, leave to extract bitter juice;
Transfer each piece to a frying pan, with heated oil, fry them from two sides;
Transfer the eggplant pieces to a container or pan, put onion rings, chopped garlic on top, stir;
Pour water into a small saucepan, boil it, pour salt, sugar, peppercorns, bay leaves, boil for 5-7 minutes;
Pour the cooked marinade into the eggplant mass, stir, cover, leave to cool on the table;
Then we shift the snack into dry (sterilized) jars and immediately close the lids. Enjoy your meal!

Eggplants like mushrooms for the winter without sterilization

The absence of sterilization in the recipe for harvesting for the winter significantly saves the time and effort of the hostess. Therefore, such simple recipes are very popular.

Eggplants are like mushrooms for the winter without sterilization, the recipe with a photo of which you will find below, is easier to cook, because eggplants for the winter are always the best recipes to cook. And the taste of them is almost indistinguishable from pickled mushrooms.

Ingredients:

Eggplant - 1 kg.;
Bay leaf - 2 pcs.;
Black peppercorns - 6 pcs.;
Carnation - 2-3 pieces;
Water - 1 l.;
Vinegar - 40 ml;
Salt - 1 tbsp.

Cooking method:

Eggplant should be washed, dried on a towel, and then peeled. Then cut the vegetables into medium cubes.;
Pour water into a saucepan and add salt and spices. Stir and wait until the marinade boils;
Then pour in the vinegar and add the blue ones. Stir and cook covered for about 7 minutes;
Put the spices from the marinade on the bottom of the sterilized jars. Then fill the jars with eggplant;
After pouring the preparations with hot marinade and tighten the lids. Turn over until cool.

Let's look at eggplant for the winter the best recipes from housewives. Today, many housewives have their favorite homemade eggplant recipes. Eggplants canned for the winter are cooked: fried, salted, pickled, pickled, caviar and salads with tomatoes, garlic, peppers, carrots and other vegetables are made from them.

Numerous complex and simple eggplant recipes are very popular among housewives who love and know how to make preparations for the winter easily and simply. Everyone, both with and without experience, who wants to pamper themselves and loved ones with delicious eggplant dishes in the winter - we can preserve together!

Eggplants like mushrooms for the winter - cooking recipes

Eggplant like mushrooms in oil for the winter

In this version, the eggplants will be fried in oil, and not boiled. Thanks to this heat treatment, they better absorb the taste and smell of garlic and onions. And as a result, eggplants are like mushrooms in oil for the winter, the recipe for which awaits you further, both in appearance and in taste, will very much resemble pickled forest mushrooms.

Ingredients:

Onion - 1-2 pcs.;
Eggplant - 2.5 kg;
Bay leaf - 1 pc.;
Pepper in a pot - 6 pcs.;
Salt - 1.5 tablespoons;
Vegetable oil - 3 tablespoons;
Vinegar - 1/4 cup;
Garlic - 2-3 pieces;
Water.

On a note! In order not to overcook the eggplants, cook them in small portions, spreading them in a thin layer on the pan!

Cooking method:

Wash the eggplant and remove the skin. Then we cut each fruit into thin strips resembling the legs of mushrooms. Salt and leave for a few hours so that the eggplants release juice;
We cut the onion into thin half rings, and cut the garlic in half;
Squeeze eggplant from juice. Pour oil into a frying pan and heat well. Lightly fry vegetables in oil until light golden;
Let the cooked eggplants cool completely and arrange them in jars as follows: the first layer of eggplant, then the second layer of onions and garlic, after again the eggplant layer, etc .;
Cook the marinade: boil water with salt, pepper and bay leaf. Add vinegar and pour into jars;
We put the blanks in a pot of water and sterilize for about 15 minutes. Bon appetit!

Eggplants are also beautifully called "blue vegetables" for their, of course, pleasant and unusual appearance, color. In addition, you probably noticed that if cut eggplants lie in the air for a long time, then their white inside turns blue. This is due to the contact of certain components with air. Eggplants for the winter the best cooking recipes in completely different variations are offered to housewives in a separate thematic section.

Eggplants are so firmly established in our kitchen that we lovingly call them blue ones and cook delicious dishes from them all year round. You can cook various snacks from blue ones, you can serve it as a hot dish, or you can prepare eggplants for the winter, you will find the best recipes on our World of Answers website.

Eggplant like mushrooms with garlic and pepper for the winter

Eggplant for mushrooms can also be made in the form of a spicy pickled snack for the winter. To do this, a lot of garlic and hot peppers are added to the recipe. Our next step-by-step recipe will tell you how to cook such spicy fragrant eggplants for mushrooms with garlic and pepper for the winter.

Ingredients:

Garlic - 2 heads;
Peppercorns - to taste;
Eggplant - 2 kg.;
Apple cider vinegar - 300 ml;
Vegetable oil - 150 ml;
Hot pepper - 2 pcs.;
Salt - 150 g;
Water.

On a note! Do not ignore the “salt bath”: it relieves eggplants of bitterness and makes them absorb less oil during the frying process!

Cooking method:

Wash the eggplant thoroughly and cut into fairly thick circles. Then we cut each circle into 4 parts. We spread the blanks in a deep bowl and fall asleep with 3 tablespoons of salt, mix and leave for 40–45 minutes;
Pour the remaining salt into the water and bring to a boil. Then pour in the vinegar and again wait until the brine boils;
Add eggplant and boil in boiling brine for 5–7 minutes;
We take out the vegetables and let the excess liquid drain, throwing them into a colander;
Pour oil into a saucepan and add our eggplants. Fry over high heat literally 3-4 minutes;
Then add chopped garlic and pepper, mix well and keep on fire for no more than a minute;
Hot blanks are laid out in jars and closed with tight nylon lids. Turn over and wrap in a warm blanket. In this form, let the banks cool completely and send them to the pantry until winter. Enjoy your meal!

There are simply a huge number of eggplant recipes for the winter. Today we want to offer you the best, time-tested and experienced blanks. We hope that from all the variety you will be able to choose the one you like the most.

Eggplants are useful for their microelements and vitamins, and they are not only possible, but also recommended to be harvested for the winter. Eggplant for the winter the best recipes for cooking "Teschin's tongue" is perhaps the most popular salad option.

Eggplant blanks for the winter - the best recipes

We know that eggplant, in any form and method of preparation, is ideally combined with garlic. In this type of seaming garlic, you need to use a lot, because the name "mother-in-law's tongue" obliges this seaming option to be sharp. For spiciness, someone, in addition to garlic, adds grated horseradish root, hot pepper even with grains to the jars!

Here you already need to understand how much you and your family members are really lovers of spicy dishes. In addition to traditional caviar and everyone's favorite "mother-in-law's tongue" from eggplant, you can cook a lot of various delicious dishes for the winter, which will become a moderately useful substitute for fresh vegetables on the table of every housewife. There are recipes that do not require complex preparation of products for cooking.

Eggplant salad for the winter

You will not need special culinary skills to prepare this most delicious winter salad. As a result, you get such a delicious dish that you will be ready to eat it at least every day. Such a dish is being prepared from the available ingredients and remember that eggplant for the winter -
The best recipes are now always at your fingertips.

Ingredients:

Tomatoes - 1.5 kg .;
Hot pepper - 1 pc.;
Eggplant - 1.5 kg;
Sweet pepper (salad) - 800 g;
Carrots - 500 g;
Lean oil - 200 g;
Garlic - 3 heads;
Salt - 1 tablespoon;
Sugar - 250 g;
Vinegar - 130 g.

Cooking method:

First, we will prepare the eggplant. To do this is simple, first remove the stalk with a sharp knife and peel the skin. This is very easy to do with a potato peeler. Then we cut the little blue ones into large cubes, put them in a deep bowl and sprinkle with table salt. The salt will help draw out the bitterness from the eggplant;
Next, let's prepare the rest of the vegetables. Carrots must first be thoroughly washed from the soil, peeled and rubbed on a coarse grater;
With a sweet pepper washed under running water with a sharp knife, we need to cut the stalks along with the seeds. Then, chop the pepper into large cubes;
Next, the tomatoes need to be washed and chopped. If you picked large, fleshy tomatoes for harvesting, then it is better to cut them into four parts. Cut smaller tomatoes in half or leave whole. Then, from the tomatoes you need to make tomato juice using a meat grinder;
After that, we drain the released bitter liquid from the eggplant;
Add carrots, lettuce pepper, tomato juice, salt, granulated sugar and sunflower oil to the eggplant container;
Thoroughly mix all the ingredients of the assortment and put on fire. When the tomato juice boils, make a low fire and simmer the vegetables in tomato juice for half an hour, stirring occasionally;
It remains for us to prepare garlic and hot peppers. Peel the garlic. In hot peppers, be sure to remove the stalk and take out the seeds, as it will be too hot with seeds. Then, we grind pepper and garlic in any way convenient for you;
Ten minutes before the end of the stewing of vegetables in the tomato, add chopped pepper and garlic, bring the workpiece to a boil again and reduce the heat;
Five minutes before the end of the preparation of the assortment, add vinegar to the pan and stir;
Pour the ready-made salad of eggplant with peppers and tomatoes with carrots hot into sterilized jars and cork with lids, eggplant for the winter, the best recipes helped you prepare a delicious dish. Enjoy your meal!

Fragrant eggplant snacks, perhaps, are loved by everyone, but not all housewives know how to cook them correctly. For those who have not yet found their eggplant recipe for the winter, you can cook a dish like a classic sauté with zucchini. Eggplants for the winter the best cooking recipes without sterilization are considered the simplest.

The bottom line here is that the jars in which the salad or appetizer has already been laid out will not additionally need to be kept in a water bath. But, this does not mean that you can just take any jar and throw a seam into it. Pre-cans will still need to be washed with soda, then rinsed under cold water and sterilized 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.

Spicy eggplant salads are a great way to diversify the winter table. Salad can be used as an independent snack, and as an addition to pasta, potatoes or meat. Eggplant salad "Cobra" for the winter has a spicy taste and will definitely appeal to those who love spicy spicy snacks.

Manjo, or as this dish is also called - eggplant manja - a delicacy of Bulgarian cuisine, which has long been loved by many housewives. In fact, eggplant manjo for the winter is a canned vegetable mixture that will be an excellent dish for the winter table and complement meat and fish treats.

Eggplant in Korean for the winter

You can experiment endlessly with the Korean Eggplant for the Winter recipe! Since its composition can be changed without compromising the taste of the final product. But this in no way applies to the process of preparing the marinade, because the safety of vegetables in the winter depends on it. Eggplants come out in Korean amazing!

Korean-style eggplant for the winter - the most delicious recipe

It is such an appetizer that is needed in the winter, when there are so few fragrant fresh vegetables on the table! Eggplant preparation will be an appropriate addition to the main dishes; and also it can be safely included in the festive menu.

In addition, it is certainly worth mentioning that this dish is healthy, storing useful substances and vitamins, so eggplant for the winter the best recipes will help you in any situation. Plus to all the advantages - it is simply prepared and perfectly absorbed by the body, as it does not contain fat and has a minimum of calories.

Video "Korean-style eggplant for the winter"

Traditionally, Korean-style salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplant, it comes down to pre-cooking, baking in the oven, or roasting.

Thanks to these procedures, the bitterness inherent in these vegetables is removed from them. And cooking, after which less oil is added to the dish, also lowers the number of calories in the finished snack. Corking a Korean salad recipe involves sterilizing glass containers. The vegetables themselves, in order to avoid digestion, are cut into half rings or straws.

Eggplants after pre-treatment should in no case be raw, but remain moderately hard. The rest of the ingredients are laid in the recipe "Marinated Eggplant" at the discretion of the cook.

Ingredients:

Bulgarian pepper - 130 g;
Hot peppers - 0.5 pcs.;
Coriander beans - 1 tbsp;
Eggplant - 500 g;
Onion - 120 g;
Sunflower oil - 3 tablespoons;
Carrots - 120 g;
Garlic - 1 large head;
Ground red pepper - 0.5 tsp;
Salt - 1 tsp + 1 tbsp. to remove bitterness from eggplant;
Black peppercorns - 1 tsp;
Sugar - 1.5 tablespoons;
Vinegar 9% - 2 tablespoons

Cooking method:

We cut the eggplant in half, then slices about 2 cm thick and cut these slices into 4-5 strips. Cut very thinly, we do not recommend “noodles”, the pulp can boil;
We boil water, salt it steeply so that it tastes salty, but not bitter. Dip the eggplant slices into boiling water. With a low boil, cook for three minutes until the color of the pulp turns greenish-olive;
Drain the water, throw the boiled slices into a colander, leave to drain. It is not necessary to squeeze or mix;
Cutting the rest of the vegetables, with the exception of carrots, is done by hand, with a sharp knife. We cut the onion with feathers according to the height of the bulb or the usual half rings. For chopping carrots, we use a Korean grater or cut with a knife if there is nothing else;
Sweet pepper cut into quarters, cut into strips. Chop the garlic as finely as possible or push through the garlic. Hot peppers are best handled with culinary gloves or try not to touch the seeds and white partitions with your hands. Freeing the pod from the seeds, cut the pulp into small pieces;
We are preparing a fragrant fill-marinade for eggplant in Korean. Peas of pepper and coriander are sent to a mortar, grind. Mix with red ground pepper, pour sunflower oil and add garlic with hot pepper, salt and sugar. We add vinegar. Stir to dissolve sugar and salt crystals faster;
We place vegetables and boiled eggplants in a deep bowl, pour the prepared marinade there;
Mix with a spoon or spatula (if a large portion, then with your hands), distribute the spices evenly. Cover with a lid, leave to marinate for 4-5 hours or put in the refrigerator overnight;
In a few hours, the Korean-style eggplant salad will be saturated with marinade, and one can say it will be ready. In any case, you should definitely try it - all of a sudden, some components in the marinade are not enough for your taste, it's not too late to add. We take jars for laying out Korean-style marinated eggplants of a small volume, 0.5 liters each. Wash with soda, sterilize, boil the lids. We spread the salad in prepared containers, laying it tightly and pouring the marinade;
In a deep saucepan we place a towel or a dense cloth folded in several layers. We put cans on it, cover with lids, but do not twist them. Pour in so much water that it reaches 2/3 of the height of the jar, almost to the “shoulders”. From the beginning of boiling water, sterilize for 20-25 minutes;
We take out the jars one at a time and immediately twist the lids. We wrap it in newspapers, hide it in a blanket or wrap it in a blanket;
For storage, we put eggplants in Korean for the winter in the pantry or in lockers. I think that you can try in a few days, although as long as there are fresh vegetables, it is better to make a small portion, and let the seamings wait for their time. Enjoy your meal!

Eggplants for the winter the best cooking recipes with photos help to better understand exactly how 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 composition of the ingredients and start creating their own culinary masterpieces for the winter.

Although, step-by-step photographs greatly facilitate the work process for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation. And you can also make eggplant for the winter the best cooking recipes like mushrooms.

Eggplant for the winter
cooking recipes

If you try to correctly combine seasonings and additional greens, 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 the children's diet only from 7-8 years old.

Georgian eggplant for the winter

We would like to offer you to prepare for the winter spicy, very tasty, Georgian-style eggplants with an incredible aroma. Preparing is quite simple, and the result is excellent. We advise! From this amount of products you get 2 half-liter jars of eggplant.

Ingredients:

Sweet bell pepper - 400 g;
Garlic - 1 head;
Eggplant - 1 kg.;
Hot pepper - 1 pc.;
Vegetable oil - 100 g;
Vinegar 9% - 100 ml;
Sugar - 1-2 tablespoons;
Salt - to taste.

Georgian eggplant for the winter - the best recipes

Cooking method:

Wash the eggplant, remove the tails and cut into medium cubes. Salt well and leave for 2 hours;
Twist sweet bell pepper, garlic and hot pepper in a meat grinder. Pour in vinegar, mix;
Squeeze the eggplant and fry in vegetable oil for 15-20 minutes until slightly golden brown. Pour the mixture of pepper and garlic into a deep saucepan, bring to a boil, boil for 5 minutes. Add fried eggplant;
Salt to taste, add sugar, mix and boil for 10 minutes, stirring constantly. Arrange eggplant in sterilized, dry jars;
Cover with lids and roll up immediately. Ready-made delicious eggplants in Georgian, cooked for the winter, wrap in a warm blanket until completely cooled. Enjoy your meal!

Video "Georgian eggplant for the winter"

Many housewives prepare various vegetable salads for the winter. One of the most successful combinations is the combination of eggplant with tomatoes. Such delicious mouth-watering preparations as stuffed eggplants can be rolled up for the winter in jars - it is convenient to store them this way, and they will certainly be an excellent addition to the winter table.

Thanks to the variety of toppings, you can prepare an unusual appetizer that can be used both as an independent dish and as an addition to meat or side dishes - all these are eggplants for the winter, the best cooking recipes.

Eggplant stuffed with carrots is one of the famous and popular recipes. Previously, you could see Ankle Bens tomato sauce on store shelves, but resourceful housewives figured out how to prepare a similar dressing for the winter at home.

Ankle Bens eggplant salad for the winter is not a simple sauce. It can be used not only as an addition to spaghetti or other side dishes, but also as an independent winter dish. The nice thing is that this recipe is quick and economical.

Such a preparation as Korean-style eggplant for the winter is distinguished by a wonderful taste and combination of products. The main features of this exotic cuisine are based on the spicy marinade and the predominance of spicy notes, but the processing of the eggplant itself is significantly different from the use of other vegetables in Korean dishes.

If in most dishes raw vegetables are poured with marinade, then preliminary preparation is required here. It's all about the bitterness of eggplant, which can spoil the taste of the dish if it is not removed in advance. To do this, eggplants are first soaked in water, and then fried, boiled or baked.

Eggplant is a vegetable that pairs fantastically with tomatoes, hot spices, and garlic. Therefore, it is not at all surprising that such a recipe as eggplant for the winter in adjika has found many fans.

Today, there are a huge number of interpretations of the recipe, sometimes quite unexpected, but the main thing remains unchanged - the taste of spicy eggplants in a hot tomato sauce. You can use them as an appetizer or as an amazing dip for a variety of dishes.

Video "Eggplant for the winter the best recipes"

For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty on its own, but in combination with others of its kind, it reveals its taste even more.

Therefore, it is actively prepared in season, just to eat, and also twisted into jars and put them in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window, and the thermometer barely copes with its load.

Today, the article contains the best recipes from different categories of salads. There are both marinated and stuffed twist methods, as well as various tasty options using various vegetables, spicy and not spicy. Somewhere jars need to be sterilized and vinegar added to salads, but somewhere you don’t need to do either.

And this is not a whim of the hostess, it's just a way of cooking. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional protection means are used there for better preservation.

And now I propose to move on to the recipes.

Maybe it's certainly a bold statement - to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most common, but what happens in the end is eaten instantly.

Another reason is the relative ease of preparation. Cut everything, put it in a pan and cook. No need to sterilize, this is another plus. The salad keeps well all season... that's also a plus, and you can't argue with that.

It is easy to remember the amount of ingredients you need. This salad came to me under the name "Desyuliki", and all because there are only 10 pieces in it. If you want to do 5, just divide the number by two.

We will need (for about 8 half-liter jars):

eggplant - 10 pieces
bell pepper - 10 pieces
onion - 10 pieces
tomatoes - 10 pcs (or 2 liters of tomato)
salt - 4 tbsp. spoons
sugar - 0.5 cups
vegetable oil - 0.5 cups (maybe a little less)
vinegar 9% - 0.5 cups

Cooking:

1. Cut the eggplant lengthwise into 4 pieces, then cut each of them into small sticks. Choose not very large fruits, they do not yet have a rough skin, and they are not bitter.

You can, of course, take more mature specimens and peel them, but I prefer to cook with it. In this form, the salad is not only tastier, but also beautiful. In addition, the skin maintains the integrity of the piece and does not allow it to fall apart.

It is also important that with the use of small fruits, the proportion is maintained, where all vegetables by weight or size have approximately the same indicators.

2. When this recipe fell into my hands, it indicated that the chopped sticks should be poured for 20 minutes to rid them of bitterness. Then drain the water, and squeeze the pieces lightly.

To be honest, I skip this procedure. But I'm telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.

In general, I heard that hybrid varieties are now mainly grown, which do not bitter on their own.

3. Peel the bell pepper from the seeds and cut into not very large, but not small strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely rings or half rings. Again, this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is a second solution at this stage - to cook a tomato. By the way, I like it better. Vegetables in this version are more juicy. Tomato in this case is just tomatoes twisted through a meat grinder, in the amount of two liters.

Therefore, here I also leave the decision of the issue to your discretion.

6. We will need a large pot, or cauldron. We send all the vegetables to the dishes. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in a salad. They can be pleased, it can be added a little less. Although I always add as much as the recipe calls for. In the end, the salad is not fat at all.

There is a way out here. At first, pour not the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether to add more.

7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, then you can immediately put the contents on fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20-30 minutes so that they let the juice flow. Before this, everything must be mixed gently.

8. In both cases, after putting the pan on the fire, you must wait until the contents boil and gurgle. Then you need to time yourself.

Cook with stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.

And since we don’t do this, I always twist it with lids using a typewriter. I have no experience with screw caps in this recipe.

I think that the machine is more reliable.

10. After the jars are spun, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.

Then turn over again and put in a cool place where they will be stored.

This salad is just a lifesaver. It can be put on the festive table for guests, and served instead of a side dish for meat or fish. Or even put on bread, and eat like a big and thick sandwich. Delicious so that just words can not describe it.

I'll try though.

The combination of all vegetables is just wonderful, the tomato is slightly sweet with a slight sourness. He nourished all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which is always welcome both old and young.

Eggplant in tomato with red hot pepper and garlic

This is another recipe in which the salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can cope with it without much difficulty.

We will need:

eggplant - 1 kg
tomatoes - 1.5 kg
hot pepper - 0.5 - 1 pc.
garlic - 1 head
sugar - 100 gr
salt - 1 tbsp. a spoon
vegetable oil - 100 ml
vinegar 9% - 75 ml

Cooking:

1. Twist tomatoes, hot hot peppers and garlic through a meat grinder.

Try to get meaty tomatoes, which, when twisted, give little juice, then the snack will turn out to be thicker.

Add hot pepper according to your taste preferences. You can first introduce only half into the tomato. After the mixture boils for 5 minutes, try. If it seems that is not enough, then you can add more.

In addition, the bitterness of pepper is different, it depends on its variety. Also remove the seeds from the pod, they are the ones that give the main sharpness.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and the excess liquid evaporated.

3. In the meantime, coarsely chop the little blue ones. If they are not very large, then you can cut them into only 4 parts, if larger, then into 6 or 8. But try not to make the fruits especially large. These may have a rough skin, and the vegetables themselves may be slightly bitter.

4. Send them to the tomato and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As it boils, open and cook already in this state. Don't forget to stir while moving the pieces so they cook evenly.

5. For full readiness, it will take 25-30 minutes. By this time, they will be slightly limp, but be careful not to overcook. Otherwise, caviar may be the end result.

6. In the meantime, wash and sterilize jars in one of the known ways, boil lids for 10 minutes. We will need four 750 gram jars.

7. 5 minutes before readiness, pour in the vinegar and mix well so that it disperses evenly.

8. Arrange the salad in still hot jars, and cover with hot lids. Twist tightly and turn over, putting in a warm place, covering with a blanket.

Wait until the preservation has completely cooled down. Then put away in a cool place.

If any of the jars is not full, then you can store it in the refrigerator and eat as you like.

Here is such a simple recipe. Cook and eat healthy!

Korean-style spicy eggplant - the most delicious preparation for the winter

This is a very tasty option, from which all men are crazy. They eat this preparation with pleasure, as an appetizer at least for lunch, at least for dinner.

Here you can vary the degree of sharpness. I usually make a few jars of spicy snacks, just for men, and a few jars of just spicy, which all the guests at the festive table eat with pleasure.

Today, only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe something will appeal to you more.

The calculation of the ingredients is given for 4 half-liter jars.

We will need:

eggplant - 1 kg (about 5 - 6 pieces)
Bulgarian pepper - 300 gr (2 - 3 pcs)
carrots - 300 gr
onion - 100 gr (1 - 2 pcs)
garlic - 5 - 6 cloves
red hot pepper - 0.5 - 1 pc (or to taste)
salt - 2 tbsp. spoons (or to taste)

For marinade:

vegetable oil - 80 ml
vinegar 9% - 50 ml
granulated sugar - 1 tbsp. a spoon
salt - 1 teaspoon
ground black pepper - 0.5 tsp
red hot pepper - 0.5 tsp
ground coriander - 1 teaspoon
turmeric - 1 teaspoon

Cooking:

1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Put in it red hot pepper, turmeric and half of the prepared coriander.

Mix immediately and hold on fire for no more than 5 seconds so that the spices do not burn out.

This will bring out all the spices. Immediately remove the pan from the heat, and leave the spices in it so that they give all their tastes and aromas to the oil.

2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.

Mix the dry ingredients and add the second part of the oil and vinegar to them. Let it brew until the hot oil with spices has cooled.

Then we mix both components, and give them the opportunity to stand for 30 to 60 minutes.

3. In the meantime, the marinade is infused, let's prepare the vegetables. Immediately put water on the fire to heat up. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 spoons without a slide.

4. Cut the little blue ones into medium sticks with a side of 2.5 - 3 cm. When the water boils, send them all immediately to the pan. Cover it with a lid.

After the water boils again, cook for 10 minutes while stirring.

You do not need to let the water boil too much, otherwise the vegetables will lose their shape, and the appetizer will lose its appearance.

5. After the allotted time, throw the pieces into a colander and let all the water drain.

6. While cooking the blue ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on such a grater quite quickly and simply.

7. Peel and cut the bell pepper into thin strips.

It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add a bright color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Put all the vegetables in a common basin, or a large saucepan.

Add crushed red pepper to it. Note that this treacherous pod can have varying degrees of bitterness. Therefore, it is better to add it to your liking.

11. Add the marinade to the chopped and chopped vegetables. And mix.

This must be done very carefully so that the vegetables retain their integrity.

12. Now we have two hours to rest or do other things. That is how long the appetizer will infuse. Every 30 - 40 minutes, it must be gently mixed so that all the ingredients are equally well marinated.

13. At this time, you can wash and sterilize the lids and jars.

14. And after a while, fill them with a ready-made snack. The same amount of marinade should fall into each of the jars. Do not fill the entire jar at once, fill it halfway, then lightly press with a spoon to release air bubbles. If they remain deep, then stick a knife along the edge of the wall and release them.

Then you can fill the containers with a snack to the top. Leave a space on top, about 1 cm, for the juice that will appear during sterilization.

15. As you already understood, we will sterilize the preservation. To do this, we will need a large saucepan and a piece of cheesecloth, which we will place on the bottom of the saucepan. Then put jars in it and pour hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring the water in the pan to a boil, sterilize the jars in time, in accordance with their volume.

half liter jars - 30 minutes
650 grams - 45 minutes
liter - 1 hour

17. Then twist with a seaming machine and put in heat, turning the cans over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preservation in a dark, cool place.

In winter, open the blank and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an unusually delicious snack that leaves no one indifferent. Its peculiarity is that eggplants are pickled here, and this dish is prepared without vinegar.

The blue ones are simply boiled in salted water, and poured with brine.

It is prepared and easy to eat. And you can prepare such an appetizer for the winter. At the same time, it will need to be stored in the refrigerator, but not more than three months.

We will need:

eggplant - 2 kg
carrots - 4 pcs
garlic - 10 cloves
parsley - a bunch (large)
ground black pepper - 2 teaspoons

For brine:

water - 1 liter
salt - 2 tbsp. spoons

Cooking:

1. Cut off the stem and tip of the vegetable on the other side, and make a deep longitudinal incision.

You should get a pocket, where the cut is only on one side, where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently flow into the brine.

2. Put a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 g of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook a little longer, but not more than 7 minutes.

By themselves, they are light, so they will constantly float to the surface, and if they are not dipped into water and not turned over, then only the lower part will boil, and the upper one will remain rigid. This will not allow you to subsequently get a snack of the desired degree of softness and taste.

3. Chop parsley and garlic. Put them in a bowl.

4. Grate carrots on a coarse grater. You can use a regular grater for this, or you can use a special grater that is used to make Korean salads.

Put it in a bowl with already prepared ingredients, add pepper and mix. Let stand for a while so that the carrots release juice.

4. In the meantime, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the pulp in the middle will become quite soft.

5. Gently pushing the two halves apart, fill the inside with stuffing. Try to put it as much as possible so that it tastes better. It's okay if the filling comes out a little.

Put stuffed vegetables in a deep saucepan. If they are quite small in size, then you can put them simply in a three-liter jar.

You can lay them on a barrel, or with a cut side up, so that the brine soaks both the vegetables themselves and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can pour a snack. It should completely cover the prepared components.

Considering that the brine will cool down for a long time, it is possible to boil it at the very beginning of the whole process.

7. Press down on top of the appetizer with a suitable plate, which will be used as oppression. Leave for 24 hours at room temperature to ferment.

Then refrigerate for 2-3 days. And after that you can eat, laying out one at a time, or two at a time, and cutting them into pieces. This is a very tasty snack. Having prepared it once, then you will cook it every year.

You can store pickled eggplant in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they "gain strength."

We start preparing such an appetizer as soon as eggplants start to be sold. We cook it all summer, keep it in the refrigerator and eat it when you want. And already from the last vegetables we make an appetizer for the winter. Of course, it does not stand for three months with us, at best it lasts for a month.

You can do more, but there is sorely not enough space in the refrigerator during the harvesting season.

Video on how to ferment salted stuffed eggplants in jars

This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any difficulty.

Having tried to cook it only once, then you will cook it every year, and even more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can cook delicious preparations and treat them to their friends and relatives.

If you haven't subscribed to our channel yet, please subscribe. We have a lot of interesting things!!!

Snack for the winter: little blue ones in bell pepper marinade

There are various marinades for your favorite vegetables. You can cook them quite simply, or you can conjure them in the kitchen for a little longer, and as a result you get a very tasty dish that can be stored for the winter.

I already have relatively simple recipes for pickled blue ones on my blog that taste like mushrooms. If you want to cook these, then there are several recipes. And today the recipe is somewhat different, which is called with a twist.

Exit snacks three 750 gram jars.

We will need:

eggplant - 2 kg
bell pepper - 800 gr
hot chili pepper - 1/3 pod
garlic - 5 - 7 cloves
sugar - 100 gr
salt - 2 - 3 teaspoons
vinegar 9% - 80 ml
frying oil

Cooking:

1. Wash and dry blue ones. Cut into fairly large pieces. In fact, there are two ways of cutting, either in circles or in long thick sticks. I suggest in this case to use the second method of slicing.

But be sure to cut quite large. In this case, the appearance will be advantageous. All pieces will remain intact, and nothing will boil.

2. Put them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to pour 2 teaspoons.

You can mix everything together with your hands, or you can just shake the bowl vigorously several times, as if tossing the vegetables up. Thus, the salt will evenly disperse.

Leave to infuse for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release the juice, which we will later drain.

Someone believes that it is necessary to withstand blue ones in salt in order to remove bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this as well. So vegetables will take in less oil! Which is also important.

3. While our main vegetable will start juice, prepare the marinade. We will cook it on the basis of bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I first made a filling of pepper, and even with hot pepper, then all my preference was given to just such options.

This fill is thicker and more saturated in terms of taste, and personally it bribes me when you need to make a choice. Pepper use a bright red color, the color in this case plays a role.

And so the fruits are cleaned of seeds and cut into convenient pieces that will need to be passed through a meat grinder.

4. Also clean the hot pepper from the seeds, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very sharp.

And prepare the garlic. It also gives an approximate number of cloves, if you like this component in salads and snacks, then you can add a little.

5. Twist the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.

7. In the meantime, fry our blue ones. Do not forget that you first need to drain the resulting juice from them and squeeze lightly.

8. We will fry in a frying pan in hot oil. You need to pour it little by little, and in case of shortage, top it up directly into the pan.

You will have to fry in several batches, since we have quite a lot of sticks. Our task is to achieve an even golden color, approximately the same as in the photo.

Put the already fried pieces on a plate so that the excess oil is glass.

9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, laying them quite tightly. Should be enough for about three jars.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize for 20 minutes. But if I have half a liter jars, then I spend time on sterilization, just 15 minutes.

Lids can be used in this case, and screw and twist.

11. Prepare a pot of hot water, but mind you, not boiling water! Line the bottom with a rag and put jars in it. The poured water should reach the shoulders of each of them.

Just close the lid, you can make one small turn if it is screwed.

12. After boiling, sterilize for the required amount of time, then take out each of the cans in turn and twist tightly.

13. Banks turn over and cover with something warm. Leave in this position until they are completely cool. Then you can store them in a dark, cool place.

Such an appetizer, or salad, as you like to call this dish, can be either prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten literally in two meals.

And this is how the appetizer will look like if the blue ones are cut into circles.

If you have never cooked like this before, then try to make a half portion for a start, try it, you will definitely want to repeat it.

Video on how to cook eggplant in Armenian (Georgian) - Ajapsandali salad

Ajapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.

And now the recipe has spread, and according to it they prepare a dish in our country. There are various variations of its execution and we will consider one of them, in which the basis is given.

In addition, our topic today is preparations for the winter, and this recipe will just allow us to prepare an appetizer for this particular period of time.

In this case, we fried the vegetables, or you can pre-bake them from

The dish is very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can really become a real delicacy. Remember how in the movie "Ivan Vasilyevich Changes Profession" ?! Black and red caviar was in abundance, but our delicacy was only one spoonful ...

And you can cook it this way. I know several ways to cook it, but two main ones differ: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I prefer the second option. In this case, all the pieces turn out to be whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I would like to bring to your attention.

We will need:

eggplant - 2 kg
zucchini - 1 kg
onion - 1 kg
Bulgarian pepper - 1 kg
carrots - 500 gr
tomato paste - 3 tbsp. spoons
parsley - 1 bunch
salt - 2 teaspoons
sugar - 4 teaspoons
vegetable oil for frying

Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. You can also use fresh tomatoes instead of tomato paste. In this version, take them one kilogram.

Cooking:

1. I will not show cutting vegetables in the photo, it is all standard. Eggplant, zucchini and bell pepper cut into cubes, onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large bowl for frying and stewing and fry the onion in it first. When it becomes translucent add carrots. Steam until it is also soft.

You can pre-fry the vegetables in a pan, and only then put them in a large cooking basin.

And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out to be brighter and more appetizing.

3. Fry eggplant and zucchini separately in different pans in a small amount of oil until golden brown, they should also become softer.

4. Add both to a common pan or basin, depending on what you are cooking in.

5. Immediately add salt and sugar. First, use the amount given in the recipe. Then, when the vegetables give juice, you can try the liquid part and adjust the taste if necessary.

Salt may and will be needed, in the main recipe it is given a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it chubby, with a slide, spoons. And only now you can mix everything gently.

7. After the mixture boils, you need to detect 30 minutes. This is how long our vegetables will be stewed over low heat. A strong boil should not be allowed, but a slight gurgle is welcome.

Be sure to check if there is enough salt. For lovers of more salty food, it can be added. Also, if you want to get caviar sharper, you can add black ground pepper 10 minutes before the end of cooking.

8. Arrange the finished caviar in sterilized jars and immediately tighten the lids boiled in boiling water. You don't need to sterilize it. Everything was fried and boiled enough, so extra heat treatment, and especially vinegar, is not required.

It turns out very tasty caviar, I advise you to cook!

Video on how to cook delicious eggplant caviar "Lick your fingers"

And here is another recipe for cooking eggplant caviar. She actually turns out "lick your fingers." Its difference from the previous one is that that all vegetables are pre-fried in a pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe and I have been cooking it for 30 years.

Such caviar can be perceived both as an appetizer and as a salad. It is served on the festive table, and eaten just for breakfast. Spread it on bread, you can get a delicious sandwich. And drinking it with hot tea, you can feel a real taste pleasure!

So cook it and eat to your health!

Baked blue ones for freezer storage

If you like dishes from fresh blue ones, then this method of harvesting for the winter will definitely interest you. It is so simple that I will not paint it in the same detail as the previous options.

Any number of vegetables cut into medium cubes and put on a greased baking sheet.
Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2-3 times.
Remove from oven and allow to cool completely.
Arrange in packages, approximately 400 - 500 grams each.
Remove to freezer for storage.

And it's all! In winter, taking out a bag, you can always cook your favorite dish, and your favorite vegetable will be as fresh.

There is another way in which whole vegetables are baked in the oven, or oven. Then they are cooled and the skin is peeled from them. After that, they should be cooled and squeezed thoroughly, you can briefly install a small oppression on them for this.

Then transfer to a bag and put in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not realistic to collect all of them in one article. But here are collected, although a few, but very interesting options, in my opinion - the best.

Those who cook according to them invariably keep them in their recipes, and next year at least a few jars, but they are prepared again.

Therefore, I hope that you will also like these cooking methods and stay in your home for a long time.

And in conclusion, I want to wish you a great harvesting season. Let everything you cook be perfectly stored and make your family happy at winter lunches and dinners. And it won’t be otherwise, because in each of the jars there will be not only vegetables, but also a particle of a sunny warm summer!

Enjoy your meal!

The most delicious eggplant for the winter - cooking recipes.

Eggplant in garlic sauce for the winter.

In winter, eggplants in garlic sauce will serve as an excellent prevention of colds and, in general, to strengthen the immune system. Garlic contains phytoncides that kill bacteria and help the body resist viral attacks, and in combination with eggplant, this “medicine” also becomes very tasty.

To cook eggplant in garlic sauce for the winter, you will need:

eggplant
garlic
salt
vinegar
vegetable oil
boiled cold water

How to cook eggplant in garlic sauce for the winter:

1. Gently wash the eggplants, because we will fry them without removing the skin from them.

2. Cut the eggplant into circles about 1 centimeter thick.

3. Fry eggplant slices in a pan.

Salting eggplant before frying is not necessary!

Salt will be in the sauce, it will soak each piece later. You can use any vegetable oil for frying. Eggplant absorbs a lot of oil during frying. For one kilogram of vegetables, at least 150 ml of oil will be required. Fry eggplant on both sides over medium heat until golden brown.

4. While the eggplant is roasting, prepare the garlic sauce. To prepare the sauce for 1 kg of eggplant, take one large head of garlic, 1 tbsp. salt, 1 tbsp. a spoonful of vinegar and 1 tbsp. vegetable oil, 100 ml of cold boiled water.

5. We clean the garlic, disassemble it into cloves.

6. We press each clove well or pass it through the garlic.

7. Add salt, oil, vinegar and water to chopped or crushed garlic, knead thoroughly. Garlic sauce is ready.

8. Now, in the prepared sterilized jar, we will put the eggplant circles, first dipping each of the circles in the sauce.

9. We fold the circles very tightly to the very neck of the jar.

10. Pour a little sauce on top.

11. Close the jar with a lid and set to sterilize min. at 10-15.

12. After that, immediately roll up.

Eggplants in garlic sauce for the winter are ready!

Enjoy your meal!

Eggplant salad for the winter.

Eggplants are delicious in summer, but how good they are in winter! For the winter, eggplants are dried, salted in stuffed barrels, rolled into marinated jars, they make delicious caviar and the same salads.

In order to close the eggplant salad for the winter, you will need:

Eggplant - 1 kg
vegetable oil - 100 g
apple (or grape) vinegar 5% - 150 g
garlic - 4 cloves
hot pepper - 1 pod
water - 1 liter
salt - here's the rub. Salt varies in salinity. Therefore, first add 60 g per liter of water, then try and add more to your taste. Should be a pleasant salinity. And who, if not you, know what you like?
+ a little more salt for soaking

How to cook eggplant salad for the winter:

1. Of course, try to buy young, not very bitter, with a small amount of eggplant seeds. Wash them, cut off the stalks, cut into neat, not too small cubes. Place these cubes in a bowl, sprinkle with 2 tablespoons of salt and cover with water. The bitterness will go away, and the water will soak into the eggplants and prevent them from absorbing the oil. And then they will reach the oil - you can’t stop. Keep eggplant in salt water for about an hour.

2. Boil water with salt in a saucepan. Pour in the vinegar and bring to a boil again. Pour eggplant cubes and cook them for 3-4 minutes. Place the eggplant in a colander.

3. When the water drains - put the eggplant in a pan with boiling oil. Fry, stirring for 3 minutes. and add chopped garlic and hot pepper.

4. Roll up with tin lids. Although, it will be nice to stand under tight plastic ones. Yes, no brine is needed. The eggplants themselves will let the brine in. Here, divide the oil into jars. You should get 2 half liter jars. And you don't need to sterilize. Turned the lid down and under the old blanket.

Enjoy your meal!

Eggplants in spicy sauce for the winter.

Toward the end of summer, such a type of preparation as eggplant for the winter becomes very relevant. It is in August that this vegetable begins to massively ripen in the beds of colorful vegetable gardens and become cheaper, but the hostesses do not lose the moment and stock up on delicious preservation, which is not only tasty and healthy, but also does not require much effort to prepare.

Today I will share with you a wonderful eggplant recipe in spicy sauce for the winter. This savory appetizer will perfectly complement the taste of many meat or fish dishes, as well as various side dishes.

To cook eggplant in a spicy sauce for the winter, you will need:

Eggplant - 3 kg
Bulgarian pepper - 2 kg
garlic - 100 g
hot chilli pepper - 2 pcs.
sunflower oil - 200 g
water - 250 ml
vinegar 9% - 120 ml
sugar - 5 tbsp. l.
salt - 1.5 tbsp. l.

How to cook eggplant in spicy sauce for the winter:

1. Wash the eggplant well under running water, cut into large cubes, transfer to a bowl, salt, mix and leave for 30 minutes. During this time, the eggplant will release bitter juice that can spoil the taste of your food. If the eggplant peel is too hard, it must be cut into a thin layer with a sharp knife.

2. Wash the Bulgarian and hot peppers, remove the stalks and seeds, cut into pieces so that it is convenient to pass through a meat grinder.

3. Peel the garlic.

4. Prepare the sauce. To do this, mince the bell pepper, hot capsicum and garlic through a meat grinder or chop with a blender. In the resulting vegetable mixture, add salt, sugar, a glass of boiled water (chilled) and sunflower oil. Mix all ingredients well.

5. Pour the sauce into a large saucepan, place on the stove and bring to a boil.

6. Rinse eggplants under running water. Thus, along with salt, you will wash off the bitter juice that has been released from the vegetables.

7. Lightly squeeze the eggplants and put them in a saucepan with boiling sauce. Stirring occasionally, cook vegetables over low heat for 15 minutes. Stir the dish very carefully so that the eggplants do not fall apart and lose their appetizing appearance.

8. A minute before the end of cooking the vegetable mixture, pour vinegar into the pan, mix the salad and remove from heat.

9. Arrange the salad in pre-prepared (sterilized) jars, cover with lids, roll up.

10. Turn the jars with the workpiece upside down, wrap and leave to cool completely.

You can sterilize jars for the preparation of any preservation for the winter in any way convenient for you: steamed or in boiling water, in a microwave or in an oven. Do not forget that the lids should also be sterilized in advance.

In order to make the eggplant preparation more fragrant, during the cooking process, you can add allspice peas or finely chopped basil greens to the vegetable mixture.

Canned eggplant saute.

The most popular among the recipes for this dish is canned eggplant saute for the winter. Eggplant sauté can be served either hot or cold. It will go well with any side dish or act as an independent dish. Having replenished stocks of your pantry with such a preparation for the winter, you will always have a delicious and healthy ready-made dish at hand.

To make canned eggplant saute, you will need:

◾ eggplant - 15 pcs.
◾tomatoes - 15 pcs.
◾ onion - 15 pcs.
◾ hot red pepper - 2 pods
◾garlic - 2 heads
◾parsley - 1 bunch
◾ acetic essence (70%) - 1.5 tbsp. l.
◾ vegetable oil - 1.5 tbsp.
◾salt
◾sugar

How to make canned eggplant saute:

1. Wash the eggplant, cut it in half lengthwise and put it in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.

2. Peel the onion and cut into half rings.

3. Cut the tomatoes into halves or into 4 parts if they are large.

4. Rinse the eggplants from salt and juice, cut each half into 3-4 parts.

5. Put eggplants, tomatoes and onions in a large container, pour vegetable oil, mix and put on fire. After boiling, simmer for about 40 minutes, gently stirring with a spatula.

6. After boiling, pour chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Add salt and sugar to taste, mix. Simmer another 15 minutes..

7. At the end of cooking, pour in the vinegar essence, mix the vegetables well again.

8. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cool.
Enjoy your meal!
Author Olga Ivanchenko

Harvesting eggplant "Economical": 3 recipes.

Cooking blanks according to these recipes will not take you much time, but in winter you won’t have to think long about what to put on the table, because a jar of such eggplants will be a great addition to any side dish.

To cook eggplant for the winter according to these recipes, you will need:

◾Recipe number 1

◾ eggplant - 2 kg
◾bell pepper - 1 kg
◾ onion - 1 kg
◾garlic
◾vinegar
◾ spices (ground black pepper, suneli hops, ground coriander, saffron)
◾vegetable oil

◾Recipe number 2

◾ eggplant - 2 kg
◾bell pepper - 1 kg
◾ onion - 1 kg
◾tomatoes
◾carrot
◾garlic
◾parsley
◾cilantro
◾vinegar
◾vegetable oil

◾Recipe #3

◾eggplant
◾garlic
◾dill
◾ Vinegar - 1 tbsp. l.
◾ salt - 2 tbsp. l.
◾ sugar - 2 tbsp. l.

How to cook eggplant for the winter according to these recipes:

Recipe #1

1. Peeled eggplant cut into strips the size of a finger. Salt and leave for about an hour to drain the bitter juice.

2. Finely chop the onion, chop the garlic, cut the bell pepper into strips.

3. Saute onions and peppers separately in vegetable oil.

4. Squeeze the eggplant and fry in vegetable oil in batches.

5. Mix eggplant with prepared onions and bell peppers.

6. Add dry spices (a little black ground pepper, suneli hops, ground coriander, saffron). Mix.

7. Put the eggplant container on the fire and bring to a boil. Add vinegar to taste and dip the garlic into the pan.

8. Put the resulting product into jars, sterilize for 10 minutes. and roll up.

Recipe number 2

1. Peel the eggplant and cut into medium-sized cubes. Salt and leave to drain the juice. Then squeeze and fry in vegetable oil.

2. Grate carrots on a coarse grater. Tomatoes cut into cubes. Sauté vegetables separately in vegetable oil.

3. Mix fried eggplants with tomatoes, carrots, bell peppers and onions. Add finely chopped parsley and cilantro.

4. Stir the mixture, place in a saucepan and put on fire. Boil. Add vinegar and garlic.

5. Arrange in prepared jars, sterilize for 10 minutes. and roll up.

Recipe number 3

1. Peel the eggplant, cut into slices and put in water for an hour. After that, squeeze and fry in vegetable oil.

2. Prepare the filling. Dissolve sugar, salt and vinegar in a liter of water.

3. Put eggplant, dill and garlic in layers in an enameled pan, pour marinade over it, close the lid on top and put the load.

4. Hold at room temperature for 3 hours, then put in the refrigerator.

5. After 2 days, the eggplants are ready. Arrange in jars, close with nylon lids and store in the cellar.

Enjoy your meal!

Eggplant in tomato sauce with garlic for the winter.

To cook eggplant in tomato sauce with garlic for the winter, you will need:

Eggplant - 3 kg
sweet pepper (red, orange, yellow, green) - 2 kg
ripe tomatoes - 3 kg
large carrots - 6 pcs.
garlic - 4 heads
refined vegetable oil - 1 tbsp.
vinegar 9% - 1 tbsp.
sugar - 1 tbsp.
salt - 2 tbsp.

How to cook eggplant in tomato sauce with garlic for the winter:

1. First, wash all the vegetables and put them in separate bowls. We clean the carrots. Cut the stems off the eggplants. We clean the pepper from the stalks and seeds. We clean the garlic from the husk. Prepare the remaining ingredients - sugar, vegetable oil, salt, vinegar.

2. In a food processor, chop the tomatoes (I cut the tomatoes in half, then put them in the food processor using a sharp chopping knife). Two minutes - and the puree is completely ready! Pour it into a large enameled bowl or pan.

3. Grind the carrots on a grater (also using a combine). Another min.a! See how quickly everything is done? Add carrots to the tomatoes and turn on the fire.

4. While the tomato mass is boiling, quickly cut the eggplant and pepper into portions. We cut into large pieces, otherwise they will boil when stewing.

5. As soon as the tomatoes boil, reduce the heat and put the eggplants on top, then pepper on top. After that, all the vegetables will start up the juice and completely “drown” in the boiling tomato sauce.

6. It remains to add garlic crushed with a garlic press, oil, vinegar, salt and sugar (you can optionally have a little pepper). Mix and taste!

7. Then leave to stew for 40 minutes. Stir occasionally to ensure the vegetables cook evenly.

8. During the time the vegetables are cooking, wash the jars using soda, sterilize them and boil the lids for seaming.

9. When everything is ready, we lay out the hot mass in jars, immediately roll it up, turn the jars upside down, wrap them warmly and leave them alone until the morning!

In the morning we admire the stocks and, satisfied with ourselves, we transfer the jars to the pantry for further storage. Vitamins for the winter are prepared!

Enjoy your meal!

Eggplants in adjika for the winter.

To cook eggplant in adjika for the winter, you will need:

Eggplant - 1 kg
tomatoes - 1 kg
Bulgarian pepper - 500 g
hot pepper - ½ pod
garlic - 3 cloves
vinegar 5% - 100 g
sugar - 3 tsp
salt - 1 tbsp. l.
sunflower oil - 100 g

How to cook eggplant in adjika for the winter:

1. Eggplants (strong vegetables of medium size) wash, cut into halves across, then each half lengthwise into 3 parts. If the vegetables are large, they can be cut into more pieces.

2. Transfer the chopped eggplants to a bowl, pour cold water over, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

3. Wash the Bulgarian and hot peppers, peel them from the stalks and seeds, cut into pieces. Wash the tomatoes and cut into pieces of such a size that it is convenient to skip the vegetables through a meat grinder.

4. Pass pepper and tomatoes through a meat grinder or chop with a blender.

5. Pour the resulting vegetable mass into a saucepan, add sugar and salt, mix well. Place the saucepan on the stove, bring the mixture to a boil and simmer for 15 minutes.

6. After a quarter of an hour, pour vinegar into the sauce.

7. Rinse eggplants under running water to remove salt, and squeeze lightly.

8. Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. It is advisable to use a non-stick pan for frying eggplants, as this will reduce the amount of sunflower oil for frying and will not allow vegetables to absorb too much fat.

9. Transfer the fried eggplants to a saucepan with boiling tomato sauce.

10. Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix salad.

11. Continue to cook the food over medium heat for 10-15 minutes. It is not advisable to keep the pan on fire for longer, as the eggplants will boil and lose their shape.

12. Arrange eggplants with sauce in pre-prepared (sterilized) jars.

13. Cover jars with lids, place in a pan with hot water and sterilize for 15 minutes.

14. Carefully, so as not to burn yourself, remove the cans from the pot of hot water, roll up, turn upside down, wrap well and leave to cool completely.

This recipe indicates the amount of ingredients for the preparation of 4 jars of the workpiece with a volume of 0.5 liters. You can use larger containers. At the same time, it is worth remembering that for jars of a larger volume, the sterilization time should be slightly increased.

You can change the amount of hot pepper and garlic in this preparation to your taste.

Cook with pleasure and bon appetit!

Eggplants in sweet and sour sauce for the winter.

To cook eggplant in sweet and sour sauce for the winter, you will need:

Eggplant - 4-5 pcs.
carrots - 2 pcs.
garlic - 1 head
bell pepper - 1-2 pcs.
onion - ½ pc.
for the sauce:
water - 1 tbsp.
starch - 1 tbsp. l.
soy sauce
sunflower oil
vinegar
sugar
ginger
nutmeg
malasian seasoning

How to cook eggplant in sweet and sour sauce for the winter:

1. Wash eggplant thoroughly under running water, dry, cut into large pieces. It is most convenient to cut each eggplant across into halves, and then each half lengthwise into 3-4 parts (if the vegetables are large, you can cut into more parts). If the eggplant skin is too tough, it is advisable to remove it.

2. Peel, wash, dry the carrots, cut into thin strips (or grate on a special grater designed for cooking carrots in Korean).

3. Wash the bell pepper, dry it, cut into strips or strips. In order to make the salad look brighter and more appetizing, I recommend using peppers of different colors, for example, 1 green and 1 red.

4. Peel onions and garlic. Cut the onion into half rings, cut the garlic lengthwise, each clove into 2-3 slices.

5. Heat sunflower oil in a deep frying pan or saucepan. If you have a special frying pan - a wok - then, of course, it is better to cook in it.

6. Place chopped eggplants in a pan with heated sunflower oil. Stirring, fry the vegetables for 3-4 minutes. Using a slotted spoon, remove the fried eggplant and transfer to a plate.

7. In the same oil in which the eggplants were fried, add sugar, mix, lightly fry. Then put onions, fry for 1-2 minutes, carrots (also fry for 1-2 minutes). Add to the vegetable mixture ½ tsp. ground ginger (you can use fresh), ¼ tsp. nutmeg, Malasyan seasoning to taste, ¼ tsp. vinegar and soy sauce.

8. Stir the vegetable mixture, then put the bell pepper and garlic in the pan and mix again. Fry for 1-2 minutes more.

9. Dilute starch in a glass of water, stir well so that there are no lumps.

10. Put the previously fried eggplants in the pan, pour in the starch diluted in water, mix. As soon as the starch "grabs", remove the pan from the heat. Then you should try the food and add, if necessary, a little more vinegar or sugar (depending on which taste you prefer: more sour or, conversely, sweeter).

11. Arrange the salad in pre-prepared (sterilized) jars, cover with lids and roll up.

12. Turn the cans with the workpiece upside down, wrap and leave to cool completely.

Malaxian is a traditional Chinese spice that is one of the most popular in China. The composition of the seasoning includes star anise, allspice, anise, cinnamon, ginger, cloves, white pepper or a mixture of peppers, dried tangerine peel, tsaogo (black cardamom) and other spices. You can easily purchase this product in the supermarket, or simply add the spices from the list above to the preparation, which can be found in your kitchen cabinet.

Cook with pleasure and enjoy your meal!

Grilled eggplant for the winter.

Grilled eggplant for the winter is an excellent way to preserve the taste and aroma of summer, as well as many substances that are especially useful in the cold winter. I want to say that my favorite recipes for harvesting eggplant will be given here. Some of the recipes are, so to speak, the legacy of my family, because many of them were taught to me by my grandmother, and others I found in magazines or started cooking on the advice of good friends. It is worth noting that each recipe is unique in its own way, and in any case, eggplants turn out to be simply excellent in their taste. And, oddly enough, even the aroma is preserved, as if they were prepared not a few months, but only a couple of hours ago! It's just beyond words, so I highly recommend preparing eggplant and trying it this very winter. In terms of cooking, the recipes are very simple, not more difficult, at least, any other such plan. In time, they will take you an average of 2 hours, which is also a little for harvesting vegetables for the winter. And eggplants prepared in this way are perfect not only for everyday, but also for a festive table.

It is very important to remember that in winter we lack vitamins, and canned eggplants contain many useful substances and vitamins, some of which are preserved even after heat treatment. They strengthen the immune system and help prevent the occurrence of many colds.

Eggplant with vegetables for the winter.

Wash and peel all the vegetables, then cut out the seeds from the peppers (10 pcs.). After that, cut the vegetables into large pieces. Eggplants (10 pcs.) Pour salted water and leave for half an hour, then squeeze with a press. Next, put a layer of onions (10 pcs.) Into the pan, eggplants on top, then pepper, garlic (10 cloves) and large tomatoes (10 pcs.). We heat vegetable oil (300 ml) and pour vegetables on top of it. You can add about 1 cup of drinking water if there is not enough liquid. Salt (2 tablespoons) and 30 min. stew vegetables over low heat. We put the vegetables in sterilized jars and close with metal lids. We put them upside down, wrap them in a blanket and leave them alone until they cool down. Further storage is carried out in a dark, dry and cool place, such as a cellar or pantry, you can also store preservation in the refrigerator.

Eggplant with vegetables and cabbage.

We dissolve the salt in water and bring to a boil so that all the salt (1 tbsp) dissolves. Wash eggplant (5 kg), cut into strips and boil for about 10 minutes. in salt water. Peeled garlic (200 g) and my greens and finely cut, carrots (1 kg) are washed, peeled and three on a fine grater, bell pepper (8 pcs.) Wash and cut into strips, after removing the seeds from it. Cabbage with leaves (1 kg) finely cut with a knife. Mix eggplant with vegetables, add salt (to taste), vegetable oil (0.5 l), 6% vinegar (300 ml), sugar (1 tbsp.) And put everything in the refrigerator for 3 days. Next, we move the vegetables into jars, sterilize them in boiling water for 25 minutes. and roll up the lids.

Canned Eggplants in Tomatoes

Tomatoes (16 pcs.) We thoroughly wash and cook tomato juice from them. Wash eggplant (3 kg) and cut into large rectangles. Carrots (6 pcs.) Three on a grater, and Bulgarian pepper (16 pcs.) Cut into large slices. Add chopped hot pepper (1 pc.) And 9% vinegar (0.75 tbsp.), Vegetable oil (2 tbsp.), Sugar (1 tbsp.) And salt (to taste) to the tomato juice. Bring everything back to a boil. Add carrots and eggplant and boil again for 20 minutes. Then add garlic (2 heads), boil again and pour into sterilized jars. Close them with lids.

Eggplant with spicy seasoning

Vegetables (hot pepper - 2 pcs., garlic - 5 heads, sweet pepper - 2 kg), wash, clean and pass through a meat grinder or three of them on the smallest grater. Put all the seasoning ingredients in a large saucepan, add vegetable oil - 1 tbsp, 6% vinegar - 1.5 tbsp, salt - 2 tbsp. and bring to a boil. Eggplants (6 kg) are cut into large cubes and boiled in seasoning for half an hour. Pour eggplant and seasoning into clean jars, sterilize for 20 minutes. and roll up with metal lids using a special machine for rolling cans.

Eggplant spicy for the winter

Add salt (1 tbsp.) To the water and bring to a boil, as soon as it dissolves, so we get a brine. Eggplants (5 kg) are washed, cut in length into 6 equal parts, then boiled in brine for about 15 minutes. Onions, garlic (200 g) and bitter (5 pcs.) With sweet (8 pcs.) Peppers are passed through a meat grinder. Add vegetable oil (500 ml) and 9% vinegar (1 tbsp.). Mix eggplant with seasoning, and then lay out in jars. We sterilize the jars and close the lids.

Enjoy your meal!

Eggplant "Ten" for the winter.

To cook eggplant "Ten" for the winter, you will need:

Eggplant - 10 pcs.
Bulgarian pepper - 10 pcs.
tomatoes - 10 pcs.
garlic - 10 cloves
onion - 10 pcs.
vegetable oil - 500 ml
vinegar 9% - 200 ml
granulated sugar - 100 g
food salt - 2 tbsp. l.

How to cook eggplant "Ten" for the winter:

1. Wash all vegetables thoroughly in clean running water. Cut the eggplant lengthwise and into large pieces.

2. Pour the eggplants with clean drinking cool water and leave it for half an hour.

3. Cut the Bulgarian pepper, remove all seeds and cut it into wide strips.

4. Cut the tomatoes into large pieces, cutting into about 4 parts.

5. Onions are also cleaned and cut into rings. The rings are then cut in half.

6. Peel the garlic and cut it coarsely with a knife.

7. Pour the required amount of vegetable oil into a saucepan with thick walls and lay out the vegetables in layers. The first layer is tomatoes, then eggplants, then we put bell peppers, then onions, cut into half rings, and garlic completes everything.

8. Add sugar and salt, close the pan with a lid and wait until the contents boil, and from that moment simmer over low heat for 40 minutes. For 5 minutes. add vinegar to the end.

9. Put the salad in pre-washed and sterilized jars and tightly roll them up with metal lids. Then we turn the jars upside down and wrap them with a thick towel, leave for 12 hours. And after they cool down, we transfer them for storage to a cellar or other cool room.

Enjoy your meal!

Eggplant spicy with garlic and vinegar.

To make Spicy Eggplant with Garlic and Vinegar, you will need:

◾ eggplant - 2 kg
◾ hot pepper - 2 pcs.
◾ sweet bell pepper - 2 pcs.
◾garlic - 1 head
◾ salt - 1.5 tbsp.
◾ sugar - 1.5 tbsp.
◾ Vinegar 9% - 130 ml
◾vegetable oil - 200 ml

How to cook spicy eggplant for the winter:

1. Rinse the eggplant, boil it and put it under a press so that the glass is free of excess liquid.

2. Cut vegetables into small pieces.

3. Scroll both types of pepper and garlic through a meat grinder. Mix with salt, sugar, vegetable oil and vinegar. Mix well.

4. Combine eggplant with dressing, mix.

5. Arrange in jars and close with nylon lids. Keep refrigerated.

The recipe is quite simple and does not require much effort. Delicious spicy eggplant with garlic will be a great addition to mashed potatoes and fried meat. Yes, and as an independent snack will please you and your guests.
Enjoy your meal!

Marinated eggplant.

To prepare pickled eggplant, you will need the following ingredients:

2 kg eggplant
6 art. spoons of salt + 1 tbsp. teaspoon marinade salt
3 large onions
1 bunch parsley (celery)
5 garlic cloves
3 red bell peppers
150 g sunflower oil
150 g 6% vinegar
2 tbsp. spoons of sugar

Pickled eggplant is prepared as follows:

1. Cut each eggplant lengthwise into 4 parts, pour eggplants with 3 liters of water, add 6 tbsp. tablespoons of salt, bring to a boil and cook min. ten.

2. Remove the eggplants from the water, cool and cut each slice crosswise.

3. Now prepare the marinade: to do this, finely chop the onion and parsley (celery), pass the garlic through the garlic press, and cut the red bell peppers into thin strips.

4. Add vinegar, sunflower oil, 2 tbsp. to the resulting mass. spoons of sugar, 1 tbsp. a spoonful of salt and 3 tbsp. boiled water. Mix everything properly.

5. Pour the marinade over the eggplants, mix and refrigerate.

Enjoy your meal!

Winter eggplant

Eggplant (5 kilograms) cut lengthwise into slices 5 mm thick. Salt abundantly (salt to taste), then let stand for 20-30 minutes. Rinse with cold water and squeeze with your hand to remove water and bitterness. We straighten the pieces, fry them in vegetable oil (1 tbsp.) And put them in a bowl. Now let's prepare the marinade. To do this, we clean the sweet pepper (10 kg) from the stalk and grains, pass through a meat grinder, add hot pepper pods (2-3 pods), garlic (1-2 heads), fruit vinegar (1 tbsp.). Salt the mixture to taste and boil. We lay out the eggplant in jars (preferably 2- or 3-liter). Fill with marinade, not reaching 1-2 centimeters to the top. Pasteurize for 10 minutes. Roll up the lids. Banks are turned over and wrapped for 5-6 hours. Eggplants harvested in this way will be very well preserved in the pantry and even in the closet (jars very rarely “explode”).

Pickled eggplant

Eggplants (3 kg) are cut in half, poured with water, put on fire and after boiling, cook for 15 minutes. on slow fire. Then we recline in a colander and let the water drain. We put it in an enameled saucepan, salt (1 tablespoon with a slide), sprinkle with finely chopped herbs (100 g of parsley and 100 g of dill). Mix everything with crushed garlic (1 cup). Fill with vegetable oil (150 ml) and put under the press. Don't forget to refrigerate.
You can put fried onions and carrots on top, but in this case, the shelf life of eggplants will noticeably decrease (they can quickly turn sour).

Salted eggplant

Eggplant (several pieces of small sizes) we prick with a fork and boil for 10 minutes. in lightly salted water. We put it under a press so that the water comes off. We cut them from the side of the stem and put chopped garlic (one small head) with dill inside. At the bottom of the jar we put currant leaves (three or four leaves), a dill umbrella (one umbrella), a few black peppercorns, two cloves of garlic. Lay eggplant tightly on top. Fill them with brine prepared in advance at the rate of 2 tablespoons of salt per 1 liter of water. Close with a plastic lid and store in a cool place.

canned eggplant

Eggplants (3 kg of small eggplants, preferably of the same size), cut into slices 5 mm thick, salt to taste. Then we put it on for 30 minutes. in a colander or sieve, so that the glass liquid and the bitterness comes down. Three peppers (4-5 pods) on a fine grater, crush garlic (1 cup) in a mortar or pass through a garlic maker.
Fry eggplant (for frying, you need 1 tablespoon of vegetable oil) on both sides until golden brown. Dip the eggplants hot in a slurry of garlic, hot pepper and vinegar (1 tbsp.), Place them tightly in half-liter jars, each time pouring the oil from the pan into the jar. We roll up without pasteurization.
Canned eggplant circles are good for making small spicy sandwiches that can be sprinkled with finely chopped greens on top. Very tasty sandwiches! Best for breakfast or when you want something unusual!

Mushroom flavored eggplant

Eggplants (2 kg) are peeled, peeled, cut into cubes, salted and left alone for 2 hours. Then squeeze, fry in vegetable oil and put in half-liter jars. Onion (2 onions), garlic (2 heads), greens (100 g different) cut, mix. Add black pepper (to taste) and bay leaf (to taste). Lay the resulting mixture on top of the eggplant. For the marinade we need: 0.5 tbsp. water, 0.5 tbsp. vegetable oil, 0.5 tbsp. vinegar, 2 tbsp. salt. Mix all the ingredients for the marinade and boil. Marinade is ready! Pour the eggplants in jars with hot marinade. Sterilize for 10 minutes. Roll up with lids.

Eggplant "Teschin language"

Eggplants (6 kg plump - this is very important!) Peel and cut lengthwise into 8 equal parts. Salt (2 tablespoons) and leave alone for 1 hour. Pepper (7-8 pieces of sweet bell peppers) and garlic (5 heads) let's pass through a meat grinder. Add salt (to taste), fruit vinegar (100 ml). We put two containers on the stove: in one we pour water for sterilization, in the other - vegetable oil (1 l). Fry eggplant in hot oil until golden brown. In the meantime, prepare the seasoning: we have already passed the pepper and garlic through a meat grinder, add fruit vinegar (100 ml) and salt (to taste) to them. At the bottom of a half-liter jar, put 2 tbsp. seasonings, and then eggplant. On top, put another 2 tbsp. seasonings. We cover the jar with a lid and put it in water. Sterilize until juice appears. We roll up the lid and wrap it for 2-3 hours.

Eggplant with beans

Eggplants (10 pieces thin and long) cut into cubes and fry (0.5 tablespoons of vegetable oil for frying). Onions (200 g of onions) and carrots (10 medium carrots) are cut and also fried until golden brown. We mix everything. Add salt (1 tablespoon), sugar (1 tablespoon), vinegar (2 tablespoons) and mix well. Then pour tomato juice (1 l) and boil over low heat for 15 minutes. Put chopped pepper (10 bell peppers) and beans (2-4 cups of boiled beans), previously boiled until half cooked, into the mixture, and cook more 30 min. In 5 min. until the end of cooking, add crushed garlic (1 large head) to the mixture. Pour into sterilized jars and seal with lids.

Eggplant with pepper

Eggplant (5 kg) cut into slices 5 mm thick. Soak in water for 12-15 hours. Then rinse and let the water drain. Fry eggplant slices alternately on both sides in a large amount of vegetable oil (0.5 tbsp.). Finely chop the onion (1.5 kg of onion) and, after frying, put it in a container. For the marinade, we need 2.5 liters of water, 200 g of garlic, 0.5 liters of fruit vinegar, salt - 1 tbsp. for 1 liter of water. Let's prepare the marinade. We put the vegetables in rows in half-liter or liter sterilized jars in the following sequence: eggplant, fried onions, chopped sweet bell pepper (2 kg), crushed garlic (100 g), hot pepper (4 pods). We fill everything with marinade, without adding 1 centimeter to the top, since the mass increases during sterilization. Cover with lids and sterilize for 10 minutes. after boiling water, then roll up.
And if in winter you suddenly want to cook a fresh, juicy and tasty eggplant salad, then for this case you can also prepare

eggplant for salad

Boil eggplants (4 kg) whole for 10-15 minutes. Put 1-2 cloves of garlic on the bottom of each jar (1 head of garlic is required), black peppercorns (5 pcs.), Eggplants on top of them. For the marinade, add fruit vinegar (1.5 tbsp), vegetable oil (1 tbsp), sugar (1 tbsp) and salt (0.5 tbsp) to the water (4 l) in which the eggplant was boiled, mix and bring to a boil. Pour hot marinade over eggplant. Sterilize for 10-15 minutes. Roll up with lids. When serving, add mayonnaise, garlic and finely chopped carrots. It turns out just amazingly delicious! Or, for example, another version of the salad: mix eggplants with 1 onion, neatly cut into half rings and then fried in a pan in vegetable oil, add 2 tablespoons of sour cream and 2 cloves of garlic to them. Sprinkle with herbs on top.

As you can see, the recipes for preserving eggplants are extremely simple, the ingredients are as accessible as possible, which means that any housewife can make such delicious eggplant preparations for the winter. After all, it is not for nothing that they say that everything ingenious is simple, but simply does not mean boring, ordinary or boring - it is fast, easy, original and unsurpassed in taste (in those cases when it comes to genius in cooking), and, most importantly, - with all this it is tasty and healthy. So, I tell you - welcome to the land of conservation and eggplant discovery, and I wish you all the creative culinary success!

Enjoy your meal!