Eggplant preparation according to an Italian recipe. Eggplant preparations: “Golden recipes”

Lovers of prepared foods can be divided into two categories: some love fruits, others vegetables. Our hit parade is just for the latter. Each line in this top of ours is an active link to a recipe. Click, cook and enjoy! Now is the time for eggplants: the harvest has ripened and prices have fallen.

Eggplant, marinated almost instantly and incredibly easy
Eggplant, home-made marinated, with tomatoes and sweet peppers
Eggplant Baku style stuffed with vegetables
Eggplant Italian style, preserved in oil
Eggplant, marinated with hot pepper and garlic

Eggplants marinated almost instantly and incredibly easily

This recipe is suitable for those who do not want to wait for winter. These eggplants can be served literally immediately, after 15-20 minutes of marinating.

You can pickle zucchini or zucchini in exactly the same way.

What do you need:

3-4 large eggplants
1 liter dry white wine
3-4 cloves garlic, chopped
1/4 tsp. dry dill
1 tbsp. l. cold pressed olive oil

What to do:

Wash the eggplants and peel them. Cut lengthwise into sticks 4 centimeters long and finger-thick. Pour wine into a saucepan and place it on the fire. Bring to a boil.

Here, instead of wine, you can use a mixture of water and white wine vinegar as a marinade, in a one to two ratio. Just be sure to taste the marinade: if it turns out to be too sour, add a little more water.

When the marinade comes to a boil, reduce the heat to low and then carefully lower the eggplants into the pan. Cook for 8-10 minutes. Drain the eggplants in a colander (save the marinade), and when excess liquid has drained, transfer them to a glass jar. Add chopped garlic, dill, olive oil and salt to the eggplants. Place the lid on the jar tightly and shake gently to mix everything together. Leave the eggplants for 10-15 minutes and serve. The best way to eat eggplant is with grilled rye bread, spaghetti or bulgur, sprinkled with fresh mint leaves.

If you want to close these eggplants for the winter, do the following. After you place the eggplants in the jar and add the spices, reheat the marinade and pour it into the jars. Close the jars with lids and turn the bottoms up. It is better to store such eggplants for a short time (2-3 months), in a dark place.

Home-made marinated eggplants with tomatoes and sweet peppers

Another simple recipe for delicious homemade food. Small eggplants with thin skin and a minimum amount of seeds are best suited for it.

What do you need:

1 kg small eggplants
1.5 kg tomatoes
200 g onions
2-3 large sweet peppers
200 ml sunflower oil
100 ml white wine vinegar
2 bay leaves
1 tbsp. l. Sahara
1 tbsp. l. salt

What to do:

Wash the vegetables. Cut the eggplants into 0.5 cm thick slices, tomatoes, onions and bell peppers into half rings. Place the chopped vegetables in a wide enamel bowl. Add salt, sugar, bay leaf, vinegar and sunflower oil, mix gently with a wooden spoon. Place the pan over medium heat. Cook, stirring constantly for 30 minutes.

Transfer hot vegetables to sterilized jars, roll up the lids and leave upside down until they cool. Such eggplants can be stored for a long time (preferably in a dark place). They go well with boiled potatoes or rice, and go well with couscous, chicken or lamb.

Baku-style eggplants stuffed with vegetables

A recipe for stuffed eggplants can probably be found in any cookbook in any country. But in the glorious city of Baku, stuffed eggplants are considered the best appetizer in the world. Between us, they also go great with boiled potatoes and any meat.
The main thing is to take small eggplants (about 7 cm in length). Firstly, they are convenient to stuff. Secondly, they are compactly placed in jars.

What do you need:

7-8 small eggplants
1.5 liters of water
100 g salt
3-4 black peppercorns
Bay leaf

For filling:

250 g parsley leaves
200 g dill
200 g basil
2 large carrots

What to do:

Wash the eggplants, cut them with a knife along the entire length, without cutting through, but only 2/3 of the thickness. Boil in boiling salted water for 7-10 minutes. Place the eggplants in a colander, cover with a flat plate and press down with a heavy object to release excess moisture and bitterness.

Prepare the brine. In a saucepan, stir water with salt, add black pepper and bay leaf. Bring to a boil and remove from heat.

Prepare the filling. Rinse the greens thoroughly and dry well. Finely chop and place in a cup. Peel the carrots and grate them. Crush the peeled garlic cloves using a press. Add carrots and garlic to the greens, stir.

If desired, you can add a couple of sweet peppers, a small bunch of cilantro and one small stalk of celery to the filling, and a little chili pepper for spiciness.

Stuff the cooled eggplants, put them in jars, and fill them with hot brine. Roll up the lids.

For quick marinating (not for the winter), place the stuffed eggplants in a wide saucepan and pour brine over them. Press down and leave overnight at room temperature, then put the eggplants in the refrigerator. If you pour cold brine over the eggplants, they will be ready in 5-7 days. You can speed up the marinating process and pour hot brine over the eggplants; they will be ready in 2 days.

Italian style eggplants, canned in oil

Those who know a lot about pickling and canning eggplants are the Greeks and Italians. Every decent Italian family has its own delicious recipe.

Canning in oil gives excellent results. In the same way, you can prepare green beans, peppers, zucchini and zucchini.

What do you need:

1 kg eggplants
1 liter of water
500 ml apple cider vinegar
250-300 ml extra virgin olive oil (or refined vegetable oil)
10-15 cloves of garlic
large bunch of parsley
2-3 sprigs fresh fennel
2/3 tsp. fennel seeds
2/3 tsp. dried oregano
sea salt

What to do:

Wash, peel and cut the eggplants lengthwise into layers 0.5 cm thick. Place the eggplants in a colander, thoroughly sprinkling the layers with coarse sea salt. Press on top with pressure. Leave for a couple of hours to release the bitterness and excess moisture.

Prepare the marinade. Boil water in a saucepan, pour in vinegar, generously salt, stir. Carefully place the eggplants into the marinade and boil them for 7 minutes. After this, place the eggplants in a colander and let the water drain.

Peel the garlic and chop coarsely. Finely chop the parsley leaves and fennel sprigs. Add parsley, garlic, fennel to the oil, add fennel seeds and oregano.

Place the eggplants in sterilized jars and fill them with oil. Make sure that there is no air left in the jar and that the oil takes up all the space. If necessary, shake the jar slightly. Then close (or roll up) the jar with a lid. The eggplants will be ready in a couple of weeks.

If you use olive oil for preservation, store the eggplants in a dark place at room temperature (the olive oil will harden in the refrigerator). When using vegetable oil, it is better to store eggplants in the refrigerator.

Eggplant marinated with hot pepper and garlic

Surely this recipe is known to many lovers of eggplant preparations. Eggplants for canning can be prepared in two ways - either boiled in brine or fried in a wide frying pan.

In the second case, be sure to salt the eggplants to taste after frying. It’s better to eat them right away, but you can leave them for 2-3 months, their taste will only improve.

What do you need:

2.5 kg eggplants
2.5 liters of water
250 g white wine vinegar
2/3 cup salt
For filling:
3 small hot peppers
150 g peeled garlic
0.5 cups white wine vinegar
200 ml vegetable oil

What to do:

Cut the eggplants into large slices. Boil water in a saucepan. As soon as it boils, pour in the vinegar, add salt, stir and immediately add the eggplants. Cook for 10 minutes, then drain the eggplants in a colander and cool.

Prepare the filling. Grind the garlic and hot pepper in a blender into fine crumbs (but without allowing the formation of a puree). Combine eggplant and filling, add oil and vinegar, mix gently. Place in sterilized jars and seal. Leave to cool.

For many, eggplants are one of the most favorite winter foods. And this is no coincidence. This vegetable is tasty on its own, and when combined with others of its own kind, it reveals its taste even more.

Therefore, it is actively prepared during the season, just to eat, and also wrapped in 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 can barely cope with its load.

Today the article contains the best recipes from different categories of salads. There are both marinated and stuffed methods of twisting, as well as various tasty options using various vegetables, spicy and not spicy. In some places, jars need to be sterilized and vinegar added to salads, but in others, neither one nor the other needs to be done.

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

And now I suggest moving on to the recipes.

It may, of course, be 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 very ordinary, but what comes out in the end is eaten instantly.

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

It's easy to remember the quantities of ingredients needed. This salad came to me under the name “Desyuliki”, and all because there are only 10 pieces in it. If you want to make 5, just divide the quantity by two.

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

eggplants – 10 pieces
bell pepper – 10 pieces
onions – 10 pieces
tomatoes – 10 pcs (or 2 liters of tomato)
salt – 4 tbsp. spoons
sugar – 0.5 cups
vegetable oil – 0.5 cups (a little less is possible)
vinegar 9% – 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel their skin, but I prefer to cook with it. In this form, the salad turns out not only more tasty, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

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

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

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 now hybrid varieties are mainly grown that do not taste bitter on their own.

3. Peel the bell pepper from 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 into 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 - cook the tomato. By the way, I like him better. Vegetables this way turn out juicier. Tomato in this case is simply two liters of tomatoes twisted through a meat grinder.

Therefore, here I also leave the solution to your discretion.

6. We will need a large saucepan or cauldron. We put all the vegetables in a bowl. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in their salad. You can make them happy, you can add a little less of it. Although I always add as much as the recipe calls for. In the end, the salad does not turn out to be greasy at all.

There is such a way out. At first, do not pour the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether it is worth adding more.

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

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

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

Cook while 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 tighten the lids using a machine. I have no experience with screw caps for this recipe.

I think the machine is more reliable.

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

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

This salad is just a lifesaver. It can be placed on a festive table for guests, or served as a side dish for meat or fish. Or even put it on bread and eat it like a big, thick sandwich. It’s so delicious that it’s impossible to describe it simply in words.

I'll try though.

The combination of all the vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. He imbued 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 both old and young are always happy to eat.

Eggplant in tomato with red hot pepper and garlic

This is another recipe according to which 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 handle it without much difficulty.

We will need:

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

Preparation:

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

Try to buy fleshy tomatoes that yield little juice when twisted, and then the appetizer will turn out thicker.

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

In addition, the bitterness of pepper varies, depending on its variety. Also remove the seeds from the pod, they are what give the main pungency.

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 excess liquid evaporated.

3. Meanwhile, coarsely chop the 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 to ensure that the fruits are not particularly large. These may have rough skin, and the vegetables themselves may be slightly bitter.

4. Add them to the tomato plant 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 soon as it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25-30 minutes for them to be fully cooked. By this time they will have softened slightly, but be careful not to overcook them. Otherwise, the end result may end up being caviar.

6. Meanwhile, wash and sterilize the jars using one of the known methods, boil the lids for about 10 minutes. We will need four 750 gram jars.

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

8. Place the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

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

If any of the jars are not full, you can store it in the refrigerator and eat it as you wish.

Here is such a simple recipe. Cook and eat for your health!

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

This is a very tasty option that all men are crazy about. They happily eat this preparation as an appetizer at lunch or dinner.

Here you can vary the degree of spiciness. I usually make a few jars of spicy snacks, just for men, and a few jars I cook 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 you’ll like something more.

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

We will need:

eggplants - 1 kg (about 5 - 6 pieces)
bell pepper – 300 gr (2 – 3 pcs)
carrots – 300 gr
onion – 100 g (1 – 2 pcs)
garlic – 5 – 6 cloves
red hot pepper – 0.5 – 1 piece (or to taste)
salt – 2 tbsp. spoons (or to taste)

For the marinade:

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

Preparation:

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

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn.

This will allow the flavor of all the spices to come out. Immediately remove the pan from the heat and leave the spices in it so that they release all their flavors and aromas into 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. Let sit until the hot oil and spices have cooled.

Then we mix both components and let them stand for 30 to 60 minutes.

3. While the marinade is infusing, let’s prepare the vegetables. Immediately put the water on the fire to heat. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 level spoons.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, put them all into the pan at once. Cover it in turn with a lid.

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

There is no need to let the water boil strongly, otherwise the vegetables will lose their shape and the appetizer will lose its appearance.

5. After the allotted time, place the pieces in 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 this grater quite quickly and easily.

7. Peel the bell pepper and cut 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 pop of 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. Place all vegetables in a common basin or large saucepan.

Add chopped red pepper there. Note that this tricky pod can have varying degrees of bitterness. Therefore, it is better to add it to your taste.

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

This must be done extremely carefully so that the vegetables maintain their integrity.

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

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

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

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

15. As you already understand, we will sterilize the preserved food. To do this, we will need a large pan and a piece of gauze, which we will place at the bottom of the pan. Then put the jars in it and fill it with 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 according to the time required, according to their volume.

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

17. Then twist using a seaming machine and put in a warm place, turning the jars over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preserved food to a dark, cool place.

In winter, open the preparation and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an incredibly tasty snack that will not leave anyone indifferent. Its peculiarity is that the eggplants here are fermented, and this dish is prepared without vinegar.

The little blue ones are simply boiled in salted water and filled with brine.

It is also prepared simply to eat. And you can prepare such a snack for the winter. It will need to be stored in the refrigerator, but no more than three months.

We will need:

eggplants – 2 kg
carrots – 4 pcs.
garlic – 10 cloves
parsley – bunch (large)
ground black pepper – 2 teaspoons

For the brine:

water – 1 liter
salt – 2 tbsp. spoons

Preparation:

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

There should be a pocket with a cut on only one side where we will place the filling. Do not cut the sides so that the juice from the filling does not leak into the brine later.

2. Place a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 grams 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 them a little longer, but no more than 7 minutes.

They themselves are light, so they will constantly float to the surface, and if you do not dip them in water and turn them over, then only the lower part will cook, and the upper part will remain hard. This will not allow you to subsequently obtain a snack of the desired degree of softness and taste.

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

4. Grate the carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used for preparing Korean salads.

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

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

5. Carefully pushing the two halves apart, fill the inside with filling. Try to put as much of it as possible to make it tastier. It's okay if the filling comes out a little.

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

You can place them on a side, or with the cut side up, so that the brine saturates both the vegetables 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 in the appetizer. It should completely cover the prepared components.

Considering that the brine will take a long time to cool, you can boil it at the very beginning of the whole process.

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

Then put it in the refrigerator for 2 - 3 days. And after that you can eat, laying out one or two at a time, and cutting them into pieces. This is a very tasty snack. Once you make it once, you will then make it every year.

You can store pickled eggplants 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 this appetizer as soon as eggplants start selling. We prepare it all summer, keep it in the refrigerator and eat it whenever you want. And from the last vegetables we make a snack for the winter. Of course, it doesn’t last three months with us; at best, it lasts for a month.

You can do more, but there is a catastrophic lack of space in the refrigerator during the preparation 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 just once, then you will cook it every year, and more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we try exclusively for you, so that everyone can prepare delicious preparations and treat their friends and loved ones with them.

If you have not yet subscribed to our channel, then subscribe. We have a lot of interesting things!!!

Winter snack: blue ones in bell pepper marinade

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

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

The snack yield is three 750 gram jars.

We will need:

eggplants – 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

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. There are actually two ways to cut it, either into circles or into long thick bars. In this case, I suggest using the second cutting method.

But you definitely need to cut it quite coarsely. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will overcook.

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

You can mix everything together with your hands, or you can simply shake the bowl vigorously several times, as if throwing the vegetables up. This way the salt will disperse evenly.

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

Some people think that keeping the blue ones in salt is necessary in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will absorb less oil! Which is also important.

3. While our main vegetable is releasing juice, prepare the marinade. We will prepare it using 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 made a filling from pepper for the first time, and even with hot pepper, all my preference was given to just such options.

This filling is thicker and richer in taste, and personally this captivates me when I have to make a choice. Use a bright red pepper; color plays a role in this case.

And so peel the fruits from seeds and cut them into convenient pieces, which will need to be passed through a meat grinder.

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

And prepare the garlic. The approximate number of cloves is also given here; if you like this component in salads and appetizers, you can add a little.

5. Grind 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, let’s fry our little blue ones. Don’t forget that you first need to drain the resulting juice from them and squeeze them lightly.

8. We will fry in a frying pan in hot oil. You need to pour it a little at a time, and if there is not enough, add it directly into the pan.

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

Place the already fried pieces on a plate to drain off excess oil.

9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, placing them quite tightly. There should be just enough for 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 them for 20 minutes. But if I have half-liter jars, then I spend just 15 minutes on sterilization.

In this case, screw and screw caps can be used.

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

You can simply cover the lid; you can make one small twist if it is screw-on.

12. After boiling, sterilize for the required amount of time, then remove each of the cans one by one and screw tightly.

13. Turn the jars over and cover them with something warm. Leave in this position until they have cooled completely. Then you can store them in a dark, cool place.

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

And this is what the snack will look like if you cut the blue ones into circles.

If you’ve never cooked this way before, try making half a portion first; once you try it, you’ll definitely want to repeat it.

Video on how to cook eggplants in Armenian (Georgian) - Adjapsandali salad

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

And now the recipe has become widespread, and we also prepare a dish using it. There are various variations of its execution and we will look at one of them, which gives the basis.

In addition, our topic today is on preparations for the winter, and this recipe will allow us to prepare a snack specifically for this period of time.

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

The dish turns out 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 truly become a real delicacy. Remember how in the film “Ivan Vasilyevich changes his profession”?! There was an abundance of black and red caviar, but there was only one spoon of our delicacy...

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

And personally, I like the second option better. In this case, all the pieces turn out 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 bring to your attention.

We will need:

eggplants – 2 kg
zucchini – 1 kg
onion – 1 kg
bell 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. Instead of tomato paste, you can use fresh tomatoes. In this option, take one kilogram of them.

Preparation:

1. I won’t show the cutting of vegetables in the photo, it’s all standard. Cut the eggplants, zucchini and bell peppers into cubes, and the onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large container for frying and stewing and first fry the onion in it. When it becomes transparent add carrots. Simmer until it also becomes soft.

You can first fry the vegetables in a frying 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 brighter and more appetizing.

3. Fry eggplants and zucchini separately in different frying 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 taste the liquid part and adjust the taste if necessary.

You may need salt; the basic recipe provides a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it out in small, heaped spoons. And only now can everything be carefully mixed.

7. After the mixture boils, you need to time it for 30 minutes. This is how long our vegetables will be stewed over low heat. Strong boiling should not be allowed, but slight bubbling is welcome.

Be sure to check if there is enough salt. For those who like saltier foods, you can add it. Also, if you want spicier caviar, you can add ground black pepper 10 minutes before the end of cooking.

8. Place the finished caviar into sterilized jars and immediately screw on the lids boiled in boiling water. There is no need to sterilize her. Everything was fried and boiled enough, so there is no need for extra heat treatment and especially vinegar.

The caviar turns out very tasty, I recommend making it!

Video on how to prepare delicious eggplant caviar “You will lick your fingers”

Here is another recipe for making eggplant caviar. It really is finger-licking good. Its difference from the previous one is that. that all vegetables are pre-fried in a frying pan separately from each other, and then combined in one large bowl for further stewing.

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

This caviar can be perceived as both an appetizer and a salad. It is served on the festive table and simply eaten for breakfast. By spreading it on bread, you can get a delicious sandwich. And when washed down with hot tea, you can experience real taste pleasure!

So cook it and eat it to your health!

Baked blue ones for storage in the freezer

If you like dishes made from fresh blueberries, then this method of preparing for the winter will definitely interest you. It is so simple that I will not describe it in as much detail as the previous options.

Cut any number of vegetables into medium cubes and place 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 the oven and allow to cool completely.
Divide into bags, approximately 400 - 500 grams each.
Place in the freezer for storage.

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

There is another method in which whole vegetables are baked in the oven, or oven. Then they cool and the skin is peeled off. After which they should be cooled and squeezed out thoroughly; you can briefly put a little pressure on them for this.

Then put it in a bag and put it in the freezer.

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

Those who cook using them invariably save them in their recipes, and next year they prepare at least a few jars again.

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

And in conclusion, I would like to wish you an excellent harvesting season. May everything you prepare be stored well and please your family during winter lunches and dinners. Otherwise, it won’t be otherwise, because each jar will contain not only vegetables, but also a piece of sunny, warm summer!

Bon appetit!

When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. 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.

This dish does not take much time to prepare. Although simple, this snack 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;
eggplants – 2 kg;
tomatoes – 1.2 kg;
sunflower oil – 600 ml.

Preparation:

Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stem of the pepper, remove the seeds, and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley and dill and chop them.
Take large saucepans. Lay out the prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Season with sunflower oil.
Place the container on the stove, closing the lid.
Turn on medium heating mode.
Simmer for about an hour.
Rinse the jars with soda and sterilize.
Transfer the snack into jars. Cover with sterilized lids.
Pour water into a saucepan and place the jars in it.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Finger lickin' Georgian recipe

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

eggplants – 5 kg.
salt – 2 tbsp. spoons;
vinegar – 270 ml;
sugar – 4 tbsp. spoons;
bell pepper – 17 pcs.;
chili pepper – 5 pcs.;
garlic – 21 cloves;
vegetable oil – 350 ml.

Preparation:

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

Korean style for the winter

Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantities.

Ingredients:

eggplant – 4 kg;
garlic – 10 cloves;
onions – 1 kg;
salt – 2 tbsp. l.;
vinegar 70% – 2 tbsp. spoons;
bell pepper – 1 kg;
carrots – 1 kg;
ground hot pepper – 2 teaspoons.

Preparation:

Wash the vegetables.
Cut off the stem of the blue one. Cut into thin long cubes.
Add salt. Let it brew for an hour. Rinse.
Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
Remove the skins from the onion and cut into half rings.
Peel the garlic, squeeze through the garlic press.
Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
Place the eggplants in a frying pan with oil and fry.
Add to the rest of the vegetables and stir.
Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

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

Ingredients:

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

Preparation:

Wash the fruits, cut off the stem and peel.
Cut into cubes of about 2 centimeters.
Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
Pour the amount of oil required for the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
Place the snack tightly into the container. Leave in the refrigerator for six hours.
Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

A simple, quick recipe for making eggplant caviar will please the whole family.

Ingredients:

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

Preparation:

Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
Pass through a meat grinder.
Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
Cut the hot and bell peppers into small pieces.
Transfer to tomatoes. Cook for two minutes.
Wash the eggplants, separate the stem, and chop into thin, short strips.
Place in a cauldron.
Peel the garlic and chop finely.
Place with vegetables.
After boiling, cook for half an hour.
Add dill. Cook for three minutes.
Sterilize jars. Transfer the snack into jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

sugar – 250 g;
eggplant – 900 g;
vinegar – 130 ml;
tomato – 900 g;
bell pepper – 900 g;
salt – 2 tbsp. spoons;
garlic – 5 cloves;
hot pepper – 5 pcs.;
vegetable oil – 230 ml.

Preparation:

Wash the eggplants and remove the peel.
Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
Rinse the pepper. Cut off the stem. Remove the seeds.
Peel the garlic.
Pass the prepared vegetables through a meat grinder.
Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
Cut the eggplants into thin slices.
Place eggplants and tomato puree in a cauldron.
Turn on the burner to minimum mode. Place the cauldron.
Cook for half an hour.
It is necessary to stir during the process so that the mass does not burn.
Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.

Ingredients:

garlic – 5 cloves;
hot pepper – 75 g;
eggplant – 5 kg;
vinegar – 250 ml.

Preparation:

Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
Transfer the eggplants to a colander. Wait until the water has completely drained.
Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
Finely chop the pepper.
Squeeze the garlic in a garlic press.
Stir in pepper.
Pour in vinegar. Stir. Leave for half an hour.
Place eggplant in jars in layers, pouring garlic dressing over each layer.
Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Pickled eggplants whole in a jar

An original recipe for fermented eggplants will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used for making salads.

Ingredients:

salt for garlic – 55 g;
cooking salt per 1 liter – 60 g;
celery – 100 g;
garlic – 300 g;
eggplants – 11 kg;
bay leaf – 6 g;
salt for pouring per 1 liter – 70 g.

Preparation:

For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
Peel the garlic, chop it, mix with salt.
Rub the eggplants with this mixture at the cut site.
Place bay leaf, celery and then eggplant in the bottom of the jar.
To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
Pour over the eggplants.
Close the container with a lid. Leave in the room for five days.
After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

eggplants – 900 g;
parsley – 10 g;
vinegar 9% - 270 ml;
carrots – 90 g;
garlic – 90 g;
hot pepper – 1 pc.;
bell pepper – 90 g;
dill – 10 g;
salt – 4 teaspoons.

Preparation:

Peel the carrots and chop finely.
Wash the bell pepper, remove seeds and stems, cut into small pieces.
Cut off the stem of the eggplant.
Prepare saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
Peel the garlic. Pass through a garlic press and mix with salt.
Chop the greens.
Finely chop the hot pepper.
Mix garlic, carrots, herbs and pepper.
Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
Place the filling into the cut.
Sterilize jars.
Place vegetables tightly. Pour in vinegar.
Close the lid.
Place in a bowl of boiling water for half an hour.
After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.

Maybe people in Italy have never heard of this recipe for Italian-style marinated eggplants. But in the book where I found it, that was the name. But I do know that these eggplants are not just delicious, they are super delicious with the aroma of basil, cilantro and garlic. Their taste is rich and intense; when you taste these eggplants, you really feel like a traveler-taster.

Ingredients:

Eggplants - 1 kilogram;
wine vinegar 6% - 400 grams;
water - 400 grams;
olive oil - 300 grams;
garlic - 1 head;
parsley;
dill;
basil;
cilantro;
chili pepper - 1 pod;
salt.

Step by step recipe mItalian-style pickled eggplant

Cut the eggplants into 4 mm strips.
Place eggplants in a container in layers, sprinkle each layer with salt. Let them stand like this for 30 minutes until the juice comes out.
Drain the juice, squeezing the eggplants well, rinse them with water.
Mix water and vinegar together and bring to a boil.
Blanch the eggplants in boiling water with vinegar in batches for 1-1.5 minutes. Remove the eggplants using a slotted spoon.
Add a little oil to the bottom of the jar, then add a handful of herbs, garlic, finely chopped chili pepper, then eggplant. And so on in layers, garlic, herbs, chili, eggplant.
When laid, pour olive oil over everything. Wait a moment for the oil to fill the entire jar, and then add it again up to the neck.
Close the jars with lids and store in a cool place. The eggplants will be ready in 14 days.

Italian marinated eggplants are a refinement of expensive taste and the splendor of a wonderful aroma.

Cooking time: 1 day Servings: several jars

Eggplant preparations for the winter are invariably in demand. But Italian eggplants have not yet become widespread in our country. Preserving eggplants using this recipe is quick and easy. In winter, you will open a jar of delicious eggplant with garlic, tomatoes, capers, oregano and inhale the aroma of summer Italy.

Eggplants in Italian

Recipe for a delicious eggplant snack by Vasilisa from Tolyatti

Ingredients:

How to cook eggplants with tomatoes and garlic for the winter:

Eggplants should be skinned before cooking. This can be done with a knife or vegetable peeler. Now cut the eggplants into strips.

Then fill them with salted water and leave them to salt under a load for a day. After this period, the eggplants should be squeezed out well.

Finely chop the garlic and chili pepper with a knife, after removing the seeds.

Add capers, spices, olive oil, and wine vinegar to salted eggplants. And leave them to marinate for 3 hours.

Then pour the pickled eggplants with tomato juice from fresh tomatoes, add a little salt, chicory or chopped horseradish root, boil for 10 minutes and pour into prepared sterilized jars. Close with lids. No need to sterilize.

This spicy eggplant appetizer will appeal to lovers of savory dishes.

The recipe takes part in