Blue marinated with garlic for the winter. Whole marinated eggplant for the winter

This vegetable is considered a “berry” of the color of purple night, it is older than potatoes, wears a velvety caftan and strange names - “crazy apple”, “Turkish tomato”, “blue”.

Little blue ones ... That's how eggplants are affectionately called names. Most likely, this nickname appeared due to the brightly saturated shade of the vegetable. But then they can also be called "white", "black", "red" or "yellow". Such eggplants also exist. color scheme, as well as the shape of the fruit, determines the variety and degree of its maturity.

But the color does not affect the quality of the taste of eggplant. They are all meaty, spicy and spicy and satisfying. And yet, blue-black, oblong and slightly unripe fruits, with a small content of seeds, are considered the most delicious and healthy. It is these “blue ones” that are ideal for pickling for the winter.

They impress with their refined and delicate taste, vaguely reminiscent of mushrooms. They can be served as a ready-made, independent snack, or used to create multi-component dishes: stews, hot salads, vegetable casseroles. And by adding garlic, nuts, other vegetables or spicy mixtures to the “blue ones”, dishes with them can be made almost unrecognizable.

The eggplant season is short, and true admirers of this vegetable have a well-founded desire to extend its “life”. Winter, creating a collection of homemade preparations, will leave a treasured place in it for this snack that melts in your mouth.

7 recipes for pickling blue for the winter

Recipe 1. Simple and fast way marinated eggplant

For one 3- liter jar: 2 kg of eggplant, several branches of parsley and basil, 3 dill umbrellas, 2 bay leaves, 1 large garlic head, 100 ml of vinegar, 1 tbsp. a spoonful of sugar and 1 tbsp. a spoonful of salt.

1. An easy way to pickle eggplants starts with preparing them. Blue medium-sized (to freely pass through the neck of the jar), wash and cut off the tails. We will not clean and cut them.
Fill a 5 liter pot with 2.5 liters of water. Pour salt, stir and place on the hob.
When the water gives the first signs of boiling, send whole eggplants to the pan and cook until they acquire the required softness. Approximately it takes 10-15 minutes. But you can check the readiness with a fork or a wooden skewer. If the eggplant skin pierces freely, the vegetables are ready. This moment must not be missed, otherwise the fruits will be digested and lose their elasticity and shape.
While eggplants are cooking, sterilize jars and lids over a steam bath.
Pour into hot jars Bay leaf, washed greens, peeled and chopped garlic. To add more flavor to the marinade, garlic can be cut into several pieces.
Remove the eggplants from the boiling water with a fork and put them, pressing against each other, into jars with spices. Top the vegetables with salt and sugar, pour in the vinegar. For medium sour "blue" optimal amount vinegar is indicated in the recipe, but if the family loves sour, then the portion of vinegar can be increased to 150 ml.
Pour jars of eggplants with clean boiling water, cork with lids and send for slow cooling under a warm blanket.
Before serving, cut the “blue ones” into neat pieces, pour in fragrant homemade oil, sprinkle with fresh green onion and serve with any side dish. Delicious, fast, delicious!

Recipe 2. Marinated eggplant "in Korean" for the winter

Ingredients for 2-3 jars of 0.5 l: 1 kg of eggplant, 4 medium-sized carrots, 3 large sweet peppers, 1 garlic head, 3 medium onions, 20 g of chopped coriander, 250 ml of vegetable oil, 1 tbsp. spoon of granulated sugar, 0.5 tbsp. tablespoons of salt, 180 ml of 6% vinegar, 15 g of ground pepper.

Preparation of the workpiece begins with carrots. Grate washed and peeled root crops on a special “Korean” grater or cut into thin and long strips. Pour boiling water so that the carrots are completely under water, cover with a lid. The cut must be cooled down to room temperature.
Select the grains from the peppers, remove the stalks and also cut into cubes.
Peel the onions from the dry husk and chop into small cubes.
Drain the carrots, squeeze lightly and transfer to a large bowl. Throw in the onion and peppers as well.
Wash the eggplant, but do not peel, cut the sepals. Cut in half lengthwise, and then cut into thin half rings.
Boil salted water and boil “blue” for 2-3 minutes. Transfer to a colander to drain the liquid, cool and squeeze lightly. Combine eggplant with other vegetables.
Mix in a bowl: chopped garlic, salt, spices, sugar, sunflower oil and vinegar. Pour the marinade dressing over the vegetables and mix so that they “make friends” well.
Arrange spicy eggplants in washed jars, cover with lids and sterilize in a bowl of boiling water. For jars with a capacity of 0.5 liters, 20 minutes will be enough. Roll up.
colorful and fragrant eggplant"in Korean" can be stored at normal temperature. Serve with meat fish dishes or side dishes. In any company they are great!

Recipe 3. Pickled eggplant "like mushrooms"

Ingredients for 10 jars of 0.5 l: 5 kg of eggplant, 3 tbsp. spoons of salt, 0.5 kg onion, 4-5 garlic heads, vegetable oil (preferably odorless).

For the marinade: 2 tbsp. water, 60 g salt, 0.5 tbsp. vinegar 6%, bay leaf, 6-8 black peppercorns.

Cut off the stems of the washed eggplants and be sure to remove the skin. You can cut eggplants at your own discretion: cubes, quarters, straws. But the best cut for pickled "mushrooms" plump sticks in the form of mushroom legs are considered.
Transfer the sliced \u200b\u200bto a wide bowl, in which the “blue ones” will feel free when mixing.
Sprinkle eggplant with salt and set aside for an hour and a half. It will take this time for the vegetables to release their bitterness. In addition, salt will prevent them from absorbing too much oil when frying.
We use the eggplant maturation time to prepare the rest of the vegetables. Onion and garlic "undress", rinse and dry. Chop the onion into half rings, garlic into slices, small cloves into halves.
Rinse eggplant from bitter juice and squeeze lightly. Fry in small portions (thin layer) in a hot frying pan. Don't overcook them - they can dry out. Let the barrels only slightly gild.
Put ruddy “mushrooms” in a layer of 3-4 cm on the bottom of the pan or bowl. Top with a layer of onion, then garlic. And so on until the vegetables run out, layer by layer - little blue-onion-garlic.
Let's prepare the marinade. Pour water into a container and put spices: black peas, parsley, salt and pour 6% vinegar. Boil the marinade mixture and pour over the eggplant. Cover the pan, put in a cool place (preferably in the refrigerator). Leave vegetables for pickling for two days. The aroma of "pickled mushrooms" will appear earlier, and here the main thing is disciplined patience.
Arrange eggplants in sterilized, dry jars and put on additional sterilization (15-20 minutes). Roll up and send to the pantry to expect festive feasts.

Recipe 4. Marinated eggplant "French", stuffed with greens

Ingredients for 5-6 1 liter jars: 5 kg eggplant no longer than 15 cm.

For the filling: greens - a bunch of cilantro, a bunch of dill, a bunch of parsley; 2 celery, 2 carrots, 2 peppers, 15 cloves of garlic.

For marinade for every liter of water: 50 g salt, 50 g sugar, 5 pcs. allspice, 7 pcs. black pepper, 2 pcs. cloves, 2 parsley, 0.5 tsp coriander, 1/4 tsp ground cinnamon.

Vinegar: for each liter jar 0.5 liters of vinegar.

"Blue" wash and cut off the sepals. Cut the fruit along the barrel, but do not cut it to the end, so that you get a “book”. With a knife or a teaspoon, make indentations - select the pulp and transfer to a separate bowl.
Put salted water on the hob, boil and put the eggplants in it. Boil on a low boil for 6-7 minutes. This procedure will be required for two points: removing bitterness and making the "blue" soft - so it will be easier to stuff them with herbs and vegetables.
Transfer the prepared eggplants to a colander or sieve, put in a large bowl and press down with a weight on top so that the bitter liquid leaves and does not spoil the taste of the dish.
Prepare "mince" for eggplant. Wash all vegetables and greens and then chop. Sweet red pepper and eggplant pulp - in cubes, carrots in small strips or on a grater, crush the garlic with garlic, chop the greens.
Mix vegetable slices, and for greater spiciness, you can add a little hot pepper.
Rinse the jars with soda and sterilize in a convenient way (oven, microwave, steam bath). Boil the lids for at least 5 minutes.
Stuff the "blue" ones with colorful stuffing, close tightly and transfer to jars so that the vegetables do not have a chance to fall out of the eggplants into the marinade.
For the marinade, boil water and stir in it until the crystals disappear, salt and sugar. To make the filling spicy and give the eggplant the same taste - add all the spices according to the recipe, cook for 2-3 minutes.
Pour vinegar into jars, and then fragrant marinade. The liquid should reach the very edge of the neck of the jar.
Roll up the glass and leave it “under the covers”, giving the jars the opportunity to cool down gradually.

Recipe 5. Spicy pickled eggplant - with garlic and chili peppers

Ingredients for 2 half-liter jars: 1 kg of eggplant, 100 ml of vegetable oil, a large garlic head, 1 chili pepper, 1 liter of water, 60-100 g and 2 tbsp. tablespoons of salt, 150 ml of apple cider vinegar 5%.

Mince the garlic. You can quickly do this with the help of a knife handle - crush the clove, easily remove the skin and chop finely.
Small hot pepper cut into 2 halves, remove the stalk and sharp seeds. Cut into half centimeter pieces.
"Blue" cut into 1.5-centimeter circles. Cut each ringlet into quarters, put in a convenient container and pour salted water (2 tablespoons). The liquid should completely cover the vegetables. After an hour, drain the water, and rinse the eggplants well in a flowing “shower”.
Sterilize jars with lids, turn over on a towel and let drain and dry.
Prepare the marinade in a large saucepan. When there are signs of boiling water, put salt, stir and add malic acid. As soon as the marinade boils again - lay out the pieces and cook for four minutes.
Put the eggplant blank in a colander with a slotted spoon to drain excess water.
Saute vegetables over low heat until golden brown. Sprinkle with garlic and chili, stir and fry the vegetables for another minute.
Place spicy eggplants in jars, cork, turn over on lids and heat until completely cooled under a warm “fur coat”.

Recipe 6. Marinated eggplant with walnuts and mint

Ingredients for 3 jars of 0.5 l: 3 kg of eggplant, 200 g of garlic, 200 g walnuts, 2 liters of water, 80 g of salt and how much sugar, 10 tbsp. tablespoons of vegetable oil, 1 teaspoon of dried mint, 15 black peppercorns, 3 tbsp. spoons vinegar essence (70%).

Wash the “blue” ones, cut off the “caftans”, thinly peel the skin, cut into narrow slices, and then into long stitches.
Put eggplant "noodles" in a saucepan and pour salted water. A tablespoon of salt is enough for a liter of water. The bitterness will dissipate into the water in about 30 minutes.
Pour the stitches into a colander and place under a cold shower. This will finally wash out the bitter liquid from the vegetables, which can spoil the taste of the pickled workpiece.
To give an appetizing crust, fry the eggplant pulp in hot vegetable oil.
Grind walnut grains and peeled garlic in a meat grinder or in a blender, add chopped dried mint. Stir the fragrant mass and combine with eggplant, gently mixing the ingredients.
Put the appetizer in dry steamed jars and pour 2 tablespoons of oil into each, an incomplete spoonful of essence and throw peppercorns.
The rest is the marinade. Bring water to a boil, stir in salt and sugar and boil for 5 minutes.
Fill jars with eggplants with filling and rearrange in a bowl with boiling water for sterilization. Half-liter jars will take about 40 minutes.
Roll up an oriental appetizer of eggplant, garlic and mint with sterilized lids. Now it remains to wait for the guests and conduct a tasting.

Recipe 7. Pickled eggplant with tomatoes

Ingredients for 6 jars of 0.5 l: 2 kg of eggplant, 2 kg of tomatoes, 500 ml of vegetable oil, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 2 garlic heads, 1 tbsp. a spoonful of peppercorns, 6 laurels, 200 g of fresh fragrant herbs.

Prepare the washed vegetables for pickling: remove the eggplant from the stalk, you can leave the skin on, it will add brightness to the workpiece. If the variety is bitter, soak in salt water. Tomatoes bathe in boiling water, and then in an ice "bath" and remove the skin.
Cut the vegetables in the form of plump circles and put them in a suitable container.
Remove the “clothes” from the garlic and chop into gruel, chop the greens into large pieces. Eggplants, like tomatoes, are very fond of basil. But also dill, parsley or cilantro will be ideal companions.
Mix vegetable preparations, pour over a small portion of oil, salt and leave for 20 minutes, so that everything is slightly marinated.
Spread the vegetables on a baking sheet and put in the oven for baking. This will take another 20 minutes.
Boil vegetable oil, put peppercorns and parsley. When it boils, add salt and sugar again. baked vegetables and greens. Gently mix the ingredients and drown in oil, trying not to damage the integrity of the vegetables.
After 5 minutes, transfer the eggplants with tomatoes into sterile containers, roll up and put in a warm "bed" for about a day.

Eggplant under the marinade does not require super efforts and talents, but to make the appetizer a success, there are a few simple tips:

For winter preparations do not take too large and overripe fruits. Their centers are very grainy, and the ripe flesh will become tough when cooked. In addition, such vegetables are not only not tasty, but can also be harmful to health, because. contain a lot of poisonous solanine.
Some varieties of "blue" are bitter. To remove the bitterness, before cooking, they should be soaked in salted water.
Eggplant is like a sponge and absorbs too much fat when fried. And this is another reason to soak vegetables in saline solution. Salted fruits, like boiled ones, absorb less oils.
In order to bring the marinade to the taste you need, it is better to add salt as follows: pour 60 g into 1 liter of water, dissolve and try. If this concentration seems weak, then salt more.
eggplant love spicy taste, and are ideally combined with: garlic / onion, basil, cumin, rosemary, coriander / cilantro, as well as with curry and tabasco sauces.

- a wonderful snack and an excellent addition to meat dishes, potato side dishes and spirits. Therefore, hearty and fragrant “little blue” are especially appropriate in festive treats. Guests will try, praise, and go home with a brand new recipe.

Summer and autumn delight us with a variety of vegetables and berries. At this time, many begin to make preparations for the winter with eggplant. Delicious and fragrant vegetable blends harmoniously with spicy and sour sauces, which will allow you to create variety of dishes. Rolled blue ones are often used as an appetizer or main meal.

How to cook eggplant for the winter

Blue is used a lot in Eastern and European cuisines. They can be stuffed, fried, canned, and you will always get tasty dish. To prepare pickled eggplants for the winter, you first need to buy them. Choose those vegetables that have a uniform dark color, differ in density, then when cooking they will not turn into a mess. Blue ones have a characteristic bitter taste. If you want to get rid of it, then cut the vegetables into large pieces and place in water for 20 minutes. After that, the bitterness will go away.

There are original and classic recipes canned eggplant for the winter. In the cuisine of our country, blue is combined with tomatoes, parsley, garlic, and bell peppers. Many blanks are pre-fried in vegetable oil and then rolled up. If you want to cook caviar, then it is better to pre-bake the products in the oven. Please note that blue ones quickly absorb oil. To prevent the dish from coming out greasy, it is necessary to cook in a non-stick pan or in the oven. In this case, you do not have to pour a lot of oil.

Preparing jars for canning

If you want to cook pickled eggplant for the winter, then you should think about proper sterilization of jars. This will allow the seaming to stand intact for many years. First you need to make sure that the container is not damaged: there are no chips, cracks. Before sterilizing the jars, they are washed and dried. After that, depending on the volume of blanks, you need to choose one of the ways to prepare the container:

Classical. It is necessary to take an enameled bowl or saucepan, on the bottom of which lay a soft cloth. After that, the container is installed, covered with lids. Then such an amount of water is added that it does not reach the neck of the cans by a couple of fingers. A strong fire is turned on and it takes 10 minutes to boil.
In the oven. If the dimensions of the oven allow, then the easiest way is to sterilize the jars in this way. The container must be pre-washed. After that, put the jars on a baking sheet or nets with their neck down, heat the oven to 150 degrees and put them inside. 15 minutes after such heat treatment, they will be ready for use.
Steam sterilization. Use if a large-scale seaming will be carried out. To do this, you need a saucepan, a large sieve. The container is filled with water, which must be brought to a boil. A sieve is installed on top, but which the jars are placed upside down. The container is considered ready when small droplets of liquid begin to flow down the walls inside. On average, one jar will take about 10 minutes of your time.

marinade for eggplant

One of the main roles in the preparation of winter harvesting is the quality of the marinade. The aroma of the dish, juiciness will depend on it. One of the most simple options is considered a recipe using a large number spices. These blue ones will taste like pickled mushrooms. To cook these eggplants in the marinade, you will need:

blue - 2 kg;
garlic - 1 medium head;
parsley, dill - small bunches;
lavrushka - 2 sheets;
peppercorns - ½ tsp;
vinegar, salt and sugar to taste.

How to cook:

The container must be washed and sterilized.
We choose medium-sized blue ones so that a whole vegetable can easily crawl into the throat of the jar.
My eggplant, cut off the tails.
Pour water into a saucepan, add a little salt and cook vegetables for 15 minutes.
We fill a clean jar with herbs and other spices, put a bay leaf.
Tamp the little blue ones tightly into a container, pour clean boiling water.
Add salt, sugar and 100 ml of vinegar.
We roll the workpiece.

How to choose blue ones for the winter for conservation

If you are going to roll up or cook pickled eggplants for the winter, then you need to choose the right fruits. Only young vegetables are suitable for harvesting. To recognize them, you need to cut the blue one. In young ones, the seeds inside have not yet formed, but in more ripe ones they are clearly visible. The correct fruit has a uniform color, dense structure. As for size, it is better to choose medium eggplants. They will be juicy and flavorful.

Eggplant recipe for the winter in marinade

Many people think that cooking eggplant for the winter is a long and tedious task. In fact, there are many quick and delicious seaming recipes. Sharp or sour blue goes well with stew, barbecue or potatoes. They can be used as a salad or an additional appetizer. delicious seaming diversify the table winter time days and will give a real gastronomic pleasure. By remembering a few simple and quick pickled blue recipes for the winter, you can delight your relatives every day.

How to pickle eggplant for the winter without sterilization

If there is no time to engage in twisting cans, then you can cook delicious eggplants without seaming. The dish will appeal to everyone who prefers savory, cold appetizers. The peculiarity of the recipe is that due to the lack of sterilization, the food still retains its taste characteristics. long time. For cooking you will need the following ingredients:

eggplant - 300 g;
garlic - 200 g;
salt - 100 g;
water - 1 l;
celery - 200 g;
sunflower oil - 2 tbsp. l.

How to cook:

Wash the vegetables, cut off the tails, put to boil.
After 10-15 minutes, put them in a colander so that all the water is glass.
Cut each vegetable lengthwise, generously stuff the middle with garlic.
Put celery leaves, eggplant in layers in a large container, then cover with herbs again.
Pour into the resulting mass hot pickle.
Press down with a press, leave in a dark place for 5 days.
Before serving, you need to cut into circles, pour over with oil and sprinkle with pickled onions.

Korean-style marinated eggplants

If you love spicy food then this recipe is for you. Korean variant cooking spicy blue ones does not take much time. The dish will be a great addition to meat or unusual snack to strong alcoholic beverages. It will whet your appetite, add variety to your usual menu. To prepare such a yummy, you will need:

little blue ones - 2-3 pieces;
Bulgarian Bell pepper- 1 PC.;
garlic - 4 teeth;
lemon - 1 pc.;
sugar - ½ tsp;
soy sauce- 2 tbsp. l.;
onion feathers - 1 bunch;
sesame seeds - 1 tsp;
black pepper and salt as needed.

How to cook:

Wash the vegetables, cut off the stalks, send to the oven preheated to 180 ° C for 10-15 minutes
Ready blue cut into small thin pieces, salt and sugar, add pepper.
Transfer to a salad bowl, sprinkle with squeezed garlic, chopped onion.
Add soy sauce, lemon juice, sprinkle with seeds.
Leave for 2-3 hours in the cold so that the salad is infused.

How to cook pickled eggplant with garlic without vinegar

Vinegar is considered a universal remedy for marinade, but many do not recognize this product. If you want to prepare delicious snack with spicy sourness, then this recipe will come in handy. To prepare pickled eggplant for the winter without vinegar, you will need:

blue - 2 pcs.;
tomatoes - 2 pcs.;
garlic - 2 cloves;
onion - 1 head;
dried dill and parsley - 1 tsp each;
peppercorns - ½ tsp;
fresh parsley - 1 bunch;
lemon juice - 5 tbsp. l.;
sugar, salt to taste.

How to cook:

Peel vegetables, cut into cubes.
Place blue in a saucepan, cover with water.
Add dry herbs, salt, peppercorns. Close everything with a lid and leave for 15 minutes.
Put the boiled blue ones on paper so that they dry and cool.
Cut the tomatoes into cubes, onions into rings. Mix all the vegetables together, add fresh parsley.
Pour a spoonful of salt and sugar to the resulting mass.
As a marinade, oil, lemon juice and small chopped garlic are used.
Dishes must be put under pressure for several days, and only after that return and eat.

Marinated blue stuffed with vegetables

Pickled blue ones do not have to be rolled up. This dish keeps well taste qualities and without twist. Its only drawback is that vegetables can only be eaten a few days after cooking. Then they reach the desired condition. For cooking you will need:

eggplant - 5 pcs.;
cabbage - 300 g;
onion - 1 pc.;
carrots - 2 pcs.;
garlic - 3 teeth;
tomatoes - 2 pcs.;
sunflower oil - 1 liter;
parsley - a small bunch;
dill - a small bunch.

How to cook:

Peel the eggplant, make longitudinal cuts not completely.
Send vegetables to boil with salt.
For the filling, finely chop the vegetables, simmer over low heat.
Add chopped herbs to the pan, salt to taste.
According to the recipe, fried oil is used as a marinade. It is necessary so much that it completely covers the eggplant in the container.
We start blue, fill with oil.
We put under the press for 5-7 days in a warm place.

How to pickle eggplant for the winter in Georgian

Spicy and fragrant marinated eggplants with walnuts and chili will appeal to exotic lovers. They are a great addition meat dishes and diversify the usual menu. For cooking you need:

eggplant - 2 kg;
onion - 0.5 kg;
carrot - 0.5 kg;
vinegar - a glass;
sugar - 2 tbsp. l.;
garlic - 3 teeth;
cilantro, basil, parsley - in a bunch;
walnuts - 3 tbsp. l.;
sunflower oil - a glass;
chili pepper, saffron, salt - to taste.

How to cook:

Wash vegetables, boil.
Then lay them out on a napkin to dry and drain.
Garlic, chili, greens should be ground in a blender until a homogeneous thick is formed.
Onions should be cut into rings, eggplant - into cubes, grate carrots.
We form sandwiches from 2 parts of blue and vegetables inside.
The resulting sandwiches must be tightly packed in a saucepan, spread with herbs and pepper.
Pour in a brine of oil, vinegar, salt and sugar.
We put under pressure for 3-4 days.
We lay out in banks and roll up.

Video: winter eggplant preparations

Good afternoon friends!

Eggplants for the winter are great homemade preparations, simple, quick and amazingly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called the eggplant the "apple of rabies", it was believed that whoever eats it will lose their mind. But we know that it is rich in vitamins, minerals, fiber and is very good for the heart and blood vessels, strengthens the immune system, and prevents gallstones.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of insanely delicious recipes.

In blanks, it is better to use fruits that have not ripened a little. They have a tender elastic skin and dense pulp. They can be fried, baked, stuffed, marinated, and even caviar can be made, no less tasty than

To prepare eggplant for the winter, always choose the freshest, most beautiful, ripe vegetables. Don't sacrifice quality for price.

The best eggplant recipe - lick your fingers

This recipe, a very long time ago, was presented to me by a familiar Korean neighbor, and it is still considered the best in my piggy bank. This dish is bright in taste, color and aroma. I want to show you the recipe step by step cooking And a photo to make it clear.

Ingredients:

eggplant - 1.5 kg
onion - 300 gr.
sweet bell pepper - 500 gr.
garlic - 1 head
salt - 2 tbsp. l.
sugar - 3 tsp
vegetable oil- 200 ml
table 9% vinegar - 120 ml
coriander seeds - a pinch
coriander greens - a bunch
turmeric - 1 tsp
soy sauce - 3 tbsp. l.

Cooking:

We take young eggplants, preferably of the same size, so that during cooking they cook the same way and do not differ in taste. We wash, remove the stalk, cut off the tips on both sides. We send the fruits to boiling water and cook for 8-10 minutes. The important thing here is not to overdo it! The blue ones should be half-baked, and should hold their shape.

AT last time when preparing this blank, I used a double boiler. I also kept it for a couple of 8-10 minutes.

While our eggplants are cooling, let's prepare the marinade. All its components must be mixed with tastes and infused, then it will turn out to be saturated and homogeneous.

In a dry, warm frying pan, fry the spices: coriander, turmeric. We help them discover their taste. Then we send them to a coffee grinder or mortar and grind into small fractions.

We clean the onion and cut half of the total mass into half rings. Cut the other half into medium cubes later.

Clearing the Red hot peppers from the seeds and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into the pan and fry the onion until golden brown. We also send red hot pepper and a mixture of chopped spices there. When the onion has cooled, send the contents of the pan to the marinade.

For the marinade, mix salt, sugar, vegetable oil, vinegar, soy sauce. And we insist 30-40 minutes.

Cut the cooled eggplant into medium slices. We put it in a separate bowl, add salt on top and sprinkle with vinegar, mix and leave for 15 minutes. If you are sure that the eggplant is without bitterness, you can not do this. Drain the extracted juice.

Cut sweet bell pepper into strips. Try to choose meaty, thick-walled and bright red. Cut green cilantro.

Peel the young garlic, crush with the flat side of the knife and finely chop.

We put all the chopped vegetables in a large bowl, pour our wonderful marinade and leave to infuse for 2 hours. Periodically stir our vegetable mixture. The filling gradually impregnates the vegetables and there is a magical smell.

And there was one more stroke left - the eggplant blank for the winter must be sterilized and rolled up for storage in jars.

We lay out the salad in hot sterilized jars, compact it if possible, so that there is no air left, close it with a clean lid. We leave room for the juice that will stand out during sterilization. For a 0.650 liter jar, it will take 45 minutes. Then we roll up the jars, turn the lids down and continue to sterilize, already under the covers.

Just look how beautiful! Insanely delicious eggplants are ready and will delight you with their taste and aroma all winter. Enjoy your meal!

Eggplant recipe for the winter without sterilization in tomato

Another one from best recipe. It is prepared quickly, and at the same time it turns out amazingly tasty, burning and savory snack.

Ingredients:

eggplant - 2 kg
tomatoes - 3 kg
sweet bell pepper - 1.5 kg
red hot pepper - 2 pods
garlic - 3-4 heads
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 2 tbsp.
table 9% vinegar - 1 tbsp.

Cooking:

In this recipe, eggplants can be cooked in two versions: in tomato juice or in tomatoes passed through a meat grinder. We will make 50 x 50. Divide all the tomatoes into two parts. We will prepare juice from one, and cut the other.

We make notches on the tomatoes, blanch in boiling water for a few seconds, then immediately under the cold and easily remove the skin.

Cut the tomatoes into medium slices and send them to a large basin.

We pass the second part of the tomatoes through a juicer, you can simply pass through a meat grinder. We also send it to the pelvis.

Add salt, sugar and vegetable oil without smell and taste, mix.

We clean the garlic, divide into cloves. Red hot pepper free from seeds. Pass garlic and pepper through a meat grinder.

Sweet bell pepper cut into strips. Try to choose fleshy peppers with thick walls and a contrasting color. This will add flavor and color to the dish.

Wash eggplant and cut into small pieces.

Place all chopped ingredients in a bowl. We mix. We put on the stove, if there is not enough liquid, add water, so that all the vegetables are covered.

Bring to a boil and cook over low heat until tender. Add vinegar, cook for another two minutes.

We lay out in sterilized jars, roll up with boiled lids.

It turned out 11 jars of 0.650 grams, we store in the basement. So simple, full and tasty, we prepared a preparation for the winter from our favorite vegetables.

Eggplant with vegetables for the winter

There are many vegetables in this recipe - many flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you get an amazingly tasty sandwich.

Ingredients:

eggplant - 1.5 kg
tomatoes - 3 kg
carrots - 1 kg
onion - 1 kg
garlic - 2 heads
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 1/2 tbsp.
table 9% vinegar - 1/2 tbsp.
water - 1/2 tbsp.

Mother-in-law's tongue eggplant recipe

This recipe owes its name to an elongated cut of vegetables and a very spicy, burning taste. "Teschin tongue for the winter" can be prepared from any favorite vegetables, and this case, the obligatory presence of eggplant.

Ingredients:

eggplant - 2 kg
tomatoes - 2 kg
sweet bell pepper - 1 kg
red hot pepper - 1 pod
garlic -1 head
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 2 tbsp.
table 9% vinegar - 100 ml

Cooking:

Blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be passed through a meat grinder, juicer, or just take tomato paste. But with the first option it will be tastier.

Finely chop the bitter red pepper with seeds.

teeth young garlic peel, crush with the flat side of a knife and finely chop.

Sweet, fleshy, thick-walled bell pepper, de-seeded and cut into cubes.

We prepare the filling in advance so that it has time to infuse.

Put chopped tomatoes, garlic, vegetable oil, hot pepper, salt, sugar into a saucepan. Tomatoes have allocated a sufficient amount of juice and at the same time retained their shape, which was required of them. We put on fire, bring to a boil and simmer for 20 minutes over low heat. While the filling is preparing, chop the rest of the vegetables.

Young eggplants, along with tender seeds, cut along the fruit, with tongue plates, half a centimeter thick.

We send bell peppers, eggplants to the boiling filling. Stew for half an hour, do not forget to stir from time to time, in order to avoid burning.

Add vinegar, boil for another 2 minutes and put the hot mass into prepared hot jars, roll up.

"Teshin's language" turned out fantastically burning taste and magical scent. In the cold winter, let's put a spicy and fragrant delicacy on a piece of bread, and remember the mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

This preparation for the winter is quite easy to prepare. Try it, I'm sure you will like these "mushrooms".

Ingredients:

eggplant - 5 kg
garlic - 300 gr.
fresh dill - 350 gr.
vegetable oil - 300 ml

for the marinade:

salt - 4 tbsp. l.
table 9% vinegar - 250 ml
water - 3 l

That's all for today. If you liked the recipes, click "Class", take notes and share with friends on social. networks. Write in the comments, your opinion is very important to me.

if you love vegetable preparations and want to try something new, we advise you to pay attention to our pickled eggplant recipes. it great option snacks for your table.

Marinated Eggplant - Fast, tasty, fragrant! All ways to cook quick and delicious pickled eggplant

They can be made a little sharper, sourer, softer or harder. Knowing how to make pickled eggplant, you can always surprise your guests with something unusual and insanely delicious. Delicate and savory, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Pickling eggplant at home will be a pleasant experience for you, pleasing with its genius and simplicity. Even if it seems to you that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplant and try new dishes!

Pickled eggplant - delicious and original savory snack recipes

Pickled eggplant can be an easy side dish for meat, fish or savory snack for serving along with other dishes to the festive table or everyday meal. The presence of numerous variations of delicacies will allow everyone to choose the most suitable recipe.

How to pickle eggplant?

Each recipe for pickled eggplant has both its own individuality and common technological points that you need to remember when starting to prepare an appetizer.

Eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
Prepared vegetable slices are boiled or fried, mixed with marinade components and left to soak.
Delicious pickled eggplants can be arranged on hastily on quick recipe or prepare a delicacy for the winter for the future.

Quick Pickled Eggplants

You can cook it in just a few hours using the recipe below. If desired, the marinade can be supplemented with cloves, hot chili peppers or other spices of your choice, adding them directly to the eggplant or to the liquid brine. When serving, the finished snack is flavored with fragrant oil.

Ingredients:

eggplant - 700 g;
garlic - 3 cloves;
onion - 1 pc.;
water - 0.5 l;
sugar - 2 tbsp. spoons;
vinegar 9% - 3 tbsp. spoons;
salt - 1 teaspoon;
black and allspice pepper, laurel.

Cooking

Eggplants are chopped into 2x2 cm cubes.
Put the vegetable in boiling water, boil for 2 minutes after re-boiling, pour into a sieve, let it drain.
Add onions and garlic to the slices, mix.
0.5 l of water is brought to a boil, marinade components are added and eggplants are poured with a mixture.
Press the vegetables with a load, allow to cool.
Pickled eggplants are removed for 6 hours in the refrigerator.

Eggplant marinated with garlic

Eggplants marinated with garlic and herbs are especially delicious and fragrant: dill or a mix of parsley, basil, cilantro. In a day you will be able to enjoy piquant taste ready snack. A treat can be added to a slice fresh bread, ruddy toast or serve it with other dishes.

Ingredients:

eggplant - 1 kg;
garlic - 6-7 cloves;
dill - 1 bunch;
water - 1.5 l;
vegetable oil - 100 ml;
vinegar 9% - 6 tbsp. spoons;
salt - 1 tbsp. a spoon.

Cooking

Eggplants are cut into cubes, boiled for 5 minutes in water with salt and vinegar, drained, allowed to drain.
Add chopped herbs, garlic, vegetable oil, mix.
Pickled fragrant eggplants are transferred to jars and put in the refrigerator overnight.

Pickled Eggplant with Carrots and Garlic

Marinated stuffed with carrots, garlic and greens will be a great addition to boiled or fried potatoes, as well as a spectacular appetizer for serving to any feast. To fulfill the recipe, choose medium-sized fruits and cut them in half lengthwise, not cutting a little in the stalk area.

Ingredients:

eggplant - 8 pcs.;
carrots - 3 pcs.;
garlic - 5 cloves;
parsley and cilantro - 0.5 bunch each;
water - 800 ml;
vegetable oil - 50 ml;
vinegar 9% - 2 tbsp. spoons;
salt - 2 tbsp. spoons and for cooking;
black and allspice peas - 3 pcs.

Cooking

Prepared eggplant is cut lengthwise, pierced with a fork and boiled in salted water for 10 minutes.
Place the boiled vegetable under oppression to get rid of moisture.
Mix greens, garlic and carrots slightly stewed in butter, add some salt.
Stuff the eggplants with the mixture, tie with a thread.
Bring water to a boil, add salt, pepper and vinegar, pour over eggplants, place a load on top.
Cool the pickled eggplants and place them in the refrigerator for 2 days.

Pickled eggplant like mushrooms

Next, you will learn how to make eggplant pickled mushrooms and enjoy a great alternative to your favorite snack. The taste of the delicacy will fully depend on the composition of the marinade and the spices and spices included in it. In the recipe, it is recommended to remove the skin from the eggplant by cutting it with a knife.

Ingredients:

eggplant - 1 kg;
dill - 0.5 bunch;
garlic - 0.5 heads;
vegetable oil - 170 ml;
water - 1.3 l;
vinegar 9% - 5 tbsp. spoons;
salt - 2 tbsp. spoons.

Cooking

Eggplants are removed from the skin, cut, boiled in water with salt and vinegar for 5 minutes, poured into a sieve, left to drain for an hour.
Mix the slices with garlic, herbs and oil, transfer to a jar and put in the refrigerator for 6 hours.

Marinated eggplant in Korean

Eggplant marinated in soy sauce Korean recipe, will delight fans of dishes with a pronounced spiciness. The fruits must first be boiled whole for 10 minutes, then cut across in half and then slices. Bulgarian pepper and half a serving of onion are added to the appetizer fresh, finely chopped.

Ingredients:

eggplant - 1 kg;
cilantro - 1 bunch;
garlic - 5 cloves;
onion - 150 g;
bell pepper - 1 pc.;
vegetable oil - 70 ml;
sugar and ground chili - 1 teaspoon each;
ground coriander - 2 teaspoons;
sesame, apple cider vinegar and soy sauce - 2 tbsp. spoons;
salt pepper.

Cooking

Eggplants are prepared, salted, vinegar is added, left for 30 minutes.
For dressing, fry half the onion and chili in oil, add coriander and sesame seeds.
Eggplant, pepper, dressing, garlic, herbs are mixed.
Pickled eggplant appetizer will be ready in 2 hours.

Marinated eggplant with basil - recipe

Pickled eggplant with basil is surprisingly fragrant. Fresh greens can be replaced with dried ones, and chopped green feathers can be used instead of onions. Eggplant fruits, if desired, are peeled, cut into circles or longitudinal layers and browned in oil on both sides.

Ingredients:

eggplant - 1.5 kg;
basil - 1 bunch;
garlic - 1 head;
hot pepper - to taste;
onion - 250 g;
water - 200 ml;
vegetable oil - 100 ml;
granulated sugar - 1 tbsp. a spoon;
vinegar 9% - 40 ml;
salt - 0.5 tbsp. spoons.

Cooking

Layers of fried eggplant, garlic, onion, basil leaves are placed in a saucepan.
Water is boiled, salt, sugar, vinegar are added, cooled, poured onto the workpiece, pressed with a load.
After 8 hours, put the eggplant marinated with basil in the refrigerator.

Azerbaijani marinated eggplant

Pickled eggplant, the recipe of which is borrowed from Azerbaijani cuisine, cooked with garlic and mint, soaked in salt marinade and grape vinegar. If desired, grated carrots or chopped greens can be added to the garlic filling, which will enrich and diversify the taste of the snack.

Ingredients:

eggplant - 1 kg;
fresh mint - 0.5 bunch;
garlic - 2 heads;
grape vinegar - 300 ml;
water - 1.5 l;
salt - 150 g.

Cooking

In water with salt, boil a little cut eggplant for 5-7 minutes.
Rub the garlic in a mortar with a pinch of salt and mint, grease the cuts with the mixture and place in a bowl.
Pour everything with vinegar, press down with a load and leave for 4 days in the refrigerator.

Georgian marinated eggplant

Spicy pickled eggplants prepared according to the following recipe are incredibly tasty and spectacular in appearance. Bright palette of colors and flavor combinations will not leave anyone indifferent. Carrots with onions can be pre-sautéed in oil until soft or mashed with salt.

Ingredients:

eggplant - 4 pcs.;
onions, carrots and sweet peppers - 3 pcs.;
garlic - 5 cloves;
vinegar - 4 tbsp. spoons;
oil - 0.5 cups;
hot pepper - 0.5 tsp;
salt and honey - 1 tbsp. spoon.

Cooking

Eggplants cut and boiled for five minutes are mixed with prepared chopped other vegetables.
Oil is mixed with honey, vinegar, pepper and garlic, poured over vegetables, everything is mixed and pressed with a load for several hours.

Marinated eggplant for the winter

Pickled recipe will allow you to enjoy the taste of your favorite snack all year round until the next harvest. Eggplants cut into cubes or circles are boiled in water with the addition of salt and vinegar, after which they are allowed to drain and only then mixed with garlic and herbs.

Ingredients:

eggplant - 1 kg;
water - 1 l;
hot pepper - 1 pc.;
garlic - 4 teeth;
vinegar 9% - 100 ml;
dill and parsley - 1 bunch;
salt - 1 tbsp. a spoon.

Cooking

Eggplants are prepared, boiled for 5 minutes in brine, allowed to drain and combined with chopped garlic and herbs.
The mass is laid out in jars, compacted, poured with marinade, sterilized for 5 minutes, corked, wrapped until cool.

Eggplant can not only be stewed or fried, but also pickled. In this form, they turn out just amazing, sometimes they don’t even differ in taste from forest mushrooms. In order not to wait a long time for the result and not to doubt the result, you can cook pickled snacks in quick ways.

We offer you a selection of the most successful recipes.

The easiest recipe for harvesting blue ones for the winter is to pickle them whole. In winter, with such eggplants, it will be possible to cook variety of salads. To prepare this recipe, blue ones must be selected with great care. Pay attention that the fruits are strong, regular in shape and with a small seed nest.

When choosing blue ones, press on each of them - the fruit should spring. You should not take fruits that are wrinkled, with brown spots or voids. In addition, pay attention to the inflorescence of the stalk near the tail: it should not be too dark, as this is an indicator that the fruit is already overripe and is not very suitable for pickling as a whole. In addition, the fruits themselves should be shiny.

Marinade Ingredients:

water - 5 l
salt - 1 cup
vinegar 9% - 15 tbsp. l.
bay leaf - 7-9 leaves
allspice - 10 peas

Cooking:

The blue ones are thoroughly washed, cut off the stalk and pierced in several places with a fork. Prepare a brine based on 10 liters of water 1.5 kg of salt. Whole blue ones are placed in the boiling brine and boiled for about 5 minutes, stirring occasionally. Bring the water for the marinade to a boil, add salt. Boil water with salt for about 3 minutes. Then pour in the vinegar. The marinade is ready. Spices are laid out in sterilized jars. Whole hot eggplants are placed on top of them and poured with boiling marinade. After that, the banks immediately roll up.

Eggplant marinated with garlic and carrots

Pickled Eggplant - General Cooking Principles

Eggplant can be bitter, which makes them completely tasteless. It is for this reason that the vegetable is often sprinkled with salt or poured with concentrated brine, and allowed to brew. But before pickling, eggplants are usually boiled. You can do it in salted water and bad taste will leave. After cooking, you need to squeeze the vegetables. You can simply put them on an inclined surface under oppression. Next, the eggplants are cut, if this is not done in advance, and combined with other products according to the recipe.

What can you cook with:

Pepper sweet and hot;

Carrot;

The marinade is usually prepared with vinegar. Salt, granulated sugar are added to it. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, there are options for juices, usually a tomato. Eggplant snacks often come with different spices. It can be a Korean spice mix, different peppers, coriander. If it seems that there is too much seasoning or just something is not to your taste, you can reduce the amount or remove some components.

These pickled eggplants can be eaten within a couple of hours after cooking.

Very appetizing pickled eggplant: fast and tasty

A variant of very simple, tasty and quick pickled eggplants. For this dish, it is advisable to choose small vegetables in which there will not be many seeds.

Ingredients

500 g eggplant;

A bunch of dill;

head of garlic;

Half a teaspoon of salt;

20 ml of vinegar;

30 grams of oil;

Silent coriander.

Cooking

1. Cut off the ends of the eggplant with a sharp knife, make a few punctures in the vegetables, throw in boiling water and boil for about ten minutes. Remove, cool, squeeze out excess water.

2. While the eggplants are cooling, prepare the marinade. For it we use 3% ordinary vinegar. The dilution ratios are indicated on the back of any bottle.

3. Combine vinegar with oil. It is best to use unrefined sunflower oil for pickling or olive oil. Add salt to it, put spices and grind.

4. Cut the peeled garlic cloves, chop finely fresh dill, mix. You can use parsley instead of dill. Some people like to use cilantro. You can take a mixture of different greens, but not more than one bunch, as it will also absorb the marinade.

5. Cut the cooled eggplants lengthwise into strips. First in half, then again and again.

6. Pour a little greenery on the bottom of the container, lay out a layer of eggplant, pour marinade with spices and sprinkle with herbs again.

7. Repeat layers of eggplant and greens, trying to evenly distribute the marinade. Close the container, turn upside down, leave for a couple of hours.

8. Return the container to its normal position, rearrange it in the refrigerator, stand for a couple more hours and the eggplants are ready!

Korean Pickled Eggplant: Quick and Delicious

The recipe is simply amazing marinated eggplant, they can be quickly and tasty cooked for dinner or for holiday table. Be sure to try! One of the main ingredients, in addition to vegetables, is soy sauce.

Ingredients

Three eggplants;

One sweet pepper;

Half a bunch of cilantro;

Four cloves of garlic;

10 g of sesame seeds;

1 tsp (possibly less) hot pepper;

70 ml of oil;

20 grams of soy. sauce;

Half a spoonful of sugar;

2 tsp vinegar.

Cooking

1. We wash the eggplants. We make several through punctures with a sharp knife.

2. Boil a couple of liters of water, throw a spoonful of salt and throw eggplant. Boil until soft, but do not overdo it, 7-8 minutes is enough.

3. We take out the vegetables from the boiling water, put them on the board at an angle, put oppression on top so that water flows out.

4. While the eggplants are cooling, you need to cut the bell pepper into thin strips, chop the garlic and washed greens. You can mix them right away.

5. Cut the cooled eggplant into cubes or long strips, as you like. Combine with the rest of the vegetables, add soy sauce, sugar, vinegar and stir.

6. Heat vegetable oil, throw hot pepper into it, add sesame seeds, hold for a few seconds on fire, remove and pour over vegetables.

7. Stir quickly, cover with a tight lid, leave warm for an hour. Then keep the eggplant for a couple more hours in the refrigerator. You can stir occasionally to speed up the pickling process.

Pickled Eggplant: Making Mushrooms Quickly and Tasty!

A variant of marinated eggplant very similar to mushrooms, very fast and tasty. You can have a snack in a few hours. But still, it is better to let the eggplant stand and soak in the refrigerator for several hours.

Ingredients

1.2 kg of eggplant;

6 art. l. vinegar 9%;

1.5 liters of water;

1 st. l. salt;

One small head of garlic;

A bunch of dill;

100 g butter.

Cooking

1. You can peel eggplants before use, then they will look even more like mushrooms. Cut into cubes of one and a half centimeters.

2. Boil water, salt, throw eggplant and cook for about three minutes. The vegetable should be cooked through but not overcooked. Drain into a colander.

3. Chop a bunch of washed dill, combine with eggplant, which should have cooled down.

4. Peel the head of garlic, but it can be smaller, chop it too, transfer to the eggplant.

5. Mix vinegar with vegetable oil, pour over eggplant. Add any spices you want.

6. Stir everything thoroughly, put it in a jar or even several. We put in the refrigerator, let the vegetables soak for several hours.

Pickled Eggplants: Quick and Tasty (with Carrots and Herbs)

This appetizer is prepared for two days, but the result is simply amazing. To cook pickled eggplant quickly and it turned out delicious. Choose small fruits. They are tender, seedless, well soaked.

Ingredients

10 small eggplants;

5 cloves of garlic;

cilantro or parsley (small bunch);

Three large carrots;

A couple of tablespoons of oil;

800 ml of water in the marinade;

2 tbsp. l. vinegar (we take 9%);

2 tbsp. l. salt in the marinade;

Six peas of pepper.

Cooking

1. Cut off the stem and small tip of each eggplant. With a sharp knife cut out the diseased pocket without cutting through to the very end.

2. Put the eggplant in lightly salted boiling water, boil for about seven minutes. Transfer to a colander, let cool.

3. Boil water for the marinade with pepper, salt. Leave on the table, let it cool. Then add vinegar and a couple of tablespoons of vegetable mass, which will improve and slightly smooth out the taste of the marinade.

4. Grate the carrot into large strips, add chopped herbs and garlic, mix the filling thoroughly. You can add different spices to it and mash it well.

5. We spread the carrot mass over the eggplants and tie each one with thread so that nothing falls out.

6. Stacking stuffed vegetables in a saucepan or in a container, pour the prepared marinade, close and send to the refrigerator. You can try in a couple of days.

Spicy pickled eggplant: quick and tasty

A spicy version of pickled eggplant, very quick and tasty.

Ingredients

seven eggplants;

Two chillies;

Two bell peppers;

0.5 st. vinegar 3%;

1 tsp Korean spice mix

Five Art. l. oils.

Salt 12 g.

Cooking

1. Cut the eggplant in half lengthwise, dip in boiling water and boil for 4 minutes. Remove, cool, squeeze out excess liquid from the pulp.

2. Cut the bell pepper into strips, sharp pods as small as possible.

3. Cut the boiled eggplants across into slices, you get small cubes, combine with two types of pepper. If desired, add herbs and garlic to the appetizer.

4. Pour in vinegar, add salt, add Korean spices, stir.

5. At the end, pour in the oil, stir again, remove the snack for several hours in a cool place, let it marinate.

Tomato Pickled Eggplant: Quick and Delicious

Simple, fast and delicious eggplant marinated in tomato. It is advisable to use pure juice without skins and pulp, it will be much tastier.

Ingredients

Five eggplants;

Five cloves of garlic;

500 ml of juice;

20 ml of vinegar;

1 tsp pepper mixtures;

Half a bunch of dill;

20 g of sugar;

Five grams of salt.

Cooking

1. Cut the eggplant first lengthwise into two halves, then each half across into 3-4 pieces, depending on the desired size.

2. Salt the water, put on the stove. After boiling, put the pieces of eggplant and boil for two minutes. Drain into a colander, let the water drain. After cooling, additionally squeeze with your hands or immediately put a small oppression, directly into a colander.

3. Put the tomato juice on the stove, bring to a boil, remove the foam if it appears. Pour in sugar. Add vinegar, salt, pepper. You can add any spices you like. Boil for a minute. Turn off the fire.

4. Cut garlic and herbs, mix with eggplant.

5. Pour the appetizer hot tomato juice with vinegar, stir and cover.

6. We wait for complete cooling, then send the eggplant for a couple of hours in the refrigerator.

Mature eggplants have not only hard seeds, but also a peel. It is better to remove it in this case.

The larger and riper the eggplant, the more harmful substances it contains. It is corned beef that gives bitterness that can be soaked, but it is still better to choose young and small vegetables.

If the taste regular vinegar if you don’t like it or it’s not well tolerated, then you can use apple cider vinegar, it’s more useful. There are recipes for pickled dishes with diluted citric acid and even juice.

I welcome everyone who cares about the topic of preparing delicious and useful blanks vegetables on winter period. The time has begun when housewives cook, steam and preserve vegetables at full speed. Most do it according to their tried and tested recipes. But you must admit, everyone has a desire to try something new.

Beautiful "blue" vegetables - as the people call eggplant, tasty and healthy, besides, they contain a very small amount of calories. Preparations from it are budgetary and accessible to everyone. Even if you are not a happy owner of a garden plot, buying vegetables for preservation for the winter will not be a problem, nor will it hit the family budget. But what help will be in addition to the home menu.

Eggplant snacks are always very appetizing, which is why most often jars with them diverge in the first place. At the same time, it is not at all difficult to prepare blanks from them; even the hostess, who first took up this business, can handle it. And my selection of interesting, tasty and proven over the years recipes especially for you below.

Canned eggplant with quince

Very interesting, beautiful and delicious preservation for the winter. I once saw the recipe on TV in one culinary program, I decided to use it. Our family and friends liked the appetizer so much that I cook such preparations every year.

Ingredients:

Eggplant - 2 pcs
Quince - 2 pcs
Bulgarian red pepper - 2 pcs
Water - 500 ml
Vegetable oil - 150 ml
Vinegar 9% - 100 ml
Salt - 1 teaspoon
Sugar - 1 tbsp
Chili pepper - 1/2 piece

Cooking steps:

1. Wash the eggplant, cut into large pieces. Transfer to a bowl and sprinkle with salt. Let the bowl sit for 20 minutes or more.

2. At this time, let's cut the rest of the vegetables. Quince with bell pepper also cut large enough.

3. Fill the pot with water, add salt, sugar, vegetable oil to it. After boiling the brine, send vegetables to it. Eggplant is best rinsed from salt before adding. Cook over moderate heat for a quarter of an hour.

4. Then pour in the vinegar, hold the pan on the stove for a couple more minutes.

5. Arrange in prepared clean jars, do not forget about their sterilization, close with lids. Turn the blanks over as shown in the photo, be sure to cover.

See a few options.

6. Once the canning jars have cooled to room temperature, move them to your pantry.

Have a great mood, tasty and healthy preparations!

During the harvest season fresh vegetables as a family, we strive to cook as many interesting and various blanks of them. And when it comes Cold winter, it's always nice to open a jar for fried potatoes or any other dishes.

Ingredients:

Eggplant - 2 kg
Carrots - 600 g
Onion - 400 g
Garlic - 2 heads
Water - 500 ml
Sugar - 200 g
Salt - 2 tbsp. spoons
Vegetable oil - 100 ml
Vinegar 9% - 250 ml

Cooking steps:

1. Remove the peel from the eggplant fruits, this action is optional, cut into circles about a centimeter thick. Place in a deep bowl, fill with salt water. In order for the bitterness to go away, leave them to stand for 20-30 minutes.

2. Heat up a frying pan with vegetable oil added to it. Fry eggplants on both sides. After that, put them on a wire rack or paper towels, this will remove all excess oil from them.

3. Then transfer them to the bowl.

4. Peel the carrots, grate. Small or large, it does not matter, be guided by your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves to it through a garlic press.

5. Remove the husk from the onion, rinse in cold water. Chop into half rings and transfer to a bowl with carrots. Mix everything well.

6. Prepare jars in advance, wash, sterilize. The appetizer is laid out in layers. Put a few circles of fried eggplant on the bottom.

7. Over a small amount of carrots mixed with onions and garlic.

8. In this way, fill the jars to the brim. With a spoon or your hands, after laying each layer, press down a little so that the snack is in the jar as tightly as possible.

9. To prepare the marinade, mix water with sugar and salt in a saucepan. Wait until it boils, and then pour in the vinegar. Pour the appetizer in jars with the marinade, then roll up the lids.

Good luck with your winter preparations!

Eggplants with bell peppers in tomato juice

Great snack for different kind dishes. This preservation does not require sterilization, it is prepared very simply and quickly. I have been using this recipe for a long time and it has never let me down. I advise you to try it for yourself.

Ingredients:

Eggplant - 1 kg
Tomatoes - 500 g
Bulgarian pepper - 200 g
Salt - to taste
Sugar - to taste
Vinegar 9% - 2 tbsp. spoons
Garlic - 3-4 cloves
Vegetable oil - 4 tbsp. spoons

Cooking steps:

1. Cut the skin off the eggplant, cut into large cubes. Transfer the chopped fruits to the pan, sprinkle with salt, one tablespoon is enough, mix. Leave to stand for half an hour, so the bitterness from the eggplant will go away. The liquid that forms must then be drained.

2. C bell pepper remove the core with seeds, wash. Grind straws, but not finely.

3. Send the pot of vegetables to the stove, pour in the vegetable oil. You need to simmer over low heat for about 10 minutes so that the vegetables become softer, but not completely cooked.

4. Tomato must be mashed using a meat grinder or blender for this purpose. Add sugar to neutralize excess acidity, transfer the mass to the vegetables. Continue simmering for about 20 more minutes, stirring occasionally. Do not remove the cover.

5. Peel the garlic from the husk, chop it through a press or chop it as finely as possible with a knife. Send to the pan to the already prepared vegetable mix, pour in vinegar, mix. Be sure to taste, if necessary, add salt, sugar.

6. Rinse the jars thoroughly, fill them with a snack immediately after sterilization, close tightly with lids.

Delicious preparations, eat with pleasure!

Baked eggplant with spices

spicy spicy snack thanks to garlic, a mixture of peppers and spices will be very interesting in taste. Whole eggplants are pre-baked in the oven, and then stewed in tomatoes.

Ingredients:

Eggplant - 1 kg
Tomatoes - 500 g
Garlic - head
Spices - 1 teaspoon
Mixture of peppers - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 tbsp. a spoon

Cooking steps:

1. Wash the eggplant, dry with a towel. Put on a baking sheet, pierce large fruits with a fork in several places. Bake in a preheated oven at 200 degrees for about half an hour.

2. Rinse the tomatoes, remove the skin from them. This is not difficult to do, just dip them in boiling water for a few minutes, after making a cross-shaped incision on the top, after which the skin will be easily removed. Blend in a blender until pureed. Pour the tomato mass into a saucepan or saucepan. Bring the mass to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.

3. From cooled down baked eggplant remove the skin, cut arbitrarily. Transfer them to tomato sauce, stir. Cook for 5-7 minutes, then add the garlic, which you pass through the press before.

4. Fill the sterilized jars with a snack, roll up the lids.

Here is such an unpretentious preparation for the winter is ready, try it and you cook it!

Stuffed eggplant for the winter - video recipe

To be honest, I haven't made this recipe myself yet. But I really liked the idea itself. And how deliciously it is shown and told on the video is beyond words. I took the recipe to my piggy bank, I will definitely cook it this year.

I wish you success!

The closer the autumn time approaches us, the more we need to take care of the blanks that will be on your table in the cold season. In addition, I am sure that everyone has difficult days, after which there is no desire to stand at the stove. In this case, conservation always helps me out.

Prepare supplies in a good mood, delicious preparations to you and stored for a long time!