How to roll up eggplant for the winter. Eggplants for the winter "Fake mushrooms"

Blue for the winter recipes, which we have selected for you, will amaze even the most experienced housewives. The most exquisite and delicious dishes can be prepared very simply! We invite you to verify this.

Blue ones for the winter: recipes

Korean version.

You will need:

Carrot, sweet pepper - 320 g
- eggplant - 3 kg
- sunflower oil - 320 g
- vinegar - 300 g
- salt - a tablespoon
- a glass of garlic
- granulated sugar - 120 g
- packaging of Korean seasoning

Cooking steps:

Select young, not too large fruits. Rinse them, cut out the stalks, make a few punctures in the peel, boil for five minutes in salted water. The vegetables should just become a little soft. They cannot be digested! After cooking, put them under oppression. Put prepared eggplants on a board or baking sheet, cover with another baking sheet, put a load on top, leave them in this position for 4 hours. During this time, bitterness should go away from them. Cut the vegetables into cubes, cut lengthwise, crumble into strips. Grate the peeled carrot, cut the pepper into strips. Pass the garlic through a press, salt, put sugar, butter, seasoning, acetic acid, stir, put in the basement or refrigerator for one day.

"Fake Mushrooms"

Chop 5 kg of eggplant fruits into slices. Make a brine from 5 liters of water, a glass of salt and 0.5 liters acetic acid. Let simmer 5 min. Boil 1 liter of vegetable oil. Arrange the prepared vegetables in sterilized jars in layers. Alternate each layer with garlic. Pour in boiling oil, immediately roll up.

Blue ones for the winter

Caviar "Overseas".

Cut 3.5 kg of eggplant fruits into cubes, grate 1.5 kg of carrots, finely chop 1.5 kg of onion, chop 2 kg of sweet pepper. Combine the vegetables, fry in a frying pan with the addition of fat, transfer to an enamel basin, stir. Pass 3.5 kg of tomatoes through a meat grinder, chop in a blender. Pour in tomato paste, salt, put on the stove, cook for 40 minutes. after boiling. For 5 min. before the end of cooking, put a tablespoon of acetic acid and garlic passed through a press. Spread the caviar in jars, roll up.

Do and .

Zaporozhye caviar.

5 kg blue cut into slices, fry until golden brown. Cut the onion into rings, fry. Cut ½ kg of carrots and 155 g of parsley root into strips, stew until tender. Pass the fried vegetables through a meat grinder, add 320 g of tomato paste, 75 g of salt, herbs, 45 g of sugar. Heat the whole mass to 70 degrees, put in jars. Sterilize for 15 minutes, add ¼ teaspoon of acetic acid.

Blue ones for the winter.

Spicy snack.

Chop 5 kg of eggplant fruits into circles, sprinkle with salt, transfer to a flat bowl. After half an hour they will give juice. 1 kg of sweet pepper and 3 pieces of hot pepper, a bunch of dill and 320 g of garlic, twist through a meat grinder, pour in 220 ml of vinegar, 120 g of granulated sugar, stir. Fry eggplant slices until golden. Next, proceed as follows: remove each circle with a fork, dip in the garlic-pepper mixture, put in layers in pre-prepared jars, sterilize for 15 minutes, close.

How about you?

Blue ones for the winter.

Chop 2.5 kg of vegetables into cubes, dip in boiling water with salt and 155 g of acetic acid, cook for 5 minutes. Heat in a separate saucepan to a boil. Dip the fruits on a sieve, put in oil, pour half a glass of chopped garlic, stir quickly, place in sterilized jars, roll up, wrap.

Cut 4 kg of vegetables into pieces. They do not need to be soaked and cleaned beforehand. Twist 2 kg of tomatoes through a meat grinder. Onion and pepper bell pepper cut into incomplete rings. 1 kg carrots, grated, finely chopped 10 garlic cloves. Put all this in a dense layer in a bowl, salt, put a glass of granulated sugar, pack it still hot in sterilized containers, add 1 tbsp. acetic acid, cook for 45 minutes on a medium flame.

Blue ones for the winter: recipes

Chop 2 kg of eggplant into cubes or slices, chop 1 kg of tomatoes into slices, carrots into strips, chop parsley, pepper into rings. sweet pepper and sprinkle the tomatoes with salt, wait until the juice is released. Pour vegetable oil into the pan, lay out prepared foods in layers. Add allspice and parsley.

Bulgarian recipe.

Wash 1.2 kg of eggplants, crumble into circles, transfer to a saline solution, leave for 5 minutes, remove, let drain, fry in vegetable oil. 420 g of tomatoes, twist, heat to a boil, grind through a sieve. Boil the mashed mass by ½ volume. Soak the garlic for a couple of hours in cool water, remove the film, twist it through a press. Finely chop the parsley, stir with tomato paste, heat with regular stirring. In heated and dry jars, lay in layers: a layer of minced meat, vegetables. Make the top layer of minced meat. Cover with boiled lids.

Heh.

Peel 5 kg of eggplants, chop into strips. In a deep bowl, salt the chopped eggplant, stir, leave for 5 hours. Squeeze the fruits, fry in oil. Chop 620 g of sweet pepper and 620 g of onion into strips. Grate 200 g of garlic, mix everything with blue ones, pour 220 ml of acetic acid, arrange in a sterilized container, cover with polyethylene lids.

Blue recipes for the winter.

Korean variant.

Chop the vegetables into thin strips, add salt, stir, leave for one hour. Grate 1 kg of carrots, cut 1 red pepper into long strips, 1 kg of onion into incomplete rings. Chop 120 g of garlic. Mix all the vegetables, add 2 tablespoons of vinegar, leave for 5 hours, mix thoroughly again. Fry a few eggplants, cool. Connect everything, unpack.

As you can see, our options for blanks are quite simple, but at the same time very effective. Cook them in in large numbers and do not be afraid that they will remain uneaten. Your loved ones will surely thank you for your culinary skills!

With the onset of autumn, each housewife takes care of winter supplies, which the whole family will then feast on. Many try to make a variety of vegetable salads and pickles to the maximum in order to open them during the cold season and eat them as tasty addition to the main dishes. Eggplant recipes for the winter will become great option, which will help diversify your collection of blanks in the pantry. Try to cook several types of preservation with this vegetable to get an idea of its different palatability. And what is needed for this, look further.

How to choose and prepare blue ones

If you want to keep the preparations for a long time in your pantry, it is important to follow the entire cooking process from start to finish. First of all, you should pay attention to the selection and preparation of blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work for you, and canned jars will simply explode due to fermentation during storage. See below for recommendations on right choice and the preparation of the blue ones.

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

The best step-by-step eggplant recipes for the winter

Exists great amount Ways to cook tasty preparations for the winter. Among them are interesting recipes pickled, pickled, spicy or stuffed vegetables. Many housewives like to make very delicious lecho or salads, the main component of which is eggplant. All canning methods differ from each other in the way this vegetable is prepared and have a certain taste. Among other things, blue ones are very beneficial for human health, so it is worth studying step by step recipes cooking eggplant dishes for the winter with a photo and cook one of them.

Pickled eggplants like mushrooms without jar sterilization

lovers mushroom dishes will be appreciated. The resulting taste is very strongly reminiscent of mushrooms. Open such a blank in winter, cut into small pieces and fry with potatoes. you will succeed excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such blanks in order to be able to enjoy tasty food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required Products:

5 kg of blue ones (choose approximately the same size);
Bay leaf;
3 art. l. table salt (only not iodized);
allspice peas - 5-6 pieces;
5 liters of drinking water;
180 ml vinegar 9%.

Step by step description Recipe "Eggplant for the winter like mushrooms":

Remove the peel on the blue ones, cut them into cubes, sprinkle with salt, leave to stand for up to two hours to get rid of bitterness.
When the specified time has elapsed, drain the liquid that the eggplants have secreted and fill them with water.
Put on the stove, boil. Next, pour vinegar, boil for another 5 minutes.
Wash the jars thoroughly, pour over with boiling water. Pour peppercorns, bay leaf, lay blue with brine to the very top.
Roll up the lids, wrap in a blanket, leave the jars to cool completely.
Take it to the basement or pantry.

Check out other recipes on how to cook delicious to taste.

Canned blue ones with garlic and bell pepper

Try amazing option canned and bell peppers. It turns out a very tasty salad, which is suitable both for and for the festive table. Serve this appetizer with meat, fish or as a self-dish. The preparation is ideal as a dressing for any meat or first course. During the preparation of such a twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out step by step recommendations for an eggplant recipe for the winter.

Ingredients:

6 kg blue;
8 pcs. bell pepper (it is better if it is red);
4 things. chili pepper;
0.2 kg of garlic;
95 ml 9% vinegar;
95 ml of vegetable oil;
120-150 g of sugar;
2 tbsp. l. salt (not iodized).

How to cook:

Wash jars thoroughly baking soda, sterilize together with lids.
Wash the blue ones, cut off the stalks. Cut each lengthwise and then across (you should have 8 equal pieces).
Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly cold water.
Put on the oven, boil for 5 minutes. Drain the water.
Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, twist in a meat grinder along with the chili.
Pour vegetable oil, vinegar, salt, sugar into the resulting liquid, boil.
Pour the already boiled blue ones with the marinade, put on the stove and boil again for up to 5 minutes.
Expand by glass containers, close the lids and roll up.

Spicy Korean Eggplant Salad

The one who loves Korean snacks, will not give up spicy . Such Korean salad very fast, and it turns out incredibly tasty. Serve this appetizer variety of dishes with meat, vegetables, fish, poultry. She will be very popular with all your family members and friends who come to visit you. Be sure to try this recipe to make sure it great taste. Next, you will learn how to make delicious eggplant preparations for the winter.

Components:

7 kg blue (choose larger);
2 kg of chili pepper;
2.5 kg of red and yellow bell peppers;
7 bags of Korean seasoning (for carrots or salads);
180 g of salt;
480 ml vinegar 6%.

Cooking algorithm:

Wash, dry the blue ones, cut in half.
Dip each in boiling brackish water for 5 minutes. Cool down.
Cut all peppers and eggplant into strips. Pour vegetable oil into the pan and simmer for 5-6 minutes.
Add Korean seasoning, salt, vinegar. Simmer another 8-10 minutes.
Arrange in portions in jars, close with a seaming machine.

How to close whole pickled eggplants in jars

In winter, you always want something sour. We will help you satisfy this need pickled eggplant entirely. Additionally you will receive sauerkraut which suits very well various salads. Just so in pure form it is also used, so do not deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. A simple recipe for cooking eggplant for the winter, see below.

What do you need:

3 kg blue (take the same size);
0.8 kg white cabbage(1 large fork);
0.2 kg of carrots;
2 sweet peppers (take large);
4 cloves of garlic;
3 liters of water;
0.15 kg of salt.

How to cook:

Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce with a fork or a toothpick in several places each.
Boil for 5 minutes.
Chop the cabbage, grate the carrots, cut the pepper into strips. Mix everything, squeeze the garlic, salt, let it brew for a couple of hours.
When the eggplants have cooled, put them in a deep bowl, mix with cabbage.
Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
Put oppression on top. Leave to stand warm for three days.
After, preserve with brine or store in the refrigerator.

Georgian-style salted eggplant appetizer just lick your fingers

Connoisseurs Georgian cuisine will be delighted with. You will be very delicious preparation which goes well with many main dishes. Treat your dear guests or treat your loved ones during family dinner. Everyone will praise your incredible talent for making delicious things with the help of the most simple products. Check out the step-by-step description of how to make salty eggplant snack in Georgian.

Ingredients:

2 kg of blue ones (it is important to choose large, even fruits of the same size);
0.4 kg of carrots;
6 cloves of garlic;
half a teaspoon of ground pepper (preferably red);
70 g of cilantro, celery, parsley, dill;
3 art. l. salt (regular);
1 st. l. sugar and vinegar.

Step by step cooking instructions:

Wash the blue ones thoroughly, remove the stalks, make an incision along each.
Put eggplants in boiling water with salt, boil for up to 5 minutes.
Exactly one hour, put the boiled vegetables under oppression.
Prepare the filling for the blue ones: grate the carrots with a special grater for Korean-style snacks, squeeze the garlic, chop the greens, throw ground pepper. Mix everything.
After the specified time, spread the filling into the cuts of the blue ones. Pack everything tightly into a bowl.
Prepare the brine as follows: throw salt, sugar, vinegar into boiling water. Remove from heat, immediately pour blue.
Put oppression on top, soak up to 3 days.
Arrange the appetizer in jars along with the brine, roll up.

Fried eggplant for the winter with pepper and vegetable sauce in layers

In winter it is always problematic to buy fresh vegetables, to prepare delicious dinner or lunch. Just for this, many housewives preserve variety of salads so that later it was possible to feed your family satisfyingly and appetizingly. Try fried eggplant Turkish style with peppers in vegetable sauce in layers, and you will see that snacks for the winter can be incredibly tasty, fragrant, juicy and tender. Treat your friends with this option, share your secrets with them. And then you will see how this yummy with eggplant is prepared.

Grocery list:

1 kg eggplant (larger);
0.2 kg of sweet pepper;
0.15 kg of carrots;
0.15 kg of onion;
0.6 kg of tomatoes;
1 tsp Sahara;
2 tsp salt (only not iodized);
5 peppercorns (per jar);
0.1 l of sunflower oil.

Cooking process:

Cut the eggplant into rings, grease them on both sides vegetable oil fry in a pan until lightly golden.
Prepare vegetable sauce: finely chop the onion, coarsely grate the carrots, fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. At the end, throw in pepper, salt, sugar.
Cut sweet peppers in half lengthwise, cut into strips. Blanch: cover with boiling water, wait about three minutes, transfer to a colander.
Take the jars, start filling in the following order: part vegetable sauce, eggplants, peppers, little blue ones and again pouring with vegetables.
Put the filled jars in large saucepan with water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied this process sterilization of blanks, use the oven: put the jars in the oven for an hour, turning on the temperature of about 180 degrees.
Close the lids when finished.

Homemade lecho with eggplant and sweet pepper in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue, sweet peppers and tomatoes for the winter. It goes well with any meat, vegetable, fish and other dishes as an appetizer or salad. This recipe is kind of like marrow caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read the description below step by step instructions making this recipe.

Components:

4 kg blue ones (any size, most importantly, not overripe);
2 kg of tomatoes;
1 kg of bell pepper;
a couple of chili peppers;
1 kg of carrots;
1.5 kg of onion;
2 tbsp. sunflower oil;
2 heads of garlic;
half a glass of vinegar 9%;
4 tbsp. l. regular salt(not iodized);
a glass of sugar.

Step by step recipe description:

Cut eggplant into cubes.
Grate the carrots with a large grater.
Finely chop the garlic, cut the onion into half rings.
Bulgarian pepper cut into strips.
Make a filling like adjika: pass the tomatoes through a meat grinder along with chili.
Put everything in enamel pan, pour vinegar, oil, tomato sauce. Boil for about an hour.
Arrange in pre-sterilized jars, roll up the lids.

Video recipes: the most delicious winter eggplant blanks

If a best recipes, studied above, did not suit you, check out the video recipes below that describe in detail how to cook the appetizer "Spark", "Teshin's tongue", stuffed blue ones, eggplant, tomato and pepper salad or eggplant platter with Armenian vegetables. You will also learn how to freeze blue ones for future use in order to be content in winter fresh snacks. All of these recipes are well worth checking out and worth having a couple of jars of each in your pantry.

Snack Spark

The recipe for the mother-in-law's tongue salad

Stuffed blue ones for the winter

A delicious blue salad recipe with tomatoes and peppers

Assorted eggplants with Armenian vegetables

How to freeze eggplant for the winter

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

During the harvesting season, a big problem arises in finding suitable eggplant recipe options. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.

Recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of food preservation. Therefore, do not forget about this rule.

One of the best options winter preparations are eggplant, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with you with a photo, we will consider very delicious option cooking eggplant with honey for the winter. He will give light sweetness and aroma, plus we will add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in two half-liter jars.

small eggplants - 800 gr.,
finely ground salt - 60 gr.,
garlic - at your discretion (we have 4 cloves),
vegetable oil - 150 ml.,
ground pepper - 3 pinches,
honey (I use lime in the recipe) - 2 tbsp,
vinegar - 100 ml.,
water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.

And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.

Then we put our fried vegetables in jars and mix with garlic.

Pour the eggplants with our honey marinade. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then add our honey. We keep it on fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? But, eggplant with pepper in honey marinade. delicious winter you will eventually!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare an eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether festive dinner or simply family dinner. This salad is also great as a side dish.

Eggplant - 1.5 kg
Tomatoes - 3 kg
Bulgarian pepper - 1 kg
Carrot - 1 kg
Onion - 1 kg
Refined vegetable oil - 0.5 cups
Vinegar 9% - 0.5 cup
Sugar - 1 cup
Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Put the tomatoes to cook for 20 - 25 minutes. Tomato juice should decrease in volume, boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate carrots. Pepper cut into strips. When the sauce boils, add the onion to it.

Then pour the carrots, grated on coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

Then the eggplants need to be cut into large strips and add them to tomato sauce for salad.

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplant for the winter (step by step)

Delicious appetizer cooked with eggplant and hot sauce, will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

eggplant - 1 kilogram;
bell pepper - 400 grams;
garlic - 2 heads (small);
hot pepper - 1 pod;
sunflower oil- 100g;
vinegar - 100 grams;
sugar - 1 tablespoon;
salt - 1 teaspoon.

Vegetables should be cut into small pieces and salted.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetable should be placed in a bowl. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

In two weeks, the presented dish will be ready. Georgian-style eggplants can be taken out of the cellar and served at the festive table.

As interesting ingredients, which will improve the taste, you can add cilantro, fragrant herbs, nuts and more.

Recipe 4: eggplants for the winter without sterilization (step by step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you will not need more than an hour to prepare it. vegetable salads for the winter without sterilization - one of the most popular winter preparations.

Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

Jars and lids should be thoroughly washed and dried in hot oven. This will protect your workpieces from damage during storage.

1 kg of eggplant;
1 kg of bell pepper;
1 kg of tomatoes;
500 g zucchini;
500 g carrots;
500 g of onions;
1 head of garlic;
100 g of greens (cilantro, parsley);
250 ml sunflower oil;
100 g of granulated sugar;
60 g of rock salt;
150 ml apple cider vinegar;
black pepper, vegetable seasonings to taste.

So, take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

Sweet bell pepper, de-seeded and chopped large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color ready meal will be darker.

Peel the zucchini, cut finely. Also finely chop onion and a head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.

Now pour sunflower oil into a saucepan, pour granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour into saucepan Apple vinegar, mix, warm over moderate heat for 2-3 minutes, remove from the stove.

We pack hot eggplant salad in prepared dry, clean jars. Immediately roll up the lids tightly, turn on the neck. Wrap canned food in a warm blanket and leave at room temperature for a few hours.

We clean the completely cooled blanks in a cold basement.

When you open a jar of eggplant salad cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Enjoy your meal! Stock up for the winter!

Recipe 5: delicious marinated eggplants for the winter, like mushrooms

Still wondering what recipe to make delicious eggplant for the winter? I highly recommend trying the original interesting dish- eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

For this recipe vegetable harvesting eggplants of any degree of maturity are suitable for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. vegetable oil will do any refined, that is, odorless (I use sunflower). In the marinade I have collected the most delicious and fragrant ingredients to the taste of our family. You can safely remove or add your favorites.

eggplant - 1 kg
vegetable oil - 120 ml
garlic - 1 head

water - 1 l
table vinegar 9% - 6 tbsp.
sugar - 1 tbsp.
salt - 1 tbsp.
bay leaf - 2 pcs
allspice - 3 pcs
cloves - 2 pcs
mustard seeds - 0.5 tsp
coriander - 0.5 tsp

To prepare this simple but very tasty vegetable preparation for the winter, we need following products: eggplant, refined vegetable oil and garlic. In addition, we will take water for the marinade, table vinegar, granulated sugar, edible salt(not iodized!), bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you do not like some spices, you can not add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).

Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.

In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces so that it is convenient to eat them later. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let it stay like this for 10 minutes. Bay leaf and I throw away the cloves - they gave up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and grind fresh garlic- I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in microwave oven, and I boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in soda solution, rinse and pour about 100 milliliters into each cold water. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars, with a capacity of 500 milliliters - you will need 2 pieces in total.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out very tasty dish, which is not ashamed to offer even guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

Recipe 6: delicious Korean-style eggplant for the winter (with photo)

Rarely festive table do without sharp savory salads and snacks Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

Eggplant - 2 kg
Carrots - 1 kg
Pepper sweet cone 1 kg
Sugar - 200 g
Vinegar 9% - 200 g
Vegetable oil - 200 g
Garlic - 1 head
Salt - 1 tbsp. l.
Ground black pepper - 1 tsp.
seasoning for Korean carrots- 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to drain the liquid.

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you are not canning, store the salad in the refrigerator.

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water(place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Enjoy your meal!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. Option delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time tender.

eggplant - 4 kg;
sweet pepper - 400 gr.;
hot pepper - 20 gr.;
carrots - 400 gr.;
onion - 300 gr.;
garlic - 150 gr.;
tomatoes - 1.7 kg;
salt - 120 gr.;
sugar - 80 gr.;
vinegar 6% - 100 ml;
vegetable oil - 150 ml.

Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed, as in a blender), which gives the salad its piquancy.

We also pass hot pepper through a meat grinder, or cut it very finely (this must be done with gloves, pepper burns hands very much). Thoroughly mix the chopped vegetables.

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

Salt chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80 gr.) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, you may need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.

Homemade eggplant preparations never lie on the shelves. In the ripening season, eggplants are not at all expensive. Spend a little of your time and you will delight your family with delicious, a variety of snacks. eggplant caviar, eggplants in adjika, sauté - these dishes are perfect for both a family dinner and for serving a festive table.

Eggplants in adjika for the winter

Very tasty and loved by many appetizers - eggplant in adjika.
Ingredients for cooking eggplant in adjika:

tomatoes - 4 kg;
Bell pepper- 1 kg;
eggplant - 4 kg;
hot pepper - 2 pcs;
garlic cloves - 7 teeth;
odorless vegetable oil - 250 g;
vinegar 9% - 70 ml;
sugar - 3 tbsp. l;
salt - 3 tbsp. l.

Cooking:

Wash tomatoes, peppers, eggplants, dry, remove all damage and dark spots. Garlic, tomatoes, sweet and hot peppers, chop with a meat grinder or use a blender.

Cut the eggplant into rings, 0.5 - 1 cm wide. Salt a little and let stand for 20 minutes until the juice stands out, then dry with a napkin.

Pour adjika into a saucepan, boil. Add sugar, salt, vinegar, vegetable oil, mix and bring to a boil again. Then put the eggplant mugs into the boiling sauce, bring to a boil again and reduce the heat. Cook on low heat for 20-30 minutes.

Arrange ready-made eggplants in adjika in sterilized jars, cork. Put the jars with the lid down and wrap with a towel.

Eggplant caviar for the winter

Ingredients:

medium-sized eggplant - 4 pcs;
onions - 2 heads;
ripe tomatoes - 6 pcs;
bell pepper - 1 pc;
garlic - 1 head or 10 cloves;
tomato paste - 2 tbsp. l;
vegetable oil - 150 ml;
hot pepper - 1 pod (if you are not a fan of hot, then the amount of pepper can be reduced to 1/2 or not added at all);
salt and sugar to taste.

This amount of ingredients will make about one liter jar finished caviar.

Peel eggplant, cut into small cubes. Put in a bowl, salt, mix. After 10 minutes, fill them with cold water.

Remove the skin from the tomatoes and chop small cube. Cut hot pepper into rings. Mince the garlic randomly. Cut the bell pepper and onion into cubes.

Heat the oil in a heavy bottomed pot or pan and sauté the onion and garlic over high heat. Fry until the onion is transparent. When the onion is hot, add the chopped tomatoes and tomato paste. Simmer, stirring, until the liquid has evaporated by half. Then add bell pepper and cook for another 5-7 minutes.

Rinse the hot peppers and eggplant cubes and add to the pan.

Pour half a liter into the pot hot water and simmer for 30 minutes, stirring occasionally. If the liquid evaporates quickly, you can add another glass of hot water. Salt, add sugar. A few minutes before the end of cooking, you can add fresh garlic, passed through a press.

Spread hot eggplant caviar in clean, sterilized jars and seal.

Saute eggplant for the winter

Ingredients:

eggplant - 8 pcs;
bell pepper - 8 pcs;
medium-sized tomatoes - 8 pcs;
carrots - 6 pcs;
onions - 8 pcs;
garlic - 4 cloves;
vegetable oil - 150 ml;
sugar - 150 g;
salt - 1 tbsp. l;
table vinegar 9% - 120 ml.

Cooking:

Carrots, onions, sweet peppers, tomatoes, wash, peel, cut into rings.

Peel the eggplant, cut into rings. Garlic in thin slices. Heat vegetable oil in a saucepan. All vegetables in turn in layers. Start with carrots, then eggplant, peppers, onions, and tomatoes.

Mix vinegar, salt and sugar in 150 ml of water and pour into a saucepan. Simmer over low heat covered for 45 minutes. Do not mix the layers until the dish is ready. Distribute the finished saute into sterile jars, roll up the lids.

when buying eggplant, inspect the stem. It should fit tightly around the vegetable and have a green color;
always choose only whole fruits without scratches or other damage;
to remove the bitterness, soak the eggplant in water or salt and squeeze out the released juice after a few minutes;
varieties such as Donskoy, Esaul, Nautilus, Galina are suitable for home-made preparations.

Harvesting eggplant for the winter is a must for every housewife. In winter, such vegetables are beneficial. Salads are preserved from eggplant, they are cooked with other vegetables and spices.

Eggplant came to us from India and fell in love, thanks to the taste and useful properties. The vegetable is rich in calcium and zinc, as well as minerals. This article contains the best eggplant recipes for the winter.

Such a blank is a real treasure trove. useful substances. It turns out eggplant salad for the winter is very tasty and spicy.

Cooking takes two hours. From the ingredients, 7 jars of 1 liter are obtained.

Ingredients:

20 tomatoes;
ten sweet peppers;
ten eggplants;
hot pepper - one pod;
1 st. l. Sahara;
60 ml. vinegar;
one and a half st. l. salt;
ten carrots;
0.5 l. oils;
ten bulbs;
ground black pepper;
three bay leaves;
greens.

Cooking:

Sterilize jars and lids.
Slice the pepper into medium length strips.
Cut the onions into half rings, the same length as the pepper.
On a coarse grater, grate the carrot, cut the peeled eggplant into a medium cube.
Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
Lay vegetables in layers in a saucepan. Carrots should be the first layer, put eggplant on top.
The next layer is pepper and onion. Place hot pepper between layers.
Add spices with sugar and chopped herbs.
Pour in the oil with vinegar, put the tomatoes.

Boil under the lid, as it boils, reduce the heat and simmer for 30 minutes.
Put in jars, roll up. When completely cool, store in a cellar or pantry.

Choose young eggplants with small seeds. If bitter ones are caught, put the vegetables in salted water for half an hour. Squeeze with your hands before cooking.

Georgian eggplant caviar

In Georgia, they love eggplant and cook a lot with vegetables national dishes and snacks.

It will take 2.5 hours to prepare.

Ingredients:

kilogram of onion;
one and a half kg. tomatoes;
fenugreek and coriander;
two hot peppers;
700 gr. carrots;
3 art. spoons of vinegar;
kilogram of pepper;
salt, sugar;
2 kg. eggplant.

Cooking:

Cut the eggplant into cubes and leave in water with salt for 40 minutes.
Peel and chop the tomatoes, chop the onions and pepper into small pieces.
Chop the hot pepper, grate the carrot on a medium grater.
Eggplant and fry until soft in oil, put in a separate bowl.
Fry the onion in the same oil until golden brown, transfer to a bowl, then the carrot and pepper. Cook tomatoes without oil for ten minutes.
Combine the ingredients, add spices and sugar. Cook for 35 minutes on low heat, pour in the vinegar and remove from heat after five minutes. roll up.

Ingredients:

3 kg. tomatoes;
rast. oil - 1 glass;
3 kg. eggplant;
3 heads of garlic;
3 hot peppers;
sugar - six tbsp. spoons;
3 art. spoons of salt;
120 ml. vinegar.

Cooking:

Vegetables, except for eggplant, chop garlic in a meat grinder.
Pour in the oil with vinegar, sugar, salt. When it boils, lower the heat and cook for 15 minutes.
Cut the eggplant into strips or semi-circles, lay out to the vegetables. Cook for forty minutes. Roll into banks.

Saute refers to a type of vegetable stew that is cooked in a special way- frying and shaking the pan. Do not mix vegetables with a spatula, you can only shake. This is the whole feature - it is believed that this is how vegetables retain juice and the pieces remain intact.

The total cooking time is about 2 hours.

Ingredients:

12 tomatoes;
a head of garlic;
9 eggplants;
2 hot peppers;
3 onions;
salt - ¾ tsp
3 sweet peppers;
3 carrots.

Cooking:

Cut the eggplants and onions with peppers, carrots into thin strips, and tomatoes into half circles into cubes.
Squeeze the eggplant with your hands and fry. Separately, fry onions and carrots alternately, after 7 minutes add sweet peppers, after five minutes tomatoes. Salt vegetables, except eggplant.
Stew vegetables until moisture is completely evaporated. Then add eggplant.
Stir, cook for a few minutes, put crushed garlic with chopped hot pepper. Leave the saute to languish for a few minutes. Roll into jars.

Marinated eggplant for the winter

Marinated eggplant with herbs and garlic will be an excellent treat for guests cold winter evening. Vegetables are fragrant.