What to make from eggplant for the winter. Eggplant salad with beans "Special". A snack of soaked vegetables.

Guests from the far south - eggplants - cannot be called such a rarity on the table of the average Russian. Housewives have long mastered the recipes for cooking fried and salted “blue ones”. Below you can find recipes for delicious preparations, healthy vegetable for the winter, their feature is simplicity, accessibility, excellent taste.

Delicious eggplant for the winter - step by step recipe with photo

Eggplants have excellent taste, so they try to prepare them on long time by any means. The most famous is conservation. But you can cook original snack from eggplant and vegetables without the use of a seamer and sterilization process. Such a blank will be stored for 2 to 3 months.

To prepare the preparation, you will need vegetables:

Eggplant in the amount of 2 kg.
Garlic - 3 cloves.
Onions in the amount of 3 pcs.
Greens.
Sweet pepper in the amount of 3 pcs.
Hot pepper (optional).

Ingredients for the marinade:

Salt in the amount of 120 g.
Vinegar in a volume of 120 ml.
Boiled cold water - 50 ml.
Sugar - 40 g.
Sunflower oil (homemade) - 120 ml.

The process of preparing the workpiece "Autumn".

On the initial stage preparation is necessary to prepare the eggplant. To do this, cut each eggplant alternately lengthwise into 4 parts.

3. Then put the eggplants into the boiling brine. Cook them for 5-7 minutes.

4. After the eggplants are boiled right amount time, they need to be put in a sieve to drain excess water. Let the pieces cool, and then cut them into medium-sized cubes.

6. Peel the onion and cut into small cubes.

7. We chop the greens as small as possible.

8. Cut into small strips Bell pepper.

9. To add spice and piquancy to the salad, add hot pepper to it. To do this, clean it and cut it into small strips.

10. Alternately put all prepared vegetables into a deep container. AT last turn- eggplant.

11. At the final stage, add vinegar, water, sugar and oil to the vegetables. Salt does not need to be added. Eggplant took the right amount of salt during cooking.

12. Thoroughly mix all the components of the workpiece and leave it for several hours. During this time, all vegetables will be saturated with marinade.

13. We put the finished workpiece in jars with twist lids. In total, you get 2.5 liters of salad.

14. Salad can be used at any time immediately after preparation. Harvesting "Autumn" goes well with potatoes, meat and porridge.

How to cook eggplant salad for the winter

Eggplant salad for the winter - the most popular dish among the preparations. A little diligence and diligence in the fall, but in the winter at any moment a tasty, fortified dish is on the table. It can be served as a salad, as a side dish, and even as an independent meal, for example, in a vegetarian diet or for weight loss.

List of ingredients (for every 6 kg of eggplant):

Bulgarian pepper (large, fleshy) - 6 pcs.;
salt - 2 tbsp. l.;
hot red pepper - 3-4 pods;
sugar - 1 tbsp.;
garlic - 3-4 heads;
vegetable oil (preferably olive, sunflower) - 0.5 tbsp.;
9% vinegar - 0.5 tbsp.

Stages of preparation.

Prepare glass containers, wash thoroughly, sterilize.
Prepare eggplant - wash, do not peel, but cut off the tails.
Then cut into cubes (first along 8-12 strips, then across, 2-4 cm long).
Salt the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
Boil eggplant slices in boiling water for 5 minutes (medium fire), drain the water.
Prepare sweet pepper - wash, peel, cut off the tails, remove the seeds. Peel and wash the garlic.
Peppers with garlic will be required to prepare the marinade. Why twist the vegetables through a meat grinder, do the same with hot peppers.
Put salt, sugar in the marinade, pour in oil and vinegar, put on fire, boil.
Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
Arrange the salad in sterilized glass containers, and cork with lids. Experienced housewives it is recommended to insulate jars (for example, with a fur coat or a blanket) to keep warm, that is, for additional sterilization.
Remove in a cold place in the morning.

Recipe for spicy eggplant for the winter

The little blue ones are good friends with other vegetables, the most delicious preparations are those in which the company of eggplant is onion or garlic.

List of ingredients:

little blue ones - 2 kg;
salt;
garlic - 200 gr.;
vinegar (9%) - 100 ml;
sweet pepper (color does not matter) - 6 pcs.;
hot pepper (hot) - 4-5 pcs.;
refined vegetable oil for greasing the pan.

Stages of preparation.

Eggplants do not peel, just wash thoroughly, cut off dark places and ponytails. Sliced in circles, thickness - 0.5 cm. Before cooking, add salt, drain the juice, in this way they get rid of bitterness. Wash the pepper, remove the seeds and stalks, peel the garlic, wash.
The difference between the recipe is not frying, but baking blue ones. Grease a baking sheet with vegetable (any) oil, lay out the mugs. Moreover, you need to lay out in one row, filling the baking sheet as much as possible. Heat the oven to 250 degrees. Continue the baking process for 10 minutes.
The preparation of the marinade is also a classic of the “genre”. Twist the peppers through a meat grinder, send the garlic there. Vegetable mix bring to a boil over medium heat. Pour in the vinegar and bring to a boil again. The marinade is ready, you can "collect" together.
In sterilized jars, lay the baked eggplant in layers, alternating vegetable marinade. Professionals recommend sterilizing this snack, for half-liter jars 20 minutes is enough.
Part of the snack can be left, stored in a cold place. A day later, the dish can be put on the table.

Eggplant in Korean - original preparation

Koreans are great, they conquered the whole world with their dishes. But the Russian housewives were not at a loss, they carried out an audit Korean cuisine and learned how to make preparations no worse than cooks from the Land of the Morning Calm.

List of ingredients:

little blue ones - 2 kg;
sweet bell pepper - 5 pcs.;
carrots - 4 pcs.;
garlic - 1 large head;
onion - 4 pcs. (large);

oil - 150 ml;
vinegar 9% - 150 ml;
salt - 2 tsp;
a mixture of peppers;
sugar - 2 tbsp. l.

Stages of preparation.

Eggplants are the first to be used, they need to be washed, cut, boiled in salted water. 10 minutes of cooking is enough, more is undesirable, it can turn into porridge. Drain the water.
Prepare the rest of the vegetables, wash them, peel them, cut the pepper into small strips, onion rings or half rings, grate the carrots on a special grater, as for a Korean marinated dish. Mince the garlic with a garlic press.
Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no more, vegetables are ready.
It's time to quickly package it in sterilized jars, otherwise the household will come running, and there will be nothing left before winter!

Eggplant for the winter with garlic

Another recipe where eggplant and garlic act as the main "heroes". The peculiarity of this proposal is that they are “companied” by walnuts, which give the appetizer a piquant taste.

List of ingredients based on 1 kg of blue ones:

walnut, peeled from the shell and partitions - 0.5 tbsp.;
garlic - 100 gr.;
6% vinegar - 1 tbsp.;
mint, salt.

Stages of preparation.

For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not clean. Trim the stalk, cut lengthwise into two parts.
For 2-3 minutes, put in salted boiling water ( fast way getting rid of bitterness). Take it out of the water, put it under pressure.
Prepare the rest of the ingredients. Disassemble the garlic into slices, peel, rinse. Grind the nuts in a blender or just chop finely. Chop the mint. Combine garlic, nuts and mint, salt the mixture.
Fill the blue halves with the resulting spicy mixture, put in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (proportion 1: 1).
Store in a cold place, although keep it for a long time tasty dish will not work.

Delicious fried eggplant recipe

blue in fried very tasty, but require some skills in cooking. It is known that bitterness is present in them, if you do not get rid of it, you can say that the dish will be spoiled. fried eggplant- good, but with parsley and walnuts - amazing.

List of ingredients:

eggplant - 1 kg;
walnuts, peeled - 0.5 tbsp.;
parsley - 1 bunch;
mayonnaise sauce - 100 gr.;
frying oil.

Stages of preparation.

To prepare eggplant means to wash, peel. Cut, for example, into circles, the thickness of which will be no more than 0.5 cm. Sprinkle with salt and put under the press, bitterness will go away with the juice.
Fry eggplant on both sides, a light pink crust is welcome. Place the circles on a dish in a single layer.
Prepare the filling, mix the washed and chopped parsley with finely chopped nuts and mayonnaise sauce.
Put some filling on each circle. You can decorate with parsley leaves or dill.
It remains to invite the family for a tasting.

How to cook the blank "Eggplant like mushrooms"

Many housewives know that if you cook eggplant correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar and appearance, and texture, and, most importantly, taste.

List of ingredients based on 10 half-liter containers:

garlic - 300 gr.;
Bay leaf – 10;
peppercorns - 20 pcs.;
eggplant - 5 kg;
dill - 300 gr.;
oil - 300 ml;
filling - 3 l. water, 1 tbsp. 9% vinegar, 4 tbsp. l. water.

Stages of preparation.

Prepare eggplant the classic way, do not peel, cut into cubes, boil, adding vinegar (according to the norm) and salt to the water.
Mix in a container the garlic, crushed through a garlic press, finely chopped fresh dill, vegetable oil.
Add eggplant to this spicy-aromatic mixture, mix, arrange in jars.
The sterilization process will take 20 minutes, but in winter a truly culinary masterpiece awaits the hostess and guests.

Eggplant preparation "Teschin language"

The recipe got its name, most likely, from some loving son-in-law. The eggplant in it is quite spicy and spicy, it can be seen and reminded the man that you need to keep your eyes open with your mother-in-law.

List of ingredients (based on 4 kg of eggplant):

tomatoes - 10 pcs.;
salt - 2 tbsp. l.;
Bulgarian pepper large and sweet - 10 pcs.;
pepper (red, hot) - 5 pcs.;
garlic - 5 pcs.;
sugar - 1 tbsp.;
oil (any refined) - 1 tbsp.;
9% vinegar - 150 ml.

Stages of preparation.

Prepare the little blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (bitterness will also go away with it).
Prepare the rest of the vegetables, peel the sweet pepper from the stalk, seeds, wash. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, remove the skin.
Grind peppers (bitter and sweet), garlic and tomatoes in a puree using a meat grinder or blender.
Bring the filling to a boil and, stirring, make sure that it does not burn, add oil, sugar and salt, vinegar (it is last).
In the same container (it should be large) put the eggplant. The quenching process lasts 20 minutes, but it does not need to be sterilized. It remains to pack and cork.
The snack for your beloved son-in-law is ready, it remains to find a bottle delicious drink for her.

"Lick your fingers" - a popular recipe for harvesting eggplant

At the mere thought of an eggplant appetizer, saliva begins to flow, only the housewives are sad because it takes a lot of effort. But there are recipes, one might say, primitive, but with a delicious taste.

List of ingredients:

eggplant and tomatoes - 1 kg each;
carrots - 0.25 kg;
sweet pepper - 0.5 kg;
garlic - 5 cloves;
parsley - 1 bunch;
salt - 1 tbsp. l.;
sugar - 3 tbsp. l.;
oil - 0.5 tbsp.;
9% vinegar - 50-100 ml.

Stages of preparation.

The first is the preparation of vegetables, it will take a lot of time, but you can attract household members. Rinse eggplant under running water, cut into bars. Salt, leave for a while. Drain the juice bitterly.
Cut the peppers into large cubes, slice the carrots (do not use a grater, otherwise it will become porridge during the cooking process).
But the tomatoes, on the contrary, grind to a state of puree. Finely chop the garlic and parsley.
Combine all ingredients and seasonings, except vinegar.
Lettuce cook for 20 minutes, then pour in the vinegar, bring the platter to a boil.
Decompose immediately hot using sterilized jars and seal. Turn over, additionally wrap.

Delicious stuffed eggplant for the winter

The little blue ones with stuffing look very impressive, with some skill and the help of loved ones, any young housewife can cope with this recipe.

List of ingredients for each kilogram of eggplant:

sweet pepper, carrots, garlic, 100 gr.;
parsley and dill 1 bunch each;
hot pepper - 1 pc.;
salt - 2 tbsp. l.;
9% vinegar - 300 ml.

Stages of preparation.

Wash the vegetables, do not peel the eggplant, do not cut it, just cut the stem. Blanch for 3 minutes in boiling water, for each liter of which add 1 tablespoon of salt.
Get out of the water, put under oppression. Time to prepare the filling, for which wash the vegetables, peel the garlic and peppers, chop finely using a food processor.
Make an incision on the eggplant, put the filling inside, then, connecting the edges tightly, place vertically in glass containers, pressing tightly against each other.
Add vinegar and put on sterilization, keep on low heat for up to 30 minutes. Cork. Beauty and taste are the two main components of this dish.

Eggplant for the winter with tomatoes and peppers

Among the large number of preparations, there is a recipe that is easy to remember, because you need to take 3 pieces of each type of vegetable.

List of ingredients:

blue ones;
Bell pepper;
onion turnip;
tomatoes.

1 st. l. Sahara;
1 tsp salt;
1 st. l. 9% vinegar;
60 ml. vegetable oil.

Stages of preparation.

Vegetables prepare, cut, mix. In a container, mix the products for pouring, add vegetables there. Start simmering on very low heat. Tomatoes will release juice, and there will be enough liquid. Mix periodically. After 40 minutes, pack, cork.

Recipes winter salads from eggplant - a lot, you can select according to the available products. The main thing is to take into account little secrets during cooking.

Use only fresh, ripe vegetables for harvesting.
For the first time, cut and cook strictly according to the recipe. After its full development, you can experiment by choosing other methods.
Eggplant contains a bitter juice that must be removed before cooking. Or salt and leave, the second option is to blanch in hot water. In both cases, the juice must be squeezed out.
Blue ones are very fond of the company of peppers, tomatoes, carrots, go well with hot spices and garlic. love classic recipes and ready for creative culinary experiments.

You can delight yourself with dishes from this amazing vegetable all summer long. In winter, eggplant salads will be greatly missed. Therefore, it is imperative to take care of this in season and prepare as much of this delicious snack as possible. You can cook the most delicious eggplant salad for the winter according to one of the recipes proposed in this article.

The peculiarity of this salad is that all vegetables are laid out not in a chaotic manner, but in layers. Due to this, the dish turns out to be especially tasty and incredibly beautiful. Open a jar of this wonderful snack, decorate it with herbs and an ordinary breakfast is already turning into a holiday.

You will need:

1 kg. larger eggplants;
5 sweet peppercorns;
a couple of juicy carrots;
a couple of bulbs;
half kg. tomatoes;
1 tsp Sahara;
a couple of tsp salt;
5 peas of ordinary pepper;
floor 200 gr. a glass of oil.

Eggplant salad for the winter step by step recipe:

Eggplants are naturally washed and cut into thin rings.
Shredded vegetables are moistened in oil and fried well until they become slightly golden.
Carrots are washed, peeled, and only then chopped on a regular grater.
Onions are added to carrots and fried well.
Tomatoes are cut into very small pieces and are added to the pan with fried onions and carrots. In this composition, vegetables should be stewed for at least ten minutes.
At the end of the process of stewing vegetables, silt is salted, sprinkled with sugar and pepper.
Sweet peppers are washed, all the seeds are carefully removed from it and cut into thin strips.
Crushed peppers are subjected to a five-minute warm-up in boiling water.
This time, the preparation of containers for further canning is carried out. It is washed with ordinary soda and subjected to the necessary pasteurization.
The filling of thermally processed jars begins with the sauce, followed by eggplant, peppers and again the vegetable mixture.
It is necessary to sterilize jars already filled with salad. To do this, they are moved for at least an hour in a container filled with water.
Jars immediately roll up.

Important! You can use more in a simple way sterilization of jars filled with lettuce. They are placed in the oven, already preheated and heated for at least half an hour.

Eggplant salad for the winter is very tasty

Of all the blanks that are possible using eggplant, this one is the most popular. Each hostess has his own, special. But definitely delicious. Such a dish must be in the bins.

You will need:

1 kg. small eggplants;
1 kg. tomatoes;
a couple of sweet peppercorns;
a couple of hot peppercorns;
a couple of heads of garlic;
a couple of st. l. vinegar;
a couple of tsp salt;
quarter 200 gr. a glass of oil.

The most delicious eggplant salads for the winter:

Eggplants are naturally washed and only then cut into thin circles.
In order to get rid of the bitterness characteristic of this vegetable, they are soaked for about half an hour in abundantly salted water.
After soaking, the vegetables are moved to the pan and fried well.
Peppers (sweet and bitter) are washed, all available seeds are removed from it and finely chopped.
Tomatoes are also washed and very finely chopped.
Prepared vegetables must be chopped. To do this, you can use a conventional meat grinder or to speed up the process - a food processor.
Vinegar and salt are added to the vegetable mass. All components must be mixed.
The container, which is necessary for subsequent preservation, must be prepared. It is washed using soda and must be sterilized.
In the jars that passed heat treatment eggplant and vegetable filling are laid out alternately. This process continues until the jars are filled to the maximum.
The finished salad is immediately rolled up and moved to the cellar or pantry.

Eggplant salad with cabbage for the winter

This recipe is wonderful not only for its elementary nature, but also for its preservation useful substances. Products do not need to be cooked for a long time, and accordingly, all useful substances remain in jars. This salad is delicious as well. Combined with cabbage, this is an amazing dish.

You will need:

5 kg. small eggplants;
one and a half kg. tomatoes;
quarter kg. early garlic;
half kg. juicy carrots;
spicy pepper;
a couple of tsp salt.

Cabbage salad with eggplant for the winter:

Without exception, all vegetables are naturally washed.
The cabbage is very finely shredded.
Carrots are peeled and only after that they are crushed with a grater.
The existing husk is removed from the garlic and it is crushed with a press.
All seeds are removed from the pepper and after that it is cut into very thin strips.
The tails are removed from the eggplants, and they are boiled as a whole until they are ready.
After cooking, the eggplants are crushed into thin rings.
All prepared vegetables are moved into one container, gently mixed.
Vinegar is added to the vegetables and insisted for at least an hour with occasional stirring.
During the infusion of lettuce, the containers necessary for the high-quality implementation of the canning process are prepared. It is washed and subjected to obligatory sterilization.
The finished product is laid out in heat-treated jars and immediately rolled up. The salad is moved to the refrigerator for further storage.

Eggplant salad for the winter cooking recipes

The recipe for this amazing dish comes from Bulgaria. It is this country that is to be thanked for such excellent way eggplant blanks. The appetizer is simply amazing. It is imperative to stock up on manjo for the winter.

You will need:

couple kg. small eggplant;
3 kg. tomatoes;
couple kg. sweet pepper;
1 kg. salad onion;
quarter kg. carrots;
1 head of early garlic;
two hundred gram glass of oil;
half a two-hundred-gram glass of vinegar;
half a two-hundred-gram glass of salt;
floor 200 gr. a glass of sugar;
half tsp ground ordinary pepper;
floor of hot peppercorns.

Eggplant salad delicious for the winter recipes:

All vegetables are washed first.
For chopping tomatoes, a conventional meat grinder is used.
Eggplants are crushed in the form of thin rings.
All seeds are carefully removed from the pepper and only then it is cut into thin strips.
The existing husk is removed from the onion and it is cut into halves of rings.
With the help of the same meat grinder, peeled carrots, hot peppercorns and all garlic are crushed.
All prepared vegetables are moved to a dish suitable for all further manipulations. All remaining components are added to them.
The vegetable mass is boiled for at least forty minutes.
During the cooking of vegetable salad, the container necessary for the further implementation of the preservation process is prepared. Mandatory is not only the process of washing it with soda, but also sterilization.
The manjo itself is laid out in thermally processed jars and immediately rolled up.
It is better to cool them upside down and covered with something warm, for example, a blanket or an old blanket.

Yummy eggplant salad for the winter

This is an incredibly delicious salad with a charming aroma and amazing taste. Walnuts give it a certain piquancy, which simple eggplant so lacking.

You will need:

1 kg. small eggplants;
quarter kg. sweet pepper:
quarter kg. salad onion;
200 gr. a glass of walnuts;
200 gr. a glass of chopped greens;
a couple of heads of garlic;
quarter 200 gr. a glass of vinegar;
a couple of tsp salt.

Anfiska eggplant salad for the winter:

Eggplants are washed and immediately cut lengthwise into two identical parts.
Cut vegetables are immersed in water and boiled for at least a quarter of an hour.
Boiled eggplants are transferred to the board and pressed on top of another board with a load. Under such oppression, they must stay at least eight hours.
Vegetables squeezed in such a simple way are cut into miniature pieces.
All the seeds are carefully removed from the pepper, and it is cut into thin strips, after which they are immersed in boiling water for literally five minutes.
Nuts should be crushed in a mortar, and garlic should be crushed with a press.
The existing husk is removed from the onion and it is cut into miniature pieces.
Chopped nuts and garlic are mixed with chopped herbs and salt. They are joined by chopped onions and vinegar.
Eggplant and pepper are added to this mixture. Vegetable salad is mixed.
Be sure to prepare dishes that are necessary for the full implementation of the canning process. With the help of soda, it is washed and subjected to the necessary sterilization.
Salad is laid out in a heat-treated container and poured with the most heated oil.
Banks immediately roll up.

Any vegetables prepared for the winter in the form of salads are an excellent addition to regular meals. But eggplant salads are truly special, they have so many colors, combinations of flavors. This vegetable can fully diversify your diet. From it you can create real masterpieces that will be the decoration and pride of any table.

In each salad, if desired, you can add your own, especially your favorite vegetables. At the same time, the dishes will become not only tastier, but also original, refined. This will be the pride and property of the hostess, directly indicating her excellent culinary skills.

Recipe with garlic sauce

You will need:

Cold boiled water
- little blue
- garlic cloves
- oil with salt
- acetic acid

How to cook:

Carefully wash the blue ones, crumble into circles with a thickness of 1 cm. Fry the circles in a hot frying pan. You don't need to salt the vegetables before frying. cook garlic Sause. For a kilogram of vegetables, prepare 1 garlic head, 90 ml of cool water and 1 tbsp. a spoonful of vegetable oil and vinegar. Separate the peeled garlic into teeth. Grind each clove, mix with water, oil, salt, stir thoroughly. Prepare a sterilized container, put the eggplant circles in it, after dipping them in the sauce. Fold the circles in a dense layer until you get to the neck of the jar. Pour some sauce on top. Close the jar with a lid, sterilize for 15 minutes and immediately roll up.

Do and .

The most delicious eggplant for the winter

Prepare the components:

Sunflower oil - 90 g
- 1 kg blue
- apple cider vinegar 5% - 145 g
- 4 garlic cloves
- pod hot pepper
- sheet of water
- salt - 60 g

How to cook:

Select the young blue ones, with a small amount seeds. After washing, cut off the stalks from them, crumble into neat cubes. Put the chopped cubes in a bowl, add two tablespoons of salt, add water. Keep no more than 60 minutes. Pour water into a saucepan, add salt. Add acetic acid, bring back to a boil. Pour in eggplant cubes, cook for 3 minutes. Put the vegetables in a colander. As soon as the water drains, transfer the vegetables to a frying pan with calcined boiling oil. Stir-fry them for three minutes. Throw in the crushed hot peppers and garlic. Roll up with tin lids.

Consider and.

The most delicious eggplant recipe for the winter

- blue - 3 kg
- water - 240 g
- bell pepper- 2.2 kg
- garlic - 90 g
- spicy capsicum- a couple of things
- salt - 1.6 tbsp. l.
- sugar - 5.5 tbsp. spoons
- acetic acid - 120 ml

How to cook:

Wash the blue ones thoroughly under running water, chop into large cubes, put in a bowl, stir and let stand for half an hour. Vegetables will have time to secrete juice, which very often spoils the taste of the finished workpiece. If the peel is very dense, cut it off in a thin layer. Wash hot and sweet peppers. Peel off the inner part with the stalks, crumble into pieces to make it easier to twist through a meat grinder. Free the garlic from the husk. Make the sauce: hot and bell peppers, chop the garlic with a meat grinder. In this vegetable mix add granulated sugar with salt, pour in a glass boiled water, sunflower oil. Mix all ingredients thoroughly. Pour the sauce into a saucepan, transfer to a fiery flame, boil.

How about you?

Wash vegetables with running water. During washing, it is necessary to wash off all the juice that stood out during soaking. Squeeze the eggplant a little, transfer to a saucepan with boiling sauce. Stir from time to time so that the workpiece is cooked over low heat. You need to do this for at least 15 minutes. A minute before the end of cooking, pour in the acetic acid, stir, remove from the flame. Pack in jars, cover with lids, cork. Turn the containers upside down, wrap them up, let them cool completely.

Eggplant for the winter - delicious salads

canned sauté

Ingredients:

Blue, tomatoes - 15 pcs.
- onion - 15 pcs.
- a pod of red hot pepper - 2 pieces
- sugar with salt
- sunflower oil - 1.65 tbsp.
- vinegar essence - 1.65 tbsp. l.
- bunch of parsley
- garlic (head) - 2 pcs.

Cooking:

Wash the vegetables, cut them in half lengthwise, put them in a bowl, sprinkle with salt. Let them stand for an hour so that the bitter juice comes out. Peel the onion, chop into half rings. Cut the tomato in half. Wash off juice and salt. Cut each half into 3-4 pieces. Transfer the onion, tomatoes and eggplant to a large container, drain the vegetable oil here, stir, set on a fiery flame, leave for an hour. Once the mixture boils, continue to simmer for 40 minutes, stirring gently with a spatula. After boiling, throw chopped parsley, grated garlic, finely chopped red pepper into the pan. Put sugar and salt, stir, simmer for 15 minutes. At the end of cooking, pour in the vinegar essence, stir again. Sauté spread out in a container, after seaming, wrap with an old blanket until completely cooled.

Enjoy and.

Delicious eggplant for the winter

- blue - 3 kg
- refined vegetable oil - a tablespoon
- large carrot
- ripe tomato - 3 kg
- sweet multi-colored pepper - 2.2 kg
- garlic clove - 4 pcs.
- a couple of tablespoons of salt
- a large spoonful of sugar
- a tablespoon of acetic acid

Cooking:

Wash the vegetables, put them in separate bowls. Peel the carrots, cut off the tails of the blue ones. Remove the husk from the garlic. Chop the tomatoes in a food processor. In a few minutes tomato puree will be ready. Pour it into a large enameled bowl or pan. Grate the carrot. After a minute, put the tomatoes, turn on the fire. While the tomato paste is boiling, quickly cut the peppers and blue ones into portions. As soon as the tomatoes boil, reduce the heat, put the eggplants on top, and peppers on top of them. After that, the vegetables will start up the juice and completely immerse in boiling water. tomato juice. Chop the garlic with a garlic press, add the rest of the ingredients. Mix the ingredients and enjoy the taste. Leave to simmer for 40 minutes. Stir the mixture periodically to avoid burning. Boil the lids, sterilize the jars. Pack an appetizer in prepared dishes, immediately cork, unfold on the neck, wrap and leave in this position until the morning.

How about you?

Simple and delicious eggplant for the winter

Prepare the following components:

Blue, tomatoes - 1 kg each
- garlic clove - 3 pcs.
- sweet pepper - ½ kg
- half hot pepper
- sunflower oil - 90 g
- a large spoonful of salt
- granulated sugar - 3 tsp
- acetic acid - 90 ml

How to cook:

Wash medium, strong blue ones, cut across into halves. Cut each half into 3 more pieces. If the vegetables are large, cut them into a large number of parts. Put chopped vegetables in a bowl, pour over cold water, combine with salt and leave for 40 minutes. spicy and sweet pepper wash, cut the stalks, clean the seeds, chop into pieces. Wash the tomatoes, chop into pieces of the same size. Put the tomatoes with pepper through a meat grinder. Pour the vegetable mass into a saucepan, add salt and sugar, mix well. Move the saucepan to the stove, boil for 15 minutes. Add vinegar to the sauce. Wash the little blue ones, removing the salt, squeeze a little. Heat the sunflower oil in a frying pan, put the blue ones, fry while stirring.

Try and .

Transfer the fried vegetables to a bowl with bubbling tomato sauce. Remove the top garlic husk, chop with a press. Pour into vegetable mixture, stir. Continue cooking for 10 minutes. Keep the bowl on fire so that the vegetables do not boil and lose their shape. Pack the vegetables. Cover the containers with the workpiece with a lid, transfer to a bowl with hot water, sterilize a quarter of an hour. Carefully remove the containers from the water, roll up and turn over in the usual way.

simple and delicious recipe eggplant for the winter

Remove the seeds from 10 clean peppers, chop large pieces. Pour 10 eggplant fruits with salted water, squeeze them out after half an hour. Place a layer of chopped onion, little blue ones, pepper, 10 garlic cloves, 10 large tomatoes. Heat 300 g of sunflower oil, pour it over vegetables. Pour in 1 tbsp. drinking water, salt, simmer for 30 minutes on a low flame. Arrange vegetables in sterilized jars, roll up with metal lids. Turn over to cool on the neck.

Pickled Eggplants

Prepare:

Blue ones - 2 kg
- salt - a tablespoon for marinade + 6 tbsp. spoons
- large head of onion - 3 pcs.
- bunch of parsley
- garlic clove - 5 pcs.
- red bell pepper - 3 pcs.
- acetic acid, sunflower oil - 150 g each
- granulated sugar - 2.1 tbsp. l.

Cooking features:

Cut each eggplant fruit into quarters, fill them with three liters of water, add salt, boil, cook for 10 minutes. Remove the vegetables from the water, let cool, cut each slice across. Make a marinade: chop the onion with parsley, pass through the garlic press. Chop red bell peppers into strips. Add vinegar, sunflower oil to the resulting mass, pour a tablespoon of salt, 2.2 tbsp. spoons of sugar, three large spoons of boiled water. Stir properly. Pour the vegetables with the resulting marinade, stir and place in the refrigerator.

September 08, 2016 522

As soon as the season of harvesting eggplant for the winter begins, each hostess begins to leaf through all her recipe books to find one that will surprise the whole family. After all, everyone has different tastes, and therefore it becomes more difficult to please.

We bring to your attention golden recipes for eggplant blanks for the winter, which will surprise all family members with their incredible taste.

Eggplants or, as they are popularly called, blue ones contain many useful substances, including fiber. Thanks to original taste there are many recipes that are completely different from each other.

They are spicy, sour, sweet, pickled, stuffed and even look like mushrooms. Such a vegetable is great for people who fast.

Despite the fact that this vegetable grows until October, it is better not to delay the preparation of conservation for the winter. This is due to the fact that late old eggplants have coarse fibers and sometimes small sticks can be caught in cooked dishes.

For blockage, you need to choose dark blue fruits. They should feel firm and elastic to the touch. perfect time the month of August is considered to block our vegetable. At this time, the fruits are fully ripe, and therefore be sure that all dishes will turn out perfectly.

Let's get down to business and consider, though simple, but the most best recipes blanks for the winter eggplant at home.

Eggplant in mayonnaise

For all lovers of mayonnaise, this eggplant recipe for the winter will be a great find. Eggplants prepared in this way acquire a delicate, refined taste.

This appetizer goes well with meat dishes and will be a wonderful addition to the dining table. The time to prepare this winter snack will go a little.

Ingredients:

3 kg of medium-sized eggplants;
2-3 pcs. large carrots;
2 heads of garlic;
2-3 pcs. chili pepper;
12 pcs. sweet pepper of medium size;
120 g of vinegar 9%;
2 tubes of mayonnaise 67% (weighing 180 g each);
150 g of sugar;
1.5 st. l. salt.

Cooking order:

First, let's prepare the main vegetable. Thoroughly wash the eggplants and cut them into finger-thick rings. Put them in a deep bowl and fill with water. This is necessary in order not to spoil our dish with bitterness. Soak for 2 hours. Next, we twist the water and again leave the blue ones for a short time so that the water is glass;
We put a frying pan on medium heat and fry the eggplant on one side;
Next, prepare the sauce. To do this, peel the carrots and fry them until golden brown. Put on a plate and let cool completely. Meanwhile, peel the garlic and finely chop. We grind sweet and bitter pepper into a meat grinder;
In a bowl, combine all the components of the sauce: garlic, carrots, peppers, vinegar, sugar, salt, mayonnaise. Mix well;
AT enamel saucepan put a layer of eggplant, a layer of sauce on top and so on until the end. Put on low heat and cook for 40 minutes;
Carefully lay out our dish in pre-sterilized jars, trying not to violate the integrity. Make sure that each layer of vegetable is covered with sauce. Roll up, wrap in warm blankets until cool. One serving makes 6 half-liter jars.

Tip: You don't have to use a meat grinder. Peppers can be cut into strips. Then the taste of eggplant harvesting for the winter will turn out to be more saturated.

Soaked vegetable appetizer

This type of preservation is ideal for snacks. As a rule, blue ones are cut into medium-sized cubes before use. Onions and sunflower or olive oil are added.

This salad goes well with potato dishes. The taste is moderately sour and very juicy. Although this recipe takes a long time to prepare, it is not labor intensive.

For the recipe, we take 2-3 kg of blue ones. You also need 2 packs of salt.

For the marinade we need (per 10 liters of water):

700 g of salt;
Garlic;
ground pepper;
Bay leaf.

We put the last three ingredients to your taste.

Steps for preparing a blank with pickled eggplant for the winter:

Wash eggplant and place whole large saucepan. Pour a bucket of water and pour 2 packs of salt. Cook for 15-20 minutes. Get vegetables and squeeze under pressure;
Next, prepare the marinade. Put water on fire and boil. Add salt, bay leaf, garlic, ground pepper. Remove from fire and cool;
Fold the little blue ones into any convenient container that you can find at home (pot, makitra, bucket). Pour in cold marinade. We leave for 10-12 days;
We put the prepared vegetables in 3 liter jars and fill it with the same marinade, only hot, and roll it up.

Tip: so that conservation has a more appetizing look and better taste qualities, it is necessary to boil sunflower oil and cool slightly. Before you put the vegetables in a jar, you need to dip each one in oil.

We invite you to find out, and rather replenish your collection of blanks with them!

It happens that there is no time to cook salads on the festive table, then conservation helps out. How to cook cucumber salad in Korean for the winter. with dignity will replace any fresh salad!

It turns out there is green jam! Why is it that color? It's all about mint, mint jam! Try to cook it. Recipes are presented Very interesting delicacy!

Fried eggplant for the winter

All spicy lovers will appreciate this way of blocking. Vegetables are quite filling and very tasty. But those who do not like spicy, but still decided to try this recipe for harvesting eggplant for the winter, you can reduce the amount of garlic by 2 times.

Ingredients:

3 kg of eggplant;
A teaspoon (without a slide) of red ground pepper;
150-200 g of garlic;
Vinegar (the amount depends on how much garlic is taken);
2 teaspoons of sugar;
1 liter of sunflower oil;
Salt.

Stages of work:

Eggplants need to be washed and cut into circles of medium thickness;
Place in a bowl, salt and mix well. Leave for 1 hour to glass all the bitterness;
Garlic must be peeled and passed through the garlic. Add sugar and pepper to it. We cover this gruel with vinegar;
After the eggplants have settled, drain the juice from them and fry on both sides. Do not forget to periodically add vegetable oil to the pan;
We put our vegetables in layers in prepared jars, dipping them in a garlic mass. On top of each layer, add mass and salt as needed;
Set to sterilize for 10 minutes. We roll up the banks and wrap them with a blanket.

Tip: Fresh red peppers can be used instead of packaged peppers. This will make it a little sharper. In the bank fresh pepper will look prettier.

eggplant caviar

Probably, there is no such person who has not tried eggplant caviar.

There are many caviar recipes. After all, every hostess wants to improve such popular recipe.

We bring to your attention original way conservation blue with beans.

Ingredients:

3 kg blue;
3 kg of ripe tomatoes;
0.5 kg of beans;
2.5 kg of sweet pepper (it is better to use red);
1 kg of onion;
1.5 cups of sunflower oil;
Dill, cilantro, parsley;
5-6 pcs. hot pepper;
Salt;
Sugar.

Cooking steps:

Chop clean eggplant into small cubes. Remove seeds from sweet pepper and chop. Chop the onion. Fry everything in a frying pan;
Grind tomatoes and boil in a saucepan. Add chopped hot pepper and fried vegetables. Simmer for about 20 minutes;
Boil the beans and add to the pot with the vegetables. We also add greens and bring to taste. Simmer for 15 minutes;
We put hot caviar in sterilized jars and sterilize for 30 minutes. Then roll up and wrap in a blanket.

Prepare this delicious hearty preparation With eggplant caviar for the winter and you won't regret it.

Salad with mushrooms

Such an eggplant preparation for the winter will become great snack on the festive table and surprise all guests. This recipe takes only 1 hour to prepare.

Ingredients (per 1 liter jar):

400 g eggplant;
150 g of mushrooms (it is better to take mushrooms of small sizes);
300 g zucchini;
1 PC. hot pepper;
300 g of sweet pepper (preferably red);
400 g tomato;
4 cloves of garlic;
1 onion;
40 g vegetable oil;
10 g of salt;
15 g of sugar;
35 ml of wine vinegar.

To prepare this eggplant salad with mushrooms, you need:

Eggplant and zucchini cut into cubes of the same size. If the vegetables have a hard skin, then it should be removed;
Peel and finely chop the onion;
Mushrooms are thoroughly washed and cleaned. If they are large, then you need to cut them into pieces;
Peppers get rid of seeds and cut into small cubes;
Next, prepare the tomatoes. In order to avoid the skin in the salad, you need to make a cross-shaped incision on the tomatoes and dip them in boiling water for a few seconds. In this way, it is easy to get rid of the skin;
Finely chop the garlic and hot pepper;
In a heatproof pan, fry all the ingredients. Add salt, sugar and simmer over low heat for 25 minutes. After turning off the pan, add vinegar and mix thoroughly;
We fill half-liter jars with our salad and sterilize for 15 minutes.

If you ever try this recipe, you will make it year after year.

Cooking vegetables in a tomato without sterilization

In winter, everyone misses summer treats. This simple recipe brings together all of your favorite veggies to make them hearty and delicious. The resulting sauce can be poured over main dishes. It will turn out very delicious preparation eggplant for the winter without sterilization.

Ingredients:

3 kg of blue medium-sized sizes;
7 pcs. sweet pepper;
10 pieces. rounds;
6 pcs. medium sized carrots;
7-8 pcs. large cloves of garlic;
1.5 cups vegetable oil;
200 g of vinegar;
2 liters of tomato;
1 st. l. Sahara;
2 tbsp. l. salt.

Tip: who does not like sour dishes, you can add a little less vinegar, for example, 2/3 cup.

Cooking steps:

Wash all vegetables. Grind eggplant into 5 parts;
Remove seeds from peppers and cut into strips. If you do not like spicy, then you need to get the streaks from the round;
Peel the carrots and rub on a medium grater;
Finely chop the garlic;
Combine sunflower oil, vinegar, tomato, sugar, salt. To stir thoroughly;
Put all the vegetables in a saucepan and add to the sauce. Cook until ready. Stir from time to time;
Put in jars still hot dish. Roll up and wrap up.

Eggplant is such a unique vegetable that it goes well with many other ingredients. These recipes for harvesting eggplant for the winter at home are completely different in taste and preparation. Therefore, each housewife will find her own way of harvesting.

They are wonderful, these “blue ones” ... You can’t throw them into a salad, you can’t fry them with potatoes, and you have to bake them, peel off the skins ... Approximately such thoughts arose in me when I saw purple foreigners in the market, until I tried one salad “with a secret ". The secret of the salad was that few people guessed right off the bat that the jar contained not mushrooms, but ... eggplants. The taste is indistinguishable! Now eggplants have settled in my garden and in the basement. Want to know how to prepare eggplant for the winter, we will share with you the most interesting recipes eggplant preparations.

Remember the immortal phrase from Gaidai's film "Overseas caviar - eggplant!"? And there are recipes to match.

Caviar "Overseas"

Ingredients:
3.5 kg eggplant,
1.5 kg carrots,
1.5 kg of onion,
2 kg bell pepper,
3.5 kg of tomatoes,
300 g garlic
3-4 tbsp salt,
1 tbsp 70% vinegar,
vegetable oil for frying.

Cooking:
Cut eggplant into cubes, grate carrots coarse grater finely chop the onion, chop the bell pepper small cubes. Fry all vegetables separately in vegetable oil, put in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the fried vegetables with tomato mass, salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add the garlic, passed through the press, and 1 tbsp. vinegar essence. Arrange the caviar in sterilized jars and roll up.

Ingredients:
5 kg eggplant,
½ kg carrots
300 g tomato paste,
150 g parsley root,
300 g onion
100 g celery root,
25 g green celery,
40 g sugar
½ l vegetable oil,
75 g salt
1 tbsp 70% vinegar.

Cooking:
Cut eggplant into slices 2 cm thick, fry in vegetable oil until golden brown. Onion cut into rings, fry. Cut carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a combine, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, put in jars. Sterilize for 15 minutes, add ¼ tsp. vinegar for each 700-gram jar, roll up.

Skilled chefs have come up with many original blanks from eggplant for the winter. These are marinated eggplants, and snacks from the “blue ones”, and lecho, spicy and spicy salads.

Ingredients:
5 kg eggplant,
1 kg sweet pepper
300 g garlic
200 ml 9% vinegar,
100 g sugar
3-4 pods of hot pepper,
1 tbsp vegetable oil,
1 bunch of dill.

Cooking:
Cut the eggplant into circles 2 cm thick, sprinkle them with salt and put in a flat bowl for half an hour so that they let the juice flow. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, mix until sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant with a fork from the pan, dip in the pepper-garlic mixture and put in layers in pre-sterilized jars. Sterilize for 15 minutes, roll up.

Eggplant for the winter in a hurry

Ingredients:
2.5 kg eggplant,
2.5 liters of water,
100 g salt
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.

Cooking:
Cut the eggplant into cubes, dip them into boiling water with salt and vinegar, cook for 5-7 minutes. In another saucepan, heat oil to a boil. Throw eggplants on a sieve, put in oil, add garlic, mix quickly and put in sterilized jars. Roll up, wrap up.

Ingredients:
6 kg eggplant,
200 g garlic
250 g 9% vinegar,
3-4 hot peppers
2 cups vegetable oil,
2.5 tbsp salt,
a bunch of parsley and dill.

Cooking:
Salt the diced eggplant, boil in boiling water for about 5 minutes. Cool down. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplant, arrange in sterilized jars, roll up.

Ingredients per liter jar:
6-8 eggplants,
1.5 cups of water
2 sprigs of dill,
1 tbsp Sahara,
6 peppercorns,
½ tbsp vinegar,
2 cloves of garlic
1 tbsp salt,
1 sheet of horseradish
1 leaf celery.

Cooking:
Rinse the eggplants, cut off the stalk, dip in boiling water for 10 minutes, then remove from the water and let dry. Put half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour the marinade from water, salt and vinegar. Sterilize for 15 minutes, roll up.

Ingredients:
4 kg eggplant,
2 kg of tomatoes,
1 kg sweet pepper
1 kg carrots
10 bulbs
10 cloves of garlic
1 tbsp 9% vinegar,
4 tbsp salt,
1 cup of sugar.

Cooking:
Eggplant cut into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. bell pepper and cut the onion into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Put everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Boil after boiling over medium heat for 45-60 minutes. Arrange hot in sterilized jars and roll up.

Ingredients:
2 kg eggplant,
1 kg of tomatoes,
400 g onion
4-6 pcs. carrots,
4-6 sweet peppers,
½ stack Sahara,
2 tbsp salt,
3-4 garlic cloves,
1-2 bay leaves,
bunch of parsley,
black peppercorns.

Cooking:
Cut the eggplant into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, pepper into rings, finely chop the parsley. Sprinkle tomatoes and sweet peppers with salt and wait until they give juice. Pour vegetable oil into a saucepan, put in layers with juice: tomatoes, onions, eggplants, carrots, sweet peppers, parsley. Add peppercorns and bay leaf. Simmer for 40 minutes, stirring occasionally. 2-3 minutes before readiness, add grated garlic. Roll up.

Ingredients:
1.2 kg eggplant,
400 g tomatoes,
300 g onion
30 g garlic
120 g vegetable oil,
30 g salt
parsley,
pepper to taste.

Cooking:
Wash the eggplant, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry until golden brown in vegetable oil. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Boil the mashed mass to half the volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture, heat to a boil, stirring constantly. Lay in layers in dry heated jars: a layer of minced meat, a layer of eggplant. The top layer should be minced meat. Cover jars with boiled lids, sterilize: half-liter - 50 minutes, liter - 90 minutes. Roll up.

Heh from eggplant

Ingredients:
5 kg eggplant,
600 g onion
600 g sweet pepper,
200 g garlic
200 ml 9% vinegar,
3 handfuls of salt
vegetable oil for frying.

Cooking:
Peel eggplant, cut into strips. In a deep bowl, salt the chopped eggplant, mix, leave for 5 hours. Then squeeze the eggplant and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with eggplant, pour vinegar. Put in sterilized jars, close with plastic lids. Store in a cool place.

Ingredients:
4 kg eggplant,
1 kg carrots
1 kg red sweet pepper,
1 kg of onion
100 g garlic
1-2 pods of hot pepper,
2 handfuls of salt
2 tbsp 70% vinegar.

Cooking:
Cut the eggplant into thin strips, salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, cut the onion into half rings. Finely chop garlic and onion. Mix all vegetables, except eggplant, add vinegar and leave for 5 hours, mixing well a couple of times. Lightly fry eggplant in vegetable oil, let cool. Combine all vegetables, arrange in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

Eggplant "Like Mushrooms"

Ingredients:
5 kg eggplant,
5 liters of water
400 ml of table vinegar,
200 g salt
1-2 heads of garlic,
1 stack vegetable oil.

Cooking:
Washed eggplant cut into cubes. For the marinade, mix water, vinegar, salt and boil. Dip the eggplant in the boiling marinade and cook for 5 minutes from the moment of boiling. Take out the prepared eggplant, put it in a gauze bag and hang it to drain the liquid for 12 hours. Put the eggplant in a saucepan, mix with crushed garlic and boiled vegetable oil. Arrange the mixture in jars, sterilize for 15 minutes, roll up.

"Fake Mushrooms"

Ingredients:
5 kg eggplant,
5 liters of water
1 glass of salt
½ l 9% vinegar,
garlic - to taste
1 liter of vegetable oil.

Cooking:
Cut eggplant into slices. Boil the brine from water, salt and vinegar, put the eggplant in it in small portions, cook for 5 minutes. Boil vegetable oil. Place prepared eggplants in sterilized jars in layers, alternating eggplant layers with finely chopped garlic. Pour in boiling oil and roll up immediately. Be careful - boiling oil is very hot, make sure that the jar does not burst! When serving on the table fake mushrooms"You need to salt a little and pour vinegar over it.

And finally, eggplant for the winter, a recipe for extreme people:

Ingredients:
24 pcs. eggplant,
2.4 kg of sugar,
2 tsp drinking soda,
13 stack. water,
½ tsp vanillin.

Cooking:
Peel small eggplants, remove the stalks, but leave the sepals. Cut each eggplant lengthwise along with the sepals. Pierce the pieces with a fork in several places. Put the eggplants in cold water, cover with a lid - this is done so that they do not darken. Then mix soda with 7 glasses of water and put eggplant in this solution, leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse thoroughly several times in running water. Pour half of the sugar into a bowl for cooking jam, pour 6 cups of water and cook over low heat for 10-15 minutes. Put eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. After pour the remaining sugar into the jam, bring to a boil, reduce the heat to a minimum and cook for 3 hours. Pour vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Clog.

Harvesting eggplant for the winter is not at all difficult. Good luck preparing!

Larisa Shuftaykina