Fried blue ones in Georgian for the winter. The best eggplant recipes for the winter with and without sterilization: a step by step guide

Step-by-step eggplant recipes for the winter without sterilization in tomato, with garlic, whole

2018-07-07 Marina Vykhodtseva

Grade
prescription

24536

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

4 gr.

carbohydrates

6 gr.

66 kcal.

Option 1: A classic eggplant recipe for the winter without sterilization

A very tasty and easy way to harvest eggplant for the winter without sterilization. As a result, we get a wonderful appetizer or salad. You can lay out and roll such a blank into jars of any volume, only it is important to first steam or ignite them well. Additionally, in addition to eggplant, this recipe needs tomatoes. You can take ready-made tomato juice in the same amount.

Ingredients

2 kg of eggplant;
3 kg of tomatoes;
2 tablespoons of salt;
130 g of sugar;
2 hot peppers;
70 g of garlic;
130 ml of vinegar 9%;
1.5 kg of sweet pepper;
300 ml vegetable oil.

Step-by-step recipe for classic eggplant without sterilization

We start with tomatoes. Cut the washed tomatoes into slices and twist through a meat grinder. You can run it through a juicer, get rid of the skins and bones, as you like. Pour the tomato into a large saucepan or into a basin, put on the stove. Chop finely hot pepper, add.

When boiling, there will be a foam on the tomato that needs to be removed. After that, add salt with sugar, vegetable oil. Boil for a couple of minutes.

While the tomato is heating and boiling, you need to cook the rest of the vegetables. Remove the seeds from the peppers, cut the vegetable into large cubes. Cut off the ends of the eggplant. We also cut them into cubes or slices, like vegetables for a salad. Garlic is simply crushed in any convenient way.

Pour the eggplant and pepper into the tomato. Cook for 15-20 minutes until almost soft, then throw in the garlic, stir, cook for another three minutes, pour in the vinegar, stir.

After adding vinegar, we take a ladle or a large ladle, stir and collect eggplant, pour into sterile jars, filling to the top. Immediately cover, roll up and turn over.

The cooking time of eggplant depends on the degree of maturity and variety, tomato acid. It is better to directly check the readiness by piercing the pieces, they should not fall apart.

Option 2: A quick eggplant recipe for the winter without sterilization

Another simple eggplant recipe that does not require sterilization, but in this version you don’t even need to twist the tomato, everything is much simpler and faster. You can immediately put a pot of oil on the stove and start cooking. We sterilize jars in advance.

Ingredients

500 g of onion;
1 kg of eggplant;
500 g pepper;
1 kg of tomatoes;
1 st. l. salt;
3 spoons of sugar;
a spoonful of vinegar;
a glass of oil.

How to quickly cook eggplant without sterilization

Cut the onion into cubes or half rings. We heat the oil, throw the vegetable into it and start frying. Cut the eggplant into cubes, toss to the onion after two minutes. Stirring, cook for the same amount of time, no need to brown.

Cut the pepper into strips, strips or cubes. Cut the tomatoes into slices or just slices. Lay to the eggplant, add salt and sugar, stir and cover. Cooking after boiling for a quarter of an hour.

At the end of cooking, pour a spoonful of vinegar, then mix well, pack the eggplants in clean and dry jars.

You can make such a preparation with the addition of carrots, cut a couple of pieces and put them in oil after the onion, let them fry a little, then add the eggplant pieces.

Option 3: Eggplants for the winter without sterilization "Like mushrooms"

There are many variations of such a blank, as well as names. The output is a thick appetizer, reminiscent of the appearance and taste of mushrooms. The recipe is convenient because in addition to eggplant and garlic, almost nothing is needed. The workpiece is perfectly stored, does not require sterilization, and cooking does not take much time.

Ingredients

2.5 kg of eggplant;
2.5 liters of water;
200 ml of oil;
50 g dill;
1 head of garlic;
100 ml of vinegar;
100 g of salt.

How to cook

To cook these eggplants, you need a large pot of about 6 liters and a large frying pan. You can take a cauldron or a saucepan in which you can fit all the ingredients. Pour water into a saucepan, salt, bring to a boil.

We cut the eggplant into cubes of two centimeters, you do not need to do smaller. We fall asleep in boiling water, boil for five minutes. Periodically lower the pieces and stir so that everything has time to cook.

We chop the garlic and dill. Prepare the vinegar. Pour the oil into a frying pan or other utensils used for frying. We lay the eggplants and begin to stew them in oil. Immediately add garlic, after a minute dill. Stirring, cook for 3-4 minutes.

Pour table vinegar into the eggplant, mix, then reduce the heat to a minimum, but do not turn off completely. We pick up a snack with a large spoon, put the boiling eggplants in sterile jars, roll them up.

If initially the eggplants are not very young, they have a lot of seeds and the skin is quite tough, then you can stew them in a pan a little longer, increase the time to 10-12 minutes. It is allowed to peel vegetables from the skin before use, but in this embodiment, the pieces keep their shape very poorly.

Option 4: Pickled eggplant for the winter without sterilization

The recipe for eggplant marinated in brine for the winter. As a result, we get a fairly spicy and very fragrant snack. When serving, slices of such eggplants can be sprinkled with fresh garlic and herbs, poured with fragrant vegetable oil, or sprinkled with chopped nuts. We choose only young vegetables with dense pulp without seeds. In this case, the pieces will retain their shape, and taste like mushrooms.

Ingredients

1.5 kg of eggplant;
4 cloves of garlic (or more);
4 laurels;
1.5 tablespoons of sugar;
1 hot pepper;
4 tablespoons of vinegar (we take 9%);
liter of water;
10 peppercorns;
1 spoon of salt.

Step by step recipe

Cut off the ends of the eggplant on both sides. Then we cut each lengthwise into two halves, and then again. From each vegetable we get four large pieces.

Measure out two liters of water. Add a teaspoon of salt. Put on the stove, bring to a boil. We lay the eggplants and after that we immediately spot for five minutes. When cooking, periodically lower the pieces with a slotted spoon, then we take them out of the water with it.

While the eggplants are blanching, we prepare sterile jars. At the bottom of each we throw garlic cloves, hot peppers, peppercorns. We take out the eggplants from the pan with a slotted spoon, shake off the hot water, immediately put the pieces in jars.

We introduce the remaining salt, laurel into a liter of boiling water, boil for a minute. Pour vinegar into a jar of eggplant, and then brine. We immediately put on the lid, roll it up. Keep upside down on the neck until completely cooled.

You can cut eggplant for pickling not only lengthwise, but also in thick circles of two or three centimeters, this option is more suitable for large specimens.

Option 5: Eggplants for the winter without whole sterilization

Another eggplant recipe for the winter without sterilization, which is worth attention. Vegetables are harvested in whole jars, so we choose small specimens. You can use this preparation as an independent snack or for the subsequent preparation of other dishes. In general, the option is convenient when you urgently need to determine the crop, but there is absolutely no time for this. Calculation for a three-liter jar.

Ingredients

50 ml of vinegar;
eggplant;
a spoonful of salt;
2 spoons of sugar;
1.5 liters of water;
5 peppercorns;
little laurel.

How to cook

At the bottom of a three-liter steamed jar we send peppercorns and laurel. We wash the eggplant, dry it, cut off the tips from the edges. We put it in a jar, like cucumbers, trying not to leave large voids.

Pour the eggplants with boiling water, put on the lid and leave for half an hour. Drain the water into the pan, boil again, pour the vegetables in the jar. The second time we stand for a quarter of an hour and again pour into a saucepan.

Now add salt and sugar, boil the brine for a couple of minutes, you can pour in a few tablespoons of water, as the liquid will evaporate a little. Pour table vinegar into the prepared brine. After that, immediately pour the steamed eggplants and cork. We put the jar on the lid, put on a blanket, leave it in this position for a couple of days.

In this recipe, it is undesirable to divide the ingredients, put the eggplants in small jars. Due to the volume, the workpiece slowly cools down, in the process steaming and warming up of vegetables takes place.

Eggplants closed in this way are a preparation for winter salads. To taste, this product will seem to someone similar to pickled mushrooms, but this opinion is not unambiguous. A simple and unpretentious semi-finished product for preparing a delicious snack. Served with onion and fragrant vegetable oil. For large companies and long gatherings, a 3-liter jar is an excellent container for this workpiece, but for a small lunch and one-time use, it is better to have several liter jars in reserve.

Eggplants marinated whole for the winter can be served with Korean carrots. Before serving, whole marinated eggplants are first cut lengthwise into two parts, and then cut into cubes. They go well with fragrant homemade sunflower oil.

Taste Info Eggplant for the winter

Ingredients

eggplant - 8-9 kg;
water - 3 liters (this marinade is enough for 3 cans of 3 liters each);
salt (not iodized) - 1 tbsp;
sugar - 1 tbsp;
vinegar 9% - 150 ml;
bay leaf - 5-6 pieces;
allspice (peas) - 10 pcs.

How to cook whole eggplant marinated for the winter

Before proceeding closely to the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to look for any damage or signs of deterioration. Assess the degree of spoilage of the product, if it is a small dark spot, then it can be completely cut out and the unspoiled part used for further cooking. If the damage is large, then you should not use such a blue one, put it aside. Cut the stalks and the opposite part of the selected vegetables. Fill a large saucepan with 2/3 of the water and bring to a boil. Dip the eggplants into boiling water, how many can fit in a saucepan and boil for 7-10 minutes. The cooking time will depend on the size of the vegetables, if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones for 10.

Vegetables during cooking will not be completely immersed in water, but will be afloat. And to cook them evenly, turn them from side to side. Also, as an option, you can make a small press in the form of a plate with a smaller diameter, in which you can put some kind of load, so the eggplants can be completely immersed in water and undergo uniform heat treatment. The latter method is better because you do not have to stand over the fire and constantly monitor this procedure. You can step back and start preparing the marinade. Put all the necessary spices and spices in a clean container, fill with clean water and put on fire.

We do not use vinegar yet, it must be poured in at the very last turn, when the marinade boils and the eggplants are placed in jars.

During the cooking time, the vegetables changed their color from beautiful eggplant to brown, and also wrinkled, but this is what tells us that they are ready for the next stage of our preservation. Place all boiled vegetables while hot in clean and sterile jars. Surely the vegetables will be cooked in parts, so the filling of the container will be gradual. Arm yourself with tongs or a fork, which will make it convenient to take a hot blue one. Try to place them tightly, tilting the jar can flatten them.

If all the jars are full, the marinade is boiling on the stove, pour in the last ingredient - vinegar. Let it boil and pour the workpieces with spicy boiling water to the very top. Immediately roll up and carefully, holding the jar by the lid, turn it upside down. Leave in this position until completely cool, and then put in a cool dark place for further storage.

On a note:

When choosing eggplant, pay attention to their size and elongated shape. Neat and even vegetables are ideal for this preservation.

Store an open jar of whole-marinated eggplants in the refrigerator and use no more than a week, otherwise the eggplants may turn sour.

Filling Ingredients:

5 liters of water, 1 stack. salt, 15 tbsp. 9% vinegar, parsley, allspice peas, bay leaf - to taste.

Cooking:

Prepare the brine for pouring: boil water, dissolve salt in it, boil for a minute or two, add vinegar. Dip whole strong eggplants without tails into boiling brine (1.5 kg of salt per 10 liters of water) and boil them, turning over, for 3-5 minutes.

Put spices in sterilized jars, put hot eggplants on top and pour boiling brine over. Roll up.

These eggplants can be the basis for any winter salad.

Eggplant stuffed with vegetables

Ingredients:

5 kg eggplant (10 cm long), 2 carrots, 1-2 sweet peppers, 10-15 garlic cloves, 1 bunch of cilantro, 1 bunch of dill, ½ bunch of parsley, 1-2 celery stalks, 2 liters of water, 1 liter 6% vinegar, 100 g salt, 100 g sugar, spices - to taste.

Cooking:

Cut the eggplant lengthwise, remove the core. Blanch the peeled eggplants in boiling water for 2-3 minutes. Grind vegetables and herbs, mix, salt, pepper, add spices to taste. Stuff eggplants, place in jars and pour boiling marinade over (carefully!). Roll up, turn over, wrap up.

Eggplant appetizer "Original"

Ingredients:

5 kg of eggplant, 1 kg of sweet pepper, 300 g of garlic, 1 bunch of dill or parsley, 200 ml of 9% vinegar, 100 g of sugar, 3-5 pods of hot pepper, vegetable oil for frying, salt.

Cooking:

Cut the eggplant into circles about 2 cm thick. Place on a flat dish and salt, leave for half an hour to let the juice flow. Pass pepper, garlic and herbs through a meat grinder or chop with a blender, add vinegar and sugar. Stir with a wooden spoon until the sugar dissolves. Lightly squeeze the eggplant and fry in vegetable oil on both sides. Remove each piece immediately from the pan with a fork, dip in a mixture of peppers and lay in layers in sterilized jars. When all the jars are full, cover them with lids and set to sterilize for 15 minutes. Roll up.

Eggplant in tomato sauce

Ingredients:

2 kg of eggplant, 1 kg of onion, 300 g of carrots, 1 kg of sweet green pepper, 200 ml of vegetable oil, 1 liter of freshly squeezed tomato juice with pulp or diluted tomato paste, herbs, garlic, ground paprika, salt, bay leaf - to taste.

Cooking:

Cut the eggplant into circles 1.5 cm thick, pour in salted water (1 tbsp salt for 1 liter of water) and leave for 1 hour. Then drain the water, squeeze the eggplants lightly and dry them on a towel. Fry each circle in browning vegetable masledo. Cut the onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips. Stew vegetables in vegetable oil for 5-6 minutes, pour in tomato juice and simmer over medium heat for 10 minutes. Salt, pepper, add spices to taste, simmer for another 5 minutes. At the bottom of the sterilized jars, put a bay leaf, a sprig of parsley and dill and lay eggplant in layers, filling each layer with 3 tbsp. stewed vegetable mass. Lightly compact each layer with a spoon. Pour the dressing on top and set to sterilize for 10-15 minutes. Roll up.

Pickled eggplant stuffed with cabbage and carrots

Ingredients:

5 kg of eggplant, 500 g of cabbage, 250 g of carrots, 500 g of onions, 150 g of herbs, 150 ml of vegetable oil.

Cooking:

Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain the water, cool the eggplant, cut lengthwise and stuff with minced vegetables. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Refrigerate for fermentation and storage.

eggplant sauce

Ingredients:

2 kg of eggplant, 1 kg of tomatoes, 500 g of onion, 500 g of parsley root, 100 g of vegetable oil, 25 g of salt.

Cooking:

Cut the eggplant lengthwise into 2 pieces and soak in salted water. Chop the onion, peel the parsley roots and grate on a coarse grater, cut the tomatoes into small pieces. On a clean deep baking sheet, lay the vegetables in layers: onion, parsley, eggplant and tomatoes on top. Put in a preheated oven, bring to a boil and simmer for 20-25 minutes. Arrange hot in sterilized jars and roll up.

Eggplant appetizer with beans

Ingredients:

2 kg of eggplant, 500 g of boiled beans, 1.5 kg of tomatoes, 500 g of carrots, 500 g of sweet pepper, 2 heads of garlic, 100 ml of 6-9% vinegar, 1? st.l. sugar, 500 ml vegetable oil, salt, pepper, spices.

Cooking:

Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the pepper finely, pass the tomatoes through a meat grinder along with garlic. Combine all the vegetables in a saucepan, put the beans, add vinegar, sugar, salt and vegetable oil. Put on fire, bring to a boil, reduce heat and cook, stirring, 40 minutes. Arrange hot in sterilized jars, roll up.

Roasted eggplant caviar

Ingredients:

3 kg of eggplant, 1 kg of onion, 3 heads of garlic, 500 g of parsley, 2 stacks. vegetable oil, 3 tbsp. lemon juice, salt, sugar, pepper.

Cooking:

Brush mature eggplants with oil and roast in the oven until tender, turning several times. When the skin begins to burst, cool the eggplant slightly, remove the skin and remove the stalks. Chop the flesh with a knife. Chop the onion, squeeze the garlic through a press, finely chop the greens. Mix everything with the eggplant mass, pour in the oil and lemon juice, add sugar, salt and pepper. Mix thoroughly and pack in clean 1-liter jars. Leave to pasteurize for 40-50 minutes at 90°C. Roll up.

Eggplant caviar in Zaporozhye

Ingredients:

5 kg of eggplant, 500 g of carrots, 300 g of tomato paste, 300 g of onion, 100 g of celery root, 100 g of parsley root, 1 bunch of celery greens, 40 g of sugar, 500 ml of vegetable oil, 75 g of salt, 1 tbsp. vinegar essence.

Cooking:

Cut the eggplant into slices 2 cm thick and fry in vegetable oil. Cut the onion into rings and also fry until transparent. Cut carrots, celery root and parsley into strips and stew in vegetable oil until soft. Pass all vegetables through a meat grinder, add tomato paste, spices and herbs and put on fire. Warm up the whole mass, stirring, and place in sterilized 700-gram jars. Put on sterilization for 15 minutes, then add ¼ tsp. on each bank and roll up.

Eggplant caviar

Ingredients:

3.5 kg of eggplant, 3.5 kg of tomatoes, 2 kg of sweet pepper, 1.5 kg of carrots, 1.5 kg of onions, 300 g of garlic, 3-4 tbsp. salt, 1 tbsp. 70% vinegar, vegetable oil.

Cooking:

Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the onion, cut the sweet pepper into cubes. Fry all the vegetables separately in vegetable oil and put in an enamel bowl. Chop the tomatoes with a blender or pass through a meat grinder and add to the vegetables. Salt, put on fire and cook for 40 minutes after boiling. At the end of cooking, add garlic and vinegar passed through a press. Arrange hot caviar in sterilized jars and roll up.

Heh from eggplant

Ingredients:

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

Cooking:

Cut the skin off the eggplants and cut them into strips. Put them in a deep bowl, mix with salt and leave for 5 hours. Stir occasionally. Then squeeze and fry in vegetable oil. Cut the onion and pepper into strips, squeeze the garlic through a press. Combine with eggplant and pour vinegar. Sort by banks. Roll up.

Eggplant "Like Mushrooms"

Ingredients:

7 kg of eggplant, 350 g of salt, 5 l of water, 300 ml of 9% vinegar, 30 peppercorns, 5 bay leaves, garlic, vegetable oil.

Cooking:

Peel the eggplant and cut into cubes. Mix with salt and leave for 2 hours. Boil in water with the addition of vinegar for 7-8 minutes, drain the water and put the eggplant under pressure overnight. Add vegetable oil to taste, chopped garlic, place in sterilized jars and roll up. Before serving, drain the brine from the eggplants and fry in vegetable oil with onions until browned.

Eggplant with vegetables and cabbage

Ingredients:

5 kg of eggplant, 1 kg of cabbage, 1 kg of carrots, 9 pieces of sweet pepper, 200-300 g of garlic, 1.5 tbsp. salt, 200 g sugar, 300 ml 6% vinegar, 500 ml vegetable oil, herbs, pepper - to taste.

Cooking:

Dissolve 200 g of salt in 6 ml of water and boil. Cut the eggplant into strips and boil in boiling brine for 10 minutes. Chop the cabbage into long strips, grate the carrots on a grater for Korean carrots, cut the pepper into long strips, chop the garlic and herbs. Mix boiled eggplant with vegetables, add salt, sugar, oil and vinegar, mix and refrigerate for 2 days. Then spread the mixture in sterilized jars and set to sterilize for 20-25 minutes. Roll up.

Saute

Ingredients:

2 kg eggplant, 1 kg tomato, 400 g onion, 4-5 pcs. carrots, 4-5 sweet peppers, 3-5 cloves of garlic, 1/2 stack. sugar, 2 tbsp. salt, bay leaf, parsley, black peppercorns, vegetable oil.

Cooking:

Cut the eggplant into cubes, chop the onion, cut the tomatoes into slices, cut the carrots into strips, pepper into rings, chop the greens. Sprinkle the tomatoes and bell peppers with salt and leave for a while to release their juice. Pour vegetable oil into a saucepan and put vegetables in it in layers along with juice: tomatoes, onions, eggplants, carrots, sweet peppers, parsley. Add spices and simmer for 40 minutes. Stir occasionally. 2-3 minutes before the end of the stew, add chopped garlic. Roll up.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount of nutrients, which fiber alone is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.

In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

Young eggplant - about two kilograms,
Tomatoes - 3-4 things,
Onions - 2 onions,
Ground red and black pepper - a teaspoon,
Sunflower oil,
Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplant and roll in flour and fry on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.

Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

"Blue" - 6 pcs.,
Garlic - 1 head,
Dill - 1 bunch,
Vinegar and vegetable oil - 2 tablespoons each,
Salt and sugar - two teas each. spoons,
Freshly squeezed lemon - 2 tsp.

Cooking:

My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.

We put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, alternately in sterile jars, we close the fried “blue ones” and garlic dressing with herbs in dense rows.

We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.

Conservation is varied and in each case original:

Pickled zucchini

Eggplants for the winter "Ten" - a popular eggplant salad

Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

Vegetables (bell peppers, "blue", red tomatoes and onions) - all 10 each,
refined oil,
Sil and sugar sand - 1 table. a spoon,
Acetic acid (9%) - half a glass,
Water.

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.

We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

Recipe for making “blue ones” without sterilization in tomato juice

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

Young eggplants - two kilos,
Bulgarian sweet pepper - 2 kg.,
Tomatoes - 3 kilograms,
2 pods of hot red pepper,
Three heads of garlic
Vegetable oil and vinegar (9%) - two tablespoons each,
Sugar and salt - a couple of spoons,
Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot peppers through a meat grinder.

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

Put on the stovetop and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.

5 kilos of "blue ones",
Bulgarian pepper - 600 grams,
Red pepper - 2 pcs.,
Garlic - 200 gr.,
Vinegar - 350 ml.,
Vegetable oil - 1 cup.

How to cook in Georgian?

My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

Now you need to fry and brown the “blue ones”.

Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.

Products:

Eggplant - half a kilogram,
A couple of medium sweet peppers
One large carrot
a couple of bulbs
Half a hot pepper
Large head of garlic
Sunflower oil - 3 tbsp. spoons,
Vinegar (9%) - 2 tbsp. spoons,
Sugar - 2 tbsp. l.,
Salt - 1 tbsp. l. plus 1 tsp,
Black peppercorns - 15-20 peas,
Ground red pepper - half tsp,
And coriander (in grains) - 1 table. l.

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.

Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.

Here are some delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Enjoy your meal!

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”. A little lower you can find recipes for harvesting a delicious, healthy vegetable for the winter, their feature is simplicity, accessibility, and excellent taste.

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

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

Time for preparing: 45 minutes

Quantity: 5 servings

Ingredients

Eggplant: 2 kg
Garlic: 3 cloves
Bow: 3 head.
Greens: bunch
Sweet pepper: 3 pcs.
Hot pepper: optional
Salt: 120 g
Vinegar: 120 ml
Water: 50 ml
Sugar: 40 g
Sunflower oil: 120 ml

Cooking instructions

How to cook eggplant salad for the winter

Eggplant salad for the winter is 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.

Cooking steps:

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 recommend insulating jars (for example, with a fur coat or 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.

Cooking steps:

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. Bring mixed vegetables to a boil over medium heat. Pour in the vinegar and bring to a boil again. The marinade is ready, you can "collect" together.
Place baked eggplants in sterilized jars in layers, alternating with 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 Russian housewives did not lose their heads either, they revised Korean cuisine and learned how to make preparations no worse than cooks from the Land of 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);

Fill:

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

Cooking steps:

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 at the rate of 1 kg of blue ones:

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

Cooking steps:

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 (a quick way to get 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 such a tasty dish will not last long.

Delicious fried eggplant recipe

Fried blue ones are very tasty, but require some skills when 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 is good, but parsley and walnuts are amazing.

List of ingredients:

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

Cooking steps:

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 in appearance, 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.

Cooking steps:

Prepare the eggplant in the classic way, do not peel, cut into cubes, boil, adding vinegar (according to the norm) and salt to the water.
Mix garlic crushed through a garlic press, finely chopped fresh dill, vegetable oil in a container.
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.

Cooking steps:

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 of a 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.

Cooking steps:

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.

Cooking steps:

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.