They are wonderful, these “little blue ones”... You can’t throw them into a salad, you can’t fry them with potatoes, and it’s a hassle with them - bake them, peel them off... Similar thoughts arose in my mind when I saw purple foreigners at the market, until I tried one salad “with a secret” " The secret of the salad was that few people guessed right away that the jar contained not mushrooms, but... eggplants. The taste is indistinguishable! Now eggplants have settled in both my garden and my basement. If you want to know how to cook eggplants for the winter, we will share with you the most delicious recipes eggplants for the winter.
Do you remember the immortal phrase from Gaidai’s film “Overseas caviar - eggplant!”? And there are corresponding recipes.
Caviar "Overseas"
Ingredients:
3.5 kg eggplants,
1.5 kg carrots,
1.5 kg of onion,
2 kg bell pepper,
3.5 kg tomatoes,
300 g garlic,
3-4 tbsp. salt,
1 tbsp. 70% vinegar,
vegetable oil for frying.
Preparation:
Cut the eggplant into cubes, grate the carrots coarse grater, finely chop the onion, cut the bell pepper into small cubes. Fry all the vegetables separately in vegetable oil, place in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the tomato mixture over the fried vegetables, add salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add garlic, passed through a press, and 1 tbsp. vinegar essence. Place the caviar in sterilized jars and roll up.
Ingredients:
5 kg eggplants,
½ kg carrots,
300 g tomato paste,
150 g parsley root,
300 g onion,
100 g celery root,
25 g celery greens,
40 g sugar,
½ liter of vegetable oil,
75 g salt,
1 tbsp. 70% vinegar.
Preparation:
Cut the eggplants into slices 2 cm thick, fry in vegetable oil until golden brown. Cut the onion into rings and fry. Cut the 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 food processor, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, place 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 eggplants for the winter. These include pickled eggplants, “blue” snacks, lecho, spicy and spicy salads.
Ingredients:
5 kg eggplants,
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.
Preparation:
Cut the eggplants into 2 cm thick circles, sprinkle them with salt and put them in a flat bowl for half an hour to allow them to release their juice. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, stir until the sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant from the pan with a fork, dip it in the pepper-garlic mixture and layer it in pre-sterilized jars. Sterilize for 15 minutes, roll up.
Quick eggplants for the winter
Ingredients:
2.5 kg eggplants,
2.5 liters of water,
100 g salt,
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.
Preparation:
Cut the eggplants into cubes, place them in boiling water with salt and vinegar, and cook for 5-7 minutes. In another saucepan, heat the oil to a boil. Place the eggplants in a sieve, place in oil, add garlic, stir quickly and place in sterilized jars. Roll up, wrap up.
Ingredients:
6 kg eggplants,
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.
Preparation:
Salt the diced eggplants and boil in boiling water for about 5 minutes. Cool. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplants, place in sterilized jars, and roll up.
Ingredients for a liter jar:
6-8 eggplants,
1.5 glass of water,
2 sprigs of dill,
1 tbsp. Sahara,
6 peppercorns,
½ tbsp. vinegar,
2 cloves of garlic,
1 tbsp. salt,
1 horseradish leaf
1 celery leaf.
Preparation:
Wash the eggplants, cut off the stem, put them in boiling water for 10 minutes, then remove them from the water and let them dry. Place half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour in the marinade of water, salt and vinegar. Sterilize for 15 minutes, roll up.
Ingredients:
4 kg eggplants,
2 kg tomatoes,
1 kg sweet pepper,
1 kg carrots,
10 onions,
10 cloves of garlic,
1 tbsp. 9% vinegar,
4 tbsp. salt,
1 cup of sugar.
Preparation:
Cut the eggplants into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. Cut the bell pepper and onion into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Place everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Cook after boiling over medium heat for 45-60 minutes. Place hot in sterilized jars and roll up.
Ingredients:
2 kg eggplants,
1 kg of tomatoes,
400 g onions,
4-6 pcs. carrots,
4-6 sweet peppers,
½ cup Sahara,
2 tbsp. salt,
3-4 cloves of garlic,
1-2 bay leaves,
bunch of parsley,
black peppercorns.
Preparation:
Cut the eggplants into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, peppers into rings, finely chop the parsley. Tomatoes and Bell pepper sprinkle with salt and wait until they release juice. Pour vegetable oil into a saucepan, lay in layers along with the juice: tomatoes, onions, eggplants, carrots, bell 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 eggplants,
400 g tomatoes,
300 g onion,
30 g garlic,
120 g vegetable oil,
30 g salt,
parsley,
pepper to taste.
Preparation:
Wash the eggplants, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry in vegetable oil until golden brown. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Boil the pureed mass to half its volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through the press. Finely chop the greens. Stir in the tomato mixture and heat to a boil, stirring constantly. Place in dry, heated jars in layers: a layer of minced meat, a layer of eggplant. The top layer should be minced meat. Cover the jars with boiled lids and set to sterilize: half-liter jars - 50 minutes, liter jars - 90 minutes. Roll up.
Eggplant heh
Ingredients:
5 kg eggplants,
600 g onions,
600 g sweet pepper,
200 g garlic,
200 ml 9% vinegar,
3 handfuls of salt,
vegetable oil for frying.
Preparation:
Peel the eggplants and cut into strips. Add chopped eggplants in a deep bowl, mix and leave for 5 hours. Then squeeze out the eggplants and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with the eggplants, pour in vinegar. Place in sterilized jars and cover with plastic lids. Store in a cool place.
Ingredients:
4 kg eggplants,
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.
Preparation:
Cut the eggplants into thin strips, add salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, and the onion into half rings. Finely chop the garlic and onion. Mix all the vegetables except eggplant, add vinegar and leave for 5 hours, stirring well a couple of times. Lightly fry the eggplants in vegetable oil and let cool. Combine all the vegetables and place in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.
Eggplants “Like mushrooms”
Ingredients:
5 kg eggplants,
5 liters of water,
400 ml table vinegar,
200 g salt,
1-2 heads of garlic,
1 stack vegetable oil.
Preparation:
Cut the washed eggplants into cubes. For the marinade, mix water, vinegar, salt and boil. Place the eggplants in the boiling marinade and cook for 5 minutes from the moment of boiling. Remove the finished eggplants, place them in a gauze bag and hang them to drain for 12 hours. Place the eggplants in a saucepan, mix with crushed garlic and boiled vegetable oil. Divide the mixture into jars, sterilize for 15 minutes, and roll up.
"Fake Mushrooms"
Ingredients:
5 kg eggplants,
5 liters of water,
1 glass of salt,
½ l 9% vinegar,
garlic - to taste,
1 liter of vegetable oil.
Preparation:
Cut the eggplants into slices. Boil a brine of water, salt and vinegar, add eggplants into it in small portions, cook for 5 minutes. Boil vegetable oil. Place the prepared eggplants in sterilized jars in layers, alternating layers of eggplant with finely chopped garlic. Pour boiling oil over it and roll up immediately. Be careful - the boiling oil is very hot, be careful not to burst the jar! When serving " fake mushrooms“You need to add a little salt and sprinkle with vinegar.
And finally, eggplants for the winter, a recipe for extreme sports enthusiasts:
Ingredients:
24 pcs. eggplant,
2.4 kg sugar,
2 tsp baking soda,
13 stacks water,
½ tsp. vanillin.
Preparation:
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. Place the eggplants in cold water and cover with a lid - this is done to prevent them from darkening. Then mix soda with 7 glasses of water and put eggplants in this solution and 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 the sugar into a bowl for making jam, add 6 glasses of water and cook over low heat for 10-15 minutes. Place eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. Then pour the remaining sugar into the jam, bring to a boil, reduce the heat to low and cook for 3 hours. Add vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Cork.
Preparing eggplants for the winter is not at all difficult. Happy preparations!
Larisa Shuftaykina
Many people prepare eggplants for the winter. And although nowadays you can buy eggplants all year round, but any housewife will tell you that from “not our” eggplants such delicious preparations And there are no salads. Although this is not entirely true.
Recipes for eggplants for the winter are as varied as those prepared in the summer. I think it’s very cool, you can always choose the recipe you like best. I will try to help you with this.
Simple and tasty winter preparations from eggplants at home
Here I tried to give you recipes with different ingredients, cooked differently in a frying pan, in a saucepan, and in the oven. Choose what you like and prepare at least a little. You will see that yours will turn out much tastier than in the store. Good luck.
Menu:
Eggplants are like mushrooms for the winter
Ingredients:
On the 3rd floor liter jars.
- Eggplants - 1.5 kg.
- Garlic - 1 head
- Dill - 1 bunch
- Salt - 1 + ¼ tbsp. l.
- Vinegar 9% - 70 g.
- Vegetable oil - 80 ml.
- Hot pepper to taste
Preparation:
1. B large saucepan so that the eggplants can fit there freely, pour in water and set to boil on the fire.
2. Wash the eggplants and cut them into small cubes. You can cut into circles, semi-circles, strips, as you like. No difference.
3. Place the chopped eggplants in boiling water and, since they are light and all float on the surface, submerge them (immerse them in water) with a slotted spoon. This procedure (immersion in water) must be done periodically while cooking the eggplants so that they are all cooked evenly.
4. Wait for the water to boil again and let it cook for another 5 minutes. Boil the eggplants for 5 minutes, drain the water through a colander and let the eggplants sit in the colander to drain off excess liquid.
5. Peel the garlic and chop it finely, you can squeeze it out on a garlic press, but in general it needs to be chopped. Place in a deep bowl. Let's make the marinade.
6. Add finely chopped dill, cut into small semicircles, to the garlic hot peppers, add a full tablespoon, without top, salt and then another 1/4 spoon, pour in vinegar and pour in vegetable oil.
7. Mix everything well and set it aside for now, let it brew a little. We are waiting for our eggplants to cool down and all the excess liquid to drain from them.
We begin to put it in jars and roll it up
8. When the eggplants have cooled, add the marinade to them. Mix carefully so as not to mash the eggplants too much.
9. Our “mushrooms” are ready, put them in jars. We took half-liter jars and filled them tightly so that there were no air gaps.
10. We always sterilize jars first, although in this case, you probably don’t have to do this, because now we will sterilize them again, only with the contents.
11. Place a towel or some kind of cloth on the bottom of the pan. Cover the jars with lids and place in a saucepan. Place the pan on the stove and pour water. I pour it from the tap, but it’s warm so it heats up faster. Pour water up to the hangers of the jars.
12. Turn on the heat, bring to a boil, reduce the heat and let simmer for another 15 minutes. We take the jars out of the water and immediately roll them up.
Be careful! Everything is hot.
13. Turn the jars over and place them on a towel or on special stands. Do not place on metal. Immediately check whether the jars are leaking under the lids.
14. We insulate the jars on top with a towel or blanket and leave it like that until it cools completely.
OK it's all over Now. Our eggplants are like mushrooms for the winter, or rather reminiscent of the taste of pickled mushrooms, ready.
Take it out in winter, open it and...
Bon appetit!
Eggplant for the winter with carrots and garlic
Ingredients:
For three liter jars:
- Eggplants - about 2 kg.
- Onion - 3 medium heads
- Carrots - 3 pcs. (average)
- Garlic - 2 heads
- Hot pepper - 1 pod
- Tomato juice - 500 ml. (or 500 ml water and 100 g tomato paste)
- Salt, sugar to taste
- Vinegar 9% - 3 tbsp. l.
- Vegetable oil - about 50 ml.
Preparation:
1. Trim the stem of the eggplants and cut them in half lengthwise. Place on a baking sheet and grease each half from the cut side with vegetable oil.
We do not sprinkle them with salt and do not keep them in salt water, which is mainly done to remove bitterness, since modern varieties, as a rule, are not bitter. And they are sprinkled with salt so that they absorb less oil. But since we will bake them and not fry them, there is no need to add salt.
2. Place the baking sheet in an oven preheated to 180°C and bake for about 30 minutes, until cooked. The eggplants should be soft and easily pierced with the tip of a knife.
While the eggplants are cooking, prepare other vegetables.
3. Cut the onion into small cubes, grate the carrots on a coarse grater.
4. Finely chop the garlic, cut the hot pepper into thin rings. The hottest thing about peppers is the seeds. Therefore, you can adjust the sharpness by removing some or all of the seeds. For this dish, we usually cut it with seeds.
5. Pour a little vegetable oil into a frying pan, heat it up, add chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until fully cooked. The carrots should become soft.
6. At the end of frying, add some salt. We added a teaspoon of salt and a teaspoon of sugar. Do all this to your taste. It is advisable to add salt a little saltier than we usually salt.
7. Add chopped garlic and hot pepper, stir and remove from heat.
8. Take the baked eggplants out of the oven. Eggplants should be soft and easy to pierce with a knife. Place fried vegetables on them. Lightly compact the vegetables on the eggplants with your hand, and then fold the eggplant halves so that it looks like a whole eggplant with vegetables inside.
Place in jars and close
9. We fill pre-sterilized jars with these “whole” eggplants. 3-4 pieces fit in a liter jar. Place the eggplants tightly, but without pressing too hard, so that there is some space between them for filling.
10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir until it dissolves and add 2 heaped teaspoons of salt and 2 teaspoons of sugar. The filling should be a little saltier than usual, because our eggplants are not salted.
11. Let the filling boil. Cook for 2-3 minutes and the filling is ready.
12. Pour the hot filling into jars. Fill until about a couple of centimeters from the top.
13. Place a napkin on the bottom of the pan or you can put a plate so that the jars do not touch the bottom of the pan and place the filled jars there. Cover with lids and pour warm water to the hangers of the cans.
14. After boiling, sterilize the jars of vegetables for 10-15 minutes. At the end, pour a tablespoon of 9% vinegar into each jar.
15. Bring the remaining filling to a boil and fill the jars to the top. Lightly screw on the lids and remove the jars from the pan. Sold in stores special devices for this. Place the jars on a towel or special stands, preferably wooden, so that they do not come into contact with a cold surface and will not burst.
16. Tighten the jars tightly with a special key. Can also be purchased in stores. Immediately turn the jars over with their lids down. We check if they are leaking anywhere and wrap them in something warm until they cool completely.
We store such jars in a cool room or refrigerator. They don't contain much vinegar or salt, so I'm not sure they'll keep at room temperature.
Our nice winter eggplants with carrots and garlic are ready.
We wait a little until winter, open it and enjoy.
Bon appetit!
Eggplants for the winter in Georgian style with peppers and herbs
Ingredients:
- Eggplants - 1 kg.
- Sweet pepper (red) - 3 pcs.
- Garlic -7 cloves
- Hot pepper - 1 pc.
- Dill and parsley.
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Vinegar 9% - 2 tbsp.
Preparation:
1. Cut the eggplants into circles 1 cm thick. Place in a deep cup, sprinkle well with salt, mix and leave for 1-2 hours so that they release the juice.
2. Chop the parsley and place it in a separate deep cup. Slice big pieces Bell pepper. His, hot pepper and grind the garlic in a meat grinder and send it to the parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. Let's put it aside for now.
3. Drain the emerging liquid from the eggplants, pressing them down a little, as if squeezing them. Place a frying pan on the stove, pour vegetable oil into it and begin to place the chopped eggplants.
4. Fry until golden crust on both sides.
5. Before putting the eggplants and seasoning into jars, add vinegar to the seasoning. Mix. Taste it. What you think and taste is missing, add.
6. We begin to lay out the eggplants. We put a layer in a jar (we use half-liter jars so we can eat it at a time), put dressing on top, another layer, another dressing, and so on until all the jars are filled. Based on our ingredients, we only needed 2 jars.
7. Cover the jars with lids and set aside. We put a napkin in the bottom of the pan, pour in water, bring it to a hot state, not very hot, and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.
8. Take the jars out of the pan and roll up the lids. Be careful, wear special gloves and an apron, don’t get burned.
Eggplants for the winter with dressing are ready. Store in a cool place.
Bon appetit!
Eggplant for the winter in Greek style with carrots, sweet peppers, tomatoes and spices
Ingredients:
For 3 half-liter jars.
- Sweet pepper - 250 g.
- Carrots - 250 g.
- Tomatoes - 0.5 kg.
- Eggplants - 300 g.
- Onion - 250 g.
- Garlic - 3-4 cloves
- Vegetable oil - 50 ml.
- Vinegar 9% - 25 ml.
- Sugar - 30 g.
- Salt - 0.5 tbsp. l.
- Basil - 0.5 tsp.
- Red pepper to taste
- Dry greens - 1 tbsp. l. (parsley mixture, green onions, dill, etc.)
- Coriander peas - 0.5 tsp.
- Pepper (mixture) - 1 tsp.
- Bay leaf
- Savory - 0.5 tsp.
Preparation:
1. Chop all vegetables coarsely, after washing and drying. Place each vegetable in a separate bowl, except for onions and garlic. They can be put together.
2. In the cold large frying pan or pour vegetable oil into a wok, add sugar and salt, add vinegar and pour in chopped carrots, they take the longest to cook, stir. Place on medium heat and simmer for 30 minutes. If the liquid boils too much, reduce the heat.
3. Add garlic and onions to the carrots and immediately add chopped peppers to them. Stir and cover with a lid. The garlic immediately gave off its aromatic smell. Simmer for 15 minutes.
4. After 15 minutes, add the chopped eggplants to the frying pan. Close the lid and simmer for another 15 minutes.
5. 15 minutes have passed, add tomatoes to the eggplants, lay out all the spices, mix, reduce the heat to less than medium and simmer for another 15 minutes.
6. Taste to see if everything is enough. Let's not interfere with anything else, otherwise we'll end up with a mess. Cover with a lid. Reduce the heat to low and simmer for another 15 minutes.
Divide into jars
7. Turn off the stove and place our hot eggplants in sterilized jars. Roll up the lids and leave to cool completely. Then we put it in storage. Preferably in a cool place. But it can also be stored at room temperature.
Eggplants must stand for at least 2 weeks in order to infuse. Then all tastes will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the predominant taste of eggplant.
All vegetables are very soft, even carrots melt in your mouth. In general, our Greek eggplants were a success.
In winter, all your relatives will be with you to try your eggplants.
Bon appetit everyone!
Eggplant preparations are very tasty and healthy at the same time. But in order for them to be of high quality and make you happy, it is important to choose the right vegetables for their preparation. They must be fresh, elastic and without signs of spoilage.
Eggplants, like zucchini, go well with all types of vegetables. These snacks can be eaten either cold or warmed up. The recipes that I will describe for you in detail are time-tested. Cook for your household with love, your efforts will not be in vain.
Eggplants with bell peppers in tomato sauce
A very successful combination of vegetables in a winter eggplant appetizer. A simple recipe will be useful to everyone who loves tasty preparations without extra costs.
We will need:
- Eggplants – 3 kg
- Bell pepper – 2 kg
- Tomatoes – 1.5 kg
- Chili pepper - 1-2 pcs
- Garlic - 5-6 cloves
- Salt - 1.5 tbsp. spoons
- Sugar - 4-5 tbsp. spoons
- Vinegar 9% - 1 tbsp. spoon
Preparation steps:
1. Wash the eggplants, place them on a baking sheet further baking. Place in a preheated oven and bake until done. Then remove the peel from the cooled fruits and cut into large cubes.
2. Remove the skin from the tomato fruits, and then grind them to a puree in a convenient way for you, passing them through a meat grinder or grinding them with a blender.
3. Transfer the tomato mass into a saucepan, which you place on the stove. Set the heat to minimum and simmer for 20 minutes. Then add salt and sugar and stir.
4. Remove seeds and membranes from bell peppers. Cut into large pieces, send to tomato sauce. Cook over low heat for 10 minutes, stirring occasionally to avoid burning.
5. Then place the chopped eggplants into the pan.
6. Remove the skins from the garlic cloves and pass them through a press to the vegetables in the pan at the very end of cooking. At the same time, add finely chopped chili pepper. Pour in the vinegar, mix everything and remove from the stove.
7. Fill clean, sterilized jars with the snack and close the lids.
8. Wrap the jars until they cool completely, then move them to the pantry or to the place where you store your winter preparations.
Enjoy your hard work!
Eggplants in Georgian style
Amazing taste winter eggplant appetizer. I recommend preparing this fragrant sharp workpiece, which will be a great addition to your main everyday dishes. The recipe is designed for a liter jar, prepare it for testing, then simply increase the amount of ingredients.
We will need:
- Eggplants – 1 kg
- Bell pepper – 400 g
- Red hot pepper - 1-2 pcs.
- Vegetable oil - 100 g
- Garlic - head
- Salt - 2-2.5 teaspoons
- Sugar - 2 tbsp. spoons
- Vinegar 9% – 80 ml
Preparation steps:
1. Cut the washed eggplants into large pieces. Add salt, mix gently, leave for 30 minutes.
2. At this time, peel the garlic cloves and sweet pepper from the core with seeds. Prepare hot pepper, chopping it into medium pieces; if you like it spicy, then there is no need to remove the seeds.
3. Mince the vegetables and immediately add vinegar. Transfer to a container that you place on the stove and add sugar. After boiling, reduce heat and simmer for 5 minutes.
4. Rinse the eggplant pieces to remove salt and fry in vegetable oil until soft.
5. Place the fried pieces into the sauce, add salt. Simmer at moderate heat for 10 minutes. More better dishes Cover with a lid and remember to stir, but not too often.
6. Prepare the jar in advance, wash it thoroughly, sterilize it in the oven, over steam or in microwave oven. Place the winter snack in it and roll up the lid. Cover with a warm blanket or blanket and leave for several days.
This product can be stored perfectly at room temperature. Eat with pleasure!
Canned eggplant with pepper
Moderately spicy, tasty and juicy snack for the winter. I will definitely prepare several jars of this for my family. Try it too.
We will need:
- Eggplants – 1 kg
- Tomatoes – 1 kg
- Bell pepper – 300 g
- Red hot pepper - 1 pc.
- Garlic – 100 g
- Salt - 30 g
- Sugar - 125 g
- Vegetable oil - 70 ml
- Vinegar 9% – 30 ml
Preparation steps:
1. Rinse all vegetables thoroughly under running water. cold water. Peel the garlic, sweet pepper. Cut the bell pepper into several pieces so that they fit into the blender bowl. Place tomatoes, garlic, and hot red pepper there.
2. Using a blender, puree the vegetables.
3. Cut the eggplants into large cubes.
4. Place the eggplant cubes into a thick-walled saucepan or saucepan and pour in the mixture of chopped vegetables. Add sugar, salt, vegetable oil, pour in vinegar. Send to low heat.
5. Cover the dish with a lid and simmer, stirring occasionally, for about half an hour.
6. Transfer to a jar prepared according to all the rules, roll up or screw the lids tightly.
7. Cover the snack in the jar with something warm; after it has cooled, you can put it in storage for preparations.
Successful, delicious winter preparations to you!
Eggplants with vegetables - a winter appetizer in a slow cooker
A miracle of technology, I’m not afraid of these words - a multicooker. In addition to dishes for everyday cuisine, you can use it to prepare excellent preparations from different vegetables. In this case, everything is also simple, easy and practically without physical effort. You prepare the vegetables, put them in a saucepan, press a couple of buttons and just wait for the program to end, miracles.
We will need:
- Eggplants – 750 g
- Carrots - 2 pcs.
- Onions - 2 pcs.
- Bell pepper - 2-3 pcs.
- Garlic - 3-4 cloves
- Chili pepper - to taste
- Salt - 1-1.5 teaspoons
- Sugar - 3 tbsp. spoons
- Tomato paste - 3 tbsp. spoons
- Vegetable oil - 50 g
- Vinegar 9% - 2 tbsp. spoons
- Water - 20 ml
Preparation steps:
1. Wash all vegetables thoroughly before cooking and peel.
2. Small cube chop the eggplants and immediately place them in the multicooker bowl.
2. Next add chopped onion with bell pepper also diced, but not too small.
3. Then grate the carrots on a grater with medium holes. Cut the garlic cloves into slices. Add chili pepper as desired. Pour salt and sugar on top, pour in water and vegetable oil. Mix everything thoroughly.
4. Close the multicooker lid, set the “Stewing” program; for me it takes 50 minutes. Focus on your model; you may have to set the time yourself, or turn it off manually after this period of time.
5. After 20 minutes of simmering, carefully open the lid to add tomato paste, mix and continue to wait for the end of the cooking process.
6. As soon as you hear the ready beep, open the lid, being careful not to get burned by the steam. Pour in vinegar and stir.
7. Fill washed and sterilized jars with the finished snack, close them with lids, and then turn them upside down. Wrap them in a warm cloth until they cool completely, and then move them to the pantry or cellar.
Happy cooking!
Eggplant appetizer with honey
According to the recipe, the eggplants are baked instead of frying in a pan. In this way it also turns out dietary product without excess fat. Honey in the composition will add special unique notes to the snack.
We will need:
- Eggplants – 1.5 kg
- Bell pepper – 500 g
- Garlic - head
- Chili pepper - to taste
- Honey - 100 g
- Salt - to taste
- Vegetable oil - 100 g
- Vinegar 9% – 125 ml
Preparation steps:
1. Wash the eggplants, remove the stems. Cut into circles about a centimeter wide. Cover a baking sheet with a sheet of parchment and grease it with vegetable oil. Place the mugs in a single layer on a baking sheet; also grease the eggplants with oil.
2. Preheat the oven to 200 degrees, place a baking sheet with eggplant mugs in it to bake for half an hour.
3. During this time, prepare the remaining vegetables. Wash, peel, cut into large pieces.
4. Then chop the vegetables by passing them through a meat grinder, add vinegar, salt and honey to the resulting mass. Mix everything thoroughly.
5. The snack is laid out in layers in clean, sterilized jars. The first layer is a tablespoon of chopped vegetables with honey, then a layer of eggplant slices. Next, place a couple of tablespoons of table vegetables with honey on the eggplants. Fill the jars to the brim this way.
6. Fill the pan with water, it is advisable to use a container with a larger capacity; place the folded food in two or three times on the bottom. kitchen towel. Cover the jars with lids, do not roll them up yet, and place them in the pan. After the liquid boils, keep the jars for another 15 minutes.
7. After the sterilization procedure, roll up the jars tightly with lids. Once they have cooled, move them to a cool place.
Treat your family and friends delicious snack, Bon appetit!
Video recipe for eggplant in Korean
Happy cooking!
Eggplants behave well in various blanks, so they are often prepared for the winter. Eggplant preparations store well and will help you out more than once in winter.
What can be made from the “little blue ones”? There are a lot of things - it’s simply impossible to list all the recipes in which you can use eggplants. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.
Many people note that the taste of eggplant preparations is unusual, reminiscent of mushrooms and original in its own way. It is unlike any other, and to appreciate it, winter eggplant preparations need to be tried.
The best eggplant recipe for the winter - you'll lick your fingers
One of best recipes When preparing eggplants for the winter, I consider them “blue” in combination with vegetables and drenched in tomato sauce. It turns out very tasty.
Ingredients:
- eggplant – 460 grams;
- fleshy tomatoes – 250 grams;
- sweet pepper – 280 grams;
- turnip onion – 260 grams;
- hot pepper - to taste;
- garlic – 40 grams;
- salt – 10 grams;
- sugar – 20 grams;
- tomato sauce – 360 ml;
- vinegar – 45 ml;
- vegetable oil – 100 ml;
- paprika and other spices - to taste.
Preparation:
- First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
- Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.
There is no need to refine it here, because in the end you will end up with something that is not beautiful. vegetable snack, and ordinary eggplant caviar.
- Cut the tomatoes into four parts.
For preparation, it is advisable to select those that are stronger. The “cream” variety is good.
- We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
- Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
- Take a saucepan with high sides and pour oil into it.
- Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
- It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
- Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
- After the allotted 20 minutes are over, spread the prepared vegetable mixture into pre-sterilized jars and roll them under iron caps, ensuring complete tightness.
Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.
Preparing eggplants for the winter in mugs with garlic - appetizer “Ogonyok”
Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.
Ingredients (for seven 500 ml jars):
- blue ones - 3 kg;
- sweet pepper - 1 kg;
- garlic pulp - 200 grams;
- chilli pepper - to taste;
- vegetable oil - 125 ml;
- 9% vinegar - 200 ml;
- granulated sugar - 170 grams;
- salt - 1.5 tablespoon;
- Vegetable oil - will be used only for frying.
Preparation:
- You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, the eggplants will fall apart when frying.
- In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
- Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.
- Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
- Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
- Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.
- The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
- Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.
Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave it to cool, wrapped in a warm blanket.
Before serving, the eggplants need to be thoroughly cooled in the refrigerator.
Eggplants for the winter are like mushrooms - a recipe without sterilization
Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.
Ingredients:
- eggplants – two kilograms;
- a couple of bay leaves;
- salt;
- fresh parsley;
- refined vegetable oil.
For the marinade:
- water – 160 ml;
- vegetable oil – 160 ml;
- 9% vinegar – 160 ml.
Let's start cooking:
- Eggplants need to be washed and their ends cut off. Then cut them into small cubes - about 2x2 cm.
To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.
- The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
- Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
- Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
- Place the fried eggplants in pre-sterilized jars, tamping them lightly.
- Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.
Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour over them with vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.
If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.
Mother-in-law's eggplant tongue for the winter
Mother-in-law's tongue - great snack from eggplants, which is now the time to cook. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.
Ingredients (for 8 500 ml cans):
- 4 kg medium-sized eggplants;
- a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
- a glass of finely grated garlic;
- chili pepper;
- a glass of vinegar (9%);
- vegetable oil;
- two spoons of granulated sugar;
- a tablespoon of salt.
Preparation:
- Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
- At this time, the sauce will be made, which will be used for pouring.
- According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!
- Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
- We wash the eggplants from salt and fry on each side until golden brown.
- Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place it on it. fried eggplant. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.
Turn the workpiece upside down and wrap it in a blanket until it cools completely.
Bon appetit and see you new recipes!
I welcome everyone who is concerned about the topic of preparing delicious and useful preparations vegetables for winter period. The time has begun when housewives are boiling, steaming and canning vegetables in full swing. Most do this according to their proven and studied recipes. But you must admit, everyone has a desire to try something new.
Beautiful “blue” vegetables, as eggplants are popularly called, are tasty and healthy, and they also contain a very small amount of calories. Products made from it are budget-friendly and accessible to everyone. Even if you are not the happy owner of a garden plot, buying vegetables to preserve for the winter will not be a problem, and will not put a strain on the family budget. But what help will it be in addition to the home menu?
Eggplant appetizers always turn out very appetizing, which is why most often the jars of them are sold out first. At the same time, preparing blanks from them is not at all difficult; even a housewife who has taken up this business for the first time can handle it. And my selection of interesting, tasty and time-tested recipes especially for you is below.
Canned eggplants with quince
Very interesting, beautiful and delicious preserves for the winter. I once saw a recipe on TV in a cooking program and decided to use it. Our family and friends liked the appetizer so much that I make these preparations every year.
Ingredients:
- Eggplants - 2 pcs.
- Quince – 2 pcs.
- Red bell pepper – 2 pcs.
- Water – 500 ml
- Vegetable oil – 150 ml
- Vinegar 9% – 100 ml
- Salt - 1 teaspoon
- Sugar - 1 tbsp.
- Chili pepper - 1/2 pcs
Cooking steps:
1. Wash the eggplants and cut into large pieces. Place in a bowl and add salt. Let the bowl of them sit for 20 minutes or a little more.
2. At this time, let's start chopping the remaining vegetables. Also cut the quince with bell pepper quite large.
3. Fill the pan with water, add salt, sugar, and vegetable oil. After the brine boils, add vegetables to it. It is best to rinse the eggplants to remove salt before adding them. Cook over moderate heat for a quarter of an hour.
4. Then pour in the vinegar and keep the pan on the stove for a couple more minutes.
5. Place in prepared clean jars, do not forget to sterilize them, and close with lids. Turn the workpieces over as shown in the photo, be sure to cover them.
Check out a few options.
6. As soon as the jars of preservation have cooled to room temperature, move them to your pantry.
Have a great mood, delicious and healthy preparations!
During the harvest season fresh vegetables our whole family strives to prepare as many interesting and various blanks of them. And when it comes Cold winter, it’s always nice to open a jar for fried potatoes or any other dishes.
Ingredients:
- Eggplants – 2 kg
- Carrots – 600 g
- Onion – 400 g
- Garlic - 2 heads
- Water – 500 ml
- Sugar - 200 g
- Salt - 2 tbsp. spoons
- Vegetable oil – 100 ml
- Vinegar 9% – 250 ml
Cooking steps:
1. Remove the peel from the eggplant fruit, this step is optional, cut into circles about a centimeter thick. Place in a deep bowl and fill with salt water. To remove the bitterness, leave them to stand for 20-30 minutes.
2. Heat a frying pan with vegetable oil added to it. Fry the eggplant mugs on both sides. After this, place them on a wire rack or paper towels to remove any excess oil.
3. Then transfer them to a bowl.
4. Peel the carrots and grate them. Small or large, it doesn’t matter, focus on your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves into it through a garlic press.
5. Remove the skins from the onion and rinse in cold water. Chop into half rings and place in a bowl with carrots. Mix everything well.
6. Prepare jars in advance, wash and sterilize. The appetizer is laid out in layers. Place several circles of fried eggplant on the bottom.
7. On top a small amount of carrots mixed with onions and garlic.
8. Fill the jars to the brim in this manner. Using a spoon or your hands, press down a little after placing each layer so that the snack is as tight as possible in the jar.
9. To prepare the marinade, mix water with sugar and salt in a saucepan. Wait until it boils, and then pour in the vinegar. Pour the marinade over the appetizer in jars, then roll up the lids.
Good luck with your winter preparations!
Eggplants with bell peppers in tomato juice
Great snack for different types dishes. This preservation does not require sterilization and is very simple and quick to prepare. I have been using this recipe for a very long time and it has never let me down. I advise you to try it too.
Ingredients:
- Eggplants – 1 kg
- Tomatoes – 500 g
- Bell pepper – 200 g
- Salt - to taste
- Sugar - to taste
- Vinegar 9% - 2 tbsp. spoons
- Garlic - 3-4 cloves
- Vegetable oil - 4 tbsp. spoons
Cooking steps:
1. Remove the skin from the eggplants and cut into large cubes. Place the chopped fruits in a saucepan, add salt, one tablespoon is enough, stir. Leave to stand for half an hour, this will remove the bitterness from the eggplants. The liquid that forms must then be drained.
2. Remove the core and seeds from the bell pepper and wash. Grind into strips, but not finely.
3. Place the pan with vegetables on the stove, pour in vegetable oil. You need to simmer over low heat for about 10 minutes so that the vegetables become softer, but not completely cooked.
4. You need to puree the tomatoes using a meat grinder or blender for this purpose. Add sugar to neutralize excess acidity, transfer the mixture to the vegetables. Continue simmering for about 20 minutes, stirring occasionally. Do not remove the cover.
5. Peel the garlic, chop it through a press or chop it as finely as possible with a knife. Place in a saucepan with the already prepared vegetable mixture, pour in vinegar, stir. Be sure to taste it and add salt and sugar if necessary.
6. Rinse the jars thoroughly, fill them with snacks immediately after sterilization, and close them tightly with lids.
Delicious preparations, eat with pleasure!
Baked eggplants with spices
Spicy spicy snack thanks to garlic, a mixture of peppers and spices it will taste very interesting. Whole eggplants are pre-baked in the oven and then stewed in tomatoes.
Ingredients:
- Eggplants – 1 kg
- Tomatoes – 500 g
- Garlic - head
- Spices - 1 teaspoon
- Pepper mixture - 1 teaspoon
- Salt - 1 teaspoon
- Sugar - 1 tbsp. spoon
Cooking steps:
1. Wash the eggplants and dry with a towel. Place on a baking sheet, pierce large fruits with a fork in several places. Bake in a preheated oven at 200 degrees for about half an hour.
2. Rinse the tomatoes and remove the skin. This is not difficult to do, just put them in boiling water for a few minutes, after making a cross-shaped cut on the top, after which the skin can be easily removed. Grind with a blender until pureed. Pour the tomato mass into a saucepan or saucepan. Bring the mixture to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.
3. From cooled baked eggplant remove the skin and cut as desired. Add them to the tomato sauce and stir. Cook for 5-7 minutes, then add the garlic, which you pass through a press before.
4. Fill sterilized jars with the snack and roll up the lids.
This simple preparation is ready for winter, try it too!
Stuffed eggplants for the winter - video recipe
To be honest, I haven’t made this recipe myself yet. But I really liked the idea itself. And how deliciously all this is shown and told in the video cannot be expressed in words. I took the recipe into my treasure chest and will definitely make it this year.
I wish you success!
The closer it gets to us autumn time, the more you need to take care of the preparations that will be on your table during the cold season. Besides, I’m sure everyone has hard days, after which they don’t want to stand at the stove. In this case, conservation always helps me out.
Prepare supplies in a good mood, tasty preparations for you and a long shelf life!
