Baked eggplant for the winter is the best. Baked eggplant for the winter: the best recipes for a delicious spin

The long-awaited canning season is just around the corner, so housewives have thoughts about canning eggplants for the winter. IN summer time the cost of vegetables is almost a penny, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplant will welcome guests on the table!

In no case can blanks in banks be compared with store products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Eggplant at home is a product that does not contain preservatives.

Today we will share with you the "Golden Ten" recipes canned eggplant. The methods are not new, but they still enjoy their popularity.

If you are using other interesting recipes then be sure to share them in the comments. They will undoubtedly please many housewives.

To buy a quality product, you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplant. It is worth remembering that in old fruits there is a large number of solanine, which is harmful to health.

1. First of all, you should pay attention to appearance product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice is released from them. These vegetables are not worth buying.

2. The quality of eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. Just put it on the scales to make sure it's fresh. From statistics, we can conclude that a ripe fresh medium-sized vegetable has a weight of about 0.5 kg.

3. Be sure to inspect the fetus from all sides: fresh eggplant always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you should not get hung up on them - this is normal. Any damage indicates that it is not fresh. There are times when a vegetable has suffered from an external factor, in which case inspect the rest of the eggplant.

4. If the seller is honest, then he will not remove the stem. If she has green color, not shriveled, then this indicates that the eggplant is fresh. Old stalks are usually removed to hide the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5. If for all the above signs you could not check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6. The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant has not yet ripened. If the dent is obtained very easily, then the fruit is overripe. Here you need to find the optimal middle so that the dent is made with medium effort and at the same time quickly disappears.

7. Don't be fooled by large vegetables, as there is nothing good in them. It is unlikely that such a fruit itself reached such a size, most likely when growing it was fed with nitrates, which are harmful to health. In large individuals, there is excessive amount solanine.

8. Honest sellers must show the buyer cut vegetables. There must be no dark spots on it, and the grains should not smell unpleasant. If you observe these factors, then do not purchase fruits, as they are old.

9. Remember that under the influence of air the fetus should not change its color, but if it becomes brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not postpone their preparation for several days. This is a product that spoils literally before our eyes, so it is recommended to cook them as soon as possible. Some housewives use a refrigerator for short-term storage, but they do not know that the fruits will disappear even faster in it. It is better to put them in a dark cool place.

Experienced cooks know that there is a lot of bitterness in eggplant, which should be disposed of. To do this, you need to cut the fruit into circles, place in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

After you have chosen the right vegetable, let's start cooking it. Below are the top 10 recipes for canned eggplant, such as "Ten", the famous "Bakat" and many others.

So let's get started:

Salad "Ten"

Eggplant lovers will definitely like this appetizing dish. The name of the salad was due to the number of ingredients, which is equal to ten. The recipe itself does not require you to have special skills in the field of cooking; even a beginner can make a blue dish. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the moment to take a sample. People who have not heard of the salad can reduce the number of ingredients for the first time, thereby turning the dish into a "Pyaterochka".

Ingredients:

We take at the rate of 5 liters of lettuce.

Sweet pepper 10 pcs.
Blue 10 pcs.
Tomatoes 10 pcs.
Garlic 10 cloves.
Onion 10 pcs.
Refined oil up to 350 ml.
Vinegar 9% 150 ml.
Finely ground salt 3 tbsp. (2+1).
Sugar 100 g

Cooking

1. First you need to prepare a container for rolling. We take jars up to 1 liter, wash and sterilize, pour boiling water over the lids and let dry.

2. It is worth noting that it is better to buy small eggplants: they have best taste They also contain less solanine. My fruits. We take required amount refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. We place the vegetables in a deeper bowl, fill cold water. Next, you need to remove the bitterness from the fruits, for this we add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6. Remove the seed part from the sweet pepper. We divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each again into 2 parts.

7. The onion must be cut into half rings of medium thickness. Do not forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. We take a container up to 15 liters, fill it with refined oil. If there is no large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. We mix the mass.

9. We send the workpiece to a moderate fire, we are waiting for it to boil. During the cooking process, the vegetables will shrink in size. As soon as the mass begins to boil, we make the fire barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it's time to remove the eggplant from the stove, you need to add vinegar. We stir the mass and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll them up. Try to put some vegetables without juice, juice will stand out from them over time.

12. Put the jars upside down and wait for complete cooling.

Appetizing salad for the winter is ready!

Eggplant with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, because a vegetable can be grown on its own in the right amount and do whatever you want with it. Those who do not have such an opportunity have to buy and conserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step by step you will not have any difficulties in the cooking process. The dish turns out to be very tasty and tender, its aroma will definitely seduce you. In the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Amount based on 3 liters of salad.

Blue medium size 1 kg.
Tomatoes 1 kg.
Large beans 1 tbsp.
Bulgarian pepper any grade 0.5 kg.
Carrots 0.3 kg.
Garlic 50 g.
Refined oil 100 ml.
Bay leaf 3 pcs.
Vinegar 70% 1 tbsp
Sugar 5 tbsp
Salt 1.5 tbsp.
Bulb onion 300 g
Allspice, black, 5 peas.

Let's start cooking

1. We start cooking by washing the containers for preservation. The floor is best liter jars.

2. Since beans are a product that takes a long time to cook, we start with it. Any variety will do, preferably large. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it is not enough, then sweat more. We send to the colander. Remember that the water does not need to be salted.

3. While the beans are cooking, you can prepare vegetables. First, wash the little blue ones and cut them lengthwise into 2 parts. We rub salt into the fruits so that it removes unnecessary bitterness, after half an hour we wash the vegetables with cold water. Let's let them dry.

4. We clean the onion. We remove the skin from the carrot, remove the seed part from the pepper. After processing, wash the products and let dry.

5. Cut the onion into half rings, pepper with carrots into strips.

6. Cut off the tail of the tomatoes, cut into 4 parts. We clean the garlic. Both components must be whipped with a blender or passed through a meat grinder to get a uniform mixture. Pour the mass into a saucepan and put on fire.

7. The sauce must be boiled for about 6-7 minutes, then add carrots, onions and peppers. Mix the mass and cook for about 7-10 more minutes.

8. In the meantime, you can cut the blue ones into cubes.

9. Fall asleep to the total mass, continue to cook.

10. Almost immediately salt the dish, add sugar, pepper and refined oil, do not forget about Bay leaf. As soon as the mass boils, we make the fire minimal and simmer the dish for another half an hour, stirring at intervals.

11. The last step is adding beans and vinegar. Simmer everything together for about 5 minutes and turn off the fire.

12. The salad is ready, it remains to distribute it among the banks and roll it up. It's better to do it right away while it's hot. If you want to be safe, then sterilize the container, but this is not necessary. finished product can be stored even room temperature.

13. We put the banks upside down and wait for complete cooling. We store until the onset of cold weather.

The famous "Bakat"

Sometimes a situation arises when there are a lot of products on the table and you need to do something with them. hastily. IN this case we are talking about eggplants, which are sometimes so numerous that you don’t know where to put them. In order to put them to good use and at the same time not do extra work, we will prepare a salad for the winter "Bakat".

The cooking process is quite simple, there will be no particular trouble with the blue ones. Something like today's dish is similar to vegetable stew. In winter, it will be very nice to try a fresh salad prepared since summer.

Ingredients:

Tomatoes 1 kg.
Eggplant 1 kg.
Bulgarian pepper 0.5 kg.
Carrot 250 g.
Pepper hot to your taste.
Garlic 3-4 cloves.
Parsley 1 bunch.
Vinegar 9% 50 ml.
Sugar 3 tbsp
Salt 1 tbsp. (preferably small).

Cooking

1. Experienced housewives begin any preservation with the preparation of containers. It is better to do this before working with products, so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. Covers can be doused with boiling water and wiped immediately.

For salad, it is advisable to choose mid-season blue ones. They should be free of defects, and dents should not remain.

2. We wash the fruits, remove the excess parts and cut into cubes.

3. Cut out the seed part from the bell pepper, cut it in half, then each one more into medium-sized pieces.

4. We wash the carrots, remove the skin. Further, everything is at your discretion: either you can use a large grater, or chop the carrots by hand. Cooks with experience know that if it is crushed too much, it will turn into porridge. For this recipe, it is better to use a knife and make the pieces larger, so they will be more noticeable in the total mass.

5. My tomatoes, divide into 4 parts and send to a blender. We clean the garlic, add to the tomatoes. If there is no blender, you can use a meat grinder - it turns out good tomato puree. Thrill-seekers can add hot peppers, but don't overdo it.

6. After you make a puree, it must be poured into a deep container. This is where the rest of the cooking will take place. If there is a 5 liter pot, feel free to use it.

7. Add refined oil, salt, sugar, throw chopped parsley. Mix until smooth.

8. We send the workpiece to the stove, we are waiting for it to boil. Then the prepared vegetables, make the fire medium.

9. Leave the food for 10 minutes, during which time they will shrink, and you can mix them easily. The salad will cook for about 40 minutes. Before cooking is complete, you can take a sample, if necessary, add spices. Pour "Bakat" into banks and roll up.

10. Turn the preservation lid down and wait for cooling. Our dish is ready, it remains to wait for winter to take a sample.

Bon appetit!

Marinated eggplant for the winter

Many do not like to close pickled eggplants because they consider such a salad to be too sophisticated, but nothing prevents you from preparing blue ones according to a simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. It remains only to make a side dish and pour sunflower oil on the vegetables, it will be just an overeating. Thanks to step by step recipe you will not have any difficulties in preparing this dish.

Ingredients based on 1.5 liters of salad:

Blue 1 kg.
Garlic 5-6 cloves.
Water 2 l.
Black peppercorns 1 tsp
Salt 1 tsp

For marinade:

Bay leaf 4 pcs.
Water 1 l.
Salt 1 tbsp. (large).
Sugar 1.5 tbsp
Vinegar 9% 4 tbsp

Cooking method

To prepare a salad, you need to buy medium-sized vegetables. They should be ripe, purple in color, without defects and green-brown hues.

1. We wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just such. We cut it first lengthwise into 2 parts, after each more in half. It turns out the optimal portion size.

3. Pour water (2 l) into a saucepan, salt, bring to a boil. After we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the little blue ones, put them in a colander so that unnecessary water runs away. For the marinade, we will use clean.

5. We pre-sterilize the container. The container can be taken in any size, liter jars are optimal. For seaming, a regular lid or a screw cap is suitable.

6. First put the garlic. You can put the whole on the bottom or leave part under the lid. Then black pepper and blue ones themselves. Housewives who roll up cucumbers usually ram them, but this is not necessary with blue ones, as they will become porridge.

7. Put the bay leaf, salt, sugar in a saucepan with clean water and send it to the fire. After boiling, pour in the vinegar, after 2-3 minutes pour the marinade to the vegetables.

8. We cork the salad and wrap it up. After a day, it must be put in a cool place for storage. The test can be removed after a month.

Bon appetit!

In Korean

This recipe, like the previous ones, has a place to be. appetizing snack in Korean will be very useful on any holiday table. So bright and tasty dish will not leave a single guest indifferent, some will even ask you for a recipe for pickled blue ones. Today we will cook quite a bit of eggplant, but if you like it, then be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

Eggplant 1 kg.
Sweet pepper 0.3 kg.
Carrot 200 g.
Onion 150 g
Garlic 3 cloves.
Parsley up to 150
Pepper to your taste.
Water 1.5 l.
Salt 2 tbsp

For marinade:

Water 50 ml.
Vinegar 9% 50 ml.
Refined oil half a glass.
Salt 1 tsp
Sugar 2 tbsp
Coriander ground floor st.l.

Cooking method

1. My main ingredient, remove the stalks and cut lengthwise into 4 parts. We place the blue ones in boiling salted water for 5 minutes. If the fruits are very large, then keep longer. Be careful not to let the eggplant get too soft, otherwise it will look like porridge.

2. Remove vegetables from the stove, but do not drain the water. In the meantime, we will process the rest of the vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part from the sweet pepper and cut it into thin strips.

4. We clean the onions, cut them into half rings.

5. Remove the skin from the carrots, rub on a coarse grater. Strong grinding is not recommended.

6. Grind the garlic in a garlic press, chop the parsley smaller.

7. While we have prepared all the components, the blue ones have already cooled down. Cut them into medium sized cubes.

8. We fill all the crushed components in a saucepan and pour the marinade. There is no exact order of laying, vegetables can be added arbitrarily. We mix the mass so that it acquires a more or less the same look, we cover the pan cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can lay them out in jars. We roll up the vegetables and wait for cooling.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes delicious eggplant in tomato, but today's recipe is somehow special. It’s hard to believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised at the result. We will remove the bitterness from the little blue ones in a known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, so the cooking process will be slightly, but faster.

The whole recipe is painted step by step, which means that even novice cooks will cope with it. The number of ingredients per liter jar of salad. If you plan to do more, then, accordingly, count the number of components in proportion.

Ingredients:

Blue 1 kg.
Tomatoes 1 kg.
Sweet pepper up to 400 g.
Sour apple 1 pc.
Garlic 5 cloves.
Refined oil a third of a glass.
Sugar 120 g
Salt 2 tbsp (1+1 for the sauce).
Vinegar 9% 20 ml.
Pepper hot to your taste.

Let's start cooking

1. My blue ones, cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. We place the fruits in a container, sprinkle with one tbsp. salt. Let stand for 2 hours, in the meantime, the juice will come out of the vegetables. Don't be alarmed if they get smaller.

3. Start cooking tomato sauce. For its preparation, you will need tomatoes in skins. There is one subtlety that needs to be done if you want the sauce to be thick. On tomatoes, it is necessary to make shallow cuts criss-cross. Thanks to these light actions, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, she herself should climb off the tomatoes.

6. My Bulgarian pepper, divide into 2 parts, remove the part with seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with an apple, cut into 4 parts. We clean the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. Salt and sugar must be added to the resulting mass.

9. Pour out the refined oil, send it to the fire. As soon as the mass begins to boil, add vinegar and reduce the fire to a minimum.

10. The liquid that stood out from the little blue ones is not required, so we drain it.

11. Transfer the eggplant to vegetable puree, bring to a boil. Then lower the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, it remains to roll them up.

There is no single thought regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Arrange eggplants in jars, cover with lids.

2. Put the container in a container, fill it with water to the level of filling the jar and bring to a boil, wait 20 minutes.

3.Now you can safely roll up an appetizing dish in tomato for the winter!

Tasty lecho

Every year for the winter you need to stock up on various preservations. No matter how much you do them, in any case, they will disperse sooner than you thought. Lecho with eggplant is the product that you most likely didn’t plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this yummy disappears from preservation faster than others. For beginners, this recipe will be a great start, because this dish is simply impossible to spoil.

Lecho with eggplant is a unique appetizer in which you can add ingredients of your choice. Today we will prepare classic version with carrots and sweet peppers.

Ingredients:

Blue 1.5 kg.
Tomatoes 1 kg.
Sweet pepper 1 kg.
Carrots of medium size 0.5 kg.
Bulb onion 0.5 kg.
Bay leaf 3 pcs.
Peppercorns a couple of pieces.
Refined oil 1 tbsp.
Vinegar (essence) 1.5 tbsp.
Sugar half tbsp
Salt 2 tbsp

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin circles. We cut the tomatoes into 4 parts, send them to a blender and make a puree. In a separate container, combine mashed potatoes with carrots, add refined oil and send to the stove. We make the fire moderate.

2. After half an hour, add the onion cut into half rings to the total mass and Bell pepper. Increase the heat to medium and wait until the mass boils.

3.Now you can throw the main component of the dish - eggplant.

Any sort of blue, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under oppression for half an hour. After we get it, wash it and cut the fruits along 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait until the lecho is infused. After half an hour, you can lay out the salad in jars and begin sterilization. To do this, put the jars in a deep container, pour cold water on the neck of the jar and put on the stove. We boil the jars for 15-20 minutes and proceed to seaming. At the end, we wrap the lecho in a blanket for a day.

Watch the video for the recipe:

The dish is ready, you can take a sample!

Bon appetit!

spicy snack

Ingredients:

Blue 5 kg.
Sweet pepper 1.5 kg.
Hot pepper 5 pcs.
Garlic 10-12 cloves.
Vinegar 2 tbsp.
Refined oil 100 ml.
Salt to your taste.

Cooking

1. My little blue ones, cut into rings of medium thickness, salt well and let stand for 30 minutes.

2. We clean the garlic and 2 types of pepper.

3. Remove the green part, take out the seeds.

4. We pass all components except for the blue ones through a meat grinder. You can use a blender if you like. Salt and add vinegar.

5. We remove the water that has come down from the eggplant. We send them to the pan, fry in refined oil until golden.

6.Fill the jar: pour a bit of sauce on the bottom, then put the eggplant.

7. Alternate layers one by one.

8. Lay out the components to the very top of the container.

9. Cover the jar and start sterilizing for half an hour. After that, a spicy snack can be rolled up, be sure to wrap it in a blanket.

When the dish has cooled, you can send it to storage.

Eggplant caviar recipe for the winter - just lick your fingers

In the summertime, when there are so many fresh vegetables, most of us think ahead and decide what preparations will be made for this winter. There are many ways to preserve eggplant. They can be used to make an excellent salad, make a spicy appetizer or marinate with mushrooms. If you know all this, then try to make delicious vegetable caviar with eggplant.

Ingredients:

Tomatoes 1 kg.
Blue 1 kg.
Bulb onion 500 g
Carrot 200 g.
Bulgarian pepper 0.5 kg.
Parsley 50 g.
Apples up to 400 g.
Refined oil 300 ml.
Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 l container, cutting board, container and seaming lids.

Before seaming, it is imperative to sterilize the dishes. In boiling water, it is necessary to pour over the lids, and rinse the jars and send them to the microwave for 2 minutes. If you do not want to fool your head, then just pour boiling water over them.

Cooking

1. We prepare all the components.

2. My blue ones, cut off the skin, chop.

3. We put the pan on the fire, pour a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If you need oil, then add in small portions. Transfer the blue ones to a separate bowl and let cool.

5.My bell pepper, remove the seed part and cut into thin strips.

6. We clean the onions, chop them smaller. We also remove the skin from the carrots and rub on a fine grater.

7. We send all components, not including eggplants to the pan. Bring to a golden state.

8. We have finished processing vegetables, now it's time to chop them. For these purposes, we will use a meat grinder. We skip carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. We move the resulting vegetable “minced meat” into the prepared pan for 3 liters and put it on the minimum fire. When the mass begins to boil, slightly reduce the heat and simmer the caviar for another half an hour, mix at intervals. Cook until the mass becomes thick. At the end, do not forget to salt and add sugar to the mass.

10. Remove the core from apples, cut off the skin. We grind through a meat grinder and throw it into the total mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal. Be sure to wrap with a blanket, hold until the dish cools down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplant for the winter like mushrooms

Eggplant fans who cooked them all over possible recipes, puzzling over what else tasty you can do with them. Surely, few people harvested them for the winter, like mushrooms, and this is insanely delicious. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive volumes of fruits and you do not want to fool your head with them, then this method is made for you. Eggplant with garlic and spices great taste that everyone will be delighted with. By the way, we will not clean them.

Ingredients:

Blue 1 kg.
Small hot pepper 1 pod.
Garlic 5 medium cloves.
Refined oil about 100 ml.

For marinade:

Water 1 l.
Salt 3 tbsp
Apple cider vinegar 5% up to 150 ml.

Cooking

1. First, wash the fruits, remove the stalks, and cut the eggplant into thick pieces of about 3 cm. After each, divide into 4 parts. You should not buy too large fruits, because they are harmful, and they do not look so appetizing.

2. We put the blue ones in a container and fill it with salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplant absorbs much less oil.

3. Vegetables in a salty marinade should be at least 45 minutes, then they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time, this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, it will be much faster. You can heat water in a kettle, then pour boiling water into a warm saucepan and add salt. This way you will save a lot of your time.

4. After the first boil, pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you should not leave the stove. After boiling, place the chopped blue ones and cook them for 4 minutes after they boil. Then we send them to a colander, we wait until the excess water comes down. In the meantime, we find a deeper pan, fill it with oil and send it to the stove, make the fire small so that the oil does not boil ahead of time.

5. Transfer the eggplants to a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then don't panic, it should be so. After the fire, turn off and start working with other vegetables: hot pepper it is necessary to chop into miniature particles, and push the garlic through a garlic press. We mix the components and add them to the blue ones, mix everything. Vegetables need to be put in jars in a hot state, so we don’t waste time and lay them out in glass container, fill with oil. Don't add too much oil, as the eggplants will release the juice later and drown in it. We roll up the banks and turn over. After the blank has cooled for the winter, you can move it to a dark place for storage. If unexpected guests come, you can treat them with your gourmet dish.

Also watch our video recipe:

All is ready.

Be sure to read helpful tips for cooking vegetables.

There are many ways to cook delicious eggplants for the winter, but there are a couple of nuances that you should definitely consider when cooking according to a particular recipe.

For conservation, it is necessary to take only fresh blue ones.
It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment the first time. Once you get your hands on it, you can change the recipe to your liking.
In any sort of blue ones there is bitterness that needs to be removed. There are 2 ways to get rid of it: either soak vegetables in salt water, or blanch them. In both cases, it is necessary to squeeze the juice.
Eggplant goes well with peppers, carrots, tomatoes and other vegetables. Especially tasty are obtained with the addition of garlic. Real housewives make real masterpieces from zucchini, after which you will lick your fingers.

Step 1: Roast the eggplant.

Rinse and dry the eggplants properly, but do not remove the tail yet, we will bake with it.
If you are cooking for gas stove, then you will need a fire spreader (you can buy it in the same department as another kitchen utensils- crockery, such as cutlery). And those who cook eggplant on the grill or on a fire need a grill.
Poke some holes in the eggplants with a fork, then put them on the fire and cook, turning, until the skins on the sides are charred.
If not all vegetables are included at once, cook in batches.

Step 2: Peel the eggplant.

When the baked eggplants have cooled, peel them with your hands, if the flesh does not want to be peeled, cut it with a knife.
Peeled vegetables should be left in a colander or plate to drain a little, and then chop very finely. As a result, you will get something like eggplant caviar.

Step 3: We prepare baked eggplants for the winter.

Spread the resulting caviar in clean glass jars and sterilize them in boiling water for 40-60 minutes depending on the volume of the container. Then roll up and, wrapped in a blanket or blanket, leave at room temperature for about a day, until completely cooled. When it cools down, put it in the basement or pantry. Baked eggplants stand well and for a long time.

Step 4: Serve the baked eggplant.

You can serve baked eggplants as an appetizer, just remember to add spices or sauce to them before serving. You can add other vegetables to them, such as fried onions and/or baked potatoes. Very tasty and fragrant, as if you had just removed the eggplant from the fire and peeled it. Try this method, and you will never want to harvest eggplant for the winter in a different way.
Bon appetit!

Also, baked eggplants can be packaged in bags and frozen. Frozen, they retain their taste just as well.

At proper cooking eggplant makes a lot of delicious and variety of dishes. This vegetable is good for vegetarians and those on a diet. To save vitamins and eat this vegetable all year round came up with canned eggplant. Below are provided best recipes eggplant for the winter

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well indoors.

Ingredients:

dill - 50 g;
bell pepper - 500 g;
salt - 1 tbsp. l.;
garlic - 70 g;
sugar - 35 g;
carrots - 500 g;
parsley - 50 g;
onion - 500 g;
eggplant - 2 kg;
tomatoes - 1.2 kg;
sunflower oil - 600 ml.

Cooking:

Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut the stem off the pepper, remove the seeds and cut into cubes.
Peel the garlic and chop finely.
Rinse parsley and dill, chop.
Get large pots. Lay out prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Fill with sunflower oil.
Put the container on the stove, closing the lid.
Turn on the medium heating mode.
Simmer for about an hour.
Rinse jars with soda, sterilize.
Transfer snacks to jars. Cover with sterilized lids.
Pour water into the pan, where to put the jars.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Recipe lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

eggplant - 5 kg.
salt - 2 tbsp. spoons;
vinegar - 270 ml;
sugar - 4 tbsp. spoons;
Bulgarian pepper - 17 pcs.;
chili pepper - 5 pcs.;
garlic - 21 cloves;
vegetable oil - 350 ml.

Cooking:

Rinse the eggplant fruits, cut off the stem, cut into small cubes.
Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
Place hot pepper with seeds and garlic in a blender, chop.
Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
Remove excess liquid from eggplant.
Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
Sterilize jars. Pass the snack. Close with lids.
Turn over the container. Cover with a blanket. Leave to cool.

Ingredients:

eggplant - 4 kg;
garlic - 10 cloves;
onion - 1 kg;
salt - 2 tbsp. l.;
vinegar 70% - 2 tbsp. spoons;
Bulgarian pepper - 1 kg;
carrots - 1 kg;
ground hot pepper - 2 teaspoons.

Cooking:

Wash vegetables.
Cut off the stem from the blue one. Cut into thin long sticks.
Salt. Let it brew for an hour. Rinse.
Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
Remove the seeds from the bell pepper, cut off the stem, cut into strips.
Remove the husk from the onion, cut into half rings.
Peel the garlic, squeeze through the garlic.
Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy dishes, do not use hot peppers.
Transfer the eggplant to a frying pan with oil, fry.
Transfer to the rest of the vegetables, mix.
Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

eggplant recipe cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.

Ingredients:

garlic - 5 cloves;
eggplant - 1.5 kg;
vinegar 9% - 70 g;
hot pepper to taste;
dill - a bunch;
vegetable oil - 80 ml;
salt - 1 + ¼ st. spoons.

Cooking:

Rinse the fruits, cut off the stem, peel.
Cut into cubes about 2 centimeters.
Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
Pour the required amount of oil according to the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
Place the snack firmly into the container. Leave in the refrigerator for six hours.
Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

Simple quick recipe cooking eggplant caviar will appeal to the whole family.

Ingredients:

eggplant - 2.3 kg;
garlic - 4 cloves;
tomatoes -2 kg;
sugar - 125 g;
vegetable oil - 200 ml;
chili pepper - 2 pcs.;
vinegar essence - 1 teaspoon;
bell pepper - 600 g;
salt - 2 tbsp. spoons;
dill - 50 g.

For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty on its own, but in combination with others of its kind, it reveals its taste even more.

Therefore, it is actively prepared in season, just to eat, and also twisted into jars and put them in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window, and the thermometer barely copes with its load.

Today, the article contains the best recipes from different categories of salads. There are both marinated and stuffed twist methods, as well as various tasty options using various vegetables, spicy and not spicy. Somewhere jars need to be sterilized and vinegar added to salads, but somewhere you don’t need to do either.

And this is not a whim of the hostess, it's just a way of cooking. where there is sufficient heat treatment- neither one nor the other is needed, and where it is not enough, additional protection means are used there for better safety.

And now I propose to move on to the recipes.

Maybe it's certainly a bold statement - to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most common, but what happens in the end is eaten instantly.

Another reason is the relative ease of preparation. Cut everything, put it in a pan and cook. No need to sterilize, this is another plus. The salad keeps well all season... that's also a plus, and you can't argue with that.

Easy to remember quantity the right ingredients. This salad came to me under the name "Desyuliki", and all because there are only 10 pieces in it. If you want to do 5, just divide the number by two.

We will need (for about 8 half-liter jars):

eggplant - 10 pieces
bell pepper - 10 pieces
onion - 10 pieces
tomatoes - 10 pcs (or 2 liters of tomato)
salt - 4 tbsp. spoons
sugar - 0.5 cups
vegetable oil - 0.5 cups (maybe a little less)
vinegar 9% - 0.5 cups

Cooking:

1. Cut the eggplant lengthwise into 4 pieces, then cut each of them into small sticks. Choose not very large fruits, they do not yet have a rough skin, and they are not bitter.

You can, of course, take more mature specimens and peel them, but I prefer to cook with it. In this form, the salad is not only tastier, but also beautiful. In addition, the skin maintains the integrity of the piece and does not allow it to fall apart.

It is also important that with the use of small fruits, the proportion is maintained, where all vegetables by weight or size have approximately the same indicators.

2. When this recipe fell into my hands, it indicated that the chopped sticks should be poured for 20 minutes to rid them of bitterness. Then drain the water, and squeeze the pieces lightly.

To be honest, I skip this procedure. But I'm telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.

In general, I heard that hybrid varieties are now mainly grown, which do not bitter on their own.

3. Peel the bell pepper from the seeds and cut into not very large, but not small strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely rings or half rings. Again, this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is a second solution at this stage - to cook a tomato. By the way, I like it better. Vegetables in this version are more juicy. Tomato in this case is just tomatoes twisted through a meat grinder, in the amount of two liters.

Therefore, here I also leave the decision of the issue to your discretion.

6. We will need large saucepan, or cauldron. We send all the vegetables to the dishes. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in a salad. They can be pleased, it can be added a little less. Although I always add as much as the recipe calls for. In the end, the salad is not fat at all.

There is a way out here. At first, pour not the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether to add more.

7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, then you can immediately put the contents on fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20-30 minutes so that they let the juice flow. Before this, everything must be mixed gently.

8. In both cases, after putting the pan on the fire, you must wait until the contents boil and gurgle. Then you need to time yourself.

Cook with stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.

And since we don’t do this, I always twist it with lids using a typewriter. I have no experience with screw caps in this recipe.

I think that the machine is more reliable.

10. After the jars are spun, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.

Then turn over again and put in a cool place where they will be stored.

This salad is just a lifesaver. It can also be festive table put to the guests, and instead of a side dish for meat, or fish, serve. Or even put on bread, and eat like a big and thick sandwich. Delicious so that just words can not describe it.

I'll try though.

The combination of all vegetables is just wonderful, the tomato is slightly sweet with a slight sourness. He nourished all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which is always welcome both old and young.

Eggplant in tomato with red hot pepper and garlic

This is another recipe in which the salad can be stored without sterilization. The preservative in this case is tomato juice and vinegar.

The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can cope with it without much difficulty.

We will need:

eggplant - 1 kg
tomatoes - 1.5 kg
hot pepper - 0.5 - 1 pc.
garlic - 1 head
sugar - 100 gr
salt - 1 tbsp. spoon
vegetable oil - 100 ml
vinegar 9% - 75 ml

Cooking:

1. Twist tomatoes, hot hot peppers and garlic through a meat grinder.

Try to get meaty tomatoes, which, when twisted, give little juice, then the snack will turn out to be thicker.

Add hot pepper according to your taste preferences. You can first introduce only half into the tomato. After the mixture boils for 5 minutes, try. If it seems that is not enough, then you can add more.

In addition, the bitterness of pepper is different, it depends on its variety. Also remove the seeds from the pod, they are the ones that give the main sharpness.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and the excess liquid evaporated.

3. In the meantime, coarsely chop the little blue ones. If they are not very large, then you can cut them into only 4 parts, if larger, then into 6 or 8. But try not to make the fruits especially large. These may have a rough skin, and the vegetables themselves may be slightly bitter.

4. Send them to the tomato and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As it boils, open and cook already in this state. Don't forget to stir while moving the pieces so they cook evenly.

5. For full readiness, it will take 25-30 minutes. By this time, they will be slightly limp, but be careful not to overcook. Otherwise, as end result it may turn out to be caviar.

6. In the meantime, wash and sterilize jars in one of the known ways, boil lids for 10 minutes. We will need four 750 gram jars.

7. 5 minutes before readiness, pour in the vinegar and mix well so that it disperses evenly.

8. Arrange the salad in still hot jars, and cover with hot lids. Twist tightly and turn over, putting in a warm place, covering with a blanket.

Wait until the preservation has completely cooled down. Then put away in a cool place.

If any of the jars is not full, then you can store it in the refrigerator and eat as you like.

Here is such a simple recipe. Cook and eat healthy!

Korean-style spicy eggplant - the most delicious preparation for the winter

This is very delicious option from which all men are crazy. They eat this preparation with pleasure, as an appetizer at least for lunch, at least for dinner.

Here you can vary the degree of sharpness. I usually make a few jars of spicy snacks, just for men, and a few jars of just spicy, which all the guests at the festive table eat with pleasure.

Today, only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe something will appeal to you more.

The calculation of the ingredients is given for 4 half-liter jars.

We will need:

eggplant - 1 kg (about 5 - 6 pieces)
Bulgarian pepper - 300 gr (2 - 3 pcs)
carrots - 300 gr
onion - 100 gr (1 - 2 pcs)
garlic - 5 - 6 cloves
red hot pepper - 0.5 - 1 pc (or to taste)
salt - 2 tbsp. spoons (or to taste)

For marinade:

vegetable oil - 80 ml
vinegar 9% - 50 ml
granulated sugar - 1 tbsp. spoon
salt - 1 teaspoon
black ground pepper- 0.5 tsp
red hot pepper- 0.5 tsp
ground coriander - 1 teaspoon
turmeric - 1 teaspoon

Cooking:

1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Put in it red hot pepper, turmeric and half of the prepared coriander.

Mix immediately and hold on fire for no more than 5 seconds so that the spices do not burn out.

This will bring out all the spices. Immediately remove the pan from the heat, and leave the spices in it so that they give all their tastes and aromas to the oil.

2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.

Mix the dry ingredients and add the second part of the oil and vinegar to them. Let it brew until the hot oil with spices has cooled.

Then we mix both components, and give them the opportunity to stand for 30 to 60 minutes.

3. In the meantime, the marinade is infused, let's prepare the vegetables. Immediately put water on the fire to heat up. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 spoons without a slide.

4. Cut the little blue ones into medium sticks with a side of 2.5 - 3 cm. When the water boils, send them all immediately to the pan. Cover it with a lid.

After the water boils again, cook for 10 minutes while stirring.

You do not need to let the water boil too much, otherwise the vegetables will lose their shape, and the appetizer will lose its appearance.

5. After the allotted time, throw the pieces into a colander and let all the water drain.

6. While cooking the blue ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on such a grater quite quickly and simply.

7. Peel and cut the bell pepper into thin strips.

It will be very good if this vegetable is bright red, or orange, or on extreme case yellow. This will add a bright color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Put all the vegetables in a common basin, or a large saucepan.

Add crushed red pepper to it. Note that this treacherous pod can have varying degrees of bitterness. Therefore, it is better to add it to your liking.

11. Add the marinade to the chopped and chopped vegetables. And mix.

This must be done very carefully so that the vegetables retain their integrity.

12. Now we have two hours to rest or do other things. That is how long the appetizer will infuse. Every 30 - 40 minutes, it must be gently mixed so that all the ingredients are equally well marinated.

13. At this time, you can wash and sterilize the lids and jars.

14. And after a while, fill them with a ready-made snack. The same amount of marinade should fall into each of the jars. Do not fill the entire jar at once, fill it halfway, then lightly press with a spoon to release air bubbles. If they remain deep, then stick a knife along the edge of the wall and release them.

Then you can fill the containers with a snack to the top. Leave a space on top, about 1 cm, for the juice that will appear during sterilization.

15. As you already understood, we will sterilize the preservation. To do this, we will need a large saucepan and a piece of cheesecloth, which we will place on the bottom of the saucepan. Then put jars in it and pour hot water but not boiling water. The water should reach the shoulders of the jar.

16. Bring the water in the pan to a boil, sterilize the jars in time, in accordance with their volume.

half liter jars - 30 minutes
650 grams - 45 minutes
liter - 1 hour

17. Then twist with a seaming machine and put in heat, turning the cans over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preservation in a dark, cool place.

In winter, open the blank and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an unusually delicious snack that leaves no one indifferent. Its peculiarity is that eggplants are pickled here, and this dish is prepared without vinegar.

The blue ones are simply boiled in salted water, and poured with brine.

It is prepared and easy to eat. And you can prepare such an appetizer for the winter. At the same time, it will need to be stored in the refrigerator, but not more than three months.

We will need:

eggplant - 2 kg
carrots - 4 pcs
garlic - 10 cloves
parsley - a bunch (large)
ground black pepper - 2 teaspoons

For brine:

water - 1 liter
salt - 2 tbsp. spoons

Cooking:

1. Cut off the stem and tip of the vegetable on the other side, and make a deep longitudinal incision.

You should get a pocket, where the cut is only on one side, where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently flow into the brine.

2. Put a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 g of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook a little longer, but not more than 7 minutes.

By themselves, they are light, so they will constantly float to the surface, and if they are not dipped into water and not turned over, then only the lower part will boil, and the upper one will remain rigid. This will not allow you to subsequently get a snack of the desired degree of softness and taste.

3. Chop parsley and garlic. Put them in a bowl.

4. Grate the carrots coarse grater. You can use a regular grater for this, or you can use a special grater that is used to make Korean salads.

Put it in a bowl with already prepared ingredients, add pepper and mix. Let stand for a while so that the carrots release juice.

4. In the meantime, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the pulp in the middle will become quite soft.

5. Gently pushing the two halves apart, fill the inside with stuffing. Try to put it as much as possible so that it tastes better. It's okay if the filling comes out a little.

Put stuffed vegetables in a deep saucepan. If they are quite small in size, then you can put them simply in a three-liter jar.

You can lay them on a barrel, or with a cut side up, so that the brine soaks both the vegetables themselves and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can pour a snack. It should completely cover the prepared components.

Considering that the brine will cool down for a long time, it is possible to boil it at the very beginning of the whole process.

7. Press down on top of the appetizer with a suitable plate, which will be used as oppression. Leave for 24 hours at room temperature to ferment.

Then refrigerate for 2-3 days. And after that you can eat, laying out one at a time, or two at a time, and cutting them into pieces. This is a very tasty snack. Having prepared it once, then you will cook it every year.

Keep pickled eggplant can be refrigerated up to 3 months. During this time, their taste will only improve. Over time, as they say, they "gain strength."

We start preparing such an appetizer as soon as eggplants start to be sold. We cook it all summer, keep it in the refrigerator and eat it when you want. And already from the last vegetables we make an appetizer for the winter. For three months, of course, she does not stand with us, in best case enough for a month.

You can do more, but there is sorely not enough space in the refrigerator during the harvesting season.

Video on how to ferment salted stuffed eggplants in jars

This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any labor.

Having tried to cook it only once, then you will cook it every year, and even more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can cook delicious preparations and treat them to their friends and relatives.

If you haven't subscribed to our channel yet, please subscribe. We have a lot of interesting things!!!

Snack for the winter: little blue ones in bell pepper marinade

There are various marinades for your favorite vegetables. You can cook them quite simply, or you can conjure them in the kitchen for a little longer, and as a result you get a very tasty dish that can be stored for the winter.

I already have on the blog regarding simple recipes pickled "blue ones", which taste like mushrooms. If you want to cook these, then there are several recipes. And today the recipe is somewhat different, which is called with a twist.

Exit snacks three 750 gram jars.

We will need:

eggplant - 2 kg
bell pepper - 800 gr
hot chili pepper - 1/3 pod
garlic - 5 - 7 cloves
sugar - 100 gr
salt - 2 - 3 teaspoons
vinegar 9% - 80 ml
frying oil

Cooking:

1. Wash and dry blue ones. cut pretty large pieces. In fact, there are two ways of cutting, either in circles or in long thick sticks. I suggest in this case to use the second method of slicing.

But be sure to cut quite large. In this case, the appearance will be advantageous. All pieces will remain intact, and nothing will boil.

2. Put them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to pour 2 teaspoons.

You can mix everything together with your hands, or you can just shake the bowl vigorously several times, as if tossing the vegetables up. Thus, the salt will evenly disperse.

Leave to infuse for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release the juice, which we will later drain.

Someone believes that it is necessary to withstand blue ones in salt in order to remove bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this as well. So vegetables will take in less oil! Which is also important.

3. While our main vegetable will start juice, prepare the marinade. We will cook it on the basis of bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I first made a filling of pepper, and even with hot pepper, then all my preference was given to just such options.

This fill is thicker and more saturated in terms of taste, and personally it bribes me when you need to make a choice. Pepper use a bright red color, the color in this case plays a role.

And so the fruits are cleaned of seeds and cut into convenient pieces that will need to be passed through a meat grinder.

4. Also clean the hot pepper from the seeds, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very sharp.

And prepare the garlic. It also gives an approximate number of cloves, if you like this component in salads and snacks, then you can add a little.

5. Twist the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.

7. In the meantime, fry our blue ones. Do not forget that you first need to drain the resulting juice from them and squeeze lightly.

8. We will fry in a frying pan in hot oil. You need to pour it little by little, and in case of shortage, top it up directly into the pan.

You will have to fry in several batches, since we have quite a lot of sticks. Our task is to achieve an even golden color, approximately the same as in the photo.

Put the already fried pieces on a plate so that the excess oil is glass.

9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, laying them quite tightly. Should be enough for about three jars.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize for 20 minutes. But if I have half a liter jars, then I spend time on sterilization, just 15 minutes.

Lids can be used in this case, and screw and twist.

11. Prepare a pot of hot water, but mind you, not boiling water! Line the bottom with a rag and put jars in it. The poured water should reach the shoulders of each of them.

Just close the lid, you can make one small turn if it is screwed.

12. After boiling, sterilize right amount time, then take out each of the cans in turn and twist it tightly.

13. Banks turn over and cover with something warm. Leave in this position until they are completely cool. Then you can store them in a dark, cool place.

Such an appetizer, or salad, as you like to call this dish, can be either prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten literally in two meals.

And this is how the appetizer will look like if the blue ones are cut into circles.

If you have never cooked like this before, then try to make a half portion for a start, try it, you will definitely want to repeat it.

Video on how to cook eggplant in Armenian (Georgian) - Ajapsandali salad

Ajapsandali is national dish Georgia, Armenia, Abkhazia and Azerbaijan and it is prepared in different parts of the Caucasus.

And now the recipe has spread, and according to it they prepare a dish in our country. There are various variations of its execution and we will consider one of them, in which the basis is given.

In addition, our topic today is preparations for the winter, and this recipe will just allow us to prepare an appetizer for this particular period of time.

In this case, we fried the vegetables, or you can pre-bake them from

The dish is very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can really become a real delicacy. Remember how in the movie "Ivan Vasilyevich Changes Profession" ?! Black and red caviar was in abundance, but our delicacy was only one spoonful ...

And you can cook it this way. I know several ways to cook it, but two main ones differ: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I prefer the second option. In this case, all the pieces turn out to be whole, and the dish is perceived both as caviar and as a salad. He is good at fresh and in preparation for the winter. This is the recipe I would like to bring to your attention.

We will need:

eggplant - 2 kg
zucchini - 1 kg
onion - 1 kg
Bulgarian pepper - 1 kg
carrots - 500 gr
tomato paste - 3 tbsp. spoons
parsley - 1 bunch
salt - 2 teaspoons
sugar - 4 teaspoons
vegetable oil for frying

Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. Instead of tomato paste, you can also use fresh tomatoes. In this version, take them one kilogram.

Cooking:

1. I will not show cutting vegetables in the photo, it is all standard. Eggplant, zucchini and bell pepper cut into cubes, onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large bowl for frying and stewing and fry the onion in it first. When it becomes translucent add carrots. Steam until it is also soft.

You can pre-fry the vegetables in a pan, and only then put them in a large cooking basin.

And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out to be brighter and more appetizing.

3. Fry eggplant and zucchini separately in different pans on a small amount oils to a ruddy color, they should also become softer.

4. Add both to a common pan or basin, depending on what you are cooking in.

5. Immediately add salt and sugar. First, use the amount given in the recipe. Then, when the vegetables give juice, you can try the liquid part and adjust the taste if necessary.

Salt may and will be needed, in the main recipe it is given a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it chubby, with a slide, spoons. And only now you can mix everything gently.

7. After the mixture boils, you need to detect 30 minutes. This is how long our vegetables will be stewed over low heat. A strong boil should not be allowed, but a slight gurgle is welcome.

Be sure to check if there is enough salt. For lovers of more salty food, it can be added. Also, if you want to get caviar sharper, you can add black ground pepper 10 minutes before the end of cooking.

8. Arrange the finished caviar in sterilized jars and immediately tighten the lids boiled in boiling water. You don't need to sterilize it. Everything was fried and boiled enough, so extra heat treatment, and especially vinegar, is not required.

It turns out very tasty caviar, I advise you to cook!

Video on how to cook delicious eggplant caviar "Lick your fingers"

And here is another recipe for cooking eggplant caviar. She actually turns out "lick your fingers." Its difference from the previous one is that that all vegetables are pre-fried in a pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe and I have been cooking it for 30 years.

Such caviar can be perceived both as an appetizer and as a salad. It is served on the festive table, and eaten just for breakfast. By spreading it on bread, you can get delicious sandwich. And drinking it with hot tea, you can feel a real taste pleasure!

So cook it and eat to your health!

Baked blue ones for freezer storage

If you like dishes from fresh blue ones, then this method of harvesting for the winter will definitely interest you. It is so simple that I will not paint it in the same detail as the previous options.

Any number of vegetables cut into medium cubes and put on a greased baking sheet.
Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2-3 times.
Remove from oven and allow to cool completely.
Arrange in packages, approximately 400 - 500 grams each.
Clean up in freezer for storage.

And it's all! In winter, taking out a bag, you can always cook favorite dish, and your favorite vegetable will be as fresh.

There is another way in which whole vegetables are baked in the oven, or oven. Then they are cooled and the skin is peeled from them. After that, they should be cooled and squeezed thoroughly, you can briefly install a small oppression on them for this.

Then transfer to a bag and put in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not realistic to collect all of them in one article. But here, although a few, but very interesting options, in my opinion - the best.

Those who cook according to them invariably keep them in their recipes, and next year at least a few jars, but they are prepared again.

Therefore, I hope that you will also like these cooking methods and stay in your home for a long time.

And in conclusion, I want to wish you a great harvesting season. Let everything you cook be perfectly stored and make your family happy at winter lunches and dinners. And it won’t be otherwise, because in each of the jars there will be not only vegetables, but also a particle of a sunny warm summer!

Bon appetit!

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. Indeed, in season, vegetables for preservation cost a penny, and in winter it is so nice to open a jar of eggplant for, or just for dinner.

In addition, do-it-yourself eggplant blanks are a guarantee of naturalness and healthy food. After all, canned food manufacturers "sin" to mix preservatives and dyes so that their blanks are stored longer and retain their presentation.

I bring to your attention the "Golden Recipes" of eggplant blanks for the winter, which have been tested by more than one thousand housewives, and every year they are invariably popular.

If you have your original recipe cooking eggplant for the winter, feel free to tell us about it in the comments.

Saute eggplant for the winter (you will lick your fingers)

If you like simple and not troublesome eggplant blanks, then you will definitely like my today's eggplant sauté recipe for the winter. We will cook eggplant sauteed for the winter without tedious sterilization, “fur coats” and lengthy preparation of ingredients. A portion of sauteed blue ones for the winter is small, everything is prepared very quickly and simply. And the result ... I promise you - you will lick your fingers! Recipe.

Georgian eggplant for the winter

Fried eggplant in spicy adjika with garlic ... well, what could be tastier? By the way, Georgian-style spicy eggplants for the winter are prepared without sugar, in case you don’t like sugar in canned vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. See how to cook.

Mother-in-law's tongue from eggplant for the winter

I dedicate this eggplant recipe to all fans delicious preparations from blue ones. Harvesting for the winter "mother-in-law's tongue" from eggplant - well, what could be easier? In fact, these are spicy eggplants in adjika, which I told you about earlier, but still my today's appetizer "mother-in-law's tongue" from eggplants is not prepared quite usually. To ensure that the "mother-in-law's tongue" of eggplant for the winter turned out to be guaranteed tasty, I decided to pre-bake the eggplant in the oven. Interesting? Recipe with photo.

Eggplant for the winter "Spark"

How to cook real eggplant "Spark", you can see.

Eggplant fried for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplant for the winter with garlic 100% deserves your attention. My friend advised me to make such canned fried eggplants, and you know, I was very pleased with the result.

fried eggplant with garlic for the winter turned out to be incredibly tasty, and are no different from fresh seasonal eggplant. We will cook fried eggplants for the winter without sterilization, so get ready to do the conservation very quickly so that you can immediately send hot eggplant jars under the covers. Recipe with photo step by step.

Adjika eggplant for the winter

Recently, I have discovered new recipe- adjika with eggplant. To say it's delicious is an understatement! It's just amazing, honestly! I'm sure in winter time year, such conservation will be very popular. Another plus of this recipe is the ease of preparation. You don’t really have to fiddle with the ingredients for a long time - you just need to chop them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplant dandies and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such winter salad with rice and eggplant great snack and a full vegetable dish. Especially winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and hearty lunch ready! Recipe with photo.

Spicy eggplant for the winter in a marinade

This recipe spicy eggplant I begged a friend for the winter. Yes, yes, she begged for it - once I tried an amazing spicy eggplant snack and just disappeared: I liked it so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such good recipe. But, in the end, I persuaded her, and in my cookbook, I took pride of place spicy snack from eggplant for the winter. It is really, well, very spicy - thanks to the red pepper and spicy - because of the garlic. Another highlight of this snack - delicious marinade With vegetable oil and vinegar. See how to cook.

Eggplants like mushrooms for the winter

Do you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or butter. This recipe was shared with me by a neighbor - she has been preserving eggplant in this way for a long time, and this preparation is always one of the first to diverge from her. Somehow she treated me to such fried eggplants like mushrooms, and I really liked them. Recipe with photo see

Salad "ten" for the winter with eggplant

Ten salad for the winter with eggplant is called so because for its preparation we need 10 pieces of various vegetables: eggplant, onion, sweet peppers and carrots. The amount of tomato for the recipe should be twice as much to make the salad juicy and fragrant. This delicious salad a dozen for the winter was prepared by my mother. See recipe with photo.

Eggplant salad for the winter "Autumn"

Look for simple blanks from eggplant for the winter? Pay attention to the eggplant salad for the winter "Autumn". How to cook eggplant salad for the winter "Autumn", you can see.

Eggplants for the winter with carrots, onions and garlic

Detailed recipe with a photo of how to cook eggplant for the winter with carrots, onions and minke garlic, you can see.

How to freeze eggplant: a proven way with a photo

You can see a detailed recipe with a photo of how to freeze eggplant for the winter.

Eggplants in adjika for the winter

Do you like not troublesome and simple eggplant blanks? Eggplants in adjika - exactly what you need! You can see a detailed recipe with a photo of how to cook eggplant in adjika for the winter.

Eggplant salad for the winter "Vegetable Madness"

Recipe for eggplant salad for the winter vegetable madness", With step by step photos, you can see .

Eggplant for the winter in Korean

How to cook eggplant for the winter in Korean, you can see.

Salad for the winter of eggplant and beans

Do you want to close a delicious blue salad for the winter? Then be sure to pay attention to the salad for the winter of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, the beans go well with the blue ones and make the preparation also quite satisfying. How to cook an eggplant salad with beans for the winter, I wrote.

Eggplant in tomato for the winter

The recipe for eggplant in tomato, you can see.

Fried eggplant for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but long enough: this appetizer closes without vinegar, so it has a long sterilization. Detailed recipe.

Eggplant salad for the winter "Vkusnotiischa"

I have been using this eggplant salad recipe for the winter for more than a year, and every time I am very pleased with the result. Firstly, I like the way of preparing such a blue salad - it is simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See recipe with photo.