How to cook eggplants for the winter - a simple recipe. Eggplants for the winter - nine amazing recipes

1. Recipe - eggplant in Armenian

For the Armenian treat, eggplants (7 kg) are cut into strips, salted and placed under pressure overnight.

In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes),

mixed with separately roasted onions(2 kg.),also shredded into strips,

season with chopped garlic (100 g.),

salt, ready-made hop-suneli mixture (to taste)

and simmer for half an hour, stirring the mass.

Then put it in jars and heat them in boiling water for 30 minutes. and seal it.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century.

The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried.

Then they are placed in jars, layered with filling:

chopped walnuts (cup),

onions(200 g), (2 cloves),

cilantro seeds (1 teaspoon),

salt and pepper (to taste).

Pour in wine vinegar (3/4 cup),

top with vegetable oil (2 cm layer).

The jars are heated in a saucepan with boiling water (30 minutes) and sealed with lids.

Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. 3 appetizer of eggplant and pepper

Sweet peppers and eggplants (1 fruit each) for preparation in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled.

Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil.

Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic.

Salt to taste, simmer, and then pack the hot mass into jars.

Seal and allow to cool under a blanket.

4. Preparing eggplant for the winter according to an Italian recipe

Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet pepper, zucchini, eggplant, stirring the vegetables regularly.

When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly.

As soon as it starts to puff a little, add salt and sugar to taste.

For those who like it, you can add a piece of hot pepper.

Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Eggplants marinated like mushrooms

For eggplant mushrooms

4 l. water,

4 kg. eggplant

4 heads of garlic

4 tbsp. spoons of salt

4 tbsp. spoons of vinegar essence

100 gr. vegetable oil

large bunch of dill

Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils.

Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin.

Chopped garlic (no need to crush), dill and vegetable oil are also placed there.

Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a pan, pour cold salty water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes).

Drain the water, let the eggplants cool and place them in three-liter jars.

Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid.

Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),

fill the jars with it, seal them and let them cool under the fur coat.

In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are boiled separately until semi-soft in boiling water, washed cold water and squeeze it out.

Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while.

Then add onion cut into half rings (half the weight of eggplants and peppers),

garlic (2 cloves), soy sauce, greens.

Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil.

Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200* C. until cooked (they become soft and can be easily pierced with a fork).

Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out.

The cooled fruits are peeled.

Sweet vegetable peppers are prepared in the same way.

Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top.

The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.

Cooled jars are stored in a cool, dark place.

In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic.

The caviar should have a slight smoky smell.

9. Eggplant "Ogonyok"

According to the recipe for 5 liter jars:

5 kg. eggplant 300 gr. garlic

10 pcs. red sweet pepper

8 pcs. hot pepper

1 kg. tomato

0.5 l sunflower oil

1 cup 9% vinegar salt

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.

2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them.

I put the lids in a saucepan and also pour boiling water over them.

Now vegetables.

4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan.

Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid.

We process all eggplants this way.

Prepare the eggplant sauce.

1. Grind tomatoes, sweet and hot peppers, and garlic.

Put the sauce on the fire.

When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.

2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants.

Fill the jars, cover them with lids and sterilize for 40 minutes.

3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.

4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.

5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.

Today I would like to offer you some of the best recipes for preparing baked eggplants for the winter. Fans of the “blues” have already begun the process of sealing, and the information will be useful and timely. Let's see how to seal delicious baked eggplants for the coming winter.

Eggplants baked in the oven for the winter: quick and tasty

Recipe:

Eggplants - 5 pcs;
Vegetable oil - 60 ml;
Salt - 3 g.

Technology:

So, let's see how to prepare our twist.
Wash the eggplants and pierce them with a fork.
Place on a baking sheet and place in the oven for ¾ hour at 230°C.
Then take out the “blue” ones, cool, remove the skin from them.
Sterilize the jars in a way convenient for you. Pour 30 ml of vegetable oil into each jar.
Pack the eggplants tightly into jars, sprinkling each layer with salt. At the end you need to add a little more oil.
Cover the jars with lids and sterilize in boiling water for ½ hour.
Next, cover with a blanket, turn the workpiece over and cool completely.

Advice! Preservation should be stored in the refrigerator. If there is no space in the refrigerator, you can store the product on the balcony, covered with a cloth.

Baked eggplants “like on a campfire” without leaving home

Eggplants canned according to this recipe will bring to you the aromas of summer, the smell of a fire, and simply bring incomparable pleasure.

Recipe:

Eggplants - 3 kg;
Onion-turnip - 500 g;
Vegetable oil - 100 ml;
Water - 400 ml;
Vinegar 9% - 100 ml
Salt - 45 g;
Garlic - 10 cloves;
Khmeli-suneli - 7 g.

Technology:

Recipes for cooking eggplants “like on a campfire” are not much different from regular recipes. But it’s tastier to cook them with garlic, although it is not included in most recipes. We’ll see how to cook “little blue ones” with garlic.
Peel the garlic and separate it into cloves. Cut each one crosswise into thin slices.
Rinse the eggplants well. Process. Peel the peel. Divide in half lengthwise and then cut into slices.
Pour vegetable oil into a frying pan and heat it. Fry, stirring constantly, until done.
Process the onions, wash and cut into half-straws. Pour into the pan with the “blue” ones along with the garlic. Cook everything together for another 5 minutes.
Add spices and salt to pre-boiled water and wait until they are completely dissolved. Pour in vinegar.
Pour marinade over prepared vegetables. Cover with film. Place in the refrigerator for a day.
Wash the jars in which the preparation will be stored with baking soda and pack the prepared eggplants into them. Sterilize the jars in a water bath for ½ hour.

Advice! Then roll up the jars and set aside to cool completely. You can use 6% vinegar, slightly increasing its amount.

Baked eggplants with peppers and tomatoes

Recipe:

Eggplants - 3 kg;
Tomatoes - 1 kg;
Bulgarian pepper - 300 g;
Vegetable oil - 90 ml;
Salt - 30 g;
Vinegar - 40 ml.

Technology:

The first step is to carefully sort through all the vegetables to remove damaged and spoiled fruits. Any damage is a signal for rejection. Our harvest simply won’t survive until winter.
You need to remove the stem of the eggplants and prick each one in several places. This is done so that the eggplants do not crack during the baking process.
After this, you need to line a baking sheet with parchment. Place eggplants on it and bell pepper. Turn on the oven at 220°Ϲ, you can’t go wrong. Bake vegetables at this temperature for ¾ hours. During this time, the eggplants need to be turned over a couple of times.
Fresh tomatoes should be placed in a plastic or metal container and scalded with boiling water. Hold for a minute and remove the skin.
Remove peppers and eggplants from the oven.
Place the pepper in a plastic bag for ¾ hour and seal it. Then remove the pepper and peel it. Then cut into strips.
Also peel the eggplants so that they do not lose their shape.
Place prepared vegetables in layers in sterilized jars. Lay it down more tightly - there's nothing wrong with that. And more will come in. Add a few grains of salt to each layer.
Next you need to pour into the jars: for a liter jar - 60 ml of oil and 30 ml of vinegar, and for a 1.5 liter jar a little more.
Cover the jars with lids and place in a large saucepan to sterilize. Line the bottom of the pan with a thin kitchen towel. Liter jar sterilize for 20 minutes. One and a half liter - 25 minutes.
Turn the rolled jars upside down, cover with a warm blanket and leave for 10 hours.

Advice! Our eggplants should be ripe and medium in size. You can take whatever tomatoes you want: red, yellow, pink - whatever you like best. Use bell peppers different colors- the workpiece will look more aesthetically pleasing.

Baked eggplants without sterilization

Recipe:

Eggplants - 1.5 kg;
Vegetable oil - 300 ml;
Vinegar - 40 ml;
Allspice - 5 peas;
Salt - to your taste.

Technology:

Wash all products.
Cut the eggplants into slices. Place under pressure, adding salt.
Peel the carrots and cut into thin strips.
Arrange the vegetables on a baking sheet and add salt. Preheat the oven to 220°Ϲ. Cover the vegetables with a sheet of foil. Bake until soft.
Combine oil, vinegar, salt and pepper in a saucepan. Boil.
Arrange vegetables in jars in layers. No sterilization. Pour in boiling oil. Roll up. Turn over. Cool completely.

Advice! You can use any type of pepper you have on hand in this recipe. Keep refrigerated.

Baked eggplants, closed without vinegar

Recipe:

Eggplants - 2.5 kg;
Onion - 1 kg;
Garlic - 5 cloves.

Water - 500 ml;
Sugar - 300 g;
Salt - 150 ml;
Vegetable oil - 250 ml.

Technology:

Process the eggplants and bake in the oven. Remove the skin.
Saute the processed onions and garlic.
Combine everything, add brine, simmer for ½ hour.
Transfer to sterilized jars. Roll up.
Cool. Keep refrigerated.

Baked eggplants in tomato sauce - summer flavors in winter

Recipe:

Eggplants - 2 kg;
Tomatoes - 1 kg
Garlic - 5 cloves;
Salt - 30 g;
Black peppercorns - 5 pcs.;
Laurel leaf - 4 pcs.

Technology:

Wash the eggplants, dry them, bake in the oven for ¾ hours at 180°Ϲ.
Remove the peel.
Transfer eggplants to jars
Add garlic, bay leaf, pepper.
Puree the tomatoes in a blender.
Boil for ¼ hour, adding salt.
Hot tomato sauce pour into jars.
Cover the jars with lids and sterilize for ¼ hour.
Roll up and cool.

Advice! Buy strong, dense tomatoes - they will retain their shape in the final product.

Completing best recipes preparing baked eggplants for the winter, I would like to say that all the recipes given are tested by experience and received the best ratings.

It’s no secret that eggplants, or “little blue” ones, as they are affectionately called by people, are an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on work cardiovascular system. IN dietary nutrition Eggplants have gained fame as “fat burners.”

Since the eggplant season is short, housewives have figured out how to roll up eggplants. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks and eggplant caviar. Canning eggplants means spinning them both raw and fried.

Pickled eggplants for the winter

Marinated eggplants for the winter are another delicious appetizer with a “mushroom” taste. This is both an independent snack and a great addition to meat dishes, as well as hot potatoes cooked in any way.

To pickle eggplants for the winter, you will need the most simple products– the actual eggplants, vinegar and salt. Recipes with onions, garlic and hot pepper. Often used as seasonings bay leaf, black peppercorns.

Let's pickle eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed; if it is very thick, the young skin need not be removed. They also get rid of the seeds by scooping them out with a spoon.

It is recommended to keep the eggplants in salt water for a while to get rid of the characteristic bitterness (finally, let them drain), then wash the eggplants with salt water and put them in jars. All that remains is to boil water and add salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll it up. Canned eggplants are stored in the cellar and served on holiday and everyday tables.

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

Delicious eggplants for the winter - step-by-step recipe with photos

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

Your rating:

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

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

Cooking instructions

At the initial stage of cooking, it is necessary to prepare the eggplants. To do this, cut each eggplant lengthwise into 4 pieces one by one.

Then place the eggplants in the boiling brine. Cook them for 5-7 minutes.

After the eggplants have cooked for the required amount of time, they need to be placed in a sieve to drain excess water. Let the pieces cool and then cut them into medium-sized cubes.

Peel the onion and cut into small cubes.

Chop the greens as finely as possible.

Cut the sweet pepper into small strips.

To give the salad some heat and piquancy, add hot pepper. To do this, we clean it and cut it into small strips.

Place all the prepared vegetables in a deep container one by one. Last but not least, eggplants.

At the final stage, add vinegar, water, sugar and oil to the vegetables. No need to add salt. The eggplants took the right amount of salt while cooking.

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

Place the finished product in jars with screw-on lids. In total you will get 2.5 liters of salad.

The salad can be used at any time immediately after preparation. The “Autumn” preparation goes well with potatoes, meat and porridge.

How to prepare eggplant salad for the winter

Eggplant salad for the winter is the most popular dish among preparations. A little effort and diligence in the fall, but in winter a delicious, fortified dish appears on the table at any time. It can be served as a salad, as a side dish, and even as a meal on its own, for example, in a vegetarian diet or for weight loss.

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

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

Cooking steps:

Prepare glass containers, wash thoroughly and sterilize.
Prepare the eggplants - wash, do not peel, but cut off the stems.
Next, cut into cubes (first lengthwise into 8-12 strips, then across, 2-4 cm long).
Add the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
Boil the eggplant pieces in boiling water for 5 minutes (medium heat), drain the water.
Prepare sweet peppers - wash, clean, trim the tails, remove the seeds. Peel and wash the garlic.
Pepper and garlic will be needed to prepare the marinade. Why grind vegetables through a meat grinder, do the same with hot peppers.
Put salt, sugar into the marinade, pour in oil and vinegar, put on fire, and boil.
Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
Place the salad in sterilized glass containers and seal with lids. Experienced housewives It is recommended to insulate the jars (for example, with a fur coat or blanket) to retain heat, that is, for additional sterilization.
In the morning, put in a cool place.

Recipe for spicy eggplants for the winter

The little blue ones are good friends with other vegetables, the most delicious preparations those in which the eggplants are accompanied by onions or garlic.

List of ingredients:

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

Cooking steps:

Do not peel the eggplants, just wash them thoroughly, trim off the dark spots and tails. Cut into circles, thickness – 0.5 cm. Before cooking, add salt and drain the juice, this way gets rid of bitterness. Wash the pepper, remove seeds and stalks, peel and wash the garlic.
The difference in the recipe is that it does not use frying, but baking the blue ones. Grease a baking sheet with vegetable (any) oil and place the mugs. Moreover, you need to lay them out in one row, filling the baking sheet as much as possible. Heat the oven to a temperature of 250 degrees. Continue the baking process for 10 minutes.
Preparing a marinade is also a classic of the “genre”. Grind the peppers through a meat grinder and add the garlic there. Vegetable platter bring to a boil over medium heat. Pour in vinegar and bring to a boil again. The marinade is ready, you can “assemble” it together.
Place baked eggplants in sterilized jars in layers, alternating vegetable marinade. Professionals recommend sterilizing this snack; for half-liter jars, 20 minutes is enough.
Some of the snack can be left and stored in a cool place. Within a day, the dish can be placed on the table.

Korean eggplant – original preparation

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

List of ingredients:

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

Fill:

oil – 150 ml;
vinegar 9% – 150 ml;
salt – 2 tsp;
pepper mixture;
sugar – 2 tbsp. l.

Cooking steps:

The eggplants are the first to be used; they need to be washed, cut, and boiled in salted water. 10 minutes of cooking is quite enough, more is undesirable, it can turn into mush. Drain the water.
Prepare the remaining vegetables, wash and peel them, cut the pepper into small strips, onion into rings or half rings, grate the carrots on a special grater, as for a Korean pickled dish. Chop the garlic using a garlic press.
Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no longer needed, the vegetables are ready.
The time has come to quickly package it in sterilized jars, otherwise the household will come running and there will be nothing left until winter!

Eggplant for the winter with garlic

Another recipe where the main “heroes” are eggplant and garlic. The peculiarity of this offer is that they are accompanied by walnuts, which give the snack a piquant taste.

List of ingredients based on 1 kg of blue ones:

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

Cooking steps:

For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not peel. Trim the stem, cut lengthwise into two parts.
Place in salted boiling water for 2-3 minutes ( quick way getting rid of bitterness). Remove from the water and place under pressure.
Prepare the remaining ingredients. Separate the garlic into cloves, peel and rinse. Grind the nuts in a blender or simply chop them finely. Chop mint. Combine garlic, nuts and mint, add salt to the mixture.
Fill the blue halves with the resulting spicy mixture and place in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (1:1 ratio).
Store in a cool place, although keep this for a long time delicious dish it won't work.

Delicious fried eggplant recipe

Fried blue ones are very tasty, but require some cooking skills. It is known that they contain bitterness; if you do not get rid of it, you can say that the dish will be spoiled. Fried eggplants are good, but with parsley and walnut– amazing.

List of ingredients:

eggplants – 1 kg;
peeled walnuts - 0.5 tbsp.;
parsley – 1 bunch;
mayonnaise sauce – 100 gr.;
oil for frying.

Cooking steps:

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

How to prepare the preparation “Eggplants like mushrooms”

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

List of ingredients based on 10 half-liter containers:

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

Cooking steps:

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

Eggplant preparation “Mother-in-law’s tongue”

The recipe most likely got its name from some loving son-in-law. The eggplants in it are quite spicy and piquant, apparently and reminded the man that he needs to be on his guard when dealing with his mother-in-law.

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

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

Cooking steps:

Prepare the blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (the bitterness will go away).
Prepare the rest of the vegetables, remove the stems and seeds from the sweet peppers, and wash them. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, and remove the skin.
Grind peppers (bitter and sweet), garlic and tomatoes into puree using a meat grinder or blender.
Bring the filling to a boil and, stirring, make sure it does not burn, add butter, sugar and salt, vinegar (this last).
Place the eggplants in the same container (it should be large). The extinguishing process lasts 20 minutes, but there is no need to sterilize. All that remains is to package and seal.
The snack for your beloved son-in-law is ready, all you have to do is find a bottle delicious drink for her.

“You'll lick your fingers” - a popular recipe for preparing eggplant

Just thinking about an eggplant appetizer makes your mouth water, but the housewives are sad because it requires a lot of effort. But there are recipes that are, one might say, primitive, but have a delicious taste.

List of ingredients:

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

Cooking steps:

The first is preparing vegetables; it will take a lot of time, but you can involve your household. Rinse the eggplants under running water and cut into bars. Add salt and leave for a while. Drain the bitter juice.
Cut the peppers into large cubes, carrots into slices (do not use a grater, otherwise they will turn into porridge during the cooking process).
But, on the contrary, grind the tomatoes to a puree. Finely chop the garlic and parsley.
Combine all ingredients and seasonings, except vinegar.
Cook the salad for about 20 minutes, then pour in the vinegar and bring the mixture to a boil.
Immediately place while hot using sterilized jars and seal. Turn over, wrap additionally.

Delicious stuffed eggplants for the winter

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

List of ingredients for each kilogram of eggplant:

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

Cooking steps:

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

Eggplant for the winter with tomatoes and peppers

Among large quantity There is a recipe for preparations that is easy to remember, because you need to take 3 of each type of vegetable.

List of ingredients:

blue;
sweet pepper;
onion;
tomatoes.

Fill:

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

Cooking steps:

Prepare vegetables, chop, mix.
Mix the ingredients for filling in a container and add vegetables.
Start simmering on very low heat. The tomatoes will release juice and there will be enough liquid.
Stir occasionally.
After 40 minutes, pack and seal.

There are many recipes for winter eggplant salads; you can select them according to the products available. The main thing is to take into account little secrets during preparation.

Use only fresh, ripe vegetables for preparations.
For the first time, cut and cook strictly according to the recipe. After you have fully mastered it, you can experiment by choosing other methods.
Eggplants contain bitter juice, which must be removed before cooking. Either salt and leave, option two is to blanch in hot water. In both cases, the juice must be squeezed out.
The little blue ones really love the company of peppers, tomatoes, carrots, and go well with hot seasonings and garlic. They love classic recipes and are ready for creative culinary experiments.

We look forward to your comments and ratings - this is very important to us!

At proper preparation Eggplants make many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round came up with the idea of canning eggplants. Below are the best eggplant recipes for the winter.

This dish does not take much time to prepare. Although simple, this snack 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;
eggplants – 2 kg;
tomatoes – 1.2 kg;
sunflower oil – 600 ml.

Preparation:

Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stem of the pepper, remove the seeds, and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley and dill and chop them.
Take the pots large size. Lay out the prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Season with sunflower oil.
Place the container on the stove, closing the lid.
Turn on medium heating mode.
Simmer for about an hour.
Rinse the jars with soda and sterilize.
Transfer the snack into jars. Cover with sterilized lids.
Pour water into a saucepan and place the jars in it.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Recipe: Finger-lickin' Georgian

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

eggplants – 5 kg.
salt – 2 tbsp. spoons;
vinegar – 270 ml;
sugar – 4 tbsp. spoons;
bell pepper – 17 pcs.;
chili pepper – 5 pcs.;
garlic – 21 cloves;
vegetable oil – 350 ml.

Preparation:

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

Korean style for the winter

Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantity.

Ingredients:

eggplant – 4 kg;
garlic – 10 cloves;
onions – 1 kg;
salt – 2 tbsp. l.;
vinegar 70% – 2 tbsp. spoons;
bell pepper – 1 kg;
carrots – 1 kg;
ground hot pepper – 2 teaspoons.

Preparation:

Wash the vegetables.
Cut off the stem of the blue one. Cut into thin long cubes.
Add salt. Let it brew for an hour. Rinse.
Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
Remove the skins from the onion and cut into half rings.
Peel the garlic, squeeze through the garlic press.
Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
Place the eggplants in a frying pan with oil and fry.
Add to other vegetables and stir.
Sterilize jars. Toss the salad. Cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

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

Ingredients:

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

Preparation:

Wash the fruits, cut off the stem and peel.
Cut into cubes of about 2 centimeters.
Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
Pour the amount of oil required for the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
Place the snack tightly into the container. Leave in the refrigerator for six hours.
Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

Simple quick recipe Making eggplant caviar will please the whole family.

Ingredients:

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

Preparation:

Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
Pass through a meat grinder.
Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
Cut the hot and bell peppers into small pieces.
Transfer to tomatoes. Cook for two minutes.
Wash the eggplants, separate the stem, and chop into thin, short strips.
Place in a cauldron.
Peel the garlic and chop finely.
Place with vegetables.
After boiling, cook for half an hour.
Add dill. Cook for three minutes.
Sterilize jars. Transfer the snack into jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

sugar – 250 g;
eggplant – 900 g;
vinegar – 130 ml;
tomato – 900 g;
bell pepper – 900 g;
salt – 2 tbsp. spoons;
garlic – 5 cloves;
hot pepper – 5 pcs.;
vegetable oil – 230 ml.

Preparation:

Wash the eggplants and remove the peel.
Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
Rinse the pepper. Cut off the stem. Remove the seeds.
Peel the garlic.
Pass the prepared vegetables through a meat grinder.
Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
Cut the eggplants into thin slices.
Place eggplants and tomato puree in a cauldron.
Turn on the burner to minimum mode. Place the cauldron.
Cook for half an hour.
It is necessary to stir during the process so that the mass does not burn.
Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular for festive table. This good snack, which will help support immunity in cold winter weather.

Ingredients:

garlic – 5 cloves;
hot pepper – 75 g;
eggplant – 5 kg;
vinegar – 250 ml.

Preparation:

Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
Transfer the eggplants to a colander. Wait until the water has completely drained.
Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
Finely chop the pepper.
Squeeze the garlic in a garlic press.
Stir in pepper.
Pour in vinegar. Stir. Leave for half an hour.
Place eggplant in jars in layers, pouring garlic dressing over each layer.
Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Pickled eggplants whole in a jar

Extend memories of warm summer days will help original recipe fermented eggplants. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used to make salads.

Ingredients:

salt for garlic – 55 g;
cooking salt per 1 liter – 60 g;
celery – 100 g;
garlic – 300 g;
eggplants – 11 kg;
bay leaf – 6 g;
salt for pouring per 1 liter – 70 g.

Preparation:

For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
To remove possible bitterness, make a through cut along the fruit and place it in salt water and boil.
Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
Peel the garlic, chop it, mix with salt.
Rub the eggplants with this mixture at the cut site.
Place bay leaf, celery and then eggplant in the bottom of the jar.
To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
Pour over the eggplants.
Close the container with a lid. Leave in the room for five days.
After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

eggplants – 900 g;
parsley – 10 g;
vinegar 9% - 270 ml;
carrots – 90 g;
garlic – 90 g;
hot pepper – 1 pc.;
bell pepper – 90 g;
dill – 10 g;
salt – 4 teaspoons.

Preparation:

Peel the carrots and chop finely.
Wash the bell pepper, remove seeds and stems, cut into small pieces.
Cut off the stem of the eggplant.
Prepare brine. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
Peel the garlic. Pass through a garlic press and mix with salt.
Chop the greens.
Finely chop the hot pepper.
Mix garlic, carrots, herbs and pepper.
Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
Place the filling into the cut.
Sterilize jars.
Place vegetables tightly. Pour in vinegar.
Close the lid.
Place in a bowl of boiling water for half an hour.
After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.