Cooking recipes:
Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product has an incredible amount useful substances, what fiber alone is worth. It is useful for strengthening blood vessels, increasing immunity and for heart function.
Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.
Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent snack with it. And the cooking process takes little time - simple, fast and tasty.
Well, let's start
This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.
Compound:
- Young eggplants - about two kilograms,
- Tomatoes – 3-4 pieces,
- Onion – 2 onions,
- Ground red and black pepper - a teaspoon each,
- Sunflower oil,
- Sugar and salt - to taste.
How to cook the best eggplants for the winter “You will lick your fingers”
Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and pour cold water. Leave them for an hour and let all the bitterness come out.
Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.
We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.
Next, pepper the eggplants and roll them in flour, fry them on both sides.
Sterilize the jars in the oven at 50 degrees for about half an hour.
We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.
Now we need to sterilize our preparation for the winter. To do this, place the jars in a pan with hot water(water only up to the shoulders) and after it boils, let’s keep it in boiling water for a little while.
Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.
Delicious recipe for eggplants cooked like mushrooms
The results are really the best delicious eggplant like mushrooms – crispy and reminiscent of the taste of real pickled mushrooms.
The most delicious eggplants for the winter - fried with garlic
You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.
Ingredients:
- “Blue” – 6 pcs.,
- Garlic – 1 head,
- Dill – 1 bunch,
- Vinegar and vegetable oil - 2 tablespoons each,
- Salt and sugar - two teaspoons each. spoons,
- Freshly squeezed lemon – 2 tsp.
Preparation:
I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.
Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.
Place the frying pan on the fire and cook the fried eggplants until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.
And one more thing. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.
At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.
We add to them granulated sugar, salt, vinegar and oil. Mix thoroughly.
Now, one by one, we close the fried “blue” and garlic dressing with greens.
Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.
Conservation is varied and in each case original:
- Pickled zucchini
Eggplants for the winter “Ten” - a popular eggplant salad
Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.
Products:
- Vegetables ( bell pepper, “little blue”, red tomatoes and onions) – all 10 each,
- Refined oil,
- Sil and granulated sugar - 1 table. spoon,
- Acetic acid (9%) - half a glass,
- Water.
Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (it has accumulated large number solanine). Take fresh and young, strong and dense.
We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).
Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire
They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.
Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.
As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the quantity of the composition to “Pyaterochka”, “Seven” or something else.
Recipe for making “little blue ones” without sterilization in tomato juice
Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Hold best recipe preparations. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.
Ingredients:
- Young eggplants - two kilos,
- Sweet bell pepper – 2 kg.,
- Tomatoes – 3 kilograms,
- 2 pods of hot red pepper,
- Three heads of garlic
- Vegetable oil and vinegar (9%) - two tablespoons each,
- Granulated sugar and salt - a couple of spoons each,
- Water as needed.
We prepare:
The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.
We also pass peeled garlic and hot pepper through a meat grinder.
We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).
Place the prepared products in one large container and mix. Add water and vinegar. I usually add acetic acid a couple of minutes before the product is ready. If you want, you can do the same.
Place on the stove and cook. After boiling, simmer until fully cooked.
Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out to be 7 liter jars. Store in the refrigerator, basement or cellar.
Mother-in-law's eggplant tongue
Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and burning.
In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.
What should you serve such a delicious appetizer with? Look:
Recipe for delicious eggplants in Georgian style – “You will lick your fingers”
According to Georgian cuisine, where spicy foods most often predominate, this cooking recipe will also contain fiery savory ingredients.
- 5 kilos of “little blue ones”,
- Bell pepper – 600 grams,
- Red pepper – 2 pcs.,
- Garlic – 200 gr.,
- Vinegar – 350 ml.,
- Vegetable oil – 1 cup.
How to cook in Georgian?
Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.
We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).
Now you need to fry and brown the little blue ones.
Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.
Korean style eggplant
This recipe was shown to me by a Korean friend of my friends. It turns out to be quite a pleasant tasty salad appetizer. Now I like these Korean vegetables too.
Products:
- Eggplants - half a kilogram,
- A couple of medium sweet peppers
- One large carrot
- A couple of onions
- Half a hot pepper
- Head of large garlic
- Sunflower oil – 3 tbsp. spoons,
- Vinegar (9%) – 2 tbsp. spoons,
- Sugar – 2 tbsp. l.,
- Salt – 1 tbsp. l. plus 1 tsp,
- Black peppercorns – 15-20 peas,
- Ground red pepper - half a teaspoon,
- And coriander (in grains) - 1 table. l.
Preparation:
We cut the blue ones into halves. Then into slices. Just not too subtle.
Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.
Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.
Divide the bell peppers into quarters and then into strips. Burning on small pieces(just be careful - it can burn your hands - gloves will help).
Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.
Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.
Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. Store in a cool place.
Recipe for winter eggplant baked in the oven
An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, cleaned from the skin and stalk. And put them in bags and freeze them.
Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.
These are so delicious simple blanks You can prepare the “blue” ones yourself at home. And then, on a winter day, make something interesting out of them and unusual dish to surprise all guests.
Bon appetit!
Eggplant is one of the plants of the nightshade family with large edible fruits. In the southern regions of the country they are called blue ones for the dark blue color of their skin. Although today you can even find white varieties on the shelves. Various dishes are prepared from these vegetables, both for food and for future use in the winter.
The calorie content of raw fruits is 24 kcal/100 g, cooked with other vegetables for the winter - 109/kcal.
A simple appetizer of eggplants, onions, tomatoes and carrots for the winter - step-by-step photo recipe
An appetizer prepared according to this recipe turns out very tasty and unusual. Eggplants stewed with onions, carrots and tomatoes come out juicy and aromatic. This salad is an excellent alternative to caviar: you can simply put it on bread and eat it as a separate dish or serve it as an addition to meat or fish.
Cooking time: 1 hour 30 minutes
Quantity: 5 servings
Ingredients
- Eggplant: 0.5 kg
- Carrots: 0.5 kg
- Tomatoes: 1-1.5 kg
- Onion: 0.5 kg
- Vegetable oil: 125 ml
- Vinegar 9%: 50 ml
- Sugar: 125 g
- Salt: 1 tbsp. l. with a slide
- Khmeli-suneli: 1 tsp.
Cooking instructions
Winter appetizer of eggplants and peppers
To prepare a delicious eggplant snack for future use, you need:
- eggplants – 5.0 kg;
- sweet peppers – 1.5 kg;
- vegetable oil – 400 ml;
- sugar – 200 g;
- garlic - a head;
- salt – 100 g;
- vegetable hot pepper – 2-3 pods;
- vinegar – 150 ml (9%);
- water – 1.5 l.
What to do:
- Wash and dry the blue ones. Young fruits do not need to be peeled, but more mature ones must be peeled.
- Cut into medium-sized cubes, pour into a bowl and lightly add salt. Set aside for a third of an hour. Then rinse and squeeze well.
- Wash the sweet peppers, cut off the stems and knock out all the seeds.
- Cut into narrow tongues.
- Remove seeds from hot peppers. Cut into thin rings.
- Peel the head of garlic and finely chop the cloves with a knife.
- Into the pan suitable size pour in water.
- Place on the stove and heat to a boil.
- Add salt, sugar, and liquid ingredients.
- Mix the peppers and eggplants, divide them into 3-4 portions and blanch each for 5 minutes.
- Place the blanched vegetables in a common saucepan.
- Add garlic and hot pepper to the marinade remaining after blanching. Pour it over the vegetables in another pan.
- Cook for 20 minutes.
- Place the snack in jars and place in a tank for sterilization.
- Sterilize for a quarter of an hour, then roll the lids with a special machine.
With zucchini
For one liter jar of assorted vegetables you need:
- eggplants – 2-3 pcs. medium size;
- zucchini - small young 1 pc. weighing approximately 350 g;
- carrots – 2 pcs. weighing about 150 g;
- tomatoes – 1-2 pcs. weighing about 200 g;
- garlic - to taste;
- salt – 10 g;
- vegetable oil – 50 ml;
- vinegar 9% - 40 ml;
- sugar – 20 g.
How to preserve:
- Wash and dry all fruits used.
- Cut the zucchini into cubes and place in a pan with heated oil.
- Next add the grated carrots.
- Little blue ones, pre-cut into cubes and soaked for a quarter of an hour in water, squeeze out and place in a common bowl. Mix.
- Simmer everything together for 20 minutes.
- Cut the tomatoes into cubes and place them in the pan.
- Simmer for another 5 minutes.
- Add sugar and salt.
- Peel 3-4 cloves of garlic, chop them and add to the salad.
- Continue heating for another 7 minutes. After this, pour in vinegar and keep on fire for another 3-4 minutes.
- Place the hot snack in jars and sterilize for a quarter of an hour.
- Then close the lids for preservation using a seaming machine.
Spicy spicy eggplant appetizer “Ogonyok”
For popular winter harvesting"Ogonyok" is needed:
- eggplants – 5.0 kg;
- peppers – 1.5 kg;
- garlic – 0.3 kg;
- tomatoes – 1.0 kg;
- hot chili – 7-8 pcs.;
- oils – 0.5 l;
- table vinegar – 200 ml;
- salt – 80-90 g.
Process step by step:
- Wash the vegetables.
- Cut the blue ones into circles about 5-6 mm thick. Place in a bowl and lightly add salt. Leave for about half an hour. Rinse, wring out.
- Pour oil into a cauldron or thick pan. Warm it up.
- Fry all the blue ones in portions and place in a separate container.
- Using a meat grinder, chop peeled garlic, sweet and hot peppers, and tomatoes.
- Pour the twisted mixture into a saucepan and heat to a boil.
- Add salt and vinegar to the sauce. Cook for 5 minutes.
- Turn heat to low.
- Fill the jars alternately with spicy tomato sauce and eggplants. First pour 2 tbsp. l. sauce, then a layer of blue and so on to the very top.
- Place cans of snacks in a tank for sterilization. After boiling, the process will take 30 minutes. Then roll on the lids.
Recipe "You'll lick your fingers"
For a delicious winter preparation “You'll lick your fingers” you need:
- ripe tomatoes – 1.0 kg;
- garlic – 2 heads;
- sweet pepper – 0.5 kg;
- burning – 1 pc.;
- onion – 150 g;
- oils, preferably odorless – 180 ml;
- eggplants – 3.5 kg;
- salt – 40 g.
- vinegar – 120 ml;
- sugar – 100 g.
Algorithm of actions:
- Wash the eggplants, cut into pieces and add salt. Set aside for a quarter of an hour.
- Then rinse, squeeze and place in a bowl for stewing.
- Chop the pre-peeled onions into half rings and add to the blue ones.
- Remove the seeds from the hot chili pod, chop it and send it there.
- Cut tomatoes and pre-peeled peppers into slices. Then mix with other ingredients.
- Salt the mixture, season with sugar and pour in the oil.
- Simmer over medium heat for half an hour, stirring occasionally.
- Peel two garlic heads and finely chop the cloves.
- At the end, throw in the chopped garlic and pour in the vinegar.
- After this, keep the appetizer on the fire for another five minutes.
- Pack the boiling mass into jars and immediately screw on the lids.
"Mother-in-law" snack
For a snack called “Mother-in-Law” you need:
- eggplants – 3.0 kg;
- sweet pepper – 1 kg;
- chili – 2 pcs.;
- tomato paste– 0.7 kg;
- salt – 40 g;
- acetic acid (70%) – 20 ml;
- lean oil – 0.2 l;
- garlic – 150 g;
- sugar – 120 g.
How to cook:
- Blue ones, washed and dried in advance, cut into pieces and add salt. After a quarter of an hour, rinse and wring out.
- Peel sweet and hot peppers from all seeds and cut into rings.
- Peel and chop the garlic.
- Combine all the ingredients in one bowl, pour in the oil, salt and sugar.
- Simmer for half an hour over medium heat, pour in acetic acid.
- Place the boiling mixture into sterile jars and screw on the lids.
"Ten" or all 10
For the winter salad “Everything for 10” you need:
- tomatoes, eggplants, peppers, onions - 10 pcs.;
- oils – 200 ml;
- vinegar - 70 ml;
- salt – 40 g;
- sugar – 100 g;
- black pepper – 10 pcs.
How to preserve:
- Wash the vegetables. Remove everything unnecessary.
- Cut the blue tomatoes and tomatoes into slices of the same thickness, preferably 5 mm.
- Chop the onions into rings. Do the same with the peppers.
- Place the prepared ingredients into a saucepan in layers.
- Add butter, sugar, salt.
- Simmer over moderate heat for about 40 minutes.
- Pour in vinegar.
- Spread hot vegetable mixture into prepared jars.
- Sterilize for about 20 minutes. Roll up the lids.
“Bakat” is an ideal winter snack
To prepare take:
- bell pepper – 1 kg;
- tomatoes – 1.5 kg;
- carrots – 0.5 kg;
- eggplants – 2 kg;
- parsley – 100 g;
- garlic – 100 g;
- dill – 100 g;
- hot chili – 5 pods;
- vinegar (9%) – 100 ml;
- salt – 50 g;
- vegetable oil – 500 ml;
- sugar – 150 g.
How to cook:
- Wash the vegetables, cut off the stems and remove all excess.
- Chop the tomatoes. You can grind it in a meat grinder or grate it.
- Finely chop the garlic, hot pepper and herbs with a knife.
- Cut the sweet peppers into thin strips, blue peppers into cubes, grate the carrots.
- Heat crushed tomatoes to a boil.
- Add salt and sugar, pour in oil and vinegar.
- Place vegetables in tomato sauce and cook for about 50 minutes. Stir occasionally.
- Place the hot mixture into jars and immediately roll up the lids.
"Cobra"
For a preparation called “Cobra” for the winter you will need:
- sweet red pepper – 1 kg;
- eggplants – 2.5 kg;
- hot chili – 2 pods;
- garlic – 2 heads;
- sugar or honey – 100 g;
- salt – 20 g;
- oil – 100 ml;
- vinegar – 120 ml.
Typically, the specified amount yields 2 1-liter jars.
Step by step process:
- Wash and cut into blue circles 6-7 mm thick. Salt them, let sit for a quarter of an hour, rinse and squeeze.
- Bake in the oven until soft.
- Remove seeds from both sweet and hot peppers and peel the garlic cloves. Pass everything listed through a meat grinder.
- Pour oil into the resulting composition, add sugar or honey, and salt. Heat to a boil.
- Cook the filling for 5 minutes, add vinegar and cook for another 3 minutes.
- Fill the glass container layer by layer with filling and baked eggplants. Do not compact.
- Sterilize within half an hour. Roll up.
Unsterilized Eggplant Snack That Never Explodes
Delicious eggplants for the winter - canning, which you definitely won’t regret preparing. Why? Because eggplant preparations turn out incredibly tasty, appetizing and filling, and how fragrant it is - it’s simply indescribable! Delicious eggplants for the winter are good for both everyday and festive table. They perfectly complement any dishes (especially meat ones), act as an independent snack and invariably delight not only with taste, but also with benefits. Low-calorie “blue” ones are rich in vitamins, minerals and fiber, making them a valuable product on our table. The abundance of eggplants in the summer simply obliges you to prepare them for the winter, which is what we suggest you do.
To prepare preserves, you should take young eggplants - thanks to their dense pulp and elastic skin, they will perfectly preserve appearance during heat treatment. You should refrain from purchasing overripe and soft eggplants if you do not want to spoil the preparations. High-quality eggplants have a shiny and evenly colored surface without signs of damage or stains. Each vegetable must have a green stalk. To prevent eggplants from becoming bitter ready dish, you need to soak the sliced eggplants in salted water for 30 minutes (at the rate of 1 tablespoon of salt per 1 liter of water).
Eggplants go well with almost all vegetables, and their worthy companions in preserves are onions, carrots, tomatoes, bell peppers, zucchini and cabbage. If you want a sharper and more piquant preparation, use garlic or hot pepper chili, and for especially aromatic preserves, add fresh herbs and spicy spices. Delicious eggplants for the winter can be salted, pickled, pickled, spicy and even stuffed. Lecho, salads, caviar, sauté and all kinds of snacks - there is plenty to go around with the “little blue ones”. Preparations can be made from fresh eggplants, or fried, boiled or baked. Thanks to various options preparation and ingredients used, the variety of eggplant preparations is incalculable, and that’s great! After all, how many wonderful opportunities for culinary experiments open up for housewives! Another advantage of this type of preservation is that you will always have an excellent hearty snack on hand, so you don’t have to be afraid of unexpected guests.
Preparing delicious eggplants for the winter is not as difficult as it seems. This does not require any special skills - you just need to be a little patient and have a great desire to please yourself and your loved ones with delicious preserves from the “little blue ones”. Well, shall we get started?
Salted eggplants with garlic and herbs for the winter
Ingredients:
1 kg eggplants,
5-6 cloves of garlic,
1 bunch of greens,
25 ml 9% vinegar,
spices to taste,
vegetable oil.
For the brine:
500 ml water,
1 teaspoon salt.
Preparation:
Cut the eggplants into small cubes and soak for half an hour in salted water, then rinse under running cold water and dry. Finely chop the garlic or pass through a press. Chop the greens. Fry the eggplants in a frying pan in a small amount of vegetable oil until they are browned on both sides. Place the prepared eggplants in a large bowl, add garlic and herbs. Mix well. Divide the mixture into sterilized jars.
To prepare the brine, dissolve salt in water, bring to a boil and add vinegar. Pour brine over the eggplants and seal the jars with sterilized lids. Turn the jars upside down, cover with a blanket and let cool completely. After this, the preserves can be stored in a cool place.
Marinated eggplants “Like mushrooms”
Ingredients:
900 g eggplants,
1 onion,
2 cloves of garlic,
4 peas of allspice,
6-7 black peppercorns,
6 buds of cloves,
4 bay leaves,
1/2 teaspoon dill seeds.
For the marinade:
1 liter of water,
1 tablespoon salt,
2-3 tablespoons of sugar,
2-3 tablespoons of vegetable oil,
5 tablespoons of 9% vinegar.
Preparation:
Cut the eggplants into large pieces. Add salt and leave for half an hour, then rinse and dry. Pour water into a saucepan, add sugar, salt and vegetable oil. At this stage, you should taste the marinade to adjust its taste. Bring the marinade to a boil and add the eggplants. Cook for 5 minutes, then add vinegar, onion cut into half rings and garlic cut into slices. Cook for 1 minute.
Fill sterilized jars with spices and place the eggplants along with the marinade. Seal the jars hermetically with sterilized lids, turn them upside down, cover with a blanket and let cool.
Canned eggplant salad with bell peppers and herbs
Ingredients:
1.5 kg eggplants,
3 small onions,
2 bell peppers,
2 hot peppers,
1 head of garlic,
1 bunch of cilantro,
200 ml vegetable oil,
120 ml 9% vinegar,
3 tablespoons soy sauce,
2 tablespoons salt,
3 teaspoons sugar,
1 teaspoon turmeric,
1 teaspoon ground coriander.
Preparation:
Cut off the ends of the eggplants on both sides and boil in boiling water for 8-10 minutes until half cooked. You can also steam the eggplants. It is important not to overcook the vegetables - they must retain their shape. Let the eggplants cool.
Cut half the peeled onion into half rings and fry in vegetable oil until golden brown. Add chopped hot pepper, peeled from seeds (you can leave the seeds for a more spicy taste), turmeric and coriander. Stir, remove from heat and let cool.
To prepare the marinade, stir in vegetable oil, soy sauce, vinegar, salt and sugar. Let it brew for about half an hour. Once the eggplants have cooled, cut them into medium-sized pieces and place in a large bowl. At this stage, you can salt the eggplants and leave for 15-20 minutes, then drain the juice if you are worried that the vegetables may be bitter. Add fried onions, chopped bell peppers, chopped cilantro and chopped garlic to the eggplants. Pour the marinade over the vegetables and leave for 2 hours, stirring occasionally.
After this, place the salad in hot sterilized jars, trying to compact it more tightly so that no air remains. In this case, it is necessary to leave a little space for the juice that will be released during the sterilization process. Cover the jars with sterilized lids and sterilize in boiling water for about 20 minutes, then seal tightly, turn upside down and let cool under a blanket.
Eggplant salad with beans for the winter
Ingredients:
1 kg eggplants,
1 kg of tomatoes,
500 g bell pepper,
300 g onions,
300 g carrots,
250 g white beans,
6-8 cloves of garlic,
100 ml vegetable oil,
5 tablespoons of sugar,
1.5 tablespoons salt (plus salt for grating the eggplants),
5-7 peas of black and allspice,
3 bay leaves,
1 tablespoon 70% vinegar.
Preparation:
Soak the beans for an hour and a half in cold water, then rinse and boil until tender for 30-40 minutes. Cut the eggplants in half, rub with salt and leave for 20 minutes, then rinse and dry. Cut the bell pepper and carrots into strips, and the onion into half rings. Grind the peeled tomatoes and garlic using a meat grinder or blender. Pour the tomato mass into a saucepan and boil for 5-7 minutes after boiling.
Then add bell peppers, onions and carrots. Cook for about 10 minutes. After this, add diced eggplants, sugar, salt, vegetable oil, peppercorns and bay leaf. Stir, bring to a boil and simmer for half an hour. Add beans and vinegar, cook for another 5 minutes.
Place the salad in sterilized jars and seal with sterilized lids. Turn the jars upside down, cover with a warm blanket and cool.
Canned eggplant in tomato
Ingredients:
1 kg eggplants,
1.5 kg tomatoes,
4-6 cloves of garlic,
100 ml vegetable oil,
3 tablespoons sugar,
2 tablespoons salt,
2 tablespoons 9% vinegar,
10 black peppercorns.
Preparation:
Cut the eggplants into slices about 2 cm thick and place in salted water for half an hour. After this, rinse the eggplants and dry them, spreading them on a towel. Remove the skins from the tomatoes by scalding them with boiling water. Puree the pulp using a meat grinder, blender or food processor. Pour the tomato mixture into a thick-bottomed saucepan. Bring to a boil, add sugar, salt, oil, vinegar, pepper and pressed garlic. Cook at low boil for 5 minutes. Add additional salt, sugar and vinegar if required.
Add the eggplants to the sauce, mix gently and bring to a boil. Cover the pan with a lid and cook for 15-20 minutes, stirring from time to time. Place the eggplants in tomato sauce into sterilized jars, roll up with sterilized lids and turn upside down. Wrap in a blanket, cool and store.
Eggplants for the winter in Georgian style
Ingredients:
6 eggplants,
4-5 bell peppers,
1 hot pepper,
6-7 cloves of garlic,
30 g purple basil,
100 ml sunflower oil,
1 teaspoon acetic acid,
1 teaspoon sugar,
salt to taste.
Preparation:
Remove seeds from both types of peppers and grind in a meat grinder along with peeled garlic. Place the resulting mass in a saucepan with a thick bottom, add 2 tablespoons of vegetable oil and bring to a boil. Cook for 10 minutes, then add vinegar and salt to taste. Cut the eggplants into large cubes and fry in the remaining oil until they are browned. Mix the eggplants with chopped basil and add a little salt. Mix with pepper mixture. Add water if necessary. Cook for another 10 minutes, then place the eggplants in sterilized jars and seal with sterilized lids. Turn the jar upside down and let it cool, wrapped in a warm blanket.
Eggplants, canned with carrots
Ingredients:
800 g eggplants,
2 onions,
2 carrots,
3-4 cloves of garlic,
2 tablespoons of vegetable oil.
Marinade:
150 ml water,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1.5 teaspoons salt.
Preparation:
Place the diced eggplants on a baking sheet lined with foil, sprinkle with oil and bake for about half an hour in an oven preheated to 180 degrees. Grate the carrots using a Korean carrot grater. Cut the onion into half rings. Place the baked eggplants in a bowl and mix with the garlic passed through a press.
Place 3 tablespoons of eggplant in a sterilized jar, then a layer of carrots and a layer of onions. Repeat layers until the jar is full, compacting each layer thoroughly. To prepare the marinade, pour water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade over vegetables. This should be done slowly. Cover the jar with a sterilized lid and sterilize it in boiling water for 15 minutes. After this, roll up the jar, turn it upside down, wrap it in a blanket and cool.
Eggplant caviar in a slow cooker
Ingredients:
6 small eggplants,
3 small carrots,
2 onions,
1 bell pepper,
1 head of garlic,
4 tablespoons vegetable oil,
2 tablespoons of tomato paste,
1/2 teaspoon acetic acid,
salt and ground black pepper to taste.
Preparation:
Cut the eggplants into large cubes. Add vegetable oil and eggplants to the multicooker, set the “Stew” mode for 1.5 hours. 15 minutes after the start of cooking, add carrots, onions, bell peppers and garlic, chopped using a meat grinder or food processor, as well as tomato paste, 100 ml of water, salt and pepper to taste to the eggplants. During extinguishing, you should monitor the amount of liquid evaporating and add water as needed. The caviar also needs to be stirred constantly. When the caviar is ready, you need to add vinegar to it, then immediately put it in sterilized jars and roll up with sterilized lids. Turn the jars upside down, cover with a blanket and let cool.
Follow simple tips and put our recipes into practice, and then, without a doubt, you will get the most delicious eggplants for the winter! Good luck with your preparations!
Many people prepare eggplants for the winter. And although nowadays you can buy eggplants all year round, but any housewife will tell you that from “not our” eggplants such delicious preparations And there are no salads. Although this is not entirely true.
Recipes for eggplants for the winter are as varied as those prepared in the summer. I think it’s very cool, you can always choose the recipe you like best. I will try to help you with this.
Simple and tasty winter preparations from eggplants at home
Here I tried to give you recipes with different ingredients, cooked differently in a frying pan, in a saucepan, and in the oven. Choose what you like and prepare at least a little. You will see that yours will turn out much tastier than in the store. Good luck.
Menu:
Eggplants are like mushrooms for the winter
Ingredients:
On the 3rd floor liter jars.
- Eggplants - 1.5 kg.
- Garlic - 1 head
- Dill - 1 bunch
- Salt - 1 + ¼ tbsp. l.
- Vinegar 9% - 70 g.
- Vegetable oil - 80 ml.
- Hot pepper to taste
Preparation:
1. Pour water into a large saucepan so that the eggplants can fit freely in it and set to boil on the fire.
2. Wash the eggplants and cut them into small cubes. You can cut into circles, semi-circles, strips, as you like. There is no difference.
3. Place the chopped eggplants in boiling water and, since they are light and all float on the surface, submerge them (immerse them in water) with a slotted spoon. This procedure (immersion in water) must be done periodically while cooking the eggplants so that they are all cooked evenly.
4. Wait for the water to boil again and let it cook for another 5 minutes. Boil the eggplants for 5 minutes, drain the water through a colander and let the eggplants sit in the colander to drain off excess liquid.
5. Peel the garlic and chop it finely, you can squeeze it out on a garlic press, but in general it needs to be chopped. Place in a deep bowl. Let's make the marinade.
6. Add finely chopped dill to the garlic, hot pepper chopped into small semicircles, add a full tablespoon, without top, salt and then another 1/4 spoon, pour in vinegar and pour in vegetable oil.
7. Mix everything well and set aside for now, let it brew a little. We are waiting for our eggplants to cool down and all the excess liquid to drain from them.
We begin to put it in jars and roll it up
8. When the eggplants have cooled, add the marinade to them. Mix carefully so as not to mash the eggplants too much.
9. Our “mushrooms” are ready, put them in jars. We took half-liter jars and filled them tightly so that there were no air gaps.
10. We always sterilize jars first, although in this case, you probably don’t have to do this, because now we will sterilize them again, only with the contents.
11. Place a towel or some kind of cloth on the bottom of the pan. Cover the jars with lids and place in a saucepan. Place the pan on the stove and pour water. I pour it from the tap, but it’s warm so it heats up faster. Pour water up to the hangers of the jars.
12. Turn on the heat, bring to a boil, reduce the heat and let simmer for another 15 minutes. We take the jars out of the water and immediately roll them up.
Be careful! Everything is hot.
13. Turn the jars over and place them on a towel or on special stands. Do not place on metal. Immediately check whether the jars are leaking under the lids.
14. We insulate the jars on top with a towel or blanket and leave it like that until it cools completely.
Well, that's all. Our eggplants are like mushrooms for the winter, or rather reminiscent of the taste of pickled mushrooms, ready.
Take it out in winter, open it and...
Bon appetit!
Eggplant for the winter with carrots and garlic
Ingredients:
For three liter jars:
- Eggplants - about 2 kg.
- Onion - 3 medium heads
- Carrots - 3 pcs. (average)
- Garlic - 2 heads
- Hot pepper - 1 pod
- Tomato juice - 500 ml. (or 500 ml water and 100 g tomato paste)
- Salt, sugar to taste
- Vinegar 9% - 3 tbsp. l.
- Vegetable oil - about 50 ml.
Preparation:
1. Trim the stem of the eggplants and cut them in half lengthwise. Place on a baking sheet and grease vegetable oil each half, from the cut side.
We do not sprinkle them with salt and do not keep them in salt water, which is mainly done to remove bitterness, since modern varieties, as a rule, are not bitter. And they are sprinkled with salt so that they absorb less oil. But since we will bake them and not fry them, there is no need to add salt.
2. Place the baking sheet in an oven preheated to 180°C and bake for about 30 minutes, until cooked. The eggplants should be soft and easily pierced with the tip of a knife.
While the eggplants are cooking, prepare other vegetables.
3. Cut the onion into small cubes, grate the carrots on a coarse grater.
4. Finely chop the garlic, cut the hot pepper into thin rings. The hottest thing about peppers is the seeds. Therefore, you can adjust the sharpness by removing some or all of the seeds. For this dish, we usually cut it with seeds.
5. Pour a little vegetable oil into a frying pan, heat it up, add chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until fully cooked. The carrots should become soft.
6. At the end of frying, add some salt. We added a teaspoon of salt and a teaspoon of sugar. Do all this to your taste. It is advisable to add salt a little saltier than we usually salt.
7. Add chopped garlic and hot pepper, stir and remove from heat.
8. Take the baked eggplants out of the oven. Eggplants should be soft and easy to pierce with a knife. Place fried vegetables on them. Lightly compact the vegetables on the eggplants with your hand, and then fold the eggplant halves so that it looks like a whole eggplant with vegetables inside.
Place in jars and close
9. We fill pre-sterilized jars with these “whole” eggplants. 3-4 pieces fit in a liter jar. Place the eggplants tightly, but without pressing too hard, so that there is some space between them for filling.
10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir until it dissolves and add 2 heaped teaspoons of salt and 2 teaspoons of sugar. The filling should be a little saltier than usual, because our eggplants are not salted.
11. Let the filling boil. Cook for 2-3 minutes and the filling is ready.
12. Pour the hot filling into jars. Fill until about a couple of centimeters from the top.
13. Place a napkin on the bottom of the pan or you can put a plate so that the jars do not touch the bottom of the pan and place the filled jars there. Cover with lids and pour warm water to the hangers of the cans.
14. After boiling, sterilize the jars of vegetables for 10-15 minutes. At the end, pour a tablespoon of 9% vinegar into each jar.
15. Bring the remaining filling to a boil and fill the jars to the top. Lightly screw on the lids and remove the jars from the pan. Stores sell special devices for this. Place the jars on a towel or special stands, preferably wooden, so that they do not come into contact with a cold surface and will not burst.
16. Tighten the jars tightly with a special key. Can also be purchased in stores. Immediately turn the jars over with their lids down. We check if they are leaking anywhere and wrap them in something warm until they cool completely.
We store such jars in a cool room or refrigerator. They don't contain much vinegar or salt, so I'm not sure they'll keep at room temperature.
Our nice winter eggplants with carrots and garlic are ready.
We wait a little until winter, open it and enjoy.
Bon appetit!
Eggplants for the winter in Georgian style with peppers and herbs
Ingredients:
- Eggplants - 1 kg.
- Sweet pepper (red) - 3 pcs.
- Garlic -7 cloves
- Hot pepper - 1 pc.
- Dill and parsley.
- Salt - 1 tsp.
- Sugar - 1 tsp.
- Vinegar 9% - 2 tbsp.
Preparation:
1. Cut the eggplants into circles 1 cm thick. Place in a deep cup, sprinkle well with salt, mix and leave for 1-2 hours so that they release the juice.
2. Chop the parsley and place it in a separate deep cup. Slice big pieces sweet pepper. We grind it, hot pepper and garlic in a meat grinder and send it to the parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. Let's put it aside for now.
3. Drain the emerging liquid from the eggplants, pressing them down a little, as if squeezing them. Place a frying pan on the stove, pour vegetable oil into it and begin to place the chopped eggplants.
4. Fry until golden brown on both sides.
5. Before putting the eggplants and seasoning into jars, add vinegar to the seasoning. Mix. Taste it. What you think and taste is missing, add.
6. We begin to lay out the eggplants. We put a layer in a jar (we use half-liter jars so we can eat it at a time), put dressing on top, another layer, another dressing, and so on until all the jars are filled. Based on our ingredients, we only needed 2 jars.
7. Cover the jars with lids and set aside. We put a napkin in the bottom of the pan, pour in water, bring it to a hot state, not very hot, and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.
8. Take the jars out of the pan and roll up the lids. Be careful, wear special gloves and an apron, don’t get burned.
Eggplants for the winter with dressing are ready. Store in a cool place.
Bon appetit!
Eggplant for the winter in Greek style with carrots, sweet peppers, tomatoes and spices
Ingredients:
For 3 half-liter jars.
- Sweet pepper - 250 g.
- Carrots - 250 g.
- Tomatoes - 0.5 kg.
- Eggplants - 300 g.
- Onion - 250 g.
- Garlic - 3-4 cloves
- Vegetable oil - 50 ml.
- Vinegar 9% - 25 ml.
- Sugar - 30 g.
- Salt - 0.5 tbsp. l.
- Basil - 0.5 tsp.
- Red pepper to taste
- Dry greens - 1 tbsp. l. (parsley mixture, green onions, dill, etc.)
- Coriander peas - 0.5 tsp.
- Pepper (mixture) - 1 tsp.
- Bay leaf
- Savory - 0.5 tsp.
Preparation:
1. Chop all vegetables coarsely, after washing and drying. Place each vegetable in a separate bowl, except for onions and garlic. They can be put together.
2. Pour vegetable oil into a cold large frying pan or wok, add sugar and salt, add vinegar and add chopped carrots, they take the longest to cook, stir. Place on medium heat and simmer for 30 minutes. If the liquid boils too much, reduce the heat.
3. Add garlic and onions to the carrots and immediately add chopped peppers to them. Stir and cover with a lid. The garlic immediately gave off its aromatic smell. Simmer for 15 minutes.
4. After 15 minutes, add the chopped eggplants to the frying pan. Close the lid and simmer for another 15 minutes.
5. 15 minutes have passed, add tomatoes to the eggplants, lay out all the spices, mix, reduce the heat to less than medium and simmer for another 15 minutes.
6. Taste to see if everything is enough. Let's not interfere with anything else, otherwise we'll end up with a mess. Cover with a lid. Reduce the heat to low and simmer for another 15 minutes.
Divide into jars
7. Turn off the stove and place our hot eggplants in sterilized jars. Roll up the lids and leave to cool completely. Then we put it in storage. Preferably in a cool place. But it can also be stored at room temperature.
Eggplants must stand for at least 2 weeks in order to infuse. Then all tastes will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the predominant taste of eggplant.
All vegetables are very soft, even carrots melt in your mouth. In general, our Greek eggplants were a success.
In winter, all your relatives will be with you to try your eggplants.
Bon appetit everyone!
On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for, or just for dinner.
In addition, making your own eggplant preparations is a guarantee of naturalness and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.
I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.
If you have your own original recipe cooking eggplant for the winter, feel free to tell us about it in the comments.
Eggplant saute for the winter (you'll lick your fingers)
If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coat” and lengthy preparation of ingredients. The portion of blueberry sauté 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 eggplants for the winter
Fried eggplants spicy adjika with garlic...what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.
"Mother-in-law's tongue" made from eggplant for the winter
I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.
Eggplants for the winter “Ogonyok”
You can see how to cook real Ogonyok eggplants.
Fried eggplants for the winter
If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.
Fried eggplant with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.
Adjika from eggplant for the winter
Just recently I discovered new recipe– adjika with eggplants. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind 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 proud dandy eggplants and traditional rice will be accompanied by: tomatoes, bell peppers, onions, carrots and seasonings. Such winter salad with rice and eggplant, this is an excellent appetizer and a complete vegetable dish. Especially winter eggplant salad with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.
Spicy eggplants for the winter in marinade
This recipe spicy eggplant for the winter, I begged it from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and in my cookbook it ended up in a place of honor. spicy snack from eggplants for the winter. It's really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this snack is delicious marinade with vegetable oil and vinegar. How to cook, see.
Eggplants are like mushrooms for the winter
Did 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 boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo
Winter salad "ten" with eggplants
Ten salad for the winter with eggplants is called so because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. This delicious salad My mother also prepared ten for the winter. See recipe with photo.
Eggplant salad for the winter “Autumn”
Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.
Eggplants for the winter with carrots, onions and garlic “Stripes”
Detailed recipe with a photo of how to cook eggplants for the winter with carrots, onions and garlic “Stripes”, you can see.
How to freeze eggplants: a proven method with photos
You can see a detailed recipe with photos on how to freeze eggplants for the winter.
Eggplants in adjika for the winter
Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.
Eggplant salad for the winter “Vegetable Madness”
Recipe for making eggplant salad for the winter “Vegetable Madness”, with step by step photos, you can see.
Eggplants for the winter in Korean
You can see how to cook eggplants for the winter in Korean.
Winter salad from eggplant and beans
Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.
Eggplants in tomatoes for the winter
You can see the recipe for cooking eggplants in tomatoes.
Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)
Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.
Eggplant salad for the winter “Vkusnotiischa”
I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.
