The simplest eggplants for the winter, proven recipes. Spicy eggplants for the winter: the best recipes


Hurray, summer-oh-oh!!! It's time for all sorts of goodies from the garden. We are tired of the cold and the long-awaited warmth will help us restore strength and vitamins. After all, it is during this period that delicious berries, fruits and vegetables grow in our gardens. It is the latter that we will talk about today. It is clear that these can be tomatoes, cucumbers, onions. But I want to talk about eggplants.

In previous articles, we have already discussed this healthy vegetable. In particular, about how to cook or... Here I would like to pay attention to the preparations. Yes, in the summer we can eat a lot of them, but in the winter, you can buy them, but it is a very expensive pleasure. And on a cold evening, sometimes you remember: now I wish I could eat a piece of blue, and with garlic. But no way.

That’s why it makes sense to make several jars of yummy food so that you can open it at any time and satisfy your hunger. It is in summer and autumn that you should prepare for severe cold weather and prepare more summer vitamins.

In fact, there are a lot of recipes for eggplant appetizers or salads, but you will learn the best ones from this article. Fill your cellar with this food and you can surprise your guests or household members for any holiday or dinner. Someone might want to ask you for the recipe!

This will be a Korean salad, only a winter version. Usually, when I cook it, some of it is eaten right away. But something remains and then you have to put it in jars. Although we also cannot stand them for long and empty them very quickly. I'm more than sure you will do the same. But if you don’t believe me, then try it and see for yourself.

Ingredients:

  • Eggplant – 2 kg;
  • Onions – 500 gr.;
  • Carrots 500 gr.;
  • Bell pepper – 500 gr.;
  • Vinegar 9% – 100 ml;
  • Vegetable oil – 100 ml;
  • Garlic – 6 teeth;
  • Salt – 1 tbsp. l.;
  • Sugar – 7 tbsp. l.;
  • Ground coriander – 2 tsp;
  • Ground black pepper – 1 tsp;
  • Ground red pepper – 2 tsp.

Preparation:

1. Wash the eggplants and cut into thin slices. Place in a large container, add salt and mix. Leave for 20 minutes to allow the bitter juice to drain.

2. Drain the liquid and place them on a baking sheet greased with vegetable oil. Cover the top with foil to prevent them from drying out. Bake in the oven at 180° until soft for 10 - 15 minutes.

There are several other methods of heat treatment. You can boil them until half cooked or fry them in a frying pan. But in the latter they will absorb a lot of oil, and this is not entirely healthy.

3. Grind the carrots on a Korean grater. Pour boiling water for 3 minutes, then rinse with cold water.

4. Cut the onion into half rings.

5. Peel the sweet pepper from seeds and cut into thin strips.

6. Mix all the ingredients except the eggplant.

7. Add the garlic passed through a press and all the seasonings with vinegar. Also don't forget about vegetable oil. Stir and cover with a lid. Leave to marinate for 5 hours.

8. Add eggplants to the mixture and stir. Place in sterilized jars and cover with a lid. Place in a saucepan with warm water up to the hangers and boil for 20 minutes. Then we roll it up.

9. They should cool upside down, covered with a fur coat.

From this amount I got 3 liters. Can be stored in the refrigerator.

Eggplant recipe without sterilization:

Not many people like to make preparations for the winter. After all, this is quite troublesome. So much time is spent on the preparation itself, and even boiling. But it happens that during the process the bank bursts and everything turns out to be a waste. But in this way it does not threaten us at all.

Ingredients:

  • Eggplant – 4 kg;
  • Bell pepper – 2 kg;
  • Tomato – 3 kg;
  • Vegetable oil – 1 cup;
  • Salt – 3 tbsp. l.;
  • Sugar – 1 glass;
  • Garlic – 2 heads;
  • Chili pepper – 3 – 5 pcs.;
  • Greens – 1 bunch;
  • Water – 300 ml;
  • Vinegar 9% – 100 ml.

We weigh all products in their purified form!

Preparation:

1. Grind the tomatoes and chili peppers in a meat grinder. Pour the juice into a large saucepan.

2. We also send all the spices and the garlic passed through the press there.

3. Finely chop the greens and throw them in there.

4. Pour in sunflower oil and mix thoroughly.

5. Eggplants and Bell pepper cut into large cubes. We send to our ingredients. Knead again. If the tomatoes are fleshy, then add water (according to the recipe).

6. Place on the fire and bring to a boil. Then reduce and cook for 30 minutes.

7. Pour in vinegar and place in clean jars. We will need 9 liters of them for this... Roll them up and turn them over. Next, cover with a fur coat and let cool.

Awesome recipe for eggplant in adjika:

If you want something spicy for the winter, I suggest making a few jars this way. It turns out very tasty and in the cold it becomes much warmer from such a snack.

Ingredients:

  • Eggplant – 3 kg;
  • Bell pepper – 1 kg;
  • Tomato – 1.5 kg;
  • Chili pepper – 500 gr.;
  • Garlic – 300 gr.;
  • Vegetable oil – 150 ml;
  • Vinegar 9% – 150 ml;
  • Salt – 3 tbsp. l. without slide;
  • Sugar – 2 tbsp. l. without slide;
  • Parsley – 1 bunch:
  • Dill – 1 bunch.

Preparation:

1. Grind everything except the eggplants in a meat grinder. Pour into a large saucepan.

2. Add spices and vegetable oil. Mix thoroughly.

3. Cut the blue ones into large cubes. We send a mixture of them.

4. Boil over low heat for 30 minutes.

5. Pour in the vinegar mixture and stir. Place in jars and cover with lids. They should cool under the fur coat upside down.

Eggplant in tomato - delicious video recipe:

I suggest you look at an interesting method of preparation. I tried this dish at a party and really liked it. I was even wondering how to cook it. But then I came across this film, where everything is shown and explained in detail. All that's left to do is do it. I will definitely use it this year.

If you have already done this, be sure to tell us about it in the comments. Maybe you didn’t have enough of something or there was too much, you can feel free to tell us. We can discuss how to improve taste with you. Now let's move on to the next method.

Eggplants are like mushrooms - the recipe will lick your fingers:

The little blue ones generally taste like forest fruits. But with this method the similarity is almost 100%. If someone closes their eyes and tries canned food, they will never guess what they are actually eating.

Ingredients:

  • Eggplant – 3 kg;
  • Vegetable oil – 50 ml;
  • Garlic – 8 cloves;
  • Dill – 4 bunches;
  • Parsley – 1 bunch;
  • Basil – 1 bunch;
  • Black peppercorns – 16 pcs.;
  • Allspice peas – 12 pcs.;
  • Sugar – 8 tsp;
  • Salt – 4 tsp;
  • Vinegar 70% – 4 tsp;
  • Water.

Preparation:

1. The first thing we always do is wash, dry and clean everything.

2. Eggplants need to be cut into large pieces. Place them in a deep container and add salt. Leave for 20 minutes to release the juice.

Now many varieties do not taste bitter and this procedure can be skipped.

3. Rinse them under running water and dab them a little with paper towels.

4. Fry in a frying pan with vegetable oil in parts for 7 - 9 minutes.

To speed up and facilitate the process, place them on a baking sheet. Sprinkle oil on top and bake in the oven.

5. Finely chop the greens.

6. Chop the garlic with a knife.

7. Place allspice and peas on the bottom of the jars, then herbs, garlic, and eggplants. We repeat the layers up to the neck.

8. Pour 2 teaspoons of sugar and one salt into each container. We also pour vinegar one at a time.

9. Boil the kettle and fill our bottles. Cover the top with lids.

10. Place in a saucepan with hot or warm water and bring to a boil. It takes about 10 – 15 minutes to sterilize. Then roll up the lids.

Preparation of fried eggplants with garlic and pepper - spicy

This is my favorite way to prepare. It's pretty simple. Even the most inept person can cook. The vegetables turn out spicy, but not too much. My wife always cooks this way. Try it and you will be delighted.

Ingredients:

  • Eggplant – 2 kg;
  • Bell pepper – 500 gr.;
  • Garlic – 3 heads;
  • Chili pepper – 1 pc.;
  • Sugar – 2 tbsp. l.;
  • Vinegar 9% – 80 ml;
  • Vegetable oil – 100 ml;
  • Salt – 3 tbsp. l.

Preparation:

1. Cut the eggplants into circles about 1.5 cm thick. Place them in a deep container and add salt (about 1 tablespoon). Mix and leave for a while.

2. Peel the sweet peppers from seeds and chop them into pieces so that they fit into a meat grinder.

3. Cut off only the stem from the chili.

4. Peel the garlic.

5. Place the prepared vegetables into a meat grinder and grind. We do this directly into the pan.

6. Add the remaining salt, sugar and vinegar. Place on fire and boil for 10 minutes.

7. We wash the blue ones under running water and squeeze them lightly. Fry them in vegetable oil on both sides until golden brown.

8. Take 4 clean jars of 500 g each. Dip the fried mugs in our sauce and put them in a jar. We do this to everyone.

9. Cover them with iron lids and place them in a large saucepan. Pour warm water into it and put it on fire. Boil for 15 minutes. After the jar we roll it up.

You can store it in the cellar or in the refrigerator.

Eggplant caviar - a quick and tasty recipe:

IN last month In the summer, when these vegetables ripen, people try to make all sorts of preparations. This amazing dish is considered one of them. This kind of food can be prepared even for every day. It turns out very tasty, so it is not always stored until winter. My family eats it very quickly, only the cans have time to fly off! And here is my advice to you, cook and enjoy the taste. I think you will also be delighted.

Ingredients:

  • Eggplant – 2 kg;
  • Carrots – 1 kg;
  • Tomato – 1.5 kg;
  • Bell pepper – 1 kg;
  • Chili pepper – 1 pc.;
  • Onions – 1 kg;
  • Garlic – 2 heads;
  • Vegetable oil - for frying;
  • Salt – 2 tbsp. l.;
  • Sugar – 2 tbsp;
  • Ground black pepper – 1 tbsp.

Preparation:

1. Wash and clean all vegetables.

2. Cut the eggplants into medium cubes. Place in a deep cup, add salt and leave for 30 minutes. Then rinse under running water and squeeze a little. This way they will absorb less fat.

3. Chop the onion into cubes. Fry in a large amount of vegetable oil until golden brown. Let's add a little salt.

Take a frying pan with high sides. Since there must be a lot of products included.

4. Three carrots on a fine grater and add to the onion. We also add some salt.

5. We also chop the pepper into cubes, and the tomatoes into arbitrary pieces. We send all this in turn to fry with the vegetables. Again, do not forget to add salt and simmer until the vegetables begin to boil away and the mixture becomes homogeneous. At this point you need to add pepper. Stir again and transfer to a deep saucepan with a thick bottom, it is better to use a pressure cooker.

6. Now pour oil into the pan again and fry the eggplants for about 20 minutes. Place them with the rest of the vegetables.

7. Place the pan on the fire and simmer the contents for about 40 minutes over low heat, stirring constantly. At this point we taste it and add some salt if necessary. Squeeze the garlic through a press and add sugar.

8. At this time, sterilize the jars and lids.

9. To avoid adding vinegar to the caviar, it must be constantly hot. Therefore, we don’t turn off the stove and during the heating process we put it in bottles and roll it up.

The recipe is not very quick, but very tasty.

Preparing for the winter - “mother-in-law’s tongue” salad

This appetizer turns out to be very spicy. It can be eaten immediately. But if you wait at least a couple of weeks, you won’t swallow your tongue; you’ll like the taste even more. We will not sterilize the contents, but it will be stored in the refrigerator for about six months, checked!

Ingredients:

  • Eggplants – 1.2 kg;
  • Bell pepper – 300 gr.;
  • Garlic – 1 head;
  • Chili pepper – 1 pc.;
  • Vinegar 9% – 50 ml;
  • Vegetable oil – 1 tbsp. l.;
  • Sugar – 2 tbsp. l.;
  • Salt.

Preparation:

1. We wash and clean everything.

2. Vegetables, except eggplants, are cut and passed through a meat grinder.

3. Add sugar, vinegar, oil. Mix everything and set aside.

4. Cut the blue ones into circles about 1 cm thick. Place them in a deep bowl in layers. Salt each with two pinches. leave for 30 minutes. You don’t need to rinse it off afterwards, just squeeze it out a little. Fry on both sides in vegetable oil until golden brown.

5. Place hot into sterilized jars, but spill the sauce over the layers.

6. Tighten the jars and leave to cool.

How to freeze eggplants for the winter in the freezer?

Probably many of you have done this and continue to do this. This is convenient, because in winter prices are high. And sometimes you really want to cook a delicious vegetable stew or something else. I offer you several ways to do this economically without losing the taste.

Method 1 . Cut the eggplant into slices and then cut them in half. You can just put them in the freezer, but then they will be rubbery and tasteless in dishes. But to prevent this from happening, they must be blanched. How to do it? Very simple.

Place a pan full of water on the fire and bring to a boil. Place the vegetables in a sieve (not completely) and lower them into boiling water for 1 minute. They need to be pressed down during the process, otherwise they will float up. Take it out and let the excess liquid drain and cool. Only now can you put it into bags and put it in the freezer. In winter, you can add them to any dish.

Method 2. We will bake them. Take a small size. Wash the little blue ones and make punctures on them with a knife. This is necessary so that they do not burst during the process. Place on a baking sheet lined with parchment. Bake at 180° for 40 – 50 minutes. Then we cut off the stalk and make a cut on one side.

Since they contain a lot of liquid, we put them in a sieve with the cut side down. Cover the top with a plate and put pressure on it. Leave for 30 minutes. Now you can also pack 2 pieces. They can be used for stuffing and more.

Method 3. We also bake it in this version. Only now we peel the finished ones. It easily comes away from the pulp, so you can even do this with your fingers. We also put it in a sieve and under a weight. When the liquid has drained and they have cooled, distribute them into bags. I pack them one at a time. You can use it in any dishes you wish.

So wonderful and interesting recipes shared with you today. They are quite easy to prepare. Their taste is just as excellent that sometimes you even regret that you did too little. Cook and treat your loved ones. See you soon!

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 holiday tables. 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 retain their 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 in the finished 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 peppers 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.

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.

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 the 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 eggplants in tomato sauce in sterilized jars, roll up with sterilized lids and turn upside down. Wrap in a blanket, cool and store.

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:
Peel both types of peppers from seeds 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.

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 into 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!

After rolling, turn the jars over, wrap them in something warm and wait until they cool completely.

namenu.ru

Ingredients

For a 1 liter jar:

  • 1 kg small eggplants;
  • 2 tablespoons salt;
  • 1 carrot;
  • 5–6 cloves of garlic;
  • several sprigs of dill;
  • several sprigs of parsley;
  • 700 ml water;
  • 2 tablespoons sugar;
  • 10 peas of allspice;
  • 1–2 dried bay leaves;
  • 1 teaspoon mustard seeds;
  • 3–5 buds of dried cloves;
  • 100 ml vinegar 9%.

Preparation

Cut off the ends of the eggplants on both sides and pierce the vegetables with a fork in several places. Pour enough water into the pan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Place the eggplants in the pan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer the vegetables to a colander and press a plate down on top to drain excess liquid.

Cut the carrots into thin strips using a vegetable peeler. Coarsely chop the garlic and chop the herbs.

Place some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplants. Repeat layers until you reach the top of the jar.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, bay leaf, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and seal the jar.


edimdoma.ru

Ingredients

For 2 cans of 1 liter volume:

  • 2 kg of peeled eggplants;
  • 2 medium heads of garlic;
  • 2 hot peppers;
  • 2 onions;
  • 250 ml water;
  • 2 teaspoons salt;
  • 2 teaspoons sugar;
  • 125 ml vinegar 9%.

Preparation

Peel the eggplants and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and place the eggplants in a single layer.


povar.ru

Ingredients

For 3 1 liter jars:

  • 2 kg of eggplants;
  • 1½ kg tomatoes;
  • 125 ml vegetable oil;
  • 1 tablespoon salt;
  • 2 tablespoons sugar;
  • 1 medium head of garlic;
  • ½ chili pepper;
  • 75 ml vinegar 9%.

Preparation

Cut the eggplants into small pieces. Pass the tomatoes through a meat grinder to extract juice.

Pour the juice into a saucepan, add the eggplant, butter, salt and sugar and bring to a boil over medium heat. Reduce temperature and cook, stirring, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Place the eggplants with the sauce in sterilized jars and seal.

Ingredients

For 3 ½ liter jars:

  • 1½ kg eggplants;
  • 3 teaspoons salt;
  • a few tablespoons of vegetable oil;
  • 3 medium heads;
  • 1 bunch of parsley;
  • 1 bunch of dill;
  • 60 ml vinegar 9%;
  • 1½ teaspoons sugar.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

Squeeze and rinse the eggplants. Fry them in hot oil until golden brown on both sides. Chop garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spread 1 teaspoon of garlic mixture into the bottom of sterilized jars. Place a few eggplant slices on top. Repeat layers until jars are completely filled.

Cover them with lids and place in a saucepan, covering the bottom with a cloth. Pour water into it up to the hangers of the cans and bring to a boil. Sterilize the jars for 20 minutes and seal.


iamcook.ru

Ingredients

For a 1½ liter jar:

  • 600 g eggplants;
  • 400 g bell pepper;
  • 3 tablespoons sugar;
  • 1 tablespoon salt;
  • 1 tablespoon ground coriander;
  • ¼ teaspoon ground black pepper;
  • 500 ml water;
  • 50 ml vinegar 9%;
  • 8 cloves of garlic.

Preparation

Cut the eggplants into thick, flat slices, and the peeled peppers into large strips. Place the vegetables in a bowl and cover with boiling water for 5 minutes. Then drain them in a colander.

Place sugar, salt, coriander and black pepper in a saucepan and add water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

Place garlic in the bottom of a sterilized jar. Place the eggplants and peppers on top and pour the marinade over them.

Cover the jar with a lid and place in a saucepan, the bottom of which is covered with a cloth. Pour water into the pan up to the hanger of the can and bring to a boil. Sterilize the jar for 25 minutes, and then roll it up.

Ingredients

For 3 ½ liter jars:

  • 1½ kg eggplants;
  • 1½ tablespoons salt;
  • 1 medium head of garlic;
  • 1 bunch of dill;
  • 70 ml vinegar 9%;
  • 80 ml vegetable oil.

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and add the eggplants.

Stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain excess liquid.

Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Add salt if necessary. Divide the eggplants into sterilized jars.

Place them in a pan with a cloth-lined bottom. Cover the preparations with lids and pour water into the pan up to the hangers of the cans. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 ½ liter jars:

  • 1 kg of eggplants;
  • 300 g carrots;
  • 500 g peeled bell pepper;
  • 3–4 cloves of garlic;
  • 150 ml hot ketchup;
  • 100 g sugar;
  • 2 teaspoons salt;
  • 4 tablespoons of vegetable oil;
  • 3 tablespoons vinegar 9%.

Preparation

Chop the eggplants into large cubes. Grate the carrots for... Cut the pepper, cleared of seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan over low heat and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

Increase heat and cook, stirring, for another 10 minutes. Place the salad in sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pan up to the hangers of the jars and let it boil. Sterilize the jars for 15 minutes and seal.


edimdoma.ru

Ingredients

For 2 ½ l cans:

  • 1 kg of eggplants;
  • 150 ml vegetable oil;
  • 100 g walnuts;
  • 100 g garlic;
  • ½ bunch of parsley;
  • a small piece of hot pepper;
  • 3 tablespoons vinegar 9%;
  • 1½ teaspoons salt.

Preparation

Cut the eggplants into slices about 1 cm thick. Grease two baking sheets with half the oil. Place the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25–30 minutes at 200°C.

Grind the nuts and garlic in a blender. Mix them with finely chopped hot pepper, chopped parsley, vinegar and salt.

Place a teaspoon of garlic mixture in the bottom of sterilized jars and smooth out. Place a few eggplant slices on top. Repeat layers until you run out of ingredients.

Line the bottom of the pan with a cloth and place the jars there. Cover them with lids and pour water into the pan up to the hangers of the cans. Bring to a boil, sterilize for 15 minutes and seal the jars.

Ingredients

For 3 1 liter jars:

  • 1 400 g eggplants;
  • 1½ tablespoons salt;
  • 700 g;
  • 700 g peeled bell pepper;
  • 1,400 g tomatoes;
  • 2 onions;
  • 4½ tablespoons sugar;
  • 200 ml vegetable oil;
  • 70 ml vinegar 9%.

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain off any excess liquid, rinse the vegetables and squeeze.

Cut the cucumbers into half circles, and the peppers, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to extract juice.

Pour the tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, add the remaining vegetables to the pan.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Place the salad in sterilized jars and roll up.


povarenok.ru

Ingredients

For 1 jar of 1 liter and 1 jar of 250 ml:

  • 1 kg of eggplants;
  • 2–3 tablespoons salt;
  • 250 g cabbage;
  • 100 g carrots;
  • 3–5 cloves of garlic;
  • a small piece of hot pepper - optional;
  • 150 ml vinegar 6%.

Preparation

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Shred the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir.

Cut the slightly cooled eggplants into large cubes. Layer eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the jars.

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 fried 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:

crushed walnuts(cup),

onion(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 pan of 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 preparing 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 peppers, zucchini, eggplants, 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 saucepan, add cold salted 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 separately boiled until semi-soft in boiling water, washed with cold water and squeezed.

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, herbs.

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 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 pieces. 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.

Delicious eggplant preparations for the winter are a wonderful treat! Prepare at home using the best recipes.

During the preparation season, a big problem arises in finding suitable options recipes with eggplants. There are many variations and the main ones are discussed in the article. Delicious eggplants for the winter using the best recipes are as easy as pie, especially if you follow everything step by step.

The recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of food preservation. Therefore, do not forget about this rule.

One of the best options for winter preparations are eggplants, as they have a rich taste, especially if mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with photos, we will consider a very tasty option for preparing eggplants with honey for the winter. It will add a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on what you like more, a light taste, or a rich spicy one. We would also like to immediately point out to you that choosing eggplants for our dish is small in size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take you and me approximately 2 hours to prepare; the amount of ingredients in the composition is indicated for a serving of two half-liter jars.

  • small eggplants – 800 gr.,
  • finely ground salt – 60 gr.,
  • garlic - at your discretion (we have 4 cloves),
  • vegetable oil – 150 ml.,
  • ground pepper – 3 pinches,
  • honey (I use linden honey in the recipe) – 2 tbsp.,
  • vinegar – 100 ml.,
  • water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start by filling our vegetables in a deep basin with water and washing everything well. To decorate our vegetables, we cut off both sides of the edges and peel them in strips. If you don’t like it that way, then you can remove all the skin. Then the eggplants need to be cut into rings, or, if desired, into strips. The second option is more practical, as it saves time both when cutting them and when frying them in a frying pan. After we cut them, sprinkle them generously with salt and leave them like that for about an hour.

In the meantime, we will work on the “zest” of our dish. First, peel the garlic and cut it into small pieces.

And when the right time comes, we return to our little blue ones. Before you start frying them, you should rinse them and dry them with paper napkins. Then, one by one, fry them on both sides over low heat. There is no need to bring it to readiness, just lightly fry it.

Then we put our fried vegetables into jars and mix them with garlic.

Pour our honey marinade over the eggplants. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. Then add vinegar and salt, then add our honey. Keep it on the fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars in a warm towel and wait for them to cool.

That's all! Not so difficult, right? But, eggplants with peppers in honey marinade. delicious winter You will eventually have it!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a holiday dinner or just a family lunch. This salad is also perfect as a side dish.

  • Eggplants - 1.5 kg
  • Tomatoes - 3 kg
  • Bell pepper - 1 kg
  • Carrots - 1 kg
  • Onions - 1 kg
  • Refined vegetable oil - 0.5 cups
  • Vinegar 9% - 0.5 cups
  • Sugar - 1 glass
  • Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and leave aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Let the tomatoes cook for 20 - 25 minutes. Tomato juice should reduce in volume and boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 cups of water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add onion to it.

Then pour in the carrots, grated on a coarse grater. Onions and carrots in tomato sauce should simmer for 10 minutes. The aroma, by the way, is extraordinary!

Wash the eggplants to remove salt and place them on a dry towel to absorb excess liquid. This whole procedure is done so that the eggplants are not bitter.

Add the pepper, cut into strips, to the tomato sauce.

Then the eggplants need to be cut into large strips and added to the tomato sauce for the salad.

Add garlic.

Cover the pan with a lid. Reduce the heat to low. Let it simmer on the fire for 30-40 minutes. Don't forget to stir. Then put it in sterilized jars and screw it up. Cover until completely cool. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplants for the winter (step by step)

A delicious appetizer prepared with eggplant and spicy sauce will be an excellent addition to any holiday table. Preparing the recipe does not take much time, but at the same time you can prepare it for the winter. This very aromatic and elegant dish is simply not to be missed. We will prepare two 0.5 liter jars of Georgian eggplant.

  • eggplants – 1 kilogram;
  • bell pepper – 400 grams;
  • garlic – 2 heads (small);
  • hot pepper – 1 pod;
  • sunflower oil – 100 grams;
  • vinegar – 100 grams;
  • sugar – 1 tablespoon;
  • salt – 1 teaspoon.

Vegetables need to be cut into small pieces and add salt.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetables need to be placed in a pan. The mixture should begin to boil. Add sugar and mix. Place the already fried vegetables in the same pan. Cook for about 10 minutes.

Place the resulting mixture in jars and seal.

In two weeks the presented dish will be ready. Georgian eggplants can be taken out of the cellar and served at the festive table.

As interesting ingredients that will improve the taste, you can add cilantro, aromatic herbs, nuts and much more.

Recipe 4: eggplants for the winter without sterilization (step-by-step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you won’t need more than an hour to prepare it. Vegetable salads for the winter without sterilization - one of the most popular winter preparations.

Prepare storage containers in advance - jars and lids. Vegetable salads are conveniently stored in jars with a capacity of 400 to 800 grams; a larger volume requires either very gluttonous consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, just like any canned food.

The jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

  • 1 kg of eggplants;
  • 1 kg bell pepper;
  • 1 kg of tomatoes;
  • 500 g zucchini;
  • 500 g carrots;
  • 500 g onions;
  • 1 head of garlic;
  • 100 g of greens (cilantro, parsley);
  • 250 ml sunflower oil;
  • 100 g granulated sugar;
  • 60 g rock salt;
  • 150 ml apple cider vinegar;
  • black pepper, vegetable seasonings to taste.

So, take a large container to prepare vegetable stew. This could be a saucepan or saucepan with a wide bottom.

Cut ripe eggplants without damage or spoilage, with elastic skin into slices about a centimeter thick, and place in a saucepan.

Peel the sweet bell pepper from the seeds, cut into large pieces, and add to the eggplants. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out variegated. If the pepper is red, then the color ready-made dish will be darker.

Peel the zucchini and cut it finely. Also finely chop the onion and head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, there is no need to peel young light green zucchini.

Cut the carrots into slices about half a centimeter thick. In such salads, carrots should be cut large, this will diversify the texture of the dish.

Now pour sunflower oil into a saucepan, add granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your taste. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, add to the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.

We pack the eggplant salad hot into prepared dry, clean jars. Immediately roll up the lids tightly and turn over onto the neck. Wrap the canned food in a warm blanket and leave it at room temperature for several hours.

Place the completely cooled pieces in a cold basement.

When you open a jar of eggplant salad in cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon appetit! Stock up for winter!

Recipe 5: delicious eggplants marinated for the winter, like mushrooms

Still wondering what recipe to use to prepare delicious eggplants for the winter? I highly recommend trying an original and interesting dish - eggplants like mushrooms. Elastic blue slices with a slight aroma of garlic and actually somewhat reminiscent of mushrooms (I would say, similar to pickled milk mushrooms). During the season, be sure to prepare a couple of jars of these eggplants for the winter - I’m sure you’ll like them!

Eggplants of any degree of maturity are suitable for this winter vegetable preparation recipe, but it is advisable to choose young ones (they do not have such large and hard seeds). Whether to remove the skin or not is entirely up to you. Some people like it, but others can't stand it. If the eggplants are aged, it is advisable to soak them in salted water and then squeeze them thoroughly - this way you can remove the bitterness without any problems.

The amount of garlic for eggplants for the winter can be increased or decreased - it’s a matter of taste. Any refined, that is, odorless, vegetable oil will do (I use sunflower). In the marinade I have collected the most delicious and aromatic ingredients according to the taste of our family. You can safely remove or add your favorites.

  • eggplants – 1 kg
  • vegetable oil - 120 ml
  • garlic - 1 head
  • water - 1 l
  • table vinegar 9% - 6 tbsp.
  • sugar - 1 tbsp.
  • salt - 1 tbsp.
  • bay leaf - 2 pcs
  • allspice - 3 pcs
  • cloves - 2 pcs.
  • mustard seeds - 0.5 tsp.
  • coriander - 0.5 tsp.

To prepare this simple but very tasty vegetable preparation for the winter, we will need following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we will take water, table vinegar, granulated sugar, table salt (not iodized!), bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you don’t like some spices, you don’t have to add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice peas, clove buds, mustard and coriander seeds into a container of suitable volume (I have a 4-liter saucepan).

Pour water (cold or hot - it doesn’t matter) and put it on medium heat until the contents of the dish boil.

In the meantime, we are working on eggplants. We wash them, cut off the tails on both sides, and, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but into rather large pieces, so that later it will be convenient to eat them. Approximate size - 3x3 centimeters.

For now, put all the pieces in a bowl (1 kilogram is eggplant in its already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After this, pour in table vinegar, mix and add eggplant slices to the boiling marinade.

We wait until the contents of the dish boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. There is no need to stir them too actively - it is best to lower them to the bottom using a slotted spoon, since the vegetables float on the surface of the marinade all the time.

Turn off the heat, cover the pan with a lid and let the eggplants stand in the marinade for about 10 minutes. During this time, they will absorb all the flavors and aromas of the marinade.

After this, we throw the eggplant slices into a sieve or colander so that the marinade drains - we will no longer need it. Let it sit for about 10 minutes. I throw away the bay leaf and cloves - they gave off enough of their aroma, but during storage they can give the product a little bitterness.

During this time, you need to peel and chop fresh garlic - I used one small head, but you can take as much as you like or don’t use it at all if you don’t like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After this, add chopped garlic and fry for literally 20-30 seconds. It doesn’t take longer, since darkened (that is, well-roasted) garlic will taste bitter, and we need its aroma to permeate the oil.

Immediately transfer the eggplant slices, from which the marinade has already drained well, into the garlic oil. Fry on the spot high fire for 3-4 minutes, stirring occasionally. This is necessary to properly warm the eggplants, since we will no longer sterilize them further.

Place the very hot eggplants in a pre-prepared bowl, being careful not to compact them too much or leave any air bubbles. We also distribute the remaining boiling oil into jars - the pan should remain empty. Regarding preparing dishes for canning: I sterilize jars in microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and fill each with about 100 milliliters of cold water. Steam them in the microwave at the highest power for 6-7 minutes (the time is indicated for 2 jars at once). I advise you to use glass jars with a capacity of 500 milliliters - you will need 2 pieces in total.

Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. We store eggplants like mushrooms in the same place as the rest of the eggplants - in the basement, cellar or other dark and cool room.

In winter, open the jar, put it in a bowl, add chopped herbs and fresh onions, mix and enjoy. Or you can do it just like that - without additives. In any case, it turns out very tasty dish, which is not a shame to offer even to guests. With a slice of black bread or boiled potatoes - you'll lick your fingers! Cook for your health, friends, and bon appetit!

Recipe 6: delicious Korean-style eggplants for the winter (with photo)

Rarely festive table does without spicy spicy salads and appetizers of Korean cuisine. Korean-style eggplants are also popular. And this is well deserved: a tasty, moderately spicy, lightly marinated appetizer of eggplant, carrots and bell peppers, with spices, will please you and your loved ones.

  • Eggplants – 2 kg
  • Carrots – 1 kg
  • Sweet bumpy pepper 1 kg
  • Sugar - 200 g
  • Vinegar 9% – 200 g
  • Vegetable oil – 200 g
  • Garlic - 1 head
  • Salt - 1 tbsp. l.
  • Ground black pepper - 1 tsp.
  • Seasoning for Korean carrots— 25 g

Prepare products for pickled eggplants for the winter. Wash and peel the eggplants and carrots. Wash the pepper, cut it, remove seeds.

How to cook eggplants in Korean: cut the eggplants into strips. Add salt, mix and leave for 30 minutes. Then place the eggplants in a colander to drain the liquid.

Grate the carrots using a Korean carrot grater (or a coarse grater).

Cut the pepper into strips.

Fry the eggplants in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you do not can it, store the salad in the refrigerator.

To preserve, place the salad in prepared, sterilized jars, cover without screwing the lids on, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize 0.5 liter jars in moderately boiling water for 30 minutes, 1 liter jars for 1 hour. After the time is up, use special tongs to remove the jars and carefully, without opening them, close (roll up) the lids.

Cover the closed jars of Korean-style eggplant with a blanket and leave for a day, and then take it out for storage. Bon appetit!

Recipe 7: Homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrots, peppers, onions and garlic. Option delicious salad without frying or baking eggplants. The taste of the salad is rich, but at the same time delicate.

  • eggplants - 4 kg;
  • sweet pepper - 400 gr.;
  • hot pepper - 20 gr.;
  • carrots - 400 gr.;
  • onion - 300 gr.;
  • garlic - 150 gr.;
  • tomatoes - 1.7 kg;
  • salt - 120 gr.;
  • sugar - 80 gr.;
  • vinegar 6% - 100 ml;
  • vegetable oil - 150 ml.

Wash the tomatoes, cut out the places where the stalks are attached (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash the onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not pureed, as in a blender), which gives the salad its piquancy.

We also pass the hot pepper through a meat grinder, or chop it very finely (this must be done with gloves, the pepper burns your hands very much). Mix the chopped vegetables thoroughly.

Wash the eggplants, cut off the stems and cut into small pieces. The skin of eggplants needs to be peeled if it is a little bitter and rough; if the skin is thin and does not have a bitter taste, it does not need to be removed.

Salt the chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80g) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer over low heat for 15 minutes, then add vinegar and oil. Boil for 5 minutes, taste, maybe you need to add more salt or sugar. (if the tomatoes are very sour, you can add a little less vinegar and more sugar.

Place the boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. The specified amount of vegetables yields about 6 liters of salad.