For many, eggplants are one of the most favorite winter foods. And this is no coincidence. This vegetable is tasty on its own, and when combined with others of its own kind, it reveals its taste even more.

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

Today the article contains the best recipes from different categories of salads. There are both marinated and stuffed methods of twisting, as well as various tasty options using various vegetables, spicy and not spicy. In some places, jars need to be sterilized and vinegar added to salads, but in others, neither one nor the other needs to be done.

And this is not a whim of the housewife, it’s just a cooking method. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional means of protection are used for better preservation.

And now I suggest moving on to the recipes.

It may, of course, be a bold statement to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all very ordinary, but what comes out in the end is eaten instantly.

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

It's easy to remember the quantities of ingredients needed. This salad came to me under the name “Desyuliki”, and all because there are only 10 pieces in it. If you want to make 5, just divide the quantity by two.

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

• eggplants – 10 pieces
• bell pepper – 10 pieces
• onions – 10 pieces
• tomatoes – 10 pcs (or 2 liters of tomato)
• salt – 4 tbsp. spoons
• sugar – 0.5 cups
• vegetable oil – 0.5 cups (a little less is possible)
• vinegar 9% – 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel their skin, but I prefer to cook with it. In this form, the salad turns out not only more tasty, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

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

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

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

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

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

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

5. Cut the tomatoes into strips.

There is a second solution at this stage - cook the tomato. By the way, I like him better. Vegetables this way turn out juicier. Tomato in this case is simply two liters of tomatoes twisted through a meat grinder.

Therefore, here I also leave the solution to your discretion.

6. We will need a large saucepan or cauldron. We put all the vegetables in a bowl. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in their salad. You can make them happy, you can add a little less of it. Although I always add as much as the recipe calls for. In the end, the salad does not turn out to be greasy at all.

There is such a way out. At first, do not pour the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether it is worth adding more.

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

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

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

Cook while stirring for exactly 40 minutes.

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

And since we don’t do this, I always tighten the lids using a machine. I have no experience with screw caps in this recipe.

I think the machine is more reliable.

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

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

This salad is just a lifesaver. It can be placed on a festive table for guests, or served as a side dish for meat or fish. Or even put it on bread and eat it like a big, thick sandwich. It’s so delicious that it’s impossible to describe it simply in words.

I'll try though.

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

Eggplant in tomato with red hot pepper and garlic

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

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

We will need:

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

Preparation:

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

Try to buy fleshy tomatoes that yield little juice when twisted, and then the appetizer will turn out thicker.

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

In addition, the bitterness of pepper varies, depending on its variety. Also remove the seeds from the pod, as they give the main pungency.

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

3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts; if larger, then into 6 or 8. But try to ensure that the fruits are not particularly large. These may have rough skin, and the vegetables themselves may be slightly bitter.

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

As soon as it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25-30 minutes for them to be fully cooked. By this time they will have softened slightly, but be careful not to overcook them. Otherwise, the end result may end up being caviar.

6. Meanwhile, wash and sterilize the jars using one of the known methods, boil the lids for about 10 minutes. We will need four 750 gram jars.

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

8. Place the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

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

If any of the jars are not full, you can store it in the refrigerator and eat it as you wish.

Here is such a simple recipe. Cook and eat for your health!

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

This is a very tasty option that all men are crazy about. They happily eat this preparation as an appetizer at lunch or dinner.

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

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

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

We will need:

• eggplants - 1 kg (about 5 - 6 pieces)
• bell pepper – 300 gr (2 – 3 pcs)
• carrots – 300 gr
• onion – 100 g (1 – 2 pcs)
• garlic – 5 – 6 cloves
• red hot pepper – 0.5 – 1 piece (or to taste)
• salt – 2 tbsp. spoons (or to taste)

For the marinade:

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

Preparation:

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

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn.

This will allow the flavor of all the spices to come out. Immediately remove the pan from the heat and leave the spices in it so that they release all their flavors and aromas into the oil.

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

Mix the dry ingredients and add the second part of the oil and vinegar. Let sit until the hot oil and spices have cooled.

Then we mix both components and let them stand for 30 to 60 minutes.

3. While the marinade is infusing, let’s prepare the vegetables. Immediately put the water on the fire to heat. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 level spoons.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, put them all into the pan at once. Cover it in turn with a lid.

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

There is no need to let the water boil strongly, otherwise the vegetables will lose their shape and the appetizer will lose its appearance.

5. After the allotted time, place the pieces in a colander and let all the water drain.

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

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

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

8. Cut the onion into half rings.

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

10. Place all vegetables in a common basin or large saucepan.

Add chopped red pepper there. Note that this tricky pod can have varying degrees of bitterness. Therefore, it is better to add it to your taste.

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

This must be done extremely carefully so that the vegetables maintain their integrity.

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

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

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

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

15. As you already understand, we will sterilize the preserved food. To do this, we will need a large pan and a piece of gauze, which we will place at the bottom of the pan. Then put the jars in it and fill it with hot water, but not boiling water. The water should reach the shoulders of the jar.

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

• half liter jars – 30 minutes
• 650 grams – 45 minutes
• liter – 1 hour

17. Then twist using a seaming machine and put in a warm place, turning the jars over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preserved food to a dark, cool place.

In winter, open the preparation and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an incredibly tasty snack that will not leave anyone indifferent. Its peculiarity is that the eggplants here are fermented, and this dish is prepared without vinegar.

The little blue ones are simply boiled in salted water and filled with brine.

It is also prepared simply to eat. And you can prepare such a snack for the winter. It will need to be stored in the refrigerator, but no more than three months.

We will need:

• eggplants – 2 kg
• carrots – 4 pcs.
• garlic – 10 cloves
• parsley – bunch (large)
• ground black pepper – 2 teaspoons

For the brine:

• water – 1 liter
• salt – 2 tbsp. spoons

Preparation:

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

There should be a pocket with a cut on only one side where we will place the filling. Do not cut the sides so that the juice from the filling does not leak into the brine later.

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

If the fruits are very large, then you can cook them a little longer, but no more than 7 minutes.

They themselves are light, so they will constantly float to the surface, and if you do not dip them in water and turn them over, then only the lower part will cook, and the upper part will remain hard. This will not allow you to subsequently obtain a snack of the desired degree of softness and taste.

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

4. Grate the carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used for preparing Korean salads.

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

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

5. Carefully pushing the two halves apart, fill the inside with filling. Try to put as much of it as possible to make it tastier. It's okay if the filling comes out a little.

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

You can place them on a side, or with the cut side up, so that the brine saturates both the vegetables and the filling sufficiently.

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

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

Considering that the brine will take a long time to cool, you can boil it at the very beginning of the whole process.

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

Then put it in the refrigerator for 2 - 3 days. And after that you can eat, laying out one or two at a time, and cutting them into pieces. This is a very tasty snack. Once you make it once, you will then make it every year.

You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they “gain strength.”

We start preparing this appetizer as soon as eggplants start selling. We prepare it all summer, keep it in the refrigerator and eat it whenever you want. And from the last vegetables we make a snack for the winter. Of course, it doesn’t last three months with us; at best, it lasts for a month.

You can do more, but there is a catastrophic lack of space in the refrigerator during the preparation season.

Video on how to ferment salted stuffed eggplants in jars

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

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

The video was made specifically for this article, and I hope you enjoy it. After all, we try exclusively for you, so that everyone can prepare delicious preparations and treat their friends and loved ones with them.

If you have not yet subscribed to our channel, then subscribe. We have a lot of interesting things!!!

Winter snack: blue ones in bell pepper marinade

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

I already have on my blog relatively simple recipes for pickled “blue” ones, which taste similar to mushrooms. If you want to cook these, then there are several recipes there. And today the recipe is slightly different, with a twist.

The snack yield is three 750 gram jars.

We will need:

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

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. There are actually two ways to cut it, either into circles or into long thick bars. In this case, I suggest using the second cutting method.

But you definitely need to cut it quite coarsely. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will overcook.

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

You can mix everything together with your hands, or you can simply shake the bowl vigorously several times, as if throwing the vegetables up. This way the salt will disperse evenly.

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

Some people think that keeping the blue ones in salt is necessary in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will absorb less oil! Which is also important.

3. While our main vegetable is releasing juice, prepare the marinade. We will prepare it using bell pepper. And I must tell you that it is very tasty.

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

This filling is thicker and richer in taste, and personally this captivates me when I have to make a choice. Use a bright red pepper; color plays a role in this case.

And so peel the fruits from seeds and cut them into convenient pieces, which will need to be passed through a meat grinder.

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

And prepare the garlic. The approximate number of cloves is also given here; if you like this component in salads and appetizers, you can add a little.

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

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

7. In the meantime, let’s fry our little blue ones. Don’t forget that you first need to drain the resulting juice from them and squeeze them lightly.

8. We will fry in a frying pan in hot oil. You need to pour it a little at a time, and if there is not enough, add it directly into the pan.

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

Place the already fried pieces on a plate to drain off excess oil.

9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, placing them quite tightly. There should be just enough for three jars.

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

In this case, screw and screw caps can be used.

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

You can simply cover the lid; you can make one small twist if it is screw-on.

12. After boiling, sterilize for the required amount of time, then remove each of the cans one by one and screw tightly.

13. Turn the jars over and cover them with something warm. Leave in this position until they have cooled completely. Then you can store them in a dark, cool place.

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

And this is what the snack will look like if you cut the blue ones into circles.

If you’ve never cooked this way before, try making half a portion first; once you try it, you’ll definitely want to repeat it.

Video on how to cook eggplants in Armenian (Georgian) - Adjapsandali salad

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

And now the recipe has become widespread, and we also prepare a dish using it. There are various variations of its execution and we will look at one of them, which gives the basis.

In addition, our topic today is on preparations for the winter, and this recipe will allow us to prepare a snack specifically for this period of time.

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

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

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can truly become a real delicacy. Remember how in the film “Ivan Vasilyevich changes his profession”?! There was an abundance of black and red caviar, but there was only one spoon of our delicacy...

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

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

We will need:

• eggplants – 2 kg
• zucchini – 1 kg
• onion – 1 kg
• bell pepper – 1 kg
• carrots – 500 gr
• tomato paste – 3 tbsp. spoons
• parsley – 1 bunch
• salt – 2 teaspoons
• sugar – 4 teaspoons
• vegetable oil for frying

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

Preparation:

1. I won’t show the cutting of vegetables in the photo, it’s all standard. Cut the eggplants, zucchini and bell peppers into cubes, and the onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large container for frying and stewing and first fry the onion in it. When it becomes transparent add carrots. Simmer until it also becomes soft.

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

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

3. Fry eggplants and zucchini separately in different frying pans in a small amount of oil until golden brown; they should also become softer.

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

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

You may need salt; the basic recipe provides a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it out in small, heaped spoons. And only now can everything be carefully mixed.

7. After the mixture boils, you need to time it for 30 minutes. This is how long our vegetables will be stewed over low heat. Strong boiling should not be allowed, but slight bubbling is welcome.

Be sure to check if there is enough salt. For those who like saltier foods, you can add it. Also, if you want spicier caviar, you can add ground black pepper 10 minutes before the end of cooking.

8. Place the finished caviar into sterilized jars and immediately screw on the lids boiled in boiling water. There is no need to sterilize her. Everything was fried and boiled enough, so there is no need for extra heat treatment and especially vinegar.

The caviar turns out very tasty, I recommend making it!

Video on how to prepare delicious eggplant caviar “You will lick your fingers”

Here is another recipe for making eggplant caviar. It really is finger-licking good. Its difference from the previous one is that. that all vegetables are pre-fried in a frying pan separately from each other, and then combined in one large bowl for further stewing.

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

This caviar can be perceived as both an appetizer and a salad. It is served on the festive table and simply eaten for breakfast. By spreading it on bread, you can get a delicious sandwich. And when washed down with hot tea, you can experience real taste pleasure!

So cook it and eat it to your health!

Baked blue ones for storage in the freezer

If you like dishes made from fresh blueberries, then this method of preparing for the winter will definitely interest you. It is so simple that I will not describe it in as much detail as the previous options.

1. Cut any number of vegetables into medium cubes and place on a greased baking sheet.
2. Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
3. Remove from the oven and allow to cool completely.
4. Divide into bags, approximately 400 - 500 grams each.
5. Place in the freezer for storage.

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

There is another method in which whole vegetables are baked in the oven, or oven. Then they cool and the skin is peeled off. After which they should be cooled and squeezed out thoroughly; you can briefly put a little pressure on them for this.

Then put it in a bag and put it in the freezer.

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

Those who cook using them invariably save them in their recipes, and next year they prepare at least a few jars again.

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

And in conclusion, I would like to wish you an excellent harvesting season. May everything you prepare be stored well and please your family during winter lunches and dinners. Otherwise, it won’t be otherwise, because each jar will contain not only vegetables, but also a piece of sunny, warm summer!

Bon appetit!

Good afternoon friends!

Eggplants for the winter are great homemade preparations, simple, quick and incredibly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called eggplant the “rabies apple”; it was believed that whoever ate it would lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very beneficial for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of incredibly delicious recipes.

In preparations it is better to use fruits that are a little unripe. They have soft elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even made into caviar, no less tasty than

To prepare eggplants for the winter, always choose the freshest, most beautiful, ripe vegetables. Don't sacrifice quality for price.

The best eggplant recipe is to die for

A Korean neighbor I know gave me this recipe a long time ago, and it is still considered the best in my collection. This is a dish bright in taste, color and aroma. I want to show you a recipe with step-by-step preparation and photos to make everything clear.

Ingredients:

• eggplants - 1.5 kg
• onions - 300 gr.
• sweet bell pepper - 500 gr.
• garlic - 1 head
• salt - 2 tbsp. l.
• sugar - 3 tsp.
• vegetable oil - 200 ml
• table vinegar 9% - 120 ml
• coriander seeds - a pinch
• cilantro greens - a bunch
• turmeric - 1 tsp.
• soy sauce - 3 tbsp. l.

Preparation:

We take young eggplants, preferably the same size, so that during cooking they cook equally and do not differ in taste. Wash, remove the stalk, cut off the ends on both sides. Place the fruits in boiling water and cook for 8-10 minutes. The important thing here is not to overcook! The blue ones should be half-baked and should hold their shape.

The last time I prepared this preparation, I used a double boiler. I also kept it steamed for 8-10 minutes.

While our eggplants are cooling, let's prepare the marinade. All its components must be mixed with flavors and infused, then it will turn out rich and homogeneous.

In a dry, warm frying pan, fry the spices: coriander, turmeric. We help them discover their taste. Then we put them in a coffee grinder or mortar and grind them into small fractions.

Peel the onions and cut half of the total mass into half rings. We will later cut the other half into medium cubes.

Remove seeds from red hot pepper and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into a frying pan and fry the onion until golden brown. We also send red hot pepper and a mixture of crushed spices there. When the onion has cooled, add the contents of the pan to the marinade.

For the marinade, mix salt, sugar, vegetable oil, vinegar, soy sauce. And leave for 30-40 minutes.

Cut the cooled eggplants into medium slices. Place in a separate bowl, add some salt on top and sprinkle with vinegar, stir and leave for 15 minutes. If you are sure that eggplants are without bitterness, you don’t have to do this. Drain off the released juice.

Cut the sweet bell pepper into strips. Try to choose meaty, thick-walled and bright red color. Chop the cilantro.

Peel the young garlic, crush it with the flat side of a knife and chop it finely.

Place all the chopped vegetables in a large bowl, pour in our wonderful marinade and leave to steep for 2 hours. Periodically stir our vegetable mixture. The pouring gradually permeates the vegetables and gives off a magical smell.

And there is one more touch left - the eggplant preparation for the winter must be sterilized and stored in jars.

Place the salad in hot sterilized jars, compact it if possible, so that no air remains, and close it with a clean lid. We leave room for the juice that will be released during sterilization. For a 0.650 liter jar it will take 45 minutes. Then we roll up the jars, turn them upside down and continue sterilizing, now under the blanket.

Just look how beautiful it is! Insanely delicious eggplants are ready and will delight you with their taste and aroma all winter. Bon appetit!

Recipe for eggplants for the winter without sterilization in tomatoes

Another one of the best recipes. It is prepared quickly, and the result is an incredibly tasty, fiery and spicy snack.

Ingredients:

• eggplants - 2 kg
• tomatoes - 3 kg
• sweet bell pepper - 1.5 kg
• red hot pepper - 2 pods
• garlic - 3-4 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table vinegar 9% - 1 tbsp.

Preparation:

In this recipe, eggplants can be cooked in two ways: in tomato juice or in tomatoes minced through a meat grinder. We will make 50 x 50. We divide all the tomatoes into two parts. We will make juice from one and cut the other.

We make incisions on the tomatoes, blanch in boiling water for a few seconds, then immediately under cold water and easily remove the skin.

Cut the tomatoes into medium slices and place in a large bowl.

We pass the second part of the tomatoes through a juicer, or you can simply put them through a meat grinder. We also send it to the basin.

Add salt, sugar and odorless and tasteless vegetable oil and mix.

Peel the garlic and separate it into cloves. Remove the seeds from the red hot pepper. Pass the garlic and pepper through a meat grinder.

Cut the sweet bell pepper into strips. Try to choose fleshy peppers with thick walls and contrasting color. This will add flavor and color to the dish.

Wash the eggplants and cut into small slices.

Place all chopped ingredients in a bowl. Mix. Place on the stove; if there is not enough liquid, add water so that all the vegetables are covered.

Bring to a boil and cook over low heat until tender. Add vinegar and cook for another two minutes.

Place in sterilized jars and seal with boiled lids.

We got 11 jars of 0.650 grams each, we store them in the basement. This is how we prepared a simple, complete and tasty preparation for the winter from our favorite vegetables.

Eggplants with vegetables for the winter

This recipe has a lot of vegetables - a lot of flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you will get an amazingly tasty sandwich.

Ingredients:

• eggplants - 1.5 kg
• tomatoes - 3 kg
• carrots - 1 kg
• onions - 1 kg
• garlic - 2 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 1/2 tbsp.
• table vinegar 9% - 1/2 tbsp.
• water - 1/2 tbsp.

Mother-in-law's tongue eggplant recipe

This recipe owes its name to the elongated cutting of vegetables and a very sharp, burning taste. “Mother-in-law’s tongue for the winter” can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplant.

Ingredients:

• eggplants - 2 kg
• tomatoes - 2 kg
• sweet bell pepper - 1 kg
• red hot pepper - 1 pod
• garlic - 1 head
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table vinegar 9% - 100 ml

Preparation:

Pre-blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be passed through a meat grinder, juicer, or just take tomato paste. But with the first option it will be tastier.

Chop the hot red pepper and seeds finely.

Peel the cloves of young garlic, crush them with the flat side of a knife and chop finely.

Sweet, fleshy, thick-walled bell peppers are seeded and cut into cubes.

We prepare the filling in advance so that it has time to brew.

Place chopped tomatoes, garlic, vegetable oil, hot pepper, salt, and sugar into a saucepan. The tomatoes released a sufficient amount of juice and at the same time retained their shape, which is what was required of them. Place on the fire, bring to a boil and simmer over low heat for 20 minutes. While the filling is preparing, chop the remaining vegetables.

Cut young eggplants, along with their tender seeds, along the fruit into tongue-shaped plates, half a centimeter thick.

Add bell peppers and eggplants to the boiling sauce. Simmer for half an hour, do not forget to stir from time to time to avoid burning.

Add vinegar, boil for another 2 minutes and put the hot mass into prepared hot jars and roll up.

“Mother-in-law’s tongue” turned out to have a fantastically hot taste and a magical smell. In the cold winter, let's put the spicy and aromatic delicacy on a piece of bread, and remember our mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

This preparation for the winter is quite easy to prepare. Try it, I’m sure you will like these “mushrooms”.

Ingredients:

• eggplants - 5 kg
• garlic - 300 gr.
• fresh dill - 350 gr.
• vegetable oil - 300 ml

for the marinade:

• salt - 4 tbsp. l.
• table vinegar 9% - 250 ml
• water - 3 l

That's all for today. If you liked the recipes, click “Class”, take notes and share with friends on social media. networks. Write in the comments, your opinion is very important to me.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. This product contains an incredible amount of useful substances, which is worth the fiber alone. 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.

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 cover with 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 it sit 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 truly the most delicious eggplants, 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 moment. 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.

Add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with herbs in sterile jars in dense rows.

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:

1. 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 peppers, blue peppers, 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 (large amounts of solanine have accumulated in them). 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 amount of 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? Keep the best cooking recipe. 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 often predominate, this cooking recipe will also contain fiery, spicy 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. It burns into 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, and remove the skin and stem. 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.

You can prepare these delicious simple “blue” preparations yourself at home. And then, on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

They are wonderful, these “little blue ones”... You can’t throw them into a salad, you can’t fry them with potatoes, and it’s a hassle with them - bake them, peel them off... Similar thoughts arose in my mind when I saw purple foreigners at the market, until I tried one salad “with a secret” " The secret of the salad was that few people guessed right away that the jar contained not mushrooms, but... eggplants. The taste is indistinguishable! Now eggplants have settled in both my garden and my basement. If you want to know how to cook eggplants for the winter, we will share with you the most delicious eggplant recipes for the winter.

Do you remember the immortal phrase from Gaidai’s film “Overseas caviar - eggplant!”? And there are corresponding recipes.

Caviar "Overseas"

Ingredients:
3.5 kg eggplants,
1.5 kg carrots,
1.5 kg of onion,
2 kg bell pepper,
3.5 kg tomatoes,
300 g garlic,
3-4 tbsp. salt,
1 tbsp. 70% vinegar,
vegetable oil for frying.

Preparation:
Cut the eggplants into cubes, grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into small cubes. Fry all the vegetables separately in vegetable oil, place in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the tomato mixture over the fried vegetables, add salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add garlic, passed through a press, and 1 tbsp. vinegar essence. Place the caviar in sterilized jars and roll up.

Ingredients:
5 kg eggplants,
½ kg carrots,
300 g tomato paste,
150 g parsley root,
300 g onion,
100 g celery root,
25 g celery greens,
40 g sugar,
½ liter of vegetable oil,
75 g salt,
1 tbsp. 70% vinegar.

Preparation:
Cut the eggplants into slices 2 cm thick, fry in vegetable oil until golden brown. Cut the onion into rings and fry. Cut the carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a food processor, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, place in jars. Sterilize for 15 minutes, add ¼ tsp. vinegar for each 700 gram jar, roll up.

Skilled chefs have come up with many original eggplant preparations for the winter. These include pickled eggplants, “blue” snacks, lecho, spicy and spicy salads.

Ingredients:
5 kg eggplants,
1 kg sweet pepper,
300 g garlic,
200 ml 9% vinegar,
100 g sugar,
3-4 pods of hot pepper,
1 tbsp. vegetable oil,
1 bunch of dill.

Preparation:
Cut the eggplants into 2 cm thick circles, sprinkle them with salt and put them in a flat bowl for half an hour to allow them to release their juice. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, stir until the sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant from the pan with a fork, dip it in the pepper-garlic mixture and layer it in pre-sterilized jars. Sterilize for 15 minutes, roll up.

Quick eggplants for the winter

Ingredients:
2.5 kg eggplants,
2.5 liters of water,
100 g salt,
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.

Preparation:
Cut the eggplants into cubes, place them in boiling water with salt and vinegar, and cook for 5-7 minutes. In another saucepan, heat the oil to a boil. Place the eggplants in a sieve, place in oil, add garlic, stir quickly and place in sterilized jars. Roll up, wrap up.

Ingredients:
6 kg eggplants,
200 g garlic,
250 g 9% vinegar,
3-4 hot peppers,
2 cups vegetable oil,
2.5 tbsp. salt,
a bunch of parsley and dill.

Preparation:
Salt the diced eggplants and boil in boiling water for about 5 minutes. Cool. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplants, place in sterilized jars, and roll up.

Ingredients for a liter jar:
6-8 eggplants,
1.5 glass of water,
2 sprigs of dill,
1 tbsp. Sahara,
6 peppercorns,
½ tbsp. vinegar,
2 cloves of garlic,
1 tbsp. salt,
1 horseradish leaf
1 celery leaf.

Preparation:
Wash the eggplants, cut off the stem, put them in boiling water for 10 minutes, then remove them from the water and let them dry. Place half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour in the marinade of water, salt and vinegar. Sterilize for 15 minutes, roll up.

Ingredients:
4 kg eggplants,
2 kg tomatoes,
1 kg sweet pepper,
1 kg carrots,
10 onions,
10 cloves of garlic,
1 tbsp. 9% vinegar,
4 tbsp. salt,
1 cup of sugar.

Preparation:
Cut the eggplants into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. Cut the bell pepper and onion into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Place everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Cook after boiling over medium heat for 45-60 minutes. Place hot in sterilized jars and roll up.

Ingredients:
2 kg eggplants,
1 kg of tomatoes,
400 g onions,
4-6 pcs. carrots,
4-6 sweet peppers,
½ cup Sahara,
2 tbsp. salt,
3-4 cloves of garlic,
1-2 bay leaves,
bunch of parsley,
black peppercorns.

Preparation:
Cut the eggplants into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, peppers into rings, finely chop the parsley. Sprinkle tomatoes and bell peppers with salt and wait until they release juice. Pour vegetable oil into a saucepan, lay in layers along with the juice: tomatoes, onions, eggplants, carrots, bell peppers, parsley. Add peppercorns and bay leaf. Simmer for 40 minutes, stirring occasionally. 2-3 minutes before readiness add grated garlic. Roll up.

Ingredients:
1.2 kg eggplants,
400 g tomatoes,
300 g onion,
30 g garlic,
120 g vegetable oil,
30 g salt,
parsley,
pepper to taste.

Preparation:
Wash the eggplants, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry in vegetable oil until golden brown. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Boil the pureed mass to half its volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture and heat to a boil, stirring constantly. Place in dry, heated jars in layers: a layer of minced meat, a layer of eggplant. The top layer should be minced meat. Cover the jars with boiled lids and set to sterilize: half-liter jars - 50 minutes, liter jars - 90 minutes. Roll up.

Eggplant heh

Ingredients:
5 kg eggplants,
600 g onions,
600 g sweet pepper,
200 g garlic,
200 ml 9% vinegar,
3 handfuls of salt,
vegetable oil for frying.

Preparation:
Peel the eggplants and cut into strips. Add chopped eggplants in a deep bowl, mix and leave for 5 hours. Then squeeze out the eggplants and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with the eggplants, pour in vinegar. Place in sterilized jars and cover with plastic lids. Store in a cool place.

Ingredients:
4 kg eggplants,
1 kg carrots,
1 kg red sweet pepper,
1 kg of onion,
100 g garlic,
1-2 pods of hot pepper,
2 handfuls of salt,
2 tbsp. 70% vinegar.

Preparation:
Cut the eggplants into thin strips, add salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, and the onion into half rings. Finely chop the garlic and onion. Mix all the vegetables except eggplant, add vinegar and leave for 5 hours, stirring well a couple of times. Lightly fry the eggplants in vegetable oil and let cool. Combine all the vegetables and place in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

Eggplants “Like mushrooms”

Ingredients:
5 kg eggplants,
5 liters of water,
400 ml table vinegar,
200 g salt,
1-2 heads of garlic,
1 stack vegetable oil.

Preparation:
Cut the washed eggplants into cubes. For the marinade, mix water, vinegar, salt and boil. Place the eggplants in the boiling marinade and cook for 5 minutes from the moment of boiling. Remove the finished eggplants, place them in a gauze bag and hang them to drain for 12 hours. Place the eggplants in a saucepan, mix with crushed garlic and boiled vegetable oil. Divide the mixture into jars, sterilize for 15 minutes, and roll up.

"Fake Mushrooms"

Ingredients:
5 kg eggplants,
5 liters of water,
1 glass of salt,
½ l 9% vinegar,
garlic - to taste,
1 liter of vegetable oil.

Preparation:
Cut the eggplants into slices. Boil a brine of water, salt and vinegar, add eggplants into it in small portions, cook for 5 minutes. Boil vegetable oil. Place the prepared eggplants in sterilized jars in layers, alternating layers of eggplant with finely chopped garlic. Pour boiling oil over it and roll up immediately. Be careful - the boiling oil is very hot, be careful not to burst the jar! When serving, “fake mushrooms” need to be slightly salted and sprinkled with vinegar.

And finally, eggplants for the winter, a recipe for extreme sports enthusiasts:

Ingredients:
24 pcs. eggplant,
2.4 kg sugar,
2 tsp baking soda,
13 stacks water,
½ tsp. vanillin.

Preparation:
Peel small eggplants, remove the stalks, but leave the sepals. Cut each eggplant lengthwise along with the sepals. Pierce the pieces with a fork in several places. Place the eggplants in cold water and cover with a lid - this is done to prevent them from darkening. Then mix soda with 7 glasses of water and put eggplants in this solution and leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse thoroughly several times in running water. Pour half the sugar into a bowl for making jam, add 6 glasses of water and cook over low heat for 10-15 minutes. Place eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. Then pour the remaining sugar into the jam, bring to a boil, reduce the heat to low and cook for 3 hours. Add vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Cork.

Preparing eggplants for the winter is not at all difficult. Happy preparations!

Larisa Shuftaykina

When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round, they came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

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

Ingredients:

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

Preparation:

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

Finger lickin' Georgian recipe

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

Ingredients:

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

Preparation:

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

Korean style for the winter

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

Ingredients:

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

Preparation:

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

Recipe for eggplants cooked like mushrooms

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

Ingredients:

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

Preparation:

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

Homemade lecho with eggplants and sweet peppers in tomato sauce

A simple, quick recipe for making eggplant caviar will please the whole family.

Ingredients:

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

Preparation:

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

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

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

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

Preparation:

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

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

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.

Ingredients:

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

Preparation:

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

Pickled eggplants whole in a jar

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

Ingredients:

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

Preparation:

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

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

Stuffed eggplants for the winter

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

Ingredients:

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

Preparation:

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