Spicy eggplants are the most delicious recipe for the winter. Spicy eggplant appetizer for the winter

We prepare eggplants for the winter in the fall, when they appear on our table in abundance. At this time of year, eggplants can be bought almost cheaply, and it makes you want to stock them up! How cool it is to print out a jar and another for the New Year!

Perhaps you are new to cooking and don’t know the right recipes, have no idea how to cook it all tastier and more efficiently? Take eight amazing recipes and arrange a real belly feast in the cold winter!

From which you can prepare not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year round, it's very easy to do - you just need to cover them for the winter.

There are many recipes for eggplant for the winter that will be appreciated, including by those for whom vegetarianism is a lifestyle, or those who are on a diet. Below are the most interesting and delicious recipes for preserving eggplants for the winter.

Canned eggplants for the winter: traditional recipe - quick and tasty

The sequence of steps for properly preparing eggplant dishes is critical. By following simple principles and changing ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help you preserve the full vitamin complex contained in the vegetable.

This dish will not take much time. But even despite its simplicity, preservation turns out to be very nutritious and tasty.

Components:

Eggplants – 2 kilograms;
Tomatoes – 1.2 kilograms;
Salad pepper – 0.5 kilograms;
Carrots – 0.5 kilograms;
Onion – 0.5 kilograms;
Greens – 50 grams each;
Garlic – 1.5 heads;
Salt and sugar - 1.5 tablespoons each;
Oil – 0.6 liters;

Cut off the stems of the eggplants. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to add salt. Place in a bowl and leave for an hour. Peel the tomatoes.

To make this easier, immerse the tomatoes in boiling water for a couple of minutes and then rinse in cool water. Cut them into slices. Cut the onion into rings, as well as the carrots. Peel the lettuce peppers and chop them into cubes. Finely chop the garlic and herbs.

You need to put the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. Sprinkle the topmost layer - that is, the eggplants - with chopped herbs and pour oil over them.

Close the pan and place on medium gas level. The dish needs to simmer for about an hour. While it is stewing, start sterilizing the jars. When the snack is ready, transfer it to jars and cover with lids. Then sterilize in a saucepan with water for another half hour.

After rolling up the jars, place them upside down and leave them covered for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave them there.

Eggplants for the winter - Georgian recipe for preservation

This version of preservation, which is called “finger-licking”, will be appreciated by fans of spicy food. To store spicy eggplants in jars for the winter using Georgian cooking recipes, we will need the following ingredients:

Eggplants – 5 kilograms;
Salad pepper – 17 pieces;
Garlic – 21 cloves;
Hot pepper – 5 pieces;
Salt – 2 tablespoons;
Sugar – 4 tablespoons;
Vinegar – 0.3 liters;
Oil – 0.35 liters;

Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Remove seeds from the lettuce peppers and chop them in a blender. Chili is right along with the seeds, and garlic is exactly the same. In the absence of a blender, it is permissible to use a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a frying pan until the light flesh begins to turn golden brown.

Place the peppers and garlic in a saucepan, pour over oil and vinegar. Boil it all and pour the eggplants into it. Add salt and sugar, and then simmer for about ten minutes.

Now you can roll the resulting mixture into prepared jars. All that remains is to turn them over, wrap them up and wait until they cool down.

Eggplants for the winter in Korean

People in Korea also love to eat eggplant. And they know how to cook them deliciously too. There are numerous recipes for preparing eggplant for the winter, but the Korean method deserves respect. Try this interesting recipe - you must try it.

Components:

Eggplants – 4.7 kilograms;
Salad pepper – 1.2 kilograms;
Carrots – 1.2 kilograms;
Onion – 1.2 kilograms;
Garlic – 2 large heads;
Vinegar – 2 tablespoons;
Ground hot pepper – 2 teaspoons;
Salt - according to taste preferences.

Rinse the vegetables. Chop the eggplants into strips and add salt. And leave them to stand in peace and quiet for about an hour so that they release all their liquid.

Peeled carrots must be grated on a grater, which is used to prepare carrots in Korean. The usual one won't do here. It is better to use a special one, because cutting fresh carrots into such thin strips using a knife will be extremely troublesome.

Gut the lettuce pepper, remove the seeds, and cut into strips. Cut the onion into half rings, and pass the garlic cloves through a special garlic press. If you don’t have one, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplants in a frying pan and mix with other vegetables.

Place the resulting salad in prepared jars. But it’s too early to roll up. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll it up, cover it and leave it to cool.

Eggplant lecho for the winter

A very simple and fairly quick to prepare recipe for eggplant lecho will definitely be loved by everyone in your household.

Components:

Eggplants – 2.3 kilograms;
Tomatoes – 2 kilograms;
Salad pepper – 0.6 kilograms;
Hot pepper – 2 pods;
Garlic – 4 cloves;
Dill – 1 bunch.
Sugar – 0.5 cups;
Salt – 2 tablespoons;
Oil – 0.2 liters;
Vinegar – 1 teaspoon.

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water for a minute, and then in cool water - the skin will come off without effort. Grind the “naked” tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Cook for no more than a couple of minutes. While the tomatoes are cooking, remove the seeds and finely chop the peppers - both salad and hot.

Add to the tomatoes and cook for a couple more minutes. Chop the washed eggplants into small strips and also place them in a saucepan.

Finely chop the garlic and add it to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After this, you can put the caviar into jars and roll it up immediately.

For the winter, there is a great recipe for “Mother-in-law’s tongue” - not only will you lick your fingers, but you’ll also ask for more

This famous dish will absolutely please the taste of all spicy food lovers. The recipe is classic and very easy to prepare, and the ingredients will help us, with the help of which we will roll up the mother-in-law’s tongue eggplants in jars for the long winter:

Eggplant – 0.9 kilograms;
Tomatoes – 0.9 kilograms;
Salad pepper – 0.9 kilograms;
Hot pepper – 5 pods;
Garlic – 5 cloves;
Sugar – 1 glass;
Salt – 2 tablespoons;
Vinegar – 0.5 cups;
Oil – 1 glass.

Peel the eggplants. Do the same with the tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier, thanks to the sharp temperature change. Remove seeds from peppers – both salad and hot. Peel the garlic. Grind all vegetables, except eggplants, in a meat grinder.

Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplants into thin slices. Place both the eggplants and the vegetable mixture in a deep pan. Set the pan to low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Place the finished snack in jars and roll up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored snack

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve a taste like slippery pickled mushrooms using ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

5 garlic cloves;
2.5 kg of eggplants;
12 large spoons of vinegar;
2.7 liters of clean water;
300 grams of dill;
350 ml. vegetable oil;
5 large spoons of salt.

The magic process:

You will need a large and convenient pan. Pour vinegar, salt and heat. We remove the washed vegetables from the peel and stalk. Chop the eggplant into cubes measuring 2 cubic centimeters. By the time the vegetable is cut, the contents in the pan should boil.

Carefully place the chopped eggplant in it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

It is important at this stage to drain as much water as possible; to do this, you can place a colander over a deep dish and wait 30 minutes; by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Season with vegetable oil.

In principle, we already have eggplants ready for the winter with a recipe for cooking them like mushrooms. All that remains is to spread out more densely and cool in the refrigerator for six hours and serve chilled for the meal.

To enjoy the snack in winter, the snack will have to be reheated, placed in sterilized jars and sealed tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy kick is a very original recipe for preservation, but certainly delicious. Due to its extremely spicy taste, people called the dish “Ogonek” eggplant. This appetizer will almost certainly become one of the most popular on your table. And, besides, in winter it will be an excellent preventative against insidious viruses.

Components:

Eggplants – 5 kilograms;
Hot pepper – 1 pod;
Garlic – 5 cloves;
Vinegar – 1 glass;
Oil – for frying;
Salt – for soaking.

Cut the eggplants into rings of medium thickness. Then place in salted water and put under a press. You can use a deep bowl or pan of water as a press. The eggplants should be soaked for a couple of hours. As for the amount of salt, take it at the rate of one hundred grams per liter of water.

Then drain the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper and press the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the spicy mixture, stir and set aside to sit for half an hour.

Place the snack in jars in layers. Alternate a layer of eggplant with pepper and garlic mixture. Before rolling up the jars, sterilize them for about half an hour. All is ready!

Ferment eggplants whole for the winter

This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad topping. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, eggplants pickled for the winter are revered by real gourmets as the most delicious recipe:

Eggplants – 11 kilograms;
Celery – 0.1 kilograms;
Garlic – 0.3 kilograms;
Bay leaf – 40 leaves;
Salt for garlic – 1.5 tablespoons;
For cooking you need salt - 2 tablespoons per liter of water;
Salt for marinade - 2 heaped tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Be sure to be intact and strong. They need to be washed and the tails removed. Make a cut along the vegetable and boil a little in salted water. This will help remove the possible bitterness of the fruit itself. Drain the water and place the eggplants in a separate bowl.

Peel and grate the garlic, then mix it with salt. Rub the eggplants at the cut site with this simple puree. Place bay leaves and celery on the bottom of the jars, and then the eggplants.

Use salt water as a marinade. Boil and cool it and only then pour in the vegetables. Roll up the jars with lids and leave them just like that indoors for five days. After this time, move them to a cooler place.

Stuffed eggplants

An easy recipe for an intriguing and very tasty dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

Eggplants – 0.9 kilograms;
Salad pepper – 1 piece;
Hot pepper – 1 pod;
Carrot – 1 large piece;
Garlic – 2 heads;
Parsley – 1 bunch;
Dill – 1 bunch;
Salt for garlic – 1 tablespoon;
Cooking salt – 1 tablespoon;
Vinegar - 2 cups.

Cut off the tail of the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Cool and place under a press to remove excess water.

Peel and finely chop the carrots. Remove seeds from the salad pepper and cut into small pieces. Do the same with hot peppers. Peel the garlic and put it in a crush or grate it. Stir the garlic into the salt and then toss the vegetables together.

Cut the eggplants lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic filling.

Place the greens in pre-sterilized jars and place the eggplants. Pour vinegar over them and cover with a lid. Sterilize for half an hour. Now you can roll it up. All that remains is to wrap it up and leave the eggplants stuffed for the winter alone for a couple of days.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

With the onset of autumn, every housewife takes care of winter supplies, which the whole family will then enjoy. Many people try to make the most of a variety of vegetable salads and pickles, so that they can open them during the cold season and eat them as a tasty addition to the main dishes. Winter eggplant recipes are a great option to add variety to your pantry collection. Try preparing several types of preserves with this vegetable to get an idea of its different taste qualities. And what is needed for this, look further.

How to choose and prepare blue ones correctly

If you want the preparations to be stored in your pantry for a long time, it is important to follow the entire preparation process from start to finish. First of all, you should pay attention to the selection and preparation of the blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work out for you, and the canned jars will simply explode due to fermentation during storage. Read on for recommendations on the correct selection and preparation of blue ones.

Do not use overripe vegetables for canning. This will have a bad effect on the quality of the workpiece. The normal color of the vegetable, which can be used for preparations, is dark lilac.
Sun-baked eggplants are also absolutely not suitable for seaming. The eggplant should feel elastic, firm and heavy to the touch.
Do not buy vegetables without stems. It should be green on each eggplant.

The best step-by-step recipes for preparing eggplant for the winter

There are a huge number of ways to deliciously prepare preparations for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives love to make very tasty lecho or salads, the main component of which is eggplant. All canning methods differ in the way they prepare this vegetable and have a certain taste. Among other things, blue ones are very beneficial for human health, so it’s worth studying step-by-step recipes for preparing eggplant dishes for the winter with photos and preparing one of them.

Pickled eggplants like mushrooms without sterilizing jars

Fans of mushroom dishes will appreciate the pickled blue ones. The resulting taste is very reminiscent of mushrooms. Open this preparation in winter, cut into small pieces and fry with potatoes. You will have an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such preparations so that you can enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required Products:

5 kg blue ones (choose approximately the same size);
Bay leaf;
3 tbsp. l. table salt (only non-iodized);
allspice peas – 5-6 pieces;
5 liters of drinking water;
180 ml vinegar 9%.

Step-by-step description of the recipe “Eggplants for the winter like mushrooms”:

Remove the peel from the blue ones, cut them into cubes, sprinkle with salt, and leave to stand for up to two hours to get rid of the bitterness.
When the specified time has elapsed, drain the liquid that the eggplants have released and fill them with water.
Place on the stove and boil. Next, add vinegar and boil for another 5 minutes.
Wash the jars thoroughly and pour boiling water over them. Pour in the peppercorns, bay leaves, and place the blue ones with brine to the very top.
Roll up the lids, wrap them in a blanket, and leave the jars to cool completely.
Take it to the basement or storage room.

Find out more delicious recipes to try.

Canned blueberries with garlic and bell pepper

Try the amazing option of canned and bell peppers. The result is a very tasty salad that is suitable for both the holiday table and the holiday table. Serve this appetizer with meat, fish, or eat it as an independent dish. The preparation is also ideal as a dressing for any meat or first course. When preparing this twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out the step-by-step instructions for this winter eggplant recipe.

Ingredients:

6 kg blue;
8 pcs. bell pepper (better if it is red);
4 things. chili pepper;
0.2 kg garlic;
95 ml 9% vinegar;
95 ml vegetable oil;
120-150 g sugar;
2 tbsp. l. salt (not iodized).

How to cook:

Wash the jars thoroughly with baking soda and sterilize them along with the lids.
Wash the blue ones, cut off the stalks. Cut each one lengthwise and then crosswise (you should have 8 equal parts).
Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly and fill with cold water.
Place on the stove and boil for 5 minutes. Drain the water.
Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, grind in a meat grinder together with the chili.
Pour vegetable oil, vinegar, salt, sugar into the resulting liquid and boil.
Pour the marinade over the already boiled blue ones, put them on the stove and cook again for up to 5 minutes.
Place in glass containers, close with lids and roll up.

Instant Korean spicy eggplant salad

Anyone who loves Korean snacks will not refuse a spicy salad with eggplant. This Korean salad is prepared very quickly, but it turns out incredibly tasty. Serve this appetizer with a variety of dishes with meat, vegetables, fish, and poultry. It will be very popular among all your family members and friends who come to visit you. Be sure to try this recipe to see how great it tastes. Next, you will learn how to make delicious eggplant preparations for the winter.

Components:

7 kg blue (choose larger ones);
2 kg chili pepper;
2.5 kg of red and yellow bell peppers;
7 packets of Korean seasoning (for carrots or salads);
180 g salt;
480 ml vinegar 6%.

Cooking algorithm:

Wash, dry the blue ones, cut in half.
Place each in boiling salty water for 5 minutes. Cool.
Cut all the peppers and eggplants into strips. Pour vegetable oil into the frying pan and simmer for 5-6 minutes.
Add Korean seasoning, salt, vinegar. Simmer for another 8-10 minutes.
Place in portions into jars and seal using a seaming machine.

How to seal whole pickled eggplants in jars

In winter you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you will receive sauerkraut, which goes very well on various salads. They also use it in its pure form, so don’t deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. For a simple recipe for preparing eggplants for the winter, see below.

What do you need:

3 kg blue (take the same size);
0.8 kg of white cabbage (1 large fork);
0.2 kg carrots;
2 sweet peppers (take large ones);
4 cloves of garlic;
3 liters of water;
0.15 kg salt.

How to cook:

Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce each with a fork or toothpick in several places.
Boil for 5 minutes.
Chop the cabbage, grate the carrots, cut the pepper into strips. Mix everything, squeeze out the garlic, add salt, let it brew for a couple of hours.
When the eggplants have cooled, place them in a deep bowl and mix with the cabbage.
Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
Place a weight on top. Leave to stand in a warm place for three days.
Afterwards, preserve with brine or store in the refrigerator.

Georgian salted eggplant appetizer is just to die for

Connoisseurs of Georgian cuisine will be delighted with this. You will get a very tasty preparation that goes well with many main dishes. Treat your dear guests or pamper your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things using the simplest ingredients. Check out the step-by-step description of preparing salted eggplant snacks in Georgian.

Ingredients:

2 kg of blue ones (it is important to choose large, even fruits of the same size);
0.4 kg carrots;
6 cloves of garlic;
half a teaspoon of ground pepper (preferably red);
70 g each of cilantro, celery, parsley, dill;
3 tbsp. l. salt (regular);
1 tbsp. l. sugar and vinegar.

Step-by-step cooking instructions:

Wash the blue ones thoroughly, remove the stalks, and make a cut along each one.
Place the eggplants in boiling water with salt and cook for up to 5 minutes.
Place the boiled vegetables under pressure for exactly one hour.
Prepare the filling for the little ones: grate the carrots using a special grater for Korean appetizers, squeeze out the garlic, chop the herbs, throw in ground pepper. Mix everything.
After the specified time has passed, spread the filling into the blue slits. Place everything tightly in the pan.
Prepare the brine as follows: add salt, sugar, and vinegar to boiling water. Remove from heat and immediately pour in the blue ones.
Place pressure on top and let stand for up to 3 days.
Place the snack in jars along with the brine and roll up.

Fried eggplants for the winter with pepper and vegetable sauce in layers

In winter, it is always difficult to buy fresh vegetables to prepare a delicious dinner or lunch. It is precisely for this purpose that many housewives preserve a variety of salads, so that later they can feed their family a satisfying and appetizing meal. Try Turkish fried eggplants with peppers in layers of vegetable sauce, and you will see that winter snacks can be incredibly tasty, aromatic, juicy and tender. Treat your friends to this option and share your secrets with them. And then you will see how this delicious dish with eggplants is prepared.

Grocery list:

1 kg eggplants (larger);
0.2 kg sweet pepper;
0.15 kg carrots;
0.15 kg of onion;
0.6 kg of tomatoes;
1 tsp. Sahara;
2 tsp. salt (only non-iodized);
5 peppercorns (per one jar);
0.1 l sunflower oil.

Cooking process:

Cut the eggplants into rings, grease them on both sides with vegetable oil, fry in a frying pan until slightly golden brown.
Prepare the vegetable sauce: finely chop the onion, coarsely grate the carrots, and fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. When finished, add pepper, salt, and sugar.
Cut the sweet peppers in half lengthwise and cut into strips. Blanch: pour boiling water, wait about three minutes, transfer to a colander.
Take the jars, start filling them in the following order: part of the vegetable sauce, eggplants, peppers, blueberries and again filling with vegetables.
Place the filled jars in a large saucepan with water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied with this process of sterilizing the workpieces, use the oven: place the jars in the oven for an hour, turning on the temperature to about 180 degrees.
When finished, screw the lids on.

Homemade lecho with eggplants and sweet peppers in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue peppers, sweet peppers, and tomatoes for the winter. It goes great with any meat, vegetable, fish and other dishes as a snack or salad. This recipe is somewhat reminiscent of squash caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read on for step-by-step instructions for preparing this recipe.

Pickled eggplants.

Ingredients:

3 kg eggplants
50 g garlic
3-5 bay leaves
10-15 black peppercorns

For the marinade:

1.5 liters of water
50 g sugar
60 g salt
200 ml 9% vinegar

Cooking method:

Cut off the stems of the eggplants and pierce them in several places. Place in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Place spices and garlic cloves at the bottom of sterilized jars. Fill the jar tightly with eggplants. For the marinade, bring water with salt and sugar to a boil, pour in vinegar. When it boils, remove from heat. Pour the hot marinade over the eggplants. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap the jars with eggplants marinated according to this recipe until they cool.

Marinated eggplant with pepper.

Ingredients:

2.5 kg eggplants
100 g red bell pepper
30 g fresh hot pepper
50 g garlic
100 ml 9% vinegar

For the brine:

1 liter of water
30 g salt

Cooking method:

Before pickling eggplants for the winter, bell peppers need to be cut into pieces, hot peppers into rings, garlic into slices. Remove the stem from the eggplants. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. Place the eggplants in small portions in boiling water and cook until soft (10-15 minutes depending on size). Pour vinegar into the bottom of the jars, add some garlic and pepper. Place eggplants tightly on top, sprinkling with garlic, hot and bell peppers. Separately prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover the jars with lids and sterilize: 1 liter volume - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

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Ingredients:

1 kg eggplants
50 g parsley and cilantro
30 g garlic
15 g salt
20 ml 9% vinegar

Cooking method:

For this tasty and quick recipe for pickled eggplants, you need to remove the stem from vegetables and make a long side cut in the form of a pocket. Place the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release the bitterness. Chop the greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, fill with brine, and pour in vinegar. Cover the jars with lids and sterilize: 0.5 l volume - 15 minutes, 1 l - 25 minutes. Then roll up and wrap until cool.

Ingredients:

1.5 kg eggplants
150 g of greens (celery, parsley, dill)
100 g onions
40 g garlic

For the marinade:

1.8 liters of water
60 g salt
200 ml 9% vinegar
2-3 bay leaves
3-4 black peppercorns

Cooking method:

To marinate eggplants for the winter according to this recipe, you need to remove the stem from the vegetables and blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release the bitterness. Finely chop the greens and onions, add the garlic passed through a press. Make a cut lengthwise in each eggplant and put a little filling inside. For the marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour the hot marinade over the eggplants and put under pressure for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into the jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplants prepared according to these recipes:

Salted eggplants with celery.

Ingredients:

5 kg eggplants
50 g garlic
10 g salt
Bay leaf
celery greens

For the brine:

1 liter of water
70 g salt

Cooking method:

Before salting the eggplants, you need to remove the stalks of the vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to drain the water. Grind the garlic with salt, stuff the eggplants. Place a bay leaf and a little celery at the bottom of the pickling container, place the eggplants on top and cover with the remaining greens. To make the brine, boil water with salt and let cool. Pour cold brine over the eggplants until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then put it in the refrigerator. Before eating, cut the eggplants into pieces and season with vegetable oil.

Salted eggplants with garlic.

Ingredients:

1 kg eggplants
50 g garlic

For the brine:

1 liter of water
50 g salt
2-3 bay leaves
3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter, you need to make a deep cut in the form of a pocket in small eggplants. Place the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic and stuff the eggplants. Place vegetables tightly in container. Prepare the brine by adding salt and spices to the water, bring to a boil, and strain. Pour warm brine over the eggplants and set pressure. Leave at room temperature for 3-4 days. Store salted eggplants prepared according to this recipe in a cool place.

Ingredients:

1 kg eggplants
70-100 g dill and parsley
30-40 g salt

Cooking method:

Before salting eggplants for the winter, you need to wash them thoroughly and make 10-12 punctures with a skewer in different places. Place in salted water (1 tbsp per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and compact to release the liquid. Set oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

1 kg eggplants
200 g carrots
50 g parsley root
50 g onions
20 g garlic
15 g parsley
several sprigs of celery

For the brine:

500 ml water
20 g salt

Cooking method:

Make a deep cut in the form of a pocket in small eggplants. Boil 1 liter of water, add 30 g of salt. Place eggplants in boiling brine and blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrots, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. To make the brine, bring water and salt to a boil and cool. Pour warm brine over the eggplants and place pressure on top. Leave salted eggplants prepared for the winter according to this recipe at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

2 kg eggplants
2 kg tomatoes
1 kg onions
400 g bell pepper
300 g carrots
30 g salt
vegetable oil for frying

Cooking method:

To preserve eggplants according to this recipe, the vegetables need to be peeled, cut lengthwise into tongues, and soaked in salted water for 40 minutes. Grind the remaining vegetables using a blender or pass through a meat grinder, put the mixture on the fire and simmer for 20 minutes after boiling. Wash the eggplants, dry them, fry in oil on both sides until golden brown. Then put in jars, topping with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplants.

Ingredients:

2 kg eggplants
70 g parsley and dill
250 ml vegetable oil
100 ml 9% vinegar
15 g garlic
30 g salt
10g sugar
5-8 g each of ground red and black pepper

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out the oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Coat the eggplants with the resulting mixture and place in sterilized jars, arranging with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (time indicated for 0.5 liter jars).

As shown in the photo, eggplants canned according to this recipe need to be rolled up, turned over and wrapped until cool:

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Ingredients:

3 kg eggplants
3 kg tomatoes
1 kg bell pepper
100 g garlic
30-50 g fresh hot pepper
80-100 g salt
200-300 g sugar
200 ml vegetable oil
50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter, cut eggplants into round or semicircular slices 1 cm thick, add salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables using a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in vinegar. Place the eggplants in the boiling mixture and simmer over medium heat for 20 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg tomatoes
2 kg eggplants
2 kg bell pepper
1 kg onions
200 g carrots
50 g garlic
50 g fresh hot pepper
200 ml vegetable oil
100 ml 9% vinegar
100 g salt
100-150 g sugar
5 g ground black pepper

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Grind the tomatoes, hot peppers and carrots using a blender or mince them, place in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables and simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot eggplant salad, canned according to this recipe, into prepared jars, roll up, turn over and wrap until cool.

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Sautéed eggplant.

Ingredients:

1 kg eggplants
500 g tomatoes
350 g bell pepper
300 g carrots
100 ml vegetable oil
30 g salt
20 g sugar
garlic and parsley to taste

Cooking method:

For this recipe for pickled sauté for the winter, the eggplants need to be thoroughly washed, cut into cubes, and soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell peppers into large cubes, grate the carrots. Place the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Place the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Eggplant sauté “Generous Garden”.

Ingredients:

1 kg eggplants
500 g zucchini
500 g carrots
500 g onion
70 g garlic
1 liter tomato juice
100 ml vegetable oil
50 ml 9% vinegar
50-75 g sugar
30 g salt
ground black and hot pepper to taste

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into the pan with the vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

1.5 kg eggplants
500 g bell pepper
500 g onions
50 g garlic
500 ml tomato juice
30 g salt
75-100 g sugar
100 ml vegetable oil
20 ml 9% vinegar

Cooking method:

In order to quickly and tasty marinate eggplants according to this recipe, you need to cut the vegetables into large cubes and chop the garlic. Combine tomato juice, garlic, oil, salt, sugar and vinegar and bring to a boil. Place onion and bell pepper in boiling tomato juice and simmer for 2-3 minutes after boiling. Then add the eggplants and simmer for another 8-10 minutes. Place the hot mixture into sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplants
1 kg bell pepper
200-300 g carrots
50 g garlic
1 liter tomato juice with pulp
150 ml vegetable oil
35 ml 9% vinegar
salt and sugar to taste

Cooking method:

Before preparing pickled eggplants, you need to combine tomato juice and oil and bring to a boil. Cut vegetables as desired. Place eggplants and carrots in boiling tomatoes and simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplants
150 g garlic
100 g fresh hot pepper
700 ml water
100 ml 9% vinegar
100 ml vegetable oil
30 g salt
150 g sugar

Cooking method:

To marinate eggplants as indicated in this recipe, they need to be peeled and cut into cubes. Grind the garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar and bring to a boil. Place eggplants, peppers and garlic into the boiling mixture and simmer for 20-30 minutes. Place the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos “Pickled eggplants for the winter” for the recipes presented above:

Eggplant salad with basil.

Ingredients:

1 kg eggplants
500 g tomatoes
40-50 g basil
20 g garlic
70 g honey
10 g salt
60 ml 9% vinegar
100 ml vegetable oil

Cooking method:

Before canning eggplants, they need to be thoroughly washed, cut into slices about 1 cm thick, placed in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then place in a colander and let the water drain. Cut the tomatoes into slices and place on the bottom of a thick-walled dish. Place eggplants on them and simmer covered for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Place the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Eggplants, canned in Georgian style.

Ingredients:

2 kg eggplants
1 kg tomatoes
200 g garlic
1 bunch of dill
parsley and cilantro
30 g salt
50 g sugar
200 ml vegetable oil
30 ml 9% vinegar
5-8 g khmeli-suneli
5-8 g ground paprika

Cooking method:

This is one of the best recipes for eggplant preparations for the winter for those who love Georgian cuisine. Eggplants need to be cut into slices 1 - 1.5 cm thick, immersed in salted water for 1 hour, then squeezed out and fried on both sides in half the amount of oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, remaining oil, and bring to a boil. Cook the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, stir and remove from heat.

As shown in the photo, to preserve eggplants according to this recipe, they need to be placed in prepared jars, poured with the prepared sauce:

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Cover the jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

1.5 kg eggplants
150 g garlic
150 g walnuts
50 g parsley and cilantro
10 g fresh chili pepper
50 ml vegetable oil
20 g salt
50 ml 9% vinegar

Cooking method:

Cut the eggplants into slices, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind the garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the amount of oil. Fry the eggplants in the remaining oil on both sides. So, we can preserve eggplants for the winter according to this recipe: to do this, you need to put a spoonful of nut mass at the bottom of the prepared jars. Then add hot eggplants, layering with nut sauce. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

1-1.2 kg eggplants
400 g tomatoes
300 g onions
30 g garlic, 30 g parsley
100 ml vegetable oil
30 g salt
ground black pepper to taste

Cooking method:

For such a simple eggplant preparation for the winter, you need to chop the tomatoes, put them in a saucepan, heat them up and rub them through a sieve. Boil the tomato mass by half. Cut the eggplants into slices 1.5-2 cm thick, immerse in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings and quickly fry. Mix tomato, fried onion, finely chopped garlic and herbs. Add salt and bring to a boil, stirring constantly. Place a little tomato in sterilized jars, then place the fried eggplants, pouring over the tomato. Sterilize 0.5 liter jars for 20 minutes, 1 liter jars for 30 minutes. Then roll up the eggplant blank and wrap it until it cools.

Ingredients:

1 kg eggplants
500 g tomatoes
40 g onions
10g garlic
30 g of greens (parsley, celery, dill)
25 g sugar
15-20 g salt
50 ml vegetable oil

Cooking method:

To prepare eggplants for the winter according to this recipe, the vegetables must be thoroughly washed, cut into slices about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Place the fried eggplants in sterilized jars. Peel the tomatoes, cut them, put them in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt and sugar and simmer for a few minutes. Pour the boiling marinade over the eggplants. Sterilize 0.5 liter jars for 10 minutes, 1 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Here you can see a selection of photos for recipes for canned eggplants for the winter:

Fried eggplants in pepper marinade.

Ingredients:

2 kg eggplants
500 g bell pepper
100 g garlic
200 ml vegetable oil
70 ml 9% vinegar
ground hot and black pepper
salt to taste

Cooking method:

For this recipe, cut the eggplants into slices, add salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind the bell pepper and garlic using a meat grinder or blender, pour in the vinegar. Bring the mixture to a boil, add salt and pepper to taste. Place fried eggplants and pepper mixture in sterilized jars in layers and cover with lids. Sterilize 0.5 liter jars for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplants with tomatoes and garlic.

Ingredients:

1 kg eggplants
1 kg tomatoes
100 g garlic
200 ml vegetable oil
10 ml 9% vinegar
5 g ground black pepper
salt to taste

Cooking method:

To make this delicious preparation, the eggplants need to be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into slices and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Place a layer of eggplants in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, and add salt. So, alternating, fill the jars to the top, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids and sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplants
150 g garlic
50 g fresh hot pepper
150 ml 9% vinegar
150 ml vegetable oil
10 g salt

Cooking method:

Wash the eggplants thoroughly, cut into 1 cm thick slices, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, place on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200°C for 10 minutes, turn over to the other side and bake for another 10 minutes. Mince garlic, bell peppers and hot peppers or grind them in a blender. Add vinegar, salt and remaining vegetable oil. Layer the eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then the jars with eggplant preparation for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

3 kg eggplants
2.5 kg tomatoes
1.5 kg bell pepper
50 g fresh hot pepper
50 g garlic
200 g sugar
60 g salt
250 ml 9% vinegar
250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, you need to mince tomatoes, garlic, bell peppers and hot peppers. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Place the eggplants in the tomato mixture and simmer for 20 minutes.

As you can see in the photo, the hot eggplant prepared for the winter according to this recipe needs to be placed in sterilized jars, rolled up, turned over and wrapped until it cools:

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Marinated eggplants “Ogonyok” with honey.

Ingredients:

3 kg eggplants
1 kg red bell pepper
180-200 g garlic
50 g fresh hot pepper
200 ml 9% vinegar
200 g honey
salt to taste
vegetable oil

Cooking method:

To prepare eggplant preparation according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Mince garlic, bell peppers and hot peppers or grind them in a blender, add honey, vinegar and salt. Mix thoroughly until the honey dissolves. Layer the eggplant and pepper mixture into sterilized jars. Sterilize 0.5 liter jars for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with carrots in Korean style.

Ingredients:

2 kg eggplants
500 g carrots
300 g onions
120-150 g garlic
100 ml vegetable oil
spices for carrots in Korean

For the marinade:

800 ml water
200 ml 9% vinegar
90 g salt
200 g sugar

Cooking method:

This is one of the best eggplant preparations for those who love Korean cuisine. Cut the eggplants into slices 0.8-1 cm thick, add salt and leave for 20 minutes. Then rinse, dry, place on a baking sheet, sprinkle with half the amount of oil and bake in the oven at 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots using a Korean carrot grater. Heat the remaining oil in a frying pan, add spices, stir and pour over the carrots. Add garlic, passed through a press, to the carrots, stir, leave for 15 minutes. Place eggplants in prepared jars, topping with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour the hot marinade into the jars, cover them with lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 20 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

2 kg eggplants
500 g bell pepper
500 g carrots
200 g onions
50 g garlic
150 ml vegetable oil
100 ml 9% vinegar
25 g salt
50 g sugar
10 g spices for Korean carrots

Cooking method:

To prepare a tasty preparation for this recipe, you need to cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots on a grater for Korean vegetables. Combine all the prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Heat the spices and oil in a frying pan for a couple of seconds, pour into the vegetables, stir, leave for 2 hours to release the juice. Then put on moderate heat and simmer for 10 minutes. Place the hot salad along with the resulting marinade into sterilized jars and cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until cool.

Canned spicy eggplants

Ingredients:

3 kg eggplants
300 g carrots
500 g bell pepper
100 g garlic
100 g parsley
1 liter of water
100 ml 9% vinegar
50 g fresh hot pepper
150 ml vegetable oil
90 g salt
200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and cored, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Cut the bell pepper into half rings, carrots into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Add all the vegetables, bring to a boil and simmer for 20 minutes. Place the mixture in sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

1 kg eggplants
400 g bell pepper
250 g onions
250 g carrots
500 ml sour apple juice
25 g garlic
20 g salt
vegetable oil for frying

Cooking method:

To prepare such a tasty preparation for the winter, eggplants need to be cut into slices 1 - 1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry the vegetables in oil for a few minutes, add salt, add apple juice and simmer for 10-15 minutes. Place eggplants in prepared jars, layering with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplants
400 g onions
500 g tomatoes
150 ml vegetable oil
salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, add salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then add the chopped tomatoes and simmer for 15 minutes. Add salt and ground black pepper to taste. Place the hot homemade eggplant preparation into sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

1.7 kg eggplants
100 g garlic
120 g dill
100 ml vegetable oil

For the marinade:

1 liter of water
40 g salt
80 ml 9% vinegar

Cooking method:

This is one of the most delicious eggplant preparations, where the vegetables taste like mushrooms. Small eggplants need to be chopped. For the marinade, combine the ingredients and bring to a boil. Dip the eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Place in a colander and let the liquid drain. Finely chop the garlic and dill, combine with the eggplants, add vegetable oil, and stir. Place the mixture in sterilized jars, cover with lids and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.

Eggplants behave well in various preparations, so they are often prepared for the winter. Eggplant preparations store well and will help you out more than once in winter.

What can be made from the “little blue ones”? There are a lot of things - it’s simply impossible to list all the recipes in which you can use eggplants. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various appetizer salads have also proven themselves to be excellent.

Many people note that the taste of eggplant preparations is unusual, reminiscent of mushrooms and original in its own way. It is unlike any other, and to appreciate it, winter eggplant preparations need to be tried.

The best eggplant recipe for the winter - you'll lick your fingers

I consider “little blue” eggplants combined with vegetables and drenched in tomato sauce to be one of the best recipes for preparing eggplants for the winter. It turns out very tasty.

Ingredients:

eggplant – 460 grams;
fleshy tomatoes – 250 grams;
sweet pepper – 280 grams;
turnip onion – 260 grams;
hot pepper - to taste;
garlic – 40 grams;
salt – 10 grams;
sugar – 20 grams;
tomato sauce – 360 ml;
vinegar – 45 ml;
vegetable oil – 100 ml;
paprika and other spices - to taste.

Preparation:

First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
Eggplants must be cut in half, after cutting off the tails. Now we cut each piece crosswise in the form of large cubes.

There is no need to grind it here, because in the end you will not end up with a beautiful vegetable appetizer, but ordinary eggplant caviar.

Cut the tomatoes into four parts.

For preparation, it is advisable to select those that are stronger. The “cream” variety is good.

We also cut the peppers in half, remove the seed capsule and be sure to cut out the white partitions. They give a slight bitter taste - not everyone likes this. Then we cut the peppers into thick strips, about the same thickness as the eggplants.
Peel the onion from surface scales and cut into large half rings. After that, we disassemble it by hand.
Take a saucepan with high sides and pour oil into it.
Place all the prepared vegetables into it and mix gently. Turn on low heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried and an appetizing crust will form on them. The main thing is to make sure that they don’t burn.
It's time to add salt and sweeten the future preparation. You can also add garlic and spices. Here you can focus on your taste.
Add tomato sauce, mix everything and simmer the eggplants with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - add vinegar.
After the allotted 20 minutes are over, put the prepared vegetable mixture into pre-sterilized jars and roll them under iron lids, ensuring complete tightness.

Be sure to turn the jars upside down, i.e. We put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them with it. In this form, the workpiece should stand for a day. After this, the eggplants can be stored in a cool place, for example, in a cellar.

Preparing eggplants for the winter in mugs with garlic - appetizer “Ogonyok”

Another version of a spicy eggplant appetizer for the winter, known as “Ogonyok”.

Ingredients (for seven 500 ml jars):

blue ones - 3 kg;
sweet pepper - 1 kg;
garlic pulp - 200 grams;
chilli pepper - to taste;
vegetable oil - 125 ml;
9% vinegar - 200 ml;
granulated sugar - 170 grams;
salt - 1.5 tablespoon;
Vegetable oil - will be used only for frying.

Preparation:

You can use any variety of eggplant, the main thing is that they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, the eggplants will fall apart when frying.

In this recipe there is no need to cover them with salt. The appetizer turns out to be quite spicy, and the typical bitterness of eggplants will not be felt.
Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

Eggplants love oil and absorb it like a sponge, so you will need to add it to the pan periodically.
Wash the pepper, peel it and pass it through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the heat of the finished snack - everything will depend on how much chili you add.
Transfer the pepper mixture into a saucepan, add oil, vinegar, sugar and salt. Cook our filling at minimum heat from the moment of boiling for about 15 minutes.

The jars in which you will place the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110°C. 10 minutes after the oven has preheated is enough. Boil the lids separately.
Place a little sauce on the bottom of a slightly cooled jar, then a layer of eggplant and more sauce. We alternate layers, filling the jar to approximately the level of the hangers. If you make it full, the sauce will splash out during sterilization.

Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave it to cool, wrapped in a warm blanket.

Before serving, the eggplants need to be cooled thoroughly in the refrigerator.

Eggplants for the winter are like mushrooms - a recipe without sterilization

Fried eggplants actually taste like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

eggplants – two kilograms;
a couple of bay leaves;
salt;
fresh parsley;
refined vegetable oil.

For the marinade:

water – 160 ml;
vegetable oil – 160 ml;
9% vinegar – 160 ml.

Let's start cooking:

Eggplants need to be washed and their ends cut off. Then cut them into small cubes - about 2x2 cm.

To remove the characteristic bitterness from eggplants, place the prepared vegetable in a bowl and sprinkle generously with salt. Stir and let sit for about an hour.

The onion needs to be peeled and cut into half rings, and the parsley should be chopped.
Let's assume that an hour has passed. We wash the eggplants under running water and place them in a colander. This will rid them of salt. Let the vegetables drain.
Heat the oil in a frying pan or saucepan and fry the eggplants in it until a crust appears. Let them crisp up and get nice.
Place the fried eggplants in pre-sterilized jars, tamping them lightly.
Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over the eggplants. Immediately seal and insulate.

Eggplants taste no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - depending on your preference - and pour over them with vegetable oil “with a smell”. And then you definitely won’t be able to distinguish them from mushrooms.

If you are afraid that the workpieces will not “stand”, then you can sterilize the jars. For half-liter bottles it’s 10 minutes, and for liter bottles it’s 15 minutes.

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

Mother-in-law's tongue is a great eggplant appetizer that now is the time to prepare. The little blue ones are already singing with all their might and are ready to be collected. If you like spicier preparations, then this eggplant recipe is just for you.

Ingredients (for 8 500 ml cans):

4 kg medium-sized eggplants;
a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
a glass of finely grated garlic;
chili pepper;
a glass of vinegar (9%);
vegetable oil;
two spoons of granulated sugar;
a tablespoon of salt.

Preparation:

Wash the eggplants and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
At this time, the sauce will be made, which will be used for pouring.
According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the seeds and white partitions from the sweet pepper. We pass the preparations through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove the seeds from it. Otherwise you will get a real draconian fill!

Transfer the resulting mixture into a saucepan. Salt it and sweeten it. Immediately add vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
We wash the eggplants from salt and fry on each side until golden brown.
Now he will be packing snacks. Pour a spoonful of hot sauce into the bottom of a sterile jar and place the fried eggplants on it. Press down lightly and pour in the sauce again. We repeat the layers until the jar is filled, which we then roll under the lid.

Turn the workpiece upside down and wrap it in a blanket until it cools completely.

Bon appetit and see you new recipes!

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

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

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

Your mark:

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

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

Cooking instructions

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

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

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

Peel the onion and cut into small cubes.

Chop the greens as finely as possible.

Cut the sweet pepper into small strips.

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

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

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

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

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

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

How to prepare eggplant salad for the winter

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

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

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

Cooking steps:

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

Recipe for spicy eggplants for the winter

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

List of ingredients:

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

Cooking steps:

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

Korean eggplant – original preparation

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

List of ingredients:

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

Fill:

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

Cooking steps:

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

Eggplant for the winter with garlic

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

List of ingredients based on 1 kg of blue ones:

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

Cooking steps:

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

Delicious fried eggplant recipe

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

List of ingredients:

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

Cooking steps:

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

How to prepare the preparation “Eggplants like mushrooms”

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

List of ingredients based on 10 half-liter containers:

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

Cooking steps:

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

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

The recipe most likely got its name from some loving son-in-law. The eggplants in it are quite spicy and piquant, apparently and reminded the man that he needs to keep an eye out for his mother-in-law.

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

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

Cooking steps:

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

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

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

List of ingredients:

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

Cooking steps:

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

Delicious stuffed eggplants for the winter

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

List of ingredients for each kilogram of eggplant:

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

Cooking steps:

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

Eggplant for the winter with tomatoes and peppers

Among the large number of preparations, there is a recipe that is easy to remember, because you need to take 3 of each type of vegetable.

List of ingredients:

blue;
Bell pepper;
onion;
tomatoes.

Fill:

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

Cooking steps:

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

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

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

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