Eggplant strips for the winter recipes. Spicy eggplant appetizer for the winter

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 it. 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 spicy food. 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:

STEP #1
STEP #2

STEP #3
STEP #4

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 cut 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 make a delicious preparation for this recipe, 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.

Tattyana

Eggplants fried with carrots and garlic.
Cut the eggplants into rings and place them in salted water for 5-10 minutes so that the bitterness goes away.
Fry them in vegetable oil on both sides.
Grate the carrots on a coarse grater, fry in sunflower oil until tender, add salt.
Peel the garlic and cut the cloves lengthwise.
Place eggplants, carrots, and garlic in layers in sterile jars. You can add hot pepper if you wish. Place vegetables more densely. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of 9% vinegar into each jar and roll up.

- Masha
  Favorite eggplant caviar with celery
  
  eggplants - 3 kg,
  celery (roots) - 1 kg,
  ripe tomatoes - 2 kg,
  onions - 500 g,
  vegetable oil - 250 g,
  salt - to taste.
  Boil eggplants in salted water until soft, chop. cut tomatoes into pieces. Finely chop the celery and onion. sauté tomatoes, onions, celery in vegetable oil for 3 minutes, mix with boiled eggplants, add salt. heat the mixture to a boil and cook for 40 minutes, then pour into sterile jars, pasteurize liter jars for 30 minutes, half-liter jars for 20 minutes and roll up.
  
  Lisa
  Every year my mother cooks fried eggplants with garlic for us.
  
  for 5 liters of water 1 tbsp. spoons of salt, 300 g of vinegar (1 tbsp. vinegar essence per 1 glass of water). bring to a boil and put the chopped eggplants there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplants there and sprinkle with finely chopped garlic. fry until done, stirring occasionally. transfer to prepared jars and seal with iron lids.
  
  Yanochka
  I'm preparing spicy eggplants for the winter
  
  eggplants 5 kg
  garlic 150 g
  sweet pepper 1.5 kg
  hot pepper 20 pcs.
  sugar 200 g
  vinegar 9% 200 g
  Cut the eggplants into slices, sprinkle with salt and let stand for 4-5 hours. Rinse off the salt, dry and fry in vegetable oil on both sides. Mince the peppers and garlic, add sugar, vinegar and a little salt. Mix the fried eggplants with the pepper-garlic mixture and place in sterilized jars.
  sterilize for 20 minutes. roll up and cool upside down. wrap up
  
  Ulyana
  And I roll up blue ones with cabbage
  
  for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through garlic, 1 tbsp. sugar, 1 stack of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
  Boil the blue ones in salted water and cut into strips. Chop the cabbage and grate the carrots. mix everything and leave for 12 hours at room temperature.
  Place in jars and cover with nylon lids. store in the basement or refrigerator.
  output: 3-3.5 liters.
  
  Christina
  And I prepare pickled stuffed eggplants
  
  eggplants 2 kg,
  carrots 0.5 kg,
  onion 200 g,
  salt (for minced meat) 30 g,
  celery leaves 1 bunch,
  sunflower oil 200 g,
  Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under pressure for 30-40 minutes.
  Boil the carrots, peel and cut into small cubes.
  Cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, add salt and simmer a little.
  Cut the pressed eggplants on the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap it in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and place them in a saucepan, pressing them tightly together. place a plate or wooden circle on top with a weight on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
  on the third day after the start of lactic acid fermentation, put the blue ones in bottles, pressing them tightly together so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 C (in the cellar or in the refrigerator).
  Before use, the celery leaf is removed, lovers eat it, and the blue leaves are cut together with the minced meat right in the plate.
  This salad can be eaten in this form. try and, if necessary, add salt and sugar to the finished salad to taste.
  goes great with fried potatoes in winter!
  
  Inna
  My favorite mushroom eggplants
  
  Make the filling for 5 kg of eggplants:
  water - 5 l, salt - 1 glass, vinegar - 0.5 l.
  Cut the eggplants into cubes and throw them into boiling water. boil for 2-4 minutes, then strain the water and throw it into boiling oil (sunflower) - 0.5 l per 5 kg.
  boil for 2-3 minutes. add minced garlic, 2-3 heads, hot red pepper - 2-3 peppercorns. mix everything, put in jars and close. You can add garlic and pepper to the hot “mushrooms”, but do not cook, just sprinkle with vinegar.
  
  Sunset Fairy
  I'm preparing pickled eggplants
  
  For minced meat, take green tomatoes (they give piquancy and acidity), red bell pepper, carrots, garlic, hot pepper. You also need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. 300 g garlic for this amount of minced meat.
  Finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. Approximately about a glass of oil. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), add greens if you want, cut them not very finely, and salt to taste. the minced meat is ready.
  now eggplants. select fruits that are not too large, (so small), about 5 kilograms, rinse, cut off the stem and tail, prick with a fork and bake in the oven until soft. You can cook them and then press them under pressure. let them cool, then cut them lengthwise (not all the way) and fill with prepared minced meat.
  prepare the brine: for 1 liter of water 1 tbsp. l. (heaped) salt and 1 tbsp. l. Sahara. boil. You can also pour it hot...
  Place a bunch of dill with umbrellas at the bottom of an enamel bucket or pan. Place the eggplants tightly on top and cover everything again with a bunch of dill, fill with brine, cover with a clean cloth and place a wooden circle with a weight. After 2-3 days, remove to a cool place. in the cellar or refrigerator.
  
  Lilya
  The most delicious eggplants “lights”
  
  eggplants (blue) 5 kg,
  garlic 100 g,
  red salad pepper 1 kg,
  vinegar 9% 250 g,
  hot capsicum 3 pcs.,
  vegetable oil 0.5 l.
  Wash the blue ones, cut into slices up to 1 cm thick. Pour in salt water for 2 hours - 100g of salt per 1 liter of water.
  fry the eggplants on both sides in vegetable oil.
  Grind the peeled sweet peppers, garlic and hot peppers in a meat grinder - remove the seeds from the two hot peppers.
  Be careful when working with hot pepper - never rub your eyes or face, even after washing your hands; it is best to work with rubber gloves!
  Add vinegar and fried and cooled oil to the ground pepper. stir the filling.
  Place the fried eggplants in an enamel pan in layers, brushing each layer with a small amount of filling. Place the remaining filling on top.
  Let the eggplants sit at room temperature overnight. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or put into a bottle and put in the refrigerator.
  the recipe is wonderful! very tasty thing - these lights! The lights are good with fried potatoes, pilaf, buckwheat porridge, or by themselves - on a sandwich. try it - you won't regret it!
  - Zhanna
    The most delicious eggplant salad
    
    3 kg eggplants,
    2.5 liters of tomato juice,
    1 cup sunflower oil,
    15-20 pcs. bell pepper,
    7 pcs. carrots,
    1 cup of sugar,
    vinegar,
    salt to taste,
    2 large cloves of garlic.
    pour the juice into a saucepan, boil, add salt, vinegar, sugar, butter and boil for 10 minutes, add carrots, grated on a coarse grater, eggplants, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
    the output will be 7 liters.
    
    Tatiana
    I’m already rolling the second batch: blue ones without tomato
    
    cut 1 kg of blue peppers into circles, 20 peppercorns into rings (if large).
    marinade: for 2 glasses of water:
    1 tbsp. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) oil, 150 g garlic (less possible). add a few small pieces of hot pepper.
    boil for 15 minutes. Place in hot sterile jars and seal.
    yield: 5 jars of 0.5 liters.
    
    Squirrel
    Eggplants in Georgian style
    
    eggplants,
    carrot,
    parsley,
    garlic,
    salt,
    sugar,
    red hot pepper,
    vinegar,
    vegetable oil.
    Trim the edges of the eggplants and boil the eggplants until soft, put under pressure for 3-4 hours. Grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. Mix vegetable oil with vinegar in a 1:1 ratio, add salt and sugar.
    Place the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the other half, and place tightly together.
    Between the blue layers, sprinkle a pod of hot pepper cut into thin rings.
    When all the blue ones are laid out, fill them with a mixture of oil and vinegar.
    They are ready to eat in a day and can be stored in a cold place for a very long time.
    Before serving, simply cut them into transverse pieces.
    add hot pepper to taste - if you like it spicier, then add 3-4 peppers per bucket of ready-made blue ones.
    
    Olesya
    Eggplant caviar “instant eating”
    
    take only 1 kg: eggplants, tomatoes, onions, bell peppers, carrots.
    1. Cut the eggplants into slices (thickness 8-10 mm), add salt and fry in vegetable oil. Cut each circle into 4 parts (this is so that when you eat the caviar, the eggplant skin does not stretch across the entire jar).
    2. Grind the onion and carrots in a meat grinder or grate them. cut the tomatoes into slices.
    3. Add salt to the onions, carrots and tomatoes, fry in vegetable oil until the excess juice evaporates (in general, so that the juice does not drip).
    4. Cut the pepper into strips. do not add salt.
    Do not overdo it with salt and oil.
    5. take a large saucepan or Dutch oven. Pour a little vegetable oil into the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on top, and pepper on top (now add a little salt to the pepper layer). keep layering until the ingredients run out. Place in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. Now you can put it in scalded jars and roll them under the lids.

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:

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!

Delicious eggplants for the winter - canning, which you definitely won’t regret preparing. Why? Because eggplant preparations turn out incredibly tasty, appetizing and filling, and how fragrant it is - it’s simply indescribable! Delicious eggplants for the winter are good for both everyday and holiday tables. They perfectly complement any dishes (especially meat ones), act as an independent snack and invariably delight not only with taste, but also with benefits. Low-calorie “blue” ones are rich in vitamins, minerals and fiber, making them a valuable product on our table. The abundance of eggplants in the summer simply obliges you to prepare them for the winter, which is what we suggest you do.

To prepare preserves, you should take young eggplants - thanks to their dense pulp and elastic skin, they will perfectly retain their appearance during heat treatment. You should refrain from purchasing overripe and soft eggplants if you do not want to spoil the preparations. High-quality eggplants have a shiny and evenly colored surface without signs of damage or stains. Each vegetable must have a green stalk. To prevent eggplants from becoming bitter in the finished dish, you need to soak the sliced eggplants in salted water for 30 minutes (at the rate of 1 tablespoon of salt per 1 liter of water).

Eggplants go well with almost all vegetables, and their worthy companions in preserves are onions, carrots, tomatoes, bell peppers, zucchini and cabbage. If you want a spicier and piquant preparation, use garlic or hot chili peppers, and for especially aromatic preserves, add fresh herbs and spicy spices. Delicious eggplants for the winter can be salted, pickled, pickled, spicy and even stuffed. Lecho, salads, caviar, sauté and all kinds of snacks - there is plenty to go around with the “little blue ones”. Preparations can be made from fresh eggplants, or fried, boiled or baked. Thanks to the different cooking options and ingredients used, the variety of eggplant preparations is incalculable, and that's great! After all, how many wonderful opportunities for culinary experiments open up for housewives! Another advantage of this type of preservation is that you will always have an excellent hearty snack on hand, so you don’t have to be afraid of unexpected guests.

Preparing delicious eggplants for the winter is not as difficult as it seems. This does not require any special skills - you just need to be a little patient and have a great desire to please yourself and your loved ones with delicious preserves from the “little blue ones”. Well, shall we get started?

Salted eggplants with garlic and herbs for the winter

Ingredients:
1 kg eggplants,
5-6 cloves of garlic,
1 bunch of greens,
25 ml 9% vinegar,
spices to taste,
vegetable oil.
For the brine:
500 ml water,
1 teaspoon salt.

Preparation:
Cut the eggplants into small cubes and soak for half an hour in salted water, then rinse under running cold water and dry. Finely chop the garlic or pass through a press. Chop the greens. Fry the eggplants in a frying pan in a small amount of vegetable oil until they are browned on both sides. Place the prepared eggplants in a large bowl, add garlic and herbs. Mix well. Divide the mixture into sterilized jars.
To prepare the brine, dissolve salt in water, bring to a boil and add vinegar. Pour brine over the eggplants and seal the jars with sterilized lids. Turn the jars upside down, cover with a blanket and let cool completely. After this, the preserves can be stored in a cool place.

Ingredients:
900 g eggplants,
1 onion,
2 cloves of garlic,
4 peas of allspice,
6-7 black peppercorns,
6 buds of cloves,
4 bay leaves,
1/2 teaspoon dill seeds.
For the marinade:
1 liter of water,
1 tablespoon salt,
2-3 tablespoons of sugar,
2-3 tablespoons of vegetable oil,
5 tablespoons of 9% vinegar.

Preparation:
Cut the eggplants into large pieces. Add salt and leave for half an hour, then rinse and dry. Pour water into a saucepan, add sugar, salt and vegetable oil. At this stage, you should taste the marinade to adjust its taste. Bring the marinade to a boil and add the eggplants. Cook for 5 minutes, then add vinegar, onion cut into half rings and garlic cut into slices. Cook for 1 minute.
Fill sterilized jars with spices and place the eggplants along with the marinade. Seal the jars hermetically with sterilized lids, turn them upside down, cover with a blanket and let cool.

Canned eggplant salad with bell peppers and herbs

Ingredients:
1.5 kg eggplants,
3 small onions,
2 bell peppers,
2 hot peppers,
1 head of garlic,
1 bunch of cilantro,
200 ml vegetable oil,
120 ml 9% vinegar,
3 tablespoons soy sauce,
2 tablespoons salt,
3 teaspoons sugar,
1 teaspoon turmeric,
1 teaspoon ground coriander.

Preparation:
Cut off the ends of the eggplants on both sides and boil in boiling water for 8-10 minutes until half cooked. You can also steam the eggplants. It is important not to overcook the vegetables - they must retain their shape. Let the eggplants cool.
Cut half the peeled onion into half rings and fry in vegetable oil until golden brown. Add chopped hot pepper, peeled from seeds (you can leave the seeds for a more spicy taste), turmeric and coriander. Stir, remove from heat and let cool.
To prepare the marinade, mix vegetable oil, soy sauce, vinegar, salt and sugar. Let it brew for about half an hour. Once the eggplants have cooled, cut them into medium-sized pieces and place in a large bowl. At this stage, you can salt the eggplants and leave for 15-20 minutes, then drain the juice if you are worried that the vegetables may be bitter. Add fried onions, chopped bell peppers, chopped cilantro and chopped garlic to the eggplants. Pour the marinade over the vegetables and leave for 2 hours, stirring occasionally.
After this, place the salad in hot sterilized jars, trying to compact it more tightly so that no air remains. In this case, it is necessary to leave a little space for the juice that will be released during the sterilization process. Cover the jars with sterilized lids and sterilize in boiling water for about 20 minutes, then seal tightly, turn upside down and let cool under a blanket.

Ingredients:
1 kg eggplants,
1 kg of tomatoes,
500 g bell pepper,
300 g onions,
300 g carrots,
250 g white beans,
6-8 cloves of garlic,
100 ml vegetable oil,
5 tablespoons of sugar,
1.5 tablespoons salt (plus salt for grating the eggplants),
5-7 peas of black and allspice,
3 bay leaves,
1 tablespoon 70% vinegar.

Preparation:
Soak the beans for an hour and a half in cold water, then rinse and boil until tender for 30-40 minutes. Cut the eggplants in half, rub with salt and leave for 20 minutes, then rinse and dry. Cut the bell pepper and carrots into strips, and the onion into half rings. Grind the peeled tomatoes and garlic using a meat grinder or blender. Pour the tomato mass into a saucepan and boil for 5-7 minutes after boiling.
Then add bell peppers, onions and carrots. Cook for about 10 minutes. After this, add the diced eggplants, sugar, salt, vegetable oil, peppercorns and bay leaf. Stir, bring to a boil and simmer for half an hour. Add beans and vinegar, cook for another 5 minutes.
Place the salad in sterilized jars and seal with sterilized lids. Turn the jars upside down, cover with a warm blanket and cool.

Canned eggplant in tomato

Ingredients:
1 kg eggplants,
1.5 kg tomatoes,
4-6 cloves of garlic,
100 ml vegetable oil,
3 tablespoons sugar,
2 tablespoons salt,
2 tablespoons 9% vinegar,
10 black peppercorns.

Preparation:
Cut the eggplants into slices about 2 cm thick and place in salted water for half an hour. After this, rinse the eggplants and dry them, spreading them on a towel. Remove the skins from the tomatoes by scalding them with boiling water. Puree the pulp using a meat grinder, blender or food processor. Pour the tomato mixture into a thick-bottomed saucepan. Bring to a boil, add sugar, salt, oil, vinegar, pepper and pressed garlic. Cook at low boil for 5 minutes. Add additional salt, sugar and vinegar if required.
Add the eggplants to the sauce, mix gently and bring to a boil. Cover the pan with a lid and cook for 15-20 minutes, stirring from time to time. Place eggplants in tomato sauce in sterilized jars, roll up with sterilized lids and turn upside down. Wrap in a blanket, cool and store.

Ingredients:
6 eggplants,
4-5 bell peppers,
1 hot pepper,
6-7 cloves of garlic,
30 g purple basil,
100 ml sunflower oil,
1 teaspoon acetic acid,
1 teaspoon sugar,
salt to taste.

Preparation:
Peel both types of peppers from seeds and grind in a meat grinder along with peeled garlic. Place the resulting mass in a saucepan with a thick bottom, add 2 tablespoons of vegetable oil and bring to a boil. Cook for 10 minutes, then add vinegar and salt to taste. Cut the eggplants into large cubes and fry in the remaining oil until they are browned. Mix the eggplants with chopped basil and add a little salt. Mix with pepper mixture. Add water if necessary. Cook for another 10 minutes, then place the eggplants in sterilized jars and seal with sterilized lids. Turn the jar upside down and let it cool, wrapped in a warm blanket.

Ingredients:
800 g eggplants,
2 onions,
2 carrots,
3-4 cloves of garlic,
2 tablespoons of vegetable oil.
Marinade:
150 ml water,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1.5 teaspoons salt.

Preparation:
Place the diced eggplants on a baking sheet lined with foil, sprinkle with oil and bake for about half an hour in an oven preheated to 180 degrees. Grate the carrots using a Korean carrot grater. Cut the onion into half rings. Place the baked eggplants in a bowl and mix with the garlic passed through a press.
Place 3 tablespoons of eggplant in a sterilized jar, then a layer of carrots and a layer of onions. Repeat layers until the jar is full, compacting each layer thoroughly. To prepare the marinade, pour water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade over vegetables. This should be done slowly. Cover the jar with a sterilized lid and sterilize it in boiling water for 15 minutes. After this, roll up the jar, turn it upside down, wrap it in a blanket and cool.

Eggplant caviar in a slow cooker

Ingredients:
6 small eggplants,
3 small carrots,
2 onions,
1 bell pepper,
1 head of garlic,
4 tablespoons vegetable oil,
2 tablespoons of tomato paste,
1/2 teaspoon acetic acid,
salt and ground black pepper to taste.

Preparation:
Cut the eggplants into large cubes. Add vegetable oil and eggplants to the multicooker, set the “Stew” mode for 1.5 hours. 15 minutes after the start of cooking, add carrots, onions, bell peppers and garlic, chopped using a meat grinder or food processor, as well as tomato paste, 100 ml of water, salt and pepper to taste to the eggplants. During extinguishing, you should monitor the amount of liquid evaporating and add water as needed. The caviar also needs to be stirred constantly. When the caviar is ready, you need to add vinegar to it, then immediately put it into sterilized jars and roll up with sterilized lids. Turn the jars upside down, cover with a blanket and let cool.

Follow simple tips and put our recipes into practice, and then, without a doubt, you will have the most delicious eggplants for the winter! Good luck with your preparations!