Eggplants are also beautifully called “blue vegetables” for their, of course, pleasant and unusual appearance and color. In addition, you have probably noticed that if cut eggplants are left in the air for a long time, their white interior turns blue. This occurs due to contact of certain

Components with air. Eggplants for the winter, perfect recipes different variations are offered to housewives in a separate thematic section.

Eggplants for the winter, cooking recipes without sterilization are considered the simplest. The point here is that the jars in which the salad or appetizer has already been placed will not need to be kept in a water bath. But this doesn’t mean that you can just take any jar and throw a seam into it. The jars will still need to be rinsed with soda beforehand, then rinsed under cold water and sterilize when empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it there for about a quarter of an hour.

Eggplant for the winter, recipes for making “mother-in-law’s tongue” is perhaps the most popular salad option. We know that eggplants, in any form or method of preparation, go perfectly with garlic. In this type of rolling, you need to use a lot of garlic, because the name “mother-in-law’s tongue” obliges this version of rolling to be spicy. For spiciness, someone, in addition to garlic, also adds grated horseradish root to the jars, hot peppers even with grains! Here you already need to understand how much you and your family members really are lovers of spicy dishes.

Eggplants for the winter, cooking recipes with photos help to better understand how exactly the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to simply look at the ingredients and start creating their own culinary masterpieces for the winter. Although, step by step photos greatly facilitate the work process and experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation.

You can also make eggplants for the winter, recipes for cooking them like mushrooms. If you try to correctly combine seasonings and additional herbs, then eggplants will indeed taste like mushrooms. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. Even children can eat them, while mushrooms are recommended to be included in children's diet only from 7-8 years old.

20.07.2018

Eggplant caviar for the winter "You'll lick your fingers"

Ingredients: eggplants, carrots, Bell pepper, onions, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oil

I really like eggplant caviar and every year I prepare it for the winter. I like the option most eggplant caviar through the meat grinder that I described to you.

Ingredients:

- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp. salt;
- half tbsp. Sahara;
- 1 tbsp. vinegar;
- a third of a glass of vegetable oil.

27.06.2018

Eggplants with honey for the winter

Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, water

Ingredients:

- 800 grams of eggplants,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tbsp. honey,
- 100 ml. vinegar,
- 300 ml. water.

05.04.2018

Eggplant caviar for the winter

Ingredients: eggplant, carrots, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oil

I suggest you prepare very delicious caviar from eggplant. I have described the cooking recipe in detail for you. so you shouldn't have any problems with cooking.

Ingredients:

- 400 grams of eggplants,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- hot peppers,
- 2 tbsp. tomato paste,
- one and a half tbsp. Sahara,
- 1 tsp. salt,
- 2 tbsp. vinegar,
- 100 ml. vegetable oil,
- 2 pinches of ground black pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlic

Prepare for the winter this very delicious salad from zucchini and eggplant. This salad can certainly be considered vitamin-packed. In winter you can open it for any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplants,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 70 ml. vegetable oil,
- 2 tbsp. vinegar,
- 3 cloves of garlic.

30.03.2018

Eggplants with beans for the winter

Ingredients: eggplant, carrots, onions, peppers, beans, tomato juice, garlic, vinegar, oil, sugar, salt, paprika

I suggest you prepare a very tasty winter preparation- eggplants with beans for the winter. I have described the cooking recipe in detail for you.

Ingredients:

- half a kilo of eggplants,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice,
- 4 cloves of garlic,
- hot peppers,
- 4 tbsp. vinegar,
- 80 ml. vegetable oil,
- 1 tbsp. Sahara,
- 1 tsp. salt,
- 1 tsp. paprika.

27.03.2018

Tatar-style eggplants for the winter

Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepper

There are a lot of eggplant preparations for the winter, but I’m sure these are Tatar-style eggplants for the winter. Be sure to prepare this tasty and easy-to-prepare preparation.

Ingredients:

- liter of tomato juice,
- 0.7 tbsp. salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplants,
- a head of garlic,
- a pod of hot pepper.

27.03.2018

Eggplants are like mushrooms for the winter

Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oil

Eggplants can be used to prepare both delicious dishes and winter food. Today I have prepared for you a recipe for delicious eggplants with mushrooms for the winter.

Ingredients:

- half a kilo of eggplants,
- a bunch of dill,
- 3 cloves of garlic,
- hot peppers,
- 1 tbsp. salt,
- 1 tbsp. Sahara,
- 4 tbsp. vinegar,
- 100 ml. vegetable oil.

05.11.2017

Spicy eggplants with garlic and hot pepper for the winter

Ingredients: eggplant, garlic, hot pepper, salt, vegetable oil, vinegar

Very simple and quick recipe I prepared hot eggplants with hot peppers for you today. The preparation is absolutely hot, so this is a dish for true connoisseurs of thrills)

Ingredients:

- eggplants - 500 grams,
- garlic - 2 heads,
- hot pepper - 4 pcs.,
- salt - half a tablespoon,
- vegetable oil - 1 tbsp.,
- vinegar - 1 tsp.

01.11.2017

Lecho from eggplants and bell peppers for the winter “You will lick your fingers”

Ingredients: eggplant, sweet pepper, onion, tomato juice, salt, sugar, vinegar

if you love classic treatment, then you will probably like eggplant lecho and bell pepper. In this version, the well-known preparation only benefits - both its taste and appearance are simply excellent!
Ingredients:
- eggplants - 1.5 kg;
- sweet pepper - 0.8 kg;
- onion- 0.5 kg;
- tomato juice - 1 liter;
- salt - 0.5 tbsp;
- sugar - 100 g;
- vinegar - 30 gr.

14.10.2017

Eggplants for the winter "Mother-in-law's tongue" without sterilization

Ingredients: eggplants, tomatoes, bell peppers, hot peppers, garlic, parsley, salt, sugar, vinegar, vegetable oil

There are many preserved eggplants for the winter, one of the most successful is the “Mother-in-Law’s Tongue” salad. You will certainly appreciate the taste of this preparation, its appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplants - 1 kg;
- tomatoes - 1 kg;
- bell pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - no a large number of;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar 9% - 3 tbsp;
- vegetable oil - 100 g;
- vegetable oil for frying.

10.10.2017

Eggplant "Ogonyok"

Ingredients: eggplant, bell pepper, hot pepper, salt, vegetable oil, garlic, table vinegar

Bright, very sharp delicious eggplant"Ogonyok" has long taken its place of honor in cookbooks many housewives. If for some reason you don’t have this recipe yet, get to know it quickly and be sure to cook it!
Ingredients:
- 1 kg of eggplants;
- 0.5 kg of sweet pepper;
- 1-2 pieces of hot pepper;
- 10 cloves of garlic;
- 100 ml vegetable oil;
- 1 tsp. coarse salt;
- 50 ml table vinegar 9%.

10.10.2017

Spicy eggplants with peppers for the winter

Ingredients: sweet pepper, eggplant, salt, vegetable oil, tomatoes, garlic, vinegar, hot pepper

Autumn has given us a generous harvest of eggplants; blue vegetables not only delight us beautiful color, but also bright rich taste in preparations for the winter. Today we will prepare an unusually spicy and spicy salad, add tomatoes and sweet bell peppers to the eggplants.

Ingredients:
- 1.5 sweet peppers;
- 600 gr. eggplant;
- 1.5 tsp. salt;
- 1.5 tbsp. vegetable oil;
- 500 gr. tomato;
- 100 gr. garlic;
- ½ tbsp. vinegar;
- 2 hot peppers.

09.10.2017

Eggplant in tomato sauce

Ingredients: tomatoes, eggplant, garlic, vegetable oil, salt, sugar, vinegar

Spicy eggplants in a spicy tomato sauce will complement any of your dishes with their colorfulness, tenderness and piquancy. You should definitely do this amazing preparation for the winter!

To prepare the dish, take:

- 1 kg of tomatoes;
- 1 kg of eggplants;
- 1 head of garlic;
- 200 g vegetable oil;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. vinegar.

04.10.2017

Eggplants are like mushrooms for the winter without sterilization

Ingredients: eggplant, garlic, dill, parsley, Bay leaf, water, peppercorns, salt, vinegar

You can close a lot of the blue ones good preparations, but it’s worth remembering separately about eggplants as mushrooms for the winter. Such preservation will be a real hit among others and will surprise the hostess not only excellent taste, but also ease of preparation.
Ingredients:
- eggplants - 800 gr;
- garlic - 4-5 cloves;
- dill - 1 medium bunch;
- parsley - 1 medium bunch;
- bay leaf - 2-3 pcs;
- water - 1 liter;
- peppercorns - 4-5 pcs;
- coarse salt - 1 tbsp;
- vinegar 9% - 30 gr.

02.10.2017

Overseas caviar from eggplant

Ingredients: eggplant, sweet pepper, tomatoes, garlic, vinegar, salt

For most women, eggplant caviar is a highlight that all members of her family love very much. It is also considered dietary, and therefore healthy. We will help you improve the recipe for your caviar, thanks to which you will be able to further win the hearts of those dear to you. For this you will need:
- large eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.

At proper preparation eggplant produces a lot of tasty and variety of dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

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

Ingredients:

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

Preparation:

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

Finger lickin' Georgian recipe

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

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

Recipe for eggplants cooked like mushrooms

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

Ingredients:

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

Preparation:

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

Homemade lecho with eggplants and sweet peppers in tomato sauce

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

Ingredients:

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

“Sinenky”, badridzhan, also known as eggplant, is a herbal fruit of the nightshade family.

Today, many housewives have their favorite homemade eggplant recipes. Eggplants canned for the winter are prepared: fried, salted, pickled, pickled, used to make caviar and salads with tomatoes, garlic, peppers, carrots and other vegetables. Numerous complex and simple eggplant recipes are very popular among housewives who love and know how to make winter preparations easily and simply. Anyone, with or without experience, who wants to pamper themselves and their loved ones with delicious eggplant dishes in winter - let’s preserve it together!

Canned eggplants - the best recipes with photos

The last notes

Adjika is spicy spicy seasoning which gives dishes special taste and aroma. Main ingredient traditional adjika are various varieties pepper Everyone knows about such preparation as eggplant with adjika, but few people know that delicious seasoning You can also make it from the eggplants themselves.

The long-awaited canning season is just around the corner, so housewives are thinking about canning eggplants for the winter. In the summer, the cost of vegetables is practically pennies, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can products in jars be compared with store-bought products. Manufacturers always include various chemical additives, thanks to which the product is stored for a long time. Homemade eggplant is a product that does not contain preservatives.

Today we will share with you the “Golden Ten” recipes canned eggplant. The methods are not new, but they are still popular.

If you are using others interesting recipes, then be sure to share them in the comments. They will undoubtedly appeal to many housewives.

To buy quality product you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplants. It is worth remembering that old fruits contain large amounts of solanine, which is harmful to health.

1. First of all, you should pay attention to the appearance of the product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice oozes from them. These vegetables are not worth buying.

2.The quality of an eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. To ensure freshness, simply place it on the scale. From statistics we can conclude that a medium-sized ripe fresh vegetable weighs about 0.5 kg.

3. Be sure to inspect the fruit from all sides: a fresh eggplant is always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you shouldn’t focus on them - this is normal. Any damage indicates that it is not fresh. There are cases when the vegetable has suffered from an external factor, in which case inspect the rest of the eggplants.

4.If the seller is honest, he will not remove the stem. If it is green and not wrinkled, then this indicates that the eggplant is fresh. Old stalks are usually removed to conceal the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5.If, based on all the listed signs, you were unable to check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6.The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant is not yet ripe. If the dent is very easy, then the fruit is overripe. Here you need to find the optimal middle, so that the dent is made with medium force and at the same time quickly disappears.

7. There is no need to fall for large vegetables, since there is nothing good in them. It is unlikely that such a fruit itself reached such a size; most likely, when growing, it was fed with nitrates, which are harmful to health. Larger specimens contain excessive amounts of solanine.

8. Honest sellers should show the buyer the cut vegetable. There must be no dark spots on it, and the grains must not smell unpleasant. If you observe these factors, then do not purchase the fruits as they are old.

9.Remember that when exposed to air, the fruit should not change its color; if it turns brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not put off preparing them for several days. This is a product that spoils literally before your eyes, so it is recommended to prepare them as soon as possible. Some housewives use a refrigerator for short-term storage, but do not know that the fruits will disappear even faster in it. It is better to put them in a dark, cool place.

Experienced cooks know that eggplants contain a lot of bitterness, which should be eliminated. To do this, you will need to cut the fruits into circles, place them in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

Once you have chosen the right vegetable, let's start cooking it. Below are 10 best recipes canned eggplants, such as “Desyatochka”, the famous “Bakat” and many others.

So let's get started:

Salad "Ten"

For eggplant lovers delicious dish It will definitely be to your liking. The salad got its name because of the number of ingredients, which is ten. The recipe itself does not require any special cooking skills from you; even a beginner can make a dish of blueberries. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the sample to be taken. People who have not heard of salad can reduce the amount of ingredients for the first time, thereby turning the dish into a “Five”.

Ingredients:

We take it at the rate of 5 liters of salad.

• Sweet pepper 10 pcs.
• Blue ones 10 pcs.
• Tomatoes 10 pcs.
• Garlic 10 cloves.
• Onion 10 pcs.
• Refined oil up to 350 ml.
• Vinegar 9% 150 ml.
• Fine salt 3 tbsp. (2+1).
• Sugar 100 g.

Preparation

1.First you need to prepare the container for rolling. We take jars up to 1 liter, wash and sterilize them, pour boiling water over the lids and let them dry.

2. It is worth noting that it is better to buy eggplants small size: they have best taste, they also contain less solanine. Wash the fruits. Let's take it required amount refined oil and vinegar.

3.Cut green part for the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl and fill with cold water. Next, you need to remove the bitterness from the fruit; to do this, add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6.Remove the seed part from the sweet pepper. Divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each one into 2 parts again.

7.The onion must be cut into half rings of medium thickness. Don't forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. Take a container up to 15 liters and fill it with refined oil. If you don’t have large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. Mix the mass.

9. Place the workpiece over moderate heat and wait for it to boil. The vegetables will shrink in size as they cook. As soon as the mass begins to boil, turn the heat to barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it’s time to remove the eggplants from the stove, you need to add vinegar. Mix the mixture and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll up. Try to add only vegetables without juice, as they will release juice over time.

12. Place the jars upside down and wait for them to cool completely.

An appetizing salad for the winter is ready!

Eggplants with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, since the vegetable can be grown independently in the right amount and do whatever you want with it. Those who do not have this opportunity have to buy them and preserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step by step actions you will not have any difficulties during the cooking process. The dish turns out very tasty and tender, its aroma will definitely seduce you. During the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Quantity based on 3 liters of salad.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Pepper Bulgarian any grade 0.5 kg.
• Carrots 0.3 kg.
• Garlic 50 g.
• Refined oil 100 ml.
• Bay leaf 3 pcs.
• Vinegar 70% 1 tbsp.
• Sugar 5 tbsp.
• Salt 1.5 tbsp.
• Onions 300 g.
• Allspice, black, 5 peas each.

Let's start cooking

1. We start cooking by washing the containers for preservation. Floors are best suited liter jars.

2. Since beans are a product that takes a lot of time to prepare, we start with them. Any variety will do, preferably a large size. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it’s not enough, then add more. We send it to a colander. Remember that there is no need to salt the water.

3. While the beans are cooking, you can prepare the vegetables. First, wash the blue ones and cut them lengthwise into 2 parts. Rub salt into the fruits to remove unnecessary bitterness, and after half an hour, rinse the vegetables with cold water. Let them dry.

4. Peel the onion. Peel the carrots and remove the seeds from the pepper. After processing, wash the products and let them dry.

5.Cut the onion into half rings, pepper and carrots into strips.

6. Cut off the tail of the tomatoes and cut into 4 parts. Peel the garlic. Both components must be beaten with a blender or passed through a meat grinder to obtain a uniform mixture. Pour the mixture into a saucepan and put on fire.

7.The sauce must be cooked for about 6-7 minutes, then add carrots, onions and peppers. Stir the mixture and cook for about another 7-10 minutes.

8.In the meantime, you can cut the blue ones into cubes.

9. Add to the total mass and continue cooking.

10. Almost immediately, salt the dish, add sugar, pepper and refined oil, do not forget about the bay leaf. As soon as the mixture boils, turn the heat to minimum and simmer the dish for another half an hour, stirring at intervals.

11.The last step is to add the beans and vinegar. Simmer everything together for about 5 minutes and turn off the heat.

12.The salad is ready, all that remains is to distribute it among the jars and roll it up. It’s better to do this right away while it’s hot. If you want to be on the safe side, sterilize the container, but this is not necessary. Finished product Can be stored even at room temperature.

13. Place the jars upside down and wait for them to cool completely. Store until cold weather begins.

The famous "Bakat"

Sometimes a situation arises when there is a lot of food on the table and you need to do something with it. a quick fix. In this case we are talking about eggplants, of which there are sometimes so many that you don’t know where to put them. In order to put them to good use and not do extra work, we will prepare a salad for the winter “Bakat”.

The cooking process is quite simple; there won’t be much trouble with the blue ones. Today's dish is somewhat similar to vegetable stew. In winter, it will be very pleasant to try a fresh salad prepared in the summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplants 1 kg.
• Bell pepper 0.5 kg.
• Carrots 250 g.
• Hot pepper to your taste.
• Garlic 3-4 cloves.
• Parsley 1 bunch.
• Vinegar 9% 50 ml.
• Sugar 3 tbsp.
• Salt 1 tbsp. (preferably small).

Preparation

1. Experienced housewives begin any preservation by preparing the container. It's better to do this before working with products so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. The lids can be doused with boiling water and wiped off immediately.

For salad, it is advisable to choose mid-season blue ones. There should be no defects on them, and dents should not remain.

2. We wash the fruits, remove excess parts and cut them into cubes.

3. Cut out the seed part from the bell pepper, cut it in half, then each into medium-sized pieces.

4.Wash the carrots and remove the skin. Next, everything is at your discretion: you can either use a coarse grater or chop the carrots by hand. Experienced cooks know that if you chop it too much, it will turn into porridge. For this recipe, it is better to use a knife and make larger pieces, so they will be more noticeable in the total mass.

5.Wash the tomatoes, divide them into 4 parts and put them in a blender. Peel the garlic and add to the tomatoes. If you don’t have a blender, you can use a meat grinder - it turns out good tomato puree. Fans of spicy sensations can add hot pepper, but do not overdo it.

6.After you make the puree, you need to pour it into a deep container. The rest of the cooking will take place here. If you have a 5 liter saucepan, feel free to use it.

7.Add refined oil, salt, sugar, throw in chopped parsley. Stir until smooth.

8. Place the workpiece on the stove and wait for it to boil. Then prepare the vegetables, turn the heat to medium.

9. Leave the products for 10 minutes, during which time they will settle and you can easily mix them. The salad will cook for approximately 40 minutes. Before completing cooking, you can take a sample and add spices if necessary. Pour “Bakat” into jars and roll up.

10. Turn the canning over with the lid down and wait for it to cool. Our dish is ready, we just have to wait until winter to take a sample.

Bon appetit!

Pickled eggplants for the winter

Many people don’t like to cover pickled eggplants because they think such a salad is too complicated, but nothing prevents you from preparing the little blue ones. simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. All that remains is to make a side dish and pour sunflower oil over the vegetables, it will be simply delicious. Thanks to step by step recipe you will not have any difficulties in preparing this dish.

Ingredients for 1.5 liters of salad:

• Blue ones 1 kg.
• Garlic 5-6 cloves.
• Water 2 l.
• Black peppercorns 1 tsp.
• Salt 1 tsp.

For the marinade:

• Bay leaf 4 pcs.
• Water 1 l.
• Salt 1 tbsp. (large).
• Sugar 1.5 tbsp.
• Vinegar 9% 4 tbsp.

Cooking method

To prepare the salad, you need to buy medium-sized vegetables. They must be ripe purple, without defects and green-brown tints.

1. Wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just that. First we cut it lengthwise into 2 parts, then each one in half. This results in the optimal portion size.

3.Pour water (2 liters) into a saucepan, add salt, and bring to a boil. Then we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the blue ones and put them in a colander so that unnecessary water can escape. For the marinade we will use clean one.

5.We first sterilize the container. The container can be taken in any size; liter jars are optimal. A regular or screw-on lid is suitable for sealing.

6. First add the garlic. You can put it all on the bottom or leave some under the lid. Next is black pepper and the little blue ones themselves. Housewives who roll up cucumbers usually compact them, but this should not be done with blue ones, as they will turn into mush.

7.In a saucepan with clean water add bay leaf, salt, sugar and put on fire. After boiling, pour in vinegar, after 2-3 minutes pour the marinade over the vegetables.

8.Seal the salad and wrap it up. After a day, you need to put it in a cool place for storage. The sample can be taken after a month.

Bon appetit!

In Korean

This recipe, like the previous ones, has its place. Appetizing snack in Korean will be very useful in any festive table. Such a bright and tasty dish will not leave any guest indifferent, some will even ask you for the recipe for pickled blueberries. Today we will cook just a little eggplant, but if you like it, be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

• Eggplants 1 kg.
• Sweet pepper 0.3 kg.
• Carrots 200 g.
• Onion 150 g.
• Garlic 3 cloves.
• Parsley up to 150 g.
• Pepper to your taste.
• Water 1.5 l.
• Salt 2 tbsp.

For the marinade:

• Water 50 ml.
• Vinegar 9% 50 ml.
• Refined oil half a glass.
• Salt 1 tsp.
• Sugar 2 tbsp.
• Ground coriander half tbsp.

Cooking method

1.Wash the main ingredient, remove the stems and cut lengthwise into 4 parts. Place the blue ones in boiling water salt water for 5 minutes. If the fruits are very large, then keep them longer. Be careful not to let the eggplant become too soft, otherwise it will look like mush.

2.Remove the vegetables from the stove, but do not drain the water. In the meantime, we will process the remaining vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part of the sweet pepper and cut it into thin strips.

4.Peel the onions and cut them into half rings.

5.Remove the skin from the carrots, rub it on coarse grater. It is not recommended to grind it too much.

6. Grind the garlic in a garlic press, chop the parsley into smaller pieces.

7.By the time we have prepared all the components, the blue ones have already cooled down. We cut them into medium-sized cubes.

8.Pour all the crushed ingredients into the pan and pour in the marinade. There is no exact order of placement; vegetables can be added arbitrarily. Stir the mixture until it looks more or less the same, cover the pan cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can put them in jars. Roll up the vegetables and wait to cool.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes delicious eggplants in tomato, but today's recipe is somehow special. I can’t even believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised by the result. We will remove the bitterness from the blue ones in the known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, and accordingly, the cooking process will speed up slightly, but only slightly.

The entire recipe is described step by step, which means that even novice cooks can handle it. Amount of ingredients per liter jar salad If you plan to make more, then calculate the number of components accordingly according to the proportion.

Ingredients:

• Blue ones 1 kg.
• Tomatoes 1 kg.
• Sweet pepper up to 400 g.
• Sour apple 1 pc.
• Garlic 5 cloves.
• Refined oil - a third of a glass.
• Sugar 120 g.
• Salt 2 tbsp. (1+1 for sauce).
• Vinegar 9% 20 ml.
• Hot pepper to your taste.

Let's start cooking

1. Wash the little blue ones and cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. Place the fruits in a container, sprinkle with one tablespoon. salt. Let stand for 2 hours, meanwhile the juice will come out of the vegetables. Don't be alarmed if they become smaller.

3. Let's start cooking tomato sauce. To prepare it you will need tomatoes with skins. There is one subtlety that needs to be done if you want the sauce to be thick. On tomatoes it is necessary to make shallow cuts crosswise. Thanks to these easy steps, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, it should come off the tomatoes on its own.

6. Wash the bell pepper, divide it into 2 parts, remove the part with the seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with the apple, cut into 4 parts. Peel the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. You need to add salt and sugar to the resulting mass.

9. Pour out the refined oil and put it on the fire. As soon as the mixture begins to boil, add vinegar and reduce the heat to minimum.

10.The liquid that has separated from the blue ones will not be needed, so we drain it.

11. Transfer the eggplants to vegetable puree, bring to a boil. Then reduce the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, all that remains is to roll them up.

There is no consensus regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Place the eggplants in jars and cover with lids.

2. Place the container in a container, fill it with water until the jar is full and bring it to a boil, wait 20 minutes.

3.Now you can safely serve this delicious tomato dish for the winter!

Delicious lecho

Every year you need to stock up for the winter various preserves. No matter how much you make them, in any case they will go away sooner than you thought. Lecho with eggplant is a product that you most likely definitely did not plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this delicacy disappears from preservation faster than others. For beginners this recipe will become great start, because it’s simply impossible to spoil this dish.

Lecho with eggplants – unique snack, into which you can add ingredients at your discretion. Today we will cook classic version with carrots and sweet peppers.

Ingredients:

• Blue ones 1.5 kg.
• Tomatoes 1 kg.
• Sweet pepper 1 kg.
• Medium sized carrots 0.5 kg.
• Onions 0.5 kg.
• Bay leaf 3 pcs.
• Peppercorns, a couple of pieces.
• Refined oil 1 tbsp.
• Vinegar (essence) 1.5 tbsp.
• Sugar half tbsp.
• Salt 2 tbsp.

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin slices. We cut the tomatoes into 4 parts, put them in a blender and puree them. In a separate container, combine the puree with carrots, add refined oil and place on the stove. Make the fire moderate.

2.After half an hour, add the onion and sweet pepper cut into half rings to the total mass. Increase the heat to medium and wait until the mixture boils.

3.Now you can throw in the main component of the dish - eggplant.

Any variety of blueberries, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under pressure for half an hour. Then we take it out, wash it and cut the fruits lengthwise 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait for the lecho to infuse. After half an hour, you can put the salad into jars and begin sterilization. To do this, put the jars in a deep container, pour cold water along the neck of the jar and place it on the stove. Boil the jars for 15-20 minutes and start rolling. At the end, we wrap the lecho in a blanket for a day.

Watch the video recipe:

The dish is ready, you can take a sample!

Bon appetit!

Spicy snack

Ingredients:

• Little blue ones 5 kg.
• Sweet pepper 1.5 kg.
• Hot pepper 5 pcs.
• Garlic 10-12 cloves.
• Vinegar 2 tbsp.
• Refined oil 100 ml.
• Salt to your taste.

Preparation

1. Wash the blue ones, cut them into rings of medium thickness, salt them well and let them stand for 30 minutes.

2. Peel the garlic and 2 types of pepper.

3.Remove the green part and take out the seeds.

4. We pass all the components except the blue ones through a meat grinder. If desired, you can use a blender. Salt and add vinegar.

5. Remove the water that has drained from the eggplants. Place them in a frying pan and fry in refined oil until golden brown.

6. Fill the jar: pour a little sauce into the bottom, then add the eggplants.

7. Alternate layers one by one.

8. We lay out the components to the very top of the container.

9. Cover the jar and begin sterilizing within half an hour. After that spicy snack You can roll it up, but you definitely need to wrap it in a blanket.

When the dish has cooled down, you can store it.

Recipe for eggplant caviar for the winter - just lick your fingers

In the summer, when there is so much fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplants. You can use them to make an excellent salad, make a savory appetizer, or marinate with mushrooms. If you know all this, then try to make a delicious one. vegetable caviar from eggplant.

Ingredients:

• Tomatoes 1 kg.
• Blue ones 1 kg.
• Onion 500 g.
• Carrots 200 g.
• Bell pepper 0.5 kg.
• Parsley 50 g.
• Apples up to 400 g.
• Refined oil 300 ml.
• Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 liter container, cutting board, containers and lids for sealing.

Before seaming, it is necessary to sterilize the dishes. Pour boiling water over the lids, rinse the jars and microwave for 2 minutes. If you don’t want to fool your head, just pour boiling water over them.

Preparation

1.Prepare all components.

2.Wash the blue ones, cut off the skin, and chop them.

3.Put the frying pan on the fire, pour in a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If oil is needed, add in small portions. Transfer the blue ones to a separate bowl and let cool.

5.Wash the bell pepper, remove the seeds and cut into thin strips.

6. Peel the onions and chop them smaller. We also remove the skin from the carrots and grate them on a fine grater.

7. We send all the components, not including the eggplants, to the pan. Bring until golden brown.

8.We are done with processing the vegetables, now it’s time to chop them. For these purposes we will use a meat grinder. Skip the carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. Move the resulting vegetable “minced meat” into a prepared 3-liter saucepan and place on low heat. When the mixture begins to boil, slightly reduce the heat and simmer the caviar for another half hour, stirring at intervals. Cook until the mass becomes thick. At the end, don’t forget to add salt and sugar to the mixture.

10. Remove the core from the apples and cut off the skin. We grind it through a meat grinder and throw it into the general mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal them. Be sure to wrap it in a blanket and keep it there until the dish has cooled down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplants are like mushrooms for the winter

Fans of eggplants who cooked them according to everyone possible recipes, they are racking their brains over what else delicious things can be done with them. Surely, few people prepared them for the winter, like mushrooms, and they are incredibly tasty. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive amounts of fruit and you don’t want to fool around with them, then this method is created for you. Eggplants with garlic and spices will receive great taste, which everyone will be delighted with. By the way, we won’t clean them.

Ingredients:

• Blue ones 1 kg.
• Small hot pepper 1 pod.
• Garlic 5 medium cloves.
• Refined oil approximately 100 ml.

For the marinade:

• Water 1 l.
• Salt 3 tbsp.
• Apple vinegar 5% up to 150 ml.

Preparation

1. First, wash the fruits, remove the stalks, and cut the eggplants into thick pieces about 3 cm. Then divide each into 4 parts. You should not buy fruits that are too large, as they are harmful, and they do not look so appetizing.

2.Put the blue ones into a container and fill salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplants absorb much less oil.

3. Vegetables should be in the salted marinade for at least 45 minutes, after which they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time; this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, this will be much faster. You can heat the water in a kettle, then pour the boiling water into a warm pan and add salt. This way you will significantly save your time.

4.After the first boil, you need to pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you shouldn’t leave the stove. After boiling, add the chopped blueberries and cook them for 4 minutes after they boil. Then we put them in a colander and wait for it to dry out. excess water. In the meantime, find a deeper frying pan, fill it with oil and put it on the stove, turn the heat to low so that the oil does not boil ahead of time.

5.Place the eggplants into a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then do not panic, this is how it should be. Afterwards, turn off the heat and start working with other vegetables: chop the hot pepper into miniature pieces, and press the garlic through a garlic press. Mix the ingredients and add to the blue ones, mix everything. Vegetables need to be placed in jars while hot, so don’t waste time and arrange them according to glass containers, fill with oil. Don't add too much oil, as the eggplants will release their juice later and drown in it. Roll up the jars and turn them over. After the preparation has cooled down for the winter, you can move it to a dark place for storage. If unexpected guests arrive, you can treat them to your delicious dish.

Also watch our video recipe:

All is ready.

Be sure to read useful tips on cooking vegetables.

There are many ways to prepare delicious eggplants for the winter, but there are a couple of nuances that should definitely be taken into account when preparing this or that recipe.

• For preservation, you need to take only fresh blue ones.
• It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment for the first time. Once you get the hang of it, you can change the recipe to your liking.
• Any variety of blueberries contains bitterness that needs to be removed. There are 2 ways to get rid of it: either soak the vegetables in salt water, or do blanching. In both cases it is necessary to squeeze out the juice.
• Eggplants go well with peppers, carrots, tomatoes and other vegetables. They turn out especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini that will leave you licking your fingers.

Recipes for preparing eggplants for the winter

Canning eggplants for the winter is common mainly in eastern countries. But recently it is gaining more and more popularity around the world. Many cooking recipes were borrowed from Georgians, who have a special attitude towards this unusual vegetable and berry due to its bitterness and pungency.

Eggplant preparations for the winter and their benefits for the body

Everyone knows that the majority fresh products, such as vegetables or fruits, carry great benefit For human body. They contain the entire range of vitamins, minerals, trace elements and amino acids necessary for the healthy functioning of every cell in our body.

An indispensable product Eggplants are also food sources. But how can you keep them fresh for as long as possible and cook them without losing their properties? To do this, you should know how to properly prepare eggplants for the winter in order to get the maximum benefit from them.

Canned eggplants for the winter and their benefits

The little blue ones are a unique product, which goes perfectly with fish and meat dishes, other vegetables and nuts. The period of their ripening begins at the end of summer, it is at this time that fried eggplants with garlic are traditionally prepared.

As you know, the blue ones are dietary product, their energy value does not exceed 30 calories. But they have their own characteristics: during frying, the pieces, like a sponge, absorb a large amount sunflower oil, what is he doing ready dish very fat. To maintain low calorie content, you need to know the basic rules for cooking blueberries and some secrets.

When the harvest season ends, the period of home preparation for the winter begins. Everyone knows that thermal treatment and the presence of a large number of preservatives kill most of the vitamins and useful substances as part of the product.

Blue ones when cooked are useful for many. The very first thing is the calorie content of the dish. Canned berries contain only 50 kcal per 100 g of product. Thus, even in the form of blanks, the little blue ones are dietary dish and don't threaten extra pounds even with excessive consumption.

Undoubtedly, pickled eggplants lose some of their beneficial substances during the winter, but some of them remain even after thermal treatment and in the presence of preservatives, namely:

• Vitamin A, PP, E and group B: B1, B2, B6, B9;
• Mineral salts of copper, zinc, iron, phosphorus, potassium, calcium;
• Microelement pectin, beta-carotene.

A simple eggplant salad for the winter is a really tasty dish and great snack In addition, it significantly improves health:

• Promotes weight loss and is part of many diets recommended by medical specialists;
• Pectin included in blue berries, has a beneficial effect on the condition blood vessels and prevents the absorption of cholesterol;
• A large amount of calcium strengthens bone tissue;
• Mineral salts help improve the condition of skin, hair and nails.

The only negative is the large amount of fiber (especially in caviar). Such food is heavy on the stomach and if you overeat, bloating may occur. Intestinal motility also increases significantly, which can cause an attack of diarrhea. But if you suffer from constipation, then this dish will only be beneficial.

How to keep eggplants fresh for the winter

Before you start preparing for conservation, you need to choose the right good and high-quality blue ones. And in order to completely protect yourself and your family from low-quality products, it is better to grow them yourself. If you have a summer cottage, then this will not be difficult.

Storing blue ones

With proper and regular care of the plant, you can get a good and high-quality harvest without pesticides. To avoid food spoilage, they are most often canned. But how to save fresh fruits to use them even in winter? If you have a cellar, then for some time you can keep the berries in plastic bags or wooden boxes with paper. But the most effective method- this is freezing.

Freezing

During the canning process, products lose almost half of their vitamins and nutrients, while when frozen they are preserved by almost 80%. The procedure is quite simple:

• The fruits must be washed and cut into circles, then sprinkled with salt and left for half an hour (to get rid of bitterness);
• Then the pieces are dipped in boiling water for a couple of minutes and immediately cooled in cold water;
• After this, you need to dry the mugs on a towel and place them in a wide, shallow bowl;
• Then place in the freezer for 4 hours and place in a plastic bag. In this form the product can be stored in freezer up to six months.

Surprisingly, some resourceful housewives use freezing for already fried vegetables. This allows you to save space on shelves for preservation and prepare a kind of semi-finished product.

Eggplant recipes for the winter with photos

Eggplant recipes for the winter, the preparation of which almost always include garlic, are quite spicy dish. Hot pepper and other savory spices are also often used. The most popular dishes Some of the blue ones are salads, appetizers and caviar. They are prepared using a variety of vegetables that go well with the main ingredient.

Eggplant recipes: quick and tasty for the winter

If you choose a quick eggplant recipe for the winter, the most popular one is “Ogonyok”. The dish got its name for two reasons: the first is the pungency of taste, which is achieved due to chili pepper, and the second is the bright and saturated color from ground bell pepper. Cooking will take no more than two hours, the aroma will be exquisite, and the taste will be very original.

You can also prepare everyone’s favorite fried blueberries and preserve them, which won’t take much time and effort. Using this method of preparation, all you have to do is warm up the dish by opening the canned food and you can immediately use it in your food.

One of the most quick ways preparing eggplant - preparing caviar. According to the cooking method and appearance The dish is similar to zucchini, but the taste can hardly be compared. In the Georgian repertoire, that is, in its original form, such caviar was prepared from eggplants that were not peeled and not soaked in salt. The vegetables were simply crushed and covered hot spices, the natural bitterness remained and gave the dish a special piquancy. For our stomachs and taste preferences this recipe is too heavy.

Eggplant appetizer recipes for the winter

The most popular recipes eggplant for the winter - these are salads or snacks. They most often use such products as carrots, onions, sweet and hot peppers, tomatoes, and herbs. The little blue ones themselves are prepared in any of the following ways: fried, boiled, pickled, salted and soaked, and then eaten or preserved for the winter.

Each recipe combines a range of spicy spices and vegetables that create a truly... cooking masterpiece. Vinegar is used not only for preservation, but also in cooking for greater spiciness and piquancy.

One of the most amazing recipes cooking eggplant is called “With the taste of mushrooms”. The vegetable gets such an amazing flavor when it is fried in a frying pan in a beaten egg, with onions marinated in vinegar. Of course, mushroom aroma eggplant will not appear when cooking, so you need to add seasonings. You can really surprise your guests with this recipe, and also replace mushrooms in cooking. complex dish.

Eggplant salads for the winter video

Eggplant preparations golden recipes

The experience of harvesting blueberries mostly belongs to Georgians, true connoisseurs of this product. Golden cooking recipes were borrowed from them. The most popular is canned with beans. This appetizer will become a real table decoration and will please the most demanding guests.

Eggplant recipes for the winter

Eggplants are prepared for the winter even with such unusual ingredients like honey, or walnuts. Such recipes boldly combine sweet and spicy tastes, creating unusual culinary delights.

Eggplant salad for the winter cannot be limited to a certain set of ingredients; imagination should always be present. Bold experiments will allow every housewife to create a dish of her own authorship to suit her taste.

Eggplant recipes for winter without sterilization

Like any other vegetables, blue ones can be canned without sterilization. This cooking option will save more fresh taste products. But the absence of thermal treatment implies a short shelf life of such preparations.

Recipe for eggplants for the winter without sterilization - this is a great way to preserve maximum benefit vegetables And, as you know, blueberries are one of the richest foods in minerals.

Bottom line

Fresh eggplants contain great amount useful substances that are retained even in canned. Prepared for the winter, the little blue ones are delicious dish and a source of vitamins and minerals. By choosing the right products and following the cooking rules, the preservation process will not be a hassle.