Eggplant salads in winter. Eggplant salad for the winter

Delicious eggplant salads prepared for the winter have, in recent years, gained increased attention from housewives. The step-by-step recipes selected in this section will suit every taste, and step-by-step photos will help you easily learn how to prepare them correctly at home. Here you will find the most delicious eggplant salads, prepared both with and without skin. Moreover, the recipes are so simple and accessible to everyone that not only professional cooks, but also beginners can cope with canning. Make a little effort and eggplant preparations will help you out more than once when guests are already on the doorstep. Such snacks go well with meat dishes, serve as an excellent addition to any side dish and will also successfully satiate the eater simply with bread.

The best recipes with photos

The last notes

Winter salad Mother-in-law's tongue is considered by many to be the most delicious eggplant preparation, which is very popular among housewives. It seems like a standard set of products, but for some reason it turns out very tasty. I propose to work with me to figure out the reason by preparing this simple recipe with step-by-step photos taken of Mother-in-law’s tongue for the winter.

Winter preparations from vegetables are considered popular dishes, characterized by a variety of recipe options. Housewives use tomatoes, peppers, cucumbers, zucchini, squash, and eggplant. The latter are pickled and salted, fermented and added to salads. Every home prepares eggplant salad for the winter according to different recipes: some prefer spicy, others prefer sweet and sour. But there are salad options that will please almost everyone and satisfy the taste preferences of even the most sophisticated gourmets.

Winter vegetable preparations are considered popular dishes

A tasty and at the same time satisfying eggplant salad is prepared from a mixture of vegetables with the addition of spices.. This winter dish can be prepared quickly; the main ingredients ripen en masse at the end of summer and beginning of autumn, so such preservation should be planned to be done during this period.

To prepare a tasty and satisfying salad, stock up on vegetable ingredients:

2 ½ kilograms eggplant;
kilogram of sweet pepper;
kilogram of tomatoes;
14 cloves of garlic;
a couple of tablespoons of salt;
60 grams of sugar;
50 grams of vinegar;
one and a half glasses of refined oil;
spices, herbs and chili to taste.

The winter snack is rolled into glass containers, which are first thoroughly washed and sterilized over steam.

The eggplants are thoroughly washed, cut into 8 parts, having previously cut off the stalk area.
Wash the pepper, remove seeds and cut into 8 pieces. The washed tomatoes are chopped into slices.
Pour oil into the bottom of an enamel container, add vegetables, bring to a boil, add chopped garlic and spices.
Boil the vegetable mixture for 40 minutes, add vinegar, simmer over low heat for another 5 minutes. They're rolling up.

The salad can be stored under any conditions; in winter it is served with potatoes or any other side dish.

Eggplant salad for the winter (video)

Preparing eggplant salad with mushrooms for the winter

The recipe for “eggplant” mushrooms is considered popular among caring housewives. This delicious dish even resembles pickled mushrooms in aroma.

In order to marinate eggplants for the winter as “mushrooms”, you should initially stock up on the following ingredients:

300 grams eggplant;
3 cloves of garlic;
a piece of chili;
20 grams of salt;
30 grams of apple cider vinegar.

The containers in which you plan to preserve this snack should first be washed with soda and just warmed up a little over steam.

The main ingredient is washed, cut into large cubes and soaked in salted water for an hour.
Garlic and chili are finely chopped with a knife.
Dissolve salt and spices in a glass of liquid, bring to a boil, add vinegar, and let it boil again.
Dip eggplant cubes into the boiling marinade and blanch them for 4 minutes. Strain through a colander.
The cubes are fried in refined oil, adding pepper and garlic. Transfer to prepared jars, pour boiling marinade and roll up.

After the snack has cooled, it is taken to a cold place where it can be stored for a long time.

The simplest eggplant salad for the winter

Recipes for preparing eggplant salad differ in the list of ingredients and the time required. A simple and affordable salad from this vegetable is prepared with the addition of ripe and juicy tomatoes; it can be made very quickly and without hassle.

The ingredients for the salad are the following:

kilogram of eggplant;
half a kilogram of onions;
juicy and ripe tomatoes – 600 grams;
half a glass of refined oil;
a large spoon of salt, a small spoon of spices.

Recipes for preparing eggplant salad differ in the list of ingredients and time spent

Canning containers are thoroughly washed and heated over steam.

Wash the eggplants thoroughly, cut off the stem and cut into small cubes.
Fry the cubes in oil until translucent golden brown. Chopped onions are fried in a separate container.
Finely chopped tomatoes are fried for a quarter of an hour, the remaining fried ingredients, salt and pepper are added to them and brought to a boil. Boil the mixture for a quarter of an hour.
The mixture is placed in sterile containers, covered with lids and placed in a preheated oven for 40 minutes, after which it is rolled up.

For storage, the snack is sent to a cool place, where it will overwinter without any problems.

Spicy winter eggplant

Salads made from fried eggplants with the addition of vegetables, spices, and garlic are tasty and at the same time moderately spicy. Each housewife has her own recipes for such a dish; there are several universal ones that are liked by almost everyone. This delicacy will be a worthy accompaniment to any holiday menu and festive feast.

A spicy pickle is prepared from the following ingredients:

a couple of eggplants;
3 ripe tomatoes;
30 grams of tomato paste;
a couple of cloves of garlic;
a small spoon of sugar;
20 grams of vinegar;
salt, herbs, spices to taste.

Salads made from fried eggplants with the addition of vegetables, spices, and garlic are tasty and at the same time moderately spicy.

Sequence of preparation of a spicy salad dish:

The tomatoes are washed, cut crosswise with a knife and blanched in boiling water for about 3 minutes. Remove the skin and chop into small pieces.
Mix tomatoes, eggplants and finely chopped garlic, bring the mixture to a boil and cook for 5 minutes.
Add chopped herbs, spices, salt and sugar, vinegar. Bring the mixture to a boil again and transfer it to previously prepared glass containers.
Sterilize for a quarter of an hour and roll up.

This salad keeps well in any conditions, so you can simply put it in the pantry for storage.

Simple mixed salad

Even the simplest eggplant salad in winter will seem like a real culinary masterpiece. Such dishes are quickly prepared and also quickly eaten, so it is recommended to roll salads into small containers that are convenient for storage.

You can make a simple blueberry salad using the following ingredients:

2 ½ kilograms of eggplants;
2 ½ kilograms of bell pepper;
50 grams of greens;
300 grams of garlic;
half a liter of vinegar;
half a liter of refined oil;
100 grams of sugar;
100 grams of salt;
chili to taste.

Even the simplest eggplant salad in winter will seem like a real culinary masterpiece

Sequence of preparation of vegetable eggplant salad:

Eggplants and peppers are chopped into medium-sized cubes, garlic, chili and herbs are finely chopped with a knife.
Sugar and salt are dissolved in a liter of liquid, brought to a boil and vinegar and oil are added.
Boil the vegetables in boiling brine for 5 minutes, transfer them to prepared sterile containers, sprinkle with herbs, chili and garlic.
Fill the contents of the jars with brine and send them to sterilize for a quarter of an hour. Roll up and cool.

For those who are contraindicated in spicy foods, you can not add chili to the salad and reduce the amount of garlic.

Bean salad with blueberries

A combination of legumes and vegetables is considered nourishing, so blueberry salad with beans is also a high-calorie and filling snack option.

In order to prepare this winter preserve, prepare the ingredients:

a couple of kilograms of eggplant;
one and a half kilograms of ripe tomatoes;
500 grams of beans;
500 grams of carrots;
500 grams of sweet pepper;
200 grams of garlic;
one and a half glasses of sugar;
2 ½ large spoons of salt;
100 grams of vinegar;
half a liter of refined oil.

Step-by-step cooking recipe:

The beans are soaked in cold water overnight, and the water is strained in the morning.
Eggplants and peppers are cut into cubes, chopped tomatoes are passed through a meat grinder.
Grind the carrots, mix all the ingredients, add butter, salt and sugar.
Bring the mixture to a boil and cook for 40 minutes.
Add vinegar and chopped garlic, boil for another 5 minutes and transfer the salad to prepared sterile containers.
Roll up and turn over to cool.

Delicious and simple eggplant salad for the winter (video)

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 peppers.
  
  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.
  in the finished caviar the pepper is no longer bright green.
  I'll tell you this thing!
  The ratio of products can be slightly changed (if you like tomatoes or eggplants, add more!)
  
  Marina
  Delicious spicy eggplants
  
  mince 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
  Cut 10 sweet peppers into slices and lightly fry.
  Also cut 5 kg of eggplant into slices and lightly fry.
  Each eggplant slice, pricked on a fork, dipped in a paste of garlic and pepper and placed in layers in a jar.
  sterilize for 10 minutes.

Do you have a desire to prepare the most delicious eggplant salad for the winter? Yes, so that on a winter day you can open it and immediately taste the aroma of a summer vegetable - you’ll just eat your mind and lick your fingers!

Recipes:

Eggplant is a favorite vegetable of many, used in preparing various dishes. There is an unimaginable variety of interesting and tasty recipes with his “participation”.

Among them are simple dishes that every beginner can easily prepare, and there are complex recipes that can pleasantly surprise even experienced cooks. Below I have included my favorite recipes. My family and I enjoy eating the salads that I prepare for the winter.

To prepare this winter salad you need the following ingredients:

One kilogram of eggplant;
500 grams of sweet pepper;
Tomatoes – 1 kg;
Bulbs – 2 pieces of medium volume;
Garlic – 1 head;
Carrots, medium;
Salt – 1 tbsp. l.;
2 tbsp. l. Sahara;
Pea-shaped peppers;
Vegetable oil;
Parsley - a small bunch

Recipe:

Cut the eggplant into large pieces. Sprinkle the top of the sliced eggplant with salt. Leave in this state for an hour. Next, you need to rinse and wring out. Fry a little until a thin golden crust.
Rinse the remaining vegetables well. The onion is chopped into rings, the pepper - in the form of cubes. We use a carrot grater, it is recommended to grate into large flakes. The garlic is crushed. If you have a juicer, use it for tomatoes.
Pour tomato juice into a container and boil. It is recommended to add salt to taste and sugar. Season with vegetable oil. At the end add the round pepper.
Carrots and onions are stewed at the same time. Eggplants and peppers are placed on top. Pour boiled tomato sauce over everything.
The resulting mixture should be stewed for at least half an hour. Finely chopped greens and garlic at the very end. The dish is stewed and cooked for another seven minutes.

The snack is distributed into pre-prepared glass jars. Cool by covering with a warm towel. Store in a cool place.

Another delicious recipe. I often use it for winter preparations.

Ingredients:

Eggplants – 1 kilo;
Carrots – 400 grams;
Tomatoes – half a kilo;
Half a kilogram of sweet pepper;
Onion – 300 gr.;
Garlic -50 gr.;
Coriander greens - a small bunch;
Bay leaf;
Mix of pepper and peas – 1 tsp;
Cloves, salt;
Vinegar;
Sugar;
2/3 vegetable oil.

So, to make eggplant salad that does not require sterilization, you need:

Wash vegetables, herbs, peel;
Chop the eggplant into medium-sized circles. Sprinkle salt on top and leave for a while. Afterwards, rinse well;
Peel the seeds from the inside of the pepper, thinly slice it into strips, and cut the carrots into medium-sized semicircles;
Peel the tomatoes, douse with boiled water, then immediately with cold water. Cut into slices.
Cut the onion into half rings, chop the garlic finely. You can use a crusher.
I add all of the above to a special container, for which I use an enamel basin. Next, I add all the other ingredients from the list, excluding vinegar and oil. Mix everything thoroughly, cover with a warm blanket, or use a towel. Leave it like this for one hour.
After the allotted time, bring the vegetable mixture to a boil. Only after this add vegetable oil. Steam vegetables over low heat for 40 minutes until soft.
At the very end I add vinegar. Simmer the dish a little for five minutes. Before putting the mixture into jars, remove the bay leaf.

All that remains is to roll up the blanks. Then I cover it with a blanket for 24 hours. Next I put it in the pantry. Now in winter you can please yourself and your loved ones with a delicious eggplant salad.

One of the most delicious and at the same time simple eggplant salads. Combined with zucchini it creates an interesting taste. Try it yourself.

Ingredients:

(per 0.7 liter jar):

2 eggplants;
Young zucchini – 1 piece;
A couple of carrots, medium-sized tomatoes;
Three cloves of garlic;
Salt;
A teaspoon of sugar;
Sunflower oil – 50ml;
Nine percent vinegar solution, two tablespoons

Preparation

Preparation of ingredients: wash all vegetables thoroughly;
Peel the zucchini and carrots;
Pour a little oil into the cooking container, at the bottom.
The cubed “blue” is placed in a saucepan, along with carrots, grated on a medium grater;
Add eggplant cubes to the mixture;
Add salt to taste;
Everything is put on moderate heat to simmer. Sometimes it is necessary to stir the mixture. Everything is stewed for 20 minutes;
Diced tomatoes are added to the pan;
After a couple of minutes, it is recommended to add sugar and simmer over low heat;
At the very end, everything is seasoned with finely chopped garlic and stewed a little.

Salad ready. All that remains is to put it in jars and roll it up. After cooling, put it in the refrigerator.

Another amazing salad for bean lovers.

Ingredients:

“Blue” – 2 kg;
Beans – 500 g;
Sweet pepper - half a kilo;
Carrots – 500 g;
Tomatoes – one and a half kilograms;
Garlic – 3 heads;
Vegetable oil – 300 ml;
Vinegar;
Sugar, salt.

Preparation:

It is necessary to prepare the beans, for which I soak them overnight in one and a half liters of water. After it has become softer, it is boiled.
Coarsely grate the carrots using a grater, cut the pepper into pieces.
The “blue ones” are cut into cubes, placed in a container, mixed with the addition of a tablespoon of salt. Everything gets mixed up. After half an hour, everything is washed.
Twist the tomatoes. Add the resulting juice to the pan.
To add a sharp taste, garlic, salt, sugar, and butter are added to the vinegar. Leave a couple of minutes for the sauce to boil. Simmer vegetables for half an hour.
At the end I add the prepared beans. Extinguishing occurs within 10 minutes. Pour in the vinegar solution. And then you can put it into separate jars.

After the dish has cooled, place it in the refrigerator for storage.

Snack dishes for any table:

Eggplants for the winter: 9 best recipes

There are many variations in the preparation of this salad. I’ll tell you about the most delicious recipe, in my opinion.

We will need the following ingredients:

Eggplants – 3 kg;
Garlic – 3 cloves;
A kilogram of sweet pepper;
Tomatoes, carrots – 1 kg;
Sugar,
9 percent vinegar solution,
Vegetable oil – 1 glass;
Salt – 1-2 tbsp. spoons;
Parsley.

The cooking process is very simple:

Cut the eggplant into eight pieces - lengthwise;
Using a meat grinder, grind tomatoes, carrots, garlic, and peppers. Finely chop the greens;
Cook everything together (excluding herbs and vinegar) for a quarter of an hour. The starting point is the moment of boiling;
Add herbs, vinegar, cook for another 5 minutes;
Roll up, wrap up.

Enjoy this salad on cold winter days.

This is perhaps one of the simplest winter snack recipes. Prepares quickly, minimal ingredients.

Ingredients:

“Blue” – one and a half kilograms;
2 heads of garlic;
A bunch of dill;
Hot chilli pepper;
Sunflower oil – 80ml;
9 percent vinegar – 70 grams;
Salt - one and a half tablespoons.

Preparation

Wash the “Sinenkiye” thoroughly and cut into elongated cubes. You can come up with your own shape as you like;
Take a large saucepan, fill it halfway, cover with a lid, wait for it to boil;
As soon as the water boils, add the eggplants, cover with a lid, leaving room for steam to escape;
When the water boils again, remove the lid;
The eggplants boil quickly, just enough to simmer for 5 minutes. All this time you need to stir the contents of the pan;
When the pieces are soft and thin, the water needs to be drained. Use a colander for this. I recommend leaving it to stand for a while so that the excess liquid disappears;
Garlic and greens are finely chopped. If desired, add capsicum rings.
Add salt to taste, vinegar, oil. Stir.
Transfer the prepared “Sinenkie” to a separate container, and the rest of the mixture there. Mix again. Mix very carefully so that each ingredient retains its shape.
Leave to stand for a while;
Mix and place in pre-prepared jars.

Winter spicy eggplant salad – “Ogonyok”

Immediately video recipe:

Not everyone can handle this “Serpent Gorynych”, but that’s why they are spicy snacks, so that they pinch, twist and tear out...)))

The classic cooking option begins with frying “Blue” vegetables. They are prepared for “Spark” either in a frying pan or in the oven. With the second option, the eggplant salad “Spark” is less calorie and completely free of fat.

If “Fire-Breathing Dragon” is not suitable for you, then this winter snack can be made less hot – slightly spicy or even sweet. To do this, you need to add more tomatoes or sweet peppers to the recipe.

And here are some more delicious preparations for the winter:

Tkemali plum sauce: 9 classic recipes

This is a special recipe for me. Korean carrots combined with eggplant give a spicy, original taste. If you love Korean food like me, you will definitely like this salad. Try it yourself.

To prepare you will need ingredients:

Half a kilogram of eggplants;
Onions -120 gr.;
Medium carrot;
Nutmeg - on the tip of a knife;
Ground coriander;
Sugar – teaspoon;
Vegetable oil – 50 ml;
Sesame – 40 grams;
Soy sauce – 20 ml;
Apple vinegar – 50 ml;
Garlic – 2-3 cloves;
Parsley greens – 20 gr.;
Salt.

Preparation:

Rinse the eggplants well and wipe dry with napkins. Chop the vegetables into strips, cover with salt, leaving for half an hour;
Peel the carrots and grate them, peel the onions and cut them into half rings. Sprinkle the resulting mass with sugar, coriander, and nutmeg;
Pour a little oil into a cooking container and simmer the eggplants on both sides. After stewing, add to the onions and carrots.
Add sesame seeds, soy sauce, chopped garlic, vinegar. Wash the greens, chop finely, add to the total mass.

Season the dish with salt, cover with a lid, and place in the refrigerator for several hours. Place the appetizer on a plate, garnishing with herbs.

“Ten” salad of eggplant, pepper and tomato – Yummy

I consider this salad a classic among other eggplant dishes. The recipe is based on seven liter jars.

Ingredients:

Eggplants, tomatoes, sweet peppers, carrots, onions - 10 pieces; If you like cherry tomatoes, it’s better to take them - 30 pieces;
Granulated sugar – 200 grams;
Vegetable oil – 400 grams;
Salt – 7 tablespoons;
Vinegar – 120 ml;
Garlic.

Preparation

Rinse vegetables;
Peel the eggplants and cut into large pieces;
Chop the onion into half rings.
Peel the pepper - cut lengthwise into four parts, each of which is cut into smaller pieces - 2-3 cm.
We cut the carrots in the same way as the peppers, first along, then across. The pieces should be 1.5-2 cm in size. The size of the resulting cubes should be the same.

Combine the resulting mixture in one pan of appropriate volume, season with salt, garlic, and add sugar. Everything is mixed and cooked for 35-40 minutes. At the end, 5 minutes before cooking, add vinegar. Divide the resulting mixture into jars. Roll up. Keep refrigerated.

Wonderful eggplant salad for the winter in Tatar style

Try to prepare such a wonderful preparation - it turns out to be a very tasty appetizer for any dish.

Experiment and bon appetit!

You can delight yourself with dishes made from this amazing vegetable all summer long. In winter, eggplant salads will be greatly missed. Therefore, you should definitely take care of this during the season and prepare as much of this delicious snack as possible. You can prepare the most delicious eggplant salad for the winter using one of the recipes proposed in this article.

The peculiarity of this salad is that all the vegetables are laid out not in a chaotic order, but in layers. Due to this, the dish turns out to be especially tasty and incredibly beautiful. Open a jar of this wonderful snack, decorate it with herbs, and an ordinary breakfast turns into a holiday.

You will need:

1 kg. larger eggplants;
5 sweet peppercorns;
a couple of juicy carrots;
a couple of onions;
half kg. tomatoes;
1 tsp. Sahara;
a couple of tsp salt;
5 peas of regular pepper;
floor 200 gr. glasses of oil.

Eggplant salad for the winter, step-by-step recipe:

Eggplants are naturally washed and cut into thin rings.
The chopped vegetables are soaked in oil and fried well until they turn slightly golden.
The carrots are washed, peeled and only then chopped on a regular grater.
The onion is added to the carrots and fried well.
The tomatoes are cut into very small pieces and added to the frying pan with the onions and carrots being fried. In this composition, vegetables should be stewed for at least ten minutes.
At the end of the process of stewing vegetables, the sludge is salted, sprinkled with sugar and pepper.
The sweet pepper is washed, all existing seeds are carefully removed from it and cut into thin strips.
The crushed pepper is heated in boiling water for five minutes.
During this time, the containers are prepared for further canning. It is washed with ordinary soda and subjected to the necessary pasteurization.
The filling of thermally treated jars begins with the sauce, followed by eggplants, peppers and again the vegetable mixture.
It is necessary to sterilize jars already filled with salad. To do this, they are moved for at least an hour in a container filled with water.
The jars are immediately rolled up.

Important! You can also use a simpler method of sterilizing jars filled with salad. They are placed in the oven, already preheated, and heated for at least half an hour.

Eggplant salad for the winter is very tasty

Of all the preparations that are possible using eggplants, this one is the most popular. Each housewife has her own, special one. But certainly incredibly delicious. This dish is a must have in your pantry.

You will need:

1 kg. small eggplants;
1 kg. tomatoes;
a couple of sweet peppercorns;
a couple of hot peppercorns;
a couple of heads of garlic;
a couple of st. l. vinegar;
a couple of tsp salt;
quarter 200 gr. glasses of oil.

The most delicious eggplant salads for the winter:

Eggplants are naturally washed and only then cut into thin circles.
In order to get rid of the bitterness characteristic of this vegetable, they are soaked in copiously salted water for about half an hour.
After soaking, the vegetables are transferred to a frying pan and thoroughly fried.
Peppers (sweet and bitter) are washed, all existing seeds are removed from it and finely chopped.
The tomatoes are also washed and chopped very finely.
Prepared vegetables must be chopped. To do this, you can use a regular meat grinder or, to speed up the process, use a food processor.
Vinegar and salt are added to the vegetable mass. All components must be mixed.
The containers that are necessary for subsequent preservation must be prepared. It is washed using soda and must be sterilized.
Eggplants and vegetable filling are laid out alternately in jars that have undergone heat treatment. This process continues until the jars are filled to the maximum.
The finished salad is immediately rolled up and moved to the cellar or pantry.

Eggplant and cabbage salad for the winter

This recipe is wonderful not only for its simplicity, but also for its preservation of nutrients. The products do not need to be cooked for a long time, and therefore all the useful substances remain in the jars. This salad is also delicious. Combined with cabbage, this is an amazing dish.

You will need:

5 kg. small eggplants;
one and a half kg. tomatoes;
quarter kg. early garlic;
half kg. juicy carrots;
hot pepper;
a couple of tsp salt.

Cabbage salad with eggplant for the winter:

Without exception, all vegetables are naturally washed.
The cabbage is chopped very finely.
The carrots are peeled and only then chopped using a grater.
The existing husk is removed from the garlic and it is crushed with a press.
All the seeds are removed from the pepper and after that it is cut into very thin strips.
The tails are removed from the eggplants and they are boiled whole until they are ready.
After cooking, the eggplants are chopped into thin rings.
All prepared vegetables are moved into one container and mixed carefully.
Add vinegar to the vegetables and leave for at least an hour, stirring occasionally.
During the infusion of the salad, the containers necessary for the high-quality implementation of the canning process are prepared. It is washed and subjected to mandatory sterilization.
The finished product is placed in heat-treated jars and immediately rolled up. The salad is moved to the refrigerator for further storage.

Eggplant salad for the winter recipes

The recipe for this amazing dish comes from Bulgaria. It is this country that is worth thanking for such an excellent method of preparing eggplants. The appetizer turns out simply extraordinary. Stocking up on manjos for the winter is a must.

You will need:

a couple of kg. small eggplants;
3 kg. tomatoes;
a couple of kg. sweet pepper;
1 kg. salad onions;
quarter kg. carrots;
1 head of early garlic;
two hundred gram glass of butter;
half a two hundred gram glass of vinegar;
half a two hundred gram glass of salt;
floor 200 gr. glasses of sugar;
half tsp ground regular pepper;
half a hot pepper.

Delicious eggplant salad for the winter recipes:

Naturally, all vegetables are washed first.
To grind tomatoes, use a regular meat grinder.
The eggplants are chopped into thin rings.
All the seeds are carefully removed from the pepper and only then it is cut into thin strips.
The existing peel is removed from the onion and it is cut into halves of rings.
Using the same meat grinder, peeled carrots, hot peppers and all the garlic are chopped.
All prepared vegetables are transferred to a container suitable for all further manipulations. All remaining components are added to them.
The vegetable mass is boiled for at least forty minutes.
During the cooking of the vegetable salad, the containers necessary for the further implementation of the preservation process are prepared. It is mandatory not only to wash it with soda, but also to sterilize it.
The manjo itself is placed in thermally treated jars and immediately rolled up.
It is better for them to cool down upside down and covered with something warm, for example, a blanket or an old blanket.

Delicious eggplant salad for the winter

This is an incredibly delicious salad with a charming aroma and amazing taste. Walnuts give it a certain piquancy that simple eggplants lack.

You will need:

1 kg. small eggplants;
quarter kg. sweet pepper:
quarter kg. salad onions;
200 gr. a glass of walnuts;
200 gr. a glass of chopped greens;
a couple of heads of garlic;
quarter 200 gr. glasses of vinegar;
a couple of tsp salt.

Eggplant anfiska salad for the winter:

The eggplants are washed and immediately cut lengthwise into two equal parts.
Cut vegetables are immersed in water and boiled for at least a quarter of an hour.
Boiled eggplants are transferred to a board and pressed on top with another board with a load. They must remain under such oppression for at least eight hours.
Vegetables pressed in this simple way are cut into miniature pieces.
All the seeds are carefully removed from the pepper, and it is cut into thin strips, after which it is literally immersed in boiling water for about five minutes.
The nuts should be crushed in a mortar, and the garlic should be crushed with a press.
The existing peel is removed from the onion and it is cut into miniature pieces.
Chopped nuts and garlic are mixed with chopped herbs and salt. They are accompanied by chopped onions and vinegar.
Eggplants and peppers are added to this mixture. The vegetable salad is mixed.
Be sure to prepare the dishes necessary for the full implementation of the canning process. Using soda, it is washed and subjected to the necessary sterilization.
The salad is placed in a heat-treated container and filled with the most heated oil.
The banks are immediately rolled up.

Any vegetables prepared for the winter in the form of salads are an excellent addition to regular dishes. But eggplant salads are truly special, they have so many colors and combinations of flavors. This vegetable can fully diversify your diet. From it you can create real masterpieces that will be the decoration and pride of any table.

If you wish, you can add your own favorite vegetables to each salad. At the same time, the dishes will become not only tastier, but also original and refined. This will be the pride and asset of the hostess, directly indicating her excellent culinary abilities.