Beef liver pate with eggplant. Baked eggplant with peppers and tomatoes for the winter

Wash and peel the eggplant. I do this with a vegetable peeler.

Then cut the eggplant into strips 1.5 cm thick, as much as possible.
Soak in cold salted water for 2 hours (for 1 liter of water - 1 tablespoon of salt).

Peel and wash onions and carrots as well.

Grate carrots (I do this with a food processor).
Fry in vegetable oil (0.5 cup) until tender (15 minutes).

Finely chop the onion or chop it in a food processor, also fry for 0.5 cups of vegetable oil (or less).

Squeeze the eggplant, cut into cubes.

I divided the eggplant into 2 parts for convenience.
I fried eggplant in a cast iron skillet. For each batch 0.5 cups of vegetable oil.
First, fry over low heat until a uniform color (when all the pieces have absorbed the oil), then add 50 ml of water to each batch and simmer until the liquid has completely evaporated. You can add salt to taste, but I think there is enough salt. All the same, eggplants were in salted water.

Combine fried carrots and onions.

Add eggplant to them and mix.

We spread the resulting mixture in dry, sterilized jars, tamp well so that there are no air islands.
I sterilize jars in the microwave. I pour 1 cm of water into each and for 5 minutes (0.5 l) at full power. I sterilize the lids in the usual way, in boiling water.

We put the prepared jars in a hot oven for 20 minutes at 200 degrees.

Then roll up, turn over and wrap until completely cool.

And here are the finished jars...

I wanted to take a photo outside...

It just started and it started to rain...

And in winter, open the jar, add 3-5 boiled eggs, beat with a blender until smooth.

And enjoy the delicious eggplant pate....
You can with homemade bread, as I like. Or you can just use a spoon, as my daughter loves ....
Eat yourself too!

With the right preparation, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and those on a diet. In order to preserve vitamins and consume this vegetable all year round, they came up with the idea of canning eggplants. Below are the best eggplant recipes for the winter.

This dish does not take much time to prepare. Although simple, this appetizer 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;
eggplant - 2 kg;
tomatoes - 1.2 kg;
sunflower oil - 600 ml.

Cooking:

Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut the stem off the pepper, remove the seeds and cut into cubes.
Peel the garlic and chop finely.
Rinse parsley and dill, chop.
Get large pots. Lay out prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Fill with sunflower oil.
Put the container on the stove, closing the lid.
Turn on the medium heating mode.
Simmer for about an hour.
Rinse jars with soda, sterilize.
Transfer snacks to jars. Cover with sterilized lids.
Pour water into the pan, where to put the jars.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Recipe lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

eggplant - 5 kg.
salt - 2 tbsp. spoons;
vinegar - 270 ml;
sugar - 4 tbsp. spoons;
Bulgarian pepper - 17 pcs.;
chili pepper - 5 pcs.;
garlic - 21 cloves;
vegetable oil - 350 ml.

Cooking:

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

Korean style for the winter

It is good for health to consume eggplant regularly. Therefore, in season it is necessary to prepare this snack in sufficient quantities.

Ingredients:

eggplant - 4 kg;
garlic - 10 cloves;
onion - 1 kg;
salt - 2 tbsp. l.;
vinegar 70% - 2 tbsp. spoons;
Bulgarian pepper - 1 kg;
carrots - 1 kg;
ground hot pepper - 2 teaspoons.

Cooking:

Wash vegetables.
Cut off the stem from the blue one. Cut into thin long sticks.
Salt. Let it brew for an hour. Rinse.
Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
Remove the seeds from the bell pepper, cut off the stem, cut into strips.
Remove the husk from the onion, cut into half rings.
Peel the garlic, squeeze through the garlic.
Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy food, don't use hot peppers.
Transfer the eggplant to a frying pan with oil, fry.
Transfer to the rest of the vegetables, mix.
Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

eggplant recipe cooked like mushrooms

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

Ingredients:

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

Cooking:

Rinse the fruits, cut off the stem, peel.
Cut into cubes about 2 centimeters.
Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
Pour the required amount of oil according to the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
Place the snack firmly into the container. Leave in the refrigerator for six hours.
Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple quick recipe for cooking eggplant caviar will appeal to the whole family.

Ingredients:

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

Cooking:

Peel the tomatoes. To do this, pour boiling water over each fruit, it can be easily removed.
Pass through a meat grinder.
Transfer sugar, sunflower oil, salt, essence into a cauldron. Cook for two minutes.
Chop hot and bell pepper into small pieces.
Transfer to tomatoes. Cook for two minutes.
Rinse the eggplant, separate the stalk, chop into thin, short strips.
Put in a cauldron.
Peel the garlic and finely chop.
Place with vegetables.
After boiling, cook for half an hour.
Put dill. Cook for three minutes.
Sterilize jars. Transfer the snack to the banks. Close with lids.

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

Fans of spicy dishes will definitely appreciate the salad recipe.

Ingredients:

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

Cooking:

Wash the eggplant, remove the skin.
Wash the tomatoes, pour over boiling water. It is better to place for a minute in boiling water, and then transfer to cold water. The temperature difference helps to easily remove the peel.
Rinse the pepper. Cut off the stem. Remove seeds.
Peel the garlic.
Pass prepared vegetables through a meat grinder.
Pour oil and vinegar into vegetable mixture. Pour in sugar and salt.
Cut eggplant into thin slices.
Put eggplant and tomato puree in a cauldron.
Turn on the burner to the minimum setting. Put a cauldron.
Cook for half an hour.
In the process, it is necessary to interfere so that the mass does not burn.
Transfer to prepared jars and close tightly with a lid.

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

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and spicy version of the harvest. This fruit is ideally combined with garlic and various seasonings. A dish prepared according to this recipe will be popular at the festive table. This is a good snack that will help support immunity in cold winter weather.

Ingredients:

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

Cooking:

Rinse the vegetable, cut off the stem. Cut into circles of medium thickness.
Place vegetables in salted water. Put on the press. You can use a three-liter jar filled with water. Soak for two hours. Salt is taken from the calculation: for five liters - 500 g.
Transfer eggplant to a colander. Wait for the water to drain completely.
Fry the pieces of fruit on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
Finely chop the pepper.
Squeeze the garlic in a garlic press.
Mix with pepper.
Pour in the vinegar. Interfere. Leave for half an hour.
Arrange the eggplant in jars in layers, basting each layer with the garlic dressing.
Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Whole pickled eggplant in a jar

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

Ingredients:

salt for garlic - 55 g;
salt for cooking per 1 liter - 60 g;
celery - 100 g;
garlic - 300 g;
eggplant - 11 kg;
lavrushka - 6 g;
salt for filling per 1 liter - 70 g.

Cooking:

For harvesting, fruits of small size, strong, without damage should be used. Wash the eggplant, cut off the stems.
To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
Get it out of the water. Fold in a container and put oppression on top. This will help remove excess moisture.
Peel the garlic, chop, mix with salt.
Grate the eggplant with this mixture at the incision site.
Put lavrushka, celery and then eggplant in a jar at the bottom.
For filling, use the required amount of water. Add 70 g of salt per liter. Boil. Cool down.
Pour over eggplant.
Close the container with a lid. Leave in the room for five days.
After the snack is salted, place in a cool place. Storage temperature should not exceed eight degrees.

In winter, get the eggplant, cut into slices, season with oil, sprinkle with onion rings.

Stuffed eggplant for the winter

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

Ingredients:

eggplant - 900 g;
parsley - 10 g;
vinegar 9% - 270 ml;
carrots - 90 g;
garlic - 90 g;
hot pepper - 1 pc.;
Bulgarian pepper - 90 g;
dill - 10 g;
salt - 4 teaspoons.

Cooking:

Peel the carrots, finely chop.
Rinse the bell pepper, free from seeds and stalk, cut into small pieces.
Cut the stem off the eggplant.
Prepare saline solution. To do this, add a tablespoon of salt to a liter of water, boil. Boil eggplant for three minutes.
Get it. Cool down. Place in a container. Put under pressure. Wait until the liquid is completely released.
Peel the garlic. Pass through the garlic and mix with salt.
Chop greens.
Finely chop the hot pepper.
Mix garlic, carrots, herbs and peppers.
Make a slit in the cooled vegetables. You don't need to cut it completely.
Place the filling in the incision.
Sterilize jars.
Pack vegetables tightly. Pour in the vinegar.
Close the lid.
Place in a bowl of boiling water for half an hour.
After sterilization, screw on the caps. Flip. Cover with a blanket. Leave for a couple of days.

A replacement for the usual store-bought canned food can be your own preparation for the winter in the form of a canned pate. As part of this recipe, we will try to combine together ingredients that were previously extremely rare in a pair - liver and eggplant - a surprisingly simple and tasty combination that can make the perfect company with butter.

Liver and eggplant pate

Such a pate can be prepared on the basis of any liver, be it poultry, pork or beef liver - it will certainly turn out tasty and tender.

Ingredients:

liver - 690 g;
onions - 210 g;
eggplant - 190 g;
butter - 85 g;
garlic cloves - 6-7 pcs.

Cooking

Before starting cooking, randomly and rather coarsely chop the eggplant and leave them to be salted to get rid of possible bitterness. Onions should be cut into pieces of the same size, and with it the selected type of liver, previously cleaned of films and ducts.

Combine the chopped ingredients on a baking sheet, mix with mashed garlic cloves and place in a preheated oven at 215 degrees for 20 minutes. In the middle of cooking, stir the contents of the pan, and at the very end add the butter. Beat the pate with a blender, arrange in scalded jars and screw with sterile lids.

Put jars with eggplant and liver pate for the winter in a saucepan, the bottom of which is covered with a cloth, and fill 2/3 with water. Sterilize the pate for about an hour and remove to the surface only after the water has completely cooled, otherwise the jars will burst.

Chicken liver and eggplant pate

The technology for making pate according to this recipe is not much different from the classic one, the only exception is the addition of eggplant and subsequent sterilization of the finished product.

Ingredients:

chicken liver - 980 g;
eggplant - 1.8 kg;
carrots - 430 g;
butter - 210 g;
onions - 640 g;
- 2 pcs.;
garlic cloves - 4 pcs.

Cooking

Place the eggplant on the grill or in the oven until soft. Meanwhile, prepare the liver base. Cooking begins with frying vegetables: grated carrots and finely chopped onions. When the passerovka is ready, mix it with pieces of the liver and let the latter reach full readiness. Add the thyme and mashed garlic to the pan along with the liver. Don't forget a generous pinch of salt.

Cut the baked eggplant and remove the pulp. Transfer the eggplant pulp to a blender bowl and blend together with the roast and liver. Spread the finished pate in sterile jars and roll up with sterile lids, then put the eggplant and liver pate to be sterilized for an hour in boiling water.

Israeli eggplant pate is a salvation for any vegetarian who has long wanted to enjoy a pate with a natural liver flavor. What makes the eggplant mixture so similar to the liver remains a mystery, but the fact cannot be denied - the recipe really works.

Ingredients:

Cooking

Divide eggplant into large cubes, salt and leave for half an hour. Rinse after time. Saute onions in a mixture of margarine and butter, add garlic cloves puree and salted eggplant slices to it. When the latter are browned, put them in a blender along with boiled eggs and puree. As usual, distribute the pate in jars and sterilize in boiling water for an hour.

Delicious liver pate with vegetables. Have you ever tried mixing liver with eggplant? Try! Don't be disappointed.
In the evening we got up in a close company to try - and inadvertently persuaded him all.
It's easy to prepare. I remember that in the old days my mother cooked liver pate like this: she breaded pieces of liver in flour, fried them in a pan with onions for a long time, added butter and then ground everything.
This time we don’t fry anything, we don’t pane.

Cooking in the oven is quick and easy.

It turns out healthy food.

And so delicious - you have no idea.

Would need:
750 grams of liver ........ any! chicken, pork, beef) Best of all - CHICKEN!
One large bell pepper
2-3 bulbs
1 head of garlic
1 eggplant (200 grams)
A couple of tablespoons of vegetable oil
Salt pepper
100 grams of butter
And of course, you can’t do without a meat grinder (or blender).

Peel the onion, garlic, remove the seeds and stalks from the pepper. Cut onion, paprika, eggplant into large pieces.

Rinse the liver, dry it and cut it into pieces for a meat grinder too.

Put pepper, eggplant, onion, liver, garlic cloves in a small deep baking sheet.

Salt, pepper. Pour vegetable oil over the top.
Put in an oven heated to 220 degrees for 10 minutes.

Then take out the baking sheet, stir all the ingredients (the liver at the bottom is still raw).

Send back to the oven for another 15 minutes.

Then take out the pan and let it cool.
Add 100 grams of butter and pass everything through a meat grinder.

Mix the resulting mass well with a fork and transfer to a suitable container, lightly tamp.

Send to the refrigerator for several hours.

Then take it out and enjoy.

Baked eggplants are very felt in the pate and are very appropriate there.
Note: Usually only ground eggplants are bitter, but not all. And they must first be cut, salted and left for 20 minutes - the bitterness in them is of some kind of ethereal property and evaporates quickly. And greenhouse eggplants are never bitter, trust my experience.

I can add from myself:

Eggplants can be baked separately in the oven or fried over an open fire.

You will get an amazing taste of baked eggplant, which goes very well with the liver.

To soften the taste, you can add 2-3 finely chopped boiled eggs. Not prevent. Gives a delicate taste!

Bon appetit friends.

Ask questions.

I will answer with pleasure.

The most favorite season of all housewives is coming - autumn. It is at this time of the year, when the harvest is already harvested, that there is an abundance of vegetables at affordable prices on the shelves of all grocery stores and stores. And it’s a sin not to take advantage of this, because it is in autumn that you can stock up on all the necessary vitamins and macro- and microelements that our body needs so much in winter. Therefore, in this period, vegetable dishes are as relevant as possible. And if you make blue ones, and even with a liver, you get an incredible combination.

Eggplant deservedly bears the title of the king of vegetables due to its wonderful taste and low calorie content, as well as a high content of nutrients, namely potassium, calcium, phosphorus, sodium, magnesium, carotene, copper, iron and vitamins PP, groups B and C.

Recipes from this vegetable are very popular, and the combination of blue and liver is considered almost ideal, because these ingredients amazingly complement each other and allow everyone to reveal new flavors. Dishes from these products are incredibly tender and appetizing, so it is not for nothing that they are liked even by those who do not like either one or the other. And so that you can cook and appreciate the delicate taste, we decided to offer several recipes and accompanied them with photos and videos.

Eggplant Milanese

Ingredients

Servings: - + 20

eggplant 4 things.
liver (chicken) 500 g
Bulgarian pepper 2 pcs.
carrot 2 pcs.
onion 2 pcs.
garlic 2 cloves
tomato juice 400 ml
cream (20%) 60 ml
olive oil 5 st. l.
dill 4 branches
salt to taste
salt to taste

per serving

Calories: 83 kcal

Proteins: 5.2 g

Fats: 4.8 g

Carbohydrates: 4.6 g

50 min. Video recipe Print

First of all, let's deal with eggplants - they need to be thoroughly washed under a cold running stream, cut lengthwise into 2 halves and rubbed well with salt. Leave them like this for about twenty minutes, this will help get rid of the excess bitterness contained in the peel.

In the meantime, let's start cooking the liver. First of all, it must be thoroughly washed, dried with a paper towel from excess moisture and cleaned of all films and bile ducts.

Next, you need to fry the liver for 3 minutes on both sides in a hot frying pan, greased with olive oil. As soon as the liver is ready, put it on a plate, cool and cut into small pieces.

While the liver is roasting, wash and clean all the vegetables. Chop the onion and bell pepper using the brunoise method (small cubes, approximately 1-2 mm), and grate the carrots on a medium grater.

Rinse the eggplant thoroughly to remove salt residue and chop into small cubes.

Take a clean deep frying pan (a wok works best) and heat the olive oil in it. Then throw in the bell peppers, onions and carrots and sauté the vegetables for about 2-3 minutes.

Throw in the chopped eggplant and mix well. Simmer over medium heat for about 10 more minutes.

Add garlic cloves, passed through a press, to the pan to the vegetables, mix thoroughly and leave to fry for one minute.

Pour the tomato juice into the pan and simmer everything together for about 5 more minutes.

Almost before the dish is ready, put the pre-chopped liver to the vegetables, pour in the cream and season with spices to your liking. Mix everything thoroughly and leave on fire (approximately 2-3 minutes).

An appetizing and incredibly fragrant dish is ready - sprinkle chopped dill on top and remove from heat. It can be served both hot and cold.

Advice: in order for the liver to be tender and not bitter, pre-soak it in cold milk for a couple of hours. For spice, you can add a pinch of sugar.

Eggplant pate with chicken liver for the winter

Time for preparing: 1 hour 30 minutes

Servings: 18

The energy value

caloric content - 93.2 kcal;
fats - 5.5;
proteins - 5.7;
carbohydrates - 5.2.

Ingredients

eggplant - 900 g;
liver (chicken) - 500 g;
onion - 320 g;
carrots - 215 g;
garlic - 2 cloves;
butter - 100 g;
thyme - 2 branches;
salt - to taste;
a mixture of peppers - to taste.

Step by step cooking

First you need to prepare and process the main ingredient - eggplant. They must be thoroughly washed, dried with paper towels and sent to the oven (Grill mode) to bake until soft.
Next, wash the liver, clean it thoroughly and cut into small pieces.
Onions should be chopped into small cubes, carrots should be grated on a coarse grater, and garlic should be passed through a press.
We put a frying pan on a small fire and heat the butter in it. We throw carrots and onions there and sauté the vegetables for about 5 minutes.
Then add pre-chopped liver, garlic, thyme sprigs to the pan and season to taste with salt and pepper. Mix everything well and simmer until the liver is completely cooked.
We take out the baked eggplants from the oven, let them cool a little and, having cut them in half, we extract the pulp from them, and discard the skin.
In the blender bowl we put the blue ones, frying with liver and beat everything until a homogeneous consistency (there should be no lumps).
Sterilize jars with lids for seaming in a water bath and cool. Pate is laid out in sterile jars and rolled up.
We put the eggplant and liver blank to be sterilized for about one hour in boiling water - this will protect you from tearing off the lids and exploding cans in the future.
That's all - the most delicious and healthy snack for the winter is ready!

Advice: before sterilization, be sure to check all the jars for cracks, chips or other defects - they should not be, otherwise the containers with your blanks may burst.

Delicious and healthy eggplants with chilled or frozen chicken liver can be served at the table, we hope that you liked them, and you will immediately go to the kitchen to repeat these masterpieces. Bon appetit and new culinary achievements!