The most delicious eggplant twists. Eggplants in marinade - delicious recipe

I welcome everyone who is concerned about the topic of preparing delicious and useful preparations vegetables for winter period. The time has begun when housewives are boiling, steaming and canning vegetables in full swing. Most do this according to their proven and studied recipes. But you must admit, everyone has a desire to try something new.

Beautiful “blue” vegetables, as eggplants are popularly called, are tasty and healthy, and they also contain a very small amount of calories. Products made from it are budget-friendly and accessible to everyone. Even if you are not the lucky owner garden plot, buying vegetables to preserve for the winter will not be a problem, and will also not harm family budget. But what help will it be in addition to the home menu?

Eggplant appetizers always turn out very appetizing, which is why most often the jars of them are sold out first. At the same time, preparing blanks from them is not at all difficult; even a housewife who has taken up this business for the first time can handle it. And my selection of interesting, tasty and time-tested recipes especially for you is below.

Canned eggplants with quince

Very interesting, beautiful and delicious preserves for the winter. I once saw a recipe on TV in a cooking program and decided to use it. Our family and friends liked the appetizer so much that I make these preparations every year.

Ingredients:

Eggplants - 2 pcs.
Quince – 2 pcs.
Red bell pepper – 2 pcs.
Water – 500 ml
Vegetable oil – 150 ml
Vinegar 9% – 100 ml
Salt - 1 teaspoon
Sugar - 1 tbsp.
Chili pepper - 1/2 pcs

Cooking steps:

1. Wash the eggplants and cut into large pieces. Place in a bowl and add salt. Let the bowl of them sit for 20 minutes or a little more.

2. At this time, let's start chopping the remaining vegetables. Also cut the quince with bell pepper quite large.

3. Fill the pan with water, add salt, sugar, and vegetable oil. After the brine boils, add vegetables to it. It is best to rinse the eggplants to remove salt before adding them. Cook over moderate heat for a quarter of an hour.

4. Then pour in the vinegar and keep the pan on the stove for a couple more minutes.

5. Arrange in prepared clean jars, do not forget about their sterilization, close the lids. Turn the pieces over as shown in the photo, be sure to cover them.

Check out a few options.

6. As soon as the jars of preservation have cooled to room temperature, move them to your pantry.

Have a great mood, delicious and healthy preparations!

During the harvest season fresh vegetables our whole family strives to prepare as many interesting and various blanks of them. And when it comes Cold winter, it's always nice to open a jar to fried potatoes or any other dishes.

Ingredients:

Eggplants – 2 kg
Carrots – 600 g
Onion – 400 g
Garlic - 2 heads
Water – 500 ml
Sugar - 200 g
Salt - 2 tbsp. spoons
Vegetable oil – 100 ml
Vinegar 9% – 250 ml

Cooking steps:

1. Remove the peel from the eggplant fruit, this step is optional, cut into circles about a centimeter thick. Place in a deep bowl and fill with salt water. To remove the bitterness, leave them to stand for 20-30 minutes.

2. Heat a frying pan with added vegetable oil. Fry the eggplant mugs on both sides. After this, place them on a wire rack or paper towels to remove any excess oil.

3. Then transfer them to a bowl.

4. Peel the carrots and grate them. Small or large, it doesn’t matter, focus on your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves into it through a garlic press.

5. Remove the peel from the onion, rinse in cold water. Chop into half rings and place in a bowl with carrots. Mix everything well.

6. Prepare jars in advance, wash and sterilize. The appetizer is laid out in layers. Place several circles of fried eggplant on the bottom.

7. Not on top a large number of carrots mixed with onions and garlic.

8. Fill the jars to the brim in this manner. Using a spoon or your hands, after placing each layer, press down a little so that the snack is as tightly as possible in the jar.

9. To prepare the marinade, mix water with sugar and salt in a saucepan. Wait until it boils, and then pour in the vinegar. Pour the marinade over the appetizer in jars, then roll up the lids.

Good luck with your winter preparations!

Eggplants with bell peppers in tomato juice

Great snack for different types dishes. This preservation does not require sterilization and is very simple and quick to prepare. I have been using this recipe for a very long time and it has never let me down. I advise you to try it too.

Ingredients:

Eggplants – 1 kg
Tomatoes – 500 g
Bell pepper – 200 g
Salt - to taste
Sugar - to taste
Vinegar 9% - 2 tbsp. spoons
Garlic - 3-4 cloves
Vegetable oil - 4 tbsp. spoons

Cooking steps:

1. Remove the skin from the eggplants and cut into large cubes. Place the chopped fruits into a saucepan, add salt, one tablespoon is enough, and stir. Leave to stand for half an hour, this will remove the bitterness from the eggplants. The liquid that forms must then be drained.

2. Remove the core and seeds from the bell pepper and wash. Grind into strips, but not finely.

3. Place the pan with vegetables on the stove, pour in vegetable oil. You need to simmer for low heat about 10 minutes until the vegetables soften, but are not completely cooked.

4. You need to puree the tomatoes using a meat grinder or blender for this purpose. Add sugar to neutralize excess acidity, transfer the mixture to the vegetables. Continue simmering for about 20 minutes, stirring occasionally. Do not remove the cover.

5. Peel the garlic, chop it through a press or chop it as finely as possible with a knife. Place in a saucepan with the already prepared vegetable mixture, pour in the vinegar and stir. Be sure to taste it and add salt and sugar if necessary.

6. Rinse the jars thoroughly, fill them with snacks immediately after sterilization, and close them tightly with lids.

Delicious preparations, eat with pleasure!

Baked eggplants with spices

Spicy spicy snack thanks to garlic, a mixture of peppers and spices it will taste very interesting. Whole eggplants are pre-baked in the oven and then stewed in tomatoes.

Ingredients:

Eggplants – 1 kg
Tomatoes – 500 g
Garlic - head
Spices - 1 teaspoon
Pepper mixture - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 tbsp. spoon

Cooking steps:

1. Wash the eggplants and dry with a towel. Place on a baking sheet, pierce large fruits with a fork in several places. Bake in a preheated oven at 200 degrees for about half an hour.

2. Rinse the tomatoes and remove the skin. This is not difficult to do, just put them in boiling water for a few minutes, after making a cross-shaped cut on the top, after which the skin can be easily removed. Grind with a blender until pureed. Pour the tomato mass into a saucepan or saucepan. Bring the mixture to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.

3. From cooled baked eggplant remove the skin and cut as desired. Transfer them to tomato sauce, stir. Cook for 5-7 minutes, then add the garlic, which you pass through a press before.

4. Fill sterilized jars with the snack and roll up the lids.

This simple preparation is ready for winter, try it yourself!

Stuffed eggplants for the winter - video recipe

To be honest, I haven’t made this recipe myself yet. But I really liked the idea itself. And how deliciously all this is shown and told in the video cannot be expressed in words. I took the recipe into my treasure chest and will definitely make it this year.

I wish you success!

The closer autumn approaches us, the more we need to take care of the preparations that will be on your table during the cold season. Besides, I’m sure everyone has hard days, after which they don’t want to stand at the stove. In this case, conservation always helps me out.

Prepare supplies in good mood, delicious preparations to you and stored for a long time!

Good afternoon friends!

Eggplants for the winter are great homemade preparations, simple, quick and incredibly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called eggplant the “apple of madness”; it was believed that whoever ate it would lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very beneficial for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of incredibly delicious recipes.

In preparations it is better to use fruits that are a little unripe. They have soft elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even made into caviar, no less tasty than

To prepare eggplants for the winter, always choose the freshest, most beautiful, ripe vegetables. Don't sacrifice quality for price.

The best eggplant recipe is to die for

A Korean neighbor I know gave me this recipe a long time ago, and it is still considered the best in my collection. This is a dish bright in taste, color and aroma. I want to show you a recipe with step by step preparation and a photo to make everything clear.

Ingredients:

eggplants - 1.5 kg
onions - 300 gr.
sweet bell pepper- 500 gr.
garlic - 1 head
salt - 2 tbsp. l.
sugar - 3 tsp.
vegetable oil - 200 ml
table vinegar 9% - 120 ml
coriander seeds - a pinch
cilantro greens - a bunch
turmeric - 1 tsp.
soy sauce- 3 tbsp. l.

Preparation:

We take young eggplants, preferably the same size, so that during cooking they cook equally and do not differ in taste. Wash, remove the stalk, cut off the ends on both sides. Place the fruits in boiling water and cook for 8-10 minutes. The important thing here is not to overcook! The blue ones should be half-baked and should hold their shape.

IN last time When preparing this preparation, I used a double boiler. I also kept it steamed for 8-10 minutes.

While our eggplants are cooling, let's prepare the marinade. All its components must be mixed with flavors and brewed, then it will turn out rich and homogeneous.

Dry warm frying pan fry the spices: coriander, turmeric. We help them discover their taste. Then we put them in a coffee grinder or mortar and grind them into small fractions.

Peel the onions and cut half of the total mass into half rings. Later we will cut the other half into medium cubes.

Remove seeds from red hot pepper and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into a frying pan and fry the onion until golden crust. We also send red hot pepper and a mixture of crushed spices there. When the onion has cooled, add the contents of the pan to the marinade.

For the marinade, mix salt, sugar, vegetable oil, vinegar, soy sauce. And leave for 30-40 minutes.

Cut the cooled eggplants into medium slices. Place in a separate bowl, add some salt on top and sprinkle with vinegar, stir and leave for 15 minutes. If you are sure that eggplants are without bitterness, you don’t have to do this. Drain off the released juice.

Cut the sweet bell pepper into strips. Try to choose meaty, thick-walled and bright red color. Chop the cilantro.

Peel the young garlic, crush it with the flat side of a knife and chop it finely.

Place all the chopped vegetables in a large bowl, pour in our wonderful marinade and leave to steep for 2 hours. We periodically interfere with our vegetable mixture. The pouring gradually permeates the vegetables and gives off a magical smell.

And there is one more touch left - the eggplant preparation for the winter must be sterilized and stored in jars.

Place the salad in hot sterilized jars, compact it if possible, so that no air remains, and cover with a clean lid. We leave room for the juice that will be released during sterilization. For a 0.650 liter jar it will take 45 minutes. Then we roll up the jars, turn the lids down and continue sterilizing, now under the blanket.

Just look how beautiful it is! Crazy delicious eggplant ready, and will delight you with their taste and aroma all winter. Bon appetit!

Recipe for eggplants for the winter without sterilization in tomatoes

Another one of the best recipes. It is prepared quickly, and the result is an incredibly tasty, fiery and spicy snack.

Ingredients:

eggplants - 2 kg
tomatoes - 3 kg
sweet bell pepper - 1.5 kg
red hot pepper - 2 pods
garlic - 3-4 heads
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 2 tbsp.
table vinegar 9% - 1 tbsp.

Preparation:

In this recipe, eggplants can be prepared in two ways: tomato juice or in tomatoes minced through a meat grinder. We will make 50 x 50. We divide all the tomatoes into two parts. We will make juice from one and cut the other.

We make incisions on the tomatoes, blanch in boiling water for a few seconds, then immediately under cold water and easily remove the skin.

Cut the tomatoes into medium slices and place in a large bowl.

We pass the second part of the tomatoes through a juicer, or you can simply put them through a meat grinder. We also send it to the basin.

Add salt, sugar and odorless and tasteless vegetable oil and mix.

Peel the garlic and separate it into cloves. Remove the seeds from the red hot pepper. Pass the garlic and pepper through a meat grinder.

Cut the sweet bell pepper into strips. Try to choose fleshy peppers with thick walls and contrasting color. This will add flavor and color to the dish.

Wash the eggplants and cut into small slices.

Place all chopped ingredients in a bowl. Mix. Place on the stove; if there is not enough liquid, add water so that all the vegetables are covered.

Bring to a boil and cook over low heat until tender. Add vinegar and cook for another two minutes.

Place in sterilized jars and seal with boiled lids.

We got 11 jars of 0.650 grams each, we store them in the basement. This is how we prepared a simple, complete and tasty preparation for the winter from our favorite vegetables.

Eggplants with vegetables for the winter

This recipe has a lot of vegetables - a lot of flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you will get an amazingly tasty sandwich.

Ingredients:

eggplants - 1.5 kg
tomatoes - 3 kg
carrots - 1 kg
onions - 1 kg
garlic - 2 heads
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 1/2 tbsp.
table vinegar 9% - 1/2 tbsp.
water - 1/2 tbsp.

Mother-in-law's tongue eggplant recipe

This recipe owes its name to the elongated cutting of vegetables and a very sharp, burning taste. “Mother-in-law’s tongue for the winter” can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplants.

Ingredients:

eggplants - 2 kg
tomatoes - 2 kg
sweet bell pepper - 1 kg
red hot pepper - 1 pod
garlic - 1 head
salt - 2 tbsp. l.
sugar - 1 tbsp.
vegetable oil - 2 tbsp.
table vinegar 9% - 100 ml

Preparation:

Pre-blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be passed through a meat grinder, juicer, or simply taken tomato paste. But with the first option it will be tastier.

Chop the hot red pepper and seeds finely.

cloves young garlic peel, crush with the flat side of a knife and chop finely.

Sweet, fleshy, thick-walled bell peppers are seeded and cut into cubes.

We prepare the filling in advance so that it has time to brew.

Place chopped tomatoes, garlic, vegetable oil, hot pepper, salt, and sugar into a saucepan. The tomatoes released a sufficient amount of juice and at the same time retained their shape, which is what was required of them. Place on the fire, bring to a boil and simmer over low heat for 20 minutes. While the filling is preparing, chop the remaining vegetables.

We cut young eggplants, along with their tender seeds, along the fruit into tongue-shaped plates, half a centimeter thick.

Add bell peppers and eggplants to the boiling sauce. Simmer for half an hour, do not forget to stir from time to time to avoid burning.

Add vinegar, boil for another 2 minutes and put the hot mass into prepared hot jars and roll up.

“Mother-in-law’s tongue” turned out to have a fantastically hot taste and a magical smell. In the cold winter, let's put the spicy and aromatic delicacy on a piece of bread, and remember our mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

This preparation for the winter is quite easy to prepare. Try it, I’m sure you will like these “mushrooms”.

Ingredients:

eggplants - 5 kg
garlic - 300 gr.
fresh dill - 350 gr.
vegetable oil - 300 ml

for the marinade:

salt - 4 tbsp. l.
table vinegar 9% - 250 ml
water - 3 l

That's all for today. If you liked the recipes, click “Class”, take notes and share with friends on social media. networks. Write in the comments, your opinion is very important to me.

This vegetable is considered a “berry” the color of the purple night, it is older than potatoes, wears a velvety caftan and strange names - “crazy apple”, “ Turkish tomato", "blue".

Little blue ones... This is exactly what they affectionately call eggplants. Most likely, this nickname appeared due to the brightly saturated shade of the vegetable. But then they can also be called “little white”, “black”, “red” or “yellow”. Such eggplants also exist. The color scheme, as well as the shape of the fruit, is determined by the variety and its degree of maturity.

But color does not in any way affect the quality of the taste of eggplants. They are all meaty, spicy and satisfying. And yet, the most delicious and healthy are considered to be blue-black, oblong and slightly unripe fruits, with a small content of seeds. These “blue” ones are ideal for pickling for the winter.

They impress with their refined and delicate taste, vaguely reminiscent of mushrooms. They can be served as already prepared, independent snack, or use to create multi-component dishes: stews, hot salads, vegetable casseroles. And adding garlic, nuts, other vegetables or spicy mixtures to the “blue ones”, dishes with them can be made almost unrecognizable.

The eggplant season is short, and true admirers of this vegetable have a well-founded desire to extend its “life.” Winter, creating a collection of homemade preparations, will leave a treasured place in it for this melt-in-your-mouth snack.

7 recipes for pickling blueberries for the winter

Recipe 1. Simple and quick way marinating eggplants

For one 3-liter jar: 2 kg of eggplant, several branches of parsley and basil, 3 dill umbrellas, 2 bay leaves, 1 large head of garlic, 100 ml of vinegar, 1 tbsp. spoon of sugar and 1 tbsp. spoon of salt.

1. A simple way to pickle eggplants starts with preparing them. Wash the medium-sized blue ones (so that they fit freely through the neck of the jar) and cut off the tails. We will not clean or cut them.
Fill a 5 liter saucepan with 2.5 liters of water. Pour in the salt, stir and place on the hob.
When the water shows the first signs of boiling, add whole eggplants to the pan and cook until they become soft. This takes approximately 10-15 minutes. But you can check readiness with a fork or wooden skewer. If the eggplant skin can be pierced easily, the vegetables are ready. This moment must not be missed, otherwise the fruits will be overcooked and lose their elasticity and shape.
While the eggplants are cooking, sterilize the jars and lids over a steam bath.
Place in hot jars Bay leaf, washed greens, peeled and chopped garlic. To add more flavor to the marinade, the garlic can be cut into several pieces.
Remove the eggplants from the boiling water with a fork and place them, pressing them against each other, into jars with spices. Sprinkle salt and sugar on top of the vegetables and pour in vinegar. For medium-acid “blue” ones optimal quantity vinegar is indicated in the recipe, but if the family likes sour things, then the portion of vinegar can be increased to 150 ml.
Fill jars with eggplants with clean boiling water, seal with lids and leave to cool slowly under a warm blanket.
Before serving, cut the “blue ones” into neat pieces, pour in aromatic homemade oil, sprinkle with fresh green onions and serve with any side dish. Delicious, fast, appetizing!

Recipe 2. Korean-style pickled eggplants for the winter

Ingredients for 2-3 jars of 0.5 l each: 1 kg of eggplant, 4 medium-sized carrots, 3 large sweet peppers, 1 head of garlic, 3 medium onions, 20 g of chopped coriander, 250 ml of vegetable oil, 1 tbsp. spoon granulated sugar, 0.5 tbsp. tablespoons salt, 180 ml 6% vinegar, 15 g ground pepper.

Preparation of the preparation begins with carrots. Grate the washed and peeled root vegetables on a special “Korean” grater or cut into thin and long strips. Pour boiling water so that the carrots are completely under water, cover with a lid. The cut should cool to room temperature.
Select the grains from the peppers, remove the stems and cut them into cubes.
Peel the onions from dry husks and chop into small pieces.
Drain the water from the carrots, squeeze lightly and transfer to a large container. Add onions and peppers here.
Wash the eggplants, but do not peel them, cut off the sepals. Cut in half lengthwise and then cut into thin half rings.
Boil salted water and boil the “blue” ones for 2-3 minutes. Place in a colander to drain, cool and squeeze lightly. Combine eggplants with other vegetables.
Mix in a bowl: chopped garlic, salt, spices, sugar, sunflower oil and vinegar. Pour the marinade dressing over the vegetables and stir until they are well combined.
Place the spicy eggplants in washed jars, cover with lids and sterilize in a bowl of boiling water. For jars with a capacity of 0.5 liters, 20 minutes will be enough. Roll up.
Colorful and fragrant eggplants“Korean style” can be stored at normal temperatures. Serve with meat fish dishes or side dishes. They are great in any company!

Recipe 3. Marinated eggplants “like mushrooms”

Ingredients for 10 cans of 0.5 l: 5 kg of eggplants, 3 tbsp. spoons of salt, 0.5 kg onions, 4-5 heads of garlic, vegetable oil (preferably odorless).

For the marinade: 2 tbsp. water, 60 g salt, 0.5 tbsp. vinegar 6%, bay leaf, 6-8 peas of black pepper.

Trim the stems of the washed eggplants and be sure to remove the skin. You can cut the eggplants at your own discretion: into cubes, quarters, strips. But best cut For pickled “mushrooms”, thick blocks shaped like mushroom legs are considered.
Transfer the slices into a wide bowl, in which the “little blue ones” will feel free when stirring.
Sprinkle the eggplants with salt and set aside for an hour and a half. This time will be needed for the vegetables to release their bitterness. In addition, salt will prevent them from absorbing too much oil during frying.
We use the resting time of the eggplants to prepare the remaining vegetables. “Strip” the onion and garlic, rinse and dry. Chop the onion into half rings, slice the garlic, and chop the small cloves into halves.
Rinse the eggplants to remove any bitter juice and squeeze lightly. Fry in small portions (in a thin layer) in a hot frying pan. You shouldn't fry them too much - they can dry out. Let the barrels turn slightly golden.
Place ruddy “mushrooms” in a 3-4 cm layer on the bottom of a pan or bowl. On top - a layer of onion, then garlic. And so on until the vegetables run out, layer by layer - blue onions and garlic.
Let's prepare the marinade. Pour water into a container and add spices: black peas, bay leaves, salt and pour in 6% vinegar. Boil the marinade mixture and pour over the eggplants. Cover the pan and place in cool place(preferably in the refrigerator). Allow vegetables to marinate for two days. The aroma of “pickled mushrooms” will appear earlier, and disciplined patience is the key here.
Place the eggplants in sterilized, dry jars and place for additional sterilization (15-20 minutes). Roll it up and send it to the pantry to await festive feasts.

Recipe 4. Marinated French eggplants, stuffed with herbs

Ingredients for 5-6 1 liter jars: 5 kg eggplants no longer than 15 cm.

For the filling: greens - a bunch of cilantro, a bunch of dill, a bunch of parsley; 2 celery, 2 carrots, 2 peppers, 15 cloves of garlic.

For marinade for each liter of water: 50 g salt, 50 g sugar, 5 pcs. allspice, 7 pcs. black pepper, 2 pcs. cloves, 2 bay leaves, 0.5 teaspoon coriander, 1/4 teaspoon ground cinnamon.

Vinegar: for each liter jar 0.5 liters of vinegar.

Wash the “blue” ones and cut off the sepals. Cut the fruit along the barrel, but do not cut it all the way, so that you get a “little book”. Make indentations with a knife or a teaspoon, remove the pulp and place in a separate bowl.
Place salted water on the hob, boil and place the eggplants in it. Boil over low heat for 6-7 minutes. This procedure will be required for two reasons: removing bitterness and making the “little blue ones” soft – this will make it easier to stuff them with herbs and vegetables.
Place the finished eggplants in a colander or sieve, place in a large bowl and press down on top with a weight so that the bitter liquid is removed and does not spoil the taste of the dish.
Prepare minced meat for eggplants. Wash all the vegetables and green vegetables and then chop them. Red sweet pepper and eggplant pulp - into cubes, carrots into small strips or on a grater, crush the garlic with a garlic clove, chop the greens.
Mix the chopped vegetables, and for greater spiciness you can add a little hot pepper.
Rinse the jars with soda and sterilize in a convenient way (oven, microwave, steam bath). Boil the lids for at least 5 minutes.
Stuff the “blue” ones multi-colored filling, close tightly and transfer to jars so that the vegetables have no chance of falling out of the eggplants into the marinade.
To make the marinade, boil water and stir salt and sugar in it until the crystals disappear. To make the filling spicy and give the eggplants the same taste, add all the spices according to the recipe and cook for 2-3 minutes.
Pour vinegar into jars and then aromatic marinade. The liquid should reach the very edge of the neck of the jar.
Roll up the glass and leave it “under the blanket,” giving the jars the opportunity to cool gradually.

Recipe 5. Spicy pickled eggplants - with garlic and chili peppers

Ingredients for 2 half-liter jars: 1 kg of eggplant, 100 ml of vegetable oil, large garlic head, 1 chili pepper, 1 liter of water, 60-100 g and 2 tbsp. tablespoons salt, 150 ml apple cider vinegar 5%.

Chop the garlic. This can be done quickly using the handle of a knife - crush the clove, easily remove the skin and chop finely.
Small hot pepper cut into 2 halves, remove the stem and sharp seeds. Cut into half-centimeter pieces.
Cut the “blue” ones into 1.5-centimeter circles. Cut each ring into quarters, place in a convenient container and fill with salted water (2 tablespoons). The liquid should completely cover the vegetables. After an hour, drain the water and rinse the eggplants well in a running “shower.”
Sterilize jars with lids, turn them over on a towel and let them drain and dry.
Prepare the marinade in a large saucepan. When signs of boiling water appear, add salt, stir and add malic acid. As soon as the marinade boils again, add the pieces and cook for four minutes.
Use a slotted spoon to place the eggplant mixture in a colander to remove excess water.
Fry vegetables over low heat until golden brown crust. Add garlic and chili, stir and fry the vegetables for another minute.
Place the spicy eggplants in jars, seal them, turn them over onto lids and heat them until they cool completely under a warm “fur coat”.

Recipe 6. Marinated eggplants with walnuts and mint

Ingredients for 3 0.5 l jars: 3 kg eggplant, 200 g garlic, 200 g walnuts, 2 liters of water, 80 g of salt and how much sugar, 10 tbsp. tablespoons vegetable oil, 1 teaspoon dried mint, 15 black peppercorns, 3 tbsp. spoons vinegar essence (70%).

Wash the “blue” ones, cut off the “kaftans”, thinly peel the skin, cut into narrow slices and then with long stitches.
Place the eggplant noodles in a saucepan and add salted water. A tablespoon of salt is enough for a liter of water. The bitterness will dissipate into the water in about 30 minutes.
Pour the stitches into a colander and place under a cold shower. This will finally wash out the bitter liquid from the vegetables, which can ruin the taste of the pickled preparation.
To give it an appetizing crust, fry the eggplant pulp in hot vegetable oil.
Grains walnut and grind the peeled garlic in a meat grinder or blender, add chopped dried mint. Stir the aromatic mass and combine with the eggplants, carefully mixing the ingredients.
Place the appetizer in dry steamed jars and pour 2 tablespoons of oil into each jar, half a spoonful of essence and throw in peppercorns.
All that's left is the marinade. Bring the water to a boil, stir salt and sugar in it and boil for 5 minutes.
Fill the eggplant jars with filling and place them in a bowl with boiling water for sterilization. Half-liter jars will take about 40 minutes.
Roll up an oriental appetizer of eggplant, garlic and mint with sterilized lids. Now all that remains is to wait for the guests and conduct a tasting.

Recipe 7. Marinated eggplants with tomatoes

Ingredients for 6 cans of 0.5 l: 2 kg of eggplants, 2 kg of tomatoes, 500 ml of vegetable oil, 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar, 2 garlic heads, 1 tbsp. a spoonful of peppercorns, 6 bay leaves, 200 g of fresh aromatic herbs.

Prepare the washed vegetables for pickling: remove the stem from the eggplants, you don’t have to remove the skin, it will add brightness to the preparation. If the variety is bitter, soak it in salt water. Soak the tomatoes in boiling water and then in an ice bath and remove the skins.
Cut the vegetables into thick circles and place in a suitable container.
Remove the “clothes” from the garlic and chop into pulp, chop the greens large pieces. Eggplants, like tomatoes, love basil. But dill, parsley or cilantro would also be ideal companions.
Mix the vegetable preparations, pour in a small portion of oil, add salt and leave for 20 minutes so that everything is lightly marinated.
Place the vegetables on a baking sheet and place in the oven to bake. This will take another 20 minutes.
Boil vegetable oil, add peppercorns and bay leaves. When it boils again, add salt and sugar. baked vegetables and greens. Gently mix the ingredients and drown in oil, being careful not to damage the integrity of the vegetables.
After 5 minutes, transfer the eggplants and tomatoes into sterile containers, roll them up and put them in a warm “bed” for about a day.

Marinated eggplants do not require extra effort or talent, but to make the appetizer a success, there are a few simple tips:

For winter harvesting, you should not take fruits that are too large and overripe. Their centers are very grainy, and ripe pulp will become hard when cooked. In addition, such vegetables are not only not tasty, but can also be harmful to health, because... contain a lot of poisonous solanine.
Some “blue” varieties are bitter. To remove bitterness, they should be soaked in salted water before cooking.
Eggplants are like a sponge and absorb too much fat when fried. And this is another reason to soak vegetables in saline solution. Salted fruits, like boiled ones, absorb less oil.
To bring the marinade to the taste you want, it is better to add salt like this: add 60 g to 1 liter of water, dissolve and taste. If this concentration seems weak, then add more salt.
They love eggplants spicy taste, and go perfectly with: garlic/onion, basil, cumin, rosemary, coriander/cilantro, as well as curry and Tabasco sauces.

- a wonderful snack and great addition To meat dishes, potato side dishes and alcoholic drinks. Therefore in holiday treats hearty and aromatic “little blue” ones are especially appropriate. Guests will try it, praise it, and go home with a brand new recipe.

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

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

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

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

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

Ingredients:

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

Preparation:

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

There is no need to refine it here, because in the end you won’t get a beautiful one. vegetable snack, and ordinary eggplant caviar.

Cut the tomatoes into four parts.

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

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

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

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

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

Ingredients (for seven 500 ml jars):

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

Preparation:

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

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

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

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

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

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

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

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

Ingredients:

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

For the marinade:

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

Let's start cooking:

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

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

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

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

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

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

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

Ingredients (for 8 500 ml cans):

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

Preparation:

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

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

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

Bon appetit and see you new recipes!

These vegetables, interesting in taste, contain a large amount of vitamins PP, B, C, as well as potassium, calcium, carotene, phosphorus, copper, iron and other elements. Due to their good digestibility and low calorie content, I use them in diet menus. Another benefit is relief from insomnia when consumed. Such a large supply of vitamins makes them the most valuable product during winter preparations.

Eggplants got their second name – “little blue” – for their unusual color for a vegetable.
In this article we will present several recipe options for pickling eggplants in jars for the winter.

The simplicity of the recipe lies in the fact that the eggplants are not cut, but placed entirely in three liter jar. Which is very convenient for busy and young housewives.

Required Products:

eggplants (“little blue ones”) – 2 kg;
one bunch of parsley;
one bunch of basil;
dill inflorescences – 1 bunch;
4 bay leaves;
one head of garlic;
acetic acid (9%) 100 ml;
Art. spoon of sugar;
Art. spoon of salt;
water – 2 liters.

Instant blue marinated ones:

It is better to take the fruits young. Wash them and trim the tails.
Pour water into a saucepan and add salt and sugar. Place the container on the stove and boil.
After boiling, put the eggplants there. Cook them for 15 minutes until soft. To be convincing, you can pierce them with a toothpick. If it pierces freely, you are ready.
While our vegetables are cooking, we sterilize the jars. To do this, put them on the necks in a colander, place the colander with the jars on a pan of water and boil for 20 minutes. The lids can be placed nearby.
Place bay leaves, washed and dried herbs, and garlic cloves into prepared jars.
Remove the finished fruits from the pan. Place carefully in the jar. Sprinkle salt and sugar on top and add vinegar.
Fill the vegetables fresh boiled water, roll up the lids.
Wrap the jars in warm towel, or a blanket. Leave to cool.

These eggplants can be used as a stand-alone snack with butter and herbs, or as an addition to side dishes. For lovers, you can make a very simple salad - eggplants, onions and butter - a very simple vitamin salad for the winter. You can also prepare one of our recipes.

Instant marinated blueberries with chili

It is known that chili is added to various blanks, and it also serves as a good snack on the table for those who love pepper. For lovers of spicy food, this is the best best recipe. It is an excellent side dish for meat dishes.

Products to be used:

“little blue” – 1 kg;
sunflower oil – 100 milliliters;
head of garlic;
chili pepper – 1 small;
dill - to taste;
liter of water;
1 tbsp. spoon of granulated sugar;
1 tbsp. spoon of salt;
120 ml. apple cider vinegar.

Marinated eggplants like mushrooms for the winter recipes:

Peel the garlic and pass through a garlic press. If you don’t have one in your kitchen, you can chop the garlic into small pieces.
WITH hot pepper we do the same. Wash and remove the tail. Cut in half and remove the seeds. Cut into small pieces.
Wash and dry the vegetables, cut into slices. Cut each piece in half. Place in a separate bowl and pour in salt water. Let it sit for two hours. Then rinse well again. This procedure is necessary in order to remove the inherent bitterness from vegetables.
We sterilize the jars in advance. To do this, place them upside down in a colander, place them on a pan of water and boil for 20 minutes. We simply boil the lids in water.
Prepare the brine. Bring the water to a boil, add the remaining ingredients and put the eggplants there. Cook the eggplant pieces for 15 minutes.
Then place the eggplants in a colander to drain the water.
Now we send our vegetables to the frying pan. Fry until a crust appears.
Let cool and coat them with pepper and garlic. Then roll in boiling oil for a couple of minutes.
Transfer the finished dish into jars. Screw the lids on tightly. Wrap in a warm blanket and leave to infuse.
Spicy eggplants are ready. They are stored in the refrigerator. But, as a rule, such a delicacy does not last long in the refrigerator.

Eggplants marinated like mushrooms

The recipe is not complicated, but delicious. Using honey in the marinade will give the dish delicate taste. In addition, the sweet taste of honey is much more pleasant than sugar. And for women who watch their figure - a real find. This recipe will be enjoyed primarily by children, who, as you know, prefer something sweet rather than salty.

For cooking we will need the following products:

young “little blue ones” - 2 kilos;
pink radiola (optional) – 10 grams;
vegetable oil – 200 gr.;
300 milliliters of water;
200 milliliters of apple cider vinegar;
260 grams of honey;
tablespoon salt, without a slide.

Marinated eggplants with mushrooms:

Wash and dry the vegetables. Cut off the stem. Cut the fruits into slices, into thin strips along the growth.
In a separate bowl, mix the chopped sticks with salt, shake well and leave for about forty minutes so that the bitterness goes away. Then we wash them well in water.
Boil water in a saucepan and blanch the straws in it for 6 minutes.
Prepare the marinade. Bring the water to a boil, add salt and honey. Cook, stirring until the honey dissolves. Then pour vinegar and oil into the marinade.
Place the eggplants in a colander to drain the water. Place carefully in the jar. Place radiola between the slices.
Pour the prepared marinade over the vegetables and cover with a lid. Let it brew and the dish is ready.

Recipe for pickled eggplants like mushrooms for the winter

This recipe is used by many housewives not only for marinade, but also simply when preparing dishes with this vegetable. Eggplant goes very well with garlic. These eggplants are perfect for main courses for lunch or dinner.

Required ingredients:

freshly picked eggplants – 2 kilos;
water – 2.4 liters;
white vinegar– 200 gr.;
1/2 cup salt;
hot pepper – 2 pods;
5 heads of garlic;
sunflower oil – 1/2 cup.

Recipe for pickled eggplants for the winter like mushrooms:

Wash the vegetables and cut into rings.
Add salt and vinegar to the water and put it on the stove. When it starts to boil, add the eggplants and cook for 15 minutes.
In a blender, grind the garlic along with the pepper, without bringing it to a puree consistency (so that there are small pieces).
Remove the eggplants from the marinade and mix them with garlic and pepper. Add oil and a little vinegar. Mix.
Place the finished eggplants in sterilized jars. Let it brew for two weeks. This preparation should be stored in the refrigerator.
Delicious garlic eggplants are ready. They can be added to salads or vegetable stews.

Pickled eggplants - spicy recipe

young eggplants – 600 gr.;
apple cider vinegar – 100 grams;
a tablespoon of honey (preferably dark varieties);
soy sauce – 3 tablespoons;
vegetable oil - a tablespoon;
dry ginger – 0.5 teaspoon;
1 tablespoon (tablespoon) salt;
a bunch of dill;
pepper – 4 peas.

Marinated eggplants for the winter:

Wash and dry fresh fruits, then cut them lengthwise. Sprinkle well with salt and let stand for two hours.
Prepare the brine. Mix soy sauce, honey, ginger and oil.
Wash the eggplants again and cut them square layers, or circles. Fry in oil. Place the eggplants on a plate and pour over the brine. Stir and let sit for half an hour.
Remove the eggplants from the plate, add the remaining ingredients and place in a jar. Screw on the lid.
This marinade does not require sterilization, but is stored only in the refrigerator. It is better to use within two months after salting.

Instant marinated eggplant recipe

Tomatoes are a standard marinade in winter time all housewives. Adding them to eggplants is new gourmet dish, both in taste and color. The recipe is quite simple, which anyone can handle. But an irreplaceable amount of vitamins will be stored for the winter.

We will need:

1 kilo eggplant;
1 kilo of small tomatoes;
one bunch of parsley;
head of garlic;
a bunch of dill;
peppercorns – 10 pcs.;
bay leaves – 4 pcs.;
water – 1 liter;
2 tablespoons (tablespoons) of granulated sugar;
2 tablespoons (tablespoons) of salt;
1 spoon (tablespoon) acetic acid(70% solution).

Let's prepare it step by step:

Wash and dry the eggplants. Cut the fruit lengthwise and sprinkle with salt. Send to rest for 2 hours.
Wash tomatoes and herbs. Finely chop the greens. Cut the garlic into rounds.
Rinse the eggplants again and sprinkle the insides with herbs.
Place pepper, bay leaves, and garlic in a three-liter jar. First add the tomatoes, then the eggplants.
Prepare the brine. Pour sugar and salt into water and boil. Lastly, pour in the vinegar, remove from the stove and pour into a jar of vegetables.
Place the jar with the preparation in a pan with water and sterilize for half an hour.
Remove the jar from the water and roll up the lid tightly. Then wrap the jar in a warm cloth and leave to steam until it cools completely.

Eggplants and tomatoes are ready.

So tasty and healthy dish, how “little blue” eggplants cannot escape the attention of a good housewife.

And the variety of marinades that exists today will help you choose a recipe to suit your taste that will delight your family or guests. Eggplants are well suited as an addition to meat dishes, which is so important in winter. In addition to simple delicious dish, eggplants have a large supply of vitamins to maintain immunity in the winter.