Delicious eggplant for the winter without sterilization. Video "Eggplant for the winter the best recipes"

Almost every housewife tries to cook eggplant for the winter and in large quantities. Carefully and carefully selecting and writing down the best recipes in your cookbooks. If the little blue ones are cooked correctly, they make a variety of and very tasty dishes. This vegetable is absolutely indispensable for the daily diet of vegetarians and dieters. 100 grams of eggplant contains only 24 calories.

To prolong their life and preserve vitamins and nutrients, they came up with conservation. They are salted, marinated, frozen, dried, fermented, caviar, salads, snacks are made from them. It is both tasty and healthy. We will replenish your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.

Eggplant salad for the winter Desyatochka

One of the interesting options for preparing pickled eggplants for the winter is considered to be a dozen eggplant recipe. This is a great appetizer - and it's easy to prepare and the contents of the jar leave with a bang. The most time-consuming activity in vegetable preservation is cutting and frying vegetables. This recipe does not need to do any of this, so it can be prepared quite quickly. It is advisable to take vegetables not very large, medium in size. This way they will spread out more evenly.

Ingredients:

10 pieces of eggplant, onions, tomatoes, bell peppers;
2 glasses of water;
1 stack. table 9% vinegar and sunflower oil;
2 table. spoons of sugar plus 1 table. a spoonful of salt.

The output of the finished product is about 3.5 liters.

Eggplant salad for the winter Desyatochka - a step by step recipe with a photo:

Pre-peel the onion, cut the core of the peppers, cut the sepals (tails) from the eggplants. You don't need to peel or cut the eggplant.

Put whole vegetables in layers in an enameled large pan - eggplants, peppers, onions, tomatoes in the top layer. Pour the marinade over the contents of the pan and simmer for about 30-40 minutes until the vegetables are ready. The degree of readiness can be checked with a wooden sharp stick (toothpick).

For the marinade, you need to mix vinegar, oil, water, sugar, salt.
When the vegetables are stewed until cooked, they must be laid out in sterilized jars, pour the marinade in which they were cooked up to the neck, and roll up. Sterilization is not required.

So that the vegetables do not cool down, you need to fill one jar and immediately roll it up. Then the second, and so on. While the jar is filling and corking, the rest of the vegetables are waiting for their turn in a saucepan, which is on a small fire. Put the rolled cans on the floor, turn upside down, wrap with a blanket and leave to cool.

Spicy eggplant salad "Spark"

Ingredients:

According to the recipe for 5 liter jars: 5 kg of eggplant;
300 g of garlic;
10 pieces of red sweet pepper;
8 pcs. hot hot pepper;
1 kg tomato;
0.5 l of sunflower oil;
1 cup 9% vinegar;
salt.

The whole process of harvesting lettuce for the winter takes about 4 hours.

How to make spicy eggplant salad:

We clean the peppers, wash the tomatoes, clean the garlic, wash the blue ones.

When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

Wash cans for seaming with soda, then pour boiling water over them. Put the lids in a saucepan and also scald with boiling water.
Cut off the ends of the eggplants, cut into circles 0.5 cm thick. Put them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

Pour sunflower oil into a cauldron, heat and fry eggplants squeezed from juice in it. In this way, you can fry them faster than in a pan. We take out the fried eggplants with a slotted spoon and put them in a saucepan, cover with a lid. So we process all the blue ones.

Preparing eggplant sauce.
We pass tomatoes, sweet and hot peppers, garlic through a meat grinder. We put the sauce on the fire. When it boils, salt it to taste and pour in the vinegar. Boil 5 minutes. Turn off the fire.

Pour 2 tbsp into prepared jars. sauce, spread a layer of fried eggplant, sauce again, eggplant again. We fill the jars, cover them with lids and sterilize for 40 minutes.

To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pot. Heat the water and put a jar filled with blue ones in it. On low heat, the jar will be sterilized for 40 minutes.

Roll up jars of salad for the winter, cover with a warm blanket and leave to cool at room temperature. After storage in a cool place.

Such eggplants for mushrooms, to taste, are surprisingly similar to pickled mushrooms.
Very easy, quick and delicious recipe!

for 2 cans of 0.5 liters: eggplant - 1 kg;
vegetable oil for frying - 100 g;
garlic - 3-4 cloves;
hot pepper - 1 pod;
marinade: water - 1 liter;
salt - 100 g;
vinegar 5% apple - 150 g.

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Cooking:

Wash the eggplant, cut into circles 1.5-2 cm thick and cut each circle into 4 more parts.

Put the raw blue ones in a bowl, add salt and pour water. Leave for 40-60 minutes.

After such a salt bath, bitterness leaves the eggplant.

And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants, like a sponge, absorb a huge amount of fat.

Pour water into a saucepan, add salt, boil. Pour in the vinegar and boil again.
Rinse the eggplants from salt and send to a pan with boiling marinade. Cook for 3-4 minutes. Take the eggplant out of the marinade and let the water drain.

And send the eggplant to a saucepan with boiling vegetable oil.

Fry for 3 minutes. Lastly, add garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on fire for one more minute.

Pour hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplants "for mushrooms" are ready!

It's hard to believe, but even a novice hostess can prepare eggplant in a tomato for the winter. Many are afraid of conservation, especially if there is no experience. And it’s completely in vain - to make a good preparation, it’s enough to use a proven recipe. Such a recipe is in front of you, it remains only to stock up on blue ones, tomatoes and other products on the list.

Ingredients:

1 kg of eggplant;
750 grams of tomatoes;
1 hot pepper;
250 grams of sweet pepper;
100 grams of garlic;
half a glass of sunflower oil;
a quarter cup of table vinegar;
50 grams of sugar;
1 tablespoon of salt.

How to cook:

Pickled eggplant stuffed with carrots for the winter

Ingredients:

1 kilogram of carrots;
2.5 kilograms of eggplant;
7-8 cloves of garlic;
medium size 2-3 onions;
long stalks of celery (according to the number of eggplants);
vegetable oil;
2 table. spoons of salt.

Recipe:

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With a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under oppression (press down lightly with a plate) so that the glass is excess liquid.

Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not crumble.

Prepare carrot filling. Why peeled carrots must be chopped with a blender or grated with a grater with large holes.

Finely chopped onion fry in vegetable oil, add minced carrot and half of the salt. Continue frying until the carrots are cooked.

Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other vegetable oil (about 150 g).

Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot filling and wrap with celery.

Place stuffed eggplants in dense rows in an enamel pan. Cover with a plate on top and put a small oppression on it (for example, a jar of water). Take the pan to the balcony or put it in another cool, dark place for 2-3 days. If they are fermented enough, you can roll them up.

Arrange in liter jars, previously cleanly washed, cover with tin lids for seaming and sterilize for 1 hour over low heat. Spin.

Saute is a type of dish that gets its name from the French word “sauter”, which translates as “to jump”. This is explained by the fact that during the cooking process, the products from which the dish is prepared are fried in a special saucepan or in a frying pan with sharp shaking, as a result of which the products are turned over and mixed. There are a lot of options for cooking saute: from meat, from fish, from various vegetables.

The most popular among the recipes for this dish is canned eggplant saute for the winter. Sauteed eggplant can be served both hot and cold. It will go well with any side dish or act as an independent dish. Having replenished stocks of your pantry with such a preparation for the winter, you will always have a delicious and healthy ready-made dish at hand.

You will need:

eggplant - 15 pcs.;
tomatoes - 15 pcs.;
onion - 15 pcs.;
hot red pepper - 2 pods;
garlic - 2 heads;
parsley - 1 bunch;
vinegar essence (70%) and vegetable oil - 1.5 tbsp. l.;
salt;
sugar.

How to make canned eggplant saute:

Wash the eggplant, cut in half lengthwise and put in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.

Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Put eggplants, tomatoes and onions in a large container, pour vegetable oil, mix and put on fire. After boiling, simmer for about 40 minutes, gently stirring with a spatula.

After boiling, pour chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer another 15 minutes.

At the end of cooking, pour in the vinegar essence, mix the vegetables well again. Put the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

eggplant - 1 kg;
tomatoes - 1 kg;
Bulgarian pepper - 500 g;
hot pepper - 1⁄2 pod;
garlic - 3 cloves;
vinegar 5% - 100 g;
sugar - 3 tsp;
salt - 1 tbsp. l.;
sunflower oil - 100 g.

How to cook eggplant in adjika for the winter:

Eggplants (strong medium-sized vegetables) wash, cut into halves across, then each half lengthwise into 3 parts. If the vegetables are large, they can be cut into more pieces.

Transfer the chopped vegetables to a bowl, pour cold water over, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

Bulgarian and hot peppers washed, peeled from the stalks and seeds, cut into pieces. Wash the tomatoes and cut into pieces of such a size that it is convenient to skip the vegetables through a meat grinder. Pass pepper and tomatoes through a meat grinder or chop with a blender.

Pour the resulting vegetable mass into a saucepan, salt and add sugar, mix well. Place the saucepan on the stove, bring the mixture to a boil and simmer for 15 minutes.

After a quarter of an hour, pour vinegar into the sauce.

Rinse the eggplant under running water to remove the salt and squeeze lightly.

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Heat sunflower oil in a frying pan. Add eggplant to skillet and fry until golden brown, stirring occasionally. For frying, it is advisable to use a non-stick pan, as this will reduce the amount of sunflower oil for frying and prevent the vegetables from absorbing too much fat.

Transfer the fried eggplants to a saucepan with boiling tomato sauce.

Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix salad.

Continue cooking over medium heat for 10-15 minutes. It is not advisable to keep the pan on fire for longer, as the vegetables will boil and lose their shape.

Arrange eggplants with sauce in pre-prepared (sterilized) jars. Cover the jars with the workpiece with lids, place in a pot of hot water and sterilize for 15 minutes.

Carefully, so as not to burn yourself, remove the jars from the hot container, roll up, turn upside down, wrap well and leave to cool completely.

This recipe indicates the amount of ingredients for the preparation of 4 jars of the workpiece with a volume of 0.5 liters. You can use larger containers. At the same time, it is worth remembering that for jars of a larger volume, the sterilization time should be slightly increased.

You can change the amount of hot pepper and garlic in this preparation to your taste.

Marinated eggplant for the winter - a simple recipe

Ingredients:

2 kg of eggplant;
6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
3 large heads of onions;
1 bunch of parsley (celery);
5 cloves of garlic;
3 red bell peppers;
150 g sunflower oil;
150 g of 6% vinegar;
2 tbsp. spoons of sugar.

Pickled eggplant is prepared as follows:

Canned eggplant with beans

This is a very tasty salad that will add variety to your winter menu and remind you of summer days even in the cold season. It can be served as an independent dish or with meat. Delicious both hot (heated) and cold.

You will need:

eggplant - 2 kg;
tomatoes - 1.5 kg;
Bulgarian pepper - 0.5 kg;
carrots - 0.5 kg;
garlic - 200 g;
white beans - 500 g;
vegetable oil - 350 g;
vinegar 9% - 100 ml;
sugar - 1 cup;
salt - 2 table. l.

How to cook eggplant with beans for the winter:

Soak beans overnight in cold water and leave overnight. In the morning, drain the water, pour fresh water and boil until tender.

Remove seeds from peppers and cut into squares. Chop the tomatoes and peeled garlic. Grate carrots on a coarse grater. Cut the blue ones into large cubes.

Tomatoes and garlic, passed through a meat grinder, put on fire and bring to a boil. As soon as the liquid boils, immediately add sugar, salt, vinegar and vegetable oil. To prepare this salad, it is desirable to take odorless oil.

After the vegetables are laid, cook for 30 minutes, stirring occasionally.

After this time, put the beans in the pan, mix well and cook for another 20 minutes. At the end of cooking, put the salad in sterilized jars and roll up.

Wrap the jars and leave to cool completely.

The most delicious eggplant caviar for the winter

What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greenery and a new autumn harvest are still far away, such conservation is a real gift, and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.

Ingredients:

10 medium sized eggplants;
5 carrots;
5 bulbs;
5 sweet bell peppers;
1 kg of tomatoes;
vegetable oil;
salt and spices to taste.

Cooking method:

We cut the eggplant into cubes and, sprinkling them with plenty of salt, leave to stand for at least half an hour so that bitterness comes out with the juice.
Rinse eggplant under running water.
Then we cut onions, peppers, tomatoes into cubes, grate carrots.
Heat vegetable oil in a frying pan, fry the onion until transparent; then add carrots with peppers, tomatoes and blue ones and simmer all the vegetables for about half an hour with constant stirring. At the end of the stew, season the caviar with salt and black pepper.

We lay out the finished eggplant caviar in jars, sterilize for about half an hour and roll it up.

Video - recipe: lecho with eggplant, tomatoes and peppers

I have already published several recipes for eggplant blanks. But, we, good housewives,) are always not enough, we want something new. And so, we start looking for recipes on the Internet. Don't go anywhere else! I am happy to share with the most delicious recipes. Look at the variety! I'm sure you'll find the right one for you.

Whole eggplant preparation

Filling Ingredients:
5 liters of water, 1 stack. salt, 15 tbsp. 9% vinegar,
parsley, allspice peas, bay leaf - to taste.
Cooking:
Prepare the brine for pouring: boil water, dissolve salt in it, boil for a minute or two, add vinegar. Dip whole strong ones without tails into boiling brine (1.5 kg of salt per 10 liters of water) and boil them, turning over, for 3-5 minutes. Put spices in sterilized jars, put hot eggplants on top and pour boiling brine over. Roll up. These eggplants can be the basis for any winter salad.

Eggplant stuffed with vegetables

Ingredients:
5 kg eggplant (10 cm long), 2 carrots,
1-2 sweet peppers, 10-15 garlic cloves,
1 bunch green cilantro, 1 bunch dill,
½ bunch parsley, 1-2 celery stalks,
2 liters of water, 1 liter of 6% vinegar, 100 g of salt, 100 g of sugar, spices - to taste.
Cooking:
Cut the eggplant lengthwise, remove the core. Blanch the peeled eggplants in boiling water for 2-3 minutes. Grind vegetables and herbs, mix, salt, pepper, add spices to taste. Stuff eggplants, place in jars and pour boiling marinade over (carefully!). Roll up, turn over, wrap up.

Eggplant Appetizer "Original" Eggplant Appetizer "Original"

Ingredients:
5 kg of eggplant, 1 kg of sweet pepper, 300 g of garlic,
1 bunch dill or parsley
200 ml 9% vinegar, 100 g sugar, 3-5 pods of hot pepper,
vegetable oil for frying, salt.
Cooking:
Cut the eggplant into circles about 2 cm thick. Place on a flat dish and salt, leave for half an hour to let the juice flow. Pass pepper, garlic and herbs through a meat grinder or chop with a blender, add vinegar and sugar. Stir with a wooden spoon until the sugar dissolves. Lightly squeeze the eggplant and fry in vegetable oil on both sides. Remove each piece immediately from the pan with a fork, dip in a mixture of peppers and lay in layers in sterilized jars. When all the jars are full, cover them with lids and set to sterilize for 15 minutes. Roll up.

Eggplant in tomato sauce

Ingredients:
2 kg eggplant, 1 kg onion, 300 g carrots,
1 kg sweet,
200 ml vegetable oil,
1 l freshly squeezed tomato juice with pulp or diluted tomato paste,
greens, garlic, ground paprika, salt, bay leaf - to taste.

Cooking:
Cut the eggplant into circles 1.5 cm thick, pour in salted water (1 tbsp salt for 1 liter of water) and leave for 1 hour. Then drain the water, squeeze the eggplants lightly and dry them on a towel. Fry each circle in vegetable oil until browned. Cut the onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips. Stew vegetables in vegetable oil for 5-6 minutes, pour in tomato juice and simmer over medium heat for 10 minutes. Salt, pepper, add spices to taste, simmer for another 5 minutes. At the bottom of the sterilized jars, put a bay leaf, a sprig of parsley and dill and lay eggplant in layers, filling each layer with 3 tbsp. stewed vegetable mass. Lightly compact each layer with a spoon. Pour the dressing on top and set to sterilize for 10-15 minutes. Roll up.

Pickled eggplant stuffed with cabbage and carrots

Ingredients:
5 kg eggplant, 500 g cabbage, 250 g carrots,
500 g of onion, 150 g of greens, 150 ml of vegetable oil.

Cooking:
Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain the water, cool the eggplant, cut lengthwise and stuff with minced vegetables. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Refrigerate for fermentation and storage.

eggplant sauce

Ingredients:
2 kg of eggplant, 1 kg of tomatoes, 500 g of onion, 500 g of parsley root,
100 g vegetable oil, 25 g salt.

Cooking:
Cut the eggplant lengthwise into 2 pieces and soak in salted water. Chop the onion, peel the parsley roots and grate on a coarse grater, cut the tomatoes into small pieces. On a clean deep baking sheet, lay the vegetables in layers: onion, parsley, eggplant and tomatoes on top. Put in a preheated oven, bring to a boil and simmer for 20-25 minutes. Arrange hot in sterilized jars and roll up.

Eggplant appetizer with beans

Ingredients:
2 kg of eggplant, 500 g of boiled beans, 1.5 kg, 500 g of carrots,
500 g sweet pepper, 2 heads of garlic,
100 ml 6-9% vinegar, 1 ½ tbsp. Sahara,
500 ml vegetable oil, salt, pepper, spices.

Cooking:
Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the pepper finely, pass the tomatoes through a meat grinder along with garlic. Combine all the vegetables in a saucepan, put the beans, add vinegar, sugar, salt and vegetable oil. Put on fire, bring to a boil, reduce heat and cook, stirring, 40 minutes. Arrange hot in sterilized jars, roll up.

Roasted eggplant caviar

Ingredients:
3 kg of eggplant, 1 kg of onion, 3 heads of garlic,
500 g parsley, 2 stacks. vegetable oil, 3 tbsp. lemon juice
salt, sugar, pepper.

Cooking:
Brush the mature eggplants with oil and roast in the oven until tender, turning several times. When the skin begins to burst, cool the eggplant slightly, remove the skin and remove the stalks. Chop the flesh with a knife. Chop the onion, squeeze the garlic through a press, finely chop the greens. Mix everything with the eggplant mass, pour in the oil and lemon juice, add sugar, salt and pepper. Mix thoroughly and pack in clean 1-liter jars. Leave to pasteurize for 40-50 minutes at 90°C. Roll up.

Eggplant caviar in Zaporozhye

Ingredients:
5 kg eggplant, 500 g, 300 g tomato paste,
300 g onion, 100 g celery root, 100 g parsley root,
1 bunch celery greens, 40 g sugar,
500 ml vegetable oil, 75 g salt, 1 tbsp. vinegar essence.

Cooking:
Cut the eggplant into slices 2 cm thick and fry in vegetable oil. Cut the onion into rings and also fry until transparent. Cut carrots, celery root and parsley into strips and stew in vegetable oil until soft. Pass all vegetables through a meat grinder, add tomato paste, spices and herbs and put on fire. Warm up the whole mass, stirring, and place in sterilized 700-gram jars. Put on sterilization for 15 minutes, then add ¼ tsp. on each bank and roll up.

Eggplant caviar

Ingredients:
3.5 kg of eggplant, 3.5 kg of tomatoes, 2 kg of sweet pepper,
1.5 kg, 1.5 kg onion, 300 g garlic,
3-4 tbsp salt, 1 tbsp. 70% vinegar,
vegetable oil.

Cooking:
Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the onion, cut the sweet pepper into cubes. Fry all the vegetables separately in vegetable oil and put in an enamel bowl. Chop the tomatoes with a blender or pass through a meat grinder and add to the vegetables. Salt, put on fire and cook for 40 minutes after boiling. At the end of cooking, add garlic and vinegar passed through a press. Arrange hot caviar in sterilized jars and roll up.

Heh from eggplant

Ingredients:
5 kg of eggplant, 600 g of onion, 600 g of sweet pepper, 200 g of garlic, 200 ml of 9% vinegar, 3 handfuls of salt, vegetable oil for frying.

Cooking:
Cut the skin off the eggplants and cut them into strips. Put them in a deep bowl, mix with salt and leave for 5 hours. Stir occasionally. Then squeeze and fry in vegetable oil. Cut the onion and pepper into strips, squeeze the garlic through a press. Combine with eggplant and pour vinegar. Arrange in banks and roll up. nelli.fm

Marinated eggplant.

Ingredients:

3 kg eggplant
50 g garlic
3-5 bay leaves
10-15 black peppercorns

For marinade:

1.5 liters of water
50 g sugar
60 g salt
200 ml 9% vinegar

Cooking method:

Cut off the stalks of eggplants, pierce in several places. Dip in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under pressure. Put spices and garlic cloves at the bottom of sterilized jars. Fill jar tightly with eggplant. For the marinade, bring water with salt and sugar to a boil, pour in the vinegar. When it boils, remove from heat. Pour hot marinade over eggplant. Sterilize 1 liter jars for 20 minutes. Then roll up and turn over. Wrap jars with eggplants marinated according to this recipe until cool.

Marinated eggplant with peppers.

Ingredients:

2.5 kg eggplant
100 g red bell pepper
30 g fresh hot pepper
50 g garlic
100 ml 9% vinegar

For brine:

1 liter of water
30 g salt

Cooking method:

Before marinating eggplants for the winter, bell pepper should be cut into slices, hot pepper - into rings, garlic - into slices. Remove the stalk from the eggplant. Pour water into a large saucepan, add salt (100 g of salt per 1.5 liters of water), bring to a boil. In small portions, lower the eggplants into boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar into the bottom of the jars, put a little garlic and pepper. Lay the eggplant tightly on top, sprinkling with garlic, hot and bell pepper. Separately, prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the brine over the vegetables. Cover jars with lids and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap until cool.

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Ingredients:

1 kg eggplant
50 g parsley and cilantro
30 g garlic
15 g salt
20 ml 9% vinegar

Cooking method:

For this delicious and quick recipe for pickled eggplants, you need to remove the stalk from vegetables, make a long side cut in the form of a pocket. Dip the eggplants in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze under pressure to release bitterness. Grind greens and garlic, mix with salt. Stuff the eggplants with the mixture, place tightly in sterilized jars, pour over the brine, pour in the vinegar. Cover jars with lids and sterilize: 0.5 l - 15 min, 1 l - 25 min. Then roll up and wrap until cool.

Ingredients:

1.5 kg eggplant
150 g greens (celery, parsley, dill)
100 g onion
40 g garlic

For marinade:

1.8 liters of water
60 g salt
200 ml 9% vinegar
2-3 bay leaves
3-4 black peppercorns

Cooking method:

To pickle eggplants for the winter according to this recipe, you need to remove the stalk from vegetables, blanch in boiling salted water for 5 minutes. Then squeeze under pressure to release bitterness. Finely chop the greens and onion, add the garlic passed through the press. Make a slit lengthwise in each eggplant, put some stuffing inside. For marinade, bring water with salt and spices to a boil, pour in vinegar, remove from heat. Pour eggplants with hot marinade and put under oppression for 2-3 days. Then transfer to sterilized jars. Bring the liquid in which the eggplants were fermented to a boil and pour into jars. Sterilize 1 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplant prepared according to these recipes:

Salted eggplant with celery.

Ingredients:

5 kg eggplant
50 g garlic
10 g salt
Bay leaf
celery greens

For brine:

1 liter of water
70 g salt

Cooking method:

Before salting the eggplant, remove the stalks from the vegetables, make a deep incision in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put under oppression to glass water. Grind the garlic with salt, stuff the eggplant. Put a bay leaf, a little celery greens on the bottom of the salting container, put the eggplants on top and cover with the remaining greens. For the brine, boil water with salt, let cool. Pour the cold brine over the eggplants so that it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then rearrange in the refrigerator. Before use, cut the eggplant into slices and season with vegetable oil.

Salted eggplant with garlic.

Ingredients:

1 kg eggplant
50 g garlic

For brine:

1 liter of water
50 g salt
2-3 bay leaves
3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter in small eggplants, you need to make a deep incision in the form of a pocket. Put the vegetables in a wide saucepan, pour in boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplants in brine for 3-5 minutes. Then remove and squeeze under pressure. Finely chop the garlic, stuff the eggplant. Pack vegetables tightly into a bowl. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Pour eggplants with warm brine, set oppression. Leave at room temperature for 3-4 days. Store the salted eggplant prepared according to this recipe in a cool place.

Ingredients:

1 kg eggplant
70-100 g dill and parsley
30-40 g salt

Cooking method:

Before salting eggplants for the winter, they must be thoroughly washed, 10-12 punctures made with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkling with herbs, salt and compacting so that the liquid stands out. Install oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

1 kg eggplant
200 g carrots
50 g parsley root
50 g onion
20 g garlic
15 g parsley
a few sprigs of celery

For brine:

500 ml water
20 g salt

Cooking method:

In small eggplants, make a deep incision in the form of a pocket. Boil 1 liter of water, add 30 g of salt. Dip eggplants in boiling brine, blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrot, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. For the brine, bring water and salt to a boil, cool. Pour eggplants with warm brine, set oppression on top. Salted eggplants prepared for the winter according to this recipe are left at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato-vegetable filling.

Ingredients:

2 kg eggplant
2 kg tomatoes
1 kg onion
400 g bell pepper
300 g carrots
30 g salt
vegetable oil for frying

Cooking method:

To preserve eggplant according to this recipe, the vegetables must be peeled, cut lengthwise with tongues, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or pass through a meat grinder, put the mass on the fire and simmer for 20 minutes after boiling. Rinse eggplant, dry, fry in oil on both sides until golden brown. Then put in jars, shifting stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplant.

Ingredients:

2 kg eggplant
70 g parsley and dill
250 ml vegetable oil
100 ml 9% vinegar
15 g garlic
30 g salt
10g sugar
5-8 g of ground red and black pepper

Cooking method:

Wash eggplant thoroughly, cut into circles and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out oil. Grind the garlic, mix with salt, sugar, vinegar and ground pepper. Lubricate the eggplants with the resulting mixture and put in sterilized jars, shifting with sprigs of greens. Bring the remaining oil to a boil, carefully pour into jars, sterilize for 10-15 minutes (the time is indicated for jars of 0.5 l).

As shown in the photo, canned eggplants according to this recipe must be rolled up, turned over and wrapped until cool:

STEP #1
STEP #2

STEP #3
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STEP #5
STEP #6

STEP #7
STEP #8

Ingredients:

3 kg eggplant
3 kg tomatoes
1 kg bell pepper
100 g garlic
30-50 g fresh hot pepper
80-100 g salt
200-300 g sugar
200 ml vegetable oil
50 ml 9% vinegar

Cooking method:

For this recipe for canned salad for the winter, eggplant should be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables with a blender or pass through a meat grinder, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in the vinegar. Put eggplant in a boiling mass, simmer over medium heat for 20 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg tomatoes
2 kg eggplant
2 kg bell pepper
1 kg onion
200 g carrots
50 g garlic
50 g fresh hot pepper
200 ml vegetable oil
100 ml 9% vinegar
100 g salt
100-150 g sugar
5 g ground black pepper

Cooking method:

Cut eggplant into semicircular slices, bell pepper and onion into half rings. Grind tomatoes, hot peppers and carrots with a blender or pass through a meat grinder, put in a saucepan, bring to a boil, add oil. Put the chopped bell pepper, onion and eggplant to the vegetables, simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Arrange the hot eggplant salad, canned according to this recipe, in prepared jars, roll up, turn over and wrap until cool.

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Sauté eggplant.

Ingredients:

1 kg eggplant
500 g tomatoes
350 g bell pepper
300 g carrots
100 ml vegetable oil
30 g salt
20 g sugar
garlic and parsley to taste

Cooking method:

For this recipe for pickled sauté for the winter, eggplants must be thoroughly washed, cut into cubes, soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze to release the bitterness. Cut the tomatoes and bell pepper into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, pour in the oil, simmer for 30-40 minutes over low heat. Add garlic, herbs, salt, sugar, simmer for another 10 minutes. Pour the hot mass into sterilized jars, roll up, turn over and wrap until cool.

Sauteed eggplant "Generous garden".

Ingredients:

1 kg eggplant
500 g zucchini
500 g carrots
500 g onion
70 g garlic
1 l tomato juice
100 ml vegetable oil
50 ml 9% vinegar
50-75 g sugar
30 g salt
ground black and hot pepper to taste

Cooking method:

Eggplant, zucchini, carrots and onions cut into cubes, fry in oil. Bring tomato juice to a boil, pour into a saucepan with vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious marinated eggplant prepared according to this recipe should be laid out in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

1.5 kg eggplant
500 g bell pepper
500 g onion
50 g garlic
500 ml tomato juice
30 g salt
75-100 g sugar
100 ml vegetable oil
20 ml 9% vinegar

Cooking method:

In order to quickly and tasty pickle eggplants according to this recipe, you need to cut the vegetables into large cubes, chop the garlic. Combine tomato juice, garlic, oil, salt, sugar and vinegar, bring to a boil. Put onions and bell peppers into boiling tomato juice, simmer for 2-3 minutes after boiling. Then add eggplant, simmer another 8-10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplant
1 kg bell pepper
200-300 g carrots
50 g garlic
1 liter tomato juice with pulp
150 ml vegetable oil
35 ml 9% vinegar
salt and sugar to taste

Cooking method:

Before you cook pickled eggplant, you need to combine tomato juice and oil, bring to a boil. Cut vegetables as desired. Put eggplants and carrots in a boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, simmer for 5-7 minutes. Arrange the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplant
150 g garlic
100 g fresh hot pepper
700 ml water
100 ml 9% vinegar
100 ml vegetable oil
30 g salt
150 g sugar

Cooking method:

To pickle eggplants as indicated in this recipe, they need to be peeled, cut into cubes. Grind garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar, bring to a boil. Put the eggplant, pepper and garlic into the boiling mixture, simmer for 20-30 minutes. Arrange the hot salad in jars, roll up, turn over and wrap until cool.

Look at the selection of photos "Marinated eggplant for the winter" to the recipes presented above:

Eggplant salad with basil.

Ingredients:

1 kg eggplant
500 g tomatoes
40-50 g basil
20 g garlic
70 g honey
10 g salt
60 ml 9% vinegar
100 ml vegetable oil

Cooking method:

Before canning eggplants, they must be thoroughly washed, cut into slices about 1 cm thick, dipped in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then put it in a colander, let the water drain. Cut the tomatoes into slices, put on the bottom of a thick-walled dish. Put eggplants on them, simmer under the lid for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, simmer for another 5 minutes. Arrange the boiling mass in sterilized jars, roll up, turn over and wrap until cool.

Georgian canned eggplants.

Ingredients:

2 kg eggplant
1 kg tomatoes
200 g garlic
1 bunch of dill greens
parsley and cilantro
30 g salt
50 g sugar
200 ml vegetable oil
30 ml 9% vinegar
5-8 g suneli hops
5-8 g ground paprika

Cooking method:

This is one of the best winter eggplant recipes for those who love Georgian cuisine. Eggplants should be cut into slices 1-1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fried on both sides in half the oil norm. Pass the tomatoes through a meat grinder, add salt, sugar, spices, the remaining oil, bring to a boil. Boil the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, mix and remove from heat.

As shown in the photo, in order to preserve eggplants according to this recipe, they must be laid out in prepared jars, pouring over the prepared sauce:

STEP #1
STEP #2

STEP #3
STEP #4

Cover jars with lids and sterilize for 30-40 minutes (time indicated for 0.5 l jars). Then roll up, turn over and wrap until cool.

Ingredients:

1.5 kg eggplant
150 g garlic
150 g walnuts
50 g parsley and cilantro
10 g fresh chili pepper
50 ml vegetable oil
20 g salt
50 ml 9% vinegar

Cooking method:

Cut eggplant into circles, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the oil. Fry the eggplant in the remaining oil on both sides. So, we preserve eggplants for the winter according to this recipe: for this, you need to put a spoonful of nut mass on the bottom of the prepared jars. Then lay out hot eggplants, layering with peanut sauce. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Roll up, turn over and wrap until cool.

Ingredients:

1-1.2 kg eggplant
400 g tomatoes
300 g onion
30 g garlic, 30 g parsley
100 ml vegetable oil
30 g salt
ground black pepper to taste

Cooking method:

For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, warmed up and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into slices 1.5-2 cm thick, dip in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in hot oil on both sides until golden brown. Cut the onion into thin half rings, fry quickly. Mix the tomato, fried onion, finely chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. Put a little tomato in sterilized jars, then lay the fried eggplants, pouring with tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the eggplant blank and wrap until cool.

Ingredients:

1 kg eggplant
500 g tomatoes
40 g onion
10g garlic
30 g greens (parsley, celery, dill)
25 g sugar
15-20 g salt
50 ml vegetable oil

Cooking method:

To prepare eggplant for the winter according to this recipe, vegetables must be thoroughly washed, cut into circles about 1 cm thick, salted and left for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Put the fried eggplant in sterilized jars. Peel the tomatoes, chop, put in a saucepan. Add finely chopped onion, garlic and herbs, bring to a boil. Add salt, sugar, simmer for a few minutes. Pour eggplants with boiling marinade. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap until cool.

Here you can see a selection of photos for recipes for canned eggplant for the winter:

Fried eggplant in pepper marinade.

Ingredients:

2 kg eggplant
500 g bell pepper
100 g garlic
200 ml vegetable oil
70 ml 9% vinegar
ground hot and black pepper
salt to taste

Cooking method:

For this recipe, eggplants need to be cut into circles, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind bell pepper and garlic with a meat grinder or blender, pour in vinegar. Bring the mixture to a boil, add salt and pepper to taste. Put the fried eggplant and pepper mixture in layers in sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 20 minutes. Then roll up, turn over and wrap until cool.

Eggplant with tomatoes and garlic.

Ingredients:

1 kg eggplant
1 kg tomatoes
100 g garlic
200 ml vegetable oil
10 ml 9% vinegar
5 g ground black pepper
salt to taste

Cooking method:

For this delicious preparation, eggplants must be boiled whole in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then take out, cool, cut into circles and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Put a layer of eggplant in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the jars to the top, compacting the layers with a spoon. Pour the remaining oil from frying and 5 ml of vinegar into each jar. Cover with lids, sterilize for 25 minutes (time indicated for 1 liter jars). Then roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplant
150 g garlic
50 g fresh hot pepper
150 ml 9% vinegar
150 ml vegetable oil
10 g salt

Cooking method:

Wash the eggplant thoroughly, cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, put on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200 ° C for 10 minutes, turn over to the other side and bake for another 10 minutes. Pass the garlic, Bulgarian and hot peppers through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Layer eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then jars with eggplant preparations for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

3 kg eggplant
2.5 kg tomatoes
1.5 kg of bell pepper
50 g fresh hot pepper
50 g garlic
200 g sugar
60 g salt
250 ml 9% vinegar
250 ml vegetable oil

Cooking method:

To prepare a delicious eggplant preparation for the winter, tomatoes, garlic, bell and hot peppers must be passed through a meat grinder. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplant, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put the eggplant in the tomato mass, simmer for 20 minutes.

As you can see in the photo, the hot eggplant prepared for the winter according to this recipe must be laid out in sterilized jars, rolled up, turned over and wrapped until cool:

STEP #1
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STEP #3
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STEP #5
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STEP #7
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Marinated eggplant "Spark" with honey.

Ingredients:

3 kg eggplant
1 kg red bell pepper
180-200 g garlic
50 g fresh hot pepper
200 ml 9% vinegar
200 g honey
salt to taste
vegetable oil

Cooking method:

To prepare an eggplant blank according to this recipe, which is considered one of the most delicious, the vegetables must be thoroughly washed. Then cut into slices 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Pass the garlic, Bulgarian and hot peppers through a meat grinder or chop in a blender, add honey, vinegar and salt. Mix thoroughly to dissolve the honey. Layer the eggplant and pepper mixture in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then roll up, turn over and wrap until cool.

Eggplant marinated with Korean carrots.

Ingredients:

2 kg eggplant
500 g carrots
300 g onion
120-150 g garlic
100 ml vegetable oil
spices for carrots in Korean

For marinade:

800 ml water
200 ml 9% vinegar
90 g salt
200 g sugar

Cooking method:

This is one of the best eggplant preparations for those who love Korean cuisine. Eggplant cut into slices 0.8-1 cm thick, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half the norm of oil and bake in the oven at a temperature of 180 ° C for 10 minutes. Then turn over to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for Korean carrots. Heat the remaining oil in a frying pan, add spices, mix and pour over the carrots. Add the garlic passed through the press to the carrots, mix, leave for 15 minutes. Put eggplants in prepared jars, shifting with carrots and onions. For the marinade, bring water with sugar and salt to a boil, add vinegar and remove from heat. Pour hot marinade into jars, cover them with lids and sterilize: 0.5 l jars - 15 min, 1 l - 20 min. Then roll up, turn over and wrap until cool.

Cooking method:

For a delicious preparation according to this recipe, eggplants need to be cut into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, onion into half rings, grate the carrots for Korean vegetables. Combine all prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Ignite the spices and oil for a couple of seconds in a pan, pour into the vegetables, mix, leave for 2 hours so that the juice stands out. Then put on moderate heat and simmer for 10 minutes. Put the hot salad together with the resulting marinade into sterilized jars, cover with lids. Sterilize jars with a volume of 0.5 l for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to pickle eggplant:

Canned spicy eggplant

Ingredients:

3 kg eggplant
300 g carrots
500 g bell pepper
100 g garlic
100 g parsley
1 liter of water
100 ml 9% vinegar
50 g fresh hot pepper
150 ml vegetable oil
90 g salt
200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, eggplants need to be peeled and core, cut into cubes, lightly salted, left for 20 minutes, then squeezed. Bulgarian pepper cut into half rings, carrots - large straws. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Put all the vegetables, bring to a boil and simmer for 20 minutes. Pour the mass into sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

1 kg eggplant
400 g bell pepper
250 g onion
250 g carrots
500 ml sour apple juice
25 g garlic
20 g salt
vegetable oil for frying

Cooking method:

To prepare such a delicious preparation for the winter, eggplants need to be cut into circles 1-1.5 cm thick, soaked in salted water for 20 minutes, then squeezed and fried in oil on both sides. Cut the onion into half rings, carrots and bell peppers into thin strips, garlic into slices. Fry the vegetables in oil for a few minutes, salt, pour in apple juice and simmer for 10-15 minutes. Put eggplants in prepared jars, layering with stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap until cool.

Ingredients:

1 kg eggplant
400 g onion
500 g tomatoes
150 ml vegetable oil
salt and ground black pepper to taste

Cooking method:

Eggplant cut into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then put the chopped tomatoes, simmer for 15 minutes. Add salt and ground black pepper to taste. Arrange the hot homemade eggplant preparation in sterilized jars. Sterilize jars with a volume of 0.5 l for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

1.7 kg eggplant
100 g garlic
120 g dill greens
100 ml vegetable oil

For marinade:

1 liter of water
40 g salt
80 ml 9% vinegar

Cooking method:

This is one of the most delicious eggplant preparations, where vegetables resemble mushrooms in taste. Small eggplants need to be cut. Combine ingredients for marinade and bring to a boil. Dip the eggplant in small portions into the marinade and blanch for 3 minutes from the moment of boiling. Drain in a colander, let the liquid drain. Finely chop the garlic and dill, combine with eggplant, pour in vegetable oil, mix. Put the mass into sterilized jars, cover with lids and sterilize jars with a volume of 0.5 l for 15 minutes. Then roll up, turn over and wrap until cool.

Eggplant for the winter - the best recipes with photos

Twisted eggplants have an amazing inimitable taste, with their own spicy tinge. Their preparation for the winter becomes most popular at the end of summer, it is during this period that the blue ones gain all the nutrients in the full spectrum, have still young and tender skin and are inexpensive. It's time to start harvesting this vegetable.

We present to you 20 best eggplant recipes for the winter compiled by popularity and a large number of positive reviews.

To make eggplant blanks more tasty, healthy and beautiful, you need to choose young high-quality vegetables, without damage, even and recently harvested.

The best blue dishes -. And video recipes for these vegetables for the winter -.

So 20 best blue recipes for the winter:

Eggplant marinated in pepper

products:

eggplant 5 kilograms;
sweet pepper 7 pieces;
pepper light 3 pieces;
garlic 150 grams;
vinegar 125 grams and the same amount of oil, 10 grams of salt and 200 sugar.

preparation:

Sterilize the jars, wash the eggplants, remove the tails, cut twice lengthwise, then one across, add 2 tablespoons of salt, stir and wait 2 hours. Then wash, put in a container, pour water and put on the stove, cook for 7 minutes. Remove from water and season with marinade.

Peel sweet pepper and light, garlic and twist through a meat grinder, throw in oil, salt, sugar and vinegar, let it boil. Season eggplants with this mixture and put on the stove, boil for 5 minutes. Arrange vegetables in prepared containers and roll up. The output is five liter cans.

eggplant like mushrooms

Products:

eggplant 1 kilogram;
a pod of hot pepper;
garlic 3 cloves;
oil 100 milliliters.

For marinade:

liter of water;
25 grams of salt;
100 milliliters of apple cider vinegar.

Cooking:

Eggplant cut into cubes, pour water and put 25 grams of salt, wait 40 minutes. Wash well and immerse in a boiled marinade. After 4 minutes of cooking, take out and put in a colander, heat the oil in a frying pan and throw in the vegetables, fry, put the crushed garlic and ground pepper. Divide into sterilized jars, press down with a spoon, season with marinade and roll up, wrap with a warm blanket, when it cools down, lower it into the basement.

Salad "Teschin tongue"

Products:

4 kilograms of eggplant;
10 pieces of tomato;
7 pieces of pepper;
garlic 4 heads;
pepper light 3 pieces;
salt 2 tablespoons, a glass of sugar, the same amount of oil and 150 grams of vinegar.

Cooking:

Divide eggplant into circles, salt and wait half an hour, then wash. Peel the pepper and garlic, immerse the tomatoes in boiling water for a minute, then in cold water and remove the skin. Twist all additional vegetables in a meat grinder, throw in salt, vinegar, sugar and oil.

Season eggplant with marinade, and boil for half an hour. Put products in sterile jars and cork, wrap with a warm blanket.

Eggplant salad

Products:

eggplant 3 kilograms;
carrots 250 grams;
250 grams of onion;
sweet pepper 250 grams;
garlic 100 grams;
2 tablespoons of salt, 150 milliliters of vinegar, 125 grams of sugar.

Cooking:

Remove the tails in the eggplants, do not peel them completely, cut them in half along the entire length, boil until soft, you can check with a match, if it freely enters the vegetable, then it is ready. Take out, cut into cubes, add onions in half rings, pepper with straw, use a coarse grater for carrots, put all the other ingredients, stir, cover and do not touch for a day.

When the time is right, put the salad in sterilized jars and put them in a container of water on fire.

Sterilize: liter jars - an hour, half a liter - half an hour. Pull out and roll up.

little blue ones for the winter - the best recipes

Georgian eggplant

Products:

kilogram of eggplant;
sweet pepper 350 grams;
pepper light 1 piece;
100 grams of oil;
a head of garlic;
2 tablespoons of sugar, 2 salts, 100 milliliters of vinegar.

Cooking:

Divide eggplant into cubes, put salt, mix and stand for 2 hours. In a meat grinder, twist all the pepper and garlic, put vinegar and put on the stove, after boiling, throw in the eggplant fried until golden brown. Put sugar and salt, cook for up to 10 minutes, place in sterilized jars and use a machine to close them with prepared lids, turn upside down and throw in warm material.

Eggplant with tomatoes

Products:

eggplant 3 kilograms;
kilogram of tomato;
oil, 20 grams of parsley, 5 pieces of garlic, salt, vinegar.

Cooking:

Divide eggplant into circles, put salt, mix and wait 2 hours, wash and fry on both sides. Wash and cut the tomatoes as well as blue ones (in circles), crush the garlic.

At the bottom of a sterilized jar, place chopped parsley, garlic and half a spoonful of salt, then a layer of eggplant, a tomato on top, and again in the same order. Press down with a spoon and pour a spoonful of oil, the same amount of vinegar and place for sterilization for 20 minutes, then remove and roll up.

Eggplant in Korean

Products:

kilogram of eggplant;
250 grams of carrots;
sweet pepper 250 grams;
onion 250 grams;
hot pepper 1 piece;
garlic 25 grams;
50 milliliters of vinegar, 3 tablespoons of sugar, ground pepper, salt and oil for frying, 5 grams of coriander.

Cooking:

Cut the eggplant into strips, add salt and let stand for an hour, use a special grater for carrots to make it Korean-style (but this is not necessary), pour over boiling water, transfer to a colander and wash under plain water.

Make onions into thin half rings, pepper with straw, put carrots, sugar and crushed garlic in these vegetables, salt and pepper to taste, put coriander.

Remove the liquid from the eggplant, that is, squeeze and fry until golden brown, add to the rest of the ingredients and put hot pepper and vinegar, cover and leave for 5 hours, stirring occasionally.

Then put the salad in jars and put them in a container filled with water, sterilize for 20 minutes, remove and close with lids, using a typewriter, wrap with warm material.

Another one of the best recipes

Eggplant julienne

5 kilograms of eggplant;
garlic 200 grams;
onion half a kilogram;
vinegar 200 milliliters;
sweet pepper half a kilogram;
salt and oil for frying.

Cooking:

Remove the skin from the eggplants, cut them into bars, season with salt and leave for 4 hours, then squeeze out the juice and fry until golden brown.

Cut pepper and onion into bars, crush garlic, mix with eggplant, pour vinegar, place in jars and sterilize for up to 30 minutes, remove and roll up.

whole eggplant

Products:

For the initial salting you will need:

10 liters of water;
1 pack of salt.

For brine, which will be poured vegetables:

5 liters of water;
a glass of salt;
vinegar 3 tablespoons;
pepper, parsley, bay leaf, dill.

Cooking:

Put the first brine on the stove, when it boils, put the eggplant whole, without tails, cook for 7 minutes.

Put spices in sterilized jars, then boiled eggplants. Then cook the second brine (vinegar is placed at the end) and fill the filled containers with it to the top, close the lids using a typewriter. In winter, they are taken out, cut, seasoned with onions and butter.

Pickled eggplant

Products:

Per kilogram of eggplant:

greens 50 grams (dill, parsley);
salt 20 grams;

For brine:

liter of water,
50 grams of salt
horseradish, garlic, basil and other spices to taste.

Cooking:

Wash, make a cut along not completely and put in layers in a container, season each with herbs, salt and spices. When the vegetables start to juice, they put a load on them and leave for 7 days, then move them to the cold. You can pour brine, eggplants will be fully cooked after a month.

Blue ones with cabbage

Products:

kilogram of cabbage;
little blue 5 kilograms;
kilogram of carrots;
pepper 7 pieces;
200 grams of garlic;
a spoonful of salt, 175 grams of sugar,
300 milliliters of vinegar,
half a liter of oil and greens.

Cooking:

Boil water with 200 grams of salt, divide the blue ones into straws and boil for 7 minutes. Remove tough veins from cabbage and grate on a special grater, cut pepper and herbs, crush garlic.

Stir boiled eggplants with the rest of the vegetables, add oil, sugar, vinegar and salt, leave in the cold for 36 hours, then put in a container, sterilize for 25 minutes and cork.

Eggplant stuffed with rice and vegetables

Products:

In order to make about ten cans of half a liter, you need to use:
3.5 kilograms of eggplant,
2.5 tomatoes,
800 grams of carrots
260 onions and the same amount of rice,
100 sugar,
80 salt,
30 parsley and dill,
500 milliliters of oil
a pinch of peppers (ground and allspice).

Cooking:

The length of the main vegetables should be about 8 centimeters and about the same circumference. Wash with a brush under plain water, remove the tail, do not clean it completely, make the cut not completely along. Heat the oil and fry the eggplant in it until golden brown, then cool.

The rest of the vegetables, except for tomatoes, cut and also fry, wash and blanch the rice, put in a pan and stew along with the vegetables.

Grind or twist the tomatoes through a meat grinder. Put the filling into the eggplant cuts, pour a little tomato into sterile jars, then put the vegetables and season with tomato sauce. Put the jars in a container with water and keep on the stove after boiling 500 gram - half an hour, liter - an hour. Pull out and roll up.

Preserved Baked Eggplant

Products:

To get ten cans of half a liter, you need to take:

3.5 kilograms of eggplant,
1 kilogram of sweet pepper,
500 grams of tomatoes,
200 milliliters of vinegar,
125 grams of salt.

Cooking:

Wash and remove the skin from the eggplants, put them on a baking sheet and put them in the oven. When the vegetables are softened, they are taken out.

Then bake the whole pepper, remove, remove the skin and remove the seeds. Wash the tomatoes and remove the stems. Put into sterile jars: 50 grams of sliced tomatoes, 100 peppers, divided into halves, 300 grams of eggplant.

Then put 10 grams of salt 20 milliliters of vinegar, close the lids and immerse in a container of water up to the shoulders, sterilize for 40 minutes, then remove and roll up.

Pickled stuffed eggplants

Products:

For cooking you need to take:

500 grams of eggplant,
150 carrots
35 grams of onion
the same amount of parsley root,
15 grams of celery and parsley in green form,
70 milliliters of oil.

Cooking:

Pour 30 grams of salt into a liter of water, put in a liquid and cook for up to 40 minutes, check the preparation by piercing the vegetable with a match (it should go in easily), then remove and cool.

Cut the parsley root and carrot into bars, onion - in circles, finely - green parsley. Fry the onion until golden brown, stew the carrots and parsley root until softened, combine with onions and herbs, stir and salt (40 grams of salt are taken per kilogram of vegetables).

Cut the eggplants lengthwise, fill with stuffing, tie with threads in a circle or celery leaves, put in jars, wrap a place for closing with gauze and set aside for 2 days.

Then calcine the oil and fill it with jars of vegetables by 2 centimeters.

Eggplant caviar

Products:

For two kilograms of eggplant you will need:

3 carrots
2 pieces of onions
4 tomatoes,
4 sweet peppercorns,
1 hot pepper
vinegar, sugar, salt - to taste.

Cooking:

Cut the onion into cubes, fry, add grated carrots and julienned peppers, then put the eggplants, previously soaked in water and peeled, cut into cubes.

Fry everything, then cover and simmer until half cooked, remove from the stove and twist in a meat grinder.

Put the resulting mixture back into the pan, fry for 15 minutes, then throw in the twisted tomatoes, wait the same amount of time and put 20 milliliters of vinegar, one salt and 2 sugar.

Stew for up to 25 minutes, pour hot into sterilized jars and cork, wrap with warm material and wait until it cools down completely, lower it into the basement.

Sauteed eggplant

For three kilograms of eggplant take:

500 grams of onion
as many carrots
sweet pepper, tomato, salt, vinegar and sugar.

Cooking:

Cut the onion into cubes and fry, add grated carrots and peppers with straw, after the vegetables change color, transfer them to the cauldron.

Remove the peel from the eggplants, chop finely, salt, wait 40 minutes, rinse and put in the pan, after the appearance of ruddy, transfer them to the previous vegetables in the boiler, add the tomatoes, divided into cubes and turn on a slow fire. After the vegetables start juice and boil for 15 minutes, throw in two tablespoons of vinegar, one salt and two sugar, simmer for the same amount of time, then place in clean, steamed jars and cork.

Eggplant without vinegar with vegetables

Jars can not be sterilized and the addition of vinegar is not required.

Products:

The number of vegetables should be the same, for example, 10 pieces of eggplant, onions, tomatoes, bell peppers, garlic in cloves, 300 grams of oil and two tablespoons of salt.

Cooking:

All vegetables are washed, peeled and cut into large slices, eggplants are immersed in water with salt for half an hour, then squeezed.

Put a layer in the cauldron: onions, eggplants, peppers, garlic, tomatoes. The oil is heated and poured into the vegetables, if there is not enough liquid, then 20 milliliters of water is added. Put everything out on low heat for up to 25 minutes, then put it in jars and roll it up. With this amount, a 3-liter container should come out.

Eggplant in tomatoes

Products:

For cooking take:

about three kilograms of eggplant,
5 medium sized carrots
14 sweet peppercorns,
8 pieces of garlic,
one hot pepper
2.5 liters of fruit drink (15 tomatoes can be),
175 grams of sugar
500 milliliters of oil
25 grams of vinegar.

Cooking:

Tomatoes are washed and juice is boiled from them, eggplants are cut into rectangular cubes, sweet peppers are divided into large pieces, carrots are cut through a meat grinder.

Put vinegar, oil, sugar, salt and chopped pepper into the fruit drink, boil for 15 minutes, throw in the rest of the vegetables and crushed garlic, wait the same amount of time. Arrange the preparation in sterilized jars and roll up.

Eggplant in oil marinade

Cooking:

Remove the fruit leg from the vegetables, cut in half lengthwise, place in salted water for up to 40 minutes, cook until fully cooked. Place in sterilized jars and fill to the top with oil brine.

In 3 liters of water we put 25 grams of vinegar, the same amount of salt and sugar, 125 grams of oil, put on the stove, after boiling, pour the liquid into the containers and cork, turn over and cover with warm material.

Eggplant stuffed with vegetables in tomato sauce

Products:

For one liter container you will need:

500 grams of fried eggplant,
3 medium carrots
20 grams of root from celery and parsley,
3 bulbs
10 grams of greens
and a spoonful of salt.
tomato paste or fruit drink 300 milliliters,
2 spoons of sugar
the same amount of salt
10 grams of fried onions,
greenery,
pepper and allspice.

Cooking:

Wash the eggplant, remove the fruit leg, make an incision on the side, salt and fry until cooked. They are pulled out with a slotted spoon, put on a flat dish so that the excess oil is glass. When frying, do not allow the decomposition of vegetables.

The filling is made from vegetables: carrots, celery and parsley roots are washed and cut into noodles, onions are thinly sliced.

Onions with roots are fried separately, then carrots, everything is stirred and greens and salt are put.

Eggplants are seasoned with this filling so as not to damage their outer part and the minced meat should not peek out from the outside.

100 grams of hot tomato sauce is poured into a sterilized liter container, stuffed vegetables are placed and seasoned with the remaining liquid.

The jars are placed in a pot of water up to the neck and sterilized for an hour, then they are taken out and corked.

For sauteed or caviar, vegetables are peeled, and in the preparation of salads or stuffing, the skin is left to preserve the integrity of the fruit.

Eggplants are so firmly established in our kitchen that we lovingly call them blue ones and cook delicious dishes from them all year round. You can cook various snacks from blue ones, you can serve it as a hot dish, or you can prepare eggplants for the winter. There are simply a huge number of eggplant recipes for the winter. Today I want to bring to your attention the 10 best, time-tested and experience blanks. I hope that from all the variety you can choose the one you like the most.

Delicious eggplant salad for the winter

A simple and tasty salad, prepared easily, eaten in one or two. Such a salad can be prepared for the winter and served for dinner.

Ingredients:

eggplant - 1.5 kg
tomatoes - 0.5 kg
onion (large) - 2 pcs.
flour - 100 gr.
salt, pepper to taste
vegetable oil for frying

We cut off the stalks of the eggplants, and then the eggplants will need to be cut across in circles. The thickness of each circle is about 2.5 - 3 cm. If you want to remove the bitterness from the eggplant, you can salt the sliced \u200b\u200bcircles and pour cold water for about an hour. To be honest, I often skip this step. It seems to me that there is practically no bitterness in store-bought eggplants.

2. Cut the onion into cubes and fry it in vegetable oil until transparent.

3. It is advisable to remove the skin from tomatoes, it is superfluous in salads. If the tomatoes are ripe, then the skin is easily removed with a knife. And if this is difficult to do, then the tomatoes need to be doused with boiling water and the skin will then be easily removed.

4. Cut the tomatoes into fairly large pieces and put them in a pan with onions. Salt (1 tbsp. salt), mix. Simmer vegetables over low heat for 10-15 minutes until soft.

5. Drain the water from the eggplant, sprinkle with red and black pepper, mix with your hands right in the pan.

6. Roll the eggplants in flour and fry in a pan in sunflower oil until a beautiful golden brown.

Salad jars and lids will need to be sterilized in advance

7. We lay out the hot fried eggplants in pre-prepared jars. At the bottom of the jar should be 3-4 circles of eggplant. The next layer will be onion and tomato dressing, about 2 tbsp. l. And then eggplant again and vegetable dressing on top. Lightly tamp with a spoon to remove voids.

8. Put the jars of salad in a saucepan with warm water, cover with sterilized lids and boil for 10 minutes.

9. Close the finished salad tightly with lids, and turn the jars upside down. You can wrap the jars with something warm.

Eggplant for the winter - mother-in-law's tongue

It just so happened that caustic jokes are invented about poor mothers-in-law and they talk about their harmfulness. I myself am a mother-in-law, I would like to argue with this. Nevertheless, the Mother-in-law's tongue appetizer is one of my favorite preparations. And she received such a name most likely because of her sharpness. But everyone can adjust the spiciness to their liking, try cooking, you won't regret it.

Ingredients:

eggplant - 4 kg
tomatoes - 10 pcs.
bell pepper - 10 pcs.
garlic - 5 heads
chili pepper - 3 pcs. (if you are afraid, you can do less)
sugar - 1 cup
vinegar - 150 ml
vegetable oil - 1 cup
salt - 5 tbsp. l.

I cook a lot at once, the output is about 7 liters of snacks.

We cut off the stalks of the eggplants, and cut the eggplants themselves into rounds 2-2.5 cm thick. Put them in a large container, sprinkle with 3 tbsp. l. salt, mix with your hands and leave for 30 minutes to leave the bitterness.

2. Of course, we wash the rest of the vegetables and pass everything through a meat grinder. You can adjust the amount of hot chili pepper as you wish. Three peppers make a vigorous snack. But not everyone likes such spiciness, just put 1 pepper and the spiciness will become moderate.

3. Add 2 tbsp to the grated vegetable mass. l. salt, sugar, vinegar and vegetable oil. We mix everything well.

4. Eggplants have given up their bitterness during this time. We wash them with cold water, drain the water. And pour the eggplants on top with the prepared marinade and mix well. We put a container with eggplants on medium heat and, after boiling, simmer for 30 - 40 minutes.

5. During this time, we sterilize jars and lids. If you want to get to know in detail, then read my article about it.

6. We lay out the hot appetizer in prepared hot jars and roll it up. We turn it upside down, wrap it with a warm blanket and leave it like that until it cools completely.

Super - a snack that men will especially appreciate is ready. You can refrigerate it and try it right away.

Eggplant for the winter like mushrooms - very tasty

And in fact, such eggplants have a mushroom taste. When I cooked such an appetizer for the first time, it gave me pleasure to make fun of the guests, because rarely anyone guessed what this appetizer was made of. Now, in the age of the Internet, it is difficult to surprise, but still try.

Ingredients:

eggplant - 2 kg
chili pepper - 1/3 pod
garlic - 1 head
dill - 50 gr.
vegetable oil - 200 ml.

For marinade:

salt - 2 tbsp. l.
sugar - 2 tbsp. l.
vinegar - 10 tbsp. l.
water - 2.4 liters
allspice - 2-3 pcs.
cloves - 2-3 pcs.
bay leaf - 2 pcs.
black peppercorns - 6-7 pcs.

First we prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe. Add vinegar at the very end.

2. During this time, cut the eggplant into pieces and send it to boiling water. Cook no more than 3 minutes. Try not to move away from the stove and do not overcook the eggplant, otherwise they will become soft and tasteless.

3. Drain the water from the eggplant. We pass the garlic through the press, cut the hot pepper into small strips, add all this to the eggplant. At the end, add vegetable oil. Bring to a boil and turn off.

4. We lay out the snack in hot sterilized jars, roll up and turn over.

As you can see, a simple and at the same time very tasty preparation for the winter.

Stuffed eggplant for the winter

An incomparable snack for the winter, and not only for the winter. Such a snack can surprise guests at any time of the year. But still, the step-by-step preparation of this dish is better to see than to read.

Saute eggplant for the winter

Why such a name? The origin of this word comes from French and means "leap". According to the most common version, this means that the ingredients are not mixed, as usual, with a spatula or spoon, but are tossed in a saucepan. I think we will leave the name, but we will still mix in the usual way. However, it's up to you.

Ingredients:

eggplant - 5 - 6 pcs.
tomatoes - 3 pcs.
bell pepper - 3 pcs.
onion - 2 pcs.
garlic - 3 - 5 cloves
chili pepper to taste
vinegar - 1 tbsp. l.
vegetable oil - 1 cup
salt - 1 tbsp. l.
sugar - 1 tsp
dill, parsley
black peppercorns

Cut the eggplant into half-circles, salt and leave for half an hour so that they give up their bitterness.

2. During this time, cut the onion into strips and fry until transparent in a pan. Then put the sweet pepper, cut into cubes, to the onion. To reveal the aroma of vegetables, add 1 tsp. Sahara. Fry for 5-7 minutes.

3. Wash the eggplants with water, dry them lightly with a paper towel. Add eggplant to peppers with onions, fry for a few more minutes, then cover and simmer for about 30 minutes.

4. Add finely chopped garlic.

5. Remove the peel from the tomato and cut into slices. If the peel is difficult to remove from the tomato, you can pour boiling water over the tomatoes. Add tomatoes to vegetables. Salt, pepper, simmer under the lid for another 5 minutes.

6. Top with finely chopped dill or parsley.

7. Just before the end of cooking, add vinegar.

8. We put the hot sauté into jars, cover with lids and put the jars in a pot of hot water to sterilize.

Eggplant for the winter in Korean

There are a lot of Korean eggplant recipes. This preparation should be devoted to a separate topic. But I would like to introduce you to at least one recipe. These eggplants are prepared quite simply, and the appetizer is just awesome.

While preparing this article, I realized that it is impossible to immediately cover all the delicious eggplant recipes. Therefore, I promise that this delicious topic will definitely be continued. After all, eggplant season isn't over yet.

And I wish you delicious preparations so that the winter does not seem so long and dull.