Preparing blue ones for the winter. How to close eggplants for the winter recipes

Be sure to prepare eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Either festive dinner or simply family dinner. This salad is also perfect as a side dish.

Preparing eggplant salad for the winter

1 . First, wash the eggplants and cut them into circles. Sprinkle with salt and leave aside.

2. Pass the tomatoes through a meat grinder, or chop in a food processor.

3. Let the tomatoes cook for 20 - 25 minutes. Tomato juice should reduce in volume and boil down. Add salt, sugar to tomatoes, vegetable oil. Mix 0.5 cups of 9% vinegar with 0.5 cups of water and pour into the tomato sauce.

4 . Peel the onion and cut into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add onion to it.

5. Then pour in the grated carrots. coarse grater. Onions and carrots in tomato sauce should simmer for 10 minutes. The aroma, by the way, is extraordinary!

6 . Wash the eggplants to remove salt and place them on a dry towel to absorb excess liquid. This whole procedure is done so that the eggplants are not bitter.

7 . Add the pepper, cut into strips, to the tomato sauce.

8 . Then the eggplants need to be cut into large strips and added to the tomato sauce for the salad.

9 . Add garlic.

10. Cover the pan with a lid. Reduce the heat to low. Let it simmer on the fire for 30-40 minutes. Don't forget to stir. Then put it in sterilized jars and screw it up. Cover until completely cool. We store eggplant salad in the cellar or refrigerator.

Delicious eggplant salad for the winter is ready

Bon appetit!

Autumn is a cozy time that smells of a variety of aromas. This includes baked goods with apples and berries, and coffee in the morning in a warm robe. And most importantly - twists, delicious and so irreplaceable in winter period, replacing us fresh vegetables. Let's prepare the jars and cook delicious side dish for the winter, which will remind you of the last warm days of the season, will give special taste any side dish. Eggplants can be prepared in winter with many other vegetables, for example, spicy Korean carrots, or tender zucchini, or colorful tomatoes.

Eggplant salad for the winter, “quick” recipe

This recipe is tender, with spicy notes, suitable for any dish. First of all, you need to prepare the vegetables, wash them and peel the carrots, onions and garlic, sweet and bitter peppers. Eggplants should be cut into rings, do not make the circles too thick, as they will turn out hard, but you also do not need to make them too thin so that they remain whole during cooking.

Cut the pepper into thin slices and the onion into rings. Now we need a meat grinder: we pass tomatoes, hot peppers, garlic and carrots through it. In a large saucepan, mix all the ingredients, add salt and pepper, and add ground pepper, sunflower oil and vinegar. Mix everything thoroughly and simmer low heat about 45 minutes.

We sterilize the jars and pour the prepared vegetables into them. We roll up the lids, let them sit in the apartment for a few days to cool down, and then they can be lowered into the basement until winter.

Eggplant salad recipe “Korean”

According to this recipe, the salad turns out to be spicy, prepares quickly, and gives a lot of praise to the hostess, since it complements any, even the simplest dish. It tastes especially good with fried potatoes.

Put the water on the fire and throw salt into it. Wash the blue nightshades well under running water, cut them into small squares of 2 or 3 centimeters. Then we throw them into the water for 10 minutes. Then we put them in a colander to drain off excess water.

Peel the onion and garlic, remove the core from the pepper, and also peel the carrots. Grate the carrots to Korean carrots, mix with vinegar, salt, sugar, pepper, and garlic passed through a press. Then add the eggplants, mix, and put in a frying pan over low heat, simmer, this will take 15 minutes.

Place the salad in prepared jars, sterilize for 10 minutes, roll up the lids and hide in the basement. The recipe is designed for 0.5 liter jars, for 8 servings.

Eggplant recipe for the winter with apples

First of all, let's wash the eggplants. Then cut them into thin rings, about 1 centimeter. Now put a frying pan on the fire, heat the oil and fry the eggplants. We peel vegetables and apples, wash them and cut them into small pieces, squares; pass the garlic through a press.

In a large saucepan we will simmer all the vegetables and apples with butter and salt. This will take about 1.5 hours. To prepare the workpiece completely, set aside 2 hours. Place the blue nightshade salad into the prepared jars, roll up the lids and let cool, placing the jars upside down under the fur coat. Then hide them in the basement until winter.

Recipe for winter eggplant salad with basil

Put the water on the fire, add 3 tablespoons of salt, bring to a boil. In the meantime, wash the eggplants, cut them into rings of medium thickness, and cook in already boiling water over low heat for about 5 minutes. Afterwards, remove from the pan, place in a colander and rinse under running water. Dry the eggplants and cover them with salt, leave them like that for 15-20 minutes, then wash off the salt again with running water.

Tomatoes need to be washed and cut into slices. Place in a saucepan in layers: tomatoes, blue nightshade, simmer for 5 minutes, then add oil, vinegar and honey, salt, cover with a lid, leave for 20 minutes on low heat. We wash the basil, chop it, peel the garlic, pass it through a press, and mix it with herbs. A few minutes before the vegetables are ready, add the greens and garlic.

Place the salad in prepared jars, after mixing, roll up the lids and place in a cool, dark place until winter.

Winter eggplant salad recipe with beans

Let the beans cook. It all depends on the type of bean and how young or old it is. It’s better to take young beans to cook faster and do it yourself finished product It turned out tender, with a light bean taste. Boil the beans until tender, pre-soaking them if necessary.

Wash and peel the vegetables, except for the eggplants. We cut them small cubes along with peppers and onions. Tomatoes need to be put through a food processor or meat grinder to make a paste. The carrots need to be grated, preferably with large teeth.

All ingredients need to be simmered for about 1 hour in a large saucepan with the addition of salt and sugar, sunflower oil, stirring occasionally. Prepare the jars, put vegetables in them, after mixing them, roll up the lids and hide until winter.

Eggplant salad with white cabbage

Let's prepare the vegetables. Wash and core the peppers, peel the carrots and garlic. The carrots should be grated on a coarse grater, the cabbage and bell peppers should be chopped into thin strips, and the garlic should be finely chopped.

Place the eggplants in boiling water and cook as a whole for about 20 minutes, then set aside and let drain excess water, then cut into rings, not very thick. Next, take all the prepared vegetables and mix with blue nightshade, add vinegar, mix and leave for 1 hour. You need to stir regularly so that all the vegetables are well soaked. We put the preparations into the prepared jars, roll up the lid, and leave them in the basement until winter.

Eggplant lecho

Lecho is more like an appetizer, but it is ideal as a salad for any side dish. Let's start by washing the vegetables well and peeling the garlic. Next, cut the sweet peppers and blue nightshades into medium-sized cubes.

Tomatoes need to be minced and turned into pulp. Then boil them in a large saucepan over medium heat for 20 minutes. After this time, add the eggplants and peppers and leave on the fire for another 15 minutes. Add vinegar and oil, sugar, salt, pepper, mix and simmer. Place lecho in prepared jars. Roll up the lids and hide in the basement after cooling.

Winter eggplant salad “spicy”

Wash the eggplants and cut them into 3-centimeter square pieces. In a large bowl, mix them with salt and leave to marinate for 1.5-2 hours. Then the vegetables need to be drained in a colander and washed under cool running water. Place blue nightshade in a large saucepan, add water and vinegar, cook for 20 minutes over low heat.

Place in a colander and add hot dressing and mix. Place the salad in sterilized jars, roll up the lids and leave to cool, then put it in the basement.

Eggplant salad for the winter recipe “striped”

This winter salad is not only tasty, but also beautiful, blue-yellow, spicy, and looks simply great in jars. So, let's start by washing the eggplants, peeling and rinsing the carrots, onions and garlic.

Eggplants need to be cut into small cubes, fried until crispy sunflower oil. It is better to fry the vegetable in portions so that each piece is well cooked. Meanwhile, cut the onion into half rings and put the garlic through a press. We need a grater for Korean carrots, to prepare this vegetable. Mix carrots with garlic.

Marinade: take a small saucepan, pour water, sunflower oil, vinegar, salt and sugar into it. You need to stir gently until the mixture boils and the sugar and salt dissolve, over low heat.

Place blue nightshades in prepared jars, then carrots with garlic, and onions. Fill with marinade, roll up the lids and let cool, then lower into the basement.

Eggplant salad for the winter “Ten”

This very popular method of preparing eggplant salad for the winter got its name due to the fact that all the vegetables in it were initially taken in 10 pieces. Nowadays, there are incredibly many varieties of the Ten, and the number 10 has lost its magical meaning. However, it is still present in the name. And now about the composition classic salad Ten and how to prepare it:

• eggplants, onions, bell pepper, medium-sized tomatoes, garlic cloves - 10 pcs.;
• sugar and salt – 100 and 50 g, respectively;
• vegetable oil – 200 g;
• vinegar 9% – 100 ml.

You need to start preparing vegetables for the salad with the eggplants themselves. They should be washed, cut off the ends and cut relatively large pieces- approximately 15 mm wide. Place the prepared vegetables in a container, add salted water and leave for 30 minutes.
Soak the tomatoes in boiling water for a couple of minutes, then remove them with a slotted spoon and place them in cold water. When they have cooled a little, remove the skins and cut the flesh into small cubes. To make the skin come off better, before putting the fruit in boiling water, you can make a cross-shaped cut on the side opposite to the stalk.
Peel the pepper and cut into thin strips. Finely chop the onion and crush the garlic in a press. The vegetables are almost ready. Now you can put a large saucepan on the fire and heat the oil in it, and during this time dry the nightshade pieces a little on a paper towel.
Place onion in hot oil and fry for 10 minutes until soft. Then add the eggplants to the onions and continue cooking for another 5 minutes, after which add pepper to the mixture. Fry for another 5 minutes. The tomatoes are added last, after which the mixture is salted and sprinkled with sugar. It’s time to close the saucepan with a lid and simmer the future salad for about 30 minutes, stirring it occasionally. After this time, add garlic and vinegar to the mixture, and then simmer for another 10 minutes.
WITH ready-made salad proceed in the same way as with other preserved foods: lay out in sterile jars, roll up, turn over and, wrapped in something warm, leave for about a day, after which they are sent for storage until winter.

Finger-licking salad

Of course, using the expression “finger-licking good” in relation to salads is not entirely correct, but this preserved eggplant is so tasty that you can even make such an assumption. To prepare it you will have to stock up on:

• eggplants – from 5 to 7 pcs. depending on size;
• onion and carrot – 2 pcs.;
• bell pepper – 4 fruits;
• dill greens – 1 bunch;
• vinegar 9% – 30 ml.

Unlike previous options, this canned salad cooked in a frying pan. To begin with, all vegetables need to be cut: eggplants - into thin slices, peppers and onions - into half rings, carrots - chopped on a coarse grater, dill - finely chopped. Place chopped vegetables, except eggplants, in a large bowl, add salt and sugar, mix and leave for 15-20 minutes. Then fry the eggplants in a frying pan with a small amount of heated oil (5-7 minutes is enough), add them to the pan with the rest of the vegetables, pour in the vinegar and mix everything well. The salad is ready to put into jars. You need to fill it with whatever is left in the container. vegetable juice. Jars with salad must be sterilized for about 10 minutes, covered with lids, after which you can roll them up, turn them over, wrap them in a towel and leave them alone until they cool completely.

Eggplant mushroom salad

The last in this series of recipes will be eggplant salad, which many uninitiated people mistake for... mushroom appetizer. It's very easy to make it at home. The main thing is to prepare the necessary products:

• eggplants – 1 kg;
• chili pepper – 1 pod;
• black pepper in a pot – 6 pcs.;
• garlic – 1 medium head;
• cloves – 4 pcs.;
• bay leaf – 2 leaves;
• sugar and salt - 1 tablespoon each;
• vinegar 9% – 120 ml.

Wash the eggplants, cut into relatively thin circles, each of which is divided into 4 parts. Pour 6 glasses of water into a saucepan, add peppercorns, bay leaves, cloves, salt, sugar and let it boil. Then pour vinegar into the marinade and add blue nightshades. Cook for 7-8 minutes. Remove the prepared vegetables with a slotted spoon into a bowl.
Chop the garlic and chili pepper as finely as possible and place on a very hot frying pan. Fry, stirring constantly, for about a minute, then add the blue vegetables there and fry for another 3-5 minutes. The finished mixture can be immediately put into jars and rolled up.

Video recipe

Eggplant, or “little blue”, was a relative rarity in the Soviet Union. The guest from the south did not appear on our tables very often and was not particularly popular. Now this healthy vegetable can be bought at any time of the year. Yes, and it has begun to grow here - global warming, after all. Therefore, it’s time to talk about preparing eggplants for the winter.
In principle, eggplants can be prepared for storage in any form. They are salted, pickled, and stored fried or baked. tomato sauce. But perhaps the most profitable form of storing this vegetable is salads.
There are several reasons for such a statement. Firstly, such canned food contains not only eggplants, but also other healthy vegetables. Secondly, even children like this form of preparation (although practice shows that up to a certain age children do not like eggplants). Thirdly, this is already ready delicious snack, which can be immediately transferred to a salad bowl and served to unexpected (or uninvited) guests.
But, it's time to start describing the recipes. And you should start with the most popular salad...

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

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

Canned eggplants - the best recipes with photos

The last notes

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

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or generally as a dish. But in vain. In this product incredible amount useful substances, what fiber alone is worth. It is useful for strengthening blood vessels, improving immunity and for heart function.

Moreover, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Canning eggplants is already as widely used as pickled cucumbers, zucchini and tomatoes. They cook with it great snack. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite best eggplant recipes for the winter. Excellent taste and just a pleasant snack. This blank contains a mass summer vegetables– useful in any combination. Reminds me of a salad.

Compound:

• Young eggplants - about two kilograms,
• Tomatoes – 3-4 pieces,
• Onion – 2 onions,
• Ground red and black pepper - a teaspoon each,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter “You will lick your fingers”

Start by washing the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Place in a separate container, add salt and pour cold water. Leave them for an hour and let all the bitterness come out.

Peel the tomatoes. To do this, they need to be kept in boiling water for 2 minutes and then doused with cold water. And then it’s a matter of technique - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion as for a salad. Now you need to simmer the onions and tomatoes a little over the fire. In this moment last time add salt (tablespoon). Cook for ten minutes until mushy.

Next, pepper the eggplants and roll them in flour, fry them on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in the jars and fill them with the prepared tomato and onion mush. There should be no voids. Then again a row of eggplants and again vegetable filling. We finish the last layer with “blue” ones.

Now we need to sterilize our preparation for the winter. To do this, place the jars in a saucepan with hot water(water only up to the shoulders) and after it boils, let’s keep it in boiling water for a little while.

Screw on the lids and turn over. Wrap it in a blanket and leave it until it cools completely. Store in a cellar or refrigerator.

Delicious recipe for eggplants cooked like mushrooms

The results are really the best delicious eggplant like mushrooms – crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

You just can’t imagine how delicious blue fruits can be when fried with garlic. Prepare more of these fried eggplants for the winter. By the way, you can eat them almost immediately after cooking.

Ingredients:

• “Blue” – 6 pcs.,
• Garlic – 1 head,
• Dill – 1 bunch,
• Vinegar and vegetable oil - 2 tablespoons each,
• Salt and sugar - two teaspoons each. spoons,
• Freshly squeezed lemon – 2 tsp.

Preparation:

I wash the “little blue” ones with a dish sponge. Remove the ends and cut into circles (do not cut too thin - about 1 cm). Choose fruits that are narrow rather than wide, so that they do not spread out during frying.

Place the pieces in a large bowl, fill with water (2 cups or to cover), salt and add lemon juice so that the fruits are not bitter. Leave for 1 hour. And then drain the dark water and dry it.

Place the frying pan on the fire and cook fried eggplant until browned on both sides. We check with a fork, if they pierce without problems, then they are ready.

And one moment. If you plan to prepare fried eggplants for the winter, then it is not necessary to roll them in flour. There is a possibility of cans exploding.

At the next stage. Peel the garlic. Place the dill and garlic cloves into a blender and grind.

We add to them granulated sugar, salt, vinegar and oil. Mix thoroughly.

Now, one by one, we close the fried “blue” and garlic dressing with greens.

Place in a large, deep saucepan for sterilization. After that, roll it up, turn it over and cover it with a blanket. Let them stay like this until the morning. You can try it the next day. Store in a cool, dark place.

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter “Ten” - a popular eggplant salad

Why do you think “Ten”? Yes, because all the main ingredients in this recipe are exactly 10 each. It’s an original idea, really. Just ten pieces of each vegetable and that’s it – you won’t forget and there’s no need to look at the recipe.

Products:

• Vegetables (bell peppers, blue tomatoes, red tomatoes and onion) – all 10,
• Refined oil,
• Sil and granulated sugar - 1 table. spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (it has accumulated a large number of solanine). Take fresh and young, strong and dense.

We clean all the main ingredients, wash them and cut them into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a container. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should simmer for at least 30 minutes after boiling. During this time, the volume will almost halve. Taste and add salt if necessary.

Prepare the jars (they should already be sterile by this time) and begin the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seaming machine or simple screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this recipe is prepared quickly and without sterilization. If necessary, you can change the quantity of the composition to “Pyaterochka”, “Seven” or something else.

Recipe for making “little blue ones” without sterilization in tomato juice

Do you want to make a spicy, spicy and magical-tasting winter appetizer from eggplant? Hold best recipe preparations. Just like the workpiece above, it won’t take you much time - you’ll spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Sweet bell pepper – 2 kg.,
• Tomatoes – 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Granulated sugar and salt - a couple of spoons each,
• Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse them with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass the peeled garlic and hot pepper.

We simply cut the “blue” ones into pieces (after washing them first), and peel the bell peppers from seeds and cut them into strips (straws).

Place the prepared products in one large container and mix. Add water and vinegar. Usually I acetic acid I pour in a couple of minutes before the preparation is ready. If you want, you can do the same.

Place on the stove and cook. After boiling, simmer until fully cooked.

Place in jars and seal. We turn it over to find out whether the lids were screwed on correctly and whether the jars are leaking. It turned out 7 liter jars. Store in the refrigerator, basement or cellar.

Mother-in-law's eggplant tongue

Do you know why this recipe was called that? Tongue means the main vegetable is cut lengthwise. The result is a long slice that resembles a tongue. And mother-in-law - this is because of the sharpness and pungency.

Generally " Mother-in-law's tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what? delicious snack serve? Look:

Recipe for delicious eggplants in Georgian style – “You will lick your fingers”

According to Georgian cuisine, where spicy foods most often predominate, this cooking recipe will also contain fiery savory ingredients.

• 5 kilos of “little blue ones”,
• Bell pepper – 600 grams,
• Red pepper – 2 pcs.,
• Garlic – 200 gr.,
• Vinegar – 350 ml.,
• Vegetable oil – 1 cup.

How to cook in Georgian?

Wash the little blue ones, cut off the tails, cut them into rings 10-15 mm thick. Place in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Wash off all the bitterness and dry.

We are preparing the dressing. Peppers - remove seeds. Pass through a meat grinder along with the garlic. Add vinegar and oil to the resulting mixture (you can add salt if necessary).

Now you need to fry and brown the “little blue ones”.

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

This recipe was shown to me by a Korean friend of my friends. It turns out quite nice delicious appetizer salad. Now I like these Korean vegetables too.

Products:

• Eggplants - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• A couple of onions
• Half a hot pepper
• Head of large garlic
• Sunflower oil – 3 tbsp. spoons,
• Vinegar (9%) – 2 tbsp. spoons,
• Sugar – 2 tbsp. l.,
• Salt – 1 tbsp. l. plus 1 tsp,
• Black peppercorns – 15-20 peas,
• Ground red pepper - half a teaspoon,
• And coriander (in grains) - 1 table. l.

Preparation:

We cut the blue ones into halves. Then into slices. Just not too subtle.

Then you need to boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. Place the boiled fruits in a colander.

Grate the carrots on a Korean grater (if not, then use a knife as usual). Onion in half rings, Garlic through a crush.

Divide the bell peppers into quarters and then into strips. Burning on small pieces(just be careful - it can burn your hands - gloves will help).

Preparing the filling. Grind black pepper and coriander in a mortar. Mix them with ground red garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and add vinegar.

Now everything received must be combined together and rolled thoroughly with your hands. Leave to marinate for 5 hours.

Then we put the prepared preparation into jars and sterilize them. Screw on the lids and leave to cool. We store in cool place.

Recipe for winter eggplant baked in the oven

An excellent option for preparing whole eggplants for the winter. Simply bake whole fruits in the oven, cool in cold water, cleaned from the skin and stalk. And they put it in bags and freeze it.

Such vegetables can be used in any dish in winter, often with salads, as an appetizer or as a side dish for meat.

These are so delicious simple blanks You can prepare the “blue” ones yourself at home. And then, on a winter day, make something interesting out of them and unusual dish to surprise all guests.

Bon appetit!

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

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

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

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

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

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

20.07.2018

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

I really like eggplant caviar and every year I prepare it for the winter. What I like most is the version of eggplant caviar through a meat grinder, which I described to you.

Ingredients:

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

27.06.2018

Eggplants with honey for the winter

Ingredients:

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

05.04.2018

Eggplant caviar for the winter

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

Ingredients:

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

31.03.2018

Zucchini and eggplant salad for the winter

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

Ingredients:

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

30.03.2018

Eggplants with beans for the winter

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

Ingredients:

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

27.03.2018

Tatar-style eggplants for the winter

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

Ingredients:

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

27.03.2018

Eggplants are like mushrooms for the winter

Eggplant can be prepared as delicious dishes, and preparation for the winter. Today I have prepared for you a recipe for delicious eggplants with mushrooms for the winter.

Ingredients:

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

05.11.2017

Spicy eggplants with garlic and hot pepper for the winter

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

Ingredients:

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

01.11.2017

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

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

14.10.2017

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

There are many preserved eggplants for the winter, one of the most successful is the “Mother-in-Law’s Tongue” salad. You will certainly appreciate the taste of this preparation, its appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplants - 1 kg;
- tomatoes - 1 kg;
- bell pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - a small amount;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vinegar 9% - 3 tbsp;
- vegetable oil - 100 g;
- vegetable oil for frying.

10.10.2017

Eggplant "Ogonyok"

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

10.10.2017

Spicy eggplants with peppers for the winter

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

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

09.10.2017

Eggplant in tomato sauce

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

To prepare the dish, take:

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

04.10.2017

Eggplants are like mushrooms for the winter without sterilization

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

02.10.2017

Overseas caviar from eggplant

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

Eggplant – unique vegetables, with which real housewives never tire of experimenting. The original property of these vegetables is that in some dishes they can imitate the taste of real mushrooms.

The recipe for such a miracle dish is given below.

Eggplants “Almost like mushrooms”

To prepare eggplants with mushroom taste" required:
- 5 kg of eggplants;
- 5 liters of water;
- 200 grams of salt;
- 400 ml of ordinary table vinegar;
- 1-2 heads of garlic;
- 1 glass of vegetable oil.

Eggplants should be thoroughly washed and cut into cubes. Prepare the marinade in a separate pan: mix salt, water and vinegar, after which the pan is put on fire. After boiling, add the eggplants to the marinade and cook them for 5 minutes. After this, the eggplants are taken out, placed in a gauze bag and fixed for 12 hours over an empty container to drain the liquid. Then the eggplants are placed in a pan, mixed with crushed (chopped) garlic and boiled vegetable oil is poured over everything. Ready eggplants put into jars and sterilize for 15 minutes, and then roll up.

Eggplants for the winter “False mushrooms”

Eggplants prepared according to the following recipe have a piquant “mushroom” taste.
Required:
- 5 kg of ripe eggplants;
- 5 liters of water;
- 1 glass of salt;
- 0.5 l. 9% vinegar;
- liter of vegetable oil;
- garlic – for those who prefer spicy dishes.

The washed eggplants are cut into slices. Then boil a sour marinade of vinegar, salt and water, add chopped eggplants to it and cook everything for five minutes.
After this, bring the vegetable oil to a boil over the fire.

Ready eggplants are sent in small portions into pre-sterilized jars, alternating their layers with chopped garlic. Filled jars are carefully poured with boiling vegetable oil in a thin stream, trying to get it strictly into the center of the container so that the jar does not burst. Before serving such original " mushroom eggplant"to the table - they are lightly salted and a little vinegar is added to them.

Overseas eggplant caviar

Incredibly tasty and original snack - eggplant caviar, which is also called “overseas”. And such caviar turns out to be truly extraordinary.
To prepare it you will need:
- 3.5 kg of eggplants;
- 3.5 kg of juicy tomatoes;
- 1.5 kg of onion;
- 1.5 kg of carrots;
- 2 kg of bell pepper;
- 300 grams of garlic;
-3-4 tbsp. spoons of salt;
- 1 tablespoon of 70% vinegar;
- vegetable oil.

The washed eggplants and bell peppers are cut into cubes, the carrots are grated on a coarse grater, the onions are finely chopped. After this, the chopped and grated vegetables are individually fried in a small amount of vegetable oil, placed in an enamel bowl and mixed thoroughly. Then fresh tomatoes passed through a meat grinder or crushed using a blender. Vegetables fried in oil are mixed with the resulting tomato puree, a small amount of salt and put on fire. Caviar is boiled for 40 minutes from the moment it boils. About five minutes before it is ready, add garlic passed through a crusher and a tablespoon to the caviar vinegar essence. After all the manipulations have been carried out, the finished caviar is placed in sterile jars and rolled up.

Eggplant caviar Zaporozhye style

Eggplant caviar prepared according to the following recipe turns out to be amazing in taste, aromatic and tender.
To prepare this unusual delicious caviar you will need:
- 5 kg of ripe eggplants;
- 0.5 kg kg carrots;
- 150 grams of parsley root;
- 300 grams of tomato paste;
- 300 grams of onion;
- 40 grams of sugar;
-25 grams of celery greens;
- 100 grams of celery root;
- 0.5 l of vegetable oil;
-75 grams of salt;
- 1 tbsp. spoon of 70% vinegar.

Thoroughly washed eggplants are cut into circles about 2 cm thick, then the circles are fried until golden brown in vegetable oil. Fried eggplant slices are passed through a meat grinder or crushed in a blender, and then added to them tomato paste, herbs, spices, salt and sugar. The resulting mass is heated to 70? and after that they are laid out in jars. Containers with caviar are sterilized for about 15 minutes, then added to each 700-gram jar? teaspoons of vinegar and cover with a sterile lid.

Experienced housewives and inventive cooks know a wide variety of eggplant preparations for the winter. Among this variety you can find various snacks, lecho, and original, spicy salads from eggplants.

For lovers of spicy and original dishes you will definitely like the spicy, spicy eggplant appetizer.

To prepare it you will need:
- 5 kg of eggplants;
- 300 grams of garlic;
- 1 kg of sweet bell pepper;
-3-4 pods of hot, bitter pepper;
- 200 ml table 9% vinegar;
- 100 grams of sugar;
- 1 tbsp. spoon of vegetable oil;
- 1 bunch of fresh dill.

Wash, cut into circles (about 2 cm thick), add salt and place in a shallow bowl for 30 minutes - so that the vegetables have time to release their juice. Dill, garlic, sweet and bitter peppers are ground in a meat grinder, sugar and vinegar are added to the resulting mixture. Mix everything thoroughly until the sugar crystals are completely dissolved. Eggplant slices are fried in a heated frying pan until golden crust. After cooking, each slice of eggplant must be removed from the pan with a fork, dipped in a spicy garlic-pepper mixture and sent to a pre-sterilized jar. You should try to lay the eggplants in neat layers, after which the jar filled with vegetables must be sterilized for another 15 minutes, and then sealed with a sterile lid.

Housewives who are accustomed to quickly dealing with everyone culinary preparations, you will definitely like it eggplant recipe, prepared in a hurry.

They will need:

2.5 kg selected eggplants,
-2.5 liters of water,
-1 glass of sunflower (vegetable) oil,
-150 g 9% vinegar,
- 100 grams of salt,
- half a glass of garlic, cut into large pieces.

Add salt and vinegar to a pan of water, then place the dishes on the fire and wait for the marinade to boil. Then the washed and dried eggplants are cut into neat cubes and the chopped vegetables are poured into the boiling marinade for 5-7 minutes. After this, in a separate saucepan, bring the oil to a boil.

Place the eggplants in a colander, allow the excess marinade to drain, then pour them into boiling oil and add coarsely chopped garlic. Everything is quickly mixed and placed in pre-prepared, sterile jars. The jars are rolled up, turned upside down and placed under a blanket until they cool completely.

This turns out to be incredibly tasty and original. miracle snack made from eggplant. (Lovers of spicy snacks will definitely appreciate this dish.)

To prepare you will need:

6 kg ripe eggplants,
- 1 glass of 9% vinegar,
- 200 grams of garlic,
- a couple of glasses of vegetable oil,
- 3-4 pods of hot pepper,
- 2.5 tbsp. spoons of salt,
- greens: dill and fresh parsley.

Cut the eggplants into cubes, add some salt and place in boiling water for about 5 minutes. Then the vegetables are cooled, the prepared herbs, garlic and hot pepper, add salt, vegetable oil and 9% vinegar. This mass is added to the eggplants, mixed well, distributed into sterilized jars and rolled up.

Enough savory dish are pickled eggplant, which are sure to please even spoiled gourmets.

On 1 liter jar future dish will need:

6-8 medium ripe eggplants,
- a couple of sprigs of green dill, a horseradish leaf, a sprig of celery,
- 1.5 glasses of water,
- 1 tbsp. spoon of sugar,
- 0.5 tbsp. spoons of vinegar,
- 6 peppercorns,
- 1 Thu. spoon of salt,
- 2 cloves of garlic.

At the beginning of cooking, the eggplants are washed, the stem is removed and immersed in boiling water for 10 minutes. Then the vegetables treated with boiling water are removed from the water and allowed to dry.

About half of the available spices are sent to pre-prepared sterile jars, then the eggplants are placed there, adding the remaining spices on top.

Vegetables are poured with marinade made from water, vinegar and salt. Jars of eggplant are sterilized for about 15 minutes, after which they are rolled up and sent under a warm blanket to cool.

The signature recipe of many experienced housewives is an amazing eggplant lecho. This is a fairly simple, but nevertheless very original and tasty dish.

To prepare such a lecho for the winter, the housewife will need:

4 kg selected ripe eggplants,
- 1 kg of sweet bell pepper,
- 2 kg of juicy tomatoes,
- 1 kg carrots,
- 10 cloves of garlic,
- 10 medium onions,
- 1 tbsp. a spoon of 9% vinegar,
- 4 tbsp. spoons of salt,
- a glass of sugar.

Without peeling or soaking, cut the eggplants into neat cubes. Ripe tomatoes are passed through a meat grinder, and onions and bell peppers are cut into even half rings. Then grate the carrots on a coarse grater and finely chop the garlic cloves.

Place everything in a large, spacious pan, adding vegetable oil, vinegar, sugar and salt to the vegetables. After the lecho boils, boil it for about another hour over medium-medium heat. While still hot, the lecho is sent into pre-sterilized jars and sealed with sterile lids.

And here's another eggplant preparations for the winter!

An excellent appetizer for any table - aromatic sautéed eggplant. This dish does not require any special knowledge or skills to prepare, which is why even not very experienced housewives can do it.
For the sauté you will need:
- 2 kg of medium, ripe eggplants,
- 1 kg of juicy ripe tomatoes,
- 400 grams of onions,
- 4-6 medium carrots,
- 0.5 cups granulated sugar,
- 4-6 pieces of sweet bell pepper,
- 2 tbsp. spoons of salt,
- a pair of fragrant bay leaves,
- 3-4 garlic cloves,
- parsley,
- black pepper (peas).

Vegetables are washed and the stalks are removed. Then the tomatoes and eggplants are cut into slices, the carrots into strips, the bell peppers into rings, and the onions and herbs are finely chopped with a knife. Bell pepper and sprinkle with salt and wait until the vegetables release their juice. Meanwhile, vegetable oil is poured into the pan, and vegetables are placed in it along with the juice in layers: tomatoes, onions, eggplant slices, carrots, sweet pepper rings and parsley. Add aromatic bay leaves and black peppercorns. Everything should be simmered for about forty minutes, stirring occasionally. A couple of minutes before readiness, add grated or pressed garlic to the sauté. The sauté is placed into jars and rolled up.

Unusual taste Bulgarian eggplant It will definitely please everyone in the household. So treat your family like this original snack A must for any housewife.
What you will need for eggplants in Bulgarian:
- 1.2 selected eggplants,
- 300 grams of onions,
- 400 grams of ripe tomatoes,
- 30 grams of garlic,
- 30 grams of salt,
- 120 g sunflower/vegetable oil,
- aromatic greens parsley and pepper (optional).