Culinary recipes for harvesting eggplant for the winter. Eggplant for the winter, the best recipes for delicious eggplant

Eggplants appear in abundance closer to autumn. At this time of the year, you can buy them almost cheaply. How do you want to quickly cook eggplant for the winter! How cool to print a jar, another for the New Year!

Perhaps you are new to the culinary business, and do not know the appropriate recipes, have no idea how to cook it all tastier and more efficiently? Take advantage of eight amazing recipes and arrange cold winter a real feast!

Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, it's easy to do - you just need to close them for the winter.

There are many eggplant recipes for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious eggplant preservation recipes for the winter.

Canned eggplant for the winter: a traditional recipe - quick and tasty

Sequencing proper cooking eggplant dishes crucial. By following simple principles, changing the ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help to save the full vitamin complex contained in the vegetable.

This dish does not take much time. But even despite all the simplicity, preservation comes out very nutritious and tasty.

Components:

• Eggplant - 2 kilograms;
• Tomatoes - 1.2 kilograms;
• Salad pepper - 0.5 kilograms;
• Carrot - 0.5 kilograms;
• Onion - 0.5 kilograms;
• Greens - 50 grams each;
• Garlic - 1.5 heads;
• Salt and sugar - 1.5 tablespoons each;
• Oil - 0.6 liters;

Cut off the stems of the eggplants. Cut the vegetables into rings about one and a half centimeters wide, do not forget to salt. Put in a bowl and leave for an hour. Skin the tomatoes.

To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse in cool water. Cut them into slices. Cut the onion into rings, like a carrot. Remove seeds from lettuce and chop into cubes. Finely chop the garlic and herbs.

It is necessary to lay out the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The top one - that is, eggplant - sprinkle with chopped herbs and pour over with oil.

Close the pot and put on medium gas level. It takes about an hour to simmer the dish. In the meantime, it is stewed, sterilize the jars. When the appetizer reaches readiness, transfer it to jars and cover with lids. Then sterilize in a pot of water for another half hour.

After rolling up the jars, put them upside down and leave wrapped for a couple of days. It is advisable to remove the eggplants in the pantry, but if the room is cool enough, you can leave it there.

Georgian recipe for preserving eggplant for the winter

This variant of preservation, which is called “you will lick your fingers”, will be appreciated by fans of spicy. To put spicy eggplants in jars in the bins for the winter, using Georgian cooking recipes, we need the following components:

• Eggplant - 5 kilograms;
• Salad pepper - 17 pieces;
• Garlic - 21 cloves;
• Hot pepper - 5 pieces;
• Salt - 2 tablespoons;
• Sugar - 4 tablespoons;
• Vinegar - 0.3 liters;
• Oil - 0.35 liters;

Chop eggplant into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Salad pepper clean from seeds and crumble in a blender. Chili right along with the seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a pan until the light flesh begins to be covered with a golden crust.

Put peppers and garlic in a saucepan, pour oil and vinegar. Boil it all and pour eggplant into it. Add salt and sugar, and then boil for another ten minutes.

Now you can roll the resulting mixture into prepared jars. It remains only to turn them over, wrap them up and wait until they cool down.

Eggplant in Korean

In Korea, they also like to eat eggplant. And they know how to cook delicious food too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe- you should definitely try it.

Components:

• Eggplant - 4.7 kilograms;
• Salad pepper - 1.2 kilograms;
• Carrot - 1.2 kilograms;
• Onions - 1.2 kilograms;
• Garlic - 2 large heads;
• Vinegar - 2 tablespoons;
• Ground hot peppers- 2 teaspoons;
• Salt - according to taste preferences.

Wash vegetables. Chop eggplant into strips and salt. And let them stand in silence and stillness for about an hour so that they release all their liquid.

Peeled carrots must be grated, which is used to cook carrots in Korean. The regular one won't work here. It is better to use a special one, because cutting a fresh carrot into such thin straws with a knife will be extremely troublesome.

Gut the lettuce pepper and free from seeds, cut into strips. Onions - in half rings, and garlic cloves are passed through a special garlic crusher. If this is not available, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplant in a pan and mix with other vegetables.

Arrange the resulting salad in pre-prepared jars. But it's still too early to roll. First you need to sterilize the already filled jars. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll up, cover and leave to cool.

Eggplant Lecho for the winter

A very simple and fairly quick recipe for eggplant lecho will surely fall in love with all your household members.

Components:

• Eggplant - 2.3 kilograms;
• Tomatoes - 2 kilograms;
• Salad pepper - 0.6 kilograms;
• Hot pepper - 2 pods;
• Garlic - 4 cloves;
• Dill - 1 bunch.
• Sugar - 0.5 cups;
• Salt - 2 tablespoons;
• Oil - 0.2 liters;
• Vinegar - 1 teaspoon.

Remove the skin from the tomatoes. To make the skin peel off easier, literally for a minute put them in hot water, and then in a cool one - the skin will peel off effortlessly. Chop the "naked" tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Boil no more than a couple of minutes. While the tomatoes are cooking, peel the seeds and finely chop the peppers - both lettuce and spicy.

Throw in the tomatoes and cook for a couple more minutes. Chop the washed eggplant into small strips and put them in a saucepan too.

Finely chop the garlic and add to the vegetables too. When all this mixture boils, cook for half an hour. Add greens to the lecho and wait for about three more minutes. After that, you can lay out the caviar in jars and immediately roll it up.

For the winter there is a chic recipe “Teshin's tongue” - you will not only lick your fingers, but also ask for supplements

This famous dish will absolutely appeal to all lovers of spicy. The recipe is classic and very simple to prepare, and the components will help us, with the help of which we will roll the eggplants of the mother-in-law's tongue into jars for the long winter:

• Eggplant - 0.9 kilograms;
• Tomatoes - 0.9 kilograms;
• Salad pepper - 0.9 kilograms;
• Hot pepper - 5 pods;
• Garlic - 5 cloves;
• Sugar - 1 cup;
• Salt - 2 tablespoons;
• Vinegar - 0.5 cups;
• Oil - 1 cup.

Remove the skin from the eggplant. Do the same with tomatoes - dip in hot water, and then cool. Then the skin will be removed much easier, thanks to a sharp temperature drop. Peel the seeds from the peppers - both lettuce and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplant, in a meat grinder.

In the resulting vegetable puree, add salt, sugar, vinegar and oil. Chop the eggplant into thin slices. Place eggplant and vegetable mixture in a deep saucepan. Put the pan on a small gas, and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Arrange the finished snack in jars and roll up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored appetizer.

It's hard to believe, but eggplants for the winter are like mushrooms. To achieve the taste of slippery pickled mushrooms, you can use ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

• 5 garlic cloves;
• 2.5 kg of eggplant;
• 12 large spoons of vinegar;
• 2.7 liters of pure water;
• 300 grams of dill;
• 350 ml. vegetable oil;
• 5 large spoons of salt.

Magic process:

You will need a large and comfortable pan. Pour vinegar, salt and on fire. Washed vegetables are removed from the peel and stalk. Chop the eggplant into 2 cc cubes. By the time the vegetable is cut, the contents in the pan should boil.

Carefully put the chopped eggplant into it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

It is important that at this stage, drain all the water as much as possible, for this you can set a colander over a deep dish and wait 30 minutes, by the way, all the bitterness of the vegetable will go away with water. While the liquid drains, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Fill with vegetable oil.

In principle, eggplants for the winter with a recipe for cooking like mushrooms are already ready with us. It remains to decompose more tightly and cool in the refrigerator for six hours and serve chilled to the meal.

To enjoy an appetizer in the winter, the appetizer will have to be reheated, laid out in sterilized jars and tightly twisted.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy spicy spice is a very original recipe for preservation, but certainly delicious. For an extremely spicy taste, people's rumor called the dish as - eggplant spark. This appetizer will almost certainly become one of the most popular on your table. And besides, in the winter it will be an excellent prevention for insidious viruses.

Components:

• Eggplant - 5 kilograms;
• Hot pepper - 1 pod;
• Garlic - 5 cloves;
• Vinegar - 1 cup;
• Oil - for frying;
• Salt - for soaking.

Cut the eggplant into rings of medium thickness. Then put in salted water and put under a press. As a press, you can take a deep bowl or pot of water. Eggplant should be soaked for a couple of hours. And as for the amount of salt - take at the rate of one hundred grams per liter of water.

Then discard the vegetable in a colander. The moisture must be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper, and push the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour the spicy mixture with vinegar, mix and set aside for half an hour to settle.

Lay the snack in jars in layers. Intersperse eggplant layer with pepper-garlic mass. Before you roll up the jars, sterilize them for about half an hour. All is ready!

Kvasim whole eggplants for the winter

This very interesting recipe allows you to use eggplant in winter both as an appetizer and as a salad filler. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, pickled eggplants for the winter are revered by real gourmets for the most delicious recipe:

• Eggplant - 11 kilograms;
• Celery - 0.1 kilograms;
• Garlic - 0.3 kilograms;
• Lavrushka - 40 leaves;
• Salt for garlic - 1.5 tablespoons;
• For cooking, you need salt - 2 tablespoons per liter of water;
• Salt for marinade - 2 tablespoons with a slide per liter of water.

Due to the fact that we will have to put eggplant in jars, you need to choose vegetables of a small size. Definitely solid and strong. They need to be washed and get rid of tails. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fruit itself. Drain the water and put the eggplant in a separate bowl.

Peel and grate the garlic, then toss it with the salt. With this simple puree, rub the eggplant at the cut point. Put bay leaves and celery on the bottom of the jars, and then eggplants.

Use salt water as a marinade. Boil and cool it, and only then pour the vegetables. Roll up the jars with lids, and leave them straight in the room for five days. After this time, move them to a cooler place.

stuffed eggplant

An easy recipe - an intriguing and very tasty dish. It can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

• Eggplant - 0.9 kilograms;
• Salad pepper - 1 piece;
• Hot pepper - 1 pod;
• Carrot - 1 large piece;
• Garlic - 2 heads;
• Parsley - 1 bunch;
• Dill - 1 bunch;
• Salt for garlic - 1 tablespoon;
• Salt for cooking - 1 tablespoon;
• Vinegar - 2 cups.

Cut off the tail of the eggplant. Pour salt into a liter of liquid, and let it boil. Boil eggplant in this water for three minutes. Cool and place under a press to remove excess water.

Peel and finely chop the carrots. Clean the lettuce from the seeds, cut into small pieces. Do the same with hot peppers. Peel the garlic and put in a crush or rub on a grater. Toss the garlic with the salt and then mix the vegetables together.

Cut the eggplant lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic stuffing.

Put the greens in pre-sterilized jars and place the eggplants. Fill them with vinegar and cover with a lid. Sterilize for half an hour. Now you can roll. It remains only to wrap up and leave the eggplants stuffed for the winter for a couple of days alone.

Eggplant sunset is very delicious food that are suitable for any feast. Delight yourself and your family with these savory snacks.

Eggplant for the winter is a great snack for any feast. “At sunset” of the summer season, it is the seaming of these blue vegetables that becomes relevant.

• Since mid-August, eggplants are cheap, and therefore they can be purchased and seamed
• If this vegetable grows in your garden, then you simply have to make preparations for the winter, because eggplants are very healthy and have an extraordinary taste.
• Choose a recipe from this article, prepare a preserve, and enjoy a unique taste on cold winter evenings.

Salting, preserving eggplant for the winter in jars: recipes without sterilization

The advantage of seaming without sterilization is the ease of its preparation. This is important, since every housewife always wants to close more jars of delicious and spicy eggplant for the future.

Salting, preserving eggplant for the winter in jars: recipes without sterilization:

SALAD "MONASTRY"

Required products:

• Eggplant - 2 kg
• Garlic - 4 medium sized heads
• Vinegar 9% - 150 ml
• Salt to taste

How to cook:

• Cut the eggplant lengthwise into thin strips or slices. Pour them with salted water and leave in this form for 2 hours to release bitterness
• After the time has elapsed, take out the prepared blue slices and place on a paper towel to drain the water.
• Pour vegetable oil into a heated frying pan, and lightly sauté the eggplant strips
• Grind the garlic on a garlic press and rub it with eggplant slices
• Put them in jars
• Now you need to prepare the brine: 1 liter of water, 80 grams of salt and 150 grams of vinegar. Bring to a boil and pour over the eggplants in jars
• Quickly screw on glass jars and put them in a cold pantry, where seaming can be stored for up to 4 months or more

GEORGIAN EGGLAND RECIPE

Required products:

• Large eggplant - 6 pieces
• Sweet pepper - 6 pieces
• Chili peppers - 4-5 pieces
• Garlic - 3 heads
• Salt - 2 tablespoons
• Sugar - 1 cup
• Vinegar - 100 grams

How to cook:

• Rinse the eggplants under water and cut them into small sticks.
• Sprinkle pieces of blue with salt, leave it for 2 hours
• Rinse vegetable wedges with water to remove excess salt and bitterness.
• Grind in a blender or grind sweet peppers, chili and garlic through a meat grinder
• Boil this mixture over low heat for 15 minutes, salt, add black peppercorns
• Put the eggplant pieces in the pepper mixture and boil them for 10 minutes. After time, add vinegar essence
• In a boiling form, the appetizer is laid out in glass jars and rolled up

In this form, eggplants can be stored all winter.

RECIPE "EGGLAND CAVIAR"

Required products:

• Eggplant - 3 kg
• Tomatoes - 3 kg
• Carrots - 1 kg
• Onion turnip - 1 kg
• Salt - 3 tablespoons
• Sugar - 150 grams
• Vinegar 9% - 100 grams
• For spiciness, you can add chili or garlic.

How to cook:

• Wash the eggplant and cut into small pieces. Also finely chop the onion and pepper, peeled from seeds, grate the carrots. Mix all ingredients and place in a large bowl
• Grind tomatoes in a blender
• Pour chopped vegetables with the resulting tomato sauce, add vegetable oil, salt and sugar
• Put the mass on fire. After boiling, vegetables need to be stewed for 20 minutes.
• At the end of the process, add vinegar, mix
• Put the vegetable mass in sterilized containers and roll up

RECIPE "STAFFED EGGLANTS"

Required products:

• Eggplant - 6-7 large pieces
• Cabbage - 1 small head
• Carrots and garlic - 1 each
• Sweet pepper - 3 pieces
• Parsley, salt and peppercorns to taste

How to cook:

• Wash all vegetables under running water
• Chop the carrots and cabbage, and finely chop the garlic. Combine these vegetables and mix well
• Finely chop the parsley. Pepper cut into strips. Add this cut to the cabbage with carrots, salt, pepper and mix well. Set the mixture aside for 3 hours.
• Cut off the tails from the blue and make an incision along, but not completely, so that the vegetable can be opened, stuffed and closed.
• Boil eggplant in salted water. They should be easily pierced with a match, but do not overcook them, otherwise the dish will be ugly.
• Put the blue ones in a colander to glass the water
• Scoop out the blue seeds and excess water with a teaspoon.
• Stuff them with vegetable mixture and place in glass jars
• With the remaining filling, fill the empty spaces in glass jars.
• Boil the brine with the addition of vinegar and fill it with workpieces. Roll up glass jars with lids and put them in a cool place.

Blue in tomato is a great snack for the winter, which has a sweet and sour taste, a slight spiciness and a pleasant aroma. This dish is the perfect addition to any meal.

RECIPE EGGLAND IN TOMATO SAUCE FOR THE WINTER

Required products:

• Eggplant - 3 kg
• Tomatoes - 2 kg
• Sweet pepper - 2 pieces large or 4 pieces small peppers
• Vegetable oil - 150 grams
• Sugar - 150 grams
• Salt - 1 tablespoon
• Chili pepper - 1 piece
• Garlic - 2 heads
• Vinegar 9% - 100 ml

How to cook:

• Wash the eggplant under water, cut off the green tails and cut into circles
• Salt these slices and leave for 3 hours to release the bitterness. Then rinse the pieces of blue under the tap
• For cooking tomato sauce, tomatoes and bell peppers, wash, peel (pepper from seeds, and tomatoes from defective parts). Grind vegetables in a blender. Pour the mixture into a large saucepan
• Bring the sauce to a boil, add sugar and salt. Pour in the oil and cook the mass for 15 minutes
• Transfer the eggplant to the tomato and simmer for another 15 minutes
• A few minutes before the end of cooking, pour in the vinegar. Crush the garlic on a garlic press and also send it to an almost ready dish
• Glass jars must be prepared in advance: washed and sterilized
• Arrange blue with tomato in glass jars and roll up

Eggplant in tomato juice for the winter, recipes

Thanks to tomato juice, eggplants are tender and tasty. This method of preservation is considered one of the most popular among other eggplant seams.

EGGLANTS IN TOMATO JUICE FOR THE WINTER - recipe

Required products:

• Eggplant - 1 kg
• Tomatoes - 1.5 kg
• Vegetable oil - 100 grams
• Vinegar 9% - 30 ml
• Salt to taste

How to cook:

• Wash eggplant, peel and cut into circles
• Fry the slices on in large numbers vegetable oil. Set aside the cooked eggplant and go for the tomato juice
• Wash the tomatoes and run through a juicer
• Bring the resulting juice to a boil, and boil for 5 minutes
• A couple of minutes before the end of cooking, add vinegar, salt, vegetable oil
• Arrange the fried eggplants in sterilized jars and fill them with hot tomato juice. Roll up the containers and wrap them in a blanket for a day

In winter, sometimes you want sour and salty. Eggplants with spicy filling will help you enjoy a delicious preparation, which are perfect instead of a salad for boiled pasta or fried potatoes.

RECIPE OF STuffed Eggplant FOR WINTER

Required products:

• Eggplant - 1.5 kg
• Carrots - 100 grams
• Cabbage - half a medium-sized head
• Garlic - 2 heads
• Sweet pepper - 2 pieces
• Chili pepper - 1 piece
• Salt - 60 grams

How to cook:

• Wash the eggplant, cut off the tail and boil in boiling water for 5 minutes. Drain the vegetables in a colander to drain the water.
• Cut the cabbage and sweet pepper into thin strips, grate the carrots. Grind the garlic in a garlic press. Mix all the vegetables, add salt and leave for a while
• Prepare the brine: required quantity Dissolve the salt in water, bring to a boil and cool
• Cut the eggplant in half, but not all the way through. Remove seeds and excess water with a teaspoon
• Stuff blue vegetables and wrap with a dense thread so that the blanks do not fall apart
• Pour the vegetables with brine and put oppression
• The workpiece should stand for three days in a warm place. After that, vegetables can be consumed or sent to a cool place for storage.
• Add some vegetable oil before meals

Mother-in-law eggplant tongue for the winter, snack recipe

spicy eggplant is useful and original dish, which is almost always present on the festive and daily table. If you are expecting a friendly and noisy company, then the blue ones will be an excellent snack for any strong drink.

TESCHIN LANGUAGE FROM EGGLANTS FOR THE WINTER -appetizer recipe

Required products:

• Eggplant - 4 kg
• Sweet pepper - 1 kg
• Tomatoes - 1 kg
• Chili pepper - 3 pieces
• Garlic - 5 heads
• Sugar - 200 grams
• Salt - 30 grams
• Vegetable oil - 250 grams
• Vinegar 9% - 150 ml

How to cook:

• Wash the blue ones, remove the stalk, peel. Peel the sweet pepper, chili, cut off the part from the tomato where the stalk grows from. Remove the garlic from the top skin
• Remove the skin from the tomato: dip in boiling water for 1 minute, and then in cold water
• Pass tomatoes, peppers, garlic and chili through a meat grinder
• Put the mass on fire. 5 minutes before the end of cooking, pour in vegetable oil, add sugar, salt and add vinegar
• Cut blue into oblong slices and lower into a boiling mass
• Boil the vegetables in the tomato for 10 minutes. Arrange in prepared glass containers and roll up

Tip: For piquancy, blue slices can be pre-fried in vegetable oil. It is also worth cutting the blue ones into slices along the vegetable, frying, twisting into a roll and putting them in jars. It remains only to pour the blanks with boiling tomato and roll up. You will get a real "Teschin tongue".

Sautéed zucchini and eggplant for the winter, recipe

Any housewife loves to make seamings, which are prepared simply and easily. It is desirable that glass jars can be screwed without sterilization, spending a minimum amount of time on preparation.

Sautéed Zucchini and Eggplant FOR WINTER - Recipe

Required products:

• Eggplant - 1 kg
• Sweet pepper - 1 kg
• Carrots - 1 kg
• Onion turnip - 1 kg
• Tomatoes - 1 kg
• Vegetable oil - 150 ml
• Garlic - 3 cloves
• Vinegar 9% - 2 tablespoons
• Salt to taste
• Sugar - 2 tablespoons

How to cook:

• Wash all vegetables. Remove the stalk from the blue ones, peel the carrots, remove the seeds from the pepper, cut the green part from the tomato
• Cut vegetables into cubes. The dish will look prettier if the eggplant is cut into large pieces, and the rest of the vegetables into small pieces. Garlic can be finely chopped or crushed in a garlic press
• Now all vegetables need to be fried separately: first eggplants, then peppers, onions, carrots and tomatoes
• Combine all vegetables and put on low heat. Simmer until ready
• 5 minutes before the end of the stewing process, add vinegar, salt, garlic and sugar
• In pre-prepared glass containers, lay out the hot sauté and roll up. Cover glass jars with a blanket for a day

Tip: If you want to make a saute with zucchini, then instead of 1 kg of eggplant, take 0.5 kg of zucchini and the same amount of blue ones. You can fry these vegetables together in one pan. Get an interesting taste of salad.

Until recently, we could not even imagine that seaming can be done with mayonnaise. But recently this is the most popular way to preserve vegetables for the winter.

CAVIAR FROM EGGLANTS FOR THE WINTER WITH MAYONNAISE AND GARLIC

Required products:

• Eggplant - 6 kg
• Onion turnip - 3 kg
• Garlic - 3 heads
• Mayonnaise - 0.5 kg
• Vinegar 9% - 100 grams
• Vegetable oil - 400 grams
• Salt, pepper to taste

How to cook:

• Rinse the eggplant and cut into large sticks, removing the stalks
• Sprinkle the blue ones with salt to remove the bitterness. In a couple of hours they will be ready to cook.
• Peel the turnip, cut into half rings and fry in oil until half cooked.
• Washed and dried blue cubes, fry in oil
• In a large bowl, combine the fried eggplant and onion, crushed garlic. Salt and pepper the vegetables and add mayonnaise. Mix everything
• Divide the mass into glass containers and place in a large saucepan for pasteurization for 20 minutes. Add Vinegar
• Now roll up the containers and put them in a blanket for a day to cool

Baked or fried eggplant is a savory snack that goes well with any hot dish. In addition, it can be done quickly and easily.

FRIED AND BAKED EGGLANTS FOR THE WINTER

Required products:

• Eggplant - 3 kg
• Salt, pepper to taste

How to cook:

• Wash the blue ones, peel the stalk and cut into circles
• Treat them as usual (see above) for bitterness and fry in plenty of oil
• Fold the eggplants in prepared containers, pour in the hot oil in which they were fried. Close the glass jar with ordinary polyethylene lids and place in a cold pantry

To prepare baked eggplant, follow these steps:

• Wash blue and cut into long slices
• Bake them in the oven at 200 degrees until soft.
• Remove the skin from the blue ones and place them in glass jars, smearing the layers with grated garlic
• Make a dressing of vegetable oil (200 grams) and vinegar (30 grams). Bring these ingredients to a boil, and pour blue in glass jars
• Roll up containers and set aside to cool.

spicy salads not only men like to eat, but women do not mind tasting a couple of spoons of this savory snack. Especially, I like to do this in winter, when you don’t have to cook anything, just open the jar and put the snack on a plate.

SPICY EGGLANT SNACK FOR WINTER

Required products:

• Eggplant - 3 pieces
• Garlic - 3 cloves
• Soy sauce - 3 tablespoons
• half a lemon
• green onion
• Sugar - 1 tablespoon
• Chili pepper - 1 piece
• roasted sesame

How to cook:

• Wash the blue ones and bake in the oven until soft.
• Cut the eggplant into pieces and mix in a bowl with crushed garlic, fried onion half rings
• Water the salad lemon juice, sauce, sprinkle with chopped green onions, sesame seeds, salt and let the salad soak for several hours
• At this time, prepare the marinade: 30 grams of vinegar will be needed for 1 liter of water. Boil the brine and pour it into the spread salad in jars
• Roll up the workpiece and put it in a blanket to cool

Thanks to the Tatar eggplant salad, you can diversify your daily menu. It will make a great addition to any holiday table.

SALAD FOR THE WINTER FROM EGGLANT TATAR

Required products:

• Eggplant - 2 kg
• Sweet pepper - 1 kg
• Sugar - 200 grams
• Chili pepper - 1 piece
• Garlic - 3 heads
• Vegetable oil - 300 grams
• Vinegar 9% - 150 grams
• Tomato juice - 3 liters (homemade)
• Salt to taste

How to cook:

• Wash vegetables, remove green parts and seeds. Dry them and cut them: eggplant - in circles, pepper - in thin strips, chili and garlic pass through a meat grinder
• Pour tomato juice into a saucepan and put on fire.
• Add salt, sugar, butter to it
• When the mixture boils, add garlic and chili
• Now you can lower the eggplant and sweet pepper into the spicy mass. Cook vegetables until soft. Add vinegar at the end
• When the mixture begins to boil well, spread it into glass jars and roll up

Eggplant salads for the winter recipes "Lick your fingers"

Delicious, spicy, original and “you will lick your fingers” - this is what they say about the blue appetizer. Every housewife always has preparations for the winter with these vegetables.

Eggplant Salad FOR WINTER - Lick Your Fingers Recipe

Required products:

• Eggplant - 1 kg
• Sweet pepper - 1 kg
• Garlic - 2 heads
• Tomato juice - 1 liter
• Cumin, salt, ground pepper - to taste
• Chili pepper - 1 piece
• Sugar - 2 tablespoons

How to cook:

• Rinse the eggplant and remove the skin
• Cut them into cubes and fry them in a cauldron until golden brown. Pour the prepared pieces of blue from the pan into a large saucepan
• Rinse sweet pepper, remove seeds and stalk. Cut it into cubes and transfer to a frying pan with oil. Add minced garlic and continue frying for 5-7 minutes
• Transfer the peppers to the pan to the blue
• Bring tomato juice to a boil, add sugar and salt
• Pour vegetables with tomato brine and put the mass on fire. Boil 15 minutes. 2 minutes before the end of cooking, add vinegar
• Pour the mixture into glass jars and roll up

Lecho is a dish that came to us from Hungary. A healthy and fragrant snack will appeal to all households and guests.

LECHO FROM EGGLANTS FOR THE WINTER

Required products:

• Eggplant - 4 kg
• Tomatoes - 2 kg
• Sweet pepper - 1 kg
• Sugar - 200 grams
• Onion turnip - 1 kg
• Vegetable oil - 200 grams
• Garlic - 2 heads
• Vinegar - 100 grams
• Salt - 40 grams

How to cook:

• Rinse the eggplant and pat dry with a paper towel. Cut them into chunks
• Grind tomatoes in a meat grinder
• Carrots clean and grate on a coarse grater
• Wash sweet pepper and remove seeds and stalk. Cut this vegetable into cubes
• Cut the onion into half rings, finely chop the garlic
• Mix all the vegetables and put on fire. Add vegetable oil and sugar. Boil the mixture for no more than 15 minutes
• At the end of cooking, salt and add vinegar. Pour lecho into glass jars and twist

Puff salads have always been valued as decoration holiday table. You can also prepare a dish from eggplant in layers, which will be stored in jars, and at the right time, you just need to get a snack on a plate.

EGGLANTS FOR WINTER IN LAYERS

Required products:

• Eggplant - 1 kg
• Tomatoes - 500 grams
• Onion turnip - 300 grams
• Garlic - 1 head
• Parsley - a bunch of green leaves
• Vegetable oil - 100 grams
• Salt and pepper to taste

How to cook:

• Wash the blue ones and cut into slices
• Roast eggplant in a pan
• Grind tomatoes in a blender. Put them in a saucepan on the fire and boil twice
• Cut the onion into half rings and fry. Grind the garlic on a garlic press
• chop the parsley
• Transfer these vegetables to the pan along with the tomato, and boil for 5 minutes
• Put a layer of eggplant in a glass jar, then a layer of tomato mass. Then again a layer of blue and a layer of minced tomato. When the bank is reported to the top, sterilize it. Jars 0.5 - 30 minutes, 1 liter jars sterilized 60 minutes
• Roll up glass jars and put under a blanket until cool.

Eggplant goes well with tomatoes. Therefore, in almost every recipe, along with eggplant, tomato mass or sliced ​​​​tomatoes are placed in glass jars.

EGGLANTS WITH TOMATOES FOR THE WINTER

Required products:

• Eggplant - 2 kg
• Tomatoes - 700 grams
• Turnip and carrots 400 grams each
• Sweet pepper - 0.5 kg
• Garlic - 1 head
• Parsley - 1 bunch
• Sunflower oil - 100 grams
• Vinegar - 50 grams
• Salt and pepper to taste

How to cook:

• Rinse the eggplant, cut into large bars. Chop the onion in the same way.
• Grate carrots
• Peel the sweet pepper and chop into cubes or make thin straws out of it
• Fry all these vegetables separately in oil and combine
• Cut the tomatoes into slices and put in a cauldron to stew. Add the rest of the vegetables, herbs, garlic. Extinguish 5 minutes
• Add salt, pepper and vinegar. Bring to a boil, arrange in glass jars and roll up

Pickles from vegetables are an excellent food for a glass of strong drink. If a man asks for an appetizer when friends are visiting him, just take a jar of this pickle from the pantry and put it on a plate.

WHOLE SALTED EGGLANDS FOR THE WINTER

Required products:

• Eggplant - 2 kg
• Bulgarian pepper - 3 pieces
• Dill, celery, parsley - a little
• Garlic - 1 head
• Salt - 30 grams
• Water - 2 liters
• Bay leaf, Peppercorns and ground pepper to taste

How to cook:

• Wash eggplant and boil whole until soft.
• To prepare the dressing, chop the sweet pepper and mix it with chopped herbs and garlic.
• Now stack eggplant and dressing in layers in jars.
• Prepare the brine: boil water in a saucepan, add salt, parsley and peppercorns
• Cool the brine and pour over the eggplants with the dressing. Put glass jars in a warm place for 3 days
• When bubbles appear, remove the jars with the workpiece in a cold place.

Sour vegetable dishes are great with starchy side dishes like potatoes, pasta or rice. Prepare such snacks, and you can always please your household with a unique and spicy taste.

SOUR EGGLANDS FOR THE WINTER

Required products:

• Eggplant - 1 kg
• Garlic - 1 head
• Salt to taste

How to cook:

• Boil the eggplant until soft (check with a wooden stick)
• When the blue ones have cooled and excess water has drained from them, cut them in half.
• Coat the halves with crushed garlic and sprinkle with salt.
• Transfer the vegetables to the pot and set the oppression
• Put the pan with eggplants in a warm place for 3 days, and then put them in the refrigerator

• Eggplants that are intended for storage must be removed from the bush as a last resort - before frost.
• Blue ones need to be sorted out so that fruits with rot or other defects do not fall into storage
• Each fruit is wrapped in paper and placed in wooden box layers in checkerboard pattern: one layer of stalks looks in one direction, the other - in the other
• Place straw between layers. Cover the box with a lid and put it in the cellar

How to freeze eggplant for the winter?

For freezing, you also need to select only fresh and clean fruits, as well as for storage. How to freeze eggplant for the winter?

Rinse the vegetables under the tap, dry well on a towel. Prepare a tight plastic bag. Put the fruit in it and put it in the freezer.

In our country, drying eggplant, as a way of harvesting for the winter, is not popular. However, this is an excellent method of preserving such a vegetable. a long period time.

Dried eggplants for the winter retain almost all vitamins and minerals. In order for the vegetables to dry perfectly, you need to hang them by the stem in a well-ventilated area. Pre-cut the fruit into several parts, not reaching 1 cm before the beginning of the stalk.

Lots of eggplant useful substances for our body. Therefore, make preparations, seaming and dry this vegetable for the winter. Delight your household and guests with prepared dishes. Enjoy your meal!

Video: An hour at the dacha 08/24/2013 Eggplants like mushrooms

They are wonderful, these “little blue ones” ... You can’t throw it into a salad, you can’t fry with potatoes, and you have to bake with them, peel off the skin ... Approximately such thoughts arose in me when I saw purple foreigners in the market, until I tried one salad “with a secret ". The secret of the salad was that few people guessed right off the bat that the jar contained not mushrooms, but ... eggplants. The taste is indistinguishable! Now eggplants have settled in my garden and in the basement. Want to know how to cook eggplant for the winter, we will share with you the most delicious recipes eggplant for the winter

Remember the immortal phrase from Gaidai's film "Overseas caviar - eggplant!"? And there are recipes to match.

Caviar "Overseas"

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

Cooking:
Cut the eggplant into cubes, grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into small cubes. Fry all vegetables separately in vegetable oil, put in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the fried vegetables with tomato mass, salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add the garlic, passed through the press, and 1 tbsp. vinegar essence. Arrange the caviar in sterilized jars and roll up.

Ingredients:
5 kg eggplant,
½ kg carrots
300 g tomato paste,
150 g parsley root,
300 g onion
100 g celery root,
25 g green celery,
40 g sugar
½ l vegetable oil,
75 g salt
1 tbsp 70% vinegar.

Cooking:
Cut the eggplant into slices 2 cm thick, fry in vegetable oil until golden color. Onion cut into rings, fry. Cut carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a combine, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, put in jars. Sterilize for 15 minutes, add ¼ tsp. vinegar for each 700-gram jar, roll up.

Skilled chefs have come up with many original blanks from eggplant for the winter. These are marinated eggplants, and snacks from the “blue ones”, and lecho, spicy and spicy salads.

Ingredients:
5 kg eggplant,
1 kg sweet pepper
300 g garlic
200 ml 9% vinegar,
100 g sugar
3-4 pods of hot pepper,
1 tbsp vegetable oil,
1 bunch of dill.

Cooking:
Cut the eggplant into circles 2 cm thick, sprinkle them with salt and put in a flat bowl for half an hour so that they let the juice flow. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, mix until sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant with a fork from the pan, dip in the pepper-garlic mixture and put in layers in pre-sterilized jars. Sterilize for 15 minutes, roll up.

Eggplant for the winter in a hurry

Ingredients:
2.5 kg eggplant,
2.5 liters of water,
100 g salt
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.

Cooking:
Cut the eggplant into cubes, dip them into boiling water with salt and vinegar, cook for 5-7 minutes. In another saucepan, heat oil to a boil. Throw eggplants on a sieve, put in oil, add garlic, mix quickly and put in sterilized jars. Roll up, wrap up.

Ingredients:
6 kg eggplant,
200 g garlic
250 g 9% vinegar,
3-4 hot peppers
2 cups vegetable oil,
2.5 tbsp salt,
a bunch of parsley and dill.

Cooking:
Salt the diced eggplant, boil in boiling water for about 5 minutes. Cool down. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplant, arrange in sterilized jars, roll up.

Ingredients per liter jar:
6-8 eggplants,
1.5 cups of water
2 sprigs of dill,
1 tbsp Sahara,
6 peppercorns,
½ tbsp vinegar,
2 cloves of garlic
1 tbsp salt,
1 sheet of horseradish
1 leaf celery.

Cooking:
Rinse the eggplants, cut off the stalk, dip in boiling water for 10 minutes, then remove from the water and let dry. Put half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour the marinade from water, salt and vinegar. Sterilize for 15 minutes, roll up.

Ingredients:
4 kg eggplant,
2 kg of tomatoes,
1 kg sweet pepper
1 kg carrots
10 bulbs
10 cloves of garlic
1 tbsp 9% vinegar,
4 tbsp salt,
1 cup of sugar.

Cooking:
Eggplant cut into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. bell pepper and cut the onion into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Put everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Boil after boiling over medium heat for 45-60 minutes. Arrange hot in sterilized jars and roll up.

Ingredients:
2 kg eggplant,
1 kg of tomatoes,
400 g onion
4-6 pcs. carrots,
4-6 sweet peppers,
½ stack Sahara,
2 tbsp salt,
3-4 garlic cloves,
1-2 bay leaves,
bunch of parsley,
black peppercorns.

Cooking:
Cut the eggplant into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, pepper into rings, finely chop the parsley. Sprinkle tomatoes and sweet peppers with salt and wait until they give juice. Pour vegetable oil into a saucepan, put in layers with juice: tomatoes, onions, eggplants, carrots, sweet peppers, parsley. Add peppercorns and Bay leaf. Simmer for 40 minutes, stirring occasionally. 2-3 minutes before readiness, add grated garlic. Roll up.

Ingredients:
1.2 kg eggplant,
400 g tomatoes,
300 g onion
30 g garlic
120 g vegetable oil,
30 g salt
parsley,
pepper to taste.

Cooking:
Wash the eggplant, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry until golden brown in vegetable oil. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Boil the mashed mass to half the volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture, heat to a boil, stirring constantly. Lay in layers in dry heated jars: a layer of minced meat, a layer of eggplant. Upper layer should be minced meat. Cover jars with boiled lids, sterilize: half-liter - 50 minutes, liter - 90 minutes. Roll up.

Heh from eggplant

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

Cooking:
Peel eggplant, cut into strips. In a deep bowl, salt the chopped eggplant, mix, leave for 5 hours. Then squeeze the eggplant and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with eggplant, pour vinegar. Put in sterilized jars, close with plastic lids. Store in a cool place.

Ingredients:
4 kg eggplant,
1 kg carrots
1 kg red sweet pepper,
1 kg of onion
100 g garlic
1-2 pods of hot pepper,
2 handfuls of salt
2 tbsp 70% vinegar.

Cooking:
Cut the eggplant into thin strips, salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, cut the onion into half rings. Finely chop garlic and onion. Mix all vegetables, except eggplant, add vinegar and leave for 5 hours, mixing well a couple of times. Lightly fry eggplant in vegetable oil, let cool. Combine all vegetables, arrange in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

Eggplant "Like Mushrooms"

Ingredients:
5 kg eggplant,
5 liters of water
400 ml of table vinegar,
200 g salt
1-2 heads of garlic,
1 stack vegetable oil.

Cooking:
Washed eggplant cut into cubes. For the marinade, mix water, vinegar, salt and boil. Dip the eggplant in the boiling marinade and cook for 5 minutes from the moment of boiling. Take out the prepared eggplant, put it in a gauze bag and hang it to drain the liquid for 12 hours. Put the eggplant in a saucepan, mix with crushed garlic and boiled vegetable oil. Arrange the mixture in jars, sterilize for 15 minutes, roll up.

"Fake Mushrooms"

Ingredients:
5 kg eggplant,
5 liters of water
1 glass of salt
½ l 9% vinegar,
garlic - to taste
1 liter of vegetable oil.

Cooking:
Cut eggplant into slices. Boil the brine from water, salt and vinegar, put the eggplant in it in small portions, cook for 5 minutes. Boil vegetable oil. Place prepared eggplants in sterilized jars in layers, alternating eggplant layers with finely chopped garlic. Pour in boiling oil and roll up immediately. Be careful - boiling oil is very hot, make sure that the jar does not burst! When serving, “fake mushrooms” need to be slightly salted and poured with vinegar.

And finally, eggplant for the winter, a recipe for extreme people:

Ingredients:
24 pcs. eggplant,
2.4 kg of sugar,
2 tsp drinking soda,
13 stack. water,
½ tsp vanillin.

Cooking:
Peel small eggplants, remove the stalks, but leave the sepals. Cut each eggplant lengthwise along with the sepals. Pierce the pieces with a fork in several places. Put the eggplants in cold water, cover with a lid - this is done so that they do not darken. Then mix soda with 7 glasses of water and put eggplant in this solution, leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse well several times a day. running water. Pour half of the sugar into a bowl for cooking jam, pour 6 cups of water and cook over low heat for 10-15 minutes. Put eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. After pour the remaining sugar into the jam, bring to a boil, reduce the heat to a minimum and cook for 3 hours. Pour vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Clog.

Harvesting eggplant for the winter is not at all difficult. Good luck preparing!

Larisa Shuftaykina

It's no secret that eggplant, or "blue", as they are affectionately called by the people, is an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on work. of cardio-vascular system. AT diet food Eggplants have gained fame as "fat burners".

Since the eggplant season is short, the housewives figured out how to roll the eggplant. Canned eggplant includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks and eggplant caviar. Preserving eggplants is spinning them both raw and fried.

Marinated eggplant for the winter

Marinated eggplant for the winter - another delicious snack with mushroom flavor. This and independent snack, and a great addition to meat dishes, as well as hot potatoes cooked in any way.

To pickle eggplant for the winter, you will need the most simple products- actually eggplant, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves, black peppercorns are often used as seasonings.

Marinate eggplant for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed if it is very thick - the young one can not be removed. Also get rid of the seeds by removing them with a spoon.

Eggplants are recommended to be held in salt water for a while to get rid of the characteristic bitterness (finally let drain), then the eggplants are washed with salt water and placed in jars. It remains only to boil water, pour salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll up. Canned eggplants are stored in the cellar and served on the festive and everyday table.

Eggplants are harvested for the winter by many people. And although nowadays you can buy eggplant all year round, but any housewife will tell you that such delicious preparations and salads do not work out of “not our” eggplants. Although this is not entirely true.

Eggplant recipes for the winter are as varied as those cooked in the summer. I think it's very cool, you can always choose the recipe that you like best. I will try to help you with this.

Simple and tasty eggplant preparations for the winter at home

Here I tried to give you recipes with various ingredients, cooked differently in a pan, in a saucepan, and in an oven. Choose what you like and prepare at least a little. You will see that you will get much tastier than in the store. Good luck.

Menu:

1. Eggplant for the winter like mushrooms

Ingredients:

On the 3rd floor liter cans.

• Eggplant - 1.5 kg.
• Garlic - 1 head
• Dill - 1 bunch
• Salt - 1 + ¼ tbsp. l.
• Vinegar 9% - 70 g.
• Vegetable oil - 80 ml.
• Hot pepper to taste

Cooking:

1. In a large saucepan, so that eggplants fit freely there, pour water and set to boil on fire.

2. My eggplant and cut into medium-sized cubes. You can cut into circles, half circles, straws, as you like. No difference.

3. Put the sliced ​​eggplants into boiling water and, since they are light and all float on the surface, melt (immerse in water) them with a slotted spoon. Such a procedure (immersion in water) must be done periodically during the cooking of eggplants so that they are all evenly boiled.

4. We are waiting for the water to boil again and let it cook for another 5 minutes. Eggplant boiled for 5 minutes, drain the water through a colander and let the eggplant stand in a colander to drain excess liquid.

5. We clean the garlic and finely chop it, you can squeeze it on the garlic, well, in general, it must be chopped. Put in a deep bowl. We make a marinade.

6. Add finely chopped dill to garlic, hot pepper cut into small semicircles, pour in a full tablespoon, without top, salt and then another 1/4 spoon, pour in vinegar and pour in vegetable oil.

7. Mix everything well and set aside for now, let it brew a little. We are waiting for our eggplants to cool down and all the excess liquid drains from them.

We begin to lay out the banks and roll up

8. The eggplants have cooled down, put the marinade on them. Mix gently so as not to crush the eggplant too much.

9. Our "mushrooms" are ready, we lay them out in jars. We took half-liter jars, we fill them tightly so that there are no air gaps.

10. We always pre-sterilize jars, although in this case, you probably can not do this, because we will now sterilize them again, only with the contents.

11. At the bottom of the pan we lay a towel or some kind of cloth. We cover the jars with lids and put them in a saucepan. We put the pan on the stove and pour water. I pour from the tap, but warm, so that it heats up faster. Pour water over the shoulders of the jars.

12. Turn on the fire, bring to a boil, reduce the heat and let it boil for another 15 minutes. We take the cans out of the water and immediately roll them up.

Be careful! Everything is hot.

13. We turn the jars over and put them on a towel or on special stands. Do not place on metal. Immediately check if the jars under the lids are leaking.

14. From above, we warm the jars with a towel or blanket and leave it like that until it cools completely.

OK it's all over Now. Our eggplants for the winter, like mushrooms, or rather reminiscent of the taste of pickled mushrooms, are ready.

Take out in the winter, open and ...

Enjoy your meal!

1. Eggplant for the winter with carrots and garlic

Ingredients:

For three liter jars:

• Eggplant - about 2 kg.
• Onions - 3 medium heads
• Carrots - 3 pcs. (medium)
• Garlic - 2 heads
• Hot pepper - 1 pod
• Tomato juice - 500 ml. (or 500 ml of water and 100 g of tomato paste)
• Salt, sugar to taste
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - about 50 ml.

Cooking:

1. Cut the stalk off the eggplant, cut it in half lengthwise. We lay on a baking sheet and grease each half with vegetable oil, from the side of the cut.

We do not sprinkle them with salt and do not keep them in salt water, which is mainly done in order to remove bitterness, since modern varieties, as a rule, do not bitter. And sprinkle them with salt so that they absorb less oil. But since we will bake them, and not fry them, there is no need to add salt.

2. We put the baking sheet in the oven preheated to 180 ° C. and bake for about 30 minutes, until cooked. The eggplant should be soft and easy to pierce with the tip of a knife.

While the eggplant is cooking, prepare the other vegetables.

3. Cut the onion into small cubes, rub the carrots on a coarse grater.

4. Finely chop the garlic, cut the hot pepper into thin rings. The hottest part of the pepper is the seeds. Therefore, you can adjust the spiciness by removing some or all of the seeds. We, for this dish, usually cut with seeds.

5. Pour a little vegetable oil into the pan, heat it up, put the chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until fully cooked. Carrots should become soft.

6. At the end of frying, add some salt. We added a teaspoon of salt and a teaspoon of sugar. Do all this according to your taste. Salt is desirable a little saltier than we usually salt.

7. Add chopped garlic and hot peppers, mix and remove from heat.

8. We take out the baked eggplants from the oven. Eggplant should be soft and easy to pierce with a knife. We put fried vegetables on them. We slightly compact the vegetables on the eggplants with our hands, and then we fold the eggplant halves to make it look like a whole eggplant with vegetables inside.

We lay out the banks and close

9. With such “whole” eggplants, we fill pre-sterilized jars. 3-4 pieces are placed in a liter jar. We lay the eggplants tightly, but not particularly pressing, so that there is some space between them for pouring.

10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir so that it dissolves and add 2 teaspoons with a slide of salt and 2 teaspoons of sugar. The filling should be a little saltier than usual, because we have not salted eggplants.

11. Let the filling boil. Cook for 2-3 minutes and the filling is ready.

12. Pour hot filling into cans. Fill without reaching the top about a couple of centimeters.

13. At the bottom of the pan, lay some kind of napkin or you can put a plate, so long as the jars do not touch the bottom of the pan and put the filled jars there. Cover with lids and pour warm water up to the shoulders of the jars.

14. After boiling, sterilize jars with vegetables for 10-15 minutes. At the end, pour a tablespoon into each jar of 9% table vinegar.

15. Bring the rest of the filling to a boil and add the jars to the top. Lightly screw on the lids, remove the jars from the pan. Sold in stores special devices for this. Place the jars on a towel or special stands, preferably wooden, so that they do not come into contact with a cold surface and do not burst.

16. We twist the cans tightly with a special key. You can also buy in stores. Immediately turn the jars upside down. We check whether they are leaking somewhere and wrap them with something warm until they cool completely.

We store such jars in a cool room or refrigerator. It's low in vinegar and salt, so I'm not sure they can be stored at room temperature.

Our glorious eggplants for the winter with carrots and garlic are ready.

We wait a bit until winter, open and enjoy.

Enjoy your meal!

1. Eggplants for the winter in Georgian style with peppers and herbs

Ingredients:

• Eggplant - 1 kg.
• Sweet pepper (red) - 3 pcs.
• Garlic -7 cloves
• Hot pepper - 1 pc.
• Greens of dill and parsley.
• Salt - 1 tsp
• Sugar - 1 tsp
• Vinegar 9% - 2 tbsp.

Cooking:

1. Cut the eggplant into circles 1 cm thick. Send it to a deep cup, sprinkle well with salt, mix and leave for 1-2 hours so that they let the juice flow.

2. We chop the parsley and send it to a separate deep cup. Cut sweet pepper into large pieces. We twist it, hot pepper and garlic in a meat grinder and send it to parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. Let's put it aside for now.

3. Drain the liquid that has appeared from the eggplants, pressing them down a little, as if squeezing. We put a frying pan on the stove, pour vegetable oil into it and begin to lay the chopped eggplants.

4. Fry until golden brown on both sides.

5. Before putting eggplant and seasoning in jars, add vinegar to the seasoning. We mix. Taste it. Add what you think and taste is missing.

6. We begin to lay eggplants. We put a layer in a jar (we use half-liter ones to eat at a time), put a dressing on top, another layer, another dressing, and so on until all the jars are filled. According to our ingredients, we only needed 2 jars.

7. Cover the jars with lids and set aside. We put a napkin in the bottom of the pan, pour water, bring it to a hot state, not very hot and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.

8. We take out the jars from the pan and roll up the lids. Be careful, wear special gloves and an apron, do not burn yourself.

Eggplants for the winter with dressing are ready. Store in a cool place.

Enjoy your meal!

1. Eggplant for the winter in Greek style with carrots, sweet peppers, tomatoes and spices

Ingredients:

For 3 half-liter jars.

• Sweet pepper - 250 g.
• Carrots - 250 g.
• Tomatoes - 0.5 kg.
• Eggplant - 300 g.
• Onion - 250 g.
• Garlic - 3-4 cloves
• Vegetable oil - 50 ml.
• Vinegar 9% - 25 ml.
• Sugar - 30 g.
• Salt - 0.5 tbsp. l.
• Basil - 0.5 tsp
• Red pepper to taste
• Dry greens - 1 tbsp. l. (a mixture of parsley, green onions, dill, etc.)
• Coriander peas - 0.5 tsp
• Pepper (mixture) - 1 tsp
• Bay leaf
• Savory - 0.5 tsp

Cooking:

1. Coarsely chop all the vegetables, after washing and drying them. We put each vegetable in a separate bowl, except for onions and garlic. They can be put together.

2. Pour vegetable oil into a cold large frying pan or wok, add sugar and salt, add vinegar and pour chopped carrots, it takes the longest to cook, stir. Put on medium heat and simmer for 30 minutes. If the liquid boils too much, reduce the heat.

3. We send garlic and onions to the carrots and immediately send chopped peppers to them. Mix, cover with a lid. Garlic immediately gave its fragrant smell. Simmer for 15 minutes.

4. After 15 minutes, send the chopped eggplants to the pan. Close the lid and simmer for another 15 minutes.

5. 15 minutes have passed, add tomatoes to the eggplants, put all the spices, mix, reduce the heat to less than medium and simmer for another 15 minutes.

6. We try to taste, is there enough of everything. We don’t interfere with anything else, otherwise we will have porridge. We cover with a lid. Reduce the heat to the smallest and simmer for another 15 minutes.

Breaking down into banks

7. Turn off the stove and lay out our hot eggplants in sterilized jars. Roll up the lids and leave to cool completely. Then we put it in storage. Preferably in a cool place. But it can also be stored at room temperature.

Eggplants must stand at least 2 weeks in order to infuse. Then all flavors will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the prevailing taste of eggplant.

All vegetables are very soft, even carrots melt in your mouth. In general, our eggplant in Greek was a success.

In winter, all your relatives will be at your place to try your eggplants.

Bon appetit everyone!