Recipe for eggplant and pepper preparations. Delicious eggplants for the winter

Homemade eggplant preparations never sit on the shelves. During the ripening season, eggplants are not expensive at all. Spend a little time and you will delight your family with delicious, varied snacks all winter. Eggplant caviar, eggplant in adjika, sauté - these dishes are perfect for both a family dinner and for serving a festive table.

Eggplants in adjika for the winter

A very tasty and favorite snack by many is eggplant in adjika.
Ingredients for cooking eggplant in adjika:

• tomatoes – 4 kg;
• Bell pepper- 1 kg;
• eggplants – 4 kg;
• hot pepper – 2 pcs;
• garlic cloves – 7 teeth;
• vegetable oil odorless – 250 g;
• vinegar 9% – 70 ml;
• sugar – 3 tbsp. l;
• salt – 3 tbsp. l.

Preparation:

• Wash tomatoes, peppers, eggplants, dry them, remove all damage and dark spots. Garlic, tomatoes, sweet and hot peppers, grind with a meat grinder or use a blender.

• Cut the eggplants into rings 0.5 - 1 cm wide. Add a little salt and let stand for 20 minutes until the juice is released, then dry with a napkin.

• Pour adjika into a saucepan and boil. Add sugar, salt, vinegar, vegetable oil, stir and bring to a boil again. Then place the eggplant mugs into the boiling sauce, bring to a boil again and reduce the heat. Cook on low heat for 20 – 30 minutes.

• Place the finished eggplants in adjika into sterilized jars and seal. Place the jars with the lid down and wrap them in a towel.

Eggplant caviar for the winter

Ingredients:

• medium-sized eggplants – 4 pcs;
• onions – 2 heads;
• ripe tomatoes – 6 pcs;
• bell pepper – 1 piece;
• garlic – 1 head or 10 cloves;
• tomato paste – 2 tbsp. l;
• vegetable oil – 150 ml;
• hot pepper - 1 pod (if you are not a fan of hot pepper, then the amount of pepper can be reduced to 1/2 or not added at all);
• salt and sugar to taste.

This amount of ingredients will yield approximately one liter jar of finished caviar.

• Peel the eggplants and cut into small cubes. Place in a bowl, add salt and stir. After 10 minutes, fill them with cold water.

• Remove the skin from the tomatoes and cut into small cubes. Cut the hot pepper into rings. Chop the garlic randomly. Cut the bell pepper and onion into cubes.

• Heat the vegetable oil in a cauldron or thick-bottomed pan and fry the onion and garlic over high heat. Fry until the onion is transparent. When the onions are hot, add the chopped tomatoes and tomato paste. Simmer, stirring, until the liquid has evaporated by half. Then add bell pepper and cook for another 5 - 7 minutes.

• Rinse the hot peppers and eggplant cubes and add to the pan.

• Pour half a liter into a saucepan hot water and simmer for 30 minutes, stirring occasionally. If the liquid evaporates quickly, you can add another glass of hot water. Salt and add sugar. A few minutes before the end of cooking, you can add fresh garlic, passed through a press.

• Place the finished eggplant caviar hot in clean, sterilized jars and seal.

Sauteed eggplant for the winter

Ingredients:

• eggplants – 8 pcs;
• bell pepper – 8 pcs;
• medium-sized tomatoes – 8 pcs;
• carrots – 6 pcs;
• onions – 8 pcs;
• garlic – 4 cloves;
• vegetable oil – 150 ml;
• sugar – 150 g;
• salt – 1 tbsp. l;
• table vinegar 9% – 120 ml.

Preparation:

• Wash, peel, and cut carrots, onions, sweet peppers, and tomatoes into rings.

• Peel the eggplants and cut into rings. Thin slices of garlic. Heat vegetable oil in a saucepan. All vegetables are layered in turn. Start with carrots, then eggplant, peppers, onions and tomatoes.

• Mix vinegar, salt and sugar in 150 ml of water and pour into a saucepan. Simmer over low heat, covered, for 45 minutes. Do not stir the layers until the dish is ready. Distribute the finished sauté into sterile jars and roll up the lids.

• When buying eggplants, inspect the stalk. It should fit tightly around the vegetable and be green in color;
• always choose only whole fruits without scratches or other damage;
• to remove bitterness, soak the eggplants in water or salt and squeeze out the juice after a few minutes;
• varieties such as Donskoy, Esaul, Nautilus, Galina are suitable for home preparation.

Little blue ones for the winter recipes that we have selected for you will amaze even the most experienced housewives. The most delicious and delicious dishes can be prepared very simply! We invite you to check this out.

Blue ones for the winter: recipes

You will need:

Carrots, sweet peppers – 320 g
- eggplants – 3 kg
- sunflower oil – 320 g
- vinegar – 300 g
- salt - tablespoon
- a glass of garlic
- granulated sugar – 120 g
- package Korean seasoning

Cooking steps:

Select young, not too large fruits. Rinse them, cut out the stalks, make several punctures in the peel, and boil for five minutes in salted water. The vegetables should just soften a little. They cannot be digested! After cooking, put them under pressure. Place the prepared eggplants on a board or baking sheet, cover with another baking sheet, place a weight on top, leave them in this position for 4 hours. During this time, the bitterness should disappear from them. Cut the vegetables into cubes, cut lengthwise, crumble into strips. Grate the peeled carrots and cut the pepper into strips. Pass the garlic through a press, add salt, add sugar, butter, seasoning, acetic acid, stir, and place in the basement or refrigerator for one day.

"Fake mushrooms."

Chop 5 kg of eggplant into slices. Make a brine from 5 liters of water, a glass of salt and 0.5 l acetic acid. Let cook for 5 minutes. Boil 1 liter of vegetable oil. Place the prepared vegetables in layers in sterilized jars. Alternate each layer with garlic. Pour boiling oil over it and roll it up immediately.

Blue ones for the winter

Chop 3.5 kg of eggplant into cubes, grate 1.5 kg of carrots, finely chop 1.5 kg of onion, chop 2 kg of sweet pepper. Combine the vegetables, fry in a frying pan with added fat, transfer to an enamel bowl, stir. Pass 3.5 kg of tomatoes through a meat grinder and grind in a blender. Pour in tomato paste, add salt, place on the stove and cook for 40 minutes. after boiling. In 5 min. until the end of cooking, add a tablespoon of acetic acid and garlic passed through a press. Place the caviar in jars and roll up.

Zaporozhye caviar.

Cut 5 kg of blueberries into slices, fry until golden crust. Cut the onion into rings and fry. Cut ½ kg of carrots and 155 g of parsley root into strips and simmer until partially cooked. Pass the fried vegetables through a meat grinder, add 320 g of tomato paste, 75 g of salt, herbs, 45 g of sugar. Heat the whole mass to 70 degrees, put it in jars. Sterilize for 15 minutes, add ¼ teaspoon of acetic acid.

Blue ones for the winter.

Spicy snack.

Chop 5 kg of eggplant into slices, sprinkle with salt, and place in a flat bowl. After half an hour they will give juice. Grind 1 kg of sweet pepper and 3 pieces of hot pepper, a bunch of dill and 320 g of garlic through a meat grinder, pour in 220 ml of vinegar, 120 g of granulated sugar, stir. Fry the eggplant slices until golden. Next, you should proceed as follows: remove each circle with a fork, dip in the garlic-pepper mixture, layer in prepared jars, sterilize for 15 minutes, and close.

Chop 2.5 kg of vegetables into cubes, dip in boiling water with added salt and 155 g of acetic acid, cook for 5 minutes. In a separate saucepan, heat to a boil. Place the fruits in a sieve, place in oil, add half a glass of chopped garlic, stir quickly, place in sterilized jars, roll up, and wrap.

Chop 4 kg of vegetables into pieces. They do not need to be soaked or cleaned first. Grind 2 kg of tomatoes through a meat grinder. Cut the onion and bell pepper into incomplete rings. 1 kg of carrots, grate, finely chop 10 garlic cloves. Place all this in a thick layer in a container, add salt, add a glass of granulated sugar, package while still hot in sterilized containers, add 1 tbsp. acetic acid, cook for 45 minutes over medium heat.

Blue ones for the winter: recipes

Chop 2 kg of eggplants into cubes or slices, chop 1 kg of tomatoes into slices, carrots into strips, chop parsley, pepper into rings. Sprinkle sweet peppers and tomatoes with salt and wait until the juice releases. Pour vegetable oil into the pan, lay out the prepared products in layers. Add allspice peas and bay leaves.

Bulgarian recipe.

Wash 1.2 kg of eggplants, chop into slices, place in a salty solution, leave for 5 minutes, remove, let drain, fry in vegetable oil. 420 g of tomatoes, twist, heat to a boil, grind through a sieve. Boil the pureed mass by ½ volume. Soak the garlic in cool water for a couple of hours, remove the film, and twist through a press. Finely chop the parsley, mix with tomato paste, and heat with regular stirring. Place in heated and dry jars in layers: a layer of minced meat and vegetables. Make the top layer from minced meat. Cover with boiled lids.

Heh.

Peel 5 kg of eggplants and cut into strips. In a deep bowl, add chopped eggplants, stir, and leave for 5 hours. Squeeze the fruits and fry in oil. Chop 620 g of sweet pepper and 620 g of onion into strips. Grate 200 g of garlic, mix everything with the blue ones, pour in 220 ml of acetic acid, place in sterilized containers, cover with polyethylene lids.

Korean version.

Chop the vegetables into thin strips, add salt, stir, and leave for one hour. Grate 1 kg of carrots, cut 1 red pepper into long strips, 1 kg of onions into incomplete rings. Chop 120 g of garlic. Mix all the vegetables, add 2 tablespoons of vinegar, leave for 5 hours, stir thoroughly again. Fry some eggplants and cool. Combine everything and package it.

As you can see, our options for blanks are quite simple, but at the same time very effective. Cook them in large quantities and do not be afraid that they will remain uneaten. Your loved ones will definitely thank you for your culinary skills!

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for, or just for dinner.

In addition, making your own eggplant preparations is a guarantee of naturalness and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe cooking eggplant for the winter, feel free to tell us about it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coating” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants spicy adjika with garlic...what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

"Mother-in-law's tongue" made from eggplant for the winter

I dedicate this eggplant recipe to all my fans. delicious preparations from the blue ones. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplant with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.

Eggplant adjika for the winter

Just recently I discovered new recipe– adjika with eggplants. To say it's delicious is an understatement! This is simply amazing, honestly! I'm sure winter time years, such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. Such winter salad with rice and eggplant, this is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

Spicy eggplants for the winter in marinade

This recipe spicy eggplant for the winter, I begged it from a friend. Yes, yes, she begged for it - once I tried an amazing spicy dish at her place. eggplant appetizer and just disappeared: I liked her so much. And the friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such good recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this snack is delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, and their taste, and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is called so because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. This delicious salad My mother also prepared ten for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

Detailed recipe with a photo of how to cook eggplants for the winter with carrots, onions and garlic “Stripes”, you can see.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable Madness”

Recipe for making eggplant salad for the winter “Vegetable Madness”, with step by step photos, you can see.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

“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, 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 in winter delicious dishes from eggplants - canning together!

Canned eggplants - the best recipes with photos

The last notes

Adjika is a hot spicy seasoning that gives dishes a special taste and aroma. The main ingredient of traditional adjika is various varieties of 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.

Pickled eggplants.

Ingredients:

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

For the marinade:

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

Cooking method:

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

Marinated eggplant with pepper.

Ingredients:

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

For the brine:

• 1 liter of water
• 30 g salt

Cooking method:

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

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Ingredients:

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

Cooking method:

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

Ingredients:

• 1.5 kg eggplants
• 150 g of greens (celery, parsley, dill)
• 100 g onions
• 40 g garlic

For the marinade:

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

Cooking method:

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

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

Salted eggplants with celery.

Ingredients:

• 5 kg eggplants
• 50 g garlic
• 10 g salt
• Bay leaf
• celery greens

For the brine:

• 1 liter of water
• 70 g salt

Cooking method:

Before salting the eggplants, you need to remove the stalks of the vegetables, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put it under pressure to drain the water. Grind the garlic with salt, stuff the eggplants. Place a bay leaf and a little celery at the bottom of the pickling container, place the eggplants on top and cover with the remaining greens. To make the brine, boil water with salt and let cool. Pour cold brine over the eggplants until it completely covers the vegetables. Cover the container with a lid and leave at room temperature for 5 days. Then put it in the refrigerator. Before eating, cut the eggplants into pieces and season with vegetable oil.

Salted eggplants with garlic.

Ingredients:

• 1 kg eggplants
• 50 g garlic

For the brine:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Before salting eggplants for the winter, you need to wash them thoroughly and make 10-12 punctures with a skewer in different places. Place in salted water (1 tbsp per 1 liter of water) for 30 minutes. Then rinse and let the water drain. Finely chop the greens. Place the eggplants in a container, sprinkle with herbs, salt and compact to release the liquid. Set oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

• 1 kg eggplants
• 200 g carrots
• 50 g parsley root
• 50 g onions
• 20 g garlic
• 15 g parsley
• several sprigs of celery

For the brine:

• 500 ml water
• 20 g salt

Cooking method:

Make a deep cut in the form of a pocket in small eggplants. Boil 1 liter of water, add 30 g of salt. Place eggplants in boiling brine and blanch for 5 minutes. Then remove and squeeze under pressure. Finely chop the carrots, parsley root, onion and parsley. Stuff the eggplants with the resulting mixture, tie with celery sprigs, place tightly in a container, sprinkle with finely chopped garlic. To make the brine, bring water and salt to a boil and cool. Pour warm brine over the eggplants and place pressure on top. Leave salted eggplants prepared for the winter according to this recipe at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable filling.

Ingredients:

• 2 kg eggplants
• 2 kg tomatoes
• 1 kg onions
• 400 g bell pepper
• 300 g carrots
• 30 g salt
• vegetable oil for frying

Cooking method:

To preserve eggplants according to this recipe, the vegetables need to be peeled, cut lengthwise into tongues, and soaked in salted water for 40 minutes. Grind the remaining vegetables using a blender or pass through a meat grinder, put the mixture on the fire and simmer for 20 minutes after boiling. Wash the eggplants, dry them, fry in oil on both sides until golden color. Then put in jars, topping with stewed vegetables. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars for 25 minutes. Roll up, turn over and wrap until cool.

Canned spicy eggplants.

Ingredients:

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

Cooking method:

Wash the eggplants thoroughly, cut into slices and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour out the oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Coat the eggplants with the resulting mixture and place in sterilized jars, arranging with sprigs of herbs. Bring the remaining oil to a boil, carefully pour into the jars, sterilize for 10-15 minutes (time indicated for 0.5 liter jars).

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

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Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

Cut the eggplants into semicircular slices, bell peppers and onions into half rings. Grind the tomatoes, hot peppers and carrots using a blender or mince them, place in a saucepan, bring to a boil, add oil. Add chopped bell peppers, onions and eggplants to the vegetables and simmer for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, simmer for another 5-7 minutes. Pour in vinegar, bring to a boil and remove from heat. Place the hot eggplant salad, canned according to this recipe, into prepared jars, roll up, turn over and wrap until cool.

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Sautéed eggplant.

Ingredients:

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

Cooking method:

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

Eggplant sauté “Generous Garden”.

Ingredients:

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

Cooking method:

Cut eggplants, zucchini, carrots and onions into cubes and fry in oil. Bring tomato juice to a boil, pour into the pan with the vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Delicious pickled eggplants prepared according to this recipe should be placed in sterilized jars, rolled up, turned over and wrapped until cool.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Look at the selection of photos “Pickled eggplants for the winter” for the recipes presented above:

Eggplant salad with basil.

Ingredients:

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

Cooking method:

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

Eggplants, canned in Georgian style.

Ingredients:

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

Cooking method:

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

As shown in the photo, to preserve eggplants according to this recipe, they need to be placed in prepared jars, poured with the prepared sauce:

STEP #1
STEP #2

STEP #3
STEP #4

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

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

Fried eggplants in pepper marinade.

Ingredients:

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

Cooking method:

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

Eggplants with tomatoes and garlic.

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

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

Ingredients:

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

Cooking method:

To prepare a delicious eggplant preparation for the winter, you need to mince tomatoes, garlic, bell peppers and hot peppers. Add salt, sugar, oil, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplants, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Place the eggplants in the tomato mixture and simmer for 20 minutes.

As you can see in the photo, the hot eggplant prepared for the winter according to this recipe needs to be placed in sterilized jars, rolled up, turned over and wrapped until it cools:

STEP #1
STEP #2

STEP #3
STEP #4

STEP #5
STEP #6

STEP #7
STEP #8

Marinated eggplants “Ogonyok” with honey.

Ingredients:

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

Cooking method:

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

Eggplant marinated with carrots in Korean style.

Ingredients:

• 2 kg eggplants
• 500 g carrots
• 300 g onions
• 120-150 g garlic
• 100 ml vegetable oil
• spices for carrots in Korean

For the marinade:

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

Cooking method:

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

Cooking method:

To prepare a tasty preparation for this recipe, you need to cut the eggplants into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut the bell pepper into strips, the onion into half rings, grate the carrots on a grater for Korean vegetables. Combine all the prepared vegetables, add garlic, salt, sugar, vinegar, passed through a press, mix. Heat the spices and oil in a frying pan for a couple of seconds, pour into the vegetables, stir, leave for 2 hours to release the juice. Then put on moderate heat and simmer for 10 minutes. Hot salad Place the resulting marinade into sterilized jars and cover with lids. Sterilize 0.5 liter jars for 25-30 minutes. Then roll up, turn over and wrap until cool.

These recipe photos show how to marinate eggplants:

Canned spicy eggplants

Ingredients:

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

Cooking method:

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

Eggplant salad with apple juice.

Ingredients:

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

Cooking method:

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

Ingredients:

• 1 kg eggplants
• 400 g onions
• 500 g tomatoes
• 150 ml vegetable oil
• salt and ground black pepper to taste

Cooking method:

Cut the eggplants into cubes, add salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onion, fry for 2 minutes, stirring. Then add the chopped tomatoes and simmer for 15 minutes. Add salt and ground black pepper to taste. Place the hot homemade eggplant preparation into sterilized jars. Sterilize 0.5 liter jars for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

• 1.7 kg eggplants
• 100 g garlic
• 120 g dill
• 100 ml vegetable oil

For the marinade:

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

Cooking method:

This is one of the most delicious eggplant preparations, where the vegetables taste like mushrooms. Small eggplants need to be chopped. For the marinade, combine the ingredients and bring to a boil. Dip the eggplants into the marinade in small portions and blanch for 3 minutes from the moment of boiling. Place in a colander and let the liquid drain. Finely chop the garlic and dill, combine with the eggplants, add vegetable oil, and stir. Place the mixture in sterilized jars, cover with lids and sterilize 0.5 liter jars for 15 minutes. Then roll up, turn over and wrap until cool.