What can be cooked from eggplant in the winter. Homemade simple eggplant preparations for the winter: the best recipes for eggplant caviar, appetizers and eggplant salads with tomatoes, peppers and garlic with photos and videos

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

What can be done from the "blue ones"? Yes, a lot of things - all the recipes in which eggplant can be used are simply not realistic to list. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various snack salads have proven themselves well.

Many note that the taste of eggplant blanks is unusual, reminiscent of mushroom and original in its own way. It is unlike any other, and in order to appreciate it, winter eggplant preparations must be tried.

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

One of the best recipes for preparing eggplants for the winter, I consider “blue ones” in combination with vegetables and filled with tomato sauce. It turns out very tasty.

Ingredients:

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

Cooking:

1. First, let's prepare the vegetables. They need to be rinsed running water and dry on a towel.
2. Eggplant must be cut in half, after cutting off the tails. Now we cut each particle across in the form of large sticks.

You don’t need to grind here, because in the end you will get not a beautiful vegetable appetizer, but ordinary eggplant caviar.

1. Cut the tomatoes into four pieces.

For harvesting, it is desirable to take those that are stronger. Well suited variety "cream".

1. Cut the peppers in half and remove seed pod and be sure to cut out the white partitions. They give a slight bitterness - not everyone likes it. Then we cut the peppers into thick strips, about the same thickness as the eggplant.
2. We clean the onion from the surface scales and cut into large half rings. After that, we disassemble it by hand.
3. Take a saucepan with high sides and pour oil into it.
4. Put all the prepared vegetables in it and mix gently. Turn on a small heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried, and an appetizing crust will form on them. The main thing is to make sure that they do not burn.
5. It's time to salt and sweeten the future workpiece. You can also put garlic and spices. Here you can navigate to your taste.
6. Add tomato sauce, mix everything and simmer eggplant with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - pour in the vinegar.
7. After the prescribed 20 minutes are over, we lay out the finished vegetable mixture in pre-sterilized jars and roll it under iron lids, ensuring complete tightness.

Banks must be turned upside down, i.e. put them on the lids and insulate. You can put them on a warm blanket, and then wrap them up with it. In this form, the workpiece should stand for a day. After that, eggplants can be stored in a cool place, for example, in a cellar.

Cooking eggplants for the winter with circles of garlic - appetizer "Spark"

Another option for a spicy eggplant snack for the winter, known as "Spark".

Ingredients (for seven 500 ml jars):

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

Cooking:

1. Eggplants can be used in any variety, as long as they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This important point, because if you cut them thinner, then the eggplant will fall apart when frying.

1. In this recipe, you do not need to fill them with salt. The appetizer turns out to be quite spicy, and the bitterness typical of eggplant will not be felt.
2. Fry the slices in vegetable oil. To speed up the process, you can use several pans at once.

1. Eggplant loves oil and absorbs it like a sponge, so you will need to periodically add it to the pan.
2. Peppers are washed, peeled and passed through a meat grinder along with garlic cloves and hot peppers. At this stage, you can control the hotness of the finished snack - everything will depend on how much chili you put in.
3. We shift the pepper mass into a saucepan, pour in oil, vinegar, put sugar and salt. We cook our filling with minimal heating from the moment of boiling for about 15 minutes.

1. The jars in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110 ° C. 10 minutes after the oven is preheated is sufficient. Boil the lids separately.
2. At the bottom of a slightly cooled jar, put a little sauce, then a layer of eggplant and sauce again. Alternate layers, filling the jar to about shoulder level. If you make it full, then during sterilization the sauce will splash out.

Floor liter cans you need to sterilize 30 minutes, and liter for half an hour. Then roll up the snack and leave to cool, wrapped in a warm blanket.

Before serving, eggplant should be thoroughly cooled in the refrigerator.

Eggplants for the winter like mushrooms - a recipe without sterilization

Fried eggplant really tastes like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

• eggplant - two kilograms;
• a couple of bay leaves;
• salt;
• fresh parsley;
• vegetable refined oil.

For marinade:

• water - 160 ml;
• vegetable oil- 160 ml;
• 9% vinegar - 160 ml.

Let's start cooking:

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

To remove the bitterness characteristic of eggplants, transfer the prepared vegetable to a basin and sprinkle generously with salt. Stir and let stand for about an hour.

1. Peel and cut the onion into half rings, and chop the parsley.
2. We will assume that the hour has passed. We wash the eggplants under running water, putting them in a colander. This will get rid of the salt. Let the vegetables drain.
3. In a frying pan or saucepan, heat the oil and fry the eggplant in it until a crust appears. Let them brown and become beautiful.
4. We lay out the fried eggplants in pre-sterilized jars, lightly tamping them.
5. Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over eggplant. Seal and seal immediately.

Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - as you like - and pour over with "flavored" vegetable oil. And then you can’t really distinguish them from mushrooms.

If you are afraid that the blanks will not “stand”, then you can sterilize the jars. For half-litres it is 10 minutes, and for liter - 15 minutes.

Mother-in-law eggplant tongue for the winter

Mother-in-law's tongue is an excellent eggplant appetizer, which now is the time to cook. The blue ones are already in full swing and ready to be harvested. If you like spicy preparations, then this eggplant recipe is just for you.

Ingredients (for 8 jars of 500 ml):

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

Cooking:

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

1. Transfer the resulting mixture to a bowl. Salt it and sweeten it. Pour in the vinegar immediately. Bring to a boil and cook for 5 minutes. We take it off the stove. We set aside.
2. We wash the eggplants from salt and fry on each side until golden brown.
3. Now he will be engaged in packing snacks. At the bottom of a sterile jar, pour a spoonful of hot sauce and put it on it fried eggplant. Press down lightly and pour over the sauce again. Repeat the layers until the jar is full, which we then roll up under the lid.

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

Bon appetit and see you for new recipes!

With the onset of autumn, each housewife takes care of winter supplies, which the whole family will then feast on. Many try to make as much as possible a variety of vegetable salads, pickles, to open in the cold season and eat as a delicious addition to the main dishes. Winter eggplant recipes are a great option to spruce up your pantry collection. Try to cook several types of preservation with this vegetable to get an idea of ​​​​its different palatability. And what is needed for this, look further.

How to choose and prepare blue ones

If you want to keep the preparations for a long time in your pantry, it is important to follow the entire cooking process from start to finish. First of all, you should pay attention to the selection and preparation of blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work for you, and canned jars will simply explode due to fermentation during storage. See below for recommendations on right choice and the preparation of the blue ones.

• Do not take overripe vegetables for canning. This will adversely affect the quality of the workpiece. The normal color of a vegetable that can be used for harvesting is dark lilac.
• Eggplants baked from the sun are also categorically not suitable for seaming. The eggplant should feel firm, firm and heavy to the touch.
• Do not buy vegetables without stems. It should be green on every eggplant.

The best step-by-step eggplant recipes for the winter

Exist great amount Ways to cook tasty preparations for the winter. Among them are interesting recipes pickled, pickled, spicy or stuffed vegetables. Many housewives like to make very tasty lechos or salads, the main component of which is eggplant. All canning methods differ from each other in the way this vegetable is prepared and have a certain taste. Among other things, blue ones are very beneficial for human health, so it is worth studying step by step recipes cooking eggplant dishes for the winter with a photo and cook one of them.

Pickled eggplants like mushrooms without jar sterilization

Fans of mushroom dishes will appreciate it. The resulting taste is very strongly reminiscent of mushrooms. Open such a blank in winter, cut into small pieces and fry with potatoes. You will get an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such blanks to be able to enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required products:

• 5 kg of blue ones (choose approximately the same size);
• Bay leaf;
• 3 art. l. table salt (only not iodized);
• allspice peas - 5-6 pieces;
• 5 liters drinking water;
• 180 ml vinegar 9%.

Step by step description Recipe "Eggplant for the winter like mushrooms":

1. Remove the peel on the blue ones, cut them into cubes, sprinkle with salt, leave to stand for up to two hours to get rid of bitterness.
2. When the specified time has elapsed, drain the liquid that the eggplants have secreted and fill them with water.
3. Put on the stove, boil. Next, pour vinegar, boil for another 5 minutes.
4. Wash the jars thoroughly, pour over with boiling water. Pour peppercorns, bay leaf, lay blue with brine to the very top.
5. Roll up the lids, wrap in a blanket, leave the jars to cool completely.
6. Take it to the basement or pantry.

Check out other recipes on how to cook delicious to taste.

Canned blue ones with garlic and bell pepper

Try an amazing variant of canned and bell peppers. It turns out a very tasty salad, which is suitable both for and for the festive table. Serve this appetizer with meat, fish or eat it as an independent dish. The preparation is ideal as a dressing for any meat or first course. During the preparation of such a twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out step by step recommendations for an eggplant recipe for the winter.

Ingredients:

• 6 kg blue;
• 8 pcs. bell pepper (it is better if it is red);
• 4 things. chili pepper;
• 0.2 kg of garlic;
• 95 ml 9% vinegar;
• 95 ml of vegetable oil;
• 120-150 g of sugar;
• 2 tbsp. l. salt (not iodized).

How to cook:

1. Wash jars thoroughly baking soda, sterilize together with lids.
2. Wash the blue ones, cut off the stalks. Cut each lengthwise and then across (you should have 8 equal pieces).
3. Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly cold water.
4. Put on the oven, boil for 5 minutes. Drain the water.
5. Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, twist in a meat grinder along with the chili.
6. Pour vegetable oil, vinegar, salt, sugar into the resulting liquid, boil.
7. Pour the already boiled blue ones with the marinade, put on the stove and boil again for up to 5 minutes.
8. Expand by glass container, close the lids and roll up.

Spicy Korean Eggplant Salad

Anyone who loves Korean snacks will not refuse spicy. Such Korean salad very fast, and it turns out incredibly tasty. Serve this appetizer with a variety of dishes with meat, vegetables, fish, poultry. She will be very popular with all your family members and friends who come to visit you. Be sure to try this recipe to make sure it tastes great. Next, you will learn how to make delicious eggplant preparations for the winter.

Components:

• 7 kg blue (choose larger);
• 2 kg of chili pepper;
• 2.5 kg of red and yellow bell peppers;
• 7 sachets Korean seasoning(for carrots or salads);
• 180 g of salt;
• 480 ml vinegar 6%.

Cooking algorithm:

1. Wash, dry the blue ones, cut in half.
2. Dip each in boiling brackish water for 5 minutes. Cool down.
3. Cut all peppers and eggplant into strips. Pour vegetable oil into the pan and simmer for 5-6 minutes.
4. Add Korean seasoning, salt, vinegar. Simmer another 8-10 minutes.
5. Arrange in portions in jars, close with a seaming machine.

How to close whole pickled eggplants in jars

In winter, you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally you will receive sauerkraut, which goes very well with various salads. Just like that, it is also used in its pure form, so do not deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. A simple recipe for cooking eggplant for the winter, see below.

What do you need:

• 3 kg blue (take the same size);
• 0.8 kg of white cabbage (1 large fork);
• 0.2 kg of carrots;
• 2 sweet peppers (take large);
• 4 cloves of garlic;
• 3 liters of water;
• 0.15 kg of salt.

How to cook:

1. Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce with a fork or a toothpick in several places each.
2. Boil for 5 minutes.
3. Chop the cabbage, grate the carrots, cut the pepper into strips. Mix everything, squeeze the garlic, salt, let it brew for a couple of hours.
4. When the eggplants have cooled, put them in a deep bowl, mix with cabbage.
5. Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
6. Put oppression on top. Leave to stand warm for three days.
7. After, preserve with brine or store in the refrigerator.

Georgian-style salted eggplant appetizer just lick your fingers

Connoisseurs of Georgian cuisine will be delighted with. You will be very delicious preparation which goes well with many main dishes. Treat your dear guests or spoil your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things with the help of the most simple products. Check out the step-by-step description of how to prepare Georgian salted eggplant appetizer.

Ingredients:

• 2 kg of blue ones (it is important to choose large, even fruits of the same size);
• 0.4 kg of carrots;
• 6 cloves of garlic;
• half a teaspoon of ground pepper (preferably red);
• 70 g of cilantro, celery, parsley, dill;
• 3 art. l. salt (regular);
• 1 st. l. sugar and vinegar.

Step by step cooking instructions:

1. Wash the blue ones thoroughly, remove the stalks, make an incision along each.
2. Put eggplants in boiling water with salt, boil for up to 5 minutes.
3. Exactly one hour, put the boiled vegetables under oppression.
4. Prepare the filling for the blue ones: grate the carrots with a special grater for Korean-style snacks, squeeze out the garlic, chop the greens, throw in the ground pepper. Mix everything.
5. After the specified time, spread the filling into the cuts of the blue ones. Pack everything tightly into a bowl.
6. Prepare the brine as follows: throw salt, sugar, vinegar into boiling water. Remove from heat, immediately pour blue.
7. Put oppression on top, soak up to 3 days.
8. Arrange the appetizer in jars along with the brine, roll up.

Fried eggplant for the winter with pepper and vegetable sauce in layers

In winter, it is always problematic to buy fresh vegetables to cook delicious dinner or lunch. Just for this, many housewives preserve a variety of salads, so that later it would be possible to feed their family heartily and appetizingly. Try Turkish style fried eggplants with peppers in vegetable sauce in layers, and you will see that snacks for the winter can be incredibly tasty, fragrant, juicy and tender. Treat your friends with this option, share your secrets with them. And then you will see how this yummy with eggplant is prepared.

Grocery list:

• 1 kg eggplant (larger);
• 0.2 kg of sweet pepper;
• 0.15 kg of carrots;
• 0.15 kg of onion;
• 0.6 kg of tomatoes;
• 1 tsp Sahara;
• 2 tsp salt (only not iodized);
• 5 peppercorns (per jar);
• 0.1 l of sunflower oil.

Cooking process:

1. Cut the eggplant into rings, grease them on both sides with vegetable oil, fry in a pan until lightly browned. golden color.
2. Prepare vegetable sauce: finely chop the onion, coarsely grate the carrots, fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. At the end, throw in pepper, salt, sugar.
3. Cut sweet peppers in half lengthwise, cut into strips. Blanch: cover with boiling water, wait about three minutes, transfer to a colander.
4. Take jars, start filling in the following order: part of the vegetable sauce, eggplant, pepper, blue ones and again filling with vegetables.
5. Put the filled jars in a large pot of water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied with this process of sterilizing blanks, use the oven: put the jars in the oven for an hour, turning on the temperature of about 180 degrees.
6. Close the lids when finished.

Homemade lecho with eggplant and sweet pepper in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue, sweet peppers and tomatoes for the winter. It goes well with any meat, vegetable, fish and other dishes as an appetizer or salad. This recipe is kind of like marrow caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read the description below step by step instructions making this recipe.

Components:

• 4 kg blue ones (any size, most importantly, not overripe);
• 2 kg of tomatoes;
• 1 kg of bell pepper;
• a couple of chili peppers;
• 1 kg of carrots;
• 1.5 kg of onion;
• 2 tbsp. sunflower oil;
• 2 heads of garlic;
• half a glass of vinegar 9%;
• 4 tbsp. l. regular salt (not iodized);
• a glass of sugar.

Step by step recipe description:

1. Cut eggplant into cubes.
2. Grate the carrots with a large grater.
3. Finely chop the garlic, cut the onion into half rings.
4. Bulgarian pepper cut into strips.
5. Make a filling like adjika: pass the tomatoes through a meat grinder along with chili.
6. Put everything in an enamel pan, pour vinegar, oil, tomato sauce. Boil for about an hour.
7. Arrange in pre-sterilized jars, roll up the lids.

Video recipes: the most delicious winter eggplant blanks

If a best recipes, studied above, didn’t suit you, watch the video recipes below that describe in detail how to cook the appetizer “Spark”, “Teshin tongue”, stuffed blue ones, eggplant, tomato and pepper salad or eggplant platter with Armenian vegetables. You will also learn how to freeze blue ones for future use so that you can be content with fresh snacks in winter. All of these recipes are well worth checking out and worth having a couple of jars of each in your pantry.

Snack Spark

The recipe for the mother-in-law's tongue salad

Stuffed blue ones for the winter

A delicious blue salad recipe with tomatoes and peppers

Assorted eggplants with Armenian vegetables

How to freeze eggplant for the winter

Blue for the winter recipes, which we have selected for you, will amaze even the most experienced housewives. The most exquisite and delicious dishes can be prepared very simply! We invite you to verify this.

Blue ones for the winter: recipes

Korean version.

You will need:

Carrot, sweet pepper - 320 g
- eggplant - 3 kg
- sunflower oil - 320 g
- vinegar - 300 g
- salt - a tablespoon
- a glass of garlic
- granulated sugar - 120 g
- packaging of Korean seasoning

Cooking steps:

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

"Fake Mushrooms"

Chop 5 kg of eggplant fruits into slices. Make a brine of 5 liters of water, a glass of salt and 0.5 liters of acetic acid. Let simmer 5 min. Boil 1 liter of vegetable oil. Arrange the prepared vegetables in sterilized jars in layers. Alternate each layer with garlic. Pour in boiling oil, immediately roll up.

Blue ones for the winter

Caviar "Overseas".

Cut 3.5 kg of eggplant fruits 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 the addition of fat, transfer to an enamel basin, stir. Pass 3.5 kg of tomatoes through a meat grinder, chop in a blender. Pour in tomato paste, salt, put on the stove, cook for 40 minutes. after boiling. For 5 min. before the end of cooking, put a tablespoon of acetic acid and garlic passed through a press. Spread the caviar in jars, roll up.

Do and .

Zaporozhye caviar.

5 kg blue cut into slices, fry until golden brown. Cut the onion into rings, fry. Cut ½ kg of carrots and 155 g of parsley root into strips, stew until tender. 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 in jars. Sterilize for 15 minutes, add ¼ teaspoon of acetic acid.

Blue ones for the winter.

Spicy snack.

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

How about you?

Blue ones for the winter.

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

Cut 4 kg of vegetables into pieces. They do not need to be soaked and cleaned beforehand. Twist 2 kg of tomatoes through a meat grinder. Cut the onion and bell pepper into incomplete rings. 1 kg carrots, grated, finely chopped 10 garlic cloves. Put all this in a dense layer in a bowl, salt, put a glass of granulated sugar, pack it still hot in sterilized containers, add 1 tbsp. acetic acid, cook for 45 minutes on a medium flame.

Blue ones for the winter: recipes

Chop 2 kg of eggplant 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, wait until the juice is released. Pour vegetable oil into the pan, lay out prepared foods in layers. Add allspice and parsley.

Bulgarian recipe.

Wash 1.2 kg of eggplants, crumble into circles, transfer to a saline 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 mashed mass by ½ volume. Soak the garlic for a couple of hours in cool water, remove the film, twist it through a press. Finely chop the parsley, stir with tomato paste, heat with regular stirring. In heated and dry jars, lay in layers: a layer of minced meat, vegetables. Make the top layer of minced meat. Cover with boiled lids.

Heh.

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

Blue recipes for the winter.

Korean variant.

Chop the vegetables into thin strips, add salt, stir, leave for one hour. Grate 1 kg of carrots, cut 1 red pepper into long strips, 1 kg of onion into incomplete rings. Chop 120 g of garlic. Mix all the vegetables, add 2 tablespoons of vinegar, leave for 5 hours, mix thoroughly again. Fry a few eggplants, cool. Connect everything, unpack.

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 surely thank you for your culinary skills!

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount useful substances, which only one fiber is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.

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

Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

• Young eggplant - about two kilograms,
• Tomatoes - 3-4 things,
• Onions - 2 onions,
• Ground red and black pepper - a teaspoon,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

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

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

We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. Last layer we end with blue.

Now we need to sterilize our workpiece for the winter. To do this, the jars are placed in a pan with hot water(water only up to the shoulders) and after it boils, let's cook in boiling water for a bit.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

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

Cooking:

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

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

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

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

Now, alternately in sterile jars, we close the fried “blue ones” and garlic dressing with herbs in dense rows.

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

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter "Ten" - a popular eggplant salad

Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

• Vegetables (bell peppers, "blue", tomatoes red and onion) - all by 10,
• refined oil,
• Sil and sugar sand - 1 table. the spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (they have accumulated a large number of solanine). Take fresh and young, strong and dense.

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

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

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

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

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

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

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

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

We prepare:

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

We also pass peeled garlic and hot peppers through a meat grinder.

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

We bet on hob and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

Generally " Teschin language for the winter "can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.

• 5 kilos of "blue ones",
• Bulgarian pepper - 600 grams,
• Red pepper - 2 pcs.,
• Garlic - 200 gr.,
• Vinegar - 350 ml.,
• Vegetable oil - 1 cup.

How to cook in Georgian?

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

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

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

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

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out pretty nice. delicious appetizer salad. Now I also like Korean-style vegetables like this.

Products:

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

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

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

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

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

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

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

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.

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

These are so delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

In the season of preparation of blanks arises a big problem in finding suitable options eggplant recipes. There are a lot of variations and the main ones are discussed in the article. Delicious eggplant for the winter according to the best recipes, it’s easier than ever to implement, especially if you follow everything step by step.

Recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of food preservation. Therefore, do not forget about this rule.

One of good options winter preparations are eggplant, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with you with a photo, we will consider very delicious option cooking eggplant with honey for the winter. It will give a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the amount of products in the composition is indicated per serving in two half-liter jars.

• small eggplants - 800 gr.,
• finely ground salt - 60 gr.,
• garlic - at your discretion (we have 4 cloves),
• vegetable oil - 150 ml.,
• ground pepper - 3 pinches,
• honey (I use lime in the recipe) - 2 tbsp,
• vinegar - 100 ml.,
• water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.

And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.

Then we put our fried vegetables in jars and mix with garlic.

Pour the eggplants with our honey marinade. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then add our honey. We keep it on fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? But, eggplant with pepper in honey marinade. delicious winter you will eventually!

Recipe 2, step by step: delicious eggplant salad for the winter

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

• Eggplant - 1.5 kg
• Tomatoes - 3 kg
• Bulgarian pepper - 1 kg
• Carrot - 1 kg
• Onion - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cup
• Sugar - 1 cup
• Salt - 2 tbsp

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

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

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

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

Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

Then the eggplant should be cut into large strips and added to the tomato salad dressing.

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplant for the winter (step by step)

Delicious appetizer cooked with eggplant and hot sauce, will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

• eggplant - 1 kilogram;
• bell pepper - 400 grams;
• garlic - 2 heads (small);
• hot pepper - 1 pod;
• sunflower oil- 100g;
• vinegar - 100 grams;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Vegetables should be cut into small pieces and salted.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetables need to be put in a pan. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

In two weeks, the presented dish will be ready. Georgian-style eggplants can be taken out of the cellar and served at the festive table.

You can add cilantro, fragrant herbs, nuts, and more as interesting ingredients that will improve your taste sensations.

Recipe 4: eggplants for the winter without sterilization (step by step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you will not need more than an hour to prepare it. vegetable salads for the winter without sterilization - one of the most popular winter preparations.

Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

Jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

• 1 kg of eggplant;
• 1 kg of bell pepper;
• 1 kg of tomatoes;
• 500 g zucchini;
• 500 g carrots;
• 500 g of onions;
• 1 head of garlic;
• 100 g of greens (cilantro, parsley);
• 250 ml sunflower oil;
• 100 g of granulated sugar;
• 60 g of rock salt;
• 150 ml apple cider vinegar;
• black pepper, vegetable seasonings to taste.

So, take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

We clean the sweet bell pepper from seeds, cut into large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color of the finished dish will be darker.

Peel the zucchini, cut finely. Also finely chop the onion and garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.

Now pour sunflower oil into a saucepan, pour granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.

We pack hot eggplant salad in prepared dry, clean jars. Immediately roll up the lids tightly, turn on the neck. Wrap the canned food in a warm blanket and leave at room temperature for several hours.

We clean the completely cooled blanks in a cold basement.

When you open a jar of eggplant salad cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon appetit! Stock up for the winter!

Recipe 5: delicious marinated eggplants for the winter, like mushrooms

Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

For this recipe vegetable harvesting eggplants of any degree of maturity are suitable for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. vegetable oil will do any refined, that is, odorless (I use sunflower). In the marinade, I have collected the most delicious and aromatic ingredients to the taste of our family. You can safely remove or add your favorites.

• eggplant - 1 kg
• vegetable oil - 120 ml
• garlic - 1 head

• water - 1 l
• table vinegar 9% - 6 tbsp.
• sugar - 1 tbsp.
• salt - 1 tbsp.
• bay leaf - 2 pcs
• allspice - 3 pcs
• cloves - 2 pcs
• mustard seeds - 0.5 tsp
• coriander - 0.5 tsp

To prepare this simple but very tasty vegetable preparation for the winter, we need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade, we take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice, peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).

Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.

In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let it stay like this for 10 minutes. Bay leaf and I throw away the cloves - they gave up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the highest heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in microwave oven, and I boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in soda solution, rinse and pour about 100 milliliters into each cold water. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars, with a capacity of 500 milliliters - you will need 2 pieces in total.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out very tasty dish, which is not ashamed to offer even guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

Recipe 6: delicious Korean-style eggplant for the winter (with photo)

Rarely festive table does without spicy spicy salads and snacks of Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a tasty, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

• Eggplant - 2 kg
• Carrots - 1 kg
• Pepper sweet cone 1 kg
• Sugar - 200 g
• Vinegar 9% - 200 g
• Vegetable oil - 200 g
• Garlic - 1 head
• Salt - 1 tbsp. l.
• Ground black pepper - 1 tsp.
• Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to drain the liquid.

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you are not canning, store the salad in the refrigerator.

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Bon appetit!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. A variant of a delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time tender.

• eggplant - 4 kg;
• sweet pepper - 400 gr.;
• hot pepper - 20 gr.;
• carrots - 400 gr.;
• onion - 300 gr.;
• garlic - 150 gr.;
• tomatoes - 1.7 kg;
• salt - 120 gr.;
• sugar - 80 gr.;
• vinegar 6% - 100 ml;
• vegetable oil - 150 ml.

Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed, as in a blender), which gives the salad its piquancy.

We also pass hot pepper through a meat grinder, or cut it very finely (this must be done with gloves, pepper burns hands very much). Thoroughly mix the chopped vegetables.

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

Salt chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80 gr.) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, you may need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.