Winter eggplant recipes in jars. Recipes for the most delicious eggplant preparations for the winter

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 fans of delicious blue eggplant preparations. 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 a new recipe – adjika with eggplant. 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 proud dandy eggplants and traditional rice will be accompanied by: tomatoes, bell pepper, 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 eggplant appetizer at her place and just disappeared: I liked it 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 so called 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. My mother also prepared this delicious salad for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Search simple blanks from eggplants 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.

Eggplant- a “dark-skinned” representative of the nightshade family. A hearty vegetable that can be fried, boiled, baked, stewed, added to vegetable stews, made with caviar, and it will still be uniquely tasty. But using eggplant in preparations is not only about preparing caviar. This includes pickled eggplants and salads; there are even recipes for eggplant jam. We will not invent something new, but will provide you with already well-known and proven homemade recipes with photos.

The main thing in the article

The best eggplant preparations for the winter: necessary products

With the arrival of cool autumn days, every kitchen is in full swing with the preparation of preparations for the winter. Twists using eggplant are no exception.

Eggplant twists for the winter are a great addition to any dishes during the winter cold. Such supplies will be an excellent option for diversifying your diet in winter.

And in order for the blanks to be preserved in the bins for as long as possible, it is necessary to follow the entire process of heat treatment and cooking sequence. And the most important thing is to choose fresh, “correct” products for preservation.


As you know, little blue ones love garlic, so almost no preserved food can do without it. Also, the “fellow travelers” of eggplant on the journey through jars are:

• bell pepper;
• onion;
• tomatoes.

Having such a set of products, you can prepare a maximum variety of dishes (for every taste) for the winter.

Simple homemade eggplant preparations for the winter

What could be easier than preparing an excellent twist for the winter without much effort? Don't believe this is possible? Read the recipes.

List of ingredients:

• 2 kg blue ones.
• 3 kg of tomatoes.
• One hot pepper.
• 1–2 heads of garlic.
• 8–10 tbsp sunflower oil.
• 2 tbsp salt.
• 2 tbsp 9% vinegar.
• 6 tbsp sugar.

Remove the skin from the tomatoes and grind (make tomato juice). Boil it for 15 minutes.


Add to boiled juice sunflower oil, salt, throw in sugar. Cut the eggplants into circles and pour them into the pan, cook for 40 minutes. While cooking, stir gently.


Add chopped garlic, 9% vinegar to the eggplants and boil for 5-7 minutes.

Place in jars (pre-sterilized) and screw on. Under a blanket and put it upside down for a day.


Here are a few more video recipes for the housewife to take note of. It’s not troublesome, but it’s delicious all winter long.

Finger-licking eggplant preparation: recipe

"Real jam"- This is a delicious preparation for the winter made from stuffed blueberries. Try making it at home, you won’t regret it. You will find instructions on how to cook in the video.

Delicious eggplant salads for the winter: golden recipes

Blueberry salads are always hearty, bright and tasty. We present a selection of golden salad recipes for the winter.

"Ten"

"Ten"- The most common preparation in the form of vegetable salad. Have you tried cooking “Ten” in a slow cooker? No? Then we will teach you.

You will need 10 pieces:

• blue ones;
• bell pepper;
• carrots;
• onion;
• garlic cloves;
• tomatoes.
• Seasonings: 1-2 tablespoons each of salt and sugar, 60-80 ml of vinegar.
• A glass of oil for frying.

Peel, wash and chop the vegetables into large pieces of any shape.


Pour oil into the multicooker bowl and add the onion. Fry it in the “Stewing” or “Baking” mode for 10 minutes.


Send the tomatoes to the onions and wait until they release their juice.


Pour the remaining vegetables (peppers, eggplants, carrots) into the bowl.


Add salt, sugar and garlic, leave in the “Stew” mode for an hour.
Half an hour before it’s ready, pour in the vinegar and stir.


The seaming process is as usual.


Fill the prepared jars with hot salad to the brim, roll it up, and put it upside down under the blanket.

Georgian eggplant salad

This salad is the first to fly off the shelves. Its “temperamental” taste will not leave anyone indifferent. Need to:

• 1.5 kg eggplant.
• 5 pieces of sweet pepper.
• 1–2 pieces of hot pepper.
• One head of garlic.
• 100 ml vegetable oil.
• 1 tsp each of salt and sugar.
• 80 ml 9% vinegar.

Cut the eggplants into small cubes, add salt and leave to drain.


Drain them and fry until golden brown.


Grind peppers (bitter, bell) together with garlic in a blender.


Place the resulting mass in a bowl where the product will be stewed, pour in oil, vinegar, and let it boil.


Place the fried blueberries into the boiling mixture and cook for 10–12 minutes. Place in jars (they must be clean and sterilized).

Roll it up and turn it upside down into a warm place.

Blue ones with beans (salad)

Hearty and very tasty salad. For it you need to prepare:

• 6 kg eggplants.
• 6 kg tomatoes.
• 1 kg of onion and sweet pepper.
• 1 kg of beans.
• 400–500 ml oil.
• 6 tbsp vinegar.
• 6 tbsp sugar.
• 2 tbsp salt.

Boil the beans until tender. To make this process faster, you can soak it overnight in cold water.


Remove the skin from the tomatoes and grind through a meat grinder.


Cut the blue ones into cubes.


Onion - in half rings.


Bell pepper - slices.


Place all vegetables in boiling tomato juice. Simmer for half an hour.


Pour in vegetable oil, add salt and sugar, beans. Boil for another 10 minutes. Finally add vinegar.


Place into jars and roll up.

Eggplant preparations without sterilization

The recipe for preparing it without sterilization is very simple and is suitable for housewives who do not like to “steam” near the stove. You can treat your guests to this appetizer, because it goes perfectly with both meat and fried potatoes.

The recipe requires a minimum of ingredients:

• 5 kg eggplants.
• 4 kg of tomatoes.
• 4–6 pcs bell peppers.
• 6–8 pieces of hot chili peppers.
• 0.3 kg garlic.
• 2 tsp sugar.
• 1 tbsp vegetable oil.

Tip: If you like it spicy, then take it maximum amount bitter pepper with seeds. Otherwise, use minimal hot peppers and be sure to remove the seeds.

Cut the eggplants into rings or half rings of 2 mm, add salt. Fry on both sides.

The tomatoes must be cut and the garlic peeled.


Peel and cut the hot and bell peppers.


Using a blender, grind the vegetables into a puree. They can be ground in a meat grinder, then the pieces will be larger.

Transfer the resulting mass into a saucepan, add salt and sugar. Simmer for an hour until the resulting dressing thickens.


Place a few spoons of hot dressing at the bottom of the jar.


Place a layer of fried eggplant on it.


Next is refueling again.


Make layers until the jar is full. Seal (roll up), let cool - and into the pantry.

Eggplant caviar for the winter: original recipes

“Overseas caviar, eggplant” - this quote from the movie “Ivan Vasilyevich Changes His Profession” makes you think of running to the pantry, getting a jar of homemade caviar, putting a spoon on some black bread and... Have you prepared caviar for the winter? If not yet, here are the recipes for you.

Eggplant caviar from a slow cooker

Ingredients:

• 6–10 medium-sized eggplants.
• One bell pepper.
• 3 small carrots.
• 2 onions.
• 1 head of garlic.
• 4 tbsp oil.
• 100 ml of clean water.
• 2 tbsp tomato paste.
• 1 tsp vinegar.

Cut the eggplants and salt them. Wait until the juice drains, drain it and add oil. Simmer for 1.5 hours in the “Stew” mode.


Grind carrots, onions, bell peppers in a meat grinder.


Next, add twisted vegetables, tomato paste, water and seasonings to the eggplants.


Cook for another 1 hour, stirring occasionally with a spatula.


Place into jars and seal.

New recipe for eggplant caviar with basil

For such a work of art you need:

• 1.5 kg eggplants.
• 1 kg of tomatoes.
• 0.5 kg of onion.
• Head of garlic.
• Half a bunch of fresh herbs: parsley and basil.
• 150 ml refined oil.
• Spices: sugar and salt 1–2 tbsp each, ground black pepper – 2 tsp.

Advice: For those who don’t really like the rich taste of basil, you can take 5 sprigs of this herb, just to add a flavor to the caviar.

Cut the eggplants into small cubes and finely chop the basil. Mix all.


Place the eggplants and onions in a frying pan and simmer until the mass is reduced by half. Send finely chopped tomatoes to the eggplants, after removing the skins from them. Simmer for 20 minutes.

Lastly, add finely chopped parsley and garlic.


Stir and simmer for another 10 minutes. Place caviar into jars and roll up.

Eggplant preparations with sweet peppers and tomatoes

A very tasty salad is obtained according to the recipe presented in the video. This dish is not expensive, it is made quite quickly, but in winter it will be an invaluable addition to the main dishes on your table.

Every housewife at least once prepared “Ten” for the winter. What do you know about Troika salad? He is probably still unfamiliar to many housewives. In the video you will see how, step by step, eggplants, tomatoes and peppers are transformed into an original snack.

Eggplant dish for the winter Like mushrooms

If you want to enjoy the taste of pickled mushrooms in winter, but you have trouble preparing them, then the recipe for winter eggplants “for mushrooms” is your option. You can safely surprise guests at the festive table with this dish.


Required Products:

• 1 kg eggplants.
• One large onion.
• 2–4 cloves of garlic.
• 5 tbsp vinegar.
• Seasonings: 4–5 peas each of black and allspice, 6 cloves, 1 tsp dill seeds, 4 bay leaves.
• Marinade: for 1 liter of water – 3 tablespoons of vegetable oil, 3 tablespoons of sugar, 1 tablespoon of salt.

Cut the eggplants into large cubes, add salt and leave.


Cut the onion into strips, the garlic cloves into slices.


Let the marinade boil. Be sure to try its taste, you can adjust it at your discretion. Wash the eggplants to remove salt and cook in the marinade for 5–7 minutes.


Add onion, garlic, vinegar to the eggplants and cook for another 1 minute.


Place half of the seasonings in a sterilized jar.


Fill the jar with eggplants and onions to the top. Pour marinade (so that there is no air) and roll up.

Wrap up the jars turned upside down. After complete cooling, go to the cellar.

Tip: Pickled eggplants are very similar to mushrooms, but if you want to achieve maximum similarity, then open the jar in winter, drain the marinade, and add fried onions and a few spoons of mayonnaise to the eggplants.

Spicy eggplant preparation Korean style

If you haven’t tried cooking Korean-style eggplants for the winter, then arm yourself with this recipe and head to the market for groceries. When you open such a jar of delicious food in winter, you won’t notice how empty it is.


For Korean eggplant you will need:

• 2 kg small eggplants.
• 500 g carrots.
• 500 g onions.
• 500 g sweet pepper.
• 50 g peeled garlic cloves.
• One hot pepper.
• 100 ml 9% vinegar.
• Seasonings: 2 tsp coriander (already ground), seasoning for Korean carrots, salt, 6-8 tbsp sugar.

Cut the blue ones into long strips, add salt. Wait an hour for the bitterness to go away.


It is advisable to take bell pepper different colors, this way the salad will look “more fun”. Cut it into strips.


Onion in half rings, carrots - on a “Korean” grater.


After the eggplants have drained, fry them for 15-20 minutes.
Place chopped vegetables, hot eggplants in a large container, squeeze out the garlic, pour vinegar and add all the seasonings. Stir and leave for 5 hours. Don't forget to stir periodically.


After 5 hours, you can eat Korean salad. For the winter, place it in sterilized jars, cover with lids and sterilize for 20 minutes. Roll up.

Spicy preparations for the winter: snacks Ogonyok and Mother-in-law's tongue

We would like to present long-loved recipes that are prepared in every family in a new interpretation.

Original “Ogonyok” without frying

To prepare this preparation you will need:

• 3 kg eggplants.
• Bulgarian and bitter peppers 8–10 pcs.
• 0.5 liters of oil.
• 5 heads of garlic.
• To cook eggplants, you need to make a marinade from 4 liters of water, 2 tablespoons of vinegar, salt.

Cut the blue ones into 1 cm slices. Add salt and let stand for 30 minutes.


Place eggplants in the boiling marinade (usually 3 bookmarks are obtained). Cook for up to 20 minutes. Let it drain.
Grind pepper (bell pepper, hot) and garlic into a meat grinder. Add sunflower oil, salt. Mix.


Place eggplant slices in sterilized jars. Lubricate each of them with hot pepper dressing.


When the jar is full, pour them with marinade from the eggplants (where they were cooked).


Sterilize each jar for 40 minutes and roll up.

Salad "Mother-in-law's tongue" got its name for its very spicy taste. But I would like to note that this particular appetizer, despite its name, is perfect for men’s gatherings.

“Mother-in-law’s tongue” – appetizer No. 1

To prepare you need:

• 2 kg blue ones.
• 5 pcs tomatoes.
• 5 pcs each of bell pepper and hot pepper.
• 3 heads of garlic.
• 150 ml vinegar.
• 250 ml oil.
• A glass of sugar.
• 2 tbsp salt.

Cut the blue ones into circles and add salt. Leave for 40 minutes.


Peel the tomatoes, grind the tomatoes, peppers and garlic through a meat grinder. Bring the resulting mixture to a boil. After it boils, add salt, sugar, oil and vinegar.

Add eggplants to the boiling mixture and cook for about 30 minutes.


Place in jars and roll up. Wrap up in a blanket.


In winter, give to son-in-law against receipt.

Delicious eggplant preparations for the winter are a wonderful treat! Prepare at home using the best recipes.

During the preparation season, a big problem is to find suitable options recipes with eggplants. There are many variations and the main ones are discussed in the article. Delicious eggplants for the winter using the best recipes are as easy as pie, especially if you follow everything step by step.

The 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 eggplants, as they have a rich taste, especially if mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with a photo we will consider very tasty option preparing eggplants with honey for the winter. It will add 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 what you like more, a light taste, or a rich spicy one. We would also like to immediately point out to you that choosing eggplants for our dish is small in size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take you and me approximately 2 hours to prepare; the amount of ingredients in the composition is indicated for a serving of 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 linden honey 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 by filling our vegetables in a deep basin with water and washing everything well. To decorate our vegetables, we cut off both sides of the edges and peel them in strips. If you don’t like it that way, then you can remove all the skin. Then the eggplants need to be cut into rings, or, if desired, into strips. The second option is more practical, as it saves time both when cutting them and when frying them in a frying pan. After we cut them, sprinkle them generously with salt and leave them like that for about an hour.

In the meantime, we will work on the “zest” of our dish. First, peel the garlic and cut it into small pieces.

And when the right time comes, we return to our little blue ones. Before you start frying them, you should rinse them and dry them with paper towels. Then, one by one, fry them on both sides over low heat. There is no need to bring it to readiness, just lightly fry it.

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

Pour our honey marinade over the eggplants. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. Then add vinegar and salt, then add our honey. Keep it on the 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 in a warm towel and wait for them to cool.

That's all! Not so difficult, right? But, eggplants with peppers honey marinade. You'll end up with a delicious winter!

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

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

• Eggplants - 1.5 kg
• Tomatoes - 3 kg
• Bell pepper - 1 kg
• Carrots - 1 kg
• Onions - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cups
• Sugar - 1 glass
• Salt - 2 tbsp

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

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

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

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

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

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

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

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

Add garlic.

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

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

A delicious appetizer made with eggplants and hot sauce, will be a great addition to any holiday table. Preparing the recipe does not take much time, but at the same time you can prepare it for the winter. This very aromatic and elegant dish is simply not to be missed. We will prepare two 0.5 liter jars of Georgian eggplant.

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

Vegetables need to be cut into small pieces and add salt.

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

Our minced vegetables need to be placed in a pan. The mixture should begin to boil. Add sugar and mix. Place the already fried vegetables in the same pan. Cook for about 10 minutes.

Place the resulting mixture in jars and seal.

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

As interesting ingredients that will improve the taste, you can add cilantro, aromatic herbs, nuts and much more.

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 won’t need more than an hour to prepare it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.

Prepare storage containers in advance - jars and lids. Vegetable salads are conveniently stored in jars with a capacity of 400 to 800 grams; a larger volume requires either very gluttonous consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, just like any canned food.

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

So, take a large container for cooking vegetable stew. This could be a saucepan or saucepan with a wide bottom.

Cut ripe eggplants without damage or spoilage, with elastic skin into slices about a centimeter thick, and place in a saucepan.

Peel the sweet bell pepper from the seeds, cut into large pieces, and add to the eggplants. 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 variegated. If the pepper is red, the color of the finished dish will be darker.

Peel the zucchini and cut it finely. Also finely chop the onion and head of garlic. Place zucchini, onion and garlic in a saucepan. By the way, there is no need to peel young light green zucchini.

Cut the carrots into slices about half a centimeter thick. In such salads, carrots should be cut large, this will diversify the texture of the dish.

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

Finely chop a bunch of fresh herbs, add to 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 the eggplant salad hot into prepared dry, clean jars. Immediately roll up the lids tightly and turn over onto the neck. Wrap the canned food in a warm blanket and leave at room temperature for several hours.

Place the completely cooled pieces in a cold basement.

When you open the 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 winter!

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

Still wondering what recipe to use to prepare delicious eggplants for the winter? I highly recommend trying an original and interesting dish - eggplants like mushrooms. Elastic blue slices with a slight aroma of garlic and actually somewhat reminiscent of mushrooms (I would say, similar to pickled milk mushrooms). During the season, be sure to prepare a couple of jars of these eggplants for the winter - I’m sure you’ll like them!

For this recipe vegetable preparation Eggplants of any degree of maturity are suitable for winter, but it is advisable to choose young ones (they do not have such large and hard seeds). Whether to remove the skin or not is entirely up to you. Some people like it, but others can't stand it. If the eggplants are aged, it is advisable to soak them in salted water and then squeeze them thoroughly - this way you can remove the bitterness without any problems.

The amount of garlic for eggplants for the winter can be increased or decreased - it’s 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 according to the taste of our family. You can safely remove or add your favorites.

• eggplants – 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 will need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we will take water, table vinegar, granulated sugar, table salt (not iodized!), bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you don’t like some spices, you don’t have to 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 and coriander seeds into a container of suitable volume (I have a 4-liter saucepan).

Pour water (cold or hot - it doesn’t matter) and put it on medium heat until the contents of the dish boil.

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

We cut the pulp not finely, but into rather large pieces, so that later it will be convenient to eat them. Approximate size - 3x3 centimeters.

For now, put all the pieces in a bowl (1 kilogram is eggplant in its already prepared form).

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

We wait until the contents of the dish 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. There is no need to stir them too actively - it is best to lower them to the bottom using a slotted spoon, since the vegetables float on the surface of the marinade all the time.

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

After this, we throw the eggplant slices into a sieve or colander so that the marinade drains - we will no longer need it. Let it sit for about 10 minutes. I throw away the bay leaf and cloves - they gave off enough of their aroma, but during storage they can give the product a little bitterness.

During this time, you need to peel and chop fresh garlic - I used one small head, but you can take as much as you like or don’t use it at all if you don’t like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After this, add chopped garlic and fry for literally 20-30 seconds. It doesn’t take longer, since darkened (that is, well-roasted) garlic will taste bitter, and we need its aroma to permeate the oil.

Immediately transfer the eggplant slices, from which the marinade has already drained well, into the garlic oil. Fry over high heat for 3-4 minutes, stirring occasionally. This is necessary to properly warm the eggplants, since we will no longer sterilize them further.

Place the very hot eggplants in a pre-prepared bowl, being careful not to compact them too much or leave any air bubbles. We also distribute the remaining boiling oil into jars - the pan should remain empty. Regarding preparing dishes for canning: I sterilize jars in microwave oven, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour about 100 milliliters into each jar. cold water. Steam them in the microwave at the highest power for 6-7 minutes (the time is indicated for 2 jars at once). I advise you to use glass jars, with a capacity of 500 milliliters - you will need 2 pieces in total.

Immediately seal the jars with lids. You can use both simple tins (rolled with a key) and screw ones (they just screw in - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapped in something warm (a blanket, rug, fur coat or coat - what you usually use when canning). In this way, additional heat treatment of the lids and the entire workpiece occurs. We store eggplants like mushrooms in the same place as the rest of the eggplants - in the basement, cellar or other dark and cool room.

In winter, open the jar, put it in a bowl, add chopped herbs and fresh onions, mix and enjoy. Or you can do it just like that - without additives. In any case, the result is a very tasty dish that you are not ashamed to offer even to guests. With a slice of black bread or boiled potatoes - you'll lick your fingers! Cook for your health, friends, and bon appetit!

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

Rarely festive table does without spicy spicy salads and appetizers of Korean cuisine. Korean-style eggplants are also popular. And this is well deserved: a tasty, moderately spicy, lightly marinated appetizer of eggplant, carrots and bell peppers, with spices, will please you and your loved ones.

• Eggplants – 2 kg
• Carrots – 1 kg
• Sweet bumpy pepper 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 eggplants for the winter. Wash and peel the eggplants and carrots. Wash the pepper, cut it, remove seeds.

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

Grate the carrots using a Korean carrot grater (or a coarse grater).

Cut the pepper into strips.

Fry the eggplants 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 do not can it, store the salad in the refrigerator.

To preserve, place the salad in prepared, sterilized jars, cover without screwing the lids on, 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, use special tongs to remove the jars and carefully, without opening them, close (roll up) the lids.

Cover the closed jars of Korean-style eggplant with a blanket and leave for a day, and then take it out for storage. Bon appetit!

Recipe 7: Homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrots, peppers, onions and garlic. Option delicious salad without frying or baking eggplants. The taste of the salad is rich, but at the same time delicate.

• eggplants - 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 places where the stalks are attached (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash the 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 pureed, as in a blender), which gives the salad its piquancy.

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

Wash the eggplants, cut off the stems and cut into small pieces. The skin of eggplants needs to be peeled if it is a little bitter and rough; if the skin is thin and does not have a bitter taste, it does not need to be removed.

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

Place the boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. The specified amount of vegetables yields about 6 liters of salad.

Little blue ones for the winter recipes that 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 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!

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- rings, garlic - 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 canned salad For winter, eggplants should be cut into round or semicircular slices 1 cm thick, salted, left for 20 minutes, then squeezed. 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. Combine tomato juice, garlic, oil, salt, sugar and vinegar and 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:

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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 a layer of eggplants in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, and add 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:

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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.