Recipes for preparing pickled eggplants for the winter with photos. Eggplant preparations: the most delicious recipes with photos

Reservoirs 17.10.2019

Reservoirs

if you love vegetable preparations and want to try something new, we advise you to turn your attention to our pickled eggplant recipes. This is a great snack option for your table.

Marinated eggplants - quick, tasty, aromatic! All methods for preparing quick and tasty pickled eggplants

They can be made a little spicier, sour, softer or harder. Knowing how to make pickled eggplants, you can always surprise your guests with something unusual and incredibly tasty. Tender and piquant, they can be in the form of slices, circles, in company with other vegetables or in the form of caviar. Marinating eggplants at home will be a pleasant experience for you, delighting with its genius and simplicity. Even if you think that you are not an ardent fan of this vegetable, try it in this form. Read how to cook pickled eggplants and try new dishes!

Marinated eggplants - delicious and original recipes for a savory snack

Marinated eggplants can be a light side dish for meat, fish or savory snack for serving along with other dishes for a festive table or an everyday meal. The presence of numerous variations of the delicacy will allow everyone to choose the most suitable recipe.

How to pickle eggplants?

Each recipe for making pickled eggplants has both its own individuality and general technological points that you need to remember when starting to prepare the appetizer.

The eggplants are initially washed, dried, cut into slices of the desired shape and size, or left whole, cutting off the edges.
Prepared vegetable slices are boiled or fried, mixed with the marinade components and left to soak.
Delicious pickled eggplants can be placed on a quick fix according to a quick recipe or prepare a delicacy for the winter for future use.

Eggplants can not only be stewed or fried, but also pickled. In this form, they turn out simply amazing, sometimes they don’t even differ in taste from wild mushrooms. In order not to wait a long time for the result and not to doubt the end result, you can prepare marinated snacks using quick methods.

We present to your attention a selection of the most good recipes.

Marinated eggplants - general cooking principles

Eggplants can be bitter, which makes them completely tasteless. It is for this reason that the vegetable is often sprinkled with salt or filled with concentrated brine and allowed to brew. But before marinating, eggplants are usually boiled. You can do this in salted water and the unpleasant taste will go away. After cooking, you need to squeeze out the vegetables. You can simply place them on an inclined surface under pressure. Next, the eggplants are chopped, if this has not been done in advance, and combined with other products according to the recipe.

What you can cook with:

Sweet and hot pepper;

Carrot;

Marinade is usually prepared with vinegar. Salt and granulated sugar are added to it. Oil is often added to eggplants. Water is not always added. There are concentrated marinades, and there are juice-based options, usually tomato. Eggplant appetizers often contain different spices. This could be a Korean spice mixture, various peppers, coriander. If you feel like there's too much seasoning or something just isn't to your taste, you can reduce the amount or remove some ingredients.

Very appetizing pickled eggplants: fast and tasty

A version of very simple, tasty and quick marinated eggplants. For this dish, it is advisable to choose small vegetables that do not contain many seeds.

Ingredients

500 g eggplant;

A bunch of dill;

Head of garlic;

Half a teaspoon of salt;

20 ml vinegar;

30 grams of butter;

Silent coriander.

Preparation

1. Cut off the ends of the eggplants with a sharp knife, make several punctures in the vegetables, throw them into boiling water and boil for about ten minutes. Remove, cool, squeeze out excess water.

2. While the eggplants are cooling, prepare the marinade. For it we use 3% ordinary vinegar. The dilution proportions are indicated on the back of any bottle.

3. Combine vinegar and oil. It is best to use unrefined sunflower or olive oil. Add salt to it, add spices and grind.

4. Chop the peeled garlic cloves, finely chop the fresh dill, and mix. You can use parsley instead of dill. Some people like to use cilantro. You can take a mixture of different greens, but not more than one bunch, as it will also absorb the marinade.

5. Cut the cooled eggplants lengthwise into strips. First in half, then again and again.

6. Sprinkle some herbs at the bottom of the container, lay out a layer of eggplants, pour over the marinade with spices and sprinkle with herbs again.

7. Repeat layers of eggplant and herbs, trying to distribute the marinade evenly. Close the container, turn it upside down, and leave for a couple of hours.

8. Return the container to its normal position, put it in the refrigerator, leave for another couple of hours and the eggplants are ready!

Korean pickled eggplant: fast and tasty

The recipe for simply amazing pickled eggplants, they can be quickly and tasty prepared for dinner or for festive table. Be sure to try it! One of the main ingredients, in addition to vegetables, is soy sauce.

Ingredients

Three eggplants;

One Bell pepper;

Half a bunch of cilantro;

Four cloves of garlic;

10 g sesame seeds;

1 tsp. (less possible) hot pepper;

70 ml oil;

20 grams of soybeans. sauce;

Half a spoon of sugar;

2 tsp. vinegar.

Preparation

1. Wash the eggplants. We make several through punctures with a sharp knife.

2. Boil a couple of liters of water, throw in a spoonful of salt and throw in the eggplants. Boil until soft, but do not overcook, 7-8 minutes is enough.

3. Take the vegetables out of the boiling water, place them on a board at an angle, and put pressure on top so that the water flows out.

4. While the eggplants are cooling, you need to cut the bell pepper into thin strips, chop the garlic and washed herbs. You can mix them right away.

5. Cut the cooled eggplants into cubes or long strips, as you prefer. Combine with the rest of the vegetables, add soy sauce, sugar, vinegar and stir.

6. Warm up vegetable oil, throw hot pepper into it, add sesame seeds, hold on fire for a few seconds, remove and pour over the vegetables.

7. Stir quickly, cover with a tight lid, and leave warm for an hour. Then keep the eggplants in the refrigerator for another couple of hours. You can stir occasionally to speed up the marinating process.

Marinated eggplants: making mushrooms quickly and deliciously!

A version of marinated eggplants that are very similar to mushrooms, very quick and tasty. You can eat a snack within a few hours. But it’s still better to let the eggplants stand and soak in the refrigerator for several hours.

Ingredients

1.2 kg eggplants;

6 tbsp. l. vinegar 9%;

1.5 liters of water;

1 tbsp. l. salt;

One small head of garlic;

A bunch of dill;

100 g butter.

Preparation

1. You can peel the eggplants before using them, then they will look even more like mushrooms. Cut into one and a half centimeter cubes.

2. Boil water, add salt, add eggplants and cook for about three minutes. The vegetable should be ready, but not boiled. Drain into a colander.

3. Chop a bunch of washed dill and combine with the eggplants, which should have cooled by now.

4. Peel the head of garlic, but you can use less, chop it too, and add it to the eggplants.

5. Mix vinegar with vegetable oil and pour over eggplants. Add any spices if desired.

6. Stir everything thoroughly, put it in a jar or even several. Place in the refrigerator and let the vegetables soak for several hours.

Marinated eggplants: quick and tasty (with carrots and herbs)

This appetizer takes two days to prepare, but the result is simply amazing. To prepare pickled eggplants quickly and deliciously. Choose small fruits. They are tender, without seeds, and soak well.

Ingredients

10 small eggplants;

5 cloves of garlic;

Cilantro or parsley (small bunch);

Three big carrots;

A couple of tablespoons of oil;

800 ml water for marinade;

2 tbsp. l. vinegar (take 9%);

2 tbsp. l. salt in the marinade;

Six peppercorns.

Preparation

1. Cut off the stem and small tip of each eggplant. Using a sharp knife, cut out the diseased pocket without cutting all the way through.

2. Place the eggplants in lightly salted boiling water and simmer for about seven minutes. Transfer to a colander and let cool.

3. Boil water for the marinade with pepper and salt. Leave it on the table and let it cool. Then add vinegar and a couple of tablespoons of vegetable mass, which will improve and slightly smooth out the taste of the marinade.

4. Grate the carrots into large strips, add chopped herbs and garlic, stir the filling thoroughly. You can add different spices to it and mash it well.

5. Place the carrot mixture among the eggplants and tie each one with thread so that nothing falls out.

6. Place the stuffed vegetables in a pan or container, pour in the prepared marinade, close and put in the refrigerator. You can try it in a couple of days.

Spicy pickled eggplants: fast and tasty

A spicy version of pickled eggplant, very quick and tasty.

Ingredients

Seven eggplants;

Two chilies;

Two bell peppers;

0.5 tbsp. vinegar 3%;

1 tsp. Korean spice mixture;

Five st. l. oils

Salt 12 g.

Preparation

1. Cut the eggplants in half lengthwise, place in boiling water and boil for 4 minutes. Remove, cool, squeeze out excess liquid from the pulp.

2. Cut the bell pepper into strips, the hot pods as small as possible.

3. Cut the boiled eggplants crosswise into small pieces, combine with two types of pepper. If desired, add herbs and garlic to the appetizer.

4. Pour in vinegar, add salt, add Korean spices, stir.

5. At the end, pour in the oil, stir again, put the appetizer in a cool place for several hours, let it marinate.

Tomato pickled eggplants: quick and tasty

Option for simple, fast and delicious eggplants, marinated in tomato. It is advisable to use pure juice without skins and pulp, it will be much tastier.

Ingredients

Five eggplants;

Five cloves of garlic;

500 ml juice;

20 ml vinegar;

1 tsp. pepper mixtures;

Half a bunch of dill;

20 g sugar;

Five grams of salt.

Preparation

1. First cut the eggplants lengthwise into two halves, then each part crosswise into 3-4 pieces, depending on the desired size.

2. Salt the water and put it on the stove. After boiling, add the eggplant pieces and boil for two minutes. Drain into a colander and let the water drain. After cooling, squeeze it further with your hands or immediately put a slight pressure directly into a colander.

3. Place tomato juice on the stove, bring to a boil, skim off any foam if it appears. Add granulated sugar. Add vinegar, salt and pepper. You can add any spices to your taste. Boil for a minute. Turn off the fire.

4. Chop the garlic and herbs, mix with the eggplants.

5. Pour the snack hot tomato juice with vinegar, stir and cover.

6. Wait for it to cool completely, then put the eggplants in the refrigerator for a couple of hours.

Ripe eggplants not only have hard seeds, but also hard skin. In this case it is better to remove it.

The larger and riper the eggplant, the more harmful substances. It is the corned beef that gives the bitterness, which can be soaked, but it is still better to choose young and small-sized vegetables.

If you don’t like the taste of regular vinegar or don’t tolerate it well, you can use apple cider vinegar, it’s healthier. There are recipes for marinated dishes with diluted citric acid and even with juice.

We usually associate eggplant preparations with some kind of sophisticated salads, but even the simplest pickled eggplants for the winter are exceptionally tasty. The main thing is to add garlic and choose the right ingredients for the marinade, which will highlight the taste of the “little blue ones”. In winter, you can open the jar and water the eggplants sunflower oil, add fresh herbs and serve with potatoes or as a side dish for meat dishes. It will turn out very delicious dinner. Marinated eggplants are also good served with chopped nuts. For beginners it is given step by step recipe with pictures.

Ingredients for a 1.5 liter jar:

Eggplants – 1 kg.
Garlic – 6-7 pcs.
Black pepper in a pot – 1 tsp.
Water 2 liters
Salt – 1 tsp.
For the marinade:
Water – 1 liter
Salt – 1 tbsp. with a small hill (coarse salt)
Sugar – 1.5 tbsp.
Bay leaf – 4 pcs.
Vinegar 9% - 4 tbsp.

Step-by-step recipe for pickled eggplants (with pictures):

To marinate eggplants, you need to take firm, glossy, dense fruits. They should be dark purple in color, preferably without green sides. Ideally, the eggplants should be the same size.

Wash the eggplants. I cut off the stalks and butts.

My eggplants were quite long (about 20 cm in length). I cut each eggplant in half (crosswise), and then each half into 4 more parts. Those. I got 8 pieces from one eggplant.

Thus, I chop all the eggplants.

Pour 2 liters of water into the pan, add 1 tsp. salt. When the water boils, I lower the eggplant pieces into it for 5-7 minutes. I blanch them.

Then I carefully fish out the eggplants and put them in a colander to drain off excess liquid. I'm throwing out the water, we don't need it anymore. It is better not to use it for marinade.

I sterilize jars and lids in advance. Pickled eggplants can be sealed in any jars convenient for you. Whether it's 0.5 liters or 1.5-2 liters. I sealed it in a 1.5 liter jar. I used a screw cap.

At the bottom of a clean, sterilized jar I put peeled garlic (half down and half on top) and pots of black pepper. I fill the jar with eggplant pieces. There is no need to compact it (otherwise everything will turn into mush).

I'm making a marinade. Pour 1 liter of water into the pan. I put salt, sugar and Bay leaf. I bring it to a boil, pour in vinegar and keep it on the fire for another 1-2 minutes. Then I pour the hot marinade into the jar with the eggplants.

I close the jar with a lid. Hot can I wrap it up and leave it until it cools completely.

Pickled eggplants for the winter will be ready in a month! This time is needed for the eggplant pieces to absorb the spices. Bon appetit!

Cooking recipes:

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

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

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

Let `s start

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

Compound:

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

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

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

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

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

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

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

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

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

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

Delicious recipe for eggplants cooked like mushrooms

The results are truly the most delicious eggplants, like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplants for the winter - fried with garlic

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

Conservation is varied and in each case original:

Pickled zucchini

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

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

Products:

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

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

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

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

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

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

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

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

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

Ingredients:

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

We prepare:

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

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

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

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

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

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

Mother-in-law's eggplant tongue

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

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

What should you serve such a delicious appetizer with? Look:

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

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

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

How to cook in Georgian?

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

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

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

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Let's turn it over and under the blanket until next day- cool down on their own.

Korean style eggplant

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

Products:

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

Preparation:

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

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

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

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

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

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

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

Recipe for winter eggplant baked in the oven

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

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

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

Bon appetit!

At proper preparation Eggplants make many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round came up with the idea of canning eggplants. Below are provided best recipes eggplant for the winter.

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this snack is delicious and keeps well indoors.

Ingredients:

dill – 50 g;
bell pepper – 500 g;
salt – 1 tbsp. l.;
garlic – 70 g;
sugar – 35 g;
carrots – 500 g;
parsley – 50 g;
onion – 500 g;
eggplants – 2 kg;
tomatoes – 1.2 kg;
sunflower oil – 600 ml.

Preparation:

Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut off the stem of the pepper, remove the seeds, and cut into cubes.
Peel the garlic and chop finely.
Wash the parsley and dill and chop them.
Take large saucepans. Lay out the prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Season with sunflower oil.
Place the container on the stove, closing the lid.
Turn on medium heating mode.
Simmer for about an hour.
Rinse the jars with soda and sterilize.
Transfer the snack into jars. Cover with sterilized lids.
Pour water into a saucepan and place the jars in it.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Finger lickin' Georgian recipe

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

eggplants – 5 kg.
salt – 2 tbsp. spoons;
vinegar – 270 ml;
sugar – 4 tbsp. spoons;
bell pepper – 17 pcs.;
chili pepper – 5 pcs.;
garlic – 21 cloves;
vegetable oil – 350 ml.

Preparation:

Wash the eggplant fruits, cut off the stem and cut into small cubes.
Place the prepared vegetable in a deep container, add salt and mix. Leave for half an hour.
Place the hot peppers, seeds and garlic in a blender and chop.
U bell pepper cut the stalk, remove the seeds. Place in a blender bowl and grind. You can use a meat grinder, then the mass will look like porridge.
Remove excess liquid from eggplant.
Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
Place the peppers and garlic into a large saucepan. Pour in vinegar and oil. Boil. Add eggplants to them. Add sugar, salt. Boil for 10 minutes.
Sterilize jars. Transfer the snack. Close with lids.
Turn the container over. Cover with a blanket. Leave to cool.

Ingredients:

eggplant – 4 kg;
garlic – 10 cloves;
onions – 1 kg;
salt – 2 tbsp. l.;
vinegar 70% – 2 tbsp. spoons;
bell pepper – 1 kg;
carrots – 1 kg;
ground hot pepper – 2 teaspoons.

Preparation:

Wash the vegetables.
Cut off the stem of the blue one. Cut into thin long cubes.
Add salt. Let it brew for an hour. Rinse.
Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
Remove the skins from the onion and cut into half rings.
Peel the garlic, squeeze through the garlic press.
Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
Place the eggplants in a frying pan with oil and fry.
Add to the rest of the vegetables and stir.
Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, and tastes like pickled mushrooms.

Ingredients:

garlic – 5 cloves;
eggplants – 1.5 kg;
vinegar 9% – 70 g;
hot pepper to taste;
dill - a bunch;
vegetable oil – 80 ml;
salt – 1 + ¼ tbsp. spoons

Preparation:

Wash the fruits, cut off the stem and peel.
Cut into cubes of about 2 centimeters.
Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
Pour the amount of oil required for the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
Place the snack tightly into the container. Leave in the refrigerator for six hours.
Yield: three half-liter jars.