Delicious blue ones for the winter. Salted eggplants with celery. Winter salad from eggplant and beans

When properly prepared, eggplant produces 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, they came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

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:

1. 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.
2. 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.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut off the stem of the pepper, remove the seeds, and cut into cubes.
7. Peel the garlic and chop finely.
8. Wash the parsley and dill and chop them.
9. Take large saucepans. Lay out the prepared ingredients.
10. Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Season with sunflower oil.
14. Place the container on the stove, closing the lid.
15. Turn on medium heating mode.
16. Simmer for about an hour.
17. Rinse the jars with soda and sterilize.
18. Transfer the snack into jars. Cover with sterilized lids.
19. Pour water into a saucepan and place the jars in it.
20. Sterilize for half an hour.
21. Turn upside down.
22. 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:

1. Wash the eggplant fruits, cut off the stem and cut into small cubes.
2. Place the prepared vegetable in a deep container, add salt and mix. Leave for half an hour.
3. Place the hot peppers, seeds and garlic in a blender and chop.
4. Cut out the stem of the bell pepper and remove the seeds. Place in a blender bowl and blend. You can use a meat grinder, then the mass will look like porridge.
5. Remove excess liquid from eggplant.
6. Heat the frying pan. Pour oil. Place the vegetable. Fry until golden brown.
7. 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.
8. Sterilize jars. Transfer the snack. Close with lids.
9. Turn the container over. Cover with a blanket. Leave to cool.

Korean style for the winter

Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantity.

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:

1. Wash the vegetables.
2. Cut off the stem of the blue one. Cut into thin long cubes.
3. Add salt. Let it brew for an hour. Rinse.
4. 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.
5. Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
6. Remove the skins from the onion and cut into half rings.
7. Peel the garlic, squeeze through the garlic press.
8. 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.
9. Place the eggplants in a frying pan with oil and fry.
10. Add to the rest of the vegetables and stir.
11. Sterilize jars. Toss the salad. Cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
12. 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:

1. Wash the fruits, cut off the stem and peel.
2. Cut into cubes of about 2 centimeters.
3. 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.
4. Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
5. Pour the amount of oil required for the recipe into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
9. Place the snack tightly into the container. Leave in the refrigerator for six hours.
10. Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

A simple, quick recipe for making eggplant caviar will please the whole family.

Ingredients:

• eggplants – 2.3 kg;
• garlic – 4 cloves;
• tomatoes -2 kg;
• sugar – 125 g;
• vegetable oil – 200 ml;
• chili pepper – 2 pcs.;
• essence of vinegar – 1 teaspoon;
• bell pepper – 600 g;
• salt – 2 tbsp. spoons;
• dill – 50 g.

Preparation:

1. Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
2. Pass through a meat grinder.
3. Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
4. Cut the hot and bell peppers into small pieces.
5. Transfer to tomatoes. Cook for two minutes.
6. Wash the eggplants, separate the stem, and chop into thin, short strips.
7. Place in a cauldron.
8. Peel the garlic and chop finely.
9. Place with vegetables.
10. After boiling, cook for half an hour.
11. Add dill. Cook for three minutes.
12. Sterilize jars. Transfer the snack into jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

• sugar – 250 g;
• eggplant – 900 g;
• vinegar – 130 ml;
• tomato – 900 g;
• bell pepper – 900 g;
• salt – 2 tbsp. spoons;
• garlic – 5 cloves;
• hot pepper – 5 pcs.;
• vegetable oil – 230 ml.

Preparation:

1. Wash the eggplants and remove the peel.
2. Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
3. Rinse the pepper. Cut off the stem. Remove the seeds.
4. Peel the garlic.
5. Pass the prepared vegetables through a meat grinder.
6. Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
7. Cut the eggplants into thin slices.
8. Place eggplants and tomato puree in a cauldron.
9. Turn on the burner to minimum mode. Place the cauldron.
10. Cook for half an hour.
11. It is necessary to stir during the process so that the mass does not burn.
12. Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.

Ingredients:

• garlic – 5 cloves;
• hot pepper – 75 g;
• eggplant – 5 kg;
• vinegar – 250 ml.

Preparation:

1. Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
2. Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
3. Transfer the eggplants to a colander. Wait until the water has completely drained.
4. Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
5. Finely chop the pepper.
6. Squeeze the garlic in a garlic press.
7. Stir in pepper.
8. Pour in vinegar. Stir. Leave for half an hour.
9. Place eggplant in jars in layers, pouring garlic dressing over each layer.
10. Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Pickled eggplants whole in a jar

An original recipe for fermented eggplants will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used to prepare salads.

Ingredients:

• salt for garlic – 55 g;
• cooking salt per 1 liter – 60 g;
• celery – 100 g;
• garlic – 300 g;
• eggplants – 11 kg;
• bay leaf – 6 g;
• salt for pouring per 1 liter – 70 g.

Preparation:

1. For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
2. To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
3. Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
4. Peel the garlic, chop it, mix with salt.
5. Rub the eggplants with this mixture at the cut site.
6. Place bay leaf, celery and then eggplant in the bottom of the jar.
7. To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
8. Pour over the eggplants.
9. Close the container with a lid. Leave in the room for five days.
10. After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

• eggplants – 900 g;
• parsley – 10 g;
• vinegar 9% - 270 ml;
• carrots – 90 g;
• garlic – 90 g;
• hot pepper – 1 pc.;
• bell pepper – 90 g;
• dill – 10 g;
• salt – 4 teaspoons.

Preparation:

1. Peel the carrots and chop finely.
2. Wash the bell pepper, remove seeds and stems, cut into small pieces.
3. Cut off the stem of the eggplant.
4. Prepare saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
5. Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
6. Peel the garlic. Pass through a garlic press and mix with salt.
7. Chop the greens.
8. Finely chop the hot pepper.
9. Mix garlic, carrots, herbs and pepper.
10. Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
11. Place the filling into the cut.
12. Sterilize jars.
13. Place vegetables tightly. Pour in vinegar.
14. Close the lid.
15. Place in a bowl of boiling water for half an hour.
16. After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.

1. Recipe - eggplant in Armenian

For the Armenian treat, eggplants (7 kg) are cut into strips, salted and placed under pressure overnight.

In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes),

mixed with separately fried onions (2 kg.),also shredded into strips,

season with chopped garlic (100 g.),

salt, ready-made hop-suneli mixture (to taste)

and simmer for half an hour, stirring the mass.

Then put it in jars and heat them in boiling water for 30 minutes. and seal it.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century.

The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried.

Then they are placed in jars, layered with filling:

chopped walnuts (cup),

onions (200 g), (2 cloves),

cilantro seeds (1 teaspoon),

salt and pepper (to taste).

Pour in wine vinegar (3/4 cup),

top with vegetable oil (2 cm layer).

The jars are heated in a pan of boiling water (30 minutes) and sealed with lids.

Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. 3 appetizer of eggplant and pepper

Sweet peppers and eggplants (1 fruit each) for preparing in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled.

Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil.

Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic.

Salt to taste, simmer, and then pack the hot mass into jars.

Seal and allow to cool under a blanket.

4. Preparing eggplant for the winter according to an Italian recipe

Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants, stirring the vegetables regularly.

When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly.

As soon as it starts to puff a little, add salt and sugar to taste.

For those who like it, you can add a piece of hot pepper.

Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Eggplants marinated like mushrooms

For eggplant mushrooms

4 l. water,

4 kg. eggplant

4 heads of garlic

4 tbsp. spoons of salt

4 tbsp. spoons of vinegar essence

100 gr. vegetable oil

large bunch of dill

Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils.

Drain the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin.

Chopped garlic (no need to crush), dill and vegetable oil are also placed there.

Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a saucepan, add cold salted water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes).

Drain the water, let the eggplants cool and place them in three-liter jars.

Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid.

Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),

fill the jars with it, seal them and let them cool under the fur coat.

In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed.

Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while.

Then add onion cut into half rings (half the weight of eggplants and peppers),

garlic (2 cloves), soy sauce, herbs.

Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil.

Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200* C. until cooked (they become soft and can be easily pierced with a fork).

Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out.

The cooled fruits are peeled.

Sweet vegetable peppers are prepared in the same way.

Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top.

The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.

Cooled jars are stored in a cool, dark place.

In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic.

The caviar should have a slight smoky smell.

9. Eggplant "Ogonyok"

According to the recipe for 5 liter jars:

5 kg. eggplant 300 gr. garlic

10 pcs. red sweet pepper

8 pcs. hot pepper

1 kg. tomato

0.5 l sunflower oil

1 cup 9% vinegar salt

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.

2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them.

I put the lids in a saucepan and also pour boiling water over them.

Now vegetables.

4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan.

Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid.

This is how we process all eggplants.

Prepare the eggplant sauce.

1. Grind tomatoes, sweet and hot peppers, and garlic.

Put the sauce on the fire.

When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.

2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants.

Fill the jars, cover them with lids and sterilize for 40 minutes.

3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.

4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.

5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.

Delicious eggplant recipes for the winter

Recipe with garlic sauce

You will need:

Cold boiled water
- blue ones
- garlic cloves
- butter with salt
- acetic acid

How to cook:

Carefully wash the blue ones, chop them into circles 1 cm thick. Fry the circles in a hot frying pan. There is no need to salt vegetables before frying. Prepare garlic sauce. For a kilogram of vegetables, prepare 1 head of garlic, 90 ml of cool water and 1 tbsp. spoon of vegetable oil and vinegar. Separate the peeled garlic into cloves. Grind each clove, mix with water, oil, salt, stir thoroughly. Prepare a sterilized container, place eggplant slices in it, after dipping them in the sauce. Fold the circles in a dense layer until you reach the neck of the jar. Pour some sauce on top. Close the jar with a lid, sterilize for 15 minutes and immediately roll up.

Do and.

The most delicious eggplants for the winter

Prepare the components:

Sunflower oil – 90 g
- 1 kg blue ones
- apple cider vinegar 5% – 145 g
- 4 garlic cloves
- hot pepper pod
- a sheet of water
- salt – 60 g

How to cook:

Select young blue ones with a small amount of seeds. After washing, cut off the stalks and chop them into neat cubes. Place the cut cubes in a bowl, add two tablespoons of salt, and add water. Keep it for no more than 60 minutes. Pour water into the pan, add salt. Add acetic acid and bring to a boil again. Add eggplant cubes and cook for 3 minutes. Place vegetables in a colander. As soon as the water has drained, transfer the vegetables to a frying pan with heated boiling oil. While stirring, fry them for three minutes. Throw in crushed hot pepper and garlic. Roll up with tin lids.

Consider and.

The most delicious eggplant recipe for the winter

- blue ones – 3 kg
- water – 240 g
- bell pepper – 2.2 kg
- garlic – 90 g
- hot capsicum - a couple of pieces
- salt – 1.6 tbsp. l.
- sugar – 5.5 tbsp. spoons
- acetic acid – 120 ml

How to cook:

Wash the blue ones thoroughly under running water, chop into large cubes, put in a bowl, stir and let stand for half an hour. Vegetables will have time to release juice, which very often spoils the taste of the finished product. If the peel is very dense, cut it off in a thin layer. Wash hot and sweet peppers. Peel the inner part with the stalks, chop into pieces to make it easier to twist through a meat grinder. Free the garlic from the husk. Make the sauce: hot and bell peppers, mince the garlic in a meat grinder. Add granulated sugar and salt to this vegetable mixture, pour in a glass of boiled water and sunflower oil. Mix all ingredients thoroughly. Pour the sauce into a saucepan, transfer to a flame, and boil.

What do you think?

Wash vegetables using running water. When washing, it is necessary to wash off all the juice that was released during soaking. Squeeze the eggplants a little and place them in a saucepan with boiling sauce. Stir occasionally so that the mixture cooks over low heat. This must be done for at least 15 minutes. A minute before the end of cooking, pour in acetic acid, stir, remove from the flame. Pack into jars, cover with lids, and seal. Turn the containers upside down, wrap them up, and let cool completely.

Eggplants for the winter - delicious salads

Canned sauté

Ingredients:

Blue tomatoes - 15 pcs.
- onion – 15 pcs.
- red hot pepper pod – 2 pieces
- sugar and salt
- sunflower oil – 1.65 tbsp.
- vinegar essence – 1.65 tbsp. l.
- a bunch of parsley
- garlic (head) – 2 pcs.

Preparation:

Wash the vegetables, cut them in half lengthwise, place in a bowl, sprinkle with salt. Let them sit for an hour to release the bitter juice. Peel the onion and chop into half rings. Cut the tomatoes into halves. Wash off juice and salt. Cut each half into 3-4 pieces. Place the onions, tomatoes and eggplants in a large container, pour in the vegetable oil, stir, place on a flame and leave for an hour. Once the mixture boils, continue simmering for 40 minutes, stirring gently with a spatula. After boiling, throw chopped parsley, grated garlic, and finely chopped red pepper into the pan. Add sugar and salt, stir, simmer for 15 minutes. At the end of cooking, pour in the vinegar essence and stir again. Place the sauté in a container, and after rolling, wrap it in an old blanket until completely cooled.

Enjoy and...

Delicious eggplants for the winter

- blue ones – 3 kg
- refined vegetable oil - tablespoon
- large carrot
- ripe tomato – 3 kg
- sweet colorful peppers – 2.2 kg
- garlic clove – 4 pcs.
- a couple of tablespoons of salt
- a large spoon of sugar
- a tablespoon of acetic acid

Preparation:

Wash the vegetables and place them in separate bowls. Peel the carrots and cut off the tails of the blue ones. Remove the skins from the garlic. Grind the tomatoes in a food processor. In a couple of minutes, the tomato puree will be ready. Pour it into a large enamel bowl or pan. Grate the carrots. After a minute, add the tomatoes and turn on the heat. While the tomato paste is boiling, quickly cut the peppers and blueberries into portions. As soon as the tomatoes boil, reduce the heat, place the eggplants on top, and the peppers on them. After this, the vegetables will release juice and be completely immersed in boiling tomato juice. Chop the garlic with a garlic press and add the remaining ingredients. Mix the ingredients and evaluate the taste. Leave to simmer for 40 minutes. Stir the mixture periodically to avoid burning. Boil the lids and sterilize the jars. Pack the snack into the prepared container, immediately seal it, unwrap it, wrap it up and leave it in that position until the morning.

What do you think?

Simple and tasty eggplants for the winter

Prepare the following components:

Blue tomatoes – 1 kg each
- garlic clove – 3 pcs.
- sweet pepper – ? kg
- half a hot pepper
- sunflower oil – 90 g
- a large spoon of table salt
- granulated sugar – 3 tsp.
- acetic acid – 90 ml

How to cook:

Wash medium, strong blue ones, cut crosswise into halves. Cut each half into 3 more pieces. If the vegetables are large, cut them into a large number of pieces. Place the chopped vegetables in a bowl, pour cold water on top, combine with salt and leave for 40 minutes. Wash the hot and sweet peppers, cut off the stems, peel the seeds, and chop into pieces. Wash the tomatoes and chop into pieces of the same size. Grind the tomatoes and peppers through a meat grinder. Pour the vegetable mixture into a saucepan, add salt and sugar, stir well. Place the saucepan with the sauce on the stove and boil for 15 minutes. Add vinegar to the sauce. Wash the blue ones, removing the salt, and squeeze a little. Heat sunflower oil in a frying pan, put in the blue ones, and fry while stirring.

Try it too.

Place the fried vegetables in a bowl with bubbling tomato sauce. Remove the top garlic peel and crush with a press. Add to vegetable mixture and stir. Continue cooking for about 10 minutes. Keep the pan on the fire so that the vegetables do not boil and lose their shape. Package the vegetables. Cover the containers with the workpiece, place them in a container with hot water, and sterilize for a quarter of an hour. Carefully remove the containers from the water, roll them up and turn them over as usual.

A simple and delicious eggplant recipe for the winter

Cut the seeds out of 10 clean peppers and chop into large pieces. Pour salted water over 10 eggplants and squeeze them out after half an hour. In a saucepan, place a layer of chopped onions, blue peppers, 10 garlic cloves, 10 large tomatoes. Heat 300 g of sunflower oil and pour it over the vegetables. Pour in 1 tbsp. drinking water, salt, simmer for 30 minutes over low heat. Place the vegetables in sterilized jars and seal with metal lids. Turn over to cool on the neck.

Pickled eggplants

Prepare:

Little blue ones – 2 kg
- salt - tablespoon for marinade + 6 tbsp. spoons
- large onion head – 3 pcs.
- a bunch of parsley
- garlic clove – 5 pcs.
- red bell pepper – 3 pcs.
- acetic acid, sunflower oil – 150 g each
- granulated sugar – 2.1 tbsp. l.

Cooking features:

Cut each eggplant into quarters, fill them with three liters of water, add salt, boil, and cook for 10 minutes. Remove the vegetables from the water, let cool, and cut each slice crosswise. Make the marinade: chop the onion and parsley, pass through a garlic press. Chop the red bell peppers into strips. Add vinegar, sunflower oil to the resulting mass, add a tablespoon of salt, 2.2 tbsp. spoons of sugar, three large spoons of boiled water. Stir well. Pour the resulting marinade over the vegetables, stir and place in the refrigerator.

I welcome everyone who is concerned about the topic of preparing tasty and healthy vegetables for the winter. The time has begun when housewives are boiling, steaming and canning vegetables in full swing. Most do this according to their proven and studied recipes. But you must admit, everyone has a desire to try something new.

Beautiful “blue” vegetables, as eggplants are popularly called, are tasty and healthy, and they also contain a very small amount of calories. Products made from it are budget-friendly and accessible to everyone. Even if you are not the happy owner of a garden plot, buying vegetables to preserve for the winter will not be a problem, and will not put a strain on the family budget. But what help will it be in addition to the home menu?

Eggplant appetizers always turn out very appetizing, which is why most often the jars of them are sold out first. At the same time, preparing blanks from them is not at all difficult; even a housewife who has taken up this business for the first time can handle it. And my selection of interesting, tasty and time-tested recipes especially for you is below.

Canned eggplants with quince

A very interesting, beautiful and tasty preserve for the winter. I once saw a recipe on TV in a cooking program and decided to use it. Our family and friends liked the appetizer so much that I make these preparations every year.

Ingredients:

• Eggplants - 2 pcs.
• Quince – 2 pcs.
• Red bell pepper – 2 pcs.
• Water – 500 ml
• Vegetable oil – 150 ml
• Vinegar 9% – 100 ml
• Salt - 1 teaspoon
• Sugar - 1 tbsp.
• Chili pepper - 1/2 pcs

Cooking steps:

1. Wash the eggplants and cut into large pieces. Place in a bowl and add salt. Let the bowl of them sit for 20 minutes or a little more.

2. At this time, let's start chopping the remaining vegetables. Also cut the quince with bell pepper quite large.

3. Fill the pan with water, add salt, sugar, and vegetable oil. After the brine boils, add vegetables to it. It is best to rinse the eggplants to remove salt before adding them. Cook over moderate heat for a quarter of an hour.

4. Then pour in the vinegar and keep the pan on the stove for a couple more minutes.

5. Place in prepared clean jars, do not forget to sterilize them, and close with lids. Turn the workpieces over as shown in the photo, be sure to cover them.

Check out a few options.

6. Once the preserved jars have cooled to room temperature, move them to your pantry.

Have a great mood, delicious and healthy preparations!

During the season of collecting fresh vegetables, our whole family strives to prepare as many interesting and varied preparations from them as possible. And when cold winter comes, it’s always nice to open a jar for fried potatoes or any other dishes.

Ingredients:

• Eggplants – 2 kg
• Carrots – 600 g
• Onion – 400 g
• Garlic - 2 heads
• Water – 500 ml
• Sugar - 200 g
• Salt - 2 tbsp. spoons
• Vegetable oil - 100 ml
• Vinegar 9% – 250 ml

Cooking steps:

1. Remove the peel from the eggplant fruit, this step is optional, cut into circles about a centimeter thick. Place in a deep bowl and fill with salt water. To remove the bitterness, leave them to stand for 20-30 minutes.

2. Heat a frying pan with vegetable oil added to it. Fry the eggplant mugs on both sides. After this, place them on a wire rack or paper towels to remove any excess oil.

3. Then transfer them to a bowl.

4. Peel the carrots and grate them. Small or large, it doesn’t matter, focus on your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves into it through a garlic press.

5. Remove the peel from the onion and rinse in cold water. Chop into half rings and place in a bowl with carrots. Mix everything well.

6. Prepare jars in advance, wash and sterilize. The appetizer is laid out in layers. Place several circles of fried eggplant on the bottom.

7. Top with a small amount of carrots mixed with onions and garlic.

8. Fill the jars to the brim in this manner. Using a spoon or your hands, after placing each layer, press down a little so that the snack is as tightly as possible in the jar.

9. To prepare the marinade, mix water with sugar and salt in a saucepan. Wait until it boils, and then pour in the vinegar. Pour the marinade over the appetizer in jars, then roll up the lids.

Good luck with your winter preparations!

Eggplants with bell peppers in tomato juice

An excellent appetizer for a variety of dishes. This preservation does not require sterilization and is very simple and quick to prepare. I have been using this recipe for a very long time and it has never let me down. I advise you to try it too.

Ingredients:

• Eggplants – 1 kg
• Tomatoes – 500 g
• Bell pepper – 200 g
• Salt - to taste
• Sugar - to taste
• Vinegar 9% - 2 tbsp. spoons
• Garlic - 3-4 cloves
• Vegetable oil - 4 tbsp. spoons

Cooking steps:

1. Remove the skin from the eggplants and cut into large cubes. Place the chopped fruits in a saucepan, add salt, one tablespoon is enough, stir. Leave to stand for half an hour, this will remove the bitterness from the eggplants. The liquid that forms must then be drained.

2. Remove the core and seeds from the bell pepper and wash. Grind into strips, but not finely.

3. Place the pan with vegetables on the stove, pour in vegetable oil. You need to simmer over low heat for about 10 minutes so that the vegetables become softer, but not completely cooked.

4. You need to puree the tomatoes using a meat grinder or blender for this purpose. Add sugar to neutralize excess acidity, transfer the mixture to the vegetables. Continue simmering for about 20 minutes, stirring occasionally. Do not remove the cover.

5. Peel the garlic, chop it through a press or chop it as finely as possible with a knife. Place in a saucepan with the already prepared vegetable mixture, pour in the vinegar and stir. Be sure to taste it and add salt and sugar if necessary.

6. Rinse the jars thoroughly, fill them with snacks immediately after sterilization, and close them tightly with lids.

Delicious preparations, eat with pleasure!

Baked eggplants with spices

A spicy, spicy appetizer with garlic, a mixture of peppers and spices will have a very interesting taste. Whole eggplants are pre-baked in the oven and then stewed in tomatoes.

Ingredients:

• Eggplants – 1 kg
• Tomatoes – 500 g
• Garlic - head
• Spices - 1 teaspoon
• Pepper mixture - 1 teaspoon
• Salt - 1 teaspoon
• Sugar - 1 tbsp. spoon

Cooking steps:

1. Wash the eggplants and dry with a towel. Place on a baking sheet, pierce large fruits with a fork in several places. Bake in a preheated oven at 200 degrees for about half an hour.

2. Rinse the tomatoes and remove the skin. This is not difficult to do, just put them in boiling water for a few minutes, after making a cross-shaped cut on the top, after which the skin can be easily removed. Grind with a blender until pureed. Pour the tomato mass into a saucepan or saucepan. Bring the mixture to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.

3. Remove the skin from the cooled baked eggplants and cut as desired. Add them to the tomato sauce and stir. Cook for 5-7 minutes, then add the garlic, which you pass through a press before.

4. Fill sterilized jars with the snack and roll up the lids.

This simple preparation is ready for winter, try it yourself!

Stuffed eggplants for the winter - video recipe

To be honest, I haven’t made this recipe myself yet. But I really liked the idea itself. And how deliciously all this is shown and told in the video cannot be expressed in words. I took the recipe into my treasure chest and will definitely make it this year.

I wish you success!

The closer autumn approaches us, the more we need to take care of the preparations that will be on your table during the cold season. Besides, I’m sure everyone has hard days, after which they don’t want to stand at the stove. In this case, conservation always helps me out.

Prepare supplies in a good mood, tasty preparations for you and a long shelf life!