home Audience 3 Recipes for eggplant preparations are tasty and simple. Eggplant appetizer for the winter

Recipes for eggplant preparations are tasty and simple. Eggplant appetizer for the winter

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:

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:

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 skins 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, press down a little after placing each layer so that the snack is as tight 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:

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:

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 too!

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!

Eggplants are unique vegetables that real housewives never tire of experimenting with. The original property of these vegetables is that in some dishes they can imitate the taste of real mushrooms.

The recipe for such a miracle dish is given below.

Eggplants “Almost like mushrooms”

To prepare eggplants “with mushroom flavor” you will need:
- 5 kg of eggplants;
- 5 liters of water;
- 200 grams of salt;
- 400 ml of ordinary table vinegar;
- 1-2 heads of garlic;
- 1 glass of vegetable oil.

Eggplants should be thoroughly washed and cut into cubes. Prepare the marinade in a separate pan: mix salt, water and vinegar, after which the pan is put on fire. After boiling, add the eggplants to the marinade and cook them for 5 minutes. After this, the eggplants are taken out, placed in a gauze bag and fixed for 12 hours over an empty container to drain the liquid. Then the eggplants are placed in a pan, mixed with crushed (chopped) garlic and boiled vegetable oil is poured over everything. The finished eggplants are placed in jars and sterilized for 15 minutes, and then rolled up.

Eggplants for the winter “False mushrooms”

Eggplants prepared according to the following recipe have a piquant “mushroom” taste.
Required:
- 5 kg of ripe eggplants;
- 5 liters of water;
- 1 glass of salt;
- 0.5 l. 9% vinegar;
- liter of vegetable oil;
- garlic – for those who prefer spicy dishes.

The washed eggplants are cut into slices. Then boil a sour marinade of vinegar, salt and water, add chopped eggplants to it and cook everything for five minutes.
After this, bring the vegetable oil to a boil over the fire.

Ready eggplants are sent in small portions into pre-sterilized jars, alternating their layers with chopped garlic. Filled jars are carefully poured with boiling vegetable oil in a thin stream, trying to get it strictly into the center of the container so that the jar does not burst. Before serving such original “mushroom eggplants” to the table, lightly salt them and add a little vinegar to them.

Overseas eggplant caviar

Incredibly tasty and original snack - eggplant caviar, which is also called “overseas”. And such caviar turns out to be truly extraordinary.
To prepare it you will need:
- 3.5 kg of eggplants;
- 3.5 kg of juicy tomatoes;
- 1.5 kg of onion;
- 1.5 kg of carrots;
- 2 kg of bell pepper;
- 300 grams of garlic;
-3-4 tbsp. spoons of salt;
- 1 tablespoon of 70% vinegar;
- vegetable oil.

The washed eggplants and bell peppers are cut into cubes, the carrots are grated on a coarse grater, the onions are finely chopped. After this, the chopped and grated vegetables are individually fried in a small amount of vegetable oil, placed in an enamel bowl and mixed thoroughly. Then the fresh tomatoes are passed through a meat grinder or crushed using a blender. Vegetables fried in oil are mixed with the resulting tomato puree, a small amount of salt and sent to the fire. Caviar is boiled for 40 minutes from the moment it boils. About five minutes before it is ready, garlic and a tablespoon of vinegar essence are added to the caviar. After all the manipulations have been carried out, the finished caviar is placed in sterile jars and rolled up.

Eggplant caviar Zaporozhye style

Eggplant caviar prepared according to the following recipe turns out to be amazing in taste, aromatic and tender.
To prepare this incredibly tasty caviar you will need:
- 5 kg of ripe eggplants;
- 0.5 kg kg carrots;
- 150 grams of parsley root;
- 300 grams of tomato paste;
- 300 grams of onion;
- 40 grams of sugar;
-25 grams of celery greens;
- 100 grams of celery root;
- 0.5 l of vegetable oil;
-75 grams of salt;
- 1 tbsp. spoon of 70% vinegar.

Thoroughly washed eggplants are cut into circles about 2 cm thick, then the circles are fried until golden brown in vegetable oil. Fried eggplant slices are passed through a meat grinder or crushed in a blender, after which tomato paste, herbs, spices, salt and sugar are added to them. The resulting mass is heated to 70? and after that they are laid out in jars. Containers with caviar are sterilized for about 15 minutes, then added to each 700-gram jar? teaspoons of vinegar and cover with a sterile lid.

Experienced housewives and inventive cooks know a wide variety of eggplant preparations for the winter. Among this variety you can find various snacks, lecho, and original, spicy eggplant salads.

Fans of spicy and original dishes will certainly like the spicy, spicy eggplant appetizer.

To prepare it you will need:
- 5 kg of eggplants;
- 300 grams of garlic;
- 1 kg of sweet bell pepper;
-3-4 pods of hot, bitter pepper;
- 200 ml table 9% vinegar;
- 100 grams of sugar;
- 1 tbsp. spoon of vegetable oil;
- 1 bunch of fresh dill.

Wash, cut into circles (about 2 cm thick), add salt and place in a shallow bowl for 30 minutes - so that the vegetables have time to release their juice. Dill, garlic, sweet and bitter peppers are ground in a meat grinder, sugar and vinegar are added to the resulting mixture. Mix everything thoroughly until the sugar crystals are completely dissolved. Eggplant slices are fried in a heated frying pan until golden brown. After cooking, each slice of eggplant must be removed from the pan with a fork, dipped in a spicy garlic-pepper mixture and sent to a pre-sterilized jar. You should try to lay the eggplants in neat layers, after which the jar filled with vegetables must be sterilized for another 15 minutes, and then sealed with a sterile lid.

Housewives who are accustomed to quickly handling all culinary preparations will certainly enjoy eggplant recipe, prepared in a hurry.

They will need:

2.5 kg of selected eggplants,
-2.5 liters of water,
-1 glass of sunflower (vegetable) oil,
-150 g 9% vinegar,
- 100 grams of salt,
- half a glass of garlic, cut into large pieces.

Add salt and vinegar to a pan of water, then place the dishes on the fire and wait for the marinade to boil. Then the washed and dried eggplants are cut into neat cubes and the chopped vegetables are poured into the boiling marinade for 5-7 minutes. After this, in a separate saucepan, bring the oil to a boil.

Place the eggplants in a colander, allow the excess marinade to drain, then pour them into boiling oil and add coarsely chopped garlic. Everything is quickly mixed and placed in pre-prepared, sterile jars. The jars are rolled up, turned upside down and placed under a blanket until they cool completely.

This turns out to be incredibly tasty and original. miracle snack made from eggplant. (Lovers of spicy snacks will definitely appreciate this dish.)

To prepare you will need:

6 kg ripe eggplants,
- 1 glass of 9% vinegar,
- 200 grams of garlic,
- a couple of glasses of vegetable oil,
- 3-4 pods of hot pepper,
- 2.5 tbsp. spoons of salt,
- greens: dill and fresh parsley.

Cut the eggplants into cubes, add some salt and place in boiling water for about 5 minutes. Then the vegetables are cooled, the prepared herbs, garlic and hot pepper are passed through a meat grinder, salt, vegetable oil and 9% vinegar are added. This mass is added to the eggplants, mixed well, distributed into sterilized jars and rolled up.

Quite a savory dish are pickled eggplant, which are sure to please even spoiled gourmets.

For 1 liter jar of the future dish you will need:

6-8 medium ripe eggplants,
- a couple of sprigs of green dill, a horseradish leaf, a sprig of celery,
- 1.5 glasses of water,
- 1 tbsp. spoon of sugar,
- 0.5 tbsp. spoons of vinegar,
- 6 peppercorns,
- 1 Thu. spoon of salt,
- 2 cloves of garlic.

At the beginning of cooking, the eggplants are washed, the stem is removed and immersed in boiling water for 10 minutes. Then the vegetables treated with boiling water are removed from the water and allowed to dry.

About half of the available spices are sent to pre-prepared sterile jars, then the eggplants are placed there, adding the remaining spices on top.

Vegetables are poured with marinade made from water, vinegar and salt. Jars of eggplant are sterilized for about 15 minutes, after which they are rolled up and sent under a warm blanket to cool.

The signature recipe of many experienced housewives is an amazing eggplant lecho. This is a fairly simple, but nevertheless very original and tasty dish.

To prepare such a lecho for the winter, the housewife will need:

4 kg selected ripe eggplants,
- 1 kg of sweet bell pepper,
- 2 kg of juicy tomatoes,
- 1 kg carrots,
- 10 cloves of garlic,
- 10 medium onions,
- 1 tbsp. a spoon of 9% vinegar,
- 4 tbsp. spoons of salt,
- a glass of sugar.

Without peeling or soaking, cut the eggplants into neat cubes. Ripe tomatoes are passed through a meat grinder, and onions and bell peppers are cut into even half rings. Then grate the carrots on a coarse grater and finely chop the garlic cloves.

Place everything in a large, spacious pan, adding vegetable oil, vinegar, sugar and salt to the vegetables. After the lecho boils, boil it for about another hour over medium-medium heat. While still hot, the lecho is sent into pre-sterilized jars and sealed with sterile lids.

And here's another eggplant preparations for the winter!

An excellent appetizer for any table - aromatic sautéed eggplant. This dish does not require any special knowledge or skills to prepare, which is why even not very experienced housewives can do it.
For the sauté you will need:
- 2 kg of medium, ripe eggplants,
- 1 kg of juicy ripe tomatoes,
- 400 grams of onions,
- 4-6 medium carrots,
- 0.5 cups granulated sugar,
- 4-6 pieces of sweet bell pepper,
- 2 tbsp. spoons of salt,
- a pair of fragrant bay leaves,
- 3-4 garlic cloves,
- parsley,
- black pepper (peas).

Vegetables are washed and the stalks are removed. Then the tomatoes and eggplants are cut into slices, the carrots into strips, the bell peppers into rings, and the onions and herbs are finely chopped with a knife. Sweet pepper and sprinkle with salt and wait until the vegetables release their juice. Meanwhile, vegetable oil is poured into the pan, and vegetables are placed in it along with the juice in layers: tomatoes, onions, eggplant slices, carrots, sweet pepper rings and parsley. Add aromatic bay leaves and black peppercorns. Everything should be simmered for about forty minutes, stirring occasionally. A couple of minutes before readiness, add grated or pressed garlic to the sauté. The sauté is placed into jars and rolled up.

Unusual taste Bulgarian eggplant It will definitely please everyone in the household. Therefore, any housewife should definitely pamper her family with such an original snack.
What you will need for eggplants in Bulgarian:
- 1.2 selected eggplants,
- 300 grams of onions,
- 400 grams of ripe tomatoes,
- 30 grams of garlic,
- 30 grams of salt,
- 120 g sunflower/vegetable oil,
- aromatic parsley and pepper (optional).

For many, eggplants are one of the most favorite winter foods. And this is no coincidence. This vegetable is tasty on its own, and when combined with others of its own kind, it reveals its taste even more.

Therefore, it is actively prepared during the season, just to eat, and also wrapped in jars and put them in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window and the thermometer can barely cope with its load.

Today the article contains the best recipes from different categories of salads. There are both marinated and stuffed methods of twisting, as well as various tasty options using various vegetables, spicy and not spicy. In some places, jars need to be sterilized and vinegar added to salads, but in others, neither one nor the other needs to be done.

And this is not a whim of the housewife, it’s just a cooking method. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional means of protection are used for better preservation.

And now I suggest moving on to the recipes.

It may, of course, be a bold statement to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all very ordinary, but what comes out in the end is eaten instantly.

Another reason is the relative ease of preparation. Chop everything, put it in a pan and cook. No need to sterilize, this is another plus. The salad keeps well all season long... this is also a plus, and you can’t argue with that.

It's easy to remember the quantities of ingredients needed. This salad came to me under the name “Desyuliki”, and all because there are only 10 pieces in it. If you want to make 5, just divide the quantity by two.

We will need (for about 8 half liter jars):

eggplants – 10 pieces
bell pepper – 10 pieces
onions – 10 pieces
tomatoes – 10 pcs (or 2 liters of tomato)
salt – 4 tbsp. spoons
sugar – 0.5 cups
vegetable oil – 0.5 cups (a little less is possible)
vinegar 9% – 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel their skin, but I prefer to cook with it. In this form, the salad turns out not only more tasty, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

It is also important that with the use of small fruits, the proportion is maintained, where all vegetables have approximately the same weight or size.

2. When this recipe came into my hands, it stated that the chopped pieces should be soaked for 20 minutes to rid them of bitterness. Then drain the water and lightly squeeze the pieces.

To be honest, I skip this procedure. But I’m telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.

In general, I heard that now hybrid varieties are mainly grown that do not taste bitter on their own.

3. Peel the bell pepper from seeds and cut into not very large, but not small strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely into rings or half rings. Again this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is a second solution at this stage - cook the tomato. By the way, I like him better. Vegetables this way turn out juicier. Tomato in this case is simply two liters of tomatoes twisted through a meat grinder.

Therefore, here I also leave the solution to your discretion.

6. We will need a large saucepan or cauldron. We put all the vegetables in a bowl. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in their salad. You can make them happy, you can add a little less of it. Although I always add as much as the recipe calls for. In the end, the salad does not turn out to be greasy at all.

There is such a way out. At first, do not pour the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether it is worth adding more.

7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, you can immediately put the contents on the fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20 - 30 minutes so that they release the juice. Before this, everything needs to be mixed carefully.

8. In both cases, after placing the pan on the fire, you must wait until the contents boil and gurgle. Then you need to time it.

Cook while stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.

And since we don’t do this, I always tighten the lids using a machine. I have no experience with screw caps in this recipe.

I think the machine is more reliable.

10. After the jars have been screwed on, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.

Then turn them over again and put them in a cool place where they will be stored.

This salad is just a lifesaver. It can be placed on a festive table for guests, or served as a side dish for meat or fish. Or even put it on bread and eat it like a big, thick sandwich. It’s so delicious that it’s impossible to describe it simply in words.

I'll try though.

The combination of all the vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. He imbued all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which both old and young are always happy to eat.

Eggplant in tomato with red hot pepper and garlic

This is another recipe according to which salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can handle it without much difficulty.

We will need:

Preparation:

1. Grind tomatoes, hot peppers and garlic through a meat grinder.

Try to buy fleshy tomatoes that yield little juice when twisted, and then the appetizer will turn out thicker.

Add hot pepper according to your taste preferences. You can add only half of the tomato at first. After the mixture has simmered for 5 minutes, taste. If it seems that it is not enough, then you can add more.

In addition, the bitterness of pepper varies, depending on its variety. Also remove the seeds from the pod, as they give the main pungency.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be well boiled and excess liquid evaporated.

3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts; if larger, then into 6 or 8. But try to ensure that the fruits are not particularly large. These may have rough skin, and the vegetables themselves may be slightly bitter.

4. Add them to the tomato plant and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As soon as it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25-30 minutes for them to be fully cooked. By this time they will have softened slightly, but be careful not to overcook them. Otherwise, the end result may end up being caviar.

6. Meanwhile, wash and sterilize the jars using one of the known methods, boil the lids for about 10 minutes. We will need four 750 gram jars.

7. 5 minutes before it’s ready, pour in the vinegar and mix well so that it disperses evenly.

8. Place the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

Wait until the preservation has cooled completely. Then put it in a cool place.

If any of the jars are not full, you can store it in the refrigerator and eat it as you wish.

Here is such a simple recipe. Cook and eat for your health!

Korean-style spicy eggplants - the most delicious preparation for the winter

This is a very tasty option that all men are crazy about. They happily eat this preparation as an appetizer at lunch or dinner.

Here you can vary the degree of spiciness. I usually make a few jars of spicy snacks, just for men, and a few jars I cook just spicy, which all the guests at the festive table eat with pleasure.

Today only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe you’ll like something more.

The calculation of ingredients is given for 4 half liter jars.

We will need:

eggplants - 1 kg (about 5 - 6 pieces)
bell pepper – 300 gr (2 – 3 pcs)
carrots – 300 gr
onion – 100 g (1 – 2 pcs)
garlic – 5 – 6 cloves
red hot pepper – 0.5 – 1 piece (or to taste)
salt – 2 tbsp. spoons (or to taste)

For the marinade:

Preparation:

1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Place red hot pepper, turmeric and half of the prepared coriander in it.

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn.

This will allow the flavor of all the spices to come out. Immediately remove the pan from the heat and leave the spices in it so that they release all their flavors and aromas into the oil.

2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.

Mix the dry ingredients and add the second part of the oil and vinegar. Let sit until the hot oil and spices have cooled.

Then we mix both components and let them stand for 30 to 60 minutes.

3. While the marinade is infusing, let’s prepare the vegetables. Immediately put the water on the fire to heat. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is, a total of 2 level spoons.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, put them all into the pan at once. Cover it in turn with a lid.

After the water boils again, cook for 10 minutes while stirring.

There is no need to let the water boil strongly, otherwise the vegetables will lose their shape and the appetizer will lose its appearance.

5. After the allotted time, place the pieces in a colander and let all the water drain.

6. While cooking the “blue” ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on this grater quite quickly and easily.

7. Peel the bell pepper and cut into thin strips.

It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add a pop of color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Place all vegetables in a common basin or large saucepan.

Add chopped red pepper there. Note that this tricky pod can have varying degrees of bitterness. Therefore, it is better to add it to your taste.

11. Add the infused marinade to the chopped and chopped vegetables. And mix.

This must be done extremely carefully so that the vegetables maintain their integrity.

12. Now we have two hours to rest or do other things. This is how long the appetizer will infuse. Every 30 - 40 minutes, it must be carefully mixed so that all ingredients are equally well marinated.

13. At this time, you can wash and sterilize the lids and jars.

14. And after time, fill them with a ready-made snack. Each jar should contain the same amount of marinade. Do not fill the entire jar at once, fill it halfway, then press lightly with a spoon to release air bubbles. If they remain deep, then insert a knife along the edge of the wall and release them.

Then you can fill the containers with snacks to the top. Leave about 1 cm of space on top for the juice that will appear during sterilization.

15. As you already understand, we will sterilize the preserved food. To do this, we will need a large pan and a piece of gauze, which we will place at the bottom of the pan. Then put the jars in it and fill it with hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring the water in the pan to a boil, sterilize the jars according to the time required, according to their volume.

half liter jars – 30 minutes
650 grams – 45 minutes
liter – 1 hour

17. Then twist using a seaming machine and put in a warm place, turning the jars over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preserved food to a dark, cool place.

In winter, open the preparation and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an incredibly tasty snack that will not leave anyone indifferent. Its peculiarity is that the eggplants here are fermented, and this dish is prepared without vinegar.

The little blue ones are simply boiled in salted water and filled with brine.

It is also prepared simply to eat. And you can prepare such a snack for the winter. It will need to be stored in the refrigerator, but no more than three months.

We will need:

eggplants – 2 kg
carrots – 4 pcs.
garlic – 10 cloves
parsley – bunch (large)
ground black pepper – 2 teaspoons

For the brine:

water – 1 liter
salt – 2 tbsp. spoons

Preparation:

1. Cut off the stalk and tip of the vegetable on the other side, and make a deep longitudinal cut.

There should be a pocket with a cut on only one side where we will place the filling. Do not cut the sides so that the juice from the filling does not leak into the brine later.

2. Place a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 grams of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook them a little longer, but no more than 7 minutes.

They themselves are light, so they will constantly float to the surface, and if you do not dip them in water and turn them over, then only the lower part will cook, and the upper part will remain hard. This will not allow you to subsequently obtain a snack of the desired degree of softness and taste.

3. Chop parsley and garlic. Place them in a bowl.

4. Grate the carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used for preparing Korean salads.

Place it in a bowl with the already prepared ingredients, add pepper and stir. Let stand for a while so that the carrots release their juice.

4. Meanwhile, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the flesh in the middle will become quite soft.

5. Carefully pushing the two halves apart, fill the inside with filling. Try to put as much of it as possible to make it tastier. It's okay if the filling comes out a little.

Place the stuffed vegetables in a deep saucepan. If they are quite small in size, then you can simply put them in a three-liter jar.

You can place them on a barrel, or with the cut side up, so that the brine saturates both the vegetables and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can pour in the appetizer. It should completely cover the prepared components.

Considering that the brine will take a long time to cool, you can boil it at the very beginning of the whole process.

7. Press down the appetizer on top with a suitable-sized plate, which will be used as a pressure. Leave to ferment for 24 hours at room temperature.

Then put it in the refrigerator for 2 - 3 days. And after that you can eat, laying out one or two at a time, and cutting them into pieces. This is a very tasty snack. Once you make it once, you will then make it every year.

You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they “gain strength.”

We start preparing this appetizer as soon as eggplants start selling. We prepare it all summer, keep it in the refrigerator and eat it whenever you want. And from the last vegetables we make a snack for the winter. Of course, it doesn’t last three months with us; at best, it lasts for a month.

You can do more, but there is a catastrophic lack of space in the refrigerator during the preparation season.

Video on how to ferment salted stuffed eggplants in jars

This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any difficulty.

Having tried to cook it just once, then you will cook it every year, and more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we try exclusively for you, so that everyone can prepare delicious preparations and treat their friends and loved ones with them.

If you have not yet subscribed to our channel, then subscribe. We have a lot of interesting things!!!

Winter snack: blue ones in bell pepper marinade

There are various marinades for your favorite vegetables. You can prepare them quite simply, or you can conjure them up in the kitchen a little longer, and as a result you will get a very tasty dish, which can be preserved for the winter.

I already have on my blog relatively simple recipes for pickled “blue” ones, which taste similar to mushrooms. If you want to cook these, then there are several recipes there. And today the recipe is slightly different, with a twist.

The snack yield is three 750 gram jars.

We will need:

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. There are actually two ways to cut it, either into circles or into long thick bars. In this case, I suggest using the second cutting method.

But you definitely need to cut it quite coarsely. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will overcook.

2. Place them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to add 2 teaspoons.

You can mix everything together with your hands, or you can simply shake the bowl vigorously several times, as if throwing the vegetables up. This way the salt will disperse evenly.

Leave to steep for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release juice, which we will later salt.

Some people think that keeping the blue ones in salt is necessary in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will absorb less oil! Which is also important.

3. While our main vegetable is releasing juice, prepare the marinade. We will prepare it using bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I made a filling from pepper for the first time, and even with hot pepper, all my preference was given to just such options.

This filling is thicker and richer in taste, and personally this captivates me when I have to make a choice. Use a bright red pepper; color plays a role in this case.

And so peel the fruits from seeds and cut them into convenient pieces, which will need to be passed through a meat grinder.

4. Also remove the seeds from the hot pepper, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very spicy.

And prepare the garlic. The approximate number of cloves is also given here; if you like this component in salads and appetizers, you can add a little.

5. Grind the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.

7. In the meantime, let’s fry our little blue ones. Don’t forget that you first need to drain the resulting juice from them and squeeze them lightly.

8. We will fry in a frying pan in hot oil. You need to pour it a little at a time, and if there is not enough, add it directly into the pan.

You will have to fry in several batches, since we have quite a lot of cubes. Our task is to achieve an even golden color, approximately the same as in the photo.

Place the already fried pieces on a plate to drain off excess oil.

9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, placing them quite tightly. There should be just enough for three jars.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize them for 20 minutes. But if I have half-liter jars, then I spend just 15 minutes on sterilization.

In this case, screw and screw caps can be used.

11. Prepare a pan with hot water, but, mind you, not boiling water! Line the bottom with a rag and place the jars in it. The poured water should reach the shoulders of each of them.

You can simply cover the lid; you can make one small twist if it is screw-on.

12. After boiling, sterilize for the required amount of time, then remove each of the cans one by one and screw tightly.

13. Turn the jars over and cover them with something warm. Leave in this position until they have cooled completely. Then you can store them in a dark, cool place.

This appetizer, or salad, whatever you like to call this dish, can be prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten in literally two meals.

And this is what the snack will look like if you cut the blue ones into circles.

If you’ve never cooked this way before, try making half a portion first; once you try it, you’ll definitely want to repeat it.

Video on how to cook eggplants in Armenian (Georgian) - Adjapsandali salad

Adjapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.

And now the recipe has become widespread, and we also prepare a dish using it. There are various variations of its execution and we will look at one of them, which gives the basis.

In addition, our topic today is on preparations for the winter, and this recipe will allow us to prepare a snack specifically for this period of time.

In this case, we fried the vegetables, but you can pre-bake them

The dish turns out very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can truly become a real delicacy. Remember how in the film “Ivan Vasilyevich changes his profession”?! There was an abundance of black and red caviar, but there was only one spoon of our delicacy...

And you can cook it this way. I know several ways to cook it, but there are two main ones: when you grind all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I like the second option better. In this case, all the pieces turn out whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I bring to your attention.

We will need:

Caviar can be cooked without zucchini; in this case, just add another kilogram of eggplant. Instead of tomato paste, you can use fresh tomatoes. In this option, take one kilogram of them.

Preparation:

1. I won’t show the cutting of vegetables in the photo, it’s all standard. Cut the eggplants, zucchini and bell peppers into cubes, and the onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large container for frying and stewing and first fry the onion in it. When it becomes transparent add carrots. Simmer until it also becomes soft.

You can first fry the vegetables in a frying pan, and only then put them in a large cooking basin.

And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out brighter and more appetizing.

3. Fry eggplants and zucchini separately in different frying pans in a small amount of oil until golden brown; they should also become softer.

4. Add both to a common pan or basin, depending on what you are cooking in.

5. Immediately add salt and sugar. First use the amount given in the recipe. Then, when the vegetables give juice, you can taste the liquid part and adjust the taste if necessary.

You may need salt; the basic recipe calls for a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it out in small, heaped spoons. And only now can everything be carefully mixed.

7. After the mixture boils, you need to time it for 30 minutes. This is how long our vegetables will be stewed over low heat. Strong boiling should not be allowed, but slight bubbling is welcome.

Be sure to check if there is enough salt. For those who like saltier foods, you can add it. Also, if you want spicier caviar, you can add ground black pepper 10 minutes before the end of cooking.

8. Place the finished caviar into sterilized jars and immediately screw on the lids boiled in boiling water. There is no need to sterilize her. Everything was fried and boiled enough, so there is no need for extra heat treatment and especially vinegar.

The caviar turns out very tasty, I recommend making it!

Video on how to prepare delicious eggplant caviar “You will lick your fingers”

Here is another recipe for making eggplant caviar. It really is finger-licking good. Its difference from the previous one is that. that all vegetables are pre-fried in a frying pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe and I have been making it for 30 years.

This caviar can be perceived as both an appetizer and a salad. It is served on the festive table and simply eaten for breakfast. By spreading it on bread, you can get a delicious sandwich. And when washed down with hot tea, you can experience real taste pleasure!

So cook it and eat it to your health!

Baked blue ones for storage in the freezer

If you like dishes made from fresh blueberries, then this method of preparing for the winter will definitely interest you. It is so simple that I will not describe it in as much detail as the previous options.

Cut any number of vegetables into medium cubes and place on a greased baking sheet.
Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
Remove from the oven and allow to cool completely.
Divide into bags, approximately 400 - 500 grams each.
Place in the freezer for storage.

And it's all! In winter, by taking out a bag, you can always prepare your favorite dish, and your favorite vegetable will be as fresh.

There is another method in which whole vegetables are baked in the oven, or oven. Then they cool and the skin is peeled off. After which they should be cooled and squeezed out thoroughly; you can briefly put a little pressure on them for this.

Then put it in a bag and put it in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not possible to collect them all in one article. But here we have collected, although several, very interesting options, in my opinion - the best.

Those who cook using them invariably save them in their recipes, and next year they prepare at least a few jars again.

Therefore, I hope that you will also love these cooking methods and will stay in your home for a long time.

And in conclusion, I would like to wish you an excellent harvesting season. May everything you prepare be stored well and please your family during winter lunches and dinners. Otherwise, it won’t be otherwise, because each jar will contain not only vegetables, but also a piece of sunny, warm summer!

Bon appetit!

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.

Place 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 pieces. 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 eggplants for the winter - canning, which you definitely won’t regret preparing. Why? Because eggplant preparations turn out incredibly tasty, appetizing and filling, and how fragrant it is - it’s simply indescribable! Delicious eggplants for the winter are good for both everyday and holiday tables. They perfectly complement any dishes (especially meat ones), act as an independent snack and invariably delight not only with taste, but also with benefits. Low-calorie “blue” ones are rich in vitamins, minerals and fiber, making them a valuable product on our table. The abundance of eggplants in the summer simply obliges you to prepare them for the winter, which is what we suggest you do.

To prepare preserves, you should take young eggplants - thanks to their dense pulp and elastic skin, they will perfectly retain their appearance during heat treatment. You should refrain from purchasing overripe and soft eggplants if you do not want to spoil the preparations. High-quality eggplants have a shiny and evenly colored surface without signs of damage or stains. Each vegetable must have a green stalk. To prevent eggplants from becoming bitter in the finished dish, you need to soak the sliced eggplants in salted water for 30 minutes (at the rate of 1 tablespoon of salt per 1 liter of water).

Eggplants go well with almost all vegetables, and their worthy companions in preserves are onions, carrots, tomatoes, bell peppers, zucchini and cabbage. If you want a spicier and piquant preparation, use garlic or hot chili peppers, and for especially aromatic preserves, add fresh herbs and spicy spices. Delicious eggplants for the winter can be salted, pickled, pickled, spicy and even stuffed. Lecho, salads, caviar, sauté and all kinds of snacks - there is plenty to go around with the “little blue ones”. Preparations can be made from fresh eggplants, or fried, boiled or baked. Thanks to the different cooking options and ingredients used, the variety of eggplant preparations is incalculable, and that's great! After all, how many wonderful opportunities for culinary experiments open up for housewives! Another advantage of this type of preservation is that you will always have an excellent hearty snack on hand, so you don’t have to be afraid of unexpected guests.

Preparing delicious eggplants for the winter is not as difficult as it seems. This does not require any special skills - you just need to be a little patient and have a great desire to please yourself and your loved ones with delicious preserves from the “little blue ones”. Well, shall we get started?

Salted eggplants with garlic and herbs for the winter

Ingredients:
1 kg eggplants,
5-6 cloves of garlic,
1 bunch of greens,
25 ml 9% vinegar,
spices to taste,
vegetable oil.
For the brine:
500 ml water,
1 teaspoon salt.

Preparation:
Cut the eggplants into small cubes and soak for half an hour in salted water, then rinse under running cold water and dry. Finely chop the garlic or pass through a press. Chop the greens. Fry the eggplants in a frying pan in a small amount of vegetable oil until they are browned on both sides. Place the prepared eggplants in a large bowl, add garlic and herbs. Mix well. Divide the mixture into sterilized jars.
To prepare the brine, dissolve salt in water, bring to a boil and add vinegar. Pour brine over the eggplants and seal the jars with sterilized lids. Turn the jars upside down, cover with a blanket and let cool completely. After this, the preserves can be stored in a cool place.

Marinated eggplants “Like mushrooms”

Ingredients:
900 g eggplants,
1 onion,
2 cloves of garlic,
4 peas of allspice,
6-7 black peppercorns,
6 buds of cloves,
4 bay leaves,
1/2 teaspoon dill seeds.
For the marinade:
1 liter of water,
1 tablespoon salt,
2-3 tablespoons of sugar,
2-3 tablespoons of vegetable oil,
5 tablespoons of 9% vinegar.

Preparation:
Cut the eggplants into large pieces. Add salt and leave for half an hour, then rinse and dry. Pour water into a saucepan, add sugar, salt and vegetable oil. At this stage, you should taste the marinade to adjust its taste. Bring the marinade to a boil and add the eggplants. Cook for 5 minutes, then add vinegar, onion cut into half rings and garlic cut into slices. Cook for 1 minute.
Fill sterilized jars with spices and place the eggplants along with the marinade. Seal the jars hermetically with sterilized lids, turn them upside down, cover with a blanket and let cool.

Canned eggplant salad with bell peppers and herbs

Ingredients:
1.5 kg eggplants,
3 small onions,
2 bell peppers,
2 hot peppers,
1 head of garlic,
1 bunch of cilantro,
200 ml vegetable oil,
120 ml 9% vinegar,
3 tablespoons soy sauce,
2 tablespoons salt,
3 teaspoons sugar,
1 teaspoon turmeric,
1 teaspoon ground coriander.

Preparation:
Cut off the ends of the eggplants on both sides and boil in boiling water for 8-10 minutes until half cooked. You can also steam the eggplants. It is important not to overcook the vegetables - they must retain their shape. Let the eggplants cool.
Cut half the peeled onion into half rings and fry in vegetable oil until golden brown. Add chopped hot pepper, peeled from seeds (you can leave the seeds for a more spicy taste), turmeric and coriander. Stir, remove from heat and let cool.
To prepare the marinade, mix vegetable oil, soy sauce, vinegar, salt and sugar. Let it brew for about half an hour. Once the eggplants have cooled, cut them into medium-sized pieces and place in a large bowl. At this stage, you can salt the eggplants and leave for 15-20 minutes, then drain the juice if you are worried that the vegetables may be bitter. Add fried onions, chopped bell peppers, chopped cilantro and chopped garlic to the eggplants. Pour the marinade over the vegetables and leave for 2 hours, stirring occasionally.
After this, place the salad in hot sterilized jars, trying to compact it more tightly so that no air remains. In this case, it is necessary to leave a little space for the juice that will be released during the sterilization process. Cover the jars with sterilized lids and sterilize in boiling water for about 20 minutes, then seal tightly, turn upside down and let cool under a blanket.

Eggplant salad with beans for the winter

Ingredients:
1 kg eggplants,
1 kg of tomatoes,
500 g bell pepper,
300 g onions,
300 g carrots,
250 g white beans,
6-8 cloves of garlic,
100 ml vegetable oil,
5 tablespoons of sugar,
1.5 tablespoons salt (plus salt for grating the eggplants),
5-7 peas of black and allspice,
3 bay leaves,
1 tablespoon 70% vinegar.

Preparation:
Soak the beans for an hour and a half in cold water, then rinse and boil until tender for 30-40 minutes. Cut the eggplants in half, rub with salt and leave for 20 minutes, then rinse and dry. Cut the bell pepper and carrots into strips, and the onion into half rings. Grind the peeled tomatoes and garlic using a meat grinder or blender. Pour the tomato mass into a saucepan and boil for 5-7 minutes after boiling.
Then add bell peppers, onions and carrots. Cook for about 10 minutes. After this, add the diced eggplants, sugar, salt, vegetable oil, peppercorns and bay leaf. Stir, bring to a boil and simmer for half an hour. Add beans and vinegar, cook for another 5 minutes.
Place the salad in sterilized jars and seal with sterilized lids. Turn the jars upside down, cover with a warm blanket and cool.

Canned eggplant in tomato

Ingredients:
1 kg eggplants,
1.5 kg tomatoes,
4-6 cloves of garlic,
100 ml vegetable oil,
3 tablespoons sugar,
2 tablespoons salt,
2 tablespoons 9% vinegar,
10 black peppercorns.

Preparation:
Cut the eggplants into slices about 2 cm thick and place in salted water for half an hour. After this, rinse the eggplants and dry them, spreading them on a towel. Remove the skins from the tomatoes by scalding them with boiling water. Puree the pulp using a meat grinder, blender or food processor. Pour the tomato mixture into a thick-bottomed saucepan. Bring to a boil, add sugar, salt, oil, vinegar, pepper and pressed garlic. Cook at low boil for 5 minutes. Add additional salt, sugar and vinegar if required.
Add the eggplants to the sauce, mix gently and bring to a boil. Cover the pan with a lid and cook for 15-20 minutes, stirring from time to time. Place eggplants in tomato sauce in sterilized jars, roll up with sterilized lids and turn upside down. Wrap in a blanket, cool and store.

Eggplants for the winter in Georgian style

Ingredients:
6 eggplants,
4-5 bell peppers,
1 hot pepper,
6-7 cloves of garlic,
30 g purple basil,
100 ml sunflower oil,
1 teaspoon acetic acid,
1 teaspoon sugar,
salt to taste.

Preparation:
Peel both types of peppers from seeds and grind in a meat grinder along with peeled garlic. Place the resulting mass in a saucepan with a thick bottom, add 2 tablespoons of vegetable oil and bring to a boil. Cook for 10 minutes, then add vinegar and salt to taste. Cut the eggplants into large cubes and fry in the remaining oil until they are browned. Mix the eggplants with chopped basil and add a little salt. Mix with pepper mixture. Add water if necessary. Cook for another 10 minutes, then place the eggplants in sterilized jars and seal with sterilized lids. Turn the jar upside down and let it cool, wrapped in a warm blanket.

Eggplants, canned with carrots

Ingredients:
800 g eggplants,
2 onions,
2 carrots,
3-4 cloves of garlic,
2 tablespoons of vegetable oil.
Marinade:
150 ml water,
3 tablespoons 9% vinegar,
2 tablespoons sugar,
1.5 teaspoons salt.

Preparation:
Place the diced eggplants on a baking sheet lined with foil, sprinkle with oil and bake for about half an hour in an oven preheated to 180 degrees. Grate the carrots using a Korean carrot grater. Cut the onion into half rings. Place the baked eggplants in a bowl and mix with the garlic passed through a press.
Place 3 tablespoons of eggplant in a sterilized jar, then a layer of carrots and a layer of onions. Repeat layers until the jar is full, compacting each layer thoroughly. To prepare the marinade, pour water into a saucepan, add salt and sugar, and bring to a boil. Add vinegar and pour marinade over vegetables. This should be done slowly. Cover the jar with a sterilized lid and sterilize it in boiling water for 15 minutes. After this, roll up the jar, turn it upside down, wrap it in a blanket and cool.

Eggplant caviar in a slow cooker

Ingredients:
6 small eggplants,
3 small carrots,
2 onions,
1 bell pepper,
1 head of garlic,
4 tablespoons vegetable oil,
2 tablespoons of tomato paste,
1/2 teaspoon acetic acid,
salt and ground black pepper to taste.

Preparation:
Cut the eggplants into large cubes. Add vegetable oil and eggplants to the multicooker, set the “Stew” mode for 1.5 hours. 15 minutes after the start of cooking, add carrots, onions, bell peppers and garlic, chopped using a meat grinder or food processor, as well as tomato paste, 100 ml of water, salt and pepper to taste to the eggplants. During extinguishing, you should monitor the amount of liquid evaporating and add water as needed. The caviar also needs to be stirred constantly. When the caviar is ready, you need to add vinegar to it, then immediately put it into sterilized jars and roll up with sterilized lids. Turn the jars upside down, cover with a blanket and let cool.

Follow simple tips and put our recipes into practice, and then, without a doubt, you will have the most delicious eggplants for the winter! Good luck with your preparations!