home Diseases Eggplants for the winter without rolling. The best eggplant recipes for the winter with and without sterilization: a step-by-step guide

Eggplants for the winter without rolling. The best eggplant recipes for the winter with and without sterilization: a step-by-step guide

Spicy eggplant appetizer for the winter

If you like eggplant in jars, then be sure to prepare a spicy eggplant appetizer for the winter. In winter, this juicy, delicious eggplant appetizer can serve as a stand-alone breakfast or an appetizing addition to a hearty lunch.

You have the right to regulate the spiciness by the amount of hot pepper used. The recipe provides for moderate spiciness, suitable even for children. For preparation, select small purple eggplants. The amount of ingredients is indicated for 1 kg of eggplant, which can be conveniently increased in proportion to your requests.

Attention! For this preparation, a regular frying pan or a grill pan can be used, it’s a matter of taste. If you cook vegetables in a grill pan, you should grease it lightly with vegetable oil.

Ingredients:
eggplants – 1 kg
salt
sweet pepper (preferably red) – 3-4 pcs.
hot pepper (preferably red) – 1 pc.
garlic – 1 head
vinegar 9% – 2 tbsp. spoons
vegetable oil for frying - about 1 cup (how much eggplant will take)

Preparation:
Wash the eggplants, trim the ends and cut into circles about 1 cm thick. Season well with salt, mix in a deep bowl and leave until bitterness is released in the form of a dark liquid.

In the meantime, wash and deseed the sweet and bitter peppers and pass them together with the peeled garlic through a meat grinder. Add vinegar to the resulting spicy mass and stir. You can add a little salt to taste (1-2 teaspoons), but this is not necessary if you have salted the eggplants enough.

Fry the eggplants until golden brown, squeezing out any liquid that has released from them, and place in a deep bowl.

Pour the spicy mixture into the fried eggplants and stir gently so that the eggplant circles do not fall apart.

Place the eggplants in the spicy mass tightly in sterile 500 ml jars (1 kg of eggplant will yield 2 jars of snack), sterilize for 20 minutes in boiling water, roll up and turn upside down until completely cooled.

The workpiece can be stored in the pantry at room temperature.

Spicy pickled eggplants with nut filling
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In Arab countries, this snack is very popular and is served for breakfast, lunch and dinner. This recipe is a Jordanian version of the snack, which is usually served with pita flatbread. You need jars with tightly screwed lids or latches so that the brine does not spill out when turning over (if they are plastic, then they are very tight).

Ingredients:

Small eggplants – 1 kg
olive oil
salt

For filling:

Sweet pepper (preferably red) – 2 pcs.
garlic – 12 cloves
shelled walnuts – 120 g
hot red pepper (flakes) – 2 teaspoons
salt – 1.5 tbsp. spoons (without slide)

Spicy pickled eggplants with nut filling. Preparation:
Wash the sweet pepper, remove seeds and internal membranes, cut into small cubes.

Peel the garlic from the covering shirts, pound in a mortar or pass through a garlic press.

Crush the peeled walnuts in a mortar or cut into medium pieces (neither small nor large).

In a deep bowl, combine pepper with garlic and nuts, add pepper flakes, salt and stir. Wrap the filling in cling film and place in the refrigerator.

Wash the eggplants without cutting off the tails and sepals, place them in boiling, non-salted water and cook until slightly soft (but do not overcook!) for 7-10 minutes, no more. Then place the eggplants in a colander or sieve and rinse with cold water.

Carefully remove the sepals and tails from the cooled eggplants, carefully sprinkle the joints with salt and leave for 1 hour. Then add salt again, place on a rimmed dish, which is placed on an incline overnight. In the morning, drain the liquid released from the eggplants; it will not be needed.

The next day, in the morning, make a cut in the side of each eggplant (not all the way, in the form of a pocket) and put the filling inside.

Place the eggplants in two 1-liter jars, sprinkling each layer with 2 pinches of salt. Cover the jars with gauze, without covering them with lids, and leave for a day so that brine forms in the jars.

There will be about half a jar of brine, so the lower part of the eggplants will have time to salt during this time. Close the jars with lids and turn them over, leaving them for another day so that the top part is salted.

Drain the brine without upending the jars, then invert. Pour olive oil over the eggplants in jars, close the lids and leave at room temperature for 3 days. After this, put the jars of eggplant in the refrigerator.

Eggplant with chili and garlic in olive oil
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Eggplants prepared according to this recipe have a sharp, piquant taste. They will be useful to you in winter for sandwiches, various snacks, as a side dish with meat, in addition to a side dish or as an independent dish. Chili peppers for pouring can be taken fresh or marinated in any way, for example in vegetable oil.

Ingredients:

Eggplants – 3 pcs.
chili pepper, fresh or pickled – ½ per 330 ml jar

For filling:

Extra virgin olive oil – ¾ cup
salt – ¼ teaspoon
citric acid – ¼ teaspoon
garlic – 5-6 cloves

Preparation:

Wash the eggplants, dry with paper towels and cut into thin slices, approximately 2-3 mm thick. For this procedure, you will need a kitchen vegetable cutter.

Fry the slices in a dry frying pan to remove excess moisture. A barbecue grill pan will be an excellent assistant in this matter.

Peel the garlic and pass through a garlic press. To fill, add salt, citric acid, crushed garlic to the olive oil and mix thoroughly.

Wash small jars and sterilize them in a way convenient for you - over steam, in the oven, in the microwave. Boil the lids and dry.

Place a piece of chili pepper at the bottom of dry sterile jars and fill to the top with fried eggplant slices, alternating them with the filling so that each slice is evenly saturated with it. Use the filling cold, without heat treatment of the oil.

From the specified amount of ingredients you will get approximately two 330 ml jars of eggplant. Seal the jars tightly or screw on the lids.

There is no need to sterilize the workpiece, which means there is no need to turn the jars upside down. Store the jars in a cool place - refrigerator or cellar. But even in an ordinary darkened pantry, they can stand for quite a long time without losing their taste, because olive oil and garlic are excellent preservatives.

Use eggplants with chili peppers and garlic in olive oil in winter as an appetizer, as a side dish, on sandwiches and in addition to meat dishes.

Sauteed eggplant for the winter
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When filling the shelves of your pantry with winter pickles, do not forget to prepare at least a few jars of tasty and rich eggplant sauté for the winter, so that on cold days you can enjoy the vegetable abundance of summer and autumn.

Sautéed eggplant is a delicious vegetable appetizer, the preparation process of which uses a minimal amount of vegetable oil and vinegar. The workpiece can be stored at room temperature conditions in a darkened pantry. In winter, use sauté as a side dish, in addition to other side dishes, or simply with bread.

Ingredients:

Eggplants – 1 kg
carrots – 3 pcs.
sweet pepper – 3 pcs.
tomatoes – 5-6 pcs.
garlic – 1 head
parsley – a bunch (50-100 g)

For the brine:

Vegetable oil – about 200 ml
vinegar 9% – 3 tbsp. spoons
salt – 1 tbsp. spoon
sugar – 1 tbsp. spoon

Preparation:

Wash the eggplants, cut into 2 cm thick circles without removing the skin.

Peel, wash and cut the carrots into 1 cm thick circles.

Remove the seeds from the peppers and cut them into large slices.

Wash the tomatoes, remove the sepals and cut into quarters (or more slices if the tomatoes are quite large).

Peel the garlic and pass through a garlic press, wash and chop the greens.

Prepare the brine by mixing vegetable oil with vinegar, salt and sugar in a large saucepan and bringing to a boil.

Place the eggplants in the brine and simmer over low heat for about 20 minutes, until half cooked, stirring gently (ideally shaking).

Add carrots and simmer with eggplants for 5-7 minutes.

Add peppers to the pan, and on top - tomatoes and herbs with garlic. Simmer everything together until done, about 20 minutes.

Carefully place the hot sauté into sterile, dry 500 ml jars, seal tightly and turn over until completely cool, covering with a blanket.
Bon appetit and delicious preparations!

Spicy pickled eggplants
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You will love this recipe for spicy marinated eggplants because of its ease of preparation and spicy, piquant taste. Once you try it for the first time, you will always prepare this deliciousness for the winter. Spicy pickled eggplants with a garlic aroma are good with hot potatoes or as a side dish for a meat dish. Guests at the festive table will also appreciate this vegetable delicacy.

Ingredients:

Eggplants – 3 kg
salt (coarse rock) – 1.5 tbsp. spoons
vinegar essence 70% – 1 dessert spoon
garlic – 300 g
hot pepper – 2 pods
sweet pepper (preferably different colors) – 600 g
refined vegetable oil – 10-13 tbsp. spoons

Preparation:

Wash the eggplants, dry them, cut off the stem and cut into small cubes. Then put it in a bowl, add salt, add vinegar essence, stir and leave to marinate for 5-7 hours. During this time, stir the vegetables periodically.

Divide the garlic into cloves, peel and finely chop or pass through a garlic press.

Remove the seeds and stalks from the sweet pepper, rinse with cold water, dry, cut lengthwise into 2-4 pieces (depending on the size of the pods) and cut into thin strips.

Wash the hot pepper, dry and chop. Whether or not to remove seeds from the pods is your decision; with seeds, the lecho will be sharper.

In a spacious bowl, mix the pickled eggplants (if desired, you can drain the marinade by adding an equivalent amount of vegetable oil) with sweet and bitter peppers, adding garlic. Mix everything thoroughly.

Sterilize jars intended for harvesting in the oven or in any way convenient for you, scald the lids with boiling water and dry.

Place the vegetables in dry, sterile jars and place in a saucepan with a thick cloth at the bottom, into which hot water is poured for sterilization. Sterilize 500-600 ml jars - 35-40 minutes after water boils in a saucepan over low heat.

Then remove the jars, seal tightly or screw on the lids, turn them upside down and wrap them until they cool completely. Store spicy pickled eggplants in a cool, dark place.

Eggplants for the winter “Mother-in-law’s tongue”
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People wittily nicknamed the hot vegetables of the appropriate shape in a spicy sauce in mother-in-law's language. There are all kinds of “tongues”: from cucumbers, zucchini, tomatoes. We offer a recipe for eggplants for the winter “mother-in-law’s tongue”.

This spicy eggplant appetizer has long become a classic among winter vegetable preparations. From the quantity of products specified in the recipe, 6 liters of delicious eggplant “mother-in-law’s tongue” are obtained. Eggplants are fried in vegetable oil and preserved in marinade using the sterilization method.

Ingredients:

Eggplants – 6 kg
salt
vegetable oil for frying – about 1 liter (how much eggplant will take)

For the marinade filling:

Sweet red pepper – 2 kg
hot pepper – 2 pods
garlic – 5-6 heads
vinegar 9% – 1 glass
sugar – 1 glass
salt – 2 teaspoons

Preparation:

Wash the eggplants, cut off the ends and cut them lengthwise slightly diagonally into slices resembling a pork tongue (0.5-1 cm thick, it should not be thinner so as not to fall apart during frying).

Sprinkle the cut eggplant “tongues” with salt, stir and leave for 2 hours so that the vegetables release their bitter juice.

Fry the processed eggplants over medium heat in vegetable oil on both sides until golden brown.

To fill, sweet and bitter peppers, freed from seeds, pass through a meat grinder. Peel the garlic and also pass through a meat grinder.

Combine crushed pepper with garlic, adding sugar, vinegar, vegetable oil, salt. Stir.

Place fried eggplants in sterile jars in layers and fill with marinade mixture. When laying, lightly press down the vegetables to remove air.

Sterilize 500 ml and 1 liter jars 40 minutes from the moment the water boils. Roll up or screw on with screw caps. Turn upside down until completely cool.

Korean-style eggplants for the winter
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If you ever prepare Korean eggplants for the winter, you will understand that this is an incredibly successful and tasty appetizer for a festive table and everyday eating (instead of a side dish, like a salad or with hot potatoes).

For preparation, select fresh, high-quality vegetables. Moreover, it is not necessary to adhere to the recipe in the ratio of vegetables to the gram. Leave the amount of garlic unchanged, but you can change the addition of eggplants, peppers, onions and carrots at will in favor of one or another vegetable within the total mass.

Ingredients:

Eggplants – 2 kg
sweet pepper – 500 g
onions – 3 pcs. (large heads)
carrots – 3 pcs. (large)
garlic – 1 head (large)

For the marinade:

Vegetable oil – 1 cup
vinegar 9% – 150 ml
salt – 1 tbsp. spoon (without slide)
sugar – 4 tbsp. spoons
ground black pepper – 1 teaspoon
ground red pepper – 1 teaspoon
ground coriander – 1 tbsp. spoon
water – 1 l

Preparation:

Wash the eggplants, cut off the stems and opposite ends. Cut each eggplant lengthwise into quarters and cook in boiling water for about 15 minutes (depending on the size of the eggplant, so that the slices become soft, but do not spread).

Place the boiled eggplants in a colander and cool under cold water. Then cut into bars of the desired size.

Peel the onion, rinse in cold water and cut into thin half rings.

Peel the carrots and grate on a coarse grater. A Korean grater is best; it produces beautiful thin strips of vegetables.

Remove the stems and seeds from the sweet pepper, rinse the inside and cut into thin strips.

Divide the garlic into cloves, peel each clove, cut into slices and pass through a garlic press.

Mix the prepared and chopped vegetables in a deep bowl. In a separate container, mix cold water with vinegar, vegetable oil, salt, sugar, black and red pepper, and coriander. Stir until sugar and salt dissolve.

Pour the resulting cold marinade into a bowl with vegetables and stir.

Press the vegetables in the marinade with some kind of press and leave for 6 days to marinate (preferably in a cool place - in the refrigerator or cellar).

Place the vegetables in clean, sterile jars, cover with lids and sterilize for 30-40 minutes. Then seal tightly and turn upside down, wrapping until completely cooled.

7.

photo from vk.com

With the onset of autumn, every housewife takes care of winter supplies, which the whole family will then enjoy. Many people try to make the most of a variety of vegetable salads and pickles, so that they can open them during the cold season and eat them as a tasty addition to the main dishes. Winter eggplant recipes are a great option to add variety to your pantry collection. Try preparing several types of preserves with this vegetable to get an idea of its different taste qualities. And what is needed for this, look further.

How to choose and prepare blue ones correctly

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

Do not use overripe vegetables for canning. This will have a bad effect on the quality of the workpiece. The normal color of the vegetable, which can be used for preparations, is dark lilac.
Sun-baked eggplants are also absolutely not suitable for seaming. The eggplant should feel elastic, firm and heavy to the touch.
Do not buy vegetables without stems. It should be green on each eggplant.

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

There are a huge number of ways to deliciously prepare preparations for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives love to make very tasty lecho or salads, the main component of which is eggplant. All canning methods differ in the way they prepare this vegetable and have a certain taste. Among other things, blue ones are very beneficial for human health, so it’s worth studying step-by-step recipes for preparing eggplant dishes for the winter with photos and preparing one of them.

Pickled eggplants like mushrooms without sterilizing jars

Fans of mushroom dishes will appreciate it. The resulting taste is very reminiscent of mushrooms. Open this preparation in winter, cut into small pieces and fry with potatoes. You will have an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such preparations so that you can enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required Products:

5 kg blue ones (choose approximately the same size);
Bay leaf;
3 tbsp. l. table salt (only non-iodized);
allspice peas – 5-6 pieces;
5 liters of drinking water;
180 ml vinegar 9%.

Step-by-step description of the recipe “Eggplants for the winter like mushrooms”:

Remove the peel from the blue ones, cut them into cubes, sprinkle with salt, and leave to stand for up to two hours to get rid of the bitterness.
When the specified time has elapsed, drain the liquid that the eggplants have released and fill them with water.
Place on the stove and boil. Next, add vinegar and boil for another 5 minutes.
Wash the jars thoroughly and pour boiling water over them. Pour in the peppercorns, bay leaves, and place the blue ones with brine to the very top.
Roll up the lids, wrap them in a blanket, and leave the jars to cool completely.
Take it to the basement or storage room.

Find out more delicious recipes to try.

Canned blueberries with garlic and bell pepper

Try the amazing option of canned and bell peppers. The result is a very tasty salad that is suitable for both the holiday table and the holiday table. Serve this appetizer with meat, fish, or eat it as an independent dish. The preparation is also ideal as a dressing for any meat or first course. When preparing this twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out the step-by-step instructions for this winter eggplant recipe.

Ingredients:

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

How to cook:

Wash the jars thoroughly with baking soda and sterilize them along with the lids.
Wash the blue ones, cut off the stalks. Cut each one lengthwise and then crosswise (you should have 8 equal parts).
Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly and fill with cold water.
Place on the stove and boil for 5 minutes. Drain the water.
Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, grind in a meat grinder together with the chili.
Pour vegetable oil, vinegar, salt, sugar into the resulting liquid and boil.
Pour the marinade over the already boiled blue ones, put them on the stove and cook again for up to 5 minutes.
Place in glass containers, close with lids and roll up.

Instant Korean spicy eggplant salad

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

Components:

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

Cooking algorithm:

Wash, dry the blue ones, cut in half.
Place each in boiling salty water for 5 minutes. Cool.
Cut all the peppers and eggplants into strips. Pour vegetable oil into the frying pan and simmer for 5-6 minutes.
Add Korean seasoning, salt, vinegar. Simmer for another 8-10 minutes.
Place in portions into jars and seal using a seaming machine.

How to seal whole pickled eggplants in jars

In winter you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you will receive sauerkraut, which goes very well on various salads. They also use it in its pure form, so don’t deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. For a simple recipe for preparing eggplants for the winter, see below.

What do you need:

How to cook:

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

Georgian salted eggplant appetizer is just to die for

Connoisseurs of Georgian cuisine will be delighted with this. You will get a very tasty preparation that goes well with many main dishes. Treat your dear guests or pamper your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things using the simplest ingredients. Check out the step-by-step description of preparing salted eggplant snacks in Georgian.

Ingredients:

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

Step-by-step cooking instructions:

Wash the blue ones thoroughly, remove the stalks, and make a cut along each one.
Place the eggplants in boiling water with salt and cook for up to 5 minutes.
Place the boiled vegetables under pressure for exactly one hour.
Prepare the filling for the little ones: grate the carrots using a special grater for Korean appetizers, squeeze out the garlic, chop the herbs, throw in ground pepper. Mix everything.
After the specified time has passed, spread the filling into the blue slits. Place everything tightly in the pan.
Prepare the brine as follows: add salt, sugar, and vinegar to boiling water. Remove from heat and immediately pour in the blue ones.
Place pressure on top and let stand for up to 3 days.
Place the snack in jars along with the brine and roll up.

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

In winter, it is always difficult to buy fresh vegetables to prepare a delicious dinner or lunch. It is precisely for this purpose that many housewives preserve a variety of salads, so that later they can feed their family a satisfying and appetizing meal. Try Turkish fried eggplants with peppers in layers of vegetable sauce, and you will see that winter snacks can be incredibly tasty, aromatic, juicy and tender. Treat your friends to this option and share your secrets with them. And then you will see how this delicious dish with eggplants is prepared.

Grocery list:

Cooking process:

Cut the eggplants into rings, grease them on both sides with vegetable oil, fry in a frying pan until slightly golden brown.
Prepare the vegetable sauce: finely chop the onion, coarsely grate the carrots, and fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. When finished, add pepper, salt, and sugar.
Cut the sweet peppers in half lengthwise and cut into strips. Blanch: pour boiling water, wait about three minutes, transfer to a colander.
Take the jars, start filling them in the following order: part of the vegetable sauce, eggplants, peppers, blueberries and again filling with vegetables.
Place the filled jars in a large saucepan with water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied with this process of sterilizing the workpieces, use the oven: place the jars in the oven for an hour, turning on the temperature to about 180 degrees.
When finished, screw the lids on.

Homemade lecho with eggplants and sweet peppers in tomato sauce

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

Components:

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

Step-by-step description of the recipe:

Cut the eggplants into cubes.
Grate the carrots using a coarse grater.
Finely chop the garlic, cut the onion into half rings.
Cut the bell pepper into strips.
Make an adjika-type filling: mince the tomatoes along with the chili.
Place everything in an enamel pan, pour vinegar, oil, and tomato sauce. Cook for about an hour.
Place in pre-sterilized jars and seal with lids.

Video recipes: the most delicious winter eggplant preparations

If the best recipes studied above did not suit you, watch the video recipes below, which describe in detail how to prepare the appetizer “Ogonyok”, “Mother-in-law’s tongue”, stuffed blueberries, salad of eggplant, tomatoes and peppers or assorted eggplant with vegetables in Armenian style. You'll also learn how to freeze blue ones for future use so you can enjoy fresh snacks in the winter. All of these recipes are worth checking out and are worth having a jar or two of each in your pantry.

Snack Ogonyok

Mother-in-law's tongue salad recipe

Stuffed blue ones for the winter

A very tasty recipe for blueberry salad with tomatoes and peppers

Assorted eggplants with vegetables in Armenian style

How to freeze eggplants for the winter

After rolling, turn the jars over, wrap them in something warm and wait until they cool completely.

namenu.ru

Ingredients

For a 1 liter jar:

Preparation

Cut off the ends of the eggplants on both sides and pierce the vegetables with a fork in several places. Pour enough water into the pan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Place the eggplants in the pan for 5-6 minutes. They will become softer, and the skin will begin to shrink a little. Transfer the vegetables to a colander and press a plate down on top to drain excess liquid.

Cut the carrots into thin strips using a vegetable peeler. Coarsely chop the garlic and chop the herbs.

Place some garlic, herbs and carrots on the bottom of a sterilized jar. Then - part of the eggplants. Repeat layers until you reach the top of the jar.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, bay leaf, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and seal the jar.

edimdoma.ru

Ingredients

For 2 cans of 1 liter volume:

Preparation

Peel the eggplants and cut into small flat slices about ½ cm thick. Heat some oil in a frying pan and place the eggplants in a single layer.

povar.ru

Ingredients

For 3 1 liter jars:

Preparation

Cut the eggplants into small pieces. Pass the tomatoes through a meat grinder to extract juice.

Pour the juice into a saucepan, add the eggplant, butter, salt and sugar and bring to a boil over medium heat. Reduce temperature and cook, stirring, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour vinegar into the pan. Place the eggplants with the sauce in sterilized jars and seal.

Ingredients

For 3 ½ liter jars:

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoon of salt, stir and leave for 15 minutes.

Squeeze and rinse the eggplants. Fry them in hot oil until golden brown on both sides. Chop garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spread 1 teaspoon of garlic mixture into the bottom of sterilized jars. Place a few eggplant slices on top. Repeat layers until jars are completely filled.

Cover them with lids and place in a saucepan, covering the bottom with a cloth. Pour water into it up to the hangers of the cans and bring to a boil. Sterilize the jars for 20 minutes and seal.

iamcook.ru

Ingredients

For a 1½ liter jar:

Preparation

Cut the eggplants into thick, flat slices, and the peeled peppers into large strips. Place the vegetables in a bowl and cover with boiling water for 5 minutes. Then drain them in a colander.

Place sugar, salt, coriander and black pepper in a saucepan and add water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

Place garlic in the bottom of a sterilized jar. Place the eggplants and peppers on top and pour the marinade over them.

Cover the jar with a lid and place in a saucepan, the bottom of which is covered with a cloth. Pour water into the pan up to the hanger of the can and bring to a boil. Sterilize the jar for 25 minutes, and then roll it up.

Ingredients

For 3 ½ liter jars:

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and add the eggplants.

Stirring gently, bring the water to a boil again and cook for 5 minutes. Place the eggplants in a colander to drain excess liquid.

Finely chop the garlic and dill. Add hot pepper slices, salt, vinegar and oil to them and mix.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Add salt if necessary. Divide the eggplants into sterilized jars.

Place them in a pan with a cloth-lined bottom. Cover the preparations with lids and pour water into the pan up to the hangers of the cans. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 ½ liter jars:

Preparation

Chop the eggplants into large cubes. Grate the carrots for... Cut the pepper, cleared of seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan over low heat and stir its contents. Cook covered for a few minutes until the vegetables release their juices.

Increase heat and cook, stirring, for another 10 minutes. Place the salad in sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pan up to the hangers of the jars and let it boil. Sterilize the jars for 15 minutes and seal.

edimdoma.ru

Ingredients

For 2 ½ l cans:

Preparation

Cut the eggplants into slices about 1 cm thick. Grease two baking sheets with half the oil. Place the eggplants on them in a single layer and drizzle them with the remaining oil. Bake for 25–30 minutes at 200°C.

Grind the nuts and garlic in a blender. Mix them with finely chopped hot pepper, chopped parsley, vinegar and salt.

Place a teaspoon of garlic mixture in the bottom of sterilized jars and smooth out. Place a few eggplant slices on top. Repeat layers until you run out of ingredients.

Line the bottom of the pan with a cloth and place the jars there. Cover them with lids and pour water into the pan up to the hangers of the cans. Bring to a boil, sterilize for 15 minutes and seal the jars.

Ingredients

For 3 1 liter jars:

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15-20 minutes. Drain off any excess liquid, rinse the vegetables and squeeze.

Cut the cucumbers into half circles, and the peppers, peeled from seeds and stalks, into small strips. Pass the tomatoes through a meat grinder to extract juice.

Pour the tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onion. After 5 minutes, add the remaining vegetables to the pan.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Place the salad in sterilized jars and roll up.

povarenok.ru

Ingredients

For 1 jar of 1 liter and 1 jar of 250 ml:

Preparation

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Shred the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add the carrot mixture and vinegar to the cabbage and stir.

Cut the slightly cooled eggplants into large cubes. Layer eggplant and vegetable mixture tightly in sterilized jars. The top layer should be cabbage. Roll up the jars.

On the eve of the canning season, every housewife is going to make eggplant preparations for the winter. After all, during the season, vegetables for canning cost pennies, and in winter it’s so nice to open a jar of eggplant for, or just for dinner.

In addition, making your own eggplant preparations is a guarantee of natural and healthy food. After all, canned food manufacturers “sin” to mix in preservatives and dyes so that their products can be stored longer and retain their presentation.

I bring to your attention “Golden recipes” for eggplant preparations for the winter, which have been tested by more than one thousand housewives, and are invariably popular every year.

If you have your own original recipe for preparing eggplant for the winter, do not hesitate to share it in the comments.

Eggplant saute for the winter (you'll lick your fingers)

If you like simple and hassle-free eggplant preparations, then you will definitely like my today’s recipe for eggplant sauté for the winter. We will prepare eggplant sauté for the winter without tedious sterilization, “coat” and lengthy preparation of ingredients. The portion of blueberry sauté for the winter is small, everything is prepared very quickly and simply. And the result...I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants in spicy adjika with garlic... well, what could be tastier? By the way, Georgian-style spicy eggplants are prepared without sugar for the winter, in case you don’t like sugar in preserving vegetables. Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

"Mother-in-law's tongue" made from eggplant for the winter

I dedicate this eggplant recipe to all fans of delicious blue eggplant preparations. Preparing “mother-in-law’s tongue” from eggplants for the winter - what could be simpler? Essentially, these are spicy eggplants in adjika, which I told you about earlier, but still, today’s appetizer “mother-in-law’s tongue” from eggplants is not prepared quite usually. To ensure that the “mother-in-law’s tongue” made from eggplants for the winter would be guaranteed to be delicious, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

If you like savory and spicy snacks, then my today's recipe for fried eggplants for the winter with garlic 100% deserves your attention. My friend advised me to make these canned fried eggplants, and you know, I was very pleased with the result.

Fried eggplants with garlic for the winter turned out incredibly tasty, and are no different from fresh seasonal eggplants. We will be preparing fried eggplants for the winter without sterilization, so get ready to do the preservation very quickly so that you can immediately put the hot jars of eggplant under the blanket. Recipe with photos step by step.

Eggplant adjika for the winter

Just recently I discovered a new recipe – adjika with eggplant. To say it's delicious is an understatement! This is simply amazing, honestly! I am sure that in the winter season such conservation will be very popular. Another plus of this recipe is its ease of preparation. You actually don’t have to fuss with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the company of proud eggplants and traditional rice will be: tomatoes, bell peppers, onions, carrots and seasonings. This winter salad with rice and eggplant is an excellent appetizer and a complete vegetable dish. Especially a winter eggplant salad for the winter with rice will be relevant during Lent: you just need to heat the contents of the jar and a hearty lunch is ready! Recipe with photo.

Spicy eggplants for the winter in marinade

I begged this recipe for spicy eggplants for the winter from a friend. Yes, yes, she begged for it - once I tried an amazing spicy eggplant appetizer at her place and just disappeared: I liked it so much. But my friend was in no hurry to share the recipe: she apparently wanted to be the unique owner of such a successful recipe. But, in the end, I persuaded her, and a spicy eggplant appetizer for the winter took pride of place in my cookbook. It’s really, really hot thanks to the red pepper and piquant because of the garlic. Another highlight of this appetizer is the delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants are like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, both their taste and appearance will be very similar to honey mushrooms or boletus. A neighbor shared this recipe with me - she has been preserving eggplants this way for a long time, and this preparation is always one of the first to sell out. Once she treated me to these eggplants fried like mushrooms, and I really liked them. See recipe with photo

Winter salad "ten" with eggplants

Ten salad for the winter with eggplants is so called because to prepare it we need 10 pieces of various vegetables: eggplants, onions, sweet peppers and carrots. The amount of tomatoes for the recipe should be twice as large so that the salad turns out juicy and aromatic. My mother also prepared this delicious salad for the winter. See recipe with photo.

Eggplant salad for the winter “Autumn”

Looking for simple eggplant preparations for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

Eggplants for the winter with carrots, onions and garlic “Stripes”

You can see a detailed recipe with photos on how to cook eggplants for the winter with carrots, onions and garlic “Stripes”.

How to freeze eggplants: a proven method with photos

You can see a detailed recipe with photos on how to freeze eggplants for the winter.

Eggplants in adjika for the winter

Do you like hassle-free and simple eggplant preparations? Eggplants in adjika are exactly what you need! You can see a detailed recipe with photos on how to cook eggplants in adjika for the winter.

Eggplant salad for the winter “Vegetable Madness”

You can see the recipe for making eggplant salad for the winter “Vegetable Madness”, with step-by-step photos.

Eggplants for the winter in Korean

You can see how to cook eggplants for the winter in Korean.

Winter salad from eggplant and beans

Do you want to wrap up a delicious blueberry salad for the winter? Then be sure to pay attention to the winter salad of eggplant and beans. The result is excellent: a very tasty salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite filling. I wrote how to prepare an eggplant salad with beans for the winter.

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but quite long: this appetizer is cooked without vinegar, so it has a long sterilization time. Detailed recipe.

Eggplant salad for the winter “Vkusnotiischa”

I have been using this recipe for eggplant salad for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing this blueberry salad - it’s simple and fast enough, there is no sterilization, and preparing the ingredients does not take much time. Secondly, the salad turns out to be very bright and appetizing, so you can safely offer it not only to your family, but also to your guests. See recipe with photo.

Good afternoon friends!

Eggplants for the winter are great homemade preparations, simple, quick and incredibly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called eggplant the “rabies apple”; it was believed that whoever ate it would lose his mind. But we know that it is rich in vitamins, minerals, fiber and is very beneficial for the heart and blood vessels, strengthens the immune system, and prevents cholelithiasis.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of incredibly delicious recipes.

In preparations it is better to use fruits that are a little unripe. They have soft elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even made into caviar, no less tasty than

To prepare eggplants for the winter, always choose the freshest, most beautiful, ripe vegetables. Don't sacrifice quality for price.

The best eggplant recipe is to die for

A Korean neighbor I know gave me this recipe a long time ago, and it is still considered the best in my collection. This is a dish bright in taste, color and aroma. I want to show you a recipe with step-by-step preparation and photos to make everything clear.

Ingredients:

Preparation:

We take young eggplants, preferably the same size, so that during cooking they cook equally and do not differ in taste. Wash, remove the stalk, cut off the ends on both sides. Place the fruits in boiling water and cook for 8-10 minutes. The important thing here is not to overcook! The blue ones should be half-baked and should hold their shape.

The last time I prepared this preparation, I used a double boiler. I also kept it steamed for 8-10 minutes.

While our eggplants are cooling, let's prepare the marinade. All its components must be mixed with flavors and infused, then it will turn out rich and homogeneous.

In a dry, warm frying pan, fry the spices: coriander, turmeric. We help them discover their taste. Then we put them in a coffee grinder or mortar and grind them into small fractions.

Peel the onions and cut half of the total mass into half rings. We will later cut the other half into medium cubes.

Remove seeds from red hot pepper and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into a frying pan and fry the onion until golden brown. We also send red hot pepper and a mixture of crushed spices there. When the onion has cooled, add the contents of the pan to the marinade.

For the marinade, mix salt, sugar, vegetable oil, vinegar, soy sauce. And leave for 30-40 minutes.

Cut the cooled eggplants into medium slices. Place in a separate bowl, add some salt on top and sprinkle with vinegar, stir and leave for 15 minutes. If you are sure that eggplants are without bitterness, you don’t have to do this. Drain off the released juice.

Cut the sweet bell pepper into strips. Try to choose meaty, thick-walled and bright red color. Chop the cilantro.

Peel the young garlic, crush it with the flat side of a knife and chop it finely.

Place all the chopped vegetables in a large bowl, pour in our wonderful marinade and leave to steep for 2 hours. Periodically stir our vegetable mixture. The pouring gradually permeates the vegetables and gives off a magical smell.

And there is one more touch left - the eggplant preparation for the winter must be sterilized and stored in jars.

Place the salad in hot sterilized jars, compact it if possible, so that no air remains, and close it with a clean lid. We leave room for the juice that will be released during sterilization. For a 0.650 liter jar it will take 45 minutes. Then we roll up the jars, turn them upside down and continue sterilizing, now under the blanket.

Just look how beautiful it is! Insanely delicious eggplants are ready and will delight you with their taste and aroma all winter. Bon appetit!

Recipe for eggplants for the winter without sterilization in tomatoes

Another one of the best recipes. It is prepared quickly, and the result is an incredibly tasty, fiery and spicy snack.

Ingredients:

Preparation:

In this recipe, eggplants can be cooked in two ways: in tomato juice or in tomatoes minced through a meat grinder. We will make 50 x 50. We divide all the tomatoes into two parts. We will make juice from one and cut the other.

We make incisions on the tomatoes, blanch in boiling water for a few seconds, then immediately under cold water and easily remove the skin.

Cut the tomatoes into medium slices and place in a large bowl.

We pass the second part of the tomatoes through a juicer, or you can simply put them through a meat grinder. We also send it to the basin.

Add salt, sugar and odorless and tasteless vegetable oil and mix.

Peel the garlic and separate it into cloves. Remove the seeds from the red hot pepper. Pass the garlic and pepper through a meat grinder.

Cut the sweet bell pepper into strips. Try to choose fleshy peppers with thick walls and contrasting color. This will add flavor and color to the dish.

Wash the eggplants and cut into small slices.

Place all chopped ingredients in a bowl. Mix. Place on the stove; if there is not enough liquid, add water so that all the vegetables are covered.

Bring to a boil and cook over low heat until tender. Add vinegar and cook for another two minutes.

Place in sterilized jars and seal with boiled lids.

We got 11 jars of 0.650 grams each, we store them in the basement. This is how we prepared a simple, complete and tasty preparation for the winter from our favorite vegetables.

Eggplants with vegetables for the winter

This recipe has a lot of vegetables - a lot of flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you will get an amazingly tasty sandwich.

Ingredients:

Mother-in-law's tongue eggplant recipe

This recipe owes its name to the elongated cutting of vegetables and a very sharp, burning taste. “Mother-in-law’s tongue for the winter” can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplant.

Ingredients:

Preparation:

Pre-blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be passed through a meat grinder, juicer, or just take tomato paste. But with the first option it will be tastier.

Chop the hot red pepper and seeds finely.

Peel the cloves of young garlic, crush them with the flat side of a knife and chop finely.

Sweet, fleshy, thick-walled bell peppers are seeded and cut into cubes.

We prepare the filling in advance so that it has time to brew.

Place chopped tomatoes, garlic, vegetable oil, hot pepper, salt, and sugar into a saucepan. The tomatoes released a sufficient amount of juice and at the same time retained their shape, which is what was required of them. Place on the fire, bring to a boil and simmer over low heat for 20 minutes. While the filling is preparing, chop the remaining vegetables.

Cut young eggplants, along with their tender seeds, along the fruit into tongue-shaped plates, half a centimeter thick.

Add bell peppers and eggplants to the boiling sauce. Simmer for half an hour, do not forget to stir from time to time to avoid burning.

Add vinegar, boil for another 2 minutes and put the hot mass into prepared hot jars and roll up.

“Mother-in-law’s tongue” turned out to have a fantastically hot taste and a magical smell. In the cold winter, let's put the spicy and aromatic delicacy on a piece of bread, and remember our mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

This preparation for the winter is quite easy to prepare. Try it, I’m sure you will like these “mushrooms”.

Ingredients:

eggplants - 5 kg
garlic - 300 gr.
fresh dill - 350 gr.
vegetable oil - 300 ml

for the marinade:

salt - 4 tbsp. l.
table vinegar 9% - 250 ml
water - 3 l

That's all for today. If you liked the recipes, click “Class”, take notes and share with friends on social media. networks. Write in the comments, your opinion is very important to me.