Puff eggplants for the winter - the best recipes. Eggplant recipes - the best options for preparing for the winter without sterilization

This section contains a variety of eggplant preparations for the winter. The recipes are finger-licking good, the most popular and in demand among summer residents and all lovers of home canning. The most delicious: eggplants, like mushrooms, in oil. Eggplants in adjika are not labor-intensive and instantly disappear from the table. A very interesting lecho with eggplants. Be sure to try the eggplant caviar, which has zucchini added for juiciness. A variety of salads, among which “Bakat” occupies a special place - it will be a hit among lovers of spicier preparations. For those who prefer not to spend a lot of time in the kitchen, this is a good recipe for pickled eggplants. And, of course, everyone’s favorite “Ten”.

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

A very tasty preparation for the winter from eggplants - the vegetables are fried and poured with a spicy tomato sauce. The recipe is simple, the result is very tasty. Be sure to try it if you haven't already.

Finger-licking eggplant caviar for the winter

This eggplant caviar delights with its festive color and captivates with its fresh aroma. The secret of preparing such caviar is in a special way of preparing eggplants. They are baked in the oven, which makes the caviar tender and not at all greasy.

Eggplant caviar for the winter

A classic recipe for eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet of aromatic seasonings. Very tasty, keeps well. I recommend trying this recipe. You'll probably like it.

Eggplants are like mushrooms

A popular eggplant recipe for the winter. You will need a minimum of products and thanks to a special and completely simple technology, eggplants will taste like pickled mushrooms. Some people can’t even tell the difference right away. The recipe is quick, without sterilization.

Eggplant salad with beans for the winter

A very tasty winter eggplant preparation - a hearty, juicy salad with beans, tomatoes, sweet peppers, carrots, onions and garlic. In winter, it is suitable not only as a side dish, but also as an independent vegetable dish.

Pickled eggplants for the winter

The simplest recipe for marinated eggplants “without everything”. Only eggplant, garlic, spices and marinade. Eggplants are boiled until soft and then preserved. Recipe without sterilization.

“Bakat” from eggplants for the winter

One of the hits among winter eggplant preparations is the “Bakat” salad. Easy to prepare - simply chop the vegetables and cook them in tomato sauce. A recipe without sterilization and without much fuss.

Eggplant salad for the winter

The taste of this winter eggplant preparation is very piquant and slightly sweet. I would like to suggest preparing for you several jars of eggplant salad with garlic and honey. A handful of raisins will add a new flavor to this salad.

Caviar from zucchini and eggplant for the winter

Delicious eggplant caviar with the addition of zucchini, sweet and hot peppers, tomatoes, garlic and onions. Very gentle thanks to the use of apple cider vinegar. The rich, deep, bright taste of this preparation is unique.

Eggplants in tomatoes for the winter

We definitely recommend making this eggplant preparation for the winter! The taste is amazing. The combination of products is perfect. Ripe tomatoes, sweet peppers, and garlic highlight the taste of eggplant. Plus the secret ingredient is a fresh apple.

Lecho with eggplant recipe with photo

Delicious eggplants for the winter, the recipe is very familiar to you if you have made lecho at least once. Only the main ingredient will not be pepper, but eggplant. Recipe with sterilization.

Almost every housewife tries to prepare eggplants for the winter and in large quantities. Carefully and carefully selecting and recording the best recipes in your culinary notebooks. If the blue ones are cooked correctly, they make a variety of very tasty dishes. This vegetable is absolutely indispensable for the daily diet of vegetarians and people on a diet. 100 grams of eggplant contains only 24 calories.

To extend their life and preserve vitamins and nutrients, they came up with preservation. They are salted, pickled, frozen, dried, fermented, made into caviar, salads, and snacks. It's both tasty and healthy. We will expand your collection of recipes. Write down, rather, the best eggplant recipes for the winter. They will definitely come in handy.

Eggplant salad for the winter Desyatochka

One of the interesting options for preparing pickled eggplants for the winter is rightfully considered the recipe for ten eggplants. This is a great snack - it's easy to prepare and the contents of the jar go with a bang. The most labor-intensive task in canning vegetables is cutting and frying vegetables. You don't need to do any of that in this recipe, so it can be prepared fairly quickly. It is advisable to take vegetables that are not very large, but of medium size. This way they will cook more evenly.

Ingredients:

• 10 pieces each of eggplants, onions, tomatoes, bell peppers;
• 2 glasses of water;
• 1 stack. table 9% vinegar and sunflower oil;
• 2 table. spoons of sugar plus 1 table. spoon of salt.

The yield of the finished product is about 3.5 liters.

Eggplant salad for the winter Desyatochka - step-by-step recipe with photos:

First, peel the onion, core the peppers, and cut off the sepals (tails) from the eggplants. There is no need to peel or cut the eggplants.

Place whole vegetables in layers in a large enameled pan - eggplants, peppers, onions, tomatoes on the top layer. Pour the marinade over the contents of the pan and simmer for about 30-40 minutes until the vegetables are ready. The degree of readiness can be checked with a sharp wooden stick (toothpick).

For the marinade, mix vinegar, oil, water, sugar, and salt.
When the vegetables are stewed until tender, they must be placed in sterilized jars, filled with the marinade in which they were cooked up to the neck, and rolled up. No sterilization required.

To keep the vegetables from getting cold, you need to fill one jar and roll it up immediately. Then the second one, etc. While the jar is filled and sealed, the remaining vegetables wait their turn in a saucepan, which is set over low heat. Place the rolled up jars on the floor, upside down, wrap them in a blanket and leave until cool.

Spicy eggplant salad “Ogonyok”

Ingredients:

• According to the recipe for 5 liter jars: 5 kg eggplant;
• 300 g garlic;
• 10 pcs. red sweet pepper;
• 8 pcs. hot hot pepper;
• 1 kg tomato;
• 0.5 l sunflower oil;
• 1 cup 9% vinegar;
• salt.

The entire process of preparing salad for the winter takes about 4 hours.

How to make spicy eggplant salad:

We peel the peppers, wash the tomatoes, peel the garlic, wash the blue ones.

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

Wash the seaming jars with soda, then pour boiling water over them. Place the lids in a saucepan and also scald with boiling water.
Cut off the ends 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.

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 the little blue ones.

Prepare the eggplant sauce.
We pass tomatoes, sweet and hot peppers, and garlic through a meat grinder. 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.

Pour 2 tbsp into 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.

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 blueberries in it. The jar is sterilized over low heat for 40 minutes.

Roll up jars of salad for the winter, cover with a warm blanket and leave to cool at room temperature. Then store in a cool place.

These eggplants with mushrooms taste surprisingly similar to pickled mushrooms.
Very simple, quick and delicious recipe!

• for 2 cans of 0.5 liters: eggplants - 1 kg;
• vegetable oil for frying - 100 g;
• garlic - 3-4 cloves;
• hot pepper - 1 pod;
• marinade: water - 1 liter;
• salt - 100 g;
• apple cider vinegar 5% - 150 g.

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Miracle berry Fairytale collection is suitable for a window sill, loggia, balcony, veranda - any place in a house or apartment where the light of the sun falls. You can get the first harvest in just 3 weeks. Miracle berry Fairytale harvest bears fruit all year round, and not just in the summer, as in the garden. The lifespan of bushes is 3 years or more; from the second year, fertilizers can be added to the soil.

Preparation:

Wash the eggplants, cut into circles 1.5-2 cm thick and cut each circle into 4 more pieces.

Place the raw blue ones in a bowl, add salt and add water. Leave for 40-60 minutes.

After such a salt bath, the bitterness goes away from the eggplants.

And most importantly, during frying, they will absorb less oil, and this is very important, because eggplants, like a sponge, absorb a huge amount of fat.

Pour water into a saucepan, add salt, boil. Pour in vinegar and boil again.
Rinse the eggplants from salt and place in a pan with boiling marinade. Cook for 3-4 minutes. Remove the eggplants from the marinade and drain.

And place the eggplants in a saucepan with boiling vegetable oil.

Fry for 3 minutes. Lastly, add the garlic, passed through a press and chopped hot pepper. Let's keep our eggplants on the fire for one more minute.

Place while hot into sterilized jars.

Close the lids, turn the jars over, wrap them in a warm towel and cool. That's all, delicious eggplants “for mushrooms” are ready!

It’s hard to believe, but even a novice housewife can prepare eggplants in tomatoes for the winter. Many people are afraid of conservation, especially if they have no experience. And it’s completely in vain - to make a good preparation, it’s enough to use a proven recipe. This recipe is in front of you, all that remains is to stock up on blueberries, tomatoes and the rest of the products on the list.

Ingredients:

• 1 kg of eggplants;
• 750 grams of tomatoes;
• 1 hot pepper;
• 250 grams of sweet pepper;
• 100 grams of garlic;
• half a glass of sunflower oil;
• a quarter glass of table vinegar;
• 50 grams of sugar;
• 1 tablespoon salt.

How to cook:

Pickled eggplants stuffed with carrots for the winter

Ingredients:

• 1 kilogram of carrots;
• 2.5 kilograms of eggplants;
• 7-8 cloves of garlic;
• 2-3 medium-sized onions;
• long stalks of celery (the number of eggplants);
• vegetable oil;
• 2 table. spoons of salt.

Recipe:

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Using a sharp knife, cut off the tails of the eggplants, make a deep longitudinal cut (pocket), then boil in salted water (1 tablespoon of salt / 1 liter of water) for half an hour. Drain the water, cool the eggplants, put them under pressure (press down lightly with a plate) to drain off excess liquid.

Pour boiling water over the celery stalks and leave them for 10 minutes. Celery will be needed to tie the stuffed eggplants so that they do not fall apart.

Prepare carrot filling. Why peeled carrots need to be chopped in a blender or grated using a grater with large holes.

Fry finely chopped onion in vegetable oil, add minced carrots and half the salt. Continue frying until the carrots are ready.

Now you can start stuffing. Prepare 2 small bowls. One will contain chopped garlic, the other will contain vegetable oil (about 150 g).

Coat the boiled eggplant inside and out first with garlic, then with vegetable oil, fill the pocket with carrot filling and wrap it with celery.

Place the stuffed eggplants in dense rows in an enamel pan. Cover the top with a plate and place a small weight on it (for example, a jar of water). Take the pan to the balcony or place it in another cool, dark place for 2-3 days. If they are sufficiently fermented, you can roll them up.

Place in liter jars, previously washed clean, cover with tin lids for sealing and sterilize for 1 hour over low heat. Twist.

Sauté is a type of dish that gets its name from the French word “sauter,” which translates as “to jump.” This is explained by the fact that during the cooking process, the products from which the dish is prepared are fried in a special saucepan or in a frying pan with sharp shaking, as a result of which the products are turned over and mixed. There are a lot of options for preparing sauté: from meat, from fish, from various vegetables.

The most popular recipe for this dish is canned eggplant sauté for the winter. Sautéed eggplant can be served either hot or cold. It will go well with any side dish or act as a separate dish. By replenishing your pantry with this preparation for the winter, you will always have a delicious and healthy ready-made dish on hand.

You will need:

• eggplants – 15 pcs.;
• tomatoes – 15 pcs.;
• onions – 15 pcs.;
• red hot pepper – 2 pods;
• garlic – 2 heads;
• parsley – 1 bunch;
• vinegar essence (70%) and vegetable oil - 1.5 tbsp each. l.;
• salt;
• sugar.

How to make canned eggplant sauté:

Wash the eggplants, cut them in half lengthwise and place in a bowl, sprinkling with salt. Leave for an hour to drain the bitter juice.
Peel the onion and cut into half rings. Cut the tomatoes into halves or into 4 parts if they are large.

Rinse the blue ones from salt and juice, cut each half into 3-4 parts. Place eggplants, tomatoes and onions in a large container, pour in vegetable oil, stir and put on fire. After boiling, simmer for about 40 minutes, stirring gently with a spatula.

After boiling, add chopped parsley, grated garlic and very finely chopped red hot pepper into the pan. Mix with salt and sugar to taste, stir. Simmer for another 15 minutes.

At the end of cooking, pour in the vinegar essence and mix the vegetables well again. Place the finished sauté hot into sterilized jars, roll up and wrap until completely cooled.

Eggplants in adjika for the winter

Products:

• eggplants – 1 kg;
• tomatoes – 1 kg;
• bell pepper – 500 g;
• hot pepper – 1⁄2 pod;
• garlic – 3 cloves;
• vinegar 5% - 100 g;
• sugar – 3 tsp;
• salt – 1 tbsp. l.;
• Sunflower oil – 100 g.

How to cook eggplants in adjika for the winter:

Wash the eggplants (medium-sized strong vegetables), cut them into halves crosswise, then each half lengthwise into 3 pieces. If the vegetables are large, they can be cut into more pieces.

Place the chopped vegetables in a bowl, cover with cold water, add 2 tbsp. l. salt and leave the vegetables for 30-40 minutes.

Wash bell and hot peppers, remove stems and seeds, and cut into pieces. Also wash the tomatoes and cut them into pieces of such a size that it is convenient to pass the vegetables through a meat grinder. Pass the peppers and tomatoes through a meat grinder or chop using a blender.

Pour the resulting vegetable mass into a saucepan, add salt and sugar, mix well. Place the saucepan on the stove, bring the mixture to a boil and cook for 15 minutes.

After a quarter of an hour, pour vinegar into the sauce.

Rinse the eggplants under running water to remove salt and squeeze lightly.

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Heat sunflower oil in a frying pan. Place the eggplants in the pan and fry, stirring occasionally, until golden brown. For frying, it is advisable to use a non-stick frying pan, as this will reduce the amount of sunflower oil for frying and will prevent the vegetables from absorbing too much fat.

Place the fried eggplants in a saucepan with boiling tomato sauce.

Peel the garlic, chop (pass through a press or grate on a fine grater) and add to the vegetable mass. Mix the salad.

Continue cooking the food over medium heat for 10-15 minutes. It is not advisable to keep the pan on the fire for longer, as the vegetables will boil and lose their shape.

Place the eggplants and sauce into prepared (sterilized) jars. Cover the jars with the preparation with lids, place in a pan with hot water and sterilize for 15 minutes.

Carefully, so as not to get burned, remove the jars from the hot container, roll them up, turn them upside down, wrap them well and leave until they cool completely.

This recipe indicates the amount of ingredients for preparing 4 jars of the preparation with a volume of 0.5 liters. You can use larger containers. It is worth remembering that for larger jars the sterilization time should be slightly increased.

You can change the amount of hot pepper and garlic in this preparation to your taste.

Pickled eggplants for the winter - a simple recipe

Ingredients:

• 2 kg of eggplants;
• 6 table. spoons of salt + 1 tbsp. a spoonful of salt for the marinade;
• 3 large onions;
• 1 bunch of parsley (celery);
• 5 cloves of garlic;
• 3 red bell peppers;
• 150 g sunflower oil;
• 150 g 6% vinegar;
• 2 tbsp. spoons of sugar.

Marinated eggplants are prepared as follows:

Canned eggplants with beans

This is a very tasty salad that will add variety to your winter menu and remind you of summer days even in the cold. Can be served as a separate dish or with meat. Delicious both hot (warmed) and cold.

You will need:

• eggplants – 2 kg;
• tomatoes – 1.5 kg;
• bell pepper – 0.5 kg;
• carrots – 0.5 kg;
• garlic – 200 g;
• white beans – 500 g;
• vegetable oil – 350 g;
• vinegar 9% - 100 ml;
• sugar – 1 glass;
• salt - 2 table. l.

How to cook eggplants with beans for the winter:

Soak the beans in cold water the night before and leave overnight. In the morning, drain the water, add fresh water and boil until tender.

Remove seeds from pepper and cut into squares. Chop the tomatoes and peeled garlic. Grate the carrots on a coarse grater. Cut the blue ones into large cubes.

Put the tomatoes and garlic, minced through a meat grinder, on the fire and bring to a boil. As soon as the liquid boils, immediately add sugar, salt, vinegar and vegetable oil. To prepare this salad, it is advisable to use odorless oil.

After adding vegetables, cook for 30 minutes, stirring occasionally.

After this time, put the beans in the pan, mix well and cook for another 20 minutes. At the end of cooking, place the salad in sterilized jars and roll up.

Wrap the jars and leave until completely cool.

The most delicious eggplant caviar for the winter

What could be better than a jar of fragrant eggplant caviar opened in winter? When spring greens and a new autumn harvest are still far away, such preservation is a real gift and can be appropriate on any table, whetting the appetite with its beautiful appearance and delicious smell.

Ingredients:

• 10 medium sized eggplants;
• 5 carrots;
• 5 onions;
• 5 sweet bell peppers;
• 1 kg of tomatoes;
• vegetable oil;
• salt and spices to taste.

Cooking method:

1. Cut the eggplants into cubes and, sprinkle them generously with salt, leave to stand for at least half an hour so that the bitterness comes out with the juice.
2. Rinse the eggplants under running water.
3. Then cut the onions, peppers, tomatoes into cubes, grate the carrots.
4. Heat the vegetable oil in a frying pan and fry the onion until transparent; then add carrots with peppers, tomatoes and blueberries and simmer all the vegetables for about half an hour with constant stirring. At the end of stewing, season the caviar with salt and ground black pepper.

Place the finished eggplant caviar into jars, sterilize for about half an hour and roll up.

Video recipe: lecho with eggplant, tomatoes and peppers

Cooking recipes:

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

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

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

Let `s start

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

Compound:

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

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

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

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

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

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

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

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

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

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

Delicious recipe for eggplants cooked like mushrooms

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

The most delicious eggplants for the winter - fried with garlic

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

Ingredients:

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

Preparation:

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

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

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

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

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

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

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

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

Conservation is varied and in each case original:

1. Pickled zucchini

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

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

Products:

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

Look carefully at the color when choosing eggplants for the winter. Brown means that the fruit is very bitter (large amounts of solanine have accumulated in them). Take fresh and young, strong and dense.

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

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

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

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

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

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

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

Ingredients:

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

We prepare:

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

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

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

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

Place on the stove and cook. After boiling, simmer until fully cooked.

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

Mother-in-law's eggplant tongue

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

In general, “Mother-in-law’s tongue for the winter” can be prepared not only from zucchini, but also from zucchini or other vegetables.

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

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

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

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

How to cook in Georgian?

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

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

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

Then dip each piece in the pepper and garlic dressing and into the jar. Sterilize and roll for 15 minutes. Turn them over and under the blanket until the next day - they will cool on their own.

Korean style eggplant

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

Products:

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

Preparation:

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

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

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

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

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

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

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

Recipe for winter eggplant baked in the oven

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

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

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

Bon appetit!

It's no secret that eggplants, or "little ones" as they are affectionately called by people, are an incredibly valuable and tasty product. It owes its benefits to potassium salts, which have a positive effect on the functioning of the cardiovascular system. In dietary nutrition, eggplants have gained fame as “fat burners.”

Since the eggplant season is short, housewives have figured out how to roll up eggplants. Eggplant canning includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks and eggplant caviar. Canning eggplants means spinning them both raw and fried.

Pickled eggplants for the winter

Marinated eggplants for the winter are another delicious appetizer with a “mushroom” taste. This is both an independent snack and an excellent addition to meat dishes, as well as hot potatoes prepared in any way.

To pickle eggplants for the winter, you will need the simplest products - the eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves and black peppercorns are often used as seasonings.

Let's pickle eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed; if it is very thick, the young skin need not be removed. They also get rid of the seeds by scooping them out with a spoon.

It is recommended to keep the eggplants in salt water for a while to get rid of the characteristic bitterness (let them drain at the end), then wash the eggplants with salt water and put them in jars. All that remains is to boil water and add salt. When the water boils, you need to add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll it up. Canned eggplants are stored in the cellar and served on holiday and everyday tables.

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”:

1. 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.
2. When the specified time has elapsed, drain the liquid that the eggplants have released and fill them with water.
3. Place on the stove and boil. Next, add vinegar and boil for another 5 minutes.
4. 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.
5. Roll up the lids, wrap them in a blanket, and leave the jars to cool completely.
6. 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:

1. Wash the jars thoroughly with baking soda and sterilize them along with the lids.
2. Wash the blue ones, cut off the stalks. Cut each one lengthwise and then crosswise (you should have 8 equal parts).
3. Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly and fill with cold water.
4. Place on the stove and boil for 5 minutes. Drain the water.
5. 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.
6. Pour vegetable oil, vinegar, salt, sugar into the resulting liquid and boil.
7. Pour the marinade over the already boiled blue ones, put them on the stove and cook again for up to 5 minutes.
8. 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:

1. Wash, dry the blue ones, cut in half.
2. Place each in boiling salty water for 5 minutes. Cool.
3. Cut all the peppers and eggplants into strips. Pour vegetable oil into the frying pan and simmer for 5-6 minutes.
4. Add Korean seasoning, salt, vinegar. Simmer for another 8-10 minutes.
5. 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:

• 3 kg blue (take the same size);
• 0.8 kg of white cabbage (1 large fork);
• 0.2 kg carrots;
• 2 sweet peppers (take large ones);
• 4 cloves of garlic;
• 3 liters of water;
• 0.15 kg salt.

How to cook:

1. 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.
2. Boil for 5 minutes.
3. 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.
4. When the eggplants have cooled, place them in a deep bowl and mix with the cabbage.
5. Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
6. Place a weight on top. Leave to stand in a warm place for three days.
7. 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:

1. Wash the blue ones thoroughly, remove the stalks, and make a cut along each one.
2. Place the eggplants in boiling water with salt and cook for up to 5 minutes.
3. Place the boiled vegetables under pressure for exactly one hour.
4. 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.
5. After the specified time has passed, spread the filling into the blue slits. Place everything tightly in the pan.
6. Prepare the brine as follows: add salt, sugar, and vinegar to boiling water. Remove from heat and immediately pour in the blue ones.
7. Place pressure on top and let stand for up to 3 days.
8. 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:

• 1 kg eggplants (larger);
• 0.2 kg sweet pepper;
• 0.15 kg carrots;
• 0.15 kg of onion;
• 0.6 kg of tomatoes;
• 1 tsp. Sahara;
• 2 tsp. salt (only non-iodized);
• 5 peppercorns (per one jar);
• 0.1 l sunflower oil.

Cooking process:

1. Cut the eggplants into rings, grease them on both sides with vegetable oil, fry in a frying pan until slightly golden brown.
2. 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.
3. Cut the sweet peppers in half lengthwise and cut into strips. Blanch: pour boiling water, wait about three minutes, transfer to a colander.
4. Take the jars, start filling them in the following order: part of the vegetable sauce, eggplants, peppers, blueberries and again filling with vegetables.
5. 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.
6. 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:

1. Cut the eggplants into cubes.
2. Grate the carrots using a coarse grater.
3. Finely chop the garlic, cut the onion into half rings.
4. Cut the bell pepper into strips.
5. Make an adjika-type filling: mince the tomatoes along with the chili.
6. Place everything in an enamel pan, pour vinegar, oil, and tomato sauce. Cook for about an hour.
7. 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