The most delicious eggplant for the winter. Eggplant preparations
I suggest preparing eggplants and carrots for the winter. I also managed to buy inexpensive eggplants and decided to try this recipe. A friend of mine once treated me to similar eggplants, and it was delicious. The eggplants for this preparation can be fried or baked; I chose the second option, which is more dietary. From these ingredients you will get 700 ml of the product.
To prepare eggplants with carrots for the winter, prepare the necessary products.
Cut the eggplants into cubes.
Line a baking sheet with parchment, place the eggplants on it and sprinkle with sunflower oil.
Heat the oven to 180 degrees and bake the eggplants for 25-30 minutes.
While the eggplants are baking, peel the carrots and grate them on a Korean grater.
Place the baked eggplants in a bowl and squeeze the garlic into them through a press. Then mix. You should also cut the onion into half rings.
Place 3 tablespoons in layers in a sterilized jar. eggplants, then a layer of carrots and a layer of onions. Vegetables should be compacted, filling the jar layer by layer.
To make the marinade, combine water with sugar and salt in a saucepan, bring to a boil, and add vinegar at the end. Pour the hot marinade over the vegetables in the jar. You need to pour it slowly, since the vegetables are packed tightly into the jar and the marinade will pass through them gradually. Place the jar of eggplant in a saucepan, place a towel on the bottom, and pour hot water up to the hanger. Cover the jar with a sterile lid. Sterilize for 15 minutes from the moment the water boils.
Roll up the jar and turn it upside down, wrap it until it cools completely. Eggplants and carrots are ready for the winter. Store the preparation in your home pantry.
Enjoy your preparations!
Delicious eggplant recipes for the winter
Recipe with garlic sauceYou will need:
Cold boiled water
- blue ones
- garlic cloves
- butter with salt
- acetic acid
How to cook:
Carefully wash the blue ones, chop them into circles 1 cm thick. Fry the circles in a hot frying pan. There is no need to salt vegetables before frying. Prepare garlic sauce. For a kilogram of vegetables, prepare 1 head of garlic, 90 ml of cool water and 1 tbsp. spoon of vegetable oil and vinegar. Separate the peeled garlic into cloves. Grind each clove, mix with water, oil, salt, stir thoroughly. Prepare a sterilized container, place eggplant slices in it, after dipping them in the sauce. Fold the circles in a dense layer until you reach the neck of the jar. Pour some sauce on top. Close the jar with a lid, sterilize for 15 minutes and immediately roll up.
Do and.
The most delicious eggplants for the winter
Prepare the components:Sunflower oil – 90 g
- 1 kg blue ones
- apple cider vinegar 5% – 145 g
- 4 garlic cloves
- hot pepper pod
- a sheet of water
- salt – 60 g
How to cook:
Select young blue ones with a small amount of seeds. After washing, cut off the stalks and chop them into neat cubes. Place the cut cubes in a bowl, add two tablespoons of salt, and add water. Keep it for no more than 60 minutes. Pour water into the pan, add salt. Add acetic acid and bring to a boil again. Add eggplant cubes and cook for 3 minutes. Place vegetables in a colander. As soon as the water has drained, transfer the vegetables to a frying pan with heated boiling oil. While stirring, fry them for three minutes. Throw in chopped hot pepper and garlic. Roll up with tin lids.
Consider and.
The most delicious eggplant recipe for the winter
- blue ones – 3 kg- water – 240 g
- bell pepper – 2.2 kg
- garlic – 90 g
- hot capsicum – a couple of pieces
- salt – 1.6 tbsp. l.
- sugar – 5.5 tbsp. spoons
- acetic acid – 120 ml
How to cook:
Wash the blue ones thoroughly under running water, chop into large cubes, put in a bowl, stir and let stand for half an hour. Vegetables will have time to release juice, which very often spoils the taste of the finished product. If the peel is very dense, cut it off in a thin layer. Wash hot and sweet peppers. Peel the inner part with the stalks, chop into pieces to make it easier to twist through a meat grinder. Free the garlic from the husk. Make the sauce: hot and bell peppers, mince the garlic in a meat grinder. Add granulated sugar and salt to this vegetable mixture, pour in a glass of boiled water and sunflower oil. Mix all ingredients thoroughly. Pour the sauce into a saucepan, transfer to a flame, and boil.
What do you think?
Wash vegetables using running water. When washing, it is necessary to wash off all the juice that was released during soaking. Squeeze the eggplants a little and place them in a saucepan with boiling sauce. Stir occasionally so that the mixture cooks over low heat. This must be done for at least 15 minutes. A minute before the end of cooking, pour in acetic acid, stir, remove from the flame. Pack into jars, cover with lids, and seal. Turn the containers upside down, wrap them up, and let cool completely.
Eggplants for the winter - delicious salads
Canned sauté
Ingredients:
Blue tomatoes - 15 pcs.
- onion – 15 pcs.
- red hot pepper pod – 2 pieces
- sugar and salt
- sunflower oil – 1.65 tbsp.
- vinegar essence – 1.65 tbsp. l.
- a bunch of parsley
- garlic (head) – 2 pcs.
Preparation:
Wash the vegetables, cut them in half lengthwise, place in a bowl, sprinkle with salt. Let them sit for an hour to release the bitter juice. Peel the onion and chop into half rings. Cut the tomatoes into halves. Wash off juice and salt. Cut each half into 3-4 pieces. Place the onions, tomatoes and eggplants in a large container, pour in the vegetable oil, stir, place on a flame and leave for an hour. Once the mixture boils, continue simmering for 40 minutes, stirring gently with a spatula. After boiling, throw chopped parsley, grated garlic, and finely chopped red pepper into the pan. Add sugar and salt, stir, simmer for 15 minutes. At the end of cooking, pour in the vinegar essence and stir again. Place the sauté in a container, and after rolling, wrap it in an old blanket until completely cooled.
Enjoy and...
Delicious eggplants for the winter
- blue ones – 3 kg- refined vegetable oil - tablespoon
- large carrot
- ripe tomato – 3 kg
- sweet colorful peppers – 2.2 kg
- garlic clove – 4 pcs.
- a couple of tablespoons of salt
- a large spoon of sugar
- a tablespoon of acetic acid
Preparation:
Wash the vegetables and place them in separate bowls. Peel the carrots and cut off the tails of the blue ones. Remove the skins from the garlic. Grind the tomatoes in a food processor. In a couple of minutes, the tomato puree will be ready. Pour it into a large enamel bowl or pan. Grate the carrots. After a minute, add the tomatoes and turn on the heat. While the tomato paste is boiling, quickly cut the peppers and blueberries into portions. As soon as the tomatoes boil, reduce the heat, place the eggplants on top, and the peppers on them. After this, the vegetables will release juice and be completely immersed in boiling tomato juice. Chop the garlic with a garlic press and add the remaining ingredients. Mix the ingredients and evaluate the taste. Leave to simmer for 40 minutes. Stir the mixture periodically to avoid burning. Boil the lids and sterilize the jars. Pack the snack into the prepared container, immediately seal it, unwrap it, wrap it up and leave it in that position until the morning.
What do you think?
Simple and tasty eggplants for the winter
Prepare the following components:Blue tomatoes – 1 kg each
- garlic clove – 3 pcs.
- Bell pepper - ? kg
- half a hot pepper
- sunflower oil – 90 g
- a large spoon of table salt
- granulated sugar – 3 tsp.
- acetic acid – 90 ml
How to cook:
Wash medium, strong blue ones, cut crosswise into halves. Cut each half into 3 more pieces. If the vegetables are large, cut them into a large number of pieces. Place the chopped vegetables in a bowl, pour cold water on top, combine with salt and leave for 40 minutes. Wash the hot and sweet peppers, cut off the stems, peel the seeds, and chop into pieces. Wash the tomatoes and chop into pieces of the same size. Grind the tomatoes and peppers through a meat grinder. Pour the vegetable mixture into a saucepan, add salt and sugar, stir well. Place the saucepan with the sauce on the stove and boil for 15 minutes. Add vinegar to the sauce. Wash the blue ones, removing the salt, squeeze a little. Heat the sunflower oil in a frying pan, add the blue ones, and fry while stirring.
Try it too.
Place the fried vegetables in a bowl with bubbling tomato sauce. Remove the top garlic peel and crush with a press. Add to vegetable mixture and stir. Continue cooking for about 10 minutes. Keep the pan on the fire so that the vegetables do not boil and lose their shape. Package the vegetables. Cover the containers with the workpiece, place them in a container with hot water, and sterilize for a quarter of an hour. Carefully remove the containers from the water, roll them up and turn them over as usual.
A simple and delicious eggplant recipe for the winter
Cut the seeds out of 10 clean peppers and chop into large pieces. Pour salted water over 10 eggplants and squeeze them out after half an hour. In a saucepan, place a layer of chopped onions, blue peppers, 10 garlic cloves, 10 large tomatoes. Heat 300 g of sunflower oil and pour it over the vegetables. Pour in 1 tbsp. drinking water, salt, simmer for 30 minutes over low heat. Place the vegetables in sterilized jars and seal with metal lids. Turn over to cool on the neck.
Pickled eggplants
Prepare:
Little blue ones – 2 kg
- salt - tablespoon for marinade + 6 tbsp. spoons
- large onion – 3 pcs.
- a bunch of parsley
- garlic clove – 5 pcs.
- red bell pepper – 3 pcs.
- acetic acid, sunflower oil – 150 g each
- granulated sugar – 2.1 tbsp. l.
Cooking features:
Cut each eggplant into quarters, fill them with three liters of water, add salt, boil, and cook for 10 minutes. Remove the vegetables from the water, let cool, and cut each slice crosswise. Make the marinade: chop the onion and parsley, pass through a garlic press. Chop the red bell peppers into strips. Add vinegar, sunflower oil to the resulting mass, add a tablespoon of salt, 2.2 tbsp. spoons of sugar, three large spoons of boiled water. Stir well. Pour the resulting marinade over the vegetables, stir and place in the refrigerator.
Eggplants for the winter - the best recipes with photos
Curled eggplants have an amazing, inimitable taste, with its own spicy touch. Harvesting them for the winter becomes most popular at the end of summer; it is during this period that the little blue ones gain all the nutrients in the full spectrum, have still young and tender skin and are inexpensive. It's time to start preparing this vegetable.
We present to you 20 best eggplant recipes for the winter compiled by popularity and a large number of positive reviews.
To make eggplant preparations more tasty, healthy and beautiful, you need to choose young, high-quality vegetables, without damage, smooth and recently harvested.
The best blue dishes - . And video recipes for these vegetables for the winter -.
So, 20 of the best blueberry recipes for the winter:
Eggplant in pepper marinade
products:
- eggplants 5 kilograms;
- sweet pepper 7 pieces;
- hot pepper 3 pieces;
- garlic 150 grams;
- vinegar 125 grams and the same amount of oil, 10 grams of salt and 200 sugar.
preparation:
Sterilize the jars, wash the eggplants, remove the stems, cut twice lengthwise, then once across, add 2 tablespoons of salt, stir and wait 2 hours. Then wash, put in a container, pour water and put on the stove, cook for 7 minutes. Remove from the water and season with marinade.
Peel the sweet and flame peppers, garlic and grind through a meat grinder, throw in the oil, salt, sugar and vinegar, let it boil. Season the eggplants with this mixture and put on the stove, boil for 5 minutes. Place the vegetables in prepared containers and roll up. The yield is five liter jars.
Eggplants are like mushrooms
Products:
- eggplants 1 kilogram;
- hot pepper pod;
- garlic 3 cloves;
- oil 100 milliliters.
For the marinade:
- liter of water;
- 25 grams of salt;
- 100 milliliters of apple cider vinegar.
Preparation:
Cut the eggplants into cubes, add water and add 25 grams of salt, wait 40 minutes. Wash well and immerse in boiling marinade. After 4 minutes of cooking, remove and place in a colander, heat the oil in a frying pan and throw in the vegetables, fry, add crushed garlic and ground pepper. Divide into sterilized jars, press down with a spoon, season with marinade and roll up, wrap in a warm blanket, when cool, lower into the basement.
Salad "Mother-in-law's tongue"
Products:
- 4 kilograms of eggplants;
- 10 pieces tomatoes;
- 7 pieces of pepper;
- garlic 4 heads;
- hot pepper 3 pieces;
- salt 2 tablespoons, a glass of sugar, the same amount of butter and 150 grams of vinegar.
Preparation:
Divide the eggplants into slices, add salt and wait half an hour, then wash. Peel the peppers and garlic, immerse the tomatoes in boiling water for a minute, then in cold water and remove the skins. Grind all additional vegetables in a meat grinder, add salt, vinegar, sugar and butter.
Season the eggplants with marinade and simmer for half an hour. Place the products in sterile jars and seal them, wrap them in a warm blanket.
Eggplant salad
Products:
- eggplants 3 kilograms;
- carrots 250 grams;
- 250 grams of onion;
- sweet pepper 250 grams;
- garlic 100 grams;
- 2 tablespoons of salt, 150 milliliters of vinegar, 125 grams of sugar.
Preparation:
Remove the tails from the eggplants, do not peel them completely, cut them in half along the entire length, boil until soft, you can check with a match, if it fits freely into the vegetable, then it is ready. Remove, cut into cubes, add onion in half rings, pepper in straws, use a coarse grater for carrots, add all other ingredients, stir, cover and leave for 24 hours.
When the time comes, put the salad into sterilized jars and place them in a container with water on the fire.
Sterilize: liter jars - an hour, half liter jars - half an hour. Pull it out and roll it up.
blue ones for the winter - the best recipes
Eggplants in Georgian style
Products:
- kilogram of eggplant;
- sweet pepper 350 grams;
- hot pepper 1 piece;
- 100 grams of butter;
- head of garlic;
- 2 tablespoons of sugar, 2 salt, 100 milliliters of vinegar.
Preparation:
Divide the eggplants into cubes, add salt, mix and leave for 2 hours. Grind all the peppers and garlic in a meat grinder, add vinegar and put on the stove, after boiling, throw in the eggplants fried until golden brown. Put sugar and salt, cook for up to 10 minutes, place in sterilized jars and use a machine to close them with prepared lids, turn them upside down and throw in the warm material.
Eggplants with tomatoes
Products:
- eggplants 3 kilograms;
- kilogram of tomato;
- oil, 20 grams of parsley, 5 pieces of garlic, salt, vinegar.
Preparation:
Divide the eggplants into slices, add salt, stir and wait 2 hours, wash and fry on both sides. Wash and cut the tomatoes the same way as blue ones (in circles), crush the garlic.
Place chopped parsley, garlic and half a spoon of salt at the bottom of a sterilized jar, then a layer of eggplant, a tomato on top, and again in the same order. Press down with a spoon and pour a spoonful of oil, the same amount of vinegar and place to sterilize for 20 minutes, then remove and roll up.
Korean style eggplant
Products:
- kilogram of eggplant;
- 250 grams of carrots;
- sweet pepper 250 grams;
- onion 250 grams;
- hot pepper 1 piece;
- garlic 25 grams;
- 50 milliliters of vinegar, 3 tablespoons of sugar, ground pepper, salt and oil for frying, 5 grams of coriander.
Preparation:
Cut the eggplants into strips, add salt and let stand for an hour, use a special grater for the carrots so that it turns out Korean (but this is not necessary), pour over boiling water, transfer to a colander and wash under regular water.
Cut the onion into thin half rings, cut the pepper into strips, put carrots, sugar and crushed garlic into these vegetables, add salt and pepper to taste, add coriander.
Remove the liquid from the eggplants, that is, squeeze and fry until golden brown, add to the rest of the ingredients and add hot pepper and vinegar, cover and leave for 5 hours, stirring occasionally.
Then transfer the salad into jars and place them in a container filled with water, sterilize for 20 minutes, remove and close with lids, using a machine, wrap in warm material.
Another one of the best recipes:
Eggplant strips
- 5 kilograms of eggplants;
- garlic 200 grams;
- half a kilogram of onion;
- vinegar 200 milliliters;
- half a kilogram of sweet pepper;
- salt and oil for frying.
Preparation:
Remove the skin from the eggplants, cut them into bars, season with salt and leave for 4 hours, then squeeze out the juice and fry until golden brown.
Cut the peppers and onions into bars, crush the garlic, mix with eggplants, pour in vinegar, place in jars and sterilize for up to 30 minutes, remove and roll up.
Whole eggplants
Products:
For initial salting you will need:
- 10 liters of water;
- 1 pack of salt.
For the brine that will be poured over the vegetables:
- 5 liters of water;
- a glass of salt;
- vinegar 3 tablespoons;
- pepper, parsley, bay leaf, dill.
Preparation:
Place the first brine on the stove; when it boils, add the whole eggplants, without the tails, and cook for 7 minutes.
Place seasonings in sterilized jars, then boiled eggplants. Then cook the second brine (vinegar is added at the end) and fill the filled containers to the top with it, close the lids using a machine. In winter, they are taken out, cut, seasoned with onions and oil.
Pickled eggplants
Products:
Per kilogram of eggplant:
- 50 grams of greens (dill, parsley);
- salt 20 grams;
For the brine:
- liter of water,
- 50 grams of salt,
- horseradish, garlic, basil and other spices to taste.
Preparation:
Wash, make a slit lengthwise not all the way through and place in a container in layers, each seasoned with herbs, salt and spices. When the vegetables release juice, a weight is placed on them and left for 7 days, then moved to the cold. You can add brine and the eggplants will be fully cooked after a month.
Blue ones with cabbage
Products:
- kilogram of cabbage;
- blue ones 5 kilograms;
- kilogram of carrots;
- pepper 7 pieces;
- 200 grams of garlic;
- spoon of salt, 175 grams of sugar,
- 300 milliliters of vinegar,
- half a liter of oil and herbs.
Preparation:
Boil water with 200 grams of salt, divide the blue ones into strips and boil for 7 minutes. Remove hard veins from the cabbage and grate on a special grater, chop the peppers and herbs, crush the garlic.
Mix the cooked eggplants with the rest of the vegetables, add oil, sugar, vinegar and salt, leave in the cold for 36 hours, then put in containers, sterilize for 25 minutes and seal.
Eggplant stuffed with rice and vegetables
Products:
- In order to make about ten half-liter jars you need to use:
- 3.5 kilograms of eggplants,
- 2.5 tomatoes,
- 800 grams of carrots,
- 260 onions and the same amount of rice,
- 100 sugar,
- 80 salt,
- 30 parsley and dill,
- 500 milliliters of oil,
- a pinch of pepper (ground and allspice).
Preparation:
The length of the main vegetables should be about 8 centimeters and about the same in circumference. Wash with a brush under normal water, remove the tail, do not clean it completely, make a cut not all the way along. Heat the oil and fry the eggplants until golden brown, then cool.
Chop and fry the remaining vegetables except tomatoes, wash and blanch the rice, put in a frying pan and simmer along with the vegetables.
Grind the tomatoes or grind them through a meat grinder. Place the filling into the cuts of the eggplants, pour a little tomato into sterile jars, then place the vegetables and season with tomato sauce. Place the jars in a container of water and keep them on the stove after boiling. 500 gram jars for half an hour, liter jars for an hour. Pull it out and roll it up.
Preserving baked eggplants
Products:
To get ten half-liter cans, you need to take:
- 3.5 kilograms of eggplants,
- 1 kilogram of sweet pepper,
- 500 grams of tomatoes,
- 200 milliliters of vinegar,
- 125 grams of salt.
Preparation:
Wash and remove the skin from the eggplants, place them on a baking sheet and place them in the oven. When the vegetables soften, take them out.
Then bake the whole pepper, remove it, remove the skin and remove the seeds. Wash the tomatoes and remove the stems. Place in sterile jars: 50 grams of tomatoes cut into slices, 100 halved peppers, 300 grams of eggplant.
Then put 10 grams of salt and 20 milliliters of vinegar, close the lids and immerse in a container of water up to the shoulders, sterilize for 40 minutes, then remove and can be rolled up.
Pickled stuffed eggplants
Products:
To prepare you need to take:
- 500 grams of eggplants,
- 150 carrots,
- 35 grams of onion,
- the same amount of parsley root,
- 15 grams of celery and parsley in green form,
- 70 milliliters of oil.
Preparation:
Pour 30 grams of salt into a liter of water, put it in the liquid and cook for up to 40 minutes, check the cooking by piercing the vegetable with a match (it should go in easily), then remove and cool.
Cut the parsley root and carrots into bars, cut the onion into circles, and finely chop the green parsley. Fry the onion until golden brown, simmer the carrots and parsley root until softened, combine with the onion and herbs, stir and add salt (take 40 grams of salt per kilogram of vegetables).
Cut the eggplants lengthwise, fill with filling, tie with threads in a circle or with celery leaves, put in jars, wrap the area to be covered with gauze and set aside for 2 days.
Then heat the oil and fill the jars with vegetables to 2 centimeters.
Eggplant caviar
Products:
For two kilograms of eggplant you will need:
- 3 carrots,
- 2 pieces of onion,
- 4 tomatoes,
- 4 sweet peppercorns,
- 1 hot pepper,
- vinegar, sugar, salt - to taste.
Preparation:
Dice the onion, fry it, add grated carrots and pepper into strips, then add the eggplants, previously soaked in water and peeled, cut into cubes.
Fry everything, then cover with a lid and simmer until half cooked, remove from the stove and grind in a meat grinder.
Place the resulting mixture in the frying pan again, fry for 15 minutes, then throw in the twisted tomatoes, wait the same amount of time and add 20 milliliters of vinegar, one salt and 2 sugar.
Simmer for up to 25 minutes, pour hot into sterilized jars and seal, wrap in warm material and wait until it cools completely, lower into the basement.
Sauteed eggplant
For three kilograms of eggplants take:
- 500 grams of onion,
- the same amount of carrots
- sweet pepper, tomato, salt, vinegar and sugar.
Preparation:
Cut the onion into cubes and fry, add grated carrots and straw peppers, after the vegetables change color, transfer them to the cauldron.
Remove the peel from the eggplants, chop finely, salt, wait 40 minutes, rinse and put in a frying pan, after they turn brown, transfer them to the previous vegetables in the cauldron, add the tomatoes, divided into cubes, and turn on low heat. After the vegetables have released their juice and boiled for 15 minutes, throw in two tablespoons of vinegar, one of salt and two of sugar, simmer for the same amount of time, then place in clean, steamed jars and seal.
Eggplant without vinegar with vegetables
The jars do not need to be sterilized and adding vinegar is not required.
Products:
The amount of vegetables should be the same, for example, 10 pieces of eggplant, onions, tomatoes, bell peppers, cloves of garlic, 300 grams of butter and two tablespoons of salt.
Preparation:
All vegetables are washed, peeled and cut into large slices, eggplants are immersed in water with salt for half an hour, then squeezed.
Place layers in the cauldron: onions, eggplants, peppers, garlic, tomatoes. The oil is heated and poured into the vegetables; if there is not enough liquid, then add 20 milliliters of water. Simmer everything over low heat for up to 25 minutes, then put it in jars and roll up. This amount should yield 3-liter containers.
Eggplants in tomatoes
Products:
For preparation take:
- about three kilograms of eggplants,
- 5 medium sized carrots
- 14 sweet peppercorns,
- 8 pieces of garlic,
- one hot pepper,
- 2.5 liters of fruit drink (you can use 15 tomatoes),
- 175 grams of sugar,
- 500 milliliters of oil,
- 25 grams of vinegar.
Preparation:
The tomatoes are washed and a fruit drink is made from them, the eggplants are cut into rectangular cubes, the sweet peppers are divided into large pieces, and the carrots are cut into a meat grinder.
Put vinegar, oil, sugar, salt and crushed peppercorns into the fruit drink, boil for 15 minutes, throw in the rest of the vegetables and crushed garlic, wait the same amount of time. Place the preparation into sterilized jars and roll up.
Eggplants in oil marinade
Preparation:
Remove the fruit stem from the vegetables, cut them in half lengthwise, place in salted water for up to 40 minutes, and cook until fully cooked. Place in sterilized jars and fill to the top with oil brine.
In 3 liters of water we put 25 grams of vinegar, the same amount of salt and sugar, 125 grams of oil, put it on the stove, after boiling, pour the liquid into containers and seal, turn over and cover with warm material.
Eggplant stuffed with vegetables in tomato sauce
Products:
For one liter container you will need:
- 500 grams of fried eggplants,
- 3 medium carrots,
- 20 grams of celery and parsley root,
- 3 onions,
- 10 grams of greens
- and a spoonful of salt.
- tomato paste or fruit juice 300 milliliters,
- 2 spoons of sugar,
- the same amount of salt
- 10 grams of fried onion,
- greenery,
- hot and allspice pepper.
Preparation:
Wash the eggplants, remove the stem, make a cut on the side, salt and fry until fully cooked. Remove using a slotted spoon and place on a flat dish to drain excess oil. When frying, do not allow the vegetables to disintegrate.
The filling is made from vegetables: carrots, celery and parsley roots are washed and cut into noodles, onions - into thin circles.
The onions and roots are fried separately, then the carrots, everything is stirred and the herbs and salt are added.
The eggplants are filled with this filling so as not to damage their outer part and the minced meat should not peek out from the outside.
Pour 100 grams of hot tomato sauce into a sterilized liter container, place the stuffed vegetables and fill with the remaining liquid.
Place the jars in a saucepan with water up to the neck and sterilize for an hour, then remove and seal.
For sautéing or caviar, vegetables are peeled, and when preparing salads or stuffing, the skin is left to preserve the integrity of the fruit.
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:
- 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:
- 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. Just for this purpose, 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:
- 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
Recipes for preparing eggplants for the winter
Canning eggplants for the winter is common mainly in eastern countries. But recently it is gaining more and more popularity around the world. Many cooking recipes were borrowed from Georgians, who have a special attitude towards this unusual vegetable and berry due to its bitterness and pungency.
Eggplant preparations for the winter and their benefits for the body
Everyone knows that most fresh foods, such as vegetables or fruits, have great benefits for the human body. They contain the entire range of vitamins, minerals, trace elements and amino acids necessary for the healthy functioning of every cell in our body.
Eggplants are also an irreplaceable food product. But how can you keep them fresh for as long as possible and cook them without losing their properties? To do this, you should know how to properly prepare eggplants for the winter in order to get the maximum benefit from them.
Canned eggplants for the winter and their benefits
Blueberries are a unique product that goes perfectly with fish and meat dishes, other vegetables and nuts. The period of their ripening begins at the end of summer, it is at this time that fried eggplants with garlic are traditionally prepared.
As you know, blueberries are a dietary product; their energy value does not exceed 30 calories. But they have their own characteristics: during frying, the pieces absorb a large amount of sunflower oil like a sponge, which makes the finished dish very greasy. To maintain low calorie content, you need to know the basic rules for cooking blueberries and some secrets.
When the harvest season ends, the period of home preparation for the winter begins. Everyone knows that thermal processing and the presence of a large number of preservatives kill most of the vitamins and nutrients in the product.
Blue ones when cooked are useful for many. The very first thing is the calorie content of the dish. Canned berries contain only 50 kcal per 100 g of product. Thus, even in the form of preparations, blue ones are a dietary dish and do not threaten to put on extra pounds even if consumed excessively.
Undoubtedly, pickled eggplants lose some of their beneficial substances during the winter, but some of them remain even after thermal treatment and in the presence of preservatives, namely:
- Vitamin A, PP, E and group B: B1, B2, B6, B9;
- Mineral salts of copper, zinc, iron, phosphorus, potassium, calcium;
- Microelement pectin, beta-carotene.
A simple eggplant salad for the winter is a truly tasty dish and a wonderful snack, in addition, it significantly improves your health:
- Promotes weight loss and is part of many diets recommended by medical specialists;
- Pectin, which is part of blue berries, has a beneficial effect on the condition of blood vessels and prevents the absorption of cholesterol;
- A large amount of calcium strengthens bone tissue;
- Mineral salts help improve the condition of skin, hair and nails.
The only negative is the large amount of fiber (especially in caviar). Such food is heavy on the stomach and if you overeat, bloating may occur. Intestinal motility also increases significantly, which can cause an attack of diarrhea. But if you suffer from constipation, then this dish will only be beneficial.
How to keep eggplants fresh for the winter
Before you start preparing for conservation, you need to choose the right good and high-quality blue ones. And in order to completely protect yourself and your family from low-quality products, it is better to grow them yourself. If you have a summer cottage, then this will not be difficult.
Storing blue ones
With proper and regular care of the plant, you can get a good and high-quality harvest without pesticides. To avoid food spoilage, they are most often canned. But how to preserve fresh fruits for use even in winter? If you have a cellar, then for some time you can keep the berries in plastic bags or wooden boxes with paper. But the most effective way is freezing.
Freezing
During the canning process, products lose almost half of their vitamins and nutrients, while when frozen they are preserved by almost 80%. The procedure is quite simple:
- The fruits must be washed and cut into circles, then sprinkled with salt and left for half an hour (to get rid of bitterness);
- Then the pieces are dipped in boiling water for a couple of minutes and immediately cooled in cold water;
- After this, you need to dry the mugs on a towel and place them in a wide, shallow bowl;
- Then place in the freezer for 4 hours and place in a plastic bag. In this form, the product can be stored in the freezer for up to six months.
Surprisingly, some resourceful housewives use freezing for already fried vegetables. This allows you to save space on shelves for preservation and prepare a kind of semi-finished product.
Eggplant recipes for the winter with photos
Winter eggplant recipes, which almost always include garlic, are a rather spicy dish. Hot pepper and other savory spices are also often used. The most popular bluefish dishes are salads, appetizers and caviar. They are prepared using a variety of vegetables that go well with the main ingredient.
Eggplant recipes: quick and tasty for the winter
If you choose a quick eggplant recipe for the winter, the most popular one is “Ogonyok”. The dish got its name for two reasons: the first is the pungency of taste, which is achieved through chili pepper, and the second is the bright and rich color from ground bell pepper. Cooking will take no more than two hours, the aroma will be exquisite, and the taste will be very original.
You can also prepare everyone’s favorite fried blueberries and preserve them, which won’t take much time and effort. Using this method of preparation, all you have to do is warm up the dish by opening the canned food and you can immediately use it in your food.
One of the fastest ways to prepare eggplant is to prepare caviar. According to the method of preparation and appearance, the dish is similar to squash, but in taste they can hardly be compared. In the Georgian repertoire, that is, in its original form, such caviar was prepared from eggplants that were not peeled and not soaked in salt. The vegetables were simply crushed and covered with hot spices; the natural bitterness remained and gave the dish a special piquancy. This recipe is too heavy for our stomachs and taste preferences.
Eggplant appetizer recipes for the winter
The most popular eggplant recipes for the winter are salads or snacks. They most often use such products as carrots, onions, sweet and hot peppers, tomatoes, and herbs. The little blue ones themselves are prepared in any of the following ways: fried, boiled, pickled, salted and soaked, and then eaten or preserved for the winter.
Each recipe combines a set of spicy spices and vegetables that create a real culinary masterpiece. Vinegar is used not only for preservation, but also in cooking for greater spiciness and piquancy.
One of the most amazing recipes for cooking eggplant is called “With the taste of mushrooms.” The vegetable gets such an amazing flavor when it is fried in a frying pan in a beaten egg, with onions marinated in vinegar. Of course, the mushroom flavor will not appear when you cook the eggplant, so you need to add seasonings. This recipe can truly surprise your guests, and can also replace mushrooms in preparing a complex dish.
Eggplant salads for the winter video
Eggplant preparations golden recipes
The experience of harvesting blueberries mostly belongs to Georgians, true connoisseurs of this product. Golden cooking recipes were borrowed from them. The most popular is canned with beans. This appetizer will become a real table decoration and will please the most demanding guests.
Eggplant recipes for the winter
For the winter, eggplants are even prepared with such unusual ingredients as honey or walnuts. Such recipes boldly combine sweet and spicy flavors, creating unusual culinary delights.
Eggplant salad for the winter cannot be limited to a certain set of ingredients; imagination should always be present. Bold experiments will allow every housewife to create a dish of her own authorship to suit her taste.
Eggplant recipes for winter without sterilization
Like any other vegetables, blue ones can be canned without sterilization. This cooking option will preserve the fresher taste of the food. But the absence of thermal treatment implies a short shelf life of such preparations.
A winter eggplant recipe without sterilization is a great way to preserve the maximum benefits of vegetables. And, as you know, blueberries are one of the richest foods in minerals.
Bottom line
Fresh eggplants contain a huge amount of useful substances, which are preserved even in canned form. Prepared for the winter, blueberries are a delicious dish and a source of vitamins and minerals. By choosing the right products and following the cooking rules, the preservation process will not be a hassle.