Eggplant 1 kg for winter cooking recipes. The best eggplant recipes for the winter with and without sterilization: a step-by-step guide

Eggplants appear in abundance closer to autumn. This time of year you can get them for next to nothing. How I want to quickly prepare eggplants for the winter! How cool it is to print out a jar and another for the New Year!

Perhaps you are new to cooking and don’t know suitable recipes, can you imagine how to prepare all this tastier and more efficiently? Take eight amazing recipes and make your cold winter a real celebration of the belly!

Eggplants are vegetables from which you can prepare not only caviar, but also many other interesting things. If you love eggplants and want to enjoy them all year round, it's very easy to do - you just need to cover them for the winter.

There are many recipes for eggplant for the winter that will be appreciated, including by those for whom vegetarianism is a lifestyle, or those who are on a diet. Below are the most interesting and delicious recipes for preserving eggplants for the winter.

Canned eggplants for the winter: traditional recipe - quick and tasty

Sequencing proper preparation eggplant dishes are crucial. By following simple principles and changing ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help you preserve the full vitamin complex contained in the vegetable.

This dish will not take much time. But even despite its simplicity, preservation turns out to be very nutritious and tasty.

Components:

• Eggplants – 2 kilograms;
• Tomatoes – 1.2 kilograms;
• Salad pepper – 0.5 kilograms;
• Carrots – 0.5 kilograms;
• Onion – 0.5 kilograms;
• Greens – 50 grams each;
• Garlic – 1.5 heads;
• Salt and sugar - 1.5 tablespoons each;
• Oil – 0.6 liters;

Cut off the stems of the eggplants. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to add salt. Place in a bowl and leave for an hour. Peel the tomatoes.

To make this easier, immerse the tomatoes in boiling water for a couple of minutes and then rinse in cool water. Cut them into slices. Cut the onion into rings, as well as the carrots. Peel the lettuce peppers and chop them into cubes. Finely chop the garlic and herbs.

You need to put the ingredients in the pan not anyhow, but in layers: carrots, onions, lettuce peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. Sprinkle the topmost layer - that is, the eggplants - with chopped herbs and pour oil over them.

Close the pan and place on medium gas level. The dish needs to simmer for about an hour. While it is stewing, start sterilizing the jars. When the snack is ready, transfer it to jars and cover with lids. Then sterilize in a saucepan with water for another half hour.

After rolling up the jars, place them upside down and leave them covered for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave them there.

Georgian recipe for preserving eggplant for the winter

This version of preservation, which is called “finger-licking”, will be appreciated by fans of spicy food. To put in bins spicy eggplant for the winter in jars, using Georgian cooking recipes, we will need the following components:

• Eggplants – 5 kilograms;
• Salad pepper – 17 pieces;
• Garlic – 21 cloves;
• Hot pepper – 5 pieces;
• Salt – 2 tablespoons;
• Sugar – 4 tablespoons;
• Vinegar – 0.3 liters;
• Oil – 0.35 liters;

Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, mix with salt and leave alone for about half an hour.

Remove seeds from the lettuce peppers and chop them in a blender. Chili is right along with the seeds, and garlic is exactly the same. In the absence of a blender, it is permissible to use a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released their juice, drain it. Fry the eggplants themselves in a frying pan until the light flesh begins to turn golden brown.

Place the peppers and garlic in a saucepan, pour over oil and vinegar. Boil it all and pour the eggplants into it. Add salt and sugar, and then simmer for another ten minutes.

Now you can roll the resulting mixture into prepared jars. All that remains is to turn them over, wrap them up and wait until they cool down.

Korean style eggplant

People in Korea also love to eat eggplant. And they know how to cook them deliciously too. There are numerous recipes for preparing eggplant for the winter, but the Korean method deserves respect. Try this interesting recipe - you must try it.

Components:

• Eggplants – 4.7 kilograms;
• Salad pepper – 1.2 kilograms;
• Carrots – 1.2 kilograms;
• Onion – 1.2 kilograms;
• Garlic – 2 large heads;
• Vinegar – 2 tablespoons;
• Ground hot peppers– 2 teaspoons;
• Salt - according to taste preferences.

Rinse the vegetables. Chop the eggplants into strips and add salt. And leave them to stand in peace and quiet for about an hour so that they release all their liquid.

Peeled carrots must be grated on a grater, which is used to prepare carrots in Korean. The usual one won't do here. It is better to use a special one, because cutting fresh carrots into such thin strips using a knife will be extremely troublesome.

Gut the lettuce pepper, remove the seeds, and cut into strips. Cut the onion into half rings, and pass the garlic cloves through a special garlic press. If you don’t have one, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplants in a frying pan and mix with other vegetables.

Place the resulting salad in prepared jars. But it’s too early to roll. First you need to sterilize the already filled jars. Half-liter bottles take fifteen minutes, and liter bottles take half an hour. Now you can roll it up, cover it and leave it to cool.

Eggplant lecho for the winter

A very simple and fairly quick to prepare recipe for eggplant lecho will definitely be loved by everyone in your household.

Components:

• Eggplants – 2.3 kilograms;
• Tomatoes – 2 kilograms;
• Salad pepper – 0.6 kilograms;
• Hot pepper – 2 pods;
• Garlic – 4 cloves;
• Dill – 1 bunch.
• Sugar – 0.5 cups;
• Salt – 2 tablespoons;
• Oil – 0.2 liters;
• Vinegar – 1 teaspoon.

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water, and then into a cool one - the skin will come off without effort. Grind the “naked” tomatoes in a meat grinder.

Place the tomato mass in a deep saucepan, pour sugar, salt, oil and vinegar into it. Cook for no more than a couple of minutes. While the tomatoes are cooking, remove the seeds and finely chop the peppers - both salad and hot.

Add to the tomatoes and cook for a couple more minutes. Chop the washed eggplants into small strips and also place them in a saucepan.

Finely chop the garlic and add it to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After this, you can put the caviar into jars and roll it up immediately.

For the winter, there is a great recipe for “Mother-in-Law’s Tongue” - not only will you lick your fingers, but you’ll also ask for more

This famous dish will absolutely please the taste of all spicy food lovers. The recipe is classic and very easy to prepare, and the ingredients will help us, with the help of which we will roll up the mother-in-law’s tongue eggplants in jars for the long winter:

• Eggplant – 0.9 kilograms;
• Tomatoes – 0.9 kilograms;
• Salad pepper – 0.9 kilograms;
• Hot pepper – 5 pods;
• Garlic – 5 cloves;
• Sugar – 1 glass;
• Salt – 2 tablespoons;
• Vinegar – 0.5 cups;
• Oil – 1 glass.

Peel the eggplants. Do the same with the tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier, thanks to the sharp temperature change. Remove seeds from peppers – both salad and hot. Peel the garlic. Grind all vegetables, except eggplants, in a meat grinder.

In the resulting vegetable puree add salt, sugar, vinegar and oil. Chop the eggplants into thin slices. Place the eggplants and vegetable mixture. Set the pan to low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Place the finished snack in jars and roll up with a key.

There is a magical eggplant recipe that allows you to prepare a mushroom-flavored snack

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve a taste like slippery pickled mushrooms using ordinary magic. The following products will help us achieve complete resemblance to mushrooms:

• 5 garlic cloves;
• 2.5 kg of eggplants;
• 12 large spoons of vinegar;
• 2.7 liters of clean water;
• 300 grams of dill;
• 350 ml. vegetable oil;
• 5 large spoons of salt.

The magic process:

You will need a large and convenient pan. Pour vinegar, salt and heat. We remove the washed vegetables from the peel and stalk. Chop the eggplant into cubes measuring 2 cubic centimeters. By the time the vegetable is cut, the contents in the pan should boil.

Carefully place the chopped eggplant in it, wait for it to boil and note the time. After 5 minutes, remove from heat and strain the contents through a colander. It is not known for certain at what moment eggplants turn into mushrooms, perhaps at this very second!

It is important at this stage to drain as much water as possible; to do this, you can place a colander over a deep dish and wait 30 minutes; by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, peel the garlic, chop the dill and mix with the cooled eggplant cubes. Refueling vegetable oil.

In principle, we already have eggplants ready for the winter with a recipe for cooking them like mushrooms. All that remains is to spread out more densely and cool in the refrigerator for six hours and serve chilled for the meal.

To enjoy the snack in winter, the snack will have to be reheated, placed in sterilized jars and sealed tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a spicy kick is a very original recipe for preservation, but certainly delicious. Due to its extremely spicy taste, people called the dish “Ogonek” eggplant. This appetizer will almost certainly become one of the most popular on your table. And, besides, in winter it will be an excellent prevention against insidious viruses.

Components:

• Eggplants – 5 kilograms;
• Hot pepper – 1 pod;
• Garlic – 5 cloves;
• Vinegar – 1 glass;
• Oil – for frying;
• Salt – for soaking.

Cut the eggplants into rings of medium thickness. Then place in salted water and put under a press. You can use a deep bowl or pan of water as a press. The eggplants should be soaked for a couple of hours. As for the amount of salt, take it at the rate of one hundred grams per liter of water.

Then drain the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper and press the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the spicy mixture, stir and set aside to sit for half an hour.

Place the snack in jars in layers. Alternate a layer of eggplant with pepper and garlic mixture. Before rolling up the jars, sterilize them for about half an hour. All is ready!

Ferment eggplants whole for the winter

This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad topping. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. In addition, eggplants pickled for the winter are revered by real gourmets as the most delicious recipe:

• Eggplants – 11 kilograms;
• Celery – 0.1 kilograms;
• Garlic – 0.3 kilograms;
• Bay leaf – 40 leaves;
• Salt for garlic – 1.5 tablespoons;
• For cooking you need salt - 2 tablespoons per liter of water;
• Salt for marinade - 2 heaped tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Be sure to be intact and strong. They need to be washed and the tails removed. Make a cut along the vegetable and boil a little in salted water. This will help remove the possible bitterness of the fruit itself. Drain the water and place the eggplants in a separate bowl.

Peel and grate the garlic, then mix it with salt. Rub the eggplants at the cut site with this simple puree. Place bay leaves and celery on the bottom of the jars, and then the eggplants.

Use salt water as a marinade. Boil and cool it and only then pour in the vegetables. Roll up the jars with lids and leave them just like that indoors for five days. After this time, move them to a cooler place.

Stuffed eggplants

An easy recipe for an intriguing and very tasty dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

• Eggplants – 0.9 kilograms;
• Salad pepper – 1 piece;
• Hot pepper – 1 pod;
• Carrot – 1 large piece;
• Garlic – 2 heads;
• Parsley – 1 bunch;
• Dill – 1 bunch;
• Salt for garlic – 1 tablespoon;
• Cooking salt – 1 tablespoon;
• Vinegar - 2 cups.

Cut off the tail of the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Cool and put under a press to leave excess water.

Peel and finely chop the carrots. Remove seeds from the salad pepper and cut into small pieces. Do the same with hot peppers. Peel the garlic and put it in a crush or grate it. Stir the garlic into the salt and then toss the vegetables together.

Cut the eggplants lengthwise, but the cut should not be through. Stuff with pepper, carrot and garlic filling.

Place the greens in pre-sterilized jars and place the eggplants. Pour vinegar over them and cover with a lid. Sterilize for half an hour. Now you can roll it up. All that remains is to wrap it up and leave the eggplants stuffed for the winter alone for a couple of days.

Hurray, summer-oh-oh!!! It's time for all sorts of goodies from the garden. We are tired of the cold and the long-awaited warmth will help us restore strength and vitamins. After all, it is during this period that plants grow in our gardens. delicious berries, fruits and vegetables. It is the latter that we will talk about today. It is clear that these can be tomatoes, cucumbers, onions. But I want to talk about eggplants.

In previous articles, we have already discussed with you about this healthy vegetable. In particular, about how to cook or... Here I would like to pay attention to the preparations. Yes, in the summer we can eat a lot of them, but in the winter, you can buy them, but it is a very expensive pleasure. And on a cold evening, sometimes you remember: now I wish I could eat a piece of blue, and with garlic. But no way.

That’s why it makes sense to make several jars of yummy food so that you can open it at any time and satisfy your hunger. It is in summer and autumn that you should prepare for severe cold weather and prepare more summer vitamins.

In fact, there are a lot of recipes for eggplant appetizers or salads, but you will learn the best ones from this article. Fill your cellar with this food and you can surprise your guests or household members for any holiday or dinner. Someone might want to ask you for the recipe!

This will be a Korean salad, only winter option. Usually, when I cook it, some of it is eaten right away. But something remains and then you have to put it in jars. Although we also cannot stand them for long and empty them very quickly. I'm more than sure you will do the same. But if you don’t believe me, then try it and see for yourself.

Ingredients:

• Eggplant – 2 kg;
• Onions – 500 gr.;
• Carrots 500 gr.;
• Bell pepper – 500 gr.;
• Vinegar 9% – 100 ml;
• Vegetable oil – 100 ml;
• Garlic – 6 teeth;
• Salt – 1 tbsp. l.;
• Sugar – 7 tbsp. l.;
• Ground coriander – 2 tsp;
• Ground black pepper – 1 tsp;
• Ground red pepper – 2 tsp.

Preparation:

1. Wash the eggplants and cut into thin slices. Place in a large container, add salt and mix. Leave for 20 minutes to allow the bitter juice to drain.

2. Drain the liquid and place them on a baking sheet greased with vegetable oil. Cover the top with foil to prevent them from drying out. Bake in the oven at 180° until soft for 10 - 15 minutes.

There are several other methods of heat treatment. You can boil them until half cooked or fry them in a frying pan. But in the latter they will absorb a lot of oil, and this is not entirely healthy.

3. Chop the carrots into Korean grater. Pour boiling water for 3 minutes, then rinse with cold water.

4. Cut the onion into half rings.

5. Peel the sweet pepper from seeds and cut into thin strips.

6. Mix all the ingredients except the eggplant.

7. Add the garlic passed through a press and all the seasonings with vinegar. Also, don’t forget about vegetable oil. Stir and cover with a lid. Leave to marinate for 5 hours.

8. Add eggplants to the mixture and stir. Place in sterilized jars and cover with a lid. Place in a saucepan with warm water up to the shoulders and boil for 20 minutes. Then we roll it up.

9. They should cool upside down, covered with a fur coat.

From this amount I got 3 liters. Can be stored in the refrigerator.

Eggplant recipe without sterilization:

Not many people like to make preparations for the winter. After all, this is quite troublesome. So much time is spent on the preparation itself, and even boiling. But it happens that during the process the bank bursts and everything turns out to be a waste. But in this way it does not threaten us at all.

Ingredients:

• Eggplant – 4 kg;
• Bell pepper – 2 kg;
• Tomato – 3 kg;
• Vegetable oil – 1 cup;
• Salt – 3 tbsp. l.;
• Sugar – 1 glass;
• Garlic – 2 heads;
• Chili pepper – 3 – 5 pcs.;
• Greens – 1 bunch;
• Water – 300 ml;
• Vinegar 9% – 100 ml.

We weigh all products in their purified form!

Preparation:

1. Grind the tomatoes and chili peppers in a meat grinder. Pour the juice into a large saucepan.

2. We also send all the spices and the garlic passed through the press there.

3. Finely chop the greens and throw them in there.

4. Fill sunflower oil and mix thoroughly.

5. Eggplants and Bell pepper cut into large cubes. We send to our ingredients. Knead again. If the tomatoes are fleshy, then add water (according to the recipe).

6. Place on the fire and bring to a boil. Then reduce and cook for 30 minutes.

7. Pour in vinegar and place in clean jars. We will need 9 liters of them for this... Roll them up and turn them over. Next, cover with a fur coat and let cool.

Awesome recipe for eggplant in adjika:

If you want something spicy for the winter, I suggest making a few jars this way. It turns out very tasty and in the cold it becomes much warmer from such a snack.

Ingredients:

• Eggplant – 3 kg;
• Bell pepper – 1 kg;
• Tomato – 1.5 kg;
• Chili pepper – 500 gr.;
• Garlic – 300 gr.;
• Vegetable oil – 150 ml;
• Vinegar 9% – 150 ml;
• Salt – 3 tbsp. l. without slide;
• Sugar – 2 tbsp. l. without slide;
• Parsley – 1 bunch:
• Dill – 1 bunch.

Preparation:

1. Grind everything except the eggplants in a meat grinder. Pour into a large saucepan.

2. Add spices and vegetable oil. Mix thoroughly.

3. Cut the blue ones into large cubes. We send a mixture of them.

4. Boil over low heat for 30 minutes.

5. Pour in the vinegar mixture and stir. Place in jars and cover with lids. They should cool under the fur coat upside down.

Eggplant in tomato - delicious video recipe:

I suggest you look interesting way blanks. I tried this dish at a party and really liked it. I was even wondering how to cook it. But then I came across this film, where everything is shown and explained in detail. All that's left to do is do it. I will definitely use it this year.

If you have already done this, be sure to tell us about it in the comments. Maybe you didn’t have enough of something or there was too much, you can feel free to tell us. We can discuss how to improve taste qualities together with you. Now let's move on to the next method.

Eggplants are like mushrooms - the recipe will lick your fingers:

The little blue ones generally taste similar to forest fruits. But with this method the similarity is almost 100%. If someone closes their eyes and tries canned food, they will never guess what they are actually eating.

Ingredients:

• Eggplant – 3 kg;
• Vegetable oil – 50 ml;
• Garlic – 8 teeth;
• Dill – 4 bunches;
• Parsley – 1 bunch;
• Basil – 1 bunch;
• Black peppercorns – 16 pcs.;
• Allspice peas – 12 pcs.;
• Sugar – 8 tsp;
• Salt – 4 tsp;
• Vinegar 70% – 4 tsp;
• Water.

Preparation:

1. The first thing we always do is wash, dry and clean everything.

2. Eggplants need to be cut into large pieces. Place them in a deep container and add salt. Leave for 20 minutes to release the juice.

Now many varieties do not taste bitter and this procedure can be skipped.

3. Rinse them under running water and dab them a little with paper towels.

4. Fry in a frying pan with vegetable oil in parts for 7 - 9 minutes.

To speed up and facilitate the process, place them on a baking sheet. Sprinkle oil on top and bake in the oven.

5. Finely chop the greens.

6. Chop the garlic with a knife.

7. Place allspice and peas on the bottom of the jars, then herbs, garlic, and eggplants. We repeat the layers up to the neck.

8. Pour 2 teaspoons of sugar and one salt into each container. We also pour vinegar one at a time.

9. Boil the kettle and fill our bottles. Cover the top with lids.

10. Place in a saucepan with hot or warm water and bring to a boil. It takes about 10 – 15 minutes to sterilize. Then roll up the lids.

Preparation of fried eggplants with garlic and pepper - spicy

This is my favorite way to prepare. It's pretty simple. Even the most inept person can cook. The vegetables turn out spicy, but not too much. My wife always cooks this way. Try it and you will be delighted.

Ingredients:

• Eggplant – 2 kg;
• Bell pepper – 500 gr.;
• Garlic – 3 heads;
• Chili pepper – 1 pc.;
• Sugar – 2 tbsp. l.;
• Vinegar 9% – 80 ml;
• Vegetable oil – 100 ml;
• Salt – 3 tbsp. l.

Preparation:

1. Cut the eggplants into circles about 1.5 cm thick. Place them in a deep container and add salt (about 1 tablespoon). Mix and leave for a while.

2. Peel the sweet peppers from seeds and chop them into pieces so that they fit into a meat grinder.

3. Cut off only the stem from the chili.

4. Peel the garlic.

5. Place the prepared vegetables into a meat grinder and grind. We do this directly into the pan.

6. Add the remaining salt, sugar and vinegar. Place on fire and boil for 10 minutes.

7. We wash the blue ones under running water and squeeze them lightly. Fry them in vegetable oil on both sides until golden brown.

8. Take 4 clean jars of 500 g each. Fried mugs dip in our sauce and put in a jar. We do this to everyone.

9. Cover them with iron lids and place them in a large saucepan. Pour it into it warm water and put it on fire. Boil for 15 minutes. After the jar we roll it up.

You can store it in the cellar or in the refrigerator.

Eggplant caviar - a quick and tasty recipe:

In the last month of summer, when these vegetables ripen, people try to make all sorts of preparations. This is considered one of them amazing dish. This kind of food can be prepared even for every day. It turns out very tasty, so it is not always stored until winter. My family eats it very quickly, only the cans have time to fly off! And here is my advice to you, cook and enjoy the taste. I think you will also be delighted.

Ingredients:

• Eggplant – 2 kg;
• Carrots – 1 kg;
• Tomato – 1.5 kg;
• Bell pepper – 1 kg;
• Chili pepper – 1 pc.;
• Onions – 1 kg;
• Garlic – 2 heads;
• Vegetable oil - for frying;
• Salt – 2 tbsp. l.;
• Sugar – 2 tbsp;
• Ground black pepper – 1 tbsp.

Preparation:

1. Wash and clean all vegetables.

2. Cut the eggplants into medium cubes. Place in a deep cup, add salt and leave for 30 minutes. Then rinse under running water and squeeze a little. This way they will absorb less fat.

3. Chop the onion into cubes. Fry in a large amount of vegetable oil until golden brown. Let's add a little salt.

Take a frying pan with high sides. Since there must be a lot of products included.

4. Three carrots on a fine grater and add to the onion. We also add some salt.

5. We also chop the pepper into cubes, and the tomatoes into arbitrary pieces. We send all this in turn to fry with the vegetables. Again, do not forget to add salt and simmer until the vegetables begin to boil away and the mixture becomes homogeneous. At this point you need to add pepper. Stir again and transfer to a deep saucepan with a thick bottom, it is better to use a pressure cooker.

6. Now pour oil into the pan again and fry the eggplants for about 20 minutes. Place them with the rest of the vegetables.

7. Place the pan on the fire and simmer the contents for about 40 minutes over low heat, stirring constantly. At this point we taste it and add some salt if necessary. Squeeze the garlic through a press and add sugar.

8. At this time, sterilize the jars and lids.

9. To avoid adding vinegar to the caviar, it must be constantly hot. Therefore, we don’t turn off the stove and during the heating process we put it in bottles and roll it up.

The recipe is not very quick, but very tasty.

Preparation for the winter - “mother-in-law’s tongue” salad

This appetizer turns out to be very spicy. It can be eaten immediately. But if you wait at least a couple of weeks, you won’t swallow your tongue; you’ll like the taste even more. We will not sterilize the contents, but it will be stored in the refrigerator for about six months, checked!

Ingredients:

• Eggplants – 1.2 kg;
• Bell pepper – 300 gr.;
• Garlic – 1 head;
• Chili pepper – 1 pc.;
• Vinegar 9% – 50 ml;
• Vegetable oil – 1 tbsp. l.;
• Sugar – 2 tbsp. l.;
• Salt.

Preparation:

1. We wash and clean everything.

2. Vegetables, except eggplants, are cut and passed through a meat grinder.

3. Add sugar, vinegar, oil. Mix everything and set aside.

4. Cut the blue ones into circles about 1 cm thick. Place them in a deep bowl in layers. Salt each with two pinches. leave for 30 minutes. You don’t need to rinse it off afterwards, just squeeze it out a little. Fry on both sides in vegetable oil until golden brown.

5. Place hot into sterilized jars, but spill the sauce over the layers.

6. Tighten the jars and leave to cool.

How to freeze eggplants for the winter in the freezer?

Probably many of you have done this and continue to do this. This is convenient, because in winter prices are high. And sometimes you just want to cook something delicious vegetable stew or something else. I offer you several ways to do this economically without losing the taste.

Method 1 . Cut the eggplant into slices and then cut them in half. You can just put them in the freezer, but then they will be rubbery and tasteless in dishes. But to prevent this from happening, they must be blanched. How to do it? Very simple.

We put the pan, full of water, on the fire and bring to a boil. Place the vegetables in a sieve (not completely) and lower them into boiling water for 1 minute. They need to be pressed down during the process, otherwise they will float up. We take it out and let the excess liquid drain and cool. Only now can you put it into bags and put it in the freezer. In winter, you can add them to any dish.

Method 2. We will bake them. Take a small size. Wash the little blue ones and make punctures on them with a knife. This is necessary so that they do not burst during the process. Place on a baking sheet lined with parchment. Bake at 180° for 40 – 50 minutes. Then we cut off the stalk and make a cut on one side.

Since they contain a lot of liquid, we put them in a sieve with the cut side down. Cover the top with a plate and put pressure on it. Leave for 30 minutes. Now you can also pack 2 pieces. They can be used for stuffing and more.

Method 3. We also bake it in this version. Only now we peel the finished ones. It easily comes away from the pulp, so you can even do this with your fingers. We also put it in a sieve and under a load. When the liquid has drained and they have cooled, distribute them into bags. I pack them one at a time. You can use it in any dishes you wish.

These are the wonderful and interesting recipes we shared with you today. They are quite easy to prepare. Their taste is just as excellent that sometimes you even regret that you did too little. Cook and treat your loved ones. See you soon!

Eggplants closed in this way are a preparation for winter salads. Taste, this product some may find it similar to pickled mushrooms, but this opinion is not clear. A simple and unpretentious semi-finished product for cooking delicious snack. Served with onions and aromatic vegetable oil. For large companies and long gatherings, a 3-liter jar is an excellent container for this preparation, but for a small lunch and one-time use it is better to have several liter jars in reserve.

Whole marinated eggplants for the winter can be served with Korean carrots. Before serving, whole pickled eggplants are first cut lengthwise into two parts and then cut into cubes. They go perfectly with fragrant homemade sunflower oil.

Taste Info Eggplants for the winter

Ingredients

• eggplants – 8-9 kg;
• water – 3 l (this marinade is enough for 3 jars of 3 l each);
• salt (not iodized) – 1 tbsp;
• sugar – 1 tbsp;
• vinegar 9% - 150 ml;
• Bay leaf– 5-6 pcs.;
• allspice (peas) – 10 pcs.

How to cook whole marinated eggplants for the winter

Before you begin the cooking process, carry out a series of water procedures with vegetables. During this procedure, carefully inspect each eggplant to identify any damage or signs of spoilage. Assess the degree of spoilage of the product; if it is a small dark spot, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. For selected vegetables, cut off the stems and the opposite part. Fill a large saucepan with 2/3 of the water and place on the fire until it boils. Place as many eggplants as you can fit in the pan into boiling water and cook for 7-10 minutes. The cooking time will depend on the size of the vegetables; if the blue ones are small, then it is enough to boil them for 7 minutes, and large ones - 10.

When cooked, vegetables will not be completely submerged in water, but will float. And to cook them evenly, turn them from side to side. Also, as an option, you can make a small press in the form of a plate with a smaller diameter, into which you can put some kind of weight, so that the eggplants can be completely immersed in water and pass through evenly. heat treatment. Last method the better, that you don’t have to stand over the fire and constantly monitor this procedure. You can step away and start preparing the marinade. Place all the necessary spices and herbs in a clean container, fill with clean water and put on fire.

We don’t use vinegar yet; it needs to be poured in at the very last stage, when the marinade boils and the eggplants are placed in jars.

During boiling, the vegetables changed their color from a beautiful eggplant to brown, and also shriveled, but this is what tells us that they are ready for the next stage of our preservation. All boiled vegetables, while hot, place in clean and sterile jars. The vegetables will probably be cooked in parts, so filling the container will be gradual. Arm yourself with tongs or a fork, which will make it convenient to take the hot blue one. Try to place them tightly; tilting the jar can help you straighten them out.

If all the jars are full, the marinade is boiling on the stove, pour in the last ingredient - vinegar. Let it boil and pour spicy boiling water over the preparations to the very top. Immediately roll up and carefully, holding the jar by the lid, turn it upside down. Leave in this position until it cools completely, and then put it in a cool, dark place for further storage.

On a note:

When choosing eggplants, pay attention to their size and elongated shape. Neat and even vegetables are ideal for this preservation.

Store an open jar of whole pickled eggplants in the refrigerator and use for no more than a week, otherwise the eggplants may turn sour.

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

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

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

If you have your own original recipe cooking eggplant for the winter, feel free to tell us about it in the comments.

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

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

Georgian eggplants for the winter

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

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

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

Eggplants for the winter “Ogonyok”

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

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

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

Adjika from eggplant for the winter

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

Eggplant salad for the winter with rice

Let's prepare an eggplant salad for the winter with rice, and the proud dandy eggplants and traditional rice will be accompanied by: tomatoes, bell pepper, onions, carrots and seasonings. Such winter salad with rice and eggplant this is an excellent appetizer and a complete meal vegetable dish. Especially winter eggplant salad with rice will be relevant during Lent: you just need to warm up the contents of the jar and hearty lunch ready! Recipe with photo.

Spicy eggplants for the winter in marinade

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

Eggplants are like mushrooms for the winter

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

Winter salad "ten" with eggplants

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

Eggplant salad for the winter “Autumn”

Search simple blanks from eggplants for the winter? Pay attention to the eggplant salad for the winter “Autumn”. You can see how to prepare an “Autumn” eggplant salad for the winter.

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

Detailed recipe with a photo of how to cook eggplants for the winter with carrots, onions and garlic “Stripes”, you can see.

How to freeze eggplants: a proven method with photos

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

Eggplants in adjika for the winter

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

Eggplant salad for the winter “Vegetable Madness”

Recipe for making eggplant salad for the winter " Vegetable madness", With step by step photos, you can see.

Eggplants for the winter in Korean

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

Winter salad from eggplant and beans

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

Eggplants in tomatoes for the winter

You can see the recipe for cooking eggplants in tomatoes.

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

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

Eggplant salad for the winter “Vkusnotiischa”

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

The long-awaited canning season is just around the corner, so housewives are thinking about canning eggplants for the winter. In the summer, the cost of vegetables is practically pennies, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can products in jars be compared with store-bought products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Homemade eggplant is a product that does not contain preservatives.

Today we will share with you the “Golden Ten” recipes canned eggplant. The methods are not new, but they are still popular.

If you are using others interesting recipes, then be sure to share them in the comments. They will undoubtedly appeal to many housewives.

To buy quality product you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplants. It is worth remembering that old fruits contain large amounts of solanine, which is harmful to health.

1. First of all, you should pay attention to the appearance of the product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice oozes from them. These vegetables are not worth buying.

2.The quality of an eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. To ensure freshness, simply place it on the scale. From statistics we can conclude that a medium-sized ripe fresh vegetable weighs about 0.5 kg.

3.Be sure to inspect the fruit from all sides: fresh eggplant always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you shouldn’t get hung up on them - this is normal. Any damage indicates that it is not fresh. There are cases when the vegetable has suffered from an external factor, in which case inspect the rest of the eggplants.

4.If the seller is honest, he will not remove the stem. If she has green color, not wrinkled, then this indicates that the eggplant is fresh. Old stalks are usually removed to conceal the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5.If, based on all the listed signs, you were unable to check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6.The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant is not yet ripe. If the dent is very easy, then the fruit is overripe. Here you need to find the optimal middle, so that the dent is made with medium force and at the same time quickly disappears.

7. There is no need to fall for large vegetables, since there is nothing good in them. It is unlikely that such a fruit itself reached such a size; most likely, when growing, it was fed with nitrates, which are harmful to health. Larger specimens contain excessive amounts of solanine.

8. Honest sellers should show the buyer the cut vegetable. There must be no dark spots on it, and the grains must not smell unpleasant. If you observe these factors, then do not purchase the fruits as they are old.

9.Remember that when exposed to air, the fruit should not change its color; if it turns brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not put off preparing them for several days. This is a product that spoils literally before your eyes, so it is recommended to prepare them as soon as possible. Some housewives use a refrigerator for short-term storage, but do not know that the fruits will disappear even faster in it. It is better to put them in a dark, cool place.

Experienced cooks know that eggplants contain a lot of bitterness, which should be eliminated. To do this, you will need to cut the fruits into circles, place them in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

Once you have chosen the right vegetable, let's start cooking it. Below are the 10 best recipes for canned eggplants, such as “Desyatochka”, the famous “Bakat” and many others.

So let's get started:

Salad "Ten"

For eggplant lovers delicious dish It will definitely be to your liking. The salad got its name because of the number of ingredients, which is ten. The recipe itself does not require any special cooking skills from you; even a beginner can make a dish of blueberries. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the sample to be taken. People who have not heard of salad can reduce the amount of ingredients for the first time, thereby turning the dish into a “Five”.

Ingredients:

We take it at the rate of 5 liters of salad.

• Sweet pepper 10 pcs.
• Blue ones 10 pcs.
• Tomatoes 10 pcs.
• Garlic 10 cloves.
• Onion 10 pcs.
• Refined oil up to 350 ml.
• Vinegar 9% 150 ml.
• Fine salt 3 tbsp. (2+1).
• Sugar 100 g.

Preparation

1.First you need to prepare the container for rolling. We take jars up to 1 liter, wash and sterilize them, pour boiling water over the lids and let them dry.

2. It is worth noting that it is better to buy small eggplants: they have best taste, they also contain less solanine. Wash the fruits. Take the required amount of refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl and fill with cold water. Next, you need to remove the bitterness from the fruit; to do this, add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6.Remove the seed part from the sweet pepper. Divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each one again into 2 parts.

7.The onion must be cut into half rings of medium thickness. Don't forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. Take a container up to 15 liters and fill it with refined oil. If not large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. Mix the mass.

9. Place the workpiece over moderate heat and wait for it to boil. The vegetables will shrink in size as they cook. As soon as the mass begins to boil, turn the heat to barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it’s time to remove the eggplants from the stove, you need to add vinegar. Mix the mixture and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll up. Try to add only vegetables without juice, as they will release juice over time.

12. Place the jars upside down and wait for them to cool completely.

An appetizing salad for the winter is ready!

Eggplants with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, since they can grow the vegetable themselves in the required quantity and do whatever they want with it. Those who do not have this opportunity have to buy them and preserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step-by-step actions, you will not have any difficulties during the cooking process. The dish turns out very tasty and tender, its aroma will definitely seduce you. During the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Quantity based on 3 liters of salad.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Bell pepper any variety 0.5 kg.
• Carrots 0.3 kg.
• Garlic 50 g.
• Refined oil 100 ml.
• Bay leaf 3 pcs.
• Vinegar 70% 1 tbsp.
• Sugar 5 tbsp.
• Salt 1.5 tbsp.
• Onions 300 g.
• Allspice, black, 5 peas each.

Let's start cooking

1. We start cooking by washing the containers for preservation. Floors are best suited liter jars.

2. Since beans are a product that takes a lot of time to prepare, we start with them. Any variety will do, preferably a large size. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it’s not enough, then add more. We send it to a colander. Remember that there is no need to salt the water.

3. While the beans are cooking, you can prepare the vegetables. First, wash the blue ones and cut them lengthwise into 2 parts. Rub salt into the fruits to remove unnecessary bitterness, and after half an hour, rinse the vegetables with cold water. Let them dry.

4. Peel the onion. Peel the carrots and remove the seeds from the pepper. After processing, wash the products and let them dry.

5.Cut the onion into half rings, pepper and carrots into strips.

6. Cut off the tail of the tomatoes and cut into 4 parts. Peel the garlic. Both components must be beaten with a blender or passed through a meat grinder to obtain a uniform mixture. Pour the mixture into a saucepan and put on fire.

7.The sauce must be cooked for about 6-7 minutes, then add carrots, onions and peppers. Stir the mixture and cook for about another 7-10 minutes.

8.In the meantime, you can cut the blue ones into cubes.

9. Add to the total mass and continue cooking.

10. Almost immediately, salt the dish, add sugar, pepper and refined oil, do not forget about the bay leaf. As soon as the mixture boils, turn the heat to minimum and simmer the dish for another half an hour, stirring at intervals.

11.The last step is to add the beans and vinegar. Simmer everything together for about 5 minutes and turn off the heat.

12.The salad is ready, all that remains is to distribute it among the jars and roll it up. It’s better to do this right away while it’s hot. If you want to be on the safe side, sterilize the container, but this is not necessary. Finished product Can be stored even at room temperature.

13. Place the jars upside down and wait for them to cool completely. Store until cold weather begins.

The famous "Bakat"

Sometimes a situation arises when there is a lot of food on the table and you need to do something with it. a quick fix. In this case we are talking about eggplants, of which there are sometimes so many that you don’t know where to put them. In order to put them to good use and not do extra work, we will prepare a salad for the winter “Bakat”.

The cooking process is quite simple; there won’t be much trouble with the blue ones. In some ways, today's dish is similar to vegetable stew. In winter, it will be very nice to try a fresh salad prepared in the summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplants 1 kg.
• Bell pepper 0.5 kg.
• Carrots 250 g.
• Hot pepper to your taste.
• Garlic 3-4 cloves.
• Parsley 1 bunch.
• Vinegar 9% 50 ml.
• Sugar 3 tbsp.
• Salt 1 tbsp. (preferably small).

Preparation

1. Experienced housewives begin any preservation by preparing the container. It's better to do this before working with products so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. The lids can be doused with boiling water and wiped off immediately.

For salad, it is advisable to choose mid-season blue ones. There should be no defects on them, and dents should not remain.

2. We wash the fruits, remove excess parts and cut them into cubes.

3. Cut out the seeds from the bell pepper, cut them in half, then cut each into medium-sized pieces.

4.Wash the carrots and remove the skin. Next, everything is at your discretion: you can either use a coarse grater or chop the carrots by hand. Experienced chefs know that if you chop it too much, it will turn into porridge. For this recipe, it is better to use a knife and make larger pieces, so they will be more noticeable in the total mass.

5.Wash the tomatoes, divide them into 4 parts and put them in a blender. Peel the garlic and add to the tomatoes. If you don’t have a blender, you can use a meat grinder - it turns out good tomato puree. Those who like spicy sensations can add hot pepper, but do not overdo it.

6.After you make the puree, you need to pour it into a deep container. The rest of the cooking will take place here. If you have a 5 liter saucepan, feel free to use it.

7.Add refined oil, salt, sugar, throw in chopped parsley. Stir until smooth.

8. Place the workpiece on the stove and wait for it to boil. Then prepare the vegetables, turn the heat to medium.

9. Leave the products for 10 minutes, during which time they will settle and you can easily mix them. The salad will cook for approximately 40 minutes. Before completing cooking, you can take a sample and add spices if necessary. Pour “Bakat” into jars and roll up.

10. Turn the canning over with the lid down and wait for it to cool. Our dish is ready, we just have to wait until winter to take a sample.

Bon appetit!

Pickled eggplants for the winter

Many people don’t like to cover pickled eggplants because they think such a salad is too complicated, but nothing prevents you from preparing the little blue ones. simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. All that remains is to make a side dish and pour sunflower oil over the vegetables, it will be simply delicious. Thanks to step by step recipe you will not have any difficulties in preparing this dish.

Ingredients for 1.5 liters of salad:

• Blue ones 1 kg.
• Garlic 5-6 cloves.
• Water 2 l.
• Black peppercorns 1 tsp.
• Salt 1 tsp.

For the marinade:

• Bay leaf 4 pcs.
• Water 1 l.
• Salt 1 tbsp. (large).
• Sugar 1.5 tbsp.
• Vinegar 9% 4 tbsp.

Cooking method

To prepare the salad, you need to buy medium-sized vegetables. They should be ripe, purple in color, without defects and green-brown tints.

1. Wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just that. First we cut it lengthwise into 2 parts, then each one in half. This results in the optimal portion size.

3.Pour water (2 liters) into a saucepan, add salt, and bring to a boil. Then we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the blue ones and put them in a colander so that unnecessary water can escape. For the marinade we will use clean one.

5.We first sterilize the container. The container can be taken in any size; liter jars are optimal. A regular or screw-on lid is suitable for sealing.

6. First add the garlic. You can put it all on the bottom or leave some under the lid. Next is black pepper and the little blue ones themselves. Housewives who roll up cucumbers usually compact them, but this should not be done with blue ones, as they will turn into mush.

7.Put bay leaf, salt, sugar into a saucepan with clean water and put on fire. After boiling, pour in vinegar, after 2-3 minutes pour the marinade over the vegetables.

8.Seal the salad and wrap it up. After a day, you need to put it in a cool place for storage. The sample can be taken after a month.

Bon appetit!

In Korean

This recipe, like the previous ones, has its place. Appetizing snack in Korean will be very useful in any festive table. So bright and tasty dish You will not leave any guest indifferent, some will even ask you for the recipe for pickled blueberries. Today we will cook just a little eggplant, but if you like it, be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

• Eggplants 1 kg.
• Sweet pepper 0.3 kg.
• Carrots 200 g.
• Onion 150 g.
• Garlic 3 cloves.
• Parsley up to 150 g.
• Pepper to your taste.
• Water 1.5 l.
• Salt 2 tbsp.

For the marinade:

• Water 50 ml.
• Vinegar 9% 50 ml.
• Refined oil half a glass.
• Salt 1 tsp.
• Sugar 2 tbsp.
• Ground coriander half tbsp.

Cooking method

1.Wash the main ingredient, remove the stems and cut lengthwise into 4 parts. Place the blue ones in boiling water salt water for 5 minutes. If the fruits are very large, then keep them longer. Be careful not to let the eggplant become too soft, otherwise it will look like mush.

2.Remove the vegetables from the stove, but do not drain the water. In the meantime, we will process the remaining vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part of the sweet pepper and cut it into thin strips.

4. Cleaning onion, cut into half rings.

5. Remove the skin from the carrots and grate them on a coarse grater. It is not recommended to grind it too much.

6. Grind the garlic in a garlic press, chop the parsley into smaller pieces.

7.By the time we have prepared all the components, the blue ones have already cooled down. We cut them into medium-sized cubes.

8.Pour all the crushed ingredients into the pan and pour in the marinade. There is no exact order of placement; vegetables can be added arbitrarily. Mix the mixture until it looks more or less the same, cover the pan with cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can put them in jars. Roll up the vegetables and wait to cool.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes delicious eggplants in tomato, but today's recipe is somehow special. I can’t even believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised by the result. We will remove the bitterness from the blue ones in the known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, which means the cooking process will speed up slightly but only slightly.

The entire recipe is described step by step, which means that even novice cooks can handle it. Amount of ingredients per liter jar of salad. If you plan to make more, then calculate the number of components accordingly according to the proportion.

Ingredients:

• Blue ones 1 kg.
• Tomatoes 1 kg.
• Sweet pepper up to 400 g.
• Sour apple 1 pc.
• Garlic 5 cloves.
• Refined oil - a third of a glass.
• Sugar 120 g.
• Salt 2 tbsp. (1+1 for sauce).
• Vinegar 9% 20 ml.
• Hot pepper to your taste.

Let's start cooking

1. Wash the little blue ones, cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. Place the fruits in a container, sprinkle with one tablespoon. salt. Let stand for 2 hours, meanwhile the juice will come out of the vegetables. Don't be alarmed if they become smaller.

3. Let's start cooking tomato sauce. To prepare it you will need tomatoes with skins. There is one subtlety that needs to be done if you want the sauce to be thick. On the tomatoes, you need to make shallow cuts crosswise. Thanks to these easy steps, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, it should come off the tomatoes on its own.

6. Wash the bell pepper, divide it into 2 parts, remove the part with the seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with the apple, cut into 4 parts. Peel the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. You need to add salt and sugar to the resulting mass.

9. Pour out the refined oil and put it on the fire. As soon as the mixture begins to boil, add vinegar and reduce the heat to minimum.

10.The liquid that has separated from the blue ones will not be needed, so we drain it.

11.Pour eggplants into vegetable puree and bring to a boil. Then reduce the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, all that remains is to roll them up.

There is no consensus regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Place the eggplants in jars and cover with lids.

2. Place the container in a container, fill it with water until the jar is full and bring it to a boil, wait 20 minutes.

3.Now you can safely serve this delicious tomato dish for the winter!

Delicious lecho

Every year you need to stock up for the winter various preserves. No matter how much you make them, in any case they will go away sooner than you thought. Lecho with eggplant is a product that you most likely definitely did not plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this delicacy disappears from preservation faster than others. For beginners this recipe will be a great start, since this dish is simply impossible to spoil.

Lecho with eggplant is a unique appetizer to which you can add ingredients at your discretion. Today we will cook classic version with carrots and sweet peppers.

Ingredients:

• Blue ones 1.5 kg.
• Tomatoes 1 kg.
• Sweet pepper 1 kg.
• Medium sized carrots 0.5 kg.
• Onions 0.5 kg.
• Bay leaf 3 pcs.
• Peppercorns, a couple of pieces.
• Refined oil 1 tbsp.
• Vinegar (essence) 1.5 tbsp.
• Sugar half tbsp.
• Salt 2 tbsp.

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin slices. We cut the tomatoes into 4 parts, put them in a blender and puree them. In a separate container, combine the puree with carrots, add refined oil and place on the stove. Make the fire moderate.

2.After half an hour, add the onion and sweet pepper cut into half rings to the total mass. Increase the heat to medium and wait until the mixture boils.

3.Now you can throw in the main component of the dish - eggplant.

Any variety of blueberries, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under pressure for half an hour. Then we take it out, wash it and cut the fruits lengthwise 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait for the lecho to infuse. After half an hour, you can put the salad into jars and begin sterilization. To do this, put the jars in a deep container, pour cold water up to the neck of the jar and place it on the stove. Boil the jars for 15-20 minutes and start rolling. At the end, we wrap the lecho in a blanket for a day.

Watch the video recipe:

The dish is ready, you can take a sample!

Bon appetit!

Spicy snack

Ingredients:

• Little blue ones 5 kg.
• Sweet pepper 1.5 kg.
• Hot pepper 5 pcs.
• Garlic 10-12 cloves.
• Vinegar 2 tbsp.
• Refined oil 100 ml.
• Salt to your taste.

Preparation

1. Wash the blue ones, cut them into rings of medium thickness, salt them well and let them stand for 30 minutes.

2. Peel the garlic and 2 types of pepper.

3.Remove the green part and take out the seeds.

4. We pass all the components except the blue ones through a meat grinder. If desired, you can use a blender. Salt and add vinegar.

5. Remove the water that has drained from the eggplants. Place them in a frying pan and fry in refined oil until golden brown.

6. Fill the jar: pour a little sauce into the bottom, then add the eggplants.

7. Alternate layers one by one.

8. We lay out the components to the very top of the container.

9. Cover the jar and begin sterilizing within half an hour. After that spicy snack You can roll it up, but you definitely need to wrap it in a blanket.

When the dish has cooled, you can store it.

Recipe for eggplant caviar for the winter - just lick your fingers

In the summer, when there is so much fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplants. You can use them to make an excellent salad, make a savory appetizer, or marinate with mushrooms. If you know all this, then try to make a delicious one. vegetable caviar from eggplant.

Ingredients:

• Tomatoes 1 kg.
• Blue ones 1 kg.
• Onion 500 g.
• Carrots 200 g.
• Bell pepper 0.5 kg.
• Parsley 50 g.
• Apples up to 400 g.
• Refined oil 300 ml.
• Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 liter container, cutting board, containers and lids for seaming.

Before seaming, it is necessary to sterilize the dishes. Pour boiling water over the lids, rinse the jars and microwave for 2 minutes. If you don’t want to fool your head, just pour boiling water over them.

Preparation

1.Prepare all components.

2.Wash the blue ones, cut off the skin, and chop them.

3.Put the frying pan on the fire, pour in a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If oil is needed, add in small portions. Transfer the blue ones to a separate bowl and let cool.

5.Wash the bell pepper, remove the seeds and cut into thin strips.

6. Peel the onions and chop them smaller. We also remove the skin from the carrots and grate them on a fine grater.

7. We send all the components, not including the eggplants, to the pan. Bring until golden brown.

8.We are done with processing the vegetables, now it’s time to chop them. For these purposes we will use a meat grinder. Skip the carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. Move the resulting vegetable “minced meat” into a prepared 3-liter saucepan and place on low heat. When the mixture begins to boil, slightly reduce the heat and simmer the caviar for another half hour, stirring at intervals. Cook until the mass becomes thick. At the end, don’t forget to add salt and sugar to the mixture.

10. Remove the core from the apples and cut off the skin. We grind it through a meat grinder and throw it into the general mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal them. Be sure to wrap it in a blanket and keep it there until the dish has cooled down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplants are like mushrooms for the winter

Fans of eggplants who cooked them according to everyone possible recipes, they are racking their brains over what else delicious things can be done with them. Surely, few people prepared them for the winter, like mushrooms, and they are incredibly tasty. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive amounts of fruit and you don’t want to fool around with them, then this method is created for you. Eggplant with garlic and spices will get a great taste that everyone will be delighted with. By the way, we won’t clean them.

Ingredients:

• Blue ones 1 kg.
• Small hot pepper 1 pod.
• Garlic 5 medium cloves.
• Refined oil approximately 100 ml.

For the marinade:

• Water 1 l.
• Salt 3 tbsp.
• Apple vinegar 5% up to 150 ml.

Preparation

1. First, wash the fruits, remove the stalks, and cut the eggplants into thick pieces about 3 cm. Then divide each into 4 parts. You should not buy fruits that are too large, as they are harmful, and they do not look so appetizing.

2.Put the blue ones into a container and fill with salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplants absorb much less oil.

3. Vegetables should be in the salted marinade for at least 45 minutes, after which they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time; this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, this will be much faster. You can heat the water in a kettle, then pour the boiling water into a warm pan and add salt. This way you will significantly save your time.

4.After the first boil, you need to pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you shouldn’t leave the stove. After boiling, add the chopped blueberries and cook them for 4 minutes after they boil. Then we put them in a colander and wait for the excess water to drain. In the meantime, find a deeper frying pan, fill it with oil and put it on the stove, turn the heat to low so that the oil does not boil ahead of time.

5.Place the eggplants into a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then do not panic, this is how it should be. Then turn off the heat and start working with other vegetables: hot pepper you need to chop it into miniature pieces, and press the garlic through a garlic press. Mix the ingredients and add to the blue ones, mix everything. Vegetables need to be placed in jars while hot, so don’t waste time and put them in glass containers and fill them with oil. Don't add too much oil, as the eggplants will release their juice later and drown in it. Roll up the jars and turn them over. After the preparation has cooled down for the winter, you can move it to a dark place for storage. If unexpected guests arrive, you can treat them to your delicious dish.

Also watch our video recipe:

All is ready.

Be sure to read useful tips on cooking vegetables.

There are many ways to prepare delicious eggplants for the winter, but there are a couple of nuances that should definitely be taken into account when preparing this or that recipe.

• For preservation, you need to take only fresh blue ones.
• It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment for the first time. Once you get the hang of it, you can change the recipe to your liking.
• Any variety of blueberries contains bitterness that needs to be removed. There are 2 ways to get rid of it: either soak the vegetables in salt water, or blanch them. In both cases it is necessary to squeeze out the juice.
• Eggplants go well with peppers, carrots, tomatoes and other vegetables. They turn out especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini that will leave you licking your fingers.