Eggplant rolls. We begin to put it in jars and roll it up. Eggplants, canned with carrots

With the onset of autumn, every housewife takes care of winter supplies, which the whole family will then enjoy. Many people try to create as many different things as possible vegetable salads, pickles to open during the cold period and eat as tasty addition for main courses. 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 right choice and preparing the little 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 pickled, pickled, spicy or stuffed vegetables. Many housewives like to do very delicious 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, blueberries are very beneficial for human health, so it’s worth studying step by step recipes preparing eggplant dishes for the winter with photos and prepare 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 in small pieces and fry with potatoes. You can do it excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such preparations so that you can enjoy tasty 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 drinking water;
• 180 ml vinegar 9%.

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

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

Find out more delicious recipes to try.

Canned blueberries with garlic and bell pepper

Try the amazing option of canned and bell peppers. It turns out very delicious salad, which is suitable for both the holiday table. Serve this appetizer with meat, fish or as a 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 step-by-step recommendations for a winter eggplant recipe.

Ingredients:

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

How to cook:

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

Instant Korean spicy eggplant salad

The one who loves korean snacks, will not refuse spicy food. This one is being prepared korean salad 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 it this recipe to make sure it tastes great. Next you will learn how to do delicious preparations from eggplants for the winter.

Components:

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

Cooking algorithm:

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

How to seal whole pickled eggplants in jars

In winter you always want something sour. They will help you satisfy this need pickled eggplants entirely. Additionally you will receive sauerkraut, which goes very well with various salads. Just like that in pure form it is also used, so do not 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 white cabbage(1 large fork);
• 0.2 kg carrots;
• 2 sweet peppers (take large ones);
• 4 cloves of garlic;
• 3 liters of water;
• 0.15 kg salt.

How to cook:

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

Georgian salted eggplant appetizer is just to die for

Connoisseurs Georgian cuisine will be delighted with . 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 very tasty things using the most simple products. Check out the step-by-step description of preparing salted eggplant snacks in Georgian.

Ingredients:

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

Step-by-step cooking instructions:

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

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

In winter it is always difficult to buy fresh vegetables, to prepare 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:

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

Homemade lecho with eggplants and sweet peppers in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue peppers, sweet peppers, and tomatoes for the winter. It goes great with any meat, vegetable, fish and other dishes as a snack or salad. This recipe is somewhat reminiscent 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 more about the description step by step instructions preparing such a recipe.

Components:

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

Step-by-step description of the recipe:

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

Video recipes: the most delicious winter eggplant preparations

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

Snack Ogonyok

Mother-in-law's tongue salad recipe

Stuffed blue ones for the winter

A very tasty recipe for blueberry salad with tomatoes and peppers

Assorted eggplants with vegetables in Armenian style

How to freeze eggplants for the winter

Delicious eggplants for the winter When prepared correctly, they can be an excellent appetizer or main course. They are often eaten by people who are on a diet or are vegetarians. It can be preserved for the winter, preserving vitamins and giving the vegetables unusual and interesting taste qualities. Below we will look at a few delicious best recipe eggplants for the winter.

Recipe "Real jam" in Georgian

This recipe allows you to cook spicy eggplants for the winter. without sterilization.

Ingredients:

• 5 kg eggplants;
• 17 pcs bell pepper;
• 5 pieces of chili pepper;
• 21 cloves of garlic;
• 2 tbsp. l. salt;
• 1 glass of vinegar;
• 4 tbsp. l. Sahara;
• 350 ml vegetable oil.

Step-by-step preparation

1. Prepare the eggplants. Wash well, cut off the stem and cut into pieces to make small cubes.
2. Pour the chopped vegetables into a deep container, add salt and mix, leave for 30 minutes.
3. Grind the peeled hot peppers along with garlic in a blender.
4. Place seeded bell peppers into a blender bowl and chop. You can grind it in a meat grinder, but then the mass will turn out porridge-like.
5. Drain excess liquid from eggplant.
6. Place the vegetable in a heated frying pan and fry until golden brown.
7. Take a large saucepan, put pepper, garlic, vinegar and oil in it. Boil the contents, add sugar and eggplants, simmer for 10 minutes.
8. Transfer to pre-sterilized jars and close with lids.
9. Leave the inverted jars wrapped in a blanket to cool.

Watch the video! Eggplants (blue) Georgian style for the winter

Korean-style eggplants for the winter

Eggplant salad tasty and healthy. Therefore, it is necessary to prepare it for the winter in sufficient quantities. Many people will like this recipe.

Ingredients:

• 1.2 kg bell pepper;
• 1.2 kg carrots;
• 4.7 kg of eggplants;
• 1.2 kg of onion;
• 1-2 teaspoons ground hot pepper;
• 120 g garlic;
• 2 tbsp. l. 70% vinegar;
• salt.

Cooking method:

1. Rinse the vegetables.
2. Cut off the stem of the eggplant, cut into strips, add salt and leave for 60 minutes.
3. Peel the carrots and grate them on a Korean carrot grater until they come out into thin strips.
4. Peel the bell pepper and cut into strips.
5. Peel the onion and cut into half rings.
6. Peel the garlic and pass through a press.
7. Place all vegetables, except eggplants, in a container, mix, add vinegar and hot peppers, leave for 5 hours. You don't have to add hot pepper if it's very spicy dishes are not welcome.
8. Fry the eggplants in a frying pan.
9. Mix all the vegetables.
10. Place the finished salad in sterilized jars, cover with lids (do not roll them up!) and set to sterilize. If the jars are half liter, it takes 15 minutes, if the jars are liter, 30 minutes.
11. Roll up and leave covered to cool.

Watch the video! Korean-style eggplant, incredibly delicious salad

Eggplants are like mushrooms

According to this recipe, ready-made eggplants look like pickled mushrooms. They will be tender and slippery. Here is one of best recipes.

Ingredients:

• 2.5 kg of eggplants;
• 5 cloves of garlic;
• 300 g dill;
• 350 ml vegetable oil;
• 5 tbsp. l. salt;
• 12 tbsp. spoons 9% vinegar;
• 2.7 liters of water.

Step-by-step cooking process

1. Take a large container, pour in vinegar, add salt and place it on the stove.
2. Wash the blue fruits, cut off the stem, peel and cut into cubes of about 2 cm.
3. Place the vegetable in the boiling brine and cook for 5 minutes after boiling.
4. Strain through a colander and leave for 30 minutes to remove the liquid and bitterness.
5. Prepare garlic, chop.
6. Chop the dill.
7. Add garlic, herbs and oil to the cooled eggplants.
8. Place the mixture tightly in the jar and leave for 6 hours.
9. If you plan to prepare it for the winter, heat the snack, place it in sterilized jars and roll it up.

Watch the video! Eggplants are like mushrooms

Homemade eggplant lecho with sweet peppers in tomato

This recipe is simple and quick to prepare. But at the same time the taste eggplant caviar at the highest level, the whole family will enjoy it.

Ingredients:

• 2.3 kg eggplants;
• 600 grams of bell pepper;
• 2 kg of tomatoes;
• 4 cloves of garlic;
• 50 grams of dill;
• 2 pieces of chili pepper;
• 200 ml vegetable oil;
• 2 tbsp. l. salt;
• 125 g sugar;
• 1 tsp. vinegar essence.

Cooking process

1. Prepare the tomatoes. They need to be peeled, to do this they should be lightly doused with boiling water and passed through a meat grinder.
2. Place sugar, salt, vinegar in a cauldron, sunflower oil and boil for 2 minutes.
3. Slice small pieces hot and bell peppers, add to tomatoes and boil for 2 minutes.
4. Wash the eggplants and cut off the stem, chop into thin strips and place in a cauldron.
5. Peel the garlic, chop and place with vegetables.
6. Cook for 30 minutes after boiling.
7. Add chopped dill and cook for another 3 minutes.
8. Sterilize the jars, put the snack in them, and roll them up.

Watch the video! Lecho from peppers with eggplants is a delicious simple recipe for preparing salad for the winter

A simple eggplant recipe – “Mother-in-law’s tongue”

This recipe is simple, but quite demanding. But it will appeal to all spicy lovers.

Ingredients:

• 1 kg of eggplants;
• 1 kg of tomatoes;
• 1 kg bell pepper;
• 5 pieces of hot pepper;
• 5 cloves of garlic;
• 130 ml vinegar;
• 2 tbsp. l. salt;
• 250 g sugar (1 glass);
• 230 ml vegetable oil.

Cooking method

1. Wash the eggplants and peel them.
2. Wash the tomatoes and peel them. To do this, place them in boiling water for a few minutes and then in cold water, then the skin will come off easily and quickly.
3. Wash the peppers and remove seeds and stems.
4. Peel the garlic.
5. Pass all vegetables through a meat grinder.
6. Add oil, vinegar, sugar and salt to the vegetable mixture.
7. Slice the eggplants and place them in a cauldron. Add tomato puree and vegetable mixture.
8. Cook over low heat for 30 minutes, stirring thoroughly to avoid burning.
9. The workpiece is ready, it should be transferred to sterilized jars and closed.

You don’t have to remove the skin from the eggplants, but cut them into rings. But then you will need to leave the chopped vegetable with salt for 30 minutes so that the excess bitterness goes away. After this, rinse them and cook as indicated in the recipe.

Watch the video! Mother-in-law's Tongue Salad from Eggplant for the Winter

Spicy salad of fried vegetables with garlic and pepper

This recipe is quite spicy and interesting. Eggplant goes well with garlic and different types seasoning This dish can be served on festive table Moreover, such a snack will help fight colds in winter.

To prepare you need:

• 5 kg eggplants;
• 75 grams of hot pepper;
• 5 cloves of garlic;
• 250 ml vinegar.

Step-by-step preparation

1. Wash the eggplants, cut off the stem, cut into medium circles 1 cm thick.
2. Salt the water at the rate of 500 grams per 5 liters of water.
3. Put vegetables in the water and put the press on, you can completely three liter jar, leave for 2 hours.
4. Place the vegetables in a colander and leave to drain all the liquid.
5. Fry the eggplant pieces on both sides in refined oil.
6. Finely chop the pepper and chop the garlic, add vinegar and stir. Leave this mixture for 30 minutes.
7. Everything is laid out in layers. Eggplants are poured garlic dressing, watering each layer.
8. Banks with sterilize eggplants for 30 minutes and roll up.

Watch the video! Fried eggplant with fresh bell pepper and herbs

Classic sautéed eggplant

Ingredients:

• 9 pieces of eggplant;
• 3 pcs onions;
• 12 pcs tomatoes;
• 3 carrots;
• 3 pcs sweet peppers;
• 2-3 hot peppers;
• 1 head of garlic;
• ¾ tsp. salt.

Cooking process

1. All ingredients are prepared in advance.
2. Eggplants are cut into cubes, salted and left for 40 minutes.
3. Cut the onion into cubes and Bell pepper.
4. Carrots are cut into thin strips, tomatoes into half rings.
5. Squeeze the eggplants and place in a frying pan.
6. Take a second frying pan, add the onions, when they turn golden, add the carrots.
7. When the vegetables are almost ready, add the bell pepper, and after 3-5 minutes the tomatoes.
8. Salt everything and simmer the vegetables until all the moisture has evaporated.
9. Add everything to the eggplants, which should not be overcooked.
10. Mix all the vegetables, put on low heat and simmer for several minutes.
11. Add squeezed garlic and chopped hot pepper, simmer for a couple of minutes and roll into sterilized jars.

Watch the video! Delicious sautéed eggplant

In contact with

Good afternoon friends!

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

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

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

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

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

The best eggplant recipe is to die for

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

Ingredients:

• eggplants - 1.5 kg
• onion- 300 gr.
• sweet bell pepper - 500 gr.
• garlic - 1 head
• salt - 2 tbsp. l.
• sugar - 3 tsp.
• vegetable oil - 200 ml
• table vinegar 9% - 120 ml
• coriander seeds - a pinch
• cilantro greens - a bunch
• turmeric - 1 tsp.
• soy sauce- 3 tbsp. l.

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Just look how beautiful it is! Crazy delicious eggplant ready, and will delight you with their taste and aroma all winter. Bon appetit!

Recipe for eggplants for the winter without sterilization in tomatoes

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

Ingredients:

• eggplants - 2 kg
• tomatoes - 3 kg
• sweet bell pepper - 1.5 kg
• red hot pepper - 2 pods
• garlic - 3-4 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table vinegar 9% - 1 tbsp.

Preparation:

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

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

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

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

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

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

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

Wash the eggplants and cut into small slices.

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

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

Place in sterilized jars and seal with boiled lids.

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

Eggplants with vegetables for the winter

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

Ingredients:

• eggplants - 1.5 kg
• tomatoes - 3 kg
• carrots - 1 kg
• onions - 1 kg
• garlic - 2 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 1/2 tbsp.
• table vinegar 9% - 1/2 tbsp.
• water - 1/2 tbsp.

Mother-in-law's tongue eggplant recipe

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

Ingredients:

• eggplants - 2 kg
• tomatoes - 2 kg
• sweet bell pepper - 1 kg
• red hot pepper - 1 pod
• garlic - 1 head
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table vinegar 9% - 100 ml

Preparation:

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

Chop the hot red pepper and seeds finely.

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

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

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

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

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

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

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

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

Delicious eggplant recipe - like mushrooms for the winter

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

Ingredients:

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

for the marinade:

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

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

Step-by-step cooking recipes spicy eggplant ov for the winter: classic, fast, “Mother-in-law’s tongue”, “Ogonyok” without sterilization, “Cobra”

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

1 gr.

0 gr.

Carbohydrates

28 kcal.

Option 1: Classic recipe for spicy eggplants for the winter

Eggplants are ideal for cooking savory snacks. There are a lot of recipes, some of them have become very popular and are in great demand. We will look at the most interesting, proven recipes for spicy eggplants for the winter.

Ingredients:

• one and a half kg of eggplants;
• five hundred grams of bell pepper;
• three pods of hot pepper;
• half a stack of a tooth of garlic;
• half a glass of vinegar 9%;
• one table spoon of sugar;
• a quarter cup of coarse salt;
• grows frying oil.

Step-by-step recipe for spicy eggplants for the winter

Rinse the eggplants thoroughly and pat dry with a clean towel. Cut off the base of the stalk, cut the fruits themselves into circles about 2-3 centimeters thick. Why you shouldn’t cut it very thin: such eggplant slices will absorb a lot of oil and will be very oily and greasy. And thick slices may not be cooked inside.

Sprinkle the eggplants with salt and mix well with your hands. Add all the salt specified in the recipe at once. We won't need it anymore.

Leave the salted eggplants for two hours to release the bitterness.

After soaking, we squeeze them out of the bitter juice with our hands, without rinsing them with water.

Place a frying pan on the fire and heat a small amount of odorless oil. Fry the eggplant slices until golden brown on each side. There is no need to fry it too much.

Place the fried slices on thick paper towels to drain the oil. It is also necessary to cool them to room temperature.

Now you need to prepare the spicy dressing. First, wash the sweet and hot peppers. Cut off the caps. We remove the seed box and white partitions from the sweet pepper. Cut into several large slices.

Peel the garlic and leave the cloves intact.

Pass everything through a meat grinder.

Pour sugar into the prepared spicy mass, pour vinegar and mix well.

We take sterile jars and place eggplants and spicy mixture in layers. Place the first layer of eggplant. Fill the jars to the very top.

Now we need a large saucepan. At the bottom we place a wooden stand or gauze folded in several layers. A simple clean cloth will do. We need the jars not to shake during sterilization.

Place the jars with eggplants and lightly cover them with lids. Now pour water into the pan up to the hangers of the cans.

Place on the fire and bring to a low boil. We simmer the workpieces for about ten minutes.

The hot jars are carefully removed from the pan one by one. Screw the lids on tightly and turn them over immediately. Then cover all the jars with a blanket and leave until completely cool. This usually takes from twelve hours to one day.

Afterwards, you can put away the spicy snack for long-term storage.

Option 2: Quick recipe for spicy eggplants for the winter

This time we will cook it a little differently. Lightly fry the eggplants and grind the remaining vegetables for a spicy dressing. Then boil everything in a saucepan and immediately roll it into jars for long-term storage. The recipe is designed for a half-liter jar of the spicy snack. We'll spend an hour of our time.

Ingredients:

• four hundred grams of eggplant;
• one and a half teaspoons of vinegar;
• five cloves of garlic;
• one bell pepper;
• one tablespoon of growing oil;
• two tomatoes;
• two chili peppers.

How to quickly cook spicy eggplants for the winter

Wash the eggplants thoroughly under cold running water. Cut off the base of the ponytail and wipe dry.

Cut the eggplants into circles of about two centimeters and put them in a bowl. Sprinkle with salt and stir. Leave for two hours to release the bitterness.

Wash the tomatoes and remove the base of the stalk with a knife. Puree them with a blender or grind through a meat grinder.

Wash the sweet peppers, cut them in half and rinse them from seeds. Rinse the hot peppers and cut off the cap. Puree with a blender until pureed.

We peel the garlic, pass it through a press and add it to the liquid mass. Pour coarse salt, add oil, vinegar and blend everything with a submersible blender until smooth.

Squeeze out the bitter juice from the eggplants and lightly fry them in a frying pan. Literally pop a couple of minutes on each side.

Place them in a bowl.

Pour hot sauce into the pan and simmer for about fifteen minutes. Add eggplants and simmer until boiling.

We begin to put the workpiece into the prepared container. First, pour in a little hot sauce, then add a layer of eggplant and thus fill the entire jar.

Immediately screw the boiled dry lid on tightly and place the bottom up on the floor. Wrap in a thick towel until cool. Now the treasured jar of spicy snacks can be stored in a dark and cool place.

Option 3: Spicy eggplants for the winter “Mother-in-law’s tongue”

Mother-in-law's tongue is a well-known and popular snack. It is distinguished by special cutting of eggplants, long plates. This snack is also very spicy. That’s why it’s called “Mother-in-Law’s Language.”

Ingredients:

• two kg of eggplants;
• one kg of bell pepper;
• one kg of tomatoes;
• three hot peppers;
• head of garlic;
• thirty ml of vinegar 9%;
• three table spoons of oil;
• one table spoon of sugar;
• one table spoon of coarse salt.

Step by step recipe

Wash the eggplants thoroughly and dry them with a clean kitchen towel. Cut off the tails and cut them in half first. Then cut each half lengthwise into several pieces a couple of centimeters thick. You should now have “tongues”.

Sprinkle them with salt, stir and place in a large saucepan.

Wash the outside of the bell pepper, cut off the cap and cut in half. We remove the seeds, cut off the partitions and wash the inside so that no seeds remain.

Just wash the hot peppers and cut off the cap.

Sweet and hot peppers are passed through a meat grinder.

We peel the garlic, pass it through a press or grate it on a fine grater. Add it to the liquid mass.

Fill with cooked hot sauce eggplants. Add granulated sugar, vegetable oil and granulated sugar.

Stir and place the pan on the stove.

Turn on medium heat and bring to a boil. Simmer at low bubbling for half an hour. Add vinegar and stir. Turn off the stove.

Take the prepared glass containers and lids. We spread “Mother-in-law’s tongue” to the very edges of the jars.

Screw the lids on tightly and place the snack on the floor upside down. Wrap in a blanket and leave until the jars cool down. Now you can hide the workpieces in a dark and cool place.

Option 4: Spicy eggplants for the winter “Ogonyok” without sterilization

Let's prepare a delicious spicy eggplant appetizer without sterilization. We can do it spicy salad"Spark." The recipe is for two half-liter jars.

Ingredients:

• two kg of eggplants;
• five hundred grams of pepper;
• one kg of tomatoes;
• two hot peppers;
• two heads of garlic;
• one hundred ml of vegetable oil for sauce;
• fifty ml of growing oil for baking;
• one hundred ml of vinegar 9%;
• one table spoon of coarse salt;
• two table spoons of sugar.

How to cook

We use medium-sized eggplants. Don't take very big ones. We use red bell peppers and chili to make the appetizer bright and rich in color.

Rinse the eggplants thoroughly and cut into slices one centimeter thick. Do not cut thinner, otherwise the eggplant will turn into mush during further processing.

Season them generously with salt, mix and knead them with your hands. Leave them for one hour to let any excess bitterness come out.

After the specified time, rinse them in cold water and lightly squeeze out the bitter juice.

Pour oil over the prepared eggplants, stir and place on a baking sheet. Preheat the oven to 200 C and bake them for twenty minutes.

Wash the tomatoes and peppers, remove the skins from the garlic. Remove seeds from hot and bell peppers.

Place everything in a large container.

Grind through a meat grinder into a homogeneous mass. Add granulated sugar, coarse salt, one hundred milliliters of refined vegetable oil and mix.

Place the container with the hot sauce on the stove, turn on medium heat and bring to a boil. Then add the baked eggplants, mix gently again and simmer for about seven to ten minutes at low bubbling.

Remove the container from the heat, pour in the vinegar and stir.

Place in prepared sterile containers to the top, screw on the boiled lids and turn the jars over.

Wrap in a thick terry towel and let cool. Store in a cool and dark place.

Option 5: Spicy eggplants for the winter “Cobra”

Another option for a savory and spicy snack with eggplants for the winter. The recipe makes about two liters. You can prepare it in liter or half liter jars.

Ingredients:

• two kg of eggplants;
• one kg of sweet pepper;
• two pods of chili pepper;
• two heads of garlic;
• one hundred ml of growing oils;
• one hundred twenty ml of vinegar 9%;
• one teaspoon of salt in the sauce;
• one hundred grams of granulated sugar.

Step by step recipe

Wash the eggplants and cut off the green stems. Cut into circles approximately ten millimeters thick. Place in a large bowl, sprinkle with salt and stir.

Leave it like this for half an hour to an hour.

Afterwards, transfer the eggplants to a colander and rinse them under running water to remove salt and bitter juice.

Gently squeeze out excess water with your hands.

Lightly oil the eggplants and place on a baking sheet. Bake them for 20 minutes at 200 C. Then cool to room temperature.

Peel two heads of garlic and separate them into slices. We wash the peppers and remove seeds. Blend everything together with the garlic in a blender until smooth.

Add salt, sugar, vegetable oil.

Pour the hot dressing into a saucepan, bring to a boil and simmer for five minutes. Pour in vinegar, boil for another minute and turn off the stove.

First pour a little sauce into sterile jars, then a layer of eggplant, again sauce, then eggplant, and so on until the very top.

Cover with lids.

Place a wooden stand in a wide saucepan and place jars of spicy eggplants on it. Fill the jars up to the hangers with water and bring to a boil. Sterilize for half an hour and remove, screwing the lids tightly.

We put everything on the floor upside down, wrap it in a blanket and leave it for two days. Afterwards we put it away for long-term storage.

Guests from the far south - eggplants - cannot be called such a rarity on the table of the average Russian. Housewives have long mastered recipes for preparing fried and salted “blue” ones. Below you can find recipes for preparing delicious, healthy vegetable for the winter, their peculiarity is simplicity, accessibility, excellent taste.

Delicious eggplants for the winter - step-by-step recipe with photos

Eggplants have excellent taste qualities, so they try to prepare them for a long time by any means. The most famous is conservation. But you can cook original snack from eggplants and vegetables without the use of a seaming machine and sterilization process. This preparation will be stored for 2 to 3 months.

Cooking time: 45 minutes

Quantity: 5 servings

Ingredients

• Eggplants: 2 kg
• Garlic: 3 cloves
• Bow: 3 goals.
• Greens: bunch
• Sweet pepper: 3 pcs.
• Hot pepper: optional
• Salt: 120 g
• Vinegar: 120 ml
• Water: 50 ml
• Sugar: 40 g
• Sunflower oil: 120 ml

Cooking instructions

How to prepare eggplant salad for the winter

Winter eggplant salad is the most popular dish among the blanks. A little effort and diligence in the fall, but in winter a tasty, fortified dish appears on the table at any time. It can be served as a salad, as a side dish, and even as a meal on its own, for example, in a vegetarian diet or for weight loss.

List of ingredients(for every 6 kg of eggplant):

• bell pepper (large, fleshy) – 6 pcs.;
• salt – 2 tbsp. l.;
• hot red pepper – 3-4 pods;
• sugar – 1 tbsp;
• garlic – 3-4 heads;
• vegetable oil (preferably olive, sunflower) – 0.5 tbsp.;
• 9% vinegar - 0.5 tbsp.

Cooking steps:

1. Prepare glass containers, wash thoroughly and sterilize.
2. Prepare the eggplants - wash, do not peel, but cut off the stems.
3. Next, cut into cubes (first lengthwise into 8-12 strips, then across, 2-4 cm long).
4. Add the vegetables, mix, press down a little, leave for 1 hour, rinse. The procedure is necessary in order for the bitterness to go away.
5. Boil the eggplant pieces in boiling water for 5 minutes (medium heat), drain the water.
6. Prepare sweet peppers - wash, clean, trim the tails, remove the seeds. Peel and wash the garlic.
7. Pepper and garlic will be needed to prepare the marinade. Why grind vegetables through a meat grinder, do the same with hot peppers.
8. Put salt, sugar into the marinade, pour in oil and vinegar, put on fire, and boil.
9. Pour the boiled eggplants with the resulting marinade, boil everything together for another 5 minutes.
10. Place the salad in sterilized glass containers and seal with lids. Experienced housewives It is recommended to insulate the jars (for example, with a fur coat or blanket) to retain heat, that is, for additional sterilization.
11. In the morning, put in a cool place.

Recipe for spicy eggplants for the winter

The little blue ones are good friends with other vegetables; the most delicious preparations are those in which the eggplants are accompanied by onions or garlic.

List of ingredients:

• blue ones - 2 kg;
• salt;
• garlic – 200 gr.;
• vinegar (9%) – 100 ml;
• sweet pepper (color does not matter) – 6 pcs.;
• hot pepper (hot) – 4-5 pcs.;
• refined vegetable oil for greasing the baking sheet.

Cooking steps:

1. Do not peel the eggplants, just wash them thoroughly, trim off the dark spots and tails. Cut into circles, thickness – 0.5 cm. Before cooking, add salt and drain the juice, this way gets rid of bitterness. Wash the pepper, remove seeds and stalks, peel and wash the garlic.
2. The difference in the recipe is that it does not use frying, but baking the blue ones. Grease a baking sheet with vegetable (any) oil and place the mugs. Moreover, you need to lay them out in one row, filling the baking sheet as much as possible. Heat the oven to a temperature of 250 degrees. Continue the baking process for 10 minutes.
3. Preparing a marinade is also a classic of the “genre”. Grind the peppers through a meat grinder and add the garlic there. Vegetable mix bring to a boil over medium heat. Pour in vinegar and bring to a boil again. The marinade is ready, you can “assemble” it together.
4. Place baked eggplants in sterilized jars in layers, alternating vegetable marinade. Professionals recommend sterilizing this snack; for half-liter jars, 20 minutes is enough.
5. Some of the snack can be left and stored in a cool place. Within a day, the dish can be placed on the table.

Korean eggplant – original preparation

Koreans are great, they have conquered the whole world with their dishes. But the Russian housewives were not at a loss, they carried out an audit Korean cuisine and learned to make preparations no worse than the cooks from the Land of Morning Freshness.

List of ingredients:

• blue ones - 2 kg;
• sweet bell pepper – 5 pcs.;
• carrots – 4 pcs.;
• garlic – 1 large head;
• onions – 4 pcs. (large);

Fill:

• oil – 150 ml;
• vinegar 9% – 150 ml;
• salt – 2 tsp;
• pepper mixture;
• sugar – 2 tbsp. l.

Cooking steps:

1. The eggplants are the first to be used; they need to be washed, cut, and boiled in salted water. 10 minutes of cooking is quite enough, more is undesirable, it can turn into mush. Drain the water.
2. Prepare the remaining vegetables, wash and peel them, cut the pepper into small strips, onion into rings or half rings, grate the carrots on a special grater, as for a Korean pickled dish. Chop the garlic using a garlic press.
3. Prepare the filling - mix everything, add all the vegetables to it. Simmer for 15 minutes, no longer needed, the vegetables are ready.
4. The time has come to quickly package it in sterilized jars, otherwise the household will come running and there will be nothing left until winter!

Eggplant for the winter with garlic

Another recipe where the main “heroes” are eggplant and garlic. The peculiarity of this offer is that they are accompanied by walnuts, which give the snack a piquant taste.

List of ingredients based on 1 kg of blue ones:

• walnut, peeled from shell and partitions - 0.5 tbsp.;
• garlic – 100 gr.;
• 6% vinegar – 1 tbsp.;
• mint, salt.

Cooking steps:

1. For such a snack, you need to take young eggplants that do not yet have seeds. Wash, do not peel. Trim the stem, cut lengthwise into two parts.
2. Place in salted boiling water for 2-3 minutes ( quick way getting rid of bitterness). Remove from the water and place under pressure.
3. Prepare the remaining ingredients. Separate the garlic into cloves, peel and rinse. Grind the nuts in a blender or simply chop them finely. Chop mint. Combine garlic, nuts and mint, add salt to the mixture.
4. Fill the blue halves with the resulting spicy mixture and place in sterilized glass containers. Pour the appetizer with a mixture of vinegar and water (1:1 ratio).
5. Store in a cool place, although keep this for a long time tasty dish will not work.

Delicious fried eggplant recipe

Fried blue ones are very tasty, but require some cooking skills. It is known that they contain bitterness; if you do not get rid of it, you can say that the dish will be spoiled. Fried eggplants are good, but with parsley and walnut– amazing.

List of ingredients:

• eggplants – 1 kg;
• peeled walnuts - 0.5 tbsp.;
• parsley – 1 bunch;
• mayonnaise sauce – 100 gr.;
• oil for frying.

Cooking steps:

1. To prepare eggplants means to wash and peel them. Cut, for example, into circles, the thickness of which will be no more than 0.5 cm. Sprinkle with salt and put under a press, the bitterness will go away along with the juice.
2. Fry the eggplants on both sides; a light pink crust is welcome. Place the circles on a plate in one layer.
3. Prepare the filling, mix washed and chopped parsley with finely chopped nuts and mayonnaise sauce.
4. Place a little filling on each circle. You can decorate with parsley leaves or dill.
5. All that remains is to invite your family to a tasting.

How to prepare the preparation “Eggplants like mushrooms”

Many housewives know: if you cook eggplants correctly, it will be difficult to distinguish them from pickled mushrooms. They are similar and appearance, consistency, and, most importantly, taste.

List of ingredients based on 10 half-liter containers:

• garlic – 300 gr.;
• bay leaf – 10;
• peppercorns – 20 pcs.;
• eggplant – 5 kg;
• dill – 300 gr.;
• oil – 300 ml;
• filling – 3 l. water, 1 tbsp. 9% vinegar, 4 tbsp. l. water.

Cooking steps:

1. Prepare the eggplants in the classic way, do not peel, cut into cubes, boil, adding vinegar (as required) and salt to the water.
2. Mix garlic crushed through a garlic press, finely chopped fresh dill, and vegetable oil in a container.
3. Add eggplants to this spicy-fragrant mixture, mix, and place in jars.
4. The sterilization process will take 20 minutes, but in winter the hostess and guests will be treated to a truly culinary masterpiece.

Eggplant preparation “Mother-in-law’s tongue”

The recipe most likely got its name from some loving son-in-law. The eggplants in it are quite spicy and piquant, and they clearly reminded the man that he needs to be on his guard when dealing with his mother-in-law.

List of ingredients(based on 4 kg of eggplant):

• tomatoes – 10 pcs.;
• salt – 2 tbsp. l.;
• large and sweet bell pepper – 10 pcs.;
• pepper (red, hot) – 5 pcs.;
• garlic – 5 pcs.;
• sugar – 1 tbsp;
• oil (any refined) – 1 tbsp.;
• 9% vinegar – 150 ml.

Cooking steps:

1. Prepare the blue ones in the classic way: rinse, cut into circles, salt, leave, drain the juice (the bitterness will go away).
2. Prepare the rest of the vegetables, remove the stems and seeds from the sweet peppers, and wash them. Peel the garlic. Wash the tomatoes thoroughly, scald with boiling water, and remove the skin.
3. Grind peppers (bitter and sweet), garlic and tomatoes into puree using a meat grinder or blender.
4. Bring the filling to a boil and, while stirring, make sure it does not burn, add butter, sugar and salt, vinegar (this last).
5. Place the eggplants in the same container (it should be large). The extinguishing process lasts 20 minutes, but there is no need to sterilize. All that remains is to package and seal.
6. The snack for your beloved son-in-law is ready, all you have to do is find a bottle delicious drink for her.

“You'll lick your fingers” - a popular recipe for preparing eggplant

Just thinking about an eggplant appetizer makes your mouth water, but the housewives are sad because it requires a lot of effort. But there are recipes that are, one might say, primitive, but have a delicious taste.

List of ingredients:

• eggplants and tomatoes – 1 kg each;
• carrots – 0.25 kg;
• sweet pepper – 0.5 kg;
• garlic – 5 cloves;
• parsley – 1 bunch;
• salt – 1 tbsp. l.;
• sugar – 3 tbsp. l.;
• butter – 0.5 tbsp;
• 9% vinegar – 50-100 ml.

Cooking steps:

1. The first is preparing vegetables; it will take a lot of time, but you can involve your household. Rinse the eggplants under running water and cut into bars. Add salt and leave for a while. Drain the bitter juice.
2. Cut the peppers into large cubes, carrots into slices (do not use a grater, otherwise they will turn into porridge during the cooking process).
3. But, on the contrary, grind the tomatoes to a puree. Finely chop the garlic and parsley.
4. Combine all ingredients and seasonings, except vinegar.
5. Cook the salad for about 20 minutes, then pour in the vinegar and bring the mixture to a boil.
6. Immediately place while hot using sterilized jars and seal. Turn over, wrap additionally.

Delicious stuffed eggplants for the winter

The blue ones with stuffing look very impressive; with some skill and the help of loved ones, any young housewife can cope with this recipe.

List of ingredients for each kilogram of eggplant:

• sweet pepper, carrots, garlic 100 g each;
• parsley and dill, 1 bunch each;
• hot pepper – 1 pc.;
• salt – 2 tbsp. l.;
• 9% vinegar – 300 ml.

Cooking steps:

1. Wash the vegetables, do not peel or cut the eggplants, just cut out the stem. Blanch for 3 minutes in boiling water, add 1 tablespoon of salt for each liter.
2. Remove from the water and place under pressure. Time to prepare the filling, wash the vegetables, peel the garlic and peppers, chop finely using a food processor.
3. Make a cut on the eggplant, place the filling inside, then, bringing the edges together tightly, place vertically in glass containers, pressing tightly against each other.
4. Add vinegar and put on sterilization, keep on low heat for up to 30 minutes. Cork. Beauty and taste are the two main components of this dish.