Salad of 2 kg eggplant for the winter. Different ways to prepare eggplant salad for the winter

Eggplants do well in various preparations, so they are often prepared for the winter. Eggplant blanks are perfectly stored and will help you out more than once in winter.

What can be done from the "blue ones"? Yes, a lot of things - all the recipes in which eggplant can be used are simply not realistic to list. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and various snack salads have proven themselves well.

Many note that the taste of eggplant blanks is unusual, reminiscent of mushroom and original in its own way. It is unlike any other, and in order to appreciate it, winter eggplant preparations must be tried.

The best eggplant recipe for the winter - you will lick your fingers

One of the best recipes for preparing eggplants for the winter, I consider “blue ones” in combination with vegetables and filled with tomato sauce. It turns out very tasty.

Ingredients:

• eggplant - 460 grams;
• fleshy tomatoes - 250 grams;
• sweet pepper - 280 grams;
• turnip onion - 260 grams;
• hot pepper - to taste;
• garlic - 40 grams;
• salt - 10 grams;
• sugar - 20 grams;
• tomato sauce - 360 ml;
• vinegar - 45 ml;
• vegetable oil - 100 ml;
• paprika and other spices - to taste.

Cooking:

1. First, let's prepare the vegetables. They need to be rinsed under running water and dried on a towel.
2. Eggplant must be cut in half, after cutting off the tails. Now we cut each particle across in the form of large sticks.

You don’t need to grind here, because in the end you will get not a beautiful vegetable appetizer, but ordinary eggplant caviar.

1. Cut the tomatoes into four parts.

For harvesting, it is desirable to take those that are stronger. Well suited variety "cream".

1. We also cut the peppers in half, remove the seed box and be sure to cut out the white partitions. They give a slight bitterness - not everyone likes it. Then we cut the peppers into thick strips, about the same thickness as the eggplant.
2. We clean the onion from the surface scales and cut into large half rings. After that, we disassemble it by hand.
3. Take a saucepan with high sides and pour oil into it.
4. Put all the prepared vegetables in it and mix gently. Turn on a small heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables will be fried, and an appetizing crust will form on them. The main thing is to make sure that they do not burn.
5. It's time to salt and sweeten the future workpiece. You can also put garlic and spices. Here you can navigate to your taste.
6. Add tomato sauce, mix everything and simmer eggplant with vegetables for another 20 minutes. Shortly before the end of cooking - 5 - 7 minutes - pour in the vinegar.
7. After the prescribed 20 minutes are over, we lay out the finished vegetable mixture in pre-sterilized jars and roll it under iron lids, ensuring complete tightness.

Banks must be turned upside down, i.e. put them on the lids and insulate. You can put them on a warm blanket, and then wrap them up with it. In this form, the workpiece should stand for a day. After that, eggplants can be stored in a cool place, for example, in a cellar.

Cooking eggplants for the winter with circles of garlic - appetizer "Spark"

Another option for a spicy eggplant snack for the winter, known as "Spark".

Ingredients (for seven 500 ml jars):

• little blue ones - 3 kg;
• sweet pepper - 1 kg;
• garlic pulp - 200 grams;
• chilli pepper - to taste;
• vegetable oil - 125 ml;
• 9% vinegar - 200 ml;
• granulated sugar - 170 grams;
• salt - 1.5 tablespoon;
• vegetable oil - will be used only for frying.

Cooking:

1. Eggplants can be used in any variety, as long as they are not overripe. We need strong vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, then the eggplant will fall apart when frying.

1. In this recipe, you do not need to fill them with salt. The appetizer turns out to be quite spicy, and the bitterness typical of eggplant will not be felt.
2. Fry the slices in vegetable oil. To speed up the process, you can use several pans at once.

1. Eggplant loves oil and absorbs it like a sponge, so you will need to periodically add it to the pan.
2. Peppers are washed, peeled and passed through a meat grinder along with garlic cloves and hot peppers. At this stage, you can control the hotness of the finished snack - everything will depend on how much chili you put in.
3. We shift the pepper mass into a saucepan, pour in oil, vinegar, put sugar and salt. We cook our filling with minimal heating from the moment of boiling for about 15 minutes.

1. The jars in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110 ° C. 10 minutes after the oven is preheated is sufficient. Boil the lids separately.
2. At the bottom of a slightly cooled jar, put a little sauce, then a layer of eggplant and sauce again. Alternate layers, filling the jar to about shoulder level. If you make it full, then during sterilization the sauce will splash out.

Half-liter jars need to be sterilized for 30 minutes, and liter jars for half an hour. Then roll up the snack and leave to cool, wrapped in a warm blanket.

Before serving, eggplant should be thoroughly cooled in the refrigerator.

Eggplants for the winter like mushrooms - a recipe without sterilization

Fried eggplant really tastes like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

• eggplant - two kilograms;
• a couple of bay leaves;
• salt;
• fresh parsley;
• vegetable refined oil.

For marinade:

• water - 160 ml;
• vegetable oil - 160 ml;
• 9% vinegar - 160 ml.

Let's start cooking:

1. Eggplants need to be washed and cut off their ends. Then we cut them into small cubes - about 2x2 cm.

To remove the bitterness characteristic of eggplants, transfer the prepared vegetable to a basin and sprinkle generously with salt. Stir and let stand for about an hour.

1. Peel and cut the onion into half rings, and chop the parsley.
2. We will assume that the hour has passed. We wash the eggplants under running water, putting them in a colander. This will get rid of the salt. Let the vegetables drain.
3. In a frying pan or saucepan, heat the oil and fry the eggplant in it until a crust appears. Let them brown and become beautiful.
4. We lay out the fried eggplants in pre-sterilized jars, lightly tamping them.
5. Now you need to prepare the filling. Boil water, add vinegar and vegetable oil. Bring to a boil again and pour over eggplant. Seal and seal immediately.

Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onion in them - as you like - and pour over with "flavored" vegetable oil. And then you can’t really distinguish them from mushrooms.

If you are afraid that the blanks will not “stand”, then you can sterilize the jars. For half-litres it is 10 minutes, and for liter - 15 minutes.

Mother-in-law eggplant tongue for the winter

Mother-in-law's tongue is an excellent eggplant appetizer, which now is the time to cook. The blue ones are already in full swing and ready to be harvested. If you like spicy preparations, then this eggplant recipe is just for you.

Ingredients (for 8 jars of 500 ml):

• 4 kg of medium-sized eggplants;
• a kilogram of fleshy tomatoes and sweet (already fully ripe) bell peppers;
• a glass of finely grated garlic;
• chili pepper;
• a glass of vinegar (9%);
• vegetable oil;
• two tablespoons of granulated sugar;
• a tablespoon of salt.

Cooking:

1. Rinse the eggplant and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half, so that all the bitterness comes out of them.
2. At this time, will make the sauce that will be used for pouring.
3. According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. We pass the blanks through a meat grinder, adding hot pepper to the vegetable mixture. It is necessary to remove the seeds from it. Otherwise, get a real draconian fill!

1. Transfer the resulting mixture to a bowl. Salt it and sweeten it. Pour in the vinegar immediately. Bring to a boil and cook for 5 minutes. We take it off the stove. We set aside.
2. We wash the eggplants from salt and fry on each side until golden brown.
3. Now he will be engaged in packing snacks. At the bottom of a sterile jar, pour a spoonful of hot sauce and put fried eggplant on it. Press down lightly and pour over the sauce again. Repeat the layers until the jar is full, which we then roll up under the lid.

We turn the workpiece upside down and wrap it in a blanket until it cools completely.

Bon appetit and see you for new recipes!

Winter salads are a storehouse of vitamins on your table. Recipes in our selection - with eggplant, peppers, tomatoes, carrots.

• Eggplant 3 kg
• Bulb onion 1 kg
• Bulgarian pepper 1 kg
• Garlic 0.5 kg
• dill greens (very large bunch)
• Vegetable oil for frying (how much eggplant will take)
• Marinade for 1 liter jar
• Sugar 2 tablespoons
• Salt 1 tablespoon
• Vinegar 70% 1 partial teaspoon
• Boiled water at room temperature (how much will go into a jar)

Wash the eggplants, cut into slices of about 3 cm. Optionally, you can peel the eggplants.

Fry eggplant in plenty of vegetable oil until golden brown.

Onion cut into rings. Approximately 1.5-2 cm.

Bulgarian pepper, remove seeds, remove white partitions, and also cut into 1.5-2 cm circles.

Cut the garlic into slices.

Finely chop dill greens.

Sterilize jars with lids. Place the fried eggplant in the bottom of the jar.

Then a layer of onions.

Then bell pepper.

Sprinkle with garlic and herbs.

And repeat this for a few more layers. Pressing each layer. Between layers, add sugar, salt and vinegar.

Add boiled water at room temperature.

Cover the jars with lids and put in a saucepan for "wet sterilization". Put a towel on the bottom of the pan, put the jars, pour ½ part of the water and put on fire. For 40 minutes.
Tighten the lids and wrap the jars with a warm blanket until the jars are completely cool.

Recipe 2: pepper and eggplant salad for the winter (step by step)

• 3 kg eggplant,
• 2 kg red bell pepper,
• 1 bunch of parsley (medium)
• 200 g garlic
• 300 g vinegar 9%,
• 300 g sunflower oil,
• 2 tablespoons of salt
• 1.5 cups of sugar.

Wash all vegetables well first. Cut eggplant into long sticks in a large container - a basin or a cauldron.

If desired, eggplants can be peeled, but usually the skin does not interfere. Free the pepper from the core with seeds, cut lengthwise into 4-6 parts and add to the eggplant.

Throw in the finely chopped parsley.

Add 300 g of vinegar, 300 g of sunflower oil, 2 tablespoons of salt, 0.5 l of water. Leave to marinate for 20-30 minutes, stirring occasionally.

After the allotted time, put the vegetables on the fire and bring to a boil. As soon as it boils, add 200 g of garlic, previously ground in a meat grinder.

Boil for 15-20 minutes and lay out in jars that have been sterilized in advance with steam or in the oven. Roll up, turn over and wrap in a blanket for a day.

Recipe 3, simple: eggplant and sweet pepper salad

This is one of the many interpretations of the well-known salad. An appetizing mix of vegetables can complement any meal. Therefore, you should prepare such preservation, because it will add variety to the winter diet.

• Bulgarian pepper - 300 g
• Eggplant - 300 g
• Tomatoes - 2 pcs.
• Vegetable oil - ¼ tbsp.
• Salt - 1 tsp
• Sugar - 1 tsp
• Vinegar 9% - 1 tsp

Rinse the eggplant. Remove fruit stalks. Cut vegetables into small pieces. Place the eggplant slices in a bowl. Add ½ tbsp. salt, stir. Let the blue ones brew for 40 minutes to rid the vegetables of bitterness.

Remove stems from peppers. Free vegetables from seeds. Cut the peppers into large strips. If you want to make the salad spicier, you can add a few pieces of chili to the chopped vegetables.

Heat vegetable oil in a frying pan. Fry the bell pepper in it until golden. Slightly squeeze the blue slices with your hands. Add them to the pepper bowl. Stir, cook over medium heat for 10 minutes.

Peel the skin off the tomatoes. Cut out the rods. Cut tomatoes into large pieces. Put into a blender. Pour in sugar and salt. Pour in the vinegar. Grind the ingredients until a homogeneous mass is formed.

Pour the fried vegetables with the resulting tomato sauce. Reduce fire to minimum. Cook the salad for 45 minutes, remembering to stir the contents of the pan from time to time.

Sterilize glass jar and iron lid. Put the hot salad into a dry container, filling it up to the edges of the neck. Cover the jar with a lid. Carefully roll it up with a conservation key. Cover the glass container with a warm jacket. Leave until completely cool. Ready preservation should be stored in a cool dry place. Bon Appetit!

Recipe 4: salad for the winter of eggplant, pepper, tomato

The eggplant salad with tomatoes and peppers created according to this recipe is otherwise called “Troika”. This is because all the vegetables that are used to prepare it in this photo recipe are taken in three pieces. This number of components is designed for one liter and half-liter jar of salad. However, if you wish, you can double the volume of the ingredients, thereby getting twice the output of the workpiece.

• eggplant - 3 pcs
• tomatoes - 3 pcs
• sweet bell pepper - 3 pcs
• garlic - 3 cloves
• chili pepper - 1/3 piece
• table salt - 2 tbsp.
• sugar - 1 tbsp.
• vinegar - 2 tbsp.
• vegetable oil - 100 ml
• sweet pea pepper - 5 pcs

Prepare all the ingredients that are required in this recipe to create a very tasty eggplant dish for the winter at home.

Now bring the vegetables to the required state and start this business with eggplants. First, rinse them several times under water, and then cut the blue ones into thin circles. Their thickness should not exceed one centimeter.

Put the prepared eggplants in a deep bowl, and then sprinkle them with salt. Leave the vegetables in this position for twenty minutes.

In the meantime, take care of the tomatoes. Wash them and chop them into large pieces.

Cut the bell pepper in half and remove all the insides from it. After that, rinse the vegetable under water on both sides. It must be washed both inside and out. Now cut the pepper into strips.

Peel the onion from the husk, then chop it into small pieces. The photo below shows an example of how to chop an onion vegetable.

Place all prepared vegetables together with eggplants in one cast-iron pan, in which preheat the vegetable oil.

After the vegetables boil, add granulated sugar, salt and allspice to them, and make the fire a little quieter. Boil the salad for thirty minutes and stir it regularly.

After the specified time, pour vinegar into the mass, and then mix everything a couple of times. Arrange hot eggplant salad in pre-sterilized jars. Then cover the blanks with lids, and then send them for re-sterilization, the time of which should be thirty minutes.

Sterilized jars of vegetables roll up the lids with a special seaming machine. After that, be sure to check the rolled blanks for leaks. Turn jars upside down and cover with a blanket to cool.

The most delicious eggplant salad with tomatoes and bell peppers is ready for the winter. Now you don’t have to worry, because the most delicious and juicy vegetables for the winter have already been prepared and, moreover, with a whole composition in one jar. Bon Appetit!

Recipe 5: Winter Eggplant Salad with Sweet Peppers

While harvesting vegetables, you should definitely prepare a salad for the winter of eggplant, sweet peppers and tomatoes - the most delicious recipe for you, I post below. In the composition of the salad, in addition to the above ingredients, you can add other vegetables to your liking, for example: onions, garlic, beans, mushrooms, as well as greens and your favorite spices and spices. By preparing such a salad regularly - for the winter or not - you can experiment with the ingredients, each time getting an original and very tasty snack.

• 2 eggplants
• 2 onions,
• 2 sweet peppers
• 2 tomatoes
• 50 ml vegetable oil,
• 1 st. l. salt,
• 2 tbsp. l. Sahara,
• 4-5 cloves of garlic,
• 30 ml table 9% vinegar,
• spices and herbs as desired.

In general, a vegetable salad with eggplant is prepared quite simply. First you need to take medium-sized, preferably young vegetables and cut the stalks. Then wash the eggplant thoroughly and cut into cubes or strips.

Now it's turnip's turn. Here everything is according to the usual scheme: remove the husk, chop not too finely.

Any sweet pepper (kapi, Bulgarian) must be washed, cut the stalks and remove the seeds, then cut arbitrarily, but not too large.

Pour a couple of tablespoons of vegetable oil into a saucepan or a regular saucepan, transfer the eggplant slices, sweet peppers and onions. Immediately you need to make a low fire and stir the vegetables until a small amount of juice stands out.

While the first portion of vegetables is stewed, prepare the tomatoes and garlic. Everything here is also according to the traditional scheme - wash and cut the tomatoes into cubes, peel the garlic and chop with a sharp knife.

After 10 minutes of stewing eggplant, send tomatoes and garlic to the pan, mix.

Immediately add salt, sugar, any spices to the saucepan - you can sprinkle with red, black ground pepper, fenugreek, coriander, paprika. Pour in vegetable oil. Stir and continue to simmer over low heat, loosely covering the saucepan with a lid. After 40 minutes, add table vinegar, mix and simmer for 5 minutes. The stewing process must be constantly monitored so that the vegetables do not burn. If there is very little liquid left in the saucepan, add a little water.

Arrange the eggplant salad in sterile jars, tighten with sterile lids. Quickly and simply, jars can be sterilized in the oven.

For the first couple of days, keep the blanks in sight by covering them with a warm blanket. After two days, after making sure that the salad is closed tightly, the lids are not swollen, you can rearrange it in a cool dark place.

Recipe 6, step by step: eggplant carrot and pepper salad

Various snacks and salads based on blue ones always turn out incredibly tasty. The vegetables themselves are quite meaty and have a pronounced taste. But it will not be superfluous to supplement them with spices, tomatoes, onions and other vegetables. From such a set of ingredients, a wonderful preservation is obtained.

• Eggplant - 1 kg
• carrots - 200 g
• Bulgarian pepper - 300 g
• onion - 250 g
• tomatoes - 400 g
• garlic - 1 head
• parsley - ½ bunch
• hot pepper - 2 pcs.
• vegetable oil - ½ tbsp.
• sugar - 1.5 tbsp. l.
• salt - 2 tbsp. l.

The first thing to do is to deal with the "blue ones". Rinse the vegetables first and then pat dry with a towel. Remove fruit stalks. Peel the eggplant from the skin by cutting it with a knife.

Cut eggplant into small pieces. Place them in a deep bowl. Sprinkle eggplant slices with 1 tbsp. l. salt. Mix, leave to brew for 45 minutes.

Peel carrots. Rinse the roots with water. Grate carrots on a coarse grater.

Dip tomatoes in boiling water. Then rinse the tomatoes with cold water. Remove skin. Cut out the rest of the fruit stems. Cut the tomatoes into thin slices (circles or slices). Place tomato slices in a bowl. Sprinkle them with sugar and the remaining salt, mix.

Remove seeds and stems from bell pepper. Cut the peppers into medium sized cubes.

Peel the bulbs from the husk. Finely chop the onion with a knife.

Rinse parsley and hot peppers. Separate greens from stems. Place the parsley in a blender. Clean the hot pepper from the stalks and seeds. Add to bowl. Remove skins from garlic cloves. Put them in a bowl.

Grind parsley, pepper and garlic with a blender. Grind the mass until a homogeneous spicy gruel is formed.

Pour vegetable oil into a deep frying pan (or a saucepan with thick walls). Heat it up. Squeeze the eggplant pieces with your hands to drain excess liquid. Put the blue cubes in the heated oil. Fry for 7 minutes over medium heat, do not forget to stir. Then reduce the heat to minimum. Put the spicy puree of garlic, parsley and pepper on top of the eggplant.

Add onion to skillet. Put a layer of carrots on top, and then - bell pepper.

Spread the tomatoes in an even layer in the pan.

Cover the pan with a lid. Simmer the salad for 1 hour over low heat. The dish must be stirred periodically.

Arrange the salad in sterilized jars. Seal the containers with boiled lids. Turn over, put under a blanket to cool.

Recipe 7: Winter Eggplant Salad (Step by Step Photos)

This winter sweet pepper and eggplant salad is good both as a side dish and as a hot dish. I really like to heat it up a little and serve it with tender mashed potatoes. If desired, fresh herbs can be chopped on top for serving: cilantro, parsley, basil.

• Eggplant - 1 kg
• Sweet red pepper - 1 kg
• Tomato juice - 1.5 l
• Garlic - 1 pc. big head
• Vinegar - 100 g 9%
• Sugar - 100 g
• Vegetable oil - 120 g
• Chili pepper - 1 pc. pod
• Salt - 40 g

Wash vegetables.

Cut the stem off the eggplant. Cut the vegetable into half rings, and if it is large enough, then into quarters. The thickness of the pieces is about one centimeter.

Cut the sweet pepper, cut the stalk and select the seeds, remove all films and membranes.
Cut the halves again lengthwise and cut into small strips, also about one centimeter wide.

For the salad, we need 9% vinegar. I take regular alcohol. You also need more vegetable oil, sugar, salt. I specially weighed the salt - I took a large tablespoon with a slide, it turned out 40 g.
Peel a large head of garlic.

The long-awaited canning season is just around the corner, so housewives have thoughts about canning eggplants for the winter. In the summer, the cost of vegetables is almost a penny, 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 blanks in banks be compared with store products. Manufacturers always include various chemical additives in their canned food, thanks to which the product can be stored for a long time. Eggplant at home is a product that does not contain preservatives.

Today we will share with you the "Golden Ten" recipes for canned eggplant. The methods are not new, but they still enjoy their popularity.

If you use other interesting recipes, be sure to share them in the comments. They will undoubtedly please many housewives.

To buy a quality product, you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplant. It is worth remembering that old fruits contain a large amount 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 is released from them. These vegetables are not worth buying.

2. The quality of eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. Just put it on the scales to make sure it's fresh. From statistics, we can conclude that a ripe fresh medium-sized vegetable has a weight of about 0.5 kg.

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

4. If the seller is honest, then he will not remove the stem. If it is green and not shriveled, then the eggplant is fresh. Old stalks are usually removed to hide the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5. If for all the above signs you could not 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 has not yet ripened. If the dent is obtained very easily, then the fruit is overripe. Here you need to find the optimal middle so that the dent is made with medium effort and at the same time quickly disappears.

7. Don't be fooled by large vegetables, as 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. In large individuals, there is an excessive amount of solanine.

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

9. Remember that under the influence of air the fetus should not change its color, but if it becomes brown, then this is a sign of old age.

If you bought the freshest eggplants, then you should not postpone their preparation for several days. This is a product that spoils literally before our eyes, so it is recommended to cook them as soon as possible. Some housewives use a refrigerator for short-term storage, but they 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 there is a lot of bitterness in eggplant, which should be disposed of. To do this, you need to cut the fruit into circles, place in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

After you have chosen the right vegetable, let's start cooking it. Below are the top 10 recipes for canned eggplant, such as "Ten", the famous "Bakat" and many others.

So let's get started:

Salad "Ten"

Eggplant lovers will definitely like this appetizing dish. The name of the salad was due to the number of ingredients, which is equal to ten. The recipe itself does not require you to have special skills in the field of cooking; even a beginner can make a blue dish. 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 moment to take a sample. People who have not heard of the salad can reduce the number of ingredients for the first time, thereby turning the dish into a "Pyaterochka".

Ingredients:

We take at the rate of 5 liters of lettuce.

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

Cooking

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

2. It is worth noting that it is better to buy eggplants of a small size: they have a better taste, and they also contain less solanine. My fruits. We 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, fill with cold water. Next, you need to remove the bitterness from the fruits, for this we 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. We divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each again into 2 parts.

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

8. We take a container up to 15 liters, fill it with refined oil. If there is no large dishes, you can take 2 containers. Fill with vegetables, salt and add sugar. We mix the mass.

9. We send the workpiece to a moderate fire, we are waiting for it to boil. During the cooking process, the vegetables will shrink in size. As soon as the mass begins to boil, we make the fire barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it's time to remove the eggplant from the stove, you need to add vinegar. We stir the mass and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll them up. Try to put some vegetables without juice, juice will stand out from them over time.

12. Put the jars upside down and wait for complete cooling.

Appetizing salad for the winter is ready!

Eggplant with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, because a vegetable can be grown on its own in the right amount and do whatever you want with it. Those who do not have such an opportunity have to buy and conserve 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 in the cooking process. The dish turns out to be very tasty and tender, its aroma will definitely seduce you. In the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Amount based on 3 liters of salad.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Bulgarian pepper any grade 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.
• Bulb onion 300 g
• Allspice, black, 5 peas.

Let's start cooking

1. We start cooking by washing the containers for conservation. Half liter jars are best suited.

2. Since beans are a product that takes a long time to cook, we start with it. Any variety will do, preferably large. Leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it is not enough, then sweat more. We send to the colander. Remember that the water does not need to be salted.

3. While the beans are cooking, you can prepare vegetables. First, wash the little blue ones and cut them lengthwise into 2 parts. We rub salt into the fruits so that it removes unnecessary bitterness, after half an hour we wash the vegetables with cold water. Let's let them dry.

4. We clean the onion. We remove the skin from the carrot, remove the seed part from the pepper. After processing, wash the products and let dry.

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

6. Cut off the tail of the tomatoes, cut into 4 parts. We clean the garlic. Both components must be whipped with a blender or passed through a meat grinder to get a uniform mixture. Pour the mass into a saucepan and put on fire.

7. The sauce must be boiled for about 6-7 minutes, then add carrots, onions and peppers. Mix the mass and cook for about 7-10 more minutes.

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

9. Fall asleep to the total mass, continue to cook.

10. Almost immediately salt the dish, add sugar, pepper and refined oil, do not forget about the bay leaf. As soon as the mass boils, we make the fire minimal and simmer the dish for another half an hour, stirring at intervals.

11. The last step is adding beans and vinegar. Simmer everything together for about 5 minutes and turn off the fire.

12. The salad is ready, it remains to distribute it among the banks and roll it up. It's better to do it right away while it's hot. If you want to be safe, then sterilize the container, but this is not necessary. The finished product can be stored even at room temperature.

13. We put the banks upside down and wait for complete cooling. We store until the onset of cold weather.

The famous "Bakat"

Sometimes a situation arises when there are a lot of products on the table and you need to do something with them in a hurry. In this case, we are talking about eggplants, which are sometimes so numerous that you don’t know where to put them. In order to put them to good use and at the same time not do extra work, we will prepare a salad for the winter "Bakat".

The cooking process is quite simple, there will be no particular trouble with the blue ones. Something today's dish is similar to vegetable stew. In winter, it will be very nice to try a fresh salad prepared since summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplant 1 kg.
• Bulgarian pepper 0.5 kg.
• Carrot 250 g.
• Pepper hot to your taste.
• Garlic 3-4 cloves.
• Parsley 1 bunch.
• Vinegar 9% 50 ml.
• Sugar 3 tbsp
• Salt 1 tbsp. (preferably small).

Cooking

1. Experienced housewives begin any preservation with the preparation of containers. It is 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. Covers can be doused with boiling water and wiped immediately.

For salad, it is advisable to choose mid-season blue ones. They should be free of defects, and dents should not remain.

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

3. Cut out the seed part from the bell pepper, cut it in half, then each one more into medium-sized pieces.

4. We wash the carrots, remove the skin. Further, everything is at your discretion: either you can use a large grater, or chop the carrots by hand. Cooks with experience know that if it is crushed too much, it will turn into porridge. For this recipe, it is better to use a knife and make the pieces larger, so they will be more noticeable in the total mass.

5. My tomatoes, divide into 4 parts and send to a blender. We clean the garlic, add to the tomatoes. If there is no blender, you can use a meat grinder - you get a good tomato puree. Thrill-seekers can add hot peppers, but don't overdo it.

6. After you make a puree, it must be poured into a deep container. This is where the rest of the cooking will take place. If there is a 5 liter pot, feel free to use it.

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

8. We send the workpiece to the stove, we are waiting for it to boil. Then the prepared vegetables, make the fire medium.

9. Leave the food for 10 minutes, during which time they will shrink, and you can mix them easily. The salad will cook for about 40 minutes. Before cooking is complete, you can take a sample, if necessary, add spices. Pour "Bakat" into banks and roll up.

10. Turn the preservation lid down and wait for cooling. Our dish is ready, it remains to wait for winter to take a sample.

Bon Appetit!

Marinated eggplant for the winter

Many do not like to close pickled eggplants because they consider such a salad to be too sophisticated, but nothing prevents you from preparing blue ones according to a 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. It remains only to make a side dish and pour sunflower oil on the vegetables, it will be just an overeating. Thanks to the step-by-step recipe, you will not have any difficulties in preparing this dish.

Ingredients based on 1.5 liters of salad:

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

For marinade:

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

Cooking method

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

1. We wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just such. We cut it first lengthwise into 2 parts, after each more in half. It turns out the optimal portion size.

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

4. We take out the little blue ones, put them in a colander so that unnecessary water runs away. For the marinade, we will use clean.

5. We pre-sterilize the container. The container can be taken in any size, liter jars are optimal. For seaming, a regular lid or a screw cap is suitable.

6. First put the garlic. You can put the whole on the bottom or leave part under the lid. Then black pepper and blue ones themselves. Housewives who roll up cucumbers usually ram them, but this is not necessary with blue ones, as they will become porridge.

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

8. We cork the salad and wrap it up. After a day, it must be put in a cool place for storage. The test can be removed after a month.

Bon Appetit!

In Korean

This recipe, like the previous ones, has a place to be. An appetizing Korean-style appetizer will come in handy on any holiday table. Such a bright and tasty dish will not leave any guest indifferent, some will even ask you for a recipe for pickled blue ones. Today we will cook quite a bit of eggplant, but if you like it, then be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

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

For marinade:

• Water 50 ml.
• Vinegar 9% 50 ml.
• Refined oil half a glass.
• Salt 1 tsp
• Sugar 2 tbsp
• Coriander ground floor st.l.

Cooking method

1. My main ingredient, remove the stalks and cut lengthwise into 4 parts. We place the blue ones in boiling salted water for 5 minutes. If the fruits are very large, then keep longer. Be careful not to let the eggplant get too soft, otherwise it will look like porridge.

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

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

4. We clean the onions, cut them into half rings.

5. Remove the skin from the carrots, rub on a coarse grater. Strong grinding is not recommended.

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

7. While we have prepared all the components, the blue ones have already cooled down. Cut them into medium sized cubes.

8. We fill all the crushed components in a saucepan and pour the marinade. There is no exact order of laying, vegetables can be added arbitrarily. We mix the mass so that it acquires a more or less the same look, cover the pan with cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can lay them out in jars. We roll up the vegetables and wait for cooling.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes for delicious eggplant in tomato, but today's recipe is somehow special. It’s hard to 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 at the result. We will remove the bitterness from the little blue ones in a known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, so the cooking process will be slightly, but faster.

The whole recipe is painted step by step, which means that even novice cooks will cope with it. The number of ingredients per liter jar of salad. If you plan to do more, then, accordingly, count the number of components in proportion.

Ingredients:

• Blue 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 the sauce).
• Vinegar 9% 20 ml.
• Pepper hot to your taste.

Let's start cooking

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

2. We place the fruits in a container, sprinkle with one tbsp. salt. Let stand for 2 hours, in the meantime, the juice will come out of the vegetables. Don't be alarmed if they get smaller.

3. We begin to prepare the tomato sauce. For its preparation, you will need tomatoes in skins. There is one subtlety that needs to be done if you want the sauce to be thick. On tomatoes, it is necessary to make shallow cuts criss-cross. Thanks to these light actions, your sauce will have a delicate structure.

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, she herself should climb off the tomatoes.

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

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

8. Salt and sugar must be added to the resulting mass.

9. Pour out the refined oil, send it to the fire. As soon as the mass begins to boil, add vinegar and reduce the fire to a minimum.

10. The liquid that stood out from the little blue ones is not required, so we drain it.

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

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

1. Arrange eggplants in jars, cover with lids.

2. Put the container in a container, fill it with water to the level of filling the jar and bring to a boil, wait 20 minutes.

3.Now you can safely roll up an appetizing dish in tomato for the winter!

Tasty lecho

Every year for the winter you need to stock up on various preservations. No matter how much you do them, in any case, they will disperse sooner than you thought. Lecho with eggplant is the product that you most likely didn’t plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this yummy disappears from preservation faster than others. For beginners, this recipe will be a great start, because this dish is simply impossible to spoil.

Lecho with eggplant is a unique appetizer in which you can add ingredients of your choice. Today we will prepare a classic version with carrots and sweet peppers.

Ingredients:

• Blue 1.5 kg.
• Tomatoes 1 kg.
• Sweet pepper 1 kg.
• Carrots of medium size 0.5 kg.
• Bulb onion 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 circles. We cut the tomatoes into 4 parts, send them to a blender and make a puree. In a separate container, combine mashed potatoes with carrots, add refined oil and send to the stove. We make the fire moderate.

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

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

Any sort of blue, 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 oppression for half an hour. After we get it, wash it and cut the fruits along 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 until the lecho is infused. After half an hour, you can lay out the salad in jars and begin sterilization. To do this, put the jars in a deep container, pour cold water over the neck of the jar and put it on the stove. We boil the jars for 15-20 minutes and proceed to seaming. At the end, we wrap the lecho in a blanket for a day.

Watch the video for the recipe:

The dish is ready, you can take a sample!

Bon Appetit!

spicy snack

Ingredients:

• Blue 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.

Cooking

1. My little blue ones, cut into rings of medium thickness, salt well and let stand for 30 minutes.

2. We clean the garlic and 2 types of pepper.

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

4. We pass all components except for the blue ones through a meat grinder. You can use a blender if you like. Salt and add vinegar.

5. We remove the water that has come down from the eggplant. We send them to the pan, fry in refined oil until golden.

6.Fill the jar: pour a bit of sauce on the bottom, then put the eggplant.

7. Alternate layers one by one.

8. Lay out the components to the very top of the container.

9. Cover the jar and start sterilizing for half an hour. After that, a spicy snack can be rolled up, be sure to wrap it in a blanket.

When the dish has cooled, you can send it to storage.

Eggplant caviar recipe for the winter - just lick your fingers

In the summer, when there are so many fresh vegetables, most of us think ahead and decide what preparations we will make for this winter. There are many ways to preserve eggplant. They can be used to make an excellent salad, make a spicy appetizer or marinate with mushrooms. If you know all this, then try to make delicious eggplant caviar.

Ingredients:

• Tomatoes 1 kg.
• Blue 1 kg.
• Bulb onion 500 g
• Carrot 200 g.
• Bulgarian 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 l container, cutting board, container and seaming lids.

Before seaming, it is imperative to sterilize the dishes. In boiling water, it is necessary to pour over the lids, and rinse the jars and send them to the microwave for 2 minutes. If you do not want to fool your head, then just pour boiling water over them.

Cooking

1. We prepare all the components.

2. My blue ones, cut off the skin, chop.

3. We put the pan on the fire, pour a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If you need oil, then add in small portions. Transfer the blue ones to a separate bowl and let cool.

5. My bell pepper, remove the seed part and cut into thin strips.

6. We clean the onions, chop them smaller. We also remove the skin from the carrots and rub on a fine grater.

7. We send all components, not including eggplants to the pan. Bring to a golden state.

8. We have finished processing vegetables, now it's time to chop them. For these purposes, we will use a meat grinder. We skip carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. We move the resulting vegetable “minced meat” into the prepared pan for 3 liters and put it on the minimum fire. When the mass begins to boil, slightly reduce the heat and simmer the caviar for another half an hour, mix at intervals. Cook until the mass becomes thick. At the end, do not forget to salt and add sugar to the mass.

10. Remove the core from apples, cut off the skin. We grind through a meat grinder and throw it into the total 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. Be sure to wrap with a blanket, hold until the dish cools down. Preservation can be placed in a dark place for storage.

Bon Appetit!

Eggplant for the winter like mushrooms

Eggplant aficionados, who have cooked them in every possible way, are scratching their heads over what else can be delicious with them. Surely, few people harvested them for the winter, like mushrooms, and this is insanely delicious. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive volumes of fruits and you do not want to fool your head with them, then this method is made for you. Eggplant with garlic and spices will get a great taste that everyone will be delighted with. By the way, we will not clean them.

Ingredients:

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

For marinade:

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

Cooking

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

2. We put the blue ones in a container and fill it with salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplant absorbs much less oil.

3. Vegetables in a salty marinade should be at least 45 minutes, then 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, it will be much faster. You can heat water in a kettle, then pour boiling water into a warm saucepan and add salt. This way you will save a lot of your time.

4. After the first boil, 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 should not leave the stove. After boiling, place the chopped blue ones and cook them for 4 minutes after they boil. Then we send them to a colander, we wait until the excess water comes down. In the meantime, we find a deeper pan, fill it with oil and send it to the stove, make the fire small so that the oil does not boil ahead of time.

5. Transfer the eggplants to a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then don't panic, it should be so. After that, turn off the fire and start working with other vegetables: chop the hot pepper into miniature particles, and push the garlic through a garlic press. We mix the components and add them to the blue ones, mix everything. Vegetables need to be put in jars in a hot state, so we don’t waste time and lay them out in glass containers, pour oil. Don't add too much oil, as the eggplants will release the juice later and drown in it. We roll up the banks and turn over. After the blank has cooled for the winter, you can move it to a dark place for storage. If unexpected guests come, you can treat them with your gourmet dish.

Also watch our video recipe:

Everything is ready.

Be sure to read the helpful tips on cooking vegetables.

There are many ways to cook delicious eggplants for the winter, but there are a couple of nuances that you should definitely consider when cooking according to a particular recipe.

• For conservation, it is necessary 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 the first time. Once you get your hands on it, you can change the recipe to your liking.
• In any sort of blue ones there is bitterness that needs to be removed. There are 2 ways to get rid of it: either soak vegetables in salt water, or blanch them. In both cases, it is necessary to squeeze the juice.
• Eggplant goes well with peppers, carrots, tomatoes and other vegetables. Especially tasty are obtained with the addition of garlic. Real housewives make real masterpieces from zucchini, after which you will lick your fingers.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

With the onset of autumn, each housewife takes care of winter supplies, which the whole family will then feast on. Many try to make as much as possible a variety of vegetable salads, pickles, to open in the cold season and eat as a delicious addition to the main dishes. Winter eggplant recipes are a great option to spruce up your pantry collection. Try to cook several types of preservation with this vegetable to get an idea of ​​​​its different tastes. And what is needed for this, look further.

How to choose and prepare blue ones

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

• Do not take overripe vegetables for canning. This will adversely affect the quality of the workpiece. The normal color of a vegetable that can be used for harvesting is dark lilac.
• Eggplants baked from the sun are also categorically not suitable for seaming. The eggplant should feel firm, firm and heavy to the touch.
• Do not buy vegetables without stems. It should be green on every eggplant.

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

There are a huge number of ways to deliciously prepare blanks for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives like to make very tasty lechos or salads, the main component of which is eggplant. All canning methods differ from each other in the way this vegetable is prepared and have a certain taste. Among other things, blue ones are very beneficial for human health, so you should study step-by-step recipes for cooking eggplant dishes for the winter with a photo and cook one of them.

Pickled eggplants like mushrooms without jar sterilization

Fans of mushroom dishes will appreciate it. The resulting taste is very strongly reminiscent of mushrooms. Open such a blank in winter, cut into small pieces and fry with potatoes. You will get an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such blanks to be able to enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required products:

• 5 kg of blue ones (choose approximately the same size);
• Bay leaf;
• 3 art. l. table salt (only not iodized);
• allspice peas - 5-6 pieces;
• 5 liters of drinking water;
• 180 ml vinegar 9%.

Step-by-step description of the recipe "Eggplant for the winter like mushrooms":

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

Check out other recipes on how to cook delicious to taste.

Canned blue ones with garlic and bell pepper

Try an amazing variant of canned and bell peppers. It turns out a very tasty salad, which is suitable both for and for the festive table. Serve this appetizer with meat, fish or eat it as an independent dish. The preparation is ideal as a dressing for any meat or first course. During the preparation of such a twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out our step-by-step recipe for eggplant recipes for the winter.

Ingredients:

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

How to cook:

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

Spicy Korean Eggplant Salad

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

Components:

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

Cooking algorithm:

1. Wash, dry the blue ones, cut in half.
2. Dip each in boiling brackish water for 5 minutes. Cool down.
3. Cut all peppers and eggplant into strips. Pour vegetable oil into the pan and simmer for 5-6 minutes.
4. Add Korean seasoning, salt, vinegar. Simmer another 8-10 minutes.
5. Arrange in portions in jars, close with a seaming machine.

How to close whole pickled eggplants in jars

In winter, you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you will get sauerkraut, which goes very well with various salads. Just like that, it is also used in its pure form, 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. A simple recipe for cooking eggplant for the winter, see below.

What do you need:

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

How to cook:

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

Georgian-style salted eggplant appetizer just lick your fingers

Connoisseurs of 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 treat your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things with the simplest of ingredients. Check out the step-by-step description of how to prepare Georgian salted eggplant appetizer.

Ingredients:

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

Step by step cooking instructions:

1. Wash the blue ones thoroughly, remove the stalks, make an incision along each.
2. Put eggplants in boiling water with salt, boil for up to 5 minutes.
3. Exactly one hour, put the boiled vegetables under oppression.
4. Prepare the filling for the blue ones: grate the carrots with a special grater for Korean-style snacks, squeeze out the garlic, chop the greens, throw in the ground pepper. Mix everything.
5. After the specified time, spread the filling into the cuts of the blue ones. Pack everything tightly into a bowl.
6. Prepare the brine as follows: throw salt, sugar, vinegar into boiling water. Remove from heat, immediately pour blue.
7. Put oppression on top, soak up to 3 days.
8. Arrange the appetizer in jars along with the brine, roll up.

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

In winter, it is always problematic to buy fresh vegetables to cook a delicious dinner or lunch. Just for this, many housewives preserve a variety of salads, so that later it would be possible to feed their family heartily and appetizingly. Try Turkish style fried eggplants with peppers in vegetable sauce in layers, and you will see that snacks for the winter can be incredibly tasty, fragrant, juicy and tender. Treat your friends with this option, share your secrets with them. And then you will see how this yummy with eggplant is prepared.

Grocery list:

• 1 kg eggplant (larger);
• 0.2 kg of sweet pepper;
• 0.15 kg of carrots;
• 0.15 kg of onion;
• 0.6 kg of tomatoes;
• 1 tsp Sahara;
• 2 tsp salt (only not iodized);
• 5 peppercorns (per jar);
• 0.1 l of sunflower oil.

Cooking process:

1. Cut the eggplant into rings, grease them on both sides with vegetable oil, fry in a pan until they acquire a slightly golden color.
2. Prepare vegetable sauce: finely chop the onion, coarsely grate the carrots, fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. At the end, throw in pepper, salt, sugar.
3. Cut sweet peppers in half lengthwise, cut into strips. Blanch: cover with boiling water, wait about three minutes, transfer to a colander.
4. Take jars, start filling in the following order: part of the vegetable sauce, eggplant, pepper, blue ones and again filling with vegetables.
5. Put the filled jars in a large pot of 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 blanks, use the oven: put the jars in the oven for an hour, turning on the temperature of about 180 degrees.
6. Close the lids when finished.

Homemade lecho with eggplant and sweet pepper in tomato sauce

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

Winter vegetable preparations are considered popular dishes, characterized by a variety of prescription options. Housewives use tomatoes, peppers, cucumbers, zucchini, squash, eggplant. The latter are marinated and salted, sour and added to salads. Eggplant salad for the winter in each house is prepared according to different recipes: someone prefers spicy, someone likes sweet and sour more. But there are salad options that will appeal to almost everyone and satisfy the taste preferences of even the most sophisticated gourmets.

Winter vegetable preparations are considered popular dishes.

Delicious and at the same time hearty eggplant salad is prepared from a mixture of vegetables with the addition of spices.. This winter dish can be prepared quickly, the main ingredients ripen en masse in late summer and early autumn, so such preservation should be planned during this period.

To prepare a delicious and satisfying salad, vegetable ingredients are stocked:

• 2 ½ kilograms of eggplant;
• kilogram of sweet pepper;
• kilogram of tomatoes;
• 14 cloves of garlic;
• a couple of tablespoons of salt;
• 60 grams of sugar;
• 50 grams of vinegar;
• one and a half glasses of refined oil;
• spices, herbs and chili to taste.

An appetizer for the winter is rolled into glass containers, which are thoroughly washed and sterilized over steam beforehand.

1. Eggplants are thoroughly washed, cut into 8 parts, having previously cut off the stalk area.
2. Peppers are washed, de-seeded and cut into 8 pieces. Washed tomatoes are chopped into slices.
3. Oil is poured into the bottom of an enameled container, vegetables are added, brought to a boil, chopped garlic and spices are added.
4. Boil the vegetable mixture for 40 minutes, add vinegar, simmer over low heat for another 5 minutes. Roll up.

The salad is stored under any conditions, in winter it is served with potatoes or any other side dish.

Eggplant salad for the winter (video)

Cooking eggplant salad for mushrooms for the winter

The recipe for "eggplant" mushrooms is considered popular with caring housewives. This delicious dish is reminiscent of pickled mushrooms even in flavor.

In order to pickle eggplants under “mushrooms” for winter, you should initially stock up on the ingredients:

• 300 grams of eggplant;
• 3 cloves of garlic;
• a piece of chili;
• 20 grams of salt;
• 30 grams of apple cider vinegar.

This delicious dish resembles pickled mushrooms.

The containers in which this snack is planned to be preserved should be pre-washed with soda and warmed up a little over steam.

1. The main ingredient is washed, cut into large cubes and soaked in salted water for an hour.
2. Finely chop the garlic and chili with a knife.
3. Salt and spices are dissolved in a glass of liquid, brought to a boil, vinegar is added, and it is allowed to boil again.
4. Dip the eggplant cubes into the boiling marinade, blanch them for 4 minutes. Strain through a colander.
5. Cubes are fried in refined oil, adding pepper and garlic to them. They are transferred to prepared jars, poured with boiling marinade and rolled up.

After the appetizer has cooled, it is taken out to a cold place where it can be stored for a long time.

The easiest eggplant salad for the winter

Recipes for harvesting eggplant salad differ in the list of ingredients, the time spent. A simple and affordable salad of this vegetable is prepared with the addition of ripe and juicy tomatoes, it can be made very quickly and without trouble.

The ingredients for the salad are:

• kilogram of eggplant;
• half a kilogram of onion;
• juicy and ripe tomatoes - 600 grams;
• half a glass of refined oil;
• a large spoonful of salt, a small spoonful of spices.

Recipes for harvesting eggplant salad differ in the list of ingredients, the time spent

Canning containers are thoroughly washed and heated over steam.

1. Eggplants are thoroughly washed, the stem is cut off and cut into small cubes.
2. Fry the cubes in oil until a transparent golden hue. Chopped onions are fried in a separate container.
3. Finely chopped tomatoes are fried for a quarter of an hour, the rest of the fried ingredients, salt and pepper are added to them and brought to a boil. Boil the mixture for a quarter of an hour.
4. The mixture is laid out in sterile containers, covered with lids and sent to a preheated oven for 40 minutes, after which it is rolled up.

For storage, the snack is sent to a cool place where it will winter without problems.

Spicy winter eggplant

Delicious and at the same time moderately spicy salads are obtained from fried eggplants with the addition of vegetables, spices, garlic. Each housewife has her own recipes for such a dish, there are several universal ones that almost everyone likes. Such deliciousness will be a worthy accompaniment to any festive menu and a solemn feast.

Spicy salting is prepared from the following ingredients:

• a couple of eggplants;
• 3 ripe tomatoes;
• 30 grams of tomato paste;
• a couple of cloves of garlic;
• a small spoonful of sugar;
• 20 grams of vinegar;
• salt, herbs, spices to taste.

Delicious and at the same time moderately spicy salads are obtained from fried eggplant with the addition of vegetables, spices, garlic

The sequence of preparation of a spicy salad dish:

1. Tomatoes are washed, cut crosswise with a knife and blanched in boiling water for about 3 minutes. Remove the skin and chop into small pieces.
2. Mix tomatoes, eggplant and finely chopped garlic, bring the mixture to a boil and cook for 5 minutes.
3. Add chopped herbs, spices, salt and sugar, vinegar. Bring the mixture back to a boil and transfer to pre-prepared glass containers.
4. Sterilized for a quarter of an hour, rolled up.

This salad is well preserved in any conditions, so you can simply send it to storage in the pantry.

Plain Assorted Salad

Even the simplest eggplant salad in the winter will seem like a real culinary masterpiece. Such dishes are quickly prepared and also quickly eaten, so it is recommended to roll up salads in small and convenient containers for storage.

You can make a simple blue salad from the following ingredients:

• 2 ½ kilograms of eggplant;
• 2 ½ kilograms of bell pepper;
• 50 grams of greens;
• 300 grams of garlic;
• half a liter of vinegar;
• half a liter of refined oil;
• 100 grams of sugar;
• 100 grams of salt;
• chili to taste.

Even the simplest eggplant salad in the winter will seem like a real culinary masterpiece.

The sequence of preparation of vegetable eggplant salad:

1. Eggplant and pepper are chopped into medium-sized cubes, garlic, chili and herbs are finely chopped with a knife.
2. Sugar, salt are dissolved in a liter of liquid, brought to a boil and vinegar and oil are added.
3. Boil vegetables in boiling brine for 5 minutes, transfer them to prepared sterile containers, sprinkling with herbs, chili and garlic.
4. Pour the contents of the jars with brine, send to sterilize for a quarter of an hour. Roll up and cool.

For those who are contraindicated in spicy dishes, you can not add chili to the salad and reduce the amount of garlic.

Bean salad with blue

A combination of legumes with vegetables is considered nourishing, so a blue bean salad also belongs to the options for a high-calorie and satisfying snack.

In order to prepare this winter preservation, prepare the ingredients:

• a couple of kilograms of eggplant;
• one and a half kilograms of ripe tomatoes;
• 500 grams of beans;
• 500 grams of carrots;
• 500 grams of sweet pepper;
• 200 grams of garlic;
• one and a half glasses of sugar;
• 2 ½ large spoons of salt;
• 100 grams of vinegar;
• half a liter of refined oil.

Step by step cooking recipe:

1. The beans are soaked in cold water overnight, in the morning the water is drained.
2. Eggplants and peppers are cut into cubes, chopped tomatoes are passed through a meat grinder.
3. Grind the carrots on a grater, mix all the ingredients, add oil, salt and sugar.
4. Bring the mixture to a boil, cook for 40 minutes.
5. Vinegar and chopped garlic are added, boiled for another 5 minutes and the salad is transferred to prepared sterile containers.
6. Roll up and turn over to cool.

Delicious and simple eggplant salad for the winter (video)