Preparations from eggplant cooks. The best eggplant recipes for the winter

19.10.2019

Homemade eggplant preparations never lie on the shelves. In the ripening season, eggplants are not at all expensive. Spend a little of your time and you will delight your family with delicious, varied snacks all winter long. Eggplant caviar, eggplant in adjika, sauté - these dishes are perfect for both a family dinner and for serving a festive table.

Eggplants in adjika for the winter

Very tasty and loved by many appetizers - eggplant in adjika.
Ingredients for cooking eggplant in adjika:

tomatoes - 4 kg;
sweet pepper - 1 kg;
eggplant - 4 kg;
hot pepper - 2 pcs;
garlic cloves - 7 teeth;
vegetable oil odorless - 250 g;
vinegar 9% - 70 ml;
sugar - 3 tbsp. l;
salt - 3 tbsp. l.

Cooking:

Wash tomatoes, peppers, eggplants, dry, remove all damage and dark spots. Garlic, tomatoes, sweet and hot peppers, chop with a meat grinder or use a blender.

Cut the eggplant into rings, 0.5 - 1 cm wide. Salt a little and let stand for 20 minutes until the juice stands out, then dry with a napkin.

Pour adjika into a saucepan, boil. Add sugar, salt, vinegar, vegetable oil, mix and bring to a boil again. Then put the eggplant mugs into the boiling sauce, bring to a boil again and reduce the heat. Cook at low heat 20 - 30 minutes.

Arrange ready-made eggplants in adjika in sterilized jars, cork. Put the jars with the lid down and wrap with a towel.

Eggplant caviar for the winter

Ingredients:

medium-sized eggplant - 4 pcs;
onions - 2 heads;
ripe tomatoes - 6 pcs;
bell pepper - 1 pc;
garlic - 1 head or 10 cloves;
tomato paste - 2 tbsp. l;
vegetable oil - 150 ml;
hot pepper - 1 pod (if you are not a fan of hot, then the amount of pepper can be reduced to 1/2 or not added at all);
salt and sugar to taste.

From this amount of ingredients, approximately one liter jar of finished caviar will be obtained.

Peel eggplant, cut into small cubes. Put in a bowl, salt, mix. Fill them up after 10 minutes. cold water.

Remove the skin from the tomatoes and cut into small cubes. Cut hot pepper into rings. Mince the garlic randomly. bell pepper and cut the onion into cubes.

Heat the vegetable oil in a cauldron or pan with a thick bottom and fry the onion and garlic over high heat. Fry until the onion is transparent. When the onion is hot, add chopped tomatoes and tomato paste. Simmer, stirring, until the liquid has evaporated by half. Then add bell pepper and cook for another 5-7 minutes.

Rinse the hot peppers and eggplant cubes and add to the pan.

Pour half a liter into the pot hot water and simmer for 30 minutes, stirring occasionally. If the liquid evaporates quickly, you can add another glass of hot water. Salt, add sugar. A few minutes before the end of cooking, you can add fresh garlic passed through the press.

Spread hot eggplant caviar in clean, sterilized jars and seal.

Saute eggplant for the winter

Ingredients:

eggplant - 8 pcs;
bell pepper - 8 pcs;
medium-sized tomatoes - 8 pcs;
carrots - 6 pcs;
onions - 8 pcs;
garlic - 4 cloves;
vegetable oil - 150 ml;
sugar - 150 g;
salt - 1 tbsp. l;
table vinegar 9% - 120 ml.

Cooking:

Carrots, onions, sweet peppers, tomatoes, wash, peel, cut into rings.

Peel the eggplant, cut into rings. Garlic in thin slices. Heat vegetable oil in a saucepan. All vegetables in turn in layers. Start with carrots, then eggplant, peppers, onions, and tomatoes.

Mix vinegar, salt and sugar in 150 ml of water and pour into a saucepan. Simmer over low heat covered for 45 minutes. Do not mix the layers until the dish is ready. Distribute the finished saute into sterile jars, roll up the lids.

when buying eggplant, inspect the stem. It should fit tightly around the vegetable and have a green color;
always choose only whole fruits without scratches or other damage;
to remove the bitterness, soak the eggplant in water or salt and squeeze out the released juice after a few minutes;
varieties such as Donskoy, Esaul, Nautilus, Galina are suitable for home-made preparations.

Tatiana

Eggplant fried with carrots and garlic.
Cut the eggplant into rings, put in salted water for 5-10 minutes, so that the bitterness is gone.
Fry them in vegetable oil on both sides.
Grate carrots on a coarse grater, fry in sunflower oil until cooked, salt.
Peel the garlic and cut the cloves lengthwise.
Put eggplant, carrots, garlic in layers in sterile jars. You can use hot pepper if you want. stack the vegetables more tightly. Sterilize jars. I sterilize in the oven. Pour a little more than half a teaspoon of vinegar 9% into each jar, and roll up.

- Masha
  Favorite eggplant caviar with celery
  
  eggplant - 3 kg,
  celery (roots) - 1 kg,
  ripe tomatoes - 2 kg,
  onion - 500 g,
  vegetable oil - 250 g,
  salt - to taste.
  Boil eggplant in salted water until soft, chop. cut tomatoes into pieces. finely chop the celery and onion. tomatoes, onions, celery, saute in vegetable oil for 3 minutes, mix with boiled eggplant, salt. heat the mixture to a boil and cook for 40 minutes, then pour and sterile jars, pasteurize liter jars - 30 minutes, half-liter - 20 minutes and roll up.
  
  Lisa
  Mom prepares fried eggplant with garlic every year for us.
  
  for 5 liters of water 1 tbsp. tablespoons of salt, 300 g of vinegar (1 tbsp. vinegar essence for 1 glass of water). bring to a boil and put the chopped eggplant there for 3-4 minutes. Remove with a slotted spoon and place in a container. then heat the oil in a deep frying pan, put the eggplant there and sprinkle with finely chopped garlic. fry until tender, stirring occasionally. transfer to prepared jars and roll up with iron lids.
  
  Yanochka
  Cooking spicy eggplant for the winter
  
  eggplant 5 kg
  garlic 150 g
  sweet pepper 1.5 kg
  hot pepper 20 pcs.
  sugar 200 g
  vinegar 9% 200 g
  cut the eggplant into circles, sprinkle with salt and let stand for 4-5 hours. rinse from salt, dry and fry in vegetable oil on both sides. mince peppers and garlic, add sugar, vinegar and a little salt. mix the fried eggplant with the pepper-garlic mixture and place in sterilized jars.
  sterilize 20 min. roll up and chill upside down. wrap up.
  
  Ulyana
  And I roll up the blue ones with cabbage
  
  for 5 kg of blue ones: 1 kg of carrots, 1-1.5 kg of cabbage, 200 g of garlic through the garlic, 1 tbsp. sugar, 1 glass of salt, 400 g of vinegar, 0.5 liters of vegetable oil.
  Boil blue ones in salted water and cut into strips. chop the cabbage, grate the carrots. mix everything and leave for 12 hours at room temperature.
  Arrange in jars and cover with nylon lids. store in the basement or in the refrigerator.
  output: 3-3.5 liters.
  
  christina
  And I prepare pickled stuffed eggplants
  
  eggplant 2 kg,
  carrots 0.5 kg,
  onion 200 g,
  salt (for minced meat) 30 g,
  celery leaves 1 bunch,
  sunflower oil 200 g,
  Boil blue (eggplant) in salted water until tender, 30-40 minutes. put under oppression for 30-40 minutes.
  Boil carrots, peel and cut into small cubes.
  cut the onion into cubes, fry in vegetable oil, add chopped carrots to it, salt and stew a little.
  cut the squeezed eggplants from the side, leaving one side intact, put 1-2 tablespoons of minced meat into the cut, wrap in the middle with a celery leaf (if the leaves are very thick, divide them into 2-3 parts.) and put in a pan, pressing tightly to each other. put a plate or a wooden circle on top, a load on it (a three-liter bottle of water, for example). leave to ferment at room temperature.
  on the third day after the start of lactic acid fermentation, put the blue ones in a bottle, pressing tightly against each other so that there are no voids, and pour 1-2 cm of boiled cold oil. Store at a temperature of 0 to 10 s (in the cellar or in the refrigerator).
  before use, the celery leaf is removed, lovers eat it, the blue ones, along with the minced meat, are cut right on the plate.
  this salad can be eaten in this form. try and, if necessary, salt and sugar the finished salad to taste.
  goes great with fried potatoes in winter!
  
  Inna
  My favorite eggplant "mushrooms"
  
  for 5 kg of eggplant, make a filling:
  water - 5 l, salt - 1 cup, vinegar - 0.5 l.
  cut eggplant into cubes and throw into boiling water. boil for 2-4 minutes, then drain the water and throw into boiling oil (sunflower) - 0.5 l per 5 kg.
  boil for 2-3 min. add scrolled garlic, 2-3 heads, bitter red pepper - 2-3 peppercorns. mix everything, put in jars and close. you can add garlic and pepper to the hot "mushrooms", but do not boil, just sprinkle with vinegar.
  
  sunset fairy
  Cooking sauerkraut eggplant
  
  for minced meat, take green tomatoes (they give piquancy and acid), red bell peppers, carrots, garlic, hot peppers. still need parsley or celery. the ratio of vegetables for minced meat is 1x1x1. garlic 300 g for this amount of minced meat.
  finely chop all the vegetables, grate the carrots, mix everything and simmer in a deep frying pan in sunflower oil. oil to take by eye, well, about a glass. then add 300 g of chopped garlic with chopped hot pepper (grind everything together in a blender), greens to the same place if you want, cut not very finely, and salt to taste. mince is ready.
  now eggplant. select not too large fruits (so pot-bellied), you will need 5 kilograms, rinse, cut off the stem with a tail, prick with a fork and bake in the oven until soft. you can weld them and then under oppression. let them cool, then cut them lengthwise (not completely) and fill with prepared minced meat.
  prepare the brine: for 1 liter of water 1 tbsp. l. (with a slide) salt and 1 tbsp. l. Sahara. boil. you can fill it hot..
  put a bunch of dill with umbrellas on the bottom of an enameled bucket or pan. lay the eggplants tightly on top and once again close everything with a bunch of dill, pour over with brine, cover with a clean cloth and place a wooden circle with a load. after 2-3 days put in a cold place. cellar or refrigerator.
  
  Lily
  Most delicious eggplant"lights"
  
  eggplant (blue) 5 kg,
  garlic 100 g,
  red salad pepper 1 kg,
  vinegar 9% 250 g,
  bitter capsicum 3 pcs.,
  vegetable oil 0.5 l.
  wash the blue ones, cut into slices up to 1 cm thick. Pour salt water for 2 hours - 100 g of salt per 1 liter of water.
  fry eggplant on both sides in vegetable oil.
  twist the peeled sweet pepper, garlic and hot pepper in a meat grinder - remove the seeds from two bitter peppers.
  be careful when working with hot pepper - in no case do not rub your eyes, face, even after you wash your hands, it is best to work with rubber gloves!
  add vinegar and overcooked and cooled oil to the ground pepper. mix filling.
  Place the fried eggplants in an enameled pan in layers, lubricating each layer with a small amount of filling. put the rest of the filling on top.
  Let the eggplant stand overnight at room temperature. the next day they can be put into jars, sterilized for 30 minutes and rolled up, or transferred to a bottle and put in the refrigerator.
  wonderful recipe! very tasty thing - these lights! good lights for fried potatoes, pilaf, buckwheat porridge or by themselves - for a sandwich. try it - you won't regret it!
  
  Jeanne
  Most delicious salad eggplant
  
  3 kg eggplant,
  2.5 liters of tomato juice,
  1 cup sunflower oil
  15-20 pcs. bell pepper,
  7 pcs. carrots,
  1 cup of sugar,
  vinegar,
  salt to taste
  2 large cloves of garlic.
  pour the juice into a saucepan, boil, add salt, vinegar, sugar, oil and boil for 10 minutes, put the carrots, grated on a coarse grater, eggplant, cut into 4 pieces with skin, and cook for another 10 minutes. add pepper and cook for another 10 minutes. then add the garlic and cook for another 5 minutes. put into jars and roll up.
  the output will be 7 liters.
  
  Tatyana
  I’m already skating the second batch: little blue ones without a tomato
  
  cut 1 kg of blue circles, 20 pieces of peppercorns into rings (if large).
  marinade: for 2 cups of water:
  1 st. l. salt, 1 glass of vinegar, 0.5 l (0.25 l) of oil, 150 g of garlic (less possible). add a few small pieces of hot pepper.
  boil for 15 minutes. Arrange in hot sterile jars and roll up.
  output: 5 jars of 0.5 liters.
  
  Squirrel
  Georgian eggplant
  
  eggplant,
  carrot,
  parsley,
  garlic,
  salt,
  sugar,
  red hot chilli pepper,
  vinegar,
  vegetable oil.
  cut off the edges of the eggplants and boil the eggplants until soft, put under oppression for 3-4 hours. grate the carrots on a coarse grater, chop the garlic and parsley, mix everything. mix vegetable oil with vinegar in a ratio of 1: 1, add salt and sugar.
  put the blue ones in a large saucepan as follows: cut the eggplant in half lengthwise, sprinkle one half with a mixture of parsley, garlic and carrots, cover with the second half, lay tightly to each other.
  between the layers of blue we pour a pod of bitter pepper cut into thin rings.
  when all the blue ones are laid, pour them with a mixture of oil and vinegar.
  they are ready to use in a day, in a cold place they are stored for a very long time.
  before serving, simply cut them into transverse pieces.
  add hot pepper to taste - who likes it spicier, then 3-4 peppers per bucket of ready-made blue ones.
  
  Olesya
  Eggplant caviar "instant eat"
  
  take only 1 kg each: eggplants, tomatoes, onions, bell peppers, carrots.
  1. cut the eggplant into slices (thickness 8-10 mm), salt and fry in vegetable oil. cut each circle into 4 parts (this is so that when you eat the caviar, the skin from the eggplant does not stretch through the entire jar).
  2. Twist onions with carrots in a meat grinder or grate. cut tomatoes into slices.
  3. Salt the onions, carrots and tomatoes, fry in vegetable oil until the excess juice has evaporated (in general, so that the juice does not drip).
  4. cut the pepper into strips. do not salt.
  do not overdo it with salt and oil.
  5. Take a large pot or roaster. pour a little vegetable oil on the bottom. lay out in layers: carrots with onions and tomatoes, eggplants on it, and pepper on top (now lightly salt a layer of pepper). so layer until the ingredients run out. put in an oven preheated to 200 degrees. simmer for an hour, then reduce the temperature to 150-160 degrees. and simmer for another hour and a half, stirring occasionally. now you can put it in scalded jars and roll it under the lids.
  in the finished caviar, the pepper ceases to be bright green.
  I'll tell you a thing!
  the ratio of products can be slightly changed (if you like tomatoes or eggplants, put more!)
  
  Marina
  Delicious spicy eggplant
  
  pass through a meat grinder 4 heads of garlic and 10 pods of hot pepper. add 0.5 liters of vinegar.
  10 pieces of sweet pepper cut into circles and lightly fry.
  5 kg of eggplant, also cut into circles and lightly fry.
  each circle of eggplant, pricked on a fork, dip in a pulp of garlic and pepper and put in layers in a jar.
  sterilize 10 min.

Delicious eggplant for the winter recipes

Recipe with garlic sauce

You will need:

Cold boiled water
- little blue
- garlic cloves
- oil with salt
- acetic acid

How to cook:

Carefully wash the blue ones, crumble into circles with a thickness of 1 cm. Fry the circles in a hot frying pan. You don't need to salt the vegetables before frying. Prepare the garlic sauce. For a kilogram of vegetables, prepare 1 garlic head, 90 ml of cool water and 1 tbsp. a spoonful of vegetable oil and vinegar. Separate the peeled garlic into teeth. Grind each clove, mix with water, oil, salt, stir thoroughly. Prepare a sterilized container, put the eggplant circles in it, after dipping them in the sauce. Fold the circles in a dense layer until you get to the neck of the jar. Pour some sauce on top. Close the jar with a lid, sterilize for 15 minutes and immediately roll up.

Do and .

The most delicious eggplant for the winter

Prepare the components:

Sunflower oil - 90 g
- 1 kg blue
- apple cider vinegar 5% - 145 g
- 4 garlic cloves
- a pod of hot pepper
- sheet of water
- salt - 60 g

How to cook:

Select young blue ones, with a small amount of seeds. After washing, cut off the stalks from them, crumble into neat cubes. Put the chopped cubes in a bowl, add two tablespoons of salt, add water. Keep no more than 60 minutes. Pour water into a saucepan, add salt. Add acetic acid, bring back to a boil. Pour in eggplant cubes, cook for 3 minutes. Put the vegetables in a colander. As soon as the water drains, transfer the vegetables to a frying pan with calcined boiling oil. Stir-fry them for three minutes. Throw in the crushed hot peppers and garlic. Roll up with tin lids.

Consider and.

The most delicious eggplant recipe for the winter

- blue - 3 kg
- water - 240 g
- Bulgarian pepper - 2.2 kg
- garlic - 90 g
- hot capsicum - a couple of things
- salt - 1.6 tbsp. l.
- sugar - 5.5 tbsp. spoons
- acetic acid - 120 ml

How to cook:

Wash the little blue ones thoroughly under running water, chop into large cubes, put in a bowl, stir and let stand for half an hour. Vegetables will have time to secrete juice, which very often spoils the taste of the finished workpiece. If the peel is very dense, cut it off in a thin layer. Wash hot and sweet peppers. Peel off the inner part with the stalks, crumble into pieces to make it easier to twist through a meat grinder. Free the garlic from the husk. Make the sauce: hot and bell peppers, chop the garlic with a meat grinder. Add granulated sugar and salt to this vegetable mixture, pour in a glass of boiled water, sunflower oil. Mix all ingredients thoroughly. Pour the sauce into a saucepan, transfer to a fiery flame, boil.

How about you?

Wash vegetables with running water. During washing, it is necessary to wash off all the juice that stood out during soaking. Squeeze the eggplant a little, transfer to a saucepan with boiling sauce. Stir from time to time so that the workpiece is cooked over low heat. You need to do this for at least 15 minutes. A minute before the end of cooking, pour in the acetic acid, stir, remove from the flame. Pack in jars, cover with lids, cork. Turn the containers upside down, wrap them up, let them cool completely.

Eggplant for the winter - delicious salads

canned sauté

Ingredients:

Blue, tomatoes - 15 pcs.
- onion - 15 pcs.
- a pod of red hot pepper - 2 pieces
- sugar with salt
- sunflower oil - 1.65 tbsp.
- vinegar essence - 1.65 tbsp. l.
- bunch of parsley
- garlic (head) - 2 pcs.

Cooking:

Wash the vegetables, cut them in half lengthwise, put them in a bowl, sprinkle with salt. Let them stand for an hour so that the bitter juice comes out. Peel the onion, chop into half rings. Cut the tomato in half. Wash off juice and salt. Cut each half into 3-4 pieces. Transfer the onion, tomatoes and eggplant to a large container, drain the vegetable oil here, stir, set on a fiery flame, leave for an hour. Once the mixture boils, continue to simmer for 40 minutes, stirring gently with a spatula. After boiling, throw chopped parsley, grated garlic, finely chopped red pepper into the pan. Put sugar and salt, stir, simmer for 15 minutes. At the end of cooking, pour in the vinegar essence, stir again. Sauté spread out in a container, after seaming, wrap with an old blanket until completely cooled.

Enjoy and.

Delicious eggplant for the winter

- blue - 3 kg
- refined vegetable oil - a tablespoon
- large carrot
- ripe tomato - 3 kg
- sweet multi-colored pepper - 2.2 kg
- garlic clove - 4 pcs.
- a couple of tablespoons of salt
- a large spoonful of sugar
- a tablespoon of acetic acid

Cooking:

Wash the vegetables, put them in separate bowls. Peel the carrots, cut off the tails of the blue ones. Remove the husk from the garlic. AT food processor chop the tomatoes. After a couple of minutes, the tomato puree will be ready. Pour it into a large enameled bowl or pan. Grate the carrot. After a minute, put the tomatoes, turn on the fire. While the tomato paste is boiling, quickly cut the peppers and blue ones into portions. As soon as the tomatoes boil, reduce the heat, put the eggplants on top, and peppers on top of them. After that, the vegetables will start up the juice and completely immerse themselves in the boiling tomato juice. Chop the garlic with a garlic press, add the rest of the ingredients. Mix the ingredients and enjoy the taste. Leave to simmer for 40 minutes. Stir the mixture periodically to avoid burning. Boil the lids, sterilize the jars. Pack an appetizer in prepared dishes, immediately cork, unfold on the neck, wrap and leave in this position until the morning.

How about you?

Simple and delicious eggplant for the winter

Prepare the following components:

Blue, tomatoes - 1 kg each
- garlic clove - 3 pcs.
- Bell pepper - ? kg
- half hot pepper
- sunflower oil - 90 g
- a large spoonful of salt
- granulated sugar - 3 tsp
- acetic acid - 90 ml

How to cook:

Wash medium, strong blue ones, cut across into halves. Cut each half into 3 more pieces. If the vegetables are large, cut them into a large number of parts. Put the chopped vegetables in a bowl, pour cold water on top, combine with salt and leave for 40 minutes. Wash hot and sweet peppers, cut off the stalks, peel the seeds, chop into pieces. Wash the tomatoes, chop into pieces of the same size. Put the tomatoes with pepper through a meat grinder. Pour the vegetable mass into a saucepan, add salt and sugar, mix well. Move the saucepan to the stove, boil for 15 minutes. Add vinegar to the sauce. Wash the little blue ones, removing the salt, squeeze a little. Heat the sunflower oil in a frying pan, put the blue ones, fry while stirring.

Try and .

Transfer the fried vegetables to a bowl with bubbling tomato sauce. Remove the top garlic husk, chop with a press. Pour into vegetable mixture, stir. Continue cooking for 10 minutes. Keep the bowl on fire so that the vegetables do not boil and lose their shape. Pack the vegetables. Cover the containers with the workpiece with a lid, transfer to a bowl with hot water, sterilize a quarter of an hour. Carefully remove the containers from the water, roll up and turn over in the usual way.

A simple and delicious eggplant recipe for the winter

From 10 clean peppers, cut out the seeds, chop into large pieces. Pour 10 eggplant fruits with salted water, squeeze them out after half an hour. Place a layer of chopped onion, little blue ones, pepper, 10 garlic cloves, 10 large tomatoes. Heat 300 g of sunflower oil, pour it over vegetables. Pour in 1 tbsp. drinking water, salt, simmer for 30 minutes on a low flame. Arrange vegetables in sterilized jars, roll up with metal lids. Turn over to cool on the neck.

Pickled Eggplants

Prepare:

Blue ones - 2 kg
- salt - a tablespoon for marinade + 6 tbsp. spoons
- large head of onion - 3 pcs.
- bunch of parsley
- garlic clove - 5 pcs.
- red bell pepper - 3 pcs.
- acetic acid, sunflower oil - 150 g each
- granulated sugar - 2.1 tbsp. l.

Cooking features:

Cut each eggplant fruit into quarters, fill them with three liters of water, add salt, boil, cook for 10 minutes. Remove the vegetables from the water, let cool, cut each slice across. Make a marinade: chop the onion with parsley, pass through the garlic press. Chop red bell peppers into strips. Add vinegar, sunflower oil to the resulting mass, pour a tablespoon of salt, 2.2 tbsp. spoons of sugar, three large spoons of boiled water. Stir properly. Pour the vegetables with the resulting marinade, stir and place in the refrigerator.

At proper preparation Eggplant makes a lot of delicious and varied dishes. This vegetable is good for vegetarians and those on a diet. To save vitamins and eat this vegetable all year round came up with canned eggplant. Below are provided best recipes eggplant for the winter

Eggplant for the winter - a classic recipe

This dish does not take much time to prepare. Although simple, this appetizer is delicious and keeps well indoors.

Ingredients:

dill - 50 g;
bell pepper - 500 g;
salt - 1 tbsp. l.;
garlic - 70 g;
sugar - 35 g;
carrots - 500 g;
parsley - 50 g;
onion - 500 g;
eggplant - 2 kg;
tomatoes - 1.2 kg;
sunflower oil - 600 ml.

Cooking:

Wash the eggplant, cut off the stem. Cut into circles one and a half centimeters in size. Salt. Put in a container and leave for an hour.
Remove skin from tomato. To do this, soak the fruits for two minutes in boiling water. Remove, rinse with water, the peel can be easily removed.
Cut the tomatoes into slices.
Cut the peeled onion into rings.
Peel the carrots, cut into circles.
Cut the stem off the pepper, remove the seeds and cut into cubes.
Peel the garlic and chop finely.
Rinse parsley and dill, chop.
Take pots big size. Lay out prepared ingredients.
Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
Sprinkle each row with salt.
Sprinkle greens on top.
Fill with sunflower oil.
Put the container on the stove, closing the lid.
Turn on the medium heating mode.
Simmer for about an hour.
Rinse jars with soda, sterilize.
Transfer snacks to jars. Cover with sterilized lids.
Pour water into the pan, where to put the jars.
Sterilize for half an hour.
Turn upside down.
Wrap up. Leave for two days.

Recipe lick your fingers in Georgian

For lovers of spicy, this eggplant recipe for the winter is suitable.

Ingredients:

eggplant - 5 kg.
salt - 2 tbsp. spoons;
vinegar - 270 ml;
sugar - 4 tbsp. spoons;
Bulgarian pepper - 17 pcs.;
chili pepper - 5 pcs.;
garlic - 21 cloves;
vegetable oil - 350 ml.

Cooking:

Rinse the eggplant fruits, cut off the stem, cut into small cubes.
Transfer the prepared vegetable into a deep container, salt, mix. Hold for half an hour.
Place hot pepper with seeds and garlic in a blender, chop.
Cut the stem off the bell pepper and remove the seeds. Place in a blender bowl, grind. You can use a meat grinder, then the mass will look like porridge.
Remove excess liquid from eggplant.
Heat up the pan. Pour oil. Lay out the vegetable. Fry until golden brown.
Place garlic and pepper in a large saucepan. Pour in the vinegar and oil. Boil. Add eggplant to them. Add sugar, salt. Boil 10 minutes.
Sterilize jars. Pass the snack. Close with lids.
Turn over the container. Cover with a blanket. Leave to cool.

Ingredients:

eggplant - 4 kg;
garlic - 10 cloves;
onion - 1 kg;
salt - 2 tbsp. l.;
vinegar 70% - 2 tbsp. spoons;
Bulgarian pepper - 1 kg;
carrots - 1 kg;
ground hot pepper - 2 teaspoons.

Cooking:

Wash vegetables.
Cut off the stem from the blue one. Cut into thin long sticks.
Salt. Let it brew for an hour. Rinse.
Peel the carrots, grate on a special grater designed for Korean carrots. To make the root crop softer, pour boiling water for 3 minutes, rinse with cold water, drain excess liquid.
Remove the seeds from the bell pepper, cut off the stem, cut into strips.
Remove the husk from the onion, cut into half rings.
Peel the garlic, squeeze through the garlic.
Put vegetables, except for eggplant, in a container, mix. Pour vinegar, hot pepper. Leave for five hours. If you don't like spicy food, don't use hot peppers.
Transfer the eggplant to a frying pan with oil, fry.
Transfer to the rest of the vegetables, mix.
Sterilize jars. Move the salad. To cover with a lid. You can't roll. Set to sterilize. On the floor of a liter container, it takes 15 minutes. For liter - half an hour;
Close with lids. Wrap up. Leave to cool.

eggplant recipe cooked like mushrooms

Eggplants can be prepared for the winter like mushrooms. In this preparation, the vegetable is tender and slippery, it tastes like pickled mushrooms.

Ingredients:

garlic - 5 cloves;
eggplant - 1.5 kg;
vinegar 9% - 70 g;
hot pepper to taste;
dill - a bunch;
vegetable oil - 80 ml;
salt - 1 + ¼ st. spoons.

Cooking:

Rinse the fruits, cut off the stem, peel.
Cut into cubes about 2 centimeters.
Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
Remove from fire. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness is gone.
Pour the required amount of oil according to the recipe into a measuring cup.
Chop the peeled garlic.
Chop the washed dill.
When the eggplant has cooled, mix with garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Endure.
Place the snack firmly into the container. Leave in the refrigerator for six hours.
Yield - three half-liter jars.

Homemade lecho with eggplant and sweet pepper in tomato sauce

Simple quick recipe cooking eggplant caviar will appeal to the whole family.

Ingredients:

eggplant - 2.3 kg;
garlic - 4 cloves;
tomatoes -2 kg;
sugar - 125 g;
vegetable oil - 200 ml;
chili pepper - 2 pcs.;
vinegar essence - 1 teaspoon;
bell pepper - 600 g;
salt - 2 tbsp. spoons;
dill - 50 g.

They are wonderful, these “blue ones” ... You can’t throw them into a salad, you can’t fry them with potatoes, and you have to bake them, peel off the skins ... Approximately such thoughts arose in me when I saw purple foreigners in the market, until I tried one salad “with a secret ". The secret of the salad was that few people guessed right off the bat that the jar contained not mushrooms, but ... eggplants. The taste is indistinguishable! Now eggplants have settled in my garden and in the basement. Want to know how to cook eggplant for the winter, we will share with you the most delicious recipes eggplant for the winter

Remember the immortal phrase from Gaidai's film "Overseas caviar - eggplant!"? And there are recipes to match.

Caviar "Overseas"

Ingredients:
3.5 kg eggplant,
1.5 kg carrots,
1.5 kg of onion,
2 kg bell pepper,
3.5 kg of tomatoes,
300 g garlic
3-4 tbsp salt,
1 tbsp 70% vinegar,
vegetable oil for frying.

Cooking:
Cut the eggplant into cubes, grate the carrots on a coarse grater, finely chop the onion, cut the bell pepper into small cubes. Fry all vegetables separately in vegetable oil, put in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour the fried vegetables with tomato mass, salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add the garlic, passed through the press, and 1 tbsp. vinegar essence. Arrange the caviar in sterilized jars and roll up.

Ingredients:
5 kg eggplant,
½ kg carrots
300 g tomato paste,
150 g parsley root,
300 g onion
100 g celery root,
25 g green celery,
40 g sugar
½ l vegetable oil,
75 g salt
1 tbsp 70% vinegar.

Cooking:
Cut eggplant into slices 2 cm thick, fry in vegetable oil until golden brown. Onion cut into rings, fry. Cut carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a combine, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70ºС, put in jars. Sterilize for 15 minutes, add ¼ tsp. vinegar for each 700-gram jar, roll up.

Skilled chefs have come up with many original blanks from eggplant for the winter. These are marinated eggplants, and snacks from the “blue ones”, and lecho, spicy and spicy salads.

Ingredients:
5 kg eggplant,
1 kg sweet pepper
300 g garlic
200 ml 9% vinegar,
100 g sugar
3-4 pods of hot pepper,
1 tbsp vegetable oil,
1 bunch of dill.

Cooking:
Cut the eggplant into circles 2 cm thick, sprinkle them with salt and put in a flat bowl for half an hour so that they let the juice flow. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, mix until sugar dissolves. Fry eggplant slices in vegetable oil until golden brown. Then do this: remove each piece of eggplant with a fork from the pan, dip in the pepper-garlic mixture and put in layers in pre-sterilized jars. Sterilize for 15 minutes, roll up.

Eggplant for the winter in a hurry

Ingredients:
2.5 kg eggplant,
2.5 liters of water,
100 g salt
150 g 9% vinegar,
250 g vegetable oil,
½ cup coarsely chopped garlic.

Cooking:
Cut the eggplant into cubes, dip them into boiling water with salt and vinegar, cook for 5-7 minutes. In another saucepan, heat oil to a boil. Throw eggplants on a sieve, put in oil, add garlic, mix quickly and put in sterilized jars. Roll up, wrap up.

Ingredients:
6 kg eggplant,
200 g garlic
250 g 9% vinegar,
3-4 hot peppers
2 cups vegetable oil,
2.5 tbsp salt,
a bunch of parsley and dill.

Cooking:
Salt the diced eggplant, boil in boiling water for about 5 minutes. Cool down. Grind garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplant, arrange in sterilized jars, roll up.

Ingredients per liter jar:
6-8 eggplants,
1.5 cups of water
2 sprigs of dill,
1 tbsp Sahara,
6 peppercorns,
½ tbsp vinegar,
2 cloves of garlic
1 tbsp salt,
1 sheet of horseradish
1 leaf celery.

Cooking:
Rinse the eggplants, cut off the stalk, dip in boiling water for 10 minutes, then remove from the water and let dry. Put half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour the marinade from water, salt and vinegar. Sterilize for 15 minutes, roll up.

Ingredients:
4 kg eggplant,
2 kg of tomatoes,
1 kg sweet pepper
1 kg carrots
10 bulbs
10 cloves of garlic
1 tbsp 9% vinegar,
4 tbsp salt,
1 cup of sugar.

Cooking:
Eggplant cut into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. Bulgarian pepper and onion cut into half rings. Grate the carrots on a coarse grater, finely chop the garlic. Put everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Boil after boiling over medium heat for 45-60 minutes. Arrange hot in sterilized jars and roll up.

Ingredients:
2 kg eggplant,
1 kg of tomatoes,
400 g onion
4-6 pcs. carrots,
4-6 sweet peppers
½ stack Sahara,
2 tbsp salt,
3-4 garlic cloves,
1-2 bay leaves,
bunch of parsley,
black peppercorns.

Cooking:
Cut the eggplant into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, pepper into rings, finely chop the parsley. Sprinkle tomatoes and sweet peppers with salt and wait until they give juice. Pour vegetable oil into a saucepan, put in layers with juice: tomatoes, onions, eggplants, carrots, sweet peppers, parsley. Add peppercorns and Bay leaf. Simmer for 40 minutes, stirring occasionally. 2-3 minutes before readiness, add grated garlic. Roll up.

Ingredients:
1.2 kg eggplant,
400 g tomatoes,
300 g onion
30 g garlic
120 g vegetable oil,
30 g salt
parsley,
pepper to taste.

Cooking:
Wash the eggplant, cut into circles 2 cm wide, place them in a salt solution for 5 minutes. Remove from the brine, let it drain and fry until golden brown in vegetable oil. Rinse the tomatoes, pass through a meat grinder, heat to a boil and rub through a sieve. Boil the mashed mass to half the volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture, heat to a boil, stirring constantly. Lay in layers in dry heated jars: a layer of minced meat, a layer of eggplant. Upper layer should be minced meat. Cover jars with boiled lids, sterilize: half-liter - 50 minutes, liter - 90 minutes. Roll up.

Heh from eggplant

Ingredients:
5 kg eggplant,
600 g onion
600 g sweet pepper,
200 g garlic
200 ml 9% vinegar,
3 handfuls of salt
vegetable oil for frying.

Cooking:
Peel eggplant, cut into strips. In a deep bowl, salt the chopped eggplant, mix, leave for 5 hours. Then squeeze the eggplant and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with eggplant, pour vinegar. Put in sterilized jars, close with plastic lids. Store in a cool place.

Ingredients:
4 kg eggplant,
1 kg carrots
1 kg red sweet pepper,
1 kg of onion
100 g garlic
1-2 pods of hot pepper,
2 handfuls of salt
2 tbsp 70% vinegar.

Cooking:
Cut the eggplant into thin strips, salt, mix and leave for an hour. Grate the carrots on a Korean carrot grater, cut the pepper into long strips, cut the onion into half rings. Finely chop garlic and onion. Mix all vegetables, except eggplant, add vinegar and leave for 5 hours, mixing well a couple of times. Lightly fry eggplant in vegetable oil, let cool. Combine all vegetables, arrange in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

Eggplant "Like Mushrooms"

Ingredients:
5 kg eggplant,
5 liters of water
400 ml of table vinegar,
200 g salt
1-2 heads of garlic,
1 stack vegetable oil.

Cooking:
Washed eggplant cut into cubes. For the marinade, mix water, vinegar, salt and boil. Dip the eggplant in the boiling marinade and cook for 5 minutes from the moment of boiling. Take out the prepared eggplant, put it in a gauze bag and hang it to drain the liquid for 12 hours. Put the eggplant in a saucepan, mix with crushed garlic and boiled vegetable oil. Arrange the mixture in jars, sterilize for 15 minutes, roll up.

"Fake Mushrooms"

Ingredients:
5 kg eggplant,
5 liters of water
1 glass of salt
½ l 9% vinegar,
garlic - to taste
1 liter of vegetable oil.

Cooking:
Cut eggplant into slices. Boil the brine from water, salt and vinegar, put the eggplant in it in small portions, cook for 5 minutes. Boil vegetable oil. Place prepared eggplants in sterilized jars in layers, alternating eggplant layers with finely chopped garlic. Pour in boiling oil and roll up immediately. Be careful - boiling oil is very hot, make sure that the jar does not burst! When serving, “fake mushrooms” need to be slightly salted and poured with vinegar.

And finally, eggplant for the winter, a recipe for extreme people:

Ingredients:
24 pcs. eggplant,
2.4 kg of sugar,
2 tsp drinking soda,
13 stack. water,
½ tsp vanillin.

Cooking:
eggplant small size peel, remove the stalks, but leave the sepals. Cut each eggplant lengthwise along with the sepals. Pierce the pieces with a fork in several places. Put the eggplants in cold water, cover with a lid - this is done so that they do not darken. Then mix soda with 7 glasses of water and put eggplant in this solution, leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse thoroughly several times in running water. Pour half of the sugar into a bowl for cooking jam, pour 6 cups of water and cook over low heat for 10-15 minutes. Put eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. After pour the remaining sugar into the jam, bring to a boil, reduce the heat to a minimum and cook for 3 hours. Pour vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Clog.

Harvesting eggplant for the winter is not at all difficult. Good luck preparing!

Larisa Shuftaykina