How to make delicious eggplant for the winter. Eggplant appetizer for the winter

19.10.2019

"- eggplant salad for the winter.

Today we will talk about another vegetable that is perfect for harvesting for the winter - this is eggplant, and more specifically about salads from it.

Eggplant, like the tomato, belongs to the nightshade family, became more widespread only in the 19th century.

The vegetable is demanding and a little capricious in growing, but nevertheless it is very loved by our gardeners.

The color is from almost white, yellow to dark purple. Although I mostly only grow dark purple, they, for my taste, are softer, more tasty, although whites are obtained with a slight crunch.

Like all vegetables, it contains many vitamins, is rich in fiber, as well as micro and macro elements.

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, canned.

It is better to use small fruits, they have to be cut less, and young ones are juicier and tastier than overripe ones.

Don't try to use banks large capacity, most optimally 0.5 liters. and 1 l. Be mindful of the future number of eaters so you don't leave half-eaten snacks open for storage.

Highly delicious recipes eggplant salads

Eggplant salad for the winter - Ten

Ingredients:

10 eggplant
10 sweet peppers
10 tomatoes
10 bulbs
10 hot peppercorns
cup vegetable oil
100 gr sugar
2 tbsp. lies. salt
3 art. lies. vinegar 9%
If desired, add 10 carrots and 1 glass of water

Cooking:

Wash eggplant, cut into pieces 3 cm thick, pour cold water for 30 minutes

My tomatoes, cut into four parts, use better medium-sized ones

Peel the onion, cut each in half, cut into half rings

Remove the stem, seeds from the pepper, cut into pieces 3 cm wide

Peel the garlic, cut each clove into small pieces

Drain water from eggplant

Pour the oil into a large saucepan

We spread the tomatoes, peppers, onions, eggplants. Add salt, sugar

Put the saucepan on the fire and bring to a boil while stirring. Cover with a lid and simmer over medium heat for 30 minutes, stirring occasionally.

In the process of stewing, add peppercorns, if you think to your taste that there is not enough liquid, then you can add 1 glass of water

At the end of the stew, add garlic and vinegar, mix, boil for another 5 minutes

We lay out the finished salad in pre-sterilized jars, roll up with sterilized lids

We turn the jars over, cover with a warm cloth and leave to cool completely.

Calories per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

2 kg eggplant
500 gr sweet pepper
500 gr carrots
500 gr onions
6 tooth garlic
h. lies. ground black pepper
2 hrs. ground coriander
1 - 2 hrs. red ground pepper
Art. lies. salt
8 art. lies. Sahara
100 ml vinegar 9%
100 ml vegetable oil

Cooking:

Wash eggplant, cut into thin, long sticks, add salt, mix and leave for 1 hour
Drain the juice, rinse them in running water
After washing, spread on a slightly oiled baking sheet, cover with foil, put in a heated oven for 10-15 minutes
We clean the carrots, grate them on a carrot grater in Korean style, pour hot water for 3 minutes
Rinse carrots in a colander with cold water, squeeze out excess liquid
Onion cut in half, cut into half rings
Pepper cut into two halves, cut into long thin strips
We mix all the vegetables except the eggplant, add the garlic passed through the press
Add pepper, coriander, sugar, vinegar, salt, hot pepper, oil
Mix everything thoroughly, cover, leave to marinate for 5-6 hours
Add still hot eggplants to vegetables, mix
We lay out the salad in pre-sterilized jars
We put a towel at the bottom of the pan, put the jars and fill it with water
From the moment of boiling, we sterilize for 35 minutes - 500 ml cans, 1l - 20 minutes
Close tightly with sterilized lids, turn over, close with a warm cloth and leave to cool completely

Classic vegetable salad - Pyaterochka

Calories per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

Eggplant - 2 kg.
Tomatoes - 2 kg.
Pepper and gogoshar - 2 kg.
Onion - 1 kg.
Carrots - 1 kg.
Hot pepper - 4 pcs.
Greenery
Vinegar - 1 tbsp.
Salt - 1/2 tbsp.
Sugar - 1 tbsp.
vegetable oil - 500 ml.

Cooking:

Wash eggplant, cut into large pieces

Fill with well-salted water, put a load on top, leave for 2 hours

Onion cut into half rings. Grated carrots on a coarse grater

Pour oil into a large saucepan, add onions and carrots

Finely chop any greens to taste

Finely chopped hot pepper

Wash tomatoes, cut into quarters

Pepper cut into large pieces

We put the pot with carrots and onions on the fire and simmer for 10 minutes

Wash eggplant under running water, squeeze a little

Put them in a saucepan, mix, simmer for another 10 minutes. Add pepper, stir, continue to simmer for another 10 minutes

We spread the tomatoes, simmer for 10 minutes, stirring. Pour the greens, pour the vinegar

Add salt, sugar, mix thoroughly, bring to a boil

We lay out the finished salad in sterilized jars, cover with sterilized lids

We lay the bottom of a large container with a towel, put the jars, pour boiled water

We sterilize the salad for 20-25 minutes from the moment of boiling

We roll up the jars, turn them over, cover with a warm cloth and leave to cool completely.

Salad - Mother-in-law tongue

Ingredients:

Eggplant - 4 kg.
Tomatoes - 10 pcs.
Bulgarian pepper - 10 pcs.
Garlic - 5 heads
Hot pepper - 4 pcs.
Sugar - 1 tbsp.
Salt - 2 tbsp. l.
Vegetable oil - 1 tbsp.
Vinegar 9% - 150 gr.

Cooking:

Wash eggplant, cut into circles, put in a deep pan
Salt, mix and pour water, leave for 30 minutes
Then rinse with running water, drain excess liquid
Wash peppers, remove seeds
peel the garlic
Pour boiling water over tomatoes for 1 minute
Drain the water from the tomato, pour cold water for 2 minutes and peel
Tomatoes, all peppers, garlic pass through a meat grinder
Add salt, sugar, oil, vinegar
Add the chopped mass to the pan and put on fire, simmer for 30 minutes
Arrange the finished salad in sterile jars, roll up with sterile lids

Snack - Eggplant like mushrooms in 1 liter jars

Calories per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6

Ingredients based on 5 x 1 liter jars:

5 kg eggplant
250 g dill
300 g garlic
300 ml vegetable oil

Brine:

250 ml vinegar 9%
3 liters of water
2 tbsp. lies. salt

Cooking:

Eggplant cut into large pieces
Finely chopped garlic
Dill finely chopped
We put a pot of water on the fire, pour in the vinegar, salt
Add eggplant and cook from the moment of boiling for 3 minutes, drain into a colander, let drain, pour into a saucepan
Add garlic, dill, oil, mix gently
We lay out, sealing with a spoon on sterile jars, cover with sterile lids
In a large saucepan, put a towel on the bottom, put jars, fill with water
Sterilize from the moment of boiling 20-30 minutes
We roll up the lids and put under a warm cloth until completely cooled.

Eggplant salad Spark

Calories per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1

Necessary:

Eggplant - 1.5 kg.
Garlic - 200 gr.
sweet pepper - 500 gr.
hot pepper - 5 pcs.
vinegar 9% - 75 ml.
Vegetable oil

Cooking:

Eggplant cut into circles, 5 mm thick, salt, mix and leave for 30 minutes
Remove seeds from peppers
We clean the garlic
Pass the garlic through the meat grinder, sweet and spicy peppers
Drain excess liquid from eggplant, spread on a baking sheet, greased with oil. Put in warm maximum temperature oven for 10 minutes
Add salt to the crushed mass, mix, put on fire, bring to a boil and simmer for 5 minutes
Add vinegar to the stewed marinade
Put in sterile jars, compacting with a spoon, alternate layers of eggplant with pepper filling until the jar is full
Roll up with sterile lids and leave to cool

Eggplant with peppers in tomato sauce

Calories per 100 g - 65.5 Proteins - 1.3 Fats - 4.2 Carbohydrates - 5.7

Ingredients:

4 kg eggplant
4 kg sweet bell pepper
6 heads of garlic
3 liters of ready-made tomato juice
0.5 liters of vegetable oil
200 g sugar
200 g vinegar
2 tbsp. lies. salt

Cooking:

Peel the garlic, pass through a press

Wash eggplant, cut into cubes

Pour the tomato, put on a small fire to stew, stirring for 10 minutes

Peel the peppers, cut into half rings

Add pepper, oil, vinegar, sugar, salt to the eggplant in a saucepan. Mix everything thoroughly and simmer for 5-10 minutes.

At the end, add garlic, mix, simmer for another 5 minutes

We lay out the finished salad in sterilized jars, roll up with sterilized lids

We turn the jars over and leave to cool completely.

Video recipe spicy eggplant appetizer - Cobra

Such canned snacks are simply incomparable, so we roll up more jars to enjoy them in the winter.

Good afternoon friends!

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

The Egyptians undeservedly called the eggplant the "apple of rabies", it was believed that whoever eats it will lose their mind. But we know that it is rich in vitamins, minerals, fiber and is very good for the heart and blood vessels, strengthens the immune system, and prevents gallstones.

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

In blanks, it is better to use fruits that have not ripened a little. They have a tender elastic skin and dense pulp. They can be fried, baked, stuffed, marinated, and even caviar can be made, no less tasty than

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

The best eggplant recipe - lick your fingers

This recipe, a very long time ago, was presented to me by a familiar Korean neighbor, and it is still considered the best in my piggy bank. This dish is bright in taste, color and aroma. I want to show you the recipe with step by step cooking and photos so that everything is clear.

Ingredients:

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

Cooking:

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

The last time I cooked this blank, I used a double boiler. I also kept it for a couple of 8-10 minutes.

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

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

We clean the onion and cut half of the total mass into half rings. Cut the other half into medium cubes later.

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

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

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

Cut the cooled eggplant into medium slices. We put it in a separate bowl, add salt on top and sprinkle with vinegar, mix and leave for 15 minutes. If you are sure that the eggplant is without bitterness, you can not do this. Drain the extracted juice.

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

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

We put all the chopped vegetables in a large bowl, pour our wonderful marinade and leave to infuse for 2 hours. Periodically stir our vegetable mixture. The filling gradually impregnates the vegetables and there is a magical smell.

And there was one more stroke left - the eggplant blank for the winter must be sterilized and rolled up for storage in jars.

We lay out the salad in hot sterilized jars, compact it if possible, so that there is no air left, close it with a clean lid. We leave room for the juice that will stand out during sterilization. For a 0.650 liter jar, it will take 45 minutes. Then we roll up the jars, turn the lids down and continue to sterilize, already under the covers.

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

Eggplant recipe for the winter without sterilization in tomato

Another one of the best recipes. It is prepared quickly, and at the same time it turns out amazingly tasty, burning and savory snack.

Ingredients:

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

Cooking:

In this recipe, eggplants can be cooked in two versions: in tomato juice or in tomatoes passed through a meat grinder. We will make 50 x 50. Divide all the tomatoes into two parts. We will prepare juice from one, and cut the other.

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

Cut the tomatoes into medium slices and send them to a large basin.

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

Add salt, sugar and vegetable oil without smell and taste, mix.

We clean the garlic, divide into cloves. Red hot pepper free from seeds. Pass garlic and pepper through a meat grinder.

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

Wash eggplant and cut into small pieces.

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

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

We lay out in sterilized jars, roll up with boiled lids.

It turned out 11 jars of 0.650 grams, we store in the basement. So simple, full and tasty, we prepared a preparation for the winter from our favorite vegetables.

Eggplant with vegetables for the winter

There are many vegetables in this recipe - many flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you get an amazingly tasty sandwich.

Ingredients:

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

Mother-in-law's tongue eggplant recipe

This recipe owes its name to an elongated cut of vegetables and a very spicy, burning taste. "Teschin tongue for the winter" can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplant.

Ingredients:

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

Cooking:

Blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be passed through a meat grinder, juicer, or just take tomato paste. But with the first option it will be tastier.

Finely chop the bitter red pepper with seeds.

teeth young garlic peel, crush with the flat side of a knife and finely chop.

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

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

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

Young eggplants, along with tender seeds, cut along the fruit, with tongue plates, half a centimeter thick.

We send bell peppers, eggplants to the boiling filling. Stew for half an hour, do not forget to stir from time to time, in order to avoid burning.

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

Mother-in-law's tongue turned out with a fantastically burning taste and a magical smell. In the cold winter, let's put a spicy and fragrant delicacy on a piece of bread, and remember the mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

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

Ingredients:

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

for the marinade:

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

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

Eggplants are so firmly established in our kitchen that we lovingly call them blue and prepare delicious dishes from them. all year round. You can cook various snacks from blue ones, you can serve it as a hot dish, or you can prepare eggplants for the winter. There are simply a huge number of eggplant recipes for the winter. Today I want to bring to your attention the 10 best, time-tested and experience blanks. I hope that from all the variety you can choose the one you like the most.

Delicious eggplant salad for the winter

simple and delicious salad, easy to prepare, eaten once or twice. Such a salad can be prepared for the winter and served for dinner.

Ingredients:

eggplant - 1.5 kg
tomatoes - 0.5 kg
onion (large) - 2 pcs.
flour - 100 gr.
salt, pepper to taste
vegetable oil for frying

We cut off the stalks of the eggplants, and then the eggplants will need to be cut across in circles. The thickness of each circle is about 2.5 - 3 cm. If you want to remove the bitterness from the eggplant, you can salt the sliced \u200b\u200bcircles and pour cold water for about an hour. To be honest, I often skip this step. It seems to me that there is practically no bitterness in store-bought eggplants.

2. Cut the onion into cubes and fry it in vegetable oil until transparent.

3. It is advisable to remove the skin from tomatoes, it is superfluous in salads. If the tomatoes are ripe, then the skin is easily removed with a knife. And if this is difficult to do, then the tomatoes need to be doused with boiling water and the skin will then be easily removed.

4. Cut the tomatoes into fairly large pieces and put them in a pan with onions. Salt (1 tbsp. salt), mix. Simmer vegetables over low heat for 10-15 minutes until soft.

5. Drain the water from the eggplant, sprinkle with red and black pepper, mix with your hands right in the pan.

6. Roll the eggplants in flour and fry in a pan in sunflower oil until a beautiful golden brown.

Salad jars and lids will need to be sterilized in advance

7. We lay out the hot fried eggplants in pre-prepared jars. At the bottom of the jar should be 3-4 circles of eggplant. The next layer will be onion and tomato dressing, about 2 tbsp. l. And then eggplant again and vegetable dressing on top. Lightly tamp with a spoon to remove voids.

8. Put the jars of salad in a saucepan with warm water, cover with sterilized lids and boil for 10 minutes.

9. Close the finished salad tightly with lids, and turn the jars upside down. You can wrap the jars with something warm.

Eggplant for the winter - mother-in-law's tongue

It just so happened that caustic jokes are invented about poor mothers-in-law and they talk about their harmfulness. I myself am a mother-in-law, I would like to argue with this. Nevertheless, the Mother-in-law's tongue appetizer is one of my favorite preparations. And she received such a name most likely because of her sharpness. But everyone can adjust the spiciness to their liking, try cooking, you won't regret it.

Ingredients:

eggplant - 4 kg
tomatoes - 10 pcs.
bell pepper - 10 pcs.
garlic - 5 heads
chili pepper - 3 pcs. (if you are afraid, you can do less)
sugar - 1 cup
vinegar - 150 ml
vegetable oil - 1 cup
salt - 5 tbsp. l.

I cook a lot at once, the output is about 7 liters of snacks.

We cut off the stalks of the eggplants, and cut the eggplants themselves into rounds 2-2.5 cm thick. Put them in a large container, sprinkle with 3 tbsp. l. salt, mix with your hands and leave for 30 minutes to leave the bitterness.

2. Of course, we wash the rest of the vegetables and pass everything through a meat grinder. You can adjust the amount of hot chili pepper as you wish. Three peppers make a vigorous snack. But not everyone likes such spiciness, just put 1 pepper and the spiciness will become moderate.

3. Add 2 tbsp to the grated vegetable mass. l. salt, sugar, vinegar and vegetable oil. We mix everything well.

4. Eggplants have given up their bitterness during this time. We wash them with cold water, drain the water. And pour the eggplants on top with the prepared marinade and mix well. We put a container with eggplants on medium heat and, after boiling, simmer for 30 - 40 minutes.

5. During this time, we sterilize jars and lids. If you want to get to know in detail, then read my article about it.

6. We lay out the hot appetizer in prepared hot jars and roll it up. We turn it upside down, wrap it with a warm blanket and leave it like that until it cools completely.

Super - a snack that men will especially appreciate is ready. You can refrigerate it and try it right away.

Eggplant for the winter like mushrooms - very tasty

And in fact, such eggplants have a mushroom taste. When I cooked such an appetizer for the first time, it gave me pleasure to make fun of the guests, because rarely anyone guessed what this appetizer was made of. Now, in the age of the Internet, it is difficult to surprise, but still try.

Ingredients:

eggplant - 2 kg
chili pepper - 1/3 pod
garlic - 1 head
dill - 50 gr.
vegetable oil - 200 ml.

For marinade:

salt - 2 tbsp. l.
sugar - 2 tbsp. l.
vinegar - 10 tbsp. l.
water - 2.4 liters
allspice - 2-3 pcs.
cloves - 2-3 pcs.
bay leaf - 2 pcs.
black peppercorns - 6-7 pcs.

First we prepare the marinade. To do this, pour water into the pan and when it boils, add all the spices according to the recipe. Add vinegar at the very end.

2. During this time, cut the eggplant into pieces and send it to boiling water. Cook no more than 3 minutes. Try not to move away from the stove and do not overcook the eggplant, otherwise they will become soft and tasteless.

3. Drain the water from the eggplant. We pass the garlic through the press, cut the hot pepper into small strips, add all this to the eggplant. At the end, add vegetable oil. Bring to a boil and turn off.

4. We lay out the snack in hot sterilized jars, roll up and turn over.

As you can see, a simple and at the same time very tasty preparation for the winter.

Stuffed eggplant for the winter

An incomparable snack for the winter, and not only for the winter. Such a snack can surprise guests at any time of the year. But anyway step by step cooking This dish is better to see than to read.

Saute eggplant for the winter

Why such a name? The origin of this word comes from French and means "leap". According to the most common version, this means that the ingredients are not mixed, as usual, with a spatula or spoon, but are tossed in a saucepan. I think we will leave the name, but we will still mix in the usual way. However, it's up to you.

Ingredients:

eggplant - 5 - 6 pcs.
tomatoes - 3 pcs.
bell pepper - 3 pcs.
onion - 2 pcs.
garlic - 3 - 5 cloves
chili pepper to taste
vinegar - 1 tbsp. l.
vegetable oil - 1 cup
salt - 1 tbsp. l.
sugar - 1 tsp
dill, parsley
black peppercorns

Cut the eggplant into half-circles, salt and leave for half an hour so that they give up their bitterness.

2. During this time, cut the onion into strips and fry until transparent in a pan. Then put the sweet pepper, cut into cubes, to the onion. To reveal the aroma of vegetables, add 1 tsp. Sahara. Fry for 5-7 minutes.

3. Wash the eggplants with water, dry them slightly paper towel. Add eggplant to peppers with onions, fry for a few more minutes, then cover and simmer for about 30 minutes.

4. Add finely chopped garlic.

5. Remove the peel from the tomato and cut into slices. If the peel is difficult to remove from the tomato, you can pour boiling water over the tomatoes. Add tomatoes to vegetables. Salt, pepper, simmer under the lid for another 5 minutes.

6. Top with finely chopped dill or parsley.

7. Just before the end of cooking, add vinegar.

8. We put the hot sauté into jars, cover with lids and put the jars in a pot of hot water to sterilize.

Eggplant for the winter in Korean

There are a lot of Korean eggplant recipes. This preparation should be devoted to a separate topic. But I would like to introduce you to at least one recipe. These eggplants are prepared quite simply, and the appetizer is just awesome.

While preparing this article, I realized that it is impossible to immediately cover all the delicious eggplant recipes. Therefore, I promise that this delicious topic will definitely be continued. After all, eggplant season isn't over yet.

And I wish you delicious preparations so that the winter does not seem so long and dull.

For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty on its own, but in combination with others of its kind, it reveals its taste even more.

Therefore, it is actively prepared in season, just to eat, and also wrapped in jars and put in storage, so as not to deprive yourself of the pleasure of tasting a delicious tasty dish even when there are snowdrifts outside the window, and the thermometer can hardly cope with its load.

Today, the article contains the most best recipes from different categories of salads. There are marinated and stuffed twist methods, as well as various tasty options using various vegetables, spicy and not spicy. Somewhere jars need to be sterilized and vinegar added to salads, but somewhere you don’t need to do either.

And this is not a whim of the hostess, it's just a way of cooking. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional protection means are used there for better preservation.

And now I propose to move on to the recipes.

Maybe it's certainly a bold statement - to call this salad the best. But for me it is! And there are several reasons for this. The main thing is that the salad turns out not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most common, but what happens in the end is eaten instantly.

Another reason is the relative ease of preparation. Cut everything, put it in a pan and cook. No need to sterilize, this is another plus. The salad keeps well all season... that's also a plus, and you can't argue with that.

It is easy to remember the amount of ingredients you need. This salad came to me under the name "Desyuliki", and all because there are only 10 pieces in it. If you want to do 5, just divide the number by two.

We will need (for about 8 half-liter jars):

eggplant - 10 pieces
bell pepper - 10 pieces
onion - 10 pieces
tomatoes - 10 pcs (or 2 liters of tomato)
salt - 4 tbsp. spoons
sugar - 0.5 cups
vegetable oil - 0.5 cups (maybe a little less)
vinegar 9% - 0.5 cups

Cooking:

1. Cut the eggplant lengthwise into 4 pieces, then cut each of them into small sticks. Choose not very large fruits, they do not yet have a rough skin, and they are not bitter.

You can, of course, take more mature specimens and peel them, but I prefer to cook with it. In this form, the salad is not only tastier, but also beautiful. In addition, the skin maintains the integrity of the piece and does not allow it to fall apart.

It is also important that with the use of small fruits, the proportion is maintained, where all vegetables by weight or size have approximately the same indicators.

2. When this recipe fell into my hands, it indicated that the chopped sticks should be poured for 20 minutes to rid them of bitterness. Then drain the water, and squeeze the pieces lightly.

To be honest, I skip this procedure. But I'm telling you about it, if you want, you can soak it. This will be especially useful if the vegetables are large.

In general, I heard that now they are mainly grown hybrid varieties, which do not bitter on their own.

3. Peel the bell pepper from the seeds and cut into not very large, but not small strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely rings or half rings. Again, this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is a second solution at this stage - to cook a tomato. By the way, I like it better. Vegetables in this version are more juicy. Tomato in this case is just tomatoes twisted through a meat grinder, in the amount of two liters.

Therefore, here I also leave the decision of the issue to your discretion.

6. We will need a large pot, or cauldron. We send all the vegetables to the dishes. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes a lot of oil in a salad. They can be pleased, it can be added a little less. Although I always add as much as the recipe calls for. In the end, the salad is not fat at all.

There is a way out here. At first, pour not the entire dose, but for example 80 grams. After the vegetables boil, you can try and determine whether to add more.

7. And so all the vegetables and other components are already loaded into the pan. If you made a tomato, then you can immediately put the contents on fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20-30 minutes so that they let the juice flow. Before this, everything must be mixed gently.

8. In both cases, after putting the pan on the fire, you must wait until the contents boil and gurgle. Then you need to time yourself.

Cook with stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close with lids. We will not sterilize the snack.

And since we don’t do this, I always twist it with lids using a typewriter. I have no experience with screw caps in this recipe.

I think that the machine is more reliable.

10. After the jars are spun, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until completely cooled.

Then turn over again and put in a cool place where they will be stored.

This salad is just a lifesaver. It can also be festive table put to the guests, and instead of a side dish for meat, or fish, serve. Or even put on bread, and eat like a big and thick sandwich. Delicious so that just words can not describe it.

I'll try though.

The combination of all vegetables is just wonderful, the tomato is slightly sweet with a slight sourness. He nourished all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which is always welcome both old and young.

Eggplant in tomato with red hot pepper and garlic

This is another recipe in which the salad can be stored without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad turns out delicious, and the recipe itself is quite simple. Therefore, everyone can cope with it without much difficulty.

We will need:

eggplant - 1 kg
tomatoes - 1.5 kg
hot pepper - 0.5 - 1 pc.
garlic - 1 head
sugar - 100 gr
salt - 1 tbsp. the spoon
vegetable oil - 100 ml
vinegar 9% - 75 ml

Cooking:

1. Twist tomatoes, hot hot peppers and garlic through a meat grinder.

Try to get meaty tomatoes, which, when twisted, give little juice, then the snack will turn out to be thicker.

Add hot pepper according to your taste preferences. You can first introduce only half into the tomato. After the mixture boils for 5 minutes, try. If it seems that is not enough, then you can add more.

In addition, the bitterness of pepper is different, it depends on its variety. Also remove the seeds from the pod, they are the ones that give the main sharpness.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and the excess liquid evaporated.

3. In the meantime, coarsely chop the little blue ones. If they are not very large, then you can cut them into only 4 parts, if larger, then into 6 or 8. But try not to make the fruits especially large. These may have a rough skin, and the vegetables themselves may be slightly bitter.

4. Send them to the tomato and mix gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As it boils, open and cook already in this state. Don't forget to stir while moving the pieces so they cook evenly.

5. For full readiness, it will take 25-30 minutes. By this time, they will be slightly limp, but be careful not to overcook. Otherwise, caviar may be the end result.

6. In the meantime, wash and sterilize jars in one of the known ways, boil lids for 10 minutes. We will need four 750 gram jars.

7. 5 minutes before readiness, pour in the vinegar and mix well so that it disperses evenly.

8. Arrange the salad in still hot jars, and cover with hot lids. Twist tightly and turn over, putting in a warm place, covering with a blanket.

Wait until the preservation has completely cooled down. Then put away in a cool place.

If any of the jars is not full, then you can store it in the refrigerator and eat as you like.

Here is such a simple recipe. Cook and eat healthy!

Korean-style spicy eggplant - the most delicious preparation for the winter

This is very delicious option from which all men are crazy. They eat this preparation with pleasure, as an appetizer at least for lunch, at least for dinner.

Here you can vary the degree of sharpness. I usually make a few jars of spicy snacks, just for men, and a few jars of just spicy, which all the guests at the festive table eat with pleasure.

Today, only one recipe is presented here, but in general I have one on this topic, come in, look and choose, maybe something will appeal to you more.

The calculation of the ingredients is given for 4 half-liter jars.

We will need:

eggplant - 1 kg (about 5 - 6 pieces)
Bulgarian pepper - 300 gr (2 - 3 pcs)
carrots - 300 gr
onion - 100 gr (1 - 2 pcs)
garlic - 5 - 6 cloves
red hot pepper - 0.5 - 1 pc (or to taste)
salt - 2 tbsp. spoons (or to taste)

For marinade:

vegetable oil - 80 ml
vinegar 9% - 50 ml
granulated sugar - 1 tbsp. the spoon
salt - 1 teaspoon
ground black pepper - 0.5 tsp
red hot pepper - 0.5 tsp
ground coriander - 1 teaspoon
turmeric - 1 teaspoon

Cooking:

1. Prepare the marinade. To do this, lightly heat half the oil in a frying pan. It should be hot, but not too hot. Put in it red hot pepper, turmeric and half of the prepared coriander.

Mix immediately and hold on fire for no more than 5 seconds so that the spices do not burn out.

This will bring out all the spices. Immediately remove the pan from the heat, and leave the spices in it so that they give all their tastes and aromas to the oil.

2. In another bowl, mix salt, sugar, ground black pepper and the remaining coriander.

Mix the dry ingredients and add the second part of the oil and vinegar to them. Let it brew until the hot oil with spices has cooled.

Then we mix both components, and give them the opportunity to stand for 30 to 60 minutes.

3. In the meantime, the marinade is infused, let's prepare the vegetables. Immediately put water on the fire to heat up. You will need 2 liters. For each liter add 1 tbsp. a spoonful of salt, that is total 2 spoons without a slide.

4. Cut the little blue ones into medium sticks with a side of 2.5 - 3 cm. When the water boils, send them all immediately to the pan. Cover it with a lid.

After the water boils again, cook for 10 minutes while stirring.

You do not need to let the water boil strongly, otherwise the vegetables will lose their shape, and the snack will appearance.

5. After the allotted time, throw the pieces into a colander and let all the water drain.

6. While cooking the blue ones, we have time to peel and grate the carrots for Korean salads. We need a long thin straw. You can grate it on such a grater quite quickly and simply.

7. Peel and cut the bell pepper into thin strips.

It will be very good if this vegetable is bright red, or orange, or, in extreme cases, yellow. This will add a bright color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Put all the vegetables in a common basin, or a large saucepan.

Add crushed red pepper to it. Note that this treacherous pod can have varying degrees of bitterness. Therefore, it is better to add it to your liking.

11. Add the marinade to the chopped and chopped vegetables. And mix.

This must be done very carefully so that the vegetables retain their integrity.

12. Now we have two hours to rest or do other things. That is how long the appetizer will infuse. Every 30 - 40 minutes, it must be gently mixed so that all the ingredients are equally well marinated.

13. At this time, you can wash and sterilize the lids and jars.

14. And after a while, fill them with a ready-made snack. The same amount of marinade should fall into each of the jars. Do not fill the entire jar at once, fill it halfway, then lightly press with a spoon to release air bubbles. If they remain deep, then stick a knife along the edge of the wall and release them.

Then you can fill the containers with a snack to the top. Leave a space on top, about 1 cm, for the juice that will appear during sterilization.

15. As you already understood, we will sterilize the preservation. To do this, we will need a large saucepan and a piece of cheesecloth, which we will place on the bottom of the saucepan. Then put jars in it and pour hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring the water in the pan to a boil, sterilize the jars in time, in accordance with their volume.

half liter jars - 30 minutes
650 grams - 45 minutes
liter - 1 hour

17. Then twist with a seaming machine and put in heat, turning the cans over and covering with a blanket. Leave in this position until completely cooled.

When this happens, immediately remove the preservation in a dark, cool place.

In winter, open the blank and eat with pleasure.

Salted pickled eggplants stuffed with carrots

This is an unusually delicious snack that leaves no one indifferent. Its peculiarity is that eggplants are pickled here, and this dish is prepared without vinegar.

The blue ones are simply boiled in salted water, and poured with brine.

It is prepared and easy to eat. And you can prepare such an appetizer for the winter. At the same time, it will need to be stored in the refrigerator, but not more than three months.

We will need:

eggplant - 2 kg
carrots - 4 pcs
garlic - 10 cloves
parsley - a bunch (large)
ground black pepper - 2 teaspoons

For brine:

water - 1 liter
salt - 2 tbsp. spoons

Cooking:

1. Cut off the stem and tip of the vegetable on the other side, and make a deep longitudinal incision.

You should get a pocket, where the cut is only on one side, where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently flow into the brine.

2. Put a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 g of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook a little longer, but not more than 7 minutes.

By themselves, they are light, so they will constantly float to the surface, and if they are not dipped into water and not turned over, then only the lower part will boil, and the upper one will remain rigid. This will not allow you to subsequently get a snack of the desired degree of softness and taste.

3. Chop parsley and garlic. Put them in a bowl.

4. Grate carrots on a coarse grater. You can use a regular grater for this, or you can use a special grater that is used to make Korean salads.

Put it in a bowl with already prepared ingredients, add pepper and mix. Let stand for a while so that the carrots release juice.

4. In the meantime, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the pulp in the middle will become quite soft.

5. Gently pushing the two halves apart, fill inner part stuffing. Try to put it as much as possible so that it tastes better. It's okay if the filling comes out a little.

Put stuffed vegetables in a deep saucepan. If they are quite small in size, then you can put them simply in a three-liter jar.

You can lay them on a barrel, or with a cut side up, so that the brine soaks both the vegetables themselves and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can pour a snack. It should completely cover the prepared components.

Considering that the brine will cool down for a long time, it is possible to boil it at the very beginning of the whole process.

7. Press down on top of the appetizer with a suitable plate, which will be used as oppression. Leave for 24 hours at room temperature to ferment.

Then refrigerate for 2-3 days. And after that you can eat, laying out one at a time, or two at a time, and cutting them into pieces. This is a very tasty snack. Having prepared it once, then you will cook it every year.

You can store pickled eggplant in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as they say, they "gain strength."

We start preparing such an appetizer as soon as eggplants start to be sold. We cook it all summer, keep it in the refrigerator and eat it when you want. And already from the last vegetables we make an appetizer for the winter. Of course, it does not stand for three months with us, at best it lasts for a month.

You can do more, but there is sorely not enough space in the refrigerator during the harvesting season.

Video on how to ferment salted stuffed eggplants in jars

This recipe is so loved in our family that we decided to make a video on this topic. So that you, dear readers, can prepare this delicious snack without any difficulty.

Having tried to cook it only once, then you will cook it every year, and even more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can cook delicious preparations and treat them to your friends and family.

If you haven't subscribed to our channel yet, please subscribe. We have a lot of interesting things!!!

Snack for the winter: little blue ones in bell pepper marinade

There are various marinades for your favorite vegetables. You can cook them very simply, or you can conjure them in the kitchen a little longer, and as a result get very tasty dish which can then be stored for the winter.

I already have on the blog regarding simple recipes pickled "blue ones", which taste like mushrooms. If you want to cook these, then there are several recipes. And today the recipe is somewhat different, which is called with a twist.

Exit snacks three 750 gram jars.

We will need:

eggplant - 2 kg
bell pepper - 800 gr
hot chili pepper - 1/3 pod
garlic - 5 - 7 cloves
sugar - 100 gr
salt - 2 - 3 teaspoons
vinegar 9% - 80 ml
frying oil

Cooking:

1. Wash and dry blue ones. Cut into fairly large pieces. In fact, there are two ways of cutting, either in circles or in long thick sticks. I suggest in this case to use the second method of slicing.

But be sure to cut quite large. In this case, the appearance will be advantageous. All pieces will remain intact, and nothing will boil.

2. Put them all in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to pour 2 teaspoons.

You can mix everything together with your hands, or you can just shake the bowl vigorously several times, as if tossing the vegetables up. Thus, the salt will evenly disperse.

Leave to infuse for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and release the juice, which we will later drain.

Someone believes that it is necessary to withstand blue ones in salt in order to remove bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this as well. So vegetables will take in less oil! Which is also important.

3. While our main vegetable will start juice, prepare the marinade. We will cook it on the basis of bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I first made a filling of pepper, and even with hot pepper, then all my preference was given to just such options.

This fill is thicker and more saturated in terms of taste, and personally it bribes me when you need to make a choice. Pepper use a bright red color, the color in this case plays a role.

And so the fruits are cleaned of seeds and cut into convenient pieces that will need to be passed through a meat grinder.

4. Also clean the hot pepper from the seeds, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very sharp.

And prepare the garlic. It also gives an approximate number of cloves, if you like this component in salads and snacks, then you can add a little.

5. Twist the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, it will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave the mixture to stand for a while.

7. In the meantime, fry our blue ones. Do not forget that you first need to drain the resulting juice from them and squeeze lightly.

8. We will fry in a frying pan in hot oil. You need to pour it little by little, and in case of shortage, top it up directly into the pan.

You will have to fry in several batches, since we have quite a lot of sticks. Our task is to achieve an even golden color, approximately the same as in the photo.

Put the already fried pieces on a plate so that the excess oil is glass.

9. We must have sterilized jars and lids in advance. Lay out the fried pieces and filling in layers, laying them quite tightly. Should be enough for about three jars.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I play it safe and sterilize for 20 minutes. But if I have half a liter jars, then I spend time on sterilization, just 15 minutes.

Lids can be used in this case, and screw and twist.

11. Prepare a pot of hot water, but mind you, not boiling water! Line the bottom with a rag and put jars in it. The poured water should reach the shoulders of each of them.

Just close the lid, you can make one small turn if it is screwed.

12. After boiling, sterilize for the required amount of time, then take out each of the cans in turn and twist tightly.

13. Banks turn over and cover with something warm. Leave in this position until they are completely cool. Then you can store them in a dark, cool place.

Such an appetizer, or salad, as you like to call this dish, can be either prepared for the winter or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten literally in two meals.

And this is how the appetizer will look like if the blue ones are cut into circles.

If you have never cooked like this before, then try to make a half portion for a start, try it, you will definitely want to repeat it.

Video on how to cook eggplant in Armenian (Georgian) - Ajapsandali salad

Ajapsandali is the national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different corners Caucasus.

And now the recipe has spread, and according to it they prepare a dish in our country. There are various variations of its execution and we will consider one of them, in which the basis is given.

In addition, our topic today is preparations for the winter, and this recipe will just allow us to prepare an appetizer for this particular period of time.

In this case, we fried the vegetables, or you can pre-bake them from

The dish is very tasty. Be sure to cook it at least once, and the recipe will remain in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

eggplant caviar, especially if you know how to cook it deliciously, it can really become a real delicacy. Remember how in the movie "Ivan Vasilyevich Changes Profession" ?! Black and red caviar was in abundance, but our delicacy was only one spoonful ...

And you can cook it this way. I know several ways to cook it, but two main ones differ: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I prefer the second option. In this case, all the pieces turn out to be whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I would like to bring to your attention.

We will need:

eggplant - 2 kg
zucchini - 1 kg
onion - 1 kg
Bulgarian pepper - 1 kg
carrots - 500 gr
tomato paste - 3 tbsp. spoons
parsley - 1 bunch
salt - 2 teaspoons
sugar - 4 teaspoons
vegetable oil for frying

Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. You can also use fresh tomatoes instead of tomato paste. In this version, take them one kilogram.

Cooking:

1. I will not show cutting vegetables in the photo, it is all standard. Eggplant, zucchini and bell pepper cut into cubes, onion into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large bowl for frying and stewing and fry the onion in it first. When it becomes translucent add carrots. Steam until it is also soft.

You can pre-fry the vegetables in a pan, and only then put them in a large cooking basin.

And it's time to add pepper. Take it in a bright red color, in which case the caviar will turn out to be brighter and more appetizing.

3. Fry eggplant and zucchini separately in different pans in a small amount of oil until golden brown, they should also become softer.

4. Add both to a common pan or basin, depending on what you are cooking in.

5. Immediately add salt and sugar. First, use the amount given in the recipe. Then, when the vegetables give juice, you can try the liquid part and adjust the taste if necessary.

Salt may and will be needed, in the main recipe it is given a minimal amount.

6. Also add chopped parsley and tomato paste. Spread it chubby, with a slide, spoons. And only now you can mix everything gently.

7. After the mixture boils, you need to detect 30 minutes. This is how long our vegetables will be stewed over low heat. A strong boil should not be allowed, but a slight gurgle is welcome.

Be sure to check if there is enough salt. For lovers of more salty food, it can be added. Also, if you want to get caviar sharper, you can add black ground pepper 10 minutes before the end of cooking.

8. Arrange the finished caviar in sterilized jars and immediately tighten the lids boiled in boiling water. You don't need to sterilize it. Everything was fried and boiled enough, so extra heat treatment, and especially vinegar, is not required.

It turns out very tasty caviar, I advise you to cook!

Video on how to cook delicious eggplant caviar "Lick your fingers"

And here is another recipe for cooking eggplant caviar. She actually turns out "lick your fingers." Its difference from the previous one is that that all vegetables are pre-fried in a pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe and I have been cooking it for 30 years.

Such caviar can be perceived both as an appetizer and as a salad. It is served on the festive table, and eaten just for breakfast. Spread it on bread, you can get a delicious sandwich. And drinking it with hot tea, you can feel a real taste pleasure!

So cook it and eat to your health!

Baked blue ones for freezer storage

If you like dishes from fresh blue ones, then this method of harvesting for the winter will definitely interest you. It is so simple that I will not paint it in the same detail as the previous options.

Any number of vegetables cut into medium cubes and put on a greased baking sheet.
Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2-3 times.
Remove from oven and allow to cool completely.
Arrange in packages, approximately 400 - 500 grams each.
Remove to freezer for storage.

And it's all! In winter, taking out a bag, you can always cook your favorite dish, and your favorite vegetable will be as fresh.

There is another way in which whole vegetables are baked in the oven, or oven. Then they are cooled and the skin is peeled from them. After that, they should be cooled and squeezed thoroughly, you can briefly install a small oppression on them for this.

Then transfer to a bag and put in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it’s simply not realistic to collect all of them in one article. But here, although a few, but very interesting options, in my opinion - the best.

Those who cook with them invariably keep them in their recipes, and next year at least a few jars, but they are re-harvesting.

Therefore, I hope that you will also like these cooking methods and stay in your home for a long time.

And in conclusion, I want to wish you a great harvesting season. Let everything you cook be perfectly stored and make your family happy at winter lunches and dinners. And it won’t be otherwise, because in each of the jars there will be not only vegetables, but also a particle of a sunny warm summer!

Bon appetit!

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 the 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
  The 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
  The most delicious eggplant salad
  
  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.