Delicious eggplant for the winter recipes
Recipe with garlic sauceYou 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 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: spicy and bell pepper, 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 here vegetable oil, 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. Chop the tomatoes in a food processor. 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. Put a layer of chopped onion, blue ones, pepper, 10 garlic cloves, 10 large tomatoes in a saucepan. Heat 300 g sunflower oil, pour it over the 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.
Delicious eggplants for the winter - conservation, the preparation of which you definitely will not regret. Why? Because eggplant preparations turn out to be incredibly tasty, appetizing and satisfying, and how fragrant - it's simply indescribable! Delicious eggplants for the winter are good for everyday and for holiday table. They perfectly complement any dishes (especially meat), act as an independent snack and invariably delight not only with taste, but also with benefits. Low-calorie "blue ones" are rich in vitamins, minerals and fiber, which makes them a valuable product on our table. The abundance of eggplant in the summer simply obliges you to prepare them for the winter, which is what we suggest you do.
For the preparation of preservation, young eggplants should be taken - due to their dense pulp and elastic skin, they will perfectly preserve appearance at heat treatment. You should refrain from purchasing overripe and soft eggplants if you do not want to spoil the blanks. Quality eggplants have a shiny and evenly colored surface without signs of damage and stains. Each vegetable should have a green stalk. So that the eggplant does not taste bitter in the finished dish, you need to soak the eggplant slices in salted water for 30 minutes (at the rate of 1 tablespoon of salt per 1 liter of water).
Eggplant goes well with almost all vegetables, and their worthy canned companions are onions, carrots, tomatoes, bell peppers, zucchini and cabbage. If you want a spicier and spicier preparation, use garlic or spicy pepper chili, and for especially aromatic preserves, add fresh herbs and spicy spices. Delicious eggplants for the winter can be salted, pickled, pickled, spicy and even stuffed. Lecho, salads, caviar, sauté and all kinds of snacks - with the "blue ones" there is where to roam. Billets can be made both from fresh eggplant, and from fried, boiled or baked. Thanks to different options cooking and the ingredients used, the variety of eggplant blanks is incalculable, and that's great! After all, how many wonderful opportunities for culinary experiments open up for housewives! Another plus of this type of preservation is that you will always have an excellent hearty snack on hand, so you can not be afraid of unexpectedly arriving guests.
Cooking delicious eggplant for the winter is not at all as difficult as it seems. No special skills are required for this - you just need to have a little patience and a great desire to please yourself and your loved ones with mouth-watering canned food from the "blue ones". Well, let's get started?
Salted eggplant with garlic and herbs for the winter
Ingredients:
1 kg eggplant,
5-6 garlic cloves,
1 bunch of greens
25 ml 9% vinegar,
spices to taste
vegetable oil.
For brine:
500 ml of water
1 teaspoon of salt.
Cooking:
Eggplant cut into small cubes and soak for half an hour in salted water, then rinse under running cold water and dry. Finely chop the garlic or pass through a press. Chop greens. Fry the eggplants in a frying pan in a little vegetable oil until they are browned on both sides. Put the prepared eggplant in a large bowl, add the garlic and herbs. Mix well. Pour the mixture into sterilized jars.
To prepare the brine, dissolve salt in water, bring to a boil and add vinegar. Pour the eggplants with brine and roll up the jars with sterilized lids. Turn the jars upside down, wrap in a blanket and let cool completely. After that, preservation can be stored in a cool place.
Pickled Eggplant "Like Mushrooms"
Ingredients:
900 g eggplant,
1 onion
2 cloves of garlic
4 peas of allspice,
6-7 black peppercorns
6 cloves,
4 bay leaves,
1/2 teaspoon dill seeds.
For marinade:
1 liter of water
1 tablespoon salt
2-3 tablespoons of sugar
2-3 tablespoons of vegetable oil,
5 tablespoons of 9% vinegar.
Cooking:
Cut eggplant into large pieces. Salt and leave for half an hour, then rinse and dry. Pour water into a saucepan, add sugar, salt and vegetable oil. At this stage, the marinade should be tasted to adjust its taste. Bring the marinade to a boil and add the eggplant. Cook for 5 minutes, then add the vinegar, half-ringed onion and sliced garlic. Boil for 1 minute.
Fill sterilized jars with spices and put the eggplants along with the marinade. Seal jars hermetically with sterilized lids, turn upside down, cover with a blanket and let cool.
Canned eggplant salad with bell peppers and herbs
Ingredients:
1.5 kg eggplant,
3 small onions
2 bell peppers
2 hot peppers
1 head of garlic
1 bunch cilantro
200 ml vegetable oil,
120 ml 9% vinegar,
3 tablespoons soy sauce
2 tablespoons of salt
3 teaspoons of sugar
1 teaspoon turmeric
1 teaspoon ground coriander.
Cooking:
Cut off the ends of eggplants on both sides and boil in boiling water for 8-10 minutes until half cooked. You can also steam eggplant. It is important not to overcook vegetables - they must retain their shape. Let the eggplant cool.
Cut half of the peeled onion into half rings and fry in vegetable oil until golden brown. Add chopped hot peppers, de-seeded (you can leave the seeds for a spicier taste), turmeric and coriander. Stir, remove from stove and let cool.
To prepare the marinade, stir in vegetable oil, soy sauce, vinegar, salt and sugar. Let it brew for about half an hour. Once the eggplant has cooled, cut into medium-sized pieces and place in a large bowl. At this stage, the eggplants can be salted and left for 15-20 minutes, then drain the juice if you are worried that the vegetables may be bitter. Add fried onion, chopped bell pepper, chopped cilantro and chopped garlic to the eggplant. Pour marinade over vegetables and leave for 2 hours, stirring occasionally.
After that, spread the salad in hot sterilized jars, trying to tamp more tightly so that no air remains. At the same time, it is necessary to leave some space for the juice that will be released during the sterilization process. Cover jars with sterilized lids and sterilize in boiling water for about 20 minutes, then seal tightly, turn upside down and let cool under a blanket.
Eggplant salad with beans for the winter
Ingredients:
1 kg eggplant,
1 kg of tomatoes,
500 g bell pepper,
300 g onion,
300 g carrots
250 g white beans,
6-8 garlic cloves,
100 ml vegetable oil,
5 tablespoons of sugar
1.5 tablespoons salt (plus eggplant salt)
5-7 peas of black and allspice,
3 bay leaves,
1 tablespoon of 70% vinegar.
Cooking:
Soak the beans for an hour and a half in cold water, then rinse and boil until tender for 30-40 minutes. Cut the eggplant in half, rub with salt and leave for 20 minutes, then rinse and dry. Bulgarian pepper and carrots cut into strips, onions - half rings. Grind peeled tomatoes with garlic using a meat grinder or blender. Pour the tomato mass into a saucepan and boil for 5-7 minutes after boiling.
Then add bell pepper, onion and carrot. Cook for about 10 minutes. Then add diced eggplant, sugar, salt, vegetable oil, peppercorns and Bay leaf. Stir, bring to a boil and simmer for half an hour. Add beans and vinegar; cook 5 more minutes.
Arrange the salad in sterilized jars and roll up with sterilized lids. Turn the jars upside down, cover with a warm blanket and cool.
Canned eggplant in tomato
Ingredients:
1 kg eggplant,
1.5 kg of tomatoes,
4-6 garlic cloves,
100 ml vegetable oil,
3 tablespoons of sugar
2 tablespoons of salt
2 tablespoons of 9% vinegar,
10 black peppercorns.
Cooking:
Cut the eggplant into slices about 2 cm thick and place in salted water for half an hour. After that, rinse and dry the eggplant, spreading it on a towel. Remove the skin from the tomatoes by scalding them with boiling water. Puree the pulp with a meat grinder, blender or food processor. Pour the tomato paste into a heavy bottomed saucepan. Bring to a boil, add sugar, salt, oil, vinegar, pepper and crushed garlic. Cook at a low boil for 5 minutes. Add more salt, sugar and vinegar if required.
Put the eggplant in the sauce, mix gently and bring to a boil. Cover the pot with a lid and cook for 15-20 minutes, stirring occasionally. Put eggplant in tomato sauce into sterilized jars, roll up with sterilized lids and turn upside down. Wrapped in a blanket, cool and put away for storage.
Eggplants for the winter in Georgian
Ingredients:
6 eggplants,
4-5 bell peppers
1 hot pepper
6-7 garlic cloves,
30 g purple basil
100 ml sunflower oil,
1 teaspoon of acetic acid,
1 teaspoon sugar
salt to taste.
Cooking:
Peel both types of pepper from seeds and twist in a meat grinder along with peeled garlic. Put the resulting mass in a saucepan with a thick bottom, add 2 tablespoons of vegetable oil and bring to a boil. Boil for 10 minutes, then add vinegar and salt to taste. Cut the eggplant into large cubes and fry in the remaining oil until they are browned. Toss eggplant with chopped basil and season with a little salt. Mix with pepper paste. Drain if necessary. Cook for another 10 minutes, then arrange the eggplant in sterilized jars and roll up with sterilized lids. Turn the jar upside down and let cool, wrapped in a warm blanket.
Canned Eggplant with Carrots
Ingredients:
800 g eggplant,
2 bulbs
2 carrots
3-4 garlic cloves,
2 tablespoons of vegetable oil.
Marinade:
150 ml of water
3 tablespoons of 9% vinegar,
2 tablespoons of sugar
1.5 teaspoons of salt.
Cooking:
Put the diced eggplants on a baking sheet lined with foil, drizzle with oil and bake for about half an hour in an oven preheated to 180 degrees. Grate carrots on a Korean carrot grater. Onion cut into half rings. Put the baked eggplant in a bowl and mix with the garlic passed through the press.
In a sterilized jar, put 3 tablespoons of eggplant, then a layer of carrots and a layer of onions. Repeat layers until jar is full, carefully tamping down each layer. To prepare the marinade, pour water into a saucepan, add salt and sugar, bring to a boil. Add vinegar and pour marinade over vegetables. This should be done slowly. Covering the jar with a sterilized lid, sterilize it in boiling water for 15 minutes. After that, roll up the jar, turn it upside down, wrap it with a blanket and cool.
Eggplant caviar in a slow cooker
Ingredients:
6 small eggplants
3 small carrots
2 bulbs
1 bell pepper
1 head of garlic
4 tablespoons of vegetable oil,
2 tablespoons of tomato paste,
1/2 teaspoon acetic acid
salt and black ground pepper to taste.
Cooking:
Cut eggplant into large cubes. Add vegetable oil and eggplant to the slow cooker, set the "Extinguishing" mode for 1.5 hours. 15 minutes after the start of cooking, you need to add carrots, onions, bell peppers and garlic chopped with a meat grinder or food processor, as well as tomato paste, 100 ml of water, salt and pepper to taste. During extinguishing, you should monitor the amount of evaporated liquid and add water as needed. Caviar also needs to be constantly stirred. When the caviar is ready, you need to add vinegar to it, then immediately spread it into sterilized jars and roll it up with sterilized lids. Turn the jars upside down, cover with a blanket and let cool.
Follow simple advice and put our recipes into practice, and then, no doubt, you will get the most delicious eggplant for the winter! Good luck with your preparations!
Recipes for harvesting eggplant for the winterCanning eggplant for the winter is common mainly in eastern countries. But recently it is gaining more and more popularity around the world. Many cooking recipes were borrowed from Georgians, who have a special attitude to this unusual vegetable-berry due to its bitterness and sharpness.
Eggplant preparations for the winter and their benefits for the body
Everyone knows that most fresh foods, such as vegetables or fruits, are of great benefit to the human body. They contain the entire set of vitamins, minerals, trace elements and amino acids necessary for the healthy functioning of every cell in our body.
Eggplants are also an indispensable food product. But how to keep them fresh for as long as possible and cook them so that they do not lose their properties? To do this, you should know how to properly make eggplant blanks for the winter in order to get the most out of them.
Eggplant canned for the winter and their benefits
The blue ones are a unique product that pairs perfectly with fish and meat dishes, other vegetables and nuts. Their ripening period comes at the end of summer, it is at this time that fried eggplants with garlic are traditionally prepared.
As you know, blue ones are a dietary product, their energy value does not exceed 30 calories. But they have their own characteristics: during frying, the pieces absorb a large amount of sunflower oil like a sponge, which makes the finished dish very greasy. To keep a low calorie content, you need to know the basic rules for making blue ones and some secrets.
When the harvest season ends, the period of home preparations for the winter begins. Everyone knows that thermal treatment and the presence a large number preservatives - kill most of the vitamins and nutrients in the composition of the product.
The blue ones when cooked are useful to many. The very first thing is the calorie content of the dish. Canned berries contain only 50 kcal per 100 g of product. Thus, even in the form of blanks, blue ones are a dietary dish and do not threaten with extra pounds even with excessive use.
Undoubtedly, pickled eggplants lose some of their nutrients for the winter, but some of them remain even after heat treatment and in the presence of preservatives, namely:
- Vitamin A, PP, E and group B: B1, B2, B6, B9;
- Mineral salts of copper, zinc, iron, phosphorus, potassium, calcium;
- Trace element pectin, beta-carotene.
A simple eggplant salad for the winter is a really tasty dish and a wonderful snack, in addition, it significantly improves health:
- Promotes weight loss and is part of many diets recommended by medical specialists;
- Pectin, which is part of blue berries, has a beneficial effect on the condition of blood vessels and prevents the absorption of cholesterol;
- A large amount of calcium strengthens bone tissue;
- Mineral salts help improve the condition of the skin, hair and nails.
The only negative is a large amount of fiber (especially in caviar). Such food is heavy on the stomach and bloating can occur when overeating. Intestinal peristalsis also increases significantly, which can cause an attack of diarrhea. But if you suffer from constipation, then this dish will only benefit.
How to keep eggplant fresh for the winter
Before starting preparations for conservation, it is necessary to choose the right good and high-quality blue ones. And in order to completely protect yourself and your family from low-quality products, it is better to grow them yourself. if you have country cottage area, it won't be difficult.
Storing blue ones
With proper and regular care of the plant, you can get a good and high-quality crop without pesticides. To avoid spoilage of products, they are most often canned. But how to keep fresh fruits for use even in winter? If you have a cellar, then for some time you can keep the berries in plastic bags or wooden boxes with paper. But the most effective method is freezing.
Freeze
In the process of canning, products lose almost half of their vitamins and nutrients, while when frozen, they are preserved by almost 80%. The procedure is quite simple:
- The fruits must be washed and cut into circles, then sprinkled with salt and left for half an hour (to get rid of bitterness);
- Then the pieces are dipped in boiling water for a couple of minutes and immediately cooled in cold water;
- After that, it is necessary to dry the mugs on a towel and put them in a wide small dish;
- Then place in the freezer for 4 hours and put in a plastic bag. In this form, the product can be stored in the freezer for up to six months.
Surprisingly, some resourceful housewives use freezing for already fried vegetables. This allows you to save space on the shelves for preservation and prepare a kind of semi-finished product.
Eggplant for the winter recipes with photos
Eggplants for the winter, recipes for which almost always include garlic, are a rather spicy dish. Hot peppers and other savory spices are also often used. The most popular blue dishes are salads, appetizers and caviar. For their preparation, a variety of vegetables are used, which are perfectly combined with the main ingredient.
Eggplant recipes quickly and tasty for the winter
If choose quick recipe eggplant for the winter, then the most popular of them is "Spark". The dish got its name for two reasons: the first is the sharpness of taste, which is achieved through chili peppers, and the second is the bright and rich color from ground bell pepper. Cooking will take no more than two hours, the aroma will be exquisite, and the taste will be very original.
You can also cook your favorite fried blue ones and preserve them, which will not take much time and effort. Using this cooking method, all you have to do is heat up the dish by opening the preservation and you can immediately use it in food.
One of the most quick ways eggplant blanks - cooking caviar. According to the method of preparation and appearance, the dish is similar to squash, but they can hardly be compared in taste. In the Georgian repertoire, that is, in its original form, such caviar was prepared from unpeeled and not soaked in salt eggplant. Vegetables were simply rubbed with a flea market and sprinkled with hot spices, the natural bitterness remained and gave the dish a special piquancy. For our stomachs and taste preferences, this recipe is too heavy.
Eggplant appetizer recipes for the winter
The most popular eggplant recipes for the winter are salads or snacks. They most often use products such as carrots, onion, sweet and hot peppers, tomatoes, herbs. The blue ones themselves are cooked in any of the ways: they are fried, boiled, pickled, salted and soaked, and then they are eaten or canned for the winter.
Each recipe combines a set of spicy spices and vegetables that create a real culinary masterpiece. Vinegar is used not only for preservation, but also in cooking for greater spiciness and piquancy.
One of the most amazing eggplant recipes is called “Mushroom Flavored”. Such an amazing aftertaste is given to a vegetable during frying in a pan in a beaten egg, with an onion marinated in vinegar. Of course, the mushroom flavor will not appear when cooking eggplant, so you need to add seasonings. With this recipe, you can really surprise guests, as well as replace mushrooms in the preparation of a complex dish.
Eggplant salads for the winter video
Eggplant blanks golden recipes
The experience of harvesting blue ones for the most part belongs to Georgians, true connoisseurs of this product. Golden cooking recipes are borrowed from them. The most popular is canned with beans. Such an appetizer will become a real decoration of the table and will appeal to the most demanding guests.
Eggplant Recipes for the Winter
For the winter, eggplants are prepared even with such unusual ingredients as honey, or walnuts. Such recipes boldly combine sweet and spicy flavors, creating unusual culinary delights.
Eggplant salad for the winter cannot be limited to a certain set of ingredients, there must always be fantasy. Bold experiments will allow each housewife to create a dish of her own authorship to her taste.
Eggplant for the winter cooking recipes without sterilization
Like any other vegetables, blue ones can be preserved without sterilization. This cooking option will keep the fresher taste of the products. But the lack of thermal treatment implies a short shelf life of such blanks.
Eggplant recipe for the winter without sterilization is great way save maximum benefit vegetables. And, as you know, blue ones are one of the richest minerals in foods.
Outcome
Fresh eggplant contains a huge amount of nutrients that are preserved even in canned form. Harvested for the winter, blue ones are a delicious dish and a source of vitamins and minerals. Choosing the right products and following the rules of preparation, the preservation process will not bring trouble.
They are wonderful, these “little blue ones” ... You can’t throw it into a salad, you can’t fry with potatoes, and you have to bake with them, peel off the skin ... 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 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
Eggplants are also beautifully called "blue vegetables" for their, of course, pleasant and unusual appearance, color. In addition, you probably noticed that if cut eggplants lie in the air for a long time, then their white inside turns blue. This is due to the contact of certain
components with air. Eggplants for the winter, cooking recipes in completely different variations are offered to housewives in a separate thematic section.
Eggplants for the winter, cooking recipes without sterilization are considered the simplest. The bottom line here is that the jars in which the salad or appetizer has already been laid out will not additionally need to be kept in a water bath. But, this does not mean that you can just take any jar and throw a seam into it. Pre-cans will still need to be washed with soda, then rinsed under cold water and sterilize empty. This can be done in hot water, or you can put it in the oven at 90 degrees and leave it there for about a quarter of an hour.
Eggplant for the winter, mother-in-law's tongue recipes is perhaps the most popular salad option. We know that eggplant, in any form and method of preparation, is ideally combined with garlic. In this type of seaming garlic, you need to use a lot, because the name "mother-in-law's tongue" obliges this seaming option to be sharp. For spiciness, someone, in addition to garlic, adds grated horseradish root, hot pepper even with grains to the jars! Here you already need to understand how much you and your family members are really lovers of spicy dishes.
Eggplants for the winter, cooking recipes with photos help to better understand how the canning process is carried out. This is especially important for young housewives who do not yet have enough experience to simply look at the composition of the ingredients and start creating their culinary masterpieces for the winter. Although, step-by-step photographs greatly facilitate the process of work and for experienced housewives. Moreover, they inspire confidence in the recipe, which is also important in any situation.
And you can also make eggplant for the winter, cooking recipes like mushrooms. If you try to correctly combine seasonings and additional greens, then eggplants will indeed taste like mushrooms. But, unlike the latter, eggplants contain much more vitamins and are much more easily absorbed by the body. Even children can eat them, while mushrooms are recommended to be included in the children's diet only from 7-8 years old.
20.07.2018
Eggplant caviar for the winter "Lick your fingers"
Ingredients: eggplant, carrots, sweet peppers, onions, large tomatoes, garlic, salt, sugar, vinegar 6%, vegetable oilI really like eggplant caviar and every year I prepare it for the winter. Most of all I like the option of eggplant caviar through a meat grinder, which I described to you.
Ingredients:
- 3 eggplants;
- 1 carrot;
- 2 sweet peppers;
- 3 onions;
- 6-7 tomatoes;
- clove of garlic;
- 1 tbsp salt;
- half st.l. Sahara;
- 1 tbsp vinegar;
- a third of a glass of vegetable oil.
27.06.2018
Eggplant with honey for the winter
Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, waterIngredients:
- 800 grams of eggplant,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tablespoons honey,
- 100 ml. vinegar,
- 300 ml. water.
05.04.2018
Eggplant caviar for the winter
Ingredients: eggplant, carrot, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oilI suggest you cook very tasty eggplant caviar for the winter. I have detailed the recipe for you. so you shouldn't have any problems with cooking.
Ingredients:
- 400 grams of eggplant,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- spicy pepper,
- 2 tablespoons tomato paste,
- one and a half tablespoons Sahara,
- 1 tsp salt,
- 2 tablespoons vinegar,
- 100 ml. vegetable oils,
- 2 pinches of ground black pepper.
31.03.2018
Zucchini and eggplant salad for the winter
Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrots, onions, peppers, sugar, salt, oil, vinegar, garlicPrepare for the winter this very delicious salad from zucchini and eggplant. This salad can certainly be considered vitamin. In winter, you can open it to any dish.
Ingredients:
- 200 grams of zucchini,
- 200 grams of eggplant,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp Sahara,
- 1 tsp salt,
- 70 ml. vegetable oils,
- 2 tablespoons vinegar,
- 3 cloves of garlic.
30.03.2018
Eggplant with beans for the winter
Ingredients: eggplant, carrot, onion, pepper, bean, tomato juice, garlic, vinegar, oil, sugar, salt, paprikaI suggest you cook a very tasty winter preparation- eggplant with beans for the winter. I have detailed the recipe for you.
Ingredients:
- half a kilo of eggplant,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice
- 4 cloves of garlic,
- spicy pepper,
- 4 tablespoons vinegar,
- 80 ml. vegetable oils,
- 1 tbsp Sahara,
- 1 tsp salt,
- 1 tsp paprika.
27.03.2018
Tartar eggplant for the winter
Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepperThere are a lot of eggplant preparations for the winter, but I am sure that such eggplants are Tatar for the winter. Be sure to cook this delicious and easy-to-cook preparation.
Ingredients:
- a liter of tomato juice,
- 0.7 tbsp salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplant,
- head of garlic
- a pod of hot pepper.
27.03.2018
Eggplants like mushrooms for the winter
Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oilEggplant can be prepared as delicious dishes, and preparation for the winter. Today I have prepared for you a recipe for delicious eggplant mushrooms for the winter.
Ingredients:
- half a kilo of eggplant,
- bunch of dill
- 3 cloves of garlic,
- spicy pepper,
- 1 tbsp salt,
- 1 tbsp Sahara,
- 4 tablespoons vinegar,
- 100 ml. vegetable oils.
05.11.2017
Eggplant spicy with garlic and hot pepper for the winter
Ingredients: eggplant, garlic, hot pepper, salt, vegetable oil, vinegarI have prepared a very simple and quick recipe for spicy eggplant with hot peppers today for you. The preparation is directly burning, so this dish is for true connoisseurs of thrills)
Ingredients:
- eggplant - 500 grams,
- garlic - 2 heads,
- hot pepper - 4 pcs.,
- salt - half a tablespoon,
- vegetable oil - 1 tbsp,
- vinegar - 1 tsp
01.11.2017
Lecho of eggplant and bell pepper for the winter "Lick your fingers"
Ingredients: eggplant, sweet pepper, onion, tomato juice, salt, sugar, vinegarIf you like classic lecho, then you will definitely like eggplant and bell pepper lecho. In such a performance, the well-known blank only wins - both the taste and its appearance are simply excellent!
Ingredients:
- eggplant - 1.5 kg;
- sweet pepper - 0.8 kg;
- onion - 0.5 kg;
- tomato juice - 1 liter;
- salt - 0.5 tbsp;
- sugar - 100 gr;
- vinegar - 30 gr.
14.10.2017
Eggplants for the winter "Teschin language" without sterilization
Ingredients: eggplant, tomatoes, bell pepper, hot pepper, garlic, parsley, salt, sugar, vinegar, vegetable oilFrom eggplants for the winter there is a lot of preservation, one of the most successful is the Mother-in-Law tongue salad. You will certainly appreciate the taste of such a workpiece, and the appetizing appearance, and the simple method of preparation.
Ingredients:
- eggplant - 1 kg;
- tomatoes - 1 kg;
- Bulgarian pepper - 300 gr;
- hot pepper - 2 pcs;
- garlic - 1 head;
- parsley - a small amount;
- salt - 1 tablespoon;
- sugar - 3 tablespoons;
- vinegar 9% - 3 tablespoons;
- vegetable oil - 100 gr;
- vegetable oil for frying.
10.10.2017
Eggplant "Spark"
Ingredients: eggplant, bell pepper, hot pepper, salt, vegetable oil, garlic, table vinegarBright, spicy, very tasty eggplants "Spark" have long taken their place of honor in the cookbooks of many housewives. If for some reason you still don’t have this recipe, get to know it as soon as possible and cook it by all means!
Ingredients:
- 1 kg of eggplant;
- 0.5 kg of sweet pepper;
- 1-2 pieces of hot pepper;
- 10 cloves of garlic;
- 100 ml of vegetable oil;
- 1 tsp coarse salt;
- 50 ml of table vinegar 9%.
10.10.2017
Spicy eggplant with pepper for the winter
Ingredients: sweet pepper, eggplant, salt, vegetable oil, tomatoes, garlic, vinegar, hot pepperAutumn gave us bountiful harvest eggplant, blue vegetables delight us not only with a beautiful color, but also with a bright rich taste in preparations for the winter. Today we will prepare an unusually spicy and spicy salad, add tomatoes and sweet bell peppers to the eggplant.
Ingredients:
- 1.5 sweet peppers;
- 600 gr. eggplant;
- 1.5 tsp salt;
- 1.5 tablespoons vegetable oil;
- 500 gr. a tomato;
- 100 gr. garlic;
- ½ tbsp vinegar;
- 2 hot peppers.
09.10.2017
Eggplant in tomato sauce
Ingredients: tomatoes, eggplant, garlic, vegetable oil, salt, sugar, vinegarSpicy eggplants in a spicy tomato sauce will complement any of your dishes with their colorfulness, tenderness and piquancy. You should definitely make this amazing preparation for the winter!
To prepare a dish, take:
- 1 kg of tomatoes;
- 1 kg of eggplant;
- 1 head of garlic;
- 200 g of vegetable oil;
- 1 tbsp. l. salt;
- 3 tbsp. l. Sahara;
- 5 tbsp. l. vinegar.
04.10.2017
Eggplants like mushrooms for the winter without sterilization
Ingredients: eggplant, garlic, dill, parsley, bay leaf, water, peppercorns, salt, vinegarOf the little blue ones, you can close a lot good blanks, but separately it is worth remembering eggplants like mushrooms for the winter. Such preservation will become a real hit among others and will surprise the hostess not only with excellent taste, but also with ease of preparation.
Ingredients:
- eggplant - 800 gr;
- garlic - 4-5 cloves;
- dill - 1 medium bunch;
- parsley - 1 medium bunch;
- bay leaf - 2-3 pieces;
- water - 1 liter;
- peppercorns - 4-5 pcs;
- coarse salt - 1 tbsp;
- vinegar 9% - 30 gr.
02.10.2017
Overseas caviar from eggplant
Ingredients: eggplant, sweet pepper, tomato, garlic, vinegar, saltFor most women, eggplant caviar is a highlight that all members of her family are very fond of. It is also considered dietary, and therefore useful. We will help you improve the recipe for your caviar, thanks to which you will be able to win the hearts of your loved ones even more. For this you will need:
- big eggplant;
- tomato (6 pcs.);
- garlic (2-3 cloves);
- sweet pepper (3 pcs.);
- a tablespoon of vinegar;
- salt and pepper to taste.
What to do with a girl on a first date?
Grams or grams - which is correct?
How to solve motion problems IV
Winter landscapes of outstanding artists How to draw a light landscape in winter with a pencil for beginners
Solving logarithmic and exponential inequalities by the rationalization method