Find eggplant blanks for the winter. Spicy eggplant appetizer for the winter

The long-awaited canning season is just around the corner, so housewives have thoughts about canning eggplants for the winter. IN summer time the cost of vegetables is almost a penny, but in winter the situation is the opposite, and you want to eat something fresh. Canned eggplants will be welcome guests on the table!

In no case can blanks in banks be compared with store products. Manufacturers always include various chemical additives in their canned food, thanks to which the product is stored. for a long time. Eggplant at home is a product that does not contain preservatives.

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

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

To buy a quality product, you need to know a couple of little things, thanks to which you will never make a mistake in choosing eggplant. It is worth remembering that old fruits contain a large amount of solanine, which is harmful to health.

1. First of all, you should pay attention to appearance product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice is released from them. These vegetables are not worth buying.

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

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

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

5. If for all the above signs you could not check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6. The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant has not yet ripened. If the dent is obtained very easily, then the fruit is overripe. Here you need to find the optimal middle so that the dent is made with medium effort and at the same time quickly disappears.

7. Don't be fooled by large vegetables, as there is nothing good in them. It is unlikely that such a fruit itself reached such a size, most likely when growing it was fed with nitrates, which are harmful to health. In large individuals, there is an excessive amount of solanine.

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

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

If you bought the freshest eggplants, then you should not postpone their preparation for several days. This is a product that spoils literally before our eyes, so it is recommended to cook them as soon as possible. Some housewives use a refrigerator for short-term storage, but they do not know that the fruits will disappear even faster in it. It is better to put them in a dark cool place.

Experienced cooks know that there is a lot of bitterness in eggplant, which should be disposed of. To do this, you need to cut the fruit into circles, place in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

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

So let's get started:

Salad "Ten"

Eggplant lovers will definitely like this appetizing dish. The name of the salad was due to the number of ingredients, which is equal to ten. The recipe itself does not require you to have special skills in the field of cooking; even a beginner can make a blue dish. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the moment to take a sample. People who have not heard of the salad can reduce the number of ingredients for the first time, thereby turning the dish into a "Pyaterochka".

Ingredients:

We take at the rate of 5 liters of lettuce.

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

Cooking

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

2. It is worth noting that it is better to buy small eggplants: they have best taste They also contain less solanine. My fruits. We take required amount refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. We place the vegetables in a deeper bowl, fill cold water. Next, you need to remove the bitterness from the fruits, for this we add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6. Remove the seed part from the sweet pepper. We divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each again into 2 parts.

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

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

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

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

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

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

Appetizing salad for the winter is ready!

Eggplant with beans for the winter

Many of us get great pleasure from eating eggplant. It’s easier for people with their own garden, because a vegetable can be grown on its own in the right amount and do whatever you want with it. Those who do not have such an opportunity have to buy and conserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step by step you will not have any difficulties in the cooking process. The dish turns out to be very tasty and tender, its aroma will definitely seduce you. In the cold season, the salad can be eaten as a separate dish or used as a side dish. You will definitely like it!

Ingredients:

Amount based on 3 liters of salad.

Blue medium size 1 kg.
Tomatoes 1 kg.
Large beans 1 tbsp.
Bulgarian pepper any grade 0.5 kg.
Carrots 0.3 kg.
Garlic 50 g.
Refined oil 100 ml.
Bay leaf 3 pcs.
Vinegar 70% 1 tbsp
Sugar 5 tbsp
Salt 1.5 tbsp.
Bulb onion 300 g
Allspice, black, 5 peas.

Let's start cooking

1. We start cooking by washing the containers for conservation. The floor is best liter cans.

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

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

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

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

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

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

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

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

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

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

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

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

The famous "Bakat"

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

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

Ingredients:

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

Cooking

1. Experienced housewives begin any preservation with the preparation of containers. It is better to do this before working with products, so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. Covers can be doused with boiling water and wiped immediately.

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

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

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

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

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

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

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

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

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

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

Bon appetit!

Marinated eggplant for the winter

Many do not like to close pickled eggplants because they consider such a salad to be too intricate, but nothing prevents you from preparing blue ones. simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. It remains only to make a side dish and pour vegetables sunflower oil, will be just overeating. Thanks to step by step recipe you will not have any difficulties in preparing this dish.

Ingredients based on 1.5 liters of salad:

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

For marinade:

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

Cooking method

To prepare a salad, you need to buy medium-sized vegetables. They must be ripe purple, without defects and green-brown shades.

1. We wash them and remove the tail.

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

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

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

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

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

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

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

Bon appetit!

In Korean

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

Let's start cooking right now!

Ingredients:

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

For marinade:

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

Cooking method

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

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

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

4. We clean onion, cut into half rings.

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

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

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

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

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes for delicious eggplant in tomato, but today's recipe is somehow special. It’s hard to believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised at the result. We will remove the bitterness from the little blue ones in a known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, so the cooking process will be slightly, but faster.

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

Ingredients:

Blue 1 kg.
Tomatoes 1 kg.
Sweet pepper up to 400 g.
Sour apple 1 pc.
Garlic 5 cloves.
Refined oil a third of a glass.
Sugar 120 g
Salt 2 tbsp (1+1 for the sauce).
Vinegar 9% 20 ml.
Pepper hot to your taste.

Let's start cooking

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

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

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

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, she herself should climb off the tomatoes.

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

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

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

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

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

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

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

1. Arrange eggplants in jars, cover with lids.

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

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

Tasty lecho

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

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

Ingredients:

Blue 1.5 kg.
Tomatoes 1 kg.
Sweet pepper 1 kg.
Carrots of medium size 0.5 kg.
Bulb onion 0.5 kg.
Bay leaf 3 pcs.
Peppercorns a couple of pieces.
Refined oil 1 tbsp.
Vinegar (essence) 1.5 tbsp.
Sugar half tbsp
Salt 2 tbsp

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin circles. We cut the tomatoes into 4 parts, send them to a blender and make a puree. In a separate container, combine mashed potatoes with carrots, add refined oil and send to the stove. We make the fire moderate.

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

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

Any sort of blue, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under oppression for half an hour. After we get it, wash it and cut the fruits along 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait until the lecho is infused. After half an hour, you can lay out the salad in jars and begin sterilization. To do this, put the jars in a deep container, pour cold water over the neck of the jar and put it on the stove. We boil the jars for 15-20 minutes and proceed to seaming. At the end, we wrap the lecho in a blanket for a day.

Watch the video for the recipe:

The dish is ready, you can take a sample!

Bon appetit!

spicy snack

Ingredients:

Blue 5 kg.
Sweet pepper 1.5 kg.
Hot pepper 5 pcs.
Garlic 10-12 cloves.
Vinegar 2 tbsp.
Refined oil 100 ml.
Salt to your taste.

Cooking

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

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

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

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

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

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

7. Alternate layers one by one.

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

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

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

Eggplant caviar recipe for the winter - just lick your fingers

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

Ingredients:

Tomatoes 1 kg.
Blue 1 kg.
Bulb onion 500 g
Carrot 200 g.
Bulgarian pepper 0.5 kg.
Parsley 50 g.
Apples up to 400 g.
Refined oil 300 ml.
Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 liter container, cutting board, containers and seaming lids.

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

Cooking

1. We prepare all the components.

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

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

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

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

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

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

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

10. Remove the core from apples, cut off the skin. We grind through a meat grinder and throw it into the total mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal. Be sure to wrap with a blanket, hold until the dish cools down. Preservation can be placed in a dark place for storage.

Bon appetit!

Eggplant for the winter like mushrooms

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

Ingredients:

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

For marinade:

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

Cooking

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

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

3. Vegetables in a salty marinade should be at least 45 minutes, then they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time, this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, it will be much faster. You can heat water in a kettle, then pour boiling water into a warm saucepan and add salt. This way you will save a lot of your time.

4. After the first boil, pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you should not leave the stove. After boiling, place the chopped blue ones and cook them for 4 minutes after they boil. Then we send them to a colander, wait until it comes down excess water. In the meantime, we find a deeper pan, fill it with oil and send it to the stove, make the fire small so that the oil does not boil ahead of time.

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

Also watch our video recipe:

All is ready.

Be sure to read helpful tips for cooking vegetables.

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

For conservation, it is necessary to take only fresh blue ones.
It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment the first time. Once you get your hands on it, you can change the recipe to your liking.
In any sort of blue ones there is bitterness that needs to be removed. There are 2 ways to get rid of it: either soak vegetables in salt water, or blanch them. In both cases, it is necessary to squeeze the juice.
Eggplant goes well with peppers, carrots, tomatoes and other vegetables. Especially tasty are obtained with the addition of garlic. Real housewives make real masterpieces from zucchini, after which you will lick your fingers.

A spicy eggplant appetizer for the winter is one of the most relevant dishes that are prepared in the future. Having prepared such dishes for the winter, you can enjoy their excellent taste all winter, save a lot family budget and be sure of the quality of the products consumed.

It is best to prepare such snacks in late summer or early autumn. It is at this time of the year that vegetables are as rich as possible in useful trace elements and vitamins. In addition, it is at the end of August that the price for them is minimal.

For preservation, only young eggplants with a shiny skin should be used. If there are none, then eggplants should definitely cut off the skin, and sometimes get rid of too large seeds.

How to cook a spicy eggplant appetizer for the winter - 15 varieties

Such a promising name for this dish was not in vain. "Cobra" is a rather spicy dish, which is wonderful for those who like to have a snack with a "light".

Ingredients:

Eggplant - 3 kg.
Hot pepper - 100 gr.
Garlic - 100 gr.
Bulgarian pepper - 1 pc.
Drinking water cooled - 500 gr.
Salt - to taste
Sugar - 1 tsp
Vinegar 70% - 2 tbsp. l.

Cooking:

Wash the eggplant, remove the tails and cut into slices of medium thickness. Then they should be salted to taste, mixed thoroughly and left for several hours so that they let the juice and salted.

In order for the eggplants to be evenly salted, they should be mixed periodically.

While the eggplant is infused, peel and wash the garlic. Bulgarian and hot peppers wash and clean from the stalks. We clean Bulgarian from seeds. Now these vegetables should be passed through a meat grinder together. In the resulting mixture, add sugar, 1 tsp. salt, water and vinegar. Mix everything thoroughly until a homogeneous mass is obtained.

When the eggplants start up juice and salt enough, they should be fried in vegetable oil in a pan on both sides. Dip each piece of fried eggplant on both sides in the garlic-pepper mixture and place tightly in sterile jars. The remaining marinade is poured into jars, after which we roll them up with sterile lids and send them to a cool storage place until winter.

"Manjo" - quite famous Bulgarian dish, which represents a spicy snack. When preparing it, you can vary the amount of pepper and garlic added to make the dish more or less spicy.

Ingredients:

Tomatoes - 3 kg.
Eggplant - 2 kg.
Bulgarian pepper - 2 kg.
Onion - 1 kg.
Carrots - 300 gr.
Garlic - 1 head
Vegetable oil - 200 gr.
Vinegar 9% - 100 gr.
Salt - 100 gr.
Sugar - 100 gr.
Hot pepper - ½ pcs.

Cooking:

My tomatoes, get rid of the place of attachment of the stalk and pass through a meat grinder.

To make the "manjo" more tender, it is recommended to remove the skin from the tomatoes.

Wash eggplant, cut into slices. Wash the pepper, remove the stems and seeds and cut into strips. We clean the onion, wash it, cut into thin half rings. We clean the carrots, wash them. We wash and remove the bitter pepper from the stalk. Now we pass the carrots with hot peppers through a meat grinder.

In one deep container we combine onions, carrots, bell peppers, hot peppers, eggplants, tomatoes and garlic. Add salt, sugar, vinegar and black pepper to them. Mix everything, put on fire, bring to a boil and simmer over low heat for about 40 minutes. After this time, the appetizer is placed in dry sterile jars, rolled up and left to cool upside down under a blanket.

Georgian cuisine has always been distinguished from other world cuisines by its sharpness and colorful tastes. It is quite natural that it was the Georgians who were among the first to prepare spicy snacks for the winter.

Ingredients:

Eggplant - 500 gr.
Bulgarian pepper - 200 gr.
Hot pepper - 1 pc.
Garlic - 5 cloves
Vegetable oil - 50 gr.
Vinegar 9% - 40 gr.
Sugar - 1 tbsp. l.
Salt - 1 tsp

Cooking:

Wash eggplant, cut into medium-sized cubes, salt, mix and leave for 30 minutes. While the eggplants are infused, clean and wash the garlic. Wash the peppers and remove the stems. We also clean the bell pepper from the seeds. Now pepper and garlic should be passed through a meat grinder, add vinegar to them and mix everything thoroughly. Put the resulting mixture into a saucepan, add sugar to it, mix, put on fire, bring to a boil and cook for about 4 minutes.

When the eggplant starts to juice, they should be slightly squeezed out, and then fried in vegetable oil in a pan until golden brown. We spread the prepared eggplants in a saucepan to the garlic-pepper mass. Mix the resulting appetizer, salt, mix thoroughly again, put on fire, bring to a boil and cook for about 10 minutes over low heat.

After this time, the eggplant is ready. Now we lay them out in sterile jars, roll them up with lids, turn them over and let them cool under a warm blanket. Winter snack is ready!

Sauerkraut is a favorite snack for many. Every housewife cooked it at least once in her life, but sauerkraut with eggplant - this is already a rather rare dish, which not only not everyone has cooked, but far from everyone has tried.

Ingredients:

Eggplant - 1.5 kg.
Cabbage - 400 gr.
Carrots - 100 gr.
Bulgarian pepper - 2 pcs.
Garlic - 2 cloves
Chili pepper - 1 pc.
Black ground pepper - to taste
Vola - 1.5 liters.
Salt - 70 gr.

Cooking:

Wash the eggplant, remove the stem, prick in several places with a fork, boil in boiling water for 5 minutes. Then they should be removed from the water and cool slightly.

Dry my cabbage and finely chop.

After the cabbage is cut, it should be mashed with your hands to make it softer.

We clean the carrots, wash them and three on a coarse grater. Wash bell pepper, remove seeds and stalk and cut into thin strips. Wash and finely chop the chili. Peel the garlic, wash and pass through the garlic maker. In one deep container, combine peppers, cabbage, carrots and garlic and let the vegetables brew for about 30 minutes.

While the vegetables are infused, we begin to prepare the brine. To do this, pour water into a deep saucepan, add salt to it, mix, bring to a boil and then cool. Russell is ready!

We cut the cooled eggplant in half according to the principle of a hot dog and drain the excess liquid from them. Now they should be stuffed with a mixture of vegetables and lightly wrapped with a thin thread. We put the stuffed eggplants in a deep container, pour the cooled brine and put oppression on top of them. After 3 days, eggplants are ready, they can already be eaten. To keep the snack for several months, it should be removed in a cool place.

It is believed that most mothers-in-law will never reach into their pocket for a word. They are sharp-tongued in autumn and can arrange a “hot” conversation for anyone. It is only natural that one of the most spicy snacks was named after the most active and spicy part of the body of these women.

Ingredients:

Eggplant - 2 kg.
Bulgarian pepper - 500 gr.
Garlic - 100 gr.
Hot pepper - 1 pc.
Vegetable oil - 1 cup
Tomato juice - 1 l.
Vinegar 9% - 100 gr.
Sugar - 100 gr.
Salt - 1 tbsp. l.

Cooking:

My eggplants, get rid of the stalk, cut into four equal parts, fry in a pan on both sides and put in a saucepan to cool. My pepper, dry it, get rid of the stalks and seeds, cut into slices. We clean the garlic, wash it. Pass garlic and pepper through a meat grinder. Pour the tomato juice into a saucepan, bring to a boil, and then add it, still hot, to the twisted pepper and garlic. Stir the resulting mixture and add sugar, salt, vegetable oil, vinegar. Again, mix everything thoroughly.

Pour the fried eggplants with the resulting mixture, put them on the fire, bring to a boil and cook for 15 minutes over low heat. After this time, we lay out the eggplants in sterile jars, pour the marinade in which they were cooked, roll up the lids, turn them over, wrap them in a blanket and leave to cool. We send cooled eggplant jars to cool storage places.

Adjika refers to spicy sauces that are most often prepared at home. It just so happened that the main component for its preparation is considered to be tomatoes, however, eggplant can also be used to prepare adjika.

Ingredients:

Tomatoes - 3 kg.
Eggplant - 2 kg.
Bulgarian pepper - 2 kg.
Garlic - 4 heads
Hot pepper - 2 pcs.
Salt - 2 tbsp. l.
Sugar - 1 tbsp. l.
Vinegar 9% - 1 tbsp. l.
Vegetable oil - 100 gr.

Cooking:

Wash tomatoes and peppers. Remove the seeds and stem from the bell pepper. In acute, we remove only the stalk. Now we pass these vegetables through a meat grinder. Then they should be put in a pan in which there is heated vegetable oil. Bring vegetables to a boil in a saucepan and simmer for about 10 minutes. While the vegetables are cooking, wash the eggplant, cut into pieces and pass through a meat grinder. After 10 minutes, add eggplant to the pan, mix everything and cook for another 20 minutes. Then add the garlic and spices passed through the garlic to the pan. Mix everything and cook for another 10 minutes. At the very end of cooking, add vinegar to the adjika and remove it from the heat. Now adjika should be decomposed into sterile jars and rolled up. A delicious and spicy snack for the winter is ready!

Spicy eggplant for the winter is the dish that should be prepared by any housewife. Firstly, they are perfect as a snack for any alcoholic drinks. Secondly, such eggplants can be eaten simply in bread, and they can also be supplemented with any meat dish.

Ingredients:

Eggplant - 5 kg.
Bulgarian pepper - 600 gr.
Vinegar 9% - 400 gr.
Garlic - 200 gr.
Hot pepper - 1 pc.
Vegetable oil - 250 gr.
Water - 3 liters.
Salt - 4 tbsp. l.

Cooking:

Wash the eggplant, dry it, remove the stem and cut into large pieces. Pepper wash, clean from seeds and stalks, cut into large pieces. We clean and wash the garlic. My hot pepper and remove the stalk from it. Garlic, hot pepper and bell pepper are passed together through a meat grinder.

Pour water into a deep saucepan. There we add salt, 150 gr. vinegar and bring everything to a boil. Place eggplants in boiling brine and cook them for about 10 minutes. Then the eggplant should be pulled out of the brine and placed in a deep container. Next, add twisted peppers with garlic, vegetable oil and 250 gr. vinegar. Mix everything gently and put it in sterile jars. We cover the jars with lids, sterilize for 15 minutes from the moment of boiling, roll up, turn upside down, wrap with a blanket and leave to cool.

Carrots in Korean have long been part of our diet. In many families, it is generally an integral snack for both festive and festive, as well as everyday tables. But how often do we eat Korean-style spicy eggplant?

Ingredients:

Eggplant - 2 kg.
Carrots - 2 pcs.
Bulgarian pepper - 4 pcs.
Onion - 1 pc.
Garlic - 1 head
Hot red pepper - to taste
Ground black pepper - 0.5 tsp.
Sesame - 1 tbsp. l.
Parsley and dill - 1 bunch
Sugar - 1 tbsp. l.
Coriander seeds - 1 tsp
Table vinegar - 0.5 cups
Vegetable oil - for frying

Cooking:

Wash the eggplant, remove the stem and cut into thin strips. Then we put the eggplants in a deep bowl, sprinkle with salt, mix and leave to infuse for 30 minutes. After this time, add a couple of glasses of water to the eggplants, mix everything thoroughly, cover with a lid and leave to infuse again for 6-8 hours. Then the eggplant should be washed and thrown into a colander. When all excess moisture from the eggplants is removed, they should be fried in a pan in vegetable oil, after which we take them out of the pan and put them on a paper towel. When all excess oil is removed, place the eggplant in a deep bowl.

We clean the carrots, wash them, three on a coarse grater. Wash the pepper, remove the seeds and tails and cut into thin strips. Peel the onion, wash and cut into thin half rings. We clean the garlic, wash it and pass it through the garlic maker. Wash greens, dry and finely chop. Toast the sesame seeds quite a bit in a dry frying pan. Grind coriander seeds in a blender. When all the ingredients are prepared, they should be combined in one common container, mixed, covered with cling film and hidden in the refrigerator for 2 days. Snack is ready! Now it should be laid out in sterile jars and covered with lids and sterilized for 20 minutes in boiling water. After that, we roll up the eggplant jars, cool them and send them to storage places.

The name "Spark" appears in the most different directions cooking. Well, who doesn’t know the famous “Spark” salad with garlic, or meat sauce with the same name. Here is one of the snacks for the winter is also called "Spark".

Ingredients:

Eggplant - 1 kg.
Bulgarian pepper - 1 kg.
Hot pepper - 1 pc.
Garlic - 1 head
Salt - 1 tbsp. l.
Vinegar 9% - 50 gr.
Vegetable oil - for frying

Cooking:

We clean the eggplants, wash them and cut them into slices 1 cm thick. Then they should be covered with salt, mix thoroughly and leave to infuse. Bulgarian and bitter pepper mine, clean from seeds and tails, cut into medium-sized pieces and grind with a blender. We put the container with pepper on the fire, bring to a boil and cook for about 5 - 7 minutes. During cooking, add vinegar and chopped garlic to the pepper sauce. These ingredients should be added approximately 3 minutes before the end of cooking.

After about 40 - 60 minutes, carefully squeeze the eggplant, shake and fry in vegetable oil in a pan on both sides.

We put the sauce and eggplant in sterile jars. They should be laid in layers. A layer of sauce, then a layer of eggplant, then another layer of sauce, and so on until the jars are full. We roll up the full jars with lids, turn them over and let them cool under the covers. Bon appetit!

This appetizer has an excellent spicy taste. Having tried it once, you will not confuse it with any other snack, because, like all Georgian dishes, it has its own individual taste.

Ingredients:

Eggplant - 1 kg.
Bulgarian pepper - 400 gr.
Vegetable oil - 100 gr.
Garlic - 1 head
Hot pepper - 1 pc.
Salt - to taste
Sugar - 1 tbsp. l.
Vinegar - 100 gr.

Cooking:

Wash the eggplant, remove the tails, cut into cubes medium size, salt and leave for 2 hours to let the juice. After this time, fry the eggplant for 10 minutes in vegetable oil, after squeezing the juice. My pepper, get rid of the stalk, cut into pieces and pass through a meat grinder. We clean the garlic, wash it and also pass it through a meat grinder. We combine pepper with garlic, add vegetable oil to them and mix everything thoroughly. We put the resulting mixture on fire, bring to a boil and cook for 5 minutes. Then add eggplant, salt, sugar to it and mix everything thoroughly. The appetizer should be cooked on low heat for 10 minutes. Before the end of cooking, add vinegar to the appetizer. Pour the finished salad into sterile jars, roll up, cover, turn over and leave to cool under the covers.

A spicy eggplant appetizer with greens is a dish that does not need to be boiled and canned in jars. It is stored in the refrigerator and remains suitable for eating for a long time due to the presence of vinegar and a large number pepper.

Ingredients:

Eggplant - 3 pcs.
Bulgarian pepper - 3 pcs.
Parsley - 1 bunch
Dill - 1 bunch
Garlic - 4 cloves
Hot pepper - 1 pc.
Sugar - 1 tbsp. l.
Salt - ½ tbsp. l.
Vinegar 9% - 2 tbsp. l.

Cooking:

We clean the eggplant, wash it, cut it into large pieces and fry in vegetable oil until golden brown on all sides. Wash bell pepper, remove stems and seeds. My hot pepper and get rid of the stalk. We clean and wash the garlic. Wash greens and dry. Grind pepper, herbs and garlic in a blender until smooth. Then add sugar, salt and vinegar to them. Mix everything thoroughly. Filling is ready! The finished filling should be poured over still warm eggplants and mix everything thoroughly. We put the finished snack in sterile jars, or a special food container, tightly close the lid and send it to the refrigerator. This snack can be stored in the refrigerator for about 2 to 3 months.

To prepare this snack, you need a minimum of products. Eggplant and garlic will make it possible to prepare an excellent snack, which you can then enjoy all winter.

Ingredients:

Eggplant - 1 kg.
Garlic - 25 gr.
Greens - 10 gr.
Vinegar 6% - 30 gr.
Salt - 15 gr.

Cooking:

Wash greens, dry and chop not very finely. Peel the garlic, wash and finely chop. We combine greens with garlic and salt in one container and mix thoroughly.

My eggplants, get rid of the stalk and make a side cut along the entire length of the eggplant, without cutting it into two separate parts. Then the eggplants should be boiled in boiling salted water for about 2 minutes, pulled out of boiling water, cooled and put under a press so that excess liquid comes out of them. After about 15 minutes, we pull the eggplants out from under the press and stuff them with a mass of garlic and herbs. Then we put them tightly in jars, fill them with vinegar and set them to be sterilized for 15 - 25 minutes with the lid closed. After sterilization, the jars are rolled up, allowed to cool, and hidden in a cool place.

Eggplant is a favorite vegetable for many. Adjika is one of the most popular hot sauces. It is quite natural that the combination of eggplant and adjika creates an unforgettable spicy taste that can conquer any gourmet.

Ingredients:

Eggplant - 1.5 kg.
Tomatoes - 1.5 kg.
Red sweet pepper - 6 pcs.
Garlic - 1 head
Hot pepper - 1 pc.
Vinegar 9% - 50 gr.
Vegetable oil - 200 gr.
Sugar - 3 tbsp. l.
Salt - 1 tbsp. l.

Cooking:

We peel the tomatoes and get rid of the place where the stalks are attached. Wash peppers, remove stems and seeds. We clean and wash the garlic. Tomatoes, peppers and garlic are passed through a meat grinder. Put the processed vegetables in a saucepan, add salt, sugar and vegetable oil to them. Mix everything thoroughly, put on fire and bring to a boil. When adjika boils, pour vinegar into it.

Wash the eggplant, remove the tails and cut into large pieces. Then eggplant should be put in boiling adjika, mix thoroughly, bring to a boil and cook everything together for about 30 minutes. After this time, put the eggplants with adjika in sterile jars and roll them up with lids. Then they should be turned over and covered with a warm blanket. When they have cooled, the jars can be sent to storage places.

Ingredients:

Eggplant - 500 gr.
Garlic - 3 cloves
Parsley - ½ bunch
Salt - 1 tbsp. l.
Vegetable oil - 1 cup

Cooking:

Wash the eggplant, cut into circles and fry in a pan in vegetable oil until golden brown on both sides. After frying, let the eggplant cool down. We clean the garlic and pass it through the garlic press. Wash greens, dry and finely chop. Mix the garlic with salt and herbs until a homogeneous mass is obtained.

Dip each piece of eggplant on both sides in a mixture of garlic and herbs and place tightly in sterile jars. Then pour eggplants with refined oil and tightly close with plastic lids. Store these eggplants in the refrigerator.

Eggplant in spicy seasoning is a real find for lovers of fried fatty meat. This appetizer is just the perfect complement to such meat.

Ingredients:

Eggplant - 5 kg.
Sweet pepper - 10 pcs.
Hot pepper - 5 pcs.
Dill greens - 1.5 bunches
Parsley greens - 1.5 bunches
Garlic - 5 heads
Vegetable oil - 400 gr.
Vinegar 6% - 200 gr.
Salt - 6 tbsp. l.

Cooking:

Wash the eggplant, remove the stem and cut into slices. Pour 4 liters into a deep saucepan. water, add 4 tbsp. l. salt and bring to a boil. Dip eggplants in salted boiling water for about 5 minutes. Then they should be pulled out and allowed to cool.

To prepare the seasoning, wash sweet and bitter peppers, get rid of the seeds and stalks and cut into small pieces. We clean and wash the garlic. Wash greens, dry and chop. We pass pepper, garlic and herbs through a meat grinder and mix everything thoroughly. Seasoning is ready!

Dip cooled eggplants in seasoning. Each piece should be dipped separately and on both sides. Then we put the eggplants tightly in sterile jars and fill them with the marinade in which they were cooked. Now the jars should be covered with lids and sterilized for about 20 minutes in boiling water, then rolled up.

Step-by-step recipes for cooking spicy eggplants for the winter: classic, fast, "Teschin's tongue", "Spark" without sterilization, "Cobra"

2018-07-07 Irina Naumova

Grade
prescription

8393

Time
(min)

servings
(people)

In 100 grams ready meal

1 gr.

0 gr.

carbohydrates

6 gr.

28 kcal.

Option 1: A classic spicy eggplant recipe for the winter

Eggplants are perfect for making a spicy snack. There are a lot of recipes, some of them have become very popular and are in great demand. We will consider the most interesting, proven recipes for spicy eggplant for the winter.

Ingredients:

one and a half kg of eggplant;
five hundred grams of bulg pepper;
three pods of hot pepper;
half stack a tooth of garlic;
floors stack of vinegar 9%;
one table of spoons of sugar;
a quarter cup of coarse salt;
grows oil for frying.

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

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

Sprinkle the eggplants with salt, mix well with your hands. Pour all the salt indicated in the recipe at once. We won't need it anymore.

We leave the salted eggplant for two hours so that bitterness comes out.

After soaking, squeeze them with hands from bitter juice, do not rinse with water.

We put a frying pan on the fire, heat a small amount of odorless oil. Fry eggplant slices until golden brown on each side. You don't need to deep fry.

Put the fried slices on thick paper towels to drain the oil. You also need to cool them down to room temperature.

Now you need to prepare a spicy dressing. First, wash sweet and hot peppers. Cut off hats. From the sweet pepper we take out the seed box and white partitions. Cut into several large pieces.

We clean the garlic from the husk, leave whole cloves.

Pass everything through a meat grinder.

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

We take sterile jars and lay eggplant and spicy mass in layers. Put the eggplant in the first layer. We fill the jars to the very top.

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

We put jars with eggplants, lightly cover with lids. Now pour water into the pan up to the shoulders of the jars.

Put on fire and bring to a low boil. We simmer blanks for ten minutes.

Hot jars are carefully removed from the pan one by one. Tighten the lids tightly and turn over immediately. Then cover all the jars with a blanket and leave to cool completely. Usually it takes from twelve hours to one day.

After that, you can remove the spicy snack for long-term storage.

Option 2: A quick recipe for spicy eggplant for the winter

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

Ingredients:

four hundred grams of eggplant;
one and a half teaspoons of vinegar;
five clove of garlic;
one bulg pepper;
one tablespoon grows oils;
two tomatoes;
two chili peppers.

How to quickly cook spicy eggplant for the winter

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

Cut the eggplant into slices about two centimeters and put in a bowl. Sprinkle with salt and stir. We leave it for two hours so that the bitterness comes out.

Wash the tomatoes, remove the base of the stem with a knife. Puree them with a blender or twist through a meat grinder.

My sweet pepper, cut in half and washed from the seeds. Rinse hot peppers, cut off the cap. Blend with a blender until puree.

We clean the garlic from the husk, pass it through a press and introduce it into the liquid mass. Pour coarse salt, pour in oil, vinegar and pierce everything with a submersible blender until smooth.

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

Put them in a bowl.

Pour hot sauce into the pan, boil for fifteen minutes. Add eggplant and simmer until boiling.

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

We immediately twist it with a tightly boiled dry lid and put the bottom up on the floor. Wrap in a thick towel until cool. Now the cherished jar of spicy snacks can be put away for storage in a dark and cool place.

Option 3: Spicy eggplants for the winter "Teschin tongue"

Mother-in-law's tongue is a well-known and popular snack. It is distinguished by a special cutting of eggplant, long plates. Also, this snack is very spicy. Therefore, it is called "Teschin's language."

Ingredients:

two kg of eggplant;
one kg of pepper;
one kg of tomatoes;
three hot peppers;
a head of garlic;
thirty ml of vinegar 9%;
three tables of lodges grow oils;
one table of spoons of sugar;
one table of lodges of coarse salt.

Step by step recipe

Wash the eggplant thoroughly and pat dry with a clean kitchen towel. Cut off the tails and cut them in half first. Then each half lengthwise into several parts a couple of centimeters thick. You should get "tongues".

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

Rinse the outside of the bell pepper, cut off the cap and cut in half. We remove the seeds, cut off the partitions and rinse inside so that there are no seeds left.

Hot peppers are simply washed and cut off the cap.

Sweet and hot peppers are passed through a meat grinder.

Garlic is peeled, passed through a press or rubbed on a fine grater. We introduce into the liquid mass.

Pour cooked hot sauce eggplant. Enter granulated sugar, vegetable oil and granulated sugar.

Stir and put the pan on the stove.

Turn on medium heat and bring to a boil. We simmer with a slight seething for half an hour. Add vinegar and stir. Turn off the stove.

We take prepared glass containers and lids. We lay out the “Teschin tongue” to the very edges of the jars.

Tighten the lids tightly and put the appetizer on the floor upside down. Wrap in a blanket and leave until the jars cool down. Now you can hide the blanks in a dark and cool place.

Option 4: Spicy eggplants for the winter "Spark" without sterilization

Let's cook a delicious spicy eggplant appetizer without sterilization. We will get a spicy salad "Spark". The recipe is designed for two cans of half a liter.

Ingredients:

two kg of eggplant;
five hundred grams of bulg pepper;
one kg of tomatoes;
two hot peppers;
two heads of garlic;
one hundred ml grow oils for the sauce;
fifty ml grow oil for baking;
one hundred ml of vinegar 9%;
one table of coarse salt lodges;
two tablespoons of sugar.

How to cook

We use medium sized eggplants. Do not take very large ones. We take red bell pepper and chili so that the appetizer is bright with a rich color.

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

Salt them generously, mix and crush with your hands. Leave them for one hour, let the excess bitterness come out.

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

Drizzle prepared eggplants with oil, mix and arrange on a baking sheet. Preheat the oven to 200 C and bake them for twenty minutes.

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

Put everything in a large container.

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

We put the container with hot sauce on the stove, turn on medium heat and bring to a boil. After we introduce the baked eggplants, mix gently again and simmer for about seven to ten minutes with a slight boil.

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

Arrange on the prepared sterile container to the top, tighten with boiled lids and turn the jars over.

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

Option 5: Spicy eggplant for the winter "Cobra"

Another option for a spicy and spicy eggplant snack for the winter. The recipe is for about two liters. You can cook in liter or half-liter jars.

Ingredients:

two kg of eggplant from the floor;
one kg of sweet pepper;
two chili peppers;
two heads of garlic;
one hundred ml grow oils;
one hundred and twenty ml of vinegar 9%;
one teaspoon of salt in the sauce;
one hundred grams of granulated sugar.

Step by step recipe

Wash the eggplant and cut off the green stems. Cut into slices about ten millimeters thick. Place in a large bowl, sprinkle with salt and stir.

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

After we shift the eggplants into a colander, rinse under running water from salt and bitter juice.

Squeeze out excess water gently with your hands.

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

We clean two heads of garlic, disassemble into cloves. Wash the peppers and remove seeds. Blend everything together with the garlic in a blender until smooth.

Add salt, sugar, vegetable oil.

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

In sterile jars, first pour a little sauce, then a layer of eggplant, sauce again, then eggplant, and so on to the very top.

Cover with lids.

We put a wooden stand in a wide pan, on it cans with spicy eggplants. Fill the jars up to the shoulders with water and bring to a boil. We sterilize for half an hour and take it out, twisting tightly with lids.

We put the whole floor upside down, wrap it with a blanket and leave it for two days. After that, we put it away for long-term storage.

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

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

Many note that the taste of eggplant blanks is unusual, reminiscent of mushroom and original in its own way. It is not like any other, and in order to appreciate it, winter preparations Eggplant is a must try.

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

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

Ingredients:

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

Cooking:

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

There is no need to grind here, because in the end you will end up with an ugly vegetable snack, and the usual eggplant caviar.

Cut the tomatoes into four pieces.

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

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

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

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

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

Ingredients (for seven 500 ml jars):

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

Cooking:

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

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

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

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

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

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

Eggplants for the winter like mushrooms - a recipe without sterilization

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

Ingredients:

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

For marinade:

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

Let's start cooking:

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

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

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

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

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

Mother-in-law eggplant tongue for the winter

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

Ingredients (for 8 jars of 500 ml):

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

Cooking:

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

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

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

Bon appetit and see you for new recipes!

Filling Ingredients:

5 liters of water, 1 stack. salt, 15 tbsp. 9% vinegar, parsley, allspice peas, bay leaf - to taste.

Cooking:

Prepare the brine for pouring: boil water, dissolve salt in it, boil for a minute or two, add vinegar. Dip whole strong eggplants without tails into boiling brine (1.5 kg of salt per 10 liters of water) and boil them, turning over, for 3-5 minutes.

Put spices in sterilized jars, put hot eggplants on top and pour boiling brine over. Roll up.

These eggplants can be the basis for any winter salad.

Eggplant stuffed with vegetables

Ingredients:

5 kg eggplant (10 cm long), 2 carrots, 1-2 sweet peppers, 10-15 garlic cloves, 1 bunch of cilantro, 1 bunch of dill, ½ bunch of parsley, 1-2 celery stalks, 2 liters of water, 1 liter 6% vinegar, 100 g salt, 100 g sugar, spices - to taste.

Cooking:

Cut the eggplant lengthwise, remove the core. Blanch the peeled eggplants in boiling water for 2-3 minutes. Grind vegetables and herbs, mix, salt, pepper, add spices to taste. Stuff eggplants, place in jars and pour boiling marinade over (carefully!). Roll up, turn over, wrap up.

Eggplant appetizer "Original"

Ingredients:

5 kg of eggplant, 1 kg of sweet pepper, 300 g of garlic, 1 bunch of dill or parsley, 200 ml of 9% vinegar, 100 g of sugar, 3-5 pods of hot pepper, vegetable oil for frying, salt.

Cooking:

Cut the eggplant into circles about 2 cm thick. Place on a flat dish and salt, leave for half an hour to let the juice flow. Pass pepper, garlic and herbs through a meat grinder or chop with a blender, add vinegar and sugar. Stir with a wooden spoon until the sugar dissolves. Lightly squeeze the eggplant and fry in vegetable oil on both sides. Remove each piece immediately from the pan with a fork, dip in a mixture of peppers and lay in layers in sterilized jars. When all the jars are full, cover them with lids and set to sterilize for 15 minutes. Roll up.

Eggplant in tomato sauce

Ingredients:

2 kg eggplant, 1 kg onion, 300 g carrots, 1 kg sweet green pepper, 200 ml of vegetable oil, 1 liter of freshly squeezed tomato juice with pulp or diluted tomato paste, herbs, garlic, ground paprika, salt, bay leaf - to taste.

Cooking:

Cut the eggplant into circles 1.5 cm thick, pour in salted water (1 tbsp salt for 1 liter of water) and leave for 1 hour. Then drain the water, squeeze the eggplants lightly and dry them on a towel. Fry each circle in browning vegetable masledo. Cut the onion into half rings, grate the carrots on a coarse grater, cut the pepper into strips. Stew vegetables in vegetable oil for 5-6 minutes, pour in tomato juice and simmer over medium heat for 10 minutes. Salt, pepper, add spices to taste, simmer for another 5 minutes. At the bottom of the sterilized jars, put a bay leaf, a sprig of parsley and dill and lay eggplant in layers, filling each layer with 3 tbsp. stewed vegetable mass. Lightly compact each layer with a spoon. Pour the dressing on top and set to sterilize for 10-15 minutes. Roll up.

Pickled eggplant stuffed with cabbage and carrots

Ingredients:

5 kg of eggplant, 500 g of cabbage, 250 g of carrots, 500 g of onions, 150 g of herbs, 150 ml of vegetable oil.

Cooking:

Chop greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave it in it until it cools. Then drain the water, squeeze the cabbage and combine with browned vegetables. Salt. Pour small eggplants with boiling salted water (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't digest! Drain the water, cool the eggplant, cut lengthwise and stuff with minced vegetables. Place tightly in a pickling container, cover with a clean cloth, put a wooden circle on top, and oppression on it. If no juice appears on the surface the next day, the load should be increased. Refrigerate for fermentation and storage.

eggplant sauce

Ingredients:

2 kg of eggplant, 1 kg of tomatoes, 500 g of onion, 500 g of parsley root, 100 g of vegetable oil, 25 g of salt.

Cooking:

Cut the eggplant lengthwise into 2 pieces and soak in salted water. Chop the onion, peel the parsley roots and grate on a coarse grater, cut the tomatoes into small pieces. On a clean deep baking sheet, lay the vegetables in layers: onion, parsley, eggplant and tomatoes on top. Put in a preheated oven, bring to a boil and simmer for 20-25 minutes. Arrange hot in sterilized jars and roll up.

Eggplant appetizer with beans

Ingredients:

2 kg of eggplant, 500 g of boiled beans, 1.5 kg of tomatoes, 500 g of carrots, 500 g of sweet pepper, 2 heads of garlic, 100 ml of 6-9% vinegar, 1? st.l. sugar, 500 ml vegetable oil, salt, pepper, spices.

Cooking:

Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the pepper finely, pass the tomatoes through a meat grinder along with garlic. Combine all the vegetables in a saucepan, put the beans, add vinegar, sugar, salt and vegetable oil. Put on fire, bring to a boil, reduce heat and cook, stirring, 40 minutes. Arrange hot in sterilized jars, roll up.

Roasted eggplant caviar

Ingredients:

3 kg of eggplant, 1 kg of onion, 3 heads of garlic, 500 g of parsley, 2 stacks. vegetable oil, 3 tbsp. lemon juice, salt, sugar, pepper.

Cooking:

Brush mature eggplants with oil and roast in the oven until tender, turning several times. When the skin begins to burst, cool the eggplant slightly, remove the skin and remove the stalks. Chop the flesh with a knife. Chop the onion, squeeze the garlic through a press, finely chop the greens. Mix everything with the eggplant mass, pour in the oil and lemon juice, add sugar, salt and pepper. Mix thoroughly and pack in clean 1-liter jars. Leave to pasteurize for 40-50 minutes at 90°C. Roll up.

Eggplant caviar in Zaporozhye

Ingredients:

5 kg of eggplant, 500 g of carrots, 300 g of tomato paste, 300 g of onion, 100 g of celery root, 100 g of parsley root, 1 bunch of celery greens, 40 g of sugar, 500 ml of vegetable oil, 75 g of salt, 1 tbsp. vinegar essence.

Cooking:

Cut the eggplant into slices 2 cm thick and fry in vegetable oil. Cut the onion into rings and also fry until transparent. Cut carrots, celery root and parsley into strips and stew in vegetable oil until soft. Pass all vegetables through a meat grinder, add tomato paste, spices and herbs and put on fire. Warm up the whole mass, stirring, and place in sterilized 700-gram jars. Put on sterilization for 15 minutes, then add ¼ tsp. on each bank and roll up.

Eggplant caviar

Ingredients:

3.5 kg of eggplant, 3.5 kg of tomatoes, 2 kg of sweet pepper, 1.5 kg of carrots, 1.5 kg of onions, 300 g of garlic, 3-4 tbsp. salt, 1 tbsp. 70% vinegar, vegetable oil.

Cooking:

Cut the eggplant into cubes, grate the carrots on a coarse grater, chop the onion, cut the sweet pepper into cubes. Fry all the vegetables separately in vegetable oil and put in an enamel bowl. Chop the tomatoes with a blender or pass through a meat grinder and add to the vegetables. Salt, put on fire and cook for 40 minutes after boiling. At the end of cooking, add garlic and vinegar passed through a press. Arrange hot caviar in sterilized jars and roll up.

Heh from eggplant

Ingredients:

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

Cooking:

Cut the skin off the eggplants and cut them into strips. Put them in a deep bowl, mix with salt and leave for 5 hours. Stir occasionally. Then squeeze and fry in vegetable oil. Cut the onion and pepper into strips, squeeze the garlic through a press. Combine with eggplant and pour vinegar. Sort by banks. Roll up.

Eggplant "Like Mushrooms"

Ingredients:

7 kg of eggplant, 350 g of salt, 5 l of water, 300 ml of 9% vinegar, 30 peppercorns, 5 bay leaves, garlic, vegetable oil.

Cooking:

Peel the eggplant and cut into cubes. Mix with salt and leave for 2 hours. Boil in water with the addition of vinegar for 7-8 minutes, drain the water and put the eggplant under pressure overnight. Add vegetable oil to taste, chopped garlic, place in sterilized jars and roll up. Before serving, drain the brine from the eggplants and fry in vegetable oil with onions until browned.

Eggplant with vegetables and cabbage

Ingredients:

5 kg of eggplant, 1 kg of cabbage, 1 kg of carrots, 9 pieces of sweet pepper, 200-300 g of garlic, 1.5 tbsp. salt, 200 g sugar, 300 ml 6% vinegar, 500 ml vegetable oil, herbs, pepper - to taste.

Cooking:

Dissolve 200 g of salt in 6 ml of water and boil. Cut the eggplant into strips and boil in boiling brine for 10 minutes. Chop the cabbage into long strips, grate the carrots on a grater for Korean carrots, cut the pepper into long strips, chop the garlic and herbs. Mix boiled eggplant with vegetables, add salt, sugar, oil and vinegar, mix and refrigerate for 2 days. Then spread the mixture in sterilized jars and set to sterilize for 20-25 minutes. Roll up.

Saute

Ingredients:

2 kg eggplant, 1 kg tomato, 400 g onion, 4-5 pcs. carrots, 4-5 sweet peppers, 3-5 cloves of garlic, 1/2 stack. sugar, 2 tbsp. salt, bay leaf, parsley, black peppercorns, vegetable oil.

Cooking:

Cut the eggplant into cubes, chop the onion, cut the tomatoes into slices, cut the carrots into strips, pepper into rings, chop the greens. Sprinkle the tomatoes and bell peppers with salt and leave for a while to release their juice. Pour vegetable oil into a saucepan and put vegetables in it in layers along with juice: tomatoes, onions, eggplants, carrots, sweet peppers, parsley. Add spices and simmer for 40 minutes. Stir occasionally. 2-3 minutes before the end of the stew, add chopped garlic. Roll up.