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 unlike any other, and in order to appreciate it, winter eggplant preparations must be tried.

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

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


Ingredients:

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

Cooking:

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

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.

  1. Cut the tomatoes into four parts.

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

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

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

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

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

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

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

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

Eggplants for the winter like mushrooms - a recipe without sterilization

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



Ingredients:

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

For marinade:

Let's start cooking:

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

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

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


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

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

Mother-in-law eggplant tongue for the winter

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


Ingredients (for 8 jars of 500 ml):

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

Cooking:

  1. Rinse the eggplant and cut off the stems. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half, so that all the bitterness comes out of them.
  2. At this time, will make the sauce that will be used for pouring.
  3. According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. We pass the blanks through a meat grinder, adding hot pepper to the vegetable mixture. It is necessary to remove the seeds from it. Otherwise, get a real draconian fill!
  1. Transfer the resulting mixture to a bowl. Salt it and sweeten it. Pour in the vinegar immediately. Bring to a boil and cook for 5 minutes. We take it off the stove. We set aside.
  2. We wash the eggplants from salt and fry on each side until golden brown.
  3. Now he will be engaged in packing snacks. At the bottom of a sterile jar, pour a spoonful of hot sauce and put fried eggplant on it. Press down lightly and pour over the sauce again. Repeat the layers until the jar is full, which we then roll up under the lid.

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

Bon appetit and see you for new recipes!

Delicious eggplant blanks for the winter - a wonderful treat! Cook at home with the best recipes.

During the harvesting season, a big problem arises in finding suitable eggplant recipe options. There are a lot of variations and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes are easy to implement, especially if you follow everything step by step.

Recipes have the same ingredients, but differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as it is very important aspect preservation of products. Therefore, do not forget about this rule.

One of the best options for winter preparations is eggplant, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with mushrooms. In our recipe with you with a photo, we will consider very delicious option cooking eggplant with honey for the winter. It will give a slight sweetness and aroma, plus we will also add a little garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like it more, a light aftertaste, or a rich spicy one. We also want to immediately put you on notice, choosing eggplant for our dish is a small size. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take us about 2 hours to prepare, the number of products in the composition is indicated per serving in two half-liter jars.

  • small eggplants - 800 gr.,
  • finely ground salt - 60 gr.,
  • garlic - at your discretion (we have 4 cloves),
  • vegetable oil - 150 ml.,
  • ground pepper - 3 pinches,
  • honey (I use lime in the recipe) - 2 tbsp,
  • vinegar - 100 ml.,
  • water -300 ml.

Now let's move on to the main part. I love having all the ingredients already prepared and on hand, it helps save a little time later on. We start with the fact that our vegetables in a deep bowl must be filled with water, everything is well washed. To decorate our vegetables, we cut off both sides of the edge, and peel off the skin in strips. If you don't like it, then you can remove the whole skin. Then the eggplant must be cut into rings, or strips if desired. The second option is more practical, as it turns out to save time, both when cutting them and while frying in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will deal with the "zest" of our dish. First, peel the garlic, cut it into small pieces.

And when the right time comes, we return to our blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then we fry them in turn on both sides over low heat. It is not necessary to bring to readiness, just lightly fry.

Then we put our fried vegetables in jars and mix with garlic.

Pour the eggplants with our honey marinade. It is prepared like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then add our honey. We keep it on fire for a few more minutes.

And immediately quickly pour our jars. Once you have done this, very quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That's all! Not so difficult, right? And on the other hand, eggplant with pepper in a honey marinade. delicious winter you will eventually!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to prepare an eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Whether it's a gala dinner or just a family dinner. This salad is also great as a side dish.

  • Eggplant - 1.5 kg
  • Tomatoes - 3 kg
  • Bulgarian pepper - 1 kg
  • Carrot - 1 kg
  • Onion - 1 kg
  • Refined vegetable oil - 0.5 cups
  • Vinegar 9% - 0.5 cup
  • Sugar - 1 cup
  • Salt - 2 tbsp

First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.

Pass the tomatoes through a meat grinder, or chop in a food processor.

Put the tomatoes to cook for 20 - 25 minutes. Tomato juice should decrease in volume, boil down. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into the tomato sauce.

Peel the onion and cut into half rings. Grate carrots. Pepper cut into strips. When the sauce boils, add the onion to it.

Then pour the carrots, grated on a coarse grater. Onions with carrots tomato sauce should boil for 10 minutes. By the way, the scent is amazing!

We wash the eggplants from salt and put them on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Pepper, cut into strips, add to the tomato filling.

Then the eggplant should be cut into large strips and added to the tomato salad dressing.

Add garlic.

Cover the saucepan with a lid. Reduce the fire to a minimum. Leave to languish on fire for 30-40 minutes. Don't forget to stir. Then we lay out in sterilized jars and twist. Under a fur coat, until completely cooled. We store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplant for the winter (step by step)

Delicious appetizer cooked with eggplant and hot sauce, will be a great addition to any holiday table. The preparation of the recipe does not take much time, but at the same time you can prepare it for the winter. A very fragrant and elegant dish just not to be missed. We will prepare two cans of Georgian eggplant with a volume of 0.5 liters.

  • eggplant - 1 kilogram;
  • bell pepper - 400 grams;
  • garlic - 2 heads (small);
  • hot pepper - 1 pod;
  • sunflower oil - 100 grams;
  • vinegar - 100 grams;
  • sugar - 1 tablespoon;
  • salt - 1 teaspoon.

Vegetables should be cut into small pieces and salted.

2-3 hours is enough time for all the bitterness to leave the vegetables.

Our minced vegetables need to be put in a pan. The mixture should start to boil. Add sugar and mix. We put the already fried vegetables in the same pan. We cook for about 10 minutes.

The resulting mixture is laid out in jars and rolled up.

In two weeks, the presented dish will be ready. Georgian-style eggplants can be taken out of the cellar and served at the festive table.

You can add cilantro, fragrant herbs, nuts, and more as interesting ingredients that will improve your taste sensations.

Recipe 4: eggplants for the winter without sterilization (step by step photos)

Eggplant salad with bell peppers, zucchini, carrots and tomatoes is prepared very simply, in one bowl, you will not need more than an hour to prepare it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.

Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume suggests either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

Jars and lids should be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

  • 1 kg of eggplant;
  • 1 kg of bell pepper;
  • 1 kg of tomatoes;
  • 500 g zucchini;
  • 500 g carrots;
  • 500 g of onions;
  • 1 head of garlic;
  • 100 g of greens (cilantro, parsley);
  • 250 ml sunflower oil;
  • 100 g of granulated sugar;
  • 60 g of rock salt;
  • 150 ml apple cider vinegar;
  • black pepper, vegetable seasonings to taste.

So, we take a large container for cooking vegetable stew. It can be a saucepan or a wide-bottomed saucepan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

We clean the sweet bell pepper from seeds, cut into large pieces, add to the eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be colorful. If the pepper is red, then the color of the finished dish will be darker.

Peel the zucchini, cut finely. Also finely chop the onion and garlic. Place zucchini, onion and garlic in a saucepan. By the way, young light green zucchini do not need to be peeled.

Cut the carrot into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this diversifies the texture of the dish.

Now pour sunflower oil into a saucepan, pour granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, throw in the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over moderate heat for 2-3 minutes, remove from heat.

We pack hot eggplant salad in prepared dry, clean jars. Immediately roll up the lids tightly, turn on the neck. We wrap the canned food in a warm blanket and leave it at room temperature for several hours.

We clean the completely cooled blanks in a cold basement.

When you open a jar of eggplant salad cold winter, an incredibly tasty and appetizing vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon Appetit! Stock up for the winter!

Recipe 5: delicious marinated eggplants for the winter, like mushrooms

Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. The elastic slices are blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). In season, be sure to prepare a couple of jars of such eggplants for the winter - I'm sure you will like them!

Eggplants of any degree of maturity are suitable for the recipe for this vegetable preparation for the winter, but it is still advisable to choose young ones (they do not have such large and hard seeds). Whether or not to peel the skin is entirely up to you. Some people like it, and some people can't stand it. If the eggplants are elderly, it is advisable to keep them in salted water, and then squeeze them well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower oil). In the marinade, I have collected the most delicious and aromatic ingredients to the taste of our family. You can safely remove or add your favorites.

  • eggplant - 1 kg
  • vegetable oil - 120 ml
  • garlic - 1 head
  • water - 1 l
  • table vinegar 9% - 6 tbsp.
  • sugar - 1 tbsp.
  • salt - 1 tbsp.
  • bay leaf - 2 pcs
  • allspice - 3 pcs
  • cloves - 2 pcs
  • mustard seeds - 0.5 tsp
  • coriander - 0.5 tsp

To prepare this simple but very tasty vegetable preparation for the winter, we need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade, we will take water, table vinegar, granulated sugar, edible salt (not iodized!), Bay leaf, allspice, peas, clove buds, mustard seeds and coriander. If you do not like some spices, you can not add them at all.

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaf, allspice, peas, clove buds, mustard seeds and coriander in a suitable container (I have a 4-liter saucepan).

Pour water (cold or hot - not so important) and put on medium heat so that the contents of the dishes boil.

In the meantime, we are working on eggplant. We wash them, cut off the tails on both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. Approximate size is 3 x 3 cm.

While we put all the pieces in a bowl (1 kilogram is eggplant in an already prepared form).

When the contents of the pan boil, let it boil for about a minute (you can cover it). After that, pour table vinegar, mix and put eggplant slices into the boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. You don’t need to stir them too actively - it’s best to lower them to the bottom with a slotted spoon, as the vegetables float on the surface of the marinade all the time.

Turn off the heat, close the pan with a lid and let the eggplant stand in the marinade for about 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we throw the eggplant slices into a sieve or colander so that the marinade stacks - we will no longer need it. Let them stand like this for about 10 minutes. I throw away the bay leaf and cloves - they have given up their aroma enough, and during storage they can give a little bitterness to the workpiece.

During this time, you need to clean and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you do not like it.

Pour refined vegetable oil into a deep and wide frying pan and let it warm up over medium heat. After that, lay the chopped garlic and fry for literally 20-30 seconds. It is not necessary longer, since the darkened (that is, well-fried) garlic will be bitter, and we need its flavor to soak the oil.

Immediately we shift eggplant slices into garlic oil, from which the marinade is already well stacked. Fry on the strong fire for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them additionally.

We lay out very hot eggplants in a pre-prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the remaining boiling oil in jars - the pan should remain empty. Regarding the preparation of dishes for canning: I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is enough). We wash the jars in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - you only need 2 pieces.

Seal the jars with lids immediately. You can use both simple tins (roll up with a key) and screw ones (they just twist - your husband will help you).

We turn the jars upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, a blanket, a fur coat or a coat - which you usually use when canning). Thus, an additional heat treatment of the covers and the entire workpiece takes place. We store eggplants like mushrooms where the rest of the seamings are - in the basement, cellar or other dark and cool room.

In winter, open a jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - without additives. In any case, it turns out very tasty dish, which is not ashamed to offer even guests. With a slice of black bread or boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

Recipe 6: delicious Korean-style eggplant for the winter (with photo)

Rarely does a festive table do without spicy spicy salads and appetizers of Korean cuisine. Popular and eggplant in Korean. And this is well deserved: a delicious, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

  • Eggplant - 2 kg
  • Carrots - 1 kg
  • Pepper sweet cone 1 kg
  • Sugar - 200 g
  • Vinegar 9% - 200 g
  • Vegetable oil - 200 g
  • Garlic - 1 head
  • Salt - 1 tbsp. l.
  • Ground black pepper - 1 tsp.
  • Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplants and carrots. Peppers wash, cut, remove seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to drain the liquid.

Grate carrots for Korean carrots (or on a coarse grater).

Pepper cut into strips.

Fry eggplant in vegetable oil.

Combine all vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you are not canning, store the salad in the refrigerator.

For canning, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water(place a stand or cloth on the bottom). Sterilize in moderately boiling water 0.5 liter jars - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover closed jars with Korean-style eggplants with a blanket and leave for a day, and then put them into storage. Bon Appetit!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. A variant of a delicious salad without frying and baking eggplant. The taste of the salad is rich, but at the same time tender.

  • eggplant - 4 kg;
  • sweet pepper - 400 gr.;
  • hot pepper - 20 gr.;
  • carrots - 400 gr.;
  • onion - 300 gr.;
  • garlic - 150 gr.;
  • tomatoes - 1.7 kg;
  • salt - 120 gr.;
  • sugar - 80 gr.;
  • vinegar 6% - 100 ml;
  • vegetable oil - 150 ml.

Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or chop in a blender. We need 1.5 liters of tomato.

Wash onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed, as in a blender), which gives the salad its piquancy.

We also pass hot pepper through a meat grinder, or cut it very finely (this must be done with gloves, pepper burns hands very much). Thoroughly mix the chopped vegetables.

Wash the eggplant, cut off the stalks and cut into small pieces. Eggplant peel should be peeled if it is a little bitter and rough, if the skin is thin and does not have a bitter taste, it can be left on.

Salt chopped eggplants (4 heaped tablespoons = 120g), add sugar (4 heaped tablespoons = 80 gr.) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, you may need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.

We put the boiling salad in sterile jars, roll it up with sterile lids and wrap it until it cools completely. From the indicated amount of vegetables, about 6 liters of salad are obtained.

The long-awaited canning season is just around the corner, so housewives have thoughts about canning eggplants for the winter. V 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 in old fruits there is a large number 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: 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 the top 10 recipes for canned eggplant, such as "Ten", the famous "Bakat" and many others.

So let's get started:

Salad "Ten"

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


Ingredients:

We take at the rate of 5 liters of lettuce.

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


Cooking

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

2. It is worth noting that it is better to buy 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 preservation. Half liter jars are best suited.

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


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


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


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


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


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


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


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


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


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

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

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

The famous "Bakat"

Sometimes a situation arises when there are a lot of products on the table and you need to do something with them. 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 overdo it.


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


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


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


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


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

Bon Appetit!

Marinated eggplant for the winter

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


Ingredients based on 1.5 liters of salad:

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

For marinade:

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


Cooking method

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

1. We wash them and remove the tail.


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


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


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


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


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


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


Let's start cooking right now!

Ingredients:

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

For marinade:

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

Cooking method

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

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

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

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

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

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

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

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

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

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


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

Ingredients:

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


Let's start cooking

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


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


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


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


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


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


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


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


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


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


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


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

1. Arrange eggplants in jars, cover with lids.

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

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

Tasty lecho

Every year for the winter you need to stock up on various preservations. No matter how much you do them, in any case, they will disperse sooner than you thought. Lecho with eggplant is the product that you most likely didn’t plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this yummy disappears from preservation faster than others. For beginners, this recipe will 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 onion and sweet pepper cut into half rings to the total mass. Increase the heat to medium and wait until the mass boils.

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

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

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

Watch the video for the recipe:

The dish is ready, you can take a sample!

Bon Appetit!

spicy snack


Ingredients:

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

Cooking

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


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


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


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


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


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


7. Alternate layers one by one.


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


9. Cover the jar and start sterilizing for half an hour. Thereafter spicy snack you can roll it up, you definitely need 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 l container, cutting board, container and seaming lids.

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

Cooking

1. We prepare all the components.


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


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




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


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


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


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


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


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


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


Bon Appetit!

Eggplant for the winter like mushrooms

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


Ingredients:

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

For marinade:

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

Cooking

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

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

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

4. After the first boil, pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you should not leave the stove. After boiling, place the chopped blue ones and cook them for 4 minutes after they boil. Then we send them to a colander, 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 lay them out in glass containers, pour oil. Don't add too much oil, as the eggplants will release the juice later and drown in it. We roll up the banks and turn over. After the blank has cooled for the winter, you can move it to a dark place for storage. If unexpected guests come, you can treat them with your gourmet dish.

Also watch our video recipe:

Everything is ready.

Be sure to read 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.

Hello, friends!

Today I want to talk about one amazingly spicy snack that you can happily bring to the table in a matter of minutes. I propose to cook Georgian eggplants, because summer is in full swing and we are already harvesting blue ones. Surprise yourself and your guests with this novelty. In addition, the recipes fast food You will be shocked how delicious it is!

All fans of this national cuisine will now exclaim and take note of a couple of recipes. I tried to find not only the most delicious recipes, but also that they were quite diverse. After all, everyone knows that blue ones go well with nuts, other vegetables and even meat. And if you add an ingredient such as garlic, then you are provided with a piquant taste.

I think that I interested you as much as I could, it remains only to get to work. Choose among this abundance your special and best recipe and treat your loved ones with this cool snack. And if for some reason you don’t like it, then you can do any other

In addition, in the article you will find recipes for winter storage in banks, I think that now it is just relevant. Eat, as they say, from the belly and make blanks in the cellar.

I propose to first dwell on this option, the eggplants will be fried, the necessary spices and seasonings will be added to them, plus other vegetables. Generally classic recipe suggests that this dish is prepared in this way, but there are many others, for example, in brine and with the addition of nuts.

In this article, all types will be considered so that you can find the one that suits you best. In any case, such Georgian recipes are famous for their spicy spicy taste, no matter how they are prepared.

A feature of this dish is the addition of Provence salt, it is she who gives extraordinary taste and a flavor that cannot be expressed in words, and you can easily say that the salad turns out just lick your fingers.

We will need:

  • eggplant - 3 pcs.
  • sweet red pepper - 1 pc.
  • green hot pepper capsicum - 1.5 pcs.
  • cilantro - 10 g
  • bow - head
  • tomatoes - 1 pc.
  • garlic - 3 cloves
  • Svan salt - 0.5 tbsp
  • white wine vinegar or apple cider vinegar - 3 tbsp
  • vegetable or olive oil - 5 tbsp
  • water - 15 ml
  • salt - to taste


Stages:

1. First of all, process all the vegetables on the list. Wash well, and then take the eggplants and cut them into quarters. After that, put them in a hot frying pan with vegetable oil and fry until golden brown for 15-20 minutes.

If you do not like the bitterness that is inherent in these fruits, then please, you can get rid of it, pre-salt the pieces and soak for 20-30 minutes, after which you will see the juice, drain it.

The problem will be solved, but in fact, these actions can be completely dispensed with.


2. Chop all the other ingredients, it is better to pass the garlic through a press, cut the bell pepper into strips, onion into cubes. Chop greens finely with a sharp knife. After that, put this whole beautiful composition in a bowl and season with water + wine vinegar + Svan salt. Stir and let stand for 10 minutes.


3. The little blue ones, after being fried in a pan, will be almost ready to eat. You need to transfer them to another bowl, exactly where all the other ingredients are seasoned with wine vinegar.

Chop the tomato into small pieces and fry in the oil left over from the eggplant. Literally do this work for 3-5 minutes to make it look like tomato paste. Do not cool it and immediately immediately pour it onto the salad mass. Stir.


4. The most interesting thing is ahead of you, this is a test. Eat hot for health, and if it cools down, it will not affect the taste in any way. Happy discoveries, comrades!


That was option number one, and now we're moving on to option number two. If suddenly you, apart from the little blue ones, didn’t seem to have anything else at hand, here he will just help you out. I think that it also comes out more spicy, but again, how much hotness you bring in grams))). I propose to make cool garlic Sause. How do you react to such an idea? Maybe you will find fault and say that this is not Georgian.

We will need:

  • eggplant - 2 kg
  • white (you can apple) vinegar 9% - 2 tbsp
  • table salt - 1 tbsp
  • chilli pepper or jalapeno - 1-2 pcs.
  • garlic - head
  • any vegetable or olive oil


Stages:

1. Cut the little blue ones into arbitrary pieces (4 cm in length), but do not grind, make them quite large. Do not cut off the skin.

Pour vegetable oil into a saucepan and heat it to the limit, then place the blanks and fry each slice until cooked.


2. Gently transfer them with a slotted spoon to a colander or paper towel to remove all excess fat.


3. Make a spicy filling, mix white vinegar in a cup and finely chopped garlic for flavor. It is advisable to even rub it on a fine grater so that the juice stands out. Add salt and finely chop the pepper. Stir.


4. It is with such an interesting dressing that you season the prepared vegetables. Stir and let stand and absorb all the flavor. And then eat and enjoy the summer taste of these charming gifts of nature. Which have become even tastier with this cooking option. Keep strictly in the refrigerator. Bon Appetit!


Georgian-style spicy eggplant - the best recipe for the winter

Now I share with you what I myself have been doing for a long time from year to year. In fact, I would classify this recipe more as pickled blanks. I think that such a dish is just a sin, but not to put it in a jar, and how good this snack will be on a cold snow-white day. When there is a cold or a blizzard outside the window, and a piece of summer lies in your cellar. Yes, absolutely wonderful! Agree?


The recipe is based on a special marinade, with the help of which eggplants turn out to be charmingly spicy and with an interesting touch of spiciness. Plus, they still look like pickled ones, of course you need to try.

We will need:

  • eggplant - 3 kg
  • salt - 1.5 tbsp
  • garlic - 0.3 kg
  • hot hot pepper - 2 pods
  • vinegar 70% - 1 dessert spoon
  • sweet bell pepper - 0.6 kg
  • vegetable oil - 0.5 tbsp.

Stages:

1. Wash the eggplants well in water and chop them into square pieces. Salt and pour in the vinegar, stir with your hands. Leave for 5-6 hours under a closed lid in a warm place. Drain the juice afterwards.


2. Peel the garlic cloves from the skin and pass through the press. Bell pepper, it will be better if you take it different colors, chop finely thin strips. Grind the capsicum finely. Add vegetable oil and pour already marinated eggplants with this filling.


3. Distribute such a vegetable mass into clean sterile jars, and then put each piece in a saucepan. Put a rag on the bottom so that the jars do not burst. Pour water up to the shoulders and turn on the fire, wait 40 minutes after boiling. That is, in this state, vegetables will be stewed over low heat. And then remove them and screw them tightly with clean lids. Check the tightness by turning the containers upside down.

It is advisable to take cans with a nominal value of 0.5 to 0.8 liters no more, otherwise you will have to wait longer.

Put them in a fur coat and let them cool completely. And then store in a cool place, such as a pantry. Good luck!


Delicious and quick pickled eggplant recipe

There are many options, but this one is simpler and easier. Because it does not require any great efforts and efforts from you. It turns out that such an appetizer is not only cool in appearance, but it is also insanely fragrant and spicy.

Imagine you can serve and call to take a sample, after 5-6 hours. And they are eaten even faster, right with the noise of the wind.

We will need:

  • Blue ones - 1.5 kg
  • Bulgarian sweet pepper - a couple of pieces
  • Onion - 2 heads
  • Hot pepper (chili) - 1-2 pcs.
  • Garlic - 1 head
  • Parsley - bunch

For marinade:

  • Water - 3 tbsp.
  • Salt - 3 tsp
  • Vinegar 9% - 10 tsp
  • Vegetable oil - 8 tsp
  • Black pepper or allspice peas - 9 peas
  • Bay leaf - a couple of pieces
  • Ground coriander - a pinch

Stages:

1. Rinse the main ingredients of this simple dish in running water. Cut off the tails with a sharp, well-sharpened knife. Boil them in lightly salted water until almost tender, about 5 minutes.


2. Next, according to the plan, you have to make a marinade. It seems like such a name and it is something so difficult. In fact, pour water into a cup, put all the ingredients that are listed above in the composition (for the marinade). Vinegar is also poured in right away, sometimes they write that it needs to be added at the very end, but then the brine rises and foams, otherwise avoid this process. Bring to a boil and cook for 4-5 minutes.


3. When the little blue ones are ready, take them out of the pan and let all the moisture drain from them. Let them cool down.


4. Place chopped peppers and herbs in a cup, as well as diced onions and garlic. Stir.


5. Now, chop the eggplant into circles about 1 cm thick. Make the first layer in a bowl of them, then spread the prepared vegetable mixture on them, then eggplant again and so on.

Pour this mixture with hot brine and pour vegetable oil on top. Cover and let stand for about five hours.


6. After a specified time, after they marinate and stand in the refrigerator, serve at any table, whether it is a festive or dinner table. Or maybe you are preparing this Caucasian dish for dinner today?


Stuffed eggplant rolls with nuts and cilantro

Incredibly beautiful and also wonderful, that's the motto of this recipe. Agree yourself, the rolls made from blue ones, and even with the royal filling of nuts, will strike and hook anyone. Probably also because it is useful.

I like this option also because you need very few products here, the main thing is not to forget about the most basic.

We will need:


Stages:

1. Crush the walnut carefully and not very finely, because then the electrical appliance will grind it to crumbs. This is the main ingredient for the filling.


2. Cut the onion very finely into cubes. Pour vegetable oil into a frying pan and fry it until soft and golden brown. Red onions work best here, as they are more bitter than regular white onions. Remove from stove. Transfer it to a bowl in which you will make the filling.


3. Chop the cilantro to it with a knife, then pour the nuts. Run the peeled garlic cloves through a garlic press. And plus a teaspoon of suneli hops, as well as a quarter teaspoon of vinegar.


4. Salt and grind the filling with a blender until smooth.

Interesting! In restaurants, they also add mayonnaise to get an even more delicate structure.


5. Cut the eggplant into thin slices in the form of strips. Salt them to get out all the excess bitterness. Remove them from the cutting board to a plate. After 30 minutes, you will have liquid, drain it. And start frying in a pan with oil on both sides until golden.


6. Once the vegetables are ready, transfer them to a plate. Be sure to lay down paper towels to drain any excess oil.


7. Now take each strip and distribute the filling over the surface, that is, stuff it, and then twist it into a roll.

Looks quite tempting and attractive. Top with whole nuts and parsley.


A simple recipe for Georgian eggplant with walnuts

If there were rolls in the previous version, then a quick method will be shown here. That is, you can combine all the ingredients in one container and gobble up a large spoon for both cheeks. This idea was suggested to me by my sister. She says there are fewer problems, and the result is superb. Yes indeed, what do you think?

An option for lazy housewives is in front of you, take it and use it, no doubt it will come out delicious too!

But you can’t do without khnel-suneli and cilantro, as in the previous one, because these are the main components of this national dish.

We will need:

  • little blue ones - 2-3 pcs.
  • red onion - 2 pcs.
  • carrot - 1 pc.
  • garlic - 10 cloves
  • tomatoes - 2-3 pcs.
  • crushed walnuts - 0.5 tbsp.
  • vegetable oil
  • salt, sugar, suneli hops
  • cilantro greens

Stages:

1. Chop young purple fruits kitchen knife into pieces. And immediately sprinkle with salt to release a large amount of juice. After thirty minutes, drain the water. For greater release of liquid, it is recommended to install a weight.


2. Cut the heads of red onions first in half, and then with thin feathers into half rings. It is advisable to take a small and young carrot, chop it into pucks. Remove the skin from the tomatoes, peel the garlic.


3. Then fry in a frying pan using onions with garlic, as soon as 2-3 minutes have passed, immediately add carrots after active frying. Stir and fry until done. After that, add the Bulgarian pepper next, which is chopped into thin sticks and tomatoes cut into cubes. Roast for 10-15 minutes.

Next, in a separate pan, fry eggplants in sunflower oil, as soon as they are ready, add them to the vegetable mass along with walnuts. The nuts must be crushed into crumbs, a blender does a good job of this task, or you can manually achieve this result, but it will be more difficult to do. Stir everything and simmer for another 5 minutes, then salt and sugar at your discretion. Add suneli hops and turn off the stove.


4. Here is a light and tender blulo turned out, let it charm you with its originality. I almost forgot, it is recommended to chop the cilantro and sprinkle on a ready-made delicacy so that more vitamins and valuable substances are preserved.


Georgian fried eggplant ragout (adzhapsandali)

Yesterday I posted a whole note on this topic, and today I again decided to mention this greatest dish here. After all, the fact is that ajapsandal also belongs to Georgian cuisine. It is prepared mainly with potatoes and sometimes meat is also added. The main ingredient is also eggplant, you can read about all the secrets and subtleties

And now I offer the simplest recipe, take note too.

We will need:

  • Beef meat - 0.5 kg
  • Eggplant - a couple of pieces
  • Onion - 2 heads
  • Potatoes - 3-4 pcs.
  • Tomatoes -3-4 pcs.
  • Garlic - head
  • Salt and pepper
  • Ground red pepper - a pinch
  • Greenery
  • Bulgarian pepper - a couple of pieces
  • Water - 0.5 tbsp. (or without it)

Stages:

1. Prepare everything you need for work, rinse the vegetables in running water. Then chop the eggplants with a knife into cubes, sprinkle with salt, and after the juice stands out, drain it. Potatoes and tomatoes are also cut into cubes. Finely chop the onion as you like.

Cut meat and bell pepper into small pieces. And now we take a saucepan and start laying. Pour a little vegetable oil on the bottom, and then put the meat, onions, bell peppers, eggplant, tomatoes. Be sure to sprinkle each layer with chopped garlic and any favorite herbs, for example, parsley and cilantro are great here. Also salt and pepper.

Close the lid and simmer for 1.5 hours on low heat. It is best to add water so that nothing burns.


2. Note that this option does not require much effort from you, cut everything, put it in a saucepan and go about your business. You can also take a multicooker bowl and cook this dish in it. Get even better.

Sprinkle ajapsandali with herbs before serving. And it is allowed to eat even hot, even cold. Bon Appetit!


Eggplant salad for the winter without sterilization - recipe You will lick your fingers

Well, now another masterpiece to be done for winter storage. This is a delicious appetizer for any occasion. All ingredients are calculated for the volume of a half liter jar. That is, such a calculation of products is presented here so that you can make a sample. If you want, multiply by two or three and then create more blanks.

I propose to perform such a salad without everything superfluous, that is, without other vegetables, we will take only garlic and bell peppers, spices, and we will use vinegar for the marinade.

We will need:

  • eggplant - 500 g
  • Bulgarian sweet pepper - 1 pc.
  • hot pepper - half a pod
  • garlic head - 3-4 cloves
  • salt and sugar 1 tbsp each
  • vinegar 9% - 40 ml
  • vegetable oil - 2 tbsp

Stages:

1. As usual, cut the eggplants into pieces with a knife, salt and wait until they let the juice flow. Pour it out. Fry them in a pan with vegetable oil until golden brown, then place on paper towels to drain all the fat.


2. Grind hot and Bulgarian pepper into plastics, peel the garlic. If you are a gourmet of what is sharper and more vigorous, then do not remove the grains from the hot pepper.


3. Now, using a meat grinder or blender, twist the pepper and garlic to make a porridge-like mixture. Then pour in 9 percent vinegar, do not confuse with essence.


4. Stir and add salt and sugar. Oh, what an aroma, and the taste is just perfect for this sauce. Nyamka is real. Now boil this mass on the stove, simmer for 3-4 minutes.


5. Add fried eggplant to such beauty and simmer for only 10 minutes. And then taste for health.


6. Alternatively, put food in clean jars and close them with self-tightening lids. Wait for it to cool completely, then lower it into the cellar or leave it at home for storage. good recipe that will delight you and your family for sure!


Blue Georgian circles: fast and tasty

For as long as I can remember, my mother has always cooked according to this recipe, this taste - it will remind everyone of childhood. In addition, this option is universal, you can cook it and taste this dish today, or you can put everything in jars and roll up the lids with a special seaming machine. Which method you choose is up to you.

You can try it first, and then, if you are impressed, close the banks. Well thought out. I recommend watching this story. Check it out right now on YouTube.

Quick and delicious recipe for eggplant in brine

If you want to eat little blue ones in a couple of hours, then use such an original marinade that will help speed up this process. It will be possible to eat them after 5 hours.

In this recipe, coriander seeds are used to prepare the brine, they will give a divine taste and smell, and black allspice will only emphasize the aroma.

We will need:

  • eggplant - 1.5 kg
  • bell pepper - 3 pcs.
  • hot pepper - 1 pod
  • onion - 2 pcs.
  • garlic - 1 head
  • greens - bunch
  • water - 750 ml
  • vinegar 9% - 5 tbsp
  • salt with a slide - 1.5 tbsp
  • sunflower oil
  • bay leaf - 1-2 pcs.
  • coriander seeds - a pinch
  • black allspice - a pinch


Stages:

1. Start cooking by preparing the marinade, pour water (750 ml) into a saucepan, bring to a boil and put bay leaves, peppercorns, coriander and 1.5 tablespoons of salt in it. Let the water boil for two to three minutes. Turn off the stove and then pour in the vinegar.


2. While the brine is boiling, dip the blue ones in another saucepan into a regular one. drinking water and boil after boiling for 5 minutes.

Important! Do not cook eggplant longer, if overcooked, they will be too soft and spread.


3. Cut the onion into half rings, sweet pepper into strips. Grind bitter pepper in any way, for example, finely-finely cubed. Next, chop the herbs and garlic. But, it can be passed through the press. Mix everything.


4. After the eggplants have boiled for 5 minutes, drain the water and let them cool. Then cut them into circles 1 cm thick and put in layers in a saucepan. A layer of vegetables, then chopped eggplant, then again vegetables, and so on, so that the entire container is filled. Pour in olive or sunflower oil.


5. Pour the prepared and slightly cooled marinade into the center of the bowl along with pepper and coriander seeds. Now cover with a lid and put it in the refrigerator on the second shelf, wait 3-5 hours, and then feast on your health!


6. Here's how you can serve it on a regular homemade plate in portions. Looks festive and attractive. I wish it worked out with a bang.


How to cook eggplant in a slow cooker

If your home has such appliances, then what are you waiting for. Be sure to apply it. After all, she is also your assistant in the kitchen. In principle, you can take absolutely any recipe you like and apply it here. The main thing is to choose the desired mode, for example, use Frying or Stewing in a Redmond or Polaris multicooker.

I propose this time to turn to a different cooking technology. We will use soy sauce instead of vinegar, which will also give an excellent touch of pickling. And ginger and sesame seeds in general will make this masterpiece even more unique.

We will need:


Stages:

1. Chop the eggplant into long strips, salt them. Mix well with your hands, leave on the table to stand for 40 minutes. Then rinse them in water. Dry them with paper towels.

Pass the garlic and ginger through a garlic press. Or you can use a small grater. Add three tablespoons of soy sauce to this mixture and stir well. You can add sugar if you wish.


2. Now place the little blue ones in the multicooker bowl and turn on the Frying mode, pour in the vegetable oil. Click Start. Fry them all at once, not in batches. Stir occasionally, after 5 minutes have passed, pour in the sauce and stir. Turn off the Frying mode, close the lid and leave for 3 minutes.


3. This appetizer came out, decorate it with sesame seeds and try it today, even hot or cold.


19th century Georgian eggplant recipe with tomatoes - recipe for seaming

Who would have thought, but there is also such a cooking option, to be honest, I don’t know what it is based on, why it was called that. I didn't find any information, but I think the main thing is that it's very savory and quite unusual in taste.

This appetizing appetizer will come in handy in winter. But until you try it, you won’t know, so I advise you, repeat everything after the hostess of this video and create. Good luck!

So the note has come to an end, I hope you have already eaten from the belly, or maybe you just can’t decide and stop at a particular option. Try to do everything, because Georgian eggplant is a separate dish that can serve as a side dish, appetizer or addition to meat. Yeah, what's the difference, mainly that it tastes amazingly cool.

Until we meet again, dear friends and followers. Write comments, put likes and bye-bye.

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. Abundance of eggplant summer period simply obliges 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 retain their appearance during 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. To keep the eggplant from getting bitter ready dish, you need to soak sliced ​​eggplants 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 sharper and spicy preparation, use garlic or hot chili peppers, and for especially flavorful 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, mix 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 eggplants in tomato sauce in 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!