How to cook blue eggplants for the winter. The most delicious eggplants for the winter - cooking recipes

With the onset of autumn, every housewife takes care of winter supplies, which the whole family will then enjoy. Many people try to make the most of a variety of vegetable salads and pickles, so that they can open them during the cold season and eat them as a tasty addition to the main dishes. Winter eggplant recipes are a great option to add variety to your pantry collection. Try preparing several types of preserves with this vegetable to get an idea of ​​its different taste qualities. And what is needed for this, look further.

How to choose and prepare blue ones correctly

If you want the preparations to be stored in your pantry for a long time, it is important to follow the entire preparation process from start to finish. First of all, you should pay attention to the selection and preparation of the blue ones: they must meet the criteria listed below. Otherwise, none of the selected recipes will work out for you, and the canned jars will simply explode due to fermentation during storage. Read on for recommendations on the correct selection and preparation of blue ones.

• Do not use overripe vegetables for canning. This will have a bad effect on the quality of the workpiece. The normal color of the vegetable, which can be used for preparations, is dark lilac.
• Sun-baked eggplants are also absolutely not suitable for seaming. The eggplant should feel elastic, firm and heavy to the touch.
• Do not buy vegetables without stems. It should be green on each eggplant.

The best step-by-step recipes for preparing eggplant for the winter

There are a huge number of ways to deliciously prepare preparations for the winter. Among them there are interesting recipes for pickled, pickled, spicy or stuffed vegetables. Many housewives love to make very tasty lecho or salads, the main component of which is eggplant. All canning methods differ in the way they prepare this vegetable and have a certain taste. Among other things, blue ones are very beneficial for human health, so it’s worth studying step-by-step recipes for preparing eggplant dishes for the winter with photos and preparing one of them.

Pickled eggplants like mushrooms without sterilizing jars

Fans of mushroom dishes will appreciate it. The resulting taste is very reminiscent of mushrooms. Open this preparation in winter, cut into small pieces and fry with potatoes. You will have an excellent dish with mushrooms for dinner for the whole family. Be sure to stock up on such preparations so that you can enjoy delicious food. Read on for a step-by-step description of the eggplant recipe for the winter.

Required Products:

• 5 kg blue ones (choose approximately the same size);
• Bay leaf;
• 3 tbsp. l. table salt (only non-iodized);
• allspice peas – 5-6 pieces;
• 5 liters of drinking water;
• 180 ml vinegar 9%.

Step-by-step description of the recipe “Eggplants for the winter like mushrooms”:

1. Remove the peel from the blue ones, cut them into cubes, sprinkle with salt, and leave to stand for up to two hours to get rid of the bitterness.
2. When the specified time has elapsed, drain the liquid that the eggplants have released and fill them with water.
3. Place on the stove and boil. Next, add vinegar and boil for another 5 minutes.
4. Wash the jars thoroughly and pour boiling water over them. Pour in the peppercorns, bay leaves, and place the blue ones with brine to the very top.
5. Roll up the lids, wrap them in a blanket, and leave the jars to cool completely.
6. Take it to the basement or storage room.

Find out more delicious recipes to try.

Canned blueberries with garlic and bell pepper

Try the amazing option of canned and bell peppers. The result is a very tasty salad that is suitable for both the holiday table and the holiday table. Serve this appetizer with meat, fish, or eat it as an independent dish. The preparation is also ideal as a dressing for any meat or first course. When preparing this twist, you can use a slow cooker, and the dish will turn out even more delicious. Check out the step-by-step instructions for this winter eggplant recipe.

Ingredients:

• 6 kg blue;
• 8 pcs. bell pepper (better if it is red);
• 4 things. chili pepper;
• 0.2 kg garlic;
• 95 ml 9% vinegar;
• 95 ml vegetable oil;
• 120-150 g sugar;
• 2 tbsp. l. salt (not iodized).

How to cook:

1. Wash the jars thoroughly with baking soda and sterilize them along with the lids.
2. Wash the blue ones, cut off the stalks. Cut each one lengthwise and then crosswise (you should have 8 equal parts).
3. Sprinkle with salt, stir, set aside for a couple of hours to remove bitterness. Then wash thoroughly and fill with cold water.
4. Place on the stove and boil for 5 minutes. Drain the water.
5. Prepare the marinade: peel the bell pepper from the insides, cut in half, peel the garlic, grind in a meat grinder together with the chili.
6. Pour vegetable oil, vinegar, salt, sugar into the resulting liquid and boil.
7. Pour the marinade over the already boiled blue ones, put them on the stove and cook again for up to 5 minutes.
8. Place in glass containers, close with lids and roll up.

Instant Korean spicy eggplant salad

Anyone who loves Korean snacks will not refuse spicy food. This Korean salad is prepared very quickly, but it turns out incredibly tasty. Serve this appetizer with a variety of dishes with meat, vegetables, fish, and poultry. It will be very popular among all your family members and friends who come to visit you. Be sure to try this recipe to see how great it tastes. Next, you will learn how to make delicious eggplant preparations for the winter.

Components:

• 7 kg blue (choose larger ones);
• 2 kg chili pepper;
• 2.5 kg of red and yellow bell peppers;
• 7 packets of Korean seasoning (for carrots or salads);
• 180 g salt;
• 480 ml vinegar 6%.

Cooking algorithm:

1. Wash, dry the blue ones, cut in half.
2. Place each in boiling salty water for 5 minutes. Cool.
3. Cut all the peppers and eggplants into strips. Pour vegetable oil into the frying pan and simmer for 5-6 minutes.
4. Add Korean seasoning, salt, vinegar. Simmer for another 8-10 minutes.
5. Place in portions into jars and seal using a seaming machine.

How to seal whole pickled eggplants in jars

In winter you always want something sour. Whole pickled eggplants will help you satisfy this need. Additionally, you will receive sauerkraut, which goes very well on various salads. They also use it in its pure form, so don’t deny yourself the pleasure and prepare this twist. All family members will be immensely grateful to you and will appreciate your excellent culinary skills. For a simple recipe for preparing eggplants for the winter, see below.

What do you need:

• 3 kg blue (take the same size);
• 0.8 kg of white cabbage (1 large fork);
• 0.2 kg carrots;
• 2 sweet peppers (take large ones);
• 4 cloves of garlic;
• 3 liters of water;
• 0.15 kg salt.

How to cook:

1. Choose blue ones that are approximately the same size. Wash thoroughly, cut off the stalks, pierce each with a fork or toothpick in several places.
2. Boil for 5 minutes.
3. Chop the cabbage, grate the carrots, cut the pepper into strips. Mix everything, squeeze out the garlic, add salt, let it brew for a couple of hours.
4. When the eggplants have cooled, place them in a deep bowl and mix with the cabbage.
5. Prepare the brine according to the following recommendation: dissolve the salt in warm boiled water. Pour over the vegetables.
6. Place a weight on top. Leave to stand in a warm place for three days.
7. Afterwards, preserve with brine or store in the refrigerator.

Georgian salted eggplant appetizer is just to die for

Connoisseurs of Georgian cuisine will be delighted with this. You will get a very tasty preparation that goes well with many main dishes. Treat your dear guests or pamper your loved ones during a family dinner. Everyone will praise your incredible talent for making delicious things using the simplest ingredients. Check out the step-by-step description of preparing salted eggplant snacks in Georgian.

Ingredients:

• 2 kg of blue ones (it is important to choose large, even fruits of the same size);
• 0.4 kg carrots;
• 6 cloves of garlic;
• half a teaspoon of ground pepper (preferably red);
• 70 g each of cilantro, celery, parsley, dill;
• 3 tbsp. l. salt (regular);
• 1 tbsp. l. sugar and vinegar.

Step-by-step cooking instructions:

1. Wash the blue ones thoroughly, remove the stalks, and make a cut along each one.
2. Place the eggplants in boiling water with salt and cook for up to 5 minutes.
3. Place the boiled vegetables under pressure for exactly one hour.
4. Prepare the filling for the little ones: grate the carrots using a special grater for Korean appetizers, squeeze out the garlic, chop the herbs, throw in ground pepper. Mix everything.
5. After the specified time has passed, spread the filling into the blue slits. Place everything tightly in the pan.
6. Prepare the brine as follows: add salt, sugar, and vinegar to boiling water. Remove from heat and immediately pour in the blue ones.
7. Place pressure on top and let stand for up to 3 days.
8. Place the snack in jars along with the brine and roll up.

Fried eggplants for the winter with pepper and vegetable sauce in layers

In winter, it is always difficult to buy fresh vegetables to prepare a delicious dinner or lunch. Just for this purpose, many housewives preserve a variety of salads, so that later they can feed their family a satisfying and appetizing meal. Try Turkish fried eggplants with peppers in layers of vegetable sauce, and you will see that winter snacks can be incredibly tasty, aromatic, juicy and tender. Treat your friends to this option and share your secrets with them. And then you will see how this delicious dish with eggplants is prepared.

Grocery list:

• 1 kg eggplants (larger);
• 0.2 kg sweet pepper;
• 0.15 kg carrots;
• 0.15 kg of onion;
• 0.6 kg of tomatoes;
• 1 tsp. Sahara;
• 2 tsp. salt (only non-iodized);
• 5 peppercorns (per one jar);
• 0.1 l sunflower oil.

Cooking process:

1. Cut the eggplants into rings, grease them on both sides with vegetable oil, fry in a frying pan until slightly golden brown.
2. Prepare the vegetable sauce: finely chop the onion, coarsely grate the carrots, and fry. After 8 minutes, throw in the diced tomatoes, simmer for another 10 minutes. When finished, add pepper, salt, and sugar.
3. Cut the sweet peppers in half lengthwise and cut into strips. Blanch: pour boiling water, wait about three minutes, transfer to a colander.
4. Take the jars, start filling them in the following order: part of the vegetable sauce, eggplants, peppers, blueberries and again filling with vegetables.
5. Place the filled jars in a large saucepan with water, sterilize over low heat for 70 minutes. Don't forget to add water while boiling. If you are not satisfied with this process of sterilizing the workpieces, use the oven: place the jars in the oven for an hour, turning on the temperature to about 180 degrees.
6. When finished, screw the lids on.

Homemade lecho with eggplants and sweet peppers in tomato sauce

Be sure to prepare a wonderful homemade lecho with blue peppers, sweet peppers, and tomatoes for the winter. It goes great with any meat, vegetable, fish and other dishes as a snack or salad. This recipe is somewhat reminiscent of squash caviar. Many people love this twist, so this recipe is one of the most popular and delicious, which simply must be on the shelf in the pantry of every self-respecting housewife. Read on for step-by-step instructions for preparing this recipe.

Components:

• 4 kg of blue ones (any size, most importantly, not overripe);
• 2 kg of tomatoes;
• 1 kg bell pepper;
• a couple of chili peppers;
• 1 kg carrots;
• 1.5 kg of onion;
• 2 tbsp. sunflower oil;
• 2 heads of garlic;
• half a glass of vinegar 9%;
• 4 tbsp. l. regular salt (not iodized);
• a glass of sugar.

Step-by-step description of the recipe:

1. Cut the eggplants into cubes.
2. Grate the carrots using a coarse grater.
3. Finely chop the garlic, cut the onion into half rings.
4. Cut the bell pepper into strips.
5. Make an adjika-type filling: mince the tomatoes along with the chili.
6. Place everything in an enamel pan, pour vinegar, oil, and tomato sauce. Cook for about an hour.
7. Place in pre-sterilized jars and seal with lids.

Video recipes: the most delicious winter eggplant preparations

If the best recipes studied above did not suit you, watch the video recipes below, which describe in detail how to prepare the appetizer “Ogonyok”, “Mother-in-law’s tongue”, stuffed blueberries, salad of eggplant, tomatoes and peppers or assorted eggplant with vegetables in Armenian style. You'll also learn how to freeze blue ones for future use so you can enjoy fresh snacks in the winter. All of these recipes are worth checking out and are worth having a jar or two of each in your pantry.

Snack Ogonyok

Mother-in-law's tongue salad recipe

Stuffed blue ones for the winter

A very tasty recipe for blueberry salad with tomatoes and peppers

Assorted eggplants with vegetables in Armenian style

How to freeze eggplants for the winter

I have already published several recipes for eggplant preparations. But for us, good housewives, it’s always not enough, we want something new. And so, we start looking for recipes on the Internet. Don't go anywhere else! I am happy to share the most delicious recipes. Look at the variety! I'm sure you will find one that suits you.

Preparation of whole eggplants

Ingredients for filling:
5 liters of water, 1 cup. salt, 15 tbsp. 9% vinegar,
parsley, allspice, bay leaf - to taste.
Preparation:
Prepare the brine for pouring: boil water, dissolve salt in it, boil for a minute or two, add vinegar. Place whole, strong ones without tails in boiling brine (10 liters of water - 1.5 kg of salt) and boil them, turning them over, for 3-5 minutes. Place spices in sterilized jars, place hot eggplants on top and pour boiling brine over them. Roll up. These eggplants can be the basis for any winter salad.

Eggplant stuffed with vegetables

Ingredients:
5 kg eggplants (10 cm long), 2 carrots,
1-2 sweet peppers, 10-15 cloves of garlic,
1 bunch of green cilantro, 1 bunch of dill,
½ bunch of parsley, 1-2 stalks of celery,
2 liters of water, 1 liter of 6% vinegar, 100 g of salt, 100 g of sugar, spices - to taste.
Preparation:
Cut the eggplant lengthwise and remove the core. Blanch the peeled eggplants in boiling water for 2-3 minutes. Chop vegetables and herbs, mix, salt, pepper, and add spices to taste. Stuff the eggplants, place them in jars and pour boiling marinade over them (carefully!). Roll it up, turn it over, wrap it up.

Eggplant appetizer "Original"Eggplant appetizer "Original"

Ingredients:
5 kg eggplants, 1 kg sweet peppers, 300 g garlic,
1 bunch of dill or parsley,
200 ml 9% vinegar, 100 g sugar, 3-5 pods of hot pepper,
vegetable oil for frying, salt.
Preparation:
Cut the eggplants into slices about 2 cm thick. Place on a flat dish and add salt, leave for half an hour so that they release their juice. Pass the pepper, garlic and herbs through a meat grinder or chop with a blender, add vinegar and sugar. Stir with a wooden spoon until the sugar dissolves. Lightly squeeze the eggplants and fry in vegetable oil on both sides. Remove each piece immediately from the pan with a fork, dip into the pepper mixture and place in layers in sterilized jars. When all the jars are filled, cover them with lids and set to sterilize for 15 minutes. Roll up.

Eggplant in tomato sauce

Ingredients:
2 kg eggplants, 1 kg onions, 300 g carrots,
1 kg sweets,
200 ml vegetable oil,
1 liter of freshly squeezed tomato juice with pulp or diluted tomato paste,
greens, garlic, ground paprika, salt, bay leaf - to taste.

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

Pickled eggplants stuffed with cabbage and carrots

Ingredients:
5 kg eggplants, 500 g cabbage, 250 g carrots,
500 g onions, 150 g herbs, 150 ml vegetable oil.

Preparation:
Chop the greens, carrots and onions and sauté everything together in vegetable oil. Finely chop the cabbage, pour boiling water over it and leave in it until it cools. Then drain the water, squeeze out the cabbage and combine with sautéed vegetables. Add some salt. Pour boiling salted water over small eggplants (1 tablespoon of salt per 1 liter of water) and cook for no longer than 3-5 minutes. Don't overcook it! Drain the water, cool the eggplants, cut them lengthwise and stuff them with minced vegetables. Place tightly in a fermentation container, cover with a clean cloth, place a wooden circle on top, and pressure on it. If juice does not appear on the surface the next day, the load should be increased. Place in the cold for fermentation and storage.

Eggplant sauce

Ingredients:
2 kg eggplants, 1 kg tomatoes, 500 g onions, 500 g parsley root,
100 g vegetable oil, 25 g salt.

Preparation:
Cut the eggplants lengthwise into 2 parts and soak in salted water. Chop the onion, peel the parsley roots and grate on a coarse grater, cut the tomatoes into small pieces. Place vegetables on a clean, deep baking sheet in layers: onions, parsley, eggplants and tomatoes on top. Place in a preheated oven, bring to a boil and simmer for 20-25 minutes. Place while hot in sterilized jars and seal.

Eggplant appetizer with beans

Ingredients:
2 kg eggplants, 500 g boiled beans, 1.5 kg 500 g carrots,
500 g sweet pepper, 2 heads of garlic,
100 ml 6-9% vinegar, 1 ½ tbsp. Sahara,
500 ml vegetable oil, salt, pepper, spices.

Preparation:
Cut the eggplants into cubes, grate the carrots on a coarse grater, chop the peppers finely, mince the tomatoes along with the garlic. Combine all the vegetables in a saucepan, add the beans, add vinegar, sugar, salt and vegetable oil. Place on the fire, bring to a boil, reduce heat and cook, stirring, for 40 minutes. Place hot in sterilized jars and seal.

Baked eggplant caviar

Ingredients:
3 kg eggplants, 1 kg onions, 3 heads of garlic,
500 g parsley, 2 cups. vegetable oil, 3 tbsp. lemon juice,
salt, sugar, pepper.

Preparation:
Brush the oil over the aubergines and bake in the oven until tender, turning several times. When the skin begins to burst, cool the eggplants slightly, peel off the skin and remove the stems. Chop the pulp with a knife. Chop the onion, squeeze the garlic through a press, finely chop the greens. Mix everything with the eggplant mixture, pour in the oil and lemon juice, add sugar, salt and pepper. Mix thoroughly and pack into clean 1-liter jars. Place to pasteurize for 40-50 minutes at 90°C. Roll up.

Zaporozhye-style eggplant caviar

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

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

Eggplant caviar

Ingredients:
3.5 kg eggplants, 3.5 kg tomatoes, 2 kg sweet peppers,
1.5 kg, 1.5 kg onions, 300 g garlic,
3-4 tbsp. salt, 1 tbsp. 70% vinegar,
vegetable oil.

Preparation:
Cut the eggplants into cubes, grate the carrots on a coarse grater, chop the onion, and cut the bell pepper into cubes. Fry all the vegetables separately in vegetable oil and place in an enamel bowl. Grind the tomatoes using a blender or pass through a meat grinder and add to the vegetables. Add salt, put on fire and cook for 40 minutes after boiling. At the end of cooking, add the garlic and vinegar passed through a press. Place hot caviar into sterilized jars and roll up.

Eggplant heh

Ingredients:
5 kg eggplants, 600 g onions, 600 g sweet peppers, 200 g garlic, 200 ml 9% vinegar, 3 handfuls of salt, vegetable oil for frying.

Preparation:
Remove the skin from the eggplants and cut them into strips. Place them in a deep bowl, mix with salt and leave for 5 hours. Stir occasionally. Then squeeze and fry in vegetable oil. Cut the onion and pepper into strips, squeeze the garlic through a press. Combine with eggplants and pour vinegar. Place in jars and roll up. nelli.fm

When properly prepared, eggplant produces many delicious and varied dishes. This vegetable is well suited for vegetarians and those on a diet. To preserve vitamins and consume this vegetable all year round, they came up with the idea of ​​canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

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

Ingredients:

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

Preparation:

1. Wash the eggplants, cut off the stem. Cut into one and a half centimeter circles. Add salt. Place in a container and leave for an hour.
2. Remove the peel from the tomato. To do this, soak the fruits in boiling water for two minutes. Take it out, pour it over with water, the peel will come off easily.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut off the stem of the pepper, remove the seeds, and cut into cubes.
7. Peel the garlic and chop finely.
8. Wash the parsley and dill and chop them.
9. Take large saucepans. Lay out the prepared ingredients.
10. Lay out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Sprinkle greens on top.
13. Season with sunflower oil.
14. Place the container on the stove, closing the lid.
15. Turn on medium heating mode.
16. Simmer for about an hour.
17. Rinse the jars with soda and sterilize.
18. Transfer the snack into jars. Cover with sterilized lids.
19. Pour water into a saucepan and place the jars in it.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

Finger lickin' Georgian recipe

For lovers of spicy foods, this winter eggplant recipe is perfect.

Ingredients:

• eggplants – 5 kg.
• salt – 2 tbsp. spoons;
• vinegar – 270 ml;
• sugar – 4 tbsp. spoons;
• bell pepper – 17 pcs.;
• chili pepper – 5 pcs.;
• garlic – 21 cloves;
• vegetable oil – 350 ml.

Preparation:

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

Ingredients:

• eggplant – 4 kg;
• garlic – 10 cloves;
• onions – 1 kg;
• salt – 2 tbsp. l.;
• vinegar 70% – 2 tbsp. spoons;
• bell pepper – 1 kg;
• carrots – 1 kg;
• ground hot pepper – 2 teaspoons.

Preparation:

1. Wash the vegetables.
2. Cut off the stem of the blue one. Cut into thin long cubes.
3. Add salt. Let it brew for an hour. Rinse.
4. Peel the carrots and grate them on a special grater designed for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, and drain off excess liquid.
5. Remove the seeds from the bell pepper, cut off the stem, and cut into strips.
6. Remove the skins from the onion and cut into half rings.
7. Peel the garlic, squeeze through the garlic press.
8. Place vegetables, except eggplants, in a container and mix. Pour in vinegar and hot pepper. Leave for five hours. If you don't like spicy foods, don't use hot peppers.
9. Place the eggplants in a frying pan with oil and fry.
10. Add to the rest of the vegetables and stir.
11. Sterilize jars. Toss the salad. To cover with a lid. You can't roll up. Set to sterilize. Half liter containers require 15 minutes. For liter - half an hour;
12. Close with lids. Wrap up. Leave to cool.

Recipe for eggplants cooked like mushrooms

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

Ingredients:

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

Preparation:

1. Wash the fruits, cut off the stem and peel.
2. Cut into cubes of about 2 centimeters.
3. Pour water into a saucepan and bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring the mixture occasionally.
4. Remove from heat. Strain through a colander. Leave to allow the liquid to drain, and any bitterness to go away with it.
5. Pour the amount of oil required for the recipe into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
9. Place the snack tightly into the container. Leave in the refrigerator for six hours.
10. Yield: three half-liter jars.

Homemade lecho with eggplants and sweet peppers in tomato sauce

A simple, quick recipe for making eggplant caviar will please the whole family.

Ingredients:

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

1. Recipe - eggplant in Armenian

For the Armenian treat, eggplants (7 kg) are cut into strips, salted and placed under pressure overnight.

In the morning, the prepared eggplants are fried in parts in a frying pan (like potatoes),

mixed with separately fried onions (2 kg.),also shredded into strips,

season with chopped garlic (100 g.),

salt, ready-made hop-suneli mixture (to taste)

and simmer for half an hour, stirring the mass.

Then put it in jars and heat them in boiling water for 30 minutes. and seal it.

2. Recipe - Georgian eggplant appetizer

Also, approximately, eggplants are preserved according to a Georgian recipe from the 50s of the last century.

The fruits are cut into circles, salted, kept for a couple of hours so that they release juice, squeezed and fried.

Then they are placed in jars, layered with filling:

chopped walnuts (cup),

onions (200 g), (2 cloves),

cilantro seeds (1 teaspoon),

salt and pepper (to taste).

Pour in wine vinegar (3/4 cup),

top with vegetable oil (2 cm layer).

The jars are heated in a pan of boiling water (30 minutes) and sealed with lids.

Preparing for the winter - the Georgian eggplant recipe is ready. It is better to store in the basement.

3. 3 appetizer of eggplant and pepper

Sweet peppers and eggplants (1 fruit each) for preparing in Azerbaijani style are first baked over a fire and peeled, and the peppers are also peeled.

Tomatoes (2 pcs.), previously scalded and peeled, and onions (heads) are cut into circles and fried in vegetable oil.

Vegetables are placed in a pan in layers, sprinkled with herbs and crushed garlic.

Salt to taste, simmer, and then pack the hot mass into jars.

Seal and allow to cool under a blanket.

4. Preparing eggplant for the winter according to an Italian recipe

Pour sunflower oil into the pan and heat it at intervals of 5 minutes. take turns adding peeled and chopped onions, carrots, sweet peppers, zucchini, eggplants, stirring the vegetables regularly.

When they become soft, add grated tomatoes (without skin), Italian herbs (bought in the store) and cook first under the lid and then without it, stirring the mass regularly.

As soon as it starts to puff a little, add salt and sugar to taste.

For those who like it, you can add a piece of hot pepper.

Quickly pour the mixture into jars, seal them and let them cool, after wrapping them in a blanket.

5. Eggplants marinated like mushrooms

For eggplant mushrooms

4 l. water,

4 kg. eggplant

4 heads of garlic

4 tbsp. spoons of salt

4 tbsp. spoons of vinegar essence

100 gr. vegetable oil

large bunch of dill

Boil water, add salt and essence, medium and equal sized eggplant cubes and leave for exactly 5 minutes. from the moment the liquid boils.

Place the eggplants in a colander and, after allowing the water to drain, transfer them to an enamel basin.

Chopped garlic (no need to crush), dill and vegetable oil are also placed there.

Mix carefully, pack into clean jars (0.5 l), heat for 15 minutes in boiling water, seal and cool with a fur coat.

6. Pickled eggplants - a simple recipe

Cut off the tails of the eggplants, put them in a saucepan, add cold salted water and bring to a boil (small fruits 4 minutes, large ones 5-7 minutes).

Drain the water, let the eggplants cool and place them in three-liter jars.

Add spices to each jar (1 hot pepper, 3 bay leaves, 4 cloves of garlic, 6 allspice peas), pour boiling water up to the shoulders, leave for 5 minutes and drain the liquid.

Then prepare the marinade (2 liters of water, 150 ml of vinegar, 3 tablespoons of salt),

fill the jars with it, seal them and let them cool under the fur coat.

In winter, eggplants are cut into cubes and seasoned with mayonnaise or vegetable oil with garlic and onions. These eggplants resemble mushrooms in taste and appearance.

7. Korean marinated eggplants

Eggplants (pieces) and peppers (straws) in a 1:1 ratio are separately boiled until semi-soft in boiling water, washed with cold water and squeezed.

Combine the vegetables, sprinkle with vinegar essence, cover with a towel and let stand for a while.

Then add onion cut into half rings (half the weight of eggplants and peppers),

garlic (2 cloves), soy sauce, herbs.

Mix everything, make a hole in the vegetable mass, pour ground red hot pepper into it and pour in hot (heated until smoking) vegetable oil.

Mix again, place in jars and close them with polyethylene (nylon) lids. This eggplant preparation for the winter is stored in the refrigerator throughout the cold period.

8. Eggplant caviar, without salt, vinegar and sugar

The eggplants are wiped with a napkin and baked in the oven at 200* C. until cooked (they become soft and can be easily pierced with a fork).

Then carefully transfer them to a cutting board, cover with another clean board and place a weight (saucepan with water) so that the bitter juice flows out.

The cooled fruits are peeled.

Sweet vegetable peppers are prepared in the same way.

Finally, the tomatoes are poured with boiling water for 3-5 minutes, doused with cold water and the skins are also removed.

First put a layer of tomatoes in a liter jar, then eggplants and peppers, and another layer of tomatoes on top.

The jars are kept in boiling water for 30-40 minutes, rolled up with lids and cooled under a fur coat.

Cooled jars are stored in a cool, dark place.

In winter, the contents of the jar are crushed with a knife, freshly fried onions are added, the mixture is heated in a frying pan for about 10 minutes and seasoned with crushed garlic.

The caviar should have a slight smoky smell.

9. Eggplant "Ogonyok"

According to the recipe for 5 liter jars:

5 kg. eggplant 300 gr. garlic

10 pieces. red sweet pepper

8 pcs. hot pepper

1 kg. tomato

0.5 l sunflower oil

1 cup 9% vinegar salt

1. Peel the peppers, wash the tomatoes, peel the garlic, wash the eggplants.

2. When you peel hot peppers, do it with gloves, otherwise your hands will burn for a couple of days.

3. You need to wash the sealing jars. I wash them with soda, then pour boiling water over them.

I put the lids in a saucepan and also pour boiling water over them.

Now vegetables.

4. Cut off the tail of the eggplants, cut into circles 0.5 cm thick. Place them in a bowl, sprinkle with salt. Leave for 2 hours to remove bitterness.

5. Pour sunflower oil into a cauldron, heat it and fry the eggplants squeezed out of their juice. This way you can fry them faster than in a frying pan.

Using a slotted spoon, remove the fried eggplants and place them in a saucepan, cover with a lid.

We process all eggplants this way.

Prepare the eggplant sauce.

1. Grind tomatoes, sweet and hot peppers, and garlic.

Put the sauce on the fire.

When it boils, salt it to taste and pour in vinegar. Boil for 5 minutes. Turn down the heat.

2. Pour 2 tbsp into the prepared jars. sauce, lay out a layer of fried eggplants, again sauce, again eggplants.

Fill the jars, cover them with lids and sterilize for 40 minutes.

3. To do this, pour enough water into the pan so that it reaches the middle of the jar. Place a towel on the bottom of the pan. Heat the water and place a jar filled with eggplants in it. The jar is sterilized over low heat for 40 minutes.

4. I do this. I have the sauce simmering on one burner, and jars are being sterilized on the other three.

5. Then roll it up. I also cover the rolled up cans with a blanket. They are further sterilized by slowly cooling. The whole process takes about 4 hours.

Many people prepare eggplants for the winter. And although nowadays you can buy eggplants all year round, any housewife will tell you that such delicious preparations and salads cannot be made from “not our” eggplants. Although this is not entirely true.

Recipes for eggplants for the winter are as varied as those prepared in the summer. I think it’s very cool, you can always choose the recipe you like best. I will try to help you with this.

Simple and tasty winter preparations from eggplants at home

Here I tried to give you recipes with different ingredients, cooked differently in a frying pan, in a saucepan, and in the oven. Choose what you like and prepare at least a little. You will see that yours will turn out much tastier than in the store. Good luck.

Menu:

1. Eggplants are like mushrooms for the winter

Ingredients:

For 3 half-liter jars.

• Eggplants - 1.5 kg.
• Garlic - 1 head
• Dill - 1 bunch
• Salt - 1 + ¼ tbsp. l.
• Vinegar 9% - 70 g.
• Vegetable oil - 80 ml.
• Hot pepper to taste

Preparation:

1. Pour water into a large saucepan so that the eggplants can easily fit there and set to boil on the fire.

2. Wash the eggplants and cut them into small cubes. You can cut into circles, semi-circles, strips, as you like. No difference.

3. Place the chopped eggplants in boiling water and, since they are light and all float on the surface, submerge them (immerse them in water) with a slotted spoon. This procedure (immersion in water) must be done periodically while cooking the eggplants so that they are all cooked evenly.

4. Wait for the water to boil again and let it cook for another 5 minutes. Boil the eggplants for 5 minutes, drain the water through a colander and let the eggplants sit in the colander to drain off excess liquid.

5. Peel the garlic and chop it finely, you can squeeze it out on a garlic press, but in general it needs to be chopped. Place in a deep bowl. Let's make the marinade.

6. Add finely chopped dill to the garlic, hot pepper chopped into small semicircles, add a full tablespoon, without top, salt and then another 1/4 spoon, pour in vinegar and pour in vegetable oil.

7. Mix everything well and set it aside for now, let it brew a little. We are waiting for our eggplants to cool down and all the excess liquid to drain from them.

We begin to put it in jars and roll it up

8. When the eggplants have cooled, add the marinade to them. Mix carefully so as not to mash the eggplants too much.

9. Our “mushrooms” are ready, put them in jars. We took half-liter jars and filled them tightly so that there were no air gaps.

10. We always sterilize jars first, although in this case, you probably don’t have to do this, because now we will sterilize them again, only with the contents.

11. Place a towel or some kind of cloth on the bottom of the pan. Cover the jars with lids and place in a saucepan. Place the pan on the stove and pour water. I pour it from the tap, but it’s warm so it heats up faster. Pour water up to the hangers of the jars.

12. Turn on the heat, bring to a boil, reduce the heat and let simmer for another 15 minutes. We take the jars out of the water and immediately roll them up.

Be careful! Everything is hot.

13. Turn the jars over and place them on a towel or on special stands. Do not place on metal. Immediately check whether the jars are leaking under the lids.

14. We insulate the jars on top with a towel or blanket and leave it like that until it cools completely.

OK it's all over Now. Our eggplants are like mushrooms for the winter, or rather reminiscent of the taste of pickled mushrooms, ready.

Take it out in winter, open it and...

Bon appetit!

1. Eggplant for the winter with carrots and garlic

Ingredients:

For three liter jars:

• Eggplants - about 2 kg.
• Onion - 3 medium heads
• Carrots - 3 pcs. (average)
• Garlic - 2 heads
• Hot pepper - 1 pod
• Tomato juice - 500 ml. (or 500 ml water and 100 g tomato paste)
• Salt, sugar to taste
• Vinegar 9% - 3 tbsp. l.
• Vegetable oil - about 50 ml.

Preparation:

1. Trim the stem of the eggplants and cut them in half lengthwise. Place on a baking sheet and grease each half from the cut side with vegetable oil.

We do not sprinkle them with salt and do not keep them in salt water, which is mainly done to remove bitterness, since modern varieties, as a rule, are not bitter. And they are sprinkled with salt so that they absorb less oil. But since we will bake them and not fry them, there is no need to add salt.

2. Place the baking sheet in an oven preheated to 180°C and bake for about 30 minutes, until cooked. The eggplants should be soft and easily pierced with the tip of a knife.

While the eggplants are cooking, prepare other vegetables.

3. Cut the onion into small cubes, grate the carrots on a coarse grater.

4. Finely chop the garlic, cut the hot pepper into thin rings. The hottest thing about peppers is the seeds. Therefore, you can adjust the sharpness by removing some or all of the seeds. For this dish, we usually cut it with seeds.

5. Pour a little vegetable oil into a frying pan, heat it up, add chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until fully cooked. The carrots should become soft.

6. At the end of frying, add some salt. We added a teaspoon of salt and a teaspoon of sugar. Do all this to your taste. It is advisable to add salt a little saltier than we usually salt.

7. Add chopped garlic and hot pepper, stir and remove from heat.

8. Take the baked eggplants out of the oven. Eggplants should be soft and easy to pierce with a knife. Place fried vegetables on them. Lightly compact the vegetables on the eggplants with your hand, and then fold the eggplant halves so that it looks like a whole eggplant with vegetables inside.

Place in jars and close

9. We fill pre-sterilized jars with these “whole” eggplants. 3-4 pieces fit in a liter jar. Place the eggplants tightly, but without pressing too hard, so that there is some space between them for filling.

10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir until it dissolves and add 2 heaped teaspoons of salt and 2 teaspoons of sugar. The filling should be a little saltier than usual, because our eggplants are not salted.

11. Let the filling boil. Cook for 2-3 minutes and the filling is ready.

12. Pour the hot filling into jars. Fill until about a couple of centimeters from the top.

13. Place a napkin on the bottom of the pan or you can put a plate so that the jars do not touch the bottom of the pan and place the filled jars there. Cover with lids and fill with warm water up to the hangers of the jars.

14. After boiling, sterilize the jars of vegetables for 10-15 minutes. At the end, pour a tablespoon of 9% vinegar into each jar.

15. Bring the remaining filling to a boil and fill the jars to the top. Lightly screw on the lids and remove the jars from the pan. Stores sell special devices for this. Place the jars on a towel or special stands, preferably wooden, so that they do not come into contact with a cold surface and will not burst.

16. Tighten the jars tightly with a special key. Can also be purchased in stores. Immediately turn the jars over with their lids down. We check if they are leaking anywhere and wrap them in something warm until they cool completely.

We store such jars in a cool room or refrigerator. They don't contain much vinegar or salt, so I'm not sure they'll keep at room temperature.

Our nice winter eggplants with carrots and garlic are ready.

We wait a little until winter, open it and enjoy.

Bon appetit!

1. Eggplants for the winter in Georgian style with peppers and herbs

Ingredients:

• Eggplants - 1 kg.
• Sweet pepper (red) - 3 pcs.
• Garlic -7 cloves
• Hot pepper - 1 pc.
• Dill and parsley.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Vinegar 9% - 2 tbsp.

Preparation:

1. Cut the eggplants into circles 1 cm thick. Place in a deep cup, sprinkle well with salt, mix and leave for 1-2 hours so that they release the juice.

2. Chop the parsley and place it in a separate deep cup. Cut the sweet pepper into large pieces. We grind it, hot pepper and garlic in a meat grinder and send it to the parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. Let's put it aside for now.

3. Drain the emerging liquid from the eggplants, pressing them down a little, as if squeezing them. Place a frying pan on the stove, pour vegetable oil into it and begin to place the chopped eggplants.

4. Fry until golden brown on both sides.

5. Before putting the eggplants and seasoning into jars, add vinegar to the seasoning. Mix. Taste it. What you think and taste is missing, add.

6. We begin to lay out the eggplants. We put a layer in a jar (we use half-liter jars so we can eat it at a time), put dressing on top, another layer, another dressing, and so on until all the jars are filled. Based on our ingredients, we only needed 2 jars.

7. Cover the jars with lids and set aside. We put a napkin in the bottom of the pan, pour in water, bring it to a hot state, not very hot, and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.

8. Take the jars out of the pan and roll up the lids. Be careful, wear special gloves and an apron, don’t get burned.

Eggplants for the winter with dressing are ready. Store in a cool place.

Bon appetit!

1. Eggplant for the winter in Greek style with carrots, sweet peppers, tomatoes and spices

Ingredients:

For 3 half-liter jars.

• Sweet pepper - 250 g.
• Carrots - 250 g.
• Tomatoes - 0.5 kg.
• Eggplants - 300 g.
• Onion - 250 g.
• Garlic - 3-4 cloves
• Vegetable oil - 50 ml.
• Vinegar 9% - 25 ml.
• Sugar - 30 g.
• Salt - 0.5 tbsp. l.
• Basil - 0.5 tsp.
• Red pepper to taste
• Dry greens - 1 tbsp. l. (a mixture of parsley, green onions, dill, etc.)
• Coriander peas - 0.5 tsp.
• Pepper (mixture) - 1 tsp.
• Bay leaf
• Savory - 0.5 tsp.

Preparation:

1. Chop all vegetables coarsely, after washing and drying. Place each vegetable in a separate bowl, except for onions and garlic. They can be put together.

2. Pour vegetable oil into a cold large frying pan or wok, add sugar and salt, add vinegar and add chopped carrots, they take the longest to cook, stir. Place on medium heat and simmer for 30 minutes. If the liquid boils too much, reduce the heat.

3. Add garlic and onions to the carrots and immediately add chopped peppers to them. Stir and cover with a lid. The garlic immediately gave off its aromatic smell. Simmer for 15 minutes.

4. After 15 minutes, add the chopped eggplants to the frying pan. Close the lid and simmer for another 15 minutes.

5. 15 minutes have passed, add tomatoes to the eggplants, lay out all the spices, mix, reduce the heat to less than medium and simmer for another 15 minutes.

6. Taste to see if everything is enough. Let's not interfere with anything else, otherwise we'll end up with a mess. Cover with a lid. Reduce the heat to low and simmer for another 15 minutes.

Divide into jars

7. Turn off the stove and place our hot eggplants in sterilized jars. Roll up the lids and leave to cool completely. Then we put it in storage. Preferably in a cool place. But it can also be stored at room temperature.

Eggplants must stand for at least 2 weeks in order to infuse. Then all tastes will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the predominant taste of eggplant.

All vegetables are very soft, even carrots melt in your mouth. In general, our Greek eggplants were a success.

In winter, all your relatives will be with you to try your eggplants.

Bon appetit everyone!