The long-awaited conservation season is just around the corner, so the housewives have thoughts about preserving eggplant for the winter. In the summer, the cost of vegetables is almost penny, but in winter the situation is the opposite, and I want to eat something fresh. Canned eggplant will be welcome on the table!

Blanks in banks can in no case be compared with store products. Manufacturers always include various chemical additives in their canned foods, 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 are still enjoying their popularity.

If you use other interesting recipes, then be sure to share them in the comments. Many housewives will undoubtedly like them.

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

1. The first thing you should pay attention to the appearance of the product: ordinary old fruits are brown in color over the entire area, and are covered with wrinkles, juice stands out from them. Such vegetables are not worth buying.

2. The quality of the eggplant can be determined by its weight. Remember: a fresh vegetable will always seem easier. In order to ensure freshness, simply place it on the scales. 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 smooth, there are no dents or other defects on it. Remember that some varieties have natural impregnations, so you should not get stuck on them - this is normal. Any damage indicates that it is not fresh. There are times when a vegetable has suffered from an external factor, in this case, inspect the rest of the eggplant.

4. If the seller is honest, he will not pick up the stem. If it is green, not wrinkled, then it says that the eggplant is fresh. Old stems are usually removed to conceal the actual age of the fetus. Without a stalk, better not risk buying this product.

5. If, according to all of the listed signs, you could not check the product for freshness, then examine 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 a dent is obtained very easily, the fetus is overripe. Here you need to find the optimal middle, so that the dent is made by medium effort and at the same time quickly disappears.

7.No need to be fished on large vegetables, as there is nothing good in them. It is unlikely that such a fruit itself reached such a size; most likely, when grown, it was fed with nitrates, which are harmful to health. Large individuals have excessive amounts of solanine.

8. Honest sellers should show the buyer a vegetable in a cut form. There must be no dark spots on it, and grains should not smell unpleasantly. If you observe these factors, then do not get the fruits, as they are old.

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

If you bought the freshest eggplant, then do not delay 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. It is better to put them in a dark cool place.

Experienced culinary specialists know that there is a lot of bitterness in eggplant that should be discarded. To do this, you need to cut the fruit into circles, put in a colander and fill it with salt. After a couple of hours, the vegetables need to be washed and dried.

After you have picked the right vegetable, let's get down to cooking it. Below are the 10 best 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 such an appetizing dish. The name received salad because of the amount of ingredients, which is equal to ten. The recipe itself does not require special skills in the field of culinary, even a novice can make a dish of blue ones. Forget about sterilization, it will not be useful to us today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the moment to take the sample. People who have not heard about the salad can reduce the amount of ingredients for the first time, thereby turning the dish into a Pyaterochka.

Ingredients:

Take at the rate of 5 liters of salad.

• 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 the container for rolling. We take cans up to 1 liter, wash and sterilize, pour lids over boiling water and let dry.

2. It is worth noting that it is better to buy eggplants of a small size: they have a better taste, and they also contain less solanine. My fruits. Take the required amount of refined oil and vinegar.

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

4. Put the vegetables in a bowl deeper, fill with cold water. Next, you need to remove the bitterness from the fruit, for this we add 1 tablespoon. salt and wait half an hour. At the end of time, we drain the water.

5. Tomatoes are divided into 2 parts, after half more.

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

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. Take a container of up to 15 l, fill it with refined oil. If there is no large utensil, you can take 2 containers. Fill with vegetables, salt and add sugar. Mix the mass.

9. We send the workpiece to a moderate fire, wait for boiling. During cooking, vegetables will decrease in size. As soon as the mass begins to boil, make the fire barely noticeable and continue to simmer the dish for another half hour.

10. As soon as the time comes to remove the eggplant from the stove, vinegar must be added. Stir the mass and add spices (if not enough).

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

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

Appetizing salad for the winter is ready!

Eggplant with beans for the winter

Many of us enjoy eggplant. It’s easier for people with their garden, since the vegetable can be grown independently in the right amount and do anything with it. Those who do not have such an opportunity have to buy and preserve them, otherwise they will disappear very quickly. Mistresses who are bored with uniform recipes can use our option.

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

Ingredients:

Amount based on 3 liters of lettuce.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Bulgarian pepper any grade of 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
• Onions 300 g.
• Allspice, black 5 peas.

Getting down to cooking

1. We begin the preparation by washing containers for preservation. Floor liter cans are best.

2. Since beans are a product that takes a lot of time to cook, we start with it. Any variety, preferably large, is suitable. 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. Sent to a colander. Remember that you do not need to salt water.

3. While the beans are cooked, vegetables can be prepared. First, wash my little blue ones and cut lengthwise into 2 parts. Rub salt into the fruit so that it removes unnecessary bitterness, after half an hour we wash the vegetables with cold water. Let them dry.

4. Peel the onion. Remove the peel from the carrots, remove the seed from the pepper. After processing, wash my products and let dry.

5. Onion cut into half rings, pepper with straws carrots.

6. Cut the tail of tomatoes, cut into 4 parts. We clean the garlic. Both components need to be beaten with a blender or minced to get a uniform mixture. Pour the mass into a saucepan and set on fire.

7. The sauce must be cooked for about 6-7 minutes, after which add carrots, onions and peppers. We interfere with the mass and cook for about another 7-10 minutes.

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

9. We 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, make the fire minimal and simmer the dish for another half hour, we interfere at intervals.

11. The last step is to add the beans and vinegar. We extinguish 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 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. Put the cans upside down and wait for complete cooling. Store until the cold.

  The famous Bakat

Sometimes a situation arises when there are a lot of products on the table and you need to do something in haste. In this case, we are talking about eggplants, which sometimes are so many that you do not know where to put them. In order to let them in favor and at the same time not to do unnecessary work, we will prepare a salad for the winter “Bakat”.

The cooking process is quite simple, with little blue there will be no special trouble. Something like today's dish is a vegetable stew. In winter, it will be very pleasant to try a fresh salad prepared from the summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplant 1 kg.
• Bulgarian pepper 0.5 kg.
• Carrot 250 g
• Hot peppers 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’s better to do this before working with products so that you don’t get distracted later. So, wash the cans, then put them in the oven for 15 minutes. Lids can be rinsed with boiling water and instantly wiped.

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

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

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

4.Wash carrots, remove the skin. Further, everything is at your discretion: either you can use a coarse grater, or chop carrots manually. Culinary experts 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 larger pieces, so they will be more noticeable in the total mass.

5.Wash the tomatoes, divide into 4 parts and send to the 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. Fans of pungent sensations can add hot pepper, but do not overdo it with it.

6. After you make the mash, it must be poured into a deep container. The rest of the cooking will take place immediately. If there is a pan of 5 liters, then feel free to use it.

7. Add refined oil, salt, sugar, throw chopped parsley. We interfere to uniformity.

8. Sending the workpiece to the stove, waiting for boiling. Then harvested vegetables, make the fire medium.

9. Leave the products for 10 minutes, during which time they will sit down, and you can mix them easily. The salad will cook for approximately 40 minutes. Before completing cooking, you can take a sample, add spices if necessary. Pour "Bakat" over the banks and roll up.

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

Bon Appetit!

  Pickled eggplant for the winter

Many people don’t like to eggplant in pickled form because they consider such a salad too sophisticated, but nothing prevents them from cooking 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 be very helpful. It remains only to make a side dish and pour the vegetables with sunflower oil, it will just be a jumble. Thanks to the step-by-step recipe, you will have no difficulties in cooking this dish.

Ingredients per 1.5 l 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 make a salad, you need to buy medium-sized vegetables. They should be ripe, purple, free from defects and green-brown hues.

1.Wash them and remove the tail.

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

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

4. We get the little blue ones, put them in a colander so that unnecessary water escapes. For marinade we will use pure.

5. Preliminary we carry out sterilization of a container. Capacity can be taken in any size, liter jars will be optimal. For seaming, a regular cover, or a screw, is suitable.

6. First put the garlic. You can put the whole to the bottom or leave a part under the cover. Next, black pepper and blue ones themselves. Mistresses who pick up cucumbers usually ram them, but this does not need to be done with blue ones, since they will become porridge.

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

8. Cork the salad and wrap. After a day, it is necessary to put it in a cool place for storage. The sample can be removed after a month.

Bon Appetit!

  Korean

This recipe, like the previous ones, has a place to be. An appetizing Korean appetizer will be very 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, be sure to make the dish in Korean again.

We are starting to cook right now!

Ingredients:

• Eggplant 1 kg.
• Sweet pepper 0.3 kg.
• Carrots 200 g
• Onion 150 g.
• Garlic 3 cloves.
• Parsley up to 150 g.
• 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

Cooking method

1.My main ingredient, remove the stalks and cut lengthwise into 4 parts. Put the blue ones in boiling salt water for 5 minutes. If the fruits are very large, then hold longer. Make sure that the eggplant does not become too soft, otherwise they will look like porridge.

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

3.With sweet pepper, cut out the seed part and cut it into thin straws.

4. We clear onions, cut into half rings.

5. Remove skin from carrots, rub on a coarse grater. Grinding is not recommended.

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

7. While we have prepared all the components have already cooled down a little blue. We cut them into medium-sized cubes.

8. Pour all the chopped ingredients into the pan and pour the marinade. There is no exact stacking order; vegetables can be added arbitrarily. We mix the mass so that it takes on a more - less identical appearance, cover the pan with cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, they can be laid out in jars. We roll up vegetables and wait for cooling.

Watch our recipe video:

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. I can’t even believe that you can cook such a tasty dish at home, but it is possible. The recipe is actually very simple, but you will be surprised by the result. We will remove bitterness from the blue ones in the well-known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make vegetables much softer, respectively, the process of cooking a dish is slightly, but accelerates.

The whole recipe is painted step by step, which means that even novice cooks will cope with it. Amount of ingredients per liter jar of salad. If you plan to do more, then accordingly, consider 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.
• Hot peppers to your taste.

Start cooking

1.My little blue, cut the tail. First, divide the vegetable into 2 parts along, then cut into circles.

2. We place the fruits in the container, sprinkle with one tablespoon. salt. Let stand for 2 hours, in the meantime, juice will come out of the vegetables. Do not be alarmed if their size becomes smaller.

3. We begin to cook tomato sauce. To prepare it, 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 cross to cross. Thanks to these easy actions, your sauce will have a delicate texture.

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

5. We get hot tomatoes, take a tablespoon and remove the skin. After boiling, she herself has to peel off the tomatoes.

6.With 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 also do with an apple, cut into 4 parts. We clean the garlic.

7. We turn the prepared components into minced meat using a meat grinder, until we touch blue ones.

8. In the resulting mass, add salt and sugar.

9. Pour refined oil, send to the fire. As soon as the mass begins to boil, add vinegar and make the fire minimal.

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

11. Transfer eggplant into mashed potatoes, bring to a boil. After we lower the heat and continue to simmer the vegetables for another 20 minutes. We successfully cooked eggplant 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, however, if you are afraid, you can do this:

1. We lay out eggplant in banks, cover with lids.

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

3. Now you can safely roll up a delicious dish in tomato for the winter!

  Tasty lecho

Every year for the winter you need to stock up on various preserves. No matter how much you make them, in any case they will disperse earlier than you thought. Eggplant treat is a product that you most likely did not plan to roll, but in vain. Those housewives who have made this dish before know for sure that this yummy disappears from conservation faster than others. For beginners, this recipe will be a great start, because this dish is simply unrealistic to spoil.

Eggplant treat is a unique appetizer where you can add ingredients as you wish. 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 medium size 0.5 kg.
• Onion 0.5 kg.
• Bay leaf 3 pcs.
• Pepper peas a couple of pieces.
• Refined oil 1 tbsp
• Vinegar (essence) 1.5 tbsp.
• Sugar half a tablespoon
• Salt 2 tbsp

Getting started

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

2. After half an hour, add to the total mass chopped onions and sweet peppers. Increase the heat to medium and wait until the mass boils.

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

Any variety of blue ones, regardless of size, has bitterness that should be removed. To do this, you need to salt the water and place vegetables in it under oppression for half an hour. After we take out, wash 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 for the lecho to infuse. After half an hour, you can lay out the salad on the banks and begin sterilization. To do this, put the jars in a deep container, pour cold water on the neck of the jar and put on the stove. We boil the cans for 15-20 minutes and proceed to the roll. At the end we wrap the lecho in a blanket for a day.

Watch the video recipe for cooking:

The dish is cooked, you can take a sample!

Bon Appetit!

  Spicy snack

Ingredients:

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

Cooking

1.My are blue, cut into rings of medium thickness, well salted and let stand for 30 minutes.

2. We clean garlic and 2 types of pepper.

3. We remove the green part, get the seeds.

4. All components except blue pass through a meat grinder. If desired, you can use a blender. Salt and add vinegar.

5. We remove the water that came off the eggplant. We send them to the pan, fry in refined oil until golden.

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

7. Alternate the layer one by one.

8. Spread the components to the top of the container.

9. We open the jar and begin to sterilize within half an hour. After that, you can roll up a hot appetizer, be sure to wrap it in a blanket.

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

  Eggplant caviar recipe for the winter - just lick your fingers

In the summertime, when there are so many fresh vegetables, most of us think ahead and decide what preparations will be done for this winter. There are many ways to preserve eggplant. From them you can cook a great salad, make a savory snack or pickle with mushrooms. If you know all this, then try making delicious vegetable caviar with eggplant.

Ingredients:

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

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

Before seaming, be sure to sterilize the dishes. In boiling water, you need to cover the lids, and rinse the cans and send in 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 the skin, cut.

3. Put the pan on the fire, pour a thin layer of refined oil. Fry blue for a couple of minutes until golden. If oil is needed, add in small portions. We shift the blue ones into a separate dish, let cool.

5.Wash Bulgarian pepper, remove the seed and cut into thin straws.

6. We clean onions, chop smaller. From the carrots, too, remove the skin and rub on a fine grater.

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

8.With the processing of vegetables, we are finished, now it's time to chop them. For these purposes we will use a meat grinder. Skip the carrots, onions, eggplant and pepper. Later through it we will pass more apples.

9. Move the resulting "minced" vegetable to the prepared pan for 3 l and set it on minimum heat. When the mass begins to boil, slightly reduce the heat and simmer the caviar for another half hour, mix at intervals. Cook until the mass becomes thick. In the end, do not forget to salt and add sugar to the mass.

10. With apples we remove a kernel, we cut off a peel. Grind through a meat grinder and throw into the total mass before we remove the eggs from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the eggs on the banks and clog. Be sure to wrap it with a blanket, hold until the dish cools down. Preservation can be put in a dark place for storage.

Bon Appetit!

  Eggplant for the winter like mushrooms

Fans of eggplants, who cooked them according to all possible recipes, puzzle over what else delicious can be done with them. Surely, few people harvested them for the winter like mushrooms, and this is incredibly tasty. 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 created for you. Eggplant with garlic and spices will get a great taste, which everyone will love. By the way, we will not clean them.

Ingredients:

• Blue 1 kg.
• Hot pepper 1 small pod.
• Garlic 5 medium cloves.
• Refined oil of approximately 100 ml.

For marinade:

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

Cooking

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

2. Put the blue ones into the container and fill them with salt water. This procedure should be done to remove the bitterness from the fruit and reduce their "appetite" regarding oil. Soaked eggplants absorb much less oil.

3. Vegetables in the salt marinade should be at least 45 minutes, after which they must be washed and placed in a boiling marinade. It is recommended to do all the work at the same time, for this you need a stove for several burners. Along with sterilization, you can cook marinade, so it will be much faster. You can warm the water in a teapot, then pour boiling water into a warm pan 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 the excess water comes off. In the meantime, we find the pan deeper, fill it with oil and put it on the stove, make the fire small so that the oil does not boil ahead of time.

5. We transfer the eggplants to the stewpan and fry them for 4 minutes. If you notice splashes and a loud sound, then do not panic, it should be so. After the fire is turned off and we begin to work with other vegetables: the hot pepper must be chopped into tiny pieces, and the garlic to be squeezed through the garlic press. We mix the components and add to the little blue ones, mix everything. Vegetables must be placed in jars in a hot state, so we do not waste time and lay them on a glass container, pour oil. You should not pour too much oil, because the eggplant later let the juice and drown in it. Roll up the cans and turn over. After the workpiece has cooled down for the winter, you can move it to a dark place for storage. If unexpected guests arrive, you can treat them with your refined dish.

Also watch our video recipe:

All is ready.

Be sure to read the 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 one or another recipe.

• For preservation, it is necessary to take only fresh blue ones.
• Inexperienced culinary experts are better off not departing from the recipe, since the first time it is better not to experiment. Once you fill your hand, you can change the recipe to your liking.
• In any sort of blue there is bitterness that needs to be removed. There are 2 ways to get rid of it: either withstand vegetables in salt water, or do blanching. In both cases, it is necessary to squeeze the juice.
• Eggplant goes well with pepper, carrots, tomatoes and other vegetables. They are especially tasty with the addition of garlic. Real housewives make real masterpieces from zucchini, after which you lick your fingers.

Good afternoon friends!

Eggplant for the winter - great home-made, simple, quick and delicious. And today we will cook them according to the best recipes.

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

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

In preparations, it is better to use fruits that have not matured a bit. They have delicate elastic skin and dense flesh. They can be fried, baked, stuffed, pickled, and even make caviar, no less tasty than

To cook eggplant for the winter, always choose the freshest, most beautiful, ripe vegetables. Do not sacrifice quality for the price.

The best eggplant recipe - lick your fingers

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

Ingredients:

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

Cooking:

We take young eggplants, preferably of the same size, so that during cooking they cook equally and do not differ in taste. My, remove the stalk, cut off the ends on both sides. We send the fruits to boiling water and cook for 8-10 minutes. It is important here not to digest! Blue ones should be half-baked, and should keep in shape.

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

While our eggplant is cooling, we will prepare the marinade. All its components should be mixed with tastes and infused, then it will turn out saturated and homogeneous.

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

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

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

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

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

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

Chop the sweet bell pepper into strips. Try to choose fleshy, with thick walls and a bright red color. Cut green cilantro.

We clean the young garlic, press the flat side of the knife and chop finely and finely.

We put all the chopped vegetables in a large bowl, fill with our wonderful marinade and leave to insist for 2 hours. We interfere with our vegetable mixture periodically. Pouring gradually impregnates vegetables and there is a magic smell.

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

We spread the salad in hot, sterilized cans, if possible we compact it, so that there is no air left, close it with a clean lid. We leave a place for juice, which will be allocated during sterilization. A 0.650 liter can will take 45 minutes. Then we roll the jars, turn the lids down and continue to sterilize, already under the covers.

Just look what a beauty! Insanely delicious eggplants are ready, and will delight you with their taste and aroma all winter. Bon Appetit!

Eggplant recipe for winter without sterilization in tomato

Another one of the best recipe. It cooks quickly, and it turns out amazingly tasty, burning and piquant appetizer.

Ingredients:

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

Cooking:

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

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

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

The second part of the tomatoes is passed through a juicer, you can simply skip through the meat grinder. Also sent to the basin.

Add salt, sugar and vegetable oil odorless and taste, mix.

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

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

My eggplant and cut into small slices.

We put all the chopped ingredients in a basin. Mix. We put on the stove, if there is not enough liquid, add water, so that all vegetables are closed.

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

We lay out on sterilized banks, roll up the boiled lids.

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

Eggplant with vegetables for the winter

There are many vegetables in this recipe - many flavors, this allows you to use the dish as a salad, snack or side dish. Even by spreading bread, you get a deliciously delicious sandwich.

Ingredients:

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

  Eggplant mother-in-law tongue recipe

This recipe, its name owes to the elongated cutting of vegetables and a very sharp burning taste. “Mother-in-law's tongue for the winter” can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplant.

Ingredients:

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

Cooking:

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

Bitter red pepper with seeds chop finely and finely.

The cloves of young garlic are peeled, crushed with the flat side of a knife and chop finely.

Sweet, fleshy, thick-walled bell peppers are cleaned from seeds and cut into cubes.

Preparing the fill in advance so that it has time to brew.

Add chopped tomatoes, garlic, vegetable oil, bitter pepper, salt, sugar to the pan. Tomatoes allocated a sufficient amount of juice and at the same time retained their shape, which was required of them. Put on fire, bring to a boil and simmer for 20 minutes. While filling is being prepared, cut the remaining vegetables.

Young eggplants, together with tender seeds, are cut along the fruit, with tongue-and-paper plates half a centimeter thick.

We send bell pepper, eggplant to the boiling fill. Stew for half an hour, do not forget to stir from time to time, in order to avoid burning.

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

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

Delicious eggplant recipe - like mushrooms for the winter

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

Ingredients:

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

for marinade:

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

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

Eggplants in winter will be as spectacular a guest on your table as they are. And this is an indisputable fact, because their neutral taste, when properly combined with other vegetables, herbs and spices, acquires new, bright colors, revealing its taste in a new way.

I bring to your attention several recipes for the preparation of these vegetables for the winter to create delicious snacks that will be so pleasant to taste on a winter evening for dinner.

Perhaps it is impossible not to mention the right choice of eggplant for seals and more. They should be as fresh and elastic as possible. The best choice would be young, thin and elongated vegetables, light in weight. This suggests that they have fewer seeds than their large, weighty and pot-bellied brothers. In addition, large vegetables have a loose structure in thickenings, which will also certainly affect the final result.

When preparing eggplant, do not cut them too finely, this is important. This vegetable contains a lot of bitter juice, which will be properly disposed of with the help of salt. And therefore, the pieces will lose weight and volume. When boiling, eggplants also change shape, consider this when cooking.

Long-term heat treatment can greatly affect the result - each housewife wants to end up with whole and even pieces in the product. Therefore, do not expose this tender vegetable to excessive overheating. Follow the tips in the recipes and you will succeed!

  The best recipe for winter appetizers from eggplant "Mother-in-law's tongue"

You will need 2.5 liters of finished snacks:

• 2 kg eggplant
• 6-7 pcs. sweet pepper
• 1 PC. bitter pepper (optional)
• 5-6 pcs. medium tomato
• 1 \\ 2 cup vegetable oil
• 1/2 cup sugar
• 1 tbsp. l salt
• 85 ml of vinegar 9%
• 3 goal garlic

Cooking method:

Cut eggplant into circles, pour over salt, leave for 40-60 minutes

Peppers, peel, rinse, chop

Pour tomatoes over boiling water, peel

Peel and rinse the garlic

Peppers, peeled tomatoes and garlic pass through a meat grinder into a pan, put it on moderate heat

Drain the resulting eggplant, rinse

In the meantime, we sterilize the cans and lids for them

As soon as the vegetable mixture in the pan boils, add salt, sugar, vinegar and oil to it

Let the mixture boil again, add the eggplant to it, mix gently

Bring to a boil, cook for 25-30 minutes

Banks turn over, wrap for a day, store in a cool dark place

Bon Appetit!

  Korean style eggplant for the winter - the most delicious recipe

Here is a gorgeous eggplant appetizer recipe for the winter. Very tasty, fragrant and bright version of the workpiece - everyone will like it without exception. A big plus is that such eggplants can be eaten immediately after cooking, or can be prepared for future use.

Good luck with your homework!

You will need:

• 2 kg eggplant
• 500 g onion
• 500 g carrots
• 500 g bell pepper
• 60-100 ml of vinegar 9% (or 2 tsp. 70% vinegar per 100 ml of water)
• 100 ml of vegetable oil
• 6 cloves of garlic
• 1 tbsp. l salt for eggplant +1 tbsp. l for other vegetables
• 7-8 Art. l Sahara
• 2 tsp ground coriander
• 1 tsp ground black pepper
• 2 tsp ground red pepper (or 1/2 pcs. hot pepper)

Cooking method:

Sterilize banks in any way convenient for you

Cut the onion into half rings

Chop the bell pepper in long slices

Grate carrots on a Korean carrot shredder

Put in a cup pour boiling water for 3 minutes

Drain boiling water, rinse it with cold water, drain to water

Mix onions, peppers and carrots

Add salt, sugar, chopped garlic, black pepper, coriander

Pour in vinegar, vegetable oil

We also add red pepper in the powder for sharpness, or half a pod of hot pepper, after chopping it

Mix the vegetable mixture, cover with cling film, put in cold for 5-6 hours

After 5 hours, prepare the eggplant

Cut them into thin long sticks

Put them in a cup, salt, mix, let stand for 1 hour

After separating the juice, rinse the eggplant with cold water

• dip in boiling water for 10 minutes
• fry in a pan for 10 minutes
• bake in a preheated oven to 200 degrees for about 10-15 minutes

Choose baking - lightly grease the baking sheet with vegetable oil, put eggplant on it

Cover them with sheets of foil so as not to dry out, bake the specified time

Mix hot eggplant with pickled vegetables

Spread the mixture on sterilized jars

Set the jars on a napkin in water in a pan, sterilize them in boiling water:

• 1 L - 35 minutes
• 0.5 L - 20 minutes

After closing with lids, turn over and cool without wrapping

Bon Appetit!

  We harvest eggplants for the winter like mushrooms

You will need:

• 1.5 kg eggplant
• 2 pcs. bay leaf
• 5-6 mountains. black pepper
• 1 bunch of dill
• 1 head garlic
• 1 tbsp. a spoonful of salt
• 1 hot pepper
• 80 ml apple cider vinegar 9%
• 100 ml of sunflower oil

Cooking method:

Cut eggplant into large cubes

Fill a suitable saucepan with water halfway, boil, add allspice and bay leaf, cover the eggplant

After boiling, cook for 3 minutes

We sterilize the cans in the oven

We sterilize the caps in boiling water

Cooking dressing

Chop the garlic with petals, chop the dill, chop the hot pepper

Add salt, vinegar, vegetable oil

Combine the dressing with the cooled eggplant, mix

Arrange the vegetable mixture in jars, cover with clean lids

Sterilize jars on a napkin in boiling water for 15 minutes

Then get the cans out of boiling water, tighten the lids, turn over, wrap in warm until completely cooled

Bon Appetit!

  Eggplant for the winter "Spark" without sterilization

You will need:

• 2 kg eggplant
• 500 g bell pepper
• 1 kg of tomatoes
• 2 pcs. hot pepper
• 2 goal garlic
• 100 ml of vegetable oil + 50 ml for baking eggplant
• 100 ml vinegar
• 1 tbsp. l salt + 1 handful for eggplant
• 2 tbsp. l Sahara

Cooking method:

Cut eggplant into circles at least 1 cm wide

Generously salt them in a cup, mix, set aside for 40-60 minutes

At this time, we sterilize jars and lids

Pour them with 50 ml of vegetable oil, mix

Bake eggplant in the oven to 200 degrees for 20 minutes

Prepare tomatoes - cut the base of the stalk, peel the garlic, bell and pepper

Skip prepared vegetables through a meat grinder

Add salt, sugar, vegetable oil to the mixture, boil in a bowl with a thick bottom or in a cauldron

Turn off the fire, pour in the vinegar, gently mix again

Arrange the hot mixture in jars at the very neck, cover with clean lids and close with a preservation key

Hot cans with the finished product turn on the lids

Bon Appetit!

  Video recipe for spicy eggplant with garlic and herbs

Eggplants behave well in various preparations, so they are often cooked for the winter. Eggplant billets are perfectly stored and will help you more than once in the winter.

  What can be done from the "little blue ones"? Yes, a lot of things - all the recipes in which you can use eggplant, to list is simply not realistic. If you wish, you can prepare salted eggplants, make them caviar - it tastes very much like mushroom, and different snack salads have also proven themselves excellently.

Many note that the taste of the eggplant blanks is unusual, reminiscent of mushroom and in its own way original. It is unlike any other, and to evaluate it, winter eggplant blanks need to be tried.

The best eggplant recipe for the winter - lick your fingers

  One of the best recipes for cooking eggplant for the winter I consider “blue” in combination with vegetables and tomato sauce. It turns out very tasty.

Ingredients:

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

Cooking:

1. First, let's prepare the vegetables. They must be rinsed under running water and drained 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 whetstones.

You don’t need to grind here, because in the end you will get not a beautiful vegetable snack, but an ordinary eggplant caviar.

1. We cut tomatoes into four parts.

For the workpiece, it is desirable to absorb those that are stronger. The cream grade is well suited.

1. Peppers are also cut in half, remove the seed box and be sure to cut the white partitions. They give a light bitterness - not everyone likes it. Then we cut the peppers in thick strips, about the same thickness as the eggplant.
2. We clean the onions from surface scales and cut them in the form of large half rings. After that, we disassemble it with our hands.
3. Take a stewpan with high sides and pour oil into it.
4. We spread all the prepared vegetables into it and mix gently. Turn on a little heat and fry the vegetable mixture for about 10 minutes. During this time, the vegetables are fried, and an appetizing crust forms on them. The main thing is to ensure 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 focus on your taste.
6. Add tomato sauce, mix everything and stew eggplant with vegetables for another 20 minutes. Shortly before the completion of cooking - in 5 - 7 minutes - pour vinegar.
7. After the required 20 minutes have ended, we lay out the finished vegetable mixture in pre-sterilized jars and roll it under iron lids, ensuring complete tightness.

Banks are sure to turn 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 them. In this form, the workpiece should stand for 24 hours. After that, the eggplant can be stored in a cool place, for example, in the cellar.

Cooking eggplant for the winter with mugs of garlic - appetizer "Spark"

  Another version of a sharp eggplant appetizer for the winter, known as the “Spark”.

Ingredients (for seven 500 ml jars):

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

Cooking:

1. Eggplant can be used in any variety, the main thing is that they are not overripe. We need sturdy vegetables. We wash them and cut them into circles 1 cm thick. This is an important point, because if you cut them thinner, then when frying the eggplant will fall apart.

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

1. Eggplants love oil and absorb it like a sponge, so you will need to periodically add it to the pan.
2. Wash the pepper, peel and pass through a meat grinder along with cloves of garlic and hot pepper. At this stage, you can control the severity of the finished snack - it will all depend on how much chili you put.
3. We shift the pepper mass into the pan, pour the oil, vinegar, put sugar and salt. Cook our filling with minimal heat from the moment of boiling for about 15 minutes.

1. Banks in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put jars in it and set the temperature to 110 ° C. Enough 10 minutes after the oven warms up. Boil the lids separately.
2. At the bottom of a slightly cooled can, put a little sauce, then a layer of eggplant and again the sauce. We alternate the layers, filling the jar approximately to the level of the shoulders. If you make it full, then during sterilization the sauce will splash out.

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

Before serving, eggplants need to be thoroughly cooled in the refrigerator.

Eggplant for the winter like mushrooms - recipe without sterilization

  Fried eggplant to your taste really resembles mushrooms. Especially if you add garlic to them during cooking.

  Ingredients:

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

For marinade:

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

We start cooking:

1. Eggplant needs to be washed and cut off their tips. Then we cut them into small cubes - about 2x2 cm.

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

1. Peel and chop the onion in the form of half rings, and chop the parsley.
2. We assume that an hour has passed. We wash the eggplants under running water, laying them in a colander. This will save them salt. Let the vegetables drain.
3. In a pan or stewpan, heat the oil and fry the eggplants on it until a crust appears. Let them brown and become beautiful.
4. We lay out the fried eggplant in pre-sterilized jars, slightly tamping them.
5. Now you need to prepare the fill. Boil water, pour vinegar and vegetable oil. Bring to a boil again and pour the eggplant. Seal and insulate immediately.

Eggplant tastes no different from mushrooms. Before serving, you need to put chopped garlic or onions in them - as you like - and pour “with a smell” vegetable oil. And then they definitely cannot be distinguished from mushrooms.

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

Mother in law eggplant tongue for winter

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

Ingredients (for 8 cans of 500 ml each):

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

Cooking:

1. Rinse eggplant and cut ponytails. Now they need to be cut into thin longitudinal plates. Pour salt well and leave for an hour and a half, so that all bitterness comes out of them.
2. At this time, will make the sauce, which 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. Skip the workpiece through a meat grinder, adding hot pepper to the vegetable mixture. Seeds must be removed from it. Otherwise, get a real dragon fill!

1. We shift the resulting mixture into a pan. Salt it and sweeten it. Immediately pour the vinegar. Bring to a boil and cook for 5 minutes. Remove from the stove. Set aside.
2. Wash eggplant from salt and fry on each side until golden brown.
3. Now he will deal with the packaging of snacks. At the bottom of the sterile jar, pour a spoonful of hot sauce and put fried eggplant on it. Press lightly and pour the sauce again. Repeat the layers until the jar is filled, which we then roll under the lid.

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

Bon appetit and to new recipes!