Pickled whole eggplants for the winter without sterilization. Eggplant for the winter: you will lick the salad, Tatar, mother-in-law's tongue, lecho, fried and baked, in tomato juice and sauce, in layers, stuffed, with tomatoes

Pickled whole eggplants for the winter without sterilization. Eggplant for the winter: you will lick the salad, Tatar, mother-in-law's tongue, lecho, fried and baked, in tomato juice and sauce, in layers, stuffed, with tomatoes

13.05.2019 Dishes for children

Simple recipes for eggplant preservation are a stunning result.

Today we have prepared for you a small selection of very unpretentious, but insanely delicious blue recipes for the winter. We are sure that eggplant according to these recipes will appeal to even gourmets. In small quantities, such snacks will disperse very quickly, and you will not notice how this happens. Even without sterilization and tight tightening, eggplant snacks can stand for some time in the refrigerator. For those who are the owners of a generous harvest of little blue ones, it will not be difficult, even for beginners, to prepare wonderful pickles for the winter in a large assortment and significant quantities. Further information for those who are interested in closing eggplants for the winter and thus diversifying their winter feasts. Our selection of simple recipes from the little blue ones will help you in preparing these vegetables in a variety of ways. Cook according to our recipes, and preserving eggplant will never be an impossible task for you!

Pickled eggplant (without sterilization)

Executing this recipe is extremely easy! This is not at all difficult to verify in practice. To cook this appetizer you will need:

3 kg of blue ones;
3 kg red tomato;
1 kg of sweet pepper;
2 pcs. bitter pepper;
2 pcs. heads of garlic;
1 tbsp. vegetable oil;
100 ml of 6% vinegar;
2 tbsp. Sahara;
100 g of salt (never use iodized salt for preservation).

Preparation of pickled eggplant (without sterilization)

Prepare our vegetables. After the vegetables are washed and glass of water is removed from them, we proceed to slicing.
Cut the tomatoes into two halves, remove the base of the stem.
Peppers and bell peppers are peeled and cut into slices (there is no specific recommendation for the size of the slices, but they should be convenient for use).
Peel the garlic.
Scroll the prepared vegetables through a meat grinder with a large strainer. For this purpose, you can use a food processor or a blender. In the resulting mass, add the grated apple (not necessary, but it remarkably refreshes the taste of our workpiece). The next step is to shift this vegetable mass into a large cooking pot.
We put the pan on a slow fire, and gradually warming our vegetable mass, add vegetable oil and spices. When it boils, add vinegar. Boil for 25 minutes over low heat.
Cut the eggplant into medium-sized circles, or you can cut the circles into quarters, as you like. By the time of boiling our tomato eggplant should be chopped. Next, we fall asleep blue in a boiling tomato, it is also a marinade.
Stir our vegetable mixture for 25 minutes under a closed lid.
We lay out the ready-made pickled eggplants in sterilized jars and close with a key.
Turn over and wrap until cool (about a day).

Marinated eggplant with herbs

Eggplants, like any other vegetables, love greens. To prepare pickled eggplant with herbs according to this recipe, you will need:

2 kg of eggplant;
3 pcs. large onions;
5 cloves of garlic;
3 pcs. large bell peppers;
1 large bunch of celery with parsley;
150 ml of table vinegar 6%;
150 ml of vegetable oil;
7 tbsp table salt (including 1 tablespoon directly for pouring);
2 tbsp Sahara.

Cooking Pickled Eggplant with Herbs

My vegetables, let the water drain.
We cut eggplants lengthwise into four parts. Fill with brine (3 liters of water and 6 tablespoons of salt). We put on fire, bring to a boil and boil for 10 minutes.
We take the boiled blue ones out of the brine, cool and cut into small portioned slices.
Cooking marinade. Finely chop the onions and herbs (celery and parsley). Pass the garlic through the garlic press (in its absence, you can use the usual fine grater). Cut bell pepper into narrow stripes. We mix all the ingredients, season with vinegar, vegetable oil, spices, and mix well. Here we add 3-4 tbsp. l cool boiled water.
Ready marinade pour sliced \u200b\u200bboiled eggplant sliced. Thoroughly mix our appetizer and then you have 2 options:

- put pickled eggplant in the refrigerator for preparation and impregnation with spices and herbs. So the snack can be stored up to 1 month;
- put in sterilized jars and sterilize for 35-40 minutes immediately before rolling.

Eggplant in tomato and onion

To prepare eggplant in tomato and onion, we need:

4 kg of eggplant;
1.5-1.7 kg of onions;
2-3 heads of garlic;
1.5 kilos of brown tomatoes;
1 liter of tomato juice;
1 PC. hot pepper;
100 g of salt;
75 g of sugar;
250 ml of vegetable oil;
150 ml of table vinegar 9%;
20 peas of black pepper.

Cooking eggplant in tomato and onion

My vegetables. Cut eggplant into circles and add a little. We let it brew for about 1 hour so that bitterness that is completely unnecessary to us comes out.
Fry the sliced \u200b\u200beggplant in vegetable oil and put in an enamel bowl.
Cut the onion into rings. The thickness of the rings is about 0.7 mm-1 cm so that they do not disintegrate during cooking.
Fry the onion and put it in a separate bowl.
Cut the tomatoes into slices.
In tomato juice, add pre-ground hot peppers, garlic, and also add black pepper peas and other spices. Last of all, add vinegar.
We put in fried jars in layers: blue on the bottom, then onion and tomatoes on top. Pour tomato with spices and send sterilized for 90 minutes. This is if you will be stored at room temperature. For storage in the basement, it is sufficient to sterilize for 30 minutes. Before you go to the basement or cellar, the banks must be completely cool.

Eggplant "like mushrooms"

Having tasted this dish, it is very difficult to believe that you just ate eggplant, not mushrooms. In this culinary magic there is absolutely nothing complicated and overwhelming! Let's try it ?!

To prepare eggplant “like mushrooms” we need:

5 kilograms of eggplant;
5 liters of water;
1 cup of table salt (not iodized);
400 ml of table vinegar 6%.

Cooking eggplant "like mushrooms"

We prepare jars. Be sure to fry our jars.
Wash the vegetables well and cut them into small cubes (but not too small, otherwise during the cooking process they will turn into mashed potatoes, and this is not our goal). We do not peel the peel from the eggplant, it is in it that the very gust of our billet is.
We put water on the fire, bring to a boil. Next, add salt and vinegar.
After our brine has boiled for 2-3 minutes, lower the chopped eggplant into it. Boil for 5-6 minutes. During this time, the eggplant will become soft and very similar in appearance to finely chopped mushrooms.
Directly from the pan in which they were cooking, the eggplants are transferred with the help of a slotted spoon to jars prepared in advance.
Pour our pickle into jars. We fill the banks to the top. We roll up our jars with a key.
Wrap the jars and let cool completely.
After cooling, the cans are taken out to the cellar or basement and there our eggplants reach the taste and wait for their time.

Oriental Eggplant

There is another name for this appetizer - Azerbaijani eggplant. This is due to the presence in the recipe of a fairly large amount of cilantro.

For 3 kg of eggplant we need:

10-12 bunches of greenery (or you can watch to your liking);
1 kg of garlic (spicy lovers add up to 1.5 kilograms of this spice);
salt;
table vinegar 4-5%.

Oriental Eggplant Cooking

Pour water into the pan, add salt to get a weak brine.
Vegetables are washed, ponytails are removed.
The whole eggplant is sent to the pot with brine. Boil our little blue couple of minutes. As soon as the eggplants are slightly softened, we take them out of the pan and leave to cool.
We cut the garlic into thin slices.
The cooled blue ones are cut lengthwise into two halves, and then cut across.
Pour chopped blue garlic slices. Mix our vegetable mixture well.
Cilantro is chopped finely and also added to the blue and garlic.
In sterilized jars very tightly stack our mixture and pour 1-2 tbsp. l vinegar so that the contents of the can are completely covered. Cover with nylon lids and send to the refrigerator for storage.

Baked eggplant for the winter

To cook baked eggplant for the winter we need:

1 kg of eggplant;
2 tbsp. l vegetable oil;
1 tbsp. l salt.

Cooking Baked Eggplant for the Winter

We carefully pierce the eggplants with a toothpick in several places.
We spread on a baking sheet covered with baking paper and send it to the oven preheated to 220-230 degrees for 30 minutes. We judge the readiness of eggplant by its peel - it was well baked and wrinkled, so it's time to get the little blue ones out of the oven.
We cool our vegetables and remove the peel.
We prepare jars for spinning our appetizer.
In each jar, add 1 tbsp. l vegetable oil and on top we lay our baked eggplant (you can cut them into portioned slices, or you can leave them whole), add a little salt.
Sprinkle everything on top with salt.
Last add on top another 1 tbsp. l vegetable oil.
Banks are covered with lids and sterilized for 35-40 minutes.
Roll up the cans and, without wrapping up, leave to cool. After cooling, we send it to storage in the cool cellar or basement, but you can leave it to be stored at room temperature.

Eggplant in wine

We will preserve the eggplant pieces in white wine. And, to be completely honest, then in wine vinegar. The appetizer is unusual, but quite pleasant and tasty.

To make eggplant in wine, we need:

8 small eggplants (although large ones will be used, but only cut into pieces);
75 ml of water;
25 ml of white wine vinegar;
2 cloves of garlic;
about 1 cup of olive oil;
0.5 cups of large sodium chloride (you can not take iodized);
a pinch of oregano and ground black pepper;
5-6 peas of black pepper.

Cooking eggplant on wine

We clean the peel from the eggplant. We cut our little blue stripes, if they are large. If the eggplants are small, then leave them whole.
We generously add to remove unnecessary bitterness. Put eggplant in a colander and leave for 2-3 hours. Then rinse, washing off the remaining juice and bitterness, and gently squeeze.
We prepare the solution by combining water and wine vinegar in a proportion of 3 parts water and 1 part wine vinegar (for ripe little blue ones we increase the amount of vinegar to 2 parts).
We boil our little blue ones in a solution of water and vinegar for 3-4 minutes.
Put a little blue mixed with oregano, garlic and pepper in the fried jars and tamp tightly.
Pour olive oil into the jars from above to cover the vegetables, and the solution in which the blue ones were cooked.
We roll up the jars and store them in a cool place. The longer our eggplants stay in wine in coolness, the tastier they will become.

Raw Sicilian pickled eggplants

This is a very unusual preservation. This recipe will appeal to lovers of savory snacks. The highlight, so to speak, of this recipe is that we will marinate the eggplant without prior heat treatment. They will be raw. The result exceeds all expectations! Blue will turn out incredibly tasty and crispy! They will become a star at any feast! So let's get started!

For the preparation of blue Sicilian we need:

blue - 5 kg (4.5 kg of peeled vegetables);
vinegar 5-6% white wine, and you can also use honey - 2.5 liters;
common salt (remember that iodized is not suitable for preservation);
lemon juice per 1 kg of blue - 1 lemon;
garlic - 0.5 kg;
bitter pepper 10 pcs.;
herbs (basil, cilantro, parsley and others, based on your taste preferences);
olive oil - 1.5 liters. If you want, you can replace it with ordinary refined sunflower oil

Sicilian blue cooking

We clear the blue ones from the peel and cut the tails.
With the help of the slicer, you can also use a knife, a peeler for this purpose, cut the eggplant with noodles about 4 millimeters.
In a large bowl or pan, mix the blue noodles with table salt and sprinkle with lemon juice (the result should be fine, salty and slightly sour).
Distribute evenly throughout our vessel, cover with a lid and place the load. Leave for the night. During the night, liquid will be released.
In the morning we pour out the unnecessary liquid that was released during the night, and mix our eggplant noodles well. Add vinegar to the bowl with noodles (carefully distribute on the surface of the workpiece) and leave to marinate for a couple of hours.
We merge the vinegar and again with the help of the load we get rid of unnecessary liquid.
We lay out the blue ones in banks, preferably in layers: eggplant noodles, garlic, bitter pepper, herbs, and then eggplant again. Until the jars are full.
Pour, not sparing, olive (sunflower) oil.
Immediately before we cover with a lid, gently compress the blue on the sides with a leg, in order to remove excess air bubbles.
The next morning, if necessary, add olive (sunflower) oil.
Sicilian marinated eggplant two weeks later will be ready to eat.

Blue korean

For the preparation of eggplant in Korean according to this recipe, proceed as follows:

4 kg of blue ones are cleaned, boiled in salted water, cooled and cut into cubes.
Three 700 g carrots on a special grater for cooking carrots in Korean.
300 g of onion cut into half rings.
5 pieces. sweet red bell pepper cut into strips.
We chop 2-3 garlic heads, chop.
Combine all the ingredients, add 200 ml of vinegar 9%, 200 g of sugar, 200 ml of vegetable oil, salt to taste.
Add 1 tsp to the mixture of vegetables. ground red pepper, 1 tsp. ground black pepper and 2 little peppercorns.
Mix everything well and leave to insist for 4 hours.
We put our workpiece in fried jars. We sterilize for 20 minutes.
We wrap the banks until they cool down and send them to the cellar or basement.

Blue appetizer

5 kg of blue ones are cut into circles, put into a deep bowl, sprinkled with salt to get rid of unnecessary bitterness, which can easily spoil our snack from blue ones. Leave for 30 minutes.
1 kg of bell pepper, three bitter peppercorns, a bunch of dill, 320 g of garlic scroll in a meat grinder.
We introduce 220 ml of vinegar 9% and 120 g of sugar into a pepper-garlic mixture with herbs.
Stir thoroughly.
Fry blue sliced \u200b\u200buntil blue until they get a nice golden color.
Dip each circle in pepper-garlic mixture, lay in layers in fried jars.
We send to be sterilized for 15 minutes.
Roll up jars with our snack. Wrap up.
After the jars have cooled, we send them to the cool storage.

Blue stuffed peppers

3 kg of red bell pepper thoroughly wash. We get rid of tails and seeds, being careful not to damage the peppers themselves.
Dip in boiling water for 5-8 minutes.
Cut 3 kg of blue into neat strips and fry in vegetable oil until they get a beautiful golden color.
Put the fried blue ones on a colander to make excess oil a glass.
Using a blender, grind 2 bitter peppercorns (without tails and seeds), 2 heads of garlic, 1 bunch of herbs. We connect everything and mix well.
Sprinkle with our garlic-pepper mixture blue stripes.
We turn into rolls and stuff them with our red peppers.
Gently, so as not to burst, we put the peppers in fried jars.
We are engaged in marinade. To do this, carefully stir 1 liter of boiled! water, 2 cups of sugar, 3 tablespoons of table salt and 250 ml of sunflower oil.
Fill our billets with marinade.
We send to be sterilized within 10 minutes.
Roll up the jars with our pickles and leave to cool to cool.

Marinated blue with herbs and garlic

5 kg of blue peel and cut into small cubes.
We fill the chopped blue ones with one tablespoon of salt and leave for an hour in order to leave the bitterness. We drain the eggplant juice that is formed as a result of this manipulation - we do not need it at all.
Boil 6 liters of water, add vinegar 0.5 liters of vinegar. In this marinade, boil the vegetables for 3 minutes. We filter.
Hot peppercorns (2 pcs.), Herbs and garlic grind with a blender.
Mix the vegetables and the hot mixture well.
We lay out on fried jars and sterilize for 30 minutes.
Roll up the cans, turn over and wrap up until the morning.

Cook with us! Enjoy your meal!

Having prepared eggplants for the winter according to our recipes, you will fall in love with them from the first spoon! Enjoy your meal!

Today, probably, there are no people who would not like delicious home-made vegetable preserves. without sterilization are presented the best recipes in our article, any foodie will find something for himself. For many housewives, preserving eggplant in the late summer and early autumn season is one of their favorite pastimes. On the Internet there are a lot of recipes of various variations and cooking technologies, so we decided to choose the most worthy of them. So you can on a cold winter evening open a jar of your favorite eggplant dish in the form of a salad or appetizing caviar and feel the taste of summer.

Gardeners with many years of experience and experts recommend not using vegetables for home-cooking indiscriminately. Here are some valuable tips that we strongly recommend listening to:

Properly selected and properly cooked eggplants for the winter without sterilization according to the best recipes with photos can be seen below.

We cook eggplants in a monastic way

This recipe is simple technology, and cooking does not take much time. In addition, here you do not need a lot of ingredients and additional devices. We need: 2-2.5 kg of blue eggplant, 4 heads of garlic, 2-2.5 tablespoons of salt, 6% vinegar.

The monastic method involves two different ways of cooking:

According to the first method, we first prepare the eggplants ourselves: wash, peel and cook. Then fill the vegetables with brine and leave for 30-40 minutes.
The second method is to cut the eggplant into small cubes, and then they need to be slightly fried in vegetable oil.

Now we proceed to the processing of garlic: peel, cut and chop in a meat grinder to achieve the desired consistency, and so that the juice stands out. The resulting garlic mashed potatoes need to grate all the vegetables. In the brine, where the vegetables were infused, add salt and vinegar, and then bring it to a boil on the stove. If you cooked eggplant according to the second method, frying, prepare the brine separately in the following ratio: 1 liter of pure water per 85 g of iodized salt.

Vegetables already processed with garlic mass, put in pre-prepared jars and pour boiling ready brine. Close the lids tightly and place the jars in the refrigerator for the eggplant to ripen. We are waiting for 1-2 weeks and can serve!

Eggplant like mushrooms

You can cook eggplants like mushrooms for the winter, the best recipes without sterilization can be found here. This cooking technology is quite simple, and the taste is simply incomparable and amazing! Such a salad can be served both to the festive table, and to any everyday side dish. In addition, this dish is very healthy, full of many trace elements and vitamins. Eggplants are also rich in fiber, protein, fats and carbohydrates, and most importantly - components that can lower blood cholesterol.

We will consider the recipe for making eggplant salad with the taste of mushrooms without using vegetable oil. The appearance of vegetables will also slightly resemble mushrooms, the pieces will be juicy, soft and resilient. What we need: 4-5 kg \u200b\u200bof eggplant, 3 bay leaves, 1 cup of vinegar, black pepper 8-10 peas, 4 heads of garlic, chili pepper if desired for piquancy, 4-5 tablespoons of iodized salt.

Proceed:

Eggplant with the taste of mushrooms are ready! Now you can please yourself, your household or guests with the amazing taste of a delicious salad. When serving, add a little vegetable oil and garlic to taste. And your favorite greens will decorate the composition: parsley, dill, basil or spinach. Eating ready, bon appetit!

Appetizing pickled eggplant

Autumn is a time to stock up on goodies and fruits for the winter, so that you can remember warm summer days on cold days. Homemade pickles can be prepared in many ways, using the technology of various options. Eggplants for the winter according to our best recipes with step-by-step photos without sterilization can be prepared whole in one can.

The technology itself is very simple, fermenting eggplant is not difficult. The only moment: we need to find small and even slightly overripe and immature fruits. This is explained by the fact that such blue eggplant is easier to put in a jar, and also they have almost no seeds. The whole process will take us about 4 days. What is useful to us: a 3-liter glass jar, 2-2.5 kg of eggplant of the required dimensions, 2-3 medium sweet bell peppers, 4-5 cloves of garlic, 1 stalk of fresh celery, if desired and to taste, 1 bunch of green dill and fresh parsley, 2-2.5 tablespoons of iodized salt, 2 liters of pure water, 2-3 dried bay leaves, 8 peas of black pepper, 4 peas of allspice.

Getting started:

Italian eggplant salad recipe for winter

On many Italian gourmet cooking sites, this recipe is especially popular. On the palate, such a salad turns out to be a little sour, but goes well with grilled meat. Whole winter eggplants according to our original recipes without sterilization will delight you with an unusual and pleasant taste on cold winter days!

What do we need to buy for the preparation of Italian salad: 1-1.5 kg of eggplant, 7 cloves of garlic, 4 peas of allspice, 350 ml of grape vinegar, salt, a little dried thyme, 200 ml of olive oil, flakes of chili pepper.

Let's start cooking:

Baked eggplant for the winter

Baked eggplants for the winter according to recipes without sterilization are very similar to caviar in consistency. After opening the cans with such a dish in winter, you just have to pick the right side dish, cut the greens and add your favorite vegetable oil to taste. For such a delicious preparation we need: ripe blue eggplant, 3-4 teaspoons of salt and 9 percent vinegar.

You can bake eggplants in the oven (30-45 minutes at a temperature of 230 degrees), a slow cooker and even in an ordinary frying pan. The degree of readiness of vegetables is checked with a sharp stick or toothpick: the peel should give in well and be soft. If this is the case, then it's time to let the fruit cool, peel the eggplant, cut and put into half-liter jars, pouring one tablespoon of vegetable oil into each. Leave 1-1.5 centimeters from the edge of each jar.

Now add the salt with vinegar, close the lids and place the cans in a container of hot water for half an hour. Then we get the cans with eggplant salad, turn the lids down and leave to cool.

Modern housewives are happy to close salads and eggplant caviar for the winter to please their loved ones. To make your workpieces tasty and healthy, study all our recipes and choose something to your taste. Enjoy your meal!

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:

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

We cut tomatoes into four parts.

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

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.
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.
Take a stewpan with high sides and pour oil into it.
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.
It's time to salt and sweeten the future workpiece. You can also put garlic and spices. Here you can focus on your taste.
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.
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:

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.

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.
Fry circles in vegetable oil. To speed up the process, you can use several pans at once.

Eggplants love oil and absorb it like a sponge, so you will need to periodically add it to the pan.
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.
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.

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.
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:

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.

Peel and chop the onion in the form of half rings, and chop the parsley.
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.
In a pan or stewpan, heat the oil and fry the eggplants on it until a crust appears. Let them brown and become beautiful.
We lay out the fried eggplant in pre-sterilized jars, slightly tamping them.
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:

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.
At this time, will make the sauce, which will be used for pouring.
According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. 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!

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.
Wash eggplant from salt and fry on each side until golden brown.
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!

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Harvest recipes for winter: pickled eggplant

Marinating eggplant is a proven way to cook two dishes in one in the winter. Marinated eggplants according to a special recipe are perfect as an independent snack and will be indispensable as an ingredient for first or second courses.

Pickled Eggplant Recipe with sterilization

Ingredients:

5 kg small eggplant
200 ml table vinegar 6%
3 l of water
1 tbsp. coarse salt

Cooking method:

1. Wash small eggplants.

2. Cut off the tips.

3. Boil 5-6 liters of water in a large saucepan. Water can be salted.

4. Spread eggplant in parts in boiling water and blanch for 10-15 minutes.

5. Serve eggplant in a colander, then in a saucepan.

6. Do all the work with the rest of the eggplant.

7. Squeeze out the cooled eggplant from excess fluid.

8. Banks to sterilize.

9. Fill the jars with eggplant.

10. For filling, boil 3 l of clean water.

11. Pour salt and pour vinegar.

12. Pour boiling eggplant over the top.

13. Cans with eggplant cover.

14. Sterilize the eggplant in a large bowl of water.

15. If you have cans of 0.5 l, then about 8 minutes, and if 1 liter - 15 minutes.

16. Ready-made eggplants to roll up the lids, cool and put in storage in a cool place.

Variety of pickling eggplant can be spicy herbs. It turns out interesting and tasty.

Recipe Eggplant marinated with spicy herbs

Ingredients:

1 kg small eggplant
5 tooth. garlic
bunch of parsley, celery, dill, basil
1 liter of water
2 tbsp. l salt
3 tbsp. l table vinegar 9%

Cooking method:

Wash eggplant thoroughly.
Cut off the ends and make a longitudinal cut with a sharp knife.
Finely chop the herbs and garlic.
From 1 liter of water and 2 tbsp. l salt to prepare a boiling solution.
Dip the eggplant in the solution and blanch for 10-15 minutes.
Discard eggplant in a colander and squeeze out excess fluid.
After blanching, store the liquid, strain and boil. Pour vinegar into the fill.
Mix greens with garlic and stuff eggplant with it.
Sterilize the banks.
Fill jars with stuffed eggplant.
Pour eggplant with boiling fill.
Cover the jars with eggplant lids and place in a container of water for sterilization.
Sterilize jars with eggplant 0.5 l each - 10-15 minutes, jars with a capacity of 1 l - 20-25 minutes.
Roll up cans with lids, cool and put into storage.

Video recipe Pickled eggplants for the winter without sterilization quick way

Cook with pleasure and be healthy!

Always Yours Alena Tereshina.

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 jars, if possible we tighten 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. Enjoy your meal!

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.