Eggplants for the winter are the best simple ones. Eggplant recipes - the best options for harvesting for the winter without sterilization

30.08.2019 Buffet table

Harvesting eggplants for the winter is a must for every housewife. In winter, these vegetables are beneficial. Salads are canned from eggplants, they are prepared with other vegetables and spices.

Eggplant came to us from India and fell in love, thanks to its taste and useful properties. The vegetable is rich in calcium and zinc, as well as minerals. This article contains the best eggplant recipes for the winter.

Such a preparation is a real storehouse of useful substances. It turns out the eggplant salad for the winter is very tasty and spicy.

Cooking takes two hours. From the ingredients, 7 jars of 1 liter are obtained.

Ingredients:

20 tomatoes;
ten sweet peppers;
ten eggplants;
hot pepper - one pod;
1 tbsp. l. Sahara;
60 ml. vinegar;
one and a half st. l. salt;
ten carrots;
0.5 l. oils;
ten onions;
ground black pepper;
three bay leaves;
greens.

Preparation:

Sterilize jars and lids.
Cut the peppers into medium strips.
Cut the onions into half rings, the same length as the pepper.
On a coarse grater, grate the carrots, cut the peeled eggplants into medium cubes.
Scald the tomatoes with boiling water and remove the skin, cut the vegetables into cubes.
Place vegetables in layers in a saucepan. The carrots should be the first layer, with the eggplant on top.
The next layer is pepper and onions. Place hot peppers between the layers.
Add sugar spices and chopped herbs.
Pour in the oil and vinegar, lay out the tomatoes.

Boil under the lid until it boils, reduce heat and simmer for 30 minutes.
Put in jars, roll up. When cool completely, put in a cellar or pantry.

Choose young eggplants with small seeds. If you get bitter ones, put the vegetables in salted water for half an hour. Squeeze with your hands before cooking.

Georgian eggplant caviar

In Georgia, they love eggplants and prepare many national dishes and snacks with vegetables.

It will take 2.5 hours to cook.

Ingredients:

a kilogram of onions;
one and a half kg. tomatoes;
fenugreek and coriander;
two hot peppers;
700 gr. carrots;
3 tbsp. tablespoons of vinegar;
a kilogram of pepper;
salt, sugar;
2 kg. eggplant.

Preparation:

Cut the eggplants into cubes and leave in water and salt for 40 minutes.
Peel and chop the tomatoes, chop the onions with pepper into small pieces.
Chop hot peppers, grate the carrots on a medium grater.
Eggplants and fry until soft in oil, put in a separate bowl.
Fry onions in the same oil until golden brown, transfer to a bowl, then carrots with pepper. Cook the tomatoes without oil for ten minutes.
Combine ingredients, add spices and sugar. Cook for 35 minutes over low heat, add vinegar and remove from heat after five minutes. roll up.

Ingredients:

3 kg. tomatoes;
rast. oil - 1 glass;
3 kg. eggplant;
3 heads of garlic;
3 hot peppers;
sugar - six tbsp. spoons;
3 tbsp. tablespoons of salt;
120 ml. vinegar.

Preparation:

Grind vegetables, except eggplants, with garlic in a meat grinder.
Pour in oil with vinegar, sugar, salt. When it boils, reduce heat and cook for 15 minutes.
Cut the eggplants into strips or semicircles, put with vegetables. Cook for forty minutes. Roll up in cans.

Saute refers to a type of vegetable stew that is prepared in a special way - frying and shaking the pan. Do not stir vegetables with a spatula, you can only shake them. This is the whole feature - it is believed that this is how the vegetables retain their juice and the pieces remain intact.

The total cooking time is about 2 hours.

Ingredients:

12 tomatoes;
head of garlic;
9 eggplants;
2 hot peppers;
3 onions;
salt - ¾ tsp
3 sweet peppers;
3 carrots.

Preparation:

Dice the eggplant and onion with pepper, carrots into thin strips, tomatoes into semicircles.
Squeeze the eggplants with your hands and fry. Separately fry the onions and carrots alternately, add sweet pepper after 7 minutes, tomatoes after five minutes. Salt vegetables, except eggplant.
Simmer vegetables until moisture completely evaporates. Then add the eggplants.
Stir, cook for a few minutes, add crushed garlic with chopped hot peppers. Leave the sauté to simmer for a few minutes. Roll up in jars.

Pickled eggplant for the winter

Pickled eggplant with herbs and garlic will be a great treat for guests on a cold winter evening. The vegetables are aromatic.

Eggplants appear in abundance closer to autumn. At this time of the year, you can get them almost cheap. How you want to quickly cook eggplants for the winter! How cool it is to print a jar, another one for the New Year!

Perhaps you are a beginner in the culinary business, and do not know suitable recipes, have no idea how to cook it all tastier and more efficiently? Take on board eight amazing recipes and have a real belly feast in the cold winter!

Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, this is very easy to do - you just need to close them for the winter.

There are many recipes for eggplant for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious recipes for preserving eggplant for the winter.

Canned eggplant for the winter: a traditional recipe - quick and tasty

The sequence of steps in the correct preparation of eggplant dishes is critical. Following simple principles, changing the ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help to preserve the full vitamin complex contained in the vegetable.

This dish will not take too much time. But even in spite of all the simplicity, the preservation comes out very nutritious and tasty.

Components:

Eggplant - 2 kilograms;
Tomatoes - 1.2 kilograms;
Salad pepper - 0.5 kilograms;
Carrots - 0.5 kilograms;
Onions - 0.5 kilograms;
Greens - 50 grams each;
Garlic - 1.5 heads;
Salt and sugar - 1.5 tablespoons each;
Oil - 0.6 liters;

Cut off the tails of the eggplant. Cut the vegetables into rings about one and a half centimeters wide, do not forget to salt. Place in a bowl and leave for an hour. Peel the tomatoes.

To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse them in cool water. Cut them into slices. Cut the onion into rings, like the carrots. Peel the salad peppers and chop them into cubes. Finely chop the garlic and herbs.

It is necessary to spread the ingredients in the pan, not just like, but in layers: carrots, onions, salad peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The topmost one - that is, eggplants - sprinkle with chopped herbs and pour over with oil.

Close the saucepan and place on medium gas level. Stew the dish for about an hour. In the meantime, it is stewing, sterilize the jars. When the appetizer is ready, put it in jars and cover with lids. Then sterilize in a pot of water for another half hour.

After rolling up the jars, place them upside down and leave them wrapped for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave it there too.

Georgian recipe for canned eggplant for the winter

This option of conservation, which is called "lick your fingers", will be appreciated by admirers of the spicy. To put spicy eggplants in the bins for the winter in jars, using recipes for cooking in Georgian, we need the following components:

Eggplant - 5 kilograms;
Salad pepper - 17 pieces;
Garlic - 21 cloves;
Hot pepper - 5 pieces;
Salt - 2 tablespoons;
Sugar - 4 tablespoons;
Vinegar - 0.3 liters;
Oil - 0.35 liters;

Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, stir with salt and leave alone for about half an hour.

Peel the salad peppers from the seeds and chop them in a blender. Chili right along with seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released the juice, drain it. Fry the eggplants themselves in a skillet until the light flesh begins to be covered with a golden brown crust.

Put the peppers and garlic in a saucepan, pour over with oil and vinegar. Boil it all and put the eggplant in there. Add salt and sugar, and then boil for about another ten minutes.

Now you can roll the resulting mixture into prepared jars. It remains only to turn them over, wrap them up and wait until they cool down.

Korean style eggplant

In Korea, they also like to eat eggplant. And they know how to cook them deliciously too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe - you should definitely try it.

Components:

Eggplant - 4.7 kilograms;
Salad pepper - 1.2 kilograms;
Carrots - 1.2 kilograms;
Onions - 1.2 kilograms;
Garlic - 2 large heads;
Vinegar - 2 tablespoons;
Ground hot pepper - 2 teaspoons;
Salt - according to taste.

Rinse the vegetables. Chop the eggplants into strips and salt. And leave it to stand in peace and quiet for about an hour, so that they release all their liquid.

Peeled carrots should be grated, which is used to make Korean carrots. Regular won't work here. It is better to use a special one, because cutting fresh carrots into such thin strips with a knife will be extremely troublesome.

Gut the salad peppers and free them from the seeds, cut into strips. Onions - in half rings, and we pass the garlic cloves through a special garlic press. If not, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplants in a skillet and stir with other vegetables.

Arrange the resulting salad in pre-prepared jars. But it's too early to roll up. First you need to sterilize already filled cans. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll up, cover and leave to cool.

Lecho eggplant for the winter

A completely simple and quick enough recipe for eggplant lecho will surely be loved by all your household members.

Components:

Eggplant - 2.3 kilograms;
Tomatoes - 2 kilograms;
Salad pepper - 0.6 kilograms;
Hot pepper - 2 pods;
Garlic - 4 cloves;
Dill - 1 bunch.
Sugar - 0.5 cups;
Salt - 2 tablespoons;
Oil - 0.2 liters;
Vinegar - 1 teaspoon

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water for a minute, and then in cool water - the skin will peel off effortlessly. Grind "naked" tomatoes in a meat grinder.

Put the tomato mass in a deep saucepan, add sugar, salt, oil and vinegar there. Cook for no more than a couple of minutes. While the tomatoes are boiling, peel off the seeds and finely chop the peppers - both salad and spicy.

Add to the tomatoes and cook for a couple of minutes. Chop the washed eggplants into small strips and place them in a saucepan too.

Chop the garlic finely and also add to the vegetables. When all this mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After that, you can spread the caviar into the jars and roll up immediately.

For the winter there is a gorgeous recipe for "Mother-in-law's tongue" - not only will you lick your fingers, but you will also ask for supplements

This famous dish will surely appeal to all spicy lovers. The recipe is classic and very simple to prepare, and the ingredients will help us, with the help of which we roll the mother-in-law's eggplants into the jars for a long winter:

Eggplant - 0.9 kilograms;
Tomatoes - 0.9 kilograms;
Salad pepper - 0.9 kilograms;
Hot pepper - 5 pods;
Garlic - 5 cloves;
Sugar - 1 glass;
Salt - 2 tablespoons;
Vinegar - 0.5 cups;
Oil - 1 glass.

Peel the eggplants. Do the same with tomatoes - dip them in hot water and then cool. Then the skin will be removed much easier due to the sharp temperature drop. Peel the peppers from the seeds - both salad and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplants, in a meat grinder.

Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplant into thin slices. Place both eggplant and vegetable mixture in a deep saucepan. Put the pan on low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Put the finished snack in the jars, and roll up with a key.

There is a magical eggplant recipe that allows you to make a mushroom-flavored snack

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve the taste of slippery pickled mushrooms using normal magic. The following products will help us to achieve a complete resemblance to mushrooms:

5 garlic cloves;
2.5 kg eggplant;
12 large spoons of vinegar;
2.7 liters of clean water;
300 grams of dill;
350 ml. vegetable oil;
5 large spoons of salt.

Magic process:

You will need a large and handy saucepan. Pour vinegar, salt and over the fire. We remove the washed vegetables from the peel and stalk. Shred the eggplant into 2 cc cubes. By the time the vegetable is cut up, the contents in the pan should boil.

Gently put the sliced eggplant in it, wait for it to boil and time it. After 5 minutes, remove from heat and filter the contents through a colander. It is not known for certain at what moment the eggplants turn into mushrooms, perhaps at this very second!

It is important, at this stage, to drain all the water as much as possible, for this you can install a colander over deep dishes and wait 30 minutes, by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, clean the garlic, chop the dill and mix with the cooled eggplant cubes. We fill with vegetable oil.

In principle, eggplants for the winter with a recipe for cooking like mushrooms are already ready with us. It remains to decompose and cool in the refrigerator for six hours and serve chilled to the meal.

To enjoy a snack in winter, the appetizer will have to be reheated, spread over sterilized jars and tightened tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a piquant spice is a very original recipe for preservation, but certainly delicious. For its extremely pungent taste, the rumor of the people called the dish as - eggplant light. This appetizer will almost certainly become one of the most popular on your table. And besides, in winter it will be an excellent prophylaxis for insidious viruses.

Components:

Eggplant - 5 kilograms;
Hot pepper - 1 pod;
Garlic - 5 cloves;
Vinegar - 1 glass;
Oil - for frying;
Salt - for soaking.

Cut the eggplants into rings of medium thickness. Then put in salted water and put under a press. You can use a deep bowl or pot of water as a press. Eggplant should be soaked for a couple of hours. And as for the amount of salt - take at the rate of one hundred grams per liter of water.

Then discard the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper, and press the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the hot mixture, stir and set aside for half an hour to stand.

Place the snack in layers in the jars. Mix a layer of eggplant with the pepper-garlic mixture. Before you roll up the cans, sterilize them for about half an hour. All is ready!

Kvasim whole eggplants for the winter

This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad filler. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. On top of that, eggplant pickled for the winter by real gourmets is revered for the most delicious recipe:

Eggplant - 11 kilograms;
Celery - 0.1 kilograms;
Garlic - 0.3 kilograms;
Lavrushka - 40 leaves;
Garlic salt - 1.5 tablespoons;
For cooking, you need salt - 2 tablespoons per liter of water;
Pickle salt - 2 rounded tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Necessarily whole and strong. They need to be washed and tails removed. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fruit itself. Drain and place the eggplant in a separate bowl.

Peel and grate the garlic, then stir in the salt. With this simple puree, grate the eggplant in the place of the incision. Put bay leaves and celery on the bottom of the jars, and then the eggplants.

Use salt water as a marinade. Boil and cool it before pouring the vegetables. Roll up the jars with lids and leave them indoors for five days. After this time, move them to a cooler place.

Stuffed eggplant

An easy recipe for an intriguing and delicious dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

Eggplant - 0.9 kilograms;
Salad pepper - 1 piece;
Hot pepper - 1 pod;
Carrots - 1 large thing;
Garlic - 2 heads;
Parsley - 1 bunch;
Dill - 1 bunch;
Garlic salt - 1 tablespoon;
Cooking salt - 1 tablespoon;
Vinegar - 2 glasses.

Trim the tail off the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplant in this water for three minutes. Refrigerate and place under a press to drain excess water.

Peel and finely chop the carrots. Peel the salad peppers from the seeds, cut into small pieces. Do the same with hot peppers. Peel the garlic and place in a crusher or grate. Stir in the garlic and salt and then mix the vegetables together.

Cut the eggplants lengthwise, but the cut should not be through. Stuff with the pepper, carrot and garlic filling.

Place the greens in pre-sterilized jars and place the eggplants. Cover them with vinegar and cover. Sterilize for half an hour. Now you can roll up. It remains only to wrap and leave the eggplants stuffed for the winter for a couple of days alone.

Winter salad Striped from fried eggplants and carrots, I consider one of the most delicious preparations for future use. Once you have tasted it, you will cook it over and over again. During the season, I cook this salad several times, and the number of ingredients is always doubled. Therefore, if you want to try to cook this workpiece for the first time, then, if you wish, halve the products. I have six half-liter jars coming out of this amount. I would like to note that the recipe for fried eggplants with carrots for the winter is actually very successful, so I strongly recommend that you have time to prepare this salad, especially since everything is very simple to prepare. It turns out bright, beautiful, very tasty and aromatic. Always eaten all without a trace, one has only to open the jar. Such a blank can be safely put on the festive table, it will certainly take its rightful place there, because the taste of the salad is simply amazing! Even those who do not like it very much, as a rule, always praise him, it is checked!

Ingredients:

eggplant - 2 kg.
carrots - 600 grams.
onions - 400 grams.
garlic - 2 heads.

Marinade:

water - 500 ml.
sugar - 200 grams.
salt - 2 tbsp. spoons.
vegetable oil - 100 ml.
vinegar 9% - 250 ml.

How to cook fried eggplant with carrots for the winter:

The first step is to prepare the eggplant. To do this, wash them and cut them into circles, about 4-5 ml thick. Soak in salt water for one hour. We do this not only in order to remove possible bitterness, but also in order to reduce the consumption of vegetable oil when frying them. Then dry with a paper towel and fry on both sides until tender.

Put the finished eggplants on a paper towel to remove excess oil, and then put them in a deep bowl.

In my opinion, this is the most time-consuming part of the recipe, so you can do it the day before, and put the eggplants in the refrigerator overnight. Alternatively, you can also bake eggplants in the oven to reduce the consumption of vegetable oil (how to do this can be found on the Internet), and it's up to you to decide which method is better!

Then, when the eggplants are ready, we will take care of the rest of the vegetables. Chop the onion in half rings, pass the garlic through a press, three carrots on a grater. It is advisable to use a Korean carrot grater, but if one is not available, then the usual one will do. Combine vegetables in a deep bowl.

Then mix thoroughly with each other.

Now you need to lay out the vegetables in layers in sterilized jars. The first layer is eggplant, fried in circles. By the way, if you have large eggplants, then you can use any other cuts for this dish.

Then put carrots with garlic and onions on the eggplants. We alternate the layers in this way until we get to the top. Slightly crush each layer with your hands or a spoon.

For the marinade, combine all the necessary ingredients and bring it to a boil, stirring salt and sugar.

Then pour the filled jars of salad with boiling marinade. We do this slowly so that there is no air inside. We cover the jars with sterile lids and put them in a saucepan, at the bottom of which you need to put a small towel or napkin. Pour water over the hangers and after boiling, sterilize the cans for 15 minutes, if the cans are liter, then 20 minutes.

Turn the rolled up cans, wrap them up and leave them to cool.

I keep this blank in an apartment, in a dark place. The salad turns out to be delicious, moderately spicy and very fragrant!

Bon appetit and successful preparations !!!

Best regards, Oksana Chaban.

Dear friends, the harvesting season is in full swing, and today I am here with another "hit recipe". Meet: Eggplant with carrots, onions and garlic - the working title of "Striped". Delicate fried eggplants in whole pieces in the company of crispy carrots and onions in a sweet and sour marinade will appeal to all fans of classic eggplant blanks.

The eggplant recipe is very successful, and not complicated, so feel free to go to the kitchen to cook! From the specified amount of ingredients, exactly three half-liter jars are obtained. I look forward to your feedback and comments on the recipe.

Ingredients:

1 kg. eggplant
300 gr. carrots (2 medium pieces)
200 gr. onions (2 medium pieces)
1 head of garlic

Marinade:

250 ml. water
100 g Sahara
1 tbsp salt
50 ml. vegetable oil
125 ml. 9% vinegar

Output: 1.5 liters

Preparation:

For this recipe, we need fried eggplant with a golden crust. They can be fried in small portions in a skillet, or they can be baked in the oven. I prefer the second method more, so we cut the eggplants into not very large pieces.

Pour some vegetable oil on a baking sheet and pour the eggplants in one layer. Pour the eggplant on top with a little more vegetable oil. We send the eggplants to a preheated oven up to 200 degrees for 25-30 minutes. After about 15 minutes, the eggplants will need to be turned over to cook.

While the eggplants are baked in the oven, let's prepare the rest of the ingredients.

Peel and grate the carrots for Korean carrots. Peel the garlic and pass it through a press. Mix carrots with garlic and set aside.

Peel the onion and cut into half rings.

We take out the finished eggplants from the oven, and let cool slightly. By the way, you can bake eggplants for this recipe in advance. They are still placed in the jar cold, so they can wait for their turn in the refrigerator.

Now we lay out the eggplants, onions and carrots in layers on dry sterile jars in the following order: eggplant + carrots with garlic + onions. One layer takes about one tablespoon of each of the vegetables. We fill the jars with vegetables to the top, alternating layers.

Mix all the ingredients for the marinade in a saucepan and bring to a boil. Stir the marinade with a spoon until the salt and sugar are completely dissolved.

Fill the eggplant jars with boiling marinade.

We put a cloth napkin in a spacious saucepan, put the jars of eggplant, and pour warm water over the hangers of the jars. Cover the jars with sterile lids, put the pan on the fire and bring to a boil. From the moment of boiling, we withstand half-liter cans for 15 minutes, liter cans for 20 minutes.

Then, as standard, we take out the cans with the blank and roll them up with a key, or screw them with lids. But that is not all. In order for our "Stripes" eggplants to be stored until winter, they need to be wrapped under a fur coat until they cool completely.

1. Recipe - Armenian eggplant

For Armenian treats, eggplants (7 kg.) Are cut into strips, salted and put under oppression overnight.

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

mixed with separately fried onions (2 kg.),also chopped straws,

season with chopped garlic (100 g.),

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

and stew for half an hour, stirring the mass.

Then it is laid out in jars, heated in boiling water for 30 minutes. and sealed.

2. Recipe - Georgian eggplant appetizer

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

The fruits are cut into circles, salted, kept for a couple of hours so that they let the juice out, squeeze and fry.

Then they are placed in jars, interlayering with the filling:

chopped walnuts (glass),

onions (200 g), (2 cloves),

cilantro seeds (1 tsp),

salt and pepper (to taste).

Pour in wine vinegar (3/4 cup),

vegetable oil on top (with a layer of 2 cm).

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

Harvesting for the winter - the Georgian eggplant recipe is ready. Better to store in the basement.

3.3 eggplant and pepper slice

Sweet peppers and eggplants (1 fruit each) for preparation in Azerbaijani style are first baked on fire and peeled, and pepper - and seeds.

Tomatoes (2 pcs.), Pre-scalded and peeled, and onions (head) are cut into circles and fried in vegetable oil.

Vegetables are spread in a saucepan in layers, sprinkled with herbs and crushed garlic.

Salt to taste, stew, and then pack the hot mass into cans.

Seal and allow to cool under a blanket.

4.3preparing eggplant for the winter according to an Italian recipe

Sunflower oil is poured into a saucepan and heated and with an interval of 5 minutes. in turn, put peeled and chopped onions, carrots, bell peppers, zucchini, eggplants, regularly stirring vegetables.

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

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

For an amateur, you can add a piece of hot pepper.

The mass is quickly laid out in the jars, sealed and allowed to cool, having previously wrapped in a blanket.

5. Eggplant pickled like mushrooms

For eggplant mushrooms

4 p. water,

4 kg. eggplant

4 heads of garlic

4 tbsp. tablespoons of salt

4 tbsp. tablespoons of vinegar essence

100 gp. vegetable oil

a large bunch of dill greens

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

The eggplants are discarded in a colander and, having allowed the water to drain, are transferred to an enamel basin.

Chopped garlic is placed there (no need to press), dill and vegetable oil.

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

6. Pickled eggplant - a simple recipe

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

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

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

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

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

In winter, eggplants are diced and seasoned with mayonnaise or vegetable oil with garlic and onions. In taste and appearance, such eggplants resemble mushrooms.

7. Korean marinated eggplants

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

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

Then add onion chopped into half rings (half of the weight of eggplant and pepper),

garlic (2 cloves), soy sauce, herbs.

They mix everything, make a deepening in the vegetable mass, pour ground red hot pepper into it and pour hot (heated until a haze) vegetable oil.

Mix again, lay out on the jars and close them with polyethylene (nylon) lids. Such eggplant preparation for the winter is stored in the refrigerator for the entire cold period.

8. Eggplant caviar, and without salt, vinegar and sugar

Eggplants are wiped with a napkin and baked in the oven at 200 * C. until tender (they become soft and a fork freely pierces them).

Then carefully put them on a cutting board, cover with another clean board and place a load (a saucepan of water) so that the bitter juice flows out.

The cooled fruits are peeled.

Sweet vegetable peppers are prepared in the same way.

Finally, pour boiling water over the tomatoes for 3-5 minutes, pour over with cold water and also remove the skin.

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

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

The cooled jars are stored in a cool dark place.

In winter, chop the contents of the jar with a knife, add freshly fried onions, heat the mass in a pan for about 10 minutes and season with crushed garlic.

The caviar should be slightly smoky.

9. Eggplant "Spark"

Prescription for 5 liter cans:

5 kg. eggplant 300 gr. garlic

10 pieces. red sweet pepper

8 pcs. hot pepper

1 kg. a tomato

0.5 l of sunflower oil

1 cup 9% vinegar salt

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

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

3. It is necessary to wash the seaming cans. I wash them with soda, then pour boiling water over them.

I put the lids in a saucepan and pour boiling water too.

Now vegetables.

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

5. Pour sunflower oil into the cauldron, heat and fry the eggplants squeezed from the juice in it. In this way, you can fry them faster than in a pan.

Take out the fried eggplants with a slotted spoon and put them in a saucepan, cover with a lid.

So we process all the eggplants.

Cooking the eggplant sauce.

1. We pass tomatoes, sweet and hot peppers, garlic through a meat grinder.

We put the sauce on the fire.

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

2. Pour 2 tablespoons into prepared jars. sauce, lay out a layer of fried eggplant, again sauce, again eggplant.

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

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

4. I do this. On one stove, my sauce is languishing, on the other three, jars are sterilized.

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