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

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

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

The best eggplant recipe for the winter - lick your fingers

One of the best recipes for cooking eggplants for the winter, I consider "blue" in combination with vegetables and drenched in tomato sauce. It turns out very tasty.

Ingredients:

• eggplant - 460 grams;
• fleshy tomatoes - 250 grams;
• sweet pepper - 280 grams;
• turnip onions - 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.

Preparation:

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

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

1. Cut the tomatoes into four parts.

For the preparation, it is advisable to take those that are stronger. The "cream" variety works well.

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

Banks must be turned upside down, i.e. we put them on the lids and insulate them. You can put them on a warm blanket, and then wrap them up with it. In this form, the workpiece should stand for a day. After that, the eggplants can be stored in a cool place, for example, in a cellar.

Cooking eggplants for the winter with circles with garlic - "Ogonyok" snack

Another option for a spicy eggplant snack for the winter, known as "Ogonyok".

Ingredients (for seven 500 ml jars):

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

Preparation:

1. Eggplants can be of any variety, as long as they are not overripe. We need strong vegetables. We wash them and cut them into slices 1 cm thick. This is an important point, because if you cut them thinner, then when frying, the eggplants 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 bitterness typical for eggplants will not be felt.
2. Fry the circles in vegetable oil. To speed up the process, you can use several pans at once.

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

1. The banks in which you will lay out the workpiece must be sterilized in advance. To do this, use the oven - put the jars in it and set the temperature to 110 ° C. Enough 10 minutes after the oven has warmed up. Boil the lids separately.
2. Put a little sauce on the bottom of the slightly cooled jar, then a layer of eggplant and again the sauce. We alternate layers, filling the jar up to about the level of the hangers. If made full, the sauce will spill out during sterilization.

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

Before serving, the eggplants must be thoroughly cooled in the refrigerator.

Eggplants for the winter like mushrooms - a recipe without sterilization

Fried eggplants really taste like mushrooms. Especially if you add garlic to them during cooking.

Ingredients:

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

For the marinade:

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

Let's start cooking:

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

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

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

Eggplant tastes like mushrooms. Before serving, you need to put chopped garlic or onions in them - whoever likes it - and pour over with vegetable oil "with a smell". And then you will definitely not distinguish them from mushrooms.

If you are afraid that the workpieces will not "stand", then you can sterilize the banks. For half-liters it is 10 minutes, and for liter - 15 minutes.

Mother-in-law eggplant tongue for the winter

Mother-in-law's tongue is a great eggplant appetizer that now is the time to cook. The blue ones are already singing with might and main and are ready to collect. If you like sharper preparations, then this eggplant recipe is for you.

Ingredients (for 8 500 ml jars):

• 4 kg of medium-sized eggplants;
• a kilogram of fleshy tomatoes and sweet (already fully ripe) bell pepper;
• 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.

Preparation:

1. Rinse the eggplants and cut off the tails. Now they need to be cut into thin longitudinal plates. Sprinkle well with salt and leave for an hour and a half so that all the bitterness comes out of them.
2. At this time, the sauce will be made to be used for pouring.
3. According to the cooking scheme, it resembles adjika. We wash the tomatoes, peel the onions, remove the grains and white partitions from the sweet pepper. We pass the workpieces through a meat grinder, adding hot pepper to the vegetable mixture. It is imperative to remove seeds from it. Otherwise, you will get a real draconian fill!

1. We transfer the resulting mixture to a saucepan. Salt and sweeten it. Pour in vinegar immediately. Bring to a boil and cook for 5 minutes. We remove from the stove. Set aside.
2. We wash the eggplants from salt and fry on each side until golden brown.
3. Now he will deal with the packaging of snacks. Pour a spoonful of hot sauce at the bottom of a sterile jar and put fried eggplants on it. Press down lightly and add the sauce again. We 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 see you new recipes!

Thinking of what could be so delicious to cook with eggplant? Pay attention to a very simple recipe for preparing these vegetables in a delicious sauce. It will take very little time to cook, but the result will be gorgeous - such eggplants are delicious hotand cold, especially the next day. So cook a lot at once, it's so delicious!

Chinese eggplant recipe in a savory sweet and sour sauce

WOK frying pan, kitchen scales, knife, spatula, grater, colander, chopping board, bowl.

• Choose medium sized eggplants, free from damage, stains and other defects. You should not eat overripe eggplants - they contain the substance solanine, which, when consumed in large quantities, can cause poisoning.
• Greens must be fresh, saturated bright color. Before using it, be sure to rinse it well.

• When shopping for soy sauce, always read the ingredients. - there should be no flavor enhancers, flavors or colorants.
• High quality, natural wine vinegar is sold in glass containers and should have a slight sediment.

For the first time, eggplants were mentioned in writing in 544 in one of the most ancient treatises on agriculture during the Chinese Northern Wei Dynasty. Over the centuries that have passed since then, the inhabitants of the Middle Kingdom have succeeded a lot in growing eggplants. In 2010, the harvest of "blue" in China amounted to more than 24 million tons.

Step by step cooking

1. Peel the ginger root and rub it on a fine grater. We need it in the amount of a tablespoon.
   
2. Rinse a small bunch of green onions thoroughly, dry and chop finely.
   


3. Cut hot peppers into thin rings. It is better to remove the seeds from it, as they will make the dish too spicy.
   
4. We wash the eggplants (2 pcs.), Remove the tails and cut the vegetables into cubes, about one to one and a half centimeters thick.
   
5. Fry them over high heat for 6-7 minutes, in a skillet with olive oil.
   
6. Transfer the eggplant to a colander to remove excess fat.
   
7. Pour 70-80 ml of soy sauce into a bowl and stir one and a half to two tablespoons of sugar in it, add the same amount of wine vinegar and mix everything. You can use honey instead of sugar.
   
8. Fry pepper, ginger, green onions and garlic for a couple of minutes in a well-heated frying pan, into which we first pour a small amount of oil.
   


9. Add the sauce and fry for a few minutes so that the liquid evaporates a little. The dish is ready!
   

What is such a dish with?

Chinese eggplant is a full-fledged independent dish, very tasty and satisfying. To him you can serve cooked crumbly rice... Eggplants can also be eaten cold, which makes them even tastier. By the way, this is an excellent appetizer for many spirits, which the male sex will appreciate.

Recipe video

If you like Chinese food, be sure to cook your eggplant in sweet and sour sauce. This video will help you to do everything correctly and not to be mistaken.

Eggplant is low in calories (only 28 kcal per 100g), contains a lot of fiber and, thanks to this, helps to lose weight. They help to remove "bad" cholesterol from the body, thereby preventing atherosclerosis, improve heart function, due to the high content of potassium salts.

Eggplant appetizer recipe in a savory sweet and sour sauce

Time for preparing: 1 hour 40 minutes
Servings: 2.
Calorie content: 167 kcal.
Kitchen appliances and tools: WOK frying pan, kitchen scales, knife, whisk, spatula, chopping board, bowl.

Ingredients

Medium sized eggplants	550-600g
Eggs (small)	2 pcs.
Soy sauce	4 tbsp. l.
Sugar (preferably brown)	1-2 tbsp. l.
Garlic	small head
Olive or sunflower oil	100 ml
Ginger root	15 g
Hot pepper (chili)	1 PC.
Cilantro (greens)	small bundle
Bell pepper	1 PC.
Bulb	1 PC.
Starch	2.5 tbsp. l.
Lime or lemon juice	1-2 tbsp. l.
Sesame oil	2 tbsp. l.
Sesame seeds (roasted)	1 tbsp. l.
Water	100 ml
Fine salt	taste

Step by step cooking

1. We wash eggplants (550-600 g), cut off the tails, cut into medium cubes and soak them for an hour in eggs. After that, they will not absorb the vegetable oil.
   
   

   If your eggplants are bitter, cut them up and soak them in salted water for 20 minutes to release the bitterness.

2. Remove the vegetables from the egg bowl, sprinkle with two tablespoons of starch and stir. This will also help prevent excess oil from being absorbed.
   
3. Fry the eggplants over high heat in a WOK pan with oil. Fry in parts, stirring occasionally, until golden brown.
   
4. We take them out on a paper towel or napkins to remove excess fat.
   
5. Wash the bell pepper (1 pc.) And cut into large cubes.
   
6. We clean the onion, rinse and cut it also quite large.
   




7. Pour a little vegetable oil into a frying pan, add 2 tablespoons of sesame oil, fry the chili, garlic and ginger for a few minutes.
   


8. Put the bell pepper in a frying pan, mix and add 1-2 tablespoons of lemon juice and sugar and 4 tablespoons of soy sauce.
   
9. We dilute half a tablespoon of starch in one hundred milliliters of water, pour it into a frying pan. Stir and taste the dish. Add salt, if necessary.
   
10. Put the eggplants to the vegetables, mix so that all the vegetables are completely covered with the sauce and boil a little in it.
    
11. If the sauce is too thick, add a little more water.
    
12. Turn off the heat and add the chopped cilantro. Transfer vegetables to a dish, sprinkle with fried sesame seeds and serve.
    

Recipe video

You can easily cook Chinese eggplant if you watch this video. Pay attention to how all the vegetables are cut and how long they need to be fried.

• It is better not to fry vegetables than to overcook... In Chinese dishes, vegetables should be slightly crispy.
• If you want to cook eggplant in a savory sweet and sour sauce for the winter, then put the vegetables hot in sterilized jars, close them tightly with lids and leave the jars to cool, turning them upside down and wrapping them in a blanket. It is best to store such blanks in the refrigerator or another cool place, for example, in the cellar.

• It's better to use brown sugar in recipes., but if you do not have it, then it is quite possible to take honey or regular sugar in the same amount.
• You can also use other vegetables to fry with eggplant. For example, zucchini, zucchini, green beans. You can also add chunks of fresh or canned pineapple, some ketchup or tomato paste.

The ancient Greeks called eggplants "apples of rabies" and believed that their systematic use in food leads to a clouding of the mind.

Other cooking options

If you like Chinese food, try other dishes like sesame seeds or the delicious sweet and sour chicken. As with almost all traditional Chinese dishes, these dishes cook quickly enough and shouldn't take much of your time. But the result, of course, will please. Or you can simply cook a savory one and use it with meat and poultry dishes, as well as.

I am sure that having cooked this dish once, you will become a big fan of it, however, like me. Write your feedback in the comments, as well as questions and comments on the recipe, if you have any. Let everything work out for you, and delicious dishes!

Eggplant in sweet and sour sauce Is a traditional oriental dish with a large number of variations. From the very name of the dish it becomes clear that its preparation is based on. In addition to them, mushrooms, meat, as well as other vegetables such as broccoli, cauliflower, peas, sweet and hot peppers, onions, garlic, ginger, green beans, cowpea, sprouted can be used in recipes for fried eggplants in a pan in a sweet and sour sauce soybeans, sweet potatoes, carrots.

Of course, this is not a complete list of all the vegetables with which eggplants are stewed or fried in a sweet and sour sauce, since recipes of oriental cuisine sometimes use such exotic vegetables and other products that are not only absent in our markets, but we do not even we guess about their existence.

The very sweet and sour sauce is prepared on the basis of soy sauce with the addition of sour and sweet ingredients. To sweeten the sauce, add cane or any other sugar, syrups, honey or sweet balsamic vinegar. To give it a characteristic sourness, add lemon juice or one or another vinegar. The sweet and sour taste of the sauce can be obtained by adding fruit or berry juices to it. Delicious marinades and sauces can be made with pineapple juice.

To add an oriental flavor to the sauce, it is recommended to add garlic, a large amount of spices and ginger to it. The sharper and hotter the dish is, the better. Moreover, it is better to use ginger fresh, since the powder does not have that pronounced taste and aroma. I learned about such a dish as in sweet and sour sauce just a year ago, but during this time I managed to try about five different recipes for preparing this appetizer.

Calling this dish an appetizer, in principle, is not entirely correct, since hot fried eggplants are a full-fledged vegetable dish. I personally like the dish both hot and chilled.

And now I propose to go to the recipe and see how they prepare eggplant in sweet and sour sauce step by step with photo.

Ingredients:

• Eggplant - 2 pcs.,
• Sweet bell pepper - 2 pcs.,
• Soy sauce - 70 ml.,
• Sugar - 1 tbsp. the spoon,
• Potato starch - 1 tsp,
• Ketchup - 4 tbsp. spoons,
• Garlic - 1 head,
• Paprika - 1 tsp,
• Turmeric - 1 tsp
• Lemon juice - 1 tbsp the spoon,
• Sunflower vegetable oil - 3-4 tbsp. spoons,
• Sesame seeds - a pinch
• Fresh herbs - 2-3 branches.

Eggplant in sweet and sour sauce - recipe

After all the ingredients have been prepared, you can start cooking the eggplant in sweet and sour sauce. First, let's make a sweet and sour sauce. Pour soy sauce into a bowl to prepare it.

Add sugar. In classic Japanese, Chinese and Korean cuisine, brown cane sugar is used to make sauces, but since it is quite expensive here, you can replace it with regular white sugar.

Pour a tablespoon of freshly squeezed lemon juice into the marinade.

Pour the required amount of potato starch into the sauce. It will thicken the sweet and sour sauce as it cooks.

Add ketchup.

Pass 2-3 cloves of garlic through a press. As you know, garlic goes very well with eggplant, so a combination of these ingredients can be found in many dishes.

Add paprika. Together with it, for the pungency and pungency of the dish, you can add red ground pepper.

Add turmeric next to it.

Mix all the ingredients in the sauce.

The sweet and sour eggplant sauce is ready.

Now you can start preparing vegetables. Wash eggplants and bell peppers. Cut the peppers in half. Cut off the stem. Rinse the pepper halves from seeds. Cut into thin strips.

Cut off the tail and bottom of the eggplant. Next, cut it lengthwise. Cut the resulting halves across. Then cut each of these slices of eggplant into 3-4 more pieces along. Place the pieces of eggplant in a deep bowl. Sprinkle them with salt. Stir. Leave them on for 5-10 minutes. Due to the salt, the eggplants will juice up and thus become less bitter.

Preheat a skillet with sunflower oil. Place the eggplant cubes on top of it.

While stirring, fry the eggplants until golden brown for about 3-4 minutes over low heat.

Add bell pepper to them. Cook them for another 2-3 minutes.

Pour the sweet and sour sauce into another skillet. Place it on the stove.

Once the pan is warm and the sauce is hot, add the fried eggplant and bell pepper. Stir. Simmer the eggplants in sweet and sour sauce in a skillet for another 2-3 minutes over low heat. Do not cover the pan with a lid during the stewing process.

Transfer to a plate with sweet and sour bell peppers. Sprinkle with white or black sesame seeds and chopped herbs. The dish can be served hot or cooled. I wish you bon appetit. I would be glad if this eggplant recipe in sweet and sour sauce you liked it and will come in handy.

Eggplant in sweet and sour sauce. A photo

When cooked correctly, eggplant produces many delicious and varied dishes. This vegetable is good for vegetarians and dieters. To preserve vitamins and consume this vegetable all year round, they came up with canning eggplants. Below are the best eggplant recipes for the winter.

Eggplant for the winter - a classic recipe

This dish will not take long to prepare. Despite its simplicity, this snack is tasty and well kept indoors.

Ingredients:

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

Preparation:

1. Wash the eggplants, cut off the stalk. Cut into one and a half centimeter circles. Salt. Place in a container and leave for an hour.
2. Remove the peel from the tomato. To do this, keep the fruits in boiling water for two minutes. Take out, rinse with water, the peel is easily removed.
3. Cut the tomatoes into slices.
4. Cut the peeled onion into rings.
5. Peel the carrots, cut into circles.
6. Cut off the stalk of the pepper, remove the seeds, cut into cubes.
7. Peel and chop the garlic.
8. Rinse parsley and dill, chop.
9. Take large pots. Place prepared ingredients.
10. It should be laid out in layers: carrots, onions, peppers, garlic, tomatoes.
11. Sprinkle each row with salt.
12. Pour greens on top.
13. Season with sunflower oil.
14. Put the container on the stove, closing the lid.
15. Switch on medium heating mode.
16. Simmer for about an hour.
17. Rinse jars with soda, sterilize.
18. Transfer the appetizer to the jars. Cover with sterilized lids.
19. Pour water into a saucepan, where to put the jars.
20. Sterilize for half an hour.
21. Turn upside down.
22. Wrap up. Leave for two days.

Recipe you will lick your fingers in Georgian

For spicy lovers, this eggplant recipe for the winter is suitable.

Ingredients:

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

Preparation:

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

Ingredients:

• eggplant - 4 kg;
• garlic - 10 cloves;
• onions - 1 kg;
• salt - 2 tbsp. l .;
• vinegar 70% - 2 tbsp. spoons;
• bulgarian pepper - 1 kg;
• carrots - 1 kg;
• ground hot pepper - 2 tsp.

Preparation:

1. Wash the vegetables.
2. Cut off the stalk from the little blue. Cut into thin long pieces.
3. Salt. Let it brew for an hour. Rinse.
4. Peel the carrots, grate on a special grater intended for Korean carrots. To make the root vegetable softer, pour boiling water for 3 minutes, rinse with cold water, drain off excess liquid.
5. Remove seeds from bell pepper, cut off the stalk, cut into strips.
6. Remove the husk from the onion, cut into half rings.
7. Peel the garlic, squeeze through the garlic.
8. Put vegetables, except for eggplants, in a container, mix. Pour vinegar, hot pepper. Leave on for five hours. If you don't like spicy foods, don't use hot peppers.
9. Transfer the eggplants to a frying pan with oil, fry.
10. Transfer to the rest of the vegetables, mix.
11. Sterilize banks. Transfer the salad. To cover with a lid. You cannot roll up. Put to sterilize. It takes 15 minutes for a half liter container. For liter - half an hour;
12. Close with lids. Wrap up. Leave to cool.

Eggplant recipe cooked like mushrooms

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

Ingredients:

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

Preparation:

1. Rinse the fruit, cut off the stalk, peel.
2. Cut into cubes about 2 centimeters.
3. Pour water into a saucepan, bring to a boil. Transfer the eggplants. After the water boils, cook for five minutes, stirring occasionally.
4. Remove from heat. Strain through a colander. Leave the liquid to glass, and with it the possible bitterness goes away.
5. Pour the required amount of oil into a measuring cup.
6. Chop the peeled garlic.
7. Chop the washed dill.
8. When the eggplants have cooled, stir in the garlic and herbs. Season with oil, vinegar, salt, hot pepper. Mix. Withstand.
9. Place the snack tightly into the container. Leave in the refrigerator for six hours.
10. The way out is three half-liter cans.

Homemade lecho with eggplant and sweet pepper in tomato sauce

A simple, quick recipe for eggplant caviar will appeal to the whole family.

Ingredients:

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

During the ripening season of vegetables, eggplant is very popular. They go well with all vegetables and meats, they are good with garlic and herbs.

It is not used for food, but Russia fell in love with this overseas vegetable and learned how to cook many delicious dishes from it.

The vegetable is non-nutritive, contains a lot of fiber, pectin, vitamins and minerals. With regular use of eggplant in food, the level of cholesterol and sugar decreases, digestion, the work of the cardiovascular system and kidneys improve.

At the height of the vegetable season, eggplants can be fried, steamed, grilled or oven-baked.

Baked eggplant is an ideal dietary product, it will be useful in the fight against excess weight. For the future - and pickle.

Eggplant in sweet sauce recipes

Chinese eggplant

A popular dish that is sure to be present in the menu of Chinese restaurants. You can also prepare a dish with a Chinese touch at home. All products are available and the preparation is simple. Would need:

Eggplant -4 pcs.

Sweet pepper - 4 pcs.

Granulated sugar - 80 g.

Starch - 80 g.

Sunflower oil -60g.

Wine vinegar - 150 ml.

Soy sauce - 80 ml.

Water - 400 ml.

Ginger -6 g.

Garlic -6 cloves.

Add salt to taste.

1.Wash the eggplants and cut them into cubes, approximately 1 centimeter thick.

2. Place in a wide dish, cover with salt and water. After half an hour, bitterness will go out of the eggplant.

3. Then squeeze the excess moisture out of the vegetables and pat dry on a towel. Transfer the eggplants back to the bowl and sprinkle with starch. Stir until all pieces are covered.

4. Heat the oil in a cauldron and put the eggplants there. Stir to fry the eggplant until golden brown. transfer to a deep bowl.

5. Remove the seeds from the bell pepper and cut into wide strips. Fry in the same cauldron for a couple of minutes and send to the eggplant.

6. Pour soy sauce, water and vinegar into the cauldron. You can use dry wine instead of rice and wine vinegar. Add dried ginger and salt. Bring the sauce to a boil and transfer the vegetables to it. Boil for 3 minutes, stirring constantly, add chopped garlic and turn off the heat.

Wonderful fragrant eggplants in sweet and sour sauce are ready. Enjoy and please your guests and household.

Eggplant winter preparation

Prepare the eggplant in a sweet sauce for the winter.

Take 10 eggplants, onions and tomatoes,

sunflower oil, vinegar and sugar - 1 glass each,

tomato juice - 2 cups and 3 tablespoons of salt.

1.Wash and prepare all vegetables. Cut the eggplants into half rings. Bell peppers and tomatoes - cubed. Chop the onion thinner. Fold in a thick-walled saucepan or cauldron.

2. Mix together tomato juice, vinegar, vegetable oil, salt and sugar and pour the resulting sauce over the vegetables.

3. Put the pan on the fire and cook for 15 minutes from the moment of boiling.

4. During this time, cans and lids can be sterilized.

5. Ready-made appetizer pack in cans, close. As usual, turn over and insulate.

Fragrant eggplants in a sweet sauce are ideal for any main course and will be a good addition to your winter diet. Enjoy your meal!