After all, you must admit that when you prepare the first and second, there is not always enough time to prepare the salad. And so, open a jar of pepper salad or eggplant salad, and a complete lunch is ready!

Do you like eggplants? How can you not love this tasty and healthy vegetable; perhaps you just don’t know how to cook it. After all, only eggplant produces an amazing tasting vegetable stew, incomparable to anything else, overseas eggplant caviar, as well as a wide variety of preparations for the winter. That's what we'll talk about today.

Now is the time to not miss the moment when the market is abundant with vegetables and stock up on them for future use. And then, in a cold, blizzard winter, take out a jar of delicious pickled tomatoes or an eggplant appetizer from your supplies, and enjoy the gifts of summer with pleasure.

Well, are you ready to prepare an eggplant delight for the winter? Then let's get started...

Spicy winter eggplant salad

Spicy salad is an interesting take on a delicious eggplant salad. Extraordinarily tasty, stimulates the appetite and serves as an excellent snack.

Ingredients:

• 5 kg. eggplant,
• 500 ml. vinegar,
• 5 tbsp. l. salt,
• 500 ml. vegetable oil
• 300 gr. garlic,
• 1 kg. bell pepper,
• 4 hot peppers.

Preparation:

1.Pour 5 liters into a large saucepan. water, add 1 tbsp. vinegar and 5 full tablespoons of salt. Bring the brine to a boil.

2.Cut the eggplants into cubes and divide into several servings. Boil each portion in brine for 5 minutes.

3. Place the boiled eggplants in a large bowl, add another 1 glass of vinegar, and mix well. Cover them with a lid to keep them warm.

4. Peel the bitter and bell peppers and grind them in a blender. You can also use a meat grinder. Place the liquid pepper mixture in a separate bowl. Then chop the garlic and place it separately too.

5.Pour vegetable oil into a small saucepan, add the liquid mixture of peppers and mix thoroughly. Boil the resulting mixture for 15 minutes, then add the garlic and boil for another 10 minutes. Mix hot sauce with eggplant.

6.Place the spicy eggplants in jars and roll up. A delicious spicy snack is ready.

The advantage of this recipe is that the eggplants do not need to be sterilized.

Eggplant salad for the winter “Autumn”

Ripe eggplants, aromatic bell peppers, homemade tomatoes... and amazing spices. Perhaps I won’t discover America if I share this recipe, and many of you are already making this preparation, but I still really liked the salad.
If you are looking for a suitable recipe, I think this one will not be superfluous...

Ingredients:

*The weight of salad vegetables is indicated in an unpeeled form.

• Eggplants 2 kg
• Bell pepper 1.5 kg
• Tomatoes 1 kg
• Onion 0.5 kg
• Chili pepper to taste
• Garlic to taste
• Salt and sugar to taste
• Vinegar 9% 100 ml.
• Vegetable oil 100 ml.

Preparation:

1. Peel the eggplants and cut them into cubes approximately 1*1 cm.

2. We also clean the bell pepper and cut it into squares.

3.Finely chop the onion.

4.Pure the tomatoes using a blender or meat grinder.

5.Pour vegetable oil into a large saucepan, add onion and bell pepper. Fry until the vegetables become soft.

7. Once the tomato mixture boils, add the eggplants and cook the salad over low heat for 40 minutes.

8.After 40 minutes, the eggplants will be cooked, and it’s time to add salt, sugar, chili pepper and vinegar.

9. Let the salad simmer for another 10 minutes and put it into jars.

10. You need to prepare sterilized jars for our salad in advance.

11.Place the eggplant salad into jars and screw or roll up the lids. Turn the jars over and wrap them in a blanket until they cool completely.

This salad should be stored in a cool, dark place: a cellar, or in a preservation cabinet on the balcony.

If you store jars with preparations in the apartment, then the salad must be additionally sterilized in boiling water, and then wrap the jars in a blanket until they cool completely.

Well, that’s all, the delicious “Autumn” eggplant salad for the winter is ready! I wish you a pleasant conservation process!

Winter salad of eggplant and beans

The opening of last canning season - salad with eggplant and beans! In winter, such a delicious eggplant and bean salad will go great with potatoes or just some bread.
In winter, when the body lacks vitamins, a bean and eggplant salad will come in handy. A lot of words have already been written about the beneficial properties of beans. Its main advantage is its easily digestible proteins, which can even replace proteins from meat or fish.
It is also full of vitamins, carotene, iron, calcium and all sorts of other benefits.

Eggplants lower cholesterol levels in the blood and contain a lot of potassium, which our heart needs.
Well, in addition to beans and eggplants, this salad will also contain other products that are invaluable to us. I think that there is no need to talk more about the usefulness of this salad - it is simply a treasure trove for our body, especially in winter. Now to the point. We are preparing a bean and eggplant salad for the winter.

Let's look at the ingredients that we will need to prepare the bean and eggplant salad, the recipe for which you will see below.

Ingredients:

• Beans - 2 kg;
• Eggplants - 2 kg;
• Bell pepper - 0.5 kg. For beauty, it is better to take both yellow and red peppers;
• Carrots - 0.5 kg;
• Tomatoes - 1.5 kg;
• Garlic - 300 gr.;
• Sunflower oil - 300 ml;
• Vinegar 9% - 100 ml;
• Sugar - 1 tbsp. spoon;
• Salt - 2 tbsp. spoons;

Preparing bean and eggplant salad for the winter

1. Soak the beans overnight. Fill it with water thoroughly, don’t skimp. In the morning, the beans need to be washed and cooked until tender. This will take about 20 minutes, be careful not to overcook the beans.

2. Peel the carrots as usual and grate them on a coarse grater.

3. Washed eggplants are cut into medium cubes, discarding the tails. The eggplant cubes are sprinkled with a little salt, mixed and left for 2 hours. The resulting juice from the eggplant must be drained.

4. The bell pepper is peeled from seeds and cut into cubes or strips - as you like.

5. Tomatoes are cut into small pieces. We are already halfway there and soon our simple bean and eggplant salad will be ready. Let's continue cooking.

6. Squeeze the garlic into the tomatoes.

7. Mix tomatoes and garlic and cook over low heat for 3 minutes. Then add sunflower oil, vinegar to this tomato-garlic mixture, add 2 tbsp. spoons of salt, spoon of sugar. We also send prepared carrots, eggplants and bell peppers there.

8. Simmer for 30 minutes, then add beans and simmer for another 15 minutes.

9. There is no need to sterilize the salad. Just put it in sterile jars and roll it up. Turn the jars upside down, wrap them up and let them sit until they cool down.

I am sure you will be very pleased that you made such a wonderful preparation for the winter

“Ten” eggplant salad for the winter

This salad is a real find! There is minimal vinegar in it, but it is stored for a long time; when you open the jar in winter, the salad looks like it has just been prepared!

This salad has a neutral taste, I don’t recommend adding garlic, it won’t be tasty, but if you like it spicy, you can add a pod of hot pepper.

I would like to note that young eggplants with a diameter of 5-6 cm are well suited for this recipe. The skin of the fruit should be smooth and the stem should be green. If the stalk is brown, it means the eggplant was picked a long time ago.

In order to remove the bitterness, the eggplants need to be cut and soaked in salted water for 20-30 minutes.

Only 10 pieces are taken per salad:

• eggplant
• meaty tomatoes
• onions
• sweet bell pepper
• 3 tbsp. spoons 9% vinegar
• 1.5 tbsp. spoons of salt
• 2 tbsp. spoons of sugar
• a large bunch of various greens
• ground black and red pepper (not much, to taste)
• vegetable oil for frying vegetables

Preparation:

The yield of the finished salad is almost 3.5 liters

1. Wash and peel all the vegetables, cut the eggplants into large strips and add salt solution (1 tablespoon of salt per 1 liter of water, mix and drain the brine. Cut the tomatoes into cubes, onions and peppers into half rings, finely chop the greens.

2. Fry all the vegetables (except tomatoes) one by one (first eggplants in portions, then peppers, etc., transfer the fried vegetables with a slotted spoon into a deep bowl) in oil until soft (this is necessary, do not mix everything at once or it will turn out tasteless), tomatoes put in a saucepan and boil then crush with a masher.

3. Add greens, salt, pepper, sugar and fried vegetables, mix. boil for 10 - 15 minutes. add vinegar and stir. Place in hot jars. Immediately seal with sterile lids, turn over and wrap warmly.

That’s it: the delicious “Ten” eggplant salad is ready for the winter!

And don’t be surprised that the proportions in the photos are much smaller than in the recipe, I just often prepare this salad as a summer-autumn snack and take 2 pieces of all the ingredients.

This canned eggplant salad can be served as a cold appetizer or a side dish for meat and fish.

Eggplant salad “Vkusnotishcha”

It turns out to be a very tasty salad - a simply super appetizer! This salad is not spicy, with a delicious sauce and a pleasant garlic smell!
And, most importantly, it is done quickly.

Ingredients:

• tomatoes 3 kg,
• eggplants 1.5 kg.
• bell pepper 1 kg,
• 0.5 cups 9% vinegar + 0.5 cups water
• 0.5 cups refined vegetable oil
• 1 tbsp. Sahara,
• 2 tbsp. spoons of salt
• 2 heads of garlic

Preparation:
1. Scroll the tomatoes through a meat grinder and put on fire.
Add sugar, salt, refined sunflower oil, vinegar and water to boiling tomatoes - stir everything well so that the sugar and salt are completely dissolved.

2. Cut the eggplants into large cubes and the peppers into thin half rings.

3. Place the chopped vegetables in boiling tomatoes and cook for 30 minutes, stirring occasionally.
After 30 minutes, add finely chopped garlic and cook for another 5 minutes.

4.Place the salad into sterilized jars. Roll up and wrap until completely cool. Makes 5 liters of salad.

Eggplant salad in tomato juice

Ingredients:

• 3 kg. eggplant,
• 3 l. tomato juice,
• 10 pieces. pepper roundunda,
• 2 pcs. hot pepper,
• 2 heads of garlic,
• 100 ml. vinegar,
• 100 gr. salt,
• 200 gr. Sahara,
• 200 ml. vegetable oil.

Preparation:

1. Wash and peel the eggplants and peppers. Cut the eggplants into slices and the peppers into slices.

2. Pour tomato juice into a large saucepan, add vinegar, salt, sugar, vegetable oil, chopped garlic and hot pepper.

3. Stir the sauce, bring to a boil and cook for 5 minutes.

4.Then place the pre-prepared eggplants and peppers into the tomato, stir and cook for another 25 minutes.

5. Place the hot eggplants and tomato sauce into jars and roll up the lids.
Based on materials from karapysik.ru, home-restaurant.ru, www.sidimdoma.net

I hope that the eggplants prepared according to my recipes will be to your taste, and you will return to preparing them more than once.

Good luck with your preparations!

» – eggplant salad for the winter.

Today we will talk about another vegetable that is perfect for preparing for the winter - eggplant, and more specifically about salads made from it.

Eggplant, like the tomato, belongs to the nightshade family, and became more widespread only in the 19th century.

The vegetable is demanding and a little capricious to grow, but nevertheless it is very much loved by our gardeners.

The color ranges from almost white, yellow to dark purple. Although I mainly grow only dark purple ones, to my taste they are softer and more tasty, although the white ones come out with a little crunch.

Like all vegetables, it contains many vitamins, is rich in fiber, as well as micro- and macroelements.

Eggplants are used in cooking in the preparation of various dishes, both fresh and fried, boiled, baked, stewed, and canned.

It’s better to use small fruits; you have to cut them less, and young ones are juicier and tastier than overripe ones.

Do not try to use large-capacity jars; 0.5 liters is optimal. and 1 l. Consider the future number of eaters so you don't leave uneaten snacks open for storage.

Delicious eggplant salad recipes

Eggplant salad for the winter - Ten

Ingredients:

• 10 eggplants
• 10 sweet peppers
• 10 tomatoes
• 10 bulbs
• 10 peppercorns
• glass of vegetable oil
• 100 g sugar
• 2 tbsp. lie salt
• 3 tbsp. lie vinegar 9%
• If desired, add 10 carrots and 1 glass of water

Preparation:

Wash the eggplants, cut them into pieces 3 cm thick, cover with cold water for 30 minutes

Wash the tomatoes, cut them into four parts, preferably use medium sized ones

Peel the onion, cut each onion in half, cut into half rings

Remove the stem and seeds from the pepper and cut into pieces 3 cm wide.

Peel the garlic, cut each clove into small pieces

Drain water from eggplants

Pour oil into a large saucepan

Add tomatoes, peppers, onions, and eggplants. Add salt, sugar

Place the pan on the fire and bring to a boil, stirring. Cover with a lid and simmer over medium heat for 30 minutes, stirring occasionally

During the stewing process, add peppercorns; if you find that there is not enough liquid to suit your taste, you can add 1 glass of water.

At the end of stewing, add garlic and vinegar, stir, boil for another 5 minutes

Place the finished salad in pre-sterilized jars and cover with sterilized lids.

Turn the jars over, cover with a warm cloth and leave until completely cool.

Calorie content per 100 g - 69.5 Proteins - 1.2 Fats - 2.6 Carbohydrates - 10.3

Ingredients:

• 2 kg eggplant
• 500 g sweet pepper
• 500 g carrots
• 500 grams of onion
• 6 teeth garlic
• hours of lies ground black pepper
• 2 tsp. ground coriander
• 1 - 2 tsp. ground red pepper
• Art. lie salt
• 8 tbsp. lie Sahara
• 100 ml vinegar 9%
• 100 ml vegetable oil

Preparation:

1. Wash the eggplants, cut them into thin, long pieces, add some salt, mix and leave for 1 hour.
2. Drain the juice and rinse them in running water.
3. After washing, place on a slightly greased baking sheet, cover with foil, and place in a preheated oven for 10-15 minutes.
4. Peel the carrots, grate them on a Korean carrot grater, pour hot water for 3 minutes
5. Rinse the carrots in a colander with cold water and squeeze out excess liquid.
6. Cut the onion in half, cut into half rings
7. Cut the pepper into two halves, cut into long thin strips
8. Mix all vegetables except eggplants, add garlic passed through a press
9. Add pepper, coriander, sugar, vinegar, salt, hot pepper, oil
10. Mix everything thoroughly, cover and leave to marinate for 5-6 hours.
11. Add more hot eggplants to the vegetables, stir
12. Place the salad in pre-sterilized jars
13. Place a towel on the bottom of the pan, place the jars and fill with water
14. From the moment of boiling, sterilize for 35 minutes - 500 ml jars, 1 liter - 20 minutes
15. Close tightly with sterilized lids, turn over, cover with a warm cloth and leave until completely cool.

Classic vegetable salad – Pyaterochka

Calorie content per 100 g - 116.5 Proteins - 1.0 Fats - 9.1 Carbohydrates - 7.4

Ingredients:

• Eggplants - 2 kg.
• Tomatoes - 2 kg.
• Pepper and gogoshar - 2 kg.
• Onion - 1 kg.
• Carrots - 1 kg.
• Hot pepper – 4 pcs.
• Greenery
• Vinegar - 1 tbsp.
• Salt - 1/2 tbsp.
• Sugar - 1 tbsp.
• vegetable oil - 500 ml.

Preparation:

Wash the eggplants and cut them into large pieces

Fill with well-salted water, place a weight on top, leave for 2 hours

Cut the onion into half rings. Grate carrots on a coarse grater

Pour oil into a large saucepan, add onions and carrots

Finely chop any greens to taste

Finely chop hot pepper

Wash the tomatoes, cut into four parts

Cut the pepper into large slices

Place the pan with carrots and onions on the fire and simmer for 10 minutes

Wash the eggplants under running water, squeeze a little

Place them in a saucepan, stir, and simmer for another 10 minutes. Add pepper, mix, continue to simmer for another 10 minutes

Add the tomatoes and simmer for 10 minutes, stirring. Pour out the herbs, pour out the vinegar

Add salt, sugar, stirring thoroughly and bring to a boil.

Place the finished salad in sterilized jars and cover with sterilized lids.

Line the bottom of a large container with a towel, place jars, and fill with boiled water.

Sterilize the salad 20-25 minutes from the moment it boils

Roll up the jars, turn them over, cover with a warm cloth and leave until completely cool.

Salad - Mother-in-law's tongue

Ingredients:

• Eggplants - 4 kg.
• Tomatoes – 10 pcs.
• Bell pepper – 10 pcs.
• Garlic – 5 heads
• Hot pepper – 4 pcs.
• Sugar - 1 tbsp.
• Salt - 2 tbsp. l.
• Vegetable oil - 1 tbsp.
• Vinegar 9% - 150 gr.

Preparation:

1. Wash the eggplants, cut into circles, place in a deep pan
2. Add salt, mix and add water, leave for 30 minutes
3. Then rinse with running water and drain off excess liquid.
4. Wash the peppers, remove the seeds
5. Peel the garlic
6. Pour boiling water over tomatoes for 1 minute
7. Drain the tomato, cover with cold water for 2 minutes and remove the skin.
8. Tomatoes, whole peppers, garlic mince
9. Add salt, sugar, oil, vinegar
10. Add the crushed mass to the pan and put on fire, simmer for 30 minutes
11. Place the finished salad in sterile jars and cover with sterile lids.

Appetizer – Eggplants like mushrooms in 1 liter jars

Calorie content per 100 g - 48.7 Proteins - 0.9 Fats - 3.4 Carbohydrates - 3.6

Ingredients based on 5 x 1 liter jars:

• 5 kg eggplants
• 250 g dill
• 300 g garlic
• 300 ml vegetable oil

Brine:

• 250 ml vinegar 9%
• 3 liters of water
• 2 tbsp. lie salt

Preparation:

1. Cut eggplants into large pieces
2. Finely chop the garlic
3. Finely chop the dill
4. Place a pan of water on the fire, add vinegar and salt
5. Add the eggplants and cook from the moment of boiling for 3 minutes, drain in a colander, let drain, pour into the pan
6. Add garlic, dill, oil, mix gently
7. Lay out, compacting with a spoon into sterile jars, cover with sterile lids
8. Place a towel on the bottom of a large saucepan, place the jars, and fill with water.
9. Sterilize from the moment of boiling for 20-30 minutes
10. Roll up the lids and place under a warm cloth until completely cooled.

Eggplant salad Ogonyok

Calorie content per 100 g - 49.6 Proteins - 1.5 Fats - 2.1 Carbohydrates - 6.1

Necessary:

• Eggplants - 1.5 kg.
• Garlic - 200 gr.
• sweet pepper - 500 gr.
• hot pepper – 5 pcs.
• vinegar 9% - 75 ml.
• Vegetable oil

Preparation:

1. Cut the eggplants into circles, 5 mm thick, add salt, mix and leave for 30 minutes
2. Remove seeds from peppers
3. Peeling the garlic
4. Pass garlic, sweet and hot peppers through a meat grinder
5. Drain excess liquid from eggplants and place on a greased baking sheet. Place in the oven preheated at maximum temperature for 10 minutes.
6. Add salt to the crushed mass, stir, put on fire, bring to a boil and simmer for 5 minutes.
7. Add vinegar to stewed marinade
8. Place in sterile jars, compacting with a spoon, alternating layers of eggplant with pepper filling until the jar is full
9. Cover with sterile lids and leave until cool.

Eggplants with peppers in tomato sauce

Calorie content per 100 g - 65.5 Proteins - 1.3 Fats - 4.2 Carbohydrates - 5.7

Ingredients:

• 4 kg eggplants
• 4 kg sweet bell pepper
• 6 heads of garlic
• 3 liters of prepared tomato juice
• 0.5 liters of vegetable oil
• 200 g sugar
• 200 g vinegar
• 2 tbsp. lie salt

Preparation:

Peel the garlic and pass it through a press

Wash the eggplants and cut them into cubes

Pour in the tomato and simmer on low heat, stirring for 10 minutes.

Peel the pepper from seeds, cut into half rings

Add pepper, oil, vinegar, sugar, and salt to the eggplant pan. Mix everything thoroughly and simmer for 5-10 minutes

At the end, add garlic, mix, simmer for another 5 minutes

Place the finished salad in sterilized jars and cover with sterilized lids.

Turn the jars over and leave until completely cool.

Video recipe for spicy eggplant appetizer – Cobra

These snacks in canned form are simply incomparable, so we roll up more jars to enjoy them in winter

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

How to choose and prepare blue ones correctly

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

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

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

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

Pickled eggplants like mushrooms without sterilizing jars

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

Required Products:

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

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

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

Find out more delicious recipes to try.

Canned blueberries with garlic and bell pepper

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

Ingredients:

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

How to cook:

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

Instant Korean spicy eggplant salad

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

Components:

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

Cooking algorithm:

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

How to seal whole pickled eggplants in jars

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

What do you need:

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

How to cook:

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

Georgian salted eggplant appetizer is just to die for

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

Ingredients:

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

Step-by-step cooking instructions:

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

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

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

Grocery list:

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

Cooking process:

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

Homemade lecho with eggplants and sweet peppers in tomato sauce

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

Components:

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

Step-by-step description of the recipe:

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

Video recipes: the most delicious winter eggplant preparations

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

Snack Ogonyok

Mother-in-law's tongue salad recipe

Stuffed blue ones for the winter

A very tasty recipe for blueberry salad with tomatoes and peppers

Assorted eggplants with vegetables in Armenian style

How to freeze eggplants for the winter

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

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

Ingredients:

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

Preparation:

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

Recipe: Finger-lickin' Georgian

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

Ingredients:

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

Preparation:

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

Korean style for the winter

Eating eggplant regularly is good for your health. Therefore, during the season it is necessary to prepare this snack in sufficient quantities.

Ingredients:

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

Preparation:

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

Recipe for eggplants cooked like mushrooms

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

Ingredients:

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

Preparation:

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

Homemade lecho with eggplants and sweet peppers in tomato sauce

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

Ingredients:

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

Preparation:

1. Peel the tomatoes. To do this, pour boiling water over each fruit; it will come off easily.
2. Pass through a meat grinder.
3. Place sugar, sunflower oil, salt, and essence into a cauldron. Cook for two minutes.
4. Cut the hot and bell peppers into small pieces.
5. Transfer to tomatoes. Cook for two minutes.
6. Wash the eggplants, remove the stem and chop into thin, short strips.
7. Place in a cauldron.
8. Peel the garlic and chop finely.
9. Place with vegetables.
10. After boiling, cook for half an hour.
11. Add dill. Cook for three minutes.
12. Sterilize jars. Transfer the snack into jars. Close with lids.

Mother-in-law's tongue - a simple recipe

Fans of spicy dishes will definitely appreciate this salad recipe.

Ingredients:

• sugar – 250 g;
• eggplant – 900 g;
• vinegar – 130 ml;
• tomato – 900 g;
• bell pepper – 900 g;
• salt – 2 tbsp. spoons;
• garlic – 5 cloves;
• hot pepper – 5 pcs.;
• vegetable oil – 230 ml.

Preparation:

1. Wash the eggplants and remove the peel.
2. Wash the tomatoes and pour boiling water over them. It is better to place in boiling water for a minute and then transfer to cold water. The temperature difference makes it easy to remove the peel.
3. Rinse the pepper. Cut off the stem. Remove the seeds.
4. Peel the garlic.
5. Pass the prepared vegetables through a meat grinder.
6. Pour oil and vinegar into the vegetable mixture. Add sugar and salt.
7. Cut the eggplants into thin slices.
8. Place eggplants and tomato puree in a cauldron.
9. Turn on the burner to minimum mode. Place the cauldron.
10. Cook for half an hour.
11. It is necessary to stir during the process so that the mass does not burn.
12. Transfer to prepared jars and close tightly with a lid.

It is not necessary to remove the skin from the eggplant; you can cut it into rings. If you decide to leave the peel, you need to cover the chopped vegetable with salt and leave for half an hour, during which time the juice will be released and the bitterness will come out of the fruit. After this, rinse with water and prepare according to the recipe.

Spicy salad with garlic and pepper for the winter

Eggplant salad for the winter is an original and piquant version of the preparation. This fruit goes perfectly with garlic and various seasonings. A dish prepared according to this recipe will be popular at the holiday table. This is a good snack that will help support your immune system during cold winter weather.

Ingredients:

• garlic – 5 cloves;
• hot pepper – 75 g;
• eggplant – 5 kg;
• vinegar – 250 ml.

Preparation:

1. Wash the vegetable, cut off the stalk. Cut into circles of medium thickness.
2. Place vegetables in salted water. Place the press. You can use a three-liter jar filled with water. Soak for two hours. Take salt at the rate: for five liters - 500 g.
3. Transfer the eggplants to a colander. Wait until the water has completely drained.
4. Fry the fruit pieces on both sides. It is better to use refined oil, it will not spoil the taste of the vegetable.
5. Finely chop the pepper.
6. Squeeze the garlic in a garlic press.
7. Stir in pepper.
8. Pour in vinegar. Stir. Leave for half an hour.
9. Place eggplant in jars in layers, pouring garlic dressing over each layer.
10. Place the jars in a container of boiling water. Sterilize for half an hour. Roll up.

Pickled eggplants whole in a jar

An original recipe for fermented eggplants will help prolong the memories of warm summer days. Due to the preservation of their original shape, in winter they can be eaten as an independent dish or, cut into pieces, used for making salads.

Ingredients:

• salt for garlic – 55 g;
• cooking salt per 1 liter – 60 g;
• celery – 100 g;
• garlic – 300 g;
• eggplants – 11 kg;
• bay leaf – 6 g;
• salt for pouring per 1 liter – 70 g.

Preparation:

1. For harvesting, you should use fruits that are small in size, strong, and without damage. Wash the eggplants, cut off the stems.
2. To remove possible bitterness, make a through cut along the fruit, place in salt water and boil.
3. Remove from water. Place in a container and place pressure on top. This will help remove excess moisture.
4. Peel the garlic, chop it, mix with salt.
5. Rub the eggplants with this mixture at the cut site.
6. Place bay leaf, celery and then eggplant in the bottom of the jar.
7. To fill, use the required amount of water. Add 70 g of salt per liter. Boil. Cool.
8. Pour over the eggplants.
9. Close the container with a lid. Leave in the room for five days.
10. After the snack has been salted, place it in a cool place. Storage temperature should not exceed eight degrees.

In winter, take out the eggplant, cut into pieces, season with oil, sprinkle with onion rings.

Stuffed eggplants for the winter

Thanks to the original filling, this appetizer can be used in winter as an independent dish or served as an addition to meat.

Ingredients:

• eggplants – 900 g;
• parsley – 10 g;
• vinegar 9% - 270 ml;
• carrots – 90 g;
• garlic – 90 g;
• hot pepper – 1 pc.;
• bell pepper – 90 g;
• dill – 10 g;
• salt – 4 teaspoons.

Preparation:

1. Peel the carrots and chop finely.
2. Wash the bell pepper, remove seeds and stems, cut into small pieces.
3. Cut off the stem of the eggplant.
4. Prepare saline solution. To do this, add a tablespoon of salt per liter of water and boil. Boil the eggplants for three minutes.
5. Get it. Cool. Place in a container. Put under oppression. Wait until the liquid is completely released.
6. Peel the garlic. Pass through a garlic press and mix with salt.
7. Chop the greens.
8. Finely chop the hot pepper.
9. Mix garlic, carrots, herbs and pepper.
10. Make a longitudinal cut in the cooled vegetables. There is no need to cut completely.
11. Place the filling into the cut.
12. Sterilize jars.
13. Place vegetables tightly. Pour in vinegar.
14. Close the lid.
15. Place in a bowl of boiling water for half an hour.
16. After sterilization, screw on the lids. Turn over. Cover with a blanket. Leave for a couple of days.

My favorite vegetable is eggplant. During the season I cook different dishes, and for the winter I close all kinds of preparations. I offer simple and tasty recipes with photos of eggplant salads for the winter.

Delicious eggplant salad for the winter without sterilization

This winter eggplant salad is very tasty; it is prepared without sterilization from seasonal vegetables.

We will prepare the following products:

• A kilogram of eggplant;
• 400 grams of carrots;
• 600 grams of tomatoes;
• 600 grams of sweet pepper;
• 300 grams of onion;
• 50 grams of garlic;
• A bunch of green coriander;
• A teaspoon of peppercorn mixture;
• 5 laurel leaves;
• 10 buds of cloves;
• A glass of salt;
• A glass of sugar;
• 2 glasses of vinegar;
• Two thirds of a glass of sunflower oil.

Preparing salad without sterilization:

1. Vegetables and greens are washed and cleaned.
2. Cut the blue ones into circles of medium thickness, sprinkle with salt, and leave for a while. Then we rinse.
3. Cut the seeded pepper into strips, carrots into thin half rings.
4. Remove the skins from the tomatoes by pouring boiling water over them and then cold water. Let's cut them into slices.
5. Chop the onion into half rings, chop or squeeze the garlic.
6. Place the prepared vegetables in an enamel bowl, add the rest of the products specified in the recipe, with the exception of oil and vinegar. Mix gently and let stand for about an hour, covered with a towel.
7. After time has passed, bring the vegetable mixture to a boil, add oil, cook on low heat for about forty minutes, until all the vegetables are soft.
8. At the end of cooking, pour in vinegar. Simmer without letting it boil for about five minutes. Remove the bay leaf from the appetizer and place it in sterilized jars.

We wrap the rolled-up piece in a blanket for a day. The next day we move the preservation to the basement.

Sauté of blueberries “You'll lick your fingers”

I make sautéed eggplants using a simple recipe every year. Eaten first.

Let's prepare:

• A kilogram of dark blue ones;
• Half a kilogram of sweet pepper;
• A kilogram of tomatoes;
• 2 medium onions;
• Small head of garlic;
• Medium carrots;
• A tablespoon of salt;
• 2 tablespoons sugar
• Peppercorns;
• A glass of vegetable oil;
• A small bunch of parsley.

We cut the washed blue ones into thick circles.

1. Sprinkle with salt and set aside for an hour. Then rinse and wring out. Fry until slightly golden brown.
2. We wash and clean the remaining vegetables. Cut the onion into rings. We cut the pepper into quarters, and each quarter in half. Coarsely grate the carrots. Chop the garlic. We pass the tomatoes through a juicer.
3. Let the tomato juice boil, add salt, butter, sugar, peppercorns.
4. In a suitable bowl, simmer the onions and carrots until soft. Then place peppers and eggplants on top of the stewed vegetables. Pour hot tomato sauce on top.
5. Simmer for half an hour at a low simmer. Add finely chopped herbs and garlic, cook for 7 minutes.

Place the quickly and deliciously prepared snack into dry jars and seal. Cool by covering with a warm blanket. Then we put it in storage.

“Royal” eggplant salad

And this is truly a royal eggplant salad for the winter, which the whole family really likes.

You should take:

• 3 kilograms of blue ones;
• Half a kilo of cabbage;
• Half a kilo of carrots;
• 3 large salad peppers;
• 2 large heads of garlic;
• A glass of vegetable oil;
• A glass of vinegar;
• A glass of sugar;
• Dessert spoon of salt;
• Half a bunch of dill;
• Half a bunch of parsley.

We clean the blue ones and cut them into small cubes.

1. Boil in lightly salted water for 30 seconds, drain.
2. Finely chop the cabbage, grate the carrots coarsely, cut the pepper into strips, chop the greens and garlic.
3. We send the prepared vegetables to the blue ones, add the remaining ingredients, mix gently, and leave in a cool place for two days.

On the third day, put the vegetable mixture into sterile jars, sterilize for 20 minutes, and seal. Let it cool and put the seams away for storage.

Winter salad with eggplants, peppers, tomatoes and beans

• 2 kilograms of eggplant;
• Half a kilogram of beans;
• 0.5 kilograms of sweet pepper;
• 500 grams of carrots;
• 1.5 kilograms of tomatoes;
• 3 heads of garlic;
• A glass of vinegar;
• 25 grams of sugar;
• 60 grams of salt.

Immerse the beans in 1.5 liters of water overnight. Then the beans need to be boiled.

1. Coarsely grate the carrots and cut the peppers into small pieces.
2. Cut the blue ones into cubes, put them in a deep container, add a tablespoon of salt, and mix. After half an hour, the vegetables must be washed.
3. Twist the tomatoes and pour the resulting juice into a large saucepan.
4. Add chopped garlic, salt, sugar to the sauce, add butter. Boil the tomato sauce for a few minutes. Add vegetables and simmer for thirty minutes.
5. Then add the beans and continue to simmer for ten minutes. Pour in the vinegar, and after five minutes put the delicious salad into jars.

Cool and store in the refrigerator.

Winter salad: an incomparable option

I would like to invite you to prepare the “Winter” salad. This is a very tasty preparation that diversifies the menu during the cold season, when we are so short of vegetables.

We will need:

• 10 small blue ones;
• 10 sweet peppers;
• 10 tomatoes;
• 10 onions;
• 10 cloves of garlic;
• Hot pepper pod;
• Partial glass of vegetable oil;
• A glass of sugar;
• 60 grams of salt;
• Half a glass of vinegar.

Wash all the necessary vegetables under running water.

1. Cut the blue ones into rings and place them in a pan with salted water. Put it on the fire and let it boil. Then transfer the vegetables into a colander.
2. Cut the bell pepper into two halves, remove the seeds, and cut into small pieces. Cut the hot pepper into slices, tomatoes and onions into half rings.
3. Place all the vegetables in a suitable container, add salt, sugar, and add butter. Cook the salad over low heat for forty minutes.
4. Add vinegar, simmer for another minute.
5. At the end of cooking, add the squeezed garlic. After a couple of minutes, put the snack into jars. Let's roll up.

We cool the rolls in a warm place, and after cooling we lower them into the basement.

Eggplants in Tatar style

You need to prepare:

• 2.5 kilograms of blue ones;
• 2 pods of hot pepper;
• 3 kilograms of tomatoes;
• 12 sweet peppers;
• A glass of vegetable oil;
• 0.5 glass of vinegar;
• 200 grams of sugar;
• 1.5 tablespoons of salt.

Let's start preparing eggplants in Tatar style:

1. Pour a glass of water into the pan and add coarsely chopped tomatoes. Simmer the tomatoes for fifteen minutes at a low simmer. Cool the softened fruits and rub through a fine sieve.
2. Pour salt, sugar, oil and vinegar into the resulting tomato. Bring to a boil.
3. Peel the blue ones and cut the vegetables into strips. Remove the seeds from the hot and sweet peppers and cut them into half rings.

Add vegetables to tomato sauce and simmer for thirty minutes. Place the eggplant salad in jars and seal tightly.

Salad "Bakar" from eggplants for the winter

I have already shared many recipes, and now I’ll tell you how to prepare the sweet and tender “Bakar” salad for the winter.

We take the following products:

• 2 kilograms of eggplant;
• A kilogram of sweet pepper;
• Half a kilogram of carrots;
• 1.5 kilograms of tomatoes;
• 200 grams of garlic;
• A glass of 6% vinegar;
• 300 milliliters of sunflower oil;
• 1.5 glasses of sugar;
• 0.5 glasses of salt;
• One large bunch of parsley.

How to cook:

1. Wash the eggplants and cut the peppers into large cubes. Coarsely grate the peeled carrots and twist the tomatoes. Chop the parsley.
2. Pour the twisted tomatoes into an enamel container. Add salt and sugar, vinegar, oil, herbs, squeezed garlic. Let the sauce boil, then add the prepared vegetables.
3. Close the container with a lid and simmer the vegetable salad for forty minutes at a low boil. Don't forget to stir the mixture periodically.
4. Place the prepared eggplant appetizer in sterilized jars and seal. Cool under a thick blanket.

After cooling, put it away for storage.

Delicious Zebra salad

The name of the Zebra salad appeared because of the way the products were laid out - in layers. This is a delicious and simple recipe.

You will need:

• 1.5 kilograms of blue ones;
• A kilogram of tomatoes;
• Half a kilo of lettuce pepper;
• Half a kilo of sour apples
• 700 grams of onion;
• Head of garlic;
• 1.5 cups sunflower oil.

Wash and clean all products.

1. Cut the blue tomatoes and tomatoes into slices, chop the onion into half rings. Cut the apples and pepper into cubes, do not squeeze out the garlic, but finely chop it with a knife. Place the prepared vegetables and fruits separately from each other.
2. Sprinkle the eggplants with salt and leave for an hour. Then we wash, squeeze and fry without drying.
3. Place everything in a wide saucepan in layers, sprinkling each layer with a little salt. Place a row of eggplants on the bottom and sprinkle with garlic. Place tomatoes on top, peppers on them, then apples. The last layer will be the onion.
4. If necessary, layers can be repeated. Pour the remaining oil from frying over the vegetables. Simmer over low heat for about an hour.
5. Place the finished snack in dry jars, trying not to disturb the integrity of the layers. Twist, cover, and keep until cool. We store it like other preserves.

I advise you to watch a video recipe for preparing eggplant salad for the winter.

After looking at recipes with photos of simple and tasty eggplant salads for the winter, choose a suitable recipe for yourself and use it to prepare a delicious winter snack.