Offering an incredibly delicious eggplant recipe. So unusual taste that in winter we open them first. My child is happy to eat this dish because vinegar is not at all felt due to the sweet sauce.

We begin to prepare.
Wash the eggplants thoroughly, cut into rings (not thin), put a little salt in a bowl, add 2 teaspoons of the vegetable oil and mix. Leave on for 5 minutes. In the meantime, turn on the oven. We lay the eggplant on a baking sheet covered with parchment paper. We put in a preheated oven and bake at a temperature of 180 C for about 20 minutes.
Meanwhile, chop the onion into half rings and three carrots on a coarse grater. All overcook in a small amount the oil vegetation, salt and pepper.
Wash the parsley, chop finely and squeeze the garlic onto a garlic squeezer, pour into a bowl and mix.
Next, prepare the sauce. To do this, wash the tomatoes, grate on a coarse grater (without peel), pour into a saucepan and put on fire. Add honey, vinegar, salt and pepper. Be sure to try your sauce, each cooks to your liking. Let it boil for about 5 minutes and turn it off.
During this time, our eggplants are ready (the main thing is not to bake and fry until crust).
In pre-sterilized jars, lay our prepared products in layers.
The first layer is fried onions and carrots, the second layer is eggplant (just enough to cover the frying), the third layer is greens and garlic, then pour 2 tablespoons of sauce. And so to the very top of the jar, I alternate each word in the indicated sequence. We check that the sauce must fill all the empty places. Cover with sterile lids and roll up.
No need to wrap.
Bon Appetit everyone.   download dle 10.2 forex options

So for conservation I use: 6 eggplants, 6 medium-sized onions, 6 carrots, 12 cloves of garlic and a large bunch of parsley.
For the marinade: 12 tomatoes (preferably fleshy and juicy, medium size - the quality of the eggplant sauce depends on their grade), 4 tablespoons of vinegar (I use the usual table 9%, and if there is apple, it’s quite possible to replace), 2 tablespoons of honey, salt and pepper, vegetable oil, odorless.

From the blue ones you can cook a huge variety of snacks. Preparations for the winter will delight the whole family and guests until the end of the cold period. Every housewife wants to please her family with something tasty, especially if it is cold outside and some foods should be forgotten in connection with the period of the year. Blue for the winter - a great option in this situation.

Eggplant with honey and garlic

This recipe can please relatives at any time. Moreover, this recipe can be attributed to simple recipes.

Required Products:

• blue ones - 800 g;
• salt;
• garlic - a large head;
• sunflower oil - 150 ml;
• peppercorns - 5 pcs.;
• honey - 2 tbsp. l .;
• vinegar - 100 ml;
• water.

How to cook eggplant in a honey marinade for the winter:

1. Prepared fruits are poured into a container and washed well. Cut from two sides and peeled. Can be cleaned with strips, so it will be more original.
2. Cut into rings or plates. Pour salt and leave for an hour.
3. Garlic is peeled and cut into several pieces. The larger the pickled eggplants will be tastier.
4. Wash vegetables and dry with paper towels before frying. Fried on both sides.
5. Two jars, with a capacity of half a liter, are filled with fried vegetables with garlic.
6. About 300 ml of water are poured into the pan. Add pepper. If you are a lover of bitter, then you can add hot pepper. Bring the marinade to a boil. Vinegar is added, after a few minutes - the remaining ingredients.
7. Let the honey mixture boil for several minutes.
8. Fill the cans with marinade and roll up the lids, without sterilization. Blue marinated with honey are ready!

Eggplant with basil and honey for the winter

Eggplant for the winter looks great on the table. The appetizer contains many vitamins that will strengthen the body in winter.

Required Products:

• blue ones - 1 kg;
• tomatoes - 0.5 kg;
• garlic - head;
• basil - 3 branches;
• honey - 3 tbsp. l .;
• oil and vinegar - 100 g;
• vinegar - 4 tbsp. l .;
• salt.

How to cook eggplant with basil:

1. Blue ones are washed and chopped in circles. The thickness of the pieces is 1 cm.
2. To prepare the sauce, salt, vegetables are put in a container and poured with water. Cook for 3 minutes.
3. The cooked vegetables are transferred to a colander and washed with cold water. Leave for 20 minutes, re-washed.
4. Tomatoes are chopped with rings and laid on the very bottom of the pan. Next put a little blue. Cook for 5 minutes. Add vinegar, honey, salt, oil. Cook for 10 minutes.
5. Chopped basil and garlic are placed in the same pot. Cook another 5 minutes.
6. The appetizer is transferred to containers and canned.

See also
Recipes for the preparation of zucchini and squash for the winter

Preservation for the winter with basil is ready!

Twinkle

The spark is known to everyone. The recipe is insanely simple, but the taste of the dish will appeal to true connoisseurs of bitter snacks.

Essential Ingredients:

• blue ones - 3 kg;
• garlic - 3 heads;
• bell pepper - 1 kg;
• hot pepper - 3 pcs.;
• vinegar - 150 ml;
• sunflower oil - 150 ml;
• salt.

How to cook eggplant twinkle:

1. Vegetables are washed and chopped with rings. The thickness of the rings should be at least 7 millimeters, otherwise after frying they will become very thin.
2. They salt and wait for the little blue ones to give juice. After fried.
3. Pepper, garlic, peeled and cut. The legs are removed. Hot peppers leave seeds that add a special piquancy. Squeeze through a meat grinder
4. In a separate container, heat the oil and pour into the vegetable mixture. Salt and add vinegar.
5. In prepared jars lay blue and pour sauce. Repeat the layers until the jar is full.
6. The prepared dish must be marinated at least 24 hours before serving. If you harvest eggplants for the winter, the jars must undergo sterilization.

Eggplant for the winter in honey sauce

This interesting eggplant recipe will surprise every guest. The cooked dish turns out a little spicy and with a sweet aftertaste.   Eggplant with honey for the winter looks good both on an ordinary table and on a festive table.

Essential Ingredients:

• blue ones - 1 kg;
• onion - 1 pc.;
• garlic - 1 pc.;
• honey - 150 ml;
• chili pepper - 4 pcs.;
• coriander and French mustard - 1 tbsp. l .;
• cloves and bay leaf - 4 pcs.;
• salt - 4 tsp;
• wine vinegar - 5 tbsp. l .;
• olive oil - 400 ml.

How to cook:

1. Wash vegetables, remove tails and cut into pieces.
2. Place on a baking sheet that was well oiled in advance.
3. Leave for 15 minutes at a temperature of 200 degrees.
4. The remaining vegetables are washed and chopped into small pieces.
5. Heat the pan and fry the vegetables in oil, introduce spices and hold for another 3 minutes.
6. The rest of the oil and honey are poured into the dishes, salt and vinegar are introduced. Warm up a little, filling is ready.
7. Banks are sterilized. Lay out layers of fried vegetables and sauce. Then the cans are filled with filling. Other sauces are also suitable for this recipe, but this one is the most successful.
8. Banks clog and leave to cool completely. Store in a cool place. You can eat salad for three weeks.

See also
Recipe for pickling garlic with beets for the winter

Honey and eggplant appetizer

This dish looks very appetizing and very useful. The main ingredient favorably affects the work of the heart and stabilizes water metabolism.

Essential Ingredients:

• blue ones - 3 kg;
• vinegar - 200 g;
• honey - 1 tbsp. l .;
• garlic - 150 g;
• hot pepper - 3 pcs.

How to cook:

1. The fruits are washed, cleaned and covered with salt. Leave for 3 hours.
2. Garlic and pepper are washed and peeled. Pass through a meat grinder. Stacked in a pan, introduced spices and honey, expect to boil.
3. Blue ones are washed from salt and fried.
4. Immediately from the pan, place in the marinade and transfer to a jar. Banks must be sterilized. Without sterilization, the workpiece will deteriorate.
5. Fill the jars with lids, put in the oven for 20 minutes. The temperature should be 180 degrees.
6. The resulting product is rolled up, left for 1 to 2 days.
7. You can eat a snack after a week. Jars are stored in a cool place.

Those who like spicy foods do not throw pepper seeds during cooking. The piquancy of the dish is regulated depending on taste needs.

In recipes, it is better to use linden honey. We need the best quality room temperature products. For cooking, you can use fried, boiled, baked fruits. For canning, small fruits are used, without voids, with small seeds, dense and soft pulp. So that the sliced \u200b\u200bfruits do not darken, they are immersed in salty and acidified water.

To remove bitterness, chopped fruit is poured with salt and pierced with a fork. Before cooking, you should feel all the little blue ones. They must be resilient and rigid at the same time. Only with such products will you get a delicious snack.

Of course, eggplant itself is very healthy. However, in combination with other products, they are saturated with even more nutrients. By following all these tips and directions, you can cook the most delicious snack.

   Calorie content:   Not specified
   Cooking time:   Not indicated

  Eggplants in a honey marinade for the winter, a recipe with photos of which I offer you, they immediately aroused my appetite as soon as I first tried them with my girlfriend.
  When she invited me to visit, she said that she was gathering warm company and was waiting for me at home. And then the winter was snowy, but I could not help but accept the invitation. Having made my way through the snowdrifts, I still got to a meeting. The feast was really warm, and in addition I had the opportunity to try honey eggplant, which was both sweet and spicy thanks to chili. I liked this warming blank and I am sharing with you a detailed recipe!

Required Products:

- 800 grams of eggplant;
- 300 grams of white onion;
- 4-5 cloves of garlic;
- 2-3 chili peppers;
- 50 grams of honey;
- 1 tea a spoonful of mustard seeds;
- 1 tea l ground coriander;
- 40 grams of salt, large, table;
- 10 grams of granulated sugar;
- 80 grams of apple cider vinegar;
- 80 grams of sunflower oil;

How to cook with a photo step by step

  My eggplant, cut off the dark peel. I cut into a crescent.

  I sprinkle with salt (I take it by eye) - this is a mandatory procedure. Eggplant should stand for at least 20 minutes, salt should dissolve on the vegetables and absorb, and juice will appear on the eggplant, which I drain without fail. You can also rinse the eggplant with water and squeeze it lightly with your hands. If I'm in no hurry, then leave the eggplant with salt for 40 minutes. With such a simple procedure, I get rid of bitterness. So eggplant is characterized by some bitterness and it is advisable to get rid of it so that their taste becomes more tender.

  Now that the eggplants are prepared, I simply fry them simply in sunflower oil until golden brown. (I pour oil on the eye).

  Onions and chili peppers (chopped finely in advance) passer in the same eggplant oil, if not enough, then add a little to the pan.

  I also add spices to these vegetables: ground coriander and mustard seeds for aroma.

  Stir and passer until the vegetables are ready and soft.

  I combine eggplant with chili pepper and fried onions and transfer to sterilely washed jars.

  I cook honey marinade for eggplant. I pour prescription sunflower oil to apple cider vinegar, and then add honey, granulated sugar and salt.

  I stir everything and cook to a temperature of 80 degrees. Then I pour the aubergines in jars with hot fill and immediately roll them up.

  Eggplant "Honey" under a "fur coat" will cool in 3-4 hours, and then I send them to the pantry for storage in order to enjoy the perfect snack in winter.

Delicious eggplant preparations for the winter - a wonderful treat! Cook at home with the best recipes.

In the cooking season, the big problem is finding the right eggplant recipes. There are a lot of variations and the main ones are considered in the article. Delicious eggplants for the winter according to the best recipes, to realize as easy as shelling pears, especially if you do it step by step.

Recipes have the same ingredients, but they differ in cooking technology. There are many nuances that should not be missed. The best eggplant recipes for the winter cannot be prepared without sterilization, as this is a very important aspect of preserving products. Therefore, do not forget about this rule.

Eggplants are one of the most successful winter harvesting options, as they have a rich taste, especially when mixed with additional ingredients.

Variations can be completely different, for example with fungi. In our recipe with a photo, we will consider a very tasty option for cooking eggplant with honey for the winter. It will give a light sweetness and aroma, plus we will add a little more garlic, which will definitely enhance the taste. You can add garlic at your discretion, depending on how you like more, a light aftertaste, or a rich spicy. We also want to immediately note you, choosing a small eggplant for our dishes is worth it. When they are small, they are much more convenient to use. But, of course, the main indicator is their freshness. It will take you about 2 hours to cook with us, the amount of products in the composition is indicated per serving in two half liter jars.

• small eggplant - 800 gr.,
• finely ground salt - 60 g.,
• garlic - at your discretion (we have 4 cloves),
• vegetable oil - 150 ml.,
• ground pepper - 3 pinches,
• honey (in the recipe I use lime) - 2 tablespoons,
• vinegar - 100 ml.,
• water -300 ml.

Now we pass to the main part. I love when all the ingredients I have already prepared and at hand, this later helps to save a little time. We start with the fact that our vegetables in a deep basin must be poured with water, all is well washed. To decorate our vegetables, we cut on both sides of the edge, and peel the strips. If you don’t like it, then you can remove the whole skin. Then the eggplant must be cut, you can rings, or optionally in strips. The second option is more practical, so it turns out to save time, both when cutting them, and during frying in a pan. After we cut them, sprinkle with plenty of salt and leave them in this form for about an hour.

In the meantime, we will take on the highlight of our dish. First, peel the garlic, cut it into small pieces.

And when the right time comes, we return to our little blue ones. Before you start frying them, they should be rinsed and dried with paper towels. Then, in turn, we fry them on both sides over low heat. It’s not worth bringing to readiness, just lightly fry.

Then we put our fried vegetables in jars, mix with garlic.

Pour eggplant with our honey marinade. To prepare it like this: pour 300 ml of water into a saucepan, add pepper, bring to a boil. After we add vinegar and salt, then pour our honey. We keep it on fire for a few more minutes.

And immediately pour in our jars. Once you have done this, we quickly roll up the sterilized lids. We wrap our jars with a warm towel, wait for cooling.

That is all! Not so complicated, right? But then, eggplant with pepper in a honey marinade. you will have a delicious winter!

Recipe 2, step by step: delicious eggplant salad for the winter

Be sure to make eggplant salad for the winter according to the recipe described below. In winter, it will become an indispensable snack in any situation. Be it a gala dinner or just a family dinner. This salad is also great as a side dish.

• Eggplant - 1.5 kg
• Tomatoes - 3 kg
• Bulgarian pepper - 1 kg
• Carrots - 1 kg
• Onions - 1 kg
• Refined vegetable oil - 0.5 cups
• Vinegar 9% - 0.5 cups
• Sugar - 1 cup
• Salt - 2 tbsp

For starters, wash the eggplant, and cut them into circles. Sprinkle with salt and leave aside.

Pass the tomatoes through a meat grinder, or chop them in a food processor.

Put the tomatoes to boil for 20 - 25 minutes. Tomato juice should decrease in volume, boil. Add salt, sugar, vegetable oil to the tomatoes. Mix 0.5 cups of 9% vinegar with 0.5 water and pour into a tomato pour.

Peel the onion into half rings. Grate the carrots. Cut the pepper into strips. When the sauce boils, add the onion to it.

Then pour the carrots, grated on a coarse grater. Onions with carrots in tomato sauce should boil for 10 minutes. The aroma, by the way, is extraordinary!

We wash the eggplants from the salt and lay them on a dry towel so that it absorbs excess fluid. This whole procedure is done so that the eggplant is not bitter.

Add the chopped pepper to the tomato sauce.

Then the eggplant should be cut into large strips and add them to the tomato sauce for the salad.

Add the garlic.

Cover the pan with a lid. Reduce the fire to a minimum. Leave to simmer on fire for 30-40 minutes. Do not forget to mix. Then we lay out on sterilized banks and twist. Under a fur coat, until completely cooled. Store eggplant salad in the cellar or refrigerator.

Recipe 3: the most delicious eggplant for the winter (step by step)

A delicious appetizer cooked with eggplant and spicy sauce will be a great addition to any festive table. Cooking a recipe does not take much time, but at the same time you can prepare it for the winter. A very aromatic and elegant dish just can not be missed. We will prepare two cans of eggplant in Georgian in volume of 0.5 liters.

• eggplant - 1 kilogram;
• bell pepper - 400 grams;
• garlic - 2 heads (small);
• hot pepper - 1 pod;
• sunflower oil - 100 grams;
• vinegar - 100 grams;
• sugar - 1 tablespoon;
• salt - 1 teaspoon.

Vegetables need to be cut into small pieces and salt.

2-3 hours is enough time for all bitterness to leave the vegetables.

Our minced meat should be placed in a pan. The mixture should begin to boil. Add sugar and mix. We put the already fried vegetables in the same pan. Cook for about 10 minutes.

The resulting mixture is laid out on the banks and roll up.

In two weeks the presented dish will be ready. Georgian eggplants can be removed from the cellar and served at the festive table.

You can add cilantro, fragrant herbs, nuts, and much more as interesting ingredients that improve your taste.

Recipe 4: eggplant for winter without sterilization (step by step photos)

Eggplant salad with bell pepper, zucchini, carrots and tomatoes is very simple to prepare, in one dish, you will not need more than an hour to cook it. Vegetable salads for the winter without sterilization are one of the most popular winter preparations.

Prepare storage utensils in advance - jars and lids. It is convenient to store vegetable salads in jars with a capacity of 400 to 800 grams, a larger volume involves either very voracious consumers or a large family, since open jars can be stored in the refrigerator for no more than 2 days, as well as any canned food.

Jars and lids must be thoroughly washed and dried in a hot oven. This will protect your workpieces from damage during storage.

• 1 kg of eggplant;
• 1 kg of bell pepper;
• 1 kg of tomatoes;
• 500 g of zucchini;
• 500 g of carrots;
• 500 g of onions;
• 1 head of garlic;
• 100 g of greens (cilantro, parsley);
• 250 ml of sunflower oil;
• 100 g of granulated sugar;
• 60 g of rock salt;
• 150 ml apple cider vinegar;
• black pepper, vegetable seasonings to taste.

So, we take a large capacity for cooking vegetable stew. It can be a pan or a wide-bottom stewpan.

Ripe eggplant without damage and spoilage, with elastic skin, cut into circles about a centimeter thick, put in a saucepan.

Sweet bell peppers cleanse from seeds, cut into large pieces, add to eggplant. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little immature, so it turned out to be motley. If the pepper is red, then the color of the finished dish will be darker.

Zucchini peel, cut finely. Also finely chop onions and a head of garlic. Put zucchini, onion and garlic in a stewpan. By the way, young light green zucchini is unnecessary to clean.

Cut the carrots into circles about half a centimeter thick. In such salads, carrots should be cut large, this diversifies the texture of the dish.

Now we pour the sunflower oil into the stewpan, pour sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Stew vegetables on moderate heat for 40 minutes.

Finely chop a bunch of fresh herbs, throw to the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into the stewpan, mix, warm for 2–3 minutes over moderate heat, remove from the stove.

We pack the eggplant salad hot in prepared dry, clean jars. Immediately roll up the lids tightly, turn them over the neck. Wrap canned food in a warm blanket and leave at room temperature for several hours.

Completely cooled blanks are removed in a cold basement.

When you open a jar of eggplant salad in the cold winter, an incredibly tasty and mouth-watering vegetable aroma will fill the room and remind you of summer.

Eggplant salad for the winter without sterilization is ready. Bon Appetit! Stock up for the winter!

Recipe 5: delicious eggplant in a marinade for the winter, like mushrooms

Still wondering what recipe to make delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplant like mushrooms. Elastic slices of blue with a light aroma of garlic actually resemble mushrooms in some way (I would say it looks like pickled mushrooms). Be sure to prepare a couple of jars of such eggplants for the winter season - I'm sure you will like them!

Eggplants of any maturity are suitable for the recipe of this vegetable harvest for the winter, but it is still advisable to choose young ones (they have not such large and hard seeds). Whether or not to peel is up to you. Someone likes her, but someone can’t stand it. If the eggplants are old, it is advisable to stand them in salted water, and then squeeze them out well - this way you can easily remove the bitterness.

The amount of garlic for eggplant for the winter can be increased or decreased - this is a matter of taste. Vegetable oil is suitable for any refined, that is, odorless (I use sunflower). In the marinade, I have collected the most delicious and fragrant ingredients to the taste of our family. You can safely remove or add your favorites.

• eggplant - 1 kg
• vegetable oil - 120 ml
• garlic - 1 head

• water - 1 l
• table vinegar 9% - 6 tablespoons
• sugar - 1 tablespoon
• salt - 1 tablespoon
• bay leaf - 2 pcs.
• allspice - 3 pcs.
• cloves - 2 pcs.
• mustard seeds - 0.5 tsp
• coriander - 0.5 tsp

To prepare this simple, but very tasty vegetable preparation for the winter, we will need the following products: eggplant, refined vegetable oil and garlic. In addition, for the marinade we take water, table vinegar, granulated sugar, table salt (not iodized!), Bay leaf, allspice peas, clove buds, mustard and coriander seeds. If you do not like some spices, you can not add them at all.

First of all, you need to cook the marinade. To do this, put salt, sugar, bay leaf, allspice peas, clove buds, mustard seeds and coriander in a suitable volume dish (I have a 4 liter pot).

Pour water (cold or hot - not so important) and put on medium heat to boil the contents of the dishes.

In the meantime, doing eggplant. We wash them, cut the ponytails from both sides, if desired, remove the thin skin (for this it is most convenient to use a housekeeper knife).

Cut the pulp not finely, but rather in large pieces, so that later it would be convenient to eat them. Estimated size - 3 × 3 centimeters.

While we put all the pieces in a bowl (1 kilogram is eggplant in a prepared form).

When the contents of the pan begin to boil, let it simmer for about a minute (you can under the lid). After that, pour table vinegar, mix and put the eggplant slices in boiling marinade.

We wait until the contents of the dishes boil again and cook the eggplants over medium heat without a lid for about 3-5 minutes. During this time, the slices will boil and become translucent. They do not need to be stirred too actively - it is best to lower them to the bottom with a slotted spoon, since vegetables float all the time on the surface of the marinade.

Turn off the fire, close the pan with a lid and let the eggplants stand in the marinade for 10 minutes. During this time, they will absorb all the tastes and aromas of the marinade.

After that, we discard the eggplant slices on a sieve or colander so that the marinade is stacked - it will no longer be useful to us. Let it stand like that for about 10 minutes. I throw out the bay leaf and cloves - they have given enough flavor, and during storage they can give a little bitterness.

During this time, you need to peel and chop fresh garlic - I have one small head, but you can take as much as you like or not use at all if you don't like it.

Pour refined vegetable oil into a deep and wide pan and let it warm over medium heat. After that, lay the chopped garlic and fry in literally 20-30 seconds. You don’t need longer, because the darkened (that is, well-fried) garlic will be bitter, and we need its oil to soak in the aroma.

Immediately shift the eggplant slices into garlic oil, from which the marinade stack is already good. Fry over high heat for 3-4 minutes, stirring occasionally. This is necessary in order to properly warm the eggplants, since we will no longer sterilize them.

We lay out very hot eggplants in pre-cooked dishes, trying not to tamper them too much, while not leaving air bubbles. We also distribute the remains of boiling oil in banks - the pan should remain empty. Regarding the preparation of utensils for canning: I sterilize the jars in the microwave, and boil the lids on the stove (about 5 minutes after boiling is enough). We wash the cans in a soda solution, rinse and pour about 100 milliliters of cold water into each. We steam them in the microwave at the highest power for 6-7 minutes (time is indicated immediately for 2 jars). I advise you to use glass jars with a capacity of 500 milliliters - in total 2 pieces are needed.

Immediately seal the jars with lids. You can use both simple tins (rolled up with a key), and screw ones (they just twist - the husband will help you).

Turn the cans upside down and leave in this position until completely cooled, wrapping something warm (a blanket, blanket, fur coat or coat - which is usually used for canning). Thus, additional heat treatment of the covers and the entire workpiece occurs. We store eggplants like mushrooms where the rest of the seals are - in the basement, cellar or other dark and cool room.

In winter, open the jar, transfer to a bowl, add chopped herbs and fresh onions, mix and enjoy. And you can just like that - no additives. In any case, it turns out a very tasty dish, which is not a shame to offer even to guests. With a slice of black bread or with boiled potatoes - you will lick your fingers! Cook for health, friends, and enjoy your meal!

Recipe 6: delicious Korean-style eggplant for the winter (with photo)

Rarely, a festive table is dispensed with spicy savory salads and snacks of Korean cuisine. Korean eggplant is also popular. And this is well deserved: a delicious, moderately spicy, slightly pickled appetizer of eggplant, carrots and bell peppers, with spices, will appeal to you and your loved ones.

• Eggplant - 2 kg
• Carrots - 1 kg
• Sweet bell pepper 1 kg
• Sugar - 200 g
• Vinegar 9% - 200 g
• Vegetable oil - 200 g
• Garlic - 1 head
• Salt - 1 tbsp. l
• Ground black pepper - 1 tsp.
• Seasoning for Korean carrots - 25 g

Prepare products for pickled eggplant for the winter. Wash and peel eggplant and carrots. Wash pepper, cut, peel seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Salt, mix and leave for 30 minutes. Then place the eggplant in a colander to allow the glass to liquid.

Grate the carrots for Korean carrots (or coarse grater).

Cut the pepper into strips.

Fry eggplant in vegetable oil.

Combine all the vegetables, add chopped garlic, Korean seasoning, salt, ground pepper, sugar, vinegar, oil. Mix thoroughly and leave for 4 hours. If you do not preserve, then store the salad in the refrigerator.

For preservation, put the salad in prepared, sterilized jars, cover without twisting the lids, and place in a saucepan with warm water (place a stand or cloth on the bottom). Sterilize 0.5 liter cans in moderately boiling water for 30 minutes, 1 liter cans for 1 hour. After the time runs out, use special forceps to get out the cans and gently, without opening, close (roll up) the covers.

Cover Korean-style cans with eggplant in a blanket and leave for a day, then put in storage. Bon Appetit!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrots, peppers, onions and garlic. A variant of a delicious salad without roasting and baking eggplant. The taste of the salad is rich, but at the same time delicate.

• eggplant - 4 kg;
• sweet pepper - 400 gr.;
• hot pepper - 20 gr.;
• carrots - 400 gr.;
• onions - 300 gr.;
• garlic - 150 gr.;
• tomatoes - 1.7 kg .;
• salt - 120 gr.;
• sugar - 80 gr.;
• vinegar 6% - 100 ml .;
• vegetable oil - 150 ml.

Wash the tomatoes, cut out the attachment points of the stalks (if they are hard) and grind in a meat grinder or grind in a blender. We need 1.5 liters of tomato.

Wash onions, peppers and carrots, peel and cut into small pieces.

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when the vegetables are ground in a meat grinder, they are obtained in very small pieces (rather than mashed potatoes, as in a blender), which gives the salad its piquancy.

Pass the hot pepper through the meat grinder, or cut it very finely (this must be done with gloves, the pepper burns the hands very much). Mix the chopped vegetables thoroughly.

My eggplant, cut the stalks and cut into small pieces. The eggplant peel must be cleaned if it is slightly bitter and rough, if the peel is thin and does not have a bitter taste, it can not be removed.

Add chopped eggplant (4 tbsp.spoons with a hill \u003d 120g.), Add sugar (4 tbsp.spoons with a hill \u003d 80g.) And tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer for 15 minutes over low heat, then add vinegar and oil. Boil for 5 minutes, try, maybe you need to add more salt or sugar. (if the tomatoes are very acidic, you can add a little less vinegar and more sugar.

Put boiling salad in sterile jars, roll up with sterile lids and wrap until completely cooled. About 6 liters of salad are obtained from the indicated amount of vegetables.

Very bright and very tasty snack! And with all its merits, it takes very little time to prepare this multi-colored miracle of time. We will not fry the eggplant, as is usually done, but bake it in the oven, so they will not accumulate oil and will not be greasy.

The proportions in the marinade are approximate. Tastes are different for everyone - someone loves sour and sharper, and someone prefers vegetable snacks sweet, not sharp. Before pouring the marinade into jars, taste it and add what you see fit.

According to this recipe, it is better to do in September-October, when it is already starting to get cold. Then the finished snack can be stored on the balcony so as not to take up space in the refrigerator. In cool weather, it is well stored on the balcony until spring. If you want to roll it up in order to store it in the pantry, then you need to add more vinegar and sterilize everything well - both the lids, the cans, and the jar of eggplant itself. For cans of 0.5 liters. sterilization time - 30 minutes, for a can 0.7 l. - 45 minutes.

1). 3 large eggplant
   3 large carrots
   3 large onions
   2 large bunches of parsley or dill
   6 cloves of garlic

For marinade you need:
   6-8 large tomatoes (juicy)
   2 tbsp. l vinegar (9 or 6% - as you like)
   1 tbsp. l honey
   Salt, ground pepper to taste
   Odorless vegetable oil

2). We cut in circles with a thickness of 2-3 cm. Sprinkle with coarse salt (a little) and sprinkle with oil.

3). Cover the baking sheet with foil. We lay eggplants on it according to the method of tiles, so that one is a little on the other.

4). We put in the oven with medium heat and bake for 15-20 minutes. Eggplant should not be browned. As soon as they become soft - get it. Put on a plate and let cool.

5). Cooking roasting. We cut onions quite large - in half rings or quarters. Rub carrots on a coarse grater.

6). Pour a little oil into a skillet and pass the onions over low heat until transparent. We put the carrots and also fry until slightly softened. No need to fry vegetables! But salt and pepper must be.

7). Finely chop the herbs and garlic (it is better to skip it through the garlic) and mix. Grate the tomatoes, pour into a saucepan and let it boil. Add all the ingredients for the marinade.

8). In a jar at the bottom we put a layer of carrots with onions, then a layer of eggplant, pour the marinade. Now we make a layer of greens with garlic, again onions with carrots, eggplant, marinade, greens. And so on to the top of the can. The last layer is made from marinade.