They are wonderful, these "blue" ones ... You can't throw them into a salad, you can't fry them with potatoes, and the hassle with them is to bake, remove the skin ... Approximately such thoughts occurred to me when I saw purple foreigners on the market, until I tried one salad "with a secret ". The secret of the salad was that few people in the summer guessed that the jar contained not mushrooms, but ... eggplants. The taste is indistinguishable! Now eggplants have settled in my garden and in the basement. If you want to know how to cook eggplant for the winter, we will share with you the most delicious eggplant recipes for the winter.

Remember the immortal phrase from Gaidai's film "Overseas caviar - eggplant!"? And there are corresponding recipes.

Caviar "Zamorskaya"

Ingredients:
3.5 kg eggplant,
1.5 kg of carrots,
1.5 kg of onions,
2 kg of bell pepper,
3.5 kg of tomatoes,
300 g of garlic
3-4 tablespoons salt,
1 tbsp 70% vinegar
vegetable oil for frying.

Preparation:
Cut the eggplants into cubes, grate the carrots on a coarse grater, finely chop the onion, chop the bell pepper into small cubes. Fry all vegetables separately in vegetable oil, put them in an enamel bowl and mix. Pass the tomatoes through a meat grinder or chop in a blender. Pour tomato paste over the fried vegetables, salt and put on fire. Cook for 40 minutes from the moment of boiling. 5 minutes before readiness, add garlic, passed through a press, and 1 tbsp. vinegar essence. Spread caviar in sterilized jars and roll up.

Ingredients:
5 kg eggplant
½ kg of carrots,
300 g tomato paste
150 g parsley root
300 g onions
100 g celery root,
25 g of celery greens,
40 g sugar
½ l of vegetable oil,
75 g salt
1 tbsp 70% vinegar.

Preparation:
Cut the eggplants into 2 cm thick slices, fry in vegetable oil until golden brown. Cut the onion into rings, fry. Cut carrots and parsley into strips and simmer in vegetable oil until half cooked. Pass the fried vegetables through a meat grinder or grind in a food processor, add tomato paste, salt, sugar, herbs and spices. Heat the whole mass to 70 ° С, put in jars. Sterilize for 15 minutes, add ¼ tsp each. vinegar for each 700-gram can, roll up.

Skilled chefs have come up with many original eggplant blanks for the winter. These are marinated eggplants, snacks from "blue", and lecho, spicy and savory salads.

Ingredients:
5 kg eggplant
1 kg of sweet pepper
300 g of garlic
200 ml 9% vinegar,
100 g sugar
3-4 pods of hot pepper,
1 tbsp vegetable oil,
1 bunch of dill.

Preparation:
Cut the eggplants into 2 cm thick circles, sprinkle them with salt and put in a flat bowl for half an hour to let the juice out. Pass sweet and bitter peppers, garlic and dill through a meat grinder, add vinegar, sugar, stir until sugar dissolves. Fry the eggplant slices in vegetable oil until golden brown. Then proceed as follows: remove each piece of eggplant with a fork from the pan, dip it in the pepper-garlic mixture and fold in layers in pre-sterilized jars. Sterilize 15 minutes, roll up.

Eggplant for the winter in a hurry

Ingredients:
2.5 kg eggplant
2.5 l of water,
100 g of salt
150 g 9% vinegar,
250 g of vegetable oil
½ cup of coarsely chopped garlic.

Preparation:
Cut the eggplants into cubes, put them in boiling water with salt and vinegar, cook for 5-7 minutes. In another saucepan, heat the oil to a boil. Put the eggplants on a sieve, put in oil, add garlic, mix quickly and put in sterilized jars. Roll up, wrap up.

Ingredients:
6 kg eggplant
200 g garlic
250 g 9% vinegar,
3-4 hot peppers
2 cups vegetable oil
2.5 tbsp salt,
a bunch of parsley and dill.

Preparation:
Salt the diced eggplants, boil in boiling water for about 5 minutes. Cool down. Grind the garlic, pepper and herbs through a meat grinder, add salt, vinegar, vegetable oil. Mix with eggplant, put in sterilized jars, roll up.

Ingredients per liter jar:
6-8 eggplants,
1.5 glasses of water
2 sprigs of dill,
1 tbsp Sahara,
6 peppercorns
½ tbsp vinegar
2 cloves of garlic
1 tbsp salt,
1 horseradish leaf,
1 celery leaf.

Preparation:
Rinse the eggplants, cut the stalk, immerse in boiling water for 10 minutes, then remove from the water and let dry. Put half of the spices in sterilized jars, then put the eggplants, the remaining spices on top, pour the marinade of water, salt and vinegar. Sterilize 15 minutes, roll up.

Ingredients:
4 kg eggplant
2 kg of tomatoes,
1 kg of sweet pepper
1 kg of carrots,
10 onions,
10 cloves of garlic
1 tbsp 9% vinegar
4 tablespoons salt,
1 cup of sugar.

Preparation:
Cut the eggplants into cubes without peeling or soaking. Pass the tomatoes through a meat grinder. Cut the bell pepper and onion into half rings. Grate the carrots, finely chop the garlic. Put everything in a spacious saucepan, add salt, sugar, vinegar, vegetable oil. Cook after boiling over medium heat for 45-60 minutes. Arrange hot in sterilized jars and roll up.

Ingredients:
2 kg eggplant
1 kg of tomatoes,
400 g onions,
4-6 pcs. carrots,
4-6 sweet peppers
½ stack. Sahara,
2 tbsp salt,
3-4 cloves of garlic
1-2 bay leaves
a bunch of parsley
black peppercorns.

Preparation:
Cut the eggplants into slices or cubes, finely chop the onion, cut the tomatoes into slices, carrots into strips, pepper into rings, finely chop the parsley. Sprinkle the tomatoes and bell peppers with salt and wait until they give juice. Pour vegetable oil into a saucepan, lay out in layers with juice: tomatoes, onions, eggplants, carrots, bell peppers, parsley. Add peppercorns and bay leaves. Simmer for 40 minutes, stirring occasionally. Add the grated garlic 2-3 minutes before cooking. Roll up.

Ingredients:
1.2 kg eggplant,
400 g of tomatoes,
300 g onions
30 g garlic
120 g of vegetable oil
30 g salt
parsley,
pepper to taste.

Preparation:
Wash the eggplants, cut into 2 cm wide circles, place them in a salt solution for 5 minutes. Remove from the brine, drain and fry until golden brown in vegetable oil. Rinse the tomatoes, mince, heat to a boil and rub through a sieve. Boil the mashed mass to half the volume. Soak the garlic for 1-2 hours in cold water, remove the films and pass through a press. Finely chop the greens. Stir in the tomato mixture, heat to a boil, stirring constantly. Lay in dry heated jars in layers: a layer of minced meat, a layer of eggplant. The top layer should be minced meat. Cover the jars with boiled lids, put them to sterilize: half-liter - 50 minutes, liter - 90 minutes. Roll up.

Heh eggplant

Ingredients:
5 kg eggplant
600 g onions,
600 g sweet pepper
200 g garlic
200 ml 9% vinegar,
3 handfuls of salt
vegetable oil for frying.

Preparation:
Peel the eggplants, cut into strips. In a deep bowl, add the sliced ​​eggplants, mix, leave for 5 hours. Then squeeze the eggplants and fry in oil. Cut the onion and pepper into strips, grate the garlic, mix everything with the eggplant, pour over the vinegar. Put in sterilized jars, close with plastic lids. Store in a cool place.

Ingredients:
4 kg eggplant
1 kg of carrots,
1 kg of red sweet pepper,
1 kg of onions
100 g of garlic
1-2 pods of hot pepper,
2 handfuls of salt
2 tbsp 70% vinegar.

Preparation:
Cut the eggplants into thin strips, salt, stir and leave for an hour. Grate the carrots on a Korean style carrot grater, cut the pepper into long strips, the onion into half rings. Finely chop the garlic and onion. Mix all vegetables except eggplant, add vinegar and leave for 5 hours, stirring well a couple of times. Lightly fry the eggplants in vegetable oil, let cool. Combine all vegetables, arrange in sterilized jars. Sterilize: half-liter - 15 minutes, liter - 25 minutes. Roll up.

Eggplant "Like mushrooms"

Ingredients:
5 kg eggplant
5 l of water,
400 ml of table vinegar,
200 g of salt
1-2 heads of garlic,
1 stack vegetable oil.

Preparation:
Cut the washed eggplants into cubes. For the marinade, combine water, vinegar, salt and bring to a boil. Dip eggplants in a boiling marinade and cook for 5 minutes from the moment of boiling. Take out the finished eggplants, put them in a gauze bag and hang them to drain the liquid for 12 hours. Put the eggplants in a saucepan, mix with crushed garlic and boiled vegetable oil. Spread the mixture in jars, sterilize for 15 minutes, roll up.

"Fake mushrooms"

Ingredients:
5 kg eggplant
5 l of water,
1 glass of salt
½ l of 9% vinegar,
garlic to taste
1 liter of vegetable oil.

Preparation:
Cut the eggplants into slices. Boil the brine from water, salt and vinegar, put the eggplants in it in small portions, cook for 5 minutes. Boil vegetable oil. Place the finished eggplants in sterilized jars in layers, alternating layers of eggplant with finely chopped garlic. Pour boiling oil over and roll up immediately. Be careful - the boiling oil is very hot, be careful not to burst the jar! When serving "fake mushrooms", you need to add a little salt and pour over with vinegar.

And finally, eggplant for the winter, a recipe for extreme lovers:

Ingredients:
24 pcs. eggplant,
2.4 kg sugar
2 tsp baking soda,
13 stacks water,
½ tsp vanillin.

Preparation:
Peel the small eggplants, remove the stalks, but leave the sepals. Cut each eggplant lengthwise along with the sepal. Pierce the pieces with a fork in several places. Put the eggplants in cold water, cover with a lid - this is done so that they do not darken. Then mix soda with 7 glasses of water and put eggplants in this solution, leave for 5-6 hours. After this time, remove the eggplants from the soda solution and rinse thoroughly several times in running water. Pour half of the sugar into a bowl for cooking jam, pour 6 glasses of water and cook over low heat for 10-15 minutes. Put eggplants in boiling syrup and cook for 15 minutes over medium heat. Then remove from heat and leave for 12 hours. Then add the remaining sugar to the jam, bring to a boil, reduce heat to low and cook for 3 hours. Pour in vanillin 2-3 minutes before the end of cooking. Remove from heat, cool slightly and pour into clean, dry jars. Seal up.

Preparing eggplants for the winter is not difficult at all. Happy blanks!

Larisa Shuftaykina

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

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

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

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

Ingredients:

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

Preparation:

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

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

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

Georgian eggplant caviar

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

It will take 2.5 hours to cook.

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

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

The total cooking time is about 2 hours.

Ingredients:

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

Preparation:

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

Pickled eggplant for the winter

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

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 much time to prepare. Despite its simplicity, this snack is delicious and keeps well indoors.

Ingredients:

• dill - 50 g;
• Bulgarian 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 the garlic and chop finely.
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 on for two days.

Recipe you will lick your fingers in Georgian

For lovers of spicy, 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 mix. Withstand half an hour.
3. Place hot peppers with 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. Transfer the pepper and garlic to 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 long thin slices.
3. Salt. Let it brew for an hour. Rinse.
4. Peel the carrots, grate on a special grater designed for Korean-style 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.

Since the eggplant season is small, the housewives figured out how to roll the eggplant. Eggplant preservation includes pickled eggplant, pickled eggplant, salted eggplant, various eggplant snacks, and eggplant caviar. Canning eggplants is rolling them both raw and fried.

Pickled eggplant for the winter

Marinated eggplant for the winter is another delicious snack with a mushroom flavor. It is both an independent appetizer and a great addition to meat dishes, as well as hot potatoes prepared in any way.

To marinate eggplants for the winter, you will need the simplest foods - eggplant itself, vinegar and salt. Recipes with onions, garlic and hot peppers are very popular. Bay leaves, black peppercorns are often used as seasonings.

Let's marinate eggplants for the winter according to the simplest recipe:
Eggplants are washed and cut into cubes. The skin is removed, if it is very thick - the young can not be removed. They also get rid of the seeds by taking them out with a spoon.

It is recommended to hold the eggplants a little in salt water to get rid of the characteristic bitterness (in the end, let it drain), then the eggplants are washed with salt water and placed in jars. It remains only to boil water, add salt. When the water boils, add vinegar, bring to a boil and turn off. Now you need to pour the marinade and roll up. Canned eggplants are stored in the cellar and served on a festive and everyday table.

Many people harvest eggplants for the winter. And although in our time you can buy eggplants all year round, but any housewife will tell you that such tasty preparations and salads cannot be obtained from “not ours” eggplants. Although this is not entirely true.

Eggplant recipes for the winter are as varied as those cooked in the summer. I think this is very cool, you can always choose the recipe that you like best. I will try to help you with this.

Simple and tasty eggplant preparations for the winter at home

Here I tried to give you recipes with different ingredients, cooked in different ways in a pan, and in a saucepan, and in an oven. Choose what you like and harvest at least a little. You will see that you will get much tastier than in the store. Good luck.

Menu:

1. Eggplants for the winter like mushrooms

Ingredients:

For 3 half-liter cans.

• Eggplant - 1.5 kg.
• Garlic - 1 head
• Dill - 1 bunch
• Salt - 1 + ¼ tbsp. l.
• Vinegar 9% - 70 g.
• Vegetable oil - 80 ml.
• Hot pepper to taste

Preparation:

1. In a large saucepan, so that the eggplants fit freely, pour water and set to boil on fire.

2. Wash eggplants and cut into small cubes. Can be cut into circles, semicircles, strips as you like. No difference.

3. Put the sliced ​​eggplants in boiling water and since they are light and all float on the surface, we heat them (immerse them in water) with a slotted spoon. This procedure (immersion in water) must be done periodically while boiling the eggplants so that they all boil evenly.

4. We are waiting for the water to boil again and let it cook for another 5 minutes. The eggplants have boiled for 5 minutes, drain the water through a colander and let the eggplants settle in a colander so that the excess liquid is drained.

5. Clean the garlic and chop finely, you can squeeze it out on a garlic maker, well, in general, it must be chopped. We put it in a deep bowl. We make the marinade.

6. Add finely chopped dill to the garlic, hot pepper chopped into small semicircles, add a full tablespoon, no top, salt and then another 1/4 spoon, pour in vinegar and pour in vegetable oil.

7. Mix everything well and set it aside for now, let it brew a little. We are waiting for our eggplants to cool down and all the excess liquid will drain from them.

We start to lay out on banks and roll up

8. Eggplants have cooled down, spread the marinade to them. Stir gently so as not to crush the eggplants too much.

9. Our "mushrooms" are ready, we put them on the banks. Banks, we took half-liter, fill them tightly so that there are no air gaps.

10. Banks we always pre-sterilize, although in this case, probably, you can not do this, because now we will sterilize them again, only with the contents.

11. At the bottom of the pan, lay a towel or some kind of rag. Cover the jars with lids and place them in a saucepan. We put the saucepan on the stove and pour water. I pour from the tap, but warm to warm up faster. Pour water over the shoulders of the banks.

12. Turn on the fire, bring to a boil, reduce heat and let it boil for another 15 minutes. We take the cans out of the water and immediately roll them up.

Be careful! Everything is hot.

13. We turn the cans over and put them on a towel or on special stands. Do not place on metal. Check immediately if the jars are leaking under the caps.

14. From above we insulate the jars with a towel or blanket and leave it until it cools completely.

So that is all. Our eggplants for the winter are like mushrooms, or rather resembling the taste of pickled mushrooms, are ready.

Reach out in winter, open and ...

Bon Appetit!

1. Eggplant for the winter with carrots and garlic

Ingredients:

For three liter cans:

• Eggplant - about 2 kg.
• Bow - 3 medium heads
• Carrots - 3 pcs. (medium)
• Garlic - 2 heads
• Hot pepper - 1 pod
• Tomato juice - 500 ml. (or 500 ml water and 100 g tomato paste)
• Salt, sugar to taste
• Vinegar 9% - 3 tbsp l.
• Vegetable oil - about 50 ml.

Preparation:

1. Cut off the stem of eggplants, cut it in half lengthwise. We put on a baking sheet and grease each half with vegetable oil, from the side of the cut.

We do not sprinkle them with salt and do not keep them in salt water, which is mainly done in order to remove bitterness, since modern varieties, as a rule, do not taste bitter. And sprinkle them with salt so that they absorb less oil. But since we will bake them, and not fry them, there is no need to add salt.

2. Place the baking sheet in an oven preheated to 180 ° C. and bake for about 30 minutes, until tender. The eggplants should be soft and easily pierced with the tip of a knife.

While the eggplants are cooking, prepare the other vegetables.

3. Cut the onion into small cubes, rub the carrots on a coarse grater.

4. Finely chop the garlic, chop the hot pepper into thin rings. The hottest thing about pepper is the seeds. Therefore, you can adjust the pungency by removing some or all of the seeds. We, for this dish, usually cut with seeds.

5. Pour some vegetable oil into a frying pan, heat it up, spread the chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until cooked. The carrots should be soft.

6. At the end of frying, add some salt. We poured in a teaspoon of salt and a teaspoon of sugar. Do all this to taste. Salt, preferably slightly saltier than we usually salt.

7. Add chopped garlic and hot peppers, stir and remove from heat.

8. We take out the baked eggplant from the oven. Eggplants should be soft and easy to pierce with a knife. We spread the fried vegetables on them. Slightly compact the vegetables on the eggplant with your hand, and then fold the halves of the eggplant to make a whole eggplant with vegetables inside.

We put it in banks and close

9. We fill sterilized banks with such "whole" eggplants. 3-4 pieces are placed in a liter jar. We put the eggplants tightly, but especially without pressing, so that there is some space between them for pouring.

10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir it to dissolve and add 2 heaped teaspoons of salt and 2 teaspoons of sugar. The filling should be slightly saltier than usual, because we have not salted eggplants.

11. Let the filling boil. Cook for 2-3 minutes and the filling is ready.

12. Pour hot filling into cans. Fill about a couple of centimeters before reaching the top.

13. At the bottom of the pan, lay some kind of napkin or you can put a plate so that the cans do not touch the bottom of the pan and put the filled cans there. Cover with lids and pour warm water up to the hangers of the jars.

14. After boiling, sterilize jars of vegetables for 10-15 minutes. At the end, pour in a tablespoon for each can of 9% vinegar.

15. Bring the remaining filling to a boil and top up the cans. We lightly screw on the lids, take out the cans from the pan. The stores sell special tools for this. Place the jars on a towel or special coasters, preferably wooden, so that they do not come into contact with a cold surface and do not burst.

16. Tighten the cans tightly with a special key. Also available in stores. Immediately turn the cans over with the lids down. We check if they are leaking somewhere and wrap it up with something warm until it cools completely.

We store such jars in a cool room or refrigerator. The composition is low in vinegar and salt, so I'm not sure they can be stored at room temperature.

Our nice eggplants for the winter with carrots and garlic are ready.

We wait a little until winter, open and enjoy.

Bon Appetit!

1. Eggplants for the winter in Georgian style with peppers and herbs

Ingredients:

• Eggplant - 1 kg.
• Sweet pepper (red) - 3 pcs.
• Garlic -7 cloves
• Hot pepper - 1pc.
• Dill and parsley.
• Salt - 1 tsp
• Sugar - 1 tsp
• Vinegar 9% - 2 tablespoons

Preparation:

1. Cut the eggplants into slices 1 cm thick. Send them into a deep cup, sprinkle well with salt, mix and leave for 1-2 hours to let them juice.

2. Chop the parsley and send it to a separate deep cup. Cut the bell peppers into large pieces. We twist it, hot pepper and garlic in a meat grinder and send it to the parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. We put it aside for now.

3. Drain the emerging liquid from the eggplants, pressing them down a little, as if squeezing. We put a frying pan on the stove, pour vegetable oil into it and begin to lay the sliced ​​eggplants.

4. Fry until golden brown on both sides.

5. Before putting the eggplant and seasoning in the jars, add vinegar to the seasoning. We mix. Taste it. What you think and taste is missing, add.

6. Begin to stack the eggplants. We put a layer in a jar (we use half-liter to eat at a time), put a dressing on top, another layer, another dressing, and so on until all the jars are filled. According to our ingredients, we only needed 2 jars.

7. Cover the banks with lids and set them aside. Put a napkin in the bottom of the pan, pour water, bring it to a hot state, not very hot, and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.

8. We take out the cans from the pan and roll up the lids. Be careful, wear special gloves and an apron, do not get burned.

Eggplants for the winter with dressing are ready. Store in a cool place.

Bon Appetit!

1. Eggplant for the winter in Greek style with carrots, bell peppers, tomatoes and spices

Ingredients:

For 3 half-liter cans.

• Sweet pepper - 250 g.
• Carrots - 250 g.
• Tomatoes - 0.5 kg.
• Eggplant - 300 g.
• Onion - 250 g.
• Garlic - 3-4 cloves
• Vegetable oil - 50 ml.
• Vinegar 9% - 25 ml.
• Sugar - 30 g.
• Salt - 0.5 tbsp. l.
• Basil - 0.5 tsp
• Red pepper to taste
• Dry greens - 1 tbsp. l. (a mixture of parsley, green onions, dill, etc.)
• Coriander peas - 0.5 tsp
• Pepper (mixture) - 1 tsp
• Bay leaf
• Savory - 0.5 tsp.

Preparation:

1. All vegetables are coarsely chopped, after washing and drying. We put each vegetable in a separate bowl, except for onions and garlic. They can be put together.

2. Pour vegetable oil into a cold large frying pan or wok, add sugar and salt, add vinegar and pour in the chopped carrots, it takes the longest to cook, they prevented. We put on medium heat and simmer for 30 minutes. Reduce heat if the liquid boils too high.

3. We send garlic and onions to the carrots and immediately send chopped peppers to them. Mix, cover with a lid. The garlic immediately gave its aromatic scent. Simmer for 15 minutes.

4. After 15 minutes, send the sliced ​​eggplants into the pan. Close the lid and simmer for another 15 minutes.

5. 15 minutes have passed, add tomatoes to the eggplant, spread all the spices, stir, reduce heat to less than medium and simmer for another 15 minutes.

6. We taste to see if there is enough of everything. We do not interfere with anything else, otherwise we will have porridge. Cover with a lid. Reduce heat to very low and simmer for another 15 minutes.

We lay out the banks

7. Turn off the stove and put our hot eggplants in sterilized jars. We roll up the lids and leave to stand until they cool completely. Then we put it in storage. Preferably in a cool place. But it can also be stored at room temperature.

Eggplants should be allowed to stand for at least 2 weeks in order to infuse. Then all tastes will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the prevailing taste of eggplant.

All vegetables are very soft, even carrots melt in your mouth. In general, our eggplants are a success in Greek.

In winter, all your family will be with you to taste your eggplants.

Bon appetit, everyone!