Rinse the blue ones, cut off the tails from them. Cut each vegetable lengthwise into 4 slices (the thickness of the slices will be approximately 1-1.5 cm).

Generously pour vegetable oil into the pan (eggplant absorbs a lot of fat when frying), put on fire and put the eggplant slices to fry.

Season the vegetables with salt and flip to the other side without overcooking them. At this stage, the goal is not to fry the vegetables as much as to make the slices more plastic so that they can wrap the tomatoes in them.

While the eggplant cooks on the other side, cut the tomato into 8 circles - so you get one piece of tomato for each eggplant slice. Peel the garlic cloves from the husk and season with garlic.

Put the fried eggplants on a separate plate or dish. Put a slice of tomato on the edge of the eggplant slice, squeeze a little garlic from the garlic on top of the tomato.

Pour vegetable oil into the same frying pan, heat over a fire. Cover the tomato on the eggplant slice with the other side of the slice to make a sandwich. Press the slice with your fingers so that it does not unfold, and place it on both sides of the frying pan.

Fry vegetable "sandwiches" on both sides, covering the pan with a lid: if the hot steam does not go beyond the pan, the tomatoes will quickly cease to be raw.

Put all the fried vegetable “sandwiches” tightly into a clean half-liter jar and add the liquid from the pan (oil mixed with vegetable juice). Cover the jar with a metal lid, place in a saucepan filled with water and boil for half an hour.

After that, take out the hot jar with a lid and roll up the workpiece using the seaming key.

Spicy fried eggplants with tomatoes and garlic are ready for the winter. They are perfect with mashed potatoes or pasta side dishes.

Harvesting vegetables and fruits for the winter takes a lot of time for housewives, but no one complains, it's nice to treat the family on a winter day with something tasty prepared according to a new recipe. Are your usual blanks already fed up with you and your loved ones? We offer to roll up a few jars of fried eggplants with tomatoes, add sweet peppers and spices to make it tasty and delicious. Do you already know how to sterilize jars and lids? Great, let's get started.

Ingredients

• Eggplant - 6-7 pcs.;
• Tomatoes - 700 g;
• Sweet pepper - 3 pcs.;
• Garlic - 4 cloves;
• Parsley - to taste;
• Salt - 2 tsp;
• Sugar - 3 tbsp. l.;
• Spices - optional;
• Vinegar 9% - 30 ml;
• Vegetable oil - 70 ml.

Yield: 2 cans of 750 ml.

How to cook fried eggplant in tomato for the winter

Prepare ripe (overripe, soft), fleshy tomatoes. Peel them as follows: prick the skin of each tomato in several places, dip in boiling water for 2 minutes, then immediately transfer to a bowl of ice water. After a few minutes, the skin will peel off easily and simply.


Wash the eggplant and cut into four pieces. In a jar of 0.75 ml, approximately 3-4 pieces of medium-sized specimens will fit.

Large eggplants can be cut into sticks, rings up to 2 centimeters thick or squares, as you like, as long as they fit in jars.

Pass the peeled tomatoes through a meat grinder or chop in a blender so that you get a puree.

Peel and finely chop the sweet pepper and garlic with a knife (you can use a meat grinder), the mass should be the consistency of gruel, add it to the tomatoes. If you like spicier dressings, you can add hot peppers.


Add sugar and salt to the resulting mass, pour vinegar into it, taste it. If it turns out to be too sour, you can add a little more sugar. Mix all the ingredients and put the pan on a slow fire.

Pour vegetable oil into a heated frying pan with a thick bottom, heat well. Put the eggplant in a pan, fry them over high heat until golden brown. It is better not to mix the eggplants with a spatula, but to shake the pan so that they are browned on all sides. With a spatula, you can break the eggplant slices, and in order for the vegetables to fry better, we recommend cooking them in parts, in 2-3 doses.

Transfer the fried eggplant to the vegetable mass, mix gently, and simmer for about 20 minutes. From spices, for such eggplants, you can put a few bay leaves, a pinch of black or allspice. Ground coriander and dry ginger add a piquant flavor to the dish. Add parsley or other aromatic herbs 10 minutes before cooking.


Pour the boiling mass of fried eggplants in tomato prepared for the winter into clean, sterilized jars, tightly roll up the lids.

Turn the jars upside down and throw a blanket over the top. After they have completely cooled, you can put the jars in the pantry for storage.


Eggplant prepared according to our recipe can be served as a vegetable side dish for meat and fish dishes. Place a few pieces on a plate and top with the tomato puree. It can also be used to dress soups or salads. We are sure you will like it. Bon appetit to all.

Good afternoon friends!

Eggplants for the winter are great homemade preparations, simple, quick and amazingly tasty. And today we will cook them according to the best recipes.

The Egyptians undeservedly called the eggplant the "apple of rabies", it was believed that whoever eats it will lose their mind. But we know that it is rich in vitamins, minerals, fiber and is very good for the heart and blood vessels, strengthens the immune system, and prevents gallstones.

This low-calorie berry of the nightshade family contains only 24 kcal per 100 g. and goes well with all vegetables. If you change the ratio of ingredients and cooking technology, you can get a lot of insanely delicious recipes.

In blanks, it is better to use fruits that have not ripened a little. They have a tender elastic skin and dense pulp. They can be fried, baked, stuffed, marinated, and even caviar can be made, no less tasty than

To prepare eggplant for the winter, always choose the freshest, most beautiful, ripe vegetables. Don't sacrifice quality for price.

The best eggplant recipe - lick your fingers

This recipe, a very long time ago, was presented to me by a familiar Korean neighbor, and it is still considered the best in my piggy bank. This dish is bright in taste, color and aroma. I want to show you the recipe with step by step cooking and photos so that everything is clear.

Ingredients:

• eggplant - 1.5 kg
• onion - 300 gr.
• sweet bell pepper - 500 gr.
• garlic - 1 head
• salt - 2 tbsp. l.
• sugar - 3 tsp
• vegetable oil - 200 ml
• table 9% vinegar - 120 ml
• coriander seeds - a pinch
• coriander greens - a bunch
• turmeric - 1 tsp
• soy sauce - 3 tbsp. l.

Cooking:

We take young eggplants, preferably of the same size, so that during cooking they cook the same way and do not differ in taste. We wash, remove the stalk, cut off the tips on both sides. We send the fruits to boiling water and cook for 8-10 minutes. The important thing here is not to overdo it! The blue ones should be half-baked, and should hold their shape.

The last time I cooked this blank, I used a double boiler. I also kept it for a couple of 8-10 minutes.

While our eggplants are cooling, let's prepare the marinade. All its components must be mixed with tastes and infused, then it will turn out to be saturated and homogeneous.

In a dry, warm frying pan, fry the spices: coriander, turmeric. We help them discover their taste. Then we send them to a coffee grinder or mortar and grind into small fractions.

We clean the onion and cut half of the total mass into half rings. Cut the other half into medium cubes later.

We clean the red hot pepper from the seeds and cut into rings. Spicy lovers can leave the seeds.

Pour 2 tablespoons of vegetable oil into the pan and fry the onion until golden brown. We also send red hot pepper and a mixture of chopped spices there. When the onion has cooled, send the contents of the pan to the marinade.

For the marinade, mix salt, sugar, vegetable oil, vinegar, soy sauce. And we insist 30-40 minutes.

Cut the cooled eggplant into medium slices. We put it in a separate bowl, add salt on top and sprinkle with vinegar, mix and leave for 15 minutes. If you are sure that the eggplant is without bitterness, you can not do this. Drain the extracted juice.

Cut sweet bell pepper into strips. Try to choose meaty, thick-walled and bright red. Cut green cilantro.

Peel the young garlic, crush with the flat side of the knife and finely chop.

We put all the chopped vegetables in a large bowl, pour our wonderful marinade and leave to infuse for 2 hours. Periodically stir our vegetable mixture. The filling gradually impregnates the vegetables and there is a magical smell.

And there was one more stroke left - the eggplant blank for the winter must be sterilized and rolled up for storage in jars.

We lay out the salad in hot sterilized jars, compact it if possible, so that there is no air left, close it with a clean lid. We leave room for the juice that will stand out during sterilization. For a 0.650 liter jar, it will take 45 minutes. Then we roll up the jars, turn the lids down and continue to sterilize, already under the covers.

Just look how beautiful! Insanely delicious eggplants are ready and will delight you with their taste and aroma all winter. Bon appetit!

Eggplant recipe for the winter without sterilization in tomato

Another one of the best recipes. It is prepared quickly, and at the same time it turns out amazingly tasty, burning and savory snack.

Ingredients:

• eggplant - 2 kg
• tomatoes - 3 kg
• sweet bell pepper - 1.5 kg
• red hot pepper - 2 pods
• garlic - 3-4 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table 9% vinegar - 1 tbsp.

Cooking:

In this recipe, eggplants can be cooked in two versions: in tomato juice or in tomatoes passed through a meat grinder. We will make 50 x 50. Divide all the tomatoes into two parts. We will prepare juice from one, and cut the other.

We make notches on the tomatoes, blanch in boiling water for a few seconds, then immediately under the cold and easily remove the skin.

Cut the tomatoes into medium slices and send them to a large basin.

We pass the second part of the tomatoes through a juicer, you can simply pass through a meat grinder. We also send it to the pelvis.

Add salt, sugar and vegetable oil without smell and taste, mix.

We clean the garlic, divide into cloves. Red hot pepper free from seeds. Pass garlic and pepper through a meat grinder.

Sweet bell pepper cut into strips. Try to choose fleshy peppers with thick walls and a contrasting color. This will add flavor and color to the dish.

Wash eggplant and cut into small pieces.

Place all chopped ingredients in a bowl. We mix. We put on the stove, if there is not enough liquid, add water, so that all the vegetables are covered.

Bring to a boil and cook over low heat until tender. Add vinegar, cook for another two minutes.

We lay out in sterilized jars, roll up with boiled lids.

It turned out 11 jars of 0.650 grams, we store in the basement. So simple, full and tasty, we prepared a preparation for the winter from our favorite vegetables.

Eggplant with vegetables for the winter

There are many vegetables in this recipe - many flavors, this allows you to use the dish as a salad, appetizer or side dish. Even spread on bread, you get an amazingly tasty sandwich.

Ingredients:

• eggplant - 1.5 kg
• tomatoes - 3 kg
• carrots - 1 kg
• onion - 1 kg
• garlic - 2 heads
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 1/2 tbsp.
• table 9% vinegar - 1/2 tbsp.
• water - 1/2 tbsp.

Mother-in-law's tongue eggplant recipe

This recipe owes its name to an elongated cut of vegetables and a very spicy, burning taste. "Teschin tongue for the winter" can be prepared from any favorite vegetables, and in this case, the obligatory presence of eggplant.

Ingredients:

• eggplant - 2 kg
• tomatoes - 2 kg
• sweet bell pepper - 1 kg
• red hot pepper - 1 pod
• garlic -1 head
• salt - 2 tbsp. l.
• sugar - 1 tbsp.
• vegetable oil - 2 tbsp.
• table 9% vinegar - 100 ml

Cooking:

Blanch fresh tomatoes, remove the skin from the tomato and cut into slices. Tomatoes can be passed through a meat grinder, juicer, or just take tomato paste. But with the first option it will be tastier.

Finely chop the bitter red pepper with seeds.

We clean the cloves of young garlic from the husk, crush with the flat side of the knife and finely chop.

Sweet, fleshy, thick-walled bell pepper, de-seeded and cut into cubes.

We prepare the filling in advance so that it has time to infuse.

Put chopped tomatoes, garlic, vegetable oil, hot pepper, salt, sugar into a saucepan. Tomatoes have allocated a sufficient amount of juice and at the same time retained their shape, which was required of them. We put on fire, bring to a boil and simmer for 20 minutes over low heat. While the filling is preparing, chop the rest of the vegetables.

Young eggplants, along with tender seeds, cut along the fruit, with tongue plates, half a centimeter thick.

We send bell peppers, eggplants to the boiling filling. Stew for half an hour, do not forget to stir from time to time, in order to avoid burning.

Add vinegar, boil for another 2 minutes and put the hot mass into prepared hot jars, roll up.

Mother-in-law's tongue turned out with a fantastically burning taste and a magical smell. In the cold winter, let's put a spicy and fragrant delicacy on a piece of bread, and remember the mother-in-law with a kind word.

Delicious eggplant recipe - like mushrooms for the winter

This preparation for the winter is quite easy to prepare. Try it, I'm sure you will like these "mushrooms".

Ingredients:

• eggplant - 5 kg
• garlic - 300 gr.
• fresh dill - 350 gr.
• vegetable oil - 300 ml

for the marinade:

• salt - 4 tbsp. l.
• table 9% vinegar - 250 ml
• water - 3 l

That's all for today. If you liked the recipes, click "Class", take notes and share with friends on social. networks. Write in the comments, your opinion is very important to me.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Special recipes for eggplant blanks for the winter are used by all housewives. The vegetable is in perfect harmony with potatoes, meat or alcohol. Preparing such a roll is simple, and the result is very tasty. Canned eggplant with garlic will help sparkle simple dishes with new colors. What is the best recipe to choose?

Eggplant Appetizer with Tomatoes and Garlic "Teshin's Language"

If you are a spicy lover, then this winter salad is the perfect choice. The dish is familiar to everyone since the Soviet years. The specific taste of eggplant is complemented with garlic and fragrant pepper, resulting in an excellent tandem. Salad is appropriate to use as a snack or a full meal with meat or boiled potatoes. For cooking, you will need the following components:

• little blue ones - 4 kg;
• garlic - 4 cloves;
• bell pepper - 1 kg;
• tomatoes - 1 kg;
• vinegar - half a glass;
• hot pepper - 5 pcs.;
• sunflower oil - 150 g;
• fine salt - 2 tbsp. l.;
• sugar - 200 g.

Such an appetizing option for preparing a dish, like eggplant with tomatoes and garlic for the winter with spicy, is done in several stages:

1. Wash all vegetables, cut into slices.
2. Fold the blue ones in a bowl, cover with salt, and then place under running water (only cold) so that the bitterness of the skin disappears.
3. Pour boiling water over the tomatoes, after 1 minute pour over ice water. Carefully remove the skins and transfer them to a blender.
4. Add garlic cloves, peppers to tomatoes, grind until smooth.
5. Add oil, spices, sugar, blue ones to the resulting gruel. Put to stew for half an hour.
6. After that, pour the blank into jars that have passed the sterilization stages, close the lids and roll up.
7. It is best to store in the basement or pantry.

Eggplant salad with tomatoes and garlic "Troika"

The name of the dish comes from the amount of products that are used to prepare it. In appearance, the resulting mass resembles caviar. The composition is remarkable in that it is suitable as a snack option. The sterilization process plays an important role. If the jars are not steamed and the lids are not boiled, the seaming may simply explode. The presented canned eggplant salad with tomatoes for the winter requires the following ingredients:

• little blue ones - 3 pcs.;
• tomatoes - 3 pcs.;
• onions - 3 pcs.;
• paprika - 3 pcs.;
• vinegar concentrate - 2 tbsp. l.;
• salt - 1 tsp;
• granulated sugar - 2 tsp.

You need to prepare as follows:

1. Wash ripe fresh vegetables of medium size, cut into medium pieces.
2. Pour oil, vinegar concentrate, a spoonful of salt and a little sugar into the container where the caviar will be cooked.
3. After that, lay out the tomatoes, blue, onions, peppers in layers.
4. It is necessary to cook the dish under a closed lid for 30-40 minutes.
5. When the vegetables give juice, stir, leave to cook for about 10 more minutes.
6. Pre-prepare the jars, spread the salad on them and roll up.

Puff eggplant for the winter with tomatoes

A delicious and uncomplicated recipe will not require you to spend time or effort. Juicy canned fried blue ones are suitable for an ordinary lunch, dinner, and for a special table. For this recipe, it is better to buy high jars, then the vegetables will look beautiful and will be able to absorb each other's flavors. To cook fried eggplants with tomatoes for the winter, lovers of yummy need to prepare the following products:

• blue - 1 kg;
• tomatoes - 1 kg;
• peppers - 1 kg;
• parsley / dill - 1 bunch;
• sunflower oil - 150 g;
• salt - 1 tsp;
• sugar - 1 tbsp. l.;
• acetic concentrate - 100 g.

You need to prepare like this:

1. Washed vegetables must be cut into medium pieces.
2. Fry the blue ones until golden brown, simmer the rest of the ingredients separately for 10 minutes.
3. Lubricate the blue circle with garlic and butter, put on the bottom of the container.
4. Put a layer of tomatoes on top, sprinkle with herbs, add sweet pepper.
5. Repeat the sequence until the jar is filled to the brim.
6. Pour the mass with vinegar marinade, 100 grams of oil and spices, roll up.

Eggplant for the winter with garlic in tomato

If you do not know how to preserve eggplant for the winter, then remember this delicious recipe forever. Its advantage is that the blues remain firm, although they are exposed to the marinade for a long time. Spicy crunch and sour seaming sauce will be appreciated even by picky gourmets. Such eggplants with tomatoes and garlic for the winter will be a great addition to a feast with strong alcohol. For cooking you will need:

• little blue ones - 1 kg;
• tomatoes - 1 kg;
• garlic - 10 cloves;
• vinegar concentrate - 100 g;
• salt - 2 tbsp. l.;
• sugar - 2 tbsp. l.

You need to do this:

1. Blue cut into rings, salt, cook for about 20 minutes.
2. Pour boiling water over medium-sized tomatoes, quickly pour over ice water, remove the skin. Then transfer to a mixer, grind.
3. Add chopped garlic to the tomato paste, simmer for about 20 minutes.
4. Put the blue ones in the finished juice, simmer for 20 minutes.
5. Add vinegar, salt and sugar to the total mass, cook for a couple more minutes.
6. Pour the resulting salad into containers, roll up.

Find out how to cook delicious recipes with other recipes.

Cooking recipes:

Many housewives rarely use this vegetable as a preparation or in general as a dish. But in vain. This product has an incredible amount of nutrients, which fiber alone is worth. It is useful for strengthening blood vessels, for increasing immunity and for heart function.

In addition, it is low-calorie - only 24 kcal per 100 grams. Just right for those who are on a diet.

Eggplant canning is already as widely used as pickled cucumbers, zucchini and tomatoes. They make an excellent meal with it. And the cooking process takes little time - simple, fast and tasty.

Let `s start

This is one of my favorite winter eggplant recipes. Excellent taste and just a nice snack. This preparation contains a lot of summer vegetables - useful in any combination. Reminds me of a salad.

Compound:

• Young eggplant - about two kilograms,
• Tomatoes - 3-4 things,
• Onions - 2 onions,
• Ground red and black pepper - a teaspoon,
• Sunflower oil,
• Sugar and salt - to taste.

How to cook the best eggplants for the winter "Lick your fingers"

First you need to wash the vegetables. Cut off the tail of the blue ones. Cut into circles about one and a half centimeters thick. Put in a separate container, salt and pour cold water. For now, leave for an hour - let all the bitterness come out of them.

We clean the tomatoes from the skin. To do this, they need to be held for 2 minutes in boiling water and then poured over with cold water. And then, a matter of technology - the peel is easily and simply removed. Cut the tomatoes into pieces.

We cut the onion like in a salad. Now you need to stew the onions with tomatoes a little on the fire. At this point, add salt (a tablespoon) for the last time. Cook for ten minutes until mushy.

Next, pepper the eggplant and roll in flour and fry on both sides.

Sterilize the jars in the oven at 50 degrees for about half an hour.

We put half the blue ones in jars and fill them with ready-made tomato-onion gruel. There should be no voids. Then again a row of eggplants and again a vegetable filling. We finish the last layer with “blue”.

Now we need to sterilize our workpiece for the winter. To do this, we place the jars in a pot of hot water (water only up to the shoulders) and after it boils, let's cook in boiling water for a little.

We twist the lids and turn over. Wrap with a blanket and leave it to cool completely. Store in cellar or refrigerator.

Delicious Eggplant Recipe Cooked Like Mushrooms

It turns out really the most delicious eggplants like mushrooms - crispy and reminiscent of the taste of real pickled mushrooms.

The most delicious eggplant for the winter - fried with garlic

You just have no idea how delicious blue fruits can be roasted with garlic. Prepare more of these fried eggplants for the winter. By the way, you can already eat them almost immediately after preparation.

Ingredients:

• "Blue" - 6 pcs.,
• Garlic - 1 head,
• Dill - 1 bunch,
• Vinegar and vegetable oil - 2 tablespoons each,
• Salt and sugar - two teas each. spoons,
• Freshly squeezed lemon - 2 tsp.

Cooking:

My “blue ones” with a dish sponge. Remove the tips and cut into circles (do not cut too thin - about 1 cm.). Choose fruits that are narrow, not wide, so that they do not spread during frying.

We put the pieces in a large bowl, fill with water (2 cups or to hide), salt and add lemon juice so that the fruits are not bitter. We leave for 1 hour. And then drain the dark water and dry.

We put the pan on the fire and cook the fried eggplants so that they are browned on 2 sides. We check with a fork, if they are pierced without problems, then they are ready.

And one moment. If you plan to harvest fried eggplant for the winter, then it is not necessary to roll in flour. There is a possibility of explosion of cans.

At the next stage. We clean the garlic from the husk. We send dill, garlic cloves to a blender and grind.

We add granulated sugar, salt, vinegar and oil to them. Mix thoroughly.

Now, alternately in sterile jars, we close the fried “blue ones” and garlic dressing with herbs in dense rows.

We put on sterilization in a large and deep pan. After that, roll up, turn over and cover with a blanket. Let it stay like this until morning. You can try the next day. Store in a cool dark place.

Conservation is varied and in each case original:

1. Pickled zucchini

Eggplants for the winter "Ten" - a popular eggplant salad

Why do you think "ten"? Yes, because all the main products in this recipe are exactly 10 each. Originally invented, really. Just ten pieces of each vegetable and that's it - you won't forget and there is no need to look into the recipe.

Products:

• Vegetables (bell peppers, "blue", red tomatoes and onions) - all 10 each,
• refined oil,
• Sil and sugar sand - 1 table. spoon,
• Acetic acid (9%) - half a glass,
• Water.

Look carefully at the color when choosing eggplant for the winter. Brown means that the fruits are very bitter (a large amount of solanine has accumulated in them). Take fresh and young, strong and dense.

We clean, wash and cut all the main ingredients into rings (you can use half rings or pieces, as you like).

Layer all the vegetables in a bowl. Sugar and salt between rows. Add water, oil and vinegar. Put on fire

They should be stewed after boiling for at least 30 minutes. During this time, the volume will almost double. Taste and adjust if needed.

Prepare the jars (they should already be sterile by this time) and start the process of preserving the workpiece for the winter. Lay tightly and without air gaps. Use a seamer or plain screw-on lids to close the jars. Turn over and cover with a blanket until completely cool.

As you can see, this cooking recipe happens quickly and without sterilization. If necessary, you can change the number of composition to "Pyaterochka", "Seven" or some other.

Recipe for making “blue ones” without sterilization in tomato juice

Do you want to cook a spicy, spicy and magical eggplant appetizer for the winter? Keep the best cooking recipe. Also, like the workpiece above, it will not take you much time - spend more on cutting.

Ingredients:

• Young eggplants - two kilos,
• Bulgarian sweet pepper - 2 kg.,
• Tomatoes - 3 kilograms,
• 2 pods of hot red pepper,
• Three heads of garlic
• Vegetable oil and vinegar (9%) - two tablespoons each,
• Sugar and salt - a couple of spoons,
• Water as needed.

We prepare:

The main thing in our culinary creation this time will be tomatoes. We will make juice from them. To do this, blanch them (boil for 40-90 seconds), douse with cool water and remove the skin. Then into a meat grinder or juicer.

We also pass peeled garlic and hot peppers through a meat grinder.

We simply cut the “blue ones” into pieces (before washing them), and we clean the bell pepper from seeds and cut into strips (straws).

We put the prepared products in one large container and mix. Add water and vinegar. Usually I pour in acetic acid a couple of minutes before the workpiece is ready. You can do the same if you want.

Put on the stovetop and cook. After boiling, simmer until fully cooked.

We lay out the banks and roll up. We turn over to find out if the lids were tightened correctly, if the jars are leaking. It turned out 7 liter jars. We store in the refrigerator, basement or cellar.

Mother-in-law eggplant tongue

Do you know why this recipe is called that? Tongue means that the main vegetable is cut lengthwise. It turns out a long cut, resembling a tongue. And mother-in-law is because of the sharpness and burning.

In general, "Teschin tongue for the winter" can be prepared not only from zucchini, but also from zucchini or other vegetables.

And with what to serve such a delicious appetizer? Look:

The recipe for delicious eggplants in Georgian - "Lick your fingers"

According to Georgian cuisine, where spicy foods most often predominate, hot spicy ingredients will also be present in this cooking recipe.

• 5 kilos of "blue ones",
• Bulgarian pepper - 600 grams,
• Red pepper - 2 pcs.,
• Garlic - 200 gr.,
• Vinegar - 350 ml.,
• Vegetable oil - 1 cup.

How to cook in Georgian?

My blue ones, cut off the tails, cut into rings 10-15 mm thick. We put in a separate container, sprinkle with salt and leave for 50-60 minutes. During this time, the fruits will give juice. Rinse off all bitterness and dry.

We're getting ready to ship. Peppers - Remove grains. We pass through a meat grinder along with garlic. To the resulting add vinegar and oil (you can salt if necessary).

Now you need to fry and brown the “blue ones”.

Then dip each piece into the pepper and garlic dressing and into the jar. Sterilize and roll up for 15 minutes. Turn over and under the covers until the next day - they cool on their own.

Eggplant in Korean

This recipe was shown to me by a Korean friend of my friends. It turns out a pretty tasty appetizer salad. Now I also like Korean-style vegetables like this.

Products:

• Eggplant - half a kilogram,
• A couple of medium sweet peppers
• One large carrot
• a couple of bulbs
• Half a hot pepper
• Large head of garlic
• Sunflower oil - 3 tbsp. spoons,
• Vinegar (9%) - 2 tbsp. spoons,
• Sugar - 2 tbsp. l.,
• Salt - 1 tbsp. l. plus 1 tsp,
• Black peppercorns - 15-20 peas,
• Ground red pepper - half tsp,
• And coriander (in grains) - 1 table. l.

Cooking:

Cut the blue ones in half. Then into slices. Just not too thin.

Then boil heavily salted water in a saucepan. Dip our slices into it and cook for about 3-5 minutes. We discard the boiled fruits in a colander.

We rub the carrots on a Korean grater (if not, then as usual with a knife). Onions in half rings, Garlic through a crush.

We divide the bell peppers into quarters and then into strips. Burning into small pieces (just be careful - it can burn your hands - gloves to help).

Ready to fill. Pound black pepper and coriander in a mortar. We mix them with red ground, with garlic. Pour oil into them and add salt, sugar and hot pepper. Mix everything thoroughly and pour vinegar.

Now everything received must be combined together and rolled with your hands thoroughly with each other. Leave to marinate for 5 hours.

Then we lay out the prepared blank in jars and sterilize them. Screw on the lids and let cool. We store in a cool place.

Recipe for preparing eggplant blanks for the winter, baked in the oven

An excellent option for cooking whole eggplant for the winter. They simply bake in the oven with whole fruits, cool in cold water, peel and peel. And stacked in bags - frozen.

Such vegetables can be used in winter in any dish, often with salads, as an appetizer or side dish for meat.

Here are some delicious simple blanks from the "blue ones" you can cook yourself at home. And then on a winter day, make an interesting and unusual dish out of them to surprise all the guests.

Bon appetit!