Since the eggplant season is small, the hostesses have figured out how to roll the eggplant. Canning eggplant 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

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

To pickle eggplant for the winter, you will need the most simple products - the actual eggplant, vinegar and salt. Recipes with onions, garlic and hot pepper... Often used as seasonings bay leaf, black peppercorns.

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 eggplant stored in the cellar and served on a festive and everyday table.

If you like savory and spicy appetizers, then my today's recipe for fried eggplant for the winter with 100% garlic deserves your attention. Such canned eggplants fried for the winter, my friend advised me to make, and you know, I was very pleased with the result.

Fried eggplant with garlic for the winter turned out to be incredibly tasty, and are no different from fresh seasonal eggplants. We will cook fried eggplant for the winter without sterilization, so get ready to preserve it very quickly so that hot jars of eggplant can be immediately sent under the blanket.

If you like me like spicy eggplant fried for the winter, do not exclude the red pepper from the recipe. The original recipe for fried eggplant with garlic for the winter was for a liter jar. But, our family is small, so it is convenient for me to cook canned fried eggplants in half-liter jars. In terms of salt and sugar, the recipe is perfectly balanced, and the vinegar is not felt at all.

Ingredients per 0.5 l can:

• 500-700 gr. eggplant
• 0.5 heads of garlic
• 0.5 pod hot pepper
• 0.5 tsp salt
• 2 tbsp Sahara
• 2 tbsp 9% vinegar
• vegetable oil for frying

How to close fried eggplants for the winter:

Wash eggplants, wipe dry and cut off at both ends. Further, an important part of the recipe for fried eggplant for the winter is slicing. We need to cut the eggplants coarsely enough so that in the finished canning, the eggplants retain their shape and do not fall apart. First, cut the eggplant lengthwise into two equal parts. Then we cut each half lengthwise into three parts, and in half.

It should turn out like in my photo: large long pieces, where each piece is peeled.

Next, you need to fry all the eggplants in oil until tender and golden crust... But, since I was preparing several cans of preserves at once, the prospect of standing over the frying pan for two hours and then washing half of the kitchen from splashing oil did not make me happy. Therefore, for the recipe, I baked the eggplants in the oven. If done correctly, baked eggplants taste no different from fried ones.

Water the baking sheet vegetable oil, and put the eggplant pieces on a baking sheet with the skinless side. Then each piece must be turned over so that the side that is in the oil is on top. Thanks to this method, eggplants will take as much oil as needed and not a drop of excess. We send the baking sheet with eggplants to the oven preheated to 220 degrees. The position of the baking sheet is in the middle.

We bake the eggplants in the oven until tender, about 30 minutes. Eggplant should be soft and with golden brownlike mine in the photo.

While the eggplants are being baked, there is a lot to do. For example, sterilize jars with lids.

Also, prepare the right amount garlic and hot peppers.

Peel the garlic and chop with a knife.

Put a kettle on the stove, since we need boiling water to pour the fried eggplant.

We put garlic in sterile jars and spicy pepper.

Add salt to the jars.

Then pour sugar into the jars.

We take out hot eggplants from the oven.

Using a fork, place the hot eggplants tightly in prepared jars. You need to act quickly, because the recipe for fried eggplant without sterilization, and you need to have time to preserve the jars while they are hot.

Add vinegar to jars with eggplant - 2 tbsp. for one half-liter jar.

Then pour the eggplant with boiling water from the kettle. Make sure there are no voids in the eggplant jar and that water fills the entire jar.

Immediately roll up the jars of fried eggplant with lids, turn the lids down to check the tightness of the lids. Then shake the cans with preservation to dissolve the sugar and salt, and only then wrap them in a blanket until they cool completely.

I greet everyone who is concerned about the preparation of delicious and useful blanks vegetables on winter period... The time has begun when housewives are boiling, steaming and canning vegetables at full speed. Most do it according to their tried and tested recipes. But you must admit that everyone has a desire to try something new.

Beautiful "blue" vegetables - as eggplants are popularly called, are tasty and healthy, and they also contain a very small amount of calories. Blanks from it are budgetary and available for everyone. Even if you are not the happy owner of a garden plot, buying vegetables for preservation for the winter will not be a problem, and it will also not hit the family budget. But what help will be in addition to the home menu.

Eggplant snacks are always very appetizing, which is why most often the jars with them are the first to go. At the same time, it is not at all difficult to prepare blanks from them, even the hostess, who first took up this business, can handle it. And my selection of interesting, tasty and time-tested recipes especially for you is below.

Canned eggplant with quince

Very interesting, beautiful and delicious preservation for winter. Once I saw the recipe on TV in one culinary show, I decided to use it. Our family and friends liked the snack so much that I prepare such preparations every year.

Ingredients:

• Eggplant - 2 pieces
• Quince - 2 pieces
• Bulgarian red pepper - 2 pieces
• Water - 500 ml
• Vegetable oil - 150 ml
• Vinegar 9% - 100 ml
• Salt - 1 tsp
• Sugar - 1 tablespoon
• Chili pepper - 1/2 pc

Cooking steps:

1. Wash the eggplants, cut into large pieces. Transfer to a bowl and cover with salt. Let the bowl with them sit for 20 minutes or more.

2. At this time, let's cut the rest of the vegetables. Cut the quince and bell pepper coarsely enough.

3. Fill the pot with water, add salt, sugar, vegetable oil to it. After the brine has boiled, send the vegetables into it. Eggplants are best washed with salt before adding. Simmer over medium heat for a quarter of an hour.

4. Then pour in the vinegar, hold the pan on the stove for a couple of minutes.

5. Arrange in prepared clean banks, do not forget to sterilize them, close the lids. Turn the blanks over as shown in the photo, be sure to cover.

Check out several options.

6. As soon as the cans with preservation have cooled down to room temperature, move them to your pantry.

Good mood, tasty and healthy preparations!

In harvest season fresh vegetables with the whole family we strive to cook as many interesting and various blanks of them. And when it comes cold winter, it is always pleasant to open a jar for fried potatoes or any other dishes.

Ingredients:

• Eggplant - 2 kg
• Carrots - 600 g
• Onions - 400 g
• Garlic - 2 heads
• Water - 500 ml
• Sugar - 200 g
• Salt - 2 tbsp spoons
• Vegetable oil - 100 ml
• Vinegar 9% - 250 ml

Cooking steps:

1. Remove the peel from the eggplant fruits, this action is optional, cut into circles about a centimeter thick. Place in a deep bowl, cover with salt water. In order for the bitterness to go away, leave them to stand for 20-30 minutes.

2. Heat a skillet with added vegetable oil. Fry the eggplant mugs on both sides. Then place them on a wire rack or paper towels, so all the excess oil will go away from them.

3. Then transfer them to the bowl.

4. Peel the carrots, grate. Small or large, it does not matter, focus on your preferences. Transfer to a saucepan, then squeeze the peeled chives into it through the garlic press.

5. Remove the husk from the onion, rinse in cold water... Chop into half rings and transfer to a bowl with carrots. Mix everything well.

6. Prepare banks in advance, wash, sterilize. The appetizer is laid out in layers. Place a few circles of fried eggplant on the bottom.

7. Top with a small amount of carrots mixed with onions and garlic.

8. In this way, fill the jars to the brim. With a spoon or hands, after placing each layer, press down a little so that the snack is in the jar as tightly as possible.

9. To prepare the marinade, mix the water, sugar, salt in a saucepan. Wait for it to boil, and then pour in the vinegar. Pour the marinade over the snack in the jars, then roll up the lids.

Good luck with cooking winter preparations!

Eggplant with bell pepper in tomato juice

Great snack for different kind dishes. This preservation does not require sterilization, it is very simple and quick to prepare. I have been using the recipe for a very long time, never let me down. I advise you to try it too.

Ingredients:

• Eggplant - 1 kg
• Tomatoes - 500 g
• Bulgarian pepper - 200 g
• Salt to taste
• Sugar to taste
• Vinegar 9% - 2 tbsp spoons
• Garlic - 3-4 cloves
• Vegetable oil - 4 tbsp. spoons

Cooking steps:

1. Cut off the skin from eggplants, cut into large cubes. Transfer the chopped fruits to a saucepan, cover with salt, one tablespoon is enough, mix. Leave to stand for half an hour, so the bitterness from the eggplant will go away. The liquid that forms must then be drained.

2.C bell pepper core with seeds, wash. Chop into strips, but not finely.

3. Send the pot with vegetables to the stove, pour in the vegetable oil. Simmer over low heat for 10 minutes so that the vegetables become softer, but not completely cooked.

4. Tomatoes need to be mashed using a meat grinder or blender for this purpose. Add sugar to neutralize excess acidity, transfer the mass to vegetables. Continue simmering for about 20 more minutes, stirring occasionally. Do not remove the cover.

5. Peel the garlic, chop it through a press or chop as fine as possible with a knife. Send to the pan to the ready-made vegetable mixture, pour in the vinegar, mix. Be sure to taste, add salt and sugar if necessary.

6. Rinse the jars well, fill them with snacks immediately after sterilization, and close the lids tightly.

Delicious preparations, eat with pleasure!

Baked eggplant with spices

Spicy spicy snack thanks to garlic, a mixture of peppers and spices, it will be very interesting to taste. Whole eggplants are pre-baked in the oven, and then stewed in tomatoes.

Ingredients:

• Eggplant - 1 kg
• Tomatoes - 500 g
• Garlic - head
• Spices - 1 tsp
• Pepper mixture - 1 tsp
• Salt - 1 tsp
• Sugar - 1 tbsp. the spoon

Cooking steps:

1. Wash the eggplant and pat dry with a towel. Put on a baking sheet, pierce large fruits with a fork in several places. Bake in a preheated oven at 200 degrees for about half an hour.

2. Rinse the tomatoes, remove the skin from them. This is not difficult to do, just immerse them in boiling water for a few minutes, after making a cross-shaped incision on the upper part, after which the skin will be easily removed. Grind with a blender until puree. Pour the tomato mass into a saucepan or stewpan. Bring the mixture to a boil over low heat. Then add salt, sugar, spices and pepper mixture.

3.From cooled down baked eggplant remove the skin, cut at random. Move them to tomato sauce, stir. Cook for 5-7 minutes, then add the garlic, which is passed through a press before that.

4. Fill sterilized jars with a snack, roll up the lids.

Here is such a simple preparation for the winter is ready, try it too!

Stuffed eggplant for the winter - a recipe on video

Honestly, I myself have not cooked according to this recipe yet. But I really liked the idea itself. And how deliciously all this is shown and told in the video is beyond words. I took the recipe into my piggy bank, I will definitely cook it this year.

I wish you success!

The closer the autumn time approaches to us, the more you need to take care of the blanks that will be on your table in the cold season. Besides, I'm sure everyone has hard daysafter which there is no desire to stand at the stove. In this case, conservation always helps me out.

Prepare stocks in good mood, delicious blanks you and stored for a long time!

Eggplants closed in this way are a preparation for winter salads... Taste, this product to some it will seem similar to pickled mushrooms, but this opinion is not unambiguous. Simple and unpretentious semi-finished product for cooking delicious snacks... Served with onions and fragrant vegetable oil. For large companies and long gatherings of 3 liter jar - an excellent container for this workpiece, but for a small lunch and one-time use, it is better to have several liter jars in reserve.

Whole marinated eggplants for the winter can be served with korean carrots... Before serving, whole pickled eggplants are first cut lengthwise into two parts, and then cut into cubes. They go well with fragrant homemade sunflower oil.

Taste Info Eggplant for the winter

Ingredients

• eggplant - 8-9 kg;
• water - 3 liters (this marinade is enough for 3 cans of 3 liters each);
• salt (not iodized) - 1 tbsp;
• sugar - 1 tablespoon;
• vinegar 9% - 150 ml;
• bay leaf - 5-6 pcs.;
• allspice (peas) - 10 pcs.

How to cook whole-pickled eggplant for the winter

Before proceeding closely to the cooking process, carry out a series of water procedures with vegetables. During this procedure, take a good look at each eggplant for any damage or signs of spoilage. Assess the degree of spoilage of the product, if it is a small dark speck, then you can completely cut it out and use the unspoiled part for further cooking. If the damage is large, then you should not use such a blue one, put it aside. Cut off the stalks and the opposite part of the selected vegetables. IN a large pot take 2/3 water and put on fire until boiling. Dip eggplants into boiling water, as much as can fit in a saucepan and boil for 7-10 minutes. The cooking time will depend on the size of the vegetables, if the blue ones are small, then it is enough to boil them for 7 minutes, and the large ones - 10.

During cooking, vegetables will not be completely immersed in water, but will be afloat. And flip from side to side for even cooking. Also, as an option, you can make a small press in the form of a plate with a smaller diameter, into which you can put some kind of load, so that the eggplants can completely submerge in water and pass evenly heat treatment... The last way better sothat you do not have to stand over the fire and constantly monitor this procedure. You can step back and start preparing the marinade. Put all the necessary spices and herbs in a clean container, pour clean water and put on fire.

We do not use vinegar yet, it should be poured last, when the marinade boils and the eggplants are placed in jars.

During boiling, the vegetables changed their color from a beautiful eggplant to brown, and also shriveled, but this is what tells us that they are ready for the next stage of our conservation. All boiled vegetables, while hot, place in clean and sterile jars. Surely vegetables will be cooked in parts, so the filling of the container will be gradual. Arm yourself with tongs or a fork, which will be convenient to take a hot blue one. Try to place them tightly, tilting the jar can shake them.

If all the jars are full, the marinade is boiling on the stove, pour in last ingredient - vinegar. Let it boil and pour spicy boiling water over the workpiece to the very top. Roll up immediately and gently, holding the jar by the lid, turn it upside down. Leave in this position until it cools completely, and then put it in a cool, dark place for further storage.

On a note:

When choosing an eggplant, pay attention to their size and elongated shape. Neat and smooth vegetables are ideal for this preservation.

Store an open jar of whole pickled eggplants in the refrigerator and use for no more than a week, otherwise the eggplants may sour.

After seaming, turn the cans over, wrap with something warm and wait until they cool completely.

Ingredients

For a 1 liter can:

• 1 kg of small eggplants;
• 2 tablespoons of salt;
• 1 carrot;
• 5-6 cloves of garlic;
• a few sprigs of dill;
• a few sprigs of parsley;
• 700 ml of water;
• 2 tablespoons of sugar;
• 10 allspice peas;
• 1-2 dried bay leaves;
• 1 teaspoon mustard seeds
• 3-5 buds of dried cloves;
• 100 ml vinegar 9%.

Preparation

Cut off the ends of the eggplant on both sides and pierce the vegetables with a fork in several places. Pour enough water into a saucepan to fit all the eggplants. Boil water and dissolve ½ tablespoon of salt in it.

Dip the eggplants in a saucepan for 5-6 minutes. They will become softer and the skin will begin to shrink slightly. Transfer vegetables to a colander and press down on top with a plate to drain excess liquid.

Slice the carrots into thin strips with a vegetable peeler. Chop the garlic coarsely, chop the herbs.

Place some garlic, herbs and carrots at the bottom of a sterilized jar. Then - some of the eggplants. Repeat layers until you get to the top of the can.

Pour 700 ml of water into a clean saucepan, add salt, sugar, pepper, lavrushka, mustard and cloves. Bring the mixture to a boil and cook for 3 minutes.

Add vinegar to the marinade and stir. Pour the boiling marinade over the vegetables and roll up the jar.

Ingredients

For 2 cans with a volume of 1 l:

• 2 kg of peeled eggplants;
• 2 medium heads of garlic;
• 2 hot peppers;
• 2 onions;
• 250 ml of water;
• 2 teaspoons of salt
• 2 teaspoons of sugar;
• 125 ml vinegar 9%.

Preparation

Peel the eggplant and cut into small, flat slices about ½ cm thick. Heat some of the oil in a pan and place the eggplant in a single layer.

Ingredients

For 3 cans with a volume of 1 l:

• 2 kg eggplant;
• 1½ kg of tomatoes;
• 125 ml of vegetable oil;
• 1 tablespoon salt
• 2 tablespoons of sugar;
• 1 medium head of garlic;
• ½ chili pepper;
• 75 ml vinegar 9%.

Preparation

Cut the eggplant into small pieces. Pass the tomatoes through a meat grinder to make juice.

Pour the juice into a saucepan, add the eggplant, oil, salt and sugar and bring to a boil over medium heat. Reduce heat and cook, stirring occasionally, for 20 minutes.

Add finely chopped garlic and chili and cook for another 20 minutes. 5 minutes before the end of cooking, pour the vinegar into the saucepan. Place the eggplant and sauce in sterilized jars and roll up.

Ingredients

For 3 cans with a volume of ½ l:

• 1½ kg eggplant;
• 3 teaspoons of salt;
• a few tablespoons of vegetable oil;
• 3 medium heads;
• 1 bunch of parsley;
• 1 bunch of dill;
• 60 ml vinegar 9%;
• 1½ teaspoon of sugar.

Preparation

Cut the eggplants into slices about 1 cm thick. Sprinkle with a spoonful of salt, stir and leave for 15 minutes.

Squeeze and rinse the eggplant. Fry them in hot oil until golden brown on both sides. Chop the garlic, parsley and dill. Add vinegar, salt and sugar and stir.

Spread 1 teaspoon of the garlic mixture over the bottom of the sterilized jars. Top with a few slices of eggplant. Repeat layers until you completely fill the jars.

Cover them with lids and place them in the pot, covering the bottom with a cloth. Pour water into it up to the shoulders of the jars and bring to a boil. Sterilize the cans for 20 minutes and roll up.

Ingredients

For a 1½ l can:

• 600 g eggplant;
• 400 g bell pepper;
• 3 tablespoons of sugar;
• 1 tablespoon salt
• 1 tablespoon ground coriander;
• ¼ a teaspoon of ground black pepper;
• 500 ml of water;
• 50 ml vinegar 9%;
• 8 cloves of garlic.

Preparation

Cut the eggplants into thick, flat slices and the peeled peppers into large strips. Place vegetables in a bowl and cover with boiling water for 5 minutes. Then discard them in a colander.

Throw sugar, salt, coriander and black pepper into a saucepan and cover with water. Stir to dissolve the ingredients and bring to a boil. Remove from heat, add vinegar and stir again.

Place garlic in the bottom of the sterilized jar. Place eggplants and peppers on top and cover with marinade.

Place the lid on the jar and place it in a saucepan lined with a cloth. Pour water into a saucepan up to the shoulders of a jar and bring to a boil. Sterilize the jar for 25 minutes, then roll up.

Ingredients

For 3 cans with a volume of ½ l:

• 1½ kg eggplant;
• 1½ tablespoon salt
• 1 medium head of garlic;
• 1 bunch of dill;
• 70 ml vinegar 9%;
• 80 ml of vegetable oil.

Preparation

Cut the eggplants into small cubes. Boil water in a wide saucepan, add a spoonful of salt and place the eggplants.

While gently stirring, bring the water to a boil again and cook for 5 minutes. Discard the eggplant in a colander to drain excess liquid.

Chop the garlic and dill finely. Add hot peppers, salt, vinegar and oil to them and stir.

Transfer the eggplant to a bowl, add the garlic mixture and stir gently. Salt if necessary. Divide the eggplants into sterilized jars.

Place them in a saucepan with a lined cloth bottom. Cover the blanks with lids and pour water into the pan over the hangers of the jars. Sterilize the jars 15 minutes after boiling and roll up.

Ingredients

For 4 cans with a volume of ½ l:

• 1 kg eggplant;
• 300 g carrots;
• 500 g of peeled bell pepper;
• 3-4 cloves of garlic;
• 150 ml hot ketchup;
• 100 g sugar;
• 2 teaspoons of salt
• 4 tablespoons of vegetable oil;
• 3 tablespoons vinegar 9%.

Preparation

Chop the eggplants into large cubes. Grate the carrots for. Cut the pepper, peeled from seeds and stalks, into small strips.

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Place the pan on slow fire and mix its contents. Cook, covered for a few minutes, until the vegetables are juiced.

Raise heat and cook, stirring occasionally, for another 10 minutes. Divide the salad into sterilized jars and place in a saucepan with a cloth-covered bottom.

Cover the eggplants with lids, pour water into the pot over the hangers of the jars and let it boil. Sterilize the cans for 15 minutes and roll up.

Ingredients

For 2 cans with a volume of ½ l:

• 1 kg eggplant;
• 150 ml of vegetable oil;
• 100 g of walnuts;
• 100 g of garlic;
• ½ bunch of parsley;
• a small piece of hot pepper;
• 3 tablespoons of vinegar 9%;
• 1½ teaspoon of salt.

Preparation

Cut the eggplants into slices about 1 cm thick. Brush two baking sheets with half the oil. Place the eggplant on top of them in a single layer and drizzle with the remaining oil. Bake for 25-30 minutes at 200 ° C.

Grind the nuts and garlic with a blender. Combine them with finely chopped hot peppers, chopped parsley, vinegar and salt.

Put a teaspoon of the garlic mixture on the bottom of the sterilized jars and smooth. Place a few slices of eggplant on top. Repeat layers until you run out of ingredients.

Line the bottom of the pot with a cloth and place the jars. Cover them with lids and pour water into the pot over the hangers of the jars. Bring to a boil, sterilize for 15 minutes, and roll up the jars.

Ingredients

For 3 cans with a volume of 1 l:

• 1 400 g eggplant;
• 1½ tablespoon salt
• 700 g;
• 700 g of peeled bell pepper;
• 1 400 g tomatoes;
• 2 onions;
• 4½ tablespoon sugar
• 200 ml of vegetable oil;
• 70 ml vinegar 9%.

Preparation

Cut the eggplants into small cubes. Sprinkle with ½ tablespoon of salt and let sit for 15–20 minutes. Drain any liquid that has come out, rinse vegetables and squeeze.

Cut the cucumbers into semicircles, and the peppers, peeled from seeds and stalks, into small strips. Grind the tomatoes to extract the juice.

Pour over tomato juice into a saucepan and bring to a boil over medium heat. Add coarsely chopped onions. After 5 minutes, add the rest of the vegetables to the pot.

Stir and bring to a boil again. Cook, stirring, for another 20 minutes, covered. Add salt, sugar, oil and vinegar. Stir and cook for another 5 minutes. Divide the salad into sterilized jars and roll up.

Ingredients

For 1 can of 1 l and 1 can of 250 ml:

• 1 kg eggplant;
• 2-3 tablespoons of salt;
• 250 g cabbage;
• 100 g carrots;
• 3-5 cloves of garlic;
• a small piece of hot pepper - optional;
• 150 ml vinegar 6%.

Preparation

Cut each eggplant into 3-4 pieces. Place in boiling salted water for 4-5 minutes and drain in a colander.

Chop the cabbage. Grind carrots, garlic and hot peppers in a blender or meat grinder. Add to cabbage carrot mixture and vinegar and stir.

Cut the slightly cooled eggplants into large cubes. In sterilized jars, lay the eggplants tightly in layers and vegetable mix. Top layer there must be cabbage. Roll up the cans.