Eggplant blanks for the winter - in this article you will find recipes for making the most delicious eggplant snacks: marinated, sautéed, in oil, dried, with garlic and many others.

Eggplant blanks for the winter - the most delicious recipes

From this article you will learn:

Eggplant for the winter - recipe with photo

Today we are in a hurry to please you with another delicious eggplant blanks. Let's start with eggplant with vegetables in tomato sauce.

If you are a fan of blue, be sure to join us. For the recipe we use minimum set vegetables - eggplant, peppers, tomatoes and onions.

As a sauce, we prefer proven trademarks, or we prepare tomato sauce ourselves.

As a result, we get an incredible delicious pieces vegetables, which are wrapped in a delicate and fragrant sauce.

Such a variation of the blank will always come in handy, whether it be unexpected guests or an intended celebration.

You can serve eggplants to the table just like that, shifting them from a jar to a plate, they will also emphasize and complement meat or potato dishes.

Eggplant with vegetables in tomato sauce.

Ingredients:

• eggplant - 450 g;
• tomatoes - 240 g;
• Bell pepper- 270 g;
• onion - 250 g;
• hot cayenne pepper - to taste;
• garlic - 40 g;
• table salt - 10 g;
• sugar - 15-20 g;
• tomato sauce - 350 ml;
• vinegar - 40 ml;
• vegetable oil - 90 ml;
• paprika and other spices - to taste.

Cooking process:

• Prepare all vegetables - wash in cool water, dry kitchen towel. Cut the eggplant lengthwise into two equal parts, after removing the ponytails. Each half less often with medium thickness cubes. Slicing should not be small, otherwise you simply risk turning the dish into caviar.
• We cut the tomatoes into four parts, we give preference ground tomatoes, for example, the variety "cream". We clean the peppers from seeds, cut out light soft veins. Cut the peppers into large strips.
• Purified onion also cut into large half rings, then we disassemble the onion with our hands.
• Prepare a saucepan or saucepan with non-stick coating. Pour in a portion of vegetable oil.
• We lay the entire vegetable set that we have prepared. We mix. We send it to the stove, with moderate heating, bring the vegetables to a ruddy state, it will take about 7-10 minutes.
• Now we season everything with a portion of salt and granulated sugar At this stage, add garlic and spices to your liking.

• Pour in the tomato sauce, mix, send the saucepan to the stove. Cook eggplant for 20 minutes. 5-7 minutes before the end of the process, we introduce a portion of vinegar.
• Be sure to wash the cans with soda, sterilize in a convenient way. Dip the lids in boiling water for three minutes.
• We pack eggplants with vegetables and sauce in jars. Seal jars tightly with lids.
• We turn each jar upside down, cool under a blanket for a day. We store blanks in a cool dark room.

Bon appetit and delicious preparations!

Preparations for the winter from eggplant - eggplant for the winter is delicious

Ingredients for 2 kg eggplant:

• 1 bunch of parsley
• 1 bunch
• 1 bunch
• 1 chili pod
• 1 bulb
• 2 heads of garlic
• 0.5 l. vegetable oil
• 2 l. water
• 2 tbsp. l. salt
• 1 cup 9% vinegar

Cooking:

1. Add salt to water and bring to a boil, then add vinegar and stir well. Boil for 1-2 minutes.
2. Eggplant cut into cubes and boil in brine for 12-15 minutes. Drain in a colander and place in a large bowl.
3. Chop the greens and add to the eggplant. Finely chop the onion, garlic and chili and add to the eggplant as well. Fill everything with oil.
4. Mix everything and arrange in dry and clean jars. Cover the jars with boiled lids and place in a container with water heated to 70 degrees. Sterilize at 100 degrees: 0.5 l. 50 minutes, 1 liter - 90 minutes. Banks roll up, turn over and wrap for a day.

Canned eggplant rolls

Ingredients:

5 eggplant

5 garlic cloves

200 g walnuts

2 bell peppers

1 bunch thyme

Olive oil

Chilli

Cooking:

Wash the eggplant and cut lengthwise into thin long slices. Dip the eggplant in boiling salted water for 5 minutes. Drain in a colander and refrigerate.

Finely chop the garlic and chili. Chop nuts. Wash the pepper, remove the core and cut into cubes. Mix all ingredients. Put a little minced meat on each plate of eggplant and roll up the roll.

Place the rolls in a sterilized jar. Sprinkle with thyme sprigs and pour over olive oil. Leave in a dark cool place for 4 weeks.

Fried eggplant for the winter

Ingredients:

1 kg. eggplant

400 g tomatoes

200 g carrots

1 bunch celery roots

1 bulb

1 bunch of green dill

1 bunch of green parsley

1.5 st. l. Sahara

1 tsp flour

1 st. vegetable oil

3 pcs. allspice

3 pcs. black pepper

1 st. l. salt

Cooking:

Wash the eggplant and cut into circles. Fry on both sides in vegetable oil until half cooked. Peel and cut the onion into rings, fry until golden brown. Peel and chop the roots into strips, stew until half cooked. Finely chop the greens and mix with fried onions and roots. Salt.

Wash the tomatoes and pass through a meat grinder. Add sugar, salt, pepper and flour to the puree, boil the sauce for several minutes over low heat.

Pour some tomato sauce into the bottom of the jars. Lay the eggplants up to half the jars, then lay a layer of onions and herbs on top, then lay a layer of eggplants again and pour everything over with sauce. Sterilize at 100 degrees for 10-15 minutes and seal tightly. Banks turn over and wrap until cool.

Canned fried eggplant

Ingredients:

• 4 kg. fresh eggplant
• 500 g vegetable oil
• 2.5 lemons
• 250 g parsley
• Salt to taste

Cooking:

1. Wash the eggplant and cut into squares. Salt and soak for 15-20 minutes, rinse.
2. Fry in vegetable oil, cool to 40 ° C, lay in layers in jars. Cover each layer with thin slices of lemon and parsley.
3. Pour filled jars with vegetable oil cooled to 70 ° C. Sterilize for 1.5 hours, seal and refrigerate.

Eggplant with garlic for the winter

Ingredients:

• 5 kg. eggplant
• 300 g dill
• 500 g vegetable oil
• 300 g garlic
• 200 hot pepper
• 2 tbsp. l. 70% acetic acid
• 5 l. water
• 500 g salt

Cooking:

1. Wash eggplant, cut in half. Pour salt into the water and cook the eggplants in it for no more than 7 minutes. Cool eggplant, cut into small pieces. Chop the dill, chop the pepper into strips.
2. Mix all vegetables with garlic, vinegar and drink boiling oil. Mix and leave for 15 minutes.
3. Put the resulting mass into prepared jars and close with plastic lids.
4. Store in a cool place.

Harvesting for the winter of eggplant "rustic"

Ingredients:

• 2 eggplant
• 2 onions
• 0.5 st. vegetable oil
• Salt to taste

Cooking:

1. Peel medium-sized eggplants, chop into strips, put in a deep frying pan, pour vegetable oil, fry over high heat.
2. Finely chop the onion, fry together with the eggplant. Salt. Bring to readiness over low heat under the lid. Roll into sterilized jars.

Baked eggplant puree

Ingredients:

• 1.8 kg. eggplant
• 150 g. bell pepper
• 150 g red tomatoes
• 150 g onions
• 200 g vegetable oil
• 10 g dill
• 25 g salt
• 5 g ground black pepper
• 20-40 g. 5% vinegar

Cooking:

1. Rinse the eggplants, let the water drain, grease with vegetable oil and bake in the oven, turning over several times. Peel off the skin and chop.
2. Wash the onion, cut into slices. Wash the pepper, remove the seeds, blanch for 3-5 minutes, chop.
3. Wash the tomatoes, pass through a meat grinder. Wash and chop the greens. Put chopped vegetables and herbs in enamelware, add salt, pepper and vinegar, bring to a boil and distribute in jars. Sterilize at 100°C for 70 minutes.

Dried Eggplant - Recipe

Ingredients: Ripe eggplant

Cooking:

1. Rinse eggplant, cut lengthwise into slices. Line a baking sheet with parchment paper and arrange eggplant in a single layer.
2. Tumble dry at 50°C with the door slightly ajar. Put dried eggplants in clean, dry jars, store in a cool, dry place or in the refrigerator.

Eggplant with garlic for the winter

Cut the eggplant in the middle lengthwise, boil in salted water.

Put under the press for 5-6 hours. Then rub each eggplant on the cut with garlic and salt.

Place in a pan in layers: finely chopped dill and celery, eggplant, herbs, etc. to the very top. Pour vegetable oil and put the press.

Leave for 7-8 days.

Then put into jars, while you can add fresh herbs, sterilize a 3-liter jar for 45 minutes.

Eggplant seasoning for the winter

Put the eggplants in a large bowl, preferably enameled, and place without water in a non-hot oven for 2-3 hours.

When the eggplants become soft, wipe them through a sieve or colander, put them back in the pan, add finely chopped dill, salt to taste and simmer over low heat, stirring constantly so as not to burn.

Then cool, transfer to a jar, pour over sunflower oil.

Seal tightly and store in a cool place.

Eggplant with beans for the winter

1 kg carrots - grate; 1 kg of onion, sweet pepper and eggplant - cut; 2 kg of tomatoes - pass through a meat grinder. 1 b. (1 L) boil beans until tender.

Mix everything, add 0.5 l of vegetable oil, 100 g of sugar, salt to taste, simmer for 1 hour.

Divide into prepared jars and roll up.

Eggplant snack for the winter

V equal proportions take onions, carrots and sweet peppers.

Cut everything, fry in vegetable oil, adding finely chopped peeled raw eggplant.

Add grated tomatoes and simmer. Salt and ground black pepper put to taste.

Arrange the eggplant appetizer in hot jars and roll up. It is advisable to wrap the banks with a blanket for a day.

Assorted eggplant for the winter

Ingredients:

1 kg of eggplant, sweet peppers, carrots, onions and tomatoes, 100 g of parsley, 200 ml of vinegar, 3 heads of garlic, 0.5 l of vegetable oil, salt - to taste.

Cooking like this:

Eggplants, onions and carrots cut into slices, pepper - into strips, tomatoes cut into 4 parts. Stew or fry vegetables in vegetable oil for 40 minutes.

After 20 minutes from the start of their stewing, add parsley, garlic and salt.

Arrange the salad hot in liter jars, pour 1 tbsp into each. l. vinegar and quickly roll up. Turn the jars upside down, cover and leave to cool completely.

Delicious eggplant for the winter

Wash the eggplant, cut into slices 0.5 cm thick, salt, leave for 2 hours.

Finely chop the dill and parsley, pass the garlic through the garlic. Pour vinegar into a bowl.

Rinse the eggplants from the released juice, squeeze, if necessary, add salt and fry in vegetable oil on both sides.

Put in a single layer on the pan.

Dip each hot eggplant circle in vinegar and put in glass jar or enamelware.

Sprinkle each layer with chopped garlic and herbs.

close nylon lids and store in the refrigerator.

Eggplant and pepper appetizer for the winter "Troika"

3 eggplants, sweet peppers, red tomatoes and onions.

Wash all these vegetables and put them in a saucepan.

Filling: 1 tbsp. (250 g) vegetable oil, 1 faceted glass of vinegar (100 ml), 1 tbsp. l. salt.

Cook vegetables until tender over low heat.

Arrange the prepared vegetables in sterilized half-liter jars, pour over the brine in which they were cooked, and immediately roll up.

Eggplant with tomatoes and peppers for the winter

Eggplants, bell peppers, tomatoes cut into slices, onion rings. Fry eggplant in oil.

Put in a liter jar, tamping, in layers: eggplants - tomatoes - peppers - onions (laying out to the middle of the jar). Then pour in 2 tbsp. l. vinegar, pour 2 tsp. salt and 2 tsp. Sahara.

To the top again lay everything in layers.

Sterilize 45 min.

Eggplant with pepper for the winter - a delicious recipe

Ingredients:

• 2 kg of eggplant and sweet pepper,
• 1 st. vegetable oil,
• 1 kg of onion
• 3 l tomato juice,
• 3 art. l. salt,
• 2 tbsp. l. Sahara,
• 50 ml of vinegar.

Cooking:

1. Cut eggplant into slices 2 cm thick, fry on both sides.
2. Pepper (preferably red) cut into strips, onion rings and also fry.
3. Boil tomato juice, add eggplant, pepper, onion, salt, dill, vinegar and cook for 20 minutes.
4. Then immediately decompose into hot jars and roll up.

Eggplant snacks for the winter

Ingredients:

• 1 tomato
• 1 bulb
• 1 garlic clove
• 1 red bell pepper
• 1-2 tbsp. l. Sahara
• 0.5 st. l. salt
• 1 tsp vinegar
• 0.5 kg. eggplant

Cooking:

1. Peel the eggplant, cut lengthwise into slices and put in salt water for 3 hours. Let the water drain, lightly squeeze the eggplants and place in a liter jar.
2. In a jar, add a tomato cut into 4 parts, onion cut into rings, garlic, sliced ​​​​pepper, sugar, salt and vinegar. Pour the contents of the jar cold water, cover with a lid and sterilize for 40 minutes. Roll up immediately.

Delicious Korean Eggplant Recipe

Ingredients:

• 4 kg. eggplant
• 20 garlic cloves
• 500 ml. 9% vinegar
• 800 ml. vegetable oil
• Salt to taste
• Ground red and black pepper to taste
• Sugar to taste

Cooking:

1. Wash the eggplant, cut into slices and fry in vegetable oil. Pass the garlic through a crusher or chop, crush with salt, sugar, pepper. Mix with vinegar and vegetable oil.
2. Dip the eggplant in the mixture and place tightly in jars. Sterilize 15 minutes. Roll up.

Appetizer "Kuban" of eggplant and tomatoes

Ingredients:

• 1 kg of tomatoes,
• 1.5 kg eggplant,
• 400 g sweet pepper,
• 400 g onion
• 400 g carrots, a bunch of dill and parsley,
• 30 g of salt and sugar,
• 400 g vegetable oil, garlic - to taste.

Cooking:

1. Cut the eggplant into slices, salt, rinse well after an hour. Cut the remaining vegetables into cubes (remove the skin from the tomatoes).
2. Put a layer of carrots with onions, peppers, garlic in a saucepan; then - a layer of eggplant, tomatoes. And repeat again in the same order.
3. Salt each layer, sprinkle with sugar and herbs. Fill with oil. Simmer covered until done.
4. Sterilize 30 min. Roll up.
5. Yield - 5-6 half-liter jars.

Appetizer "Spark" of eggplant

Eggplants (not overripe) wash, dry, cut into circles in a finger thick. Season generously with salt to release the juice.

And at this time, prepare for 5 kg of eggplant: 5 large heads of garlic, 6–10 rotunda peppers (this is a semi-hot pepper).

Pass everything through a meat grinder, having previously cleaned the garlic, and removed the core with seeds from the pepper. To this mass add 1 tbsp. vinegar.

Eggplants that have already let the juice out, squeeze lightly and fry on both sides until golden brown in vegetable oil.

Dip the fried eggplant mugs in a mixture of pepper and garlic and arrange in half-liter jars.

Sterilize 20 min. Roll up. The appetizer is very spicy, but very tasty.

If there is no rotunda pepper, you can take 5–8 pods of red hot pepper for 10 large bell peppers.

Adjika with eggplant

Ingredients:

• 1.5 kg of tomatoes,
• 1 kg eggplant (peeled)
• 1 kg sweet pepper
• 300 g garlic
• 2 pods of hot pepper,
• 1 st. vegetable oil,
• 2 tbsp. l. salt (without top), 100 ml
• 9% vinegar.

Pass all vegetables through a meat grinder, add oil, salt, place in enamel pan and boil for 50 min.

Add vinegar at the end of cooking. Then spread out on prepared sterilized jars and roll up.

Eggplant salad preparation

Wash eggplant, boil for 5 minutes. in boiling water. At the bottom of a liter jar put 1 fresh tomato, cut into 4 parts (in the form of a flower).

Put the blue ones in a jar so that they do not reach the neck of the jar 2–3 cm.

Put directly into the jar 1 tsp. salt with a slide, 2 tbsp. l. vinegar and pour warm boiled water. Sterilize 20–30 min. Then roll up and turn upside down to cool.

Blue ones should not be taken big size so that there are no seeds, and cut them in half.

In winter, opening a jar and taking out the little blue ones, cut them into small cubes, season with vegetable oil and, to taste - as you like - chopped onion and garlic.

It turns out delicious.

Blue ones with apples - eggplant and apple preparation

Ingredients:

4 kg of eggplant, cut into slices, 300 g of vegetable oil, 2 liters of tomato juice, 200 g of sugar, 3 tbsp. l. salt, 300 ml of vinegar.

Cooking:

Mix everything, boil, add 2 grated apples, 3 sweet peppers, cut into strips, 1 pod of bitter pepper without seeds, 100 g of garlic, passed through the garlic.

Boil the whole mass for 30 minutes, arrange in sterilized jars and roll up.

Sauteed eggplant "Sukhumi"

Ingredients:

• 3 kg eggplant,
• 2 kg of tomatoes,
• 1.5 kg of sweet pepper,
• 200 g vegetable oil,
• 100 g sugar
• 100 g garlic
• 1 st. l. salt,
• 3 bunches of parsley
• 150 ml of 9% vinegar.

Cooking:

Pass the tomatoes through a meat grinder, cut the pepper into strips, peel the eggplant, cut into half rings, salt, leave until the juice appears, rinse, dry.

Boil tomato puree with spices. Add pepper and eggplant to it, cook for 10 minutes. Add chopped garlic and herbs.

People say: "Winter will pick up everything." This means that in winter it is difficult to find fresh vegetables and fruits. Therefore, people have learned to prepare vitamin products for the winter. The recipes for these preparations are being improved more and more from year to year. One of the most delicious preserves for the winter are eggplants.

We offer you several recipes where eggplant will turn out very tasty thanks to garlic. There are many recipes for preparing eggplant preserves in tomato and garlic for the winter. We offer the simplest and fastest recipes.

Recipe for eggplant in tomato for the winter

The originality of this recipe lies in the fact that you do not need to boil or bake the eggplants separately. And so that they do not get bitter, they must be sprinkled with salt. Salt will not only remove the bitterness, but the softness of the eggplant will also appear. This procedure will not take much time, approximately 15 minutes. It is best to close such a blank in different containers: big jar- for guests who will come to visit you in winter, and a small one - for a homemade family winter dinner. In this recipe, the ingredients are for a 1-liter jar.

Required ingredients for this recipe:

• 1 kg blue
• 1 kg of tomatoes (tomatoes)
• Bulgarian pepper - 350g.
• Sour apple- 1 PC.
• 5-6 garlic cloves
• 2 tbsp. l. salt
• 120 g sugar
• 1/3 st. vegetable oil
• 20 ml vinegar 5%
• 1/4 red pepper

To prepare tomato sauce with garlic, you will need a meat grinder.

Recipe preparation method:

Let's start with the eggplant first. They need to be washed, cut off the tail, cut in half lengthwise and cut into slices 1–1.5 cm thick. Put the chopped blue ones in a saucepan, sprinkle with 1 tbsp. spoon of salt, mix, preferably with your hands and leave for 1.5–2 hours. During this time, the eggplants will decrease in size and release a lot of juice.

Now we proceed to the tomato sauce with garlic. Tomatoes can not be peeled. But if you want your tomato sauce to be tender and thick, then tomatoes should be peeled. This is a simple and simple procedure and the skin from the tomato will be very easy to remove. To do this, pour water into the pan, put it on the stove, on medium fire, bring to a boil. At this time, we will deal with tomatoes. Cut each fruit crosswise. Dip the finished tomatoes in boiling water for 1-2 minutes. Then take them out and remove the skin from them.

Now let's move on to sweet peppers. Wash the pepper, remove the core with seeds and cut into strips. Pepper should be cut so that it fits easily into a meat grinder. Next, wash the apples and cut into four parts, cutting out the core. Garlic must be peeled.

Pass all cooked vegetables through a meat grinder, except for eggplant. You should get a mixture similar to puree. Add sugar and a tablespoon of salt to it. Pour vegetable oil there and put on fire. When our tomato sauce boils, add vinegar and reduce heat.

While preparing the tomato sauce, let's take care of the eggplant. We take the pan where the eggplant lies, drain the resulting juice. Then we put the eggplant in the sauce, bring it to a boil again, then reduce the heat and continue to simmer for 20 minutes. Next we lay out finished products by banks. There are two ways to close such eggplants - with and without sterilization.

If you decide to close with sterilization, you need to carefully and sterilize jars well, put eggplant in tomato sauce in them and roll up with sterile lids. Then turn them upside down and wrap them in a blanket, wait until the blanks cool down to room temperature.

The second way is without sterilization. We fill the jars with eggplants in sauce to the “shoulders”, cover with lids. Then in large saucepan put a grate on the bottom or put a rag (so that the bottom of the can does not burst), put the cans, fill hot water until filled with eggplant. We wait until the water boils, boil for 20 minutes. and then roll up.

Recipe for eggplant salad with tomatoes for the winter

This recipe for eggplant salad with tomatoes for the winter is very simple and very tasty. Eggplants get thin and spicy taste. On cold winter evenings, this salad will be an integral and pleasant addition to family dinner. The proposed recipe is original in that the dish is prepared very quickly and without difficulty.

Required Ingredients:

• 3 pcs. eggplant
• 3 pcs. tomato
• 1 onion
• Sunflower oil 70 ml.
• 3 pcs. bell pepper
• 1 st. l. vinegar 9%
• 1 tsp salt
• 1 st. l. Sahara

Cooking method

Wash the blue ones and cut off the tails. cut blue circles 1–1.5 cm thick. So that the little blue ones do not taste bitter, they must be placed in a colander and sprinkled with salt, mix thoroughly and leave for 2 hours, so that the juice drains from them and the bitterness goes away with it.

Bulgarian pepper is better to take a different color, so this dish will look much more appetizing. Wash the peppers, remove the core and rinse under running water to get rid of all the seeds. Cut the pepper into narrow strips.

In order to easily peel the tomatoes, they must be placed in boiling water for a minute, and then poured over with cold water. Then remove the skin from the tomato. Cut each tomato into slices. Onions need to be peeled and cut into half rings.

Add sunflower oil and vinegar to the pan, then add sugar and salt. Lay the chopped vegetables in layers in the pan. The first layer will be tomatoes, the second eggplant, the third layer will be sweet peppers and pour onions on top. Cover the pot with a lid and bring to a boil. When the salad boiled , reduce the fire and cook it for another 40 minutes. To prevent the salad from burning, you need to stir it periodically, lifting vegetables from the bottom of the pan.

While the salad is boiling, you can prepare the jars. They need to be washed and sterilized. We put the salad in jars and roll them up with lids. Turn upside down and cover with a blanket, let them cool. We clean the cooled banks in a secluded place before winter. You can serve this dish as cold appetizer, or as a seasoning for main dishes of vegetables and meat. It is advisable to cook the main dishes with garlic.

The long-awaited canning season is just around the corner, so housewives have thoughts about canning eggplants for the winter. V summer time the cost of vegetables is almost a penny, but in winter the situation is the opposite, and you want to eat something fresh. canned eggplant will be welcome guests on the table!

In no case can blanks in banks be compared with store products. Manufacturers always include various chemical additives thanks to which the product is stored for a long time. Eggplant at home is a product that does not contain preservatives.

Today we will share with you the "Golden Ten" recipes for canned eggplant. The methods are not new, but they still enjoy their popularity.

If you are using other interesting recipes then be sure to share them in the comments. They will undoubtedly please many housewives.

To buy quality product you need to know a couple of little things, thanks to which you will never go wrong in choosing eggplant. It is worth remembering that in old fruits there is a large number of solanine, which is harmful to health.

1. First of all, you should pay attention to appearance product: ordinary old fruits are brown over the entire area, and covered with wrinkles, juice is released from them. These vegetables are not worth buying.

2. The quality of eggplant can be determined by its weight. Remember: a fresh vegetable will always seem lighter. Just put it on the scales to make sure it's fresh. From statistics, we can conclude that a ripe fresh medium-sized vegetable has a weight of about 0.5 kg.

3. Be sure to inspect the fetus from all sides: fresh eggplant always smooth, there are no dents or other defects on it. Remember that some varieties have natural inclusions, so you should not get hung up on them - this is normal. Any damage indicates that it is not fresh. There are times when a vegetable has suffered from an external factor, in which case inspect the rest of the eggplant.

4. If the seller is honest, then he will not remove the stem. If she has green color, not shriveled, then this indicates that the eggplant is fresh. Old stalks are usually removed to hide the real age of the fetus. Without the presence of a stalk, it is better not to risk buying this product.

5. If for all the above signs you could not check the product for freshness, then inspect its surface in the light. The skin should be shiny and not wrinkled.

6. The maturity of the fetus can be easily checked by pressing on it. It is better to do this near the base. If it is very difficult for you to make a dent, then this is a sign that the eggplant has not yet ripened. If the dent is obtained very easily, then the fruit is overripe. Here you need to find the optimal middle so that the dent is made with medium effort and at the same time quickly disappears.

7. Don't be fooled by large vegetables, as there is nothing good in them. It is unlikely that such a fruit itself reached such a size, most likely when growing it was fed with nitrates, which are harmful to health. In large individuals, there is an excessive amount of solanine.

8. Honest sellers must show the buyer cut vegetables. There must be no dark spots on it, and the grains should not smell unpleasant. If you observe these factors, then do not purchase fruits, as they are old.

9. Remember that under the influence of air the fetus should not change its color, if it becomes Brown it is a sign of old age.

If you bought the freshest eggplants, then you should not postpone their preparation for several days. This is a product that spoils literally before our eyes, so it is recommended to cook them as soon as possible. Some housewives use a refrigerator for short-term storage, but they do not know that the fruits will disappear even faster in it. It is better to put them in a dark cool place.

Experienced cooks know that there is a lot of bitterness in eggplant, which should be disposed of. To do this, you need to cut the fruit into circles, place in a colander and cover with salt. After a couple of hours, the vegetables need to be washed and dried.

After you have chosen the right vegetable, let's start cooking it. Below are 10 best recipes canned eggplant, such as "Desyatochka", the famous "Bakat" and many others.

So let's get started:

Salad "Ten"

For eggplant lovers appetizing dish will definitely be to your liking. The name of the salad was due to the number of ingredients, which is equal to ten. The recipe itself does not require you to have special skills in the field of cooking; even a beginner can make a blue dish. Forget about sterilization, we won't need it today. After cooking the salad, you need to place it in a glass container, roll it up and wait for the moment to take a sample. People who have not heard of the salad can reduce the number of ingredients for the first time, thereby turning the dish into a "Pyaterochka".

Ingredients:

We take at the rate of 5 liters of lettuce.

• Sweet pepper 10 pcs.
• Blue 10 pcs.
• Tomatoes 10 pcs.
• Garlic 10 cloves.
• Onion 10 pcs.
• Refined oil up to 350 ml.
• Vinegar 9% 150 ml.
• Finely ground salt 3 tbsp. (2+1).
• Sugar 100 g

Cooking

1. First you need to prepare a container for rolling. We take jars up to 1 liter, wash and sterilize, pour boiling water over the lids and let dry.

2. It is worth noting that it is better to buy small eggplants: they have best taste They also contain less solanine. My fruits. We take required amount refined oil and vinegar.

3. Cut off the green part of the blue ones, first cut lengthwise into 2 parts, then into slices of small thickness (up to 0.5 cm).

4. Place the vegetables in a deeper bowl, fill with cold water. Next, you need to remove the bitterness from the fruits, for this we add 1 tbsp. salt and wait half an hour. After the time has passed, drain the water.

5. Divide the tomatoes into 2 parts, then in half again.

6. Remove the seed part from the sweet pepper. We divide into 2 parts, then cut each lengthwise into 3 strips. Then we divide each again into 2 parts.

7. The onion must be cut into half rings of medium thickness. Do not forget to rinse after cleaning and dry. Cut the garlic into small pieces.

8. We take a container up to 15 liters, fill it with refined oil. If not large utensils, you can take 2 containers. Fill with vegetables, salt and add sugar. We mix the mass.

9. We send the workpiece to a moderate fire, we are waiting for it to boil. During the cooking process, the vegetables will shrink in size. As soon as the mass begins to boil, we make the fire barely noticeable and continue to simmer the dish for another half hour.

10. As soon as it's time to remove the eggplant from the stove, you need to add vinegar. We stir the mass and add spices (if not enough).

11. While hot, fill the jars with salad and immediately roll them up. Try to put some vegetables without juice, juice will stand out from them over time.

12. Put the jars upside down and wait for complete cooling.

Appetizing salad for the winter is ready!

Eggplant with beans for the winter

Many of us get great pleasure from eating eggplant. It is easier for people with their own garden, because a vegetable can be grown independently in the right amount and do whatever you want with it. Those who do not have such an opportunity have to buy and conserve them, otherwise they will disappear very quickly. Housewives who are bored with monotonous recipes can use our option.

The recipe is not complicated, anyone can do it. Thanks to step by step you will not have any difficulties in the cooking process. The dish turns out to be very tasty and tender, its aroma will definitely seduce you. In cold weather, salad can be eaten as a separate dish or use as a garnish. You will definitely like it!

Ingredients:

Amount based on 3 liters of salad.

• Blue medium size 1 kg.
• Tomatoes 1 kg.
• Large beans 1 tbsp.
• Bulgarian pepper any grade 0.5 kg.
• Carrots 0.3 kg.
• Garlic 50 g.
• Refined oil 100 ml.
• Bay leaf 3 pcs.
• Vinegar 70% 1 tbsp
• Sugar 5 tbsp
• Salt 1.5 tbsp.
• Bulb onion 300 g
• Allspice, black, 5 peas.

Let's start cooking

1. We start cooking by washing the containers for preservation. The floor is best liter jars.

2. Since beans are a product that takes a long time to cook, we start with it. Any variety will do, preferably large. We leave it in cold water for an hour and a half, then rinse and cook for half an hour. If you feel that it is not enough, then sweat more. We send to the colander. Remember that the water does not need to be salted.

3. While the beans are cooking, you can prepare vegetables. First, wash the little blue ones and cut them lengthwise into 2 parts. We rub salt into the fruits so that it removes unnecessary bitterness, after half an hour we wash the vegetables with cold water. Let's let them dry.

4. We clean the onion. We remove the skin from the carrot, remove the seed part from the pepper. After processing, wash the products and let dry.

5. Cut the onion into half rings, pepper with carrots into strips.

6. Cut off the tail of the tomatoes, cut into 4 parts. We clean the garlic. Both components must be whipped with a blender or passed through a meat grinder to get a uniform mixture. Pour the mass into a saucepan and put on fire.

7. The sauce must be boiled for about 6-7 minutes, then add carrots, onions and peppers. Mix the mass and cook for about 7-10 more minutes.

8. In the meantime, you can cut the blue ones into cubes.

9. Fall asleep to the total mass, continue to cook.

10. Almost immediately salt the dish, add sugar, pepper and refined oil, do not forget about Bay leaf. As soon as the mass boils, we make the fire minimal and simmer the dish for another half an hour, stirring at intervals.

11. The last step is adding beans and vinegar. Simmer everything together for about 5 minutes and turn off the fire.

12. The salad is ready, it remains to distribute it among the banks and roll it up. It's better to do it right away while it's hot. If you want to be safe, then sterilize the container, but this is not necessary. finished product can be stored even at room temperature.

13. We put the banks upside down and wait for complete cooling. We store until the onset of cold weather.

The famous "Bakat"

Sometimes a situation arises when there are a lot of products on the table and you need to do something with them. hastily. In this case, we are talking about eggplants, which are sometimes so numerous that you don’t know where to put them. In order to put them to good use and at the same time not do extra work, we will prepare a salad for the winter "Bakat".

The cooking process is quite simple, there will be no particular trouble with the blue ones. Something like today's dish is similar to vegetable stew. In winter it will be very nice to try fresh salad prepared since summer.

Ingredients:

• Tomatoes 1 kg.
• Eggplant 1 kg.
• Bulgarian pepper 0.5 kg.
• Carrot 250 g.
• Pepper hot to your taste.
• Garlic 3-4 cloves.
• Parsley 1 bunch.
• Vinegar 9% 50 ml.
• Sugar 3 tbsp
• Salt 1 tbsp. (preferably small).

Cooking

1. Experienced housewives begin any preservation with the preparation of containers. It is better to do this before working with products, so as not to be distracted later. So, wash the jars, then put them in the oven for 15 minutes. Covers can be doused with boiling water and wiped immediately.

For salad, it is advisable to choose mid-season blue ones. They should be free of defects, and dents should not remain.

2. We wash the fruits, remove the excess parts and cut into cubes.

3. Cut out the seed part from the bell pepper, cut it in half, then each one more into medium-sized pieces.

4. We wash the carrots, remove the skin. Further, everything is at your discretion: either you can use a large grater, or chop the carrots by hand. Cooks with experience know that if it is crushed too much, it will turn into porridge. For this recipe, it is better to use a knife and make the pieces larger, so they will be more noticeable in the total mass.

5. My tomatoes, divide into 4 parts and send to a blender. We clean the garlic, add to the tomatoes. If there is no blender, you can use a meat grinder - it turns out good tomato puree. Thrill-seekers can add hot peppers, but don't overdo it.

6. After you make a puree, it must be poured into a deep container. This is where the rest of the cooking will take place. If there is a 5 liter pot, feel free to use it.

7. Add refined oil, salt, sugar, throw chopped parsley. Mix until smooth.

8. We send the workpiece to the stove, we are waiting for it to boil. Then the prepared vegetables, make the fire medium.

9. Leave the food for 10 minutes, during which time they will shrink, and you can mix them easily. The salad will cook for about 40 minutes. Before cooking is complete, you can take a sample, if necessary, add spices. Pour "Bakat" into banks and roll up.

10. Turn the preservation lid down and wait for cooling. Our dish is ready, it remains to wait for winter to take a sample.

Bon Appetit!

Marinated eggplant for the winter

Many do not like to close pickled eggplants because they consider such a salad to be too sophisticated, but nothing prevents you from preparing blue ones according to a simple recipe. The whole secret lies in the addition of garlic, which plays a decisive role in the marinade. In winter, such a salad will come in handy. It remains only to make a side dish and pour sunflower oil on the vegetables, it will be just an overeating. Thanks to step by step recipe you will not have any difficulties in preparing this dish.

Ingredients based on 1.5 liters of salad:

• Blue 1 kg.
• Garlic 5-6 cloves.
• Water 2 l.
• Black peppercorns 1 tsp
• Salt 1 tsp

For marinade:

• Bay leaf 4 pcs.
• Water 1 l.
• Salt 1 tbsp. (large).
• Sugar 1.5 tbsp
• Vinegar 9% 4 tbsp

Cooking method

To prepare a salad, you need to buy medium-sized vegetables. They should be ripe, purple in color, without defects and green-brown hues.

1. We wash them and remove the tail.

2. The size of an average eggplant is 20 cm, it is advisable to buy just such. We cut it first lengthwise into 2 parts, after each more in half. It turns out the optimal portion size.

3. Pour water (2 l) into a saucepan, salt, bring to a boil. After we send the fruits for blanching. The procedure takes about 7 minutes.

4. We take out the little blue ones, put them in a colander so that unnecessary water runs away. For the marinade, we will use clean.

5. We pre-sterilize the container. The container can be taken in any size, liter jars are optimal. Suitable for rolling plain cap, or screwed.

6. First put the garlic. You can put the whole on the bottom or leave part under the lid. Then black pepper and blue ones themselves. Housewives who roll up cucumbers usually ram them, but this is not necessary with blue ones, as they will become porridge.

7. In a pot with clean water put bay leaf, salt, sugar and send to the fire. After boiling, pour in the vinegar, after 2-3 minutes pour the marinade to the vegetables.

8. We cork the salad and wrap it up. After a day, it must be put in a cool place for storage. The test can be removed after a month.

Bon Appetit!

In Korean

This recipe, like the previous ones, has a place to be. appetizing snack in Korean will come in handy on any festive table. So bright and tasty dish will not leave a single guest indifferent, some will even ask you for a recipe for pickled blue ones. Today we will cook quite a bit of eggplant, but if you like it, then be sure to make the Korean dish again.

Let's start cooking right now!

Ingredients:

• Eggplant 1 kg.
• Sweet pepper 0.3 kg.
• Carrot 200 g.
• Onion 150 g
• Garlic 3 cloves.
• Parsley up to 150
• Pepper to your taste.
• Water 1.5 l.
• Salt 2 tbsp

For marinade:

• Water 50 ml.
• Vinegar 9% 50 ml.
• Refined oil half a glass.
• Salt 1 tsp
• Sugar 2 tbsp
• Coriander ground floor st.l.

Cooking method

1. My main ingredient, remove the stalks and cut lengthwise into 4 parts. We place the blue ones in boiling water. salt water for 5 minutes. If the fruits are very large, then keep longer. Be careful not to let the eggplant get too soft, otherwise it will look like porridge.

2. Remove vegetables from the stove, but do not drain the water. In the meantime, we will process the rest of the vegetables. If you want to make the dish more appetizing, then take small fruits.

3. Cut out the seed part from the sweet pepper and cut it into thin strips.

4. We clean the onions, cut them into half rings.

5. Remove the skin from the carrot, rub it on coarse grater. Strong grinding is not recommended.

6. Grind the garlic in a garlic press, chop the parsley smaller.

7. While we have prepared all the components, the blue ones have already cooled down. Cut them into medium sized cubes.

8. We fill all the crushed components in a saucepan and pour the marinade. There is no exact order of laying, vegetables can be added arbitrarily. We mix the mass so that it acquires a more or less the same look, we cover the pan cling film. In this form, the workpiece should stand for 48 hours. When the eggplants are marinated, you can lay them out in jars. We roll up the vegetables and wait for cooling.

Watch our video recipe:

You can store the workpiece in the cellar or refrigerator.

Eggplant in tomato

There are many recipes for delicious eggplant in tomato, but today's recipe is somehow special. It’s hard to believe that you can cook such a delicious dish at home, but it is possible. The recipe is actually very simple, but you will be surprised at the result. We will remove the bitterness from the little blue ones in a known way - sprinkle them with salt. This method is universal for many recipes. Salt will also make the vegetables much softer, so the cooking process will be slightly, but faster.

The whole recipe is painted step by step, which means that even novice cooks will cope with it. The number of ingredients based on liter jar lettuce. If you plan to do more, then, accordingly, count the number of components in proportion.

Ingredients:

• Blue 1 kg.
• Tomatoes 1 kg.
• Sweet pepper up to 400 g.
• Sour apple 1 pc.
• Garlic 5 cloves.
• Refined oil a third of a glass.
• Sugar 120 g
• Salt 2 tbsp (1+1 for the sauce).
• Vinegar 9% 20 ml.
• Pepper hot to your taste.

Let's start cooking

1. My blue ones, cut off the tail. First, divide the vegetable into 2 parts lengthwise, then cut into circles.

2. We place the fruits in a container, sprinkle with one tbsp. salt. Let stand for 2 hours, in the meantime, the juice will come out of the vegetables. Don't be alarmed if they get smaller.

3. We begin to prepare the tomato sauce. For its preparation, you will need tomatoes in skins. There is one subtlety that needs to be done if you want the sauce to be thick. On tomatoes, it is necessary to make shallow cuts criss-cross. Thanks to these light actions, your sauce will have a delicate texture.

4. Bring the water to a boil, put the tomatoes in the container and hold for a couple of minutes.

5. We take out hot tomatoes, take a tablespoon and remove the skin. After boiling, she herself should climb off the tomatoes.

6. My Bulgarian pepper, divide into 2 parts, remove the part with seeds. We cut it lengthwise into thick strips so that it fits into the meat grinder. We do the same with an apple, cut into 4 parts. We clean the garlic.

7. We turn the prepared components into minced meat using a meat grinder, do not touch the blue ones yet.

8. Salt and sugar must be added to the resulting mass.

9. Pour out the refined oil, send it to the fire. As soon as the mass begins to boil, add vinegar and reduce the fire to a minimum.

10. The liquid that stood out from the little blue ones is not required, so we drain it.

11. Transfer the eggplant to vegetable puree, bring to a boil. Then lower the heat and continue to simmer the vegetables for another 20 minutes. We have successfully cooked eggplants in tomato, it remains to roll them up.

There is no single thought regarding sterilization for this recipe. In principle, the workpiece will behave perfectly without sterilization, but if you are afraid, you can do this:

1. Arrange eggplants in jars, cover with lids.

2. Put the container in a container, fill it with water to the level of filling the jar and bring to a boil, wait 20 minutes.

3.Now you can safely roll up an appetizing dish in tomato for the winter!

Tasty lecho

Every year you need to stock up for the winter various preservations. No matter how much you do them, in any case, they will disperse sooner than you thought. Lecho with eggplant is the product that you most likely didn’t plan to roll up, but in vain. Those housewives who have made this dish before know for sure that this yummy disappears from preservation faster than others. For beginners this recipe will become great start because this dish is simply unrealistic to spoil.

Lecho with eggplant is a unique appetizer in which you can add ingredients of your choice. Today we will prepare classic version with carrots and sweet peppers.

Ingredients:

• Blue 1.5 kg.
• Tomatoes 1 kg.
• Sweet pepper 1 kg.
• Carrots of medium size 0.5 kg.
• Bulb onion 0.5 kg.
• Bay leaf 3 pcs.
• Peppercorns a couple of pieces.
• Refined oil 1 tbsp.
• Vinegar (essence) 1.5 tbsp.
• Sugar half tbsp
• Salt 2 tbsp

Begin

1. We work with tomatoes and carrots. First, wash them, then remove the skin from the carrots and cut into thin circles. We cut the tomatoes into 4 parts, send them to a blender and make a puree. In a separate container, combine mashed potatoes with carrots, add refined oil and send to the stove. We make the fire moderate.

2. After half an hour, add onion and sweet pepper cut into half rings to the total mass. Increase the heat to medium and wait until the mass boils.

3.Now you can throw the main component of the dish - eggplant.

Any sort of blue, regardless of size, has a bitterness that should be removed. To do this, you need to salt the water and place the vegetables in it under oppression for half an hour. After we get it, wash it and cut the fruits along 2-3 times, then into slices.

5. Turn off the stove, but do not touch our dish. Add bay leaf and vinegar, mix thoroughly and wait until the lecho is infused. After half an hour, you can lay out the salad in jars and begin sterilization. To do this, put the jars in a deep container, pour cold water over the neck of the jar and put it on the stove. We boil the jars for 15-20 minutes and proceed to seaming. At the end, we wrap the lecho in a blanket for a day.

Watch the video for the recipe:

The dish is ready, you can take a sample!

Bon Appetit!

spicy snack

Ingredients:

• Blue 5 kg.
• Sweet pepper 1.5 kg.
• Hot pepper 5 pcs.
• Garlic 10-12 cloves.
• Vinegar 2 tbsp.
• Refined oil 100 ml.
• Salt to your taste.

Cooking

1. My little blue ones, cut into rings of medium thickness, salt well and let stand for 30 minutes.

2. We clean the garlic and 2 types of pepper.

3. Remove the green part, take out the seeds.

4. We pass all components except for the blue ones through a meat grinder. You can use a blender if you like. Salt and add vinegar.

5. We remove the water that has come down from the eggplant. We send them to the pan, fry in refined oil until golden.

6.Fill the jar: pour a bit of sauce on the bottom, then put the eggplant.

7. Alternate layers one by one.

8. Lay out the components to the very top of the container.

9. Cover the jar and start sterilizing for half an hour. After that, a spicy snack can be rolled up, be sure to wrap it in a blanket.

When the dish has cooled, you can send it to storage.

Eggplant caviar recipe for the winter - just lick your fingers

In the summertime, when there are so many fresh vegetables, most of us think ahead and decide what preparations will be made for this winter. There are many ways to preserve eggplant. They can be used to make an excellent salad, make a spicy appetizer or marinate with mushrooms. If you know all this, then try to make delicious vegetable caviar with eggplant.

Ingredients:

• Tomatoes 1 kg.
• Blue 1 kg.
• Bulb onion 500 g
• Carrot 200 g.
• Bulgarian pepper 0.5 kg.
• Parsley 50 g.
• Apples up to 400 g.
• Refined oil 300 ml.
• Sugar and salt to your taste.

Tools: frying pan, grater, blender, 3 l container, cutting board, containers and covers for seaming.

Before seaming, it is imperative to sterilize the dishes. In boiling water, it is necessary to pour over the lids, and rinse the jars and send them to the microwave for 2 minutes. If you do not want to fool your head, then just pour boiling water over them.

Cooking

1. We prepare all the components.

2. My blue ones, cut off the skin, chop.

3. We put the pan on the fire, pour a thin layer of refined oil. Fry the blue ones for a couple of minutes until golden. If you need oil, then add in small portions. We shift the blue ones to separate dishes let it cool down.

5. My bell pepper, remove the seed part and cut into thin strips.

6. We clean the onions, chop them smaller. We also remove the skin from the carrots and rub on a fine grater.

7. We send all components, not including eggplants to the pan. Bring to a golden state.

8. We have finished processing vegetables, now it's time to chop them. For these purposes, we will use a meat grinder. We skip carrots, onions, eggplants and peppers. Later we will pass more apples through it.

9. We move the resulting vegetable “minced meat” into the prepared pan for 3 liters and put it on the minimum fire. When the mass begins to boil, slightly reduce the heat and simmer the caviar for another half an hour, mix at intervals. Cook until the mass becomes thick. At the end, do not forget to salt and add sugar to the mass.

10. Remove the core from apples, cut off the skin. We grind through a meat grinder and throw it into the total mass before we remove the caviar from the stove. Stir the dish and cook for another 3 minutes, turn off the heat.

11. Immediately place the caviar in the jars and seal. Be sure to wrap with a blanket, hold until the dish cools down. Preservation can be placed in a dark place for storage.

Bon Appetit!

Eggplant for the winter like mushrooms

Eggplant fans who cooked them all over possible recipes, puzzling over what else tasty you can do with them. Surely, few people harvested them for the winter, like mushrooms, and this is insanely delicious. Few housewives know about this recipe, but in fact this cooking method is very simple and deserves respect. If you have excessive volumes of fruits and you do not want to fool your head with them, then this method is made for you. Eggplant with garlic and spices great taste that everyone will be delighted with. By the way, we will not clean them.

Ingredients:

• Blue 1 kg.
• Small hot pepper 1 pod.
• Garlic 5 medium cloves.
• Refined oil about 100 ml.

For marinade:

• Water 1 l.
• Salt 3 tbsp
• Apple cider vinegar 5% up to 150 ml.

Cooking

1. First, wash the fruits, remove the stalks, and cut the eggplant into thick pieces of about 3 cm. After each, divide into 4 parts. You should not buy too large fruits, because they are harmful, and they do not look so appetizing.

2. We put the blue ones in a container and fill it salt water. This procedure should be done to remove bitterness from the fruits and reduce their “appetite” for oil. Soaked eggplant absorbs much less oil.

3. Vegetables in a salty marinade should be at least 45 minutes, then they should be washed and placed in a boiling marinade. It is recommended to do all the work at the same time, this will require a stove with several burners. At the same time as sterilization, you can prepare the marinade, it will be much faster. You can heat water in a kettle, then pour boiling water into a warm saucepan and add salt. This way you will save a lot of your time.

4. After the first boil, pour vinegar into the marinade and wait until it boils again. This will take less than a minute, or even a matter of seconds, so you should not leave the stove. After boiling, place the chopped blue ones and cook them for 4 minutes after they boil. Then we send them to a colander, wait until it comes down excess water. In the meantime, we find a deeper pan, fill it with oil and send it to the stove, make the fire small so that the oil does not boil ahead of time.

5. Transfer the eggplants to a saucepan and fry them for 4 minutes. If you notice splashes and a loud sound, then don't panic, it should be so. After the fire, turn off and start working with other vegetables: hot pepper it is necessary to chop into miniature particles, and push the garlic through a garlic press. We mix the components and add them to the blue ones, mix everything. Vegetables need to be put in jars in a hot state, so we don’t waste time and arrange them according to glass container, fill with oil. Don't add too much oil, as the eggplants will release the juice later and drown in it. We roll up the banks and turn over. After the blank has cooled for the winter, you can move it to a dark place for storage. If they come unexpected guests, then you can treat them to your gourmet dish.

Also watch our video recipe:

Everything is ready.

Be sure to read the helpful tips on cooking vegetables.

There are many ways to cook delicious eggplants for the winter, but there are a couple of nuances that you should definitely consider when cooking according to a particular recipe.

• For conservation, it is necessary to take only fresh blue ones.
• It is better for inexperienced cooks not to deviate from the recipe, since it is better not to experiment the first time. Once you get your hands on it, you can change the recipe to your liking.
• In any sort of blue ones there is bitterness that needs to be removed. There are 2 ways to get rid of it: either soak the vegetables in salt water or blanch. In both cases, it is necessary to squeeze the juice.
• Eggplant goes well with peppers, carrots, tomatoes and other vegetables. Especially tasty are obtained with the addition of garlic. Real housewives make real masterpieces from zucchini, after which you will lick your fingers.

I welcome everyone who cares about the topic of preparing delicious and useful blanks vegetables on winter period. The time has begun when housewives cook, steam and preserve vegetables at full speed. Most do it according to their tried and tested recipes. But you must admit, everyone has a desire to try something new.

Beautiful "blue" vegetables - as the people call eggplant, tasty and healthy, besides, they contain a very small amount of calories. Preparations from it are budgetary and accessible to everyone. Even if you are not a happy owner of a garden plot, buying vegetables for preservation for the winter will not be a problem, and it will not hit the family budget either. But what help will be in addition to the home menu.

Eggplant snacks are always very appetizing, which is why most often jars with them diverge in the first place. 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 proven over the years recipes especially for you below.

Canned eggplant with quince

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

Ingredients:

• Eggplant - 2 pcs
• Quince - 2 pcs
• Bulgarian red pepper - 2 pcs
• Water - 500 ml
• Vegetable oil - 150 ml
• Vinegar 9% - 100 ml
• Salt - 1 teaspoon
• Sugar - 1 tbsp
• Chili pepper - 1/2 piece

Cooking steps:

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

2. At this time, let's cut the rest of the vegetables. Quince with bell pepper also cut large enough.

3. Fill the pot with water, add salt, sugar, vegetable oil to it. After boiling the brine, send vegetables to it. Eggplant is best rinsed from salt before adding. Cook over moderate heat for a quarter of an hour.

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

5. Arrange in prepared clean jars, do not forget about their sterilization, close the lids. Turn the blanks over as shown in the photo, be sure to cover.

See a few options.

6. Once the canning jars have cooled to room temperature, move them to your pantry.

Have a great mood, tasty and healthy preparations!

In the season of harvesting fresh vegetables, the whole family strives to cook as many interesting and varied preparations from them as possible. And when it comes Cold winter, it's always nice to open a jar for fried potatoes or any other dishes.

Ingredients:

• Eggplant - 2 kg
• Carrots - 600 g
• Onion - 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, fill with salt water. In order for the bitterness to go away, leave them to stand for 20-30 minutes.

2. Heat up a frying pan with vegetable oil added to it. Fry eggplants on both sides. Then place them on a wire rack or paper towels, so all 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, be guided by your preferences. Transfer to a saucepan, then squeeze the peeled garlic cloves to it through a 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 jars in advance, wash, sterilize. The appetizer is laid out in layers. Put 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 your hands, after laying each layer, press down a little so that the snack is in the jar as tightly as possible.

9. To prepare the marinade, mix water with sugar and salt in a saucepan. Wait until it boils, and then pour in the vinegar. Pour the appetizer in jars with the marinade, then roll up the lids.

Good luck with your winter preparations!

Eggplants with bell peppers in tomato juice

Great snack for different kind dishes. This preservation does not require sterilization, it is prepared very simply and quickly. I have been using this recipe for a long time and it has never let me down. I advise you to try it for yourself.

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 the skin off the eggplant, cut into large cubes. Transfer the chopped fruits to the pan, sprinkle 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. Remove the core with seeds from the bell pepper, wash. Grind straws, but not finely.

3. Send the pot of vegetables to the stove, pour in the vegetable oil. You need to simmer over low heat for about 10 minutes so that the vegetables become softer, but not completely cooked.

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

5. Peel the garlic from the husk, chop it through a press or chop it as finely as possible with a knife. Send to the pan to the already prepared vegetable mix, pour in vinegar, mix. Be sure to taste, if necessary, add salt, sugar.

6. Rinse the jars thoroughly, fill them with a snack immediately after sterilization, close tightly with lids.

Delicious preparations, eat with pleasure!

Baked eggplant with spices

spicy spicy snack thanks to garlic, a mixture of peppers and spices will be very interesting in 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 teaspoon
• Mixture of peppers - 1 teaspoon
• Salt - 1 teaspoon
• Sugar - 1 tbsp. a spoon

Cooking steps:

1. Wash the eggplant, 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 dip them in boiling water for a few minutes, after making a cross-shaped incision on the top, after which the skin will be easily removed. Blend in a blender until pureed. Pour the tomato mass into a saucepan or saucepan. Bring the mass to a boil over low heat. Then add salt, sugar, spices and a mixture of peppers.

3. From cooled down baked eggplant remove the skin, cut arbitrarily. Pour them into the tomato sauce and stir. Cook for 5-7 minutes, then add the garlic, which you pass through the press before.

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

Here is such an unpretentious preparation for the winter is ready, try it and you cook it!

Stuffed eggplant for the winter - video recipe

To be honest, I haven't made this recipe myself yet. But I really liked the idea itself. And how deliciously it is shown and told on the video is beyond words. I took the recipe to my piggy bank, I will definitely cook it this year.

I wish you success!

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

Prepare supplies in good mood, delicious preparations for you and stored for a long time!

This section contains various blanks from eggplant for the winter. Recipes - you will lick your fingers, the most popular and in demand among summer residents and all lovers home preservation. The most delicious: eggplant, like mushrooms, in oil. Easy and instantly disappearing from the table eggplants in adjika. Very interesting lecho with eggplant. Be sure to try eggplant caviar, in which zucchini is added for juiciness. Various salads, among which Bakat occupies a special place - it will become a hit among fans of sharper blanks. For those who prefer not to spend much time in the kitchen - good recipe pickled eggplant. And, of course, everyone's favorite "Ten".

Mother-in-law's tongue from eggplant for the winter

Very delicious preparation for the winter from eggplant - vegetables are fried and poured with spicy tomato sauce. The recipe is simple, the result is very tasty. Definitely try it if you haven't already.

Eggplant caviar for the winter "Lick your fingers"

This eggplant caviar delights with its festive color, fascinates with a fresh aroma. The secret of making such caviar is in in a special way eggplant preparation. They are baked in the oven, thanks to which the caviar is tender and not at all greasy.

Eggplant caviar for the winter

Classic recipe eggplant caviar with onions, carrots, tomatoes, garlic, sweet and hot peppers and a bouquet fragrant seasonings. Very tasty and keeps well. I recommend trying this recipe. You will surely like it.

eggplant like mushrooms

popular recipe eggplant for the winter You will need a minimum of products, and thanks to a special and completely uncomplicated technology, eggplants will taste like pickled mushrooms. Some people can't even tell right away. The recipe is quick, without sterilization.

Eggplant salad with beans for the winter

Delicious winter eggplant preparation - hearty, juicy salad with beans, tomatoes, sweet peppers, carrots, onions and garlic. In winter, it is suitable not only for a side dish, but also as an independent vegetable dish.

Marinated eggplant for the winter

The simplest recipe pickled eggplant "without everything." Only eggplant, garlic, spices and marinade. Eggplants are boiled until soft, and then canned. Prescription without sterilization.

Bakat from eggplant for the winter

One of the hits among winter eggplant preparations is Bakat salad. Easy to prepare - vegetables are simply cut and boiled in tomato sauce. Recipe without sterilization and without much fuss.

Eggplant salad for the winter

The taste of this winter harvest from eggplant it turns out very spicy and slightly sweet. I want to offer you to prepare a few jars eggplant salad with garlic and honey. A handful of raisins will add new flavor to this salad. flavor shade.

Caviar from zucchini and eggplant for the winter

Delicious eggplant caviar with zucchini, sweet and hot peppers, garlic tomatoes and onions. Very gentle thanks to the use apple cider vinegar. rich, deep, bright taste this workpiece is unique.

Eggplant in tomato for the winter

We definitely recommend making this eggplant preparation for the winter! The taste is awesome. The combination of products is perfect. ripe tomatoes, sweet pepper, garlic emphasize the taste of eggplant. A plus secret ingredient – fresh apple.

Lecho with eggplant recipe with photo

Delicious eggplant for the winter, the cooking recipe is perfectly familiar to you if you have made lecho at least once. Only the main ingredient will not be pepper, but eggplant. Prescription with sterilization.