We harvest eggplants for the winter in the fall, when they appear in abundance on our table. At this time of the year, eggplants can be bought almost cheaply and there is a desire to prepare them for good! How cool it is to print a jar, another one for the New Year!

Perhaps you are a beginner in the culinary business, and do not know suitable recipes, have no idea how to cook it all tastier and more efficiently? Take on board eight amazing recipes and have a real belly feast in the cold winter!

From which you can cook not only caviar, but also a lot of interesting things. If you love eggplants and want to enjoy them all year long, it's very easy to do - you just need to close them for the winter.

There are many eggplant recipes for the winter that will be appreciated, including those for whom vegetarianism is a lifestyle, or those who are on a diet. The following are the most entertaining and delicious recipes for preserving eggplant for the winter.

Canned eggplant for the winter: a traditional recipe - quick and tasty

The sequence of steps in the correct preparation of eggplant dishes is critical. Following simple principles, changing the ingredients, you can get a variety of delicious ones. Our selected eggplant recipes for the winter will help to preserve the full vitamin complex contained in the vegetable.

This dish will not take too much time. But even in spite of all the simplicity, the preservation comes out very nutritious and tasty.

Components:

• Eggplant - 2 kilograms;
• Tomatoes - 1.2 kilograms;
• Salad pepper - 0.5 kilograms;
• Carrots - 0.5 kilograms;
• Onions - 0.5 kilograms;
• Greens - 50 grams each;
• Garlic - 1.5 heads;
• Salt and sugar - 1.5 tablespoons each;
• Oil - 0.6 liters;

Cut off the tails of the eggplant. Cut the vegetables into rings about one and a half centimeters wide, do not forget to salt. Place in a bowl and leave for an hour. Peel the tomatoes.

To make this easier, dip the tomatoes in boiling water for a couple of minutes, and then rinse them in cool water. Cut them into slices. Cut the onion into rings, like the carrots. Peel the salad peppers and chop them into cubes. Finely chop the garlic and herbs.

It is necessary to spread the ingredients in the pan, not just like that, but in layers: carrots, onions, salad peppers, garlic, tomatoes, eggplants. Sprinkle each layer with salt. The topmost one - that is, eggplants - sprinkle with chopped herbs and pour over with oil.

Close the saucepan and place on medium gas level. Stew the dish for about an hour. In the meantime, it is stewing, sterilize the jars. When the appetizer is ready, transfer it to the jars and cover with the lids. Then sterilize in a pot of water for another half hour.

After rolling up the cans, place them upside down and leave them wrapped for a couple of days. It is advisable to put the eggplants in the pantry, but if the room is cool enough, you can leave it there too.

Eggplants for the winter - Georgian preservation recipe

This option of conservation, which is called "lick your fingers", will be appreciated by admirers of the spicy. To put spicy eggplants in the bins for the winter in jars, using recipes for cooking in Georgian, we need the following components:

• Eggplant - 5 kilograms;
• Salad pepper - 17 pieces;
• Garlic - 21 cloves;
• Hot pepper - 5 pieces;
• Salt - 2 tablespoons;
• Sugar - 4 tablespoons;
• Vinegar - 0.3 liters;
• Oil - 0.35 liters;

Chop the eggplants into small cubes. Pour into a saucepan or other deep dish, stir with salt and leave alone for about half an hour.

Peel the salad peppers from the seeds and chop in a blender. Chili right along with seeds, and garlic - just the same. In the absence of a blender, it is permissible to take a meat grinder, but this is not the most desirable option.

By the time you deal with the peppers, the eggplants should have released the juice, drain it. Fry the eggplants themselves in a skillet until the light flesh begins to brown.

Put the peppers and garlic in a saucepan, pour over with oil and vinegar. Boil it all and put the eggplant in there. Add salt and sugar, and then simmer for about another ten minutes.

Now you can roll the resulting mixture into prepared jars. It remains only to turn them over, wrap them up and wait until they cool down.

Eggplant for the winter in Korean

In Korea, they also like to eat eggplant. And they know how to cook them deliciously too. Eggplants for the winter have numerous cooking recipes, but the Korean way deserves respect. Try this interesting recipe - you should definitely try it.

Components:

• Eggplant - 4.7 kilograms;
• Salad pepper - 1.2 kilograms;
• Carrots - 1.2 kilograms;
• Onions - 1.2 kilograms;
• Garlic - 2 large heads;
• Vinegar - 2 tablespoons;
• Ground hot pepper - 2 teaspoons;
• Salt - according to taste.

Rinse the vegetables. Chop the eggplants into strips and salt. And leave it to stand in peace and quiet for about an hour, so that they release all their liquid.

Peeled carrots should be grated, which is used to make Korean carrots. The usual one will not work here. It is better to use a special one, because cutting fresh carrots into such thin strips with a knife will be extremely troublesome.

Gut the salad peppers and free them from the seeds, cut into strips. Onions - in half rings, and we pass the garlic cloves through a special garlic press. If not, use a fine grater.

With the exception of eggplant, combine all other vegetables in a saucepan or bowl. Sprinkle with red pepper, pour vinegar over the vegetables and forget about this mixture for five hours.

By the end of this time, fry the eggplants in a skillet and stir with other vegetables.

Arrange the resulting salad in pre-prepared jars. But it's too early to roll up. First you need to sterilize already filled cans. Half-liter - fifteen minutes, and a liter - half an hour. Now you can roll up, cover and leave to cool.

Lecho eggplant for the winter

A completely simple and fairly quick recipe for eggplant lecho will surely fall in love with all your household members.

Components:

• Eggplant - 2.3 kilograms;
• Tomatoes - 2 kilograms;
• Salad pepper - 0.6 kilograms;
• Hot pepper - 2 pods;
• Garlic - 4 cloves;
• Dill - 1 bunch.
• Sugar - 0.5 cups;
• Salt - 2 tablespoons;
• Oil - 0.2 liters;
• Vinegar - 1 teaspoon

Peel the tomatoes. To make the skin peel off easier, literally put them in hot water for a minute, and then in cool water - the skin will peel off effortlessly. Chop the "naked" tomatoes in a meat grinder.

Put the tomato mass in a deep saucepan, add sugar, salt, oil and vinegar there. Cook for no more than a couple of minutes. While the tomatoes are boiling, peel off the seeds and finely chop the peppers - both salad and spicy.

Add to the tomatoes and cook for a couple of minutes. Chop the washed eggplants into small strips and place them in a saucepan too.

Chop the garlic finely and also add to the vegetables. When this whole mixture boils, cook for half an hour. Add greens to the lecho and wait about three more minutes. After that, you can spread the caviar into the jars and roll up immediately.

For the winter there is a gorgeous recipe for "Mother-in-law's tongue" - not only will you lick your fingers, but you will also ask for supplements

This famous dish will absolutely satisfy all spicy lovers. The recipe is classic and very simple to prepare, and the ingredients will help us, with the help of which we roll the mother-in-law's eggplants into the jars for a long winter:

• Eggplant - 0.9 kilograms;
• Tomatoes - 0.9 kilograms;
• Salad pepper - 0.9 kilograms;
• Hot pepper - 5 pods;
• Garlic - 5 cloves;
• Sugar - 1 glass;
• Salt - 2 tablespoons;
• Vinegar - 0.5 cups;
• Oil - 1 glass.

Peel the eggplants. Do the same with tomatoes - dip them in hot water, and then cool. Then the skin will be removed much easier due to the sharp temperature drop. Peel the peppers from the seeds - both salad and spicy. Peel the garlic. Grind all vegetables, with the exception of eggplant, in a meat grinder.

Add salt, sugar, vinegar and oil to the resulting vegetable puree. Chop the eggplant into thin slices. Place both eggplant and vegetable mixture in a deep saucepan. Put the saucepan on low gas and let it cook for thirty minutes. It is advisable to stir at short intervals so that the mixture does not burn. Put the finished appetizer in the jars, and roll up with a key.

There is a magical eggplant recipe that allows you to make a mushroom-flavored snack

It's hard to believe, but eggplants are like mushrooms for the winter. You can achieve the taste of slippery pickled mushrooms using normal magic. The following products will help us to achieve a complete resemblance to mushrooms:

• 5 garlic cloves;
• 2.5 kg eggplant;
• 12 large spoons of vinegar;
• 2.7 liters of clean water;
• 300 grams of dill;
• 350 ml. vegetable oil;
• 5 large spoons of salt.

Magic process:

You will need a large and handy saucepan. Pour vinegar, salt and over the fire. We remove the washed vegetables from the peel and stalk. Shred the eggplant into 2 cc cubes. By the time the vegetable is cut up, the contents in the pan should boil.

Gently put the sliced ​​eggplant in it, wait for it to boil and time it. After 5 minutes, remove from heat and filter the contents through a colander. It is not known for certain at what moment the eggplants turn into mushrooms, perhaps at this very second!

It is important, at this stage, to drain all the water as much as possible, for this you can set a colander over a deep dish and wait 30 minutes, by the way, all the bitterness of the vegetable will go away with the water. While the liquid is draining, clean the garlic, chop the dill and mix with the cooled eggplant cubes. We fill with vegetable oil.

In principle, eggplants for the winter with a recipe for cooking like mushrooms are already ready for us. It remains to decompose and cool in the refrigerator for six hours and serve chilled to the meal.

To enjoy a snack in winter, the appetizer will have to be reheated, spread over sterilized jars and tightened tightly.

Spicy eggplant salad for the winter

Eggplant salad for the winter with a piquant spice is a very original recipe for preservation, but certainly delicious. For its extremely pungent taste, the rumor of the people named the dish as - eggplant light. This appetizer will almost certainly become one of the most popular on your table. And besides, in winter it will be an excellent prophylaxis for insidious viruses.

Components:

• Eggplant - 5 kilograms;
• Hot pepper - 1 pod;
• Garlic - 5 cloves;
• Vinegar - 1 glass;
• Oil - for frying;
• Salt - for soaking.

Cut the eggplants into rings of medium thickness. Then put in salted water and put under a press. You can use a deep bowl or pot of water as a press. The eggplants should be soaked for a couple of hours. And as for the amount of salt - take at the rate of one hundred grams per liter of water.

Then discard the vegetable in a colander. The moisture should be completely gone. Then fry the eggplant on both sides. Use refined oil whenever possible.

Finely chop the pepper, and push the garlic cloves through a garlic press, or grind using a grater and then mix with the pepper. Pour vinegar over the hot mixture, stir and set aside to stand for half an hour.

Place the snack in layers in the jars. Mix a layer of eggplant with the pepper-garlic mixture. Before you roll up the jars, sterilize them for about half an hour. All is ready!

Kvasim whole eggplants for the winter

This very interesting recipe allows you to use eggplants in winter both as an appetizer and as a salad filler. Due to the fact that they completely retain their original shape, housewives stuff them with carrots. On top of that, eggplant pickled for the winter by real gourmets is revered for the most delicious recipe:

• Eggplant - 11 kilograms;
• Celery - 0.1 kilograms;
• Garlic - 0.3 kilograms;
• Lavrushka - 40 leaves;
• Garlic salt - 1.5 tablespoons;
• For cooking, you need salt - 2 tablespoons per liter of water;
• Pickle salt - 2 rounded tablespoons per liter of water.

Due to the fact that we will have to put eggplants in jars, we need to choose small vegetables. Necessarily whole and strong. They need to be washed and tails removed. Make an incision along the vegetable and boil a little in salted water. This will help remove the likely bitterness of the fruit itself. Drain and place the eggplant in a separate bowl.

Peel and grate the garlic, then stir in the salt. With this simple puree, grate the eggplant in the place of the incision. Place bay leaves and celery on the bottom of the jars, and then the eggplants.

Use salt water as a marinade. Boil and cool it before pouring the vegetables. Roll up the jars with lids and leave them indoors for five days. After this time, move them to a cooler place.

Stuffed eggplant

An easy recipe for an intriguing and delicious dish. Can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

• Eggplant - 0.9 kilograms;
• Salad pepper - 1 piece;
• Hot pepper - 1 pod;
• Carrots - 1 large thing;
• Garlic - 2 heads;
• Parsley - 1 bunch;
• Dill - 1 bunch;
• Garlic salt - 1 tablespoon;
• Cooking salt - 1 tablespoon;
• Vinegar - 2 glasses.

Trim the tail off the eggplant. Pour salt into a liter of liquid and let it boil. Boil the eggplants in this water for three minutes. Refrigerate and place under a press to drain excess water.

Peel and finely chop the carrots. Peel the salad peppers from the seeds, cut into small pieces. Do the same with hot peppers. Peel the garlic and place in a crusher or grate. Stir in the garlic and salt, and then combine the vegetables together.

Cut the eggplants lengthwise, but the cut should not be through. Stuff with the pepper, carrot and garlic filling.

Place the greens in pre-sterilized jars and place the eggplants. Cover them with vinegar and cover. Sterilize for half an hour. Now you can roll up. It remains only to wrap up and leave the eggplants stuffed for the winter for a couple of days alone.

Hurray, summer-oh-oh !!! It's time for all sorts of goodies from the garden. The cold is tired and the long-awaited warmth will help us to restore strength and vitamins. Indeed, it is during this period that delicious berries, fruits and vegetables grow in our gardens. It is about the latter that we will talk about today. It is clear that it can be tomatoes, cucumbers, onions. But I want to talk about eggplant.

In previous articles, we have already considered with you, about this healthy vegetable. In particular, how to cook or,. Here I would like to pay attention to the blanks. Yes, in the summer we can eat a lot of them, but in the winter, you can buy them, but this is a very expensive pleasure. And on a cold evening, sometimes you remember: now I would like to eat a piece of blue, but with garlic. But in no way.

That's why it makes sense to make several jars of yummy, so that at any time you can open it and satisfy your hunger. It is in the summer and autumn that you should prepare for the harsh cold weather and prepare more summer vitamins.

In fact, there are a lot of recipes for eggplant snacks or salads, but you will learn the best from this article. Fill your cellar with this food and for any occasion or dinner you can surprise your guests or household members. Someone might want to ask you for the recipe!

It will be a Korean salad, only a winter version. Usually, when I cook it, some of it is eaten right away. But something remains and then you have to roll it into the banks. Although we also hate it for a long time and we empty them very quickly. I am more than sure you will do the same. But if you don’t believe it, then try it and see for yourself.

Ingredients:

• Eggplant - 2 kg.;
• Onions - 500 gr.;
• Carrots 500 gr.;
• Bulgarian pepper - 500 gr.;
• Vinegar 9% - 100 ml.;
• Vegetable oil - 100 ml .;
• Garlic - 6 teeth;
• Salt - 1 tbsp l .;
• Sugar - 7 tbsp. l .;
• Ground coriander - 2 tsp;
• Ground black pepper - 1 tsp;
• Ground red pepper - 2 tsp

Preparation:

1. Wash eggplants and cut into thin cubes. We put in a large container, salt and mix. Leave for 20 minutes to drain the bitter juice.

2. Drain the liquid and put them on a baking sheet, greased with vegetable oil. Cover with foil on top so that they do not dry out. We bake in the oven at 180 ° until soft for 10 - 15 minutes.

There are several other methods of heat treatment. You can boil them until half cooked or fry them in a pan. But in the latter, they will absorb a lot of oils, and this is not entirely useful.

3. Grind the carrots on a Korean grater. Fill with boiling water for 3 minutes, then rinse with cold water.

4. Cut the onion into half rings.

5. Remove seeds from sweet peppers and cut into thin strips.

6. Mix all the blanks, except for the eggplant.

7. There we add garlic passed through a press and all seasonings with vinegar. Also, don't forget about vegetable oil. Mix and cover. Leave to marinate for 5 hours.

8. Put the eggplants into the mixture and mix. Place in sterilized jars and cover with a lid. We put in a saucepan with warm water up to the shoulders and boil for 20 minutes. Then we roll it up.

9. They should cool upside down, covered with a fur coat.

From this amount, I got 3 liters. You can store it in the refrigerator.

Non-sterilized eggplant recipe:

Not many people like to make preparations for the winter. It's quite troublesome. So much time is spent on the preparation itself, and even boiling. But it happens that during the process, the bank bursts and everything turns out to be smarky. But in this way it does not threaten us at all.

Ingredients:

• Eggplant - 4 kg.;
• Bulgarian pepper - 2 kg.;
• Tomato - 3 kg.;
• Vegetable oil - 1 glass;
• Salt - 3 tbsp. l .;
• Sugar - 1 glass;
• Garlic - 2 heads;
• Chili pepper - 3 - 5 pcs.;
• Greens - 1 bunch;
• Water - 300 ml.;
• Vinegar 9% - 100 ml.

We weigh all products in a cleaned state!

Preparation:

1. Twist the tomatoes and chili in a meat grinder. Drain the juice into a large saucepan.

2. There we also send all the spices and garlic passed through a press.

3. Finely chop the greens and drop them there.

4. Fill with sunflower oil and mix thoroughly.

5. Cut the eggplants and bell peppers into large cubes. We send to our ingredients. Kneading again. If the tomatoes are fleshy, then add water (according to the recipe).

6. Put on fire and bring to a boil. Then we reduce and cook for 30 minutes.

7. Pour in vinegar and place in clean jars. We will need them for such an amount of 9 liters .. Roll up and turn over. Next, cover with a fur coat and let cool.

Awesome recipe for eggplant in adjika:

If you want something spicy for the winter, then I suggest making several jars this way. It turns out very tasty and in the cold it becomes much warmer from such a snack.

Ingredients:

• Eggplant - 3 kg.;
• Bulgarian pepper - 1 kg.;
• Tomato - 1.5 kg.;
• Chili pepper - 500 gr.;
• Garlic - 300 gr.;
• Vegetable oil - 150 ml.;
• Vinegar 9% - 150 ml.;
• Salt - 3 tbsp. l. without a slide;
• Sugar - 2 tbsp. l. without a slide;
• Parsley - 1 bunch:
• Dill - 1 bunch.

Preparation:

1. Twist everything except eggplant in a meat grinder. Pour into a large saucepan.

2. Add spices and vegetable oil. Mix thoroughly.

3. Cut the blue ones into large cubes. We send their mixture.

4. Simmer for 30 minutes.

5. Pour in a lot of vinegar and stir. We lay out in jars and roll up the lids. They should cool down under a fur coat upside down.

Eggplant in tomato - delicious video recipe:

I suggest you see an interesting way of harvesting. I tried this dish at a party and I really liked it. I even wondered how to cook it. But then I came across this film, where everything is shown and told in detail. It only remains to do. This year I will definitely use it.

If you've done this before, be sure to tell us about it in the comments. Maybe you were missing something or it was too much, you can safely tell us. We can discuss how to improve the taste with you. Now let's move on to the next method.

Eggplants are like mushrooms - you will lick your fingers:

Blue ones generally taste like forest fruits. But according to this method, the similarity is almost 100%. If someone closes their eyes and tries preservation, they will never guess what they are actually eating.

Ingredients:

• Eggplant - 3 kg.;
• Vegetable oil - 50 ml.;
• Garlic - 8 teeth;
• Dill - 4 bunches;
• Parsley - 1 bunch;
• Basil - 1 bunch;
• Black peppercorns - 16 pcs.;
• Allspice peas - 12 pcs.;
• Sugar - 8 tsp;
• Salt - 4 tsp;
• Vinegar 70% - 4 tsp;
• Water.

Preparation:

1. Always the first thing we do is wash, dry and clean.

2. Cut the eggplants into large pieces. Fold them into a deep container and salt. Leave it for 20 minutes for the juice to come out.

Now many varieties do not taste bitter and this procedure can be skipped.

3. We wash them under running water and dip them a little with paper towels.

4. Fry in portions in a pan with vegetable oil for 7 - 9 minutes.

Place them on a baking sheet to speed up and facilitate the process. Sprinkle with oil on top and bake in the oven.

5. Finely chop the greens.

6. Chop the garlic with a knife.

7. Put allspice and peas on the bottom of the cans, then greens, garlic, eggplants. We repeat the layers until the very neck.

8. Pour 2 teaspoons of sugar and one salt into each container. Pour vinegar one at a time.

9. Boil the kettle and fill our flasks. Cover the top with lids.

10. Put in a saucepan with hot or warm water, bring to a boil. It takes about 10-15 minutes to sterilize. Then we roll up the covers.

Fried eggplant with garlic and pepper - spicy

This is my favorite preparation method. It's pretty straightforward. Even the most inept can cook. The vegetables are spicy, but not strong. This is the way my wife always cooks. Try it and you will be delighted.

Ingredients:

• Eggplant - 2 kg.;
• Bulgarian pepper - 500 gr.;
• Garlic - 3 heads;
• Chili pepper - 1 pc.;
• Sugar - 2 tbsp. l .;
• Vinegar 9% - 80 ml.;
• Vegetable oil - 100 ml .;
• Salt - 3 tbsp. l.

Preparation:

1. Cut the eggplants into circles about 1.5 cm thick. Put them in a deep container and fill them with salt (about 1 tablespoon). Stir and leave for a while.

2. Remove seeds from sweet peppers and grind them into pieces to fit into a meat grinder.

3. Cut off the stalk from the chili only.

4. Peel the garlic.

5. We send prepared vegetables to the meat grinder and twist. We do this directly into the pan.

6. Add the remaining salt, sugar and vinegar. We put on fire and boil for 10 minutes.

7. We wash the blue ones under running water and squeeze out a little. Fry them in vegetable oil on both sides until golden brown.

8. We take clean 4 cans of 500 gr. Dip the fried mugs in our sauce and put them in a jar. We do this to everyone.

9. Cover them with iron lids and place them in a large saucepan. Pour warm water into it and set it on fire. We boil for 15 minutes. After the can, we roll it up.

You can store it in the cellar or in the refrigerator.

Eggplant caviar - a quick and tasty recipe:

In the last month of summer, when these vegetables ripen, people try to make all kinds of preparations. This amazing dish is considered one of them. Such food can be prepared even for every day. It turns out very tasty, so it is not always stored until winter. My pets eat it very quickly, only the cans have time to fly off! And here's my advice to you, cook and enjoy the taste. I think you will be delighted too.

Ingredients:

• Eggplant - 2 kg.;
• Carrots - 1 kg.;
• Tomato - 1.5 kg.;
• Bulgarian pepper - 1 kg.;
• Chili pepper - 1 pc.;
• Onions - 1 kg.;
• Garlic - 2 heads;
• Vegetable oil - for frying;
• Salt - 2 tbsp. l .;
• Sugar - 2 tablespoons;
• Ground black pepper - 1 tbsp

Preparation:

1. All vegetables are washed and cleaned.

2. Cut the eggplants into medium cubes. We put in a deep cup, salt and leave for 30 minutes. Then we rinse under running water and squeeze out a little. This will help them absorb less fat.

3. Chop the onion into cubes. Fry in a large amount of vegetable oil until golden brown. Salt a little.

Use a skillet with high sides. Since there should be a lot of products.

4. Three carrots on a fine grater and send to the onion. We also add some salt.

5. We also chop the pepper into cubes, and the tomatoes in arbitrary pieces. We send all this in turn to fry with vegetables. Again, do not forget to salt and simmer until the vegetables, the liquid begins to boil, and the mass becomes homogeneous. At this point, you need to pepper. Mix again and transfer to a deep saucepan with a thick bottom, it is better to use a pressure cooker.

6. Now pour the oil into the pan again and fry the eggplants for about 20 minutes. We place them with the rest of the vegetables.

7. Put the pan on the fire and simmer the contents for about 40 minutes over low heat, stirring constantly. At this moment we try it and, if necessary, add some salt. Squeeze the garlic through a press and add sugar.

8. At this time, we sterilize the jars and lids.

9. In order not to add vinegar to the caviar, it must be constantly hot. Therefore, we do not turn off the stove and during the heating process we lay it out in flasks and roll it up.

The recipe is not quite quick, but very tasty.

Preparation for the winter - salad "mother-in-law"

This appetizer turns out to be very spicy. You can eat it right away. But, if you wait at least a couple of weeks, then you will not swallow your tongue, you will like the taste even more. We will not sterilize the contents, but it will be stored in the refrigerator for about six months, it's checked!

Ingredients:

• Eggplant - 1.2 kg.;
• Bulgarian pepper - 300 gr.;
• Garlic - 1 head;
• Chili pepper - 1 pc.;
• Vinegar 9% - 50 ml.;
• Vegetable oil - 1 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Salt.

Preparation:

1. All wash and clean.

2. Vegetables, except for eggplants, are cut and passed through a meat grinder.

3. Add sugar, vinegar, oil. We mix everything and set it aside.

4. Cut the blue ones into slices about 1 cm thick. Place them in a deep bowl in layers. We salt each one with two pinches. leave for 30 minutes. Afterwards, you do not need to rinse, but just squeeze out a little. Fry on both sides in vegetable oil until golden brown.

5. Put hot in sterilized jars, but spill the layers with sauce.

6. Twist the jars and leave to cool.

How to freeze eggplants in the freezer for the winter?

Probably many of you have done this and continue to do so. It is convenient, because in winter prices "bite". And sometimes you really want to cook a delicious vegetable stew or something else. Here are a few ways to do this economically without losing the taste.

Method 1 ... Cut the eggplant into slices and cut them in half. You can just send it to the freezer, but then later in the dishes they will be rubbery and tasteless. But to prevent this from happening, they need to be blanched. How to do it? Very simple.

Put a saucepan full of water on fire and bring to a boil. We put the vegetables in a sieve (not completely) and put them in boiling water for 1 minute. In the process, they need to be pressed down, otherwise they will float up. We take out and let the excess liquid drain and cool. Only now can you put it in bags and send it to the freezer. In winter, you can add them to any dish.

Method 2... We will bake them. Take a small size. My blue ones and make punctures on them with a knife. This is necessary so that they do not burst during the process. We put it on a baking sheet covered with parchment. We bake at 180 ° for 40 - 50 minutes. Then we cut off the stalk and make a cut on one side.

Since there is a lot of liquid in them, we put them in a sieve with a cut down. Cover with a plate on top and put oppression. We leave for 30 minutes. Now you can also pack in 2 pieces. They can be used in stuffing and not only.

Method 3... We also bake in this vareante. Only now we peel the finished ones. It easily comes off the pulp, so you can even do it with your fingers. We also put it in a sieve and under the load. When the liquid drains and they cool, we distribute them into the bags. I pack them one at a time. You can use it in any dishes you want.

These wonderful and interesting recipes were shared with you today. They are pretty easy to prepare. Their taste is just as excellent that sometimes you even regret that you have done too little. Cook and treat your loved ones. See you soon!

Delicious eggplant preparations for the winter are a wonderful treat! Cook at home according to the best recipes.

During the cooking season, a big problem arises in finding suitable options for recipes with eggplant. There are many variations, and the main ones are discussed in the article. Delicious eggplants for the winter according to the best recipes, it's as easy as shelling pears to implement, especially if you follow everything step by step.

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

Eggplants are one of the best options for winter preparations, as they have a rich taste, especially when mixed with additional ingredients.

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

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

Now let's move on to the main part. I like it when all the ingredients are already prepared and at hand, this helps to save a little time in the future. We start with the fact that our vegetables in a deep basin must be filled with water, everything is well washed. To decorate our vegetables, we cut on both sides of the edges and peel them in strips. If you don't like that, then you can remove all the skin. Then the eggplants must be cut into rings, or, if desired, into strips. The second option is more practical, as it turns out to save time, both when cutting them and while frying them in a pan. After we cut them, sprinkle generously with salt and leave in this form for about an hour.

In the meantime, we will focus on the "highlight" of our dish. First, clean the garlic, cut it into small pieces.

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

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

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

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

That's all! Not that hard, right? But on the other hand, eggplants with peppers in a honey marinade. you will have a delicious winter in the end!

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

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

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

First, wash the eggplants and cut them into circles. Sprinkle with salt and set aside.

Grind the tomatoes, or chop them in a food processor.

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

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

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

Rinse the eggplants from salt and put on a dry towel so that it absorbs excess liquid. This whole procedure is done so that the eggplants are not bitter.

Add the pepper, cut into strips, to the tomato filling.

Then the eggplants need to be cut into large strips and added to the tomato sauce for the salad.

Add the garlic.

Cover the pan with a lid. We reduce the heat to a minimum. Leave to simmer on the fire for 30-40 minutes. Remember to stir. Then we lay out on sterilized jars and twist. Under a fur coat, until it cools completely. We store the eggplant salad in the cellar or refrigerator.

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

A delicious appetizer prepared with eggplant and spicy sauce will be an excellent addition to any festive table. It doesn't take much time to prepare the recipe, but you can prepare it for the winter. A very aromatic and elegant dish simply cannot be missed. We will prepare two 0.5 liter jars of Georgian eggplant.

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

Vegetables should be cut into small pieces and salted.

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

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

We put the resulting mixture in banks and roll it up.

In two weeks, the presented dish will be ready. Eggplants in Georgian style can be taken out of the cellar and served at the festive table.

Cilantro, aromatic herbs, nuts and more can be added as interesting ingredients that will enhance the mouthfeel.

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

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

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

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

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

So, we take a large container for cooking vegetable stew. This can be a wide-bottomed saucepan or stewpan.

Ripe eggplants without damage or spoilage, with an elastic skin, cut into slices about a centimeter thick, put in a saucepan.

We clean sweet bell peppers from seeds, cut into large pieces, add to eggplants. The color of the pepper will affect the final color of the salad. I cooked with yellow and green, that is, a little unripe, so it turned out to be variegated. If the pepper is red, then the color of the finished dish will be darker.

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

Cut the carrots into slices about half a centimeter thick. In such salads, carrots should be cut coarsely, this will diversify the texture of the dish.

Now pour sunflower oil into a saucepan, add granulated sugar and rock salt, add a little ground black pepper and any vegetable seasonings to your liking. Simmer vegetables over medium heat for 40 minutes.

Finely chop a bunch of fresh herbs, add to the rest of the ingredients, cook for 5 minutes. Pour apple cider vinegar into a saucepan, stir, heat over medium heat for 2-3 minutes, remove from the stove.

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

We remove completely cooled blanks into a cold basement.

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

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

Recipe 5: delicious eggplant marinated for the winter, like mushrooms

Still wondering what recipe to cook delicious eggplant for the winter? I highly recommend trying an original and interesting dish - eggplants like mushrooms. Elastic slices of blue with a slight aroma of garlic and actually somewhat resemble mushrooms (I would say, it looks like pickled milk mushrooms). During the season, be sure to prepare a couple of jars of these eggplants for the winter - I'm sure you will like them!

Eggplants of any degree of maturity are suitable for the recipe for this vegetable preparation for the winter, but it is still advisable to choose young ones (they do not have such large and tough seeds). It is up to you to remove the skin or not. Someone likes it, but someone hates it. If the eggplants are aged, it is advisable to soak them in salted water, and then squeeze them well - this way you can remove the bitterness without any problems.

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

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

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

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

The first step is to prepare the marinade. To do this, put salt, sugar, bay leaves, allspice peas, clove buds, mustard and coriander seeds in a bowl of a suitable size (I have a 4-liter saucepan).

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

In the meantime, we are busy with eggplants. We wash them, cut off the tails on both sides, remove the thin skin if desired (for this, it is most convenient to use a housekeeper knife).

We cut the pulp not finely, but rather large pieces, so that later it would be convenient to eat them. The approximate size is 3 × 3 centimeters.

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

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

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

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

After that, we put the eggplant slices on a sieve or colander so that the marinade stack - it will no longer be useful to us. Let them stand like this for about 10 minutes. I throw away the bay leaves and the cloves - they have given enough of their aroma, and when stored, they can give a little bitterness to the preparation.

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

Pour refined vegetable oil into a deep and wide frying pan and let it warm over medium heat. After that, put chopped garlic and fry for literally 20-30 seconds. It is not necessary any longer, since the darkened (that is, well-fried) garlic will taste bitter, and we need the oil to saturate its aroma.

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

We lay out very hot eggplants in a previously prepared dish, trying not to tamp them too much, while leaving no air bubbles. We also distribute the rest of the boiling oil among the jars - the pan should remain empty. Regarding the preparation of utensils for canning: I sterilize the jars in the microwave, and boil the lids on the stove (5 minutes after boiling is quite enough). We wash the cans in a soda solution, rinse and pour about 100 milliliters of cold water into each one. We steam them in the microwave at the highest power for 6-7 minutes (the time is indicated for 2 jars at once). I advise you to use glass jars with a capacity of 500 milliliters - only 2 pieces are needed.

Immediately close the cans tightly with lids. You can use both simple cans (rolled up with a key) and screw (they just screw up - your husband will help you).

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

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

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

Rarely, a festive table is complete without spicy savory salads and Korean food snacks. Korean style eggplants are also popular. And this is well deserved: a tasty, moderately spicy, slightly marinated appetizer of eggplant, carrots and bell pepper, with spices, will please you and your loved ones.

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

Prepare food for pickled eggplant for the winter. Wash and peel the eggplants and carrots. Wash the pepper, cut it, remove the seeds.

How to cook eggplant in Korean: cut the eggplant into strips. Season with salt, stir and leave for 30 minutes. Then place the eggplants in a colander to glass the liquid.

Grate carrots for Korean carrots (or on a coarse grater).

Cut the pepper into strips.

Fry the eggplants in vegetable oil.

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

For canning, put the salad in prepared, sterilized jars, cover without tightening the lids, and place in a saucepan with warm water (put a stand or cloth on the bottom). Sterilize 0.5 liter jars in moderately boiling water - 30 minutes, 1 liter jars - 1 hour. After the time is up, take out the jars with special tongs and carefully, without opening, close (roll up) the lids.

Cover the closed jars of Korean-style eggplant with a blanket and leave for a day, and then put it in storage. Bon Appetit!

Recipe 7: homemade eggplant salad for the winter is delicious

Another eggplant salad for the winter with tomato, carrot, pepper, onion and garlic. A variant of a delicious salad without frying and baking eggplants. The taste of the salad is rich, but at the same time delicate.

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

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

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

Peel the garlic.

Grind onions, peppers, carrots and garlic in a meat grinder. It is when vegetables are ground in a meat grinder that they turn out to be very small pieces (and not mashed potatoes, as in a blender), which gives the salad its zest.

We also pass the bitter pepper through a meat grinder, or cut it very finely (this must be done with gloves, the pepper burns your hands very much). Mix the chopped vegetables thoroughly.

Wash eggplants, cut off the stalks and cut into small pieces. The peel from eggplant should be peeled, if it is slightly bitter and rough, if the peel is thin and does not have a bitter taste, it can be left on.

Salt the chopped eggplants (4 tablespoons with a slide = 120g), add sugar (4 tablespoons with a slide = 80 grams) and tomato, bring to a boil over medium heat and add chopped vegetables. When everything boils, simmer over low heat for 15 minutes, then add vinegar and oil. We boil for 5 minutes, try, perhaps you need to add more salt or sugar. (if the tomatoes are very sour, you can add a little less vinegar and more sugar.

Put the boiling salad in sterile jars, roll up with sterile lids and wrap it until it cools completely. From the specified amount of vegetables, about 6 liters of salad are obtained.

Step-by-step recipes for cooking spicy eggplants for the winter: classic, quick, "Mother-in-law's tongue", "Spark" without sterilization, "Cobra"

2018-07-07 Irina Naumova

Grade
recipe

9595

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

1 gr.

0 gr.

Carbohydrates

6 gr.

28 kcal

Option 1: The classic recipe for spicy eggplant for the winter

Eggplant is ideal for preparing a savory snack. There are a lot of recipes, some of them have become very popular and are in great demand. We will look at the most interesting, proven recipes for spicy eggplant for the winter.

Ingredients:

• one and a half kg of eggplant;
• five hundred grams of bell pepper;
• three pods of hot pepper;
• half a stack of a tooth of garlic;
• half a glass of vinegar 9%;
• one table of sugar lies;
• a quarter cup of coarse salt;
• grows oil for frying.

Step-by-step recipe for spicy eggplant for the winter

Rinse the eggplant well and pat dry with a clean towel. Cut off the base of the stalk, cut the fruits themselves into circles about 2-3 centimeters thick. Why you should not cut it very thinly: such slices of eggplant will absorb a lot of oil, it will be very oily and greasy. Thick chunks may not cook on the inside.

Sprinkle the eggplants with salt, mix well with your hands. Pour in all the salt indicated in the recipe at once. We won't need it anymore.

Leave the salted eggplant for two hours to release the bitterness.

After soaking, we squeeze them out of the bitter juice with our hands, do not rinse with water.

We put a frying pan on the fire, heat a small amount of odorless oil. Fry the eggplant slices until golden brown on each side. It is not necessary to deeply fry.

We spread the fried slices on thick paper towels so that the glass is oil. You also need to cool them down to room temperature.

Now you need to prepare a spicy dressing. First, wash the sweet and hot peppers. We cut off the caps. Take out the seed box and white partitions from the sweet pepper. Cut into several large slices.

Peel the garlic, leave it in whole cloves.

Pass everything through a meat grinder.

Pour sugar into the prepared spicy mass, pour vinegar and mix well.

We take sterile jars and lay the eggplants and spicy mass in layers. Put the eggplant in the first layer. We fill the cans to the very top.

Now we need a large saucepan. We put a wooden stand or gauze folded in several layers at the bottom. A simple, clean cloth will do. We want the jars not to shake during sterilization.

We put jars of eggplant, lightly cover with lids. Now we pour water into the pan up to the hangers of the cans.

We put on fire and bring to a low boil. We simmer the blanks for about ten minutes.

The hot cans are carefully removed one by one from the pan. Tightly screwed on with lids and immediately turned over. Then cover all the jars with a blanket and leave to cool completely. This usually takes from twelve hours to one day.

After that, you can remove the spicy snack for long-term storage.

Option 2: A quick recipe for spicy eggplant for the winter

This time we will cook a little differently. Lightly fry the eggplants, grind the rest of the vegetables for a spicy dressing. Then we boil everything in a saucepan and immediately roll it into jars for long storage. The recipe is designed for a half-liter jar of hot snacks. We will spend an hour of our time.

Ingredients:

• four hundred grams of eggplant;
• one and a half teaspoons of vinegar;
• five cloves of garlic;
• one bell pepper;
• one table of lodges grows oils;
• two tomatoes;
• two chili peppers.

How to quickly cook spicy eggplant for the winter

Rinse the eggplants thoroughly under cold running water. Cut off the base of the ponytail and wipe dry.

Cut the eggplants into circles of about two centimeters and put them in a bowl. Sprinkle with salt and stir. We leave for two hours so that the bitterness comes out.

Wash the tomatoes, remove the base of the stalk with a knife. Puree them with a blender or twist them through a meat grinder.

My sweet pepper, cut in half and rinse from the seeds. Rinse hot peppers, cut off the cap. Punch with a blender until puree.

Peel the garlic, pass it through a press and add it to the liquid mass. Pour in coarse salt, pour in oil, vinegar and punch everything with an immersion blender until smooth.

Squeeze the eggplants from the bitter juice and lightly fry in a pan. Literally pop a couple of minutes on each side.

Place them in a bowl.

Pour hot sauce into a saucepan, boil for about fifteen minutes. Add eggplants and simmer until boiling.

We begin to fold the workpiece into the prepared container. First, pour in a little hot sauce, then lay out a layer of eggplant and thus fill the entire jar.

Immediately screw it up with a tightly boiled dry lid and put it on the floor upside down. Wrap in a thick towel until it cools. Now the coveted jar with a spicy snack can be stored in a dark and cool place.

Option 3: Spicy eggplants for the winter "Mother-in-law's tongue"

Mother-in-law's tongue is a well-known and popular snack. It is distinguished by a special cutting of eggplants, long plates. Also, this appetizer is very spicy. That is why it is called "Mother-in-law's language".

Ingredients:

• two kg of eggplant;
• one kg of bell pepper;
• one kg of tomatoes;
• three hot peppers;
• head of garlic;
• thirty ml of vinegar 9%;
• three tablespoons of lodges grows oils;
• one table of sugar lies;
• one table of coarse salt.

Step by step recipe

Wash the eggplants well and pat them dry with a clean kitchen towel. Cut off the ponytails and cut them in half first. Then each half lengthwise into several pieces a couple of centimeters thick. You should have "tongues".

Sprinkle them with salt, stir and place in a large saucepan.

Rinse the bell peppers outside, cut off the cap and cut in half. We remove the seeds, cut off the partitions and rinse them inside so that there are no seeds left.

We just wash hot peppers and cut off the cap.

Sweet and hot peppers are passed through a meat grinder.

Peel the garlic, pass it through a press or rub it on a fine grater. We introduce a mass into the liquid.

Fill the eggplant with cooked spicy sauce. We introduce granulated sugar, vegetable oil and granulated sugar.

Stir and place the pot on the stove.

Turn on medium heat and bring to a boil. We simmer for half an hour with weak boiling. Pour in vinegar and mix. Turn off the stove.

We take prepared glass containers and lids. We lay out "Mother-in-law's language" to the very edges of the jars.

Tightly tighten the lids and place the appetizer on the floor upside down. Wrap in a blanket and leave until the jars cool. Now you can hide the blanks in a dark and cool place.

Option 4: Spicy eggplants for the winter "Ogonyok" without sterilization

Let's prepare a delicious spicy eggplant snack without sterilization. We will have a spicy Ogonyok salad. The recipe is for two half-liter cans.

Ingredients:

• two kg of eggplant;
• five hundred grams of bell pepper;
• one kg of tomatoes;
• two hot peppers;
• two heads of garlic;
• one hundred ml grows butter for the sauce;
• fifty ml grows baking oils;
• one hundred ml of vinegar 9%;
• one table of coarse salt;
• two tablespoons of sugar lies.

How to cook

We use medium sized eggplants. Do not take very large ones. We take red bell pepper and chili so that the appetizer is bright with a rich color.

Rinse the eggplants well and cut into one centimeter thick slices. Do not cut any thinner, otherwise the eggplant will turn into porridge during further processing.

Salt them generously, stir and wrinkle with your hands. Leave them for one hour, let the excess bitterness come out.

After the indicated time, rinse them in cold water and squeeze lightly from the bitter juice.

Pour oil over the prepared eggplants, stir and place on a baking sheet. Preheat the oven to 200 C and bake them for twenty minutes.

Wash the tomatoes and peppers, and peel the garlic. Peel hot and bell peppers from seeds.

Place everything in a large container.

Twist through a meat grinder into a homogeneous mass. Add granulated sugar, coarse salt, one hundred milliliters of refined vegetable oil and mix.

We put the container with hot sauce on the stove, turn on medium heat and bring to a boil. After we introduce the baked eggplants, mix gently again and simmer for about seven to ten minutes with low boiling.

Remove the container from the heat, pour in the vinegar and stir.

Spread out on the prepared sterile container to the top, tighten with boiled lids and turn over the jars.

Wrap in a thick terrycloth towel and let cool. Store in a cool and dark place.

Option 5: Spicy eggplants for the winter "Cobra"

Another option for a spicy and spicy snack with eggplant for the winter. The recipe is for about two liters. You can cook in 1 liter or half liter jars.

Ingredients:

• two and a half kg of eggplants;
• one kg of sweet pepper;
• two chili peppers;
• two heads of garlic;
• one hundred ml grows oils;
• one hundred twenty ml of vinegar 9%;
• one teaspoon of salt in the sauce;
• one hundred grams of granulated sugar.

Step by step recipe

Wash the eggplants and cut off the green tails. Cut into slices about ten millimeters thick. Place in a large bowl, sprinkle with salt and stir.

We leave in this form for half an hour or an hour.

Then we transfer the eggplants into a colander, rinse them under running water to remove salt and bitter juice.

Squeeze out excess water with your hands.

Oil the eggplants a little and place on a baking sheet. Bake them for 20 minutes at 200 C. Then cool to room temperature.

We clean two heads of garlic, disassemble into cloves. We wash the peppers and remove the seeds. We punch everything together with the garlic with a blender until smooth.

Add salt, sugar, vegetable oil.

Pour the hot dressing into a saucepan, bring to a boil and simmer for five minutes. Pour in vinegar, boil for another minute and turn off the stove.

First, pour a little sauce into sterile jars, then a layer of eggplant, another sauce, then eggplant, and so on to the very top.

Cover with lids.

We put a wooden stand in a wide saucepan, on it cans of spicy eggplants. Pour water over the shoulders of cans and bring to a boil. Sterilize for half an hour and take out, tightening the lids tightly.

We put the entire floor upside down, wrap it up with a blanket and leave it for two days. Then we put it away for long-term storage.

For many, eggplant is one of the most favorite preparations for the winter. And this is no coincidence. This vegetable is tasty in itself, and in combination with others of its kind, it reveals its taste even more.

Therefore, it is actively cooked in season, just to eat, and also twisted into jars and put them in storage, so as not to deprive yourself of the pleasure of trying a delicious tasty dish even when there are snowdrifts outside the window, and the thermometer can barely cope with its load.

Today, the article contains the best recipes from different categories of salads. Here are both pickled and stuffed spinning methods, as well as various tasty options using various vegetables, spicy and not spicy. Somewhere the jars need to be sterilized and vinegar added to salads, but somewhere neither one nor the other needs to be done.

And this is not a whim of the hostess, this is just a way of cooking. Where there is sufficient heat treatment, neither one nor the other is needed, and where it is not enough, additional protection means are used for better preservation.

And now I propose to move on to the recipes.

Maybe this is, of course, a bold statement - to call this salad the best. But for me it is! There are several reasons for this. The main thing is that the salad turns out to be not just tasty, but incredibly tasty. It would seem that everything is so simple, the ingredients are all the most common, but what happens in the end is eaten instantly.

Another reason is the relative ease of preparation. Chop everything, put in a saucepan and cook. No need to sterilize, this is another plus. The salad keeps well all season ... that's also a plus, and you can't argue with that.

It's easy to remember the amount of ingredients you need. This salad came to me under the name "Desyuliki", and all because it contains only 10 pieces. If you want to do 5, just divide the number by two.

We need (about 8 half liter cans):

• eggplant - 10 pieces
• bell pepper - 10 pieces
• onions - 10 pieces
• tomatoes - 10 pcs (or 2 liters of tomato)
• salt - 4 tbsp. spoons
• sugar - 0.5 cups
• vegetable oil - 0.5 cups (a little less is possible)
• vinegar 9% - 0.5 cups

Preparation:

1. Cut the eggplants lengthwise into 4 parts, then cut each of them into small cubes. Choose fruits that are not very large, they do not yet have a rough skin, and they do not taste bitter.

You can, of course, take more mature specimens and peel the skin from them, but I prefer to cook with it. In this form, the salad is not only tastier, but also beautiful. In addition, the skin maintains the integrity of the piece and prevents it from falling apart.

It is also important that with the use of small fruits, the proportion is maintained where all vegetables by weight or size have approximately the same indicators.

2. When this recipe fell into my hands, it meant that the chopped cubes need to be poured for 20 minutes to relieve them of bitterness. Then drain the water and squeeze the pieces lightly.

To be honest, I skip this procedure. But I'm telling you about it, if you want, you can dunk it. This will be especially useful if the vegetables are large.

In general, I heard that now mainly hybrid varieties are grown that do not taste bitter by themselves.

3. Peel the bell peppers and cut them into small, but not small, strips.

4. We have prepared 10 not very large onions, and they also need to be cut to match the rest of the vegetables, namely rings, or half rings. Again, this depends on the size of the vegetable.

5. Cut the tomatoes into strips.

There is also a second solution at this stage - to cook a tomato. By the way, I like it better. Vegetables in this design are more juicy. Tomato in this case is just tomatoes twisted through a meat grinder, in the amount of two liters.

Therefore, here I also leave the solution to the issue at your discretion.

6. We will need a large saucepan, or cauldron. We send all vegetables to the dishes. Immediately add salt, sugar, oil and vinegar to it.

Not everyone likes it when there is a lot of oil in the salad. You can make them happy, you can add it a little less. Although I always add as much as the recipe needs. In the end, the salad does not turn out to be fat at all.

There is a way out here. First, pour not the whole dose, but for example 80 grams. After the vegetables boil, you can try and determine if it is worth adding more.

7. And so all the vegetables and other components have already been loaded into the pan. If you made a tomato, then you can immediately put the contents on the fire.

If you decide to use chopped tomatoes, then you need to let the vegetables stand for 20 - 30 minutes, so that they start up the juice. Before that, everything must be gently mixed.

8. And in fact, and in another case, after setting the pan on fire, you must wait until the contents boil, gurgle. Then you need to check the time.

Cook with stirring for exactly 40 minutes.

9. Then pour into sterilized jars and close the lids. We will not sterilize the snack.

And since we do not do this, then I always screw it with lids using a typewriter. I have no experience of screw caps in this recipe.

I think the machine is more reliable.

10. After the jars have been twisted, they should be turned over onto the lid and wrapped in a blanket. Leave in this position until it cools completely.

Then turn over again, and put in a cool place, where they will be stored.

This salad is just a lifesaver. It can be put on a festive table for guests, and instead of a side dish for meat or fish, serve. Or even put it on bread, and eat it like a big and thick sandwich. It is so tasty that it is impossible to describe it in words.

I'll try, though.

The combination of all vegetables is simply wonderful, the tomato is slightly sweet with a slight sourness. He saturated all the vegetables with his taste, which in turn exchanged tastes with each other. And it turned out to be a single whole dish, which is always welcomed by both young and old.

Eggplant in tomato sauce with red hot pepper and garlic

This is another recipe for storing lettuce without sterilization. The preservative in this case will be tomato juice and vinegar.

The salad is delicious and the recipe is pretty simple. Therefore, everyone can cope with it without much difficulty.

We need:

• eggplant - 1 kg
• tomatoes - 1.5 kg
• hot pepper - 0.5 - 1 pc
• garlic - 1 head
• sugar - 100 gr
• salt - 1 tbsp. spoon
• vegetable oil - 100 ml
• vinegar 9% - 75 ml

Preparation:

1. Twist the tomatoes, hot hot peppers and garlic through a meat grinder.

Try to get fleshy tomatoes, which, when twisted, give little juice, then the appetizer will turn out to be thicker.

Add hot peppers according to your taste preferences. You can only add half of it to the tomato at first. After the mixture has boiled for 5 minutes, taste it. If it seems that is not enough, then you can add more.

In addition, the bitterness of pepper is different, it depends on its variety. Also remove the seeds from the pod as they provide the main spice.

2. Pour oil into a large saucepan or cauldron and immediately pour the tomato into it. Add salt and sugar and put on fire. Cook with stirring for 15 minutes. The contents must be boiled well and the excess liquid evaporated.

3. Meanwhile, coarsely chop the blue ones. If they are not very large, then you can cut them into only 4 parts, if larger, then into 6, or 8. But try not to make the fruits especially large. These can have rough skins, and the vegetables themselves can be slightly bitter.

4. Send them to the tomato and stir gently so that the liquid component covers them all. Bring to a boil again. To make it faster, you can cover the pan with a lid at this stage.

As it boils, open and cook in this state. Remember to stir while moving the pieces so that they cook evenly.

5. It will take about 25 - 30 minutes for full readiness. By this time they will soften slightly, but be careful not to overcook. Otherwise, caviar may be the end result.

6. In the meantime, wash and sterilize the jars in one of the known ways, boil the lids for about 10 minutes. We need four 750 gram jars.

7. 5 minutes before being ready, pour in the vinegar and mix well so that it spreads evenly.

8. Put the salad in still hot jars and cover with hot lids. Twist tightly and turn over, placing in a warm place, covered with a blanket.

Wait until the conservation has completely cooled down. Then put it away in a cool place.

If any of the jars is not full, then you can store it in the refrigerator and eat as you like.

Here's a simple recipe. Cook and eat to your health!

Korean-style spicy eggplant is the most delicious preparation for the winter

This is a very tasty option that all men are crazy about. They are happy to eat this preparation, as an appetizer at least for lunch, at least for dinner.

Here you can vary the degree of pungency. I usually make several jars of spicy snacks, just for men, and I cook several jars just spicy, which all guests at the festive table eat with pleasure.

Today, only one recipe is presented here, but in general I have on this topic, come in, look and choose, maybe something will like more.

The calculation of the ingredients is given for 4 half liter jars.

We need:

• eggplant - 1 kg (about 5 - 6 pieces)
• bulgarian pepper - 300 gr (2 - 3 pieces)
• carrots - 300 gr
• onions - 100 gr (1 - 2 pieces)
• garlic - 5 - 6 cloves
• red hot pepper - 0.5 - 1 pc (or to taste)
• salt - 2 tbsp. spoons (or to taste)

For the marinade:

• vegetable oil - 80 ml
• vinegar 9% - 50 ml
• granulated sugar - 1 tbsp. spoon
• salt - 1 tsp
• ground black pepper - 0.5 tsp
• red hot pepper - 0.5 tsp
• ground coriander - 1 tsp
• turmeric - 1 tsp

Preparation:

1. Prepare the marinade. To do this, slightly warm half of the oil in a frying pan. It should be hot, but not too hot. Put red hot peppers, turmeric and half of the prepared coriander in it.

Stir immediately and keep on fire for no more than 5 seconds so that the spices do not burn out.

This will allow the flavor of all the spices to unfold. Immediately remove the pan from the heat, and leave the spices in it so that they give all their tastes and aromas to the oil.

2. In another bowl, combine salt, sugar, black pepper and remaining coriander.

Stir dry ingredients and add the second part of oil and vinegar to them. Let it brew until the hot oil with spices cools down.

Then we mix both ingredients and let them stand for 30 to 60 minutes.

3. In the meantime, the marinade is infused, let's prepare vegetables. Immediately put water on the fire to warm up. You will need 2 liters. Pour 1 tbsp for each liter. spoon of salt, that is, a total of 2 tablespoons without a slide.

4. Cut the blue ones into medium cubes with a side of 2.5 - 3 cm. When the water boils, send them all to the pan at once. Cover it in turn with a lid.

After the water boils again, cook for 10 minutes with stirring.

You do not need to let the water boil too much, otherwise the vegetables will lose their shape, and the appetizer will lose its appearance.

5. After the allotted time, discard the pieces in a colander and drain all the water.

6. While cooking "blue" we have time to peel and grate the carrots for Korean salads. We need a long, thin straw. You can grate it on such a grater quite quickly and easily.

7. Peel the bell pepper and cut into thin strips.

It will be very good if this vegetable is bright red, or orange, or in extreme cases, yellow. This will add a vibrant color to the overall palette.

8. Cut the onion into half rings.

9. Chop the garlic either with a knife, or you can pass it through a press.

10. Put all vegetables in a common bowl, or a large saucepan.

Add chopped red pepper there. Note that this insidious pod comes in varying degrees of bitterness. Therefore, it is better to add it to your liking.

11. Add the present marinade to the chopped and chopped vegetables. And mix.

This must be done very carefully so that the vegetables retain their integrity.

12. We now have two hours to rest or do other things. This is how long the appetizer will be infused. Every 30 - 40 minutes, it must be gently mixed so that all the ingredients are equally well marinated.

13. During this time, lids and cans can be washed and sterilized.

14. And over time, fill them with a ready-made snack. The same amount of marinade should fall into each of the cans. Do not fill the entire jar at once, fill it halfway, then lightly press down with a spoon to release air bubbles. If they remain deep, then stick a knife along the edge of the wall and release them.

Then you can fill the containers with snacks to the top. Leave a space of about 1 cm on top for the juice that appears during sterilization.

15. As you already understood, we will sterilize the conservation. To do this, we will need a large saucepan and a piece of cheesecloth, which we will place on the bottom of the pan. Then put jars in it and pour hot water, but not boiling water. The water should reach the shoulders of the jar.

16. Bring water in a saucepan to a boil, sterilize the jars in time, in accordance with their volume.

• half liter cans - 30 minutes
• 650 grams - 45 minutes
• liter - 1 hour

17. Then twist with a seaming machine and put in a warm place, turning the cans over and covering with a blanket. Leave in this position until it cools completely.

When this happens, immediately remove the canning in a dark, cool place.

In winter, open the blank and eat with pleasure.

Salted pickled eggplant stuffed with carrots

This is an unusually tasty appetizer that leaves no one indifferent. Its peculiarity is that the eggplants are fermented here, and this dish is prepared without vinegar.

Little blue ones are simply boiled in salted water, and filled with brine.

It is also prepared just to eat. And you can prepare such a snack for the winter. In this case, you will need to store it in the refrigerator, but not more than three months.

We need:

• eggplant - 2 kg
• carrots - 4 pieces
• garlic - 10 cloves
• parsley - bunch (large)
• ground black pepper - 2 tsp

For brine:

• water - 1 liter
• salt - 2 tbsp. spoons

Preparation:

1. At the vegetable, cut off the stalk and the tip on the other side, and make a deep longitudinal cut.

You should get a pocket, where the cut is only on one of the sides, where we will place the filling. Do not cut the sides so that the juice from the filling does not subsequently flow out into the brine.

2. Put a pot of water on the fire. You will need to pour 2 liters into it. After it boils, salt it by adding 60 g of salt and place the cut vegetables there. Cook at a boil for 5 minutes, constantly lowering the fruits deeper, using a slotted spoon.

If the fruits are very large, then you can cook a little longer, but no more than 7 minutes.

By themselves, they are light, so they will constantly float to the surface, and if they are not dipped in water and not turned over, then only the lower part will boil, and the upper part will remain rigid. This will not allow you to subsequently get the snack of the desired degree of softness and taste.

3. Chop the parsley and garlic. Put them in a bowl.

4. Grate carrots on a coarse grater. You can use a regular grater for this, or you can use a special one, which is used to make Korean salads.

Put it in a bowl with the ingredients already prepared, add pepper and mix. Let it stand for a while so that the carrots start juicing.

4. In the meantime, remove the boiled vegetables from the pan and let them cool completely. During this time, they will soften well, and the pulp in the middle will become rather soft.

5. Gently pushing the two halves apart, fill the inside with the filling. Try to put as much of it as possible so that it tastes better. It's okay if the filling crawls out a little.

Place the stuffed vegetables in a deep saucepan. If they are rather small in size, then you can put it simply in a three-liter jar.

They can be stacked on a barrel, or cut upside down, so that the brine saturates both the vegetables and the filling sufficiently.

6. Prepare the brine. To do this, boil a liter of water with salt.

Then let it cool to room temperature. And then you can fill in the snack. It should completely cover the prepared components.

Considering that the brine will cool down for a long time in time, you can boil it at the very beginning of the whole process.

7. On top, press down the appetizer with a suitable-sized plate, which will be used as oppression. Leave to ferment for 24 hours at room temperature.

Then refrigerate for 2 - 3 days. And after that you can eat, laying out one, or two, and cutting them into pieces. This is a delicious snack. Having cooked it once, then you will cook it every year.

You can store pickled eggplants in the refrigerator for up to 3 months. During this time, their taste will only improve. Over time, as the saying goes, they "gain strength."

We start preparing such a snack as soon as the eggplants start to be sold. We cook it all summer, keep it in the refrigerator and eat it whenever we want. And already from the last vegetables we make a snack for the winter. Of course, it does not last for three months, at best it is enough for a month.

You can do more, but there is a sorely lack of space in the refrigerator during the harvest season.

Video on how to ferment salted stuffed eggplant in jars

This recipe is so loved in our family that we decided to shoot a video on this topic as well. So that you, dear readers, can prepare this delicious appetizer without any difficulty.

Having tried to cook it only once, then you will cook it every year, and even more than once.

The video was made specifically for this article, and I hope you enjoy it. After all, we are trying exclusively for you, so that everyone can cook delicious preparations and treat them to their friends and loved ones.

If you have not subscribed to our channel yet, then subscribe. We have a lot of interesting things !!!

Snack for the winter: blue ones in a bell pepper marinade

There are various marinades for your favorite vegetables. You can cook them quite simply, or you can conjure them up in the kitchen for a little longer, and as a result you get a very tasty dish that can be saved for the winter.

I already have on my blog relatively simple recipes for pickled "blue" ones that taste like mushrooms. If you want to cook these, then there are several recipes. And today the recipe is somewhat different, which is called with a twist.

The exit of the snack is three 750 gram jars.

We need:

• eggplant - 2 kg
• bell pepper - 800 gr
• hot chili pepper - 1/3 pod
• garlic - 5 - 7 cloves
• sugar - 100 gr
• salt - 2 - 3 tsp
• vinegar 9% - 80 ml
• frying oil

Preparation:

1. Wash and dry the blue ones. Cut into fairly large pieces. In fact, there are two ways to cut it, either in circles or in long thick sticks. I suggest using the second slicing method in this case.

But you definitely need to cut pretty large. In this case, the appearance will be advantageous. All the pieces will remain intact and nothing will come apart.

2. Put all of them in a bowl and sprinkle with salt. For 2 kg of vegetables, it will be enough to add 2 teaspoons.

You can mix everything together with your hands, or you can just shake the bowl vigorously several times, as if tossing the vegetables up. This will allow the salt to spread evenly.

Leave to infuse for 45 minutes, and if the pieces are large, then an hour. During this time, they should soften slightly and let the juice go, which we will subsequently merge.

Someone thinks that it is necessary to keep the blue ones in salt in order to remove the bitterness. This is partly true, although I have already written on this topic above. But there is another benefit to this. This way the vegetables will take up less oil! Which is also important.

3. While our main vegetable is juicing, prepare the marinade. We will cook it on the basis of bell pepper. And I must tell you that it is very tasty.

Until I learned this method, I prepared a similar recipe exclusively in tomato sauce. But when I first made a filling of pepper, and even with hot pepper, then all my preference was given to just such options.

Such a filling is thicker and richer in taste, and personally, it captivates me when I need to make a choice. Use a bright red pepper, the color in this case matters.

And so the fruits are cleaned of seeds and cut into convenient pieces, which will need to be passed through a meat grinder.

4. Also cleanse hot peppers from seeds, which I still recommend adding to taste. The recipe gives an approximate amount. In this composition, the dressing will not be very hot.

And prepare the garlic. An approximate number of cloves is also given here, if you like this component in salads and appetizers, then you can add a little.

5. Twist the peppers and garlic through a meat grinder.

6. Pour vinegar into the mixture. We need 80 ml of 9% acid, this will be about 5 tablespoons, a little more (15 ml in a tablespoon). And then add sugar. Mix everything and leave to let the mixture stand for a while.

7. In the meantime, let's fry our little blue ones. Do not forget that you first need to drain the resulting juice from them and squeeze slightly.

8. We will fry in a skillet in hot oil. You need to pour it in a little, and in case of a shortage, add it directly to the pan.

You will have to fry in several batches, since we have quite a lot of cubes. Our task is to achieve an even golden color, approximately the same as in the photo.

Put the fried pieces on a plate so that the excess oil is glass.

9. We have to have sterilized cans and lids in advance. Layer the fried slices and the pouring, stacking them fairly tightly. Should be enough for just three cans.

10. This salad must be sterilized. According to the recipe that came to me, it is recommended to sterilize them for 15 minutes, but I insure myself and sterilize them for 20 minutes. But if I have half liter jars, then it takes me 15 minutes to sterilize.

In this case, the caps can be used both screwed and twisted.

11. Prepare a pot with hot water, but, mind you, not boiling water! Line the bottom with a rag and put the jars in it. The water poured should reach the shoulders of each of them.

You can simply cover the lid, you can make one small turn if it is screwed.

12. After boiling, sterilize the required amount of time, then take out each of the cans one by one and screw tightly.

13. Turn the cans over and cover with something warm. Leave in this position until they cool completely. Then you can store them in a cool, dark place.

Such an appetizer, or salad, as you like to call this dish more, can be either prepared for the winter, or simply cooked to eat. It turns out incredibly tasty, and the jar is eaten in literally two meals.

And this is how the appetizer will look if the blue ones are cut into circles.

If you have never cooked like this before, then try to make a half portion for a start, try it, you will certainly want to repeat it.

Video on how to cook eggplant in Armenian (in Georgian) - "Adjapsandali" salad

Adjapsandali is a national dish of Georgia, Armenia, Abkhazia and Azerbaijan and is prepared in different parts of the Caucasus.

And now the recipe has become widespread, and a dish is also prepared according to it. There are various variations of its performance and we will consider one of them, which gives the basis.

In addition, our topic today is for preparations for the winter, and this recipe will just allow us to prepare an appetizer for a given period of time.

In this case, we fried vegetables, or you can pre-bake them

The dish turns out to be very tasty. Be sure to cook it at least once, and the recipe will stay in your notebook for a long time.

Eggplant caviar with vegetables and tomato paste without vinegar and sterilization

Eggplant caviar, especially if you know how to cook it deliciously, can really become a real delicacy. Remember how in the film "Ivan Vasilyevich changes his profession" ?! Black and red caviar was plentiful, but our delicacy was just one spoonful ...

And you can cook it this way. I know several ways of cooking it, but there are two main ones: when you twist all the vegetables in a meat grinder and cook, and the second is when you cut them into small cubes.

And personally, I like the second option more. In this case, all the pieces are whole, and the dish is perceived both as caviar and as a salad. It is good both fresh and in preparations for the winter. This is the recipe I bring to your attention.

We need:

• eggplant - 2 kg
• zucchini - 1 kg
• onions - 1 kg
• bulgarian pepper - 1 kg
• carrots - 500 gr
• tomato paste - 3 tbsp. spoons
• parsley - 1 bunch
• salt - 2 tsp
• sugar - 4 tsp
• vegetable oil for frying

Caviar can be cooked without zucchini, in this case, just add another kilogram of eggplant. You can also use fresh tomatoes instead of tomato paste. In this version, take them one kilogram.

Preparation:

1. I will not show the slicing of vegetables in the photo, it is all standard. Cut eggplants, courgettes and bell peppers into cubes, onions into thin half rings. Grate the carrots on a coarse grater.

2. Prepare a large dish for frying and stewing and first fry the onion in it. When it becomes transparent add carrots there. Darken until it is also soft.

You can pre-fry the vegetables in a skillet before placing them in a large cooking bowl.

And it's time to add the pepper. Take it in a bright red color, in this case, the caviar will turn out to be brighter and more appetizing.

3. Fry eggplants and zucchini separately in different pans in a little oil until golden brown, they should also become softer.

4. Add both to a common pot or basin, depending on what you are cooking in.

5. Add salt and sugar immediately. Use the prescription amount first. Then, when the vegetables give juice, you can taste the liquid part and adjust the taste if necessary.

Salt may and will be needed, in the main recipe a minimum amount is given.

6. Also add chopped parsley and tomato paste. Spread it out in half-thin, with a slide, spoons. And only now you can mix everything neatly.

7. After the mixture boils, you need to detect 30 minutes. This is how much our vegetables will be stewed over low heat. Strong boiling should not be allowed, but light bubbling is encouraged.

Be sure to try if there is enough salt. For lovers of more salty food, you can add it. Also, if you want to get spicy caviar, you can add black ground pepper 10 minutes before the end of cooking.

8. Spread the prepared caviar in sterilized jars and immediately tighten the lids boiled in boiling water. You don't need to sterilize it. Everything has been fried and boiled enough, so extra heat treatment and even more vinegar will not be required.

Very tasty caviar turns out, I advise you to cook it!

Video on how to cook delicious eggplant caviar "Lick your fingers"

And here is another recipe for making eggplant caviar. It actually turns out "lick your fingers." Its difference from the previous one is. that all vegetables are pre-fried in a pan separately from each other, and then combined in one large bowl for further stewing.

This is my favorite recipe, and I have been cooking with it for 30 years.

Such caviar can be perceived both as an appetizer and as a salad. It is also served on the festive table, and is eaten simply for breakfast. By spreading it on bread, you can get a delicious sandwich. And washing it down with hot tea, you can feel a real taste pleasure!

So cook it and eat it for health!

Baked blue for storage in the freezer

If you like fresh blue dishes, then this method of preparation for the winter will certainly interest you. It is so simple that I will not describe it in the same detail as the previous options.

1. Cut any amount of vegetables into medium cubes and place on a greased baking sheet.
2. Bake them for 40 minutes in the oven at 180 degrees. During this time, mix them with a spatula 2 - 3 times.
3. Remove from oven and allow to cool completely.
4. Divide into bags, about 400 - 500 grams each.
5. Place in the freezer for storage.

And it's all! In winter, having delivered a bag, you can always prepare your favorite dish, and your favorite vegetable will be as fresh.

There is another way in which whole vegetables are baked in the oven, or oven. Then they cool down and the skin is peeled from them. After which they should be cooled and squeezed out well, you can briefly install a little oppression on them for this.

Then transfer to a bag and put in the freezer.

Dear friends, of course, there are a lot of recipes for preparing your favorite vegetable, and it is simply not realistic to collect all of them in one article. But here are collected, although a few, but very interesting options, in my opinion - the best.

Those who cook according to them invariably keep them in their recipes, and the next year, at least a few jars, are prepared again.

Therefore, I hope that you will love these cooking methods and will stay in your home for a long time.

In conclusion, I would like to wish you a great harvesting season. Let everything that you cook be perfectly stored and please your family at winter lunches and dinners. Otherwise, it will not be, because in each of the jars there will be not only vegetables, but also a particle of sunny warm summer!

Bon Appetit!