On the eve of the conservation season, each housewife is going to make eggplant preparations for the winter. Indeed, in the season vegetables for conservation cost a penny, and in winter it is so nice to open a jar of eggplants for, or just for dinner.

In addition, do-it-yourself eggplant blanks are a guarantee of naturalness and healthy food... After all, canned food manufacturers “sin” to mix preservatives and dyes so that their blanks are kept longer and keep their presentation.

I bring to your attention "Golden recipes" of eggplant blanks for the winter, which have been tested by more than one thousand housewives, and every year they are invariably popular.

If you have your original recipe cooking eggplant for the winter, feel free to share it in the comments.

Eggplant saute for the winter (lick your fingers)

If you like simple and not troublesome eggplant blanks, then my today's eggplant sauté recipe for the winter, you will definitely like it. Let's cook eggplant sauté for the winter without tedious sterilization, "Fur coat" and long-term preparation of ingredients. A portion of sautéed blue for the winter is small, everything is prepared very quickly and easily. And the result ... I promise you - you will lick your fingers! Recipe.

Georgian eggplants for the winter

Fried eggplants in spicy adjika with garlic ... well, what could be tastier? By the way, Georgian spicy eggplants are cooked without sugar for the winter, in case you don't like sugar in preserving vegetables. The Georgian eggplant appetizer for the winter is prepared with sterilization, and it will take more time to prepare the ingredients. How to cook, see.

"Mother-in-law's tongue" of eggplant for the winter

I dedicate this eggplant recipe to all the fans. tasty blanks from the blue ones. Harvesting for the winter "mother-in-law's tongue" of eggplant - well, what could be simpler? In fact, these are spicy eggplants in adjika, which I told you about earlier, but nevertheless, my today's appetizer "mother-in-law's tongue" from eggplants is not prepared quite usually. To make the eggplant “mother-in-law's tongue” guaranteed to be tasty for the winter, I decided to pre-bake the eggplants in the oven. Interesting? Recipe with photo.

Eggplants for the winter "Ogonyok"

You can see how to cook real Ogonyok eggplants.

Fried eggplants for the winter

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

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

Adjika eggplant for the winter

I recently discovered new recipe- adjiku with eggplant. To say that it is delicious is to say nothing! It's just amazing, honestly! I am sure in winter time this kind of conservation will be very popular. Another plus of this recipe is the ease of preparation. You really don't have to mess around with the ingredients for a long time - you just need to grind them in a meat grinder. Recipe with photo.

Eggplant salad for the winter with rice

Let's make an eggplant salad for the winter with rice, and a company of proud eggplant dandies and traditional rice make up: tomatoes, bell pepper, onions, carrots and condiments. Such winter salad with rice and eggplant, this is an excellent appetizer and a complete vegetable dish... Especially a winter eggplant salad for the winter with rice will be relevant in the post: you just need to warm up the contents of the jar and hearty lunch ready! Recipe with photo.

Spicy eggplant for the winter in the marinade

This recipe for spicy eggplant for the winter I begged from a friend. Yes, yes, I asked for it - once I tasted an amazing spicy eggplant appetizer and just disappeared: I liked her so much. And the girlfriend was in no hurry to share the recipe: she, apparently, wanted to be a unique owner of such good recipe... But, in the end, I persuaded her, and in my cookbook in the place of honor there was a spicy eggplant snack for the winter. It is really, well, very spicy - thanks to the red pepper and piquant - because of the garlic. Another highlight of this snack is delicious marinade with vegetable oil and vinegar. How to cook, see.

Eggplants like mushrooms for the winter

Did you know that you can close eggplants like mushrooms for the winter? Yes, yes, and the taste of them, and appearance will be very similar to honey mushrooms or boletus. This recipe was shared with me by a neighbor - she has been preserving eggplants in this way for a long time, and this blank is always one of the first to sell out from her. Once she treated me to such fried eggplants like mushrooms, and I liked them very much. See recipe with photo

"Ten" salad for the winter with eggplants

A dozen salad for the winter with eggplants is so called because for its preparation we need 10 pieces a variety of vegetables: eggplant, onions, sweet peppers and carrots. The number of tomatoes for the recipe should be twice as large for the salad to be juicy and aromatic. This delicious salad my mother also cooked a dozen for the winter. See the recipe with a photo.

Eggplant salad for the winter "Autumn"

Look for simple blanks eggplant for the winter? Pay attention to the "Autumn" eggplant salad for the winter. How to prepare an eggplant salad for the winter "Autumn", you can see.

Eggplants for the winter with carrots, onions and garlic "Stripes"

Detailed recipe with a photo how to cook eggplants for the winter with carrots, onions and garlic "Stripes", you can see.

How to freeze eggplants: a proven method with a photo

You can see a detailed recipe with a photo of how to freeze eggplants for the winter.

Eggplant in adjika for the winter

Do you like not troublesome and simple eggplant blanks? Eggplant in adjika is exactly what you need! You can see a detailed recipe with a photo of how to cook eggplant in adjika for the winter.

Eggplant salad for the winter "Vegetable madness"

The recipe for making eggplant salad for the winter " Vegetable madness", with step by step photos, you can see.

Eggplant for the winter in Korean

How to cook eggplant for the winter in Korean, you can see.

Eggplant and beans salad for the winter

Do you want to close a delicious blue salad for the winter? Then be sure to pay attention to the eggplant and beans salad for the winter. The result is excellent: a delicious salad with eggplants, tomatoes, peppers and beans. By the way, beans go well with blue beans and make the preparation quite satisfying. I wrote how to make an eggplant salad with beans for the winter.

Eggplant in tomato for the winter

You can see the recipe for cooking eggplant in tomato sauce.

Fried eggplants for the winter with pepper and vegetable sauce (recipe without vinegar)

Cooking such fried eggplants is simple, but long enough: this appetizer closes without vinegar, so it has a long sterilization. Detailed recipe.

Eggplant salad for the winter "Vkusnotiischa"

I have been using this eggplant salad recipe for the winter for several years now, and every time I am very pleased with the result. Firstly, I like the way of preparing such a salad from blue ones - it is simple and fast enough, there is no sterilization, and the preparation of the ingredients does not take much time. Secondly, the salad turns out to be very bright, appetizing, so that it can be safely offered not only to home, but also to guests. See the recipe with a photo.

Delicious eggplant for the winter cooked correctly can be great snack or the main course. Often they are eaten by people who follow a diet or are adherents of vegetarianism. It can be preserved for the winter, preserving vitamins and giving the vegetables unusual and interesting taste. Below we will consider several delicious best eggplant recipes for the winter.

Recipe "Real jam" in Georgian

This recipe allows you to cook spicy eggplant for the winter. without sterilization.

Ingredients:

• 5 kg eggplant;
• 17 pieces of bell pepper;
• 5 pieces of chili peppers;
• 21 cloves of garlic;
• 2 tbsp. l. salt;
• 1 glass of vinegar;
• 4 tbsp. l. Sahara;
• 350 ml of vegetable oil.

Step by step cooking

1. Prepare the eggplant. Wash well, cut off the stalk and cut into small cubes.
2. Pour the chopped vegetable into a deep container, salt and stir, leave for 30 minutes.
3. Grind the peeled hot peppers with the garlic in a blender.
4. Put the bell peppers, peeled from seeds, into the blender bowl, chop. You can grind it in a meat grinder, but then the mass will turn out to be mushy.
5. Drain the excess liquid from the eggplant.
6. Put the vegetable in a preheated pan, fry until golden brown.
7. Take a large saucepan, put pepper, garlic, vinegar and oil in it. Boil the contents, add sugar and eggplant, boil for 10 minutes.
8. Transfer to pre-sterilized jars, close with lids.
9. Leave the inverted jars wrapped in a blanket to cool.

Watch the video! Eggplant (blue) in Georgian for the winter

Korean eggplant for the winter

Eggplant salad tasty and healthy. Therefore, it is necessary to prepare it for the winter in enough... Many will love this recipe.

Ingredients:

• 1.2 kg of bell pepper;
• 1.2 kg of carrots;
• 4.7 kg eggplant;
• 1.2 kg of onions;
• 1-2 teaspoons of ground hot pepper;
• 120 grams of garlic;
• 2 tbsp. l. 70% vinegar;
• salt.

Cooking method:

1. Rinse vegetables.
2. Cut off the stem of the eggplant, cut into strips, salt and leave for 60 minutes.
3. Peel the carrots and grate the Korean carrot grater until thin strips come out.
4. Peel the bell peppers and cut into strips.
5. Peel the onion and cut into half rings.
6. Peel the garlic and pass through a press.
7. All vegetables, with the exception of eggplants, put in a container, mix, add vinegar and hot peppers, leave for 5 hours. You can skip hot peppers if very spicy dishes are not welcome.
8. Fry the eggplants in a pan.
9. Mix all vegetables.
10. Put the prepared salad in sterilized jars, cover (do not roll up!) And sterilize. If half liter cans - 15 minutes, if liter cans - 30 minutes.
11. Roll up and leave to cool wrapped up.

Watch the video! Korean style eggplant, insanely delicious salad

Eggplant like mushrooms

According to this recipe, ready-made eggplants they look like pickled mushrooms. They will be delicate and slippery. Here is one of best recipes.

Ingredients:

• 2.5 kg eggplant;
• 5 cloves of garlic;
• 300 grams of dill;
• 350 ml of vegetable oil;
• 5 tbsp. l. salt;
• 12 Art. spoons of 9% vinegar;
• 2.7 liters of water.

Step by step cooking process

1. We take the container big size, pour in vinegar, add salt and put on the included stove.
2. My blue fruits, cut off the stalk, peel and cut into cubes about 2 cm.
3. Put the vegetable in a boiling brine and cook for 5 minutes after boiling.
4. Strain through a colander, leave for 30 minutes to remove the liquid and bitterness.
5. Prepare the garlic, chop.
6. Chop the dill.
7. Add garlic, herbs and oil to cooled eggplants.
8. Put the workpiece tightly into the jar, leave for 6 hours.
9. If the preparation is planned for the winter, heat the appetizer, place it in sterilized jars and roll it up.

Watch the video! Eggplant like mushrooms

Homemade eggplant lecho with sweet pepper in tomato

This recipe is simple and quick to prepare. But at the same time taste qualities eggplant caviar at the highest level, will please the whole family.

Ingredients:

• 2.3 kg eggplant;
• 600 grams of bell pepper;
• 2 kg of tomatoes;
• 4 cloves of garlic;
• 50 grams of dill;
• 2 pieces of chili peppers;
• 200 ml of vegetable oil;
• 2 tbsp. l. salt;
• 125 g sugar;
• 1 tsp vinegar essence.

Cooking process

1. Prepare the tomatoes. It is necessary to remove the peel from them, for this you should lightly pour over them with boiling water, pass through a meat grinder.
2. Put sugar, salt, vinegar in the cauldron, sunflower oil and boil for 2 minutes.
3. Slice small pieces hot and bell peppers, add to the tomatoes and boil for 2 minutes.
4. Wash the eggplants and cut off the stalk, chop into thin strips, put in a cauldron.
5. Peel the garlic, chop and place with the vegetables.
6. Cook for 30 minutes after boiling.
7. Add chopped dill and cook for another 3 minutes.
8. Sterilize cans, put a snack in them, roll up.

Watch the video! Pepper lecho with eggplant a delicious simple recipe for preparing salad for the winter

A simple eggplant recipe - "Mother-in-law's tongue"

This recipe is simple, but quite demanding. But it will appeal to all spicy lovers.

Ingredients:

• 1 kg eggplant;
• 1 kg of tomatoes;
• 1 kg of bell pepper;
• 5pcs hot peppers;
• 5 cloves of garlic;
• 130 ml vinegar;
• 2 tbsp. l. salt;
• 250 g sugar (1 cup);
• 230 ml of vegetable oil.

Cooking method

1. Wash and peel the eggplants.
2. Wash tomatoes and peel them. To do this, place them in boiling water for a few minutes, and then in cold water, then the skin will be removed easily and quickly.
3. Rinse peppers and remove seeds and stalks.
4. Peel the garlic.
5. Pass all vegetables through a meat grinder.
6. Add oil, vinegar, sugar and salt to the vegetable mixture.
7. Cut the eggplants into slices and put them in a cauldron. Add tomato puree to them and vegetable mix.
8. Cook over low heat for 30 minutes, stir thoroughly so as not to burn.
9. The workpiece is ready, it should be transferred to sterilized jars and closed.

You can not peel the eggplant, but cut them into rings. But then it will be necessary to leave the chopped vegetable with salt for 30 minutes so that the excess bitterness is gone. After that, rinse them and cook as indicated in the recipe.

Watch the video! Mother-in-law Salad Eggplant Tongue for Winter

Spicy fried vegetable salad with garlic and pepper

This recipe is quite spicy and interesting. Eggplant goes well with garlic and different kinds seasoning. This dish can be served on festive table, in addition, such a snack will help fight colds in winter.

For cooking you need:

• 5 kg eggplant;
• 75 grams of hot pepper;
• 5 cloves of garlic;
• 250 ml vinegar.

Step by step cooking

1. Rinse the eggplants, cut off the stalk, cut into medium circles 1 cm thick.
2. Salt water at the rate of 500 grams per 5 liters of water.
3. Put vegetables in the water and put a press, you can full three-liter jar, leave for 2 hours.
4. Transfer the vegetables to a colander and leave to drain all the liquid.
5. Fry the eggplant slices on both sides in refined oil.
6. Finely chop the pepper and chop the garlic, add the vinegar and stir. Leave this mixture on for 30 minutes.
7. All laid out in layers. Eggplant is poured garlic dressing watering each layer.
8. Banks with sterilize eggplants within 30 minutes and roll up.

Watch the video! Fried eggplants with fresh bell pepper and herbs

Classic eggplant sauté

Ingredients:

• 9 pieces of eggplant;
• 3 pieces of onions;
• 12 pieces of tomatoes;
• 3 pieces of carrots;
• 3 pieces of sweet peppers;
• 2-3 hot peppers;
• 1 head of garlic;
• ¾ h. L. salt.

Cooking process

1. All ingredients are prepared in advance.
2. Eggplants are cut into cubes, salted and left for 40 minutes.
3. Onion and bell pepper are cut into cubes.
4. Carrots are cut thin straw, tomatoes in half rings.
5. Squeeze the eggplants and send to the pan.
6. Take a second frying pan, put onions, when they turn golden, add carrots.
7. When the vegetables are almost ready, add the bell peppers, and after 3-5 minutes the tomatoes.
8. Salt everything and simmer the vegetables until all the moisture has evaporated.
9. Add everything to the eggplant, which should not be overcooked.
10. Stir all the vegetables, put on slow fire and simmer for a few minutes.
11. Add minced garlic and chopped hot peppers, simmer for a couple of minutes and roll into sterilized jars.

Watch the video! Highly delicious sauté from eggplant

In contact with

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

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

Such a blank is a real treasure nutrients... It turns out the eggplant salad for the winter is very tasty and spicy.

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

Ingredients:

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

Preparation:

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

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

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

Georgian eggplant caviar

In Georgia, they like eggplants and cook a lot with vegetables national dishes and snacks.

It will take 2.5 hours to cook.

Ingredients:

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

Preparation:

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

Ingredients:

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

Preparation:

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

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

The total cooking time is about 2 hours.

Ingredients:

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

Preparation:

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

Pickled eggplant for the winter

Pickled eggplant with spicy herbs and garlic will be an excellent cold treat for guests winter evening... The vegetables are aromatic.

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

Ingredients

For a can with a volume of 1 l:

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

Preparation

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

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

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

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

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

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

Ingredients

For 2 cans with a volume of 1 liter:

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

Preparation

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

Ingredients

For 3 cans with a volume of 1 l:

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

Preparation

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

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

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

Ingredients

For 3 cans with a volume of ½ l:

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

Preparation

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

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

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

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

Ingredients

For a 1½ liter can:

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

Preparation

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

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

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

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

Ingredients

For 3 cans with a volume of ½ l:

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

Preparation

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

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

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

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

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

Ingredients

For 4 cans with a volume of ½ l:

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

Preparation

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

Place vegetables in a saucepan. Add chopped garlic, ketchup, sugar, salt, oil and vinegar. Put the saucepan over low heat and stir the contents. Cook, covered for a few minutes, until the vegetables are juiced.

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

Cover the eggplant with lids, pour water into a saucepan up to the shoulders of the jars and let it boil. Sterilize the cans for 15 minutes and roll up.

Ingredients

For 2 cans with a volume of ½ l:

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

Preparation

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

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

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

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

Ingredients

For 3 cans with a volume of 1 l:

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

Preparation

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

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

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

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

Ingredients

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

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

Preparation

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

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

Cut the slightly cooled eggplants into large cubes. Place the eggplant and vegetable mixture tightly in sterilized jars. Top layer there must be cabbage. Roll up the cans.

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

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams ready meal

1 gr.

0 gr.

Carbohydrates

28 kcal

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

Eggplant is ideal for cooking spicy snacks... 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 dense paper towels to make the glass oil. You also need to cool them down to room temperature.

Now you need to cook 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 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 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.

We peel the garlic from the husk, pass through a press and introduce into liquid mass... We pour 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 language - 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 eggplant well and wipe it 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 fine grater... We introduce a mass into the liquid.

Fill with cooked hot sauce eggplant. 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 the 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 succeed spicy salad"Spark". 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 specified time, rinse them in cold water and lightly squeeze 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. Pour in granulated sugar, coarse salt, one hundred milliliters of vegetable refined oil and stir.

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 with spicy eggplant... 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.