Eggplant rolls are delicious and simple. Baked eggplant with spices

24.08.2019 Salads

Pickled eggplant.

Ingredients:

3 kg eggplant
50 g garlic
3-5 bay leaves
10-15 peas of black pepper

For marinade:

1,5 l of water
50 g sugar
60 g salt
200 ml of 9% vinegar

Cooking method:

In eggplant, cut the stems, pierce in several places. Dip in boiling salted water (20 g of salt per 1 liter of water) and blanch for 2-3 minutes, then remove and squeeze under oppression. Put spices and garlic cloves on the bottom of sterilized cans. Fill the jar tightly with eggplant. For the marinade, bring to a boil water with salt and sugar, pour vinegar. When it boils, remove from heat. Pour eggplant with hot marinade. Sterilize 1 liter cans for 20 minutes. Then roll up and flip. Wrap jars of pickled eggplants according to this recipe until cool.

Pickled eggplant with pepper.

Ingredients:

2.5 kg eggplant
100 g red bell pepper
30 g fresh hot pepper
50 g garlic
100 ml of 9% vinegar

For brine:

1 liter of water
30 g of salt

Cooking method:

Before pickling eggplant for the winter, bell pepper should be cut into slices, hot pepper - rings, garlic - slices. In eggplant, remove the stalk. Pour water into a large pan, add salt (100 g of salt to 1.5 liters of water), bring to a boil. In small portions, dip the eggplant in boiling water and cook until soft (10-15 minutes, depending on size). Pour vinegar into the bottom of the cans, put some garlic and pepper. Lay eggplant tightly on top, sprinkling with garlic, hot and bell peppers. Separately, prepare the brine by dissolving the salt in boiling water. When the jars are full, pour the vegetables with brine. Cover the jars and sterilize: 1 liter - 10 minutes, 2 liters - 20 minutes, 3 liters - 30 minutes. Then roll up, turn over and wrap up to cool.

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Ingredients:

1 kg of eggplant
50 g parsley and cilantro
30 g garlic
15 g of salt
20 ml of 9% vinegar

Cooking method:

For this tasty and quick recipe for pickled eggplant in vegetables, you need to remove the stem, make a long side incision in the form of a pocket. Dip eggplant in boiling salted water (30 g of salt per 1 liter of water) for 3-5 minutes. Then remove and squeeze out under oppression so that bitterness comes out. Grind greens and garlic, mix with salt. Stuff the eggplants with the mixture, place them tightly in sterilized jars, pour brine, pour vinegar. Cover the jars and sterilize: 0.5 liter - 15 minutes, 1 liter - 25 minutes. Then roll up and wrap until cool.

Ingredients:

1.5 kg eggplant
150 g of greens (celery, parsley, dill)
100 g onions
40 g garlic

For marinade:

1.8 l of water
60 g salt
200 ml of 9% vinegar
2-3 bay leaves
3-4 peppercorns black pepper

Cooking method:

To pickle eggplant for the winter according to this recipe, remove the stem from the vegetables and blanch in boiling salted water for 5 minutes. Then squeeze out under oppression so that bitterness comes out. Finely chop the greens and onions, add the garlic passed through the press. In each eggplant, make an incision along, put a little stuffing inside. For the marinade, bring to a boil water with salt and spices, pour vinegar, remove from heat. Pour eggplant with hot marinade and put under oppression for 2-3 days. Then transfer to sterilized jars. Bring the eggplant fermented liquid to a boil and pour into jars. Sterilize 1 liter cans for 15-20 minutes. Then roll up and wrap until cool.

Below are photos of pickled eggplant cooked according to these recipes:

Salted eggplant with celery.

Ingredients:

5 kg eggplant
50 g garlic
10 g of salt
bay leaf
celery greens

For brine:

1 liter of water
70 g of salt

Cooking method:

Before salting the eggplant, the vegetables need to remove the stalks, make a deep cut in each and blanch in salted water (60 g of salt per 1 liter of water) for several minutes. Then put under oppression to glass water. Grind garlic with salt, stuff eggplant. At the bottom of the container for pickling, put a bay leaf, a little green celery, lay eggplant on top and cover with the remaining greens. Boil water with salt for brine, allow to cool. Pour eggplant with cold brine to completely cover the vegetables. Cover the container and leave at room temperature for 5 days. Then rearrange in the refrigerator. Before use, cut the eggplant into slices and season with vegetable oil.

Salted eggplant with garlic.

Ingredients:

1 kg of eggplant
50 g garlic

For brine:

1 liter of water
50 g of salt
2-3 bay leaves
3-4 peas of allspice

Cooking method:

For this homemade preparation for the winter in small eggplants, you need to make a deep incision in the form of a pocket. Put the vegetables in a wide pot, pour boiling water, add salt (50 g of salt per 1 liter of water) and blanch the eggplant in brine for 3-5 minutes. Then remove and squeeze under oppression. Finely chop the garlic, stuff the eggplant. Place vegetables tightly in a container. Prepare the brine by adding salt and spices to the water, bring to a boil, strain. Warm eggplant with warm brine, set oppression. Leave at room temperature for 3-4 days. Store salted eggplant cooked according to this recipe in a cool place.

Ingredients:

1 kg of eggplant
70-100 g of dill and parsley
30-40 g of salt

Cooking method:

Before salting the eggplants for the winter, they must be washed thoroughly, make 10-12 punctures with a skewer in various places. Dip in salted water (1 tablespoon per 1 liter of water) for 30 minutes. Then rinse and drain. Finely chop the greens. Place the eggplants in a container, pouring greens, salt and condensing so that the liquid stands out. Install oppression. Leave for 5-7 days at room temperature. Then store in a cool place.

Ingredients:

1 kg of eggplant
200 g carrots
50 g parsley root
50 g onions
20 g garlic
15 g parsley
several sprigs of celery

For brine:

500 ml of water
20 g of salt

Cooking method:

In small eggplants, make a deep incision in the form of a pocket. Boil 1 liter of water, add 30 g of salt. Dip eggplant in boiling brine, blanch for 5 minutes. Then remove and squeeze under oppression. Finely chop the carrots, parsley root, onions and parsley. Stuff the eggplant with the mixture, dress with celery sprigs, lay tightly in a bowl, pouring finely chopped garlic. For brine, bring to a boil water with salt, cool. Warm eggplant with warm brine, put oppression on top. Salted eggplant cooked for the winter according to this recipe, leave at room temperature for 5-7 days. Then store in a cool place.

Eggplant tongues in tomato and vegetable fill.

Ingredients:

2 kg eggplant
2 kg of tomatoes
1 kg onions
400 g bell pepper
300 g carrots
30 g of salt
cooking oil

Cooking method:

To preserve eggplant according to this recipe, the vegetables need to be peeled, cut along the tongues, soaked in salted water for 40 minutes. Grind the rest of the vegetables with a blender or mince, put the mass on the fire and simmer for 20 minutes after boiling. Rinse eggplants, dry, fry in oil on both sides until golden. Then put in jars, shifting stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 25 minutes. Roll up, turn over and wrap up to cool.

Spicy canned eggplants.

Ingredients:

2 kg eggplant
70 g parsley and dill
250 ml of vegetable oil
100 ml of 9% vinegar
15 g garlic
30 g of salt
10g sugar
5-8 g of ground red and black pepper

Cooking method:

Wash the eggplants thoroughly, cut into circles and soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then rinse, dry and fry in vegetable oil. Do not pour oil. Chop the garlic, mix with salt, sugar, vinegar and ground pepper. Grease the eggplants with the mixture and put in sterilized jars, shifting with branches of greenery. Bring the remaining oil to a boil, gently pour into jars, sterilize for 10-15 minutes (time is indicated for jars with a volume of 0.5 l).

As shown in the photo, the eggplant canned according to this recipe needs to be rolled up, flipped and wrapped until cool:

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Ingredients:

3 kg eggplant
3 kg of tomatoes
1 kg of bell pepper
100 g garlic
30-50 g fresh hot pepper
80-100 g of salt
200-300 g of sugar
200 ml of vegetable oil
50 ml of 9% vinegar

Cooking method:

For this recipe for canned salad for the winter, the eggplants need to be cut into round or semicircular slices 1 cm thick, salt, leave for 20 minutes, then squeeze. Grind the remaining vegetables with a blender or mince, add salt, sugar, vegetable oil, bring to a boil, simmer for 15 minutes. Pour in the vinegar. Put eggplant in a boiling mass, simmer for 20 minutes over medium heat. Put the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg of tomatoes
2 kg eggplant
2 kg of bell pepper
1 kg onions
200 g carrots
50 g garlic
50 g fresh hot peppers
200 ml of vegetable oil
100 ml of 9% vinegar
100 g salt
100-150 g sugar
5 g ground black pepper

Cooking method:

Cut eggplant into semicircular slices, bell pepper and onion in half rings. Grind tomatoes, hot peppers and carrots with a blender or mince, put in a saucepan, bring to a boil, add oil. Put chopped bell peppers, onions and eggplant for vegetables, stew for 30 minutes. Add salt, sugar, ground black pepper, chopped garlic, stew for another 5-7 minutes. Pour vinegar, bring to a boil and remove from heat. Arrange the hot eggplant salad, canned according to this recipe, in prepared jars, roll up, turn over and wrap until cool.

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Eggplant saute.

Ingredients:

1 kg of eggplant
500 g tomatoes
350 g bell pepper
300 g carrots
100 ml of vegetable oil
30 g of salt
20 g sugar
garlic and parsley to taste

Cooking method:

For this recipe for marinated sauté for the winter, the eggplants must be thoroughly washed, cut into cubes, soaked in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze so that bitterness comes out. Cut tomatoes and bell pepper into large cubes, grate the carrots. Put the prepared vegetables in a saucepan, add oil, simmer for 30-40 minutes on low heat. Add garlic, herbs, salt, sugar, simmer another 10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap up to cool.

Eggplant saute "Generous garden".

Ingredients:

1 kg of eggplant
500 g zucchini
500 g carrots
500 g onion
70 g garlic
1 liter of tomato juice
100 ml of vegetable oil
50 ml of 9% vinegar
50-75 g sugar
30 g of salt
ground black and hot pepper to taste

Cooking method:

Cut eggplant, zucchini, carrots and onions into cubes, fry in oil. Bring tomato juice to a boil, pour into a saucepan to vegetables. Add chopped garlic, vinegar, sugar, salt, ground pepper, simmer for 30-40 minutes. Cooked according to this recipe, delicious pickled eggplant must be decomposed in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

1.5 kg eggplant
500 g bell pepper
500 g onions
50 g garlic
500 ml tomato juice
30 g of salt
75-100 g of sugar
100 ml of vegetable oil
20 ml of 9% vinegar

Cooking method:

In order to quickly and tasty pickle eggplant according to this recipe, vegetables need to be cut into large cubes, chopped garlic. Combine tomato juice, garlic, butter, salt, sugar and vinegar, bring to a boil. Put onion and bell pepper in boiling tomato juice, simmer for 2-3 minutes after boiling. Then add the eggplant, simmer another 8-10 minutes. Arrange the hot mass in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

1 kg of eggplant
1 kg of bell pepper
200-300 g carrots
50 g garlic
1 liter of tomato juice with pulp
150 ml of vegetable oil
35 ml of 9% vinegar
salt and sugar to taste

Cooking method:

Before cooking pickled eggplant, you need to combine tomato juice and oil, bring to a boil. Cut vegetables at random. Put eggplant and carrots in boiling tomato, simmer for 10 minutes. Add bell pepper, simmer for 10 minutes. Then put finely chopped garlic, add salt, sugar, vinegar, stew for 5-7 minutes. Place the salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

3 kg eggplant
150 g garlic
100 g fresh hot pepper
700 ml of water
100 ml of 9% vinegar
100 ml of vegetable oil
30 g of salt
150 g sugar

Cooking method:

To pickle the eggplants as described in this recipe, they need to be peeled, cut into cubes. Grind garlic and hot pepper in a blender. Combine water, oil, vinegar, salt, sugar, bring to a boil. Put eggplant, pepper and garlic in a boiling mixture, simmer for 20-30 minutes. Put hot salad in cans, roll up, turn over and wrap until cool.

Check out our selection of pickled eggplants for the winter for the recipes above:

Eggplant salad with basil.

Ingredients:

1 kg of eggplant
500 g tomatoes
40-50 g basil
20 g garlic
70 g of honey
10 g of salt
60 ml of 9% vinegar
100 ml of vegetable oil

Cooking method:

Before canning the eggplants, they must be thoroughly washed, cut into circles about 1 cm thick, dipped in boiling salted water (20 g of salt per 1 liter of water) and blanched for 2-3 minutes. Then lay in a colander, drain to water. Cut tomatoes into slices, put on the bottom of thick-walled dishes. Put eggplant on them, simmer under the lid for 5-7 minutes. Add honey, salt, vinegar, oil, simmer for 15 minutes. Then add finely chopped basil and garlic, stew for another 5 minutes. Arrange the boiling mass in sterilized jars, roll up, turn over and wrap up to cool.

Georgian canned eggplants.

Ingredients:

2 kg eggplant
1 kg of tomatoes
200 g garlic
1 bunch of dill
parsley and cilantro
30 g of salt
50 g sugar
200 ml of vegetable oil
30 ml of 9% vinegar
5-8 g suneli hops
5-8 g ground paprika

Cooking method:

This is one of the best recipes for eggplant preparations for the winter for those who love Georgian cuisine. Eggplant should be cut into circles 1 - 1.5 cm thick, dipped in salted water for 1 hour, then squeezed and fry on both sides in half the norm of the oil. Pass the tomatoes through a meat grinder, add salt, sugar, spices, the remaining oil, bring to a boil. Boil the sauce for 15 minutes, then pour in the vinegar, add chopped herbs and garlic, mix and remove from heat.

As shown in the photo, in order to preserve the eggplants according to this recipe, they need to be laid out in prepared jars, pouring with the prepared sauce:

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Cover the jars and sterilize for 30-40 minutes (time is indicated for jars with a volume of 0.5 l). Then roll up, turn over and wrap up to cool.

Ingredients:

1.5 kg eggplant
150 g garlic
150 g walnuts
50 g parsley and cilantro
10 g fresh chili peppers
50 ml of vegetable oil
20 g of salt
50 ml of 9% vinegar

Cooking method:

Cut eggplant into circles, sprinkle with salt, leave for 20 minutes, then rinse and squeeze. Grind garlic, nuts, herbs and chili peppers in a blender, add salt, vinegar and half the norm of oil. Fry the eggplant in the remaining oil on both sides. So, we can preserve eggplant for the winter according to this recipe: for this, put a spoonful of nut mass on the bottom of prepared cans. Then put the hot eggplant, topping with peanut sauce. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Roll up, turn over and wrap up to cool.

Ingredients:

1-1.2 kg of eggplant
400 g tomatoes
300 g onions
30 g garlic, 30 g parsley
100 ml of vegetable oil
30 g of salt
ground black pepper to taste

Cooking method:

For such a simple preparation of eggplant for the winter, tomatoes need to be cut, put in a saucepan, heated and rubbed through a sieve. Boil the tomato mass in half. Cut eggplant into circles 1.5-2 cm thick, dip in salted water for 20 minutes (20 g of salt per 1 liter of water). Then dry and fry in heated oil on both sides until golden brown. Cut the onion into thin half rings, quickly fry. Combine tomato, fried onions, chopped garlic and herbs. Add salt, bring to a boil, stirring constantly. In a sterilized jar, put a little tomato, then put the fried eggplant, pouring tomato. Sterilize jars with a volume of 0.5 l for 20 minutes, 1 l - 30 minutes. Then roll up the workpiece from the eggplant and wrap until cool.

Ingredients:

1 kg of eggplant
500 g tomatoes
40 g onions
10g garlic
30 g of herbs (parsley, celery, dill)
25 g sugar
15-20 g of salt
50 ml of vegetable oil

Cooking method:

To prepare eggplants for the winter according to this recipe, vegetables must be thoroughly washed, cut into circles about 1 cm thick, salt and leave for 20 minutes. Then rinse, squeeze and fry in oil on both sides until golden brown. Put the fried eggplant in sterilized jars. Peel the tomatoes, cut, put in a saucepan. Add finely chopped onions, garlic and herbs, bring to a boil. Pour salt, sugar, simmer for several minutes. Pour boiling eggplant over marinade. Sterilize jars with a volume of 0.5 l for 10 minutes, 1 l - 15 minutes. Then roll up, turn over and wrap up to cool.

Here you can see a selection of photos of recipes for eggplant canned for winter:

Fried eggplant in pepper marinade.

Ingredients:

2 kg eggplant
500 g bell pepper
100 g garlic
200 ml of vegetable oil
70 ml of 9% vinegar
ground hot and black pepper
salt to taste

Cooking method:

For this recipe, eggplant blanks need to be cut into slices, salt and leave for 30 minutes. Then squeeze and fry in vegetable oil on both sides until golden brown. Grind bell pepper and garlic with a meat grinder or blender, pour vinegar. Bring the mixture to a boil, add salt and pepper to taste. Put the fried eggplant and pepper mixture in layers in sterilized jars, cover with lids. Sterilize 0.5 L cans for 20 minutes. Then roll up, turn over and wrap up to cool.

Eggplant with tomatoes and garlic.

Ingredients:

1 kg of eggplant
1 kg of tomatoes
100 g garlic
200 ml of vegetable oil
10 ml of 9% vinegar
5 g ground black pepper
salt to taste

Cooking method:

For this tasty preparation, the eggplants should be completely boiled in salted water (30 g of salt per 1 liter of water) for 10-15 minutes. Then remove, cool, cut into circles and fry on both sides. Pass the garlic through a press, cut the tomatoes into slices about 5 mm thick. Put a layer of eggplant in sterilized liter jars, sprinkle with ground pepper and garlic, cover with tomato slices, salt. So, alternating, fill the jars to the top, sealing the layers with a spoon. Pour the remaining oil from the frying and 5 ml of vinegar into each jar. Cover, sterilize for 25 minutes (time is indicated for cans of 1 liter). Then roll up, turn over and wrap up to cool.

Ingredients:

3 kg eggplant
150 g garlic
50 g fresh hot peppers
150 ml of 9% vinegar
150 ml of vegetable oil
10 g of salt

Cooking method:

Wash the eggplants thoroughly, cut into 1 cm thick circles, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry, put on a greased baking sheet, sprinkle with oil. Bake in an oven preheated to 200 ° C for 10 minutes, turn to the other side and bake for another 10 minutes. Pass the garlic, Bulgarian and hot pepper through a meat grinder or chop in a blender. Add vinegar, salt and remaining vegetable oil. Put eggplant and pepper mixture in layers of sterilized jars. Sterilize 0.5 L cans for 10-15 minutes. Then, cans with eggplant blanks for the winter need to be rolled up, turned over and wrapped until cool.

Ingredients:

3 kg eggplant
2.5 kg of tomatoes
1.5 kg of bell pepper
50 g fresh hot peppers
50 g garlic
200 g sugar
60 g salt
250 ml of 9% vinegar
250 ml of vegetable oil

Cooking method:

To prepare a tasty preparation for the winter from eggplant, tomatoes, garlic, Bulgarian and hot peppers need to be passed through a meat grinder. Add salt, sugar, butter, vinegar, bring to a boil and cook for 10 minutes. Peel the eggplant, cut into large cubes, sprinkle with salt, leave for 20 minutes, then squeeze. Put eggplant in tomato mass, simmer for 20 minutes.

As you can see in the photo, the hot eggplant billet prepared for the winter according to this recipe needs to be decomposed into sterilized jars, rolled up, turned over and wrapped until cool:

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Pickled eggplant "Spark" with honey.

Ingredients:

3 kg eggplant
1 kg of red bell pepper
180-200 g garlic
50 g fresh hot peppers
200 ml of 9% vinegar
200 g honey
salt to taste
vegetable oil

Cooking method:

To prepare a piece of eggplant according to this recipe, which is considered one of the most delicious, vegetables must be thoroughly washed. Then cut into circles 1 cm thick, soak in salted water (20 g of salt per 1 liter of water) for 20 minutes. Then squeeze, dry and fry in vegetable oil on both sides until golden brown. Pass the garlic, Bulgarian and hot pepper through a meat grinder or chop in a blender, add honey vinegar and salt. Stir thoroughly to dissolve the honey. Put eggplant and pepper mixture into layers in sterilized jars. Sterilize jars with a volume of 0.5 l for 10-15 minutes. Then roll up, turn over and wrap up to cool.

Korean-style eggplant marinated with carrots.

Ingredients:

2 kg eggplant
500 g carrots
300 g onions
120-150 g garlic
100 ml of vegetable oil
korean carrot spices

For marinade:

800 ml of water
200 ml of 9% vinegar
90 g of salt
200 g sugar

Cooking method:

This is one of the best eggplant blanks for those who love Korean cuisine. Cut eggplant in circles with a thickness of 0.8-1 cm, salt, leave for 20 minutes. Then rinse, dry, put on a baking sheet, sprinkle with half the norm of oil and bake in the oven at 180 ° C for 10 minutes. Then turn to the other side and bake for another 10 minutes. Cut the onion into thin half rings, grate the carrots for a Korean carrot. Heat the remaining oil in a pan, add spices, mix and pour the carrots. Add the garlic passed through the press to the carrots, mix, leave for 15 minutes. Put eggplant in prepared jars, transferring carrots and onions. For the marinade, bring to a boil water with sugar and salt, add vinegar and remove from heat. Pour the hot marinade into the jars, cover them with lids and sterilize: jars with a volume of 0.5 l - 15 minutes, 1 l - 20 minutes. Then roll up, turn over and wrap up to cool.

Cooking method:

For a delicious preparation according to this recipe, the eggplant should be cut into strips, sprinkle with salt, leave for 20 minutes, then rinse. Cut bell pepper into strips, onion in half rings, grate carrots for Korean vegetables. Combine all prepared vegetables, add the garlic, salt, sugar, vinegar, passed through the press, mix. Spice the butter and oil for a couple of seconds in a pan, pour in the vegetables, mix, leave for 2 hours to make the juice stand out. Then put on moderate heat and simmer for 10 minutes. Arrange the hot salad with the resulting marinade in sterilized jars, cover with lids. Sterilize 0.5 L cans for 25-30 minutes. Then roll up, turn over and wrap up to cool.

These recipes photos show how to pickle eggplant:

Canned eggplant

Ingredients:

3 kg eggplant
300 g carrots
500 g bell pepper
100 g garlic
100 g parsley
1 liter of water
100 ml of 9% vinegar
50 g fresh hot peppers
150 ml of vegetable oil
90 g of salt
200 g sugar

Cooking method:

To prepare this one of the best preparations for the winter, the eggplants need to be peeled and core, cut into cubes, lightly salt, leave for 20 minutes, then squeeze. Cut bell pepper into half rings, carrots - into large strips. Finely chop the parsley, hot pepper and garlic. Boil water in a saucepan, add oil, salt, sugar, vinegar. Put all the vegetables, bring to a boil and simmer for 20 minutes. Place the mass in sterilized jars, roll up and wrap until cool.

Eggplant salad with apple juice.

Ingredients:

1 kg of eggplant
400 g bell pepper
250 g onions
250 g carrots
500 ml sour apple juice
25 g garlic
20 g of salt
cooking oil

Cooking method:

To prepare such a tasty preparation for the winter, you need to cut the eggplant in circles 1 - 1.5 cm thick, soak in salted water for 20 minutes, then squeeze and fry in oil on both sides. Cut the onion into half rings, carrots and bell pepper - thin straws, garlic - slices. Fry vegetables in oil for several minutes, salt, pour in apple juice and simmer for 10-15 minutes. Place eggplant in prepared jars, staking with stewed vegetables. Sterilize jars with a volume of 0.5 l for 15 minutes, 1 l - 20-25 minutes. Then roll up, turn over and wrap up to cool.

Ingredients:

1 kg of eggplant
400 g onions
500 g tomatoes
150 ml of vegetable oil
salt and ground black pepper to taste

Cooking method:

Cut eggplant into cubes, salt, leave for 20 minutes, then squeeze and fry in vegetable oil. Add finely chopped onions, fry for 2 minutes, stirring occasionally. Then put chopped tomatoes, stew for 15 minutes. Add salt and ground black pepper to taste. Arrange hot homemade eggplant in sterilized jars. Sterilize 0.5 L cans for 15-20 minutes. Then roll up and wrap until cool.

Ingredients:

1.7 kg eggplant
100 g garlic
120 g of dill
100 ml of vegetable oil

For marinade:

1 liter of water
40 g of salt
80 ml of 9% vinegar

Cooking method:

This is one of the most delicious eggplant preparations, where vegetables resemble mushrooms to taste. Small eggplant needs to be chopped. For the marinade, combine the ingredients, bring to a boil. In small portions, dip the eggplant in the marinade and blanch for 3 minutes from the moment of boiling. Fold in a colander, let the liquid drain. Finely chop the garlic and dill, combine with the eggplant, pour the vegetable oil, mix. Put the mass in sterilized jars, cover and sterilize 0.5 l cans for 15 minutes. Then roll up, turn over and wrap up to cool.

Eggplants in abundance appear closer to autumn. At this time of the year, you can buy them almost cheaply. How do you want to cook eggplant for the winter faster! It's great to print a jar, another for the New Year!

Perhaps you are new to the culinary business, and do not know the suitable recipes, can not imagine how it is tastier and more efficient to cook all this? Take on eight amazing recipes and make a real feast of your belly in cold winter!

Eggplants are vegetables from which you can cook not only caviar, but also a lot of interesting things. If you like eggplant and want to enjoy it whole year all the way, it’s very simple to do - you just need to close them for the winter.

There are many eggplant recipes for the winter, which 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 - fast and tasty

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

This dish does not take much time. But even in spite of all simplicity, preservation is very nutritious and tasty.

Components:

Eggplant - 2 kilograms;
Tomatoes - 1.2 kilograms;
Light pepper - 0.5 kilograms;
Carrot - 0.5 kilograms;
Onion - 0.5 kilograms;
Greens - 50 grams each;
Garlic - 1.5 heads;
Salt and sugar - 1.5 tablespoons each;
Oil - 0.6 liters;

In eggplant, cut the tails. Cut the vegetables into rings approximately one and a half centimeters wide, do not forget to salt. Put in the dishes 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 in cool water. Cut them into slices. Cut the onion into rings, like a carrot. Peel lettuce seeds and chop into cubes. Finely chop the garlic and herbs.

Spread the ingredients in a pan, not anyhow, but in layers: carrots, onions, lettuce, garlic, tomatoes, eggplant. Sprinkle each layer with salt. Sprinkle the topmost - that is, eggplant - with chopped greens and pour oil.

Close the pan and set to medium gas. Stew the dish for about an hour. In the meantime, put out the sterilization of the jars. When the appetizer reaches readiness, put it in jars and cover with lids. Then sterilize in a pan with water for another half hour.

Having rolled up the jars, put them upside down and leave them wrapped for a couple of days. It is advisable to remove the eggplant in the pantry, but if the room is cool enough, you can leave it there.

Georgian eggplant preservation for winter

This option of conservation, which is called “lick your fingers,” will be appreciated by admirers of the sharp. To put juicy eggplants into the bins for the winter in jars, using Georgian recipes we will 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 eggplant in small cubes. Pour into a saucepan or other deep utensil, mix with salt and leave alone for about half an hour.

Peel the lettuce from the seeds and crumble in a blender. Chili is right along with the seeds, and garlic is just the same. For lack 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 peppers, the eggplant should have already let out the juice, drain it. Fry the eggplants themselves in a skillet until the light flesh begins to become browned.

Put the peppers and garlic in a pan, pour oil and vinegar. Boil it all and pour eggplant in there. Add salt and sugar, and then boil for another ten minutes or so.

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

Korean eggplant

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

Components:

Eggplant - 4.7 kilograms;
Light pepper - 1.2 kilograms;
Carrot - 1.2 kilograms;
Onions - 1.2 kilograms;
Garlic - 2 large heads;
Vinegar - 2 tablespoons;
Ground hot pepper - 2 teaspoons;
Salt - in accordance with taste preferences.

Rinse the vegetables. Chop the aubergines and salt them. And leave to stand in silence and peace for about an hour, so that they release all their fluid.

The peeled carrots must be grated, which is used to prepare carrots in Korean. Normal here is not suitable. It is better to use a special one, because slicing a fresh carrot with such a thin straw, using a knife, will be extremely troublesome.

Gut the lettuce and free from the seeds, cut into strips. Onions are half rings, and garlic cloves are passed through a special garlic crush. If there is none, use a fine grater.

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

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

Arrange the resulting salad in prepared jars. But it's too early to roll up. First, sterilized cans must be sterilized. Half-liter - fifteen minutes, and a volume of a liter - half an hour. Now you can roll up, cover and leave to cool.

Eggplant for winter

Quite simple and quick enough to prepare an eggplant lecho recipe will surely fall in love with all your household.

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 tomatoes. To make the skin peel off easier, literally put them in hot water for a moment, and then in cool water - the skin will peel off without effort. Grind the “bare” tomatoes in a meat grinder.

Put the tomato mass in a deep pan, pour sugar, salt, oil and vinegar into it. Cook no more than a couple of minutes. While the tomatoes are boiling, peel the seeds and finely chop the peppers - both salad and hot.

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

Chop the garlic finely and also add to the vegetables. When all this mixture boils, cook for half an hour. Add greens to the lecho and wait about another three minutes. After that, you can put the caviar on the banks and immediately roll up.

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

This famous dish will absolutely appeal to all spicy lovers. The recipe is classic and very simple to prepare, and the components will help us, with the help of which we roll eggplant mother-in-law tongue in banks for the long winter:

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

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

Add salt, sugar, vinegar and oil to the resulting mashed potatoes. Crush eggplant into thin slices. Place eggplant and vegetable mixture in a deep pan. Set the pot on a small gas, and let it cook for thirty minutes. It is advisable to stir at small intervals so that the mixture does not burn. Put the finished snack in banks, and roll it with a key.

There is a magic eggplant recipe that allows you to cook a mushroom-flavored appetizer

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

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

The magic process:

You need a large and convenient pan. Pour vinegar, add salt to the fire. Washed vegetables get rid of the peel and stalk. We chop the eggplant in cubes of 2 cubic centimeters. By the time of cutting the vegetable, the contents in the pan should boil.

Gently lay the chopped eggplant in it, wait for it to boil, and note the time. After 5 minutes, remove from heat and filter the contents through a colander. It is not known for certain at what point eggplants turn into mushrooms, perhaps at that very second!

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

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

To enjoy an appetizer in the winter, the appetizer will have to be heated on a new table in sterilized cans and tightened tightly.

Spicy eggplant salad for winter

Eggplant salad for the winter with a piquant pinworm - a very original recipe for preservation, but certainly delicious. For an extremely pungent taste, human rumor has called the dish like - eggplant light. This appetizer will almost certainly become one of the most popular on your table. And, in addition, in winter it will be an excellent prevention for insidious viruses.

Components:

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

Cut eggplant into medium-thick rings. Then put in salted water and put under a press. As a press, you can take a deep bowl or pot of water. Eggplant should be steeped for a couple of hours. And as for the amount of salt - take one hundred grams per liter of water from the calculation.

After throw the vegetable in a colander. Moisture should go completely. Then fry the eggplant on both sides. Use refined oil whenever possible.

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

Lay the appetizer in cans in layers. A layer of eggplant mixed with pepper and garlic mass. Before you roll up the jars, sterilize them for about half an hour. All is ready!

Kvasim eggplant for the whole winter

This very interesting recipe allows you to use eggplant in the winter and as a snack, and as a salad filler. Due to the fact that they completely retain their original shape, the housewives stuff them with carrots. In addition, the aubergines fermented for the winter by real gourmets are 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;
Salt for marinade - 2 tablespoons with a slide per liter of water.

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

Peel and grate the garlic, then mix it with salt. With this simple mashed potatoes, grate the eggplant in the place of the cut. Put bay leaves and celery at the bottom of the cans, and then eggplant.

Use salt water as a marinade. Boil and cool it and only then pour the vegetables. Roll up the cans with lids, and leave it straight in the room for five days. After this time, rearrange them in a cooler place.

Stuffed eggplant

A lightweight recipe - an intriguing and delicious dish. It can be used both as an appetizer and as a side dish, for example, for meat dishes:

Components:

Eggplant - 0.9 kilograms;
Lettuce - 1 little thing;
Hot pepper - 1 pod;
Carrot - 1 big thing;
Garlic - 2 heads;
Parsley - 1 bunch;
Dill - 1 bunch;
Garlic salt - 1 tablespoon;
Salt for cooking - 1 tablespoon;
Vinegar - 2 cups.

Cut the tail of the eggplant. Pour salt into a liter of liquid, and let it boil. In this water, cook eggplant for three minutes. Cool and place under a press to leave excess water.

Peel and finely crush the carrots. Peel the lettuce from the seeds, cut into small pieces. Do the same with hot pepper. Peel the garlic and put in a crush or rub on a grater. Stir the garlic with salt, and then mix the vegetables together.

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

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

Many people procure eggplants for the winter. And although in our time you can buy eggplants all year round, but any housewife will tell you that from "not ours" eggplants such tasty preparations and salads do not work. Although this is not entirely true.

Eggplant recipes for the winter are as varied as those prepared in the summer. I think this is very cool, you can always choose the recipe that you liked more. I will try to help you with this.

Simple and tasty eggplant blanks for the winter at home

Here I tried to give you recipes with various ingredients, cooked differently in a pan, in a pan, and in the oven. Choose what you like and harvest at least a little bit. You will see that you will get much tastier than in the store. Successes.

We begin to lay out the banks and roll up

8. The eggplant has cooled, spread the marinade to them. Mix gently so as not to crumple the eggplants.

9. Our "mushrooms" are ready, lay them out in banks. Banks, we took a half-liter, we fill it tightly so that there are no air spaces.

10. We always sterilize banks beforehand, although in this case, you probably can not do this, because we will now sterilize them again, only with the contents.

11. At the bottom of the pan we lay a towel or some cloth. We cover the banks with lids and put in a pan. We put the pan on the stove and pour water. I pour from the tap, but warm to warm up faster. Pour water on the shoulders of banks.

12. Turn on the fire, bring to a boil, reduce the heat and let it boil for another 15 minutes. We take out the cans from the water and immediately roll up.

Be careful! Everything is hotter.

13. Banks are turned over and put on a towel or on special stands. Do not put on metal. Immediately check if the cans under the caps are leaking.

14. From above we warm the cans with a towel or blanket and leave it until it cools completely.

That's it. Our eggplants for the winter like mushrooms, or rather resembling the taste of pickled mushrooms, are ready.

Get out in the winter, open and ...

Bon Appetit!

Eggplant for the winter with carrots and garlic

Ingredients:

Three liter cans:

Eggplant - about 2 kg.
Onion - 3 medium heads
Carrots - 3 pcs. (medium)
Garlic - 2 heads
Hot peppers - 1 pod
Tomato juice - 500 ml. (or 500 ml of water and 100 g of tomato paste)
Salt, sugar to taste
Vinegar 9% - 3 tbsp. l
Vegetable oil - about 50 ml.

Cooking:

1. In eggplant, cut the stalk, cut in half along. We lay on a baking sheet and grease each half with vegetable oil, from the side of the cut.

We do not sprinkle them with salt and do not keep them in salt water, which is mainly done in order to remove bitterness, since modern varieties, as a rule, are not bitter. And they are sprinkled with salt to absorb less oil. But since we will bake them, and not fry, there is no need to add them.

2. Put the baking sheet in a preheated to 180 ° C. oven and bake for about 30 minutes, until cooked. Eggplant should become soft and easily pierced with the tip of a knife.

While preparing eggplant, prepare other vegetables

3. Onion cut into small cubes, grate the carrots on a coarse grater.

4. Chop the garlic finely, cut the hot pepper into thin rings. The sharpest thing about pepper is the seeds. Therefore, you can control the severity by removing part of the seeds or all. We, for this dish, usually chop with seeds.

5. Pour a little vegetable oil into the pan, heat it, put the chopped onion and fry until transparent for a couple of minutes. Add carrots and simmer until fully cooked. The carrots should be soft.

6. At the end of frying, add salt. We poured a teaspoon of salt and a teaspoon of sugar. Do it all to your taste. It is advisable to salt a little more salt than we usually salt.

7. Add chopped garlic and hot pepper, mix and remove from heat.

8. From the oven we take out the baked eggplant. Eggplant should be soft, easily pierced with a knife. We spread the fried vegetables on them. The vegetables on the eggplants are slightly condensed by hand, and then we add the halves of the eggplants to make an eggplant, as it were, with vegetables inside.

We lay out on the banks and close

9. We fill in previously sterilized jars with such “whole” eggplants. 3-4 liter pieces are placed in a liter jar. We lay eggplants tightly, but not especially pressing so that between them there is some space for pouring.

10. For 3 liter jars, we need 500 ml. tomato juice. If there is no juice, boil 500 ml. water, add 100 g of tomato paste, stir to dissolve and add 2 teaspoons with a hill of salt and 2 teaspoons of sugar. Pouring should be slightly more salt than usual, because we don’t have salted eggplant.

11. Let the boil pour. Cook for 2-3 minutes and the filling is ready.

12. Pour the hot fill into the banks. Fill up to the top about a couple of centimeters.

13. At the bottom of the pan with a stele some napkin or you can put a plate, if only the cans do not touch the bottom of the pan and put the filled cans there. We cover with lids and pour warm water to the shoulders of the cans.

14. After boiling, sterilize the jars with vegetables for 10-15 minutes. At the end, pour a tablespoon of each can of table 9% vinegar.

15. Bring the remaining fill to a boil and add the banks to the top. We lightly screw the lids, we take out the cans from the pan. The stores sell special equipment for this. Place cans on a towel or special supports, preferably wooden, so that they do not come in contact with a cold surface and do not burst.

16. We tighten the cans tightly with a special key. Also available at stores. Immediately turn the cans lids down. We check to see if they leak somewhere and wrap something warm until it cools completely.

We store such cans in a cool room or refrigerator. The composition is low in vinegar and salt, so I'm not sure that they can be stored at room temperature.

Our nice eggplants for the winter with carrots and garlic are ready.

We wait a bit before the winter, open and enjoy.

Bon Appetit!

Georgian eggplant for winter with peppers and herbs

Ingredients:

Eggplant - 1 kg.
Sweet pepper (red) - 3 amount.
Garlic -7 cloves
Hot pepper - 1 pc.
Dill and parsley.
Salt - 1 tsp
Sugar - 1 tsp
Vinegar 9% - 2 tbsp.

Cooking:

1. Cut the eggplant into circles 1 cm thick. Send it into a deep cup, sprinkle it with salt well, mix and leave for 1-2 hours to let the juice flow.

2. Chop the parsley and send it into a separate deep cup. Chop the bell peppers in large pieces. We twist it, hot pepper and garlic in a meat grinder and send to parsley, mix everything. Add one teaspoon of salt and one teaspoon of sugar. Our eggplant seasoning is ready. We set it aside for now.

3. From the eggplant, pour the liquid that appears, crushing them a little, as if squeezing. We put a frying pan on the stove, pour vegetable oil into it and begin to lay the chopped eggplant.

4. Fry until golden brown on both sides.

5. Before laying eggplant and seasoning in jars, add vinegar to the seasoning. Mix. Taste it. What do you think and taste is missing, add.

6. We begin to lay the eggplant. They put a layer in a jar, (we use half-liter to eat at a time), put a dressing on top, another layer, another dressing, and so on until all jars are filled. According to our ingredients, we only needed 2 jars.

7. Banks cover with lids and set aside. We put a napkin into the pan to the bottom, pour water, bring it to a hot state, not very hot and put our jars there. Bring the water to a boil, after boiling, keep the jars in boiling water for another 10 minutes.

8. We take out the cans from the pan and roll up the lids. Be careful, wear special gloves and an apron, do not burn yourself.

Eggplants for the winter with dressing are ready. Store in a cool place.

Bon Appetit!

Greek eggplant for winter with carrots, bell peppers, tomatoes and spices

Ingredients:

For 3 half liter cans.

Sweet pepper - 250 g.
Carrots - 250 g
Tomatoes - 0.5 kg.
Eggplant - 300 g.
Onion - 250 g.
Garlic - 3-4 cloves
Vegetable oil - 50 ml.
Vinegar 9% - 25 ml.
Sugar - 30 g.
Salt - 0.5 tbsp. l
Basil - 0.5 tsp.
Red pepper to taste
Dry greens - 1 tbsp. l (a mixture of parsley, green onion, dill, etc.)
Pea coriander - 0.5 tsp.
Pepper (mixture) - 1 tsp.
Bay leaf
Savory - 0.5 tsp.

Cooking:

1. All the vegetables are coarsely chopped, previously washed and dried. We put each vegetable in a separate bowl, except for onions and garlic. They can be put together.

2. Pour vegetable oil into a cold large frying pan or wok, add sugar and salt, add vinegar and pour the chopped carrots, it takes longer to cook, they prevented it. Put on medium heat and simmer for 30 minutes. If the liquid boils away strongly, reduce the heat.

3. We send garlic and onions to the carrots and immediately send chopped peppers to them. Mix, cover. Garlic immediately gave its aromatic smell. Stew for 15 minutes.

4. After 15 minutes, we send the chopped eggplant into the pan. Close the lid and simmer another 15 minutes.

5. 15 minutes have passed, add the tomatoes to the eggplant, spread all the spices, mix, reduce the heat to less than average and simmer another 15 minutes.

6. We try to taste whether everything is enough. We don’t interfere with anything else, otherwise we will have porridge. Cover with a lid. Reduce the heat to the smallest and simmer another 15 minutes.

We lay out on the banks

7. Turn off the stove and lay out our hot eggplant in sterilized jars. Roll up the lids and leave to stand until completely cooled. Then put it in storage. Preferably in a cool place. But it can be stored at room temperature.

Eggplant must stand for at least 2 weeks in order to insist. Then all tastes will blossom. Each vegetable is felt separately and at the same time, everything merges into one taste, the prevailing taste of eggplant.

All vegetables are very soft, even carrots melt in your mouth. In general, our eggplant in Greek was a success.

In winter, all your relatives will be with you to try your eggplant.

Bon appetit to all!

Eggplant blanks are very tasty and healthy at the same time. But in order to be of high quality and to please you, it is important to choose the right vegetables for their preparation. They must be fresh, resilient and without signs of damage.

Eggplant, like zucchini, goes well with all kinds of vegetables. These snacks can be prepared both cold and warmed up. Recipes that I will describe for you in detail, time-tested. Cook for your household with love, your labors will not be in vain.

Eggplant with bell pepper in tomato sauce

A very good combination of vegetables in a winter eggplant appetizer. A simple recipe will come in handy for anyone who loves delicious workpieces at no extra cost.

We will need:

Eggplant - 3 kg
Bell pepper - 2 kg
Tomatoes - 1.5 kg
Chili pepper - 1-2 pcs.
Garlic - 5-6 cloves
Salt - 1.5 tbsp. spoons
Sugar - 4-5 tbsp. spoons
Vinegar 9% - 1 tbsp. a spoon

Cooking steps:

1. Wash the fruits of eggplant, place on a baking sheet for further baking. Put in a preheated oven, bake until cooked. Then remove the peel from the chilled fruits, cut into large cubes.

2. Remove the peel from the tomato fruits, and then chop to a puree state in a way convenient for you by passing them through a meat grinder or grind with a blender.

3. Transfer the tomato mass to a pan, which put on the stove. Set the fire to minimum, extinguish for 20 minutes. Then add salt and sugar, mix.

4. Peppers and peppers are removed. Cut into large pieces, send to tomato sauce. Cook on low heat for 10 minutes, stir occasionally to avoid burning.

5. Then transfer the chopped eggplant to the pan.

6. Remove the husks from the cloves of garlic, pass them through the press to the vegetables in a pan at the very end of cooking. Add finely chopped chili peppers at the same time. Pour in the vinegar, mix everything and remove from the stove.

7. Snack fill clean jars that have been sterilized, close the lids.

8. Wrap the jars until they cool completely, then move them to the pantry or to the place where you store your winter blanks.

Enjoy your labors with pleasure!

Georgian eggplant

Amazing taste of winter eggplant appetizer. I advise you to cook this fragrant hot workpiece, which will be a great addition to your main everyday dishes. The recipe is designed for a liter jar, prepare for testing, in the future, simply increase the number of ingredients.

We will need:

Eggplant - 1 kg
Bulgarian pepper - 400 g
Hot red pepper - 1-2 pcs.
Vegetable oil - 100 g
Garlic - Head
Salt - 2-2.5 teaspoons
Sugar - 2 tbsp. spoons
Vinegar 9% - 80 ml

Cooking steps:

1. Cut the washed eggplant into large pieces. Pour salt, mix gently, leave for 30 minutes.

2. At this time, peel the cloves of garlic, sweet pepper from the seed core. Prepare the hot pepper, chopping it into middle parts, if you like hot, then there is no need to remove the seeds.

3. Pass the vegetables through a meat grinder, immediately add the vinegar. Put in a container, which put on the stove, pour sugar. After boiling, reduce heat and simmer for 5 minutes.

4. Rinse eggplant slices from salt, fry in vegetable oil until soft.

5. Fried slices, send to the sauce, add salt. Simmer with moderate heat for 10 minutes. Even better, cover the dishes with a lid and do not forget to mix, but not too often.

6. Prepare the jar in advance, wash it properly, sterilize in the oven, over steam or in the microwave. Put the winter snack in it, roll up the lid. Cover with a warm blanket or blanket, leave for several days.

Such a workpiece can be stored perfectly at room temperature. Eat with pleasure!

Canned Eggplant with Peppers

To the best of spicy, tasty and juicy snack for the winter. I am definitely preparing several jars for my family of such a blank. Try it and you.

We will need:

Eggplant - 1 kg
Tomatoes - 1 kg
Bulgarian pepper - 300 g
Red hot pepper - 1 pc.
Garlic - 100 g
Salt - 30 g
Sugar - 125 g
Vegetable oil - 70 ml
Vinegar 9% - 30 ml

Cooking steps:

1. Rinse all vegetables thoroughly under running cold water. Peel the garlic, bell pepper. Cut bell pepper into several parts so that they fit into the blender bowl. Transfer tomatoes, garlic, hot red pepper there.

2. With a blender, grind the vegetables until mashed.

3. Cut eggplant into large cubes.

4. Move the eggplant cubes to a pan with thick walls or a saucepan, pour in a mass of chopped vegetables. Add sugar, salt, vegetable oil, pour vinegar. Send to low heat.

5. Cover the dishes, simmer, sometimes stirring, for about half an hour.

6. Transfer to a jar prepared according to all the rules, roll up or tighten the lids tightly.

7. Cover the snack in the jar with something warm, after it cools down, you can put it in the storage for the blanks.

Successful, tasty winter preparations for you!

Eggplant with vegetables - a winter snack in a slow cooker

A miracle of technology, I’m not afraid of these words - a crock-pot. In addition to dishes for everyday cuisine, it can be used to prepare wonderful preparations from various vegetables. In this case, everything is also simple, easy and practically without physical effort. Prepare vegetables, put them in a saucepan, press a couple of buttons and just wait for the end of the program, miracles.

We will need:

Eggplant - 750 g
Carrots - 2 pcs.
Onion - 2 pcs.
Bulgarian pepper - 2-3 pcs.
Garlic - 3-4 cloves
Chili pepper to taste
Salt - 1-1.5 teaspoons
Sugar - 3 tbsp. spoons
Tomato paste - 3 tbsp. spoons
Vegetable oil - 50 g
Vinegar 9% - 2 tbsp. spoons
Water - 20 ml

Cooking steps:

1. Wash all vegetables thoroughly before cooking, peel.

2. Grind the eggplants in a small cube, immediately send them to the bowl of the multicooker.

2. Next, add chopped onions with bell pepper also into cubes, but not too finely.

3. Then grated carrots with medium holes. Cut the cloves of garlic into slices. Add chili pepper as desired. Pour salt and sugar on top, pour in water, vegetable oil. Mix everything thoroughly.

4. Close the multicooker lid, install the “Extinguishing” program; it takes me 50 minutes. Focus on your model, you may have to set the time yourself, or turn it off manually after this period of time.

5. After 20 minutes of stewing, gently open the lid to add the tomato paste, mix and continue to wait for the cooking process to finish.

6. As soon as you hear a beep of readiness, open the lid, being careful not to burn yourself with steam. Pour in the vinegar, mix.

7. With the finished snack, fill the jars washed and sterilized, close them with lids, and then turn them upside down. Wrap with a warm cloth until they cool completely, and then rearrange them in the pantry or cellar.

Good luck in cooking!

Eggplant appetizer with honey

According to the recipe, eggplant is baked instead of frying in a pan. Thus, a dietary product without excess fat is also obtained. The honey in the composition will add a special unique touch to the appetizer.

We will need:

Eggplant - 1.5 kg
Bulgarian pepper - 500 g
Garlic - Head
Chili pepper to taste
Honey - 100 g
Salt to taste
Vegetable oil - 100 g
Vinegar 9% - 125 ml

Cooking steps:

1. Wash the eggplant, remove the stalks. Cut into circles about a centimeter wide. Cover the baking sheet with a sheet of parchment, grease it with vegetable oil. Put the mugs in one layer on a baking sheet, grease the aubergines on top also with oil.

2. Preheat the oven to 200 degrees, send a baking sheet with eggplant mugs for half an hour to bake.

3. During this time, prepare the remaining vegetables. Rinse, peel, cut into large pieces.

4. Then grind the vegetables by passing them through a meat grinder, add vinegar, salt and honey to the resulting mass. Mix everything thoroughly.

5. In clean sterilized jars, the snack is laid out in layers. The first layer is a tablespoon of chopped vegetables with honey, then a layer of eggplant circles. Next, lay out a couple of tablespoons of table vegetables with honey on the eggplant. So fill the jars to the brim.

6. Fill the pan with water, it is advisable to use dishes with a larger capacity, put on the bottom folded two - three times a kitchen towel. Cover the jars with lids, while not rolling them, put them in the pan. After boiling the liquid, hold the jars for another 15 minutes.

7. After the sterilization procedure, roll up the jars tightly with lids. Once they have cooled, rearrange in a cool place.

Treat your family and friends with a delicious snack, enjoy your meal!

Korean eggplant recipe video

Good luck cooking!

Eggplant spicy appetizer for winter

If you like eggplant in jars, then be sure to prepare a sharp appetizer of eggplant for the winter. In winter, this juicy delicious eggplant appetizer can serve you as an independent breakfast or appetizingly complement a hearty lunch.

You have the right to control the severity with the amount of hot pepper used. The recipe provides moderate severity, suitable even for children. For harvesting, select small sized purple eggplants. The amount of ingredients is indicated per 1 kg of eggplant, which is convenient to increase in proportion to your needs.

Attention! For this billet a conventional frying pan or a grill pan can be used, it’s a matter of taste. If you cook vegetables in a grill pan, grease it slightly with vegetable oil.

Ingredients:
eggplant - 1 kg
salt
sweet pepper (preferably red) - 3-4 pcs.
bitter pepper (preferably red) - 1 pc.
garlic - 1 head
vinegar 9% - 2 tbsp. spoons
vegetable oil for frying - about 1 cup (how many eggplants will take)

Cooking:
Wash the eggplants, cut the ends and cut into circles about 1 cm thick. Rub well with salt, mix in a deep bowl and let the bitterness stand out in the form of a dark liquid.

In the meantime, wash and peel the seeds of sweet and bitter peppers and pass them along with peeled garlic through a meat grinder. Add the vinegar to the resulting hot mass and mix. You can add a little salt to taste (1-2 teaspoons), but this is not necessary if you have enough salted eggplant.

Fry the eggplants until they are soft, squeezing out the liquid that is released from them and put them in a deep bowl.

Pour the hot mass into the fried eggplant and mix gently so that the eggplant mugs do not fall apart.

Tightly place eggplant in sterile jars with a capacity of 500 ml (2 jars of snacks will come out of 1 kg of eggplant), sterilize for 20 minutes in boiling water, roll and turn upside down until it is completely cooled.

The workpiece can be stored in the pantry at room temperature.

Spicy pickled eggplant with nut filling
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In Arab countries, this appetizer is very popular, and is served for breakfast, lunch and dinner. The real recipe is the Jordanian version of the appetizer, which is usually offered pita cakes. Cans with tightly screwed lids or latches are needed so that when turning over, the brine does not pour out (if plastic ones are very dense).

Ingredients:

Small eggplant - 1 kg
olive oil
salt

For filling:

Sweet pepper (preferably red) - 2 pcs.
garlic - 12 cloves
peeled walnuts - 120 g
hot red pepper (cereal) - 2 tsp
salt - 1.5 tbsp. spoons (without slide)

Spicy pickled eggplant with nut filling. Cooking:
Wash sweet peppers, clear of seeds and internal partitions, cut into small cubes.

Peel off the garlic, cover in a mortar or mince through a garlic press.

Grind the peeled walnuts in a mortar or cut into medium slices (not finely and coarsely).

In a deep bowl, combine pepper with garlic and nuts, add pepper flakes, salt and mix. Wrap the filling in cling film and put in the refrigerator.

Wash the eggplants without cutting off the sepals with the sepals, dip them into boiling, non-salt water and cook until slightly mild (but do not digest!) For 7-10 minutes, no more. Then drop the eggplant in a colander or strainer and rinse with cold water.

Carefully remove the sepals with tails from the cooled eggplants, carefully sprinkle the joints with salt and leave for 1 hour. Then add salt again, put it on a dish with sides, which put it on an inclination at night. In the morning, drain the liquid released from the eggplant, it will not be needed.

On the next day, in the morning, make an incision in the side of each eggplant (not completely, in the form of a pocket) and put the filling inside.

In two cans with a capacity of 1 liter, lay the eggplant, sprinkling each layer with 2 pinches of salt. Cover the jars with gauze without covering, and leave for a day to form a pickle in the jars.

The brine will be about half a tin, so the lower part of the eggplant will have time to salt out during this time. Close the jars with lids and turn them over, leaving them for another day, so that the upper part is salted.

Drain the brine without turning the cans over, then turn over. Pour the eggplant in jars with olive oil, close the lids and leave at room temperature for 3 days. After that, put the jars of eggplant in the refrigerator.

Eggplant with chili pepper and garlic in olive oil
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Eggplants prepared according to this recipe have a pungent spicy taste. They will come in handy for you in the winter for sandwiches, various snacks, as a side dish with meat, in addition to a side dish or as an independent dish. Chilli pepper for pouring can be taken fresh or pickled in any way, for example in vegetable oil.

Ingredients:

Eggplant - 3 pcs.
chilli, fresh or pickled - ½ per can 330 ml

To fill:

Extra Virgin Olive Oil - ¾ cup
salt - ¼ teaspoon
citric acid - ¼ teaspoon
garlic - 5-6 cloves

Cooking:

Wash the eggplants, dry them with paper towels and cut into thin slices, about 2-3 mm thick. For this procedure, you will need a kitchen vegetable cutter.

Fry sliced \u200b\u200bslices in a dry pan to strip them of excess moisture. An excellent assistant in this matter will be a barbecue grill pan.

Peel the garlic and pass through the garlic press. Pour salt, citric acid, crushed garlic into olive oil and mix thoroughly.

Wash small jars and sterilize them in a way convenient for you - over steam, in the oven, in the microwave. Boil and dry the lids.

At the bottom of dry sterile jars, lay a slice of chili pepper and fill to the top with the fried sliced \u200b\u200beggplant, alternating them with pouring so that each slice is soaked with it evenly. Use cold fill, without heat treatment of oil.

From the indicated amount of ingredients, you will get about two jars of eggplant with a capacity of 330 ml. Seal jars tightly or tighten with screw caps.

Sterilization of the workpiece is not necessary, and there is no need to mean and turn the cans upside down. Store the cans in a cool place - a refrigerator or cellar. But even in an ordinary darkened pantry, they can stand for a long time without loss of taste, because olive oil and garlic are excellent preservatives.

Use eggplant with chili pepper and garlic in olive oil in the winter as an appetizer, as a side dish, for sandwiches and in addition to meat dishes.

Eggplant saute for the winter
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Filling the shelves of your pantry with winter pickles, do not forget to prepare at least a few jars of delicious and saturated sauté eggplant for the winter, so that you can enjoy the summer-autumn vegetable abundance on cold days.

Eggplant saute is a delicious vegetable snack, in the process of preparation of which the minimum amount of vegetable oil and vinegar is used. The workpiece can be stored at room temperature in a darkened pantry. In winter, use sauté as a side dish, in addition to other side dishes or just with bread.

Ingredients:

Eggplant - 1 kg
carrots - 3 pcs.
sweet pepper - 3 pcs.
tomatoes - 5-6 pcs.
garlic - 1 head
parsley - bunch (50-100 g)

For brine:

Vegetable oil - about 200 ml
vinegar 9% - 3 tbsp. spoons
salt - 1 tbsp. a spoon
sugar - 1 tbsp. a spoon

Cooking:

Wash the eggplants, cut into 2 cm thick circles without removing the skin.

Peel, wash, and cut the carrots into circles 1 cm thick.

Peel the seeds from the peppers and cut them into large slices.

Wash the tomatoes, remove the sepals and cut into quarters (or more slices if the tomatoes are quite large).

Peel the garlic and pass through the garlic, wash and chop the greens.

Prepare a pickle, for this, mix vegetable oil with vinegar, salt and sugar in a spacious pan, bring to a boil.

Put eggplant in brine and simmer over low heat for about 20 minutes, until half-cooked, stirring gently (ideally, shaking).

Add carrots and stew it with eggplant for 5-7 minutes.

Add pepper to the pan, and top with tomatoes and herbs with garlic. Simmer together until cooked for about 20 minutes.

Carefully spread the hot sauté into sterile dry jars with a capacity of 500 ml, tightly seal and turn over until completely cooled, wrapping a blanket over it.
Bon appetit and delicious blanks!

Pickled Spicy Eggplant
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The recipe for spicy marinated eggplants will appeal to simplicity of preparation and spicy spicy taste. Having tried for the first time, you will always cook this tasty food for the winter. Spicy pickled eggplant with a garlic flavor is good with hot potatoes or as a side dish for a meat dish. Such a vegetable delicacy will be appreciated by guests for holiday table.

Ingredients:

Eggplant - 3 kg
salt (large rock) - 1.5 tbsp. spoons
vinegar essence 70% - 1 dessert spoon
garlic - 300 g
hot pepper - 2 pods
sweet pepper (preferably different colors) - 600 g
Refined vegetable oil - 10-13 tbsp. spoons

Cooking:

Wash the eggplant, dry it, cut the stem and cut into small cubes. Then put in a bowl, cover with salt, add vinegar essence, mix and let marinate for 5-7 hours. Stir vegetables periodically during this time.

Divide the garlic into cloves, peel and chop finely or mince through a garlic press.

Sweet pepper free from seeds with peduncles, rinse with cold water, dry, cut lengthwise into 2-4 parts (depending on the size of the pods) and cut into thin strips.

Wash, dry, and chop hot peppers. To remove or not to remove seeds from the pods is your decision, with seeds the lecho will be sharper.

In a spacious bowl, mix the pickled eggplant (if desired, you can drain the marinade by adding an equivalent amount of vegetable oil) with sweet and bitter pepper, adding garlic. Mix everything thoroughly.

Sterilize jars intended for preparation in the oven or in any way convenient for you, scald the lids with boiling water and dry them.

Arrange the vegetables in dry, sterile jars and place in a pan with a thick cloth at the bottom, in which hot water is poured for sterilization. Sterilize jars of 500-600 ml - 35-40 minutes after water boils in a saucepan over low heat.

Then take out the cans, tightly cork or tighten with screw caps, turn them upside down and wrap them up to complete cooling. Store sharp pickled eggplants in a cool dark place.

Eggplant for the winter "Mother-in-law's tongue"
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In a mother-tongue tongue, the people wittily called burning vegetables of the corresponding form in a sharp pour. What kind of “languages” are not found: from cucumbers, zucchini, tomatoes. We offer eggplant recipe for the winter "mother-in-law's tongue".

This eggplant spicy snack has long been a classic among vegetable winter harvests. From the quantity of products specified in the recipe, 6 liters of delicious eggplant "mother-in-law's tongue" are obtained. Eggplants are fried in vegetable oil and canned in pickle filling by the sterilization method.

Ingredients:

Eggplant - 6 kg
salt
vegetable oil for frying - about 1 liter (how much eggplant will take)

For pickling:

Sweet red pepper - 2 kg
hot pepper - 2 pods
garlic - 5-6 heads
vinegar 9% - 1 cup
sugar - 1 cup
salt - 2 tsp

Cooking:

Wash the eggplants, cut the ends and cut along slightly obliquely with plates resembling a pork tongue (0.5-1 cm thick, it is impossible to thinner so as not to fall apart when frying).

Sprinkle the “tongues” from the eggplant, add salt, mix and leave for 2 hours so that the vegetables produce bitter juice.

Fry the treated eggplant over medium heat in vegetable oil on both sides until golden brown.

For pouring sweet and bitter peppers, free from seeds, pass through a meat grinder. Peel the garlic and also pass through the meat grinder.

Combine chopped pepper with garlic, adding sugar, vinegar, vegetable oil, salt. Shuffle.

In sterile jars lay layers of fried eggplant and pour the marinade mixture. When laying, lightly squeeze the vegetables so that air escapes.

Sterilize jars with a capacity of 500 ml and 1 liter for 40 minutes from the moment of boiling water. Roll up or tighten with screw caps. Turn upside down to cool completely.

Korean style eggplant for winter
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If you ever cook Korean-style eggplant for the winter, you will realize that this is an incredibly successful and tasty snack for a festive table and everyday eating (instead of a side dish, like a salad and a hot potato).

For harvesting, select fresh quality vegetables. Moreover, it is not necessary to adhere to the recipes in grams in the ratio of vegetables. Leave the amount of garlic unchanged, and you can change the bookmark of eggplant, pepper, onion and carrots as you wish in favor of a particular vegetable within the total mass.

Ingredients:

Eggplant - 2 kg
sweet pepper - 500 g
onions - 3 pcs. (large heads)
carrots - 3 pcs. (large)
garlic - 1 head (large)

For marinade:

Vegetable oil - 1 cup
vinegar 9% - 150 ml
salt - 1 tbsp. spoon (no slide)
sugar - 4 tbsp. spoons
ground black pepper - 1 tsp
ground red pepper - 1 tsp
ground coriander - 1 tbsp. a spoon
water - 1 l

Cooking:

Wash the eggplants, cut the tails and opposite ends. Cut each eggplant lengthwise into quarters and cook to boiling water for about 15 minutes (depending on the size of the eggplant so that the slices become soft but do not creep).

Throw the boiled eggplant in a colander and cool under cold water. Then cut into cubes of the desired size.

Peel the onion, rinse in cold water and cut into thin half rings.

Peel the carrots and grate on a coarse grater. Korean grater is best suited, it produces beautiful thin strips of vegetables.

For sweet pepper, remove the seed stalks, rinse from the inside and cut into thin strips.

Divide the garlic into cloves, peel each clove, cut into slices and pass through a garlic press.

Mix prepared and chopped vegetables in a deep bowl. In a separate container, mix cold water with vinegar, vegetable oil, salt, sugar, black and red pepper, coriander. Stir until sugar and salt dissolve.

Pour the resulting cold marinade into a bowl of vegetables and mix.

Squeeze the vegetables in the marinade with some kind of press and leave for 6 days for pickling (preferably in a cool place - in the refrigerator or cellar).

Arrange vegetables in clean, sterile jars, cover and sterilize for 30-40 minutes. Then tightly cork and turn upside down, wrapped until completely cooled.